User's Manual

TabZe of
Before You Start
Contents 5
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Safety Guidehes
The Art and Science of Baking Great Tasting Bread
Basic Ingredients .....................................................................................
.9
The Science, Simplified
.............................................................................
I I
Getting to Know Your Bread Maker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
13
Components of Yozcr Bread Maker ............................................................ 14
Getting to Know the Operation Panel ........................................................
15
Step by Step Directions ............................................................................ .I6
Brtad Maker Cycle Times ......................................................................... 17
Bread Maker Recipes
Special Tips ..............................................................................................
18
White Breads ............................................................................................
19
Whole Wheat Breads .................................................................................
22
French Breads .......................................................................................... 24
Sweet Breads ............................................................................................
25
Dough Only
............................................................................................. .28
The Finishing Touch: Spreads and Glazes ................................................
37
Special Concerns
Troubleshooting Tips..
.............................................................................. .39-40
Cleaning and Care Guidelines...................................................................
42
Baking at High Altitudes
..........................................................................
42
Index of Recipes .........................................................................................................
43