1.Press the PROG button.
2.Using the ▲ and ▼ arrows, adjust the amount of time you need up to 1 hour, 30 minutes.
3.Set temperature from 300°F – 375°F.
4.Press START to begin baking.
PAUSE
You can press PAUSE at any time, during any Course. When you pause, breadmaker will remain paused for approximately 10 minutes. You will hear a beep when the pause cycle begins; the time will flash until baking is resumed. Press START at any time to resume baking.
Note: If you forget to touch START, baking will resume automatically after 10 minutes.
Touch STOP to cancel Course completely and return to the Course selection display.
Use PAUSE to:
•Create decorative crusts
•Make
•Make braided breads
•Create rustic
•Add crumbled toppings to coffee cakes
Important: Have all ingredients ready before starting PAUSE cycle.
Important: Do not leave lid standing open for extended periods of time. Always use an oven mitt when handling the bread pan or any part of the interior of the breadmaker.
Decorative Crusts
1.At start of baking process (see KNEADING AND BAKING CHART), press PAUSE.
2.Leave bread pan in breadmaker.
3.Using a knife or sharp blade, cut a decorative pattern in the top of the loaf (criss- cross, slashes, etc).
4.Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well.
5.Carefully brush top of loaf and cuts with egg wash, being careful not to spill or drip the wash into the bread pan or baking chamber.
6.Press START when finished; work quickly to limit heat loss.
1.At start of final rise (see KNEADING AND BAKING CHART), press PAUSE.
2.Remove bread pan from baking chamber and close lid.
3.Remove dough and kneading paddle from bread pan.
4.Divide dough evenly (12, 18 or 24 pieces).
5.Roll each piece into a round ball and layer back into bread pan.
6.Carefully brush 1st layer with egg wash and sprinkle with spices.
7.Continue layering until all dough balls are used.
8.Return bread pan to breadmaker and press START.
Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings you desire.
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Braided Breads
1.At start of last rise (see KNEADING AND BAKING CHART), press PAUSE.
2.Remove bread pan from baking chamber and close lid.
3.Remove dough and kneading paddle from bread pan.
4.Divide dough into 3 equal pieces.
5.Stretch and roll each piece into a 10” (25 cm) rope.
6.Place ropes on flat surface,
7.Starting at center, braid ropes to one end, then turn to braid the second half; seal ends.
8.Return to bread pan and tuck ends under loaf.
9.If desired, brush with egg wash or water and sprinkle with seeds.
10.Return bread pan to breadmaker and press START.
Note: The below is an example of how to make a rolled,
1.Press PAUSE at the end of the shaping process (see KNEADING AND BAKING CHART).
2.Remove bread pan from breadmaker and close lid.
3.Remove dough and kneading paddle from bread pan.
4.Roll dough to an 8” x 13” (20 cm x 33 cm) rectangle on a clean, lightly floured surface.
5.Lightly brush with good olive oil, then sprinkle with fresh chopped garlic, rosemary, basil and
6.Tightly roll dough lengthwise into an 8” wide (20 cm) roll.
7.Tuck ends under and place in bread pan.
8.Return bread pan to breadmaker, close lid and press START.
9.The final rise will begin, followed by the baking process.
10.As baking begins, press PAUSE again and remove bread pan.
11.Slash top of crust and gently mist loaf with cold water, then return bread pan to baking chamber.
12.Close lid and press START to complete your rustic Mediterranean bread.
Adding Crumbled Toppings to Coffee Cakes Note: Works best with Batter Breads™ recipes
1.At the end of last knead (see KNEADING AND BAKING CHART) press PAUSE.
2.Remove bread pan from breadmaker and close lid.
3.Remove kneading paddle from batter.
4.Top batter with desired crumb topping
5.Place bread pan back in baking chamber, close lid and press START.
Important: Removing kneading paddle will help prevent tearing of cake/loaf when it is removed from pan after baking.
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