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1. Basic (Normal)
This is used for breads which contain a large proportion of high grade flour. Some recipes may
contain small amounts of whole grain flour. *
2.
3.
4.
5.
6.
7.
8.
9.
Basic (Dark)
The course is similar to Basic (Normal) expect for increased baking time which produces a
darker crust color. *
Basic (Rapid)
Breads will be completed faster using the rapid bake course.
Both kneading and rising times are
shorter.
Usually, breads made on this course will be shorter in height, denser in texture, and
have less flavor development.
*
Whole Wheat
The Whole Wheat course setting is used for recipes with large amounts of whole wheat flour,
oats, or other whole grain cereals.
Both the kneading and rising times are extended to enourage
better gluten development.
This course setting begins with a 30-minute
pre-heat cycle which
allows dense wheat grains to absorb liquid and expand, yielding better gluten development.
*
Rye
This course is for recipes using some rye flour, along with high grade flour and/or
whole wheat
flour. The greater the proportion of rye flour, the heavier the bread.
The course has a longer
kneading and rising time to accommodate
the heavy rye breads.
Quick
The Quick Bread course setting is used for mixtures with leavening agents such as baking
powder and baking soda.
*
French
This feature is best suited for breads low in fat and sugar.
This course has a shorter kneading
time, an increased rising time and a higher baking temperature.
This produces breads with a
crisp, crackly crust and a coarse, chewy interior.
Sweet
Recipes containing
increased amounts of sugar, fruit juice, or added sweet ingredients
are best
suited for this setting.
Examples:
cinnamon
raisin bread, apricot marmalade
bread. "
Pizza Dough
This course setting is perfect for pizza dough in a hurry. The pizza dough course shortens the
rising time and yields a soft, pliable dough.
Examples:
traditional pizza dough, focaccia bread.
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