For Best Results
				If you are fortunate enough to own a Panasonic Bread Maker you can produce tasty loaves and rolls or delicious cakes and teabreads (depending on your model) with minimum of effort. All you have to do is place the ingredients for a loaf in the bread pan, select the program required and then after a short while remove the baked loaf. The current SD 253 machine makes three sizes of loaf, it can produce white, brown, wholemeal or multigrain loaves or use the versatile dough option to make pizzas, rolls, tea cakes, or Danish pastries.
				Always use Strong Bread flour - this can be a branded flour or a supermarket brand. Strong flour is made from hard wheat which has a high gluten content. Gluten is the important constituent of bread which provides its structure and its stretchy, chewy texture. Canadian and North American bread flours normally have a higher gluten quality.
				Always use the yeast that is sold in sachets - this can be called "easy blend", "easy bake" or "fast action". It is very important that you only use the quantity specified in our recipes. The sachets of yeast are best used within 48 hours once they are opened.
				Weigh the flour on scales and then use the cup and spoon provided to measure the other ingredients. The spoon has a tablespoon and teaspoon measure and the cup is used for measuring the water or any liquid quantities. It is essential to ensure accurate measurement to achieve good baking results. Once the bread has completed baking remove promptly from the Bread Maker.