What Ingredients to use
To achieve an optimum loaf of bread, always use fresh, quality ingredients.
Australia only - see insert for New Zealand variations in recipes and ingredients.
Flour
A good quality flour (within its use by date) should be used. A high protein bread flour can also be used for bread making.
The texture and height of the bread will be inconsistent if the flour is stored for long periods of time in unsatisfactory conditions. Purchase bulk packs of flour only if baking constantly.
Yeast
Bulk packs of dry yeast and dry yeast sachets are recommended.
Bread Improver
The use of Bread Improver is recommended to achieve optimum results.
Bread Improver will increase the gluten content of the flour mix. It will also influence the structure, size and texture of the bread, so that it does not collapse when baking.
The suggested quantity to use is stated in all recipes. Bread Improver has a flour like
texture and can be purchased through health food shops or through selected supermarkets.
Bread mixes
A variety of bread mixes can be used in your bread maker. Directions of use should be supplied on the bread mix packaging.
Some bulk bread mixes may require the use of a bread improver.
We recommend you contact the Bread Mix manufacturer for further information on the use of their product.
Hints
•Different brands of yeast, used with different brands of flour, will influence the size and texture of your bread. Experiment with these ingredients to determine which combination of ingredients gives you the best result.
•It is normal for breads to be inconsistent in height and texture even if you are using the same ingredients time and time again. This inconsistency is usually influenced by the natural varying protein levels of wheat in the flour.
Ingredient hints for New Zealand
The recipes for the Quantum Smartbake were written in Australia. While most of the information is applicable in New Zealand, there are some ingredients that are different.
How to use the recipes in New Zealand
•Instead of “Tandaco Dry Yeast", use Edmonds Surebake Yeast
•We recommend using 1 teaspoon of Edmonds Surebake Yeast to every cup of flour.
•Instead of Plain Flour, use High Grade White Flour.
•Do not use "Bread Improver" as listed in some recipes. The Edmonds Surebake Yeast contains improvers which ensure excellent results.
•You can check the consistency of the dough throughout the initial kneading cycle (about 20 minutes after the machine has started). Lift the lid and have a quick look. The dough should be smooth, soft, slightly sticky and have a tendency to flatten and catch the sides of the container.
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