The Basics of Breadmaking
An understanding of ingredients and their interaction is
essential to good breadmaking. This short guide will help you
understand some of the processes and thematerials used.
is the essential ingredient. It should be fresh, and stored in
cool, dry conditions, preferably in an airtight jar. Use only
breadmaking flour. General-purpose flours do not contain
enough gluten to produce well structured bread.
Wholemeal flour contains the whole wheat grain. This results
in heaver denser loaves than bread made with white bread
flour, and takes longer to rise - use the Wholemeal settings for
best results.
Other flours such as rye are often added to bread flours to
make speciality loaves. As these flours contain no gluten they
cannot be used entirely on their own.
Flours vary - millers all have their own special methods, and
age and storage play their part. Although you should always
follow the recipe carefully there are occasions when you may
have to adjust the dough. You may do this a few minutes into
the kneading cycle. Open the Breadmaker lid and gently
touch the dough. It should feel very slightly sticky. If it is sloppy,
add a little flour (½ -1 tablespoon). Allow this to work in and
re-check if necessary. If the dough is too dry, add the same
amount of lukewarm water. Re-check if necessary.
As you gain experience, you will get to know the feel of good
dough. It should be soft and smooth with the faintest sticky
feel, but should leave no residue when turned out of the pan,
as in our recipes for doughnuts and other recipes blended on
the programme.
The only time you can adjust the quality of the dough is during
the kneading cycle. Once baking commences do not lift the lid
or the bread may spoil.
Whole, semi-skimmed or skimmed milk can be used in
breadmaking but it should always be added lukewarm.
Refrigerated milk must be heated to around 27ºC (80ºF).
Never heat milk above 37ºC (98ºF) as this can cause
problems with yeast.
Milk can usually be substituted for water in most recipes, but
the quantity may need to be adjusted - usually slightly higher. If
dried milk features in the recipe, leave it out when substituting
milk for water.
Flour is absorbent, its texture will vary to some extent with the
prevailing atmospheric conditions. The amount of liquid may
have to be adjusted if the conditions in your kitchen are
excessively dry or humid. If there is too much water in the
bread it will not rise properly, even to the point of collapse.
Insufficient liquid will result in a poorlystructured, lumpy loaf.
If you are in any way unsure, it is good policy to monitor the
dough while it is kneading, using the notes above.
These are interchangeable in bread making. Fats add flavour
and help the keeping properties of bread. If you wish to use
margarine based on vegetable oil, ensure that you use the
regular kind. Avoid the “light” varieties as they contain quite
large amounts of water which will adversely affect the bread. If
you are in doubt, read the small print on the container; this will
indicate whether the product is suitable for breadmaking.
When substituting oil for butter, margarine or solid cooking
fat, reduce the amount of liquid by around ¾ tbs. to
compensate for the extra liquid content ofthe oil.
As you will see from ourrecipes, it is good practice to cut butter
and solid fats into small pieces beforeusing them.
Low fat bread can be made by substituting natural low fat
yoghurt for some or all the fat in the recipe, in equal amounts.
Apple purée may also be used. Once again, monitor the
dough and adjust accordingly.
Sugar provides food for the yeast, helps bread to rise and
improves flavour, structure and colour. Almost any kind of
sweetener can be used, - all the various sugars, corn
and maple syrup, honey, etc. Once again, when using liquid
sweeteners to replace sugar, reduce the amount of water
slightly to compensate.
Artificial sweeteners are not suitable for breadmaking.
Salt in bread is NOT just a matter of taste! Salt restrains the
growth of the yeast, and improves elasticity and structure. If
you reduce or eliminate salt from the bread it will rise
excessively - if you use too much salt the loaf will not rise
enough. Use common table salt.
When adding salt to the bread pan, keep it away from the
yeast by introducing it at one corner. If the yeast comes into
premature contact with salt, the bread will not rise properly.
This situation is obviously more important when using the
delay timer.
