Use & Care Manual
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• Sometimes a double rising is benecial especially for whole grain
or 100% whole wheat bread. Let dough rise once in bread maker.
Remove from bread maker, punch down, let rise again, punch down
and let rest 10 minutes. Resting allows gluten to relax and makes
handling easier. Shape as desired and allow to rise until doubled in
volume. If only 1 rise is desired, remove from bread maker, let rest,
shape and rise as above.
•
Dough has doubled in volume when an indentation
remains after tip of a nger is pressed lightly and quickly into
dough. If indentation springs back, cover and let rise a few more
minutes and check again.
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed in recipe.
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with
1 tbsp. water or milk.
For shiny, chewy crust, mix 1 slightly beaten egg white with
1 tbsp. water.
If desired, sprinkle chopped nuts or fruit and/or seeds after glazing.
Sprinkle enough our onto work area so dough can be handled without
sticking.
Shape into ½-inch balls. Place 3 balls in each greased mufn tin.
Shape into balls, setting 2 aside. Combine balls and roll into a ¹⁄8-inch
thick square. Cut strips ¹⁄8-inch wide and 2-inches long. Brush top
of roll with beaten egg. Place 1 strip across top of each ball. Repeat
process, placing second strip in opposite direction across top of each
ball.
Shape into balls. For “pull apart” rolls, place dough balls with sides
touching in 8 or 9 inch round or square greased baking pan. For
“individual” rolls place dough balls 2-inches apart.
On lightly oured board, roll dough to 12-inch circle. Spread with
softened butter. Cut into 16 wedges beginning at wider end.
Place rolls 2 inches apart on greased baking sheet with points
underneath; curve rolls slightly. If desired, brush with melted butter
just before baking.
On lightly oured board, roll about 1 ½ oz piece of dough into 14 inch
rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under
knot and second end into the top center of the loose knot. Place
2 inches apart on lightly greased baking sheet.
Consider using more rened ingredients such as, organic ours,
unrened sea salt and spring water.
• Make sure you are using the freshest ingredients, including fresh
herbs, seeds or nuts.
• If using delay bake timer, make sure yeast is on top of our, away
from liquids.
To preset your bread maker, follow these steps:
1. Add ingredients in the order listed as usual, taking care not to let
yeast and liquid ingredients contact one another.
If your recipe contains salt, add it with the liquid ingredients,
taking care to keep it away from the yeast.
2. Close bread maker lid and plug it in.
3. Press
to select baking cycle. Standard cycle time will be
shown in display window.
4. Press
▲ to add time in 10-minute intervals. (Use ▼ to subtract
time.) Amount of time set is shown in display window.
To fast forward time, continually press ▲.
To fast reverse, continually press ▼.
For example, if it is 8:00 AM and you want bread ready at 1:00 PM,
press ▲ until the display reads 5:00 – meaning it will nish baking
in 5 hours. This is the hour difference between 8:00 AM and
1:00 PM.
Actual baking times will not change.
5. Press
to choose loaf size, press
to choose crust color, then press (I/O) to
begin timer. The colon (:) in time display begins to ash, letting you
know timer is started. When your bread is nished baking, bread
maker will beep and “0:00” will appear in display window. Press
(I/O) and open lid.
6. If you make an error after you’ve activated program and want to
start over, press and hold (I/O) for several seconds.
Timer will clear and you can begin again.
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The BAKE ONLY cycle offers the exibility to vary time. You can bake
pre-made dough or dough purchased at the store using this cycle. You
may also use this cycle if crust color is too light or if your sweet bread
is not quite done. Check every few minutes.
1. Press the
button to activate cycle. Adjust the amount of
time you need up to 1 hour using the ▲ and ▼ buttons.
2. Press
(I/O) button to begin baking.
Select 1 of the following special glazes to enhance your bread:
•
Brush melted butter over just-baked bread
for a softer, more tender crust.
•
For a softer, shiny crust, brush just-baked bread with
milk or cream.
•
Mix 1 cup sifted confectioner’s sugar with 1 to
2 tablespoons of milk, water or fruit juice until smooth. Drizzle
glaze over raisin or sweet bread when they are almost cool.
If desired, generously sprinkle with your choice of nuts or seeds
after glazing.
• If using delay bake timer, make sure yeast is on top of our, away
from liquids.
• Rising times for dough after it is shaped and placed in baking pan
will vary due to recipe, temperature and humidity level of your
kitchen. Optimum temperature for rising is 80°– 85°F. Rising is the
most essential feature in bread making.
• Bread maker allows dough to have rst rise or fermentation before
dough is removed. Fermentation conditions gluten, (becoming
pliable and elastic with a soft, smooth quality) develops avor and
leavens product.