INSTRUCTION MANUAL & RECIPE GUIDE
AUTOMATIC BREAD MAKER
MODEL: TR875
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, press and hold the START/STOP Button for a full second, 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 Bread Maker 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 Instruction 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.
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.
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.
PLASTICIZER WARNING
CAUTION: To prevent Plasticizers from migrating from the finish of the countertop or tabletop or other furniture, place NON-PLASTIC coasters or place mats between the appliance and the finish of the countertop or tabletop.
Failure to do so may cause the finish to darken, permanent blemishes may occur or stains can appear.
2
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances.
POWER OUTAGE
7-Minute Power Failure Back-Up
Your Breadman® Automatic Bread Maker has a 7-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the cycle in process for up to 7 minutes. If the power comes back on within this time, the cycle will resume where it left off. If the Breadman® Bread Maker loses power for more than 7 minutes and you are using any dairy products, perishables or meat 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® Bread Maker 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 350ºF/177ºC oven for 30 to 45 minutes or until done. The 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.
3
BEFORE USING FOR THE FIRST TIME
1.Unpack and clean your Breadman® Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman® Bread Maker is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off.
2.Place the Breadman® Bread Maker on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top.
3.The Breadman® Bread Maker will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than recommended. If you do so, the bread may not mix or bake correctly and the Breadman® Bread Maker may be damaged. The maximum amount of ingredients to be used is as follows.
•Bread cycles . . . . . . . . . . . . . 4 to 4-2/3 cups
•Batter Breads™ and
prepackaged cake mixes . . . 4 cups
•Dough cycles . . . . . . . . . . . . 4-2/3 cups
•Jam . . . . . . . . . . . . . . . . . . . . 3 cups fruit
4.Before first use, operate the Breadman® Bread Maker with an empty Bread Pan on the SUPER RAPID cycle to burn off the manufacturing oils.
NOTE: During first use, this product may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal for a newly manufactured appliance.
BREADMAN® BREAD MAKER TIPS
Inserting and
Removing the
Bread Pan
1.Remember to insert the Kneading Paddle first, then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadman® Bread Maker.
2.To insert the Bread Pan in the Breadman® Bread Maker, seat it firmly 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.
PLEASE NOTE: If, at any time during the bread making process, you need to turn the Breadman® OFF, press the START/STOP Button for a full second.
4
YOUR BREADMAN® BREAD MAKER
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
1.
11.
2.
3.
10.
4.
9.
5.
6.
8.
7.
12.
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13. |
1. |
Removable Lid (P/N 22826) |
8. Power Supply Cord with |
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2. |
Bread Pan Handle |
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Polarized Plug |
3. |
Bread Pan (P/N 22822) |
9. Air Exhaust |
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4. |
Drive Shaft (inside) |
10. |
Viewing Window |
5. |
Baking Chamber |
11. |
Lid Handle |
6. |
Control Panel |
12. |
Measuring Spoon (P/N 22824) |
7. |
Kneading Paddle (P/N 22823) |
13. |
Measuring Cup (P/N 22825) |
5
CONTROL PANEL
Display Window
Shows your MENU cycle selection, TIMER setting, crust COLOR, LOAF size and process.
Operation/Keep Warm Light
The Operation Light next to the START/STOP Button will illuminate while the Breadman® Bread Maker is ON; when the Breadman® is completed and in
Keep Warm phase, the Light will flash.
(UP) and (DOWN) Buttons
Use this pair of Buttons to set the TIMER.
Use this pair of Buttons to add or subtract time displayed in the Display Window.
Each time you press this Button, the TIMER advances 10 minutes.
Each time you press this Button, the TIMER is set back 10 minutes.
MENU
Press this Button to select the cycle you want out of the ten (1 to 10) listed on the Control Panel. Each time you press this Button, the number of the cycle will change to the next selection in the Display. Press this Button until your choice is indicated.
COLOR
Select the crust COLOR: Light, Medium or Dark. The Breadman® Bread Maker is preset to Medium. Use this Button to select the RAPID cycle for the MENU program indicated in
the Display.
LOAF
Select the LOAF size: 1.5 LB, or 2 LB. The Breadman® Bread Maker is preset to 2 LB.
