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ABOUT INGREDIENTS:
Q: Can other bread recipes be made in this
machine?
A: The recipes in this book are sized so that the
dough is kneaded properly and the finished
bread does not exceed the bread pan capacity.
Use only recipes with similar quantities of
ingredients.
Q: Can fresh milk be used instead of dry milk?
A: Yes – but not when using the ‘PRESET TIMER’.
Bread made with fresh milk will have a heavier
texture than bread made with milk powder.
If using fresh milk substitute the water with
fresh milk and omit the milk powder. Scald the
milk and cool before adding to the other dough
ingredients.
Q: Can butter or margarine be used in place of
oil?
A: Yes, but the bread crumb may appear a more
creamy, yellow colour.
Q: Can other sweetening agents be used in
place of sugar?
A: Yes – honey, golden syrup or brown sugar
can be used. Do not use powdered or liquid
artificial sweeteners. However granulated
‘SPLENDA’ was successfully tested during
recipe development. When substituting honey
or similar sweet liquids for sugar, reduce the
water by the same amount.
Q: Can salt be omitted?
A: Salt plays a very important part in bread
making. Omitting it will decrease water
retention in the dough, as well as affect mixing,
the strength of gluten development and the
fermentation of the yeast. In the finished bread,
salt improves the loaf shape, crumb structure
and crust colour, as well as extending shelf life
and enhancing flavour.
Q: Why do the ingredients need to be placed into
the pan in the specified order?
A: To ensure all dry ingredients are mixed
with water and to avoid the yeast activating
prematurely with the water when using the
‘PRESET TIMER’.
ABOUT BAKING BREAD:
Q: The bread setting has been accidentally
cancelled/reset or a power failure has
occurred during the bread making process.
What can I do?
A: If the power is accidentally turned off for
30 minutes or less during the operation,
the Baker’s Oven has a 30 minute memory
function, that will automatically resume bread
making, where it was interrupted, when power
is restored.
A: If the operation cannot be resumed or the
setting is cancelled:
A: During the kneading stage – Reselect the bread
setting again and allow dough to re-knead and
continue through the rising and baking process.
The result may be a loaf higher in volume and
lighter in texture.
A: During the rising stage – Turn the bread
machine off. Leave the dough in the pan and in
the baking chamber with the lid closed. Allow
the dough to rise until almost near the top of
the pan. Turn the bread machine on. Select the
‘BAKE ONLY’ setting, set time for between 5
minutes and 2 hours. Press the ‘START’ button.
A: During the baking cycle – Select the ‘BAKE
ONLY’ setting. Select required baking time
(Between 5 minutes and 2 hours). Press the
‘START’ button.
Questions and Answers
Q: What happens if the bread isn’t removed
when the bake cycle is complete?
A: The bread machine will automatically go into
a keep warm cycle, (in the ‘BASIC’, ‘BASIC
RAPID’, ‘WHOLEWHEAT’, ‘WHOLEWHEAT
RAPID’, ‘GLUTEN FREE’, ‘FRENCH’ and ‘SWEET’
settings) holding the temperature of the bread
for up to 60 minutes. However, as the loaf
cools it gives off steam which can’t escape
from the bread pan. The bread crust may
become soft and the loaf may slightly lose its
shape.
Q: Why did the bread not rise?
A: There may be several reasons. Check the
protein level of the flour and use-by-date of the
yeast. The yeast may have failed to activate,
the yeast measurements may be inaccurate or
sometimes people just forget to add the yeast.
Q: Why do large holes appear inside the bread?
A: Occasionally air bubbles will concentrate at a
certain location during the last rising and will
bake in this state. This could be caused by too
much water and/or yeast or insufficient flour.
Check the recipe ingredients and method of
weighing/measuring.
Q: Why does the top of the bread collapse?
A: Usually this is because the ingredients are
not in balance or a low protein flour is used.
Check the method of weighing/measuring the
ingredients. Too much yeast, water or other
liquid ingredients, or insufficient flour, may
cause the bread to be pale on top and collapse
with baking.
Q: Why does bread colour differ?
A: This is probably because the ingredients used
in each recipe may vary. A different crust
colour may also have been selected.
Q: Are the room and water temperatures
important?
A: Yes – Room and water temperature influences
yeast activity and therefore can affect the
quality of your bread. The average room
temperature is approximately 20-25ºC. Water at
room temperature should also be used.
NEVER use hot water as it will kill the yeast.
Note
ABOUT USING THE TIMER:
Q: Why can’t the ‘PRESET TIMER’ be set past 13
hours?
A: The ingredients may deteriorate in quality or
ferment if they are left inside the bread pan for
many hours. This is especially the case during
summer, when the ‘PRESET TIMER’ should be
set to a shorter period of time.
Q: Why can’t some ingredients be used with the
‘PRESET TIMER’?
A: Most protein foods, such as milk, cheese, eggs,
bacon, etc., are perishable and will deteriorate
if left unrefrigerated for more than one hour.
Questions and Answers continued