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fine, but not for breadmakers. Using an automatic
breadmaker requires you accurately measure each
ingredient for best results.
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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.
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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 talented machine with an 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.
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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.
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• 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 drafts.
• 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) richer dough
like croissant doughs. 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).
