ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES - After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some experimentation will be required and you will need to check the condition of the dough during the knead cycle for any adjustments needed. Either use one of the recipes in this book that is similar to your recipe as a guide, or use this formula:
For each cup of flour used in recipe use: | For Example, based on the formula to the left using 3 cups of flour start with: |
3 ounces liquid, | 9 ounces liquid, |
½ tablespoon fat | 1½ tablespoons fat |
½ teaspoon salt | 3 cups of bread flour |
½ tablespoon sweetener | 1½ teaspoons salt |
scant ¾ teaspoon active dry or | 1½ tablespoons sweetener |
½ teaspoon bread machine/fast rise yeast | 2 teaspoons active dry or 1½ teaspoons bread machine/fast rise yeast |
Add ingredients to pan in recommended sequence: liquids first, then fat, then all dry ingredients except yeast. Level dry ingredients in pan. Make a slight well and add yeast to well. Program for basic/specialty setting, medium crust color. After 10 minutes of continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear under the knead bar. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides of pan. If too dry and motor is laboring, add one (1) teaspoon liquid at a time until the dough becomes more pliable.
DO NOT EXCEED 3 CUPS OF BREAD FLOUR FOR A 1½ POUND LOAF; 2 CUPS OF FLOUR FOR A 1 (ONE) POUND LOAF.
HIGH ALTITUDE ADJUSTMENT - Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on the amount of yeast and liquid used for future reference.
BECOME FAMILIAR WITH CONTROL PANEL - The bread maker’s control panel was designed to be very easy to use. Please review it carefully to better understand each button. Either look at the control panel on the bread maker or see “Parts of Bread Maker”.
BREAD SELECT BUTTON - The bread select button lets you choose the bread settings as well as the dough setting. With each press of the bread select button, the indicator arrow will point to a bread or dough setting on the control panel. The time required to complete each setting will also appear in the display. The bread select settings offered are:
basic/specialty | 3:10 (medium crust) |
whole wheat | 3:40 (medium crust) |
dough | 1:20 |
The basic/specialty bread setting can be used for almost any bread recipe containing at least 50% bread flour. If a recipe contains less than 50% bread flour, then use the whole wheat setting as this features a longer knead cycle which is beneficial for whole grain flour, such as whole wheat. See “Basic Steps in Making Bread”.
The dough setting prepares dough for hand shaping and baking in your own oven.
When using the basic/specialty, whole wheat and dough settings, an audible alert will sound during the knead cycle as a reminder to add ingredients, such as nuts or raisins, if recommended in recipe. If not adding extra ingredients, ignore this alert or use it as a checkpoint to check the condition of the dough for any needed adjustment. See “Special Notes on Flour”.
CRUST COLOR BUTTON - The crust color button lets you choose three (3) different crust colors for breads made at basic/specialty and whole wheat settings. With each press of the button, the indicator arrow will point to light, medium or dark on the control panel. The crust color button does not apply to the dough setting.
TIMER BUTTONS - The timer lets you program the bread maker to start at a later time, which is convenient if you wish to wake to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner. The timer can be programmed to delay the start of the bread maker for up to 13 hours. When using the timer feature, no perishable ingredients should be used, such as milk, eggs, cheese, yogurt, etc., as these foods can spoil when held at room temperature for several hours. Use timer only with recipes with the
symbol as these do not contain any perishable ingredients.
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