Breadman Recipe

8/2/2019 Breadman Recipe

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Bring Home the BaeryTM


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Please Read and Save this Instruction Manual

IMPORTANT SAFEGUARDSWhen uing eectrica appiance, baic aety precautionhoud away be oowed incuding the oowing:

ead a intruction.o not touch hot urace. Ue hande or nob.To protect againt eectrica hoc do not immere cord,

pug, or appiance in water or other iquid.

Coe uperviion i neceary when any appiance i uedby or near chidren.

Unpug rom outet when not in ue and beore ceaning.ow to coo beore putting on or taing o part.

o not operate any appiance with a damaged cord or pug,or ater the appiance maunction or ha been damaged inany manner. Contact Conumer service or examination,repair or eectrica or mechanica adjutment. r, ca theappropriate to-ree number on the cover o thi manua.

The ue o acceory attachment not recommended by theappiance manuacturer may caue re, eectric hoc orinjury.

o not ue outdoor.o not et cord hang over edge o tabe or counter, or touch

hot urace, incuding the tove.

o not pace on or near a hot ga or eectric burner, or in aheated oven.

xtreme caution mut be ued when moving an appiancecontaining hot oi or other hot iquid.

To diconnect, pre and hod the sTP button or everaecond, remove pug rom wa outet.

o not ue appiance or other than intended ue.void contacting moving part.

SAVE THESE INSTRUCTIONSThis product is for household use only.

CustomerCareLine:Us/Canada

1-800-231-9786

Accessories/Parts(Us / Canada)1-800-738-0245

for online customer serviceand to register your product, go to

www.prodprotect.com/applica


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POWER OUTAGE

10-Minute Power Failure Back-Up

Your Proeiona Bread Maer ha a 10-minute powe r aiurebac-up eature. the eectricity goe out, the memory witore your cyce eection or up to 10 minute. the powercome bac on within thi time, bread maing wi reumewhere it et o.

the bread maer oe power or more than 10 minute andyou are uing any dairy product, perihabe or meat in yourbread, you houd dicard the content o the recipe and tartagain with new reh ingredient due to heath and anitaryconideration. for nonperihabe recipe you may try tartingthe bread maer at the beginning o the cyce again. However,thi may not away produce an acceptabe oa o bread.

you are not ure when the outage occurred, remove the doughand dicard.

Product may vary ighty rom what i iutrated.

1. lid hande

2. emovabe id (Part # Bk1060s-01)

3. Viewing window

4. utomatic ruit & nut dipener (not hown)

5. steam vent (both ide)

6. Contro pane (not hown)

7. n/ (/) witch (not hown, bac right ide)

8. kneading padde remova ey (Part # Bk1060s-06)

9. Meauring poon (Part # Bk1060s-05)

10. Meauring cup (Part # Bk1060s-04)

11. Coapibe neading padde (Part # Bk1060s-03)

12. Baing chamber 13. Bread pan (Part # Bk1060s-02)

Note: indicate conumer repaceabe/removabe part


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1. DISPLA WINDOWshow eection and timer etting.

2. TIMER ANDBUTTONSUe thi pair o button to adjut the Bk lY timeand to et deay bae timer; button add or ubtracttime dipayed in the dipay window. ncreae time in 10-minute interva. ecreae time in 10-minute interva.

3. LOAF SIZE BUTTONseect oa ize: 1-b., 1-b. or 2-b. loa ize deauti 2-b. apid oa i preet to 2-b.

4. MENU BUTTONseect cyce. ach time the MU button i preed,the number or the cyce eected and the program timewi appear in the dipay window.

5. BAKE ONL BUTTONUe thi button to activate the Bk lY cyce; then

adjut the time a needed with the and button.6. CRUST COLOR BUTTON

seect crut coor: ight, medium or dar. Crut coori preet to medium.

7. START/STOP BUTTONPre and hod or evera econd to cear dipay,reet cyce or to impy top baing.

Note: When uing apid bae, your crut coor wi be etto medium.

CONTROL PANEL


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KNOW OUR INGREDIENTS

FLOUR & OTHER GRAINS

ALL-PURPOSE FLOUR -purpoe our i a bend o rened hard and ot wheat our ideay uited or maing quicbread and cae.

BRAN Bran (unproceed) i coare outer portion o wheat or rye grain that i eparated rom ourby iting or boting. t i oten added to bread in ma quantitie or nutritiona enrichment,heartine and avor. t i ao ued to enhance bread texture.

