Press and hold STOP/RESET to cancel course completely and return to the course selection display.
Use PAUSE to:
•Create decorative crusts
•Make
•Make braided breads
•Create rustic
•Add crumbled toppings to coffee cakes
Important: Have all ingredients ready before starting PAUSE cycle.
Important: Do not leave lid standing open for extended periods of time. Always use an oven mitt when handling the bread pan or any part of the interior of the bread maker.
ADVANCED BAKING TECHNIQUES Decorative Crusts
1.At start of baking process (see KNEADING AND BAKING COURSE CHART), press PAUSE.
2.Leave bread pan in bread maker.
3.Using a knife or sharp blade, cut a decorative pattern in the top of the loaf (crisscross, slashes, etc).
4.Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well.
5.Carefully brush top of loaf and cuts with egg wash, being careful not to spill or drip the wash into the bread pan or baking chamber. If desired, sprinkle with seeds or nuts.
6.Press START when finished; work quickly to limit heat loss.
1.At start of final rise (see KNEADING AND BAKING COURSE CHART), press
PAUSE.
2.Remove bread pan from baking chamber and close lid.
3.Remove dough and kneading paddle from bread pan.
4.Divide dough evenly (12, 18 or 24 pieces).
5.Roll each piece into a round ball and arrange a single layer in the bread pan.
6.Carefully brush this layer with egg wash and sprinkle with spices.
7.Repeat layering and brushing with the remainder of the dough.
8.Return bread pan to bread maker and press START.
Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings you desire.
Braided Breads
1.At start of last rise (see KNEADING AND BAKING COURSE CHART), press
PAUSE.
2.Remove bread pan from baking chamber and close lid.
3.Remove dough and kneading paddle from bread pan.
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