Breadman TR2500BC Course Crust Knead Quick Breads Light Min Medium Dark, All-Purpose Flour, Cakes

Course	Crust	Knead 1	Knead 2	Knead 3
Quick Breads	Light	1 min	3 min	2 min
	Medium	1 min	3 min	2 min
	Dark	1 min	3 min	2 min

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 with will
	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 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 cake making.
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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