BREAD FLOUR Bread our typicay ha higher guten concentration than a -purpoe our. Uing bread ourwi produce oave with be tter voume and tructure.

CORNMEAL AND OATMEAL Cornmea and oatmea come rom coarey ground white or yeow corn and rom roed ortee-cut oat. They are ued primariy to enhance avor and texture o bread.

CRACKED WHEAT Craced wheat ha very coare texture. t come rom wheat erne cut into anguarragment. t give whoe grain bread a nutty avor and crunchy texture.

RE FLOUR ye our mut away be mixed with high proportion o bread our, a it doe not containenough guten to deveop tructure or high, even-grained oa.

SELF-RISING FLOUR se-iing four i T CMM or ue with your bread maer. se-riing ourcontain eavening ingredient that wi interere with bread and quic bread maing.

7 GRAIN CEREAL BLEND 7 grain cerea bend i a bend o craced wheat, oat, bran, rye, cornmea, ax eed andhued miet. t i ued primariy to enhance avor and texture o bread.

VITAL WHEAT GLUTEN Vita Wheat Guten i manuactured rom wheat our that ha been treated to remove nearya o the tarch to eave a very high protein content. ( Guten i the protein in wheat that maedough eatic.) Vita Wheat Guten i avaiabe at mot heath ood tore. t can be ued in maportion to increae voume and ighten texture.

WHOLE WHEAT FLOUR Whoe wheat our i mied rom the entire wheat erne, which contain the bran and germ.Thi high ber our i richer in nutrient than a-purpoe o r bread our. Bread made with thiour are uuay maer and heavier than white oave. Many recipe mix whoe wheat ourwith bread our or vita wheat guten to produce higher, ighter-textured bread.


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ADDITIONAL INGREDIENT NOTESImportant: Exact measurements for ingredients are the most important part of baking. It is the key to g etting great textureand consistency in your bread. Make sure to measure all ingredients exactly.

BAKING POWDER oube-acting baing powder i a eavening agent ued in quic bread and cae. Thi type o eaveningagent doe not require riing time beore baing, a chemica reaction wor when iquid ingredientare added and again during baing proce.

BAKING SODA Baing oda i another eavening agent, not to be conued or ubtituted or baing powder.t ao doe not require riing time beore baing, a chemica reaction wor during baing proce.

EGGS gg add richne and vevety texture to bread dough and cae. When recipe ca or egg(),arge egg() at room temperature houd be ued.

FATS Butter, margarine and oi horten or tenderize the texture o yeat bread. french bread get uniquecrut and texture rom the ac o added at. However, bread that ca or at tay reh onger. butter i ued directy rom rerigerator, it houd be cut into ma piece or eaier bendingduring neading proce.

LIQUIDS iquid houd be warm 80f/27C to 90f/32C or a recipe. liquid, uch a mi, water or acombination o powdered mi and water, can be ued when maing bread. Mi wi improve avor,provide vevety texture and oten the crut, whie water aone wi produce a cripier crut. Vegetabeor ruit juice and potato water may be ued or avor variety.

SALT sat i neceary to baance avor in bread and cae; it ao imit growth o yeat. Changing theamount o at in a given recipe may reut in horter, gummier bread. When rt maing a type obread, do not increae or decreae amount o at hown in the recipe.

SUGAR sugar i important or coor and avor o bread. t ao erve a ood or yeat ince it the upportermentation proce. ecipe in thi boo that ca or ugar require granuated ugar.Important: Do not substitute powdered sugar. Articial sweeteners cannot be used as substitute,as yeast will not react properly with them.


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CHECKING DOUGH CONSISTENC

though your bread maer wi mix, nead and bae breadautomaticay, when baing bread rom cratch, it i recommendedthat you earn to recognize condition o your dough. The ratio o our toiquid i the mot critica actor in any bread recipe, yet the mot eaiyremedied. ter 5 to 8 minute in knead 2, open bread maer to checconitency o dough. ough houd be in a ot, tacy ba (ee ticyie cotch tape). it i too dry, add 1 tbp. o iquid at a time. it i toowet, add 1 tbp. o our at a time.

USING OUR BREAD MAKERNote: epending on the cyce or recipe ued, ome tep may notappy or there may be additiona tep. eer to the repectiverecipe intruction in the recipe portion o thi booet, a wea the pecic cyce intruction ocated at the end o thee uageintruction.

