UK Helpline 0844 871 0944
Replacement Parts 0844 873 0710
Irelan
d
Helpline 1800 409 119
10
electronic brain, the dough is
mixed, kneaded, proofed and
baked without you being
present. The automatic
breadmaker can also just
prepare the dough, and when
it's ready, you shape, allow to
rise and bake in a conventional
oven. The recipes on the
following pages are ‘tailored’
for this breadmaker. Each
recipe features ingredients that
best compliment a particular
loaf of bread, and each was
tested in our machines. It is
extremely important not to
exceed the amounts of flour
specified in each of the recipes
or else it could result in
unsatisfactory baking
performance. When creating
your own yeast bread recipes
or baking an old favourite, use
the recipes in this cookbook as
a guide for converting portions
from your recipe to your
breadmaker.
Special glazes for
yeast breads
Give your just baked bread a
professional finish. Select one
of the following special glazes
to enhance your bread.
Egg glaze
Beat 1 large egg and 1
tablespoon of water together,
brush generously.
Note: apply only to doughs
before baking.
Melted butter crust
Brush melted butter over just
baked bread for a softer, tender
crust.
Milk glaze
For a softer, shiny crust, brush
just baked bread with milk or
cream.
Sweet icing glaze
Mix 1 cup sifted icing sugar
with 1 to 2 tablespoons of milk
to make a glaze consistency
and drizzle over raisin bread or
sweet breads.
Poppy/Sesame/Caraway
seed/Oatmeal
Sprinkle your choice of these
seeds generously over just
glazed bread.
Other tips
• Place all recipe ingredients into
the baking pan so that yeast is
not touching any liquid.
• After completing the process of
making dough in your
breadmaker, typically when
letting dough rise outside the
breadmaker, allow 30 minutes
or until dough doubles in size.
Dough should be lightly
greased and covered with
grease proof paper and a dry
towel. It should be placed in a
warm area free from draughts.
• Humidity can cause problems,
therefore humidity and high
altitudes require adjustments.
For high humidity, add an extra
tablespoon of flour if
consistency is not right. For
high altitudes, decrease yeast
amount by approximately 1/4
teaspoon, and decrease sugar
and/or water or milk slightly.
• The DOUGH setting is great for
the mixing, kneading and
proofing (allowing dough to
rise) richer doughs like
croissant dough. Use the
automatic breadmaker to
prepare this dough so all you
need to do is shape and bake
it according to your recipe.
• When recipes call for a ‘lightly
floured surface,’ use about 1 to
2 tablespoons of flour on the
surface. You may want to lightly
flour your fingers or rolling pin
for easy dough manipulation.
• When you let dough ‘rest’ and
‘rise’ according to a recipe,
place it in a warm, draught-free
area. If the dough does not
double in size, it may not
produce a tender product.
• If the dough you are rolling
shrinks back, let it rest covered
for a few minutes before rolling
again.
• Dough may be wrapped in
plastic and stored in a freezer
for later use. Bring the dough
to room temperature before
using.
• After 5 minutes of kneading,
open the lid and check the
dough consistency. The dough
should form a soft, smooth
ball. If too dry, add liquid. If too
wet, add flour (1/2 to 1
tablespoon at a time).
RECIPES
All of the following recipes use
this same general method:
1
Measure ingredients into
baking pan.
2
Use tepid water 21-28ºC.
3
Insert baking pan securely into
unit, close lid.
4
Select appropriate bread
setting.
5
Push start button.
6
When bread is done, remove
pan from unit using oven mitts.
7
Remove bread from baking
pan, (and kneading blade from
bread if necessary).
8
Allow to cool before slicing.
This method is modified by
notes, if applicable, at the end
of each recipe.
These recipes
have been developed using
Allinson flours and Easybake
Allinson yeast.
48280 rev4:x 13/11/2009 11:12 Page 10
