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One way is by using our Dough cycle. It mixes ingredients, kneads and takes
the dough through the first rise cycle. It is appropriate for almost any dough
recipe (except gluten free) and ideal for pizza dough.
It is intended that dough will be removed, deflated 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 type from the menu options,
and remove the dough when the signal before last rise sounds. This will take
you through two rise cycles.
This method is suitable for any alternate loaf shape, round loaf, dinner rolls,
braided challah bread, and so on. Last rise will take place outside the bread
maker.
Pasta Doughs
–The pasta dough program mixes and kneads pasta dough
perfectly. It is intended for the dough to be removed and rested. Once rested
the dough can either be rolled by hand or placed through a pasta roller.
Jams – The bread maker is a great cooking environment for homemade
jams and chutneys. The paddle automatically keeps the ingredients stir-
ring through the process. The heating element is placed in a way that the
contents of the pot will not get burned. We provide recipes starting on page
79 to get you started. They make a wonderful complement to freshly baked
bread!
Bake-Only – This menu setting activates the bread maker for bake function
only, and can be set in 10-minute intervals up to 90 minutes. You can use
this setting if you want the finished loaf to have darker crust color (this will
only require a few extra minutes, so keep your eye on the loaf). Bake Only
can also be used to bake store-purchased doughs.
Rapid Bake – The time saving is achieved with the use of rapid rise yeast.
The rapid cycle 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.
There is no need to set your loaf size or crust setting. Simply press the Rapid
Bake button. Settings for this program are set for a 1½lb loaf, with a medium
crust color. This cannot be changed.
MEASURING INGREDIENTS
Important note: The MOST important rule of making bread:
Use exact measurements. This is the key to successful bread baking.
With wet ingredients, use only liquid measuring cups with the cups/ounces
marked clearly on the side. After filling the measuring cup, place it on a flat
surface and view it at eye level to make sure the amount of liquid is exact.
Liquids must be room temperature.
With dry ingredients, fill a dry measuring cup with a spoon and then level
off the measurement with the back of a knife or a spatula to make sure the
measurement is exact. Never use the cup to scoop the ingredients directly
from container (for example, flour). By scooping, you could add up to one
tablespoon of extra ingredients. Do not pack down.
MEASUREMENT/CONVERSION CHART
6
1½ teaspoons = ½ tablespoon 8 tablespoons = ½ cup
3 teaspoons = 1 tablespoon 12 tablespoons = ¾ cup
½ tablespoon = 1½ teaspoons 16 tablespoons = 1 cup
2 tablespoons =
1
⁄8 cup
3
⁄8 cup = ¼ cup + 2 tablespoons
4 tablespoons = ¼ cup
5
⁄8 cup = ½ cup + 2 tablespoons
5 tablespoons + 1 teaspoon =
1
⁄3 cup
7
⁄8 cup = ¾ cup + 2 tablespoons