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TIPS ON USING YOUR BREADMAKER
INGREDIENT TEMPERATURES
All ingredients, especially liquids (water or milk), should be warmed to room temperature 21 °C (70°F). If ingredients
are too cold, below 10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F), may
kill the yeast.
CREATING YOUR OWN YEAST BREADS
With the Automatic Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking
a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with a computer brain, the
dough is mixed, kneaded, proofed, and baked without you being present. The Automatic Breadmaker can also just
prepare the dough, and when it's ready, you shape and bake in a conventional oven. The recipes on the following
pages are "tailored" for this Welbilt® Breadmaker. Each recipe features ingredients that best compliment a particular
loaf of bread, and each was tested in our machines, it is extremely important not to exceed the amounts of flour
specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your
own yeast bread recipes or baking an old favorite, use the rec ces in this cookbook as a guide for converting portions
from your recipe to your Breadmaker.
OTHER TIPS
Pace a
ce 'r'gred'e''ts into t*~e baking pan sc ~a: ..eas: s not
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ng a-..
c_ z.
Use Breac ?c-'a-6' a'scceca s for white flour, because our testing has shown that it consistently provides
the best quality bread.
After completing the process of making Dough In your Bread maker, typically when letting dough rise outside
the Bread machine, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and
covered with waxed paper and a dry towel. It should be placed in a warm area free from drafts,
Humidity makes dough more moist, therefore humidity and high altitudes require adjustments.
For '"umidity. add a
n
extra tablespoon of flour if consistency isn't right. For
high altitudes, decrease yeast
a~c_-: app"« ~a:e-. 1 - .eaico:' arc
Decrease
=_ca' anaor
o* ~ < s 'cht'y.
—■ ~ e 3C^3r- ser.'c s C'ea: fo' ~ » -g. -rsaZ rg. a~c proo' r.g (as owing coug~ to rise) r.cner cough like
crc ssant dc-g-s. Use re A-to mate 3'eacmaKer to prepare this dough so all you need to do is shape and
bake it according to your recipe.
When recipes call for a "lightly floured surface," use about 1 to 2 tablespoons of flour on the surface.
You may want to lightly flour your fingers or rolling pin for easy dough manipulation.
When you let dough "rest" and "rise" according to a recipe, place it in a warm, draft-free area. If the dough
doesn't double in size, it may not produce a tender product. Dough is ready when an indentation remains
when it is touched.
If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.
Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature
before using.
SPECIAL GLAZES FOR YEAST BREADS
Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread.
Egg Glaze:
Beat 1 large egg and 1 tablespoon of water together, brush generously (Note: apply only to doughs before baking).
Melted Butter Crust:
Brush melted butter over just baked bread for a softer, tender crust.
Milk Glaze:
For a softer, shiny crust, brush just baked bread with milk or cream.
Sweet Icing Glaze:
Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze, drizzle over Raisin Bread
or Sweet Breads.
Poppy/Sesame/Caraway Seed/Cornmeal/Datmeal: Sprinkle your choice of these seeds generously over just
glazed bread.
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