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Salt
Salt is necessary to balance the
flavour of breads and cakes, as
well as for the crust colour that
develops during baking. Salt also
limits the growth of yeast so the
amounts shown in the recipes
should not be increased. For
dietary reasons it may be reduced,
however, your baking may suffer.
Liquids/milk
Liquids such as milk or a
combination of powdered milk and
water, can be used when making
bread. Milk will improve flavour,
provide a velvety texture and soften
the crust, while water alone will
produce a crispier crust. Some
liquids call for juice (orange, apple,
etc) to be added as a flavour
enhancer. Note: For most recipes
we suggest the use of dry
(powdered) skimmed milk.
Eggs
Eggs add richness and a velvety
texture to bread doughs and cakes.
Sunflower oil
‘Shortens’ or tenderises the texture
of yeast breads. Butter or
margarine can be used as a
substitute. If butter or margarine is
used direct from the refrigerator it
should be softened first for easier
blending during the mixing cycle.
Baking powder
Baking powder is a raising agent
used in cakes. This type of raising
agent does not require rising time
before baking as the chemical
reaction works when liquid
ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another
raising agent not to be confused or
substituted for baking powder. It
also does not require rising time
before baking as the chemical
reaction works during the baking
process.
Bread Mixes
Use the Bread mix’ setting.
(programme 8)
Follow the information for bread
mixes on the bread mix packet.
There are two types of bread mixes
currently available.
1 Just add water.
These mixes are complete and they
have all the necessary ingredients
provided, even the yeast. You only
add water.
• IMPORTANT: Follow the packet
instructions as some mixes contain
more than the normal amount of
yeast, which could over rise in the
pan. Use 3 cups of mix maximum.
• These mixes are more prone to
over-rising and collapsing when the
weather is hot and humid. Since
these mixes are complete, we
cannot advise how to adjust, as
with our own recipes. Bake in the
coolest part of the day, use water
between 21-28
o
C.
2 Just add flour and water
These mixes have the necessary
ingredients in separate sachets.
Remember strong white bread flour
is required. A packet of this mix will
produce a 700g loaf, just over
1.5lb.
Ingredient
Temperatures
All ingredients, including the
machine and pan, and especially
liquids (water or milk), should be
warmed to room temperature
21°C (70°F). If ingredients are too
cold, below 10°C (50°F), they will
not activate the yeast. Extremely
hot liquids, above 40°C (104°F),
may kill the yeast.
Glazing
Give your just baked bread a
professional finish. Select one of
the following special glazes to
enhance your bread.
Egg glaze
Beat 1 large egg and 1 tablespoon
of water together, brush
generously.
Note: this glaze is only for bread
where the dough has been
prepared in the breadmaker and is
then being baked in the oven. The
glaze should be applied when the
dough is removed from the
breadmaker. Do not apply this
glaze to doughs in the breadmaker.
Melted butter crust
Brush melted butter over just
baked bread for a softer, tender
crust.
Milk glaze
For a softer, shiny crust, brush just
baked bread with milk or cream.
Sweet icing glaze
Mix 1 cup sifted icing sugar with 1
to 2 tablespoons of milk to make a
glaze consistency and drizzle over
raisin bread or sweet breads.
Poppy/Sesame/Caraway
seed/Oatmeal
Sprinkle your choice of these
seeds generously over just glazed
bread.
