Black & Decker B6000C User Manual - Page 8

Low Carb Bread Used for recipes that are lower in carbohydrates. Gluten Free Bread Used for gluten free recipes. Quick Bread Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this course. Use this course to prepare prepackaged cake and quick bread mixes. Jam Add fruit, sugar and lemon juice for homemade jam - a great topping for homemade bread, waffles and ice cream. Dough Use to prepare dough for making bread or rolls which are shaped and allowed to rise before baking in a conventional oven. This program blends and kneads the dough and takes it through the first rise. Rapid White Used for White breads to decrease time by approximately 1 hour. These breads will usually use more yeast than regular white bread recipes Bread may be shorter and denser. Bake Only Used if crust is too light or you wish to bake pre-made dough. Especially useful if your bread, sweet bread or cake is not quite done. Check every few minutes. Bakes for up to 1 hour. 14 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. Bread flour should be used for all yeast bread courses. 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 cake 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 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.) Gluten is available at most health food stores. It can be used in small portions to increase volume and lighten texture. 15 ENGLISH