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TR4000
Instruction Manual
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Breadman TR4000 Instruction Manual

4.7 (3)
®
INSTRUCTION
MANUAL &
RECIPE GUIDE
TM
AUTOMATIC BREADMAKER
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Short Cord Instructions, Electric Power, Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Your Breadman® Ultimate™ Dream Machine™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 - 6
Operating Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 - 8
Before Using For The First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 12
Bread Cycles: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Kneading And Baking Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 18
Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 - 25
Bread Cycles:
White, French, Fruits & Nuts, Quick Bread/Cake, Whole Wheat, Super Rapid . . . . .26 - 31
Dough Cycles: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Dough Cycles: Bread / Pizza / Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Making Doughs: General Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Making Doughs: Sour Dough Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Jam Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 - 38
Bake Only Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Advanced Baking Techniques: Personal Baker: General Description . . . . . . . . . . . . . . . . . . . .40
Personal Baker Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Advanced Baking Techniques: Personal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 - 43
Advanced Baking Techniques: Pause . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 - 46
Advanced Baking Techniques: Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 - 48
Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 - 50
White Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 - 53
French Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 - 55
Fruits & Nuts Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 - 59
Whole Wheat Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 - 63
Quick Bread/Cake Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 - 67
TABLE OF CONTENTS (CONTINUED)
Sour Dough: Normal & French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 - 79
Dough Cycle Recipes...As Easy as 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80
Bread Dough Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 - 89
Pizza Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90 - 93
Bagel Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .94 - 97
Personal Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98 - 99
Jam Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Dream Machine™ Craft Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107 - 113
Recipe Nutrition Facts / per Serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114 - 116
Personal Baker Recipe Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 - 119
User Maintenance Instructions, Cleaning and Storing Instructions . . . . . . . . . . . . . . . . . . . . 120
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 - 127
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Service for examination, repair or electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
12. To disconnect, touch the PAUSE Key. From the PAUSE Screen, touch STOP. Remove plug from wall outlet.
13. Do not use appliance for other than intended use.
14. Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
1
ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam
during use. Proper precautions must be taken to prevent the risk of burns, fires, or other injury to persons or damage to property.
CAUTION: During use, the internal parts of the Breadmaker and the area around the Steam
Vent are HOT. Keep out of reach of children to avoid possible injury.
1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Owner’s Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water!
3. When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other flammable materials.
4. To reduce the risk of fire, do not leave this appliance unattended during use.
5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance!
6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your Breadmaker may not operate properly. The Breadmaker should be operated on a separate electrical circuit from other operating appliances.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
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POWER OUTAGE
60-Minute Power Failure Back-Up
Your Breadman® Ultimate™ Automatic Breadmaker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman® Ultimate™ loses power for more than 60 minutes and you are using any dairy products or perishables in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations.
For non-perishable recipes you may try starting the Breadman® Ultimate™ at the beginning of the Cycle again. However, this may not always produce an acceptable loaf of bread. If you are not sure when the outage occurred, remove the dough ball from the Bread Pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350 bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread.
If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.
NOTE: Power Failure Back-Up does not cover surges. If you
experience frequent surges, please use a surge protector.
ºF/177ºC oven for 30-45 minutes or until done. The
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YOUR BREADMAN® ULTIMATE™ DREAM MACHINE™
WHITE BREAD
SELECT
COURSE
S
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NORMAL
RAPID
BA
CK
TIMER
ST
AR
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MEDIUM
D
AR
K
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IG
HT
HOME
NUTRITION
RECIPES
AD
D E
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RA
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PE
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ON
A
L
2.5 LB
2.0 LB
1.5 LB
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T
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
1.
11.
10.
9.
8. (inside)
7.
6.
1. Removable Lid (P/N 22425)
2. Viewing Window
3. Steam Vents/Fruits & Nuts Dispenser
4. LCD Touch-Screen Control Panel
5. Power Supply Cord with Polarized Plug
6. Heating Element
7. Baking Chamber
8. Drive Shaft (inside)
9. Bread Pan (P/N 22389)
10. Kneading Paddle (P/N 20274)
11. Bread Pan Handle
2.
3.
4.
5.
4
BREADMAN
®
ULTIMATE™DREAM MACHINE
FEATURES and BENEFITS
™
State-of-the-Art Cycles to Choose From
Need a basic recipe?
SOUR DOUGH: NORMAL or FRENCH
There are numerous State-of-the-Art Cycles to choose from on the Breadman® Ultimate™ Dream Machine™ Breadmaker including: WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE WHEAT, SUPER RAPID, SOUR DOUGH, DOUGH, JAM, BAKE ONLY, and 6 PERSONAL BAKER Cycles. Home bakers can achieve the professional baked breads they have been dreaming of for years. The Touch-Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way.
• The Viewing Window allows you to watch the bread making process.
• You can add ingredients, such as dried fruit or nuts, herbs, oats, etc. to the Fruits & Nuts Dispenser after placing ingredients in the Bread Pan.
• You can bake a loaf of bread from scratch. See the recipes included with your Breadmaker for lots of ideas.
• You can use pre-packaged bread mixes; follow directions on the box.
• The LCD Screen displays one RECIPE for each Cycle.
• You can create many new types of breads and custom control the
results of the recipes because you can program Loaf Size and Crust Color in many Cycles.
