"ELECTRIC BREADER Instruction / Recipes BM300 Series QUICK START-UP GETTING STARTED WITH A BREADER Before using your first one ..."

ELECTRIC BAKER

Instruction / Recipes

BM300 Series

QUICK START-UP

GETTING STARTED WITH A BAKER

Before using your bread machine for the first time, carefully read the instructions and

recipe book. To get acquainted with the bread machine, we suggest you use the following

recipes for baking bread.

Recipe Large loaf of white bread White bread whip up Program 1 12 1 kg medium crust (3 hours 10 minutes) Ingredients (59 minutes) 400 ml (14 fl oz) Water 400 ml (14 fl oz) (temperature 30-35 ° C) 600g (1l lbs. 5 oz.) Unbleached flour for white bread 600g (1l lbs. 5 oz.) 2 tbsp. l 2 tbsp. l Powdered skim milk 1 tbsp. l 11/2 Art. l Salt 5 tbsp. l 4 tbsp. l Sugar 25 g (1 oz) Oil 25 g (1 oz) 4 tbsp. l Dry yeast 11 / st. l Water should be warm (30-35 ° C), Note otherwise the dough will not rise. Measure the temperature with a thermometer or mix 90 ml of boiling water with 310 ml of cold water.

USEFUL NOTES

1. Always follow the specified recipe and accurately measure the ingredients. Always measure the ingredients with a special spoon, and if you need a half-tablespoon, fill the measuring spoon to the indicated mark. A measuring cup is used only for liquid ingredients. Inaccurate measurements of ingredients lead to poor results.

2. Always use fresh products and check the expiration date of products, especially yeast and flour. Open yeast should be used within 48 hours. Opened packaging can be sealed and stored in the freezer until the next use.

3. The amount of water required by the recipe may vary slightly depending on the type and brand of flour you use, small changes may be required when a particular brand of product is used for the first time. If the dough is not raised enough and too thick, next time add another 15 ml (3 tbsp. L) of water. Note: The EXPRESS 12 program bakes a loaf smaller in size and denser in texture than other programs, thanks to a shorter test cycle.

4. For best results and preserve the crust on a loaf, remove the bread from the oven immediately after baking. The crust will soften if the loaf remains in the oven for a heating cycle.

5. Whole grain cooking programs 3 and 4 begin with the heating phase. The dough mixer will not work during this cycle.

FOR FURTHER INFORMATION SEE. SECTION OF TECHNICAL FAILURES AT THE END

INSTRUCTIONS / BOOKS OF RECIPES.

QUICK START-UP

ACTION COMMENTS

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Wash the capacity of the bread machine and the dough mixer immediately after use.

Leave the dough mixer in the soaking container for 10 minutes before removing.

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If you, like most people, want to immediately start baking your first loaf using your new machine, try the recipes from the quick start section of the bread machine at the beginning of this manual.

Get to know your bread maker better and don't be discouraged if your first attempts do not look perfect, they will still be delicious. After you bake a few loaves according to our recipes, you can experiment to achieve better results.

Here you will find information on the main ingredients that will help you better understand their significance for successful baking. You will also find tips to ensure the best results in baking, and also how to use your personal recipes when working with a bread machine.

WORK INSTRUCTION

   For your safety and the safety of those around you, read the Cautions below:

WARNINGS

1. Read all instructions carefully.

2. DO NOT touch hot surfaces. When used, the surface of the machine can become very hot. Always use gloves to remove the hot capacity of the bread maker.

3. To prevent ingredients from entering the bread pan, always remove the baking pan from the machine before adding the ingredients. Products that enter the heating element may catch fire or smoke.

4. Use the bread machine only at home.

5. DO NOT use this appliance if there is visible damage to the wires, or after an accidental fall of the machine.

6. DO NOT use this appliance if the power cord or plug is in water or other liquid.

7. ALWAYS disconnect the machine from the power supply when you are not using it before removing parts and containers or before washing.

8. DO NOT leave the power cable hanging from a work surface or near hot surfaces, such as a gas or electric burner.

9. Do not leave a working bread machine unattended in the presence of children or infirm persons in the room.

10. DO NOT put your hands in the bread machine chamber after removing the container, as it will be too hot.

11. DO NOT TOUCH the moving elements inside the bread machine.

12. DO NOT exceed the indicated maximum amounts of ingredients; this may lead to overloading the bread machine.

13. DO NOT place the bread maker in direct sunlight, near heating appliances, or in a draft. All this affects the temperature inside the bread maker, which can lead to undesirable baking results.

