Breadman TR900S_OM instruction manual Bread / Pizza / Pasta Dough Courses, Dough Courses Method

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BREAD / PIZZA / PASTA DOUGH COURSES

Dough Courses Method:

1.Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.

2.Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or Pasta Dough. Press the LOAF Button to choose loaf size. If Delay Bake is desired, press the TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this Instruction Manual) or press the START Button for an immediate start.

NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other dairy products, meats, fish, etc. that may spoil.

3.When your dough is finished, the Breadman® Pro will beep and “0:00” will appear in the Display Window. Press the STOP Button and open the Lid. Remove the dough from the Bread Pan. Follow recipe shaping and baking instructions.

Dough Course Hints for Best Results

•If using Delay Bake Timer, make sure yeast is on top of flour, away from liquids.

IMPORTANT:

•Never allow the dough to remain in the Bread Maker after the Course is complete; it may over rise and damage the machine.

•Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe, temperature and humidity level of your kitchen. The optimum temperature of the room for rising is 80°-85°F/27°-29°C. Rising is the most essential feature in bread making.

•The Bread Maker allows the dough to have a first rise or fermentation before the dough is removed. Fermentation conditions the gluten, (becoming pliable and elastic with a soft, smooth quality) develops the flavor and leavens the product.

•Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let the dough rise once in Bread Maker. Remove from Bread Maker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows the gluten to relax and makes handling easier. Shape as desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from Bread Maker, let rest, shape and rise as above.

BAKER’S HINT:

•Dough has doubled in volume when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough. If the indentation springs back, cover and let rise a few more minutes and check again.

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Contents Instruction Manual Recipe Guide Table of Contents Limited ONE Year Warranty Important Safeguards Short Cord Instructions Additional Important SafeguardsElectric Power Polarized PlugPower Outage Before Using for the First Time Breadman PRO TipsYour Breadman PRO Hint Hold down the Button for fast reverse Control PanelHint Hold down the Button for fast forward Kneading and Baking Courses Course 1. White BreadCourse 9. Deluxe Super Rapid Kneading and Baking Course Chart Name / Size TimeFruit&Nut Med .0 LB Know Your Ingredients All-Purpose FlourVital Wheat Gluten Conversion Chart for Quick Rise Yeast Measuring Your Ingredients FatsRecipe Tips Creating Your Own Yeast BreadsHigh-Altitude Baking Making Dough and Baking Bread Open the Lid and remove the Bread PanPress the Select Button to choose the Course you want Press the Start Button to begin the Kneading Course Step Yogurt, or other dairy products, meats, etc. that may spoil Using the 18-HOUR Delay Bake TimerTo preset your Breadman Pro, follow these steps Bread RECIPES...EASY AS White BreadJalapeno Bread White Sourdough Starter White Sourdough BreadBanana Bread Corn BreadDill Bread FAT-FREE White BreadEGG Bread Buttermilk BreadHoney Granola Bread Maple BreadPeach Bread Potato BreadMilk Bread Whole Grain BreadAdd Bloody Mary BreadBanana Granola Bread Sunflower & Sesame Seed Whole Wheat Bread Whole Wheat BreadWhole Wheat with Gluten Bread Whole Wheat Cinnamon Raisin Walnut BreadSouthern Barley Bread Caraway RYE BreadOnion RYE Bread Anadama Oatmeal BreadHONEY-BANANA Whole Wheat Bread Seven Grain BreadTWO Cheese Bread Whole Wheat Zucchini Herb BreadYogurt Whole Wheat Bread Pumpernickel Bread Dairy Whole Wheat BreadHearty NUT Bread French BreadItalian Herb Bread Spiced Pumpkin BreadCinnamon Raisin Bread Crunchy Cracked Wheat BreadSOY Herb Bread Sweet Walnut BreadWhite Wheat Bread Dried Fruit BreadTrail MIX Bread SOY Almond Fruit BreadSOY Cinnamon Raisin Bread Cheese Onion BreadCarrot Raisin Bread Deluxe Super Rapid Breads Deluxe Super Rapid White BreadDeluxe Super Rapid Method Deluxe Super Rapid Country White Bread Deluxe Super Rapid Course Hints for Best ResultsDeluxe Super Rapid French Bread Deluxe Super Rapid Italian BreadDeluxe Super Rapid CINNAMON-RAISIN Bread Deluxe Super Rapid Pepperoni Pizza BreadBread Pudding DAY OLD Bread RecipesBreaded Pineapple Crunchy Bread SnacksMethod Batter BreadSweet Corn Bread Batter Bread Course Hints for Best Results Pineapple Coconut Pound Cake Spiced Zucchini BreadCheddar Loaf Bread Carrot Pecan BreadBanana NUT Cake Dough Course Hints for Best Results Bread / Pizza / Pasta Dough CoursesDough Courses Method Making Doughs Crust Treatments Ingredients Dough Course RECIPES...AS Easy ASDinner Roll Dough Wheat Dinner Roll Dough RollsButtermilk Roll Dough Cheezy Garlic Roll Dough ToppingRefreshing Roll Dough Glaze Cinnamon Roll DoughFilling Sticky Breakfast BUN Dough Ingredients BunsBrioche Roll Dough French Bread Dough VariationsChallah Bread Dough Creamed Soup Bread Bowl Dough Party DIP Bread Bowl Ingredients CupsALMOND-CHERRY Coffee Cake Dough Bagel Dough Banana Wheat Bagel Dough EGG Bagels Variation Soft Pretzel DoughIngredients Pretzels Pita Pocket Dough Ingredients Pita PocketsWhole Wheat Pizza Crust Dough Pizza Dough RECIPES...AS Easy ASPizza Crust Dough Ingredients Thick or 2 Thin Crusts Thick or 4 Thin CrustsRustic Pizza Margherita Topping Pizza PizzasGreek-Style Topping Focaccia DoughGarlic-Cheese Topping Pasta DOUGH...AS Easy AS Basic Pasta DoughEGG Pasta Dough Spinach Pasta DoughDumplings PIE CrustOatmeal Raisin Cookies Cookie Dough ....AS Easy ASAmaretto Raisin Cookies Method for CookiesJAM Course Jam Course MethodJam Course Hints For Best Results STRAWBERRY, BLACKBERRY, or Raspberry JAMBLUEBERRY, APRICOT, Peach or Pear JAM Therefore, when cleaning, Never pour water, solvents, or User Maintenance InstructionsCleaning Instructions Cleaning solutions into this areaBefore Calling for Service Questions AnswersChecklist Baking ResultsSuggestions Specifications Recipe Index French Bread Recipes Recipe Index Pasta DOUGH...AS Easy AS Important Notice
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