Lakeland 17892, Instruction Booklet

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• Salt strengthens the gluten structure and makes the dough more elastic.
• Salt inhibits the growth of yeast to prevent over-rising and stops the dough collapsing.
• Take care to add the correct amount as too much salt will kill the yeast or prevent it rising
sufficiently.
Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.
• Sugar and liquid sweeteners help with the colour of the bread and add a golden colour to the
crust.
• Sugar attracts moisture which improves the keeping quality of the bread.
• Sugar provides food for the yeast. It is not essential as modern types of dried yeast are able to
feed on the natural sugars and starches found in the flour but it will help to make the dough
more active.
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the SWEET programme for these breads.
• If substituting a liquid sweetener for sugar then the total liquid quantity of the recipe will
need to be reduced slightly.
Fats and oils
A small amount of fat or oil will give a softer crumb and helps to extend the freshness of the loaf.
Use butter, margarine or lard in small quantities. Make sure they are at room temperature and cut
into small pieces so they mix in well. Do not use low fat spreads as they contain up to 40% water
and can affect the overall quantities in your recipe.
Liquid
Some form of liquid is essential. Usually water or milk is used. Water gives a crisper result than
milk. Water can be combined with skimmed milk powder. If using the time delay it important to
use water and skimmed milk powder as ordinary milk will deteriorate if left to stand for too long.
For most programmes you can use water straight from the tap but if using the RAPID BAKE
programmes it needs to be lukewarm.
• On very cold days measure the water and leave to stand at room temperature for 30 minutes
before use.
• If using milk don’t use it straight from the fridge, leave it to stand at room temperature for
30 minutes before use.
• Buttermilk, yoghurt, sour cream and soft cheeses such as Ricotta, cottage or fromage frais can
all be used as part of the liquid content and will give a more moist and tender crumb.
• Eggs can be added to the dough to enrich it. Eggs improve the colour and help to add
structure and stability to the gluten during rising. If you are using eggs reduce the liquid
content accordingly. Place the egg in the measuring cup and top up with liquid to the correct
level for the recipe.
Yeast
All the recipes in this book have been tested using easy blend, fast action yeast which does not
require dissolving in water first, is very easy to use and tends to give better results. It is placed in
a well in the flour where it is kept dry and separate from the liquid until the mixing commences.
• For best results use easy blend, fast action yeast.
• Use only the amount of yeast stated in the recipe. If too much is added it will cause the dough
to spill out over the top of the bread pan.
• Once a sachet of yeast is opened it should be used within 48 hours.
• Always use yeast before its use by date.
• You may also find dried yeast that has been specially designed for use in bread makers.
• Always follow the instructions on the packet.
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 Bread Maker. This Bread Maker has settings
for 1000g and 700g loaves. If using your own recipe books use the quantities given for the
700g and 1000g loaf sizes. Do not use more than 700g of flour and follow the recipe in metric
or imperial – do not mix the two.
• 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 of 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 a slightly softer dough so you may have to add extra liquid but if you think it needs
more liquid add it slowly a teaspoon at a time so you don’t add too much. The dough should
be wet enough to gradually relax back.
HINTS AND TIPS
• The Bread Maker is not a sealed unit and will be affected by the temperature and humidity of
the day. 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.
• On very cold days let the water from the tap stand at room temperature for 30 minutes before
use. Likewise for ingredients from the fridge.
• Use all the ingredients at room temperature and water from cold unless stated otherwise in
the recipe e. g for the RAPID BAKE programme when you will need to warm the liquid.
• Add the 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 vital for a successful loaf. Follow either metric or imperial measurements,
do not mix the two. Use the electronic scales, 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 give a heavy, dense loaf.
• Cut butter and other fats into small pieces before adding to the bread pan making sure they
are at room temperature – not straight from the fridge.
• Giving the kneading paddle a light coating of oil may make it easier to remove if it bakes into
the loaf.
• You may find that baked loaves may be left with a small patch of unmixed flour, this is quite
normal and can simply be brushed off.
• Bread made in the Bread Maker does not contain preservatives like shop bought bread and so
will not keep for as long.