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Goldstar HB-020E Owner's manual

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MODEL: HB-020E
PLEASE READ THESE INSTRUCTIONS CAREFULLY AND
THOROUGHLY BEFORE OPERATJNG THIS
BREAD MAKER
prNO.3874F83020A
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•• 1+
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS
BREAD MAKER INTRODUCTION.
• Program specifications
• Parts and lunctions
• Control panel ....
INSTALLATION AND SAFETY PRECAUTIONS
HOW TO CLEAN .
OPERATION ..
• Ingredients used for breadmaking .
• Tips for breadmaking .
• Measuring the ingredients
• Programming (Basic Bread. Rapid Bread. Whole Wheat Bread)
3
4
4
5
f-
6
7
8-9 10
11-17
11
12
13
.................. 14-15
• Programming the Delay Timer ..
• Programming Specialty Bread .
• Programming Dough .
• Baking Control .
• Crust Treatments - .
.•••••••••• , ••••••••••••••••••••••••. I 16
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...........'.. !.. I ... 17
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . _ 17
....... _ 18
. . . . . . . . . . . _ _. _ 19
STORING BREAD .
TROUBLESHOOTING .
BEFORE REOUESTING SERVICE .
• Please Check the Followings .
••• * ••••• * •.••.••••••••••••••••••.••.••
.. - - .
20-23
20-21
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• Questions and Answers
• Display Signals _..
SPECIFICATIONS
..... _ 22
......... _ _ 23
.. .. . _ " _ 23
COOKBOOK GUIDE
................
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... _... _..... 24-43
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IMPORTANT SAFEGUARDS
When using electrical appliances. basic safety precautions should always be lollowed including the
..''.'- ·l:READALbINSTRUCTIONS
m .•••••••••••.••••••••.••••••••.••••.•••.•.••.••••••••••••..••••••
2. To protect against electrical shock dO not immerse cord, plug, or applfiince In wale{orofher
liquid.
3. Do not touch hot surlaces.
Always use oven mitts when handling the hot bread pan or bread.
4. Close supervision is necessary when the appliance is used by or near children.
5. Unplug the unit from the outlet when not in use and belore cleaning.
Allow to cool before attaching or removing parts.
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6. Avoid touching moving parts.
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7. Do not operate the appliance with a'damaged cord or plug or after the appliance malfunctions, or
has been dropped or damaged in any manner.
Return the appliance to the nearest authorized service facility for examination, repair, or electri.
calor mechanical adjustment. .
8. Attachments that are not reco'mmended or sold
by tile appliance manufacturer should not be
used.
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9. Do not use outdoors.
10. Do not let the cord hang over the edge
01 the table or counter, or touch hot surfaces.
11. Do not place on or near a hot gas or electric burner, or in a heated oven.
12. To disconnect, grip the plug and pull out from the wall outlet. Never pull on the cord.
13. Do not use the appliance lor other than the intended use.
. 14. This product is intended for household use only.
SAVE THESE INSTRUCTIONS
THIS PRODUCT FOR HOUSEHOLD ,USE ONLY
CAUTION: A short power supply cord is provided to reduce the risk.of petsonal in;ury resulting lrom
becOmingentangled in or tripping over a longer cord. Extension cords are available from local hard-
warestores and may be used it care is exercised in their use. If an extension cord is required. special
care and caution is necessary. Also. the cord must be (1)marked with an electri~al rating of at least
13A.. 125V.• 1625W., and (2) the cord should be arranged so that
it will not drape over the countertop
or tabletop where it can be pulled on by children or tripped over accidentally.
ELECTRIC
POWER: If electric circuit is overloaded with other appliances, your breadmaker may not
operateproperly, breadmaker should be operated on (i.separate electrical circuit from other operating
appliances.
POLARIZED PLUG: This appliance has a pOlarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug is intended to lit in a polarized outlet only one way. If the
plug does not tit fully in the outlet, reverse the plug,
if it still does not/it, contact a qualified e~ectrician.
Do not attempt to defeat this safety feature.
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BREADMAKER INTRODUCTION
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11 a recipe contailJs more than 50% whole wheat flour, then
use Whole Wheat Bread Program.
