Toastmaster WBYBM1 用户手册

5.   Making Dough and Baking Bread ............................................................................................20

Tips and Hints for Good Results ................................................................................................20

Guidelines for Packaged Mixes: ................................................................................................20

Understanding Baking Cycles....................................................................................................21

Crust Controls......................................................................................................................21

Inserting and Removing the Baking Pan ...............................................................................22

Inserting the Baking Pan .................................................................................................22

Removing the Baking Pan...............................................................................................22

Basic Baking......................................................................................................................................22

Using the Beyond Breadmaker’s Special Features.............................................................23

Delay Bake Timer................................................................................................................23

Bake Only ..............................................................................................................................24

Using the Pause Feature..................................................................................................24

Try This: Mediterranean-Style Bread Recipe.........................................................................24

Customizing Pre-Programmed Baking Cycles.....................................................................25

Programming Your Personal Recipes .....................................................................................26

Resetting the Program & Personal Recipe Memory...........................................................26

Power Loss Memory ......................................................................................................................27

6.   Know Your Ingredients ..............................................................................................................27

Flours and Grains............................................................................................................................27

Flour Storage .......................................................................................................................28

Working with Yeast........................................................................................................................28

Conversion Chart for Quick-Acting Yeast .................................................................29

Rapid Settings Additional Yeast Amounts:...............................................................29

Other Ingredients...........................................................................................................................29

Measuring Your Ingredients.......................................................................................................30

Liquid Measure ...................................................................................................................30

Dry Measure.........................................................................................................................30

Recipe Tips........................................................................................................................................30

Special Glazes for Yeast Breads.....................................................................................30

Bread Mixes and Other Recipe Books.........................................................................31

Checking Dough Consistency .......................................................................................31

Adjusting for Climate and Altitude .............................................................................31

Slicing and Storing Bread ............................................................................................................31

7.   Recipes ..........................................................................................................................................32

White Bread..........................................................................................................................32

Jalapeño Bread ...................................................................................................................33

Sourdough Starter.............................................................................................................33

Sourdough Bread...............................................................................................................34

Banana Bread.......................................................................................................................34

Corn Bread............................................................................................................................35

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