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general hints and tips
T
he results of your bread making are dependent on a
n
umber of different factors, such as the quality of
ingredients, careful measuring, temperature and humidity.
To help ensure successful results, there are a few hints
and tips worth noting.
The bread machine is not a sealed unit and will be
affected by temperature. If it is a very hot day or the
machine is used in a hot kitchen, then the bread is likely
to rise more, than if it is cold. The optimum room
temperature is between 20°C /68°F and 24°C/75°F.
●
On very cold days let the water from the tap stand at
room temperature for 30 minutes before use. Likewise
with ingredients from the fridge.
●
Use all ingredients at room temperature unless stated
otherwise in the recipe eg. for the eco cycle you will
need to warm the liquid.
●
Add ingredients to the bread pan in the order
suggested in the recipe. Keep the yeast dry and
separate from any other liquids added to the pan, until
mixing commences.
●
Accurate measuring is probably the most crucial factor
for a successful loaf. Most problems are due to
inaccurate measuring or omitting an ingredient. Follow
either metric or imperial measurements; they are not
interchangeable. Use the measuring cup and spoon
provided.
●
Always use fresh ingredients, within their use by date.
Perishable ingredients such as milk, cheese, vegetables
and fresh fruits may deteriorate, especially in warm
conditions. These should only be used in breads, which
are made immediately.
●
Do not add too much fat as it forms a barrier between
the yeast and flour, slowing down the action of the
yeast, which could result in a heavy compact loaf.
●
Cut butter and other fats into small pieces before
adding to the bread pan.
●
Replace part of the water with fruit juices such as
orange, apple or pineapple when making fruit flavoured
breads.
●
Vegetable cooking juices can be added as part of the
liquid. Water from cooking potatoes contains starch,
which is an additional source of food for the yeast, and
helps to produce a well-risen, softer, longer lasting loaf.
●
V
egetables such as grated carrot, courgette or cooked
mashed potato can be added for flavour. You will need
t
o reduce the liquid content of the recipe as these
f
oods contain water. Start with less water and check
the dough as it begins to mix and adjust if it is
necessary.
●
Do not exceed the quantities given in recipes as you
may damage your bread machine.
●
If the bread does not rise well try replacing the tap
water with bottled water or boiled and cooled water. If
your tap water is heavily chlorinated and fluorinated it
may affect the bread rising. Hard water can also have
this effect.
●
It is worth checking the dough after about 5 minutes of
continuous kneading. Keep a flexible rubber spatula
next to the machine, so you can scrape down the
sides of the pan if some of the ingredients stick to the
corners. Do not place near the kneader, or impede its
movement. Also check the dough to see if it is the
correct consistency. If the dough is crumbly or the
machine seems to be labouring, add a little extra water.
If the dough is sticking to the sides of the pan and
doesn’t form a ball, add a little extra flour.
●
Do not open the lid during the proving or baking cycle
as this may cause the bread to collapse.
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