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B3961
HOW TO BAKE A DELICIOUS BREAD: A FEW
PRACTICAL SUGGESTIONS
1. Take the bread pan out of the bread maker, before adding the ingredients, to
prevent the ingredients from falling on the warm heating elements, which could
cause a fire.
2. Please make sure your ingredients are at room temperature and that they are
carefully weighed.
3. Add the ingredients in the right order.
4. You should only use fresh ingredients.
5. The yeast needs to be the last ingredient you put in the bread pan. Put the yeast
into a little hole in the flour, thus ensuring it does not come in contact with the
added salt, sugar, water or milk.
Tip: You can verify the freshness of your yeast by submitting it to the
following test: dissolve 1 teaspoonful of sugar in half a cup of lukewarm water and
subsequently add the yeast to this mixture. If the substance starts bubbling and boiling
after a few minutes, you can be sure that you are using fresh yeast.
Tip: Approximately 5 to 10 minutes after your bread maker has been activated, you
can equally test the quality of the dough. The dough should look like a smooth and
elastic round ball. Open the lid and gently touch the top of the dough with your
fingers.
Be careful and make sure the kneading paddle remains in action!
•
If the dough somewhat sticks to your fingers, this implies the dough is going to be
fine.
•
Should the dough, however, stick to the bread pan, then it is probably too moist.
If the dough does not stick to your fingers at all, the pastry you are making is too
dry.
Tip: Salt breaks the effect of the yeast and sugar exactly does the opposite. If you are
not allowed to use either sugar or salt for dietary reasons, you must not add the other
ingredient either. Your bread will not contain sugar or salt.
•
If you want to start baking another bread straight away, you will first have to
allow the bread maker to cool down for 10 to 20 minutes.
•
Different types of bread will have different structures and sizes, due to the
different nature of the ingredients used. These differences are normal and need not
worry you.
•
For some recipes, you may need to adjust the quantities, i.e. the amount of yeast,
flour or water. Never adjust all these quantities at the same time, for it will not
have any effect. Adjusting a quantity may be necessary because of:
•
the quality and specific gravity of the flour
•
differences in ambient temperature
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