Panasonic Bread Bakery SD-YD150 Operating Instructions & Recipes

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Thank you for purchasing the Panasonic Bread Bakerye, SD-YD150.
For optimum performance and safety, please read these instructions carefully.
This unit is for household use only.
Table of Contents
IMPORTANT SAFEGUARDS....................renenen eee Deere eee eee 2
Basic features.......................e....eceerrieeecceer ee ener re erre erereneerrerecenooeeecerern racer ececarenereraceenmee 3
Baking PprOCESSES..…..….................ccccceenee rer esarrerrace nca ne sessaesa rene r rene cena naar r ane nee 3~4
me {a SR To [=] a1 (11T07= Lilo] o FURR 5
Control panel-display/functions...............................er reee Ree e ee eee eee 6
How to USE.....................r.rmreceracerereenereecereecereeeee eee cre cercare acera rereroUereeenerenecee ener 7~9
To use the timer (BAKE and BAKE SANDWICH modes (©, A PRE 10
Slicing and storing the Dr@ad....…..……..…….……..……iiecireermennenenenennnnnnnmnnnnnnnnnnnnn 10
TO CIlCAN.…..…..…...…......…ssrrrsnrer rare enanrenaresara na aare nn ana nnan ne ane nana ne nan eee ana es AA eee aa nee aa ren Sa ne aa anna nec ane e 00 11
e /0/-10:||(07- [0] O E
Abnormal conditions..............................eeeerereree eee O 12
Leakage of bread ingredients from the bread pan........................e.eeeereecerereeeeere RDA 12
Ce eee eee, 13~16
Characteristics of INgredients............cooo eee rere eee eee 13~15
Differences in baking resullts...........................2.. einen eee reeaeneeacenerececeneneeeeeneeeeoeeeeee. 16
Before calling for SerViCe......................e......eiiiiiiirrenece DD RR e cercare nerrereceeeeece ee 17~18
Problems and causes on breads baked in DOUGH modes....................——....... 19
OS Arttrrrererrrr rer r nr EEE EEERKKRRRRRRREEEEEERERRRRRREEEEREARERRREEEEKRRARERRRREEKERRRREEEEEEERERERRUEEEKERRERRRRERUEREUEEEREREEEREUEEG 19
RECIDES...................imimiericicocecececereraecerrr reee eee er eececececececeetecececececececee rece eeee eee 20—34
Basic-Bake/Bake Rapid mode............................0rrrrieeeeeer e RIRIRIRIRIRI I I I OC Re eee. 20—22
Whole Wheat-Bake/Bake Rapid mode... eee eee. 22
Multigrain-Bake MOQE.......................…rrrsrrssrensrrrrraarrarrarrs rene enr ar nca ne nana recenser 23—24
Basic-Bake Sandwich mode............................ UD 25
Whole Wheat-Bake Sandwich mode........................e.eeeeerrireececeeee eee, 25
Basic-Bake Raisin mode ........................eeereerereeeeireree eee reee eee e eee eee enero 26
Whole Wheat-Bake Raisin mode.......................ee.......eeieiieccrreece e IR RR ee 26
BasiC-Dough mMOde............cooo oie eee 27 — 31
Whole Wheat-Dough Mode... eres essere eae 32
Multigrain-Dough mode........................eeeeeeeeeeeeeirer ee RI IR II RI IR OIR RRIRGGIRIR DD RR eee eens 33
Basic-Dough Raisin MOE... eee FA
Whole Wheat-Dough Raisin mode... DDD 34
When using electr cal applia ances, basic safety precautions sl should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE. |
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning. -
~ Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use mittens when handling hot materials, allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance i is used near children.
6. Do not allow anything to rest on power cord. Do not pl ug in cord where persons mé
walk or trip. —
7. Do not operate any appliance with a damaged or frayed cord. Refer servic ing of
appliance to an authorized service center if the unit should malfunction or be
damaged in any manner.
This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage o
injury. |
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
со
Note:
A A short power-supply cord is prov ided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rati Ing of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop o or
tabletop where it can be pulled on by children or tripped over unintentionally.
D. This appliance has o polar ized plug (one blade is wider than the other). As a safety
“feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature.
— 2
Choice of bread modes |
BASIC... ..For breads mainly using strong wheat flour (bread flour).
WHOLE WHEAT....For breads with nuts/fruits/vegetables mainly using whole wheat flour.
MULTIGRAIN eee For breads with th cereals/grains such as rye, millet, soy, corn, etc. mainly using whole wheat four
BAKE esse The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
BAKE RAPID ......... The unit automatically makes bread faster than the standard BAKE mode.
(The result of the bread may be different.) |
BAKE SANDWICH ...The unit automatically makes bread as in the BAKE mode, but finer and softer i in texture
В and lighter in crust color. The height of bread may also be lower than BAKE or BAKE
RAISIN modes.
BAKE RAISIN ........ The unit automatically makes bread as in the BAKE mode. A beeper sounds to let you
a know the timing to add dried fruits, such as raisins. This is to prevent them from being
м crushed during the kneading process.
DOUGH ................ The unit automatically prepares dough for pizzas, dinner rolls, doughnuts, croissants,
| bagels, etc.
DOUGH RAISIN ....The unit automatically prepares dough as in the DOUGH mode. A beeper sounds to let
you know the timing to add dried fruits as in the BAKE RAISIN mode.
~A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (See table below for available timer settings.)
Time required for each mode (when timer is not used) and availability of timer setting up to 13 hours.
BAKE hour : WHOLE = A ARE о “ hours 3 wv) -
— | 3hours — | WHEAT | BAKE RAPID 3hours
BAKE 4 hours | BAKE SANDWICH | 5 hours V
BAKE RAISIN 4 hours | ' BAKE RAISIN 5 hours -
DOUGH 2 hours 35 minutes | | DOUGH | 3 hours 15 minutes
DOUGH RAISIN 2 hours 35 minutes DOUGH RAISIN 3 hours 15 minutes
| В | MULTIGRAIN | BAKE 5 hours Y
DOUGH 3 hours 15 minutes
: dough) : relaxation.) ; portions) a ball) fermentation)
5 3 E
Manual | Automatic
==. ' } -
pen... уч точнее зеетеоесее poms че. еее po... yes... prosssose Qeeeesscsa речевое a qoæeresneue в
' : : Fermentation | Punch + Divide + Round + Rest : "Proof * | Cool + Store !
‚ Measure : Mix & Knead * * (Development * (Release of + (Dividethe ! (Roundeach * (Rest for + Shape 8 Place | (Final : Bak ! (Evaporation + (Prevention !
1. Ingredients + ead + of gasin the + gas. Dough +doughtoequals portioninto : — further “1 into Pan * fermentation) | Tea of vpo "from staling) *
в E в : в в 8 5 в :
5 a 8
“Time required for each step will depend on factors such as room temperature, humidity, your oven, type of
‘bread, type of ingredients, their quantity and quality.
With Bread ley, above steps from mixing to baking are automatic for BAKE modes.
For DOUGH modes, it is automatic from mixing to punching.
*Time required for each step will depend on factors such as room temperature and humidity.
