How do you use a bread machine?
A bread machine can revolutionise your daily bread in more ways than one! Following basic instructions, good fresh bread can be made with simple ingredients.
You are in control over the ingredients so can be sure no artificial additives are used and the timer function can be used to bake the bread while you are out or asleep. While pan size, method and bake times can vary, we recommend the following:
Wheat flour – For best results use a strong bread making flour so that the gluten will provide a good structure to the bread crumb. Spelt, rye, barley and other speciality flours are usually best combined with a strong wheat bread flour.
Yeast – During the proving stages the gas produced by the fermenting yeast will leaven and rise the bread. All bread machines recommend using a fast acting type of Quick Yeast that does not need rehydration. However, to experiment with using Original Dry Yeast in your bread machine select a long programme.
Water – Bread machines will warm the ingredients so it is not necessary to use warm water.
Salt – A small quantity of finely ground salt will help to strengthen the gluten and develop the crumb structure, while too much could inhibit fermentation.
Oil and fat – Adding oil or fat will soften the crumb, add flavour and can help improve keeping-quality.
Sugar – Not an absolute essential, but a small amount of sugar will act as a food for the yeast, add sweetness and colour the crust.
Milk – Many bread machine recipes include milk powder to develop, sweeten and soften the crumb structure, It is not an essential ingredient. Rather than using milk powder, we would recommend using whole milk in place of the water in your recipe.Back to Bread Making