User manual BREADMAN CORNER BAKERY COOKBOOK

[. . . ] The Corner Bakery Bread & Dessert Maker ® Cookbook 61218 Table of Contents Welcome to Bread Making . . 58 Pudding, Pie Filling & Fudge Introduction . . 60 Helpful Hints for Puddings/ Pie Fillings . . 70 2. Dear BreadmanTM Customer: Welcome to the BreadmanTM family of happy bread bakers! [. . . ] Hand wash the lid with mild soap and water and dry thoroughly. 36. Helpful Hints for Butter Basic Recipe & Method 1. Make sure your bread machine and pan are at room temperature. Attach the kneading blade onto the shaft of the pan. Pour in 1 cup (236 ml) of cold, heavy whipping cream or heavy cream (containing at least 36% butter fat or 5 grams of fat per tablespoon). Insert pan into bread machine and close lid. Halfway through the cycle, the mixture may resemble whipped cream and then begin to separate. The bread machine will beep when the cycle is complete. Pour off buttermilk and save (see Using Buttermilk). To rinse butter, remove lid and add 1 cup cold water, replace lid and drain water into sink. This will rinse off any remaining buttermilk and assist in hardening the butter. Flavor before refrigerating. Tips · Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream and whipping cream (30-36% butter fat) will churn into a smaller amount of butter and you may have to repeat part of the butter program. Stop the program when butter chunks are formed. Half and half or other lower-fat dairy products without the words "whipping" or "cream" in the name will not churn into butter. · The average refrigerated life of salted or unsalted butter is several weeks; up to nine months if frozen. · All butter is made from fresh sweet cream. The choice of salted or unsalted butter is a matter of personal preference, but many cooks prefer unsalted butter for baking. For salted butter, add 4 teaspoon salt to 2 cup butter. Using Buttermilk Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not the milk. It may be used in any recipe calling for milk such as shakes, soups, sauces, pancakes or waffles. If you want to use this buttermilk to increase calcium and protein in a bread recipe, it may be substituted for any or all of the water. The bread will be shorter and more dense. [. . . ] You will then have the time to spend on yourself, your family or your friends. The convenience of the bread maker and the taste of your warm homemade bread is unbeatable. And this same device is capable of freeing-up even more time for you by mixing and baking your cakes and desserts with little effort from you. Just put all of the ingredients into the pan, no dirty bowls or mixer to clean up. [. . . ]