ImpORTANT
Follow the packet instructions as some mixes contain more than the nor-
mal amount of yeast, which could over rise in the pan. Use 3 cups of mix
maximum.
These mixes are more prone to over-rising and collapsing when the wea-
ther is hot and humid. Since these mixes are complete, we cannot advise
how to adjust, as with our own recipes. Bake in the coolest part of the day,
use water between 21-28°C.
2. Just add flour and water
These mixes have the necessary ingredients in separate sachets. Remem-
ber strong white bread flour is required. A packet of this mix will produce a
700g loaf, just over 1.5lb.
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.
GLAZING
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
this glaze is only for bread where the dough has been prepared in the
breadmaker and is then being baked in the oven. The glaze should be ap-
plied when the dough is removed from the breadmaker. Do not apply this
glaze to doughs in the breadmaker.
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.
Sugar
Sugar is important for the colour and flavour of breads. It is also food for
the yeast as it is part of the fermentation process. Artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react properly
with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as well as for
the crust colour that develops during baking. Salt also limits the growth of
yeast so the amounts shown in the recipes should not be increased. For
dietary reasons it may be reduced, however, your baking may suffer.
Liquids/milk
Liquids such as milk or a combination of powdered milk and water, can be
used when making bread. Milk will improve flavour, provide a velvety texture
and soften the crust, while water alone will produce a crispier crust. Some
liquids call for juice (orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered) skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or margarine
can be used as a substitute. If butter or margarine is used direct from the
refrigerator it should be softened first for easier blending during the mixing
cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent
does not require rising time before baking as the chemical reaction works
when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or substitut-
ed for baking powder. It also does not require rising time before baking as
the chemical reaction works during the baking process.
BREAD mIxES
Use the Bread mix’ setting. (programme 8)
Follow the information for bread mixes on the bread mix packet. There are
two types of bread mixes currently available.
1. Just add water.
These mixes are complete and they have all the necessary ingredients pro-
vided, even the yeast. You only add water.
