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10
Note:Store remaining bread in a sealed plastic bag for up to three days at room temperature.To
store for a long time,place sealed plastic bag in refrigerator for up to 10 days.
REMOVING BREAD
Bread pan and baking chamber will be hot and oven mitts should be
used.Remove the bread pan by lifting the handle and turning it
counterclockwise to unlock and pull bread pan straight up from the base of
the chamber.
Carefully shake the bread upside down until the bread falls out of the bread pan.Allow to cool on a
wire rack for 10 minutes before slicing and slice with bread knife.
TIP:If kneading paddle comes out in the loaf,remove it with a spatula or small utensil.
INGREDIENTS INTRODUCTION
1. Bread Flour
Bread flour is the most important ingredients of making bread and is recommended in most
yeast-bread recipes.It has a high gluten content and (so it can be also called high-gluten flour which
contains high protein), and keep the size of the bread from collapsing after rising.Flour varies by
region. The gluten content is higher than the all-purpose flour, so it can be used for making bread
with large in size and higher inner fiber.
2. All-Purpose Flour
Flour that contains no baking powder,suitable for “quick”breads or bread made with the Quick
settings.Bread flour is better suited for yeast breads.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel.Bread made with all or part whole-wheat
flour will higher fiber and nutritional content.Whole-Wheat flour is heavier and,as a result,loaves
may be smaller in size and have a heavier texture.
It contains wheat skin and gluten. Many recipes usually combine with Whole -Wheat flour or Bread
Flour to achieve the best result.
4. Black Wheat Flour
Black Wheat Flour, also named as“Rye Flour”, it is a kind of high fiber flour, and it is similar with
whole-wheat flour. To obtain the large size after rising, it must be used in combination with high
proportion of bread flour.
5. Self-rising flour
Flour that contains baking powder,use especially for making cakes.Do not use self-rising flour in
combination with yeast.
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