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Question 18
Can I use my favourite bread recipes (traditional
yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right
proportion of ingredients. Become familiar with the unit and
make several loaves of bread before you begin experimenting.
Never exceed a total amount of 5 cups dry ingredients (that
includes the total amount of flour, oats, oatmeal, bran). Use
the recipes in this book to help determine the ratio of dry
ingredients to liquid and amounts of yeast, sugar, salt, and
oil/butter/margarine to use. We advise creating your own
bread recipes using the basic mode, then progress to the
others, using the ‘Baking cycle times’ chart (page 21) as a
guide.
Question 19
Is it important for ingredients to be at room
temperature before adding them to the baking
pan?
Yes, even when the delay timer is being used, (water must be
between 21°C and 28°C).
Question 20
Why do the loaves vary in height and weight?
The wholewheat / wholemeal breads are always
shorter. Am I doing something wrong?
No, it is normal for wholewheat and wholemeal breads to be
shorter and denser than basic or French breads. Wholewheat
and wholemeal flour are heavier than white bread flour,
therefore they may not rise as much during the bread baking
process. This is also true for bread containing fruit, nuts, oats
and bran.
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the Baking Pan
(6) last above the flour, this is especially important when the
delay timer is being used.
Question 22
Why is there a large hole in the base of the
bread?
This hole has been created by the Kneading Blade (7).
Sometimes this hole is larger than normal. This is because the
dough has rested to the side of the blade after the second
kneading cycle - normal with bread makers. You could
position the dough evenly in the base of the pan.
