The Vital Ingredients - Breville Gourmet Baker BBM400 Instruction Book

MEASURING INGREDIENTS WHEN
DEVELOPING YOUR OWN RECIPES
Use these tips to make developing or adapting
a recipe easier.
LOAF SIZES
As a general formula:
• 2 cup flour recipe will produce a loaf that is
about 500g.
• 3 cup flour recipe will produce a loaf that is
about 750g.
• 4 cup flour recipe will produce a loaf that is
about 1kg.
NOTE
Do not under fill or over fill the bread pan as
the bread may not mix properly. The recipes
in this book have been especially designed
and tested to produce 500g to 1kg loaves,
so may have slightly more or less flour than the
general formula above. However if developing
your own recipes, as a general guide,
a minimum 300g and maximum 675g of total
dry ingredients is recommended to ensure the
dough does not rise over the bread pan. On the
jam setting, as a general guide, a maximum
500g of fruit should be used.
18

THE VITAL INGREDIENTS

Yeast
Through a fermentation process, yeast
produces carbon dioxide C0
make bread rise. Yeast feeds on carbohydrates
in sugar and flour to produce this gas and
requires liquid and warmth to activate.
Active dry yeast (also known as instant dried
yeast) is used for breadmaking. We recommend
using active dry yeast, added directly into the
flour (no dissolving necessary) if the liquid
ingredients are 27°C, unless stated otherwise.
NOTE
We do not recommend using fresh yeast in
a bread maker.
Yeast must be separate from wet ingredients,
so always ensure to layer ingredients in the
bread pan in the order listed in the recipe
(liquids, fats, dry ingredients, yeast).
When using the pre-set timer, which delays the
cooking cycle; this is particularly important as
the yeast should not be placed in direct contact
with water, salt or sugar. This can prematurely
activate or decrease the activity of the yeast
and the bread may not rise.
When using the pre-set timer feature, we
recommend layering the ingredients in the
order listed in the recipe, making a small
hollow in the centre of the flour (ensuring the
hollow does not touch the water, salt or sugar
layer) then placing the yeast in the hollow.
gas necessary to
2