Breadman Stainless Steel Convection Bread Maker High-Altitude Baking, Slicing and Storing Bread

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High-Altitude Baking

In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact:

Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358

E-mail: CERC@vines.colostate.edu

Website: www.ext.colostate/edu/depts/coopext

In dry climates, flour is drier and requires slightly more liquid.

In humid climates, flour is wetter and will absorb less liquid, so less liquid is required.

Slicing and Storing Bread

For best results, place bread on wire rack and allow to cool for 15 – 30 minutes before slicing. Use electric knife or serrated knife for even slices.

Store unused bread, tightly sealed (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to

1 month) place bread in sealed container in freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.

MAKING DOUGH, BAKING BREADS AND BATTER BREADS

Note: Depending on the Course or recipe used, some steps may not apply or there may be additional steps. Refer to the respective Course sections in this booklet for more detailed instructions.

Important: Add ingredients to bread pan in the order listed in the recipe.

1.Open lid and remove bread pan. Lift bread pan straight up and out using the handle (B).

Caution: Do not turn or shake bread pan while taking it out. If the bread pan is bent, temperature sensor may not work properly.

B

C

2.Position kneading paddle on the drive shaft. Match flat side of drive shaft to flat part of hole in kneading paddle. Make sure paddle is secure (C).

3.Place ingredients into the bread pan. For best results, add all liquid ingredients first, then add all dry ingredients.

Important: Always add yeast, baking powder or baking soda last.

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Contents Stainless Steel Convection Bread Maker Accessories/PartsPlease Read and Save this Use and Care Book Important SafeguardsAdditional Important Safeguards Power Outage Electric PowerFrequent surges, please use a surge protector Short Cord InstructionsProduct may vary slightly from what is illustrated Display Window Control PanelOperation Light Program ProgStop/Reset Program Prog TemperatureSave/Erase Yes/No and Up/Down ArrowsPage Page Getting Started Maximum Ingredient AmountsBread Pan tips Inserting bread pan Kneading and Baking Courses Batter Bread Gluten Free BreadJam DoughKnead Rise Punch Shape Bake Total Kneading and Baking Course ChartWhole Light Course Crust Size Preheat Course Crust Size Preheat Course Crust Know Your Ingredients Yeast Conversion Chart for Quick Rise YeastRapid Course Yeast Addition SugarFats EggsBaking Powder Baking SodaHigh-Altitude Baking Slicing and Storing BreadMaking DOUGH, Baking Breads and Batter Breads Page Using 24-HOUR Delay Bake Timer Pause Advanced Baking Techniques Bake onlyPull-Apart Rolls Braided BreadsMediterranean-Style Rustic Bread Personal Recipes PausePress SAVE/ERASE Start Custom ProgramsWhite Bread Ingredients ½ lbBread RECIPES...EASY AS Ingredients Amount White Sourdough StarterCornbread White Sourdough BreadEGG Bread FAT-FREE White BreadPotato Bread Whole Grain Bread Sunflower & Sesame Seed Whole Wheat Bread Whole Wheat Bread Caraway RYE Bread Onion RYE Bread Seven Grain Bread TWO Cheese Bread Pumpernickel Bread Hearty NUT Bread Italian Herb Bread French BreadCinnamon Raisin Bread Crunchy Cracked Wheat Bread White Wheat Bread Dried Fruit Bread SOY Cinnamon Raisin Bread Ingredients Loaf Batter BreadsSweet Corn Bread Batter Breads Course Hints for Best Results MethodIngredients Cake Pineapple Coconut Pound CakeIngredients Loaf Cheddar Loaf BreadBanana NUT Cake LOW Carb White Bread LOW Carb Bread RECIPES... Easy ASIngredients Low Carb Course Method Nutritional AnalysisLOW Carb Cinnamon Raisin Bread Raisins Cup Select Low Carb Course Yield 28 slices LOW Carb Batter Breads LOW Carb Chocolate CakeGluten Free Bread RECIPES... Easy AS Gluten Free Country White BreadGluten Free Method Gluten Free Pumpernickel Bread Making Doughs Crust Treatments Bread / Pizza / Pasta Dough CoursesDough Course RECIPES...AS Easy AS Dinner Roll Dough IngredientsRolls Wheat Dinner Roll Dough Cheezy Garlic Roll Dough Ingredients RollsTopping Filling Sticky Breakfast BUN DoughBrown sugar ¾ cup French Bread Dough GlazeVariations Regular Large Challah Bread DoughBagels Bagel DoughSoft Pretzel Dough PretzelsVariation Ingredients Thick or 2 thin crusts Thick or 4 thin crusts Pizza Crust DoughIngredients Thin crusts Whole Wheat Pizza Crust DoughGarlic-Cheese Topping Focaccia DoughGreek-Style Topping Ingredients Lb loafJAM Course Jam Course MethodJam Course Hints For Best Results STRAWBERRY, BLACKBERRY, or Raspberry JAM BLUEBERRY, APRICOT, Peach or Pear JAMImportant Do not exceed amounts given Storage CleaningHot Question AnswerNeed HELP? 2009/4-29-139E