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Related product manuals. Why doesn't my bread rise? This is probably related to the yeast. Too little yeast has been added or the yeast that has been used is too old. How come the bread has a different shape and height every time? The shape of the bread depends on many factors such as the quantity and quality of the ingredients used but also on the ambient temperature.
Why is the bread crust sometimes too thick or hard? Cake will be baked in the number of hours as indicated on the breadmaker. Allow the cake to cool in the bread pan for at least 5 minutes, before removing. Loosen the sides with a heatproof plastic spatula and gently slide out.
Herb Foccacia Dough ml water 1 tablespoon olive oil g 3 cups plain flour 1 tablespoon skim milk powder 2 teaspoons sugar. Pour water and oil into bread pan. Add sugar, salt and flour. Wipe any spills from around the outside of pan.
Place the bread pan into the breadmaker and close lid. Press the Menu button six times to program Dough and press Start. Dough will be kneaded, ready for shaping, proving and baking in the number of hours as indicated on the breadmaker. Remove completed dough from the bread pan. Divide dough in half. Roll dough to fit 2 pizza trays. Spread with favourite toppings and bake for 20 minutes at C or until cooked.
Combine flour with skim milk powder, sugar and salt and add to pan. Remove dough from bread pan and knead very lightly on a lightly floured surface. Shape into a 12cm x 30cm rectangle and place on an oiled baking tray. Cover with a cloth and sit in a warm place to rise for 30 minutes. Using your knuckles, press small indents into dough. Brush Foccacia with oil and sprinkle with herbs. Bake in a preheated oven at C for 30 minutes or until golden.
Hot Cross Buns Dough 1x60g egg ml warm water 2 tablespoons margarine g 1 cups plain flour 2 tablespoons brown sugar. Beat egg and water together and pour into bread pan. Combine flour with brown sugar, salt and allspice and stir in dried fruit. Add to bread pan. Remove dough from bread pan and knead lightly on a lightly floured surface. Divide dough into 12 pieces and shape each into small buns. Place close together on a lightly greased baking tray. Pipe paste, to make crosses on top of each risen bun.
Bake at C for 25 minutes. Brush over buns whilst hot. Makes: 12 buns. Program Setting Times and Display Information All times are in hours and minutes unless otherwise stated. Note: Always use your Bakehouse in a room free of draft. Do not use your Bakehouse outdoor, near a heat vent or in direct sunlight. Should you experience any difficulties with your appliance, please phone our customer service line for advice on in Australia, or in New Zealand. Your Sunbeam 12 Month Replacement Guarantee naturally does not cover misuse or negligent handling, and excludes breakables such as glass or ceramic items and normal wear and tear.
Similarly, your 12 Month Replacement Guarantee does not cover damage to household surfaces as a result of water or other substances leaking from your appliance, nor does it cover freight costs. In Australia, this guarantee is additional to the conditions and guarantees which are mandatory as implied under the Trade Practices Act and State and Territory legislation.
Should your appliance require repair or service after the guarantee period, contact your nearest Sunbeam service centre. For a complete list of Sunbeams authorised service centres visit our website or call: Australia www. Need help with your appliance? Contact our customer service team or visit our website for information and tips on getting the most from your appliance. In Australia Visit www. Bakehouse is a trademark of Sunbeam Corporation. Made in China to Sunbeam's specification.
Due to minor changes in design or otherwise, the product may differ from the one shown in this leaflet. Sunbeam Corporation Limited ABN 45 While most of the information in it is applicable to New Zealand, there are some ingredients and measurements that are different.
This Instruction and Recipe Supplement has been produced to ensure you get the optimum results with your Sunbeam Breadmaker.
The Supplement provides: Information on the best ingredients to use. Advice on measuring ingredients. Some popular recipes adapted for New Zealand. For gram loaves use 3 tsp of Edmonds Surebake Yeast. For 1kg loaves use 4 tsp of Edmonds Surebake Yeast. Do not use 'Bread Improver' as listed in some recipes. The Edmonds Surebake Yeast contains 'improvers' which ensure excellent results. You can check the consistency of the dough part-way through the initial kneading cycle about 20 minutes after the machine has started.
The dough should be smooth, soft, and slightly sticky and have a tendency to flatten and catch the sides of the container. When making jam, instead of Jam Setta , use Jam Setting Mix, which is available at most supermarkets. Ingredients to use Flour Use fresh, good quality flour. Do not use selfraising flour. White Flour Most large New Zealand milling companies produce two lines of white flour for the domestic market. One is finely milled 'weak' flour which is ideal for sponges, biscuits, shortbread and short pastry.
