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8
TYPES OF BREADS AND PROGRAMS
1. White – The White program uses primarily all-purpose or bread flour.
2. French – French breads require special timing and temperatures to
achieve that wonderful, crispy crust. Because they traditionally lack
sugars or large amounts of fat, they tend to be lighter in color.
3. Whole Wheat – Whole-wheat bread is a yeast bread that is made
with a significant portion of whole-wheat flour (50% or more), rather
than with 100% all-purpose or white bread flour. Breads made from
whole-wheat flour are more nutritious because the flour is milled from
the entire wheat berry (including the bran and the germ). Using whole-
wheat flour produces a bread that is brown to dark brown in color, and
the breads are more flavorful and healthful than breads made with refined
white flours (even though “lost” nutrients are added back into white
flours). Many times they are denser than 100% white breads.
4. Ultra-Fast – The Ultra-Fast program must be used with a recipe using
rapid rise yeast, or the bread will not rise and bake properly. Almost
any recipe can be modified by replacing standard yeast with an equal or
larger amount of rapid rise yeast. NOTE: This program cannot be used
with the gluten-free recipes.
5. Sweet – The Sweet bread program is specifically designed to bake
breads with high amounts of sugar, fats and proteins. These added
ingredients tend to increase the height and browning of the finished
loaves.
6. Gluten-Free – Since gluten is found in most flours 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. NOTE: For list of Gluten-Free ingredients,
refer to pages 15–16.
7. Artisan Dough – This program allows the preparation of artisan doughs.
There are several long, slow, cool rises that will enhance the development
of texture, taste and crust in the final shaped and baked bread. This is a
dough ONLY program. The dough can be baked using the Bake program,
or shaped and baked in a conventional oven.
8. Dough – There are two ways to prepare dough in the bread maker if
you wish to bake it in a conventional oven. One way is by using our
Dough program. It mixes ingredients, kneads and takes the dough
through the two rises. It is appropriate for almost any dough recipe
(except gluten free) and ideal for pizza dough. It is intended that the
dough will be removed and shaped by hand and allowed to rise 1 or
2 more times out of the bread maker. Alternatively, you can choose a
specific bread program from the menu options, and remove the dough
when the Remove Paddle signal tones. This will take you through two rise
cycles. This method is suitable for any alternative loaf shape, dinner rolls,
braided challah bread, and so on. Last rise will take place outside the
bread maker.
9. Jam – The bread maker is a great cooking environment for homemade
jams and compotes. The paddle automatically keeps the ingredients
stirring through the process. The heating element is placed in a way that
the contents will not get burned. The program starts in a heating phase
so it will appear to be inactive. It will start mixing about 10 minutes
into the program. We provide recipes to get you started. They make a
wonderful complement to freshly baked bread!
10. Packaged Mix – This program is meant for prepackaged yeast bread
mixes intended for the bread machines. Mixes for 1½ and 2 lbs.
work best.
11. Cake – Cake-like in texture, and often referred to as "quick breads,"
recipes for this program are usually baked in a shaped pan such as a loaf
pan or muffin tin. They are a batter-type bread rather than a yeast dough,
and get their leavening from baking powder, baking soda and eggs.
Add-ins must be added at the very beginning of the cycle with other
basic ingredients. If the finished bread is a little moist on top when
baking is complete (moisture will depend on ingredients of the cake),
leave it in the bread maker on Keep Warm for 10 to 15 minutes, and
it will continue baking – this is called “after cooking.”
12. Bake – This program activates the bread maker for Bake function only.
You can use this setting if you want the finished loaf to have a darker
crust color (this will only require a few extra minutes, so keep
your eye on the loaf). Only the Bake function should be used to bake
store-purchased doughs.
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