Abbrevations: tsp = teaspoon tbl = tablespoon
R18
Yeast Free Bread
Yeast Free Bread is made using baking powder as the main raising agent (it does not have the same
strength as yeast).
The following recipes will give Damper or Muffin-Style Breads, which will be heavy in texture and not as
highly risen as yeasted breads.
To ensure a well baked loaf is achieved, check the dough in the first 5 minutes of kneading.
If the dough is too slack and running down onto the base of the pan, add small amounts of flour to
ensure the dough forms into a round ball. If the dough is too slack it may give the baked loaf the
appearance of being overcooked or laminated on the base and having a heavy, doughy top. If the dough
is too dry just add 1-2 teaspoons of water extra. All recipes use local ingredients and Australian Standard
Metric measuring tools (cups, spoons and weighing scales) for accuracy. There will be a weight variance
in each baked loaf in this section.
PROCEDURE
Add liquid ingredients to bread pan.
Sift dry ingredients together and add to bread pan. Wipe spills from outside of bread pan. Lock bread
pan into baking chamber.
Press MENU to setting 5 (YEAST FREE).
To change crust colour, press CRUST to H for DARK or L for LIGHT.
Press START/STOP to commence operation.
With bread machine mixing the ingredients, use a plastic spatula to scrape mixture from the sides,
corners and base of bread pan and add additions if applicable.
After ingredients have mixed together, close the lid and leave the bread machine to complete the
program.
After baking, press START/STOP. Remove bread from the bread maker and bread pan. Cool on rack.
The PRESET TIMER cannot be used for recipes in this section. The raising agents used in place of
yeast in these recipes could be prematurely activated and prevent the loaf from rising.
Note
All ingredients must be at room temperature and added in the order listed in the recipe, however
sifting the dry ingredients together may assist the baking powder with the rising of the bread.
Note
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