Breadman BREAD BAKER TR520 User Manual Page 16
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Liquids: Activate the Yeast and Bind the Dough
When we use the term liquid, we are referring to all wet ingredients used in the recipe. For all
programs except FAST BAKE
™
, it is very important that the liquid temperature is 80°F/27°C. With
this water temperature, the yeast activates gradually to accommodate these programs.
When preparing bread using the FAST BAKE
™
program, all liquid temperatures must be 110°-
115°F/43°-46°C. The warmer temperature is necessary for the yeast to activate quickly to
accommodate this specially designed program.
Eggs are also considered part of the total liquid amount. Eggs should be at room temperature. When
removing them from the refrigerator, place whole uncracked eggs in a bowl of warm water for 15
minutes to bring to room temperature.
Cinnamon and Garlic: Not True Friends of Yeast
Previously, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll fashion.
Adding cinnamon and garlic to the dough in a Bread Maker, however, presents a problem.
Cinnamon and garlic reacts with bread dough just as a meat tenderizer reacts with meat. It breaks
down the structure. Although it smells wonderful as it is baking, the flavor is dissipated in the
baking process. DO NOT ADD MORE THAN LISTED IN THE RECIPE. For more flavor, use
cinnamon and garlic as spread for the bread rather than adding to the dough.
Fruits and Vegetables: Add Flavor and Nutrition
When adding fruits or vegetables to recipes, do not exceed the amount listed. These products, if used
in excessive amounts, may inhibit the rising of the bread.
Salt: Regulates Yeast Activity
Salt is necessary to control the activity of yeast, causing it to work slowly and steadily. Without salt,
yeast acts too rapidly. Salt also strengthens the structure of the dough. If too little or no salt is used,
the bread will rise rapidly and then fall. The texture will also be more coarse and/or uneven.
Sugar: Food for Yeast
Sugar is the favorite food of yeast, but too much sugar will cause the yeast to over-react. The loaf of
bread will be small and dense. Dried fruits also contribute sugar to the bread dough. We do not
recommend adding any more than is specified in each recipe. In addition, we do not recommend the
use of artificial sweeteners because the yeast cannot react with them.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 16
- Instruction 1
- Recipe Guide 1
- Table Of Contents 3
- IMPORTANT SAFEGUARDS 4
- SHORT CORD INSTRUCTIONS 5
- ELECTRIC POWER 5
- POLARIZED PLUG 5
- PLASTICIZER WARNING 5
- POWER OUTAGE 5
- INTRODUCTION 7
- To Your Bread Maker 7
- BREAD MAKER PARTS 8
- CONTROL PANEL 9
- PROGRAM SELECTION 10
- (approximate times) 11
- HELPFUL HINTS 13
- Sugar: Food for Yeast 16
- SUBSTITUTES 17
- FREEZING DOUGH 18
- HIGH ALTITUDE 18
- FREEZING BAKED BREAD 18
- OPERATING 19
- INSTRUCTIONS 19
- USING THE DELAY TIMER 22
- USER MAINTENANCE 23
- BEFORE CALLING FOR SERVICE 24
- CHECK LIST 25
- SUGGESTIONS 26
- DISPLAY INFORMATION 27
- PRODUCT SPECIFICATIONS 28
- For Your Bread Maker 29
- BREAD Recipes 30
- WHITE BREAD 31
- EGG BREAD 32
- HONEY WHEAT BREAD 32
- RYE BREAD 33
- ONION BREAD 33
- PESTO BREAD 33
- ITALIAN HERB BREAD 34
- FRENCH BREAD 35
- SHREDDED WHEAT BREAD 36
- 100% WHOLE WHEAT BREAD 36
- PUMPERNICKEL BREAD 37
- TRIPLE WHEAT BREAD 37
- CRANBERRY WALNUT BREAD 38
- HOLIDAY BREAD 38
- RICH SWEET BREAD 39
- CINNAMON RAISIN NUT BREAD 39
- FAST BAKE 40
- CHEVRE-CRACKED PEPPER BREAD 42
- POTATO BREAD 43
- CHEESE’N ONION BREAD 43
- CRANBERRY ORANGE BREAD 44
- DAY-OLD BREAD Recipes 45
- QUICK BREAD 46
- CAKE Recipes 46
- BANANA NUT 47
- CRANBERRY NUT 47
- BANANA CHOCOLATE CHIP 48
- ZUCCHINI 48
- NUT BREAD 48
- DATE NUT 49
- APPLE WALNUT 49
- DOUGH Recipes 50
- DINNER ROLL DOUGH 51
- FOCACCIA BREAD DOUGH 52
- WHEAT DINNER ROLL DOUGH 53
- BUTTERMILK ROLL DOUGH 53
- CHEEZY GARLIC ROLL DOUGH 55
- PITA POCKET DOUGH 55
- REFRESHING ROLL DOUGH 56
- CHALLAH BREAD DOUGH 57
- WHOLE WHEAT PIZZA CRUST DOUGH 58
- PIZZA CRUST DOUGH 58
- BAGEL DOUGH 59
- BANANA WHEAT BAGEL DOUGH 59
- CINNAMON ROLL DOUGH 61
- STICKY BREAKFAST ROLL DOUGH 62
- SOFT PRETZEL DOUGH 63
- CREAMED SOUP BREAD BOWL DOUGH 64
- PARTY DIP BREAD BOWL DOUGH 65
- Recipe Index 66
- LIMITED ONE-YEAR WARRANTY 67
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