How your breadmaker works – Mr. Coffee BMR 200 User Manual
Page 7
HOW YOUR BREADMAKER WORKS
1. BASIC, FRENCH, SWEET, AND DOUGH SETTINGS
BASI C
Settings 1 - 3
FRENCH
Setting 6
SWEET
Setting 7
2. WHOLE WHEAT SETTINGS
Setting 4 and 5
Rest
First Second
Knead Knead
\
KNEAD
During the first knead, the dough ingredienls are mixed together for a few
minutes with the kneader blade pulsing on/off. During all knead stages.
the
dough is manipulated continuously. Kneading develops The gluten (elastic
substance developed from protein when wheat flour is combined with liquid)
that gives yeast bread its characteristic cellular structure.
REST
For WHOLE WHEAT settings, rest period occurs at the beginning of the setting
to allow time
(or
the liquid to moisten the whole wheat flour and the
breadmaker’s inner case to warm.
Cl RISE
The dough is left alone to rise.
Cl PUNCH
Releases gas (carbon dioxide) that has built up in the dough.
The dough is shaped into a smooth, round ball.
D SHAPE
FINAL RISE
.
The dough is left to rise and the bread is formed
for
baking.
BAKE
Two bake stages are
sed for good results.
The buzzer sounds three times when baking is completed.
KEEP WARM
The inner case is automatically kept warm to prevent the bread from
getting soggy.