UK He
lplin
e 0844 871 0944
R
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ace
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t Pa
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ts 0844 873 0710
I
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8
• There are 2 spoons provided to cover
all combinations of quantities in the
recipes
B
:
Tablespoon (tbsp) and teaspoon
(tsp).
For 1/2 teaspoon measurements, use
the 1/4 tsp twice.
1 tsp = 5 millilitres
1 tbsp = 3 tsp = 15 millilitres
Hint: measure dry ingredients first
with the tablespoon, then wet (oil)
last.
Your breadmaker produces delicious
baked goods with ease. This machine
requires only that you carefully follow
the recipe instructions. In basic
cooking, normally ‘a pinch of this and
a dash of that’ is fine, but not for
breadmakers. Using an automatic
breadmaker requires you accurately
measure each ingredient for best
results.
Ingredient
temperatures
All ingredients, including the
machine and pan, and especially
liquids (water or milk), should be
warmed to room temperature 21°C
(70°F).
If ingredients are too cold, below
10°C (50°F), they will not activate the
yeast. Extremely hot liquids, above
40°C (104°F), may kill the yeast.
Creating your own
yeast breads
With the breadmaker, even the most
inexperienced baker can achieve the
satisfying experience of baking a loaf
of bread. All of the mystery and hard
work is gone.
Inside this versatile machine, 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 of sifted icing sugar with 1
or 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
mixing, kneading and proofing,
allowing dough to rise. 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 1 or 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).
• When using honey, malt extract,
golden syrup or treacle, coat the
spoon or cup with oil first, this will
prevent these ingredients from
sticking to the spoon or cup.
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