14. If the mains voltage drops after partial processing of the ingredients, you will have to start the process again.

15. DO NOT USE the appliance outdoors.

16. DO NOT turn on the bread machine when it is empty, as this can cause serious damage.

17. DO NOT USE the bread maker chamber for storage.

18. DO NOT cover the steam holes in the lid and make sure that there is ventilation around the bread maker during operation.

19. Thoroughly clean the camera and container after use, but only after cooling.

20. DO NOT let children play with this machine.

21. DO NOT leave the bread maker unattended when you use the baking time program.

22. If the electric cable of your bread maker is damaged, it must be replaced only at an authorized Kenwood service center

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HOW TO USE A BAKER

Before connecting to the mains:

Make sure that the mains voltage matches the voltage indicated on the bottom of the bread maker.

Before using the bread machine for the first time:

Remove all packaging materials and labels, including the protective cover on the control panel.

Wash all parts (see Care).

ON / OFF switch Your BM300 is equipped with an ON / OFF switch and will not work until you press the ‘ON’ switch.

Connect the device to the network and press button 1 - ‘000’ will blink on the display.

Always turn off the bread maker and unplug it after use.

How to measure the ingredients:

It is very important to use precisely measured ingredients for the best result.

Do not use the mixed values \u200b\u200bof the metric and imperial systems. Use only one of them.

ALWAYS measure ingredients with a transparent graduated measuring cup. Liquids should reach appropriate marks on the glass at eye level, not higher and not lower.

ALWAYS use liquids at room temperature, 20C / 68F, except when baking bread using the quick program for 1 hour.

Follow the instructions in the recipes section exactly.

ALWAYS use a measuring spoon to measure small quantities of dry and liquid ingredients. To measure 1 tsp or 1 tbsp. Fill the spoon to the brim without top. To measure half, fill it to the indicated mark.

CONTROL PANEL

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CONTROL PANEL

The control panel has the following functions and buttons:

DISPLAY The panel displays the program number and cycle time.

MENU BUTTON The MENU BUTTON allows you to select various programs for baking bread, pastry and jam. Each time you press the MENU button, the program number on the display will change to the next from 1 to 12.

When you turn on the bread machine for the first time, a beep will sound and ‘000’ will appear on the display until you select the setting. Press the MENU button to select the desired program. The bread machine automatically sets the program for a 1 kg loaf and medium crust.

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The plain white program can be used for any bread recipe using white flour as the main one. You can also take dark flour for this program. Press the MENU button once to select a program 1.

The Quick White Baking program can be used to reduce the white baking cycle by 1 hour. In this program, you can also bake ready-made bread mixes. Press the MENU button twice to select a program 2.

The bran flour bread baking program is used for coarse flour / bran bran bread recipes. Press the MENU button three times to select a program 3.

The quick bread baking program with bran bran is used for rye bread and the quick baking of whole grain flour. Not suitable for 100% wholemeal bread. Press the MENU button 4 times to select program 4.

The gluten-free bread program is used for gluten-free flour and gluten-free mixes. Press the MENU button 5 times to select program 5.

A muffin baking program bakes bread at a low temperature to reduce the darkening of high-sugar dough. Press the MENU button 6 times to select program 6.

The French bread baking program makes the bread crisp and more suitable for baking loaves that are free of fat and sugar.

Press the MENU button 7 times to select program 7.

The baking program for muffins, pies / instant bread is unique, as it bakes non-yeast bread, such as ginger. Fast baking does not require a test approach cycle. Just mix the ingredients and bake the bread. Press the MENU button 8 times to select program 8.

A jam program automatically brews fresh fruit jam. Press the MENU button 9 times to select program 9.

The baking program only allows you to bake bread for 80 minutes. It is also used to warm loaves that have already cooled. Press the MENU button 10 times to select program 10.

The Dough program is used when you want to knead the dough for manual shaping and baking in another bread machine. Press the MENU button 11 times to select program 11.

The Express program is used to bake fresh bread in just one hour. For best results, it is better to use light kneading yeast and less salt.

