Welbilt ABM4100T - Manual (Page 15)

Mixing/First Kneading: The Bread Machine will intermittently mix the
ingredients So, 2 minutes at which time it will then begin to knead the
dough to (arm a smooth, elastic ball.
Second Kneading: Knead the dough makes the gluten elastic enough
to form the structure of the bread.
Add Fruit/Nuts: The Bread Machine will beep B times, 5 minutes before
the end of the second kneading. This is the best time to add
ingredients like nuts and raisins, etc.
First Rise: When dough has been well-kneaded, the gluten forms thin
elastic strands that make up the structure of the bread. As the yeast
develops and multiplies, it produces carbon dioxide gas. The gas
becomes trapped in the gluten strands, forming bubbles. As these
bubbles collect, the dough expands and rises.
Punch Down: The Bread Machine kneads the dough for 30 seconds to
deflate it,
Second Rise: The gluten strands are now strong enough to support the
loaf. The yeast will once again produce carbon dioxide gas and the
dough will rise to its maximum height.
Baking: The bread will be baked to perfection when using any program
except DOUGH.
Keep Warm: I you are unable to remove the bread immediately after
baking, the Bread Machine will keep the loaf warm to reduce the
effects of the condensation that will form between the bat and the pan.
Nevertheless, always remove the bread as quickly as possible after the
baking cycle.