For DOUGH modes, time will also depend on the oven you use.
—3—
Gas Release -
BASIC mode
BAKE mode ETT
BAKE SANDWICH e ingrediente Cool : sere
mode Come este аа Lon!
Gas Release
Hours 2 3
=>. y e E poe o aa E
: : : :
Measure * .
BAKE RAPID mode — ' ngsdiens : Cool + “Store +
. §
| dd A IL. nooo
Gas Release —
Hours
BAKE RAISIN mode
Gas Release
PEO ......g.>.>. ea... [= = ее проеее ще ее pones a
Y esse | OE RR EI
DOUGH mode graders Divide + Round * Rest % Shape © Poof + Bake + Cool + Store ®
| daa eee. Cede denne boo Lil.
Gas Relea
Hours
1 о нон ee Pan. {= e qe ae Розе в
| 1 Mess | hh
DOUGH RAISIN norton + Divide + Round ® Rest + Shape : Proot » Bake » Cool в Store ©
. : Я в 8 в ' E а 8
mode | ‘== == === = === Lessons Lacon fom = decoro де == muscu !
WHOLE WHEAT mode Gas Release
5
- Hours _ o
BAKE mode :
BAKE SANDWICH — Cool} Store}
mode ee meen LL. :
a Gas Release
BAKE RAPID mode
na 3
Gas Release
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| ;
BAKE RAISIN mode Cool + Store +
ameno „нее.
Gas Release
Hours 3
OT omg END por"
8 . 5 a E " E 1 5 8
a : E 1 5 1 5 8
DOUGH mode Zingresenis Dvide | Round | Rest | Shape | Proof y Bake Cool | Store |
eno anadocono BL... bacon E LL... LL... а
Gas Release
Hours 3
parao TT Ty meee. FETE EES ENTRAR SE EAE CRETE EE EEE Ras EE,
: Measure : 1 а : : : ; а
DOUGH R AISIN ing edients Divide в Round : Rest ! Shape в Proof Bake ‘ Cool ! Store в
mode een. E o La =---- JL à mu... L comes Ne a E
MULTIGRAIN mode Gas Release
Hours
| Em Ta :
в Measure a 1
BAKE mode | * ingredients Cool Store
ene. E я
Gas Release
Hours
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E 120 a
DOUGH mode radins Divide « -Round » Rest + Shape » Proof + Bake + Cool + Store +
: 1151 ВЕ
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*Though some programs appear to be the same timewise as others, each process proceeds quite differently ir
each program. | о | a |
Parts identification ~~ |
Bread pan |
Slide in the pan to the correct position i
the unit.
Twist slightly counterclockwise to remove.
Yeast dispenser
Located on the top of the lid.
To remove
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Kneader asm Je ей
mounting shaft - N DN
Control panel
—= Accessories —
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 15 m£ )
Teaspoon (approx. 5 mf)
Measuring cup
Use to measure liquids.
(1 cup/8 fl. 07./240 m4 )
NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may peel this film off and discard it.
BASIC | о
WHOLE e ©
Display window
| All modes and indications are shown here for
[| reference.
Press to select the type of bread: BASIC,
| WHOLE WHEAT or MULTIGRAIN.
À (It is not necessary to press this pad for BASIC. )
/| Each time the pad is pressed, the display will
/ | change accordingly.
Press to select the bake mode: BAKE, BAKE
RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
(It is not necessary to press this pad for BAKE .)
Each time the pad is pressed, the display will
change accordingly.
TIMER
Press this pad to set the timer.
The time will advance 10 minutes each time
this pad is pressed.
The timer setting will change rapidly if
constant pressure is applied to the pad.
indicating light
The red light will be lit when in operation.
it will flash when the bread baking or the dough
making is completed.
it will also flash in a different frequency when
operated in abnormal conditions.
Press this pad te to start operation or begin
the timer.
Press this pad to stop operation or cancel
the timer setting.
To stop operation, the pad must be pressed
and held for 1 second.
Steps
Notes
Remove the bread pan from the unit.
Twist slightly counter clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft.
Be sure that there are no
crumbs around the shaft.
The kneading blade is
designed to fit loosely on the
shaft with some loose turning.
Place all the ingredients except the
liquids and dry yeast inside the
bread pan.
| See recipes on P. 20—34
You may place dried fruits (e.g.
raisins) later when the beeper
sounds to prevent them from
being crushed (see step 10.)
N Pour water and other liquids, if any, into
_ the bread pan.
Place the bread pan inside the body.
Be sure the bread pan contacts the
bottom of the unit.
Fold the handle down.
Wipe off any moisture or
foreign matter from the outside
of the bread pan before
placing it in the unit.
If the bread pan is not placed
correctly, the dough will not be
‘kneaded properly.
Fill the yeast dispenser with the
correct amount of dry yeast.
After START/STOP is pressed, the
yeast will automatically drop into the
bread pan at the proper time.
Close the yeast dispenser lid.
If any moisture remains on
the dispenser, the yeast
may not drop completely.
“1
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À
Piug into a 120 volt outlet.
The display will light up.
Steps
Notes
BASIC
> | WHOLE WHEAT
| MULTIGRAIN
Press MENU to choose WHOLE WHEAT
or MULTIGRAIN.
For BASIC, itis not necessary to press
this pad. |
See “Choice of bread modes”
on P 3. |
„С
LI
С
=
a
BASIC
WHOLE WHEAT
| MULTIGRAIN
Press SELECT to choose BAKE RAPID,
BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
For BAKE, it is not necessary to press
this pad. |
See “Choice of baking modes”
on P. 3. o |
№ | ВАЗС
WHOLE WHEAT
j MULTIGRAIN
The above display is
for BASIC—BAKE
=>; BASIC
| WHOLE WHEAT
MULTIGRAIN
The above dispiay
is for BASIC-BAKE
RAISIN.
he bread pan and ingredients.
Press START/STOP.
“Rest ” begins. a
The resting setties the temperature of
Ps iY
mu,
q
After rest, the process will proceed to
knead, then to rise and finally, bake.
The time remaining until the bread is
finished is displayed in hours and
minutes. (3:59, 3:58 - - -)
When TEMP blinks, see P 12.
There will be no mixing action
“during resting. _
A clicking noise may be heard
during operation. This is not a
malfunction. >
For information of the process
of each mode, see P 4.
The time required for each of
the steps will vary according
to factors such as voltage
fluctuation and room
temperature.
in the last part of kneading”, the beeper
will sound eight times, RAISIN BEEP
will blink and kneading will stop for 1
minute.
Add the dried fruits (e.g. raisins) during
this period to prevent them from being
crushed. |
Close the lid and leave the unit.
When 1 minute has passed, kneading
will begin again.
*65~80 min. for BASIC,
70~120 min. for WHOLE
WHEAT after START/ STOP
is pressed.
Do not put your finger in the
dough, or touch the bread pan
while adding the dried fruits.
During operation, do not
remove the pan, nor unplug the
power cord. |
Steps
Notes
The beeper will sound eight times and
the indicating light will flash when the
— =>), bread is baked, or the dough is
| completed.