This program taKes
4:00 hours to complete.
·PROGRAMSELECI
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• Whole Wheat Bread
Program
• Rapid Bread Program .. ,. Save an hour by using this Rapid Bread Program.
After 2 hours and 40 minutes. the beeper sounds 4 times
indicating that lhe bread is done.
__TheEHQGHAM SELEClb\JUQnwjJ\JetY()l.J~I)Q2;>~12.yrcjifll:!.rent.programs;
- Basic Bread, Rapid Bread. Whole Wheat Bread and
Oough:u- •••••••••••• - •••••••
The Basic Bread and Whole Wheat Bread programs feature a 4 beep signal 3 minutes before
the end ot the 2nd kneading.
This tells you to add the additional ingredients (ie raisins. nuts) required in the specialty bread
recipes .. '
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When the bread is done, the beeper soundsl4 limes and { : H] is displayed on display board.
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• Basic Bread Program .. Simply put the measured ingredients into the breadlpan and
press the STARTbulton.
After 3 hours and 40 minutes. the beeper sound 4 times
indicating that thebread is done.
• Dough Program
The Dough Program is used to prepare dough for making I
bread or rolls which are shaped before baking in your con-'
ventional oven.
The dough is kneaded for 18minutes.
The dough is removed from the bread pan, rested and
shaped as desired before baking.
The Dough Program can be. used to make the dough for
pizza, coffee cake, doughnuts, cinnamon buns, turnovers,
pretzels, bread sticks, bagels, etc.
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Setting the Delay Timer
Baking Control. _
Warm
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The Timer can be set to delay
breadmaking trom 4 hours and
10minutes to 13hours.
At the selected lime, delicious
bread will be ready.
The Baking control function
allows you to select a dark,
medium or light crust.
.-4-
II the bread is not removed at
the end of the Basic Bread or
Whole Wheat Bread program.
the bread will automatically be
kept warm for up to 3 hours.
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• Parts and Functions
Bread Pan Handle
Kneading Blade
(Kneads dough)
Bread Pan
Shaft
(Rotates the kneading
blade)
Accessories.
•••
S'
Liquid Measuring Cup
(1 cup)
-6-
Lid
Handle
Air Exhaust
(Air is vented through these
outlets, '
Control Panel
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(Operations ar!3centrally
controlled by a microcomputer)
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···",·········,·····"R'EMAINING'TINrt'
INDICATOR
This displays the remaining
lime lor the program
\0 be
completed.
BAKING CONTROL
INDICATOR
Pressing the baking control
button will advancelhe
indio
.cator!Or light. medIum or
dark crust.
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BREAD pROGRAM
INDICATOR '
When program is selected,
the indicator will light up.
STOP
Press this button to cancel p
program. If you make a mis-
take when selting the delay
time~, press the
STO~ but-
ton and re~nter the correct
program.
BAKING CONTROl:.
Press this bullon to select
dark, medium or light cru~t.
DELAY TIMERIINOICATOR
Alter selting the delay time. I
press Ihe start button. The
delay limer indicator will
li91i1tup. When the pread-
maker slarts 10 knead. the
indicator goes off.
START
Atter selling the desired pro-
gram, the baking control
and timer (if needed), press
this button 10start the pro-
gram orlimer cou,nt down.
TIMER'
Press timer buttons'to set the
fimed\'ilayrTnetime-p.tiU--
advance by 10 minute inter'-
vals from 4:10 to 13:00 hours.
This timer can only be used
for Ihe bread program and
whole wheat program.
PROGRAM SELECT
Press this button to $~lect
the program: Basic Bread,
Rapid Bread. Whole Wheat
or Dough.
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CAUTION
If you want 10 cancel the selected program. press the STOP button for
more than 1 second at any time during the cycle.
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Be sure to disconnect the power cord
by pulling on the plug, and allow the
breadmaker to cool down before
storing.
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00 not dent or damage the bread
pan. The breadmaker will not operate
properly
if it is damaged.
9 00 not immerse the bread pan in
water. Doing so could cause of the
shaft.to malfuflptiOf) !oc;lean the
. pan; wipe' if with
a daiTip Cloth.
