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Bread-making Ingredients
Flour
Main ingredient of bread, produces gluten. (helps the bread to rise,
gives it a firm texture)
Use bread flour and all-purpose flour.
Do not use soft or plain flour.
Flour must be weighed on scales.
Bread flour and all-purpose flour are milled
from hard wheat and have a high content
of protein which is necessary for the
development of gluten.
Carbon dioxide produced
during fermentation is trapped
within the elastic network
of gluten, thus making the
dough rise.
White flour
Made by grinding wheat
kernel, excluding bran and
germ. The best kind of flour
for baking bread is a flour
marked “for bread baking”.
Using bread flour, instead of
all-purpose flour, will produce
a much better quality bread
loaf.
Do not use plain or self-raising
flour as a substitute for bread
flour.
Whole wheat
flour
Made by grinding entire
wheat kernel, including
bran and germ. Makes very
healthy bread.
This bread is lower in height and
heavier than bread baked with
white flour.
Dairy Products
Add flavour and nutritional value.
If you use milk instead of water, the nutritional value of
the bread will be higher, but do not use in timer setting as
it may not keep fresh overnight.
Reduce the amount of water proportionally to the
amount of milk.
Water
Use plain tap water.
Use tepid water if using ‘BAKE RAPID’ option setting in a cold
room.
Use chilled water if using ‘french’ program/setting in a hot room.
Always measure out liquids using the measuring cup provided.
Salt
Improves the flavour and strengthens gluten to
help the bread rise.
The bread may lose size/flavour if measuring is inaccurate.
Fat
Adds flavour and softness to the bread.
Using butter or margarine is recommended.
Sugar
(granulated sugar, brown sugar, honey,
treacle etc)
Food for the yeast, sweetens and adds flavour to
the bread, changes the color of the crust.
Use less sugar if using raisins or other fruits, which contain
fructose.
Dry Yeast
Enables the bread to rise.
Be sure to use dry yeast that does not require pre-fermentation (do not use fresh yeast or dry yeast requiring
fermentation before using)
Yeast which has ‘instant yeast’ or ‘rapid rise yeast’ written on the packet is recommended.
When using yeast from sachets, seal the sachet again immediately after use, and keep in the fridge. (Use within the
manufacturer’s recommended time)
If using a bread mix...
Bread mixes including yeast
Place the mix in the bread pan, then add water. (Follow
instructions on the packet for the quantity of water)
Select the ‘basic’ – ‘BAKE RAPID’ setting, choose a
size according to the volume of the mix, and start the
baking.
• 600 g/21.2 oz. – XL • 400 g/14.1 oz. – M
With some mixes, it is not clear how much yeast is
included, so some trial and error may be required to
obtain better results.
Bread mix with separate yeast sachet
First place the yeast in the bread pan, then the bread
mix, then the water.
Set the machine on ‘basic’ program and start the
baking.
You can make your bread taste better by adding other
ingredients:
Eggs
Improve the nutritional value and coloring
of the bread. (Water amount must be
reduced proportionally)
Beat eggs when adding them.
Bran
Increases the bread’s fibre content.
• Use max. 75 mL (5 tbsp).
Wheat germ
Gives the bread a nuttier flavour.
• Use max. 60 mL (4 tbsp).
Spices
Enhance the flavour of the bread.
• Only use a small amount (1-2 tbsp).
