Handy hints to a better loaf
Automatic Fruit & Nut Dispenser
Ensure that the Fruit & Nut Dispenser is closed prior to baking.
Freshness
Ensure all ingredients are fresh and used before the specified
Unlike bread purchased at the Supermaket, there are no preservatives in the bread made in your Quantum SmartBake, therefore the bread will not keep as long.
Avoid using perishable ingredients such as milk, yogurt, eggs or cheese, with the Time Delay function.
Store dry ingredients in airtight containers, to prevent drying out.
Slicing bread
For best results, wait at least 15 minutes before slicing, as the bread needs time to cool.
Freezing bread
Prior to freezing your fresh bread, let it cool completely. Once the bread has cooled slice and wrap in plastic and use at your convenience.
Removing bread from the bread pan
Like a cake, the bread needs to cool slightly before removing from the bread pan. Allow the bread to sit in the pan for approximately 10 minutes before removing.
Toppings
Ingredients such as herbs, sesame seeds and chopped bacon can be added to the top of the bread during the baking stage.
Open the lid of your Quantum SmartBake, gently brush the top of the 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 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. If you would like the top crust to be slightly darker, select the Bake program setting and cook until desired colour is achieved.
Baking at high altitudes
At high altitudes above 900 meters, 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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