Princess DeLuxe 152000 Instrucciones De Uso página 26

It is possible to bake low-sodium or salt-
free bread, but it will require varying the
ingredients.
Liquids
The most common liquid used to bake
bread is water, but you can also try using
milk or buttermilk. This influences the
taste, the rising and the bread structure.
The fats in full-fat milk have a positive
influence on the freshness and the lactose
in the milk stimulates the fermentative
power. Buttermilk produces a lighter bread
that remains fresh for longer.
Sugar
Sugar only makes a small contribution to
the rising process, but it determines the
taste of the bread. Instead of sugar, you
can also use honey, treacle or syrup. Do
not use any large granular sugar (hard
sugar) or sugar candy in the breadmaker.
This may damage the non-stick coating.
Do not use any artificial sweeteners,
because they are generally not good at
withstanding heat.
Fats
Fat is, in fact, a bread improver. You do not
necessarily need it, but the bread is much
better if you do use it. Fat makes the
dough more pliable and ensures that it can
rise more easily. Fat also encloses the
gluten network, so that the carbon dioxide
is kept in. This makes the bread airier and
it remains fresh for longer.
Various types of fat are suitable. Oil
(sunflower oil or olive oil), butter and
margarine give an excellent result. Oil
makes the crust softer. Margarine
produces a crispier crust and also
improves the rising process. When baking
herb bread, it may be tasty to use a
seasoned oil, such as walnut oil, garlic oil
or basil oil.
Temperature
It is best if the ingredients are at room
temperature when they are placed in the
baking tin. Never use liquid that is too
warm, because this can have a negative
effect on the yeast.
Aids and tips
Cool the bread on a grille
After baking, leave the bread to cool down
on a grille. The heat can then escape from
all sides.
Cutting the bread after it has cooled
down
Home-made bread is best cut after it has
cooled down. If the bread is still warm, then
it is best to cut it using an electric knife,
such as the Princess 2952 Silver Electric
Knife.
Storing bread
After cooling, it is best to wrap home-made
bread in a tea towel. This will keep the
crust nice and crisp. Special paper bread
bags are also suitable. The bread will
become soft if it is kept in a plastic bag or
in the refrigerator.
Freezing bread
Home-made bread can be frozen after it
has cooled down. It is useful to freeze it in
daily portions.
It is best to defrost the bread at room
temperature, because a microwave dries
the bread out too quickly.
Although the bread can be frozen, it
always has a negative effect on the quality.
Darker bread
One tablespoon of cacao powder can be
added to the flour to give bread a darker
colour. This has almost no influence on the
flavour.
Crispier crust
To achieve a crispier crust, you can leave
the bread in the machine for ten to fifteen
minutes during the keep-warm phase.
Breadmaker DeLuxe Article 152000
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