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Digital Bread Maker
Water and Other Liquids
Water is an essential ingredient in making bread. For most types of bread, the initial water
temperature should be between 20° and 25°; however, for an Ultra Fast programme, the initial water
temperature should be between 48° and 50°, as measured by a cooking thermometer. Water may be
replaced by fresh milk, or water mixed with 2% milk powder, which may enhance the bread flavour
and improve crust colour. Some recipes may call for juice (e.g. apple, orange or lemon) to enhance
the flavour.
Yoghurt is made from milk, with a starter - see “Baking Tips”.
Recipes & Baking Tips
Recipes
It is always best to start with a ready made bread mix, (available at all multiples). Once you are
confident with the basic functions, be a little more adventurous and create some of your own mixes.
For the most up to date recipes please visit:http://breadmachinerecipe.net/
Quick Programme
Quick breads are made with baking powder or soda which are activated by moisture and heat. Add
liquids first, then dry ingredients. If ingredients collect in the corner of the Bread Pan
3
, you may
need to assist the machine mix with a non-metallic spatula.
Ultra Fast Programmes
The water temperature is critical and should be between 48° and 50°, as measured by a cooking
thermometer, otherwise the bread will not rise.
Yogurt
Yogurt is made from milk, with a starter. The milk may be skimmed, semi-skimmed, or full fat
pasteurised; soya or powdered milk may also be used. Soya milk should be boiled before use and the
powdered milk mixture should be filtered before use. The milk should be cooled or warmed to just
under 40°.
The starter should preferably be a lactobacillus culture, which is sold for yogurt making; use in the
proportions specified on the product packaging. Alternatively, active “live” yogurt can be used, in
the proportion of 1 tablespoon to 1 pint of milk. Ensure that the starter is mixed thoroughly with the
milk.
Generally, the default programme time of 8 hours should be used, but the alternative time of 6
hours can be selected using the Time+
10
or Time-
11
Buttons for milk with a high fat content.
•
DO NOT DISTURB THE YOGURT DURING THE FERMENTATION PERIOD.