This type of flour is labelled as standard or plain flour. The second is a strong flour which has been designed for general household baking, including fruit cakes, loaves, pizzas and bread. These 'strong' bread making flours are labelled by the two main milling companies as 'High Grade' and bread making is listed as a possible use. Some small independent mills also market 'strong' flour, labelled as suitable for bread making. White Flour should be stored in its bag on a cool, dry airy shelf.
If your kitchen is rather steamy and warm, keep your flour in an airtight container. Wholemeal Wholemeal should always be bought in quantities which can be used up within 8 weeks. Make sure you buy from a shop with a high turnover. Fresh wholemeal has a pleasant, almost sweet smell. Wholemeal which has been kept for too long or which has not been stored carefully has a sour or rancid smell.
Store your wholemeal in a refrigerator remember to allow measured wholemeal to return to room temperature before using to make bread. Wholemeal produced from 'stone ground' organically grown wheat may vary in bread making quality. Its use is optional.
Yeast The recipes in this booklet have been designed to use Edmonds Surebake dried yeast red cap on bottle. This yeast mixture contains 'improvers' which ensure excellent results. Elfin Instant Dried Yeast may also be used instead. It is recommended that you add 50mg of vitamin C as an 'improver'.
Use 1 teaspoons of Elfin yeast for g and 1kg loaves. Cut a mg tablet of vitamin C not flavoured in half. Crush in a dessertspoon with the back of a teaspoon. Dissolve in the measured warm water before adding to the bread pan after the dry ingredients. Use this type of yeast with Elfin bread premixes as per the instructions on the premix packaging. Sugars White or brown sugar has been specified in the recipes in this booklet. Substitute honey, golden syrup, or treacle in the same amounts if desired.
Do not use molasses as the New Zealand types may be too strong in flavour. Stiff honey, golden syrup or treacle should be warmed until just runny. Fats Fats are used to enhance flavour and retain moisture.
Oil is specified in the recipes. Choose a mild flavoured oil. You may substitute the same amount of softened butter, margarine or lecithin granules. Salt Iodised New Zealand salt is used in all recipes. Salt controls the actions of the yeast so do not omit. Water Use warm water or comfortably warm C , when you dip a finger in the water, it should feel slightly warm. For delay start loaves, use cold tap water.
Measuring Ingredients Dough consistency New Zealand standard metric kitchen measures have been used for all the recipes. All measurements should be level. Accuracy with measuring is important when making bread in a breadmaker. To measure flour For optimum results we recommend weighing flour. If scales are not available, use a set of standard metric cups and part cups. Do not use tableware cups.
Stir the flour in the storage container, then using a scoop or a large spoon overfill the measuring cup without tapping or shaking. Use the back of a knife to scrape off the excess so that the flour is just level with the rim of the cup. When using a new recipe or a different batch of flour or if a recipe has not produced a satisfactory result, check the consistency of the dough, part way through the initial kneading cycle about 10 minutes after the machine has started.
The dough should be smooth, soft and slightly sticky and have a tendency to flatten and catch the sides of the container.
Dough which is too stiff will have ragged edges; it will not stick to the sides at all and forms a tight round ball. In this case add one tablespoon of extra water.
Dough which is too soft will be sticky and be reluctant to form a ball. Add one tablespoon of extra flour. To measure water Use a standard metric measuring cup graduated in 10 ml divisions. Place the cup at eye level on a flat surface and fill to the required level. To measure other ingredients Use standard metric spoons. A New Zealand metric teaspoon holds 5ml and a metric tablespoon holds 15ml. Abbreviations g m l mg C Tbsp tsp gram millilitre milligram degrees Celsius tablespoon teaspoon.
White Bread White Bread Method 1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan. Bread will be baked in the number of hours indicated. If so, simply select 10 BAKE to continue baking.
Wholemeal Bread Wholemeal Bread Method 1. French Bread French Bread Method 1. Multigrain Bread Multigrain Bread Method 1.
Bread Rolls Method 1. Line a baking tray with baking paper. Heat oven to C. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and allow to rise for 30 minutes or until doubled in size. Brush with margarine.
Bake for 15 minutes or until golden brown. Pizza Dough Method 1. Grease 2 pizza trays, heat oven to C 6. Roll dough to fit pizza trays. Spread with your favourite toppings and bake for 20 minutes or until cooked.
Ingredients Water Olive Oil. Knead dough on a floured surface until elastic and springs back when pressed. Related product manuals. Why doesn't my bread rise? This is probably related to the yeast. Too little yeast has been added or the yeast that has been used is too old. How come the bread has a different shape and height every time?
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