Handleiding Breville BBM300 (pagina 11 van 38) (Engels)

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Rapid rise yeast

These products are a mixture of yeast and bread

improver. Brands will vary in strength. If wishing

to substitute for yeast in a recipe, omit the bread

improver. Rapid rise yeasts should not be used

with bread mix as bread improver is already

included.

NEW ZEALAND ONLY: ‘Edmonds Surebake

Yeast’ is the most readily available yeast

product in New Zealand. Where a recipe

states ‘Bread Improver and Tandaco Yeast’

substitute with ‘Edmonds Surebake Yeast.’

WATER

Tap water is used in all recipes. If using water in

cold climates or from the refrigerator, allow water

to come to room temperature. Extremes of hot or

cold water will prevent the yeast activating.

EGGS

Eggs are used in some bread recipes and provide

liquid, help with rising and increase the nutritional

value of the bread. They give flavour and

tenderness and are usually used in the sweeter

type of breads.

OTHER INGREDIENTS

Fruit, nuts, chocolate chips, etc. are added

when the bread machine sounds 8 short ‘beeps’

approximately 5 minutes before the end of the

second kneading when using the ‘BASIC’, ‘BASIC

RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’,

‘FRENCH’ and ‘SWEET’ settings. If added before

this stage, excessive kneading will cause the

ingredients to break down, rather than hold their

shape.

JAM SETTING MIX

‘Jam Setta’ brand setting mix contains the

ingredient ‘pectin’ which is a naturally occurring

substance found in fresh fruit. The addition of

‘Jam Setta’ to the jam recipes helps the jam

to set. This product is available in 50g packets

nationally from supermarkets and some hardware

stores.

NEW ZEALAND ONLY: ‘King Jam Setting Mix’

available in 70g sachets from major

supermarkets.

For more information about bread mixes please

contact the relevant number listed below, or

refer to contact details on the packaging of the

bread mix.

Defiance:

1800 628 883

Laucke:

1300 133 331

Kitchen Collection:

1800 645 515

Elfin (New Zealand only):

0800 110 800

For more information about Bread or Baker’s

Flour please contact the relevant number listed

below, or refer to contact details on the package.

Defiance White Baker’s Flour:

1800 628 883

Laucke Wallaby Baker’s Flour:

1300 133 331

Elfin/Champion High Grade Plain Flour (New

Zealand only): 0800 110 800

For more information about Bread Improver

please contact:

Lowan Wholefoods:

1800 355 718

The Vital Ingredients continued

Ensure the collapsible kneading blade

is in the upright position before adding

ingredients to the bread pan.

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.



NEVER Use the ‘PRESET TIMER’ setting 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.



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

⁄4 teaspoon.

TIP: If the weather is hot and humid, reduce

the yeast by

⁄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.

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