MA-BAKER makes life easier bread maker Bread, cake, jam & dough recipes included Non-stick baking pan, bakes up to 900g loaves LCD panel with 12 electronic programmes N er l Re o s e y o ur r e c eip t Includes gluten-free recipes ev g i s t e r o n li n e 2 YEAR GUARANTEE 26500_IM.
Important safety instructions: The use of any electrical appliance requires taking note of the following safety rules. Primarily there is the danger of personal injury and secondly the danger of damage to property and the appliance. These are indicated in the text by the following two conventions: WARNING:Danger of personal injury. IMPORTANT:Damage to the appliance. In addition we offer the following essential safety advice. Location: • Always place and use your appliance away from the edge of a table.
Contents: Operating instructions: Important safety instructions Introduction Before first use Electrical requirements About this breadmaker About the recipes Components Program descriptions Using your breadmaker Using the timer Beeper Power interruption Slicing and storing bread Care and cleaning Storing the unit Know your ingredients Measuring ingredients Ingredient temperatures Creating your own yeast breads Special glazes for yeast breads Other tips 2 3 3 3 3 3 5 6 6 8 8 8 8 9 9 10 11 12 12 13 13 Reci
Introduction: The aroma of homemade bread wafting around the home is one of those great smells. Bread, fresh from the oven, with melting butter is a memorable taste sensation. The Mellerware Ma Baker breadmaker can create that experience every morning. There’s very little effort on the part of the baker, because the breadmaker is a sophisticated appliance that does all the work for you. It’s as simple as one-two-three. • Put in the ingredients. • Select the program from the menu and press start.
Components Air vents Viewing window Cover Lid handle Control panel Air vents Main body Handle Baking pan Kneading blade Rotating shaft 26500_IM.
Program descriptions: • Basic white (3:00 and 2:53) For white and brown bread. Also for flavoured breads with herbs or raisins. • French (3:50 and 3:40) For the baking of light weight bread such as french bread which has a crispier crust and a light texture. • Whole wheat (3:40 and 3:32) For the baking of bread containing significant amounts of whole wheat. This setting has a longer pre-heat time to allow the grain to soak up the water and expand.
• Measure ingredients: Measure the ingredients required and add them all into the pan in the order listed in the recipe. When adding the yeast to the baking pan, make sure that the yeast does not come into contact with the water or any other liquid, as it will start to activate immediately. Use lukewarm water (21-280C). • Replacing the pan: Place the baking pan back into the breadmaker, turning clockwise to lock into place. Close the lid. • Plug in: Insert the plug into the wall socket.
• Always unplug the appliance after use. Do not open the lid while the breadmaker is in operation as this will affect the quality of the bread, especially its ability to rise properly. Only open the lid when the recipe instructs you to add additional ingredients or once it has completed baking. • Room temperature note: The breadmaker will work well in a wide range of temperatures, but there could be a difference in the loaf size between a very warm room and a very cold room.
• and bring it to room temperature before serving. • Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially produced bread. • Left-over stale bread can be cut into cubes and used in your favourite recipes to make croutons, bread pudding or stuffing. • Be sure the appliance has completely cooled and is clean before storing away.
Know your ingredients: Understanding baking: It is often said that cooking is an art relying on the creativity of the chef while baking bread is more of a science. This means that the process of combining flour, water and yeast results in a reaction that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result.
used. Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast ac cording to manufacturers instructions. Ensure your yeast is fresh by checking its expiration date. Once a packet of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used.
used. Fresh or compressed cake yeast is not recommended as they will produce poor results. Store yeast ac cording to manufacturers instructions. Ensure your yeast is fresh by checking its expiration date. Once a packet of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used.
somewhat differently and are as follows: • Liquid measurements: The measuring cup must be placed on a horizontal flat surface and viewed at eye level (not at an angle) when reading amounts. The liquid level line must be aligned to the measurement mark. A ‘guesstimate’ is not good enough as it could throw out the critical balance of the recipe. • Dry measurements: Dry measurements (especially flours) must be done using the measuring cup provided.
Special glazes for yeast breads: Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread. • Egg glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously. Note: apply to the dough before baking. • Melted butter crust: Brush melted butter over just baked bread for a softer crust. • Milk glaze: For a softer, shiny crust, brush just baked bread with milk or cream.
Recipes All of the following recipes use this same general method: 1 Measure ingredients into baking pan. 2 Use tepid water 21-28ºC. 3 Insert baking pan securely into unit, close lid. 4 Select appropriate bread setting. 5 Push start button. 6 When bread is done, remove pan from unit using oven mitts. 7 Remove bread from baking pan, (and kneading blade from bread if necessary). 8 Allow to cool before slicing.
