Use & Care Manual

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ENGLISH
Low Carb Bread
Used for recipes that are lower in carbohydrates.
Gluten Free Bread
Used for gluten free recipes.
Quick Bread
Used for recipes that contain baking powder or baking soda, rather than
yeast, to make bread or cake rise. Cake recipes made from scratch must be
specially designed for this course. Use this course to prepare prepackaged
cake and quick bread mixes.
Jam
Add fruit, sugar and lemon juice for homemade jam – a great topping for
homemade bread, waffles and ice cream.
Dough
Use to prepare dough for making bread or rolls which are shaped and allowed
to rise before baking in a conventional oven. This program blends and kneads
the dough and takes it through the first rise.
Rapid White
Used for White breads to decrease time by approximately 1 hour. These
breads will usually use more yeast than regular white bread recipes Bread
may be shorter and denser.
Bake Only
Used if crust is too light or you wish to bake pre-made dough. Especially
useful if your bread, sweet bread or cake is not quite done. Check every few
minutes. Bakes for up to 1 hour.
KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
All-Purpose Flour
All-purpose flour is a blend of refined hard and
soft wheat flours ideally suited for making quick
breads and cakes.
Bran
Bran (unprocessed) is coarse outer portion of
wheat or rye grains that is separated from flour
by sifting or bolting. It is often added to bread
in small quantities for nutritional enrichment,
heartiness and flavor. It is also used to enhance
bread texture.
Bread Flour
Bread flour typically has higher gluten
concentration than all-purpose flour. Using
bread flour will produce loaves with better
volume and structure. Bread flour should be
used for all yeast bread courses.
Cornmeal and Oatmeal
Cornmeal and oatmeal come from coarsely
ground white or yellow corn and from rolled
or steel-cut oats. They are used primarily to
enhance flavor and texture of bread.
Cracked Wheat
Cracked wheat has very coarse texture. It
comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty
flavor and crunchy texture.
Rye Flour
Rye flour must always be mixed with high
proportion of bread flour, as it does not contain
enough gluten to develop structure for high,
even-grained loaf.
Self-Rising Flour
Self-Rising Flour is NOT RECOMMENDED
for use with your bread maker. Self-rising
flour contains leavening ingredients that will
interfere with bread and cake making.
7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked
wheat, oats, bran, rye, cornmeal, flax seeds and
hulled millet. It is used primarily to enhance
flavor and texture of bread.
Vital Wheat Gluten
Gluten is manufactured from wheat flour that
has been treated to remove nearly all of the
starch to leave a very high protein content.
(Gluten is the protein in wheat that makes
dough elastic.) Gluten is available at most
health food stores. It can be used in small
portions to increase volume and lighten texture.