User manual BREADMAN TR442 - MY PDF MANUALS

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Manual abstract:
Crackedwheathasverycoarsetexture.Itcomesfromwheatkernelscutintoangular fragments.Itgiveswholegrainbreadsanuttyflavorandcrunchytexture.
Ryeflourmustalwaysbemixedwithhighproportionofbreadflour,asitdoesnotcontain enoughglutentodevelopstructureforhigh,even-grainedloaf. Self-
RisingFlourisNOTRECOMMENDEDforusewithyourbreadmaker.Self-risingflour
containsleaveningingredientsthatwillinterferewithbreadandquickbreadmaking.
7graincerealblendisablendofcrackedwheat,oats,bran,rye,cornmeal,flaxseedsand hulledmillet.Itisusedprimarilytoenhanceflavorandtextureofbread.
VitalWheatGlutenismanufacturedfromwheatflourthathasbeentreatedtoremovenearly
allofthestarchtoleaveaveryhighproteincontent.(Glutenistheproteininwheatthatmakes doughelastic.
)VitalWheatGlutenisavailableatmosthealthfoodstores.Itcanbeusedin smallportionstoincreasevolumeandlightentexture.
Wholewheatflourismilledfromtheentirewheatkernel,whichcontainsthebranandgerm. Thishighfiberflourisricherinnutrientsthanallpurposeorbreadflour.Breadsmadewith
thisflourareusuallysmallerandheavierthanwhiteloaves.
Manyrecipesmixwholewheat flourwithbreadflourorvitalwheatglutentoproducehigher,lighter-texturedbread. WHOLE WHEAT FLOUR 8 9 TIPS ON FLOUR
STORAGE Keepflourinasecure,airtightcontainer.Storeryeandwhole wheatfloursinarefrigerator,freezeoracoolareatoprevent
themfrombecomingrancid.Allowflourtocometoroom temperaturebeforeusing. Note: Flours,whilevisiblysimilar,canbeverydifferentinhow
theyareground,milled,stored,etc.
Youmayhavetoexperiment withdifferentbrandsofflourtohelpyoumaketheperfectloaf. SeeRECIPE TIPStoassistwiththeseexperiments. yEAST
Activeyeast,throughafermentationprocess,producescarbon dioxidegasnecessarytomakebreadrise.Yeastfeedson
carbohydratesinsugarandflourtoproducethisgas.Three differenttypesofyeastareavailable:fresh(cake),activedryand quickacting.Quick,rapidriseandbreadmachineyeastsare
quick-acting.Fresh(cake)yeastisNOTRECOMMENDEDfor usewithyourbreadmaker. TIPS ON yEAST
Ensureyouryeastisfreshbycheckingitsexpirationdate. Ideally,yeastshouldbeusedseveralmonthsbeforethe expirationdate.Onceapackageorjarofyeastisopened,itis
importantthattheremainingcontentsbeimmediatelyresealed andrefrigeratedorfrozenforfutureuse.
Oftendoughthatfails toriseisduetostaleyeast. Note:Basicbreadanddoughrecipesinthisbookletwere developedusingactivedryyeast.Youmayusechartbelowto
substituteanyquick-actingyeast(quickrise,fastriseorbread makeryeast)foractivedryyeast. CONVERSION CHART FOR BREAD MACHINE yEAST
¾tsp.breadmachineyeast=½tsp.quick-actingyeast 1tsp.breadmachineyeast=¾tsp.quick-actingyeast 1½tsp.breadmachineyeast=1tsp.quick-actingyeast 2¼tsp.
breadmachineyeast=1½tsp.quick-actingyeast 1tbsp.breadmachineyeast=2tsp.quick-actingyeast RAPID CyCLES
RapidcyclesettingsforWhite,WholeWheatandSweet decreasetimeformakingyourfavoritebreadinapproximately 1hour.Chooserecipe,thenaddanadditional½tsp.
ofbread machineyeasttotherecipe.Thebreadmaybeshorter anddenser. ADDITIONAL INGREDIENT NOTES Important: Exact measurements for ingredients
are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly.
BAkING POWDER Double-actingbakingpowderisaleaveningagentusedinquickbreadsandcakes.Thistypeofleavening
agentdoesnotrequirerisingtimebeforebaking,aschemicalreactionworkswhenliquidingredients areaddedandagainduringbakingprocess.
Bakingsodaisanotherleaveningagent,nottobeconfusedorsubstitutedforbakingpowder.
Italsodoesnotrequirerisingtimebeforebaking,aschemicalreactionworksduringbakingprocess.
Eggsaddrichnessandvelvetytexturetobreaddoughandcakes.Whenrecipecallsforegg(s), largeegg(s)atroomtemperatureshouldbeused.
Butter,margarineandoilshortenortenderizethetextureofyeastbreads.Frenchbreadgetsunique
crustandtexturefromthelackofaddedfat.However,breadsthatcallforfatstayfreshlonger.
Ifbutterisuseddirectlyfromrefrigerator,itshouldbecutintosmallpiecesforeasierblending duringkneadingprocess.
Allliquidsshouldbewarm80ºF/27ºCto90°F/32°Cforallrecipes.Liquids,suchasmilk,waterora
combinationofpowderedmilkandwater,canbeusedwhenmakingbread.Milkwillimproveflavor,
providevelvetytextureandsoftenthecrust,whilewateralonewillproduceacrispiercrust.Vegetable orfruitjuicesandpotatowatermaybeusedforflavorvariety.
Saltisnecessarytobalanceflavorinbreadsandcakes;italsolimitsgrowthofyeast.Changingthe amountofsaltinagivenrecipemayresultinshorter,gummierbread..
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BREADMAN TR442