Promptly open the lid and remove the
bread pan using oven mitts.
Press START/STOP. |
The unit keeps the bread warm for 1
hour or until START/STOP is pressed to
prevent condensation of the steam.
For DOUGH modes, follow each recipe
directions on P. 27—34 for further steps.
If the bread is left in the unit,
further browning of crust color
may be perceived.
Turn the pan upside down. |
Shake the pan several times to release
the bread.
If the kneading blade comes out with
the bread, use a heat-resistant plastic
utensil to remove it.
For DOUGH modes, when baking is
completed, remove from the oven,
using oven mitts.
A metal utensil may scratch
the finish of the kneading
blade.
Place the bread on a wire rack to allow
the steam to escape and to cool.
See “Slicing and storing the
bread” on P 10.
Allow at least 1 hour cool
down time before the next use.
= : | modes only)
“Follow the same steps as in 1 pages 7—9 except step 9.
For step 9, follow the instructions below.:
Steps
Notes
Press TIMER to set the amount of time
in which you want the bread to be
baked.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5 hours to 13 hours for WHOLE
WHEAT and MULTIGRAIN.
See P 6 for further explanatio
of the timer pads.
Press START/STOP.
The time remaining before the bread is
finished is displayed in hours and
minutes.
D> | BASIC
WHOLE WHEAT
| MULTIGRAIN
The above display is for
BASIC--BAKE
There will be no action while
the timer is working.
Cool the bread on a wire rack before slicing or storing the bread.
Slicing homemade bread Storing homemade bread |
Homemade bread can be cut with a bread knife. After cooling the bread completely at room
possible.
Place the loaf on its side and cut with a sawi ing freezer.
temperature, wrap it in a foil or a plastic bag
to preserve freshness.
To enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
For longer storage, wrap well and store in the
motion. It is better to slice the loaf before freezing.
— 10 —
Toclean a
efore cleaning the unit, unplug and allow the unit to cool.
Yeast dispenser opening
Temperature
sensor
Body and Lid |
Body and lid should be wiped clean with a damp cloth.
Use only mild liquid detergent.
Do not use cleansers, steel wool pads, or other abrasive
materials.
Do not use benzine, thinner, alcohol, etc.
Be careful of the yeast dispenser opening.
Temperature sensor
Wipe gently and avoid deforming the temperature sensor.
Yeast dispenser |
Wipe clean with a dry cloth. if a damp cloth is used, the
dispenser must be dry completely before reuse.
Bread pan and kneading blade
Remove them from the body and wash with a sponge after
each use.
The inside of the pan and kneading blade are coated with
a non-stick finish. Avoid using harsh cleansers or sharp
objects when cleaning.
Do not leave any part immersed in water. Promptly hand
wash all parts of the bread pan and wipe dry.
Measuring cup and spoon
Rinse and wipe dry.
SD-YD150
120 V AC 60 Hz
550 W
3 cups (15 oz) of bread flour
31/4 cups (16 oz) of whole wheat flour
Digital timer (up to 13 hours)
Self-resetting motor protector
approx. 13” X131/3” X 9"
approx. 141/3 Ibs.
Measuring cup, Measuring spoon
TEMP
appears
on |
display.
TEMP
The unit is hot (above 105°F).
This may occur during repetitive use.
You must allow the unit to cool down
before reusing.
Leave the unit as itis.
When the unit has cooled to below 105,
TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.
ALERT
is on
display.
MF
Bd ELE
is on
display.
There has been a 10-minute or
less power outage. (The power plug
has been inadvertently pulled out or
the breaker has activated.)
ha de de ae me we me mm em we me мн то ео we что Me Em Em Me ME we чо тк к ето тт == mA ее =к == ео ео = = = 4
There has been more than 10
minutes power outage. (power failure,
unplugging of the power cord, or a
malfunctioning of household fuse or
breaker).
If the interruption in the power supply is
momentary, the operation will not be affected.
If the power is restored within 10 minutes, the
bread maker will operate again. However, the
bread may not turn out well.
av wm em сео меы em wm em we We TR me am Ge ет we wR Gar Me we WE We Me ee me em mm MK SE Me ee mm WM Me We ee ee LA
Remove the dough and start again using all
new ingredients.
Not baked at all, although
the operation appears to
have proceeded.
Motor protection device has activated.
This only happens when the unit is
overloaded and an excessive force
is applied to the motor.
After about 30 minutes, the motor
automatically starts running again.
Check to see if the kneader mounts ing shaft can
rotate. |
Service will
be required.
Make sure you did not use
too much or too hard/heavy
ingredients, then start again
using all new ingredients.
With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage. |
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorized Panasonic Service Center for servicing or for purchase of replacement parts.
Please refer to the list of authorized Panasonic Service Centers which came with your unit.
-
Outlet
~
— 12 —
Kneader mounting shaft
Kneader mounting shaft unit
(Part No. ADA 29A115)
Each ingredient has its own characteristics which exerts a great influence on the result of bread.
| Basic ingredients B
Wheat flour: Wheat flour provides the bulk and structure of bread. it is classified into two types, strong
fiours which are milled from hard wheat and weak flours which are milled from soft wheat. The difference
between the two types of wheat is the content of proteins that form gluten (“gluten” is the important
constituent of bread which provides its structure and its stretchy, chewy texture).
Gas which is released during fermentation of the dough is trapped within the elastic network of giuten,
thus making the dough rise. Gluten development takes place during dough kneading.
Strong flours contain a high content of proteins necessary for the development of giuten. Bread flour
is the major product within this category. Most of the recipes in this book call for this flour.
Weak flours such as cake flour and pastry flour, are less in protein content and are suitable for products
which have a light, crumbly texture and do not require much gluten development.
All purpose flour is used for many purposes, as the name suggests, in home baking. It is slightly
weaker than bread flour. in our recipes, it is blended with the bread flour and not used alone.
Self rising flour is a white flour to which baking powder and sometimes salt have been added.
Weak flours, all purpose flour and self-rising flour may not be substituted for bread flour in the included
recipes
к.
whole wheat bread or breads containing a high percentage of whole wheat flour will be lower i in height
and heavier in texture than bread baked with a high percentage of bread flour. This is because the
gluten strands are cut by the edges of bran flakes and the germ, rich in minerals, inhibits fermentation.
® Other flours: Flours other than wheat flour are not used to provide the bulk and structure of bread but to
add the nutritive value and flavor to bread in this book. (See P.15 “Other ingredients.”)
eSalt: Salt has the following functions in bread baking.
*|t strengthens gluten structure and makes the dough more elastic.
*It inhibits yeast growth.
Therefore, too much salt will inhibit fermentation whereas too little will result in a weak gluten structure.
Both will result in a bread with low volume and poor texture. In any case, use ordinary table salt.
eSugars: Sugars or sweetening agents have the following purposes in baking:
*They add sweetness and flavor.
*They create tenderness and fineness of texture.
*They give crust color.
*They contribute to keeping qualities by retaining moisture.
*They provide food for yeast.
