Sunbeam Bakehouse Compact BM2100 Instruction/Recipe Booklet And Guarantee page 35

Ingredients to use
Flour
Use fresh, good quality flour. Do not use self-
raising flour.
White Flour
Most large New Zealand milling companies
produce two lines of white flour for the domestic
market. One is finely milled 'weak' flour which is
ideal for sponges, biscuits, shortbread and short pastry.
This type of flour is labelled as standard or plain flour.
The second is a strong flour which has been designed
for general household baking, including fruit cakes,
loaves, pizzas and bread. These 'strong' bread making
flours are labelled by the two main milling
companies as 'High Grade' and bread making is
listed as a possible use. Some small independent
mills also market 'strong' flour, labelled as suitable for
bread making. We recommend the use of High
Grade or bread flour for use in the Sunbeam
Quantum Smart- Bake.
White Flour should be stored in its bag on a cool, dry
airy shelf. If your kitchen is rather steamy and warm,
keep your flour in an airtight container.
Wholemeal
Wholemeal should always be bought in quantities
which can be used up within 8 weeks. Make sure you
buy from a shop with a high turnover. Fresh
wholemeal has a pleasant, almost sweet smell.
Wholemeal which has been kept for too long or
which has not been stored carefully has a sour or
rancid smell. Store your wholemeal in a
refrigerator (remember to allow measured
wholemeal to return to room temperature before using
to make bread).
Wholemeal produced from 'stone ground'
organically grown wheat may vary in bread
making quality.
Gluten Flour
Gluten Flour is made from white flour and is used to
increase the size of loaves made from 100%
wholemeal flour. Its use is optional.
Yeast
The recipes in this booklet have been designed to use
Edmonds Surebake dried yeast (red cap on bottle).
This yeast mixture contains 'improvers' which
ensure excellent results.
Elfin Instant Dried Yeast may also be used
instead. It is recommended that you add 50mg of
vitamin C as an 'improver'. Use 1 ½ teaspoons of
Elfin yeast for 750g and 1kg loaves. Cut a 100mg
tablet of vitamin C (not flavoured) in half. Crush in a
dessertspoon with the back of a teaspoon. Dissolve
in the measured warm water before adding to the
bread pan after the dry ingredients. Use this type of
yeast with Elfin bread premixes (as per the
instructions on the premix packaging).
Sugars
White or brown sugar has been specified in the
recipes in this booklet. Substitute honey, golden
syrup, or treacle in the same amounts if desired. Do
not use molasses as the New Zealand types may be
too strong in flavour. Stiff honey, golden syrup or
treacle should be warmed until just runny.
Fats
Fats are used to enhance flavour and retain
moisture. Oil is specified in the recipes. Choose a
mild flavoured oil. You may substitute the same
amount of softened butter, margarine or lecithin
granules.
Salt
Iodised New Zealand salt is used in all recipes.
Salt controls the actions of the yeast so do not
omit.
Water
Use warm water or comfortably warm (40-46°C),
when you dip a finger in the water, it should feel
slightly warm. For delay start loaves, use cold tap
water.
Jam
Instead of Jam Setta, use Jam Setting Mix, which
is available at most supermarkets.
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