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When substituting oil for butter, margarine or solid cooking fat, reduce the amount of liquid by
around ¾ tbsp. to compensate for the extra liquid content of the oil.
As you will see from our recipes, it is good practice to cut butter and solid fats into small pieces
before using 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
Sugar provides food for the yeast, helps bread to rise and improves flavour, structure and colour.
Almost any kind of natural 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 bread making.
Salt
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 barrel, 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
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 bread makers. The
instructions on the sachet will tell you if the yeast is suitable for bread makers. Easy-blend yeasts are
readily available from all good supermarkets.
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!
Help! My bread has gone wrong - some easy remedies
1. Have all the ingredients been added?
2. Have all the ingredients been accurately measured?
3. Was the yeast in contact with any liquid or salt before the program started?
4. Has the correct program been used?
5. Has the delay timer been properly set?
6. Has the mains been switched off during the cycle?
7. Was the lid opened at the wrong point in the cycle?
8. Was the water temperature correct?
9. Was the bread maker in a very cold kitchen when the program started?
10. Was bread left in the machine after the “keep warm” time?
11. Did you cool the bread on a rack?
Food Allergies
Important Note: Some of the recipes contained in this document may contain nuts and/or other
allergens. Please be careful when making any of our sample recipes that you ARE NOT allergic
to any of the ingredients. For more information on allergies, please visit the Food Standards
Agency’s website at: www.food.gov.uk
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