Besides regular granulated sugar, brown sugar, honey and molasses are used in this book. A few
recipes omit sugar(s) and include other ingredient(s) which act as sugar, such as fruit.
Molasses is used for dark breads; those baked with whole wheat or rye flour. There are two types of
molasses, sulfured and unsulfured. The difference is that sulfured molasses is a by-product of sugar
refining while unsulfured molasses is not, and unsulfured has a less bitter taste. In the included recipes,
the two molasses are used interchangeably.
When using honey or molasses, remember that its liquid content must be included in the total additional
liquid.
— 13 —
Fats: Following are the major purposes of fats in baking.
*They tenderize the product and soften the texture.
*They add flavor and richness.
*They contribute to keeping qualities by retaining moisture.
“They give flakiness to puff pastry.
In the included recipes, butter (unsalted butter) i is mainly used, being replaced occasionally by vegetable ©
or shortening. Other fats such as margarine, may replace butter. Remember that these have a different |
flavor and texture as compared to butter.
* Milk and milk products: Their main purposes are:
*They enhance flavor.
*They increase the nutritional value of bread.
Milk solids include protein, lactose (milk sugar), and minerals. Major differences between fresh liquid milk
and dried milk are as follows: |
Fresh liquid milk | | |
Whole milk........... ens about 88% water, 4% fat, 8% nonfat solids.
~ Skim or nonfat milk..... has had most or all of its fat removed.
Dried milk |
Dried whole milk.......... is whole milk that has been dried to powder.
It contains fat which can become rancid.
Nonfat dry milk............ is skim milk that has been dried to powder.
Liquid milk and dried milk are not interchangeable because of the difference in fat and water content.
Nonfat dry milk is recommended because of its convenience and cost. For storage, keep dry milk in
the refrigerator. |
¢ Liquids:
Liquid is an important element in bread baking.
A small difference in the quantity may affect the height and the texture of bread. In the included r recipes,
approximately 68-75% of the flour weight equals the weight of liquids. The liquid content in other
ingredients, such as molasses, eggs, fruits and vegetables must be accounted for when these are used
as ingredients.
* Leavening agents:
— Yeast:
Yeastis a living organism, a microscopic plant which works as the leavening agent in bread baking. It acts
on sugars and changes them into carbon dioxide gas and alcohol. This gas production causes the
leavening or the “ rise ” of yeast dough. The alcohol evaporates during baking.
Yeast is available in two forms: compressed and dried. Dry yeast is available in two types: the type that
requires preliminary fermentation and the type that is used dry and may be mixed with other ingredients.
For Bread Bakeryo use the latter type, either instant or active dry. (Instant is recommended.)
Do not use the compressed yeast or dry yeast that requires preliminary fermentation. Do not dissolve
yeast in warm water before use.
It is placed dry in the yeast dispenser on the top lid, separated from other ingrecients
— Yeast must be stored in the refrigerator for short term storage.
For longer storage, keep in the freezer.
Its reactions to temperature are as follows:
34 Frnnnicrrcaacancanerannonenenee Inactive (Storage temperature)
60°F to 70°F.................. Slow action
70°F to 90°F.................. Best growth (Fermentation and proofing temperatures for bread growth)
Above 120°F ................. Yeast is killed
Chemical leaveners
Chemical leaveners are those that release gases produced by chemical reactions. Chemical leaveners
used in this book are baking soda (sodium bicarbonate) and baking powder.
— 14 —
B Other ingredients B®
'Cereals/Grains: Products other than wheat are occasionally used in baked goods. Some are whole (e.g.
oatmeal), some are cracked (e.g. cracked wheat cereal), some are milled to flour (e.g. cornmeal, rye, millet,
soy flours).
Some of these cereals/grains make bread dense and heavy. They do not include enough of the proteins
that form gluten in bread. Therefore, when you include these cereals/grains, it will be difficult to make the
conventional fluffy bread.
-MULTIGRAIN bread mode is applied to prevent such inferior results. However, as this mode considers a
wide range of conditions, not only ingredients’ characteristics but also temperature, in some conditions, you
may find that the WHOLE WHEAT bread mode produces better results.
Eggs:
When using eggs in bread baking, its (their) large liquid amount must be accounted for in the recipe.
An average size egg contains about 73% water.
Make sure you do not add excess liquid.
Fruits:
Fruits may be added to bread products to make variations.
With fruits, their sugar and water contents must be considered in the recipe, and these vary according to how
they are processed. (Fresh, canned, dried, glaced or in juice.) Total weight of fruits used should not
exceed 13% of the flour weight.
Tota! weight of fruits=0.13 x weight-of flour
> Vegetables:
Use as directed in the recipes. As with fruits, consider the content of water and sometimes sugar (such
as when using pumpkin).
Like fruits, the total amount should weigh about 13% of the flour weight.
Total weight of vegetables (cooked)=0.13 X weight of flour
> Nuts:
Nuts may be used, but chop them to about 1/s inch cubes. Use up to about 10% of the flour weight. The
height of bread when nuts are used, may be low because the chopped nuts cut the gluten structure.
» Spices:
Spices are used to add flavor to the bread.
Only small amounts are enough in the recipes.
g whole wheat and multigrain breads
The result of breads, such as whole wheat breads and multigrain breads, are affected d greatly by the
quality of ingredients, especially the flour. The flour quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor about the flour is that its quality also differs from
year to year, season to season due to the quality of the wheat crop affected by the weather.
Sometimes due to bad weather conditions, the crop may not grow with as much gluten forming
properties as it would require to produce flour for making excellent breads.
When the quality of flour is poor, the bread may not rise, or collapse after rising due to weak gluten,
In such cases, take the following measures to obtain better results.
1. Atleast 1 cup of the flour should be white bread flour, rather than whole wheat flour.
(Proportion of white bread flour vs. whole wheat flour should be 1: 2.)
and/or 2. Reduce 1/15 cup to 1/8 cup of water from the regular amount.
if above still does/do not solve problems, |
3. Reduce the amount of dry yeast to 1 teaspoon.
~The loaf produced by above methods may be low or small.
— 45 —
Baking results differ according to several factors including:
the environmental conditions, electricity fluctuation, choice of ingredients and their brands, measurement
and quality. To avoid poor baking results, the following should be remembered:
e Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the Bread Bakerye is designec
to sense the temperature and automatically control the heating system during the entire process of baking,
it should be remembered that fair results may be obtained only if the room temperature is 41 °F to 86°F.
For optimum results, bake in a room between 68°F to77 °F.
Temperature of ingredients will also affect the bread result. Although it is best to have all the ingredients
the same temperature as the room temperature (that is, within the optimum temperature range), the
temperature of ingredients are often very difficult to control. The temperature of water is the easiest to
adjust. When using BAKE RAPID mode and the room temperature is very cold, between 41°F-50'F,
adjust water to approximately 68 Е.
Other environmental factors such as humidity and altitude may affect the bread result. In normal room
humidity, the effect may be slightly seen in the color and the luster of the crust. Experimentation will be
necessary regarding the correct amount of yeast to be used at different altitudes.
e Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be
more accurate than measuring them in cups. This is why in this book's recipes, the major ingredients
are given in weight as well as in cup/spoon measurements.
