Hamilton Beach 29881 Use & Care - Page 8

840194101 ENv01.qxd:Layout 1 7/30/10 8:38 AM Page 8 Program Cycles Basic For white and mixed breads consisting mainly of basic bread flour. French For light breads made from fine flour. Normally, the bread is fluffy and has a crispy crust. This is not a suitable setting for recipes requiring butter, margarine, or milk. Gluten-Free For gluten-free breads and mixes. Quick For quick-bread recipes that do not use yeast for rising and instead may use baking powder or soda. Kneading, rising, and baking loaf within a time less than for basic bread. Sweet For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate, or added sugar. Due to a longer phase of rising, the bread will be light and airy. 1.5 lb. Express Kneading, rising, and baking a 1.5-lb. loaf occurs in 58 minutes using a quick-rising yeast. Loaf will be smaller and rougher than that made with the Basic cycle. 2.0 lb. Express Same as 1.5 lb. Express, but yields a 2-lb. loaf. Dough This cycle prepares the yeast dough for buns, pizza crust, etc., to be baked in a conventional oven. There is no baking in this cycle. Jam For making jams with fresh fruit. Cake Kneading, rising, and baking occurs, but with the aid of soda or baking powder. Whole Grain For breads with heavy varieties of flour that require a longer phase of kneading and rising (whole wheat flour, rye flour). Bread will be more compact and heavy. Bake When additional baking of breads is needed because a loaf is too light or not baked through. There is no kneading or resting. 8