Issue 1 14/5/2020
13
SPECIAL INSTRUCTIONS FOR QUICK AND ULTRA FAST
PROGRAMS
1.
Quick breads are made with baking powder or baking
soda that are activated by moisture and heat. To make
successful quick breads, it is recommended that all
liquids be placed in the bottom of the bread pan with the
dry ingredients on the top. During the initial mixing the
dry ingredients may collect in the corners of the bread
pan. If this occurs use a non-stick spatula and fold the in
dry ingredients to the centre of the mix.
2.
The ultra fast bread program bakes a loaf of bread in the
shortest time. To make successful ultra fast bread the
water added is required to be between 40 – 45°C and a
thermometer is needed to measure temperature
accurately. If the temperature is too low the bread will
not rise sufficiently and if the water is too hot the yeast
will be killed.
