Morphy Richards BM48268SMEE Manual De Instrucciones página 21

BM48268SMEE-SSBreadmaker
Questions about ingredients and
recipes
Question 14
How do I know when to add raisins, nuts, etc.
to the bread?
There is a beeper tone to signal that you may add
raisins, nuts, etc. during the second kneading cycle.
Note: See 'Baking cycle times' chart for 'Add nuts &
raisins' time.
In some cases, ingredients can be broken up during
the initial kneading cycle. Each recipe indicates the
best time to add fruit and nuts to the dough.
Question 15
How come my bread comes out too moist?
What can I do?
Humidity may affect the dough. Add an extra
tablespoon of flour. Also, high altitude may have the
same effect. Decrease the amount of yeast by
teaspoon and decrease the sugar and/or water/milk
slightly.
Question 16
Why do I get air bubbles at the top of the
bread?
This can be caused by using too much yeast.
Decrease the yeast by
1/4
Question 17
Why does my bread rise and then collapse or
crater?
The bread may be rising too much. To reduce the
rate of rising, reduce the amount of yeast and/or
increase the amount of salt.
Question 18
Can I use my favourite bread recipes
(traditional yeast bread) in my bread machine?
Yes, but you will need to experiment to get the right
proportion of ingredients. Become familiar with the
unit and make several loaves of bread before you
begin experimenting. Never exceed a total amount
of 5 cups dry ingredients (that includes the total
amount of flour, oats, oatmeal, bran). Use the
recipes in this book to help determine the ratio of
dry ingredients to liquid and amounts of yeast,
sugar, salt, and oil/butter/margarine to use. We
advise creating your own bread recipes using the
basic mode, then progress to the others, using the
Baking cycle times chart as a guide.
27/3/07 09:43 Page 21
Question 19
Is it important for ingredients to be at room
temperature before adding them to the baking
pan?
Yes, even when the delay timer is being used.
(Water must be between 21°C and 28°C).
Question 20
Why do the loaves vary in height and weight?
The whole wheat/wholewheat breads are
always shorter. Am I doing something wrong?
No, it is normal for Whole Wheat and Wholemeal
breads to be shorter and denser than Basic or
French breads. Whole Wheat and Wholemeal flour
are heavier than white bread flour, therefore they
don't rise as much during the bread making
process. This is also true for bread containing fruit,
nuts, oats and bran.
1/4
Question 21
Can I premix the yeast with water?
No, the yeast must be kept dry and put into the
baking pan last, above the flour. this is especially
important when the delay timer is being used.
tsp.
Question 22
Why is there a large hole in the base of the
bread?
This hole has been created by the kneading blade.
Sometimes this hole is larger than normal. This is
because the dough has rested to the side of the
blade after the second kneading cycle - normal with
bread makers. You could position the dough evenly
in the base of the pan.
g
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