FROM THE BREVILLE MANUAL
BREAD IMPROVER – ASCORBIC ACID (VITAMIN C)
A bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (amylases) extracted from wheat flours. An unflavoured, crushed Vitamin C tablet or Vitamin C powder can be used as a bread improver and added to the dry ingredients. As a general guide, use 1 large pinch per 3 cups of flour.
BAKING POWDER
Double acting baking powder is a leavening agent used in yeast free breads. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added, then again during the baking process.
Baking powder can be substituted in place of baking soda.
BAKING SODA
Baking soda is another leavening agent. It also does not require rising time before baking as the chemical reaction works during the baking process. Baking soda cannot be substituted in place of baking powder.
EGGS
Eggs add flavour, richness and tenderness to bread. Liquid egg substitutes, powdered egg and powdered egg whites may be substituted for fresh eggs, however all should be at room temperature before adding to the bread pan unless stated otherwise. Fresh eggs should not be used with the Delay Start feature.
Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
FATS
Fats, such as unsalted butter, olive oil or vegetable oil, add taste, texture, moisture and enhanced keeping qualities to breads. If unsalted butter is used, it should be cut into 2cm pieces and brought to room temperature before adding to the bread pan unless stated otherwise. Breads baked on the CRUSTY LOAF setting generally get their crisp crust and texture from the lack of fat added. However if called for, use good quality oils as the flavour of the flour and fats will be very apparent.
FLOUR
Flour is the most important ingredient used for bread making. It provides food for the yeast and structures the loaf. When mixed with liquid, the protein in the flour starts to form gluten.
Gluten is a network of elastic strands which interlock to trap the gases produced by yeast. This process increases as the dough undergoes kneading and provides the dough with the structure required to produce the weight and shape of the bread.
Keep flour in a secure, airtight container. Keep whole wheat flours stored in the refrigerator, freezer or a cool area to prevent them from becoming rancid. There is no need to sift flour when bread machine baking, however it is necessary that it comes to room temperature before adding to the bread pan.
All-Purpose Flour
All-purpose flour can be bleached or unbleached, we recommend the unbleached variety. This flour is ideal for yeast free breads (also known as quick breads, batter breads or cake breads) as it produces a tender loaf with good texture and crumb. Bread flour tends to produce a tough yeast free loaf, while pastry flour tends to produce an overly tender loaf.
Bread Flour
Bread flour, also known as bakers’ flour or bread machine flour is a high protein (gluten), white wheat flour. For bread machine baking, we recommend using unbleached bread flour over all- purpose flour as it produces a tall, springy loaf. “Defiance” bread flour was used in the development of all bread flour recipes contained in this booklet.
Rye FLour
Rye flour is a low protein (gluten) flour traditionally used to make Pumpernickel and Black breads. Rye flour must generally always be mixed with a high proportion of bread flour as it does not contain enough gluten to develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour is not recommended for bread machine baking as it contains leavening ingredients that interfere with
bread making. This flour is more suited for biscuits, scones, shortcakes, pancakes or waffles.
Whole Wheat Flour
Whole wheat flour is milled from the entire wheat kernel, hence it contains all the bran, germ and flour of the whole wheat grain. Although breads baked with whole wheat flour will be higher in fiber, the loaf is generally smaller and heavier than white loaves
Whole wheat flour with low protein (gluten) can be improved by adding vital wheat gluten (see below).
vital Wheat Gluten
Vital wheat gluten is manufactured from wheat flour that has been treated to remove most of the starch, leaving a flour with very high protein content. Adding vital wheat gluten can improve the structure, increase volume and lighten texture when using a low protein, all-purpose, whole wheat, rye or stone ground flour.
We recommend adding vital wheat gluten to Instant Yeast (also known as quick-rise yeast, rapid-rise yeast, fast-rising yeast, fast-acting yeast or bread machine yeast) when using the BASIC RAPID and WHOLE WHEAT RAPID settings as it produces a better rise during the shortened ‘rise’ phase.
As a general guide:
1.25kg loaf size = add 2¾ teaspoons vital wheat gluten 1kg loaf size = add 2½ teaspoons vital wheat gluten 0.75kg loaf size = add 2 teaspoons vital wheat gluten 0.5kg loaf size = add 1½ teaspoons vital wheat gluten
GLAZES
Glazes enhance the flavour of baked breads and give them a professional finish. After glazing, breads can be sprinkled with your favorite seeds and toppings eg. poppy, sesame or caraway seeds.
Egg Glaze
Use 1 egg white or 1 whole egg plus 1 tablespoon of water. Brush over dough before baking.
Melted Butter Crust
Brush melted butter over just-baked bread for a softer, more tender crust.
Milk Glaze
Brush milk or cream over just-baked bread for a softer, shiny crust.
Sweet Icing Glaze
Mix 1 cup sifted confectioner’s sugar with 1 to 2 tablespoons of milk until smooth. Drizzle over raisin bread or sweet breads when they are almost cool.
MILK
Milk enhances the flavour and increases the nutritional value of bread. All liquids, including milk, should be 27°C (80°F) before adding to the bread pan unless stated otherwise. Fresh milk should not be substituted for dry milk unless stated in the recipe. Dry milk (fat-free or regular) is convenient and enables you to use the Delay Start feature. When using this feature with dried substitutions, add the water to the bread pan first, then add the dried substitution after the flour to keep them separate.
SALT
Salt is an important ingredient in yeast bread recipes. It not only enhances flavour, but limits the growth of yeast and inhibits rising, so be careful when measuring. Do not increase or decrease the amount of salt shown in the recipes. Table salt, sea salt or kosher salt can be used.
SUGAR
Sugar provides food for the yeast, sweetness and flavour to the crumb and helps brown the crust. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid.
WATER
When bread machine baking, all liquids, particularly water, should be 27°C (80°F) unless stated otherwise. Temperatures too cool or too warm can prevent the yeast from activating.
YEAST
Through a fermentation process, yeast produces carbon dioxide C02 gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas and requires liquid and warmth to activate. Three main types of domestic yeast are available.
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We recommend using Active Dry Yeast for the standard settings and Instant Yeast for the shorter BASIC RAPID and WHOLE WHEAT RAPID settings. Almost any recipe can be modified for use with the RAPID settings with an equal or larger amount of Instant Yeast.
As a general guide, when using the RAPId settings:
1.25kg loaf size = substitute Active Dry Yeast for 3½ teaspoons Instant Yeast
1kg loaf size = substitute Active Dry Yeast for 3 teaspoons Instant Yeast
- kg loaf size = substitute Active Dry Yeast for 2½ teaspoons Instant Yeast
500g loaf size = substitute Active Dry Yeast for 2 teaspoons Instant Yeast
“Tandaco” brand yeast (‘Active Dry Yeast’, ‘Quick Rise Yeast’ and ‘Bread Machine Yeast’) were used in the development of all yeasted recipes contained in this booklet. You can use any brand, however always ensure the liquid ingredients are 27°C
(26°C) to ensure the yeast properly activates. Check the used by date, as stale yeast will prevent the bread from rising.
