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Strong white flour/bread flour
Bread flour is a high gluten/protein flour that has been treated
with conditioners that give dough a greater suitability for
kneading. Bread flour typically has a higher gluten
concentration than All purpose flour; however, depending on
different milling practices, this may vary. Strong plain flour or
bread flour are recommended for use with this breadmaker.
Wholewheat flour/ wholemeal flour
Wholewheat flour/wholemeal flour is milled from the entire
wheat kernel which contains the bran and germ and makes it
heavier and richer in nutrients than white flour. Breads made
with this flour are usually smaller and heavier than white loaves.
To overcome this wholewheat flour/wholemeal flour can be
mixed with Bread flour or strong plain flour to produce a lighter
textured bread.
Self-raising flour
Self-raising Flour contains unnecessary leavening ingredients
that will interfere with bread and cake making. It is not
recommended for use.
Bran
Bran (unprocessed) & Wheat Germ are the coarse outer
portions of the wheat or rye grains separated from flour by
sifting or bolting. They are often added in small quantities to
bread for nutritional enrichment, heartiness and flavour. They are
also used to enhance the texture of bread.
Oatmeal
Oatmeal comes from rolled or steel-cut oats. They are used
primarily to enhance flavour and texture.
Yeasts (active dry yeast)
Yeast through a fermentation process produces gas (carbon
dioxide) necessary to make the bread rise. Yeast must be able
to feed on sugar and flour carbohydrates in order to produce
this gas. Fast action granular yeast is used in all recipes that call
for yeast. There are three different types of yeast available: fresh,
traditional dry active, and fast action. It is recommended that
fast action yeast be used. Fresh or compressed cake yeast is
not recommended as they will produce poor results. Store yeast
according to manufacturers instructions. Ensure your yeast is
fresh by checking its expiration date. Once a package or can of
yeast is opened it is important that the remaining contents be
immediately resealed and refrigerated as soon as possible for
future use. Often bread or dough, which fails to rise is due to
stale yeast being used. The following test can be used to
determine whether your yeast is stale and inactive:
1 Place half a cup of lukewarm water into a small bowl or cup.
2 Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast
over the surface.
3 Place bowl or cup in a warm area and allow to sit for 10 minutes
undisturbed.
4 The mixture should foam and produce a strong yeast aroma. If
this does not occur, discard mixture and start again with
another packet of dried yeast.
Sugar
Sugar is important for the colour and flavour of breads. It is also
food for the yeast as it is part of the fermentation process.
Artificial sweeteners cannot be used as a substitute for sugar as
the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavour of breads and cakes, as
well as for the crust colour that develops during baking. Salt
also limits the growth of yeast so the amounts shown in the
recipes should not be increased. For dietary reasons it may be
reduced, however, your baking may suffer.
Liquids/milk
Liquids such as milk or a combination of powdered milk and
water, can be used when making bread. Milk will improve
flavour, provide a velvety texture and soften the crust, while
water alone will produce a crispier crust. Some liquids call for
juice (orange, apple, etc) to be added as a flavour enhancer.
Note: For most recipes we suggest the use of dry (powdered)
skimmed milk.
Eggs
Eggs add richness and a velvety texture to bread doughs and
cakes.
Sunflower oil
‘Shortens’ or tenderises the texture of yeast breads. Butter or
margarine can be used as a substitute. If butter or margarine is
used direct from the refrigerator it should be softened first for
easier blending during the mixing cycle.
Baking powder
Baking powder is a raising agent used in cakes. This type of
raising agent does not require rising time before baking as the
chemical reaction works when liquid ingredients are added.
Bicarbonate of soda
Bicarbonate of soda is another raising agent not to be confused
or substituted for baking powder. It also does not require rising
time before baking as the chemical reaction works during the
baking process.
Bread Mixes
Follow the information for bread mixes on the bread mix packet.
Some brands of bread mixes recommend the use of the basic
programme setting. Our bread mix programme (8) has been
specially developed to achieve the best results from packet
bread mix.
There are 2 types of bread mixes currently available.
1 Just add water.
These mixes are complete and they have all the necessary
ingredients provided, even the yeast. You only add water.
• IMPORTANT: Follow the packet instructions as some mixes
contain more than the normal amount of yeast, which could
over rise in the Baking Pan. Use 3 cups of mix maximum.
• These mixes are more prone to over-rising and collapsing when
the weather is hot and humid. Since these mixes are complete,
we cannot advise how to adjust, as with our own recipes. Bake
in the coolest part of the day, use water between 21-28
o
C.
2 Just add flour and water
These mixes have the necessary ingredients in separate
sachets. Remember strong white bread flour is required. A
packet of this mix will produce a 700g (1.5 lb.)
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