HOW YOUR BREADMAKER WORKS
1. BASIC, FRENCH, SWEET, AND DOUGH SETTINGS
BASIC
Settings 1 - 3
FRENCH
Setting 6
SWEET
Setting 7
1 1 I I
2. WHOLE WHEAT SETTINGS
Setting 4 and 5
Rest
First
Knead
Second Knead
UKNEAD
During the first knead, the dough ingredienls are mixed together for a few minutes with the kneader blade pulsing on/off. During all knead stages. the dough is manipulated continuously. Kneading develops The gluten (elastic substance developed from protein when wheat flour is combined with liquid) that gives yeast bread its characteristic cellular structure.
hREST
For WHOLE WHEAT settings, rest period occurs at the beginning of the setting to allow time (or the liquid to moisten the whole wheat flour and the breadmaker’s inner case to warm.
Cl RISE
The dough is left alone to rise.
Cl PUNCH
Releases gas (carbon dioxide) that has built up in the dough.
DSHAPE
The dough is shaped into a smooth, round ball.
0FINAL RISE
The dough is left to rise and the bread is formed for baking.
0 BAKE
Two bake stages are sed for good results.
The buzzer sounds three times when baking is completed.
0 KEEP WARM
The inner case is automatically kept warm to prevent the bread from getting soggy,.
