Breville the Baker's Dozen LBM250, Инструкция

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16
ABOUT INGREDIENTS
Can I use a sugar substitute in place of sugar?
Yes. Sugar is necessary for yeast to produce a
light loaf with good height. Results may vary
with the type and amount of sugar
substitute used.
Can I omit salt from the recipe?
No. Salt plays a very important part in bread
making. Omitting it will decrease water
retention in the dough, as well as affect mixing,
the strength of the 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.
Can I use my favourite bread recipes in my
bread maker?
Yes, but you will need to experiment to get the
correct portion of ingredients. Become familiar
with the unit and make several loaves of
bread with recipes provided before you begin
experimenting. Never exceed a total amount
of 4-5 cups of dry ingredients (that includes
flours, oats, cornmeal, etc.). Use the recipes in
this book to help determine the ratio of dry
ingredients to liquid and amounts of yeast,
sugar, salt, and fat to use.
ABOUT BAKING BREAD
Can I open the lid while the bread maker
is operating?
This bread maker is designed with a window in
the lid to let you watch your bread’s progress.
Quick checks are OK in early stages of
kneading and to add ingredients. However,
temperature in baking chamber adjusts for
Rising and Baking stages. Opening the lid
during these steps could cause the loaf to fall
or not bake properly.
What will happen if I leave bread in the bread
pan after baking?
This unit has a Keep Warm function that will
keep the bread warm in the pan for up to 1 hour
after baking is complete. Once Keep Warm is
over, it is best to remove bread immediately
or the bottom of the loaf may absorb moisture
and become soggy.
Why does flour sometimes stick to the side of
the bread?
During the ‘knead’ phase, small amounts of
flour may sometimes stick to the sides of the
bread pan and bake onto the sides of the loaf.
Scrape the floured portion from the outer crust
with a sharp knife. The next time you try the
recipe, if necessary, during the ‘knead 2’ phase
use a rubber spatula carefully to scrape in any
unmixed flour from around the edges of the
bread pan. This is especially important on the
GLUTEN FREE and YEAST FREE settings.