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Instructions
1. Ingredients
Flour
Flour is the main ingredient of bread and releases gluten, which allows the bread
to rise and gives substance to the bread. Always check the packaging to see if
the flour is suited for baking bread. Also make sure to always weigh the correct
amount of flour required in your recipe as the weight of flour can vary significantly
from type to type.
Yeast
Yeast allows the dough to rise and makes the bread light and easy to digest. We
recommend using dry yeast (ready-to-use) as this type has a longer shelf life and
produces better and more consistent results than fresh yeast. But make sure to
check the use-by date, as stale yeast will prevent the rising process.
Salt
Salt enriches the flour and reinforces the gluten in the flour for a better rising
process. Make sure to measure salt quantities accurately, as too much will not
only spoil the taste of your bread but also affect the rising process.
Butter/oil
Butter, margarine or oil improve the taste of the bread and make it softer. Make
sure any solid fats are at room temperature.
Sugar
Sugar provides nutrition for the yeast and so essential for the rising process. You
can use refined sugar or brown sugar, but also honey or syrup. Sugar also adds
sweetness to the taste of the bread and helps brown the crust.
Water
We recommend using tap water, at room temperature.
If it is too cold, the yeast activation will not start, and
if it is too warm, the yeast activation will process
too quickly. (Warmer water may only be used for the
'Quick’ program.)
Milk and milk powder
Milk and other dairy products enhance the taste
and nutritional value of the bread and produce a
nice brown crust. If substituting fresh milk for water,
deduct the quantity of milk from the amount of water
mentioned in the recipe.
IMPORTANT!
Do not use
milk, other dairy
products, eggs
or meat if you
use the delayed
start timer. To
ensure food safety,
these ingredients
must be kept
refrigerated.
