What Ingredients To Use; Ingredient Hints For New Zealand - Sunbeam Bakehouse Compact BM2500 Instruction/Recipe Booklet

What Ingredients To Use

To achieve an optimum loaf of bread, always
use fresh, quality ingredients.
Flour
A good quality flour (within its use by date)
should be used. A high protein bread flour
can also be used for bread making.
The texture and height of the bread will be
inconsistent if the flour is stored for long
periods of time in unsatisfactory conditions.
Purchase bulk packs of flour only if baking
constantly.
Yeast
Bulk packs of dry yeast and dry yeast sachets
are recommended.
Bread Improver
The use of Bread Improver is recommended
to achieve optimum results.
Bread Improver will increase the gluten
content of the flour mix. It will also influence
the structure, size and texture of the bread,
so that it does not collapse when baking.
The suggested quantity to use is stated in all
recipes. Bread Improver has a flour like
texture and can be purchased through health
food shops or through selected supermarkets.

Ingredient hints for New Zealand

The recipes for the Bakehouse Compact were
written in Australia. While most of the
information is applicable in New Zealand,
there are some ingredients that are different.
How to use the recipes in New Zealand
• Instead of "Tandaco Dry Yeast", use
Edmonds Surebake Yeast
• We recommend using 1 teaspoon of
Edmonds Surebake Yeast to every cup of
flour.
• Instead of Plain Flour, use High Grade
White Flour.
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Bread mixes
A variety of bread mixes can be used in your
bread maker. Directions of use should be
supplied on the bread mix packaging.
Some bulk bread mixes may require the use
of a bread improver.
We recommend you contact the Bread Mix
manufacturer for further information on the
use of their product.
Hints
• Different brands of yeast, used with
different brands of flour, will influence the
size and texture of your bread. Experiment
with these ingredients to determine which
combination of ingredients gives you the
best result.
• It is normal for breads to be inconsistent in
height and texture even if you are using the
same ingredients time and time again. This
inconsistency is usually influenced by the
natural varying protein levels of wheat in
the flour.
• Do not use "Bread Improver" as listed in
some recipes. The Edmonds Surebake
Yeast contains improvers which ensure
excellent results.
• You can check the consistency of the
dough throughout the initial kneading cycle
(about 20 minutes after the machine has
started). Lift the lid and have a quick look.
The dough should be smooth, soft, slightly
sticky and have a tendency to flatten and
catch the sides of the container.