Breadman BK2000BQ, Bread Maker instruction manual Know Your Ingredients

Sweet

Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.

Gluten-Free

Used for gluten-free recipes.

Quick Bread

Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread rise. Cake recipes made from scratch must be specially designed for this cycle.

Dough

Use to prepare dough for making bread, rolls or pizza which are shaped and allowed to rise before baking in a conventional oven. This program blends and kneads the dough and takes it through the first rise.

Low Carb

Used for recipes that are lower in carbohydrates.

Jam

Use to prepare preserves, marmalade, chutneys and ketchup. Add fruit, sugar and lemon juice for homemade preserves – a great topping for homemade bread, waffles and ice cream.

Rapid

Used for White, Whole Wheat and Sweet cycles to decrease time to approximately 1 hour. Choose recipe, then simply add

½tsp. to amount of yeast listed for a 2-lb. loaf. Bread may be shorter and denser than bread made using the longer program.

Bake Only

Used if crust is too light or you wish to bake pre-made dough – also especially useful if your bread is not quite done. Check every few minutes. Bakes for up to 1 hour, 30 minutes.

KNOW YOUR INGREDIENTS

Flour & OTHER GRAINS

All-Purpose Flour	All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick
	breads and cakes.
Bran	Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour
	by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment,
	heartiness and flavor. It is also used to enhance bread texture.
Bread Flour	Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour
	will produce loaves with better volume and structure.
Cornmeal and Oatmeal	Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or
	steel-cut oats. They are used primarily to enhance flavor and texture of bread.
Cracked Wheat	Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular
	fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye Flour	Rye flour must always be mixed with high proportion of bread flour, as it does not contain
	enough gluten to develop structure for high, even-grained loaf.
Self-Rising Flour	Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising flour
	contains leavening ingredients that will interfere with bread and quick bread making.
7 Grain Cereal Blend	7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and
	hulled millet. It is used primarily to enhance flavor and texture of bread.
Vital Wheat Gluten	Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly
	all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes
	dough elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in
	small portions to increase volume and lighten texture.
Whole Wheat Flour	Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ.
	This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with
	this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat
	flour with bread flour or vital wheat gluten to produce higher, lighter-textured bread.

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