20
GENERAL HINTS AND TIPS
The results of your bread making are dependent on a number of
different factors, such as the quality of ingredients, careful meas-
uring, temperature and humidity. To help ensure successful results,
there are a few hints and tips worth noting.
The bread machine is not a sealed unit and will be affected by tem-
perature. If it is a very hot day or the machine is used in a hot
kitchen, then the bread is likely to rise more, than if it is cold. The
optimum room temperature is between 20°C /68°F and 24°C/75°F.
•
On very cold days let the water from the tap stand at room tem-
perature for 30 minutes before use. Likewise with ingredients
from the fridge.
•
Use all ingredients at room temperature unless stated other-
wise in the recipe eg. for the rapid 1 hour cycle you will need to
warm the liquid.
•
Add ingredients to the bread pan in the order suggested in the
recipe. Keep the yeast dry and separate from any other liquids
added to the pan, until mixing commences.
•
Accurate measuring is probably the most crucial factor for a suc-
cessful loaf. Most problems are due to inaccurate measuring or
omitting an ingredient. Follow either metric or imperial meas-
urements; they are not interchangeable. Use the measuring cup
and spoon provided.
•
Always use fresh ingredients, within their use by date. Perishable
ingredients such as milk, cheese, vegetables and fresh fruits may
deteriorate, especially in warm conditions. These should only be
used in breads, which are made immediately.
•
Do not add too much fat as it forms a barrier between the yeast
and flour, slowing down the action of the yeast, which could re-
sult in a heavy compact loaf.
•
Cut butter and other fats into small pieces before adding to the
bread pan.
•
Replace part of the water with fruit juices such as orange, apple
or pineapple when making fruit flavoured breads.
•
Vegetable cooking juices can be added as part of the liquid.
Water from cooking potatoes contains starch, which is an addi-
tional source of food for the yeast, and helps to produce a well-
risen, softer, longer lasting loaf.
•
Vegetables such as grated carrot, zucchini or cooked mashed po-
tato can be added for flavor. You will need to reduce the liquid
content of the recipe as these foods contain water. Start with
less water and check the dough as it begins to mix and adjust if
it is necessary.
•
Do not exceed the quantities given in recipes as you may dam-
age your bread machine.
•
If the bread does not rise well try replacing the tap water with
bottled water or boiled and cooled water. If your tap water is
heavily chlorinated and fluorinated it may affect the bread ris-
ing. Hard water can also have this effect.
•
It is worth checking the dough after about 5 minutes of contin-
uous kneading. Keep a flexible rubber spatula next to the ma-
chine, so you can scrape down the sides of the pan if some of
the ingredients stick to the corners. Do not place near the
kneader, or impede its movement. Also check the dough to see
if it is the correct consistency. If the dough is crumbly or the ma-
chine seems to be laboring, add a little extra water. If the dough
is sticking to the sides of the pan and doesn’t form a ball, add a
little extra flour.
•
Do not open the lid during the proving or baking cycle as this
may cause the bread to collapse.
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