Instruction manual

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the “g” with “ml” (millilitres), but the results may not be consistent.
f) If you’re using a recipe from elsewhere, replacing millilitres (ml) of water
with grams (g) will help with the accuracy and consistency.
Adding the ingredients in order.
20. It’s important that you add the ingredients in the correct order:
a) If the yeast gets wet, it may activate too early
b) If it comes in contact with salt, it may not work properly
c) We’ve numbered them, to make it easier to follow the recipes
21. First, add the liquid:
a) It’s usually water, but it might include milk and/or eggs
b) The water should be warm (20°C-25°C/68°F-77°F), but only warm, not
hot or cold.
c) Both hot and cold water will inhibit the yeast, don’t use milk if you’re using the
timer, it’ll curdle before the program starts.
22. Add any sugar and salt required by the recipe.
23. Add any “wet” ingredients – honey, syrup, and molasses.
24. Add the dry ingredients – flour, dried milk, herbs, and spices.
25. Finally – add the dried yeast (or baking powder/baking soda).
a) Lay it on top of the other ingredients b) don’t get it wet, or it’ll start working to
soon
Take extra care with the timer
26. If you’re using the timer, it’s even more important to make sure that the
yeast/baking powder/baking soda and water/liquid are well separated.
a) They’ll have all day to get together, while you’re not looking
b) The yeast will activate, grow, and die before the program starts
c) Your bread will be hard, dense, coarse, and about as edible as a house
brick
Nuts and raisins
27. You shouldn’t normally add nuts and raisins at the start, as they might upset the
recipe.
28. They’re normally added later, during the second kneading.