Manual Elta BA123 (page 19 of 177) (English, German, Dutch, French, Italian, Polish, Portuguese, Turkish, Spanish)

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ABOUT BREAD MAKERS

• The principal benefit of this bread maker is that all the kneading, rising and baking is performed

within a space saving, self-contained unit. This bread maker will easily produce superb loaves time

and time again provided the user follows the instructions and understands these few basic

principles.

ACCESSORIES

• 2 kneading blades (3)

• 1 measuring cup (11)

• 1 measuring spoon (10)

• The quantities of sugar, oil & other ingredients in these recipes are based upon this metric

measuring spoon:

large end 15 ml = tablespoon

small end 5 ml = teaspoon

• The pan (2) must be properly inserted into the machine before the drive cogs can make contact

with the kneading shafts. Next, insert the kneading blades (3), regardless of their direction.

As you place the blades on to the kneading shaft, rotate them until they lock into place.

CONTROLS

• START/STOP (12): Starts unit operation. To stop the unit part way through press and hold this

button for 3 seconds. After which, the machine will reset to programme 1.

• FARBE (Colour) (13): Press to select crust colour: light, medium or dark. The arrow on the LCD-

display (16) will point to the colour you have selected.

NOTE: Crust colour is not available with the BREADMIX program (for readymade bread mixtures).

• GRÖßE (Size) (14): Select between 2 lb (approx. 1000 g) and 2.5 lb (approx. 1250 g) loaf size.

The small arrow will move to indicate your current selection.

• AUSWAHL (Select) (15): Main selector control. Press to cycle through each programme.

• ZEIT (Time) (16): Time selection (increase)

• ZEIT (Time) (17): Time selection (decrease)

THE PROGRAMMES

• STANDARD (Basic): This is the first programme displayed when the machine is switched on. This

is a good, general-purpose programme for white or brown bread. Most recipes use this

programme.

• KURZ (Short): Uses shorter steps to make bread in less time.

NOTE: Loaf size is not available in this mode.

• FRANZÖSISCH (French): This setting is slightly longer than the STANDARD programme, due to

the extra kneading and rising time required to give the loaf a ‘airy’ texture characteristic of French

bread.

NOTE: Loaf size cannot be altered in this mode.

• SCHNELL (Quick): This mode is similar to the KURZ programme (Short) in that the steps are

shorter for a faster process time.

NOTE: Loaf size cannot be altered in this mode.

SCHNELL mode (Quick) is best for gluten-free recipes.

• VOLLKORN (Whole wheat): WHOLE WHEAT: This mode allows more time for the kneading and

rising steps in order to obtain better results with the low gluten whole wheat/whole meal flour.

• KUCHEN (Cake): Programme for making cakes.

Note: The crust colour control is available in this mode.

• TEIG (Dough): Performs all the steps of kneading and rising but omits the bake cycle.

NOTE: Crust colour control and loaf size selection are not available.

• BACKEN (Bake): Stand-alone bake cycle. Good for sweet bread, baking pre-made dough etc.

• MARMELADE (Jam): Mixing and heating programme ideal for jam making.

• BROTMISCHUNG (Bread mixture): Programme specially designed for pre-packaged bread

mixes.

INGREDIENTS

• The most important part of the bread making process is the selection of quality ingredients. Just

apply this simple rule: Best ingredients - best results, poor ingredients - poor results.

For example: If quality yeast, flour and cold water were thrown together and mixed in an old

bucket the mixture would still rise! Nothing the bread maker does will prevent the dough from

rising. If your loaf does not rise it is unlikely that the bread maker is to blame. It is probably due to

the ingredients. In order to save you time we have included information on each major element

used in the making of bread.

• FLOUR: In bread making, the most important element in the flour is the protein gluten, which is

the natural agent that gives the dough the ability to hold its shape and retain the carbon dioxide

produced by the yeast. The term ‘strong flour’ means that it has a high gluten content. It has

probably been milled from hard wheat and is lends well to bread making.

• BROWN FLOUR (or FARMHOUSE FLOUR): Brown flour contains about 85% of the wheat kernel.

Much of the bran part of the wheat kernel has been removed. Loaves made with all brown flour

tend to be smaller than white loaves due to the lower gluten content however there tends to be

more flavour and texture to brown loaves. When buying this type of flour the strong, finely ground

type will obtain better results from the bread maker.

• WHOLEMEAL or WHOLE-WHEAT FLOUR: This type of flour contains all of the original wheat

kernel including the bran; the tough outer skin of the wheat which is an excellent source of fibre.

As with the brown flour, you should specify a strong fine ground variety when using your bread

maker. The bran in the wholemeal flour inhibits the release of gluten so wholemeal loaves tend to

be smaller and more dense than white loaves.

• YEAST is the living organism that multiplies in the dough. It produces the carbon dioxide bubbles

that make the dough rise. For bread making machines it is best to use the ‘Easy Blend’ dried yeast

that comes in sachets. This yeast does not rely on sugar in order to ferment so it is easier to

reduce the sugar content of your loaf without any adverse effects. Avoid yeast in tubs or tins as

these tend to perform less well once opened. Sachet yeast is very sensitive to moisture so do not

store partly used sachets for more than a day.

• SALT not only adds to the flavour of the bread, but it can also be used to slow down a particularly

lively yeast.

• BUTTER (or fat) enhances the flavour and makes the loaf softer. Alternatives to butter are

margarine or olive oil. Avoid low fat spreads as these may be as little as 40% fat and will not have

the same effect.

• SUGAR adds to the flavour of the bread and helps to make the crust turn a darker shade of

brown.

Note: Most sachet yeasts do not rely on sugar to become active.

• WATER: Use soft water if possible but the bread maker will still produce quality bread with hard

water. There is much debate on what temperature the water should be. The answer is simple. If

the water feels cool to the touch then it’s fine. There is no need to warm the water first. If you’re

worried the water may be too cold from the tap just leave it to sit for an hour in order to reach

room temperature. Making the water warm could prematurely kill the yeast.

• OPTIONAL INGREDIENTS could mean anything from dried fruit, cheese, eggs, nuts or yoghurt to

other cereals like rye flour, corn meal or any number of herbs and spices. There are a couple of

things to consider for best results. Always be aware of the moisture content and adjust accordingly.

Things like cheese, milk and fresh fruit contain quite a bit of water, which will determine the look of

the finished loaf.

In the beginning you might want to stick to dry substitutes like Parmesan cheese, dried milk or

dried fruit. As you become more proficient with the machine you will instinctively know whether the

dough looks too wet or too dry and can add flour or water accordingly during the process.

Remember to consider the salt content of the ingredients you add. Salt can slow down the yeast.

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BA123-01-GE/EN 1/9/04 1:58 PM Page 19

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Elta BA123 Manual

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