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MAKING BREAD
•
Let the bread cool for about 20 minutes before slicing. It is recommended slic-
ing bread with electric knife, or coarsly serrated knife (Swan sells those too you
know!)
•
If you are out of the room or have not pressed START/STOP button at the end
of operation, the bread will be kept warm automatically for 1 hour, when keep
warm is finished, one beep will be heard.
•
Don’t leave the bread in the machine with the lid closed after the keep warm
step or the condensation will return to the bread and make it soggy!
•
Now this part cannot be stressed enough. Once the loaf has cooled:
USE THE SUPPLIED HOOK TO CAREFULLY REMOVE THE
KNEADING PADDLE FROM THE BOTTOM OF THE LOAF.
Replacement paddles are expensive and we love to sell them. But we are quite sure
you don’t want to keep buying them.
Note
: It is advised to store any uneaten bread in a sealed plastic bag or vessel.
Bread can be stored for about three days at room temperature (in a nice Swan
bread bin). In the refrigerator (Swan sells those too!), storage time could be as
much as ten days.
HINTS, TIPS AND SHOPPING LIST
•
STRONG WHITE BREAD FLOUR
has high gluten content. It has good elastic
properties and is better at holding the bubbles made by the yeast during the ris-
ing process. This leads to a larger loaf with a lighter texture. When shopping for
bread flour, always look for STRONG flour specifically for bread making.
•
STRONG WHOLE-WHEAT FLOUR
is ground from grain. It contains wheat skin
and gluten. Whole-wheat flour is heavier with more fibre than white flour. The
bread made with 100% whole-wheat flour usually has a texture like flat packed
furniture, so many recipes usually combine whole-wheat flour with white flour to
achieve the best results.
•
DRIED MILK POWDER
. Gives the bread a nice malty taste and reduces the
need for more oil, butter or fat. It’s also good for bread made with the delay
timer as it will not spoil while sitting in the bread pan.
•
YEAST
. Use active dry yeast for breadmaking. All supermarkets sell it. It is best
bought in the individual sachets (not tubs). Each sachet typically contains 7
grammes.
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