Course | Crust | Knead 1 | Knead 2 | Knead 3 |
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Quick Breads | Light | 1 min | 3 min | 2 min |
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| Medium | 1 min | 3 min | 2 min |
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| Dark | 1 min | 3 min | 2 min |
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KNOW YOUR INGREDIENTS
Flour & OTHER GRAINS
| 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. |
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Bread Flour | Bread flour typically has higher gluten concentration |
| than |
| produce loaves with better volume and structure. |
| Bread flour should be used for all baking courses. |
Cornmeal and | Cornmeal and oatmeal come from coarsely ground |
Oatmeal | white or yellow corn and from rolled or |
| oats. They are used primarily to enhance flavor and |
| texture of bread. |
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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, |
| with your bread maker. |
| leavening ingredients that will interfere with bread |
| and cake making. |
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7 Grain Cereal | 7 grain cereal blend is blend of cracked wheat, oats, |
Blend | bran, rye, cornmeal, flax seeds and hulled millet. It |
| is used primarily to enhance flavor and texture of |
| bread. |
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