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Safety and Instruction Manual
23
Helpline: +44 (0) 333 220 6066
Butter, Margarine, Cooking Fat and Oil:
These are interchangeable in bread making.
Fats add avour and help the keeping
properties of bread. If you wish to use
margarine based or vegetable oil, ensure that
you use the regular kind. Avoid the “light”
varieties as they contain quite large amounts
of water which will adversely affect the bread.
If you are in doubt, read the small print on the
container; this will indicate whether the product
is suitable for bread making.
When substituting oil for butter, margarine or
solid cooking fat, reduce the amount of liquid
by around ¾ tbs. To compensate for the extra
liquid content of the oil.
As you will see from our recipes, it is good
practice to cut butter and solid fats into small
pieces before using them.
Low fat bread can be made by substituting
natural low fat yoghurt for some or all the fat in
the recipe, in equal amounts. Apple purée may
also be used. Once again, monitor the dough
and adjust accordingly.
Sugar:
Sugar provides food for the yeast, helps bread
to rise and improves avour, structure and
colour. Almost any kind of natural sweetener
can be used, - all the various sugars, corn and
maple syrup, honey, etc.
Once again, when using liquid sweeteners to
replace sugar, reduce the amount of water
slightly to compensate. Articial sweeteners are
not suitable for bread makin
Salt:
Salt in bread is NOT just a matter of taste!
Salt restrains the growth of the yeast, and
improves elasticity and structure. If you reduce
or eliminate salt from the bread it will rise
excessively - if you use too much salt the loaf
will not rise enough. Use common table salt.
When adding salt to the bread pan, keep it
away from the yeast by introducing it at one
corner. If the yeast comes into premature
contact with salt, the bread will not rise properly.
This situation is obviously more important when
using the delay timer.
Yeast:
Yeast is a micro-organism which feeds on
sugars and starches in the bread mix producing
carbon dioxide gas which in turn causes the
bread to rise.
We recommend the use of dried fast-acting
yeast which is intended for Bread Makers.
The instructions on the sachet will tell you if
the yeast is suitable for Bread Makers. Easy-
blend yeasts are readily available from all good
supermarkets.
When adding yeast, be especially careful to get
the quantity correct otherwise you could have
a disaster on your hands, especially if you add
too much!
23


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  • i have lost the manual for my tower and it has all the recipe's in it would you be able to send me another one please Submitted on 7-2-2025 at 12:37

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  • Why can I not get a manual for t11003 as my tower bread maker did not come with one Submitted on 20-4-2021 at 19:44

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