Andrew James Bread Maker 17 Functions Gebruiksaanwijzing - Pagina 14
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to gently loosen the sides of the bread from the pan.
13.
Turn the bread pan upside down onto a wire cooling rack or clean cooking
surface and gently shake the bread pan until the bread falls out.
Ingredients Information
Bread flour
Bread flour has a high gluten content (it can be also be called high-gluten flour which
contains high protein), it has good elasticity and can keep the bread from collapsing
after rising. As the gluten content is higher than normal flour, it can be used for making
larger sized breads. Bread flour is the most important ingredient in making bread.
Plain flour
Flour that contains no baking powder is ideal for making express breads.
Whole wheat flour
Whole-wheat flour is ground from grain. It contains wheat skin and gluten. Whole-
wheat flour is heavier and contains more nutrients than common flour. The bread
made by whole-wheat flour is usually small in size. So many recipes usually combine the
whole-wheat flour and bread flour to achieve the best results.
Black wheat flour
Black wheat flour, also known as "rough flour" is a high fibre kind of flour and is similar
to whole-wheat flour. To obtain a large size after rising, it must be used in combination
with a high proportion of bread flour.
Self-raising flour
A type of flour that contains baking powder that is generally used for making cakes.
Cornflour and oatmeal flour
Corn flour and oatmeal flours are ground from corn and oatmeal separately. They are
the additive ingredients for making rough bread, which is used to enhance the flavour
and texture of the bread.
Sugar
Sugar is a very important ingredient, which increases the sweet taste and colour of the
bread. Sugar is also considered as nourishment for the yeast. White sugar is largely
used but brown sugar and icing sugar may be used for special dietary requirements.
14
5.
Whole-Wheat
Whole wheat bread is a yeast bread that mainly consists of whole wheat flour (50% or
more). Breads made from whole wheat flour are more nutritious because the flour is
milled from the entire wheat berry (including the bran and the germ). Using whole
wheat flour produces bread that is brown to dark brown in colour (when all whole
wheat flour is used) and the breads are more flavoursome and healthier, than breads
made with refined white flours (even though "lost" nutrients are added back into white
flours). This function requires a longer preheating time as the grain needs to swell and
expand.
Recipe: Whole wheat bread
Colour selection: Medium/Light
500g
750g
Water
155ml
Water
Oil
2 big spoons Oil
Salt
½ small
Salt
spoon
Sugar
2 big spoon
Sugar
Milk powder 2 big spoons Milk powder 3 big spoons Milk powder 4 big spoons
Whole
200g
Whole
wheat flour
wheat flour
White Bread
100g
White Bread
Flour
Flour
Yeast
1 small
Yeast
spoon
Note: After the appliance has finished mixing, pause the appliance and scrape the
existing flour into the mixture to ensure that all ingredients are fully mixed together.
1000g
230ml
Water
310ml
2 big spoons Oil
2 big spoons
½ small
Salt
1 ½ small
spoon
spoon
3 big spoons Sugar
4 big spoons
300g
Whole
400g
wheat flour
150g
White Bread
200g
Flour
1 small
Yeast
1 ½ small
spoon
spoons
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