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10
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Never immerse the breadmaker, cord or
plug inwater.
This would be very dangerous.
7 00 not open the lid or remove the bread
pan during operation.
......·····-The·lidmaybeopened··onlyduringlhe .
Bread or Whole Wheat Bread program to
aQl;t_~?:.lrqjngr~f1_J~I}I§_?t !tlEl.._.i. ~(jic;ate<i..'
lime (the beeper will sound 4 times):
lifting the lid during operation will allow
warm air to escape, thereby hindering
the RISE lJ,ndBAKE stages.
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HOW TO CLEAN
CLEANING
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.;;AvoIdlJslnganycleanIngagenlotherlh8n .
dish detergent.
..-Do not use steel wool or other abrasive .
materials.
- 00 not wash the removable parts in the
dishwasher.
.···~l56nor iirimerselhe6ieadpan In water.
Wipe clean with a damp cloth, then dry
thoroughly,
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• Wipe the shaft with a soft cldth or sponge
to prevent damage to the seal packing.
Allow to
dry before star,ing the pan inside
the bread maker.
SEAL PACKING
SHAFT
• Wipe the exterior with a damp dish cloth.
Do not immerse
10 water or splash with
water.
• After using, cool and wipe out crumbs or
flour from the oven interior with a dar,np-
ened washcloth. A dampened. small soft
brush may also be used.
• Wash the kneading blade with a soft cloth
or sponge, and let dry. II necessary,
immerse in water lor a while and clean with
a soft toothbrush. Dry thoroughly. The
kneading blade should be removed and
cleaned after
use.
KNEADING BLADE
• Do not use metal utensils to preVentdamage
to the non-stick coating of th~ bread ~an.
NOTE: The non-stick coating may change
colour after prolonged use. This is caused by
moisture and steam, and in no
way aflects
performance. '
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STORING
• Be sure breadmaker is completely cooled before storing,
• All removable parts should be thoroughly cleaned and dried .
• Store breadmaker with lid closed.
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When yeast is combined with sugar and water at
the right temperature. the yeast generates a gas.
carbon dioxide, which makes the dough rise. Too
much heat will kill yeast,
(13O"F1S4°C). too little will
slow down its action. Be sure to check the expi-
ration date on the yeast you buy since aged yeast
usually per10rms poony. Store yeast in .the
refrigerator or freezer to keep it Iresh. Remove
only the amounl required for the recipe. Yeast
should be allowed to come to room temperature
before using. Always use Dry Granular Quickl
Rapid Rise or Active Dry Yeast in the Breadmaker
lor best results. It does not need preliminary fer-
mentation; it is added together with the 1I0ur.This
type of yeast is available in small packets but is
more economical purchased in a can. Packets
contain a scant 3 teaspoons of yeast. Measure
yeast accurately lor best results and follow quan-
tities given in each individual recipe.
tender and moist. Olive oil is otten used in pilla
dough to impart good flavor. VElgetable. corn.
peanut, safll()Y{er, soy or sunllower oils can also
be used. Fats should be at room temper.ature
before addmg td recipes in int: bre ••dmai<.el.
• Liquid
Water should be warm (77"F - 86"Fl2SoC - 3O'>C)
and added to bread pan before other ingredients.
When the limer is used. water should be codl
(7O"FI2O"C}. Water produces a crisper crust.
Reconstituted dry milk powder should be used
when the timer is used to prevent fresh milk from
spoiling during the delay time. When flour is
mixed with liquid •.gluten is developed and air'is
trapped, thus aHowing the dough to rise.
IIa loal
is small, heavy and has
a dense. moist texture. too
little liquid was used.
II a loaf falls w~ile baking,
too much was used .•. '
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....·······················yeast - .
• Flour
When flour is mixed with liquid and kneaded. the
protein in it, known as Gluten, stretches and incor-
porates air bubbles to produce
a light. linetex-
lured loaf. Hard Wheat Flour (Bread flour) is best
since it has more Gluten content. Specialty Flours
may
be used. usually in combination with Bread
Flour. This is because many ~t them are lower in
Gluten and would nOI prOduce a good bread
structure use<1 alone. Whole ',Wheat and Rye
Flours are examples of Low~\uten Flour. Flour
should be stored in a cool. dry placb in a well-
sealed bag or container to keep it fresh and pre-
vent absorption
of strong odors or moisture. 00
not sift flour.
