User manual BREADMAN TR441

[. . . ] . 13 Recipe: Rich Country Buttermilk Bread Deluxe Rapid Recipe: Basic White . Inside Back Cover IMPORTANT SAFEGUARDS When using the Breadman® Automatic Bread Baker, basic safety precautions should always be followed, particularly the following: 1. Always use oven mitts when handling hot materials and allow metal parts to cool before cleaning. Unplug this product from wall outlet when not in use and before cleaning. [. . . ] Dough (continued) Knead 1 Rest Knead 2* Rise Punch Down Final Rise Bake Total Time Keep Warm 15 min. 0:59 180 0:59 180 © Copyright 1999, Breadman ® 7 HOW TO MAKE BREAD OR DOUGH Always use the freshest ingredients available. By carefully following the simple recipes that come with the Breadman® you will be able to bake delicious bread every time. , STEP 1 Open the Lid and remove the Bread Pan. Gently but firmly lift the Bread Pan straight out of the Oven Chamber. STEP 4 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast to the indentation. This order of adding ingredients is important, especially when using the Timer, because it keeps the yeast away from the liquid ingredients until it's time to knead them together. (Liquid ingredients will activate the yeast. ) STEP 2 Position the Kneading Paddle on the Drive Shaft as shown. Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle. Make sure the Paddle is secure. STEP 5 Insert the Bread Pan into the Oven Chamber. STEP 3 Place the ingredients into the Bread Pan. For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast. Remember that the Bread Pan and your loaf are both very hot!The colon (: ) in the Display Window begins to flash, letting you know the Timer is started. If you make an error after you have activated the Timer and want to start over, press STOP and you can begin again. 11 USING THE TIMER For Best Results (continued) · Take care to measure ingredients accurately, using a good set of measuring cups and spoons, or a good scale. Make sure to level all dry ingredients as you measure them. Inaccurate measuring could cause unexpected results in your loaf of bread. · In particular, be precise in measuring the water. · Since moisture is an enemy to flour, be sure to store your flour in an airtight container. · To keep your yeast active, store it in an airtight container in your refrigerator. · Speaking of fresh -- when using the Timer, we recommend setting it for as short a time as possible. Because ingredients are partially combined in the Bread Pan, the dough may tend to deteriorate if left too many hours, especially on a warm or humid day. · Keep the Lid closed during the Baking Cycle. [. . . ] Make sure the yeast doesn't come into contact with salt or any liquid ingredients. During the Kneading process, add 1 tablespoon of flour at a time, letting it mix in well. For most breads, your dough ball should become round, smooth, not sticky to the touch, and should bounce back when you press it with your finger. The dough looks like batter, or the dough ball is still sticky, not smooth and round The dough ball is lumpy or too dry During the Kneading process, add 1 tablespoon of water at a time, letting it mix in well. The bread caved in Make sure liquids are measured correctly. Next time, reduce your liquids by 2 tablespoons. [. . . ]