Breville BBM300 manual Vital Ingredients Hints and Tips for Better Bread Making, Water, Eggs

The Vital Ingredients continued

Hints and Tips for Better Bread Making

Rapid rise yeast Jam setting mix

 Ensure the collapsible kneading blade

Never Use the ‘PRESET TIMER’ setting for recipes

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 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’ is

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

	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.

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.

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.

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.

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