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Important: If using perishable fresh ingredients such as dairy products,
eggs, chopped fruits or vegetables, do not use the Delay Start Timer feature.
Some dairy products and eggs may be substituted by using dried ingredients
such as dried egg powders, dried buttermilk, or dry milk. Add the water to
the machine first, then add the dried substitution after the flour to keep
them separate. If you substitute these dried ingredients and have no other
fresh, perishable ingredients in your bread recipe, you may then use the
Delay Start Timer feature.
Use top quality ingredients to make your bread-machine breads.
Measure all ingredients accurately and have them ready before adding to
bread pan. This is known as
mise en place
and helps to ensure that you
measure each ingredient correctly, and do not find that you get down to the
last (or nearly last) ingredient and find that it is not available in the pantry.
When measuring ingredients use liquid measuring utensils for liquids and dry
measures for dry ingredients. Stir all “flours” first, spoon into dry measure and
level off using the flat side of a knife or spatula – do not pack down. See
detailed instructions on page 13.
Add ingredients to the pan in this order – liquids, melted or softened butter,
salt and sugars (including honey, molasses, barley syrup), herbs, flours, dried
milk, vital wheat gluten (if using), yeast. Do not allow the yeast to touch the
wet ingredients. See detailed instructions on page 13.
Temperature of ingredients is important in bread machine baking. Ideal
temperatures are between 75°–90°F (24°–32°C). Use an instant-read
thermometer to check the temperatures. Cold ingredients should be allowed
to come to room temperature. Liquids and butter may be combined and
placed in a microwave on the defrost setting to warm without heating too hot.
When adapting a recipe, do not omit the little amounts of
1
⁄2 teaspoon (2 ml)
or less – they are essential to the chemical composition of the bread.
Vital wheat gluten can be added to recipes to improve loaf height, texture and
structure – particularly with whole grain flours, or breads using whole wheat,
oat flour or rye flours. It also aids in rising when using the Rapid Rise cycles,
and is essential to the Last-Minute Loaves.
It is especially important to keep yeast separate from salt if using Delay Start
Timer feature – add salt with the liquids and the yeast last on top of the flour.
See page 13.
Nuts and seeds, raisins and dried fruits, shredded cheeses, chocolate
morsels, and any other additions to the dough should be added when the
Mix-in signal sounds except for Low Carb, Quick Bread, Gluten Free, and
Last Minute Loaf programs.
For a more uniform loaf of bread, remove the dough when you hear the
remove paddle signal, then remove the kneading paddle and reshape the
dough into a neat loaf. This will ensure a more uniformly shaped loaf of
bread, particularly with the smaller 1 (454 g) and 1
1
⁄2-pound (680 g) loaves.
Use the Whole Wheat program when baking breads containing not only
whole wheat flour, but other heavy flours that will require a longer knead
and rise – an example of this would be pumpernickel bread.
All breads slice best when allowed to cool for a minimum of 30 minutes
(preferably longer) before slicing. If you wish to serve bread warm, wrap
in foil and heat in oven. (However, we recommend serving a Last-Minute
Loaf warm).
For quick breads/batter breads, spray the bottom and halfway up the sides
of the bread pan with cooking spray before adding ingredients, to assist in
release. Loosen the loaf with a plastic spatula before turning out.
Amounts/Sizes/Ingredients
For white breads and any recipe calling for a white flour (unless it is a
quick/batter bread requiring cake flour), the best flour to use is bread flour,
which has a higher protein content.
A general formula for a 1
1
⁄2-pound (680 g) bread machine loaf is: 3 cups
(750 ml) bread flour, 1
1
⁄8 – 1
1
⁄4 cups (280 – 300 ml) liquid, 1 teaspoon (5 ml)
salt, 1 teaspoon (5 ml) sugar, 1
3
⁄4 – 2 teaspoons (8 – 10 ml) yeast. Use this as
your basic formula and make adjustments from there.
In general, a 2-cup (500 ml) flour recipe will produce a loaf that is about
1 pound (454 g) , a 3-cup (750 ml) flour recipe will produce a loaf that is
about 1
1
⁄2 pounds (680 g), and a 4-cup (1 L) flour recipe will produce a loaf
that is about 2 pounds (908 ml). Some recipes will have slightly larger or
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