User manual KENWOOD BM450

[. . . ] Before using your Kenwood appliance Read these instructions carefully and retain for future reference. To prevent spillages inside the oven chamber, always remove the bread pan from the machine before adding the ingredients. Ingredients that splash onto the heating element can burn and cause smoke. Do not use this appliance if there is any visible sign of damage to the supply cord or if it has been accidentally dropped. [. . . ] Try using this flour on the basic white cycle, replacing 50% of the strong white flour with strong brown flour. Granary bread flour A combination of white, wholemeal and rye flours mixed with malted whole wheat grains, which adds both texture and flavour. Non-wheat flours Other flours such as rye can be used with white and wholemeal bread flours to make traditional breads like pumpernickel or rye bread. Do not use on its own, as it will produce a sticky dough, which will produce a dense heavy loaf. Other grains such as millet, barley, buckwheat, cornmeal and oatmeal are low in protein and therefore do not develop sufficient gluten to produce a traditional loaf. Try replacing 10-20% of white bread flour with any of these alternatives. Salt A small quantity of salt is essential in bread making for dough development and flavour. Use fine table salt or sea salt, not coarsely ground salt which is best kept for sprinkling on top of hand-shaped rolls, to give a crunchy texture. Salt strengthens the gluten structure and makes the dough more elastic. Sweeteners Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle. Sugar and liquid sweeteners contribute to the colour of bread, helping to add a golden finish to the crust. Sugar provides food for the yeast, although not essential, as modern types of dried yeast are able to feed on the natural sugars and starches found in the flour, it will make the dough more active. Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra sweetness. If substituting a liquid sweetener for sugar then the total liquid content of the recipe will need to be reduced slightly. Fats and oils A small amount of fat or oil is often added to bread to give a softer crumb. Use butter, margarine or even lard in small quantities up to 25 g (1 oz) or 22ml (11/2 tbsp. Where a recipe uses larger amounts so the flavour is more noticeable, butter will provide the best result. Olive oil or sunflower oil can be used instead of butter, adjust the liquid content for amounts over 15ml (3 tsp) accordingly. Sunflower oil is a good alternative if you are concerned about the cholesterol level. Do not use low fat spreads as they contain up to 40% water so do not have the same properties as butter. Liquid Some form of liquid is essential; usually water or milk is used. This is essential if using the time delay as fresh milk will deteriorate. [. . . ] ⷠUse amount recommended in recipe or try a quicker cycle next time. ⷠChill the water or add milk straight from the fridge · Make sure dough is made under the best possible conditions. High humidity and warm weather may have caused the dough to rise too fast. Tops of loaves may not all be perfectly shaped, however, this does not affect wonderful flavour of bread. [. . . ]