START/STOP
Press this Button to start the chosen cycle and to begin the TIMER countdown. Press this Button for a full second to reset the cycle’s TIMER setting or to cancel the cycle in progress.
When you press any Button, you should hear a beep. This lets you know you’ve pressed hard enough to activate your selection.
6
CONTROL PANEL (CONTINUED)
MENU Options
Select from these Bread/Dough cycles:
1.BASIC
Basic Light (1.5 LB) Basic Light (2.0 LB) Basic Medium (1.5 LB) Basic Medium (2.0 LB) Basic Dark (1.5 LB) Basic Dark (2.0 LB) Basic Rapid (1.5 LB) Basic Rapid (2.0 LB)
2.FRENCH
French Light (1.5 LB) French Light (2.0 LB) French Medium (1.5 LB) French Medium (2.0 LB) French Dark (1.5 LB) French Dark (2.0 LB) French Rapid (1.5 LB) French Rapid (2.0 LB)
3.WHOLE WHEAT
Whole Wheat Light (1.5 LB) Whole Wheat Light (2.0 LB) Whole Wheat Medium (1.5 LB) Whole Wheat Medium (2.0 LB) Whole Wheat Dark (1.5 LB) Whole Wheat Dark (2.0 LB) Whole Wheat Rapid (1.5 LB) Whole Wheat Rapid (2.0 LB)
4.SWEET
Sweet Light (1.5 LB) Sweet Light (2.0 LB) Sweet Medium (1.5 LB) Sweet Medium (2.0 LB) Sweet Dark (1.5 LB) Sweet Dark (2.0 LB) Sweet Rapid (1.5 LB) Sweet Rapid (2.0 LB)
5.SUPER RAPID
Super Rapid Light (1.5 LB) Super Rapid Light (2.0 LB) Super Rapid Medium (1.5 LB) Super Rapid Medium (2.0 LB) Super Rapid Dark (1.5 LB) Super Rapid Dark (2.0 LB)
6.DOUGH
7.PASTA
8.GLUTEN FREE
Gluten Free Light (1.5 LB) Gluten Free Light (2.0 LB) Gluten Free Medium (1.5 LB) Gluten Free Medium (2.0 LB) Gluten Free Dark (1.5 LB) Gluten Free Dark (2.0 LB)
9.JAM
10.BAKE
Bake Light Bake Medium Bake Dark
7
KNEADING AND BAKING CYCLES CHART
Cycle |
Program |
Color |
Loaf |
Delay |
Pre- |
Knead |
Rest |
Knead |
Rise |
Punch |
Rise |
Shape |
Rise |
Bake |
Total |
Add-In |
Keep |
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Heat |
1 |
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2 |
1 |
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2 |
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3 |
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Beep |
Warm |
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1 |
BASIC |
Light |
1.5LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
15S |
49M45S |
48M |
3:13 |
2:51 |
60M |
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2LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
15S |
49M45S |
53M |
3:18 |
2:56 |
60M |
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Medium |
1.5LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
15S |
49M45S |
48M |
3:13 |
2:51 |
60M |
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2LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
15S |
49M45S |
53M |
3:18 |
2:56 |
60M |
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Dark |
1.5LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
15S |
49M45S |
48M |
3:13 |
2:51 |
60M |
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2LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
15S |
49M45S |
53M |
3:18 |
2:56 |
60M |
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Rapid |
1.5LB |
15H |
0 |
5M |
5M |
20M |
15M |
10S |
8M50S |
10S |
29M50S |
48M |
2:12 |
1:50 |
60M |
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Rapid |
2LB |
15H |
0 |
5M |
5M |
20M |
15M |
10S |
8M50S |
10S |
29M50S |
53M |
2:17 |
1:55 |
60M |
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2 |
FRENCH |
Light |
1.5LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
30M50S |
10S |
59M50S |
50M |
3:30 |
N/A |
60M |
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2LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
30M50S |
10S |
59M50S |
52M |
3:32 |
N/A |
60M |
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Medium |
1.5LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
30M50S |
10S |
59M50S |
50M |
3:30 |
N/A |
60M |
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2LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
30M50S |
10S |
59M50S |
52M |
3:32 |
N/A |
60M |
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Dark |
1.5LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
30M50S |
10S |
59M50S |
50M |
3:30 |
N/A |
60M |
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2LB |
15H |
0 |
5M |
5M |
20M |
39M |
10S |
30M50S |
10S |
59M50S |
52M |
3:32 |
N/A |
60M |
