Breadman BK1065SQ Instruction Manual page 7

KNEADING AND BAKING Cycles
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, Jam, Yogurt, Spiced Nuts, and
Granola). 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.
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.
LOW CARB
Used for recipes that are lower in carbohydrates.
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GLUTEN FREE
Used for gluten-free recipes.
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 setting
blends and kneads the dough and takes it through the first rise.
ARTISAN DOUGH
Artisan breads (or country breads) represent the best in bread baking. They
use the freshest ingredients, usually including fresh herbs and interesting
seed and nut additions. The longer rising time (the entire cycle in the
bread machine is 5:15 hours) at cooler temperature settings (preset in the
machine) allow the flavor of the flour to dominate.
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.
RAPID
Used for White, Whole Wheat and French 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.
Additional features
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.
YOGURT
Use to make yogurt – great to eat with your home made granola.
SPICED NUTS
Used to make sweet or spicy nuts for crunchy snacks or party favors.
GRANOLA
Used to make granola using endless combinations of oats, seeds, fruit,
with your choice of oil and sweetener. Freshness makes all the difference
between store bought and home made granola.
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