Charlescraft NBR BBM3 Instruction Manual page 3

B E F 0 R E Y 0 U S TART
Many factors can affect the quality of the bread produced in your new bread maker. It is important to understand
these factors to ensure that you get a perfect loaf every time.
TEMPERATIJRE/ HUMIDI1Y
All ingredients, especially liquids, must be room temperature- 20°C to 23°C. Make sure the bread pan is also
room temperature before adding ingredients. If the air in your home is too dry, the dough will not rise properly
unless liquids are increased slightly. If the air in your home is too moist, the dough may over-rise unless liquids
are reduced slightly.
ALTITUDE
At higher altitudes ( +3000 ft) water evaporates more rapidly and fermentation (rising) is fa$ter. Therefore, it is
important to make slight recipe adjustments. Start by reducing yeast by 25% and adding an extra 1-2 Tbsp of
water. Further experimentation may be required such as reducing sugar or increasing salt slightly.
INGREDIENTS
The most CRITICAL factor affecting the success of
your baking is the quality, freshness and accurate
measurement of your ingredients.
FLOUR
Flour is the basic building block for bread. There are
many different types of flour, but we recommend that
you use all purpose or bread flour. If you use bread
flour, the loaf will usually be slightly larger than if
you use all purpose flour. You may also use whole
wheat or rye flour, although gluten may be required
to assist rising. Do not use self-rising or cake flour.
GLUTEN
Gluten flour is a flour with almost no starch that
results in a very high gluten content. When added
to low-gluten flours such as whole wheat or rye, it
assists rising and adds structure to the loaf. It is
available at most health food stores.
YEAST
Yeast is a living organism that feeds on sugar and
produces carbon dioxide, which makes the dough
rise. Yeast is extremely sensitive to temperature.
Your bread will not rise properly if your
ingredients - particularly liquids - are too cool
or too warm. Only use yeast that does not require
preliminary fermentation.
ALL RECIPES IN THIS BOOK HAVE BEEN PREPARED
USING FLEISCHMANN'S BREAD MACHINE YEAST
WHICH IS WIDELY AVAILABLE AT MOST GROCERY
STORES.
We do not recommend the use of fast-rising or
quick-rise yeast.
Always make sure your yeast is fresh- CHECK THE
EXPIRATION DATE ON THE CONTAINER. Once the
container has been opened for more than three
months, it is no longer fresh enough to be used.
Always store opened yeast in an airtight container in
your refrigerator, and only add to your recipe when it
is room temperature. We recommend that you do not
use yeast sold in bulk food stores because it is not
sold in airtight containers. To test your yeast for
freshness, mix 1 tsp of sugar and 1/2 cup warm
water. Add 1 tsp of yeast. After a few minutes
the mixture should foam and give off a yeast
smell. If not, your yeast is not fresh and should
be discarded.
YEAST IS ALWAYS THE LAST INGREDIENT TO BE
ADDED . PLACE IT IN A SMALL "CRATER" IN THE
TOP OF THE F LOUR- AWAY FROM SALT, SUGAR
AND WATER.