Adapting Your Own; Removing, Slicing & Storing Bread - Kenwood BM250 Recipe Book

Adapting your own recipes
After you have baked some of the recipes supplied you may wish to adapt a few of of your own
favourites, which previously have been mixed and kneaded my hand. Start by selecting one of the recipes
in this booklet, which is similar to your recipe, and use it as a guide.
Read through the following guidelines to help you, and be prepared to make adjustments as you go
along.
• Make sure you use the correct quantities for the bread maker. Do not exceed the recommended
maximum. If necessary, reduce the recipe to match the flour and liquid quantities in the breadmaker
recipes.
• Always add the liquid to the bread pan first. Separate the yeast from the liquid by adding after the
flour.
• Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1tsp (5ml) dried yeast.
• Use skimmed milk powder and water instead of fresh milk, if using the timer delay setting.
• If your conventional recipe uses egg, add the egg as part of the total liquid measurement.
• Keep the yeast separate from the other ingredients in the pan until mixing commences.
• Check the consistency of the dough during the first few minutes of mixing. Bread machines require
a slightly softer dough, so you may need to add extra liquid. The dough should be wet enough to
gradually relax back.
Removing, slicing and storing bread
• For best results, once your loaf is baked, remove it from the machine and turn out of the bread pan
immediately, although your bread maker will keep it warm for up to an hour if you are not around.
• Remove the bread pan from the machine using oven gloves, even if it si during the warm cycle. Turn
the pan upside-down and shake several times to release the cooked bread. If the bread is difficult to
remove, try knocking the corner of the bread pan on a wooden board, or rotate the base of the shaft
underneath the bread pan.
• The kneader should remain inside the bread pan when the bread is released, however occasionally it
may remain inside the loaf of bread. If so, remove it before slicing the bread, using a heat resistant
plastic utensil ti prise it out. Do not use a metal implement as this may scratch the non-stick coating
on the kneader.
• Leave the bread to cool for at least 30 minutes on a wire rack, to allow the steam to escape. The
bread will be difficult to slice if cut hot.
Storing
• Home-made bread does not contain any preservatives so should be eaten within 2-3 days of baking.
If not eating immediately, wrap in foil or place in a plastic bag and seal.
• Crispy French-style bread will soften on storage, so is best left uncovered until sliced. If you wish to
keep your bread for a few days, store in the freezer. Slice the bread before freezing, for easy removal
of the amount required.
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