Kneading And Baking Courses - Breadman TR846 Instruction Manual & Recipe Manual

KNEADING AND BAKING COURSES

PLEASE NOTE:
After Kneading,
an audible beep
will sound
60 Minute
Keep Warm phase
Course 1. White Bread
This Course is used for breads that primarily use white flour, although some recipes may
include small amounts of whole wheat flour.
Course 3. Whole Wheat Bread
Use this Course for recipes with significant amounts of whole wheat or rye flour, oats, or
bran.
The Whole Wheat Course 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 breads.
Course 5. French Bread
Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes
usually do not include butter, margarine, or milk.
Course 7. Fruit & Nut
Use this Course 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.
If, at any time during the bread making process, you need to turn the
Breadman® OFF, press the STOP Button. Then unplug the unit.
• 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough.
• During all Courses except Jam, an audible beep will sound to
check the dough ball and scrape ingredients from the sides of the
Bread Pan, to add additional ingredients (i.e., raisins, nuts, and
spices) or to stir ingredients. Refer to the KNEADING AND
BAKING COURSES charts in this Instruction Manual to check the
Display Time that the beep will sound.
• If bread is not removed immediately after baking and the STOP
Button is not pressed, a controlled 60 minute Keep Warm phase will
begin for each Course selection (except Deluxe Super Rapid, Batter
Breads, ™ Doughs and Jam). Although this will help prevent the
bread from becoming soggy, for best results, remove bread
immediately after the baking process is complete.
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