Andrew James Bread Maker Bedienungsanleitung PDF herunterladen (Seite 19)

2. Sweet bread

The Sweet Bread seng is for baking breads with high amounts of sugar, fats and

proteins, all of which tend to increase browning. Due to a longer phase of rising the

bread will be light and airy.

Recipe: Sweet Bread

Colour selecon: Dark/Medium/Light

Water 160ml Water 240ml Water 310ml

Oil 2 big spoons Oil 2 big spoons Oil 4 big spoons

Salt ½ small

spoon

Salt 1 small

spoon

Salt 1 ½ small

spoon

Sugar 4 big spoon Sugar 6 big spoons Sugar 8 big spoons

Milk powder 2 big spoons Milk powder 3 big spoons Milk powder 4 big spoons

White Bread

Flour

250g White Bread

Flour

375g White Bread

Flour

510g

Essence ½ small Essence ½ small Essence ½ small

Yeast 1 ¼ small

spoons

Yeast 1 ¼ small

spoons

Yeast 1 ½ small

spoons

500g 750g 1000g

6. Can hear motor noises

but the dough isn't

srred

 The bread pan isn’t xed

properly or dough is too large

to be srred.

 Check whether the bread pan

is xed in the correct posion,

the dough is made according

to the recipe and the

ingredients are weighed

accurately.

7. Bread size is too large

the cover cannot close

 Too much yeast has been

used. To much our has been

used, there is too much water

or environment temperature

is too high.

 Check the factors in the cause

box and reduce the amount

accordingly.

8. Bread size is too small

or bread has not risen.

 No yeast or the amount of

yeast is not enough. The

yeast may be inacve due to

the water temperature being

too high, yeast is mixed

together with salt, or the

environment temperature is

low.

 Check the amount and

performance of the yeast.

Increase the environment

temperature to the correct

temperature.

9. Dough is so large it

overows the bread

pan.

 Too much liquid has been

used to make the dough so.

The amount of yeast used

could also be excessive.

 Reduce the amount of liquids

or yeast used.

10. Bread collapses in the

middle when baking

 The our used is not strong

enough to make the dough

rise.

 Yeast producon rate is too

rapid or the yeast

temperature is too high.

 Excessive water makes dough

too wet and so.

 Use bread our or strong

powder.

 Make sure the yeast is at the

correct temperature.

 Reduce the water in the

recipe.

11. Bread weight is very

large and is too dense.

 Too much our or lack of

water.

 There is too much fruit

ingredients or too much

whole wheat our.

 Reduce our or increase

water.

 Check water temperature.

12. Middle of the bread is

hollow aer cung the

bread.

 Excessive water or yeast or

no salt.

 Water temperature is too

high.

 Reduce water or yeast and

check salt.

 Check water temperature.

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