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19
Home Bakery
Tip: When measuring the water and the flour it is a good idea to check your
measurement twice to make sure you are adding the right amount. Model illustrated is
ABM6.
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••
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METHOD 20.1
1. REMOVE BREADPAN FROM
MACHINE BY HOLDING BOTH
SIDES AND PULLING UPWARDS
2. FIT THE KNEADING BLADES. 1 LARGE
& 1 SMALL – MAKE SURE THEY’RE
FITTED PROPERLY OVER THE SHAFTS
OR THEY WON’T MIX THE DOUGH
3. ADD THE WATER FIRST. THIS IS VERY
IMPORTANT.
4. ADD THE FLOUR AND ENSURE
THAT IT COVERS THE WATER AS
MUCH AS POSSIBLE.
5. ADD THE SUGAR USING THE SPOON
PROVIDED. IT IS BEST TO PUT THE
SUGAR IN ONE OF THE CORNERS OF
THE BREADPAN.
6. ADD THE BUTTER/MARGARINE
7. ADD THE SALT, PREFERABLY
NEAR AN EDGE OR IN A CORNER
8. MAKE A SMALL HOLE IN THE FLOUR
WITH YOUR FINGER, AWAY FROM THE
SALT, BUT NOT DOWN TO THE WATER.
9. POUR THE YEAST INTO THE HOLE. THIS
KEEPS THE YEAST DRY & AWAY FROM THE
SALT.
Notes: