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Product may vary slightly from what is illustrated.
Note: If at any time during bread making process you need to turn bread maker off, press and hold the START/STOP button for several seconds, then unplug the unit.
Note: If bread is not removed immediately after baking and START/STOP button is not pressed, a controlled 60-minute Keep Warm mode will begin (except during Quick Bread, Dough and Jam). For best results, remove bread immediately after baking process is complete.
WHITE
Used for breads that primarily include white bread flour, although some recipes may include small amounts of whole wheat flour.
WHOLE WHEAT
Used for recipes with significant amounts of whole wheat or rye flour, oats or bran. Whole wheat cycle begins with rest period during which flours or grains absorb liquid ingredients. Soaking causes flour or grain to soften and helps ingredients to combine. Generally, whole wheat and multi-grain breads are shorter and denser than white, French or sweet.
FRENCH
Traditionally, French bread has a slightly crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine or milk.
SWEET
Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.
GLUTEN-FREE
Used for gluten-free recipes.
QUICK BREAD
Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread rise. Cake recipes made from scratch must be specially designed for this cycle.
DOUGH
Use to prepare dough for making bread, rolls or pizza 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.
LOW CARB
Used for recipes that are lower in carbohydrates.
JAM
Use to prepare preserves, marmalade, chutneys and ketchup. Add fruit, sugar and lemon juice for homemade preserves – a great topping for homemade bread, waffles and ice cream.
RAPID
Used for White, Whole Wheat and Sweet cycles to decrease time to approximately 1 hour. Choose recipe, then simply add ½ tsp. to amount of yeast listed for a 2-lb. loaf. Bread may be shorter and denser than bread made using the longer program.
BAKE ONLY
Used if crust is too light or you wish to bake pre-made dough – also especially useful if your bread is not quite done. Check every few minutes. Bakes for up to 1 hour, 30 minutes.
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. |
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 quick bread 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 | Vital Wheat 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.) Vital Wheat Gluten is available at most health food stores. It can be used in small portions to increase volume and lighten texture. |
WHOLE WHEAT FLOUR | Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce higher, lighter-textured bread. |
TIPS ON FLOUR STORAGE
Keep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freeze or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread maker.
TIPS ON YEAST
Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be used several months before the expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed using active dry yeast. You may use chart below to substitute any quick-acting yeast (quick rise, fast rise or bread maker yeast) for active dry yeast.
CONVERSION CHART FOR BREAD MACHINE YEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CYCLES
Rapid cycle settings for White, Whole Wheat and Sweet decrease time for making your favorite bread in approximately 1 hour. Choose recipe, then add an additional ½ tsp. of bread machine yeast to the recipe. The bread may be shorter and denser.
ADDITIONAL INGREDIENT NOTES Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly. | |
BAKING POWDER | Double-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as chemical reaction works when liquid ingredients are added and again during baking process. |
BAKING SODA | Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking, as chemical reaction works during baking process. |
EGGS | Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s), large egg(s) at room temperature should be used. |
FATS | Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique crust and texture from the lack of added fat. However, breads that call for fat stay fresh longer. If butter is used directly from refrigerator, it should be cut into small pieces for easier blending during kneading process. |
LIQUIDS | All liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for flavor variety. |
SALT | Salt is necessary to balance flavor in breads and cakes; it also limits growth of yeast. Changing the amount of salt in a given recipe may result in shorter, gummier bread. When first making a type of bread, do not increase or decrease amount of salt shown in the recipe. |
SUGAR | Sugar is important for color and flavor of breads. It also serves as food for yeast since it the supports fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. Artificial sweeteners cannot be used as substitute, as yeast will not react properly with them. |
CLIMATE CHANGES & BAKING
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY. GETTING STARTED
Your bread maker will bake up at 2½-lb. loaf. Do not put larger quantities of ingredients into bread pan. Bread will not mix and bake correctly and bread maker may be damaged. (See MAXIMUM INGREDIENT AMOUNTS.)
MAXIMUM INGREDIENT AMOUNTS
BREAD PAN TIPS
Inserting bread pan
Note: Remember to insert kneading paddles first, then add all ingredients in the order listed BEFORE inserting the bread pan into baking chamber.
Collapsible kneading paddles may fall when ingredients are added. This is normal. They will stand up when kneading begins.
Removing bread pan
CHECKING DOUGH CONSISTENCY
Although your bread maker will mix, knead and bake bread automatically, when baking bread from scratch, it is recommended that you learn to recognize condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet the most easily remedied. After 5 to 8 minutes in Knead 2, open bread maker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add 1 tsp. of liquid at a time. If it is too wet, add 1 tbsp. of flour at a time.
