Bedienungsanleitung Breadman BK1050S (Seite 8 von 10) (Englisch)

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DOUGH CYCLE

Tips for Best Results

• If using delay bake timer, make sure yeast is on top of ﬂour, away

from liquids.

Important: Never allow dough to remain in bread maker after cycle is

complete; it may over rise and damage machine.

• Rising times for dough after it is shaped and placed in baking pan

will vary due to recipe, temperature and humidity level of your

kitchen. Optimum temperature for rising is 80°– 85°F. Rising is the

most essential feature in bread making.

• Bread maker allows dough to have ﬁrst rise or fermentationbefore

dough is removed. Fermentation conditions gluten, (becoming

pliable and elastic with a soft, smooth quality) develops ﬂavor and

leavens product.

• Sometimes a double rising is beneﬁcial especially for whole grain

or 100% whole wheat bread. Let dough rise once in bread maker.

Remove from bread maker, punch down, let rise again, punch down

and let rest 10 minutes. Resting allows gluten to relax and makes

handling easier. Shape as desired and allow to rise until doubled in

volume. If only 1 rise is desired, remove from bread maker, let rest,

shape and rise as above.

• Baker’s Tip: Dough has doubled in volume when an indentation

remains after tip of a ﬁnger is pressed lightly and quickly into dough.

If indentation springs back, cover and let rise a few more minutes

and check again.

SPECIAL TIPS FOR MAKING DOUGH

Important: For use only with the Dough Cycle.

• Always allow optimum rising of shaped dough.

• Use pastry brush to apply glaze.

• Bake as directed in recipe.

Apply Just Before Baking:

Egg Yolk Glaze

For shiny golden crust, mix 1 slightly beaten egg or egg yolk with

1 tbsp. water or milk.

Egg White Glaze

For shiny, chewy crust, mix 1 slightly beaten egg white with

1 tbsp. water.

If desired, sprinkle chopped nuts or fruit and/or seeds after glazing.

Lightly Floured

Sprinkle enough ﬂour onto work area so dough can be handled without

sticking.

Shaped Rolls

Important: Once rolls are shaped, cover and let rise until doubled

before baking.

Cloverleaf Rolls

Shape into ½-inch balls. Place 3 balls in each greased mufﬁn tin.

Crisscross Rolls

Shape into balls, setting 2 aside. Combine balls and roll into a ¹⁄

8-inch

thick square. Cut strips ¹⁄

8-inch wide and 2-inches long. Brush top

of roll with beaten egg. Place 1 strip across top of each ball. Repeat

process, placing second strip in opposite direction across top of

each ball.

Traditional Rolls

Shape into balls. For “pull apart” rolls, place dough balls with sides

touching in 8 or 9 inch round or square greased baking pan. For

“individual” rolls place dough balls 2-inches apart.

Crescent Rolls

On lightly ﬂoured board, roll dough to 12-inch circle. Spread with

softened butter. Cut into 16 wedges beginning at wider end.

Place rolls 2-inches apart on greased baking sheet with points

underneath; curve rolls slightly. If desired, brush with melted butter

just before baking.

Store unused bread, tightly sealed (sealable plastic bags or plastic

containers work well) at room temperature for up to 3 days. For longer

storage, (up to 1 month) place bread in sealed container in freezer.

Since homemade bread has no preservatives, it tends to dry out and

become stale faster. Leftover or slightly hardened bread may be cut

into ½-inch or 1-inch cubes and used in recipes to make croutons,

bread pudding or stufﬁng.

USING 15-HOUR DELAY BAKE TIMER

Important: Delay baking does not activate JAM cycle. Do not use

delay bake timer if your recipe includes perishables, such as eggs,

fresh milk, yogurt or other dairy products and meats, etc. To preset

your bread maker, follow these steps:

To preset your bread maker, follow these steps:

1. Add ingredients in the order listed as usual, taking care not to let

yeast and liquid ingredients contact one another.

Note: If your recipe contains salt, add it with the liquid ingredients,

taking care to keep it away from the yeast.

2. Close bread maker lid and plug it in.

3. Press MENU to select baking cycle. Standard cycle time will be

shown in display window.

4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract

time.) Amount of time set is shown in display window.

• To fast forward time, continually press ▲.

• To fast reverse, continually press ▼.

• For example, if it is 8:00 AM and you want bread ready at 1:00

PM, press ▲ until the display reads 5:00 – meaning it will ﬁnish

baking in 5 hours. This is the hour difference between 8:00 AM

and 1:00 PM.

Note: Actual baking times will not change.

5. Press LOAF SIZE to choose loaf size, press CRUST COLOR to choose

crust color, then press START/STOP to begin timer. The colon (:)

in time display begins to ﬂash, letting you know timer is started.

When your bread is ﬁnished baking, bread maker will beep and

“0:00” will appear in display window. Press START/STOP and

open lid.

6. If you make an error after you’ve activated program and want to

start over, press and hold START/STOP for several seconds. Timer

will clear and you can begin again.

BAKE ONLY

The BAKE ONLY cycle offers the ﬂexibility to vary time. You can bake

pre-made dough or dough purchased at the store using this cycle. You

may also use this cycle if crust color is too light or if your sweet bread

is not quite done. Check every few minutes.

1. Press the BAKE ONLY button to activate cycle. Adjust the amount of

time you need up to 1½ hours using the ▲ and ▼ buttons.

2. Press START/STOP button to begin baking.

SPECIAL GLAZES FOR YEAST BREADS

Select 1 of the following special glazes to enhance your bread:

• Melted Butter Crust: Brush melted butter over just-baked bread

for a softer, more tender crust.

• Milk Glaze: For a softer, shiny crust, brush just-baked bread with

milk or cream.

• Sweet Icing Glaze: Mix 1 cup sifted confectioner’s sugar with 1 to 2

tablespoons of milk, water or fruit juice until smooth. Drizzle glaze

over raisin or sweet bread when they are almost cool.

Note: If desired, generously sprinkle with your choice of nuts or seeds

after glazing.

Breadman BK1050S Seite 8

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