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Rapid |
1.5LB |
15H |
0 |
5M |
5M |
20M |
15M |
10S |
15M50S |
10S |
38M50S |
50M |
2:30 |
N/A |
60M |
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Rapid |
2LB |
15H |
0 |
5M |
5M |
20M |
15M |
10S |
15M50S |
10S |
38M50S |
52M |
2:32 |
N/A |
60M |
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3 |
WHEAT |
Light |
1.5LB |
15H |
30M |
5M |
5M |
15M |
49M |
10S |
25M50S |
10S |
44M50S |
48M |
3:43 |
2:56 |
60M |
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2LB |
15H |
30M |
5M |
5M |
15M |
49M |
10S |
25M50S |
10S |
44M50S |
50M |
3:45 |
2:58 |
60M |
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Medium |
1.5LB |
15H |
30M |
5M |
5M |
15M |
49M |
10S |
25M50S |
10S |
44M50S |
48M |
3:43 |
2:56 |
60M |
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2LB |
15H |
30M |
5M |
5M |
15M |
49M |
10S |
25M50S |
10S |
44M50S |
50M |
3:45 |
2:58 |
60M |
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Dark |
1.5LB |
15H |
30M |
5M |
5M |
15M |
49M |
10S |
25M50S |
10S |
44M50S |
48M |
3:43 |
2:56 |
60M |
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2LB |
15H |
30M |
5M |
5M |
15M |
49M |
10S |
25M50S |
10S |
44M50S |
50M |
3:45 |
2:58 |
60M |
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Rapid |
1.5LB |
15H |
5M |
5M |
5M |
15M |
24M |
10S |
10M50S |
10S |
34M50S |
48M |
2:28 |
2:05 |
60M |
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Rapid |
2LB |
15H |
5M |
5M |
5M |
15M |
24M |
10S |
10M50S |
10S |
34M50S |
50M |
2:30 |
2:08 |
60M |
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NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except DOUGH, JAM and PASTA). While this will help reduce condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the Baking phase.
8
Cycle |
Program |
Color |
Loaf |
Delay |
Pre- |
Knead |
Rest |
Knead |
Rise |
Punch |
Rise |
Shape |
Rise |
Bake |
Total |
Add-In. |
Keep |
|
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|
Heat |
1 |
|
2 |
1 |
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2 |
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3 |
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Beep |
Warm |
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4 |
SWEET |
Light |
1.5LB |
15M |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
5S |
51M 55S |
50M |
3:17 |
2:55 |
60M |
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2LB |
15M |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
5S |
51M 55S |
55M |
3:22 |
3:00 |
60M |
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Medium |
1.5LB |
15M |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
5S |
51M 55S |
50M |
3:17 |
2:55 |
60M |
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2LB |
15M |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
5S |
51M 55S |
55M |
3:22 |
3:00 |
60M |
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Dark |
1.5LB |
15M |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
5S |
51M 55S |
50M |
3:17 |
2:55 |
60M |
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2LB |
15M |
0 |
5M |
5M |
20M |
39M |
10S |
25M50S |
5S |
51M 55S |
55M |
3:22 |
3:00 |
60M |
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Rapid |
1.5LB |
15M |
0 |
5M |
5M |
20M |
25M |
10S |
15M50S |
5S |
35M55S |
50M |
2:37 |
2:15 |
60M |
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Rapid |
2LB |
15M |
0 |
5M |
5M |
20M |
25M |
10S |
15M50S |
5S |
35M55S |
55M |
2:42 |
2:20 |
60M |
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|
|
|
|
|
5 |
SUPER |
Light |
1.5LB |
15M |
0 |
2M |
0 |
18M |
12M |
0 |
0 |
0 |
0 |
45M |
1:17 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2LB |
15M |
0 |
2M |
0 |
18M |
12M |
0 |
0 |
0 |
0 |
48M |
1:20 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Medium |
1.5LB |
15M |
0 |
2M |
0 |
18M |
12M |
0 |
0 |
0 |
0 |
45M |
1:17 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2LB |
15M |
0 |
2M |
0 |
18M |
12M |
0 |
0 |
0 |
0 |
48M |
1:20 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dark |
1.5LB |
15M |
0 |
2M |
0 |
18M |
12M |
0 |
0 |
0 |
0 |
45M |
1:17 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2LB |
15M |
0 |
2M |
0 |
18M |
12M |
0 |
0 |
0 |
0 |
48M |
1:20 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
6 |
DOUGH |
N/A |
N/A |
N/A |
0 |
5M |
