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Know Your Ingredients
Power Loss Memory
Your Beyond Breadmaker has a 60 minute power interrupt memory feature. If the electricity
goes off, the memory will store the cycle in process for up to 60 minutes. If the power comes
back on within this time, the cycle will resume where it left off. If the Breadmaker loses power
for more than this time and you are using eggs, dairy products or meat in your bread, you
should discard the contents of the recipe and start again with new fresh ingredients due to the
risk of spoilage.
For non-perishable recipes you may try starting the Breadmaker at the beginning of the cycle.
However, this may not always produce an acceptable loaf. If you are not sure when the outage
occurred, remove the dough ball from the bread pan and place it in an oven-safe baking
container. Allow it to double in size and place in a preheated 350º F/177º C oven for 30 to 45
minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done.
If the bread has already begun to bake when the outage occurs, you must begin with new
ingredients.
When the power comes back on, you should do the following:
Press and hold down the STOP/RESET for at least 3 seconds. If the display does not return to the
time setting before the outage, unplug the Breadmaker and then plug it back in.
• If you have a Home Hub network perform an Internet Update from your Home
Hub to reset the clock and restore saved settings.
• If you do not have a Home Hub, reset the clock manually using the procedure on
page 15.
It has been said that cooking is an art that relies on the creativity of the chef. Baking bread
is much more of a science, since the process of combining flour, water and yeast results in
a chemical reaction that produces bread. You must remember that when the ingredients
combine with each other, they produce a specific result. The following information describes
the roll of each ingredient used in the bread making process.
Flours and Grains
All-Purpose
Flour:
All-purpose flour is a blend of refined hard and soft wheat flours
ideally suited for making quick breads and cakes. The most popu-
lar brands of flour have been tested for quick bread and cakes in
the Breadmaker by Beyond Test Kitchens¨ with excellent results.
Bran Bran (unprocessed) is the coarse outer portion of the wheat or
rye grains that is separated from flour by sifting or bolting. They
are often added to bread in small quantities for nutritional enrich-
ment, heartiness and flavor. They are also used to enhance bread
texture.
Bread Flour Bread flour is a high gluten/protein flour that typically has a
higher gluten concentration than all-purpose flour. Using bread
flour with the Breadmaker will produce loaves with better volume
and structure.
Cornmeal and
Oatmeal
Corn meal and oatmeal come from coarsely ground white or yel-
low corn and from rolled or steel-cut oats. They are used primarily
to enhance the flavor and texture of the bread.
6. Know Your Ingredients