CHECKING DOUGH CONSISTENCY
Although your bread maker will mix, knead and bake bread automatically, when baking bread from scratch, it is recommended that you learn to recognize condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet the most easily remedied. After 5 to 8 minutes in Knead 2, open bread maker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add ½ – 1 tsp. of liquid at a time. If it is too wet, add ½ – 1 tbsp. of flour at a time.
USING YOUR BREAD MAKER
Note: Depending on the course or recipe used, some steps may not apply or there may be additional steps. Refer to the respective course sections in this booklet for more detailed instructions.
1.Open lid and remove bread pan. Lift bread pan straight up and out using the handle (B).
Caution: Do not turn or shake bread pan while taking it out. If the bread pan is bent, temperature sensor may not work properly.
B
C |
Yeast |
Dry |
Liquid |
D |
2.Position kneading paddle on the drive shaft. Match flat side of drive shaft to flat part of hole in kneading paddle. (C) Make sure paddle is secure.
3.Place ingredients into the bread pan.
Important: Add ingredients to bread pan in the order listed in the recipe.
Important: Always add yeast, baking powder or baking soda last.
4.Make small indentation on top of dry ingredients (not so deep it reaches the wet layer) and add yeast/baking powder/baking soda (D).
Important: Indentation for yeast is important, especially when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process begins. (Liquid ingredients will prematurely activate the yeast.)
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