Beginner’s Guide To Baking Your First Loaf
The following instructions are to be used when making Bread or Dough recipes from the recipe section of this book.
All recipes use local ingredients and Australian Standard Metric Measuring tools (cup, spoons and weighing scales) for accuracy in producing a 450g, 680g or 900g loaf of bread. The actual weight of the baked loaf will vary depending on the weight of raw ingredients used.
Remove and safely discard any packaging materials and promotional labels before using the Bread Maker for the first time.
Step 1: Open the Lid and Remove the Bread Pan
Open the lid and remove the bread pan from the Bread Maker by holding, twisting the bread pan and lifting straight up.
Always remove the bread pan from the Bread Maker before adding ingredients to ensure ingredients are not spilt into the baking chamber and the element.
Before using for the first time, we recommend that the inside of the bread pan and the kneading blades are washed with warm soapy water, rinsed and dried thoroughly. Do not immerse the bread pan in water.
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Step 2: Insert the Kneading Blade
It is important that the kneading blade is properly inserted on the shaft in the base of the bread pan by aligning the flat edge on the inside of the kneading blade with the flat side of the shaft. If the blade is not inserted correctly the ingredients may not be mixed and kneaded properly.
Step 3: Add Ingredients Into the Bread Pan
It is IMPORTANT that the ingredients are added in the correct order listed in the recipe and that the ingredients are measured and weighed accurately or the dough may not mix correctly or rise sufficiently.
All ingredients should be at room temperature
1.Liquid ingredients
2.Fat/Oil
3.Dry ingredients: salt, sugar, flour
4.Yeast
NOTE: Mound the flour into the pan, make a small hollow in the centre and place the yeast there. If the yeast contacts the water before the kneading, the bread may not rise well.
Step 4: Return the Bread Pan to the Bread Maker
Insert the bread pan into the Bread Maker as follows:
1.Place the bread pan into the baking chamber and locate the drive mechanism of the pan directly onto the drive mechanism in the baking chamber.
2.Push the bread pan down firmly and turn until it clicks in position.
Step 5: Close the Lid
It is not recommended to open the lid during operation except to check the consistency of the dough and add additional ingredients in the kneading cycle, or to glaze and add seeds to the top of the loaf in the baking cycle refer below.
Step 6: Plug in the Bread Maker
Insert the power plug into a 230V or 240V power outlet. Switch on at the power outlet.
The LCD Screen will display 1 (BASIC) then automatically change to show the total time 3:25 for the setting (BASIC bread, MEDIUM crust).A red light will illuminate beside the MENU panel.
Step 7: Select the Bread Setting and Crust Colour
Press the MENU button until the LCD Screen indicates the number of the required setting.
The symbol
Press the CRUST button once to select DARK crust or three times to select LIGHT crust.
The crust selection is available on bread settings
Step 8: Start the Bread Maker
Press the START/STOP button to commence operation. The total setting time will appear on the LCD screen. The setting time will count down in one minute increments. The colon between the hour and the minutes displayed will flash throughout the kneading, rising and baking cycles.
The kneading cycles commence. During the kneading cycles beeps will sound indicating the correct time to add other ingredients.
Add-In Ingredient Beeper
The Bread Maker features an
The addition of ingredients at this time assists with keeping fruits, etc. whole, rather than being mashed through the dough making it heavy.
Open the lid, gradually add the additional ingredients to the dough as it is kneading. Take care not to drop the ingredients over the side of the bread pan into the baking chamber, as these may burn and smoke during the baking cycle. Close the lid.
NOTE: Do not press the stop button to add ingredients as this will cancel the selected program.
The rising cycles begin when the kneading cycles end and the dough will start to rise. During the rising cycles, the dough will be degassed twice by the blade moving at the end of the first and second rising cycles. The dough rises fully in the third rising cycle.
The baking cycle commences when rising cycles end. The dough may rise a little more at this time due to the increasing heat expanding the gasses entrapped in the dough.
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