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• 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, 1250g and 1500g loaves. If using your own recipe books use
the quantities given for the 1000g, 1250g and 1500g loaf sizes. Do not use more than
the recommended amount 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 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; 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.
