DeLonghi DBM450 Mode D'emploi page 20

ADAPTING YOUR OWN RECIPES
After you have baked some of the recipes supplied, you may wish to
adapt a few of your own favorites, which previously have been
mixed and kneaded by hand. Start by selecting one of the recipes
in this booklet, which is similar to your recipe, and use it as a guide.
Read through the following guidelines to help you, and be prepared
to make adjustments as you go along.
•
Make sure you use the correct quantities for the bread maker.
Do not exceed the recommended maximum. If necessary, reduce
the recipe to match the flour and liquid quantities in the bread-
maker recipes.
•
Always add the liquid to the bread pan first. Separate the yeast
from the liquid by adding after the flour.
•
Replace fresh yeast with easy blend dried yeast. Note: 6g fresh
yeast = 1tsp (5ml) dried yeast.
•
Use skimmed milk powder and water instead of fresh milk, if
using the timer delay setting.
•
If your conventional recipe uses egg, add the egg as part of the
total liquid measurement.
•
Keep the yeast separate from the other ingredients in the pan
until mixing commences.
•
Check the consistency of the dough during the first few minutes
of mixing. Bread machines require a slightly softer dough, so
you may need 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 ma-
chine and turn out of the bread pan immediately, although your
bread maker will keep it warm for up to 1 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 under-
neath the bread pan.
•
The kneader should remain inside the bread pan when the bread
is released, however, occasionally it may remain inside the loaf
of bread. If so, remove it before slicing the bread, using a heat re-
sistant plastic utensil to pry it out. Do not use a metal imple-
ment as this may scratch the non-stick coating on the kneader.
•
Leave the bread to cool for at least 30 minutes on a wire rack, to
allow the steam to escape. The bread will be difficult to slice if cut
hot.
Storing
Home-made bread does not contain any preservatives so it should
be eaten within 2-3 days of baking. If not eating immediately, wrap
in foil or place in a plastic bag and seal.
•
Crispy French-style bread will soften on storage, so is best left
uncovered until sliced.
•
If you wish to keep your bread for a few days, store in the freezer.
Slice the bread before freezing, for easy removal of the amount
required.
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