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Braided Breads
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the start of the ‘rise 3’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking chamber
and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Divide the dough into 3 equal pieces. Stretch and roll each piece
into a 25cm rope. Place the ropes on a flat surface side by side. Begin
braiding from the centre of the ropes rather than the ends for a more
even shape. When complete, rotate the half braided bread and repeat
the procedure from the middle to the other end. Tuck the ends under
and place into the bread pan. Carefully brush the top of the loaf with
the egg wash and sprinkle with seeds if desired.
6. Return the dough to the bread pan.
7. Return the bread pan to the baking chamber.
8. Close the lid. Press the START | PAUSE button to resume the cycle.
Pull-Apart Rolls
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the start of the ‘rise 3’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking chamber
and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Divide the dough into even pieces (12, 18, or 24) and roll each piece
into a round ball. Create a single layer of dough balls in the bread
pan. Carefully brush the layer with the egg wash and sprinkle with
spices. Continue layering and spicing until all the dough balls
are used.
6. Return the dough to the bread pan.
7. Return the bread pan to the baking chamber.
8. Close the lid. Press the START | PAUSE button to resume the cycle.
Rolled Breads
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the end of the ‘rise 2’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid. Remove the bread pan from the baking chamber
and close the lid.
4. Remove the dough and paddle from the bread pan.
5. Roll out the dough on a lightly floured surface into a rectangle shape,
approximately 20cm x 30cm. Spread tomato paste over the dough
and top with Italian mixed herbs, chopped salami, chopped black
olives and grated cheese. Roll up lengthwise, as for a Swiss roll.
Tuck the ends under and place into the bread pan.
6. Return the bread pan to the baking chamber.
7. Close the lid. Press the START | PAUSE button to resume the cycle.
The ‘rise 3’ phase will begin, followed by the ‘bake’ phase.
8. At 15 minutes into the ‘bake’ phase, press and hold the
START | PAUSE button to pause the cycle.
9. Follow the ‘Decorative Crusts’ procedure.
Using the DELAY START button
The DELAY START button conveniently allows you to select when
you’d like the loaf to be ready, automatically starting the bread
maker at the appropriate time. You can set the timer up to 13 hours
in advance before you require the baked loaf to be ready.
While the Delay Start feature can be selected on all settings
except for BAKE ONLY and JAM, our experience has shown that
some recipes, particularly yeast free breads, do not mix well when
delayed, while others do. For this reason, we recommend first testing
the recipe with the Delay Start feature before planning to serve it
for the first time.
IMPORTANT
Never use the Delay Start feature if the recipe includes perishable
ingredients such as dairy products, eggs etc. Some dairy products
and eggs may be substituted by using dried ingredients such as
dried egg powders, dried buttermilk or dry milk. When using this
feature with dried substitutions, add the water to the bread pan
first, then add the dried substitution after the flour to keep them
separate.
1. Using the SELECT push-dial, select the desired setting, crust colour
and loaf size. Refer to Steps 1-9, ‘Operating your Sage Bread Maker –
Beginners Guide’, page 11.
2. Before pressing the START | PAUSE button to activate the cycle,
press the DELAY START button. The LCD screen will indicate
‘READY IN’ and the preset cycle time will flash.
NOTE
During the delayed time, before the bread making cycle
commences, ensure the surrounding temperature of the
ingredients and baking chamber is not too hot or too cold. This
will ensure efficient operation. Recommended room temperature is
20°C—25°C.
When using the Delay Start feature, we recommend layering
ingredients in the bread pan in the order listed in the recipe,
making a small hollow in the centre of the flour (ensuring the
hollow does not touch the water, salt or sugar layer) then placing
the yeast in the hollow. Water, salt or sugar can prematurely activate
or decrease the activity of the yeast and the bread may not rise.
3. Turn the SELECT push-dial to change the cycle time up to 13 hours
in advance, then press to select. The time you select relates to the
finish time of the baked loaf. For example, if you select 10 hours, the
LCD screen will indicate ‘READY IN’ and ‘10:00 HRS’, meaning the
finished loaf will be ready in 10 hours time.
4. If you accidentally press the wrong time, press the CANCEL button
to return to the main menu and make your selection again.
5. Press the START | PAUSE button to activate the delay start feature.
The button surround will illuminate red and the LCD screen will
display ‘READY IN’ and begin to count down. There will be no
movement inside the bread pan. Once the correct time has lapsed,
the cycle will automatically begin. The LCD screen will indicate the
time remaining until the loaf is ready and the progress indicator will
flash to indicate the current phase of the cycle.
