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6
• Don’t use the timer with a recipe containing fresh milk, yoghurt, cheese, eggs, fruit, onions, or
anything else that might go off if left for a few hours in a warm moist environment.
• If you’re using the timer, it’s even more important to make sure that the yeast (or baking powder/
baking soda) and the water or other liquids are well separated.
REMOVING THE BREAD
1. Press the start/stop button. The display will revert to program number and duration.
2. Unplug your breadmaker.
3. Put on oven gloves and carefully open the lid. Beware of escaping steam.
4. Use the handle to remove the loaf tin.
5. Turn the loaf tin upside down and shake it to release the bread. If the bread won’t come out, run a
heatproof plastic or wooden spatula round the inside of the loaf tin – don’t use anything metal or
sharp, to avoid scratching the non-stick surface.
6. Put the bread on a wire tray to cool.
7. Put the loaf tin on a heatproof mat and leave it to cool.
8. Check that the paddle isn’t embedded in the loaf. If it is, use something blunt (to avoid damaging the
paddle) to gently ease the paddle out of the bread.
• As it cools, moisture in the bread evaporates, drying it out and firming it up. For best results, let the
bread sit for 20-30 minutes before cutting.
• Cutting the bread while it’s still warm and moist may make it soggy.
STORING BREAD
Your bread won’t keep like commercially manufactured bread. It’s best eaten fresh, but you can store it for
a couple of days at room temperature in a polythene bag with the air squeezed out. To freeze bread, let it
cool, put it in a polythene bag, try and squeeze as much air as you can from the bag then seal it. Don’t put
bread in the fridge because it will go stale even faster.
INGREDIENTS
Flour
Buy flour labelled “strong” or “bread”. These flours contain more gluten than ordinary baking flour. Gluten
is the protein that gives the bread its structure and texture. It retains the carbon dioxide produced by the
yeast putting the elasticity into the dough.
Other flours include strong brown or “Farmhouse” flour, strong wholemeal, and whole wheat bread
making flours (note that “wholemeal” and “wholewheat” are the same). These flours contain lower levels of
gluten than strong white flour so brown loaves tend to be smaller and denser than white loaves.
Gluten-free flours do not contain the protein that strengthens and binds dough in baking. Additives such
as Xanthan gum are used as a substitute to the gluten naturally found in wheat flours. We recommend a
commercially available gluten-free bread flour mix suitable for bread machines. It is important to note that
gluten-free doesn’t necessarily mean wheat free.
Yeast
During bread making, yeast creates carbon dioxide gas which forms bubbles which are trapped in the
dough making it rise. Only use dried yeast marked “fast action”, “instant”, “easy bake”, “quick” or similar.
Most yeasts that are branded as suitable for bread machines will work well. Don’t use fresh yeast in your
breadmaker. Check the “best before” date on yeast.
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