General Hints and Tips
The results of your bread making are dependent on a number of different factors, such as
the quality of ingredients, careful measuring, temperature and humidity. To help ensure
successful results, there are a few hints and tips worth noting.
The bread machine is not a sealed unit and will be affected by temperature. If it is a very
hot day or the machine is used in a hot kitchen, then the bread is likely to rise more, than
if it is cold. The optimum room temperature is between 20°C /68°F and 24°C/75°F.
On very cold days let the water from the tap stand at room temperature for 30 minutes
before use. Likewise with ingredients from the fridge.
Use all ingredients at room temperature unless stated otherwise in the recipe eg. for
the rapid 1 hour cycle you will need to warm the liquid.
Add ingredients to the bread pan in the order suggested in the recipe. Keep the yeast
dry and separate from any other liquids added to the pan, until mixing commences.
Accurate measuring is probably the most crucial factor for a successful loaf. Most
problems are due to inaccurate measuring or omitting an ingredient. Follow either
metric or imperial measurements; they are not interchangeable. Use the measuring
cup and spoon provided.
Always use fresh ingredients, within their use by date. Perishable ingredients such as
milk, cheese, vegetables and fresh fruits may deteriorate, especially in warm
conditions. These should only be used in breads, which are made immediately.
Do not add too much fat as it forms a barrier between the yeast and flour, slowing
down the action of the yeast, which could result in a heavy compact loaf.
Cut butter and other fats into small pieces before adding to the bread pan.
Replace part of the water with fruit juices such as orange, apple or pineapple when
making fruit flavoured breads.
Vegetable cooking juices can be added as part of the liquid. Water from cooking
potatoes contains starch, which is an additional source of food for the yeast, and helps
to produce a well-risen, softer, longer lasting loaf.
Vegetables such as grated carrot, courgette or cooked mashed potato can be added
for flavour. You will need to reduce the liquid content of the recipe as these foods
contain water. Start with less water and check the dough as it begins to mix and adjust
if it is necessary.