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TYPES OF BREADS
AND PROGRAMS
1.
White
The White program uses primarily all-purpose or bread
flour.
2. Whole Wheat
Whole-wheat bread is made with a significant portion of
whole-wheat flour (50% or more), rather than with 100%
all-purpose or white bread flour. Since whole-wheat breads
are typically denser than breads made with 100% white flour,
we recommend adding a bit of rye flour when making whole-
wheat breads to create a softer crumb and maintain freshness
for a little bit longer.
3. French/Italian
French breads require special timing and temperatures
to achieve that wonderful, crispy crust. Because they
traditionally lack sugars or large amounts of fat, they tend to
be lighter in colour.
4. Sweet
The Sweet bread program is specifically designed to bake breads with higher amounts of sugar, fats, and
proteins. These ingredients tend to increase the height and browning of the finished loaves.
5. Low Carb
Low-carb baking is unique in its ingredients. Lower carb (carbohydrate) breads are low in sugar and often
have different flours, most often gluten-free flours, so the baking time is different. Our exclusive low-carb
setting assures proper kneading and baking times. Note that there is only one size for Low Carb breads in
the recipes included here, so when using other recipes, be sure they are similar in volume/measurements
as these recipes (finished weight is usually around 2 pounds [907 g]).
6. Gluten Free
Since gluten is found in most flours used in traditional bread baking, gluten-free breads require
nontraditional ingredients. While they are "yeast breads," the doughs are generally wet and often have
a batter-like consistency. Note that there is only one size for gluten free breads in the recipes included
here, so when using other recipes, be sure they are similar in volume/measurements as these recipes
(finished weight is usually around 2 pounds [907 g]).
7. Rapid
The Rapid program must be used with a recipe using rapid-rise yeast, or the bread will not rise and bake
properly. Almost any recipe can be modified by replacing instant yeast with an equal or larger amount
of rapid-rise yeast.
8. Package Mix
This program is meant for packaged yeast bread mixes intended
for bread machines. Mixes for 1-(454 g), 1½-(680 g), and 2-pound (907 g) loaves work best.
The Automatic Mix-In Dispenser cannot be used with this program.
9. Dough/Pizza Dough
Our Dough/Pizza Dough program mixes ingredients, kneads, and takes the dough through two rises. It
is appropriate for almost any dough recipe (except Gluten-Free, Low Carb, and Sourdough) and ideal for
pizza dough. It is intended that the dough will be removed from the pan, shaped by hand, and then rise
again at room temperature before it's baked in a conventional oven. The Automatic Mix-In Dispenser
cannot be used with this program.
10. Artisan Dough
This program allows the preparation of artisan doughs, which require several long, slow, cool rises that
will enhance the development of texture, taste, and crust in the final shaped and baked bread. This is a
dough only program and does not include a baking cycle. The dough can be baked using the Bake Only
program, or shaped and baked in a conventional oven. The Automatic Mix-In Dispenser cannot be used
with this program.
11. Sourdough Starter
The Sourdough Starter program is an overnight program that prepares a sourdough starter that can then
either be fed in a traditional manner and stored for future use, or can be used immediately as a "quick"
sourdough starter in a dough prepared in the Artisan Dough program. Note that a "quick" sourdough
starter will lack the depth of flavour present when using a fully developed sourdough starter. The
Automatic Mix-In Dispenser cannot be used with this program.
12. Bake Only
This program activates the bread maker for Bake function only. You can use this setting if you want the
finished loaf to have a darker crust colour (this will only require a few extra minutes, so keep your eye
on the loaf). It can also be used to fully bake breads that were first prepared on the Dough/Pizza Dough
or Artisan Dough programs to then bake in loaf form in the bread maker. The program is fully adjustable
from 1 minute to 1 hour 30 minutes. The Automatic Mix-In Dispenser cannot be used with this program.
13. Jam
The bread maker is also a great appliance for homemade jams and compotes. The paddle automatically
keeps the ingredients stirring through the process. The heating element is placed in a way that the
contents will not get burned. The program starts in a heating phase so it will appear to be inactive. It will
start mixing about 10 minutes into the program. The Automatic Mix-In Dispenser cannot be used with
this program.
14. Cake
Often referred to as "quick breads," recipes for this program are usually baked in a loaf pan or muffin tin.
They are a batter-type bread rather than a yeast dough. If the finished bread is a little moist on top when
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