Mellerware 26550550W Bread Maker User Manual

Automatic Fruit & Nut Dispenser
Ensure that the Fruit & Nut Dispenser is closed
prior to baking.
Ensure all ingredients are fresh and used before
the specified use-by date.
Unlike bread purchased at the Supermaket, there
are no preservatives in the bread made in your
Ma-baker Pro, therefore the bread will not
keep as long.
Avoid using perishable ingredients such as milk,
yogurt, eggs or cheese, with the Time Delay
Store dry ingredients in airtight containers, to
prevent drying out.
Freezing bread
Prior to freezing your fresh bread, let it cool
completely. Once the bread has cooled slice and
wrap in plastic and use at your convenience.
Removing bread from the bread pan
Like a cake, the bread needs to cool slightly before
removing from the bread pan. Allow the bread to
sit in the pan for approximately 10 minutes before
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of the
bread during the baking stage. See page 73 for
more information.
Open the lid of your , gentlyMa-baker Pro
brush the top of the loaf with a little milk or egg
yolk and sprinkle with topping. (Do not allow
ingredients to fall outside pan). Close lid and allow
baking to continue.
Note: This step needs to be done quickly to prevent
bread from sinking.
Crust colour
It is normal for the top of the bread to be lighter
in colour than the sides. Different combinations of
ingredients can encourage or discourage browning.
If you would like the top crust to be slightly darker,
select the Bake program setting and cook until
desired colour is achieved.
Baking at high altitudes
At high altitudes above 900 meters, dough rises
faster. Therefore, when baking at high altitudes
some experimentation is required. Follow the
suggested guidelines. Use one suggestion at
a time and remember to write down which
suggestion works best for you.
1. Reduce the amount of yeast by 25%. This will
stop the bread from over-rising.
2. Increase the salt by 25%. The bread will rise
slower and have less of a tendency to sink.
3. Watch your dough as it mixes. Flour stored at
high altitudes tends to be drier. You may have
to add a few tablespoons of water, until the
dough forms a nice ball.
Handy hints to a better loaf.