Hints and Tips for Better Bread Making
✔Do 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
✔Do add ingredients to the bread pan in the order stated in the recipe.
✔Do store opened ingredients in air tight containers.
✔Do use ingredients at room temperature.
Never use the Preset Timer for recipes that contain perishable items, such as eggs, cheese, milk, cream and meats.
Never use
Never immerse your bread machine or bread pan in water.
✘Don’t use flour that contains a protein level of less that 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 bread pan or cooked loaf of bread, as this may cause damage to
✘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.
If you live in 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 ¼ teaspoon.
If the weather is hot and humid reduce the yeast by ¼ teaspoon to avoid over rising of the dough.
Flour properties can alter on a seasonal basis, therefore it may be necessary to adjust the water to 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 more flour, 1 tablespoon at a time until the dough reaches a firmed consistency. If the dough is too dry add 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.
When hand shaping dough for rolls, weigh each piece of dough for more evenly sized results.
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