Loading ...
Loading ...
Loading ...
15
kneading cycle and if sticky, add flour 1 teaspoon at a time. Alternately,
if it is especially dry, you may need to add additional liquid.
SHAPING YEASTED DOUGH TO BE BAKED IN THE UNIT
When preparing breads using any of the traditional yeasted bread
programs, there is the option of removing the paddle before the final rise
cycle and bake. This creates a more even rise and uniform loaf of bread.
When the tone alerts to do so, remove the kneading paddle and reshape
the dough into a neat loaf, being sure the top and sides of the bread are
nice and smooth. We recommend always removing the bread paddle and
shaping the dough when preparing 1-pound yeasted loaves.
SLICING, SERVING, AND STORING BREAD
Allow breads to cool for a minimum of 30 minutes before slicing and serving.
Store bread well wrapped at room temperature for up to 2 days.
For longer storage, wrap tightly and freeze.
HIGHER ALTITUDES
Flour is drier at higher altitudes and will absorb more liquid, so use less
flour in the recipe. Pay attention to the dough as it mixes and kneads. If it
appears dry, add more of the same liquid used in the recipe.
Doughs prepared and baked at higher altitudes will tend to rise faster.
Use about one-third less yeast to help counteract this phenomenon.
Adding less sugar (where applicable) also helps in producing the proper
dough and bread. Reduce sugar or sweetener by about one-fourth.
Start with one of these changes to determine the best results.
BREAD MAKER PANTRY
STORING INGREDIENTS
Flours and other bread-making ingredients are prone to rancidity and
should be stored properly. Buy them in smaller quantities and purchase
as needed. Always mark the date the ingredient was opened on the
bag or containers so you can keep track. Freezers can often impart off
flavors, so be sure containers are well sealed.
White Flours (all-purpose and bread): These should be stored in a
dark, cool place for up to 1 year (but best to go by the use-by date on the
bag). These can also be put in the freezer for a year as well, but be sure to
wrap well so they do not pick up any flavors or odors from the freezer.
Whole-Grain and Most Gluten-Free Flours: Store in a cool, dark place
for up to 3 months, or in the freezer for up to 6 months.
Nut Flours: These are very prone to spoiling, so store in the refrigerator
for up to 3 months or in the freezer for up to 6 months.
Starches and Gums: More stable than flours, these can be stored in a
cool, dark place for at least a year.
Yeast: Always store in the back of the freezer or refrigerator. Typically,
well-stored instant yeast remains usable for up to 2 years. Check the
expiration date prior to using.
COMMON BREAD MAKING INGREDIENTS
All-Purpose Flour: Can be bleached or unbleached (we prefer
unbleached). For the bread machine, all-purpose flour is used for most
yeast and cake quick breads.
Bread Flour: An unbleached flour high in protein and gluten. This is
best for artisan-style breads. This flour can be used as a substitute for
all-purpose flour and will give the baked bread more volume.
Eggs: Add taste, richness, and color to breads. They act as emulsifiers
and aid in keeping breads fresh and moist. They also work as a leavener
and help with the volume of the bread. Do not use with Delay Start
feature unless using powdered egg or powdered egg white and adding
with flour. All recipes included use large eggs.
Fats (assorted): Add flavor, nutrients, and texture to breads. May be
added to just about any bread recipe where such flavors are appropriate.
Nonfat Dry Milk: When loading ingredients, add powdered milk along
with flour. Using dry milk instead of fresh milk enables you to use the
Delay Start feature. Dry milk is also added to breads (often along with
fresh milk/milk products) to produce a softer crumb.
Loading ...
Loading ...
Loading ...