Yeast is a micro-organism which feeds on sugars and starches
in the bread mix producing carbon dioxide gas which in turn
causes the bread to rise.
We recommend the use of dried fast-acting yeast which is
intended for breadmakers. The instructions on the sachet will
tell you if the yeast is suitable for breadmakers. Easy-blend
yeasts are readily available from branches of Tesco and other
good grocers.
When adding yeast, be especially careful to get the quantity
correct otherwise you could have a disaster on your hands,
especially if you add too much!
Some ingredients, especially garlic and cinnamon can
spoil the quality of your bread if added in excess. Never be
over generous with such additions, use the amounts
recommended in the recipes.
When baking items containing milk and onions, it is advisable
not to use extended timer settings
FLOUR
MILK
LIQUID QUANTITIES
BUTTER, MARGARINE, COOKING FAT AND OIL
SUGAR
SALT
YEAST
Note:
AND FINALLY
HAPPY BREADMAKING!
Dough
natural
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Directly after bread making the appliance is HOT.
use oven gloves when touching the
Breadmaker or the bread pan after baking.
Unplug the Breadmaker after use and allow it to
cool before handling or cleaning any parts. Pull on
the plug, not on the cable.
This Breadmaker is for normal household use only.
Do not use it for professional catering.
Do not use the Breadmaker outdoors.
Do not immerse the Breadmaker or the electrical
cord or plug in water or liquids.
Do not use the Breadmaker near a source of heat or
on an unstable surface.
Use the Breadmaker only on heat-resistant surfaces.
If the work surface is excessively smooth the
breadmaker should be placed on a non-slip mat.
Make sure the Breadmaker is not exposed to direct
sunlight.
At least 100mm clearance must be provided on all
sides of the Breadmaker.
Close supervision is necessary when this appliance
is used near children.
When selecting the location for your machine,
ensure that children do not have access to it.
Make sure that the power cable does not touch any
hot surface and that it does not overhang a table
edge.
Check the machine and the cable regularly for
damage. If there is damage of any kind, the
machine should not be used. Do not repair the
machine yourself, but rather consult an authorized
expert.
Do not cover the Breadmaker when in use.
Never use the machine unsupervised!
Do not use attachments or accessories not
recommended by the manufacturer.
Do not dent or damage the bread pan. The
Breadmaker will not operate properly if damaged.
When baking bread, never bake amounts greater
than the maximum recommended in the recipes
accompanying this manual. If you do, the bread
may not be baked evenly and the dough could
overflow.
Do not use the Breadmaker for any purpose not
expressly specified in this manual.
There are no user serviceable parts in your
Breadmaker. Unauthorised dismantling or servicing
will void the product warranty.
Always
CAUTION
RISK OF ELECTRIC SHOCK DO NOT DISMANTLE
!
The lightningflash witharrowhead symbol, withinan equilateraltriangle,
is intended to alert the user to the presence of uninsulated dangerous
voltage within the product’s enclosurethat maybe ofsufficient magnitude
toconstitute arisk ofelectric shock.
The exclamation point within an equilateral triangle is intended to alert
the user to the presence of important operating and maintenance
(servicing)instructions inthe literatureaccompanying theappliance.
Safety Guide
Page 2
Page 11
Please read all the instructions and familiarise yourself
with the features and operation of your breadmaker
before using the appliance. Make sure you read all the
safety notes carefully.
Before using this appliance ensure that the voltage of
your electricity supply is the same as that indicated on
the rating plate of the appliance.
In the box you should find:
The breadmaker including the bread pan and
kneading paddle
Measuring cup and spoon
Paddle puller tool
If any items are missing or damaged, contact your
nearest Tesco store for assistance.
Retain the packaging in case you wish to transport the
appliance safely at a later date. If you dispose of the
packaging, do so in accordance with any recycling
regulations in your area.
Unpacking the Breadmaker
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Note: In manufacture some parts of the Breadmaker are
lightly greased. When the appliance is first used, there
may be some vapour emission. This is harmless and will
soon disappear.
Preliminaries
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