Working with 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 Breadmaker yeast) for the active dry yeast or vice versa.
Conversion Chart for Quick-Acting Yeast
Active Dry Yeast | Quick Acting Yeast |
| |
1 teaspoon = | 3⁄4 teaspoon |
| |
1-1⁄2 teaspoons = | 1 teaspoon |
| |
2-1⁄4 teaspoons | 1-1⁄2 teaspoons |
| |
1 tablespoon = | 2 teaspoons |
| |
Rapid Settings Additional Yeast Amounts:
The Rapid settings for White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an additional 1⁄2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe. The bread may be shorter and denser.
Other Ingredients
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 unless indicated. 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 lim- |
| its the growth of yeast. Do not increase or decrease the amount of |
| salt shown in the recipes. |
| |
Liquids | • All liquids should be warm, 80º F/27º C, for all recipes. |
| • Liquids, such as milk (1%, 2%, whole and skim), water or a com- |
| bination of powdered milk and water, can be used when mak- |
| ing 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 fla- |
| vor variety. |
| |
Eggs | • Eggs add richness and a velvety texture to bread dough and |
| cakes. When the recipe calls for egg(s): bring them to room |
| temperature first. |
| • You may substitute an egg for a portion of the liquid in a yeast |
| bread recipe: crack any size egg into a liquid measuring cup, |
| then add enough water to equal the amount listed in the |
| recipe. |
| • The Batter Bread recipes call for specific size eggs. |
| |
Fats | • Shortening, butter and oil shorten, or tenderize, the texture of |
| yeast breads. Breads that call for fat stay fresh longer. |
| • French bread gets its unique crust and texture from the lack of |
| fat added. |
| • If butter is used directly from the refrigerator, it should be cut |
| into small pieces for easier blending during the kneading cycle. |
| |
WBYBM1
Table of Contents
Table of Contents
Fat Free White Bread
Buttermilk Roll Dough
Beyond Breadmaker Baking Cycles Technical Specifications
Important Safety Precautions
Important Safeguards
Short Cord Instructions
About Your Beyond Breadmaker
Special Features
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
Display Window
Control Panel
Control Panel
Programming Your Home Code
Manually Setting the Clock and Date
Using Your Beyond Breadmaker Smart Features
Using 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 Function
Using the Learn Function to Customize Cooking Programs
Adding a New Baking Program to the Breadmaker’s Memory
Here’s how
Programming Your Breadmaker from Your Personal Computer
Configure user Programs
Configure User Programs
Guidelines for Packaged Mixes
Making Dough and Baking Bread
Tips and Hints for Good Results
Crust Controls
Understanding Baking Cycle
Understanding Baking Cycle
Basic Baking
Inserting and Removing the Baking Pan
Inserting the Baking Pan
Removing the Baking Pan
Using Beyond Breadmaker’s Special Features
Using the Beyond Breadmaker’s Special Features
Delay Bake Timer
To set the Delay Bake Timer
Bake Only
Using the Pause Feature
Try This Mediterranean-Style Bread Recipe
Customizing Pre-Programmed Baking Cycles
Customizing Pre-Programmed Baking Cycles
To use Program a personal recipe
Resetting the Program & Personal Recipe Memory
Programming Your Personal Recipes
Know Your Ingredients
Power Loss Memory
Know Your Ingredients
Flour Storage
Working with Yeast
Rapid Settings Additional Yeast Amounts
Conversion Chart for Quick-Acting Yeast
Working with Yeast
Other Ingredients
Recipe Tips
Measuring Your Ingredients
Liquid Measure
Dry Measure
Slicing and Storing Bread
Adjusting for Climate and Altitude
Recipe Tips
Bread Mixes and Other Recipe Books
White Bread
Recipes
Select White cycle
Method
Sourdough Starter
Jalapeño Bread
Bread Recipes
Or any other variety of cake mix for flavor variation
Sourdough Bread
Banana Bread
Dill Bread
Corn Bread
Honey
Dried dill weed
Buttermilk Bread
Fat Free White Bread
