[. . . ] Instructions/Recipe Book BM200 series 'QUICK START GUIDE' GETTING STARTED WITH YOUR BREADMAKER Before using your breadmaker for the first time read the instructions and recipe book supplied carefully. To familiarise yourself with the breadmaker we suggest you try either of the following recipes as your first bread loaf. Recipe Setting/Ingredients Water Unbleached white bread flour Skimmed milk powder Salt Sugar Butter Easy blend dried yeast Method Large White Loaf 2 300mls (101/2 fl oz) 450g (1lb) 20mls (4tsp) 7. 5mls (11/2tsp) 15mls (3tsp) 25g (1oz) 10mls (2tsp) 1. Remove the bread pan from the 2. Rapid White Loaf 12 300mls (101/2 fl oz) (warm 30-35°C 450g (1lb) 20mls (4tsp) 5mls (1tsp) 15mls (3tsp) 25g (1oz) 15mls (3tsp) 3. 4. 5. 1. [. . . ] You will need to reduce the liquid content of the recipe as these foods contain water. Start with less water and check the dough as it begins to mix and adjust if it is necessary. 18 General Hints and Tips G Do not exceed the quantities given in recipes as you may damage your bread machine. G If the bread does not rise well try replacing the tap water with bottled water or boiled and cooled water. If your tap water is heavily chlorinated and fluorinated it may affect the bread rising. Hard water can also have this effect. G It is worth checking the dough after about 5 minutes of continuous kneading. Keep a flexible rubber spatula next to the machine, so you can scrape down the sides of the pan if some of the ingredients stick to the corners. If the dough is crumbly or the machine seems to be labouring, add a little extra water. If the dough is sticking to the sides of the pan and doesn't form a ball, add a little extra flour. G Do not open the lid during the proving or baking cycle as this may cause the bread to collapse. 19 Rapid Cycle G Your bread maker has an extra fast bread cycle, which will knead, prove and cook a delicious loaf of bread in just 1 hour. To help ensure the best possible results follow the guidelines given below. G Use lukewarm liquid to help speed up the rising process (32-35°C/90-95°F is optimum). Cold water will result in a shorter loaf, if hot water is used, it will kill the yeast. For best results measure the water temperature with either a thermometer or mix 70mls boiling water with 230mls of cold water. G Bread recipes should contain at least 65% white bread flour on this cycle. 100% wholemeal or other whole grain breads will produce poor results as there is insufficient time for the dough to rise. G The salt level is reduced for breads made using this cycle as salt retards yeast activity. However do not eliminate it completely as it is important for the taste and texture of the bread. Use 31/2 - 5 ml (3/4 - 1 tsp) of salt with 450 g (1 lb) of flour. G The yeast levels are higher on this cycle to help ensure a rapid rise. Use 12. 5 - 15ml (21/2 - 3 tsp) of easy blend fast action dried yeast. G If you want to make several loaves in succession on this rapid cycle, leave the lid open and the machine switched off for 30 minutes between loaves. This will allow the temperature sensor within the machine to work accurately, which is critical on a short bread cycle. G Breads made using this cycle will not rise as high as loaves made on other settings, they will have a softer crust and be a little denser, which is normal. 20 Rapid Cycle Makes 1 large loaf Time: 59 mins 1 2 3 4 5 6 (Program 12) Remove the bread pan from the bread machine and make sure the kneader is fitted. Add the skimmed milk powder, salt, sugar and butter in separate corners. Make a well in the centre of the flour, but not down as far as the liquid and put the yeast in the well. At the end of the cycle, turn off and remove the bread pan using oven gloves. Turn out on to a wire rack to cool. Basic White Ingredients water, lukewarm unbleached white bread flour skimmed milk powder salt sugar butter easy blend dried yeast Large 300 ml (101/2 fl oz) 450g (1 lb) 20ml (4 tsp) 5ml (1 tsp) 15 ml (3 tsp) 25g (1 oz) 15ml (3 tsp) Rustic White Ingredients semi-skimmed milk, lukewarm water, lukewarm unbleached white bread flour wholemeal bread flour salt sugar butter easy blend dried yeast Large 170 ml (6 fl oz) 150 ml (5 fl oz) 340 g (12 oz) 110 g (4 oz) 5 ml (1 tsp) 15 ml (3 tsp) 25 g (1 oz) 12. 5 ml (21/2 tsp) 21 Rapid Cycle Ingredients (Program 12) Caramelise Onion Bread Large 50 g (2 oz) 1 290 ml (101/4 fl oz) 400 g (14 oz) 50 g (2 oz) 5 ml (1 tsp) 15 ml (3 tsp) 2. 5 ml (1/2 tsp) 15 ml (3 tsp) butter large onion, chopped semi-skimmed milk unbleached white bread flour wholemeal bread flour salt sugar freshly ground black pepper easy blend dried yeast 1 Melt the butter in a frying pan and sauté the onions over a low heat until golden. Follow the instructions on page 21. Walnut Bread Ingredients buttermilk, lukewarm water, lukewam unbleached white bread flour wholemeal bread flour chopped walnuts salt sugar butter easy blend dried yeast Large 200 ml (7 fl oz) 120 ml (4 fl oz) 340 g (12 oz) 110 g (4 oz) 50 g (2 oz) 5 ml (1 tsp) 15 ml (3 tsp) 25 g (1 oz) 12. 5 ml (21/2 tsp) Carrot and Coriander Bread Ingredients carrot, freshly grated, at room temperature water sunflower oil fresh chopped coriander unbleached white bread flour ground coriander salt sugar easy blend dried yeast Large 175 g (6 oz) 215 ml (71/2 fl oz) 30 ml (6 tsp) 15 ml (3 tsp) 450 g (1 lb) 5 ml (1 tsp) 5 ml (1 tsp) 15 ml (3 tsp) 12. 5 ml (21/2 tsp) 1 Add the carrot, coriander and oil to the bread pan with the warm liquids. Follow the instructions on page 21. 22 Basic White (Program 1, 2, 3) Makes 1 regular or 1 large loaf regular 2hrs 45mins large 2hrs 50mins large dark 3hrs 10mins 1 2 3 4 5 6 Remove the bread pan from the bread machine and fit the kneader. Add the skimmed milk powder, salt, sugar and butter in separate corners. Make a well in the centre of the flour, but not down as far as the liquid, and add the yeast. [. . . ] · Sliced while too hot. · Not using proper knife. CRUST COLOUR AND THICKNESS 12. · Refer to 'Service and customer care' section (page 51). · Add 15ml/3 tsp skimmed milk powder or replace 50% of water with milk to encourage browning. 13. · No milk powder or fresh milk in recipe. 49 TROUBLESHOOTING GUIDE (continued) PROBLEM POSSIBLE CAUSE SOLUTION PAN PROBLEMS 15. [. . . ]