5M |
20M |
60M |
0 |
0 |
0 |
0 |
0 |
1:30 |
N/A |
N/A |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
7 |
PASTA |
N/A |
N/A |
N/A |
0 |
3M |
0 |
11M |
0 |
0 |
0 |
0 |
0 |
0 |
0:14 |
N/A |
N/A |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
8 |
GLUTENFREE |
Light |
1.5LB |
N/A |
0 |
2M |
0 |
18M |
0 |
0 |
0 |
0 |
0 |
45M |
1:17 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2LB |
N/A |
0 |
2M |
0 |
18M |
0 |
0 |
0 |
0 |
0 |
48M |
1:20 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Medium |
1.5LB |
N/A |
0 |
2M |
0 |
18M |
0 |
0 |
0 |
0 |
0 |
45M |
1:17 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2LB |
N/A |
0 |
2M |
0 |
18M |
0 |
0 |
0 |
0 |
0 |
48M |
1:20 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dark |
1.5LB |
N/A |
0 |
2M |
0 |
18M |
0 |
0 |
0 |
0 |
0 |
45M |
1:17 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2LB |
N/A |
0 |
2M |
0 |
18M |
0 |
0 |
0 |
0 |
0 |
48M |
1:20 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
9 |
JAM |
N/A |
N/A |
N/A |
0 |
0 |
0 |
5M |
0 |
0 |
0 |
0 |
10M |
50M |
1:05 |
N/A |
N/A |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
10 |
BAKE |
Light |
2LB |
15M |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
60M |
1:00 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Medium |
2LB |
15M |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
60M |
1:00 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Dark |
2LB |
15M |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
60M |
1:00 |
N/A |
60M |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
9
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.
All-Purpose Flour
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making sweet breads and cakes. The most popular brands of flour have been tested for quick bread and cakes using the BAKE cycle in the Breadman® Bread Maker 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 Breadman® Bread Maker 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 Breadman®
Bread Maker.
7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.
10
Vital Wheat Gluten
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, lowgluten 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, light-textured 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.
NOTE: 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.
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. Quick or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is
NOT RECOMMENDED for use with your Breadman® Bread Maker.
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.
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 Maker yeast) for the active dry yeast or vice versa.
11
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 TBL active dry yeast |
= |
2 tsp quick rise yeast |
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. Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount.
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. 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.
Liquids
All liquids (except water that is listed with specific temperatures for each cycle in each recipe) should be warm (80ºF/27ºC) for most 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. Liquid egg substitutes may be used as directed on the carton or 2 egg whites may be substituted for 1 whole egg. They must also be room temperature.
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 the PASTA cycle recipes. 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.
12
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.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadman® Bread Maker 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® Bread Maker produces delicious baked goods with ease. This marvelous appliance 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 Bread Makers. Using this Breadman® Bread Maker requires that you accurately measure each ingredient.
Measurement/Conversion Chart
1-1/2 tsp |
= |
1/2 TBL |
8 |
TBL |
= |
1/2 cup |
3 tsp |
= |
1 TBL |
12 |
TBL |
= |
3/4 cup |
1/2 TBL |
= |
1-1/2 tsp |
16 |
TBL |
= |
1 cup |
2 TBL |
= |
1/8 cup |
3/8 cup |
= |
1/4 cup + 2 TBL |
|
4 TBL |
= |
1/4 cup |
5/8 cup |
= |
1/2 cup + 2 TBL |
|
5 TBL+ 1 tsp |
= |
1/3 cup |
7/8 cup |
= |
3/4 cup + 2 TBL |
|
13
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