Egg Bread
Maple Bread
Honey Granola Bread
Potato Bread
Peach Bread
Whole Grain Bread
Milk Bread
Select White cycle
Milk 80º F/27º C
Banana Granola Bread
Bloody Mary Bread
Select Whole Wheat cycle
Sunflower and Sesame Seed Bread
Whole Wheat Bread
Whole Wheat with Gluten Bread
Egg whites room Temperature plus Enough water 80º F
Whole Wheat Cinnamon Raisin Walnut Bread
Cinnamon
Caraway Rye Bread
Southern Barley Bread
Boiling water
Onion Rye Bread
Anadama Oatmeal Bread
Seven Grain Bread
Honey Banana Whole Wheat Bread
Whole Wheat Zucchini Herb Bread
Two Cheese Bread
Pumpernickel Bread
Yogurt Whole Wheat Bread
Cottage cheese
Dairy Whole Wheat Bread
Hearty Nut Bread
Italian herb Bread
French Bread
Select French cycle
Oil optional
Select Fruit & Nut cycle
Spiced Pumpkin Bread
Cinnamon Raisin Bread
For best results select Light crust control
Crunchy Cracked Wheat Bread
Soy Herb Bread
White Wheat Bread
Sweet Walnut Bread
Add to Dispenser Walnuts, chopped
Add to Dispenser Sunflower seeds
Trail Mix Bread
Dried Fruit Bread
Add to Dispenser Dried fruit
Add to Dispenser Fruit and nut trail mix
Select Fruit and Nut cycle
Cheese Onion Bread
Soy Almond Fruit Bread
Soy Cinnamon Raisin Bread
Egg room temperature Plusenough water 80º F
Carrot Raisin Bread
Carrots, uncooked-grated
Crunchy Bread Snacks
Breaded Pineapple
Bread Pudding
Batter Bread Recipes
Sweet Corn Bread
Eggs, room temperature
Select Batter Breads cycle
All-purpose flour
Spiced Zucchini Bread
Pineapple Coconut Pound Cake
Carrot Pecan Bread
Cheddar Loaf Bread
Jam Cycle Instructions
Banana Nut Cake
Jam Cycle Instructions
For Best Results
Strawberry, Blackberry, or Raspberry Jam
Making Jam Basic Procedure
Blueberry, Apricot, Peach or Pear Jam
Select Jam cycle
Dough Recipes
Optional Glazes
Dinner Roll Dough
Cultured buttermilk 80º F/27º C
Wheat Dinner Roll Dough
Cheezy Garlic Roll Dough
Egg room temperature plus
Topping Parmesan cheese, grated
Garlic, finely minced
Refreshing Roll Dough
Egg room temperature plus Enough water 80º F/27º C to equal
Topping Butter, melted
Orange peel, grated
Filling Butter, melted
Cinnamon Roll Dough
Walnuts, finely chopped
Glaze Powdered sugar Milk, liquid Vanilla extract
Butter, melted Brown sugar
Sticky Breakfast Bun Dough
Glaze Whisk together
Brioche Roll Dough
Egg yolks Butter, cold, chipped into pieces
Variations
French Bread Dough
Topping Poppy seeds
Challah Braid Dough
Glaze Egg yolk, beaten Water
Dehydrated onions
Creamed Soup Bread Bowl Dough
Mix and chill before serving
Party Dip Bread Bowl Dough
Shredded Beef Dip
Canned shrimp, drained and mashed
Shrimp Dip
Mayonnaise
Green onions, chopped
Almond Cherry Coffee Cake Dough
Toppings optional
Bagel Dough
Glaze Egg white, beaten Water
Banana Wheat Bagel Dough
Egg Bagels
Soft Pretzel Dough
Egg yolk room temperature Oil
Variation
Glaze Egg white Water
Pita pockets
Pita Pocket Dough
Whole Wheat Pizza Crust Dough
Pizza Crust Dough
Pizza Dough Recipes
Select Pizza Dough cycle
Foccacia Dough
Personal Recipes
Pumpkin Pull-Apart Pan Rolls
Ingredients
Program
Preheat
Challah
Dough Milk 80º F/27º C
Eggs, large, room temperature Salt
Grandma’s Cinnamon Rolls
Powdered sugar Maple flavoring Butter, melted Hot coffee
First batch
Knead Minutes
Second batch
Dried cranberries
Holiday Dried Fruit and Nut Bread
Light raisins
Add to Dispenser Slivered almonds
Method
Rosemary, fresh, sniped
Rosemary French Bread
Cleaning Precautions
Care and Maintenance
Cleaning the Breadmaker
Cleaning the Exterior
Questions and Answers
Troubleshooting
Cleaning the Bread Pan and kneading paddle
Storing the Breadmaker
Questions & Answers About Ingredients and Recipes
Troubleshooting
Display Error Messages
Home Hub Network Problems
Breadmaker Problems
Top
Baking Problems
One Year Limited Warranty
Contact Information
Contact Information
Medium
Beyond Breadmaker Baking Cycles
Med
Appendix
Dark
Light
French, 1.0 Lb Loaf
100
Fruit & Nut, Rapid, 1.5 Lb Loaf
101
102
Personal Recipes and Custom Programs
103
104
105
Custom Recipes
106
107