Stimmen - 2, Durchschnittliche Bewertung: 4.5
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Anleitung Zusammenfassung
Refer to KNEADING AND BAKING Course chart for appropriate time. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture. • Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well using Batter Breads™ Course. As with any other liquid ingredients, the liquid should be 80.F/27.C and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also be used. 2-step and swirl mix will work well using this program. • Although delay bake timer is an option for this Course, our experience has shown recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option. PINEAPPLE COCONUT POUND CAKE Ingredients 1 cake Eggs, large, at room temperature 2 Crushed pineapple, undrained 1 cup Butter, softened . cup Sugar . cup Salt . tsp. Coconut, grated . cup All-purpose flour 2 cups Baking powder 1 tbsp. Select Batter Breads™ Course 10 Note: Stir, using a spatula to fold in any flour around sides of bread pan. CHEDDAR LOAF BREAD Ingredients 1 loaf Eggs, large, at room temperature 3 Crushed pineapple, undrained 1 cup Shortening, room temp. . cup Cheddar cheese, shredded 1 cup Sugar . cup Salt . tsp. All-purpose flour 2 cups Baking powder 1 tbsp. Pecans, chopped . cup Select Batter Breads™ Course 10 Note: Stir, using a spatula to fold in any flour around sides of bread pan. BANANA NUT CAKE Ingredients 1 loaf Whole eggs, large, at room temperature 2 Egg whites, at room temperature 2 Sour milk 1/3 cup Banana, mashed 1. cups Oil 6 tbsp. Sugar 1 cup Salt . tsp. Cream of tartar 1. tsp. All-purpose flour 2 cups Nuts, chopped . cup Baking soda . tsp. Baking powder 2 tsp. Select Batter Bread™ Course 10 Note: Stir, using a spatula to fold in any flour around sides of bread pan. BREAD / PIZZA / PASTA DOUGH COURSES Dough Courses Method: 1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Place bread pan into breadmaker. Push down on rim until it fits firmly into place. Close lid. 2. Press MENU Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or Pasta Dough. Press CRUST to choose crust color. If delay bake is desired, press ^/Ў buttons to set delay bake timer, and then press START for delay; or, simply press START to begin immediately. Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, fish or any other ingredients that may spoil. 3. When your dough is finished, breadmaker will beep and “0:00” will appear in display window. Press STOP and open lid. Remove dough from bread pan. Follow recipe shaping and baking instructions. Dough Course Hints 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 breadmaker after Course 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 of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in bread making. • Breadmaker allows dough to have first rise or fermentation before 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 breadmaker. Remove from breadmaker, 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 breadmaker, let rest, shape and rise as above. Baker’s Hint: • 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. MAKING DOUGHS: CRUST TREATMENTS Important: For use only with the Dough Courses • Always allow optimum rising of shaped dough. • Use pastry brush to apply glaze. • Bake as directed. 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. Lightly Floured Sprinkle enough flour onto work area so dough can be handled without sticking. Shaped Rolls: Cloverleaf Rolls Shape into .-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size. 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. Place 1 strip across top of each ball. Repeat process, placing second strip in opposite direction across top of each ball. Tr...