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Automatic Fruit & Nut Dispenser
Ensure that the Fruit & Nut Dispenser is
closed prior to baking.
Freshness
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 Quantum SmartBake, therefore the
bread will not keep as long.
Avoid using perishable ingredients such as
milk, yogurt, eggs or cheese, with the Time
Delay function.
Store dry ingredients in airtight containers, to
prevent drying out.
Slicing bread
For best results, wait at least 15 minutes
before slicing, as the bread needs time to
cool.
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 removing.
Toppings
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of
the bread during the baking stage.
Open the lid of your Quantum SmartBake,
gently 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.
Suggestions:
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