Breadman Bread Maker, BK2000BQ instruction manual Bake Only

5.Press LOAF to choose loaf size, press CRUST to choose crust color, then press START 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 approximately 5 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 menu button and move to cycle 13.

2.Adjust the amount of time you need up to 90 minutes.

3.Press START to begin baking.

Special Glazes for Yeast Breads

Select one 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 fermentation before 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.

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