• Your new Breadmaker makes 1.5, 2.0, and 2.5 LB loaves of bread.
• Use the QUICK BREAD/CAKE Cycle to mix and bake a pre-
packaged cake mix or a quick bread from scratch.
• A special RAPID Course allows you to save up to an hour during the bread making process compared to the NORMAL Course Cycle.
• The SUPER RAPID Cycle bakes a 1.5 and 2.0 LB loaf of bread in as little as 59 minutes. The 2.5 LB loaf bakes in 1 hour and 9 minutes.
• One of the most unique features on the Dream Machine™ is the SOUR DOUGH Cycle. The Breadmaker will mix the levain (starter) ingredients together for either NORMAL or FRENCH SOUR DOUGH, and then ferment the levain in a warm environment for up to 48 hours. Add the remaining ingredients and select either BAKE ONLY or DOUGH to complete the process.
5
DREAM MACHINE™ (CONTINUED)
• You can make DOUGH for rolls, loaves or hand shaped bread you’ll
bake in your oven. Use the Breadmaker’s DOUGH Cycle to do the Mixing and Kneading for you, then shape and bake the bread yourself.
• The DOUGH Cycle also has selections for PIZZA and BAGELS.
• You can wake up to hot baked bread in the morning by using the
Delay Bake Timer.
Jam Cycle
Use the PERSONAL BAKER to custom bake your own recipes
60-Minute Power Failure Back-Up
•The JAM Cycle allows you to enjoy your favorite fresh, home-made jams in 1 hour and 5 minutes.
• You can use the BAKE ONLY Cycle to bake frozen dough and other types of dough that need refrigeration.
• The PERSONAL BAKER Cycle lets you manually set times and temperatures for every process of bread making to adjust to your own recipe, environment, type of flour, etc. Use the KNEADING AND BAKING CYCLE CHART as a guideline to change the settings on all stages of bread making. The name will change from EMPTY to USER DEFINED after the START Key is touched.
• You can use the PERSONAL Key on the WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE WHEAT, SUPER RAPID, DOUGH, AND JAM Cycles to transfer the times and temperatures of that Cycle to one of the PERSONAL BAKER Cycles. Then you can alter the time and temperature for each process based on the weather or the ingredients. The name will change from EMPTY to the name of the Cycle you started with after the START Key is touched.
• You can activate PAUSE to remove the Dough for shaping, filling, braiding and more.
• You can activate PAUSE to score the top of your loaf for rustic style bread or to make a decorative crust with rolled oats, poppy seeds, etc.
• The Keep Warm Phase prevents the bread from getting soggy by keeping finished bread warm up to an hour after the baking is completed on some settings.
• Touch the
NUTRITION Key to display the approximate
nutritional analysis (NUTRITION FACTS) for each screen recipe.
• This Breadmaker has a 60-Minute Power Failure Back-Up that resumes the process where it left off if the power failure is no more than approximately 60 minutes.
6
OPERATING TIPS
• Use Breadmaker on a flat, hard, stable surface. Do not place it near
• Use oven mitts when working with bread or any part of the
• It is normal for the Viewing Window to collect moisture during
• Avoid electric shock by unplugging before using a damp cloth or
• Wipe off crumbs and clean the Breadmaker, as needed, after
• Never use metal utensils with the Breadmaker. These can scratch
• Don’t open the Lid excessively during baking. This causes the
• Don’t unplug the Breadmaker during Kneading or Baking
• Always unplug the Breadmaker when you are not using it.
• Do not cover the Steam Vents during use. This could cause the
• Do not place any objects on top of Breadmaker.
• Always make sure the Kneading Paddle is removed from the bread
a flame or heat, or on a soft surface (such as a carpet or kitchen towel). Avoid placing it where it may tip over during use. Dropping the Breadmaker could cause it to malfunction.
Breadmaker that is HOT from baking. To avoid burns, stay clear of the Steam Vent during Rising and Baking processes. Also, do not touch the Viewing Window – it gets very hot. After baking, wait for the Breadmaker to cool down before touching or cleaning the Bread Pan or the Baking Chamber of the Breadmaker without oven mitts.
the beginning of the Baking processes. As your bread bakes, the moisture will evaporate soon so you can watch your bread’s baking progress.
sponge to wipe the interior of the Baking Chamber.
baking. See CLEANING INSTRUCTIONS described in this Instruction Manual.
the non-stick surface of the Bread Pan.
bread to bake improperly.
processes. This will stop the operation.
Breadmaker to warp, discolor or overheat.
prior to slicing.
CAUTION!
To protect young children, keep the Breadmaker out of their reach when you are not there to supervise – especially during the Kneading and Baking processes.
7
OPERATING TIPS (CONTINUED)
PLEASE NOTE:
IMPORTANT!
If, at any time during the bread making process, you need to turn the Breadmaker OFF, touch the PAUSE Key. From the PAUSE Screen, touch STOP.
• Do not put larger quantities than recommended into the Bread Pan; bread may not mix or bake correctly and the Breadmaker may be damaged. The maximum amount of flour to be used is as follows:
• BREAD Cycles: approximately 5 to 5-1/2 Cups
• DOUGH Cycles: 6 Cups
• JAM Cycle: 3 Cups fruit and juice
• Always add ingredients in the order they are specified in the recipe.
