Unit UAB-816, Instruction Manual

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Note: We do not recommend the use of fresh or compressed yeast in your Bread maker. We recommend
the use of the dry yeast only. Always ensure it is used well within the use-by date, as stale yeast will
prevent the bread from rising.
Flour
For the Bread to rise, the flour has to have a sufficiently high protein content. Use a good quality plain of
bread flour. Do not use self-rising flour in any recipes, except for program
10 Damper.
Unlike white flour, wheat flour contains bran and wheatgerm which inhibit rising. Wheat breads therefore,
tend to be heavier in texture and smaller in size. A lighter larger loaf can be achieved by combining Wheat
flour with white flour for whole wheat bread recipes.
Sugars
Sugars sweeten the bread, brown the crust, lend tenderness to the texture and supply the yeast with food.
White or brown sugar, molasses, maple or golden syrup, honey and other sweeteners may be use in
equivalent quantities.
Artificial sweetener can be substituted in equivalent amounts, however the taste and texture will vary.
Liquids
When liquids are mixed with protein in flour, gluten in formed. Gluten is necessary for the bread to rise.
Most recipes use dry milk and water but other liquids such as milk and fruit juice can be used. Experiment
with quantities of these liquids to obtain optimum results. Liquids should be used at room temperature. A
recipe with too much liquid may cause the bread to fall during baking while a recipe with too little liquid will
not rise.
Salt
In small amounts, salt adds flavour and controls yeast action. Too much salt inhibits rising, so be sure to
measure amounts correctly. Any ordinary table salt may be used.
Fats
Many breads use fats to enhance the flavour and retain moisture. Typically, we use margarine in the
recipes, softened butter or oil may be used in equivalent quantities. If you choose not to add any fat, your
bread may vary in taste and texture.
Order of ingredients
Always put the yeast in first turn, the dry ingredients in the next and liquids in the last. Fruits and nuts are
added later, after the machine has completed the first knead.
Storage of bread
The bread cooked by one does not include the artificial antiseptic. But if you are storing the bread the
clean one, in the airtight good container, then place on the refrigerator. In this way the bread can be stored
for 5-7 days. You can also freeze the bread too, but you need to wait for the bread to cool down, and then
put bread in the plastic bag.
ENGLISH
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UAB-816 Instr 11/17/08 1:04 PM Page 10