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Blade should lie flat at start of operation. After each operation is complete, remove blade and wash carefully to remove any traces of dough/crust before re-using. ★ For notes on use of the control panel see over and refer to Operating Instructions. STEP BY STEP - HOW TO USE • Weigh flour carefully and add to the pan with all other ingredients, including the measure of yeast. NOTE : Don’t put the yeast in the dispenser in the lid. (No longer used for NZ yeast) • Place bread pan into the oven area and press down until the pan clicks. Fold down the handle. • Press START and the Breadmaker selects 4 hour program. or • For the TIME DELAY function. Press the left hand Timer Set pad once and 13 hours will be automatically selected. For shorter time periods, keep the finger on the pad to count down in 10 min intervals. • Press START • For Dough function. Press the Select Pad until DOUGH appears. 1 hour, 55 mins is automatically selected. • Press START Contents PAGE INTRODUCTION 4 THE ROLE OF INGREDIENTS IN BREAD MAKING 5-6 RECIPES 7-1 1 Index 12 INTRODUCTION This new supplementary cookbook is especially designed for your Bread Bakery. It includes new recipes, as well as some modified and improved recipes from the previous cookbook. Please use this cookbook instead of the books supplied with your Bread Bakery. Bread should be included as part of our daily diet -it provides carbohydrates plus protein, В vitamins and minerals. The Panasonic Bread Bakery makes bread baking simple, follow the recipes carefully - ensuring that all ingredients are precisely measured and good quality breads and rolls will be produced. Use the measurements below as a guideline - all ingredients have been measured using standard metric cups and measuring spoons except for flour which has been weighed for accuracy as different flours, stored under different conditions tend to weigh differently Do not leave any part of the bread pan immersed in water. Promptly hand wash all parts of the bread pan and wipe dry. Long soaking of the bread pan may result in damage to the shaft bearing assembly. Liquid Ingredients 1 t = 5 mis 1 T = 15 mis = 3 t 1 d = 10 mis 2 t 1 с = 250 mis '/2 C 125 mis Dry Ingredients 1 с flour = 150 grams (approx) 4 The Role of Ingredients in Bread Making The ingredients used in bread baking all play an important part in the quality of the bread produced. Below we briefly discuss the role that each ingredient plays in the bread baking process. It is important to follow the recipes and weigh or measure carefully to ensure the correct balance of ingredients for successful bread baking. FLOUR Most bread is made from wheat flour. The quantity and quality of the gluten forming proteins in the flour determines its suitability for good bread making. High grade flours have a consistently higher protein content than some of the lower grades available and these will generally give a more successful result. If lower grade flours are used, the addition of 1 tablespoon of gluten flour will improve performance. All flour starts off as brown flour and is milled and refined until it becomes white. In wholemeal flour, the wheat grain has not been removed so breads made with wholemeal flour have a coarser more crumbly texture. Breads made with wholemeal flour only will have a reduced volume due to the reduced availability of gluten forming proteins. To enhance the volume in these loaves a proportion of white flour can be used and additional gluten flour may also give improved results. Flours milled from cereals such as oats, rice, barley and rye contain little or no gluten. Therefore these loaves have a low rise and a dense structure. Panasonic recommend the use of HIGH GRADE FLOUR. SUGAR Sugar used in bread making comes in a variety of forms - these include white sugar, brown sugar, molasses, treacle, honey and golden syrup. Sugar in some form is essential in all breads as sugar provides food for yeast - it helps the yeast to begin to ferment and then promotes continued yeast action. Sugar also provides sweetness and aids browning during baking. Artificial sweeteners cannot be successfully used as a substitute for sugar - they do not provide the carbohydrates required for fermentation. SALT Salt is very important in bread making as it gives the bread a more even texture. It also controls the action of the yeast by inhibiting enzyme activity, thus controlling the amount of carbon dioxide produced. Bread with reduced salt will have a weak gluten structure and a more open texture, too much salt inhibits fermentation. Salt also contributes to the flavour. FATS The main purpose of fats in bread baking is to tenderise and soften the bread and to enhance the flavour and richness. Although the addition of fat is not essential, breads made without fat will have less flavour and will not keep as well. The best flavour is achieved when butter is used - it should be softened to help mixing. ...