• Set the Internal Clock when the Breadmaker is first plugged in so that you can use the DELAY BAKE TIMER and the COMPLETION TIME on the Screen will be correct.
8
BEFORE USING FOR THE FIRST TIME
®
1. Unpack and clean Breadmaker; see CLEANING INSTRUCTIONS.
2. Place Breadmaker on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing the Breadmaker where it may tip over during use and place away from edge of counter top.
3. When you first plug your Breadman® Dream Machine™ in, the Welcome Screen will appear briefly.
Welcome
to
Then the MENU & START / Cycle Select Screen will remain on your LCD Screen until you touch any Key.
MENU & START
Cycle Select Screen
Touch the HOME Key to view the different MODE SELECTIONS.
The Touch-Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way.
9
BEFORE USING FOR THE FIRST TIME (CONTINUED)
Following is the HOME Screen and a brief description of all of the Keys.
NOTE: If you touch HOME at any
time during programming, the LCD Screen will revert to the MODE SELECT Screen.
Touch any word enclosed in a square (Key) and the LCD Screen will advance to the next step.
MENU & START
Touch to advance to the Bread Cycle Selection Screen.
INTERNAL CLOCK
Touch to set the PRESENT TIME.
AFTER BAKING
This Screen will also appear when baking is completed:
1. Touch the OK Key.
2. Unplug the power cord.
3. Remove the Bread Pan with a pot holder.
4. Take the bread out the Bread Pan.
5. Check for Kneading Paddle before slicing.
HELP GUIDE
Control Panel Error Messages
E:01 The interior of the Breadmaker is too
warm to operate.
E:02 The interior of the Breadmaker is too
cold to operate.
000 There was a power failure during the
operation. H:00 The heater or control circuit failed. L:00 The heater or control circuit failed. E:04 Thermistor line may be shorted. E:05 Thermistor line may be open.
10
BEFORE USING FOR THE FIRST TIME (CONTINUED)
SELF TESTING
Touch to perform test on Breadman® Ultimate Dream Machine™ Breadmaker:
HEATER: Activates Heating Element
for a few seconds
MOTOR: Activates Kneading Motor
for a few seconds
ADD EXTRAS: Opens Fruits & Nuts
Dispenser Door
SENSOR: Gives approximate temperature
in Baking Chamber
RESET: Stops Self Testing
HOUR Key
MINUTE Key
INTERNAL CLOCK
Follow the steps below to set the INTERNAL CLOCK to the PRESENT TIME.
1. Close the Lid and plug in the Breadmaker.
2. After the Welcome to Breadman® Screen, the MENU & START/Cycle Select Screen will appear.
3. Touch HOME. From the MODE SELECT Screen touch INTERNAL CLOCK. The Cursor will begin at PM in the HOUR position.
• Touch the UP (▲) and DOWN (▼)
Arrow Keys to adjust the HOUR. When the HOUR and PM or AM is correctly shown, then touch the MINUTE Key and the UP (▲) and DOWN (▼) Arrow Keys to adjust the MINUTES.
• Holding the Arrow Keys down in place
will either fast forward or fast reverse the time.
• When the PRESENT TIME is correctly set, touch the SET Key. A long beep will sound as the time is registered into the Breadmaker’s memory.
INTERNAL CLOCK SET
• The PRESENT TIME will be stored in memory even if the Breadmaker is unplugged
• The PRESENT TIME will remain in memory until it is changed manually.
4. Touch
5. Before first use, operate empty on the
NOTE: During first use, this product may
11
MENU & START to choose
a Cycle.
SUPER RAPID Cycle to burn off the manufacturing oils. Follow the instructions outlined in the BREAD CYCLES section of this Instruction Manual.
smoke and/or emit an odor from mineral oils used in manufacturing. This is normal for a newly manufactured appliance.
BEFORE USING FOR THE FIRST TIME (CONTINUED)
For Best Results
Inserting and Removing the Bread Pan
Baking Options: RECIPES and NUTRITION
• Take care to measure ingredients accurately, using a good set of liquid and dry measuring cups and spoons. Make sure to level all dry ingredients as you measure them. Inaccurate measuring could cause unexpected results in your loaf of bread; see KNOW YOUR INGREDIENTS.
• In particular, be precise in measuring the liquids.
• Use fresh ingredients.
• Since moisture is an enemy to flour, be sure to store your flour in
an airtight container.
• To keep your yeast fresh, store in an airtight container in your refrigerator or freezer.
• Do not use yeast if the date code on the packet has expired.
• To ensure freshness – when using the DELAY BAKE TIMER, we
recommend setting it for as short a time as possible. Because ingredients are partially combined in the Bread Pan, the dough may tend to deteriorate if left for too many hours, especially on a warm or humid day.
• Keep the Lid closed during the Rising and Baking process. Opening it excessively causes uneven baking.
• After your bread has cooled completely, store it in a plastic bag or plastic wrap to prevent it from drying out.
1. Remember to insert the Kneading Paddle first, then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadmaker.
2. Lower the Bread Pan into the Baking Chamber until securely in place.
3. To remove the Bread Pan from the Baking Chamber, hold the Handle with an oven mitt and lift gently. When you remove the Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to prevent burning. After you remove the loaf (by turning the Bread Pan upside down and shaking gently), check to see that the Kneading Paddle is removed from the loaf. If it is stuck in your bread, use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle.
