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Eggs
Eggs are used in some bread recipes. They
provide liquid, assist with the rising and
increase the nutritional value of the bread.
They add extra flavour and are usually used
in the sweeter types of bread. Recipes in this
booklet use extra large 59g eggs.
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 SmartBake Custom
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
•Differentbrandsofyeast,usedwith
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.
•Itisnormalforbreadstobeinconsistentin
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