KNEADING AND BAKING COURSES
Note: If at any time during bread making process you need to turn bread maker off, press and hold the STOP/RESET button for approximately 5 seconds, then unplug the unit.
Note: During all courses except Jam, an audible beep will sound to check dough ball and scrape ingredients from sides of bread pan. Refer to KNEADING AND
BAKING COURSE chart to determine when beep will sound.
Note: If bread is not removed immediately after baking and STOP/RESET button is not pressed, a controlled
White Bread
Used for breads that primarily include white bread flour, although some recipes may include small amounts of whole wheat flour.
Whole Wheat Bread
Used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. Whole wheat course begins with rest period during which flours or grains absorb liquid ingredients. Soaking causes flour or grain to soften and helps ingredients to combine. Generally, whole wheat and
French Bread
Traditionally, French bread has crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine or milk.
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.
Low Carb Bread
Used for recipes that are lower in carbohydrates.
Gluten Free Bread
Used for gluten free recipes.
Quick Breads
Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this course. Use this course to prepare prepackaged cake and quick bread mixes.
Jam
Add fruit, sugar and lemon juice for homemade jam – a great topping for homemade bread, waffles and ice cream.
Dough
Use to prepare dough for making bread or rolls 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.
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