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11 Recipes for sandwich breads
Sandwich loaf
W
t a
r e
Soft margerine or butter
Salt
Skimmed milk powder
u S
g
r a
Strong white bread
r
Fast action yeast
U
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e s
t t
n i
g
Softgrain sandwich loaf
W
t a
r e
Butter (melted)
Salt
Skimmed milk powder
u S
g
r a
Strong white softgrain bread
Fast action yeast
U
e s
e s
t t
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Gluten Free Breads:
We understand the importance of a staple food such as
bread in a gluten intolerant individuals diet. Realising that
there are breadmakers on the market that do not deliver a
suitable Gluten Free loaf, our objective, with the advanced
technology of the Ma-Baker, was to develop recipe's that
produced a real result. So all you have to do is simply add
the ingredients, press a button and leave the rest up to the
Ma-baker. Baking a successful Gluten Free loaf takes prac-
tice and a better understanding of the different ingredients.
In order to help you along the path to a perfect Gluten Free
loaf we have included some handy hints and ingredient
information that you should read before attempting to bake
your Gluten Free loaf.
Handy Hints:
• For optimum results carefully follow the instructions
for each recipe.
• All the Gluten Free breads can be frozen and will keep
well.
• To ensure that all the ingredients have combined
sufficiently, you may need to assist the kneading
process. When baking your first few loaves you should
inspect the dough texture approximately 5 minutes
into the kneading process. If there is any unmixed dry
ingredients use a plastic spatula and scrape down the
sides of the baking pan, and mix in the same direction
as the kneading blade is rotating.
• Do not use the "time delay" setting when making
Gluten Free bread as some ingredients are perishable
18
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All manuals and user guides at all-guides.com
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700g
900g
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1 tsp
2
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1
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3
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4 cups
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Gluten Free Breads:
and may spoil.
• Allow the bread to cool completely
We understand the importance of a sta-
before slicing.
ple food such as bread in a gluten intoler-
• It is normal for Gluten Free bread to be heavy and
ant individuals diet. Realising that there
slightly dense in texture.
are breadmakers on the market that do
• These breads should be at least 10-12cm in height
not deliver a suitable Gluten Free loaf, our
and rich in flavour.
objective, with the advanced technology
• For a lighter loaf you may reduce the salt quantity
of the Ma-Baker, was to develop recipe's
to 1/2 teaspoon.
that produced a real result. So all you
• For best results weigh and measure
ingredients accurately.
have to do is simply add the ingredients,
• Use metric measures for all dry ingre-
press a button and leave the rest up to
dients.
the Ma-baker. Baking a successful Gluten
• When using vinegar never use malt vinegar.
Free loaf takes practice and a better un-
• Remove the baking pan from the baking chamber
derstanding of the different ingredients.
immediately after the bake cycle is completed.
In order to help you along the path to a
Never leave in for the "Keep Warm" cycle.
perfect Gluten Free loaf we have included
• Leave bread in the baking pan for approximately 7
some handy hints and ingredient informa-
minutes before removing onto a cooling rack.
• Flours:
tion that you should read before attempt-
• A blend of flours will give a better result and assist
ing to bake your Gluten Free loaf.
in browning.
• When using only rice flour you will get a pale crust
Handy Hints:
on top, regardless of the cooking time.
• Both fine and course white rice flour works well.
• For optimum results carefully follow the
• If using rice flour only you find your bread will go
instructions for each recipe.
stale quicker when compared to using a blend of
• All the Gluten Free breads can be
flours. The addition of oil will help keep the bread
fresh for longer.
frozen and will keep well.
• Consistency:
• To ensure that all the ingredients
• The dough should resemble a thick cake mix.
have combined sufficiently, you may
Check 10-15 minutes into the kneading cycle and
need to assist the kneading process.
if the consistency is too thick add a little water - 1
When baking your first few loaves you
tbsp at a time.
should inspect the dough texture ap-
• Environmental factors can have a large effect
proximately 5 minutes into the knead-
on the consistency of the dough. A change in
ing process. If there is any unmixed
atmospheric conditions can affect the reaction of
the yeast. For example if baking bread on a wet,
dry ingredients use a plastic spatula
humid day, you may need to reduce the water by
and scrape down the sides of the bak-
10-20ml's to achieve the desired consistency for
ing pan, and mix in the same direction
the dough.
as the kneading blade is rotating.
• Do not use the "time delay" setting
when making Gluten Free bread as
some ingredients are perishable and
may spoil.
• Allow the bread to cool completely
before slicing.
• It is normal for Gluten Free bread to be
heavy and slightly dense in texture.
These breads should be at least 10-
12cm in height and rich in flavour.
• For a lighter loaf you may reduce the
salt
2018-09-27 02:14:59 PM
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