Breville BBM400 User Manual download pdf (Page 20)

19

TIPS FOR BETTER BREADMAKING

MEASURING INGREDIENTS WHEN

DEVELOPING YOUR OWN RECIPES

Use these tips to make developing or

adapting a recipe easier.

LOAF SIZES

As a general formula:

2 cup ﬂour recipe will produce a loaf that is

about 500g.

3 cup ﬂour recipe will produce a loaf that is

about 750g.

4 cup ﬂour recipe will produce a loaf that is

about 1kg.

NOTE

Do not under ﬁll or over ﬁll the

bread pan as the bread may not

mix properly. The recipes in this

book have been especially designed

and tested to produce 500g to 1kg

loaves, so may have slightly more or

less ﬂour than the general formula

above. However if developing your

own recipes, as a general guide, a

minimum 300g and maximum 675g of

total dry ingredients is recommended

to ensure the dough does not rise over

the bread pan. On the jam setting, as

a general guide, a maximum 500g of

fruit should be used.

THE VITAL INGREDIENTS

Yeast

Through a fermentation process, yeast

produces carbon dioxide C0

2 gas necessary

to make bread rise. Yeast feeds on

carbohydrates in sugar and ﬂour to produce

this gas and requires liquid and warmth to

activate.

Active dry yeast (also known as instant

dried yeast) is used for breadmaking. We

recommend using active dry yeast, added

directly into the ﬂour (no dissolving

necessary) if the liquid ingredients are 27°C,

unless stated otherwise.

NOTE

We do not recommend using fresh

yeast in a bread maker.

NOTE

Yeast must be separate from wet

ingredients, so always ensure to layer

ingredients in the bread pan in the

order listed in the recipe (liquids, fats,

dry ingredients, yeast).

When using the pre-set timer, which delays

the cooking cycle; this is particularly

important as the yeast should not be placed

in direct contact with water, salt or sugar.

This can prematurely activate or decrease

the activity of the yeast and the bread may

not rise.

When using the pre-set timer feature, we

recommend layering the ingredients in

the order listed in the recipe, making a small

hollow in the centre of the ﬂour (ensuring

the hollow does not touch the water, salt

or sugar layer) then placing the yeast in

the hollow.

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