Toastmaster WBYBM1 manual Working with Yeast, Flour Storage

Page 28

Breadmaker Owner’s Manual

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 struc-

 

ture for a high, even-grained loaf.

 

 

Self-Rising Flour

Self-rising flour contains leavening ingredients that will interfere

 

with bread and cake making. It is NOT RECOMMENDED for use

 

with your Breadmaker.

 

 

Seven Grain

Seven grain cereal blend is a blend of cracked wheat, oats, bran,

Cereal Blend

rye, cornmeal, flax seeds and hulled millet.

 

 

Vital Wheat

Gluten manufactured from wheat flour that has been treated to

Gluten

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

Whole wheat flour is milled from the entire wheat kernel, which

Flour

contains the bran and germ. This high fiber flour is richer in nutri-

 

ents 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.

 

 

Yeast

Active yeast, through a fermentation process, produces carbon

 

dioxide gas necessary to make bread rise. Yeast feeds on carbohy-

 

drates in sugar and flour to produce this gas. Three different types

 

of yeast are available: fresh (cake), active dry and quick-acting.

 

Breadmaker, quick or rapid rise yeast is quick-acting. Fresh (cake)

 

yeast is NOT RECOMMENDED for use with your Breadmaker.

 

 

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.

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.

Working with Yeast

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.

Place 1⁄2 cup of lukewarm (110º F to 115º F/43º C to 46º C) water into a liquid measuring cup.

Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.

Allow mixture to sit for 10 minutes undisturbed.

The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.

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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 DateTo complete baking If the Breadmaker finds the barcode in its databaseIf the Breadmaker does not find the barcode in its database 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 ProgramsTips and Hints for Good Results Making Dough and Baking BreadGuidelines for Packaged Mixes Understanding Baking Cycle Understanding Baking CycleCrust Controls 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 Timer Try This Mediterranean-Style Bread Recipe Using the Pause Feature Bake Only Customizing Pre-Programmed Baking Cycles Customizing Pre-Programmed Baking CyclesProgramming Your Personal Recipes Resetting the Program & Personal Recipe MemoryTo use Program a personal recipe 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 MethodBread Recipes Jalapeño BreadSourdough Starter Banana Bread Sourdough BreadOr any other variety of cake mix for flavor variation Corn Bread Dill BreadHoney Dried dill weedEgg Bread Fat Free White BreadButtermilk Bread Honey Granola Bread Maple BreadPeach Bread Potato BreadMilk Bread Whole Grain BreadSelect White cycle Milk 80º F/27º CBloody Mary Bread Banana Granola BreadWhole Wheat Bread Sunflower and Sesame Seed BreadSelect Whole Wheat cycle Egg whites room Temperature plus Enough water 80º F Whole Wheat with Gluten BreadWhole Wheat Cinnamon Raisin Walnut Bread CinnamonSouthern Barley Bread Caraway Rye BreadAnadama Oatmeal Bread Onion Rye BreadBoiling water Honey Banana Whole Wheat Bread Seven Grain BreadTwo Cheese Bread Whole Wheat Zucchini Herb BreadYogurt Whole Wheat Bread Pumpernickel BreadHearty Nut Bread Dairy Whole Wheat BreadCottage cheese French Bread Italian herb BreadSelect French cycle Oil optionalCinnamon Raisin Bread Spiced Pumpkin BreadSelect Fruit & Nut cycle Soy Herb Bread Crunchy Cracked Wheat BreadFor best results select Light crust control 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 mixSoy Almond Fruit Bread Cheese Onion BreadSelect Fruit and Nut cycle Egg room temperature Plusenough water 80º F Soy Cinnamon Raisin BreadCarrot Raisin Bread Carrots, uncooked-gratedBread Pudding Breaded PineappleCrunchy Bread Snacks 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 cycleDinner Roll Dough Optional GlazesDough Recipes 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 sugarEgg yolks Butter, cold, chipped into pieces Brioche Roll DoughGlaze Whisk together French Bread Dough VariationsGlaze Egg yolk, beaten Water Challah Braid DoughTopping Poppy seeds Creamed Soup Bread Bowl Dough Dehydrated onionsShredded Beef Dip Party Dip Bread Bowl DoughMix and chill before serving 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 PreheatGrandma’s Cinnamon Rolls Eggs, large, room temperature SaltDough Milk 80º F/27º C 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 RecipesBreadmaker Problems Home Hub Network ProblemsDisplay Error Messages 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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