Your Breadman® Dream Machine™ is a wealth of stored information at your fingertips! Need a basic recipe? Touch
RECIPES and read the ingredient list off the Screen. On a special diet? Touch the NUTRITION Key and the approximate nutritional analysis (NUTRITION FACTS) for your chosen recipe is displayed on the easy-to-read LCD Screen.
12
BREAD CYCLES: GENERAL DESCRIPTION
WHITE BREAD
This Cycle is used for breads that primarily use white bread flour, although some recipes may include small amounts of whole wheat flour.
FRENCH
Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine, or milk.
FRUITS & NUTS
Use this Cycle for recipes that use additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.
QUICK BREAD/CAKE
This Cycle is used for recipes that contain baking powder and/or baking soda rather than yeast to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Cycle. Use this Cycle to prepare 14-ounce or larger pre-packaged cake or quick bread mixes.
WHOLE WHEAT
This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. Generally, whole wheat and multi-grain breads are shorter and denser than WHITE, FRENCH, or FRUITS & NUTS breads.
SUPER RAPID
Makes a 1.5 and 2.0 LB loaf of bread in under an hour using specially developed recipes and fast acting yeast. The 2.5 LB loaf bakes in 1 hour and 9 minutes.
BAKE ONLY
This Cycle can be used if the crust is too light or if you wish to bake pre-made dough; see ADVANCED BAKING TECHNIQUES: BAKE ONLY. It can be especially helpful if your bread, quick bread or cake is not quite done. Check every few minutes. This Cycle will bake for up to 4 hours (240 minutes) and from 200ºF to 375ºF. The time set in this Cycle is saved in the memory of the Breadmaker until you change it.
PERSONAL BAKER
The Breadman® Ultimate™ Dream Machine™ Breadmaker has 6 Personal Baker Recipe Memory Cycles. This means you have 6 personal memories to program and save for your best, favorite recipes. PERSONAL BAKER lets you factor the brand and type of flour, quality of yeast, and even your climate, into the Cycle times and temperatures. This information is then stored in the PERSONAL BAKER file, and kept separate from the Regular Cycles.
13
KNEADING AND BAKING CYCLE CHART
Cycle / Process Total Preheat Knead1 Knead2 Rise1 Punch Rise2 Shape Rise3 Bake WARM Preheat Rise Bake
1. WHITE MED 2.0 LB 3:10 00 5m 20m 40m 10s 24m50s 15s 49m45s 50m 60m 61 90 270
2. WHITE DARK 2.0 LB 3:20 00 5m 20m 40m 10s 24m50s 15s 49m45s 60m 60m 61 90 273
3. WHITE LIGHT 2.0 LB 3:00 00 5m 20m 40m 10s 24m50s 15s 49m45s 40m 60m 61 90 270
4. WHITE MED 1.5 LB 3:05 00 5m 20m 40m 10s 24m50s 15s 49m45s 45m 60m 61 90 270
5. WHITE DARK 1.5 LB 3:15 00 5m 20m 40m 10s 24m50s 15s 49m45s 55m 60m 61 90 273
6. WHITE LIGHT 1.5 LB 2:55 00 5m 20m 40m 10s 24m50s 15s 49m45s 35m 60m 61 90 270
7. WHITE MED 2.5 LB 3:20 00 5m 20m 40m 10s 24m50s 15s 49m45s 60m 60m 61 90 270
8. WHITE DARK 2.5 LB 3:30 00 5m 20m 40m 10s 24m50s 15s 49m45s 70m 60m 61 90 273
9. WHITE LIGHT 2.5 LB 3:10 00 5m 20m 40m 10s 24m50s 15s 49m45s 50m 60m 61 90 270
10. WHITE RAPID MED 2.0 LB 2:10 00 5m 20m 15m 10s 9m50s 10s 29m50s 50m 60m 61 90 270
11. WHITE RAPID DARK 2.0 LB 2:20 00 5m 20m 15m 10s 9m50s 10s 29m50s 60m 60m 61 90 273
12. WHITE RAPID LIGHT 2.0 LB 2:00 00 5m 20m 15m 10s 9m50s 10s 29m50s 40m 60m 61 90 270
13. WHITE RAPID MED 1.5 LB 2:05 00 5m 20m 15m 10s 9m50s 10s 29m50s 45m 60m 61 90 270
14. WHITE RAPID DARK 1.5 LB 2:15 00 5m 20m 15m 10s 9m50s 10s 29m50s 55m 60m 61 90 273
15. WHITE RAPID LIGHT 1.5 LB 1:55 00 5m 20m 15m 10s 9m50s 10s 29m50s 35m 60m 61 90 270
