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water and add 1 teaspoon of yeast. After a few minutes the mixture should bubble and then you'll know that the yeast in fresh.
Check the dough during the kneading. After approx. 10 to 15 minutes it should look like a smooth elastic round ball. Add 1
tablespoon of water when the dough is lumpy or add 1 tablespoon of flour when the dough is too wet.
Make sure that you add the ingredients, including the water, in the order indicated in the manual and check if they are
roomtemperature. Take the butter and the yeast out of the refrigerator on time.
Sometimes the bread can rise too fast. If the roomtemperature or the temperature of the ingredients is too high it can cause the
bread to rise too fast.
After baking bread, let the breadmaker cool down for 15-20 minutes, before baking another bread.
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the ingredients
The most important factors for baking good bread are the quality, the freshness and the correct amount of ingredients.
Flour
Flour is the most important ingredient for baking bread. The weight of the flour varies from type to type. That is why it is
necessary to weigh the right amount with a kitchenscale. Advice: when you buy flour check the package. It should say that it is
suitable for baking bread.
Gluten
Gluten is a network of elastics strands, which interlock to trap the gas produced by yeast.
Yeast
Without yeast the bread will not rise. Yeast needs liquid, sugar and warmth to grow and rise. Dried yeast has been used in all
the recipes in this instruction book. Before using dried yeast always check the use by date, as stale yeast will prevent the bread
from rising. Some yeast's are more active in hot climates. So it is possible that you have to use less than what is written in the
recipes.
Salt
Salt does not only give flavour to the bread, but also regulates the activity of the yeast, toughens the dough and prevents the
bread from rising too fast.
Butter/oil
Butter or oil adds flavour and retains the moisture of the bread. Butter or oil must have roomtemperature before adding.
Sugar
Sugar provides sweetness and flavour, browns the crust and produces food for the yeast. Regular white sugar, brown sugar of
honey may be used. Note: Never use sugar cubes because it may cause damage to the non-stickcoating of the breadpan.
Liquids
Liquids includes water, milk and egg. DO NOT use any perishable liquids with the timer. You can replace the total amount of
water with milk. Milk makes the bread softer and tastier. Eggs increase the nutritional value of the bread. They help with flavour,
tenderness and are usually used in the sweeter type of breads. The amount and temperature of liquids is extremely important.
It is allright to open the machine to check the consistency of the dough. Do this after about 5 to 10 minutes of kneading. The
dough should be a smooth, round elastic ball. If it is too dry, add liquid ½ to 1 tablespoon at a time; too wet, add 1 tablespoon of
flour at a time. With a normal roomtemperature, 21°C, you should use lukewarm water: cold water does not activate the yeast
and too hot water activates it too strongly.
Other ingredients
Fruits and nuts etc. are added later. When the first knead is complete, the machine will sound short beeps, indicating it's time to
add other ingredients (fruits, nuts, etc.). If added before this stage, excessive kneading will cause the ingredients to break down,
rather than hold their shape. Be careful not to use ingredients which are too big and too hard. They can cause damage to the
non-stickcoating.
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