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Frequently asked questions

This section contains a list of the most common question that are asked by customers. Click on the question to view the answer. Should you have a question related to our products or bread making that is not listed below please email us at admin@allaboutbread.com.au.

Q.  I have a yeast intolerance

Try Anti-Candida Yeast

For people with Candida Albicans and others where yeast is contraindicated

Directions for Use:
Use the amount of water indicated on your flour packet and which is suitable for the make and model of bread machine you have. If making by hand or Thermomix, use the smaller amount of water.
1 tablespoon oil
500g bread flour either white or wholemeal or Spelt or Khorasan
1 teaspoon All About Bread Natural improver 2 tablespoons (30g) Anti-candida yeast (shake container before measuring)

Bread Machine: Set on either rapid or basic bake programme

Hand, electric mixer with dough hook or Thermomix:

Allow dough to double in size and bake at 220⁰C without fan or 200⁰C with fan for 30 minutes. This product has been formulated for persons who have a need for a chemical free diet. People who may benefit from using this product include those who have asthma, eczema, candida, psoriasis, chronic fatigue syndrome and other similar conditions (lowered immune system). This yeast can be used with any white or wholemeal flour.

Avoid using this product with a bread mix as you may notice a salty taste.

Q.  How should I add seeds, grains, pumpkin or olive oil?

Read the tips for adding dried or wet ingredients on on the Grains, Seeds, Herbs and Flavourings page

Q.  How do I bake in a loaf tin?

Read the tips for baking in a loaf tin on the tins and things page

Q.  How do I make bread rolls?

Baking Bread Rolls

Any breadmix can be used. Use quantity of water suggested on label.

For example: 600g All About Bread Supersoft or Crusty White Bread Mix
2 teaspoons Instant Dry Yeast
350ml warm water

Set ingredients into machine on Dough programme. When completed remove dough and expel air.

Divide dough into four quarters; and each quarter into three = 12 pieces.
Shape each portion of dough and place on baking sheet approx 3cm apart.
Allow to rise until double in size.
Bake for 20–25 minutes.

Electric: 220°C Gas: 210°C
Electric fan assisted: 200°C Gas fan assisted: 190°C

Remove immediately to cooling rack.
Dough can be divided into 8, 10, (jumbo rolls) or 16 portions (dinner rolls.)

Q.  How do I make my bread using Thermomix?

Read the guide for using a Thermomix on the Keeping Bread Fresh page

Q.  How do I reduce the amount of salt in my bread?

Read the guide for Salt Free or Low Salt Bread on the Gluten Free or Wheat Free page

Q.  How do I bake a fruit loaf using spelt or Khorasan?

To convert Dinkelbrot White and Khorasan – for sweet bun

  • To 500g of breadmix add 1 tablespoon of light brown sugar or white sugar (not raw sugar)
  • Reduce the water by 10ml and proceed as per label
  • Add 1 cup of dried fruit either in the dispenser of the machine or when the machine beeps for fruit
  • 2-3 teaspoons of spice can be added
  • Note: too much spice will act as a yeast inhibitor affecting the way the yeast works

Q.  How do I bake a focaccia or Pizza?

Read the guide for baking in a focaccia or Pizza on the Pizza, Focaccia and Pasta Bread Mixes page

Q.  Can I use an electric appliance with a dough hook?

Yes. Read the tips on on the recipes-Wheat breads/rolls/buns page

bread dough

Hand Kneading Instructions

If using Breadmix

Select size of loaf required
-500g makes a standard 680g tin
-650g makes a standard jumbo 900g tin
Use quantities recommended on packet.

If using Bread flour follow your recipe for ingredients and quantities

Place dry ingredients into large bowl and mix thoroughly to evenly distribute. Add 2/3 of water. Mix well with spoon, adding more water a little at a time until soft dough ball forms. Knead for 10 mins until smooth and elastic. Leave dough in covered bowl for approximately one hour then punch down. Oil tins or prepare baking tray. Shape dough. Place on tray or in tin. Allow to double in size - this may take up to 1-1/4 hrs. Bake at *220°C for 30 minutes. Turn out of tin to cooling rack immediately.

* 220º electric-& 200° electric fan forced - 210º gas - 190º gas fan forced
NOTE: When making bread by hand = it takes no extra time or effort to knead for 2 loaves

bread flour