PrimaMix

Tips for Better Bread with Your Bread Maker

Here are some pointers that will help you successfully produce your own great-tasting fresh-from-the-oven homemade bread.

Ingredients

Ensure that all ingredients are at room temperature before you begin - around 25°C. The machine will warm everything to just the right temperature as it mixes, kneads and rises the dough. Ensure also that accurate quantities of ingredients are used as your results may otherwise be affected.

Using bread mixes for better results

Premixes contain just about everything required in a bread recipe except water and yeast. If you are using a premix, all you have to do is add water, followed by the premix and the yeast. For variety, you may add in fruit and nuts, or your favourite ingredients.

Measuring ingredients

Accurate quantities of ingredients can make all the difference between a good loaf and a disastrous one.

To measure liquids:
•	Use digital (electronic) or balance scales for accuracy.
•	If using the translucent measuring cup provided, place it on a smooth surface at eye-level to ensure that you have measured the correct amount of liquid for the recipe.
•	To measure small amounts, use the measuring spoons provided. Our tablespoon is 15ml (American Standard) and the teaspoon is 5ml.


To measure dry ingredients:
•	Use digital (electronic) or balance scales for accuracy.
•	If using the measuring cup provided, spoon the ingredients from the original container into a mound in the cup and use the flat surface of a bread knife to level off any excess.
•	To measure small amounts, use the measuring spoons provided and level off any excess. A flat tablespoonful holds about 10g while a flat teaspoonful holds approximately 3.5g.

Loading the machine

It is important to load ingredients into the pan in the order listed in the recipe. The yeast is added right at the end as you don't want the yeast to be activated too soon. On the DELAY BAKE programme, the yeast should be added on top of the flour or premix, without touching the water.

Choosing the best cycle

You can achieve the best results if you use either the GRAIN or FRENCH cycle. You can even make fabulous white breads using the GRAIN cycle.

Altitude

At high altitudes (900m and above), water evaporates more rapidly and fermentation (rising) is faster. Therefore, it is important to make slight adjustments. If you are using your Home Baker at high altitudes, reduce the yeast in your recipe by 25% and add another 1-2 tablespoons of water. Further experimentation may be required, such as reducing sugar or increasing salt slightly.

More tips

Here are additional tips to help you enhance your bread.


Select the FRENCH or GRAIN cycle instead of NORMAL.
•	The GRAIN setting usually makes the best loaf, especially in a cooler climate, as it has a longer "rise" time.


Refrain from using the RAPID cycle unless necessary.
•	This is because the bread produced will be smaller and heavier than those made from other cycle settings.