7
•If the dough you are rolling shrinks back, let it rest covered for
a few minutes before rolling again.
•Dough may be wrapped in plastic and stored in a freezer for
later use. Thaw and bring to room temperature before using.
•After 5 minutes of kneading, open the Lid (4) and check the
dough consistency. The dough should form a soft, smooth
ball. If too dry, add liquid. If too wet, add flour (1/2 to 1
tablespoon at a time).
•Since homemade bread has no preservatives it tends to dry
out and become stale faster than commercially made bread.
•Do not open the Lid whilst the Breadmaker is operating as
this will affect the quality of the bread, especially its ability to
rise properly. Only open the Lid when the recipe needs you to
add additional ingredients (see recipes).
The Breadmaker will work well in a wide range of
temperatures, but there could be a difference in loaf size
between a very warm room and a very cold room. We
recommend the room temperature should be between 15ºC
and 34ºC. All ingredients, and liquids (water or milk), should
be warmed to room temperature 21°C (70°F). If ingredients
are too cold, below 10°C (50°F), they will not activate the
yeast. Hot liquids, above 40°C (104°F), may kill the yeast.
The most important step when using your Breadmaker is
measuring your ingredients precisely and accurately. It is
extremely important to measure liquid and dry ingredients
properly or it could result in a poor baking result. Do not use
normal kitchen teaspoons (tsp) or tablespoons (tbsp). The
ingredients must also be added into the Baking Pan in the
order in which they are given in each recipe. Liquid and dry
ingredients should be measured as follows:
Measuring Cup (17)
The cup is marked in various ‘volume measurement’ scales.
The recipes in this book use the ‘cup’ volume which is equal
to 8 floz and is marked in 1/16 divisions.
If you want to use weight measurement you must use a good
quality set of digital scales, we prefer to use the ‘cup’
measure for consistency and accuracy.
Liquid Measurements
Use the Measuring Cup (17) provided. When reading
amounts, the measuring cup must be placed on a horizontal
flat surface and viewed at eye level (not on an angle). The
liquid level line must be aligned to the mark of measurement.
Dry Measurements
Dry measurements must be done using the Measuring Cup
provided or using a set of digital weighing scales. Dry
measuring must be done by gently spooning ingredients into
the measuring cup and then once filled, levelling off with a
knife. Tapping a measuring cup will pack the ingredients and
you will end up with more than is required. This extra amount
could affect the balance of the recipe. Do not sift the flour,
unless stated.
When measuring small amounts of dry or liquid ingredients
there are two Measuring Spoons (18), with the following
capacities - 1 tablespoon (tbsp), 1 teaspoon (tsp) and 1/4
teaspoon (tsp). Measurements must be leveled off, not
heaped as this small difference could throw out the critical
balance of the recipe.
This machine requires that you carefully follow the recipe
instructions. In basic cooking, normally ‘a pinch of this and a
dash of that’ is fine, but not for breadmakers. Using an
automatic Breadmaker requires you to accurately measure
each ingredient for best results.
•Always add ingredients in the order they are listed in the
recipe.
•Please note that the measuring cups are based on the
American standard 8 fluid ounce cup, NOT the 10 fluid ounce
British cup.
•Accurate measuring of ingredients is vital. Do not use larger
amounts.
It is often said that cooking is an art relying on the creativity of
the chef, while baking bread is much more of a science. This
means that the process of combining flour, water and yeast,
results in a reaction that produces bread. You have to
remember that when the ingredients combine with each other
they produce a specific result. Read the following information
carefully to gain a better understanding of the importance
each ingredient plays in the breadmaking process. In all of the
recipes you create yourself, never exceed a total amount of 5
cups of dry ingredients (that includes the total amount of flour,
oats, oatmeal, bran.) Also do not exceed the total amount of 3
teaspoons (tsp) of yeast and 5 teaspoons of baking powder.
Flours, while visibly similar, can be very different by virtue of
how they were grown, milled and stored. You may find that
you will have to experiment with different brands of flour to
help you make that perfect loaf. Storage is also very
important, as all flours should be kept in an airtight container.
All Purpose Flour/Plain Flour
All purpose flour is a blend of refined hard and soft wheat
flours especially suitable for making cake. This type of flour
should be used for recipes in the cake/quick bread section.
Strong White Flour/Bread Flour
Bread flour is a high gluten/protein flour that has been treated
with conditioners that give dough a greater suitability for
kneading. Bread flour typically has a higher gluten
concentration than All purpose flour; however, depending on
different milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this Breadmaker.
Wholewheat Flour/ Wholemeal Flour
Wholewheat flour/wholemeal flour is milled from the entire
wheat kernel which contains the bran and germ and makes it
heavier and richer in nutrients than white flour. Breads made
with this flour are usually smaller and heavier than white
loaves.
To overcome this wholewheat flour/wholemeal flour can be
mixed with Bread flour or strong plain flour to produce a
lighter textured bread.
Self-Raising Flour
Self-raising Flour contains unnecessary leavening ingredients
that will interfere with bread and cake making.
It is not recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer
portions of the wheat or rye grains separated from flour by
sifting or bolting. They are often added in small quantities to
bread for nutritional enrichment, heartiness and flavour. They
are also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used
primarily to enhance flavour and texture.
Temperatures
Measuring Ingredients
Understanding Baking
Using The Right
Ingredients - Flour
