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16
Rosettes
On lightly floured board, roll about 1½ oz piece of dough into 14 inch
rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under knot
and second end into the top center of the loose knot. Place 2-inches
apart on lightly greased baking sheet.
ARTISAN DOUGH CYCLE
Tips for Best Results
• Consider using more refined ingredients such as, organic flours,
unrefined sea salt and spring water.
• Make sure you are using the freshest ingredients, including fresh
herbs, seeds or nuts.
• If using delay bake timer, make sure yeast is on top of flour, away
from liquids.
Important: Never allow artisan dough to remain in bread maker after
cycle is complete; it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan
will vary due to recipe, temperature and humidity level of your
kitchen. Optimum temperature for rising is 70°– 75°F. Rising is the
most essential feature in bread making.
• Bread maker allows dough to have first rise or fermentationbefore
dough is removed. Fermentation conditions gluten, (becoming
pliable and elastic with a soft, smooth quality) develops flavor and
leavens product.
• Resting allows gluten to relax and makes handling easier. Shape as
desired and allow to rise until doubled in volume.
• Baker’s Tip: Dough has doubled in volume when an indentation
remains after tip of a finger is pressed lightly and quickly into dough.
If indentation springs back, cover and let rise a few more minutes
and check again.
JAM CYCLE
Method
1. Following steps in USING YOUR BREAD MAKER; select JAM cycle.
2. Once JAM cycle is complete, remove bread pan from bread maker
and pour hot mixture into heat-safe jars, leaving ½” of space at
the top.
3. Allow to partially cool. Cover tightly to store. Mixture will thicken
upon cooling.
Tips for Best Results
• Do not reduce sugar or use sugar substitutes. Exact amounts of
sugar, fruit, and other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or under-ripe) for best flavor.
• Do not puree fruit. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Remove stems, seeds or pits from fruit.
• You may use strawberries, blackberries, raspberries or other thin
skinned berries. Fruit such as peaches, pears and apricots may be
used, but should be peeled and have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for
fresh. Thaw and drain before measuring. For thinner jam, use juice
as part of 3 cups of berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a thinner
result. More sugar will make it thicker. For best results, sugar
substitutes are not recommended.
• Average refrigerated life of jam is 2 weeks or up to several months
if frozen.
Important: Do not exceed amounts given in recipes!