Moulinex ABKEP 1 User Manual download pdf (Page 5)

Getting To Know Your

Breadmaker

Whether you are inexperienced at making

bread or have been making your own bread

for years, with your Moulinex Home Bread

Maker you can gain the satisfaction of baking a

loaf of bread. Just add the ingredients, select

the type of bread and size of loaf then simply

press the start button. The Home Bread Maker

then mixes, kneads, proves, and bakes the

bread automatically, all in the same pan

leaving you free to do something else. What

could be simpler? You can even set the timer

to delay mixing, so that you can wake next

morning to have a loaf of bread ready for you

and your home filled with the delicious aroma

of freshly baked bread.

Besides being able to make loaves, your Home

Bread Maker can also prepare bread dough for

rolls, buns and pizzas, ready to shape it by

hand and then bake in a conventional oven.

In fact there are 11 settings, including some for

making teabreads and cakes, and another for

making jam plus the choice of making two

sizes of loaf, either 500g or 750g. After baking

a ‘keep warm’ function stops the bread from

going soggy by keeping the bread warm for

up to one hour.

The recipes in the following pages have all been

specially developed for this machine and include

specific ingredients important for that bread. It

is extremely important not to alter the quantities

otherwise it could upset the critical balance of

the recipes and result in unsatisfactory baking

performance. One thing that may come as

unexpected surprise when first using your

breadmaker, is that all baked loaves have a hole

underneath where the kneading blade is

positioned while the bread is cooked in the

baking pan. This is typical of all breadmakers,

but we consider that the delicious taste of home

baked bread more than compensates for this.

If you have any problems, please refer to the

trouble shooting section on pages 22 and 23

or contact our Customer Relations Team on:

0845 330 4554 - UK (calls charged at local rate)

01 6774230 - Ireland. Please also telephone

this number for information for bread recipes

suitable for special diets such as salt free bread.

Baking Programs

(I) This setting is sometimes used for other recipes.

(II) This program has a longer rise time for breads containing 50% or more wholewheat flour.

(III) The Sweet setting is for baking breads with high amounts of sugar, fat and proteins, all of which

tend to increase browning.

(IV) Beeper sounds when it is time to add the additional ingredients eg. Fruit or nuts etc.

Ingredients For Breadmaking

For successful bread making the quality of the

ingredients is critical. Even if you follow the

recipe exactly, inferior quality ingredients, the

wrong type of ingredient or inaccurate weighing

will affect the results considerably. The

information below will help you get to know

more about the key role of each ingredient.

Flour

For bread making a flour with a high gluten

content is essential. Some of the flours

recommended are listed below and are usually

available in large supermarkets and health

food shops.

Strong Plain Flour

Only use Strong Plain White Flour or flour

labelled as suitable for bread making. Never

use ordinary plain or self-raising flour as they

are not suitable for bread making, since they

do not contain enough gluten.

Wholemeal flour (also called Wholewheat flour)

All the bran and wheatgerm is present in this

flour. Like white flour, look for flour sold as

“Strong” or “Bread flour”. Loaves made with

all wholemeal or wholewheat flour have a

heavier texture and smaller rise. To improve

the rise when using wholemeal flour, vitamin C

powder can be added. This is available from

chemists. Even so a bumpy, gnarled looking

top and slightly sunken loaf are typical with

wholemeal bread as, although the loaf may rise

perfectly, the gluten gets overstretched in

kneading, rising and baking stages. Recipes

using a mixture of strong white flour and

wholemeal flour give a lighter texture loaf and

reduce this problem.

Stoneground flour

Instead of the modern milling method of using

steel rollers, the grains are crushed between

mill stones.

Brown or Wheatmeal flour

During milling only 10 - 15 % of the bran and

wheatgerm has been extracted. Brown bread

has a lighter texture than wholemeal bread.

Granary® or Malted Grain flour®

Crushed wheat or rye grains are mixed with

malted wholemeal flour. This gives the bread a

nutty flavour and coarse “bits”. The texture is

slightly heavier than white bread.

Softgrain flour

Rye and wheat grains are added to strong

white flour. This flour essentially makes a white

loaf with a rustic texture provided by the rye

and wheat grains. Softgrain flour can be

substituted for white flour in recipes.

Rye flour

Bread baked with all rye flour would be too

heavy and dense, for most British tastes, so it is

usually combined with other flours in a recipe.

Yeast

Yeast is a minute single-celled plant visible only

under a microscope. Given the right conditions

of moisture, warmth and food (in the form of

sugar and flour carbohydrates), the yeast

produces bubbles of carbon dioxide gas to

“rise” or leaven the yeast dough. This reaction

is retarded by cold, salt and high concentrations

of fat and sugar.

Yeast for home baking can be purchased in

three types - Fresh Yeast, Dry Granular Yeast,

(which needs to be dissolved in warm water

before use) and Easy Bake available in sachets

which can be used dry (also called Easy Blend

or Fast Acting Yeast). Do not use fresh yeast

or dry granular yeast, usually sold in tins.

Always use yeast marked “Easy Bake”, “Easy

Blend”, “Fast Action or Fast Acting” on the

packet. Do not dissolve this type of yeast in

water before use. Once a sachet of yeast has

been opened, seal it well and use it within 48

hours. Bread or dough that fails to rise is often

caused by stale yeast.

Always add the yeast last so that it is not in

contact with the liquid otherwise it could activate

the yeast too soon.

Sugar

Sugar is required as food for the yeast.

Generally granulated sugar is used in the

recipes, but any type of sugar can be added,

including caster sugar, brown sugar, golden

syrup, or honey. However too much sugar may

affect the rising process and make the bread

collapse. As sugar burns easily too much can

make the crust too dark. Artificial sweeteners

cannot be substituted for sugar as the yeast

will not react with them.

Salt

Salt is a vital ingredient as it prevents the yeast

from working too quickly and making it rise

too much, adds flavour and helps the gluten to

stretch. However, too much salt slows down

the fermentation process and too little results in

a poor dough. Use ordinary table salt and

ensure the salt does not come in contact with

the yeast before mixing otherwise it could kill

the yeast. Do not use coarsely ground salt or

salt substitutes.

Program 1 2 3 4 5 6 7 8 9 10 11

Type of Rapid Basic Basic White Sweet (III) Super Teabreads Dough only Rye Jam Cakes

bread Wholemeal Wholemeal Crisp Crust & Basic White Rapid (mix & bake)

Dough Pizza

Bread (bake only)

bread (I) bread (II) & French Soft Crust Dough

Total cycle 500 g

500 g 500 g 500 g

0 58 1 43 1 30 1 50 3 30 1 09 1 00

time (in 2 50 4 00 3 40 2 40

hours & min) 750 g

750 g 750 g 750 g

3 00 4 10 3 50 2 50

Added (IV) After After After After After N/A After After After N/A N/A

ingredients 35 min 1hr 10 min 1 hr 03 min 20 min 1 min 17 min 10 min 25 min

Time on 500 g

500 g 500 g 500 g

0 57 x 1 13 1 40 3 05 x x

display for 2 15 2 50 2 37 2 20

Fruit & Nuts 750 g

750 g 750 g 750 g

2 25 3 00 2 47 2 30

Weight

✓✓✓ ✓xx xxxxx

selection

Browning

✓✓✓ ✓xx xxxxx

adjustment

Keep warm

1hr 1hr 1hr 1hr 1hr 1hr x x 1hr x 1hr

facility

Delayed

✓✓✓ ✓xx ✓✓✓xx

start option

1 2 3 4 5 6 7 8 9 10 11 12

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Moulinex ABKEP 1 User Manual Page 5

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