User Manual

8
Sugar
• Sugar activates and feeds the yeast, allowing it to grow. It adds flavour and texture, and
helps with browning the crust. Many sachet yeasts do not need sugar to activate.
• Honey, syrup, or molasses may be used instead of sugar, provided the liquid ingredient is
adjusted to compensate.
• Don’t use artificial sweeteners. None of these will feed the yeast, some of them will kill it.
Salt
Salt helps to control the growth of the yeast. Without salt, the bread could rise too much, then
collapse. It also adds to the flavour. Keep it away from the yeast till the last minute, or it might
inhibit it.
Eggs
Eggs will make your bread richer and more nutritious, add colour, and help with the structure
and texture. Eggs count as part of the liquid ingredient of the bread, so adjust the other liquid
ingredients if you are adding egg(s). Otherwise the dough may be too wet to rise properly.
Herbs and Spices
• These can be added at the beginning, along with the main ingredients.
• Dried herbs and spices like cinnamon, ginger, oregano, parsley, and basil will add flavour
and interest. Use small quantities to avoid overpowering the flavour of the bread.
• Fresh herbs, like garlic and chives may contain enough liquid to upset the balance of the
recipe, so adjust the liquid content accordingly.
Nuts, Raisins and Other Dried Ingredients
• Dried fruit and nuts should be chopped finely; cheese should be grated; chocolate chips
should be approximately pea-sized. Don’t add more than the recipe requires, otherwise the
bread may not rise properly.
• You can use fresh fruit and nuts but try to dry them as much as possible with kitchen paper.
The liquids they contain may affect the balance of the recipe so you may need to slightly
reduce the liquid quantity in the recipe.
CARE AND MAINTENANCE
Clean any spillage off the outside of the loaf tin. Spillage inside the machine will burn on to the
surfaces; spillage on the element will reduce its life.
1. Unplug your breadmaker.
2. Open the lid and let it cool down fully before cleaning.
3. Wash the loaf tin and paddle in warm soapy water, rinse, then dry thoroughly.
4. Wipe all other surfaces, internal and external, with a damp cloth. Use a little washing-up
liquid if necessary, but be sure to clean it all off, otherwise it might taint the next lot of
bread.
• If the paddle has stuck to its shaft, fill the loaf tin with warm water. This should soften any
dough residues and allow the paddle to be removed. Don’t leave it to soak.
• If the inside of the paddle gets clogged with flour, soak it in warm water, then dig out the
softened flour with a wooden cocktail stick.
• Make sure everything is dry before reusing the breadmaker or storing it away.
• Don’t immerse the breadmaker in water or any other liquid.
• Don’t use harsh or abrasive cleaners or solvents.
• You may wash the loaf tin and paddles in a dishwasher, but we don’t recommend this, as
the harsh environment inside the dishwasher may affect the surface finishes. If you do, then
you must put the paddle, on its own, in a compartment of the cutlery basket.