Palsonic PAB3600 Owners Manual - Page 18

TIPS ON USING YOUR BREADMAKER INGREDIENT TEMPERATURES All ingredients, especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients are too cold, below 10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F) may kill the yeast. CREATING YOUR OWN YEAST BREADS With the Automatic Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with a computer brain, the dough is mixed, kneaded, proofed, and baked without you being present. The Automatic Breadmaker can also just prepare the dough, and when it's ready, you shape and bake in a conventional oven. The recipes on the following pages are tailored for this PALSONIC Breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts of flour specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favourite, use the recipes in this cookbook as a guide for converting portions from your recipe to your Breadmaker. OTHER TIPS - Place all recipe ingredients into the baking pan so that yeast is not touching any liquid. - Use Bread Flour when a recipe calls for white flour, because our testing has shown that it consistently provides the best quality bread. - After completing the process of making Dough in your Bread maker, typically when letting dough rise outside the Bread machine, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with waxed paper and a dry towel. It should be placed in a warm area free from drafts, - Humidity makes dough more moist, therefore humidity and high altitudes require adjustments. For humidity, add an extra tablespoon of flour if consistency isn't right. For high altitudes, decrease yeast amount approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly. (See "Baking Tips Guide" pages 33 & 34). - The DOUGH setting is great for mixing, kneading, and proofing (allowing dough to rise) richer dough like croissant doughs. Use the Automatic Breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe. - When recipes call for a lightly floured surface, use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation. - When you let dough rest and rise" according to a recipe, place it in a warm, draft-free area. If the dough doesn't double in size, it may not produce a tender product. Dough is ready when an indentation remains when it is touched. - If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again. - Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using. SPECIAL GLAZES FOR YEAST BREADS Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously (Note: apply only to doughs before baking). Melted Butter Crust: Brush melted butter over just baked bread for a softer, tender crust. Milk Glaze: For a softer, shiny crust, brush just baked bread with milk or cream. Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze, drizzle over Raisin Bread or Sweet Breads. Poppy/Sesame/Caraway Seed/Cornmeal/DatmeaI: Sprinkle your choice of these seeds generously over just glazed bread. 17