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HOW YOUR BREADMAKER WORKS
1. BASIC, FRENCH,
SWEET, AND DOUGH SETTINGS
BASI C
Settings
1
-
3
FRENCH
Setting 6
SWEET
Setting 7
1
1
I I
2. WHOLE WHEAT SETTINGS
Setting 4 and 5
Rest
First
Second
Knead
Knead
\
U KNEAD
During the first knead, the dough ingredienls are mixed
together
for
a
few
minutes
with
the kneader blade pulsing on/off. During all knead
stages.
the
dough is
manipulated
continuously. Kneading
develops
The
gluten
(elastic
substance developed from protein when wheat flour is combined with liquid)
that gives
yeast
bread its characteristic cellular structure.
h
REST
For WHOLE WHEAT
settings,
rest period occurs at the beginning of the
setting
to
allow
time
(or
the
liquid to moisten the whole wheat flour and the
breadmaker’s inner case
to
warm.
Cl RISE
The dough is left alone
to
rise.
Cl PUNCH
Releases gas (carbon dioxide) that has built up in the dough.
The dough is shaped into
a
smooth, round ball.
D SHAPE
0
FINAL RISE
.
The dough is
left
to rise and the bread is formed for baking.
0
BAKE
Two
bake stages are sed for good results.
The buzzer sounds
three times when baking is completed.
0
KEEP WARM
The inner case is
automatically
kept warm
to
prevent
the bread from
getting soggy.
soggy,