Toastmaster WBYBM1 manual Making Dough and Baking Bread, Tips and Hints for Good Results

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Breadmaker Owner’s Manual

5. Making Dough and Baking Bread

Tips and Hints for Good Results

The most important step when using your Breadmaker is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredi- ents in the order given in each recipe.

•All ingredients should be as fresh as possible. Packaged foods should not be past the expiration date.

•Take care to measure ingredients accurately, using a good set of measuring cups and spoons, or a good scale. Make sure to level all dry ingredients as you measure them. Inaccurate measuring could cause unexpected results in your loaf of bread. In particular, be precise in measuring the liquids.

•Add ingredients to the bread pan in the order listed in recipe.

•Flour will deteriorate when exposed to moisture. Be sure to store your flour in an airtight container.

•To keep your yeast active, store it in an airtight container in your refrigerator. Do not use yeast if the date code on the packet has expired.

•When using the Delay Bake Timer, set it for as short a time as possible. Because ingredients are partially combined in the bread pan, the dough may tend to dete- riorate if left too many hours, especially on a warm or humid day.

•Do not use the Delay Bake Timer if the recipe includes perishable ingredients such as eggs or milk.

•Ingredients, such as fruit or nuts can be added to the Fruit/Nut Dispenser after placing ingredients in the bread pan.

•Keep the lid closed during the baking cycle. Opening it too frequently causes uneven baking.

•If the baking cycle is complete but the bread needs more baking, you may add more baking time using the Bake cycle for up to 2 hours of additional baking.

•After your bread has cooled completely, store it in a plastic bag or plastic wrap to prevent it from drying out.

Guidelines for Packaged Mixes:

•For packaged bread mixes follow package directions to prepare a 1, 1-1⁄2, or 2-pound loaf.

•For packaged cake mixes: Use mixes 16-ounces or larger.

•For packaged muffin mixes: Use mixes 9-ounces or larger.

•For packaged quick bread (batter bread) mixes: Use mixes 13-ounce or larger

•Some brands and/or flavors do not work in the Breadmaker, such as swirl coffee cakes.

•Follow package directions for adding correct amounts and temperature of water, eggs, oil, and all other ingredients.

