20
21
Hints and Tips for Better Bread Making
continued
NOTE:
Flour properties can alter
on a seasonal or storage basis,
therefore it may be necessary to
adjust the water and flour ratio.
This can be determined after
ten minutes of the kneading
cycle. Simply open the lid of the
Bread Maker and if the dough
is too sticky, add a little more
flour, 1 tablespoon at a time,
until the dough reaches a firmer
consistency. If the dough is too
dry add a little more water, 1
teaspoon at a time until a softer,
more pliable dough results. After
being properly kneaded, dough
with the correct amount of water
should form into a smooth,
round ball.
NOTE:
When hand-shaping
dough for rolls, weigh each
piece of dough for more evenly
sized rolls.
NOTE:
Do not underfill or overfill
the bread pan as the bread
may not mix properly. The
recipes in this book have been
especially designed and tested
to produce 0.45kg to 0.9kg (1lb
to 2lb) loaves. As a general
guide, a maximum 650g flour
and 7.5g (1½ teaspoons) yeast
are recommended to ensure
the dough does not rise over the
bread pan. On the jam setting, a
maximum 2 cups of fruits should
be used.
Questions and Answers
About Ingredients:
Q.
Can other bread recipes be
made in this machine?
A.
The recipes in this book are sized
so that the dough is kneaded
properly and the finished bread
does not exceed the bread pan
capacity. Use only recipes will
similar quantities of ingredients.
Q.
Can fresh milk be used instead of
dry milk?
A.
Yes. bread made with fresh milk
will have a heavier texture than
bread made with milk powder.
If using fresh milk substitute the
water with fresh milk and omit the
milk powder. Scald the milk then
cool before adding to the other
dough ingredients.
Q.
Can butter or margarine be used
in place of oil?
A.
Yes, but the bread crumb may
appear a more creamy or yellow
colour.
Q.
Can other sweetening agents be
used in place of sugar?
A.
Yes, honey, golden syrup or
brown sugar can be used. Do not
use powdered or liquid artificial
sweeteners. However granulated
‘SPLENDA’ was successfully tested
during recipe development.
When substituting honey or similar
sweet liquids for sugar, reduce the
water by the same amount.
Q.
Can salt be omitted?
A.
Salt plays a very important part
in bread making. Omitting it
will decrease water retention
in the dough, as well as affect
mixing, the strength of the
gluten development and the
fermentation of the yeast. In the
finished bread, salt improves the
loaf shape, crumb structure and
crust colour, as well as extending
shelf life and enhancing flavour.
Q.
Why do the ingredients need to
be placed into the pan in the
specified order?
A.
To ensure all dry ingredients are
mixed with water and to avoid
the yeast activating prematurely
with the water when using the
PRESET TIMER.
About Baking Bread:
Q.
The programmed setting has
been interrupted by a power
failure or switched off at the
power outlet during the bread
making process. What can I do?
A.
If the power is accidentally
turned off for 5 minutes or less
during the operation, the Bread
Maker has a 7 minute memory
function, that will automatically
resume bread making, where it
was interrupted, when power is
restored. If the operation cannot
be resumed or the setting is
cancelled: During the kneading
stage – Re-select the bread
setting again and allow dough to
re-knead and continue through
the rising and baking process.
The result may be a loaf higher
in volume and lighter in texture.
During the rising stage – Turn
the bread maker off. Leave the
dough in the pan and in the
baking chamber with the lid
closed. Allow the dough to rise
until almost near the top of the
pan. Turn the bread maker on.
Select the MORE setting. Press
the START/STOP button. During
the baking cycle – Select the
MORE setting. Press the START/
STOP button.