Time Temp ºF Temp ºF Temp ºF
T16. WHITE RAPID MED 2.5 LB 2:20 00 5m 20m 15m 10s 9m50s 10s 29m50s 60m 60m 61 90 270
17. WHITE RAPID DARK 2.5 LB 2:30 00 5m 20m 15m 10s 9m50s 10s 29m50s 70m 60m 61 90 273
18. WHITE RAPID LIGHT 2.5 LB 2:10 00 5m 20m 15m 10s 9m50s 10s 29m50s 50m 60m 61 90 270
h = hour m = minute s = second
©2003 US Patents: 5947005, 6095034, and 6217924
14
KNEADING AND BAKING CYCLE CHART (CONTINUED)
Cycle / Process Total Preheat Knead1 Knead2 Rise1 Punch Rise2 Shape Rise3 Bake WARM Preheat Rise Bake
19.W. WHEAT MED 2.0 LB 3:35 25m 5m 20m 50m 10s 24m50s 10s 44m50s 45m 60m 61 90 270
20.W. WHEAT DARK 2.0 LB 3:43 25m 5m 20m 50m 10s 24m50s 10s 44m50s 53m 60m 61 90 273
21.W. WHEAT LIGHT 2.0 LB 3:30 25m 5m 20m 50m 10s 24m50s 10s 44m50s 40m 60m 61 90 270
22.W. WHEAT MED 1.5 LB 3:32 25m 5m 20m 50m 10s 24m50s 10s 44m50s 42m 60m 61 90 270
23.W. WHEAT DARK 1.5 LB 3:40 25m 5m 20m 50m 10s 24m50s 10s 44m50s 50m 60m 61 90 273
24.W. WHEAT LIGHT 1.5 LB 3:27 25m 5m 20m 50m 10s 24m50s 10s 44m50s 37m 60m 61 90 270
25.W. WHEAT MED 2.5 LB 3:45 25m 5m 20m 50m 10s 24m50s 10s 44m50s 55m 60m 61 90 270
26.W. WHEAT DARK 2.5 LB 3:53 25m 5m 20m 50m 10s 24m50s 10s 44m50s 63m 60m 61 90 273
27.W. WHEAT LIGHT 2.5 LB 3:40 25m 5m 20m 50m 10s 24m50s 10s 44m50s 50m 60m 61 90 270
28. W. WHEAT RAPID MED 2.0 LB 2:20 00 5m 20m 30m 10s 39m50s 00 00 45m 60m 61 90 270
39.
W. WHEAT RAPID DARK 2.0 LB
30.
W. WHEAT RAPID LIGHT 2.0 LB
31.W. WHEAT RAPID MED 1.5 LB 2:17 00 5m 20m 30m 10s 39m50s 00 00 42m 60m 61 90 270
32.
W. WHEAT RAPID DARK 1.5 LB
33.
W. WHEAT RAPID LIGHT 1.5 LB
Time Temp ºF Temp ºF Temp ºF
2:28 00 5m 20m 30m 10s 39m50s 00 00 53m 60m 61 90 273 2:15 00 5m 20m 30m 10s 39m50s 00 00 40m 60m 61 90 270
2:25 00 5m 20m 30m 10s 39m50s 00 00 50m 60m 61 90 273 2:12 00 5m 20m 30m 10s 39m50s 00 00 37m 60m 61 90 270
34. W. WHEAT RAPID MED 2.5 LB 2:30 00 5m 20m 30m 10s 39m50s 00 00 55m 60m 61 90 270
35. W.WHEAT RAPID DARK 2.5 LB 2:38 00 5m 20m 30m 10s 39m50s 00 00 63m 60m 61 90 273
36. W.WHEAT RAPID LIGHT 2.5 LB 2:25 00 5m 20m 30m 10s 39m50s 00 00 50m 60m 61 90 270
* Whole Wheat Courses have a rest period for up to 25 minutes before kneading begins.
No movement occurs in the Bread Pan.
15
KNEADING AND BAKING CYCLE CHART (CONTINUED)
Cycle / Process Total Preheat Knead1 Knead2 Rise1 Punch Rise2 Shape Rise3 Bake WARM Preheat Rise Bake
37.FRENCH MED 2.0 LB 3:30 00 5m 20m 40m 10s 29m50s 10s 59m50s 55m 60m 61 90 279
38.FRENCH DARK 2.0 LB 3:40 00 5m 20m 40m 10s 29m50s 10s 59m50s 65m 60m 61 90 282
39.FRENCH LIGHT 2.0 LB 3:20 00 5m 20m 40m 10s 29m50s 10s 59m50s 45m 60m 61 90 279
40.FRENCH MED 1.5 LB 3:27 00 5m 20m 40m 10s 29m50s 10s 59m50s 52m 60m 61 90 279
41.FRENCH DARK 1.5 LB 3:37 00 5m 20m 40m 10s 29m50s 10s 59m50s 62m 60m 61 90 282
42.FRENCH LIGHT 1.5 LB 3:17 00 5m 20m 40m 10s 29m50s 10s 59m50s 42m 60m 61 90 279
43.FRENCH MED 2.5 LB 3:40 00 5m 20m 40m 10s 29m50s 10s 59m50s 65m 60m 61 90 279
44.FRENCH DARK 2.5 LB 3:50 00 5m 20m 40m 10s 29m50s 10s 59m50s 75m 60m 61 90 282
45.FRENCH LIGHT 2.5 LB 3:30 00 5m 20m 40m 10s 29m50s 10s 59m50s 55m 60m 61 90 279
46.FRENCH RAPID MED 2.0 LB 2:25 00 5m 20m 20m 8s 44m52s 00 00 55m 60m 61 90 279
47.FRENCH RAPID DARK 2.0 LB 2:35 00 5m 20m 20m 8s 44m52s 00 00 65m 60m 61 90 282
48.FRENCH RAPID LIGHT 2.0 LB 2:15 00 5m 20m 20m 8s 44m52s 00 00 45m 60m 61 90 279
49.FRENCH RAPID MED 1.5 LB 2:22 00 5m 20m 20m 8s 44m52s 00 00 52m 60m 61 90 279
50.FRENCH RAPID DARK 1.5 LB 2:32 00 5m 20m 20m 8s 44m52s 00 00 62m 60m 61 90 282
