The Vital Ingredients continued
Hints and Tips for Better Bread Making
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
Do's
•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 airtight containers.
•Do use ingredients at room temperature.
Don'ts
•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
•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.
WARNING: Use the PRESET TIMER for recipes that contain perishable items, such as eggs, cheese, milk, cream and meats.
WARNING: Never immerse your Bread Maker or bread pan in water.
NOTE: 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 ¼ teaspoon.
NOTE: If the weather is hot and humid, reduce the yeast by ¼ teaspoon to avoid over rising of the dough.
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