Know Your Ingredients - Breadman TR2700 Use And Care Book Manual

Course Crust
Quick Breads Light
Medium
Dark

KNOW YOUR INGREDIENTS

FLOUR & OTHER GRAINS
All-Purpose Flour All-purpose flour is a blend of refined hard and soft
wheat flours ideally suited for making quick breads
and cakes.
Bran Bran (unprocessed) is coarse outer portion of
wheat or rye grains that is separated from flour by
sifting or bolting. It is often added to bread in small
quantities for nutritional enrichment, heartiness and
flavor. It is also used to enhance bread texture.
Bread Flour Bread flour typically has higher gluten concentration
than all-purpose flour. Using bread flour with will
produce loaves with better volume and structure.
Bread flour should be used for all baking courses.
Cornmeal and Cornmeal and oatmeal come from coarsely ground
Oatmeal white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance flavor and
texture of bread.
Cracked Wheat Cracked wheat has very coarse texture. It comes
from wheat kernels cut into angular fragments. It
gives whole grain breads a nutty flavor and crunchy
texture.
Rye Flour Rye flour must always be mixed with high proportion
of bread flour, as it does not contain enough gluten
to develop structure for high, even-grained loaf.
Self-Rising Flour Self-Rising Flour is NOT RECOMMENDED for use
with your bread maker. Self-rising flour contains
leavening ingredients that will interfere with bread
and cake making.
7 Grain Cereal 7 grain cereal blend is blend of cracked wheat, oats,
Blend bran, rye, cornmeal, flax seeds and hulled millet. It
is used primarily to enhance flavor and texture of
bread.
6
Knead  Knead 2 Knead 
1 min 3 min 2 min
1 min 3 min 2 min
1 min 3 min 2 min
Rest Knead  Knead 
2 min 1 min 2 min
2 min 1 min 2 min
2 min 1 min 2 min
Vital Wheat Gluten Gluten is manufactured from wheat flour that has
been treated to remove nearly all of the starch to
leave a very high protein content. (Gluten is the
protein in wheat that makes dough elastic.) Gluten is
available at most health food stores. It can be used
in small portions to increase volume and lighten
texture.
Whole Wheat Flour Whole wheat flour is milled from the entire wheat
kernel, which contains the bran and germ. This high
fiber flour is richer in nutrients than all-purpose or
bread flour. Breads made with this flour are usually
smaller and heavier than white loaves. Many recipes
mix whole wheat flour with bread flour or vital wheat
gluten to produce high, light-textured bread.
Bake Total
69 min 1:20
79 min 1:30
89 min 1:40
7