Manual Domo B3963 (page 43 of 100) (English, German, Dutch, French, Italian, Spanish)

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B3963

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INGREDIENTS

Baking a great bread will largely depend on 3 main factors: quality, freshness and correct measurement of

quantities.

Caution: never exceed the maximum capacity of your bread maker! (1000 g) Never use more than these

maximum quantities of the following ingredients for 1 baking session:

Flour: 715 g max.

Yeast: 22 g fresh yeast or 4+1/4 teaspoons dry yeast max.

Water: 460 ml max.

FLOUR

Flour is the basic component of bread. The weight of the our varies, depending on the type of our used.

It is therefore absolutely neccesary that you weigh the right quantity on a pair of scales. Please make sure

you buy a variety of our which is suitable for bread making. Check the packaging.

GLUTEN

Gluten is a natural ingredient of our and stimulates the bread to rise.

YEAST

Yeast is a micro-organism found on several vegetable foodstus. Yeast converts sugars into alcohol and

carbon dioxide. This ability is ideal for the bread to rise and to make it lighter and easier to digest. We

recommend the use of dry yeast for this bread maker. This (granular) yeast is easier to work with, keeps

for a longer time than fresh yeast and generally gives you a better result as well.

SALT

Salt does not only lend the bread a certain avour but equally regulates the activity of the yeast,

strengthens the dough and prevents the bread from rising too hard.

BUTTER / OIL

Butter and oil improve the general taste of the bread and equally soften it. Butter or oil should both be at

room temperature when you add them to the other ingredients.

SUGAR

Sugar is the nutritional source for the yeast and is of great importance for the bread’s rising process. You

can use plain white sugar, brown sugar, syrup or honey. Sugar lends the bread a certain soft and delicate

avour, increases its nutritional value and also renders the bread less perishable. Attention: you should

not use unrened sugar or sugar lumps, when you want to make e.g. cinnamon bread, for they can

damage the non-stick coating of the bread pan.

WATER

When the our mixes with the water, the gluten will form and air can no longer enter, thus enabling the

bread to rise. At normal temperature you should use tepid water (± 20 à 25 °C) to make bread: cold water

will not activate the yeast and warm water will achieve the opposite result.

MILK

Milk adds greatly to the colour of the bread (brown for the crust, creamy on the inside), improves the

overall taste of the bread and increases its nutritional value. Should you choose to use fresh milk, do not

forget to reduce the amount of water, in order to maintain the right level of humidity.

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Domo B3963 Manual

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