Charlescraft NBR BBM3 Instruction Manual page 5

INGREDIENTS
( CONT'D )
BMONGPOWDEWBMONGSODA
These are leavening agents used in quick breads.
They do not require rising time before baking as the
chemical reaction occurs during the baking process.
FRUITS AND NUfS
Your bread maker has an automatic fruit signal that
sounds just before the completion of the second
kneading cycle. At this time, you may add fruit or
nuts slowly, a few at a time. Refer to the cycle time
chart to determine when the fruit signal
sounds for each mode for your model.
If you are making a loaf requiring fruit or nuts and
using the timer function, you may add the fruit or
nuts with the other ingredients, but you will likely
find the pieces chopped and blended Into the loaf.
MEASURING
DO NOT USE TABLEWARE.
When measuring liquids, always place the cup
on a flat surface- DO NOT HOLD AT EYE LEVEL.
For other ingredients, use a level tablespoon or
teaspoon - not rounded.
Because of the recent popularity of bread makers,
there are many "general use" recipe books available
on the market. These books contain excellent recipes
but have been written to accomodate many different
brands of bread makers. You will have to make some
aqjustments to these recipes in order to produce
acceptable results with your Charlescraft BreadChef.
It is important that the essential ingredients (flour,
yeast, salt, sugar and water) be kept in the same
proportions as indicated in our recipes. Otherwise,
your loaf will likely not rise correctly.
LOAF SIZE AND TEXTURE
Different kinds of bread have different textures
and heights because they are made from different
ingredients. Some loaves will be much shorter
and denser than others. This is the way they are
supposed to be. A good example is the Crusty
French Bread -it is quite hard and
somewhat shorter than a normal loaf because of the
omission of butter and milk and reduction in sugar.
Do not think that your bread was a failure because it
did not rise as high as others.
RULES FOR THE PERFECT LOAF
1. Temperature- All ingredients must be
room temperature.
2. Consistency - The flour/water ratio is extremely
important and very easy to remedy if necessary.
After 7-8 minutes of kneading, the dough should be
a soft, round, tacky ball (not sticky). If it appears to
be dry, add liquid 1/2 Tbsp at a time while dough is
kneading. If it appears too wet, add flour 1/2 Tbsp
at a time while kneading.
3. Bread mixes can be used. A 12-13 oz mix should
be done on the 1 Lb setting. A 14-18 oz mix should
be done on the 1 1/2 Lb setting. Check dough
consistency during initial kneading.
4. Outside recipes can be used but ingredients
should be in the same proportions as the recipes
in this book.
5. Ensure all ingredients are fresh.