Ingredients continued
Eggs
Eggs are used in some bread recipes. They provide liquid, assist with the rising and increase the nutritional value of the bread. They add extra flavour and are usually used in the sweeter types of bread. Recipes in this booklet use extra large 59g eggs.
Fats
Many breads use fats to enhance the flavour and retain moisture. Typically, we use margarine in the recipes. Softened butter or oil may be used in equivalent quantities. If you choose not to add any fat, your bread may vary in taste and texture.
Bread mixes
A variety of bread mixes can be used in your bread maker. All brands of store bought bread mixes are different. Please use the baking instructions supplied with your breadmix rather than the SmartBake Custom menu. 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, the yeast and the humidity and temperature.
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