• Salt
Salt adds flavor, used in small amounts. It also
controls the action of yeast to produce a firm
dough which rises slowly and evenly. Too much
salt kills yeast and bread will not rise properly. Salt
substitute may be used.
• Sugar
Sugar activates the yeast. adds sweetness,
makes the crust brown, and the bread soh. Brown
sugar, honey, molasses or com syrup can also be
used. adding vitamin B and minerals. 00 not use
sugar substitute.
• Fat
Butter adds flavor to the bread. Margarine may be
substituted. if desired. Vegetable oils or shorten-
ing can also be used. Fat helps keep bread
BASIC INGREDIENTS
• Gluten
Vital wheat gluten is a natural protein derived from
wheat. When added
10 recipes containifilg heavy
flours such as whole Wheat or rye, it imprcNeS the
shape of the loaf of bread. May be purchased at
health'l00d·or···grocery·stores;····
OPERATION
• Ingredients Used for Breadmaking
Use only fresh Ingredients. Check the expiration dates. Yeast that has expired will produce
. unsatisfactoI"fJesul1s.MeaSI.lIeif1gl"ecllentsac~lJrateIY, ....using the liquid measuring cup
(provided). A set of dry measures will be' neEided to measure the floufingredientsproperty.(See
••••• m ••••••• , •• ·'I!p:5.~9r.~~<l.surin~l~gr~~ients Accurately"}. For best results, all lngred~nts (except liquid)
should
be at' room temperature for "baking bread" .
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I • Eggs • Raisins, Nuts I
.Eggs add color, richness and leavening to When adding Raisin and nuts to the bread
........hieaa:·Wheii··usin~reggs··inbreadmaking •........11 heirsugaJ<:lnQJ?t~.f9~t~f1t~~h()uldt>e.consi~
their large water content must be accounted dered. The height of bread containing these
for in the formula. An average size egg con- ingredients may be low because the chopped
tain about~ cupot water. nuts Orraisins cut the gluten structure. For
Ihe besl results. wait for the beeper'to sound,
indicating the lime to add these ingredients.
- DRY MilK POWDER
Dry milk powder is preferable to fresh milk since
it can be used on the limer program without risk
of spoiling while it sits in Ihe bread pan at room temperature. Dry milk adds nutrition to bread when I
it
is used. Milk produces a velvety texture and a softer crust. Buttermilk powder may also be us~
to enhance the butter flavor in bread. Add 1 tablespoon ot dry milk or buttermilk to bread where
water is used as the liquid, as in our basic recipes.
ADDITIONAL INGREDIENTS
II Tips for breadmaking
~ DRY GRANULAR YEAST
• FAST/RAPID or ACTIVE DRY YEAST can be used. Experimentation regarding yeast may b~
necessary due to altitude variations and room temperature. I
COM~RESSED (CAKE) YEAST can not be used with your breadmaker.
HIGH ALTITUDE ADJUSTMENTS
• Increaseamountofwater 1-4 Tbsp,
• Decrease sugar J honey 1-3 tsp
• Decrease yeast Ife-V" tsp'
~Jn9r~~~~g!lJ.!~.fI '-3 tsp
The higher the
altitudeihegrealel' loe ·Changes;
- TIPS FOR VARIATION:
When changing recipe portions, adding too much wheat germ, nuts. cinnamon, milk, fruit. vegeta-
bles, etc .• will inhibit the rising of Ihe bread. Portions may be varied in the Dough Program more
easily, but this may atfect the baking results.
,
NOTE: Fresh eggs, sour cream, milk. cream. and COllage cheese are not recommended for
Delayed Baking with the Timer. These ingredients may spoil. Fresh milk can be used to
replace Ihe dry milk and water in recipes that are to be baked immediately.
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NOTE: Place spices, dried fruit and vegetables away from the liquid ingredients so they do not
soak up the liquids.
