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18
Home Bakery
Tip: When measuring the water and the flour it is a good idea to check
your measurement twice to make sure you are adding the right amount.
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METHOD 20.1
1. REMOVE BREADPAN FROM
MACHINE BY HOLDING BOTH
SIDES AND PULLING UPWARDS
2. FIT THE KNEADING BLADES. 1
LARGE & 1 SMALL – MAKE SURE
THEY’RE FITTED PROPERLY OVER
THE SHAFTS OR THEY WON’T
MIX THE DOUGH
3. ADD THE WATER FIRST. THIS
IS VERY IMPORTANT.
4. ADD THE FLOUR AND ENSURE
THAT IT COVERS THE WATER AS
MUCH AS POSSIBLE.
5. ADD THE SUGAR USING THE
SPOON PROVIDED. IT IS BEST TO
PUT THE SUGAR IN ONE OF THE
CORNERS OF THE BREADPAN.
6. ADD THE BUTTER/MARGARINE
7. ADD THE SALT, PREFERABLY
NEAR AN EDGE OR IN A CORNER
8. MAKE A SMALL HOLE IN THE
FLOUR WITH YOUR FINGER,
AWAY FROM THE SALT, BUT
NOT DOWN TO THE WATER.
9. POUR THE YEAST INTO THE
HOLE. THIS KEEPS THE YEAST
DRY & AWAY FROM THE SALT.
Notes:
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