Select Settings  Basic White Whole Wheat
Select Settings
Basic White
0
1
2
3
Extended Bake
Regular 1lb
Large 1½ lb
Large Dark 1½ lb
Whole Wheat
4
5
6
Regular 1lb
Large 1½ lb
Large Rapid 1½ lb
Speciality
7
8
9
10
11
12
French
Sweet
Dough
Quick Bread
Jam
1 Hour Cycle
Select Button
The Select button lets you choose between a number of different bread settings as well as a dough and jam setting.
With each press of the select button the number in the display will advance to the next setting on the control panel
menu. When the machine is plugged into the electrical outlet, SEL will flash in display, indicating that a selection must
be made before the machine can be turned on.
The extended bake setting allows you to lengthen the baking time after the completion of the cycle if needed.
The basic white (1-3) settings can be used for almost any bread recipe containing at least 50% bread flour. If a recipe
contains less than 50% bread flour, then use the whole wheat (4-6) settings as these provide longer rising times for
heavier dough types. NOTE: THE WHOLE WHEAT SETTING STARTS WITH A 30 MINUTE RESTING PERIOD.
THERE IS NO MIXING ACTIVITY DURING THIS PERIOD.
The French (7) setting provides a crisp, chewy crust due to the longer baking time.
The sweet (8) setting bakes bread at a lower temperature to prevent over browning of dough containing more sugar.
The dough (9) setting is used when you wish to make dough for hand shaping and baking in your own oven, such as
dinner rolls etc.
The quick bread setting (10) is unique as it makes non-yeast, cake-like batter breads such as banana nut or cranberry
nut. Quick breads do not require any rising time. The ingredients are mixed then baked.
The jam (11) setting automatically cooks jam in the bread pan.
The one-hour bread cycle (12) can be used to make a loaf in just one hour. For best results use fast rise yeast and,
generally, less salt. The loaf will be smaller than the basic white.
When using the basic white large (2-3) and sweet (8) an alert will sound during the knead cycle as a reminder to
add ingredients such as dried fruit, nuts, etc. If you are making a recipe that doesn’t require these, simply ignore the
alert but it would be a good time to check the dough anyway!
Making 1½ lb white bread using select settings:
(2) Basic White Large 1½lb or (12) One Hour Bread Cycle
(2) Basic White-Large 1½lb
270 ml (75° - 85°)
4 Tablespoons
450g
2 tablespoons
2 tablespoons
1½ teaspoons
2 teaspoons
Water
Butter or margarine
Bread Flour
Sugar
Dry milk
Salt
Active dry yeast
(12) One Hour Bread Cycle
270 ml (75° - 85°)
4 Tablespoons
450g
2 tablespoons
2 tablespoons
½ teaspoon
3 teaspoons
1.
2.
3.
4.
Water
Butter or margarine
Bread Flour
Sugar
Dry milk
Salt
Fast rising/bread machine yeast
Put knead bar in bread pan over shaft. Twist bar if needed to slide down all the way.
Measure water at correct temperature and add to bread pan with butter or margarine.
Measure bread flour, sugar, dry milk and salt; add to pan. Level ingredients.
Make shallow well in centre of dry ingredients, add yeast to centre. Put pan into machine with “front” side of pan
facing front. Press pan down until it locks in place. Close cover.
Programming Control Panel
1. Plug into electrical socket. SEL will flash in display. If using Basic White-Large 1½lb, press select button until
“2” appears in display. If using one hour bread press select button until “12” appears in display.
2. Press Start button to turn machine on. Time to make bread will appear in display: 2:50 for (2) setting; 0:59 for
(12) setting. Minutes will begin to count down.
3. When done, alert will sound and “End” will appear in display. Turn machine off by holding stop button down until
alert sounds. SEL will flash in display. Unplug cord from outlet.
4. With oven mitt, pull pan straight up and out of machine. Shake loaf out and place on rack to cool for 15 to 30
minutes before slicing. Wash pan following cleaning instructions in this book.
