Bread/Pizza/Pasta Dough Courses - Breadman TR900S Instruction Manual & Recipe Manual

BREAD / PIZZA / PASTA DOUGH COURSES
Dough Courses Method:
1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR
INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the
Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.
2. Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or
Pasta Dough. Press the LOAF Button to choose loaf size. If Delay Bake is desired, press
the TIMER Buttons to set the Delay Bake Timer and then press START for delay.
(See DELAY BAKE TIMER section in this Instruction Manual) or press the START
Button for an immediate start.
NOTE: Don't use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or
other dairy products, meats, fish, etc. that may spoil.
3. When your dough is finished, the Breadman® Pro will beep and "0:00" will appear in
the Display Window. Press the STOP Button and open the Lid. Remove the dough from
the Bread Pan. Follow recipe shaping and baking instructions.
Dough Course Hints for Best Results
• If using Delay Bake Timer, make sure yeast is on top of flour, away from liquids.
IMPORTANT:
• Never allow the dough to remain in the Bread Maker after the Course 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.
• The Bread Maker allows the dough to have a first rise or fermentation before the dough is
removed. Fermentation conditions the gluten, (becoming pliable and elastic with a soft,
smooth quality) develops the flavor and leavens the product.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat
bread. Let the dough rise once in Bread Maker. Remove from Bread Maker, punch down,
let rise again, punch down and let rest 10 minutes. Resting allows the gluten to relax and
makes handling easier. Shape as desired and allow to rise until doubled in volume. If only
1 rise is desired, remove from Bread Maker, let rest, shape and rise as above.
BAKER'S HINT:
• Dough has doubled in volume 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.
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