Dough - Breadman TR520R Instruction Manual

. . . As Easy As 1 - 2 - 3
1. Add ingredients to the bread pan in the order listed . Refer to HELPFUL HINTS FOR BREAD &
DOUGH for measuring information . Place the bread pan in the Bread Maker .
2. Close the lid . Select DOUGH PROGRAM . Press START .
3. Remove the dough from the bread pan when the beeper sounds . Follow shaping and baking
instructions .
If you allow the dough to remain in the Bread Maker after the cycle is complete, it may over rise
and damage the machine .
Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe,
temperature and humidity level of your kitchen . The optimum temperature of the room for rising is
80°-85°F/27°-29°C . Rising is the most essential feature in bread making . After the dough comes out
of the Bread Maker, the dough ferments and rises before punching and resting . The gluten becomes
pliable and elastic with a soft, smooth quality . Fermentation conditions gluten, develops flavor and
leavens the product .
Dough has doubled in bulk when an indentation remains after the tip of a finger is pressed lightly
and quickly into the dough . If the indentation springs back, cover and let rise a few more minutes and
check again . After punching down and dividing dough, cover and let rest 10 minutes . Resting allows
the gluten to relax and makes handling easier . Then shape the dough as desired .
Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread . Let
the dough rise once, punch down, let rise again, punch down, let rest 10 minutes and shape .
CRUST TREATMENTS (use only with dough program)
Always allow optimum rising of shaped dough . Use a pastry brush to apply glaze . Bake as directed .
Egg Yolk Glaze — For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1tbs water or milk .
Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 tablespoon water .
Lightly Floured — Sprinkle enough flour onto work area so dough can be handled without sticking .
SHAPING ROLLS
Cloverleaf Rolls — Shape into ½ inch balls . Place 3 balls in each greased muffin tin and let rise until
double in size .
Crisscross Rolls — Shape into balls . Combine two of the balls and roll into a 1/8 inch thick square .
Cut strips 1/8 inch wide and place one strip across the top of each ball . Repeat this process, placing
the second strip in the opposite direction across the top of each ball .
Traditional Rolls — Shape into balls . For "pull apart" rolls, place dough balls with sides touching
in a baking pan . For "individual" rolls place dough balls 2 inches apart on a baking sheet .
Pan Sizes For Pull-Apart Rolls . . .
For a 1 LB . (9 rolls) recipe, use an 8 x 8 inch baking pan .
For a 1 .5 LB . (18 rolls) recipe, use two 8 x 8 inch baking pans .
For a 2 LB . (24 rolls) recipe, use a 9 x 13 inch baking pan .
Dough Recipes
48