II
Moist
Dough
II'
lh'
dough
"""lain>
l()o
mud'
liquid, it will
'look
more
like
batter rather than douah. If
tOG
w~t,
the dough
m~y
rb~
okay,
bul lhen rail
during
lhe bake
c"c1e,
Or,
II
could over-,!""
and
"mllshroom"
o"~r
'he
bread
pall, Or hillh,-' lid
II llw
dough
look<
to"
w<>l
and
sHck~',
add
nOlle,
liable-
spoon
al a
lime,
until
the
dOlJgh
forms a
o,(J[I'
pliable ball
Flour ai,,,
absorb,
moislure
from lhe illr. so
you
may
need
to
~djust
the liquid IO compen-
sal~
[m
hl1mi(liL~
and
allilud"
Sources (For
GluI€Ll,
INhole
Grains
and
Dther Innr"dienls)
Arrowhead Mills
Box
20S9
Heretard, TX
79045
(80G)
364-0730
Kenyon
Corn
Meal COmpilllji
Usquepaugh, RI
02892
(401)
783-4054
King I:lakers Arthur Hou.-
P.O,
Box
876
No"~ich,
ITT
051lSS
(800)777-4434
Bob',
FWd
Villi
5209
S,L
InlmnaliomJ Way
Milwaulde, Oregon 97222
(SCn)
6S4-S21S
,lall~
Br()lh~r$
P,O.
Box 636
Valle" Center. CA 92082
(619) 749-1133
Walnut Acres
Derms Creel" PA
17862
{80014J:-l-:199S
TAD Cnlerprbe,
93,,6
Pl""sam
Tlnl,,! Park, lL 60477
(800)438-6153
Sources (For Gluten Free &.
Whea,
Fre€ Flours)
Erwr-G Foods, Inc,
PO
Box 84487
Seattle, WA 98124
(800) 331-5222
Garden Spol Dislributorn
438 INhile
oo
Road
New Holland, PA
17551
(800) 829-5100
,"
~
Operating
Instructions
r:",Jore
USing
~'()ur
hreodmaker Jor the
fi",1
time,
wash
inside of
bread
pan
and kneadina blade with hot,
soa~'
watGr; rin"" and dry
Ihoroughly, Using
a
damp
dishcloth or sponge, wlp" exleri()t of
bread
pan
In,id~
oj lid
~nd
exl·"tio, 01
ht~adln~keT.
Do
not
immer"-' lJredd
poTl
or
breadm~I'er
in
wa,e"
To
bal,e a
loo.f
oj bread
U5lll8
one
oj Ihe standard
bmad
,etling,
(l1aslc,
hench,
Rapid, or Whole
Wheal)
follow
thes~
mslruc!io!lS
L
Op~n
TIW
cOVC!r
illld "'move the b'ead pall. To
remow
Ihe
lJr~ad
pan,
8T<\SP
bodl
sid'" of the
heulcUe
en:!
li!i:
up on ibe
heulcUe,
2, Remove any
cnunJ:,,;
thai may be on
m€ drive "'aft, Position me kneacling
bbde on Ihe
drilJe
shaft as
,h"".n.
If
C
~he
bl.de is
no~
secureJ<,'
]X),iliond, me
c
2J
inaredlents
will
not
be
mixed
or
•
kn""doo
pJOperly,
~:J,
",
"--./
'\,,',
'
..
~""'("
, - ,1
I' -
f
-'"
[
,
[
,-,4Z.,
'1;,\
.•
-
__
.,
--
-'..
-J
"",,'-,
3. All
ing",dients
should be at
room
l~mrw,taIHr~
(70-80T/21-27C),
AI~
.
.'a,-,;
mea,ure
ingr€dient,
inlo bread
pan
III
d,e order
lis[e<!.
in the reclpc.
A. i\lways
me~stlfri
and
add
th"
waler or
olhet
liqllids, lir",
excepl
",,-her,'
olh,>'",is" dirocloo
Fl,
Then,
add
,ale
nom,
and
olher
dry ingredienls, excepl
,'east,
C. Add ,,'east lust
10
keep iI dormant. It
iii
veT}'
imporlanl' to
keep
~he
,'ea,1 dry and away Jrom lhe ,,,It,
~-speciall"
whC!I1
using the timer. Do not mix, See illustrations below.
«
ff
(0)
#./
l~
-
lJ
-
Q
Wlwn
LJ,ing
lhe limer (,ee
page
12), make a 'mall
"well"
in the
mound of flour and pour
ihe
dry yea;;t into
II.
Do not
IGi
lhe ,,'easl
touch Ihe
watGf
or salt "s dle dough
m~>'
Llot
rl,,, properl",. The
ware, wtll
~CIivale
lIw
~'"asl
lw.lme Ihe ingredient'
are
properl"
mixed ond Imeaded.
NOTE;
When
the
room
temperalure
Is
wlder
65"F/18'C,
use
lukewarm warer (about I
OO-110"f/38-43'CI IO
~ssi,;1
the
~'""sl
fermenlalion
"
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