Liquids/milk
Liquids such as milk or a combination of powdered milk and water, can be used when making bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some liquids call for juice (orange, apple, etc) to be added as a flavour enhancer. Note: For most recipes we suggest the use of dry skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or margarine can be used as a substitute. If butter or margarine is used direct from the refrigerator it should be softened for easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of raising agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the baking process.
Vitamin C - Ascorbic acid
Ascorbic acid helps improve the volume of the loaf. Vitamin C powder or tablets should be used. You can also use the orange flavour vitamin C supplement tablet. These are usually marked in mg (milligrams) strength. If they are 200mg tablets, use 1/2 tablet for 100mg dose. The tablet must be crushed between 2 spoons to create a powder. If using powder refer to the packet instructions but a 1/4 of a teaspoon is usually recommended.
Measuring ingredients
The key and most important step when using your breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:
Liquid measurements
Use the cup provided. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed at eye level (not on an angle). The liquid level line must be aligned to the mark of
measurement. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe.
Dry measurements
Dry measurements (especially flours) must be done using the measuring cup provided. The measuring cup is based on the American standard 8 fluid oz cup -
(British cup is 10 fluid oz.) Dry measuring must be done by gently spooning ingredients into the measuring cup to the indicated line. Scooping or tapping a measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour, unless stated.
When measuring small amounts of dry or liquid ingredients (ie yeast, sugar, salt, powdered milk, honey) the measuring spoons provided must be used. Measurements must be level, not heaped as this small difference could throw out the critical balance of the recipe.
DO NOT USE NORMAL KITCHEN TEASPOONS OR TABLESPOONS.
Hints on measuring ingredients
•The cup is marked in various ‘volume measurement’ scales. The recipes in this book use the ‘cup’ volume which is based on the ‘American cup of 8floz and is conveniently marked in 1/16 divisions.
•If you prefer to use weight (gms) as a measurement fill and weigh the required number of cups and record this conversion.
ie) 2 cups = xx gms 3 cups = xxx gms
You must use a good quality set of accurate scales, we prefer to use the ‘cup’ measure for consistency and accuracy.
A conversion table is provided on page 23.
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