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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.
WBYBM1
Table of Contents
Table of Contents
Fat Free White Bread
Buttermilk Roll Dough
Beyond Breadmaker Baking Cycles Technical Specifications
Important Safeguards
Important Safety Precautions
Short Cord Instructions
Special Features
About Your Beyond Breadmaker
Breadmaker that Connects to the Internet?
About Your Beyond Breadmaker
Before First Use
Getting Acquainted with Your Beyond Breadmaker
Breadmaker Features and Controls
Getting Acquainted with Your Beyond Breadmaker
Control Panel
Display Window
Control Panel
Programming Your Home Code
Using Your Beyond Breadmaker Smart Features
Manually Setting the Clock and Date
Using the Scanning Wand
Manually Setting the Clock and Date
To complete baking
If the Breadmaker finds the barcode in its database
If the Breadmaker does not find the barcode in its database
Using the Learn Function
Using the Learn Function
Using the Learn Function to Customize Cooking Programs
Adding a New Baking Program to the Breadmaker’s Memory
Programming Your Breadmaker from Your Personal Computer
Here’s how
Configure User Programs
Configure user Programs
Tips and Hints for Good Results
Making Dough and Baking Bread
Guidelines for Packaged Mixes
Understanding Baking Cycle
Understanding Baking Cycle
Crust Controls
Inserting and Removing the Baking Pan
Basic Baking
Inserting the Baking Pan
Removing the Baking Pan
Using the Beyond Breadmaker’s Special Features
Using Beyond Breadmaker’s Special Features
Delay 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 Cycles
Programming Your Personal Recipes
Resetting the Program & Personal Recipe Memory
To use Program a personal recipe
Know Your Ingredients
Power Loss Memory
Know Your Ingredients
Working with Yeast
Flour Storage
Conversion Chart for Quick-Acting Yeast
Rapid Settings Additional Yeast Amounts
Working with Yeast
Other Ingredients
Measuring Your Ingredients
Recipe Tips
Liquid Measure
Dry Measure
Adjusting for Climate and Altitude
Slicing and Storing Bread
Recipe Tips
Bread Mixes and Other Recipe Books
Recipes
White Bread
Select White cycle
Method
Bread Recipes
Jalapeño Bread
Sourdough Starter
Banana Bread
Sourdough Bread
Or any other variety of cake mix for flavor variation
Corn Bread
Dill Bread
Honey
Dried dill weed
Egg Bread
Fat Free White Bread
Buttermilk Bread
Honey Granola Bread
Maple Bread
Peach Bread
Potato Bread
Milk Bread
Whole Grain Bread
Select White cycle
Milk 80º F/27º C
Bloody Mary Bread
Banana Granola Bread
Whole Wheat Bread
Sunflower and Sesame Seed Bread
Select Whole Wheat cycle
Egg whites room Temperature plus Enough water 80º F
Whole Wheat with Gluten Bread
Whole Wheat Cinnamon Raisin Walnut Bread
Cinnamon
Southern Barley Bread
Caraway Rye Bread
Anadama Oatmeal Bread
Onion Rye Bread
Boiling water
Honey Banana Whole Wheat Bread
Seven Grain Bread
Two Cheese Bread
Whole Wheat Zucchini Herb Bread
Yogurt Whole Wheat Bread
Pumpernickel Bread
Hearty Nut Bread
Dairy Whole Wheat Bread
Cottage cheese
French Bread
Italian herb Bread
Select French cycle
Oil optional
Cinnamon Raisin Bread
Spiced Pumpkin Bread
Select Fruit & Nut cycle
Soy Herb Bread
Crunchy Cracked Wheat Bread
For best results select Light crust control
Sweet Walnut Bread
White Wheat Bread
Add to Dispenser Walnuts, chopped
Add to Dispenser Sunflower seeds
Dried Fruit Bread
Trail Mix Bread
Add to Dispenser Dried fruit
Add to Dispenser Fruit and nut trail mix
Soy Almond Fruit Bread
Cheese Onion Bread
Select Fruit and Nut cycle
Egg room temperature Plusenough water 80º F
Soy Cinnamon Raisin Bread
Carrot Raisin Bread
Carrots, uncooked-grated
Bread Pudding
Breaded Pineapple
Crunchy Bread Snacks
Batter Bread Recipes
Eggs, room temperature
Sweet Corn Bread
Select Batter Breads cycle
All-purpose flour
Pineapple Coconut Pound Cake
Spiced Zucchini Bread
Cheddar Loaf Bread
Carrot Pecan Bread
Banana Nut Cake
Jam Cycle Instructions
Jam Cycle Instructions
For Best Results
Making Jam Basic Procedure
Strawberry, Blackberry, or Raspberry Jam
Blueberry, Apricot, Peach or Pear Jam
Select Jam cycle
Dinner Roll Dough
Optional Glazes
Dough Recipes
Wheat Dinner Roll Dough
Cultured buttermilk 80º F/27º C
Egg room temperature plus
Cheezy Garlic Roll Dough
Topping Parmesan cheese, grated
Garlic, finely minced
Egg room temperature plus Enough water 80º F/27º C to equal
Refreshing Roll Dough
Topping Butter, melted
Orange peel, grated
Cinnamon Roll Dough
Filling Butter, melted
Walnuts, finely chopped
Glaze Powdered sugar Milk, liquid Vanilla extract
Sticky Breakfast Bun Dough
Butter, melted Brown sugar
Egg yolks Butter, cold, chipped into pieces
Brioche Roll Dough
Glaze Whisk together
French Bread Dough
Variations
Glaze Egg yolk, beaten Water
Challah Braid Dough
Topping Poppy seeds
Creamed Soup Bread Bowl Dough
Dehydrated onions
Shredded Beef Dip
Party Dip Bread Bowl Dough
Mix and chill before serving
Shrimp Dip
Canned shrimp, drained and mashed
Mayonnaise
Green onions, chopped
Almond Cherry Coffee Cake Dough
Bagel Dough
Toppings optional
Banana Wheat Bagel Dough
Glaze Egg white, beaten Water
Egg Bagels
Egg yolk room temperature Oil
Soft Pretzel Dough
Variation
Glaze Egg white Water
Pita Pocket Dough
Pita pockets
Pizza Crust Dough
Whole Wheat Pizza Crust Dough
Pizza Dough Recipes
Select Pizza Dough cycle
Foccacia Dough
Pumpkin Pull-Apart Pan Rolls
Personal Recipes
Ingredients
Program
Challah
Preheat
Grandma’s Cinnamon Rolls
Eggs, large, room temperature Salt
Dough Milk 80º F/27º C
First batch
Powdered sugar Maple flavoring Butter, melted Hot coffee
Second batch
Knead Minutes
Holiday Dried Fruit and Nut Bread
Dried cranberries
Light raisins
Add to Dispenser Slivered almonds
Method
Rosemary French Bread
Rosemary, fresh, sniped
Care and Maintenance
Cleaning Precautions
Cleaning the Breadmaker
Cleaning the Exterior
Troubleshooting
Questions and Answers
Cleaning the Bread Pan and kneading paddle
Storing the Breadmaker
Troubleshooting
Questions & Answers About Ingredients and Recipes
Breadmaker Problems
Home Hub Network Problems
Display Error Messages
Baking Problems
Top
One Year Limited Warranty
Contact Information
Contact Information
Beyond Breadmaker Baking Cycles
Medium
Appendix
Med
Dark
Light
100
French, 1.0 Lb Loaf
101
Fruit & Nut, Rapid, 1.5 Lb Loaf
Personal Recipes and Custom Programs
102
103
104
Custom Recipes
105
106
107