-12-
,LEVEL
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• ',1,
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1Jf. tsp
llh lsp
2 TBL
V•• cup
1 tsp
lT8L
1 cup
2tsp
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WHOLE WHEATSREAO
ILO.•lb Jngredients,_ l.5 lb ..
2'12 cups Whole Wheat ' 3¥. cups
Flour I
NFD milk 3 TBl
8rown Sugar
IIJ cup
Sail W2lSp
Butler 2 TBL
Waler, lllJ
clfPActive Dry yeast 2'1. ISP
or
Fast Rise Yeast
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1'12 tsp
TIPS FOR MEASURING INGREOJENTS I
BASIC RECIPES
Active Dry Yeast
or
r-ast Rise Yeast
(BASIC BREAD)
'liigfooiertts ..
-l;5lb- .
Bread Flour 3 cups
NFD milk
Ph T8L
S\-,gar 2 T8L I
Sail 1112 ISp
Butter 2 TBL
Water
1:4 cup
plus 1 TBL
21/2 lsp
Dry ingredients; Use standard conventional dry measu~es. Fill the measure to overilOwing,
I then level it off. Dry measures are essential for accurate measurement.
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Sugar, tal. yeast. salt. spices. dry milk power, etc.:
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D..-yOuick RisefAclive Dry Yeast does not need preliminary lermentation.
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·····1:<)15
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2 cups
1 T8L
Ph H3L
1 tsp
1T8L
J/. cup
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Fill teaspoon or tablespoon measure to Dverilowing, then level off, as'
abor'e .
• Liquid ingredients: Use the measuring cup provided with your breadmaker. , ,
Place the ~easure on a level 5uriace. Fill to specified mark and Check the
measurement at eye level. Accurate measuring is critical to good bread .
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• When using bread mixes: .
When using a bread mix, place ingredients in bread pan in the following sequence;'
YEAST
INGREDIENTS
WATER
-13-
•
,1
Align the (\l FRONT)
mark to the FRONT
side of the bread maker.
4 Place the bread pan in the bread-
maker and turn counter <;:lockwise .
-14-
YEAST
INGREDIENTS
WATER
3 Place all ingredients in the bread pan.
Make sure not to omit any ingredients.
NOTE: When using the timer. add the
yeast last on top ot the flour and away Irom
the liquid. This is critical for good results.
·····t Open the lid and removeJhe .PJElad
pan by turning the bread pan clock-
.~~€lal1d_then
pull straight up. using
the handle... -... -.
• Programming - Basic Bread, Rapid Bread, Whole Wheat Bread
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C '-'0
Place 'the bread on'
a wire rack to allOw
the steam to escape
and allow it to cool.
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MEO LIGHT
_n. ',""'f",7'"
-0- CJ 0 0
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BASIC RAPID WHOLEoqUGH
BREAD BREAD WHEAT
LE lIe:]
9 Turn the bread pan upside down and
gently shake it to release the bread.
CAUTION:
• The bread pan. kneading blade and
bread will be very hot.
• Always unplug after each us~.
Basic Bread or
Whole Wheat
GI¢$I~tJh~li<:!$19"...lya_0.~.li~htly..using..the handle.
Plug into a outlet, then iheoisplay Wiltlightup;--IEJ
DARK
The beeper will sound 4 times indicating bread is done. In the Basic
Bread or Whole Wheilt
Programs,
if you don't take the bread out of the breadmaker immediately after it is done, the
bread will be kept warm tor 3 hours. The time display will read
I:HJ for 3 hours, after which
irwill display
IEnd }.
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.Aft-erselecting program-and baking
control, press the STARTbutton.
If you press the STARTbutton without
selecting program and baking control.
BASIC BREAD PROGRAM (MED) is
selected automatically.
NOTE: The beeper sounds 4 times, when baking is complete. Cooling then procee9s.
When serving bread that is just baked, press the STqP button first, then take the br1'ad
out from the bread pan (Be sure to use oven mitts, because the pan is very hot). Dissipate
heat by placing a towel or other cloth under the bread,belore cutting. Turn the loa1on,its
side and cut with a serrated knife lor slices that will fit in a toaster.
,
8 Press the STOP button f6r more than
1second, and remove the brea~ pan '
using oven mitts.
