Kambrook KBM300 Bread Mixes, Bread Improver, Sugar, Powdered Milk, Salt, Fat, Yeast, Water, Eggs

The Vital Ingredients continued

Bread Mixes

These convenient mixes contain bread flour, sugar, milk, salt, oil and other ingredients such as bread improvers. Usually only the addition of water and yeast is required. Bread mix brands such as “Defiance”,“Laucke” and “Kitchen Collection” are available nationally from major supermarkets.

For information on other brands of bread mix contact the manufacturer listed on the package.

NOTE: NEW ZEALAND ONLY: Bread mix brands such as ‘Elfin’ are available.

Bread Improver

Several brands of bread improvers are available nationally in supermarkets and health food stores. The ingredients in a bread improver are usually a food acid such as ascorbic acid (Vitamin C) and other enzymes (Amylases) extracted from wheat flours.

NOTE: Adding a bread improver will help strengthen the framework of the bread resulting in a loaf that is lighter in texture, higher in volume, more stable and with enhanced keeping qualities.

A crushed unflavoured Vitamin C tablet or Vitamin C powder can be used as a bread improver and added to the dry ingredients.

Sugar

Sugar provides food for the yeast, sweetness and flavour to the crumb and helps brown the crust. White sugar, brown sugar, honey and golden syrup are all suitable to use. When using honey or golden syrup it must be counted as additional liquid. We have successfully tested granulated ‘SPLENDA’ as a sugar substitute.

NOTE: NEW ZEALAND ONLY: Sugar can be reduced for more improved results.

Powdered Milk

Milk and milk products enhance the flavour and increase the nutritional value of the bread. Powdered milk is convenient and easy to use (store in an airtight container in the refrigerator).

Fresh milk should not be substituted for powdered milk unless stated in the recipe. Low fat or skim milk powder can be used with good results. Soy milk powder can also be used by produces a denser loaf.

Salt

Salt is an important ingredient in bread making. However, salt inhibits the rising of the bread, so be careful when measuring, as it should be accurate.

Fat

Butter, margarine or oils, such as vegetable, safflower, sunflower, canola, etc., will add flavour, retain the moisture and enhance the keeping qualities of the bread.

Yeast

Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth to activate. Dried yeast has been used in the recipes in this instruction book where appropriate. Before using dried yeast, always check the use-by- date, as stale yeast will prevent the bread from rising.

“Tandaco” brand yeast (available nationally in most supermarkets) was used in the development of all yeasted recipes contained in this book.

Smaller packets of bread mix usually contain sachets of yeast. Larger bulk bags of bread mix usually do not include the yeast sachets, however the corresponding brand of yeast may be purchased separately.

Some bulk and imported yeasts are more active, therefore it is recommended to use less of these yeasts.Yeast may also be more active in hot weather. For information on other brands of yeast relating to quantities contact the manufacturer listed on the package.

NOTE: NEW ZEALAND ONLY: We recommend the use of ‘Elfin’ brand yeast.

Rapid Rise Yeast

There 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.

NOTE: 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 the 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 Maker sounds 10 short beeps approximately 8 minutes before the end of the second kneading when using the BASIC, RAPID, WHOLE WHEAT, FRENCH, SWEET and DOUGH settings. If added before this stage, excessive kneading will cause the ingredients to break down rather than hold their shape.

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