• Avoid overloading your Breadmaker.
Do not exceed the 750 g quantities in
the recipes.
• Experimenting with new recipes.
Ideas
from other Bread Maker recipe books or
recipes developed for other Bread Makers
may give different results as the programme
cycles and baking times vary between various
models. We advise you to follow the
proportions of flour, water and yeast in our
recipes as they have been specially developed
to work best with the Moulinex Home Bread
Maker programmes cycles.
• Keep the ingredients and your Home Bread
Maker at room temperature.
The right
temperature is critical when baking bread.
The temperature of your kitchen and the
position of the Home Bread Maker are
important, and it works best at room
temperature. In a cold room or during winter
months when the delayed start facility is used,
a difference in volume may be noticed. Take
care not to position the appliance next to
ovens or cookers, or in direct sunlight as
extremes of temperature can affect the
cooked loaf.
• Remember that when bread making no two
loaves will have exactly the same appearance
and rise, even if using the same recipe.
Sometimes it will have a perfect shape and
on others occasions it may have dips, bumps
or an uneven top crust. This is inevitable, but
usually the taste and quality of the bread are
not affected. Also, cooked loaves will have a
hole underneath where the kneading blade is
baked into the bread and the texture may be
slightly denser around this area. This is typical
of all breadmakers, but we consider that the
delicious taste of home baked bread more
than compensates for this.
Making More Than One Loaf
If you want to bake more than one loaf, allow
the breadmaker to cool with the lid open for at
least 30 minutes before using again. Always
ensure that the baking pan and kneading blade
are clean and dry before starting the next loaf.
Creating Your Own Recipes
Once you have become familiar with the
operation of your breadmaker, you may want
to experiment with creating your own recipes.
It is important not to exceed the maximum
capacity of 750 g (the total weight of the flour,
water and any other ingredients). Use the
recipes in this cookbook as a guide to the
quantity of ingredients and program setting.
If you have any problems with the cooked loaves
refer to the Troubleshooting section for advice.
Glazes For Baked Bread
To give your loaf an attractive finish the top
crust can be brushed with any of the following
after it has been baked and removed from the
bread pan.
Melted butter or margarine
Melt some butter or margarine in a saucepan
or in the microwave and brush over the top of
the bread for a soft, tender crust.
Milk or cream glaze
Brush some single cream or evaporated milk
over the top for a shiny, soft crust.
Jam, Syrup or Honey
Ideal for buns and sweet breads.
Glacé Icing
Mix a little warm water with some sifted icing
sugar to make a fairly thick icing. Spread over
buns and sweet breads.
For special diets, it is possible to make salt free
bread but it tends to over rise and have large
air pockets. Please contact our Customer
Relations Team for recipe information on:
0845 330 4554
- UK (calls charged at local rate)
01 6774230
- Ireland.
Liquid
Accurate measuring of the liquid is essential,
using the measuring cup provided. Flour may
produce different results from brand to brand or
even batch to batch, so you may need to adapt
the quantity of liquid by 1 or 2 tablespoons to
achieve the same cooked result. Too much
liquid can cause a loaf to over rise and collapse,
and too little can result in a lower rise.
Most recipes use either cold tap water or milk,
or a combination of the two. Any liquid used in
the recipes should be tepid, about 20°C -
25 °C, and not too cold. In winter weather
water straight from the tap may be too cold
and likewise milk straight from the refrigerator.
Water alone produces a crisp crust and milk
softens the crust. If using fresh milk, we advise
using semi-skimmed or skimmed milk to avoid
bread having a close texture.
Do not use fresh milk on the delayed start
program as it could sour overnight.
Milk powder
Many recipes have skimmed milk powder
added to enhance the flavour of the bread and
improve the keeping qualities. This is often
omitted if fresh milk has been included in the
recipe and for continental style breads.
Fat
Fat enriches the dough, improves the softness
and colour of the bread and delays staling.
Any type of fat can be used, but butter gives
the best flavour. Instead of butter in the recipes
you can substitute block margarine (not soft
margarine), white vegetable fat, lard, or oil. For
butter or solid fats, cut it into small pieces
before adding to the bread pan to ensure even
mixing. Do not use low fat spreads or butter
substitutes.
Other ingredients
Other ingredients are often added when
making bread such as egg, cheese, dried fruit,
nuts, grains, seeds, herbs and spices.
Remember if adding cheese, fresh fruit or fresh
vegetables that the water content of these
foods will affect the loaf volume and could
cause a slightly collapsed loaf.
Nuts should be finely chopped and take care
not to add more than about 100 g (4 oz) as
they cut through the gluten structure and
reduce the height of the cooked loaf.
Bread Making With The
Delayed Start Program
If you are using the delayed start facility, the
yeast must not come in contact with the liquid
so ensure the flour totally covers the liquid
ingredients underneath. Also, do not use fresh
milk, eggs, fresh fruit, sour cream, yoghurt or
cheese as they could spoil or stale overnight.
Top Tips For The Best
Breadmaking
• Read the instruction and recipe book
.
Whether you are an inexperienced
breadmaker or have been baking bread for
many years, it is important to familiarise
yourself with the machine and the recipes, as
using a bread maker is quite different to
making bread by hand.
• Buy the correct ingredients for bread
making.
You need strong bread flour and
EasyBake/EasyBlend or Fast Action dried yeast.
• Measure the ingredients exactly
. Measure
liquids using the measuring cup supplied and
use the measuring spoon provided for yeast,
salt, milk powder and sugar. The measuring
spoon is marked with a half level for your
convenience. Use accurate weighing scales
for the other ingredients.
• Place the ingredients in the bread pan in
the exact order stated in the recipe.
The
order must not be altered. Always add the
yeast last so that it is not in contact with the
liquid otherwise it could activate the yeast
too soon. Never let the yeast touch the liquid
before kneading.
• Do not use stale or out of date ingredients.
Reseal dried yeast after opening and discard
within 48 hours. Use flour within the best
before date, and reseal the packet after use
storing it in a cool, dry place.
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