Liquids/milk
Liquids such as milk or a combination of powdered
milk and water, can be used when making bread. Milk
will improve flavour, provide a velvety texture and
soften the crust, while water alone will produce a
crispier crust. Some liquids call for juice (orange,
apple, etc) to be added as a flavour enhancer. Note:
For most recipes we suggest the use of dry skimmed
milk.
Eggs
Eggs add richness and a velvety texture to bread
doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads.
Butter or margarine can be used as a substitute. If butter or
margarine is used direct from the refrigerator it should be
softened for easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This
type of raising agent does not require rising time before
baking as the chemical reaction works when liquid
ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be
confused or substituted for baking powder. It also does not
require rising time before baking as the chemical reaction
works during the baking process.
Vitamin C - Ascorbic acid
Ascorbic acid helps improve the volume of the loaf.
Vitamin C powder or tablets should be used. You can also
use the orange flavour vitamin C supplement tablet. These
are usually marked in mg (milligrams) strength. If they are
200mg tablets, use 1/2tablet for 100mg dose. The tablet
must be crushed between 2 spoons to create a powder. If
using powder refer to the packet instructions but a 1/4of a
teaspoon is usually recommended.
Measuring ingredients
The key and most important step when using your
breadmaker is measuring your ingredients precisely
and accurately. It is extremely important to measure
each liquid and dry ingredient properly or it could
result in a poor or unacceptable baking result. The
ingredients must also be added into the baking pan in
the order in which they are given in each recipe. Liquid
and dry measurements are done somewhat differently
and are as follows:
Liquid measurements
Use the cup 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. A ‘guesstimate’ is not good enough as it
could throw out the critical balance of the recipe.
Dry measurements
Dry measurements (especially flours) must be done
using the measuring cup provided. The measuring cup
is based on the American standard 8 fluid oz cup -
(British cup is 10 fluid oz.) Dry measuring must be
done by gently spooning ingredients into the
measuring cup to the indicated line. Scooping or
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 (ie yeast, sugar, salt, powdered milk,
honey) the measuring spoons provided must be
used. Measurements must be level, not heaped as this
small difference could throw out the critical balance of
the recipe.
DO NOT USE NORMAL KITCHEN TEASPOONS
OR TABLESPOONS.
Hints on measuring ingredients
•The cup is marked in various ‘volume
measurement’ scales. The recipes in this book use
the ‘cup’ volume which is based on the ‘American
cup of 8floz and is conveniently marked in 1/16
divisions.
•If you prefer to use weight (gms) as a measurement
fill and weigh the required number of cups and
record this conversion.
ie) 2 cups = xx gms
3 cups = xxx gms
You must use a good quality set of accurate scales, we
prefer to use the ‘cup’ measure for consistency and
accuracy.
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