Princess 152001 Instrucciones De Uso página 23

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.
If the bread rises out of the baking tin
You can watch the rising process through
the viewing window. Normally, it is not a
good idea to open the lid during the rising
process, because this can cause the bread
to sink, but if the dough rises out of the
baking tin and sticks against the viewing
window (this can also happen during
baking), then open the lid briefly. The
dough will then sink slightly.
Small, compact bread
Too much liquid produces a small, flat
bread. The dough is not able to rise
properly, because it is too wet. The yeast
may also have been too old.
Dry bread
Too little liquid produces bread which is too
dry. Try using (slightly) more water or milk.
If the bread is good after baking, but then
dries out quickly, add more oil or butter.
Sunken bread
If your bread rises fine, but sinks during
baking, try baking it using the shortest
program (Basic). In general, longer
programs increase the chance of the bread
sinking during baking.
Breadmaker Cool White Article 152001
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