Instruction Manual

12
OPERATING YOUR BREVILLE BREAD MAKER - BEGINNER’S GUIDE
d) If using the collapsible paddle, ensure it is inserted in the
upright position for thorough mixing during the ‘knead 1’
phase. The collapsible paddle will automatically collapse
into the flat position then return to the upright position
during the appropriate times in the ‘knead 2’, ‘rise’ and
‘punch-down’ phases, then collapse before the ‘bake’ phase
begins to minimise the hole at the bottom of the baked loaf.
Flat Position
Upright Position
3. Add ingredients to the Bread Pan
a) Before adding ingredients to the bread pan, ensure they are:
− Fresh. In particular, fresh flour and yeast are critical –
check the ‘Best Before Date’ stamped on the package.
For tips on checking the freshness of your yeast, refer
to the yeast section in 'The Vital Ingredient' section of
this book on page 42.
− Measured and weighed accurately. Refer to ‘Tips
for Better Bread Making - Measuring and Weighing
Ingredients’ in this book on page 36.
− At room temperature 20°C-25°C except all liquids which
should be 27°C unless stated otherwise. Temperatures
too cool or too warm can prevent the yeast from
activating and affect the way the bread rises and bakes.
b) Add ingredients to the bread pan in the order listed in the
recipe to ensure the dough mixes thoroughly and rises
sufficiently. Wipe any spilt ingredients from the rim and
outside of the pan and ensure it is clean and dry.
− Liquid ingredients
− Fats
− Dry ingredients eg. salt, sugar, flour
− Yeast
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Fats
Water or Liquids