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5. Making Dough and Baking Bread............................................................................................20
Tips and Hints for Good Results................................................................................................20
Guidelines for Packaged Mixes: ................................................................................................20
Understanding Baking Cycles....................................................................................................21
Crust Controls......................................................................................................................21
Inserting and Removing the Baking Pan...............................................................................22
Inserting the Baking Pan.................................................................................................22
Removing the Baking Pan...............................................................................................22
Basic Baking......................................................................................................................................22
Using the Beyond Breadmaker’s Special Features.............................................................23
Delay Bake Timer................................................................................................................23
Bake Only..............................................................................................................................24
Using the Pause Feature..................................................................................................24
Try This: Mediterranean-Style Bread Recipe.........................................................................24
Customizing Pre-Programmed Baking Cycles.....................................................................25
Programming Your Personal Recipes.....................................................................................26
Resetting the Program & Personal Recipe Memory...........................................................26
Power Loss Memory......................................................................................................................27
6. Know Your Ingredients ..............................................................................................................27
Flours and Grains............................................................................................................................27
Flour Storage.......................................................................................................................28
Working with Yeast........................................................................................................................28
Conversion Chart for Quick-Acting Yeast .................................................................29
Rapid Settings Additional Yeast Amounts:...............................................................29
Other Ingredients...........................................................................................................................29
Measuring Your Ingredients.......................................................................................................30
Liquid Measure...................................................................................................................30
Dry Measure.........................................................................................................................30
Recipe Tips........................................................................................................................................30
Special Glazes for Yeast Breads.....................................................................................30
Bread Mixes and Other Recipe Books.........................................................................31
Checking Dough Consistency.......................................................................................31
Adjusting for Climate and Altitude .............................................................................31
Slicing and Storing Bread............................................................................................................31
7. Recipes ..........................................................................................................................................32
White Bread..........................................................................................................................32
Jalapeño Bread ...................................................................................................................33
Sourdough Starter.............................................................................................................33
Sourdough Bread...............................................................................................................34
Banana Bread.......................................................................................................................34
Corn Bread............................................................................................................................35
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