Bedienungsanleitung Breville BBM800 (Seite 13 von 156) (Englisch)

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OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE

TIP

There are three main types of domestic yeast available:

− Cake Yeast: also known as fresh yeast or wet yeast

− Active Dry Yeast

− Instant Yeast: also known as quick-rise yeast, rapid-

rise yeast, fast-rising yeast, fast-acting yeast or bread

machine yeast.

Cake Yeast is not recommended for use with the bread

maker. We recommend using Active Dry Yeast, added

directly into the ﬂour (no dissolving necessary) if the liquid

ingredients are 27°C (80°F), unless stated otherwise.

For the shorter BASIC RAPID and WHOLE WHEAT RAPID

settings, use only Instant Yeast or the bread will not

rise properly during the shortened ‘rise’ phase. We also

recommend adding Vital Wheat Gluten when using these

settings. For recommended quantities, Refer to ‘Vital

Wheat Gluten’, page 45 and ‘Yeast’, page 46.

Yeast must be separate from wet ingredients, so always

ensure to layer ingredients in the bread pan in the order

listed in the recipe (liquids, fats, dry ingredients, yeast).

When using the Delay Start feature, this is particularly

important as the yeast should not be placed in direct

contact with water, salt or sugar as these can prematurely

activate or decrease the activity of the yeast and the bread

may not rise. When using the Delay Start feature, we

recommend layering the ingredients in the order listed

in the recipe, making a small hollow in the centre of the

ﬂour (ensuring the hollow does not touch the water, salt or

sugar layer) then placing the yeast in the hollow.

NOTE

Do not underﬁll or overﬁll the bread pan as the bread

may not mix properly. The recipes in this book are

designed for 0.5kg to 1.25kg (1lb to 2.5lb) loaves.

However if developing your own recipes, as a general

guide, a minimum 2 cups and maximum 4.5 cups of total

dry ingredients is recommended. On the jam setting, as a

general guide, a maximum 3 cups of fruit should be used.

4. Return the Bread Pan to the Baking Chamber

a) Align the wing-nut on the underside of the bread pan

with the drive mechanism in the interior baking chamber

of the stainless steel housing. You may need to turn the

wing-nut slightly if you have difﬁculty aligning it onto the

drive mechanism. Push down ﬁrmly until the bread pan is

securely in position.

It is important that the bread pan is properly assembled onto

the drive mechanism to ensure the paddle operates correctly.

b) Lower the lid. It is not recommended to lift open the lid

during operation unless stated in the recipe, to check the

consistency of the dough during the ‘knead’ phase, or to

glaze and add seeds to the top of the loaf during the ‘bake’

phase. Refer to ‘Using the Pause Feature’, page 31.

5. Load the Automatic Fruit and Nut Dispenser

The Automatic Fruit and Nut Dispenser releases fruits, nuts,

chocolate chips, seeds or other suitably sized ingredients

into the dough at the right time which is programmed for a

speciﬁc time during the ‘knead’ phase. If added before this time,

excessive kneading will cause the ingredients to break down

rather than maintain their shape within the dough.

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