51.FRENCH RAPID LIGHT 1.5 LB 2:12 00 5m 20m 20m 8s 44m52s 00 00 42m 60m 61 90 279
Time Temp ºF Temp ºF Temp ºF
52.FRENCH RAPID MED 2.5 LB 2:35 00 5m 20m 20m 8s 44m52s 00 00 65m 60m 61 90 279
53.FRENCH RAPID DARK 2.5 LB 2:45 00 5m 20m 20m 8s 44m52s 00 00 75m 60m 61 90 282
54.FRENCH RAPID LIGHT 2.5 LB 2:25 00 5m 20m 20m 8s 44m52s 00 00 55m 60m 61 90 279
16
KNEADING AND BAKING CYCLE CHART (CONTINUED)
Cycle / Process Total Preheat Knead1 Knead2 Rise1 Punch Rise2 Shape Rise3 Bake WARM Preheat Rise Bake
55. FRUITS & NUTS MED 2.0 LB 3:25 00 5m 20m 40m 10s 24m50s 5s 49m55s 65m 60m 61 90 239
56. FRUITS & NUTS DARK 2.0 LB 3:35 00 5m 20m 40m 10s 24m50s 5s 49m55s 75m 60m 61 90 243
57. FRUITS & NUTS LIGHT 2.0 LB 3:15 00 5m 20m 40m 10s 24m50s 5s 49m55s 55m 60m 61 90 239
58. FRUITS & NUTS MED 1.5 LB 3:22 00 5m 20m 40m 10s 24m50s 5s 49m55s 62m 60m 61 90 239
59. FRUITS & NUTS DARK 1.5 LB 3:32 00 5m 20m 40m 10s 24m50s 5s 49m55s 72m 60m 61 90 243
60. FRUITS & NUTS LIGHT 1.5 LB 3:12 00 5m 20m 40m 10s 24m50s 5s 49m55s 52m 60m 61 90 239
61. FRUITS & NUTS MED 2.5 LB 3:30 00 5m 20m 40m 10s 24m50s 5s 49m55s 70m 60m 61 90 239
62. FRUITS & NUTS DARK 2.5 LB 3:40 00 5m 20m 40m 10s 24m50s 5s 49m55s 80m 60m 61 90 243
63. FRUITS & NUTS LIGHT 2.5 LB 3:20 00 5m 20m 40m 10s 24m50s 5s 49m55s 60m 60m 61 90 239
64.
FRUITS & NUTS RAPID MED
65.
FRUITS & NUTS RAPID DARK
66
. FRUITS & NUTS RAPID LIGHT
67.
FRUITS & NUTS RAPID MED
68
. FRUITS & NUTS RAPID DARK
69.
FRUITS & NUTS RAPID LIGHT
Time Temp ºF Temp ºF Temp ºF
2.0 LB 2:50 00 5m 20m 25m 10s 54m50s 00 00 65m 60m 61 90 239
2.0 LB 3:00 00 5m 20m 25m 10s 54m50s 00 00 75m 60m 61 90 243
2.0 LB 2:40 00 5m 20m 25m 10s 54m50s 00 00 55m 60m 61 90 239
1.5 LB 2:47 00 5m 20m 25m 10s 54m50s 00 00 62m 60m 61 90 239
1.5 LB 2:57 00 5m 20m 25m 10s 54m50s 00 00 72m 60m 61 90 243
1.5 LB 2:37 00 5m 20m 25m 10s 54m50s 00 00 52m 60m 61 90 239
70.
FRUITS & NUTS RAPID MED
71.
FRUITS & NUTS RAPID DARK
72.
FRUITS & NUTS RAPID LIGHT
2.5 LB 2:55 00 5m 20m 25m 10s 54m50s 00 00 70m 60m 61 90 239
2.5 LB 3:05 00 5m 20m 25m 10s 54m50s 00 00 80m 60m 61 90 243
2.5 LB 2:45 00 5m 20m 25m 10s 54m50s 00 00 60m 60m 61 90 239
17
KNEADING AND BAKING CYCLE CHART (CONTINUED)
Cycle / Process Total Preheat Knead1 Knead2 Rise1 Punch Rise2 Shape Rise3 Bake WARM Preheat Rise Bake
73.SUPER RAPID 2.0 LB 0:59 00 3m 10m 14m 00 00 00 32m 00 122 122 295
74.SUPER RAPID 1.5 LB 0:59 00 3m 10m 16m 00 00 00 30m 00 122 122 295
75.SUPER RAPID 2.5 LB 1:09 00 3m 15m 14m 00 00 00 37m 00 122 122 295
Cycle / Process Total Preheat Knead1 Knead2 Knead3 Rest Knead4 Knead5 Bake WARM Preheat Rise Bake
76. QUICK BREAD MED 127m 60
77. QUICK BREAD DARK 137m 60
78. QUICK BREAD LIGHT 102m 60
Cycle / Process Total Preheat Heat
79. JAM 1.05 15m 50m
Cycle / Process Total Ferment Bake Preheat Rise Bake
80 . SOUR DOUGH 2h-48h
Cycle / Process Total Preheat Knead1 Knead2 Rise1 Punch Preheat Rise Bake
81.DOUGH / BREAD 1:30 00 3m 27m 59m50s 10s 61 90 --
82.DOUGH / PIZZA 0:55 00 3m 22m 29m50s 10s 61 90 --
83.DOUGH / BAGEL 1:25 00 3m 22m 59m50s 10s 61 90 --
Time Temp ºF Temp ºF Temp ºF
Time Temp ºF Temp ºF Temp ºF
Time & Mix
Time Temp ºF Temp ºF Temp
Time Temp ºF Temp ºF Temp ºF
Cycle / Process Bake Bake
Temp ºF
84. BAKE ONLY 0 -240m 200-375
18
KNOW YOUR INGREDIENTS
It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread. You must remember that when the ingredients combine with each other, they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the bread making process. There are several Breadmaker recipe books available that may use these ingredients.
