Bread makers: how they work

In short: A bread maker kneads the dough, lets it rise and then bakes it, all in the same tin and according to a fixed programme. You simply add the ingredients and choose the programme, loaf size and crust colour.

In more detail: Inside the machine there is an electric motor that drives a kneading paddle at the bottom of the baking tin, and a heating element around the tin. A controller switches both on in the right order and for the right length of time.

In detail

• Kneading: Via a shaft in the bottom of the tin, the motor turns one or two kneading paddles that mix the ingredients and knead the dough until it is elastic.
• Rising: During the resting phases, the heating element keeps the inside slightly warm so that the yeast can work and the dough can rise.
• Baking: At the end, the element heats much more strongly; the crust setting mainly changes the colour and thickness of the crust.
• Programmes: There are different times and temperatures for white bread, wholemeal, gluten-free doughs, dough only or jam, as described in the instructions.
• Delay timer: With the timer, the bread can be ready in the morning, for example; for this function, do not use perishable ingredients such as fresh milk or eggs, and keep the yeast from coming into direct contact with water or salt.
• Order of ingredients: The instructions specify whether liquid or flour goes into the tin first; sticking to this noticeably improves the result.
• Caring for the tin: The tin is usually non-stick coated; do not use metal objects to loosen the bread, and remove the kneading paddle carefully after baking, as it often leaves a small hole in the loaf.
• Safety: The tin and lid get very hot, so use oven gloves; unplug the machine and let it cool before cleaning, and never immerse it in water (hefeteig-grundlagen, sauerteig-brot-backen, backofen-funktionsweise).