Andrew James Bread Maker 17 Functions Manuel d'instruction - Page 15
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4. French Bread
For light breads made from fine flour. French bread requires special timing and
temperatures to achieve that wonderful crispy, nicely browned crust.
Recipe
Colour selection: Dark/Medium/Light
Note:
500g
750g
Water
155ml
Water
Oil
2 big spoons Oil
Salt
½ small
Salt
spoon
White Bread
250g
White Bread
Flour
Flour
Yeast
1 ¼ small
Yeast
spoons
Butter may be used instead of oil.
1000g
230ml
Water
300ml
2 big spoons Oil
3big spoons
1 small
Salt
1 ½ small
spoon
spoon
375g
White Bread
500g
Flour
1 ¼ small
Yeast
1 ½ small
spoons
spoons
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Yeast
After the yeasting process begins, the yeast will produce carbon dioxide. The carbon
dioxide will expand the bread and make the inner fibre soften. However, yeast is fast
breeding and needs carbohydrate found in sugar and flour as nourishment.
1 tsp. active dry yeast = 3/4 tsp. instant yeast
1.5 tsp. active dry yeast = 1 tsp. instant yeast
2 tsp. active dry yeast = 1.5 tsp. instant yeast
Yeast is best stored in the refrigerator, as the fungus in it will be killed at high
temperatures. Before using yeast check the production date and storage life of your
yeast. Refrigerate it as soon as possible after each use. The main cause of bread failing
to rise is bad yeast. The method described below will check whether your yeast is fresh
and active.
(1) Pour 1/2 cup warm water (45-50˚C) into a measuring cup.
(2) Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. of yeast over the
water.
(3) Place the measuring cup in a warm place for about 10min. Do not stir the water.
(4) The froth that appears should come up to 1 cups worth. Otherwise the yeast is dead
or inactive.
Salt
Salt is necessary to improve the flavour and crust colour of the bread. Salt can also stop
the yeast from working. Never use too much salt in a recipe.
Egg
Eggs can improve bread texture and make bread more nourishing and larger in size.
Eggs must be added and mixed in evenly.
Grease, butter and vegetable oil
Grease can make bread soft but can reduce storage life. Butter should be melted or
chopped into small pieces before using.
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