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CAUTION
• If you didn't take the bread out 01 the bread pan immediately aher baking in
RapidBread program, the bread may contain some moisture.
• Atler taking the breadout of the breadpan, please be surethe kneading blade
is not lodqed in the bread.
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• Programming the Delay Timer
-':"SeffhelimeffoilioweveflongYOUwanttowait'belorelhe breadis·-done--(trom-4:1OIo13_hours, ..in:'
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10 minutes intervals.)
- .'_'. __ m ••••••••••••..•.•••••• ___ •••...•..• _ .•.•.••••••••••• _••• __ •••• ___ ._.._••.• _________________ • __________ .-._.! ..
EXAMPLE: It is 9:00 p.m. now. The bread should be ready at 6:30 a.m. the nexfmoinIng:Sei
the timer for
9:30, because there are 9 hours and 30 minutes between 9;00 p.m. and 6:30 a.m.
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1. When pressed, the time
NOTE: If you pass the desired
~
will
advance
in
10
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delay time, push the (T) but-
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minutes increment.
I'ton to go back. Continually
ILl
pressing the (A) bunon will
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advance the time taster, up to
,
2. When constant pressure
13:00. This is the longest that
I
Ci)TIMER
the timer may be delayed. \I
is applied 10 the pad, the
r
U· _!! ,! I
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time will advanCE: 4uici<ly.
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will then counl in 1minute
increments down to 3:40, atter
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which it will start.
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3. Press the START bulton and the IImer is set.
TIMER SET indicator light up.
The'timer set indicator is lit, and the colon
...
[ 9j'?C: 1
blinks. Afttr one minute,
9:29 is displayed, and
:0:
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TIME
the timer continues to count down.
SET
Colon will blink '~
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-. Programming Specialty Breads-Raisin bread, Nut bread, etc.
(
NOTE: SEE COOKBOOK GUIDE FOR RECIPES.
The Delay Timer and the Rapid Bread program can not be used lor Specialty Bread.
)
•••
( Secondary~n-=-ading )
C Primary Kneading)
•••
c
Rest
)
,. After selecting program, press the START button. Nbtice that the
timer displays how long it will take to complete the bread making
program.
2. Alter aboul 22 minutes Irom the start (and 3 minute,S before the
secondary kneading is Iinished), 4 qeeps indicate the lime to add
any additional ingredients - raisins. nuts, cheese, etc.
Open the lid and add ingredients quickly
and evenly over the dough. Opening the
lid at this time will not ~op the kneading,
so be carelul. Now the unit will continue
through the remaining stages automat·
ically.
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NOTE:
• Remember lhat the beeper signals when to add additional ingredients.
• Do not add the additional ingredients before the machine beeps 4 limes. If you do. the ingredients
may be crushed, the dough may not rise sufficiently and the results may be poor.
• After adding the extras. quickly close the lid to prevent heat loss.
• It is better to select light baking control for a son and delicious crust.
-16-
• Programming Dough
fhe·OeiaYTlmeTCariKblbe osedfor ·Ihedough-program ....
•
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1.·Choosearecipe.
2. Press the PROGRAM SELECT bunon 4 times; the dough
indicator will be lit.
The remaining time displays 1:03.
Pr~ss the STARTbutton.
4. Follow your recipe directions to complete whatever you have
chosen to make.
3.'Atter , hour and 3 minutes the peeper will sound inciic;31ing
the time to remove the dough.
REMAINING TIME
( ,.,-, -')
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~
• Crust Treatments (use only with do~gh program)
Always allow optimum rising of shaped dough. Then. use,a pastry brush to gently apply the glaze.
Bake as directed in the recipe.
for a shiny, golden crust, use Egg Glaze or Egg Yolk Glaze. For a
shiny, chewy crust, use Egg White Glaze.
NOTE: Without the Egg yolk Glaze, the crust will be less golden in color.
All loaves 01bread baked in the breadmaker use this function.
, I ,
,
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1. Press one time, medium is selected.
. Press
mUle Iha
will be advanced as follows:
LMED •••• LIGHT ,--+ DARK J
Mix 1 slightly beaten egg with 1 tablespoon (1Sml)water or milk.
