Instruction manual
18
Recipes
1. Many external factors affect the taste and texture of your bread (e.g. yeast type,
flour type, sugar type, kitchen temperature, even air pressure and height above
sea level).
2. The recipes supplied have been designed specially for this breadmaker.
3. If you want to experiment, use the recipes as a guide, but vary the ingredients,
vary the quantities, taste the results. Keep notes, write down what changes you
make, and you’ll build up a range of recipes which suit your taste. Keep notes of
the not-so-successful ones too, so you know what not to do next time.
4. You’ll find it’s best to change only one ingredient at a time – if you change more
than one, you won’t know which one was responsible for the effect you got.
5. If you already have bread recipes, or find recipes in other publications, compare
them with the recipes given here, to find out which program to try first, then
experiment till the results match your desires.
6.
Be careful with quantities when using other recipes. For the first trial, don’t fill the
loaf tin above quarter full, certainly not as much as a third full. If you overfill it, the
rising bread may push the lid off. That’s on a good day. On a bad day, it’ll spill
over the side, burn on to the element and clog the drive.
Using the recipes
1. Tablespoons (tbsp) are 15ml, teaspoons (tsp) are 5ml.
2. Spoons should be level, not heaped.
3. Measure everything with the same set of measuring spoons.
4. Weighing water (1g=1ml) is more accurate than using a measuring jug.
5. Dried milk should be dried skimmed milk.
6. Use new, unopened, sachets of dried yeast – check the “best before” dates.
7. If you don’t use all the yeast in a sachet, throw it away, don’t save it – it’ll go
stale.
8. Use flour marketed as “strong flour” or “bread-making flour” – ordinary flour won’t
work.
9. Don’t open the lid unless you absolutely have to – then close it again.
10. The best bread knife has a toothed blade a bit like a hacksaw blade – use it to
saw the bread, without much pressure, so the bread doesn’t become distorted. ,