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Fats
Many breads use fats to enhance the flavour
and retain moisture. Typically, we use
margarine in the recipes. Softened butter or
oil may be used in equivalent quantities.
If you choose not to add any fat, your bread
may vary in taste and texture.
Bread mixes
A variety of bread mixes can be used in your
bread maker. All brands of store bought
bread mixes are different. Please use the
baking instructions supplied with your
breadmix rather than the Bakehouse menu.
Some bulk bread mixes may require the use
of a bread improver.
We recommend you contact the Bread Mix
manufacturer for further information on the
use of their product.
Hints
• Different brands of yeast, used with
different brands of flour, will influence the
size and texture of your bread. Experiment
with these ingredients to determine which
combination of ingredients gives you the
best result.
• It is normal for breads to be inconsistent in
height and texture even if you are using the
same ingredients time and time again. This
inconsistency is usually influenced by the
natural varying protein levels of wheat in
the flour, the yeast and the humidity and
temperature.
Ingredients continued
Ingredient hints for New Zealand
The recipes for the Bakehouse were written
in Australia. While most of the information is
applicable in New Zealand, there are some
ingredients that are different.
How to use the recipes in New Zealand
• Instead of “Tandaco Dry Yeast", use
Edmonds Surebake Yeast
• We recommend using 1 teaspoon of
Edmonds Surebake Yeast to every cup of
flour.
• Instead of Plain Flour, use High Grade
White Flour.
• Do not use "Bread Improver" as listed in
some recipes. The Edmonds Surebake
Yeast contains improvers which ensure
excellent results.
• You can check the consistency of the
dough throughout the initial kneading cycle
(about 20 minutes after the machine has
started). Lift the lid and have a quick look.
The dough should be smooth, soft, slightly
sticky and have a tendency to flatten and
catch the sides of the container.