Basic Steps in Making Bread

SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf obtained. Cinnamon can break down the structure of the dough, affecting height and texture. Too much garlic can inhibit the yeast activity. Use only the amount of cinnamon and garlic recommended in the recipe.

CHECKING THE DOUGH: Making changes to the dough is easy. This can be done during the knead cycle only. Do not turn off the breadmaker to adjust dough.

•Touch the dough. If it feels a little sticky and there is a slight smear of dough under the knead blade, no adjustment is necessary.

•If the dough is very sticky, clinging to the sides of the pan, and is more like a batter than a dough, add one tablespoon of flour. Allow the flour to be mixed completely into the dough before making any more adjustments. To prevent heat from escaping, open the cover of the bread maker only to add flour.

•The the dough is dry and the bread maker appears to be laboring, add one teaspoon of lukewarm water. Allow water to be completely mixed into the

dough before making any additional adjustments and keep lid closed to keep heat in the appliance.

Dough is “just right” when it is smooth in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.

CREATING ARTISAN BREAD CRUSTS: Just before the bread baking cycle begins, open the cover of the bread maker and carefully brush the top surface of the dough with a lightly beaten egg white that has been mixed with 1 teaspoon of water. If desired, slash the top of the dough ¼ to ½ inch deep with a sharp knife into desired design. Leave plain or sprinkle with seeds, herbs, grated parmesan or romano cheeses, or other desired toppings. Press toppings gently into the dough to ensure it adheres and will not fall off. Close the cover and allow bread to bake.

For best results, use only the beaten egg white with water to treat the crust before the bake cycle begins. This mixture will ensure that toppings will stick and not fall off when bread is removed from the pan.

Do not use vegetable oil cooking sprays to treat crusts, as the cooking sprays can be flammable when exposed to the bread maker’s heating unit.

Crust can also be treated after bread is done baking. Remove bread from the bread pan and place on a rack. Lightly brush the top of the loaf with melted butter, margarine, olive oil, or vegetable oil and sprinkle desired topping on to the bread’s top.

Always clean your new appliance thoroughly before using. Refer to “Cleaning your cook’s essentials™ Breadmaker” section.

1.Select and insert the bread pan; use either the single bread pan or the dual bread pan. Note: Do not make loaves larger than one pound in the dual bread pan. Place the non-stick coated bread pan in the middle of the baking chamber. When the bread pan is pressed lightly in the center the fixing device locks into place. To remove the bread pan, pull with medium force on the bread pan carrying handle. CAUTION: The handle is hot after baking. Use oven mitts or hot pads when removing a hot bread pan.

2.Position the knead blades on to the shafts in the bottom of the bread pan, matching the hub shape with the shaft shape. You may need to twist the bar slightly for the knead blade to drop in place. Make sure the knead blades are pushed down on the shafts all the way.

3.Add ingredients to the bread pan in the order listed in the recipe; liquids first,

41300B, L5815 specifications

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