Bread plays an important role in our nutrition. Who
has never dreamed of making their own freshly
baked bread at home? Now you can using a
breadmaker.
Whether you are a beginner or an expert, all you
have to do is add the ingredients and the bread-
maker does the rest. You can easily make bread,
bread dough, pizza dough, brioche and jam effor-
tlessly. However be aware that to make the most of
your breadmaker a certain learning curve is neces-
sary. Take the time to get to know it and don’t be
disappointed if your first attempts aren’t quite per-
fect. But if you’re impatient to make your first loaf,
one of the recipes in the quick-start paragraph will
help you take your first steps.
Note that the texture of the bread you’ll get is more
compact than bread from a bakery.
Also, remember that all baked loaves have a hole
underneath where the kneading paddles are posi-
tioned while the bread is baking in the pan.
INTRODUCTION
FIRST STEPS
T
IPS FOR MAKING GOOD BREAD
1
.
Read the instructions carefully and use the reci-
pes: breadmaking using this appliance is not
the same as breadmaking by hand!
2
.
All ingredients used must be at room tempera-
ture (unless otherwise indicated) and must be
weighed exactly.
Measure liquids with the gra-
duated beaker supplied. Use the double doser
supplied to measure teaspoons on one side
and tablespoons on the other.
All spoon mea-
sures are level and not heaped. Incorrect mea-
surements give bad results.
3
.
For successful bread making using the correct
ingredients is critical. Use ingredients before their
use-by date and keep them in a cool, dry place.
4
.
It is important to measure the quantity of flour
precisely. That is why you should weigh out flour
using a kitchen scale. Use packets of flaked
dried yeast (sold in the UK as Easy Bake or Fast
Action Yeast). Unless otherwise indicated in the
recipe, do not use baking powder. Once a
packet of yeast has been opened, it should be
sealed, stored in a cool place and used within
48 hours.
5
.
To avoid spoiling the proving of the dough, we
advise that all ingredients should be put in the
bread pan at the start and that you should
avoid opening the lid during use (unless other-
wise indicated). Carefully follow the order of
ingredients and quantities indicated in the reci-
pes. First the liquids, then the solids.
Yeast
should not come into contact with liquids,
sugar or salt
.
G
ENERAL ORDER TO BE FOLLOWED
:
Liquids (butter, oil, eggs, water, milk)
Salt
Sugar
Flour, first half
Powdered milk
Specific solid ingredients
Flour, second half
Yeast
16