The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are
liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to _
weigh by a kitchen scale. Even in such instances, measure the amount accurately by scooping the
ingredient in the measuring cup or the spoon of the desired size until the measure is more than full.
Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the
cup or spoon on the table to hold another scoop.
Correct way to rE > | —
measure using a 1 2
measuring cup.
Scoop the ingredient until Level the top with the straight edge of
the cup is more than full. a metal spatula to remove the excess
* Always use fresh ingredients.
Check the date on the package before purchasing and use the ingredients before they become outdated.
After opening the package, store in the refrigerator. Yeast should always be kept in the refrigerator
regardless of whether or not its package | is opened. Flour should be kept in a cool, dry place (below 68°F).
If such a place is not available, store it in the refrigerator.
Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection.
A quick way to check its life is to pour a teaspoon of yeast in a 1/4 cup of warm water of 105°F to 115°F
with a teaspoon of sugar. Set aside for a few minutes. The yeast is dead or is not activating if foam does
not cover the surface of water as the result of fermentation.
In such cases, do not use the yeast packed in the same package, but open a fresh one.
* Use the prescribed ingredients.
Ingredients other than those specified in the recipe should not be used.
For further information on the ingredients read P.13 to P.15.
* Electrical fluctuations
Electrical fluctuations will affect the height, the texture and the color of bread.
Itis recommended that the unit is used where the electricity supply is constant.
— 16 —
Bread left in bread pan too long after baking.
| Water added after kneading flour.
N
с
O
СС .
oC
Ш
>
2
Ш
=
LU
С
>
©
<
Ш
=
Not enough
Not enough
the room temperature. (See P.16.)
— 17 —
— 18 —
Measurement errors
$ too much salt y,
f too little liquid À
\ too little sugar J!
\ too little yeast #
Wrong type of flour used
Oven too hot
Poor volume
Measurement errors
too much liquid
(100 much sugar
too much yeast
Over proofed
Too much
volume
Too much liquid
Wrong type of flour used
Old flour used
Improper shaping or proofing
Poor shape
Split or burst
crust
Under proofed
Insufficient water
Oven too hot
Insufficient water sprayed
Uneven heat in oven
Measurement errors
4 too much salt x
| too little liquid §
\ too little yeast J
Under proofed
Too dense
Too coarse | Measurement errors
or open (fos much liquid )
too much yeast
Over proofed
Pan too large
Poor texture
or crumbly
Wrong type of flour used
Too little salt
Over proofed
Oven temperature too low
Too dark Measurement errors
(Too much sugar or milk)
Insufficient proofing
Oven temperature too high
Baking time too long
Insufficient water sprayed
Measurement errors
(Too little sugar or milk)
Over proofed
Oven temperature too low
Baking time too short
Too much water sprayed
Too pale
Too thick Measurement errors
(Too little sugar or fat)
Baked too long and/or
at wrong temperature
Too little water sprayed
Poor flavor Inferior, spoiled, or
rancid ingredients
Under or over proofed
May | open the lid during operation?
You may observe the initial processes up to
and during kneading. However, it is not
recommended to open the lid during the
rising and baking processes, because the
heat, necessary to build up within the unit,
may escape.
> ©
The top of the bread is very uneven. Why?
At the gas releasing process, the kneading
blade turned the dough upside down, leaving
an uneven surface on the top. This happens
by chance, and it is not due to the
malfunctioning of the unit.
> ©
Q With the MULTIGRAIN recipe, may | replace
whole wheat flour with bread flour?
Yes, but BASIC bread mode is
recommended rather than MULTIGRAIN
bread mode.
— 19 —
> ©
> ©
May [| use home-ground or home-milled flour?
No. Home ground or home milled flour is too
coarse for breads baked in the Bread Bakerye.
May | use whole grains or coarse cracked
grains?
Yes, but ingredients other than described in the
included recipes are not recommended.
The blade does not come off from the pan
after baking, what should | do?
Fill 1/4 of bread pan with warm water. Leave
aside for about 5 minutes, then try to remove the
blade again.
Are the parts of the unit dishwasher-safe
No. Follow instructions on P.11 “To clean”.
© The size of the large loaves are not exactly 50% ~ 100% larger than the regular size loaves, although their
formulae may appear to be so.
© The appearance, texture and taste of the large loaves are also not the same as the regular loaves.
1
21/4 c (101/2 oz.
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9/16 C (41/2 fl.oz.
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21/4 € (101/2 oz.
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13/16 € (61/2 fl.0Z.
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3 5 1 TBSP 2 TBSP
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1/4 C (14/5 0z.) | 1/3€ (22/5 0.) 1C 17/16 c (111
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i 1215p — si 11%
21/4 C (101/2 0z.)| 31/4 C (16 0z.) 21/4 C (101/2 OZ.) | 31/4 € (16 02.
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21/4 c (101/2 OZ.
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11/16 c (81/2 fl.oz.) | 15/16 с (101/2 fl.0z.)
regular
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11/8 c (51/4 Oz.
11/8 C (51/4 OZ.)
1
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11/16 c (81/2 fl.oz.
11
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11/2
31/4 ¢ (16 oz.
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1/3 с (11/4 02.
11
1
1/4 с (13/4 02.
1 с (8 1.02.
large
11/2
31/4 ¢ (16 oz.
11/2
11/2
11/2 TBSP
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large
11/2
13/4 oz.)
2 c (97/8 OZ.)
2
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17/16 € (11!
21/4 с (101/2 02.)
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11/16 С 1.02.) | 17/16 © (111/2 fl.oz.
1
21/4 с (101/2 oz.
1 TBSP
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2 TBSP
11/2
1/2 с (4 fl.oz.
5/в с (5 fl.oz.
1
11/8 С (51/4 02.
11/8 c (51/4 OZ.
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1/4 C (2 OZ.
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1 c (8 fl.oz.
1
1 c (49/10 OZ.
11/4 с (53/5 oz.)
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1
11/8 c (9 fl.oz.
regular
1
21/4 С (101/2 oz.
1
11/2 c (12
11/2
31/4 c (16
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ten
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11/2
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3/4 ¢ (6 fl.oz.
3/4 с (6 fl.oz.
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21/4 с (111/10 02.
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13/16 ¢ (91/2 fl.oz.) [19/16 € (121/2 fl.az. 11/16 c (81/2 fl.oz.)| 11/4 с (10 fl.oz.
“Bring water to boil and cook/simmer for a few minutes, or
until water evaporates. Cool before placing into the bread pan.
You may need to adjust the water quantity depending on the
absorption quality of the burgur wheat.
1
1 c (49/0 oz.
11/4 c (53/5 OZ.
1 TBSP
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11/2
11/2 с (71/4 OZ.
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11/2 c (12 fl.oz.
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1/3 C (12/3 OZ.
1/3 € (11/10 OZ.)
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11/2
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11/2 с (7 02. /a c (1110 Oz.
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3 TBSP 1/4 C (1/2 OZ.
11/16 € (81/2 fl.oz.) | 11/2 c (12 fl.oz.
