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4. QUICK: Always use rapid rise yeast or the bread will not rise and bake properly.
Recipes may be modied by replacing standard yeast with an equal or larger amount
of rapid rise yeast.
NOTE: The QUICK Program cannot be used with gluten-free recipes.
5. SWEE T: Specically designed to bake breads with large amounts of fat, sugar, eggs or
cheese. During the initial mixing, ingredients may tend to gather in the corners of the
bread pan. Use a rubber spatula to avoid clumps.
6. GLUTEN-FREE: Since gluten is found in most ours used in traditional bread baking,
the ingredients to create gluten-free breads are unique. While they are “yeast breads”,
the doughs are generally wet and often have a batter-like consistency. It is also important
not to over-mix or over-knead gluten-free doughs.
7. DOUGH: This Program is ideal for pizza dough and allows for the preparation of artisan
doughs. It mixes ingredients, Kneads and takes the dough through the 2 Rise Cycles.
Use almost any dough recipe (except gluten-free). Remove dough and use for making
braided breads, rolls, pizza, etc.
8. KNEADING: Knead doughs only. No Rise Cycles.
9. CAKE: Batter-type quick breads achieve leavening from baking powder, baking soda and
eggs rather than yeast. Add-ins must be added at the very beginning with other basic
ingredients. If the nal cake is too moist, allow the cake to Keep Warm for 10 to 15 minutes
after baking is complete.
10. SANDWICH: The SANDWICH Program produces a light textured bread with a thinner crust.
11. SPECIALTY: Bakes 2 lb. loaves only. Use for bread types that are required in a shorter time.
Breads baked using the SPECIALTY setting are smaller, with a dense texture.
12. JAM: Prepare fresh homemade jams, marmalades and compotes. Mixing will start when
the bread chamber is heated, about 10 minutes into the Program.
13. YOGURT: Use organic whole fat milk (4 1/4 cups/1000 ml) and 4 tablespoons of plain
yogurt to prepare perfect homemade yogurt with no additives or preservatives.
IMPORTANT: The bread pan must be perfectly clean before preparing homemade yogurt.
IMPORTANT: NEVER use metal utensils when preparing yogurt.
14. BAKE: Use to bake store-bought doughs or to extend BAKE time if needed.
15.
HOMEMADE: Make the recipe your own! Use the CYCLE and TIME buttons to adjust for
each Cycle: Knead 1: 6-14 min. Rise 1: 20-60 min. Knead 2: 5-20 min. Rise 2: 5-40 min.
Rise 3: 0-60 min. Bake: 0-80 min. Keep Warm: 0-60 min.
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