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BEFORE FIRST USE
INTRODUCTION TO BREAD INGREDIENTS
The appliance may emit a little smoke and odour when you turn it on for the first time. This
is normal and will soon stop. Ensure that the appliance has sufficient ventilation around it.
1. Ensure all parts and accessories are complete and free of damage.
2. Clean all the parts according to the section “Cleaning and Maintenance”.
3. Set the bread maker on Bake mode and bake empty for about 10 minutes. Then allow
it to cool down and clean all the detached parts again.
4. Dry all parts thoroughly and assemble them. Your bread maker is ready for use.
1. BREAD FLOUR
Bread flour has high gluten content (which can also be called high-gluten flour which
contains high protein), it has good elasticity and can prevent the size of the bread from
collapsing after rising. As the gluten content is higher than ordinary flour, it can be used for
making larger sized bread with more fibre. Bread flour is the most important ingredient in
bread making.
2. PLAIN FLOUR
Plain flour is flour that contains no baking powder, and ideal for making express bread.
3. WHOLE-WHEAT FLOUR
Whole-wheat flour is ground from grains. It contains wheat skin and gluten, is heavier and
more nutritious than ordinary flour. The bread made with whole-wheat flour is usually
smaller in size. Most recipes usually combine whole -wheat flour and bread flour to
achieve the best results.
4. BLACK WHEAT FLOUR
Also called “rough flour”, it is a variation of high fiber flour, and is similar to whole-wheat
flour. To obtain the large size after rising, it must be used in combination with high
proportion of bread flour.
5. SELF-RISING FLOUR
This is a type of flour that contains baking powder, especially used in cake making.
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6. CORN FLOUR AND OATMEAL FLOUR
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the
additive ingredients of making rough bread, used for enhancing the flavour and texture.
7. SUGAR
Sugar is an important ingredient to increase the sweet taste and color of bread. It is also
considered as an enhancement in yeast bread. White sugar is normally used. Brown
sugars, powdered sugars or cotton sugars may be used in certain cases.
8. YEAST
After the yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will
expand bread and soften the bread’s inner fiber. However, yeast breeds rapidly and thus,
needs carbohydrate in sugar and flour as nourishment.
NOTE:
– 1 tsp. active dry yeast =3/4 tsp. instant yeast
– 1.5 tsp. active dry yeast =1 tsp. instant yeast
– 2 tsp. active dry yeast =1.5 tsp. instant yeast
Yeast must be stored in the refrigerator, as the fungus in it will be destroyed at high
temperatures. Be sure to check the production date and storage life of your yeast before
using.
Store it back to the refrigerator as soon as possible after each use. Usually the failure of
bread rising is caused by bad yeast.
The methods described below will ensure the freshness and activity of your yeast:
1. Pour 1/2 cup warm water (45ºC–50ºC) into a measuring cup.
2. Put 1 tsp. white sugar into the cup and stir, then sprinkle 2 tsp. yeast over the water.
3. Warm the measuring cup for about 10 minutes. Do not stir the water.
4. The froth should be up to 1 cup. Otherwise the yeast is dead or inactive.
9. SALT
Salt is necessary to improve the flavor and crust color of the bread. However, salt can also
prevent yeast from rising. Never use too much salt in a recipe. Bread would be larger if
made without salt.
10.EGG
Eggs can improve bread texture and make the bread more nutritious and larger in size.
Summary of Contents for MBM-1020
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