Kneading And Baking Cycles - Breadman Ultimate TR2200C Instruction Manual & Recipe Manual

KNEADING AND BAKING CYCLES

WHITE BREAD
This Cycle is used for breads that primarily use white flour, although some recipes may
include small amounts of whole wheat flour.
WHOLE WHEAT BREAD
This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or
bran. It begins with a rest period during which the flours or grains absorb the liquid
ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine
well. Generally, Whole Wheat and multi-grain breads are shorter and denser than White,
French, or Fruit & Nut.
FRENCH BREAD
Traditionally, French bread has a crispier crust and lighter texture than white bread.
Recipes usually do not include butter, margarine, or milk.
FRUIT & NUT BREAD
Use this Cycle for recipes that use fruit juice, additional sugar or added sweet ingredients
such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to
prevent burning.
BATTER BREADS
This Cycle is 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 Cycle. Use this Cycle to prepare pre-packaged cake and quick bread mixes.
JAM
Use this setting for making jams from fresh fruits. Do not double recipes or allow
ingredients to boil over the Baking Pan into the Baking Chamber. Should this happen,
stop the Bread Maker immediately. Allow to cool and clean thoroughly.
RAPID BREAD
The Rapid settings for White, Whole Wheat, French, and Fruit & Nut decrease the time
for making your favorite bread by approximately an hour. Choose a recipe, then simply add
the amount of yeast listed for the Rapid Cycle. The bread may be shorter and denser.
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