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Filling with ingredients
•
Ensure you have all the ingredients to hand.
•
Carefully fill the barrel making sure you don’t leave any ingredients out. When
filling, it is essential that the ingredients are filled in the prescribed order,
otherwise the bread will not properly bake.
•
The ingredients should be at a warm room temperature
(20º
-
25ºC) If the room is cold (below 18ºC), use warm
water (40ºC) to make sure the yeast ferments fully. To
gauge the temperature if you do not have a
thermometer, heat some water and slowly add this to a
jug of cold water until the resulting temperature is barely
warm to the touch.
•
Measure and add the water to the barrel. Next add the
salt and the other dry ingredients. Finally add the yeast.
•
It is essential to keep the yeast away from the salt and
the water before mixing commences or the bread will not rise properly.
•
Clean off any spills around the outside of the bread barrel and lower it into the
bread
-
maker, reversing the process described earlier. Ensure the barrel is firmly
secure before operating.
Dry ingredients
Water
Yeast
Hints and tips
•
Always use good quality ingredients, the quality of the ingredients used will be
reflected in the taste of the bread. It is worth investing in good quality
ingredients to ensure good quality bread.
•
Good dough should be soft and smooth with the faintest sticky feel, but should
leave no residue when turned out of the barrel
•
Measure your ingredients accurately.
•
When using the time delaying function do not use perishable ingredients such as
eggs, milk, cheese and meat.
•
Do not open the bread maker during operation, as the baking process will be
affected. Use the viewing window of the appliance instead.
•
We recommend that the room temperature is between 15˚c and 34˚c to ensure
the perfect operation of the bread maker machine.
•
Please note:
The bread maker comes with a measuring spoon which is used in
the following recipes. However this can be converted to:
Small spoon = 1 tsp
Big spoon = 1 tbsp
How to use