Adapting Your Own Recipes; Hints And Tips - Lakeland 16147 Gebrauchsanweisung

Sweeteners
Use white or brown sugars, honey, malt extract, golden syrup, maple syrup, molasses or treacle.
• Sugar and liquid sweeteners help with the colour of the bread and add a golden colour to the crust.
• Sugar attracts moisture which improves the keeping quality of the bread.
• Sugar provides food for the yeast. It is not essential as modern types of dried yeast are able to
feed on the natural sugars and starches found in the flour but it will help to make the dough
more active.
• Sweet breads have a moderate level of sugar with the fruit, glaze or icing adding extra
sweetness. Use the SWEET programme for these breads.
• If substituting a liquid sweetener for sugar then the total liquid quantity of the recipe will need
to be reduced slightly.
Fats and oils
A small amount of fat or oil will give a softer crumb and helps to extend the freshness of the loaf.
Use butter, margarine or lard in small quantities. Do not use low fat spreads as they contain up
to 40% water and can affect the overall quantities in your recipe.
Liquid
Some form of liquid is essential. Usually water or milk is used. Water gives a crisper result than
milk. Water can be combined with skimmed milk powder. If using the TIME DELAY it is important
to use water and skimmed milk powder as ordinary milk will deteriorate if left to stand for too
long. For most programmes you can use water straight from the tap but if using the ULTRA QUICK
programmes it needs to be lukewarm.
• On very cold days measure the water and leave to stand at room temperature for 30 minutes
before use.
• If using milk, don't use it straight from the fridge, leave it to stand at room temperature for 30
minutes before use.
• Buttermilk, yoghurt, sour cream and soft cheeses such as Ricotta, cottage or fromage frais can
all be used as part of the liquid content and will give a more moist and tender crumb.
• Eggs can be added to the dough to enrich it. Eggs improve the colour and help to add
structure and stability to the gluten during rising. If you are using eggs, reduce the liquid
content accordingly. Place the egg in the measuring cup and top up with liquid to the correct
level for the recipe.
Yeast
All the recipes in this book have been tested using easy blend, fast-action yeast which does not
require dissolving in water first, is very easy to use and tends to give better results. It is placed in
a well in the flour where it is kept dry and separate from the liquid until the mixing commences.
• For best results use easy blend, fast-action yeast.
• Use only the amount of yeast stated in the recipe. If too much is added it will cause the dough
to spill out over the top of the bread pan.
• Once a sachet of yeast is opened it should be used within 48 hours.
• Always use yeast before its use by date.
• You may also find dried yeast that has been specially designed for use in bread makers.
Always follow the instructions on the packet.
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Adapting your own recipes

After you have made some of the recipes supplied you may wish to adapt a few of your own recipes.
Start by selecting one of the recipes in this booklet, which is similar to your own and use this as a guide.
Read through the following guidelines and be prepared to make adjustments as you go along.
• Make sure you use the correct quantities for the Bread Maker. This Bread Maker makes a 500g
loaf. Do not exceed the recommended maximum. If using your own recipe books always use
the quantities given for the 500g loaf size.
• Always add the liquid to the bread pan first. Separate the yeast from the liquid by adding
after the flour.
• Add the flour carefully and spread it over the liquid. If tipped in too fiercely, the liquid may
seep up through the flour and come into contact with the yeast.
• Replace fresh yeast with easy blend dried yeast. Note: 6g fresh yeast = 1 teaspoon (5ml) dried yeast.
• Use skimmed milk powder and water instead of fresh milk if you are delaying the start time.
• If your recipe uses egg, add the egg as part of the total liquid measurement, unless the recipe
states otherwise.
• Keep the yeast separate from the other ingredients in the bread pan until mixing commences.
• Check the consistency of the dough during the first few minutes of mixing. Bread makers do
require slightly softer dough so you may have to add extra liquid. The dough should be wet
enough to gradually relax back.
REMOVING, SLICING AND STORING BREAD
• For best results, once your loaf is baked, remove it from the machine and turn out of the
bread pan immediately, although your Bread Maker will keep it warm for up to an hour if you
are not around.
• Remove the bread pan from the machine using oven gloves, even if it is during the
KEEP WARM cycle. Turn the pan upside down and shake several times to release the cooked
bread. If the bread is difficult to remove, try gently knocking the corner of the bread pan on
a wooden board, or rotate the base of the shaft underneath the bread pan.
• The kneading paddle should remain inside the bread pan when the bread is released but
occasionally it may remain inside the loaf of bread. If so, remove it using the hook before
slicing the bread.
• Leave the bread to cool for at least 30 minutes on a cooling rack, to allow steam to escape.
The bread will be difficult to slice if hot.
Storing
Home-made bread does not contain any preservatives so should be eaten within 2 – 3 days of
baking. If you are not eating it immediately, wrap in foil or place in a plastic bag and seal.
• Crispy, French-style bread will soften on storage so it is best left uncovered until sliced.
• If you wish to freeze your bread, slice the loaf before freezing so you can take out just the
slices you need.

Hints and tips

• The Bread Maker is not a sealed unit and will be affected by the temperature and humidity of the
day. If it is a very hot day or the machine is used in a hot kitchen, then the bread is likely to rise more
than if it is cold.
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