Handy Hints
Order of ingredients
Place liquid in first, the dry ingredients in next and the yeast in last. Fruits and nuts are added later, after the machine has completed the first knead. This will ensure a crisp and evenly baked loaf every time.
Freshness
Ensure all ingredients are fresh and used before the specified
Avoid using perishable ingredients such as milk, yoghurt, eggs or cheese, with the Time Delay function.
Store dry ingredients in airtight containers, to keep them fresh.
Slicing bread
For best results, wait at least 10 minutes before slicing, as the bread needs time to cool. Place loaf on its side and cut in a sawing motion with a bread knife. For easy and even slicing we recommend the use of the Sunbeam Carveasy electric knife.
Freezing bread
To freeze fresh bread, let it cool completely and wrap in several layers of plastic. Slice bread before freezing and use at your convenience.
Toppings
Ingredients such as herbs, sesame seeds and chopped bacon can be added to the top of the bread during the baking stage.
Open lid of Bakehouse, gently brush top of loaf with a little milk or egg yolk and sprinkle with topping. (Do not allow ingredients to fall outside pan). Close lid and allow baking to continue.
Note: This step needs to be done quickly and gently to prevent bread from sinking.
Crust colour
It is normal for the top of the bread to be lighter in colour than the sides. Different combinations of ingredients can encourage or discourage browning.
Baking at high altitudes
At high altitudes above 900 metres, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestion works best for you.
Suggestions:
1.Reduce the amount of yeast by 25%. This will stop the bread from
2.Increase the salt by 25%. The bread will rise slower and have less of a tendency to sink.
3.Watch your dough as it mixes. Flour stored at high altitudes tends to be drier. You may have to add a few tablespoons of water, until the dough forms a nice ball.
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