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11/4 С OZ.
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7
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11/16 c (81/2 fl.oz.
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1 ¢ (4910 oz.
11/4 c (58/5 OZ.
11/6 c (81/2 fl.oz.
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11/2
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13/4 с (83/4 02.
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11/2 с (3 02.)
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11/2 c (12 fl.oz.
11/2 |
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1/3 C (910 OZ.
1/3 С OZ.
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11/16 c (81/2 fl.oz.)| 11/2 c (12 fl.oz.
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11/2 с (7 02.
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21/4 ¢ (10/2 oz.
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7/8 C (7 fl.oz.
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11/2 с (7 OZ.)
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11/16 ¢ (81/2 fl.oz.
11
1 с (49/10 02.
21/4 с (111/10 02.
11/2
31/4 c (16 oz.
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2
large
11/2
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1
11/4 с (10
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11/2 c (12 fl.oz.
11/2
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11/2 c (12 fl.oz.
There is only one size for these m
1
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11/2
11/2
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11
11/4 (10 fl.oz.
11/2
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1/8
1/4 C (2 fl.oz.
1 c (8 fl.oz.
11/2
31/4 (16 oz.
2 TBSP
2
2 TBSP
2 TBSP
7/8 C (7 fl.oz.
1/2 с (4 02.
1
31/4 c (16 0z.
2 TBSP
2
1
2
1/2 C (17/8 OZ.
1
11/ac (10 fl.oz.)
1
31/4 c (16 oz.
11/2 TBSP
11/2
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2 TBSP
115/16 ¢ (101/2 fl.oz.
1
31/4 c (16 oz.
2
2
2
- 2
1/2 C (3/4 OZ.
13/8 c (11fl.0z.
11/2
31/4 C (1/6
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3 TBSP
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2 TBSP
1
1/2
11/4 c (10 fl.oz.
1
31/4 c(16 02.)
2
2
2
2
1/2 с (13/5 OZ.
11/2 c (12 fl.oz.
AIS |
You may place dried fruits and nuts in brackets later to prevent them from being crushed. (See step
10, P.8.) The separation of the dried fruits and nuts from the dough also accelerates rising and prever
it from getting too brown. Dried fruits should be very dry and should not be drenched.
3 | regular
с (1 . с (15 02. 1
21/4 c (101
1
1
1
1
1/3 с (2 oz.
fl.oz.
1 11/2
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1 2
1 2
2 3
1 2
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1
1 1
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1 2 1
1
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1/16 © (81/2 fi.0Z.
regular
1
1 11/2 11/8 C
1/4 С (101/2 02.) | 31/4 c (16
1 2 |
1 | 2 1
1 2 2
1 2 | 1
1
2
1/3 C (12/3 OZ.) 1/3 C (2 OZ.
1/a c'(1 0z)
11/16 € (81/2 fl.oz.) | 11/2 c (12 fl.0z.
1/4 C (101/2 oz.
1/4 OZ.
11/8 € (5!/4 OZ.
ic(8f.oz.)
large
11
| 31/4 c (16 oz.
11
11/2
11/2
2
1/2 с (3 02.
15/16 с (101/2
11/2
31/4 c (16 oz.
2 TBSP
57
2
2
1/3 C (11/5 OZ.
1/2 C (21/4 OZ.
11/2 с (12 fl.oz.
large
11/2
11/2 С
13/4 С
2
2
3
11/2
2
1/2 C (3 OZ.
11/2 с (12
2/5 OZ.
5/8 OZ.
wheat flour.
Dinner Rolls (Yield 18)
31/4 cups (16 07.) bread flour
1/4 cup sugar
11/2 teaspoons salt
3 tablespoons dry milk
3 tablespoons butter or margarine
15/16 cups (10/2 fl.oz.) water
11/2 teaspoons dry yeast
1 egg, beaten
for brushing on top
3/4 tablespoon poppy seeds, optional for
sprinkling on top
3/4 tablespoon sesame seeds, optional
for sprinkling on top
Variation: Whole Wheat Dinner Rolls
Replace 17/2 cups bread flour with whole
| P.7—9.
my Divide the
é=dough into 18
equal portions. Roll
each portion into a
ball. Cover with a
plastic wrap and
rest for 20 minutes.
«Roll one end of
Пе бай оп а
lightly floured
surface to make a
cone.
A Roll each cone
"into a wedge
shape,
approximately 1/4
inch thick, using a
rolling pin.
4 Make the dough according to instructions on
E Starting with
ws the wider end,
roll up the wedge
loosely towards the
narrower end.
Oside down on a
greased baking
pan.
= Spray water on
f top. Proof at
90°F for 30 to 50
minutes or until
nearly doubled.
"y Brush rolis with
beaten eqg,
sprinkle with poppy
seeds or sesame
seeds if desired.
Bake in 350°F
ws oven for 10 to
15 minutes or until
golden brown.
Croissants (Yield 18)
31/4 cups (16 0z.) bread flour
2 tablespoons sugar
3 tablespoons dry milk
11/2 teaspoons salt
15/16 cups (101/2 fl.oz.) water
2 tablespoons butter or margarine
2 teaspoons dry yeast
7 02. butter or margarine,
chilled for folding in the
dough
1 egg, beaten for brushing
on top
4 Make the dough according to instructions
à on P.7—9.
my Place the dough in a greased bowl. Cover.
é Rest the dough in the refrigerator for 30
minutes.
#yRoll 7 oz. of
wJchilled butter
between two
sheets of waxed
paper into a 10x7
inch rectangle.
Place back in the
refrigerator. Chill at
least 1 hour.
A Roll out the
“Tdough ona
lightly floured
surface into a
12 inch square.
two- o-thirds of the
dough.
Fold the third
without butter over
the center third.
£ Fold the
(remaining third
on top. Seal edges.
Rest the dough in
the refrigerator for
20 to 30 minutes.
Place the dough at
§ right angles to the
previous position in
#5. Roll out into
12 inch square. Fold
into thirds. Wrap and
place into refrigerator
for 20 to 30 minutes.
Fold and roll twice
more. Wrap and chill
after each rolling. After
the final folding, chill
several hours or
overnight.
=~ Cut dough
4 O crosswise into
thirds. Cut each
third in thirds. Cut
each third
diagonally to form
two triangles.
3 Roll up each
О riangle loosely,
starting from the
side opposite the
point. Curve ends.
a greased baking
pan.Spray water
on top. Proof at
SO°F for 30 to 50
minutes or until
nearly doubled.
4 « Brush with beaten egg. Bake in 375°F oven
à à for 10 to 15 minutes or until golden brown.
Basic Dough mode
e
Variation: Danish Pastries (Yield 8)
21/8 cups (108/4 oz.) bread flour
11/8 cups (51/4 oz.) cake flour
3 tablespoons dry milk
- À teaspoon sait
2 02. butter or margarine
11/4 cups (10 fl.oz.) water
2 teaspoons dry yeast
7 OZ. butter or margarine for
folding in the dough
1 egg, beaten for brushing on top
Fillings
1/2—3/4 cup apricot jam or marmalade
1/4—1/3 cup canned fruit filling or preserves
1/2—3/4 cup nut streusel
1/2—3/4 cup cheese filling
4 Follow steps 1 to 6 on P.28. Follow step 7, but
i repeat the process of folding into thirds and
placing in tne refrigerator four times, instead of three.