Some further recipes
Basic White Bread
1lb Loaf
170ml
1 tablespoon
300g
1 teaspoon
1 ½ teaspoons
Ingredients
Milk 75-85°F
Butter or Margarine
Bread Flour
Sugar
Sachet-type yeast
1½lb Loaf
250ml
2 tablespoons
450g
1 ½ tablespoons
2 teaspoons
Honey Oatmeal Bread
1lb Loaf
150ml
2 tablespoons
1 tablespoon
250g
60g
1 tablespoon
¾ teaspoon
1 ½ teaspoons
Ingredients
Water 75-85°F
Honey
Butter or Margarine
Bread Flour
Oats (not instant type)
Dry Milk
Salt
Sachet-Type Yeast
1 ½ lb Loaf
230ml
3 tablespoons
2 tablespoons
300g
90g
2 tablespoons
1 ½ teaspoons
2 teaspoons
Egg Bread
1lb Loaf
155ml
1 large
1 tablespoon
340g
1 teaspoon
1 ½ teaspoons
1 ½ teaspoons
Ingredients
Milk 75-85°F
Egg
Butter or Margarine
Bread Flour
Salt
Sugar
Sachet-Type Yeast
Rye Bread
1 ½ lb Loaf
155ml
2 large
1 ½ tablespoons
450g
1 ½ teaspoons
2 ½ teaspoons
2 teaspoons
1 lb Loaf
155ml
2 teaspoons
200g
100g
2 teaspoons
1 ½ tablespoons
½ teaspoon
1 teaspoon
1 ½ teaspoons
Ingredients
Water 75-85°F
Butter of Margarine
Bread Flour
Medium Rye Flour
Dried Milk
Sugar
Salt
Caraway seed (optional)
Sachet-Type Yeast
Method (for these recipes)
SELECT SETTING TO USE:
Basic White (1, 2, 3)
1.
2.
3.
4.
Add ingredients to pan in order listed except yeast.
Tap pan to settle ingredients.
Make a well in the centre of the flour and pour in the yeast.
Select appropriate programme and press start.
1 ½ lb Loaf
240ml
1 tablespoon
300g
150g
1 tablespoons
2 tablespoons
1 teaspoon
2 teaspoon
2 teaspoons
100% Whole Wheat Bread
Dense bread packed with fibre since all whole wheat flour is used. If the bread collapses during the bake period, you
probably need to add some gluten next time. Gluten is a protein that is found in flour. However, with some whole
wheat/wholemeal flours much of the gluten remains locked in the grains. You can obtain gluten from Claybrooke Mill: tel.
01455 202443. Add 1 – 1 ½ tablespoons in with the dry ingredients.
1lb Loaf
140ml
1 large
2 teaspoons
2 teaspoons
1 tablespoon
350g
1 tablespoon
1 teaspoon
1 ½ teaspoons
Ingredients
Water 75-85°F
Egg
Molasses
Honey
Butter or Margarine
Whole wheat bread flour
Dry milk
Salt
Sachet-Type Yeast
1 ½ lb Loaf
210ml
1 large
1 tablespoon
1 tablespoon
2 tablespoons
480g
1 ½ tablespoon
1 ½ teaspoons
2 teaspoons
50% Whole Wheat Bread
A lighter texture whole wheat bread.
1 lb Loaf
170ml
1 tablespoon
1 tablespoon
150g
150g
1 tablespoon
1 tablespoon
1 teaspoon
1 ½ teaspoons
Ingredients
Water 75-85°F
Honey
Butter or Margarine
Bread Flour
Whole wheat bread flour
Brown sugar
Dry milk
Salt
Sachet-Type Yeast
1 ½ lb Loaf
240ml
1 tablespoon
2 tablespoons
225g
225g
1 ½ tablespoons
1 ½ tablespoons
1 ½ teaspoons
2 teaspoons
Method for these Recipes
Select Setting to Use:
Whole Wheat (4, 5, 6)
1.
2.
3.
4.
Add ingredients to pan in order listed, except yeast.
Tap pan to settle ingredients.
Make a well in the centre of the flour and pour in the yeast.
Select appropriate programme and press start.
Note: The whole wheat mode starts with a 30 minute resting period so there is no kneading activity during
this time.
French Bread
Crusty on the Outside and chewy on the Inside!!
1lb Loaf
200ml
1 tablespoon
375g
1 teaspoon
¾ teaspoon
1 teaspoon
Ingredients
Water 75-85°F
Butter or Margarine
Bread Flour
Sugar
Salt
Sachet-Type Yeast
1 ½ lb Loaf
265ml
1 tablespoon
525g
1 ½ teaspoons
1 ¼ teaspoons
2 teaspoons
Italian Herb Bread
1lb Loaf
170ml
1 tablespoon
300g
1 tablespoon
1 tablespoon
1 tablespoon
1 ½ teaspoons
1 teaspoon
1 ¼ teaspoons
Ingredients
Water 75-85°F
Olive Oil
Bread Flour
Parmesan Cheese
Dry Milk
Sugar
Italian Seasoning
Salt
Sachet-Type Yeast
1 ½ lb Loaf
250ml
1 ½ tablespoons
450g
3 tablespoons
1 tablespoon
1 tablespoon
2 teaspoons
1 ½ teaspoons
2 teaspoons
Method for these Recipes
Select Setting to Use:
French (7)
1.
2.
3.
4.
Add ingredients to pan in order listed, except yeast.
Tap pan to settle ingredients.
Make a well in the centre of the flour and pour in the yeast.
Select appropriate programme and press start
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