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Rapid rise yeast
These products are a mixture of yeast and bread
improver. Brands will vary in strength. If wishing
to substitute for yeast in a recipe, omit the bread
improver. Rapid rise yeasts should not be used
with bread mix as bread improver is already
included.
NEW ZEALAND ONLY: ‘Edmonds Surebake
Yeast’ is the most readily available yeast
product in New Zealand. Where a recipe
states ‘Bread Improver and Tandaco Yeast’
substitute with ‘Edmonds Surebake Yeast.’
WATER
Tap water is used in all recipes. If using water in
cold climates or from the refrigerator, allow water
to come to room temperature. Extremes of hot or
cold water will prevent the yeast activating.
EGGS
Eggs are used in some bread recipes and provide
liquid, help with rising and increase the nutritional
value of the bread. They give flavour and
tenderness and are usually used in the sweeter
type of breads.
OTHER INGREDIENTS
Fruit, nuts, chocolate chips, etc. are added
when the bread machine sounds 8 short ‘beeps’
approximately 5 minutes before the end of the
second kneading when using the ‘BASIC’, ‘BASIC
RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT RAPID’,
‘FRENCH’ and ‘SWEET’ settings. If added before
this stage, excessive kneading will cause the
ingredients to break down, rather than hold their
shape.
JAM SETTING MIX
‘Jam Setta’ brand setting mix contains the
ingredient ‘pectin’ which is a naturally occurring
substance found in fresh fruit. The addition of
‘Jam Setta’ to the jam recipes helps the jam
to set. This product is available in 50g packets
nationally from supermarkets and some hardware
stores.
NEW ZEALAND ONLY: ‘King Jam Setting Mix’
is
available in 70g sachets from major
supermarkets.
For more information about bread mixes please
contact the relevant number listed below, or
refer to contact details on the packaging of the
bread mix.
Defiance:
1800 628 883
Laucke:
1300 133 331
Kitchen Collection:
1800 645 515
Elfin (New Zealand only):
0800 110 800
For more information about Bread or Baker’s
Flour please contact the relevant number listed
below, or refer to contact details on the package.
Defiance White Baker’s Flour:
1800 628 883
Laucke Wallaby Baker’s Flour:
1300 133 331
Elfin/Champion High Grade Plain Flour (New
Zealand only): 0800 110 800
For more information about Bread Improver
please contact:
Lowan Wholefoods:
1800 355 718
The Vital Ingredients continued
Ensure the collapsible kneading blade
is in the upright position before adding
ingredients to the bread pan.
Do measure ingredients accurately –
weighed measurements are more accurate
than volumetric measurements.
Do use bread flour unless recipe states
otherwise.
Do check use-by dates on ingredients.
Do add ingredients to the bread pan in the
order stated in the recipe.
Do store opened ingredients in airtight
containers.
Do use ingredients at room temperature.
NEVER Use the ‘PRESET TIMER’ setting for recipes
that contain perishable items, such as
eggs, cheese, milk, cream and meats.
NEVER Use self-raising flour to make yeasted
bread unless recipe states otherwise.
NEVER Immerse your bread machine or bread pan
in water.
Hints and Tips for Better Bread Making
Don’t use flour that contains a protein level
of less than 11%, for example, generic
brands of plain flour.
Don’t use tableware cups and spoons for
measuring.
Don’t use compressed yeast.
Don’t use hot water or liquids.
Don’t use metal objects to remove the
kneading blade from the cooked loaf of
bread or the bread pan as this may cause
damage to the non-stick coating.
Don’t operate the machine if any
ingredients have spilled over or around
the element. Wipe away any spills first to
prevent smoking occurring in the baking
cycle.
TIP: If you live in an area with a high altitude
(above 900m) you will probably need to
alter your bread recipe, as the higher the
altitude, the lower the air pressure, the
faster the dough will rise. Try reducing the
yeast by
1
⁄4 teaspoon.
TIP: If the weather is hot and humid, reduce
the yeast by
1
⁄4 teaspoon to avoid over
rising of the dough.
TIP: Flour properties can alter on a seasonal
or storage basis, therefore it may be
necessary to adjust the water and flour
ratio. This can be determined after ten
minutes of the kneading cycle. Simply
open the lid of the bread machine and if
the dough is too sticky, add a little more
flour, 1 tablespoon at a time, until the
dough reaches a firmer consistency. If the
dough is too dry add a little more water,
1 teaspoon at a time until a softer, more
pliable dough results. After being properly
kneaded, dough with the correct amount
of water should form into a smooth, round
ball.
TIP: When hand-shaping dough for rolls, weigh
each piece of dough for more evenly sized
rolls.