14
Handy Hints.
Order of ingredients.
Always place the liquids in the breadpan first, the
dry ingredients in next, and the yeast in last.
Fruits and nuts are added later, after the
machine has completed the first knead.
This will ensure a crisp and evenly baked loaf
every time.
Freshness.
Ensure all ingredients are fresh and used before
the specified use-by date.
Avoid using perishable ingredients such as milk,
yogurt, eggs or cheese, with the Time Delay
function.
Store dry ingredients in airtight containers,
to prevent drying out.
Slicing bread.
For best results, wait at least 10 minutes before
slicing, as the bread needs time to cool. Place
loaf on its side and cut in a sawing motion with
a bread knife. For easy and even slicing we
recommend the use of the Sunbeam Knife ‘n’
Easy electric knife.
Freezing bread.
To freeze fresh bread, let it cool completely and
wrap in plastic. Slice bread before freezing and
use at your convenience.
Removing bread from the bread pan.
Like a cake, the bread needs to cool slightly
before removing from the bread pan. Allow
the bread to sit in the pan for approximately 10
minutes before removing.
Toppings.
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of the
bread during the baking stage.
Open lid of Bakehouse, gently brush top of loaf
with a little milk or egg yolk and sprinkle with
topping. (Do not allow ingredients to fall
outside pan). Close lid and allow baking to
continue.
Note:
This step needs to be done quickly to
prevent bread from sinking.
Crust colour.
It is normal for the top of the bread to be lighter
in colour than the sides. Different combinations
of ingredients can encourage or discourage
browning. If you would like the top crust to be
slightly darker, select the
Bake
program setting
and cook until desired colour is achieved.
Baking at high altitudes.
At high altitudes above 900 metres, dough rises
faster. Therefore, when baking at high altitudes
some experimentation is required. Follow the
suggested guidelines. Use one suggestion at a
time and remember to write down which
suggestion works best for you.
Suggestions:
1. Reduce the amount of yeast by 25%. This
will stop the bread from over-rising.
2. Increase the salt by 25%. The bread will rise
slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored
at high altitudes tends to be drier. You may
have to add a few tablespoons of water,
until the dough forms a nice ball.
BM3400 Bakehouse Inst. 21/1/00 2:16 PM Page 17