Mix 1 slightly beaten egg yolk with 1tablespoon (15ml) water or milk.
Mix 1 slightly beaten egg white with 1 tablespoon (15ml) water.
Egg Glaze
Egg Yolk Glaze
Egg White Glaze
The Baking Control lunction is used to select the color of the crust. 1\can be baked light,
medium or dark-you decide!
NOTE: It is nOInecessary to press the Baking Control button when medium is desired. Just
press the STARTbutton and the Baking Control will be set at medium automatically.
• Baking Control
1
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-17-
• Storing Freshly-Made Bread and Bread Products
STORING BREAD
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..............1
,I
·······..····,..,··..······,,···'·Proper,WafefTemperature
.•...·····.+hefearenopreserv~tivesjnyouLtlom~m<,l.(j~t>~l':l~f:1.s.:~(')Pr()Pf:!r~torageis ~ost important.
• Always cool bread completely before storing .
·····~~···:St~;;·biead··inanali1igiit··containei:···Otseal·lightly···iri···a···ptastic····bag,
Placing a rib of fresh celery in the bag will help keep bread Iresh longer.
• For best results do not store unbaked yeast dough in your freezer lor more than 2·weeks.
• To prolong storage. baked loaves may be froze':l' Wrap in a tightly sealed plastic freezer bag.
• 10 freeze unbaked bread dough: I
Shape loaf and wrap well in plastic film or foil. Make sure the loaf will fit easily intc the baking pan
because
it will spread out a little before freezing. Place the shaped loal on a flat surface in the
freezer so the shape will be maintained until frozen completely.
• To thaw frozen dough:
Remove a lrozen loai irom tiit.J
\1t:€:U:i. P:ac~Ic~!:r. a greased baking pan. Allow the loaf to thaw
(covered) and rise in a warm. dralHree place until almost doubled in size. This time will be approxi.
mately 6 hours for a standard loaf. AlternatIvely. thaw the loa/in the refrigerator overnight. then
unwrap, place in baking pan and allow it to rise for approximately 2 hours in a warm place.
• To freeze unbaked rolls:
Shape rolls and place them on greased baking sheets or in muffin pans. whichever lhe recipe
directs. Cover the pan and rolls with plastic film or loil and place in the freezer. Freeze completely.
1
Remove roUsfrom the baking sheets and place them inwell·sealed freezer bags. Label and date 1
each bag .
••To thaw frozen bread rollS:
Remove rolls from the freezer 2 hours belore baking. Place rolls 1 inch (2.5 cm) apart on greased
baking sheets. Cover loosely with a dean cloth and le'trise for
1'/2 to 2 hours in a warm, dratt·tree
place.
1
The tempetature ot the room and the water used
will alleet the baking results. Use cold water (about
5°C/41°F) if the room temperature is high {ove~
2soCI7BOF}. If the room is cold (under lOOC/500F)
use warm water (SO°C/1200F).
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-113_
TROUBLESHOOTING
• Troubleshooting
.................ID~~()nsistency()f lhedough can be checked while il is mixing (in the first 7 minutes). Dough should
appear pliable·andelas·tic.lI 100
drY. add waIer bne tablespoon at a time;H dough is 100 moist; add
flour.
. ,.....• Stale ingredients used.
"';;"Toomuch¥easL
I '
PROBLEM
,
Dough does not rise enough.
Bread flops over sides of pan.
Crust pale in color.
Bread does not keep well:
Loaves spread oul or lose shape
instead of rising.
Bread falls during bake cycle.
Bread has coarse texture:
crumbly.
Sticky bread which slices
unevenly.
SOLUTIONS
• liquids are 100 hOt(above 105°F/400C).
• Inactive yeast; or not enough yeast.
• Ingredients are too cold.
• Too much salt.
• Too much dough.
• Bread has over risen (reduce amount
ot yeast
slightly).
I
• Not enough sugar.
• Bread lasts up to 5 days if stored in the refrigerator.
I
• Dough too soft.
• Bread
over risen (reduce amount of yeast slightly).'
• Bread over risen (reduce amount of yeast slightly).
• Always use a serrated bread knife.
• Allow bread to cool longer before slicing.
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