Finally, wrap and chill for several hours or overnight.
7y Roll out the —
La dough into —
14x17 inches.
Cut into 8 squares.
Roll each out into
about 7 inch square.
Place the filling of
your choice in the
center of each square.
Brush the four corners
lightly with water to
help them seal when
pressed together.
Fold two
opposite
corners over the
center.
Press down firmly
to seal together.
r= Fold the other two
ws corners over the
center and press all
four corners tightly
together.
> Place on greased baking pan. Spray water
J on top.
=2 Proof, brush with beaten egg and bake as
croissants.
With fingertips, press
3 1/4 cups (16 07.) bread flour
2 tablespoons sugar
11/2 tablespoons dry milk
11/2 teaspoons salt |
11/8 cups (9 fl.oz.) water with 4 eggs”
1/2 cup (3 az.) butter or margarine
21/2 teaspoons dry yeast
1 egg, beaten for brushing
ontop
12 brioche or cake cups
*Place 4 eggs first in the measuring cup, then
add water.
4 Make the dough according to instructions on
1 P.7—9.
1y Place the dough in a greased bowl. Cover.
£&-Rest the dough in the refrigerator for 30
minutes. |
Divide the dough into 12 equal portions. Roll
each portion into a ball. Cover with a plastic
wrap and rest for 20 minutes.
Using the edge
of the hand,
pinch off about
one-fourth of the
dough without
detaching it. Roll
the dough on the
bench so that both
parts are round.
= Place the dough
ws in the tin large-
end first.
the small ball around
its circumference into
the large one.
ra Place tins on
baking pan. Spray
water on top. Proof at
90 F for 30 to 50
minutes or until the
larger ball rises
above the tin.
7 Brush with beaten egg.
§/ Bake in 350 F oven for 10 to 15 minutes o
until golden brown. |
French B read (E . saguet
te) (Yield 2)
31/4 cups (16 0z.) bread flour
11/2 teaspoons salt
2 teaspoons sugar
2 teaspoons butter or margarine
15/16 cups (101/2 fl.oz.) water
11/2 teaspoons dry yeast
3 tablespoons poppy seeds, optional
| for sprinkling on top
4 Make the dough according to instructions on
| P.7—9.
y Divide the dough into 2 equal portions. Roll
= each portion into a ball.
7 Place the dough in a greased bowl. Cover.
Ud Rest for about 20 minutes. (Place in the
refrigerator during the summer time.)
A Roll each ball into a rectangle, using a rolling
“=> pin. |
J tightly into a thin log, pinching the edges to
seal. Taper and round ends.
g° Place on a greased baking pan. Spray water
J on top. Proof at 90°F for 60 minutes or until
nearly doubled.
Brush with water. With a sharp knife, make 3
or 4 diagonal cuts about 1/4 inch deep
across top of the logs.
QQ Sprinkle with poppy seeds if desired.
() Bake in 375°F oven for 25 to 30 minutes or
ws until golden brown.
if your oven allows for steaming, bake with
steam for first 10 minutes.
11 [25° BETTE mode
id 12)
21/8 cups (103/41 07.) bread flour
1/8 cups (51/4 07.) — all purpose flour
Rolls (Yie
3/8 cup | sugar
1/4 cup dry milk
11/2 teaspoons salt |
1/2 cup (3 az.) butter or margarine
11/8 cups (9 fl.oz.) water with 1 egg”
2 teaspoons dry yeast
1/2 cup (3 az.) raisins, for filling
1/4 cup (2/3 02.) sliced almonds, |
1/2 cup (2 az.) or mixed nuts, choppe
for rolling in
cinnamon, for filling
granulated sugar, for filling
egg, beaten for brushing
on top
1 tablespoon
2 tablespoons
7 |
*Place 1 egg first in the measuring cup, N
then add water. Ш
= Starting at one short edge, roll the dough up |
а Маке the dough according to Instructions + on
1 P.7—9. о
~) Place the dough in a greased bowl. Cover.
£a Rest the dough in a refrigerator for 30 minutes.
#y Roll out the dough on a lightly floured
\J surface into a 12X16 inch rectangle.
A Spresd the filling over the dough.
[= Starting at one short edge, roll the dough up
ws tightly into a log.
& Brush with beaten egg over the sealed end.
= Cut the log into
/ 12 equal
portions.
С) Расе опа
J greased baking
pan. Spray water
on top. Proof at
90°F for 20 to 30
minutes.
) Brush rolls with beaten egg.
4 Bake in 375°F oven for 10 to 15 minutes or until
à V7 golden brown.
sasic Dough mode
Doughnuts (Yield 18)
21/8 cups (103/4 07.) bread flour
18 cups (54 07.) all purpose flour
1/4 cup - Sugar
3 tablespoons dry milk
11/2 teaspoons salt
3 tablespoons butter or margarine
15/16 cups (101/2 fl.oz.) water
11/2 teaspoons dry yeast
Toppings |
3 oz. semi sweet chocolate,
melted
1/2 cup (2 oz.) blanched almonds,
chopped =
1/2 cup powdered sugar
1/2 cup whipped cream
| Va cup (25/4 0z.) cinnamon sugar
1 Make the dough according to instructions on
P.7—9. |
2
3
4
Divide the dough into 18 equal portions.
Roll each portion into a ball. |
a plastic wrap and rest for 20 minutes.
Shape each ball as desired, in a ring,
twisted, or in an oval shape.
Place on a greased baking pan.
Proof at 90°F for 30 minutes or until nearly
doubled.
Deep fry the doughnuts in 360°F oil until |
golden brown. Let cool.
6
7 Garnish with your choice of toppings.
8
If desired, cut a hole on one end of
doughnut and fill with jelly or your favorite
filling. |
Place on a lightly floured surface. Cover with
— 31 —
Pizza (Yield 6)
bread flour
31/4 cups (16 oz.)
11/2 teaspoons salt
2 teaspoons vegetable oil
15/16 cups (10/2 fl.oz.) water
11/2 teaspoons ary yeast
2/3 cup (10 oz.) pizza sauce, for brushing
on top
3 cups(10 oz.) mozzarella cheese, for
sprinkling on top
4 Make the dough according to instructions on
| Р.7—9.
7) Divide the dough into 6 equal portions.
E Roll each portion into a ball.
3
4 Roll out each ball into a flat circle. |
Place on a lightly floured surface. Cover with
a plastic wrap and rest for 20 minutes.
Place on a greased baking pan.
Prick the surface with a fork.
Brush with 2 tablespoons pizza sauce.
Sprinkle mozzarella cheese on top.
Garnish with ingredients of your choice.
Bake in 500°F oven for 12 to 15 minutes or
until ingredients are cooked and the dough
is crisp and slightly brown.
