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17
Bread Mixes
These convenient mixes contain bread
flour, sugar, milk, salt, oil and other
ingredients such as bread improvers.
Usually only the addition of water and
yeast is required. Bread mix brands
such as “Defiance”, “Laucke” and
“Kitchen Collection” are available
nationally from major supermarkets.
For information on other brands of
bread mix contact the manufacturer
listed on the package.
NOTE:
NEW ZEALAND ONLY:
Bread mix brands such as ‘Elfin’
are available.
Bread Improver
Several brands of bread improvers
are available nationally in
supermarkets and health food stores.
The ingredients in a bread improver
are usually a food acid such as
ascorbic acid (Vitamin C) and other
enzymes (Amylases) extracted from
wheat flours.
NOTE:
Adding a bread improver
will help strengthen the framework
of the bread resulting in a loaf
that is lighter in texture, higher in
volume, more stable and with
enhanced keeping qualities.
A crushed unflavoured Vitamin C
tablet or Vitamin C powder can
be used as a bread improver and
added to the dry ingredients.
The Vital Ingredients
continued
Sugar
Sugar provides food for the yeast,
sweetness and flavour to the crumb
and helps brown the crust. White
sugar, brown sugar, honey and golden
syrup are all suitable to use. When
using honey or golden syrup it must
be counted as additional liquid. We
have successfully tested granulated
‘SPLENDA’ as a sugar substitute.
NOTE:
NEW ZEALAND ONLY:
Sugar can be reduced for more
improved results.
Powdered Milk
Milk and milk products enhance
the flavour and increase the
nutritional value of the bread.
Powdered milk is convenient and
easy to use (store in an airtight
container in the refrigerator).
Fresh milk should not be substituted
for powdered milk unless stated in the
recipe. Low fat or skim milk powder
can be used with good results. Soy
milk powder can also be used by
produces a denser loaf.
Salt
Salt is an important ingredient in
bread making. However, salt inhibits
the rising of the bread, so be careful
when measuring, as it should be
accurate.
Fat
Butter, margarine or oils, such as
vegetable, safflower, sunflower,
canola, etc., will add flavour, retain
the moisture and enhance the
keeping qualities of the bread.
Yeast
Without yeast the bread will not rise.
Yeast needs liquid, sugar and warmth
to activate. Dried yeast has been
used in the recipes in this instruction
book where appropriate. Before using
dried yeast, always check the use-by-
date, as stale yeast will prevent the
bread from rising.
“Tandaco” brand yeast (available
nationally in most supermarkets) was
used in the development of all yeasted
recipes contained in this book.
Smaller packets of bread mix usually
contain sachets of yeast. Larger bulk
bags of bread mix usually do not
include the yeast sachets, however
the corresponding brand of yeast
may be purchased separately.
Some bulk and imported yeasts
are more active, therefore it is
recommended to use less of these
yeasts. Yeast may also be more
active in hot weather. For information
on other brands of yeast relating to
quantities contact the manufacturer
listed on the package.
NOTE:
NEW ZEALAND ONLY: We
recommend the use of ‘Elfin’
brand yeast.
Rapid Rise Yeast
There products are a mixture of yeast
and bread improver. Brands will vary
in strength. If wishing to substitute
for yeast in a recipe, omit the bread
improver. Rapid rise yeasts should
not be used with bread mix as bread
improver is already included.
NOTE:
NEW ZEALAND ONLY:
‘Edmonds Surebake Yeast’ is
the most readily available yeast
product in New Zealand. Where
a recipe states ‘Bread Improver
and Tandaco Yeast’ substitute
with ‘Edmonds Surebake Yeast.’
Water
Tap water is used in all recipes. If using
water in cold climates or from the
refrigerator, allow water to come to
room temperature. Extremes of hot
or cold water will prevent the yeast
activating.
Eggs
Eggs are used in some bread recipes
and provide liquid, help with the rising
and increase the nutritional value
of the bread. They give flavour and
tenderness and are usually used in the
sweeter type of breads.
Other Ingredients
Fruit, nuts, chocolate chips, etc. are
added when the Bread Maker sounds
10 short beeps approximately 8
minutes before the end of the second
kneading when using the BASIC,
RAPID, WHOLE WHEAT, FRENCH, SWEET
and DOUGH settings. If added before
this stage, excessive kneading will
cause the ingredients to break down
rather than hold their shape.
