Breadmaker Owner’s Manual
Double Acting | Baking powder is a leavening agent used in quick breads and cakes. |
Baking Powder | This type of leavening agent does not require rising time before |
| baking, as the chemical reaction works when liquid ingredients are |
| added and again when heat is applied. |
| |
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 baking pro- |
| cess. |
| |
Measuring Your Ingredients
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 ingredients in the order given in each recipe.
Liquid Measure
•Use transparent plastic or glass liquid measuring cups to measure all liquid ingre- dients.
•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.
•Do not “guesstimate!”
Dry Measure
•Dry ingredients must be measured using standard 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.
Recipe Tips
The recipes included in this book were developed for this Breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested using the Beyond Breadmaker.
•It is extremely important not to exceed the amount of flour specified in each recipe, approximately 4-4-1⁄2 cups, or the bread may not be satisfactory.
•When using your own yeast bread recipes, use the recipes in this cookbook as a guide for converting portions from your recipe to the Breadmaker.
Special Glazes for Yeast Breads
Select one of the following special glazes to enhance your bread. After glazing, if desired, generously sprinkle with your choice of poppy, sesame or caraway seeds.
Egg Glaze | Beat 1 large egg and 1 tablespoon of water together, brush |
| generously over dough. Note: Apply to breads just before baking. |
| |
Melted Butter | Crust: Brush melted butter over just-baked bread for a softer, |
| tender crust. |
| |
Milk Glaze | For a softer, shiny crust, brush just-baked bread with milk or cream. |
| |
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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
Breadmaker that Connects to the Internet?
Special Features
About Your Beyond Breadmaker
About Your Beyond Breadmaker
Before First Use
Breadmaker Features and Controls
Getting Acquainted with Your Beyond Breadmaker
Getting Acquainted with Your Beyond Breadmaker
Control Panel
Display Window
Control Panel
Programming Your Home Code
Using the Scanning Wand
Using Your Beyond Breadmaker Smart Features
Manually Setting the Clock and Date
Manually Setting the Clock and Date
If the Breadmaker finds the barcode in its database
To complete baking
If the Breadmaker does not find the barcode in its database
Using the Learn Function to Customize Cooking Programs
Using the Learn Function
Using the Learn Function
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
Making Dough and Baking Bread
Tips and Hints for Good Results
Guidelines for Packaged Mixes
Understanding Baking Cycle
Understanding Baking Cycle
Crust Controls
Inserting the Baking Pan
Inserting and Removing the Baking Pan
Basic Baking
Removing the Baking Pan
Delay Bake Timer
Using the Beyond Breadmaker’s Special Features
Using Beyond Breadmaker’s Special Features
To set the Delay Bake Timer
Using the Pause Feature
Try This Mediterranean-Style Bread Recipe
Bake Only
Customizing Pre-Programmed Baking Cycles
Customizing Pre-Programmed Baking Cycles
Resetting the Program & Personal Recipe Memory
Programming Your Personal Recipes
To use Program a personal recipe
Power Loss Memory
Know Your Ingredients
Know Your Ingredients
Working with Yeast
Flour Storage
Working with Yeast
Conversion Chart for Quick-Acting Yeast
Rapid Settings Additional Yeast Amounts
Other Ingredients
Liquid Measure
Measuring Your Ingredients
Recipe Tips
Dry Measure
Recipe Tips
Adjusting for Climate and Altitude
Slicing and Storing Bread
Bread Mixes and Other Recipe Books
Select White cycle
Recipes
White Bread
Method
Jalapeño Bread
Bread Recipes
Sourdough Starter
Sourdough Bread
Banana Bread
Or any other variety of cake mix for flavor variation