All-Purpose Flour
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. The most popular brands of flour have been tested for quick bread and cakes in the Breadmaker by Breadman® with excellent results.
Bran
Bran (unprocessed) is the coarse outer portion of the 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 is a high gluten/protein flour that typically has a higher gluten concentration than all-purpose flour. Using bread flour with the Breadmaker will produce loaves with better volume and structure.
Cornmeal and Oatmeal
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance the flavor and texture of the bread.
Cracked Wheat
Cracked wheat has a 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 a high proportion of bread flour, as it does not contain enough gluten to develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour contains leavening ingredients that will interfere with bread and cake making. Self-Rising Flour is NOT RECOMMENDED for use with your
Breadmaker.
7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.
19
KNOW YOUR INGREDIENTS (CONTINUED)
Vital Wheat Gluten
Vital wheat gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets. It is sometimes used in small portions with dense, low-gluten flours (such as whole wheat) 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 a high, light­textured bread.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using.
Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS Section of this Instruction Manual to assist with these experiments.
Yeast
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. bread machine, quick or rapid rise yeast is quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your Breadmaker.
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
The following test can be used to determine if your yeast is stale and inactive.
1. Place 1/2 cup of hot (110ºF-115ºF/43ºC-46ºC) water into a liquid measuring cup.
2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.
3. Allow mixture to sit for 10 minutes undisturbed.
4. The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.
20
KNOW YOUR INGREDIENTS (CONTINUED)
NOTE: The basic bread and dough recipes in this booklet were developed using
active dry yeast. You may use the chart below to substitute any quick-acting yeast
(quick rise, fast rise or bread machine yeast) for the active dry yeast or vice versa.
Conversion Chart for Quick Rise Yeast
3/4 tsp. active dry yeast = 1/2 tsp. quick rise yeast
1 tsp. active dry yeast = 3/4 tsp. quick rise yeast 1-1/2 tsp. active dry yeast = 1 tsp. quick rise yeast 2-1/4 tsp. active dry yeast = 1-1/2 tsp. quick rise yeast
1 Tbsp. active dry yeast = 2 tsp. quick rise yeast
Rapid Bread Yeast Amounts
The White, French, Whole Wheat and Fruits & Nuts Rapid Cycle decreases the time for making your favorite bread by approximately 1 hour. Choose a recipe, then simply use the amount of yeast listed for the RAPID Course instead of the NORMAL Course. The bread may be shorter and denser.
Sugar
Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of salt shown in the recipes.
Liquids
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk (1%, 2%, whole and skim), water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for flavor variety.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for egg(s) at room temperature, large egg(s) should be used.
21
KNOW YOUR INGREDIENTS (CONTINUED)
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the Kneading process.
Baking Powder
Double Acting Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added and again during the Baking process.
Baking Soda
Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the Baking process.
SUBSTITUTES
In our test kitchen, we experimented with these ingredient substitutions. We do caution you that your results may vary significantly from ours. If you would like to try other substitutions, there are several helpful hint books available from retail stores to assist you. However, we cannot guarantee their results.
Eggs
Liquid egg substitutes may be used as directed on the carton. Two egg whites may be substituted for one whole egg. REMEMBER, all egg products must be at room temperature.
Milk
Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. Liquid milk warmed to the correct temperature for that course may be substituted for water in equal proportions. The dry milk may then be eliminated all together. The loaf will be slightly smaller.
Salt
Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be more coarse.
22
KNOW YOUR INGREDIENTS (CONTINUED)
Sugar
Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar — no artificial sweetener should be used.
Yeast
We used RED STAR® Yeast to develop our recipes. However, any brand may be used.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadmaker for making bread is measuring your ingredients. It is very important to measure each liquid and dry
ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.
Liquid Measurements
Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be aligned to the appropriate mark of measurement. A "guesstimate" is not good enough, as it could throw off the critical balance of the recipe.
Dry Measurements
Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift flour in bread making.
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey or molasses), a standard measuring spoon must be used. Measurements must be level, not heaping.
The Breadman® Ultimate™ Breadmaker produces delicious baked goods with ease. This marvelous Breadmaker asks only that you carefully follow the recipe instructions. In most cooking, a pinch of this and a dash of that is fine, but this is not the case for automatic breadmakers. Using this Breadmaker requires that you accurately measure each ingredient.
