Commonly Asked Questions; About The Bread Maker; About Bread Maker Recipes - Sanyo SBM-201 Instruction Manual

About the Bread Maker
1. Why does the kneading b/ade sometimes stay in the bottom of the loaf when loaf is
removed from the bread pan ?
This is normal. At times, a crust may form around the kneading blade when the bread is baking,
resulting in the blade getting '(stuck in the loaf". When the loaf has cooled, remove blade with a
plastic utensil.
2. What happens if there is a power outage while the bread maker is in use?
If there is a power outage, the bread maker will continue if power resumes in a few seconds.
Otherwise, operation will stop and the bread cannot be completed in the machine. If the
operation stopped prior to the final rise, the course can be started over. After the final rise but
before baking, dough can be removed from the pan and shaped by hand. Let rise until almost
double in size and bake in a conventional oven.
3. Can I open the lid while the machine is operating?
You can open the lid to observe the mixing and kneading stages. When the bread is rising or
baking, avoid opening the lid to prevent heat from escaping. Loss of heat will prevent the bread
from rising properly and the bread may be underbaked.
About Bread maker Recipes
1. Why is high grade flour used for most bread maker recipes?
Most recipes made in the bread maker are yeast bread recipes. Yeast breads require flour with
higher amounts of gluten-forming protein. High grade flour is made from hard wheat and
contains a large amount of gluten, making it the choice for yeast breads. The protein content of
high grade flour can be anywhere from 12 to 16 percent. When the flour is mixed with liquid,
gluten is developed. Gluten is important in making breads because it gives elasticity and
strength to doughs and supports the structure and volume of breads.
2. What is gluten ?
Gluten is the insoluble protein found in wheat flour, and it is a key element in yeast breads. As
flour is mixed with other ingredients, the protein comes in contact with liquids to become gluten.
Gluten gives the dough its ability to stretch and expand. The interlocking gluten strands also trap
the gas produced by the yeast, which results in the rising of the dough. As the dough is
kneaded, the gluten increases and forms a network of elastic strands which supports the dough
during the rising cycle and the structure of the baked loaf.
3. Can I use all-purpose flour in bread maker recipes?
Yes, but the bread will be shorl in height and the texture slightly different. All-purpose flour is a
blend of soft and hard wheat. All-purpose flour is suitable for quick bread recipes and some
pasta recipes.
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