Questions & Answers
Why do I have to vary the amount of
flour and water in my recipes so often?
The characteristics of flour will vary from season
to season, be affected by how its stored and the
humidity in the air. Flour absorbs moisture and
so each batch is different because it has been
exposed to different conditions. Check your dough
after 10 minutes kneading, if it apears ‘sticky’ add
more flour, 1 tablespoon at a time. If your dough
appears ‘dry’ or ‘too firm’ add more water, 1
teaspoon at a time.
A well balanced bread dough will look smooth and
elastic and should be soft to the touch.
What if I don’t have a scale?
We recommend that for optimum results you
weigh your flour
(1 cup white flour = 160g
1 cup wholemeal = 140g
1 cup rye flour = 140g).
You can still bake
delicious bread successfully at home without
scales
if you follow the measuring instructions on page ??
How can I make White bread more
nutritous?
You can change any of the recipes in this book to
50/50, 1/2 plain flour and 1/2 wholemeal. Thus
adding more fibre to a white loaf or lightening the
texture of a wholewheat. Just check your dough
after 10 minutes kneading and adjust water if
necessary. Remember to note your successes.
Why do you use dry milk powder, can I
use fresh milk?
Skim milk powder is used in bread recipes be-
cause
it is a more stable ingredient than fresh milk, that
is it won’t spoil. This allows you’re to use the delay
function.
You can substitute fresh milk for the water in any
recipe, just omit the milk powder
Is butter the same as margarine?
In terms of your bread recipes, yes. You can
substitute butter or oil for margarine in your
recipes using the same measurements.
My kids love honey, can I use it instead
of sugar?
As long as you make equal measurements you
can use honey, golden syrup, treacle, molasses
or brown sugar in place of sugar. We don’t
recommend the use of artificial sweeteners in
bread recipes.
Can I make salt free bread?
Salt plays an important role in the breadmaking
process. It controls the yeast fermentation and
affects the structure of the bread adding strength
to the gluten. Omitting salt from the recipes is not
recommended. Without salt, the bread will be an
inconsistent shape, colour and crumb. It will also
have a shorter shelf life.
Do I have to leave the bread in for the keep
warm?
No. This feature circulates warm air for the time
indicated to maintain the crisp baked crust and
shape of your loaf. You can remove the bread
anytime after baking has completed.
Sometimes my bread does
not rise, why?
This could be simply because you forgot to put
the yeast in. The yeast may be out of date or
just didn’t ferment. Other causes could be
mismeasurement
of ingredients or hot water being
used.
The freshness of ingredients and correct
measuring techniques are essential for successful
breadmaking.
Can I use the delay function anytime?
The delay program can be preset to have your
bread ready in up to 15 hours. Set it before you go
to work or bed, so that you have hot fresh bread
when you want it.
Be aware that some recipes are unsuitable for
the delay function as they contain perishable
ingredients that may spoil, such as milk, eggs,
yogurt, cheese or meat.
