Breville the Custom Loaf BBM800XL Manuel D'instructions page 12

TIP
There are three main types of domestic yeast available:
• Cake Yeast: also known as fresh yeast or wet yeast
• Active Dry Yeast
• Instant Yeast: also known as quick-rise yeast, rapid-rise yeast, fast-
rising yeast, fast-acting yeast or bread machine yeast.
Cake Yeast is not recommended for use with the bread maker.
We recommend using Active Dry Yeast, added directly into the flour (no
dissolving necessary) if the liquid ingredients are 80°F (27°C), unless stated
otherwise.
For the shorter BASIC RAPID and WHOLE WHEAT RAPID settings, use
only Instant Yeast or the bread will not rise properly during the shortened 'rise'
phase. We also recommend adding Vital Wheat Gluten when using these
settings. For recommended quantities, Refer to 'Vital Wheat Gluten', page
35 and 'Yeast', page 36.
Yeast must be separate from wet ingredients, so always ensure to layer
ingredients in the bread pan in the order listed in the recipe (liquids, fats, dry
ingredients, yeast). When using the Delay Start feature, this is particularly
important as the yeast should not be placed in direct contact with water,
salt or sugar as these can prematurely activate or decrease the activity of
the yeast and the bread may not rise. When using the Delay Start feature,
we recommend layering the ingredients in the order listed in the recipe,
making a small hollow in the center of the flour (ensuring the hollow does not
touch the water, salt or sugar layer) then placing the yeast in the hollow.
12
NOTE
Do not underfill or overfill the bread pan as the bread may not mix properly.
The recipes in this book are designed for 1lb to 2.5lb (0.5kg to 1.25kg) loaves.
However, if developing your own recipes, as a general guide, a minimum 2
cups and a maximum 4.5 cups of total dry ingredients is recommended. On
the jam setting, as a general guide, a maximum 3 cups of fruit should be used.
4. Return the Bread Pan to the Baking Chamber
a. Align the wing-nut on the underside of the bread pan with
the drive mechanism in the interior baking chamber of the
stainless-steel housing. You may need to turn the wing-
nut slightly if you have difficulty aligning it onto the drive
mechanism. Push down firmly until the bread pan is securely
in position.
It is important that the bread pan is properly assembled onto the drive
mechanism to ensure the paddle operates correctly.
b. Lower the lid. Don't lift open the lid during operation unless
stated in the recipe, to check the consistency of the dough
during the 'knead' phase, or to glaze and add seeds to the top
of the loaf during the 'bake' phase. Refer to 'Using the Pause
Feature' in this book on page 26.
5. Load the Automatic Fruit and Nut Dispenser (Optional)
The Automatic Fruit and Nut Dispenser releases fruits, nuts, chocolate chips,
seeds or other suitably sized ingredients into the dough at the right time which
is programmed for a specific time during the 'knead' phase. If added before
this time, excessive kneading will cause the ingredients to break down rather
than maintain their shape within the dough.