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Useful tips
When placing the ingredients in the bread pan, always ensure that the yeast does not
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come in contact with any liquids.
When letting dough rise outside the bread maker, allow 30 minutes for the process to
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complete, or wait until the dough doubles in size. Dough should be lightly greased and
covered with grease-proof paper and a dry towel. It should be placed in a warm,
draught-free area.
For areas with high humidity, add an extra tablespoon of flour if the consistency is not
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quite right. For high altitude areas, decrease the amount of yeast by approximately
1/4 teaspoon or decrease the amount of sugar and/or water or milk slightly.
The Dough setting is ideal for mixing, kneading and proofing (allowing dough to rise)
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richer doughs, like croissant dough. The bread maker automatically makes the dough,
ready for shaping and baking according to the recipe.
When recipes call for a 'light floured surface', use approximately 1 to 2 tablespoons of
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flour to cover the surface. Lightly floured fingers also help greatly when working with
dough.
If the dough shrinks when being rolled, let it 'rest' covered for a few minutes before
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rolling again.
Dough can be tightly wrapped in plastic and stored in a freezer for later use. Bring the
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dough back to room temperature before use.
After five minutes of kneading, lift the lid and check the consistency of the dough.
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It should form a soft, small ball. If too dry, add liquid.
If too wet, add flour (½ to 1 tablespoon at a time).
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