Whole Wheat Bagels (Yiel d 10)
15/8 cups (8 oz.) bread flour
15/8 cups (8 0z.) whole wheat flour
11/2 teaspoons salt
11/2 tablespoons butter
3tablespoons í molasses
1% cups (11 07.) water
2 teaspoons dry yeast
poppy seed, optional for
sprinkling on top
1 tablespoon
1 tablespoon |
| for sprinkling on top
sesame seeds, optional
Make the dough according to instructions ¢ on
P. 7 9.
r) Rest in a greased covered bowl in
£- refrigerator for 20 minutes.
7) Divide the dough into 10 equal portions.
J Roll each portion on a lightly floured surface
into a log, approximately 3/4 inch thick and
8 inches long, using the palm of your hand.
A Seal the ends together tightly to make a ring
E with a 11/2 to 2 inch hole in the center. |
J on top. Proof at 90°F for 30 minutes to 45
minutes.
o toa boil.
time for 7 minutes, turning once. Drain well.
€Q Place on a greased baking pan.
O Sprinkle tops with poppy seeds or sesame
, seeds, if desired.
MM Bake in 450°F oven for 25 to 30 minutes -
7 until golden brown, turning them over after
half the baking time.
I~ Place ona greased baking pan. | Spray water.
> Bring 1 gallon water with 1 1 tablespoon sugar
7 Reduce to a simmer. o 4 or 5 bagels ata
Whole Wheat Soft Pretzels (Yield 12)
15% cups (8 oz.) - - bread flour E
15%cups(80z.) = whole wheat flour
11/2 tablespoons drymik
iteaspoon salt
11/2 tablespoons shortening
2 tablespoons molasses
13%e cups (11 07.) - water
11/2 teaspoons. dry yeast
1 В egg, beaten for -
I brushing ontop
1 tablespoon black sesame seeds,
- o - optional for sprinkling on
top
coarse salt optional for
sprinkling on top
1/4 сир (2 02.)
Маке the dough according to instructions on
P.7—9.
nN Divide the dough into 12 equal portions. Roll eaci
£ portion on a lightly floured surface into a ball.
Cover with a plastic wrap and rest for 20 minutes
Fr Using the palm of the hand, roll each unit on
WJ a lightly floured surface into a Tope of about
10 inches long.
‚A Twist once‘
=». where the
dough overlaps.
p= Lift ends across
J to opposite
edges. Tuck
ends under.
a Place ona greased baking pan. Spray water
“ on top. Proof at 90°F for 30 to 50 minutes.
7 Brush with beaten egg.
Q Bake in 375°F oven for 15 to 22 minutes.
32 —
Braided bread (Y
31/4 cups (16 oz.) whole wheat flour
2 teaspoons | soy flour
2 tablespoons rye flour
2 tablespoons millet flour
2 tablespoons dry milk
2 teaspoons salt
3 tablespoons butter
2 teaspoons cornmeal
2 tablespoons cracked wheat cereal
2 teaspoons oatmeal
2 teaspoons toasted bran
2 tablespoons flax seeds
2 tablespoons molasses
11/4 cups (10 fl.oz.) water
11/2 teaspoons dry yeast
1 egg, beaten for
brushing on top
Make the dough according to instructions on
P.7—9. Divide the dough into 2 equal portions.
> Divide each dough into 3 equal portions. Roll
£ each portion into a smooth rope.
ry Pinch ropes together at top, braid loosely and
J pinch ends to seal, tucking them underneath.
à Place ona greased baking pan. Spray water
*. on top. Proof at 90°F for 60 minutes or until
nearly doubled.
= Brush with beaten egg.
~ Bake in 350°F oven for about 15 minutes or
% until golden brown.
— 33 —
Multigrain buns (Yield 12)
11/4 cups (61/4 0z.) bread flour |
2 cups (93% oz.) whole wheat flour
2 tablespoons dry milk
2 teaspoons salt
2 tablespoons butter
1/3 cup (2/3 oz.) bran flakes
5 tablespoons toasted bran
2 tablespoons honey
11/2 cups (12 fl.oz.) water
11/2 teaspoons dry yeast
Ma cup (4 07.) raisins, for filling
1 egg, beaten for
ВЕ brushing on top
1/3 Cup (2/3 oz.) sliced almonds, optional
for sprinkling on top
Make the dough according t to instructions on
P.7—9. |
7 Divide the dough into 12 equal portions. Workir
&= With one portion at a time, wrap raisins with
each dough.
rm Shape into a smooth ball by gently rolling
LJ between your palms.
A Placeona greased baking pan. Spray water
“T on top. Proof at 90°F for 60 minutes or until
nearly doubled.
= Brush with beaten egg and sprinkle with
ws sliced almonds.
» Bake in 350°F oven for about 15 minutes or
until il golden brown.
Basic Dough Raisin
mode
Whole Wheat Dough
Raisin mode
Note: You may place dried fruits circled with (later to prevent them from being crushed.
(See step 10 on P.8.) Dried fruits should be very dry and should not be drenched.
Panettone (Yield 10)
31/4 cups (16 oz.) bread flour
2 tablespoons dry milk
2 teaspoons salt
1/3 cup (12/30Z.) Sugar
2 tablespoons butter
2 tablespoons sliced almonds, or pine
nuts
1/4 teaspoon anise
1 cup (8 fl. oz.) milk with 2 eggs”
3 cup (3 fl. oz.) water
11/2 teaspoons dry yeast
1/3 cup (13/4 OZ.)
1/3 cup (13/4 OZ.)
1 teaspoon butter, melted for brushing
on top
*Place 2 eggs first in the measuring cup, then
add milk.
Make the dough according to instructions on
P.7—9.
Grease 10 custard cups with the height of the
sides extended using a collar of parchment or
waxed paper.
Divide the dough into 10 equal portions.
Roll each portion on a lightly floured
surface into a ball and place in containers.
Place on a baking pan. Spray water on top.
Proof at 90°F for 45—60 minutes or until nearly
doubled.
Brush with melted butter. Place the pan at the
lowest rack and bake at 340°F for 45—50
minutes.
Whole Wheat Raisin Rolls (Yield 16)
15/8 cups (8 0z.) bread flour |
15/8 cups (8 0z.) whole wheat flour
2 tablespoons dry milk
1 teaspoon salt
3 tablespoons brown sugar
1/3 cup (14/5 fl.oz.) — butter
all spice or mixed spice
water with 2 eggs*
dry yeast
egg, beaten for brushing
on top
sliced almonds, optional
for garnishing on top
sugar, optional for
sprinkling on top
2 teaspoons
11/8 cups (9 fl. oz.)
11/2 teaspoons
1/3 cup (13/4 0z.)
2 tablespoons
1
1/4—1/3 cup
1 tablespoon
*Place 2 eggs first in the measuring cup, then
add water.
Make the dough according to instructions on
P.7—9.
Divide the dough into 16 equal portions.
Shape each portion into a roll.
Place on a greased baking pan. Spray water
on top. Proof at 90°F for 45—60 minutes or
until nearly doubled.
4
Brush rolls with beaten egg, garnish with
sliced almonds and sugar, if desired.
Bake in 375 F for 15-20 minutes or until golden
brown.