Staba BM 3 Mode D'emploi page 21

Grease, butter and vegetable oil
Grease can make bread soft but can reduce storage life. Butter should be melted or
chopped into small pieces before using.
Baking powder
Baking powder is used for rising the ultra-fast bread and cakes, as it does not need
time to rise and instead produces air. The air will form to soften the texture of the
bread or cakes.
Water and other liquids
Water is an essential ingredient for making bread. Generally speaking, the water
temperature should be between 20°C and 25°C for the best results. The water may
be replaced with fresh milk which will enhance the breads` flavour and improve crust
colour.
Making Bread
1. Open the lid and remove the bread pan with a rotary move to the left.
Always remove the bread pan from the bread maker before adding ingredients
to ensure they are not spilt into the baking chamber and the heating element.
2. Insert the kneading paddle. It is important that the kneading paddle is pro-
perly inserted on the shaft in the base of the bread pan. If the paddle is not
inserted correctly the ingredients may not be mixed and kneaded properly.
3. Add ingredients to the bread pan. It is IMPORTANT that the ingredients are
added in the correct order and that the ingredients are measured and weighed
accurately or the dough may not mix correctly or rise sufficiently. All ingredients
should be at room temperature 20-25°C.
Ingredients should be added in the following order:
1. Liquid ingredients
2. Dry ingredients
3. Yeast
NOTE! Mound the flour into the pan, make a small hollow in the centre and place the
yeast there. If the yeast contacts the water before the kneading, the bread may not
rise well. Therefore, always add yeast last!
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