Malt loaf 680g W a ter 1 cu p Sa lt 1 t sp Su n f lo w e r o i l 2 t sp B la ck t r e a cle 11/2 tbsp M a lt e xt r a ct 2 t bsp Pl a i n f l o u r 3 cu ps Fast action yeast 1 tsp 1 / cup Sultanas* 2 U se se t t i n g 1 B a si c * Add the fruit when the beeper sounds 900g 1 1/4 cup 1 t sp 3 t bsp 2 1/2 tbsp 3 t bsp 4 cu p 1 1/4 tsp 3 / cup 4 1 B a si c 2 Recipes for french bread French bread 450g 680g 3 / cup Water 1 cup 4 Skimmed milk powder 11/2 tbsp 2 tbsp 3 / tbsp Sugar 1 tbsp 4 Sa lt 1 tsp 1 t s
Chocolate bread 680g W a ter 1 cu ps E g g (be a t e n ) 1 m e diu m Skimmed milk powder 1 tbsp Su n f lo w e r o i l 1 t bsp 1 / cup Sugar 2 1 / tsp Salt 2 1 / cups Walnuts (chopped) * 4 Strong white bread flour 2 1/8 cups 1 /2 cup Cocoa powder Fast action yeast 1 tsp U se se t t i n g 5 Sw e e t * Add the walnuts when the beeper sounds 900g 1 1/2 cups 1 m e diu m 1 1/2 tbsp 1 1/2 tbsp 3 / cup 4 1 tsp 3 cups 3 / cup 4 1 1/2 tsp 5 Sw e e t 6 Recipes for Fastbake I Fastbake small white W a ter St r o n g
Pizza base W a ter B u t t e r (m e lt e d) Su g a r Sa lt St r o n g w h i t e br e a d f lo u r Fa st a ct i o n ye a st U se se t t i n g 1 cu p 1 t bsp 2 t bsp 1 t sp 2 3/4 cups 1 t sp 8 Dough Method 1 Pre-heat oven. 2 Shape into a flat round shape. Place on a greased baking tray. Brush lightly with oil. 3 Cover for 15 minutes and allow to rise. 4 Add your desired topping. 5 Bake at approx 200ºC until golden brown.
11 Recipes for sandwich breads Sandwich loaf 680g 900g 260m l 11/2 tbsp 1 1/3 cups 2 tbsp 1 tsp 2 tbsp 31/2 tbsp 4 cups 1 tsp W a ter Soft margerine or butter Salt Skimmed milk powder Su g a r Strong white bread flour Fast action yeast U se se t t i n g tbsp 3 t bsp 3 cups 3 / tsp 4 1 1 Sa n d w i ch Softgrain sandwich loaf 680g W a ter Butter (melted) Salt Skimmed milk powder Su g a r Strong white softgrain bread flour Fast action yeast U se se t t i n g 26 0 m l 11/2 tbsp tsp 1/ 2 11/2 tsp 1
quantity to 1/2 teaspoon. • For best results weigh and measure ingredients accurately. • Use metric measures for all dry ingredients. • When using vinegar never use malt vinegar. • Remove the baking pan from the baking chamber immediately after the bake cycle is completed. Never leave in for the “Keep Warm” cycle. • Leave bread in the baking pan for approximately 7 minutes before removing onto a cooling rack. Flours: • A blend of flours will give a better result and assist in browning.
Gluten Free Rice & Besan Bread: Water 470ml’s Vinegar 1tsp Eggs 3x60g Oil 1/3 cup Xanthan Gum 1tbsp Arrowroot 1cup White rice flour 2 cups Sugar 2 tbsp Brown rice flour 1/2 cup Salt 11/2 tsp Besan (chick pea) 1/2 cup Yeast 2tsp Variation: 1/2 cup grated cheese can be added after arrowroot.
Question 6: Why do I have to add the ingredients in a certain order? This allows the breadmaker to mix the ingredients in the most efficient manner possible. It also serves to keep the yeast from combining with the liquid before the dough is started to mix, which is essential on the time delay. Leaving the bread in the breadmaker after the keep warm period may result in a ‘soggy’ loaf of bread as excess steam (moisture) would not be able to escape.
‘Add nuts & raisins’ time. In some cases, ingredients can be broken up during the initial kneading cycle. Each recipe indicates the best time to add fruit and nuts to the dough. yeast, sugar, salt, and oil/butter/margarine to use. We advise creating your own bread recipes using the basic mode, then progress to the others, using the baking cycle times chart as a guide.
Troubleshooting Possible cause Solution Bread sinks in the centre: Too much liquid or liquid too warm. Measure ingredients accurately. Use liquids at temperatures between 21°C and 28°C. Salt was not added, causing bread to over rise and collapse. Measure ingredients accurately. T oo muc h ye a s t wa s a dde d. M e a s ure ingre die nts a c c ura te ly, if proble m pe rs is ts , reduce yeast by 1/4 teaspoon. High humidity and hot ambient temperatures. can cause bread to over rise and collapse.
Bread under baked with soggy centre: Too much liquid from fresh or canned fruit Always drain liquids well as specified in the recipe. Water may have to be reduced slightly Large amounts of rich ingredients like nuts, butter, dried fruits, syrups and grains will make dough heavy. This will slow down the rising and prevent the bread from baking through Measure ingredients accurately.
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