Note: Depending on the cycle or recipe used, some steps may not apply or there may be additional steps. Refer to the respective recipes instructions in the recipes portion of this book, as well as the specific cycle instructions located at the end of these usage instructions.
BAKING ONE POUND LOAVES
You can bake either one or two breads at a time, as desired. The recipe book contains recipes for White, Whole Wheat, French, Sweet, Low Carb and Gluten Free 1-lb. loaves (see 1-lb. loaves recipe section at the back of the recipe book).
SLICING AND STORING BREAD
For best results, place bread on wire rack and allow to cool at least 20 minutes before slicing. Use electric knife or serrated knife for even slices. Store unused bread, tightly sealed (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place bread in sealed container in freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.
USING 15-HOUR DELAY BAKE TIMER
Delay baking does not activate JAM cycle. Do not use delay bake timer if your recipe includes perishables, such as, eggs, fresh milk, yogurt or other dairy products and meats, etc.
To preset your bread maker, follow these steps:
BAKE ONLY
The Bake Only cycle offers the flexibility 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.
SPECIAL GLAZES FOR YEAST BREADS
Select one of the following special glazes to enhance your bread.
DOUGH CYCLE
Tips for Best Results
Baker's Tip: Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.
SPECIAL TIPS FOR MAKING DOUGH
For use only with the Dough Cycle
APPLY JUST BEFORE BAKING
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk.
Egg White Glaze
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.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
SHAPED ROLLS
Once rolls are shaped, cover and let rise until doubled before baking.
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each greased muffin tin.
Crisscross Rolls
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.
Traditional Rolls
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.
Crescent Rolls
On lightly floured 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.
Rosettes
On lightly floured board, roll about 1½ 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.
JAM CYCLE Method:
Tips for Best Results
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service personnel.
CLEANING
Always unplug bread maker and allow to cool completely prior to cleaning.
Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier.
Wipe inside of lid and oven baking chamber with slightly damp cloth or sponge. If any residue has scorched on heating element or elsewhere, wipe with nonabrasive pad to clean. Lid can be removed for cleaning. Dry baking chamber and lid thoroughly.
Do not put lid in dishwasher, as it may cause warping. Do not immerse in water, as it contains sensitive electronic sensors.
All removable parts should be thoroughly cleaned and dried. Store lid closed. Place bread pan into bread maker with kneading paddle inside.
QUESTION | ANSWER |
Why does height and shape of bread differ in each loaf? | Height and shape of bread may differ depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. |
Bread has unusual aroma. Why? | Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to make delicious bread. |
Kneading paddle comes out with bread | This can happen, as kneading paddle is detachable. Use a nonmetal utensil to remove it. Caution: Kneading paddle will be hot. Allow bread to cool before removing paddles. |
Bread has floured corners | Sometimes flour in the corners of the bread pan may not have been completely kneaded into dough. Scrape it off the loaf with a knife. Check bread about 10 minutes into kneading cycle. If all flour is not incorporated, use a rubber spatula to remove the flour from the sides of the bread pan so it can be incorporated into the dough. |
Can ingredients be halved or doubled? | NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is too much, bread rises out of bread pan. |
Can fresh milk be used in place of dry milk? | YES. Be sure to decrease same measurement of water to equal liquid substitution. Fresh milk is not recommended when using delay bake timer, because it may spoil while sitting in bread pan. |
When using electrical appliances, basic safety precautions should always be followed including the following:
SAVE THESE INSTRUCTIONS
This product is for household use only.
Hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property.
POLARIZED PLUG (120V Models Only)
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
TAMPER-RESISTANT SCREW
This appliance is equipped with a tamper-resistant screw to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside.
Repair should be done only by authorized service personnel.
ELECTRICAL CORD
POWER OUTAGE
7-Minute Power Failure Back-Up
Your Breadman® Bread Maker has a 7-minute power failure back-up feature. If the electricity goes out, the memory will store your cycle selection for up to 7 minutes. If the power comes back on within this time, bread making will resume where it left off.
If the bread maker loses power for more than 7 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations. For nonperishable recipes you may try starting the bread maker at the beginning of the cycle again. However, this may not always produce an acceptable loaf of bread.
If you are not sure when the outage occurred, remove the dough and discard.
Customer Care Line:
USA/Canada
1-800-231-9786
Accessories/Parts
(USA / Canada) 1-800-738-0245
For online customer service and to register your product, go to www.prodprotect.com/applica
Here you can download full pdf version of manual, it may contain additional safety instructions, warranty information, FCC rules, etc.
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