The programs
White
Use this program for basic, “no frills” white bread, and for recipes based on white bread dough.
This is the shortest of the programs.
Wholewheat
Because of the heavier flour, this program pre-heats the ingredients for up to half an hour before
kneading, and lets the dough rise for a little longer. Wholewheat loaves tend to be smaller and denser.
French
The French program uses slightly longer kneading and rising times, to make French-type bread with a
lighter texture and crispy crust. Recipes suitable for this program don’t normally use butter (or margarine)
or milk. French-type bread doesn’t keep very well, so eat it on the day it’s made.
Fruit & Nut
Use this program for sweet breads with ‘extras’ – fruit, nuts, chocolate chips, peel, etc. The bake times
have been extended to allow for the additional ingredients.
The Rapid option
This option is available with the first four programs. It cuts an hour from the program time, by reducing the
time the dough is allowed to rise between the processes.
Because of this, your bread will be denser/coarser than normal, and any additional ingredients (raisins,
nuts, etc.) may not be distributed evenly.
Cake
This program is for cake and batter recipes, rather than dough, generally using baking powder or baking
soda as the raising agent, rather than yeast.
Jam
The Jam program preheats the ingredients for 15 minutes and then bakes for 50 minutes.
Allow plenty of room for the jam to expand when boiling. If jam boils over into the inside of the
Breadman™, it will be very, very difficult to clean.
If it does boil over, press the Stop/Reset button, unplug the Breadman™, let it cool down, and clean it out
before it sets.
Warning: Be careful with hot jam – it retains its heat for a long time and it sticks like glue. If it gets on to
your skin it won’t let go till it’s given you a nasty burn.
Don’t reduce the sugar, and don’t use sugar substitutes. The correct amounts/proportions of sugar, fruit,
and pectin are essential for a good set.
Use ripe fruit, not overripe or under ripe.
To Next Page
Loading...
