Filter
Top Products
14
not for breadmakers. Using an automatic breadmaker
requires you accurately measure each ingredient
(especially yeast and water) for best results. For best
results, have your ingredients and breadmaker at room
temperature unless otherwise specified.
Ingredient temperatures
All ingredients, 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 a computer
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 and bake in a conventional
oven. The recipes on the following pages are ‘tailored’
or 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 flour specified
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.
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 waxed paper and a dry
towel. It should be placed in a warm area free from
drafts.
•Humidity makes dough more moist, therefore
humidity and high altitudes require adjustments.
For humidity, add an extra tablespoon of flour if
consistency isn’t right. For high altitudes, decrease
yeast amount approximately
1
/
4
teaspoon, and
decrease sugar and/or water or milk slightly. (See
Baking tips guide pages 28-29).
•The DOUGH setting is great for mixing, kneading
and proofing (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 floured surface,’ use
about 1 to 2 tablespoons of flour on the surface.
You may want to lightly flour your fingers or
rolling pin for easy dough manipulation.
• When you let dough ‘rest’ and ‘rise’ according to a
recipe, place it in a warm, draft-free area. If the
dough doesn't double in size, it may not produce a
tender product. Dough is ready when an
indentation remains when it is touched.
• 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.
Special glazes for yeast breads
Give your just baked bread a professional finish.
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.