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Contents
WBYBM1 Table of Contents Table of Contents Fat Free White Bread Buttermilk Roll Dough Beyond Breadmaker Baking Cycles Technical Specifications Important Safeguards Important Safety PrecautionsShort Cord Instructions Special Features About Your Beyond BreadmakerBreadmaker that Connects to the Internet? About Your Beyond BreadmakerBefore First Use Getting Acquainted with Your Beyond Breadmaker Breadmaker Features and ControlsGetting Acquainted with Your Beyond Breadmaker Control Panel Display WindowControl Panel Programming Your Home Code Using Your Beyond Breadmaker Smart Features Manually Setting the Clock and DateUsing the Scanning Wand Manually Setting the Clock and Date If the Breadmaker does not find the barcode in its database If the Breadmaker finds the barcode in its database To complete baking Using the Learn Function Using the Learn FunctionUsing the Learn Function to Customize Cooking Programs Adding a New Baking Program to the Breadmaker’s MemoryProgramming Your Breadmaker from Your Personal Computer Here’s howConfigure User Programs Configure user ProgramsGuidelines for Packaged Mixes Making Dough and Baking BreadTips and Hints for Good Results Crust Controls Understanding Baking CycleUnderstanding Baking Cycle Inserting and Removing the Baking Pan Basic BakingInserting the Baking Pan Removing the Baking PanUsing the Beyond Breadmaker’s Special Features Using Beyond Breadmaker’s Special FeaturesDelay Bake Timer To set the Delay Bake TimerBake Only Using the Pause FeatureTry This Mediterranean-Style Bread Recipe Customizing Pre-Programmed Baking Cycles Customizing Pre-Programmed Baking CyclesTo use Program a personal recipe Resetting the Program & Personal Recipe MemoryProgramming Your Personal Recipes Know Your Ingredients Power Loss MemoryKnow Your Ingredients Working with Yeast Flour StorageConversion Chart for Quick-Acting Yeast Rapid Settings Additional Yeast AmountsWorking with Yeast Other IngredientsMeasuring Your Ingredients Recipe TipsLiquid Measure Dry MeasureAdjusting for Climate and Altitude Slicing and Storing BreadRecipe Tips Bread Mixes and Other Recipe BooksRecipes White BreadSelect White cycle MethodSourdough Starter Jalapeño BreadBread Recipes Or any other variety of cake mix for flavor variation Sourdough BreadBanana Bread Corn Bread Dill BreadHoney Dried dill weedButtermilk Bread Fat Free White BreadEgg Bread Honey Granola Bread Maple BreadPeach Bread Potato BreadMilk Bread Whole Grain BreadSelect White cycle Milk 80º F/27º CBloody Mary Bread Banana Granola BreadSelect Whole Wheat cycle Sunflower and Sesame Seed BreadWhole Wheat Bread Egg whites room Temperature plus Enough water 80º F Whole Wheat with Gluten BreadWhole Wheat Cinnamon Raisin Walnut Bread CinnamonSouthern Barley Bread Caraway Rye BreadBoiling water Onion Rye BreadAnadama Oatmeal Bread Honey Banana Whole Wheat Bread Seven Grain BreadTwo Cheese Bread Whole Wheat Zucchini Herb BreadYogurt Whole Wheat Bread Pumpernickel BreadCottage cheese Dairy Whole Wheat BreadHearty Nut Bread French Bread Italian herb BreadSelect French cycle Oil optionalSelect Fruit & Nut cycle Spiced Pumpkin BreadCinnamon Raisin Bread For best results select Light crust control Crunchy Cracked Wheat BreadSoy Herb Bread Sweet Walnut Bread White Wheat BreadAdd to Dispenser Walnuts, chopped Add to Dispenser Sunflower seedsDried Fruit Bread Trail Mix BreadAdd to Dispenser Dried fruit Add to Dispenser Fruit and nut trail mixSelect Fruit and Nut cycle Cheese Onion BreadSoy Almond Fruit Bread Egg room temperature Plusenough water 80º F Soy Cinnamon Raisin BreadCarrot Raisin Bread Carrots, uncooked-gratedCrunchy Bread Snacks Breaded PineappleBread Pudding Batter Bread Recipes Eggs, room temperature Sweet Corn BreadSelect Batter Breads cycle All-purpose flourPineapple Coconut Pound Cake Spiced Zucchini BreadCheddar Loaf Bread Carrot Pecan BreadBanana Nut Cake Jam Cycle InstructionsJam Cycle Instructions For Best ResultsMaking Jam Basic Procedure Strawberry, Blackberry, or Raspberry JamBlueberry, Apricot, Peach or Pear Jam Select Jam cycleDough Recipes Optional GlazesDinner Roll Dough Wheat Dinner Roll Dough Cultured buttermilk 80º F/27º CEgg room temperature plus Cheezy Garlic Roll DoughTopping Parmesan cheese, grated Garlic, finely mincedEgg room temperature plus Enough water 80º F/27º C to equal Refreshing Roll DoughTopping Butter, melted Orange peel, gratedCinnamon Roll Dough Filling Butter, meltedWalnuts, finely chopped Glaze Powdered sugar Milk, liquid Vanilla extractSticky Breakfast Bun Dough Butter, melted Brown sugarGlaze Whisk together Brioche Roll DoughEgg yolks Butter, cold, chipped into pieces French Bread Dough VariationsTopping Poppy seeds Challah Braid DoughGlaze Egg yolk, beaten Water Creamed Soup Bread Bowl Dough Dehydrated onionsMix and chill before serving Party Dip Bread Bowl DoughShredded Beef Dip Shrimp Dip Canned shrimp, drained and mashedMayonnaise Green onions, choppedAlmond Cherry Coffee Cake Dough Bagel Dough Toppings optionalBanana Wheat Bagel Dough Glaze Egg white, beaten WaterEgg Bagels Egg yolk room temperature Oil Soft Pretzel DoughVariation Glaze Egg white WaterPita Pocket Dough Pita pocketsPizza Crust Dough Whole Wheat Pizza Crust DoughPizza Dough Recipes Select Pizza Dough cycleFoccacia Dough Pumpkin Pull-Apart Pan Rolls Personal RecipesIngredients ProgramChallah PreheatDough Milk 80º F/27º C Eggs, large, room temperature SaltGrandma’s Cinnamon Rolls First batch Powdered sugar Maple flavoring Butter, melted Hot coffeeSecond batch Knead MinutesHoliday Dried Fruit and Nut Bread Dried cranberriesLight raisins Add to Dispenser Slivered almondsMethod Rosemary French Bread Rosemary, fresh, snipedCare and Maintenance Cleaning PrecautionsCleaning the Breadmaker Cleaning the ExteriorTroubleshooting Questions and AnswersCleaning the Bread Pan and kneading paddle Storing the BreadmakerTroubleshooting Questions & Answers About Ingredients and RecipesDisplay Error Messages Home Hub Network ProblemsBreadmaker Problems Baking Problems TopOne Year Limited Warranty Contact Information Contact InformationBeyond Breadmaker Baking Cycles MediumAppendix MedDark Light100 French, 1.0 Lb Loaf101 Fruit & Nut, Rapid, 1.5 Lb LoafPersonal Recipes and Custom Programs 102103 104 Custom Recipes 105106 107
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