Breadman BREAD BAKER TR444 - Manual (Page 8)

White Light
White Medium
Whole Wheat Fruit & Nut French
White Dark
1.0 lb. 1.5 lb. 2.0 lb. 1.0 lb. 1.5 lb. 2.0 lb. 1.0 lb. 1.5 lb. 2.0 lb. 1.0 lb. 1.5 lb. 2.0 lb.
Timer Set 4:00 - 13:00
Knead 1 10 min. 15 min. 15 min. 12 min. 15 min. 15 min. 10 min. 15 min. 15 min. 12 min. 15 min. 15 min.
Rest 28 min. 30 min. 32 min. 23 min. 30 min. 30 min. 35 min. 33 min. 32 min. 33 min. 33 min. 32 min.
Knead 2* 12 min. 20 min. 20 min. 15 min. 15 min. 20 min. 15 min. 22 min. 25 min. 15 min. 22 min. 20 min.
Rise 20 min. 20 min. 23 min. 30 min. 25 min. 25 min. 25 min. 20 min. 23 min. 35 min. 25 min. 28 min.
Punch Down 5 sec. 5 sec. 5 sec. 5 sec. 5 sec. 5 sec. 5 sec. 5 sec. 5 sec. 5 sec. 5 sec. 5 sec.
Final Rise 60 min. 60 min. 60 min. 70 min. 70 min. 70 min. 60 min. 60 min. 60 min. 70 min. 70 min. 70 min.
Bake 50 min. 55 min. 60 min. 50 min. 55 min. 60 min. 55 min. 60 min. 65 min. 55 min. 65 min. 75 min
Total Time 3:00 3:20 3:30 3:20 3:30 3:40 3:20 3:40 3:40 3:40 3:50 4:00
Keep Warm 180 180 180 180 180 180 180 180 180 180 180 180
© Copyright 1999, Breadman ®
The Breadman ® Automatic Bread Baker has several Baking Cycles from which
you can choose:
• The White: Light, Medium and Dark Cycles let you choose your favorite type of crust.
• The Fruit & Nut Cycle is for breads such as apple-walnut or raisin bread with higher sugar content.
• The Whole Wheat Cycle is designed specifically for breads that contain whole wheat flour.
• The French Cycle is designed for crispy French or European breads.
The following table shows how long each part of every Cycle takes.
6
KNEADING AND BAKING CYCLES
*Fruit & Nut Add-In Beeper. This signal will occur at the end of the second Kneading Cycle in the
White: Light, Medium and Dark, Fruit & Nut Cycles, as well as the Whole Wheat and French Cycles.
Note: If bread is not removed immediately after baking and the Stop button is not pressed, a controlled
3-hour Keep Warm function will begin for each selection (except Dough). This will help reduce condensation between
loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the baking phase.
Baking
Phase
DELUXE RAPID BREAD RECIPE
Basic White
1-1/2 lbs. 2 lbs.
Warm Water 1 cup + 2 Tbl. 1-1/4 cup + 2 Tbl.
Oil 4 tsp. 2 Tbl.
Sugar 1 Tbl. 1-1/2 Tbl.
Salt 1-1/2 tsp. 1-1/2 tsp.
Dry Milk 1 Tbl. + 2 tsp. 2 Tbl.
Bread Flour 3 cups 4 cups
Rapid Rise Yeast 1 Tbl. + 1 tsp. 2 Tbl. + 1 tsp.
15
IMPORTANT
Weather conditions such as temperature, altitude or accuracy in
measuring can effect the outcome of a loaf.
We recommend that you use warm water (115˚F - 120˚F/45˚C - 50˚C) for
best results on the Deluxe Rapid Cycle. We also recommend using a
Quick Rise or Rapid Rise Yeast. This yeast will speed the rising action.
TR444 OM REV 899 9/16/04 8:29 AM Page 5