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Do measure ingredients accurately –
weighed measurements are more accurate
than volumetric 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.
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NEVER Use the PRESET TIMER 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.
Hints and tips for better bread making
Don’t use flour that contains a protein level
of less than 11%, for example, generic
brands of plain flour.
Don’t use tableware cups and 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 of
bread or the bread pan as this may cause
damage to the non-stick coating.
Don’t operate the machine if any
ingredients have spilled over or around
the element. Wipe away any spills first to
prevent smoking occurring in the baking
cycle.
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TIP: If you live in an area with a high altitude
(above 900m) you will probably need to
alter your bread recipe, as the higher the
altitude, the lower the air pressure, 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, therefore it may be
necessary to adjust the water and flour
ratio. This can be determined after ten
minutes of the kneading cycle. Simply
open the lid of the bread machine and if
the dough is too sticky, add a little more
flour, 1 tablespoon at a time, until the
dough reaches a firmer consistency. If the
dough is too dry add a little more water,
1 teaspoon at a time until a softer, more
pliable dough results. After being properly
kneaded, dough with the correct amount
of water should form into a smooth, round
ball.
TIP: When hand-shaping dough for rolls, weigh
each piece of dough for more evenly sized
rolls.
