Abbrevations: tsp = teaspoon tbl = tablespoon
R30
Prepackaged Bread Mixes
These convenient Bread Mixes are available nationally in supermarkets and at some bulk outlets. They
are available in various sized packaging and should not be confused with Bread Flour. Bread mixes
contain high protein bread flour, sugar, salt, milk powder, oil and other ingredients such as bread
improvers.
Usually only the addition of water and yeast is necessary, however some results are improved by adding
extra oil.
All the recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and
weighing scales) for accuracy. The weight of the bread in this section may vary compared to settings
used. This is due to properties of the bread mixes. Recipes were tested with bread mix milled just before
the printing of this book.
If a brand of bread mix is not listed in this book, use one of the corresponding type of bread mix
recipes as a guide.
Properties of the bread mixes can alter on a seasonal or storage basis, so it may be necessary to
adjust the water and flour ratio. Check the dough in the first ten minutes of kneading by opening
the lid – if the dough is too dry add 1-2 teaspoons of water extra – if the dough is too sticky add
1-2 tablespoons of bread mix extra. The dough should be forming into a smooth round ball.
Note
Procedure
Place ingredients into the bread pan in the exact order listed in the recipe.
Wipe spills from outside of bread pan.
Lock the bread pan into position in the baking chamber and close the lid.
Press MENU to the setting as specified in the following recipes.
Press CRUST to H for DARK or L for LIGHT.
Press START/STOP to commence operation.
After baking, press START/STOP. Remove bread from the bread maker and bread pan. Cool on rack.
BASIC, FRENCH or RAPID settings can be used for the white bread mix recipes. However, loaves
baked on the RAPID setting will not be as highly risen as those baked on the BASIC setting. Add
¼ teaspoon extra yeast when using a RAPID setting, if desired.
Note
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