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Your breadmaker produces delicious baked
goods with ease. This machine requires only that you
carefully follow the recipe instructions. In basic
cooking, normally ‘a pinch of this and a dash of that’
is ne, but not for breadmakers. Using an automatic
breadmaker requires you accurately measure each
ingredient for best results.
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.
Creating your own yeast breads
With the breadmaker, even the most inexperienced
baker can achieve the satisfying experience of baking a
loaf of bread. All of the mystery and hard work is
gone. Inside this talented machine with an electronic
brain, the dough is mixed, kneaded, proofed and
baked without you being present. The automatic
breadmaker can also just prepare the dough, and
when it's ready, you shape, allow to rise and bake in a
conventional oven. The recipes on the following pages
are ‘tailored’ for this breadmaker. Each recipe features
ingredients that best compliment a particular loaf of
bread, and each was tested in our machines.
It is
extremely important not to exceed the amounts
of our specied in each of the recipes or else
it could result in unsatisfactory baking
performance.
When creating your own yeast bread
recipes or baking an old favourite, use the recipes in
this cookbook as a guide for converting portions from
your recipe to your breadmaker.
Special glazes for yeast breads
Give your just baked bread a professional nish.
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: apply only to
doughs before baking.
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.
Other tips
• Place all recipe ingredients into the baking pan so
that yeast is not touching any liquid.
• After completing the process of making dough in
your breadmaker, typically when letting dough rise
outside the breadmaker, allow 30 minutes or until
dough doubles in size. Dough should be lightly
greased and covered with grease proof paper and
a dry towel. It should be placed in a warm area
free from drafts.
• Humidity can cause problems, therefore humidity
and high altitudes require adjustments. For high
humidity, add an extra tablespoon of our if
consistency is not right. For high altitudes,
decrease yeast amount by approximately
1
/
4
teaspoon, and decrease sugar and/or water or
milk slightly.
• The DOUGH setting is great for mixing, kneading
and proong (allowing dough to rise) richer dough
like croissant doughs. Use the automatic
breadmaker to prepare this dough so all you need
to do is shape and bake it according to your
recipe.
• When recipes call for a ‘lightly oured surface,’
use about 1 to 2 tablespoons of our on the
surface. You may want to lightly our your ngers
or rolling pin for easy dough manipulation.
• When you let dough ‘rest’ and ‘rise’ according to
a recipe, place it in a warm, draught-free area. If
the dough does not double in size, it may not
produce a tender product.
• If the dough you are rolling shrinks back, let it rest
covered for a few minutes before rolling again.
• Dough may be wrapped in plastic and stored in a
freezer for later use. Bring the dough to room
temperature before using.
• After 5 minutes of kneading, open the lid and
check the dough consistency. The dough should
form a soft, smooth ball. If too dry, add liquid. If
too wet, add our (1/2 to 1 tablespoon at a time).
MW_CObm26500_Mabaker_IM.indd 13MW_CObm26500_Mabaker_IM.indd 13 12/15/2008 1:53:47 PM12/15/2008 1:53:47 PM