Charlescraft NBR BBM3 - Additional Ingredient Notes

INGREDIENTS ( CONT'D )
BMONGPOWDEWBMONGSODA
T hese are lea v ening agents used in quick breads .
They do not require rising time before baking as the
chemical reaction occurs during the baking process.
FRUITS AND NUfS
Your bread maker has an automat ic fruit si gna l that
sounds just before the comp l etion of the second
kneading cycle . At th is time, you may add fruit or
nuts slowly, a few at a time. Refer to the cycle time
chart to determine when the fruit signal
sounds for each mode for your model.
If you are mak i ng a loaf requir i ng fruit or nuts and
using the timer function , you may add the fruit or
nuts with the other ingredients, but you will likely
find the pieces chopped and blended Into the loaf.
MEASURING
DO NOT USE TAB LE WARE .
When measuring liqu i ds, always pl ace the cup
on a flat surface- DO NOT HOLD AT EYE LEVEL .
For other i ngredients , use a l evel tablespoon or
teaspoon - not rounded .
Because of the re cent p opular i ty of bread makers ,
there are many " general use " rec i pe books ava i lab le
on the market. These books contain excellent recipes
but have been written to accomodate many different
brands of bread ma k ers . You wi ll have to make some
aqjustments to these recipes in order to produce
acceptab le results wi th your Charlescraft BreadChef .
It is important that the essential ingredients (flour,
yeast, salt, sugar and water) be kept in the same
proportions as indicated in our recipes . Otherwise ,
your loaf will likely not rise correctly .
LOAF SIZE AND TEXTURE
Different ki nds of bread ha ve di fferent textures
and heights because they are made from different
ingredients . Some loaves will be much shorter
and denser than others . This is the way they are
supposed to be . A good example is the Crusty
French Bread -it is quite hard and
some w hat shorter than a normal loaf because of the
omission of butter and milk and reduct i on in sugar.
Do not think that your bread was a failure because it
did not rise as high as others .
RULES FOR THE PERFECT LOAF
1. Temperature- All ingred i ents must be
room temperature.
2. Consistency - The flour/water ratio is extremely
important and very easy to remedy if necessary .
After 7-8 minutes of kneading, the dough should be
a soft , round, tacky ball (not st i cky ). If it appears to
be dry , add liquid 1/2 Tbsp at a ti me w hile dough is
kneading. If it appears too wet, add flour 1/2 Tbsp
at a time while kneading.
3. Bread mixes can be used . A 12-13 oz mix should
be done on the 1 Lb setting . A 14-18 oz mix should
be done on the 1 1/ 2 Lb s ett i ng . Check dough
consist e ncy during i nit i al kneading .
4.
Outside recipes can be used but ingredients
should be in the same proportions as the recipes
in this book.
5. Ensure all ingredients are fresh .