1. pen id and remove bread pan. litbread pan traight up and out uing thehande (B).

Caution: Do not turn or shake bread panwhile taking it out. If the bread pan isbent, temperature sensor may not workproperly.

2. Poition neading padde on the drivehat. Match at ide o drive hat to atpart o hoe in neading padde (C). Maeure padde i ecure.

3. Pace ingredient into the bread pan.

Note: you add ingredient into the breadpan, the coapibe neading padde maya; thi i norma. The padde wi tand upautomaticay once the cyce i tarted.

Important: Add ingredients to bread pan in the order listed in therecipe.

Important: Always add yeast last.

4. Mae ma indentation on top o dryingredient (not o deep it reache thewet ayer) and add yeat (D).

Important: Indentation for yeast isimportant, especially when using the delaybake timer. It keeps yeast away from thewet ingredients until the kneading processbegins. (Liquid ingredients will prematurelyactivate the yeast.)

5. nert the bread pan into the baingchamber (E). Pre down on rim o breadpan unti it nap ecurey into pace.

6. Coe the id. your recipe incude

extra ingredient uch a ruit or nut(ited ater the yeat in the recipe),add thee to the automatic ruit anddipener.

Important: Do not exceed 2/3cup capacity.

Important: Do not pour liquids or spices into dispenser. Always makesure fresh fruit or vegetables are not wet; pat dry before puttingthem in the dispenser.

7. Pug into tandard eectrica outet. Turn the n/ (/) witch tothe on () poition. Bread maer wi beep and program 1 and 3:25wi appear in the dipay window (F).

8. Pre MENU to chooe deired cyce (f1). ach time MU ipreed, unit and dipay wi move to the next cyce.

Note: the MENU button i preed, the apid cyce etting wioow the reguar cyce etting or White, Whoe Wheat and french.

E

B

C

D

ry

Yeat

liquid


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store unued bread, tighty eaed (eaabe patic bag or paticcontainer wor we) at room temperature or up to 3 day. for ongertorage, (up to 1 month) pace bread in eaed container in reezer.since homemade bread ha no preervative, it tend to dry out andbecome tae ater. letover or ighty hardened bread may be cutinto -inch or 1-inch cube and ued in recipe to mae crouton,bread pudding or tung.

USING 15-HOUR DELA BAKE TIMER

Important: Delay baking does not activate JAM cycle. Do not usedelay bake timer if your recipe includes perishables, such as eggs,fresh milk, yogurt or other dairy products and meats, etc. To presetyour bread maker, follow these steps:

To preet your bread maer, oow thee tep:

1. dd ingredient in the order ited a uua, taing care not to etyeat and iquid ingredient contact one another.

Note: your recipe contain at, add it with the iquid ingredient,

taing care to eep it away rom the yeat.2. Coe bread maer id and pug it in.

3. Pre MENU to eect baing cyce. standard cyce time wi behown in dipay window.

4. Pre to add time in 10-minute interva. (Ue to ubtracttime.) mount o time et i hown in dipay window.

To at orward time, continuay pre.

To at revere, continuay pre.

for exampe, i it i 8:00 M and you want bread ready at 1:00PM, pre unti the dipay read 5:00 meaning it wi nihbaing in 5 hour. Thi i the hour dierence between 8:00 Mand 1:00 PM.

Note: ctua baing time wi not change.

5. Pre LOAF SIZE to chooe oa ize, pre CRUST COLOR to chooecrut coor, then pre START/STOP to begin timer. The coon (:)in time dipay begin to ah, etting you now timer i tarted.When your bread i nihed baing, bread maer wi beep and0:00 wi appear in dipay window. Pre START/STOP andopen id.

6. you mae an error ater youve activated program and want totart over, pre and hod START/STOP or evera econd. Timerwi cear and you can begin again.

BAKE ONL

The Bk lY cyce oer the exibiity to vary time. You can baepre-made dough or dough purchaed at the tore uing thi cyce. Youmay ao ue thi cyce i crut coor i too ight or i your weet breadi not quite done. Chec every ew minute.

1. Pre the BAKE ONL button to activate cyce. djut the amount otime you need up to 1 hour uing the and button.

2. Pre START/STOP button to begin baing.SPECIAL GLAZES FOR EAST BREADS

seect 1 o the oowing pecia gaze to enhance your bread:

Meted Butter Crut: Bruh meted butter over jut-baed breador a oter, more tender crut.

