Lakeland 16147, Instruction Booklet, Page: 19 / 48

19
ADAPTING YOUR OWN RECIPES
After you have made some of the recipes supplied you may wish to adapt a few of your
own recipes.
Start by selecting one of the recipes in this booklet, which is similar to your own and use
this as a guide.
Read through the following guidelines and be prepared to make adjustments as you go
along.
• Make sure you use the correct quantities for the Compact Bread Maker. This Compact
Bread Maker makes a 500g loaf. Do not exceed the recommended maximum. If using
your own recipe books always use the quantities given for the 500g loaf size.
• Always add the liquid to the bread pan first. Separate the yeast from the liquid by
adding after the flour.
• Add the flour carefully and spread it over the liquid. If tipped in too fiercely, the liquid
may seep up through the flour and come into contact with the yeast.
• Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1 teaspoon (5ml)
dried yeast.
• Use skimmed milk powder and water instead of fresh milk if you are delaying the start
time.
• If your recipe uses egg, add the egg as part of the total liquid measurement, unless the
recipe states otherwise.
• Keep the yeast separate from the other ingredients in the bread pan until mixing
commences.
• Check the consistency of the dough during the first few minutes of mixing. Bread
makers do require slightly softer dough so you may have to add extra liquid. The dough
should be wet enough to gradually relax back.
REMOVING, SLICING AND STORING BREAD
• For best results, once your loaf is baked, remove it from the machine and turn out of the
bread pan immediately, although your Compact Bread Maker will keep it warm for up to
an hour if you are not around.
• Remove the bread pan from the machine using oven gloves, even if it is during the
KEEP WARM cycle. Turn the pan upside down and shake several times to release the
cooked bread. If the bread is difficult to remove, try gently knocking the corner of the
bread pan on a wooden board, or rotate the base of the shaft underneath the bread
pan.
• The kneading paddle should remain inside the bread pan when the bread is released but
occasionally it may remain inside the loaf of bread. If so, remove it using the hook
before slicing the bread.
• Leave the bread to cool for at least 30 minutes on a cooling rack, to allow steam to
escape. The bread will be difficult to slice if hot.
Storing
Home-made bread does not contain any preservatives so should be eaten within 2 - 3
days of baking. If you are not eating it immediately, wrap in foil or place in a plastic bag
and seal.