23
HINTS AND TIPS
• The Bread Maker is not a sealed unit and will be affected by the temperature and
humidity of the room. 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.
• On very cold days let the water from the tap stand at room temperature to warm up for
30 minutes before use. Likewise for ingredients from the fridge.
• Use all the ingredients at room temperature, and cold water unless stated in the recipe.
• Add the 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 vital for a successful loaf. Follow either metric or imperial
measurements, do not mix the two. Use the measuring cup and spoon included or use
accurate kitchen scales.
• 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 being 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 give a heavy, dense loaf.
• Cut butter and other fats into small pieces before adding to the bread pan.
• Give the kneading paddle a light coating of oil or butter; this will make it easier to
remove if it bakes into the loaf.
