ABOUT INGREDIENTS:
Q: Can other bread recipes be made in this
machine?
A: The recipes in this book are sized so that
the dough is kneaded properly and the
finished bread does not exceed the bread
pan capacity. Use only recipes with similar
quantities of ingredients.
Q: Can fresh milk be used instead of dry
milk?
A: Yes – but not when using the Preset
Timer. Bread made with fresh milk will have
a heavier texture than bread made with milk
powder. The milk has to be scalded and
cooled before adding to the dough
ingredients. Substitute the water with fresh
milk and omit the milk powder.
Q: Can butter or margarine be used in place
of oil?
A: Yes, but the bread crumb may appear a
creamy or yellow colour.
Q: Can other sweetening agents be used in
place of sugar?
A: Yes – honey, golden syrup or brown sugar
can be used. Do not use liquid or tablet form
artificial sweeteners, however, granular
SPLENDA brand low calorie sweetener was
successfully tested during recipe
development. When substituting honey, or
similar sweet liquids for sugar, reduce the
water by the same amount.
Q: Can salt be omitted?
A: Salt plays a very important part in bread
making. Omitting it will decrease water
absorption in the dough, as well as affect
mixing, the strength of gluten development
and the fermentation of the yeast. In the
finished bread, salt improves the loaf shape,
crumb structure and crust colour, as well as
extending shelf life and enhancing flavour.
Q: Why do the ingredients need to be placed
into the pan in the specified order?
A: To ensure all dry ingredients are mixed
with the water and to avoid the yeast
activating prematurely with the water when
using the Preset Timer.
QUESTIONS AND ANSWERS
23
Do
measure ingredients accurately –
weighed measurements are more accurate
than volume measurements.
Do
use bread flour unless recipe states
otherwise.
Do
check use-by-dates on ingredients.
Do
add ingredients to the bread pan in the
order stated in the recipe.
Do
store opened ingredients in airtight
containers.
Do
use ingredients at room temperature.
Don’t
use flour that contains a protein level
of less than 11%. i.e. generic brands of plain
flour.
Don’t
use tableware cups, jugs or spoons for
measuring.
Don’t
use compressed yeast.
Don’t
use hot water or liquids.
Don’t
use metal objects to remove the
kneading blade from the cooked loaf or
bread or the bread pan as this may
damage the non-stick coating.
Don’t
operate the bread machine if any
ingredients have spilled over or around the
element. Wipe away any spills to prevent
smoking occurring in the baking cycle.
Never
use the Preset Timer setting for
recipes that contain perishable items such
as eggs, cheese, milk, cream and meats.
Never
use self-raising flour to make yeasted
bread unless recipe states otherwise.
Never
immerse your bread machine or
bread pan in water.
TIP:
If you live in a high altitude area (above
900m) you will probably need to alter the
yeast quantity in the bread recipe. The
higher the altitude, the lower the air
pressure and the faster the dough will rise.
Try reducing the yeast by
1/4
teaspoon.
TIP
:
If the weather is hot and humid, reduce
the yeast by
1/4
teaspoon to avoid over rising
of the dough.
TIP:
Flour properties can alter on a seasonal
or storage basis, so it may be necessary to
adjust the water and flour ratio. This can be
determined by checking the dough at 10-15
minutes into the kneading cycle.
Simply open the lid of the bread machine, if
the dough is too sticky, add an extra 1-2
tablespoons flour, if the dough is too dry add
an extra 1-2 teaspoons water. A few minutes
is needed for these extra ingredients to be
absorbed. Dough with the correct amount of
flour and water should form into a smooth,
round ball that is damp to the touch but not
sticky.
TIP:
When hand-shaping dough for rolls,
weigh each piece of dough for more evenly
sized rolls.
HINTS AND TIPS TO BETTER BREAD MAKING
22