23
RECIPE TIPS
Creating Your Own Yeast Breads
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 Breadmaker is a computer brain which instructs the Breadmaker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present. The Breadmaker will also prepare dough for you to shape and bake in a conventional oven.
The recipes included in this book were developed for this Breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadmakers. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 6 cups, or an unsatisfactory baking performance could result. When using your own yeast bread recipes to bake an old favorite, use recipes in this cookbook as a guide for converting portions from your recipe to your Breadmaker.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. Select one of the following special glazes to enhance your bread.
• 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 powdered sugar with 1 to 2 tablespoons of milk until
smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads when they are almost cool.
Bread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other Breadmaker recipes in your Breadmaker. Follow package or recipe directions for making 1.5, 2.0, or 2.5 LB loaves. Do not exceed the Bread Pan capacity.
Checking Dough Consistency
Although the Breadmaker will mix, knead, and bake bread automatically, when baking bread from scratch, it is necessary that you learn to recognize the condition of your dough The ratio of flour to liquid is the most critical factor in any bread recipe, yet most easily remedied. Touch PAUSE after 5 to 8 minutes during the Kneading process, open the Breadmaker, and check the consistency of the dough.
A bread or dough recipe dough ball should be slightly tacky to the touch. A SUPER RAPID dough ball should be sticky to the touch. If the bread dough ball is too dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flour at a time.
The QUICK BREAD / CAKE batter will look like normal batter.
24
RECIPE TIPS (CONTINUED)
High-Altitude Baking
In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on high altitude baking guides contact:
Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid. In humid climates, flour is wetter and will absorb less liquid. Therefore less liquid is required.
Slicing and Storing Bread
For best results, place the bread on a wire rack and allow to cool 15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices.
Store unused bread tightly covered, (sealable plastic bags or plastic containers work well) at room temperature for up to three days. For longer storage, (up to one month) place bread in a tightly covered container in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster than commercially-made bread.
Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used to make croutons, bread pudding or stuffing. Be sure to look at our DAY OLD BREAD RECIPES included in this Instruction Manual.
Freezing Baked Bread
When freezing bread and rolls, cool them before wrapping in plastic wrap. Place them in a plastic bag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open the wrapping to allow the moisture to escape gradually for best results.
Freezing Dough
At the end of the DOUGH Cycle, you may remove the dough and freeze it for baking at a later time. Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in plastic bag in the refrigerator overnight or for several hours. Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the original size. Because the dough is not room temperature, you will find it takes longer than usual to rise. Bake according to recipe instructions.
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BREAD CYCLES: WHITE, FRENCH, FRUITS & NUTS,
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QUICK BREAD/CAKE, WHOLE WHEAT, SUPER RAPID
The following steps will describe how to make bread and quick bread/cake with your Breadman® Ultimate™ Dream Machine™ Breadmaker.
NOTE: Please refer to the MAKING DOUGHS section of this Instruction Manual for a
detailed description for making SOUR DOUGHS and sour dough breads, or other doughs such as: Bread, Pizza or Bagel DOUGH. See the JAM section for making jams.
ALSO NOTE: To access the recipes included in your Dream Machine™, follow
STEP 6 STEP 11
through for a detailed description of on-screen set-up. When your Dream Machine™ is properly programmed for the particular type of bread or dough that you intend to prepare, touch the RECIPE Key on the Screen for a corresponding recipe or refer to the Recipe Section of this Instruction Manual.
STEP 1
Open the Lid and remove the Bread Pan.
Lift the Bread Pan straight up and out of the machine, using the Handle. Do not turn or shake the Bread Pan while taking it out. If the Bread Pan is bent, the temperature sensor may not work properly.
STEP 2
Position the Kneading Paddle on the Drive Shaft.
Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle. Make sure the Paddle is secure.
STEP 3
Place the ingredients into the Bread Pan.
For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast, baking powder or baking soda.
ALWAYS ADD YEAST, BAKING POWDER OR BAKING SODA LAST.
YEAST
DRY INGREDIENTS
WATER OR LIQUIDS
STEP 4
Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast/baking powder/ baking soda to the indentation.
This order of adding ingredients is important, especially when using the Delay Bake Timer for yeast bread baking, because it keeps the yeast away from the wet ingredients until the Kneading process begins. (Liquid ingredients will prematurely activate the yeast.)
26
STEP 5STEP 5 STEP 6
®
Insert the Bread Pan into the Breadmaker.
To insert the Bread Pan into the machine, set it in place. Press down on the rim until the Bread Pan fits firmly in place.
The Touch-Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way.
When you first plug your Breadman® Dream Machine™ in, the Welcome Screen will appear briefly.
Below is the first MENU & START / Cycle Selection Screen. This Screen will remain on your LCD Screen until you touch any Key.
Close the Lid and plug in the Breadmaker.
Welcome
to
If you touch HOME at any time during programming, the LCD Screen will revert to the MODE SELECT Screen. To revert back to the Cycle Select Screen, touch MENU & START.
At any time of the bread making selection process, you may touch BACK (optional) and the Screen will return to the MENU & START / Cycle Select Screen.
MENU & START
Cycle Select Screen
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