Dry measurements
Dry measurements (especially
flours) must be done using the
measuring cups provided. The
measuring cups are based on the
American standard 8 fluid oz cup -
British cup is 10 fluid oz. Dry
measuring must be done by gently
spooning ingredients into the
measuring cup and then once
filled, levelling off with a knife C.
Scooping or tapping a measuring
cup will pack the ingredients and
you will end up with more than is
required. This extra amount could
affect the balance of the recipe. Do
not sift the flour, unless stated.
When measuring small amounts of
dry or liquid ingredients (ie yeast,
sugar, salt, powdered milk, honey,
molasses) the small measuring
spoon which is provided must be
used. Measurements must be
level, not heaped as this small
difference could throw out the
critical balance of the recipe D.
Your breadmaker produces
delicious baked goods with ease.
This machine requires only that you
carefully follow the recipe
instructions. In basic cooking,
normally ‘a pinch of this and a
dash of that’ is fine, but not for
breadmakers. Using an automatic
breadmaker requires you accurately
measure each ingredient for best
results.
• Always add ingredients in the order
they are listed in the recipe.
• Accurate measuring of
ingredients is vital. Do not use
larger amounts.
Understanding
Baking
It is often said that cooking is an
art relying on the creativity of the
chef, while baking bread is much
more of a science. This means that
the process of combining flour,
water and yeast, results in a
reaction that produces bread. You
have to remember that when the
ingredients combine with each
other they produce a specific
result. Read the following
information carefully to gain a
better understanding of the
importance each ingredient plays in
the breadmaking process.
Using the Right
Flour
Flours, while visibly similar, can be
very different by virtue of how they
were grown, milled, stored, etc. You
may find that you will have to
experiment with different brands of
flour to help you make that perfect
loaf. Storage is also very important,
as all flours should be kept in an
airtight container.
All purpose flour/plain flour
All purpose flour is a blend of
refined hard and soft wheat flours
especially suitable for making cake.
This type of flour should be used
for recipes in the cake/quick bread
section.
Strong white flour/bread flour
Bread flour is a high gluten/protein
flour that has been treated with
conditioners that give dough a
greater suitability for kneading.
Bread flour typically has a higher
gluten concentration than All
purpose flour; however, depending
on different milling practices, this
may vary. Strong plain flour or
bread flour are recommended for
use with this breadmaker.
Wholewheat flour/ wholemeal
flour
Wholewheat flour/wholemeal flour
is milled from the entire wheat
kernel which contains the bran and
germ and makes it heavier and
richer in nutrients than white flour.
Breads made with this flour are
usually smaller and heavier than
white loaves. To overcome this
wholewheat flour/wholemeal flour
can be mixed with Bread flour or
strong plain flour to produce a
lighter textured bread.
Self-raising flour
Self-raising Flour contains
unnecessary leavening ingredients
that will interfere with bread and
cake making. It is not
recommended for use.
Bran
Bran (unprocessed) & Wheat Germ
are the coarse outer portions of the
wheat or rye grains separated from
flour by sifting or bolting. They are
often added in small quantities to
bread for nutritional enrichment,
heartiness and flavour. They are
also used to enhance the texture of
bread.
Oatmeal
Oatmeal comes from rolled or
steel-cut oats. They are used
primarily to enhance flavour and
texture.
Other Ingredients
Yeasts (active dry yeast)
Yeast through a fermentation
process produces gas (carbon
dioxide) necessary to make the
bread rise. Yeast must be able to
feed on sugar and flour
carbohydrates in order to produce
this gas. Fast action granular yeast
is used in all recipes that call for
yeast. There are three different
types of yeast available: fresh,
traditional dry active, and fast
action. It is recommended that fast
action yeast be used. Fresh or
compressed cake yeast is not
recommended as they will produce
poor results. Store yeast according
to manufacturers instructions.
Ensure your yeast is fresh by
checking its expiration date. Once
a package or can of yeast is
opened it is important that the
remaining contents be immediately
resealed and refrigerated as soon
as possible for future use. Often
bread or dough, which fails to rise
is due to stale yeast being used.
The following test can be used to
determine whether your yeast is
stale and inactive:
1 Place half a cup of lukewarm water
into a small bowl or cup.
2 Stir 1 tsp. of sugar into the water
then sprinkle 2 tsp. of yeast over
the surface.
3 Place bowl or cup in a warm area
and allow to sit for 10 minutes
undisturbed.
4 The mixture should foam and
produce a strong yeast aroma. If
this does not occur, discard
mixture and start again with
another packet of dried yeast.
Sugar
Sugar is important for the colour
and flavour of breads. It is also
food for the yeast as it is part of
the fermentation process. Artificial
sweeteners cannot be used as a
substitute for sugar as the yeast
will not react properly with them.
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