Breadman Professional Bread Maker User Manual

KNOW yOUR INGREDIENTS

FLOUR & OTHER GRAINS
ALL-PURPOSE FLOUR

all-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick

breads and cakes.

BRAN

Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour

by sifting or bolting. it is often added to bread in small quantities for nutritional enrichment,

heartiness and flavor. it is also used to enhance bread texture.

BREAD FLOUR

Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour

will produce loaves with better volume and structure.

CORNMEAL AND OATMEAL

Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or

steel-cut oats. They are used primarily to enhance flavor and texture of bread.

CRACKED WHEAT

Cracked wheat has very coarse texture. it comes from wheat kernels cut into angular

fragments. it gives whole grain breads a nutty flavor and crunchy texture.

RyE FLOUR

rye flour must always be mixed with high proportion of bread flour, as it does not contain

enough gluten to develop structure for high, even-grained loaf.

SELF-RISING FLOUR

self-rising flour is noT reCoMMended for use with your bread maker. self-rising flour

contains leavening ingredients that will interfere with bread and quick bread making.

7 GRAIN CEREAL BLEND

7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and

hulled millet. it is used primarily to enhance flavor and texture of bread.

VITAL WHEAT GLUTEN

Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly

all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes

dough elastic.) Vital Wheat Gluten is available at most health food stores. it can be used in small

portions to increase volume and lighten texture.

WHOLE WHEAT FLOUR

Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ.

This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this

flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour

with bread flour or vital wheat gluten to produce higher, lighter-textured bread.

IPS ON FLOUR STORAGE

keep flour in a secure, airtight container. store rye and whole wheat

flours in a refrigerator, freezer or a cool area to prevent them from

becoming rancid. allow flour to come to room temperature before

using.
Note: flours, while visibly similar, can be very different in how they are

ground, milled, stored, etc. You may have to experiment with different
brands of flour to help you make the perfect loaf. see reCiPe TiPs to

assist with these experiments.
yEAST
active yeast, through a fermentation process, produces carbon dioxide

gas necessary to make bread rise. Yeast feeds on carbohydrates in

sugar and flour to produce this gas. Three different types of yeast are

available: fresh (cake), active dry and quick-acting. Quick, rapid rise

and bread machine yeasts are quick-acting. fresh (cake) yeast is noT

reCoMMended for use with your bread maker.
TIPS ON yEAST
ensure your yeast is fresh by checking its expiration date. ideally,

yeast should be used several months before the expiration date. once

a package or jar of yeast is opened, it is important that the remaining

contents be immediately resealed and refrigerated or frozen for future

use. often dough that fails to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed

using bread machine yeasy (active dry yeast). You may use chart to

substitute any quick-acting yeast (quick rise or fast rise) for bread

machine yeast.

CONVERSION CHART FOR BREAD MACHINE yEAST
¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast
1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast
1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast
2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast
1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast
RAPID CyCLES
rapid cycle settings for White, Whole Wheat and french decrease time

for making your favorite bread in approximately 1 hour. Choose recipe,

then add an additional ½ tsp. of bread machine yeast to the recipe.

The bread may be shorter and denser.