10
Menu
Crust
Size
Time
Warm
F & N
Delay
5
French
Light
500g
3:22
60
4
15:00
750g
3:33
60
4
15:00
1.0kg
3:44
60
4
15:00
Medium
500g
3:42
60
4
15:00
750g
3:46
60
4
15:00
1.0kg
3:50
60
4
15:00
Dark
500g
3:45
60
4
15:00
750g
3:52
60
4
15:00
1.0kg
3:52
60
4
15:00
6
French Turbo
Medium
1.0kg
1:08
60
NA
NA
7
Sweet
Light
500g
3:27
60
4
15:00
750g
3:29
60
4
15:00
1.0kg
3:31
60
4
15:00
Medium
500g
3:29
60
4
15:00
750g
3:32
60
4
15:00
1.0kg
3:35
60
4
15:00
Dark
500g
3:33
60
4
15:00
750g
3:36
60
4
15:00
1.0kg
3:39
60
4
15:00
8
Yeast Free.
Gluten Free
Bread Mix
Medium
1.0kg
2:08
22
4
15:00
9
Rye
Medium
1.0kg
4:30
60
NA
15:00
10
Gluten Free
Recipe
Medium
750g
2:54
60
4
15:00
1.0kg
2:59
60
4
15:00
11
Dough
NA
NA
1:30
NA
4
15:00
12
Artisan Dough
NA
NA
5:15
NA
4
15:00
13
Jam
NA
NA
1:25
20
NA
15:00
14
Bake
NA
NA
0:10 to 1:30
60
NA
NA
Yeast
Yeast is actually a microscopic plant. Simply
stated, without yeast, your bread will not rise.
When moistened by a liquid, fed by sugar
and carefully warmed, yeast produces gases
that power the dough to rise. If the
temperature is too cold, the yeast will not be
activated; if it’s too warm, it will die. Your
Bakehouse takes care of this worry for you by
maintaining just the right temperature in the
baking chamber at all times.
Some yeasts may require the use of a bread
improver. The Bread Improver will provide
additional gluten to the flour to produce a
better loaf.
Note:
We do not recommend the use of fresh
or compressed yeast in your breadmaker.
Sunbeam recommend the use of dry yeast
only. Always ensure it is used well within the
use-by date, as stale yeast will prevent the
bread from rising.
We suggest that a small pocket be made in
the top of the dry mixture to hold the yeast.
This will ensure its activation when in contact
with the liquid and sugar during kneading.
Flour
In order for the bread to rise, the flour has to
have a sufficiently high protein content.
Sunbeam recommend the use of a good
quality plain or bread flour.
The texture and height of the bread will be
inconsistent if the flour is stored for long
periods of time in unsatisfactory conditions.
Purchase bulk packs of flour only if baking
constantly.
Unlike white flour, wheat flour contains bran
and wheatgerm which inhibit rising. Wheat
breads therefore, tend to be heavier in texture
and smaller in size. A lighter larger loaf can
be achieved by combining wheat flour with
white flour for whole wheat bread recipes.
Bread Improver
The use of Bread Improver is recommended
to achieve optimum results.
Bread Improver will increase the gluten
content of the flour mix. It will also influence
the structure, size and texture of the bread,
so that it does not collapse when baking.
The suggested quantity to use is stated in all
recipes. Bread Improver has a flour like
texture and can be purchased through health
food shops or through selected supermarkets.
Sugars
Sugars sweeten the bread, brown the crust,
lend tenderness to the texture and supply the
yeast with food. White or brown sugar,
molasses, maple or golden syrup, honey and
other sweeteners may be used in equivalent
quantities.
Artificial sweetener can be substituted in
equivalent amounts, however the taste and
texture of your bread will vary.
Liquids
When liquids are mixed with protein in flour,
gluten is formed. Gluten is necessary for the
bread to rise. Experiment with quantities of
these liquids to obtain optimum results.
Liquids should be used at room temperature.
A recipe with too much liquid may cause the
bread to fall during baking while a recipe
with too little liquid will not rise.
Salt
In small amounts, salt adds flavour and
controls yeast action. Too much salt inhibits
rising, so be sure to measure amounts
correctly. Any ordinary table salt may be
used.
Eggs
Eggs are used in some bread recipes. They
provide liquid, assist with the rising and
increase the nutritional value of the bread.
They add extra flavour and are usually used
in the sweeter types of bread. Recipes in this
booklet use extra large 59g eggs.
Ingredients
