English - 8
if necessary. Never dip the appliance in water or fill the baking compartment with
water! The lid
cannot
be removed for cleaning.
NOTE:
The coating on the inside of bread pan may change color over time; this is
normal and does not affect the bread.
K
NOW
Y
OUR
I
NGREDIENTS AND
O
THER
H
ELPFUL
H
INTS
Although bread making seems very basic, it is a science and the proportions of
ingredients are critical. The most important step in using your bread maker is to
measure the ingredients precisely and accurately. Read the following information to
better understand the importance each ingredient plays in the bread making process.
Always make sure the ingredients are fresh.
•
Measure the liquid ingredients in see-through measuring cups with
accurate markings. Place the cup on a flat surface and measure at
“Eye Level,” not at an angle. All measurements must be accurate.
Always use liquids between 80-90°F (27-32°C) to assure optimal
yeast activity.
•
Spoon the dry ingredients into the appropriate measuring cups or
spoons, and then level off with table knife. All ingredients measured in
measuring spoons and cups must be level, not rounded or heaping.
•
Never scoop measuring cups into dry ingredients. This will
compress the ingredients into the cup and cause the dough to be
dry which will result in a short loaf of bread.
BREAD FLOUR
should be used in your bread maker. It contains more gluten-
forming proteins than all-purpose flour and will provide well-formed loaves with good
structure. Several different brands of bread flour are available.
Do not use self-
rising or cake flour in your bread maker.
WHOLE WHEAT FLOUR
can be used in your bread maker using the “Whole wheat”
bread setting. Whole wheat flour contains the entire wheat kernel, including the bran
and germ. Therefore, breads made with 100 percent or a high percentage of whole
wheat flour will be lower in height and heavier in texture than bread made with bread
flour. The “Whole wheat” setting on your bread maker is programmed to better
develop the structure of wheat breads for optimum results.
RYE FLOUR
can be used in combination with bread flour in the preparation of rye or
pumpernickel bread. However, it cannot be used alone as it does not contain enough
protein to develop adequate gluten for structure.
SUGAR AND OTHER SWEETENERS
provide food for the yeast, add height and
flavor to the bread and give the crust a golden color. Types of sweeteners that can
be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and
fruits, dried or fresh. Do not use artificial sweeteners as a substitute for sugars and
other natural sweeteners; artificial sweeteners turn bitter when subjected to baking
temperatures, the yeast will not react properly, and poor results will be attained.
When measuring sticky sweeteners, such as honey, coat the measuring spoon with
vegetable oil before measuring the sweetener. This will allow the sweetener to slide
off the spoon without sticking.
MILK
enhances flavor and increases the nutritional value of bread. Any type of milk;
dry, whole, 2%, 1%, skim, buttermilk or canned evaporated milk can be used in making
bread. Refrigerated milk may be warmed to 80-90°F (27-32°C) however do not
overheat (above 100°F, 38°C) as this could affect the yeast activity. Do not use regular
milk when using the “Delay Start” function. Use dry milk and water as a substitute.
Summary of Contents for 47413
Page 68: ......
