Hints and Tips for Better Bread Making continued
NOTE: 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 Maker 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.
NOTE: When
NOTE: Do not underfill or overfill the bread pan as the bread may not mix properly. The recipes in this book have been especially designed and tested to produce 0.45kg to 0.9kg (1lb to 2lb) loaves. As a general guide, a maximum 650g flour and 7.5g (1½ teaspoons) yeast are recommended to ensure the dough does not rise over the bread pan. On the jam setting, a maximum 2 cups of fruits should be used.
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Questions and Answers
About Ingredients:
Q.Can other bread recipes be made in this machine?
A.The recipes in this book are sized so that the dough is kneaded properly and the finished bread does not exceed the bread pan capacity. Use only recipes will similar quantities of ingredients.
Q.Can fresh milk be used instead of dry milk?
A.Yes. bread made with fresh milk will have a heavier texture than bread made with milk powder. If using fresh milk substitute the water with fresh milk and omit the milk powder. Scald the milk then cool before adding to the other dough ingredients.
Q.Can butter or margarine be used in place of oil?
A.Yes, but the bread crumb may appear a more creamy or yellow colour.
Q.Can other sweetening agents be used in place of sugar?
A.Yes, honey, golden syrup or brown sugar can be used. Do not use powdered or liquid artificial sweeteners. However granulated ‘SPLENDA’ was successfully tested during recipe development. When substituting honey or similar sweet liquids for sugar, reduce the water by the same amount.
Q.Can salt be omitted?
A.Salt plays a very important part in bread making. Omitting it will decrease water retention in the dough, as well as affect mixing, the strength of the gluten development and the fermentation of the yeast. In the finished bread, salt improves the loaf shape, crumb structure and
crust colour, as well as extending shelf life and enhancing flavour.
Q.Why do the ingredients need to be placed into the pan in the specified order?
A.To ensure all dry ingredients are mixed with water and to avoid the yeast activating prematurely with the water when using the
PRESET TIMER.
About Baking Bread:
Q.The programmed setting has been interrupted by a power failure or switched off at the power outlet during the bread making process. What can I do?
A.If the power is accidentally turned off for 5 minutes or less during the operation, the Bread Maker has a 7 minute memory function, that will automatically resume bread making, where it was interrupted, when power is restored. If the operation cannot be resumed or the setting is cancelled: During the kneading stage –
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