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CHECKING DOUGH CONSISTENCY
Although your bread maker will mix, knead and bake bread automatically,
when baking bread from scratch, it is recommended that you learn to recognize
condition of your dough. The ratio of flour to liquid is the most critical factor in
any bread recipe, yet the most easily remedied. After 5 to 8 minutes in Knead
2, open bread maker to check consistency of dough. Dough should be in a soft,
tacky ball (feel sticky like scotch tape). If it is too dry, add ½ – 1 tsp. of liquid at a
time. If it is too wet, add ½ – 1 tbsp. of flour at a time.
USING YOUR BREAD MAKER
Note: Depending on the course or recipe used, some steps may not apply or
there may be additional steps. Refer to the respective course sections in this
booklet for more detailed instructions.
1. Open lid and remove bread pan. Lift bread pan straight
up and out using the handle (B).
Caution: Do not turn or shake bread pan while taking it
out. If the bread pan is bent, temperature sensor may
not work properly.
2. Position kneading paddle on the drive shaft. Match
flat side of drive shaft to flat part of hole in kneading
paddle. (C) Make sure paddle is secure.
3. Place ingredients into the bread pan.
Important: Add ingredients to bread pan in the order
listed in the recipe.
Important: Always add yeast, baking powder or baking
soda last.
4. Make small indentation on top of dry ingredients (not
so deep it reaches the wet layer) and add yeast/baking
powder/baking soda (D).
Important: Indentation for yeast is important, especially
when using the delay bake timer. It keeps yeast away
from the wet ingredients until the kneading process
begins. (Liquid ingredients will prematurely activate the
yeast.)
B
C
D
Dry
Yeast
Liquid