Bedienungsanleitung Blendtec Mix n Blend II (Seite 10 von 16) (Englisch)

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honey. It will slip right out.

13. Use temperature probe in microwave to heat

water to just the right temperature.

14. If you have problems with the bread, check water

temperature. Next, check yeast to be sure it is

alive. (Put yeast in 1/2 cup of warm water with a

dash of sugar. After approximately 5 minutes it

should be foamy and bubbly.)

15. We recommend using at least 3 cups of liquid

when making bread.

16. Dough can always be frozen and used later.

17. Keep initial mixing of bread ingredients within a

period of 3 to 4 minutes. Long delays may cause

over-kneading.

18. If bread is still rising too much or too little,

contact your local county extension agency for

information on the amount of yeast needed in

your area. This would especially apply to bread

making at high altitudes.

19. If you wish to freeze bread, cool thoroughly then

put in a plastic bread sack and secure tightly.

Freeze loaf whole. If you slice the bread before

freezing, more surface area is open to frost. Thaw

at room temperature overnight.

Whole Wheat Bread

Large Batch (7-12 Loaves)

7 cups warm water

¾ cups sugar or honey

4 tsp salt

½ cup vegetable oil

16-18 cups ﬂour

4 Tbsp instant yeast

¾ cup vital wheat gluten

Medium batch (5-8 loaves)

5 cups warm water

½ cup sugar or honey

1 Tbsp salt

⅓ cup vegetable oil

11-13 cups ﬂour

3 Tbsp yeast

½ cup vital wheat gluten

Small batch (3-5 loaves)

3 cups warm water

⅓ cup sugar or honey

2 tsp salt

⅓ cup vegetable oil

6-8 cups ﬂour

2 Tbsp yeast

¼ cup vital wheat gluten

Combine water, sweetener, salt, and oil in mixing

bowl. Select the BREAD cycle under the mixer menu

and press START/STOP. While the mixer is operating

add a partial amount of ﬂour according to recipe

size: 7 cups for large batch, 5 for medium, and 3 for

small. Continue mixing for an additional 30 seconds.

Add the yeast and lock the lid on the bowl.

Gradually add the remaining amount of ﬂour until the

dough clings to the dough hooks and stops sticking

to the sides of the mixing bowl. This indicates that

there is sufﬁcient ﬂour incorporated into the dough.

This initial mixing lasts approximately 3-4 minutes.

When dough pulls away from the sides of the bowl,

stop adding ﬂour, and press the Auto Knead button.

The Mix-n-Blend II™ will now mix the dough until the

bread reaches its peak of gluten development. It will

then shut off automatically. The dough is now ready

to form into loaves.

When using instant yeast, there is no need to let the

dough rise before forming into loaves.

Put 2-3 tablespoons of oil on a clean counter. With

oiled hands, remove dough hook and kneading arm

and empty dough out onto counter.

Form dough into loaves. Roll each loaf in oil and

place in pans. Rolling the dough in the oil keeps it

from sticking to the pan and keeps the top of the

bread moist as it is rising.

Allow loaves to rise in a warm oven or on a warm

counter away from drafts.

For oven rising: Set oven to 150 degrees for a few

minutes to take the chill off, turn off and put the

bread in to rise. If the oven is too hot, the bread will

rise too fast and cause a hollow area at the top of

the loaf.

Allow bread to rise until doubled in size. If loaves are

in the oven, remove them before preheating the oven.

(For a thicker crust, the loaves may stay in the oven

while it is preheating.)

Preheat the oven to 350 degrees Fahrenheit.

Bake for 15-20 minutes in 5” x 3” pans or 20-25

minutes in 9” x 5” pans.

Bread is done when the top crust is nicely browned.

Remove one of the loaves from the oven and take

it out of the pan to check the bottom crust. If it is

too light, return to the oven and bake for ﬁve more

minutes. Remove loaves from pans and cool on a

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