Instruction manual

Fastbake I and II

There are variations on the basic program, with reduced kneading, rising, and

baking times, as they cut the program times to 55 and 80 minutes respectively,

because of this, your bread will be smaller, denser, and coarser than normal, and

any additional ingredients (raisins, nuts, etc.) may be mashed, or unevenly

distributed.

Speciality

This program is specially designed for the malt loaf recipe.

Ingredients flour

The type of flour used is important. Use bread flour. These “bread” flours contain more

gluten than ordinary baking flour. Gluten is the protein that gives the bread its structure

and texture. It retains the carbon dioxide produced by the yeast, putting the elasticity, the

bounce, into the dough.

Other bread flours

These include brown, wholemeal, and whole wheat (nutty wheat) bread making flours.

These provide an excellent source of dietary fibre, but contain lower levels of gluten than

strong white flour. This means that brown loaves tend to be smaller and denser than

white loaves. Generally speaking, if you substitute white bread flour for half of the brown

flour in the recipe, you can make bread with a “brown bread” flavour and a “white bread”

texture.

Yeast

1. Yeast is a living organism. Given moisture, food, and warmth, the yeast will grow

and release carbon dioxide gas. The carbon dioxide forms bubbles, which are

trapped in the dough, making it rise.

2. Of the various types of yeast available, we recommend using “dried active yeast”,

also known as “dry active yeast”, and “instant yeast” or “easy blend dried yeast”.

These are usually sold in 7 gram sachets and don’t have to be dissolved in water

first.

3. If you don’t use all the yeast in a sachet, throw it away, don’t save it – it’ll go

stale.