Breadman BK1060S Using 15-HOUR Delay Bake Timer, Bake only, Special Glazes for Yeast Breads

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.

USING 15-HOUR DELAY BAKE TIMER

Important: Delay baking does not activate JAM cycle. Do not use delay bake timer if your recipe includes perishables, such as eggs, fresh milk, yogurt or other dairy products and meats, etc. To preset your bread maker, follow these steps:

To preset your bread maker, follow these steps:

1.Add ingredients in the order listed as usual, taking care not to let yeast and liquid ingredients contact one another.

Note: If your recipe contains salt, add it with the liquid ingredients, taking care to keep it away from the yeast.

2.Close bread maker lid and plug it in.

3.Press MENU to select baking cycle. Standard cycle time will be shown in display window.

4.Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount of time set is shown in display window.

•To fast forward time, continually press ▲.

•To fast reverse, continually press ▼.

•For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press ▲ until the display reads 5:00 – meaning it will finish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM.

Note: Actual baking times will not change.

14

5.Press LOAF SIZE to choose loaf size, press CRUST COLOR to choose crust color, then press START/STOP to begin timer. The colon (:)

in time display begins to flash, letting you know timer is started. When your bread is finished baking, bread maker will beep and “0:00” will appear in display window. Press START/STOP and open lid.

6.If you make an error after you’ve activated program and want to start over, press and hold START/STOP for several seconds. Timer will clear and you can begin again.

BAKE ONLY

The BAKE ONLY cycle offers the flexibility to vary time. You can bake pre-made dough or dough purchased at the store using this cycle. You may also use this cycle if crust color is too light or if your sweet bread is not quite done. Check every few minutes.

1.Press the BAKE ONLY button to activate cycle. Adjust the amount of time you need up to 1½ hours using the ▲ and ▼ buttons.

2.Press START/STOP button to begin baking.

SPECIAL GLAZES FOR YEAST BREADS

Select 1 of the following special glazes to enhance your bread:

•Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more tender crust.

•Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.

•Sweet Icing Glaze: Mix 1 cup sifted confectioner’s sugar with 1 to 2 tablespoons of milk, water or fruit juice until smooth. Drizzle glaze over raisin or sweet bread when they are almost cool.

Note: If desired, generously sprinkle with your choice of nuts or seeds after glazing.

DOUGH CYCLE

Tips for Best Results

•If using delay bake timer, make sure yeast is on top of flour, away from liquids.

Important: Never allow dough to remain in bread maker after cycle is complete; it may over rise and damage machine.

•Rising times for dough after it is shaped and placed in baking pan will vary due to recipe, temperature and humidity level of your kitchen. Optimum temperature for rising is 80°– 85°F. Rising is the most essential feature in bread making.

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

•Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let dough rise once in bread maker. Remove from bread maker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows 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 Tip: Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.

SPECIAL TIPS FOR MAKING DOUGH

Important: For use only with the Dough Cycle.

•Always allow optimum rising of shaped dough.

•Use pastry brush to apply glaze.

•Bake as directed in recipe.

Apply Just Before Baking:

Egg Yolk Glaze

For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk.

Egg White Glaze

For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.

If desired, sprinkle chopped nuts or fruit and/or seeds after glazing.

Lightly Floured

Sprinkle enough flour onto work area so dough can be handled without sticking.

Shaped Rolls

Important: Once rolls are shaped, cover and let rise until doubled before baking.

Cloverleaf Rolls

Shape into ½-inch balls. Place 3 balls in each greased muffin tin.

Crisscross Rolls

Shape into balls, setting 2 aside. Combine balls and roll into a ¹⁄8-inch thick square. Cut strips ¹⁄8-inch wide and 2-inches long. Brush top of roll with beaten egg. Place 1 strip across top of each ball. Repeat process, placing second strip in opposite direction across top of each ball.

Traditional Rolls

Shape into balls. For “pull apart” rolls, place dough balls with sides touching in 8 or 9 inch round or square greased baking pan. For “individual” rolls place dough balls 2-inches apart.

Crescent Rolls

On lightly floured board, roll dough to 12-inch circle. Spread with softened butter. Cut into 16 wedges beginning at wider end. Place rolls 2-inches apart on greased baking sheet with points underneath; curve rolls slightly. If desired, brush with melted butter just before baking.

15