Honey
Corn Bread
Dill Bread
Dried dill weed
Fat Free White Bread
Egg Bread
Buttermilk Bread
Honey Granola Bread
Maple Bread
Peach Bread
Potato Bread
Select White cycle
Milk Bread
Whole Grain Bread
Milk 80º F/27º C
Bloody Mary Bread
Banana Granola Bread
Sunflower and Sesame Seed Bread
Whole Wheat Bread
Select Whole Wheat cycle
Whole Wheat Cinnamon Raisin Walnut Bread
Egg whites room Temperature plus Enough water 80º F
Whole Wheat with Gluten Bread
Cinnamon
Southern Barley Bread
Caraway Rye Bread
Onion Rye Bread
Anadama Oatmeal 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
Dairy Whole Wheat Bread
Hearty Nut Bread
Cottage cheese
Select French cycle
French Bread
Italian herb Bread
Oil optional
Spiced Pumpkin Bread
Cinnamon Raisin Bread
Select Fruit & Nut cycle
Crunchy Cracked Wheat Bread
Soy Herb Bread
For best results select Light crust control
Add to Dispenser Walnuts, chopped
Sweet Walnut Bread
White Wheat Bread
Add to Dispenser Sunflower seeds
Add to Dispenser Dried fruit
Dried Fruit Bread
Trail Mix Bread
Add to Dispenser Fruit and nut trail mix
Cheese Onion Bread
Soy Almond Fruit Bread
Select Fruit and Nut cycle
Carrot Raisin Bread
Egg room temperature Plusenough water 80º F
Soy Cinnamon Raisin Bread
Carrots, uncooked-grated
Breaded Pineapple
Bread Pudding
Crunchy Bread Snacks
Batter Bread Recipes
Select Batter Breads cycle
Eggs, room temperature
Sweet Corn Bread
All-purpose flour
Pineapple Coconut Pound Cake
Spiced Zucchini Bread
Cheddar Loaf Bread
Carrot Pecan Bread
Jam Cycle Instructions
Banana Nut Cake
Jam Cycle Instructions
For Best Results
Blueberry, Apricot, Peach or Pear Jam
Making Jam Basic Procedure
Strawberry, Blackberry, or Raspberry Jam
Select Jam cycle
Optional Glazes
Dinner Roll Dough
Dough Recipes
Wheat Dinner Roll Dough
Cultured buttermilk 80º F/27º C
Topping Parmesan cheese, grated
Egg room temperature plus
Cheezy Garlic Roll Dough
Garlic, finely minced
Topping Butter, melted
Egg room temperature plus Enough water 80º F/27º C to equal
Refreshing Roll Dough
Orange peel, grated
Walnuts, finely chopped
Cinnamon Roll Dough
Filling Butter, melted
Glaze Powdered sugar Milk, liquid Vanilla extract
Sticky Breakfast Bun Dough
Butter, melted Brown sugar
Brioche Roll Dough
Egg yolks Butter, cold, chipped into pieces
Glaze Whisk together
French Bread Dough
Variations
Challah Braid Dough
Glaze Egg yolk, beaten Water
Topping Poppy seeds
Creamed Soup Bread Bowl Dough
Dehydrated onions
Party Dip Bread Bowl Dough
Shredded Beef Dip
Mix and chill before serving
Mayonnaise
Shrimp Dip
Canned shrimp, drained and mashed
Green onions, chopped
Almond Cherry Coffee Cake Dough
Bagel Dough
Toppings optional
Banana Wheat Bagel Dough
Glaze Egg white, beaten Water
Egg Bagels
Variation
Egg yolk room temperature Oil
Soft Pretzel Dough
Glaze Egg white Water
Pita Pocket Dough
Pita pockets
Pizza Dough Recipes
Pizza Crust Dough
Whole Wheat Pizza Crust Dough
Select Pizza Dough cycle
Foccacia Dough
Ingredients
Pumpkin Pull-Apart Pan Rolls
Personal Recipes
Program
Challah
Preheat
Eggs, large, room temperature Salt
Grandma’s Cinnamon Rolls
Dough Milk 80º F/27º C
First batch
Powdered sugar Maple flavoring Butter, melted Hot coffee
Second batch
Knead Minutes
Light raisins
Holiday Dried Fruit and Nut Bread
Dried cranberries
Add to Dispenser Slivered almonds
Method
Rosemary French Bread
Rosemary, fresh, sniped
Cleaning the Breadmaker
Care and Maintenance
Cleaning Precautions
Cleaning the Exterior
Cleaning the Bread Pan and kneading paddle
Troubleshooting
Questions and Answers
Storing the Breadmaker
Troubleshooting
Questions & Answers About Ingredients and Recipes
Home Hub Network Problems
Breadmaker Problems
Display Error Messages
Baking Problems
Top
One Year Limited Warranty
Contact Information
Contact Information
Beyond Breadmaker Baking Cycles
Medium
Dark
Appendix
Med
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