Mi Gaze: for a oter, hiny crut, bruh jut-baed bread withmi or cream.

sweet cing Gaze: Mix 1 cup ited conectioner ugar with 1 to 2tabepoon o mi, water or ruit juice unti mooth. rizze gazeover raiin or weet bread when they are amot coo.

Note: deired, generouy prine with your choice o nut or eedater gazing.


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Rosettes

n ighty oured board, ro about 1 oz piece o dough into 14 inchrope. Tie in a ooe not, eaving 2 ong end. Tuc one end under notand econd end into the top center o the ooe not. Pace 2-incheapart on ighty greaed baing heet.

ARTISAN DOUGH CCLE

Tips for Best Results

Conider uing more rened ingredient uch a, organic our,unrened ea at and pring water.

Mae ure you are uing the rehet ingredient, incuding rehherb, eed or nut.

uing deay bae timer, mae ure yeat i on top o our, awayrom iquid.

Important: Never allow artisan dough to remain in bread maker aftercycle is complete; it may over rise and damage machine.

iing time or dough ater it i haped and paced in baing panwi vary due to recipe, temperature and humidity eve o youritchen. ptimum temperature or riing i 70 75f. iing i themot eentia eature in bread maing.

Bread maer aow dough to have rt rie or ermentationbeoredough i removed. fermentation condition guten, (becomingpiabe and eatic with a ot, mooth quaity) deveop avor andeaven product.

eting aow guten to reax and mae handing eaier. shape adeired and aow to rie unti doubed in voume.

Bakers Tip: ough ha doubed in voume when an indentationremain ater tip o a nger i preed ighty and quicy into dough. indentation pring bac, cover and et rie a ew more minuteand chec again.

JAM CCLE

Method

1. foowing tep in UsG YU B Mk; eect JM cyce.

2. nce JM cyce i compete, remove bread pan rom bread maerand pour hot mixture into heat-ae jar, eaving o pace atthe top.

3. ow to partiay coo. Cover tighty to tore. Mixture wi thicenupon cooing.

Tips for Best Results

o not reduce ugar or ue ugar ubtitute. xact amount ougar, ruit, and other ingredient are neceary or good et.

Ue ony ripe ruit (not overripe or under-ripe) or bet avor.

o not puree ruit. Jam houd have bit o ruit in it.

ecipe houd not exceed 3 cup ruit.

emove tem, eed or pit rom ruit.

You may ue trawberrie, bacberrie, rapberrie or other thininned berrie. fruit uch a peache, pear and apricot may beued, but houd be peeed and have eed removed.

frozen berrie or ruit (no ugar added) may be ubtituted orreh. Thaw and drain beore meauring. for thinner jam, ue juicea part o 3 cup o berry or ruit amount.

lemon juice add neceary acid to berrie or ruit.

You may decreae amount o ugar, but it wi produce a thinnerreut. More ugar wi mae it thicer. for bet reut, ugarubtitute are not recommended.

verage rerigerated ie o jam i 2 wee or up to evera monthi rozen.

Important: Do not exceed amounts given in recipes!


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TROUBLESHOOTINGQUESTION ANSWER

Why doe height and hapeo bread dier in each oa?

Height and hape o bread may dier depending on the ingredient, room temperature andength o timer cyce. o, accurate meaurement o ingredient i eentia to mae deicioubread.

Bread ha unuua aroma.Why?

stae ingredient may have been ued or too much yeat may have been ued. way ue rehingredient. ccurate meaurement are eentia to mae de iciou bread.

kneading padde come outwith bread.

Thi can happen, a neading padde i detachabe. Ue the padde remova ey or a nonmetauteni to remove it.Caution: Kneading paddle will be hot. Allow bread to cool before removing paddle.

Bread ha oured corner. sometime our in the corner o the bread pan may not have been competey neaded intodough. scrape it o the oa with a nie. Chec bread about 10 minute into neading cyce. a our i not incorporated, ue a rubber patua to remove the our rom the ide o thebread pan o it can be incorporated into the dough.

Can ingredient be havedor doubed?

NO. there i too itte in bread pan, neading padde cannot nead we enough. there itoo much, bread rie out o bread pan.

Can reh mi be uedin pace o dry mi?

ES. Be ure to decreae ame meaurement o water to equa iquid ubtitution.freh mi i not recommended when uing deay bae timer, becaue it may poi whieitting in bread pan.

Breadman Recipe

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