Press the MENU button 12 times to select this program.

Button to select a loaf size After selecting the desired program with the MENU button, press the SIZE button to select the desired loaf size (500g / 750g or 1kg). The indicator next to the icon of the size you selected will light up. Automatic tuning selects a loaf size of 1 kg. Loaves of 500 g are baked by setting to 750 g. The choice of the size of the loaf is disabled when using programs 2, 4, 5, 7-12.

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Auto-tuning selects medium fill. The choice of crust color is disabled when selecting programs 2, 4, 5, 7-12.

Start / end button Press the START button to start the selected program or to start the timer. To stop a program or timer, press and hold the START / STOP button for 2-3 seconds until you hear a beep. After use, disconnect the breadmaker from the mains.

Bread Machine Status Indicators The indicators above the corresponding symbol will light up to indicate the stage of the cycle that the machine has reached during baking.

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Preheating Preheating only works at the beginning of programs for baking bread from coarse flour 3-4 and making jam 9. During the preheating stage, the ingredients warm up for 15 minutes with a program for making jam, 5 minutes with a program for quick baking bread from whole flour and 30 minutes with a program baking bread from coarse flour before starting the first stage of kneading the dough. During this stage, test mixing does not occur.

Dough mixing The dough is either at 1 or 2 stages of kneading, or between lifting cycles.

During the last 10 minutes of the second kneading cycle in programs 1 - 6 and 11, you will hear a beep that tells you that you need to manually add the ingredients.

Raising the dough The dough is in 1, 2 or 3 stages of raising.

During the last 5 minutes, 3 lifting cycles in programs 1, 2, 3, 6 - 7 and 12, the lifting time can be continued for up to 20 minutes (see page 9).

Baking A loaf is in the last stages of baking.

During the last 5 minutes of the baking cycle in programs 1 - 8, 10 and 12, the baking time can be continued for up to 20 minutes (see page 9). To create a crisp, immediately remove the loaf from the bread machine after the baking cycle.

Heat Preservation While using programs 1 - 4, 6, 7, 10 and 12, the bread machine will automatically switch to the Heat Preservation mode at the end of the baking cycle. The mode is maintained for 1 hour or until the device is turned off.

Note: The heating element will turn on and off, and also blink during the heat storage cycle.

Extending the dough lifting cycle The last dough lifting cycle can be extended manually if necessary by 20 minutes. An extended test lifting cycle can be included in programs 1, 2, 4, 6-7 and 12.

The device will emit 8 beeps when it reaches the last 5 minutes of the last test rise cycle. To extend the rise time, press the LOAF button once during a beep, and the rise time will be extended for another 10 minutes. When the additional 10 minutes have elapsed, the lifting cycle can again be set for another 10 minutes by pressing the LOAF button.

The rise time can be continued only twice for a maximum period of 20 minutes.

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The continuous baking function allows you to extend the baking for 20 minutes to get a loaf of bread as you need. Continuous baking is enabled for programs 1-8, 10 and 12, and it can only be set during the last 5 minutes of the baking cycle in these programs.

The appliance will emit 8 beeps when it reaches the last 5 minutes of the baking cycle.

To extend the baking, press the CRUST button during the signals and the time will last an additional 10 minutes. When these 10 minutes have passed, the baking time can again be extended by 10 minutes by pressing the CRUST button.

Baking time can be continued only twice for a maximum period of 20 minutes.

Note: If you press the START / STOP button, the program will be canceled.

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The baking program is selected separately and can be used:

a) together with the “only test mixing” cycle.

b) for heating or creating a crust on loaves that have already been baked and cooled.

Do not leave the bread maker unattended while using the “bake only” program to heat the loaves. Stop the program manually when the crust has acquired the desired color. Turn off the appliance after use.

Delay timer The delay timer allows you to delay the baking process for 15 hours. The delayed start of baking is not recommended for use when kneading dough, baking toppings, express programs or baking gluten-free bread.

REMEMBER: When using this function, do not use perishable products - ingredients that quickly turn sour at room or higher temperatures, such as milk, eggs, cottage cheese, yoghurts, etc.

In order to enable the delay timer function, simply place the ingredients in the bread container and insert it into the bread machine chamber.

Then:

1. Press the MENU button to select a program.

2. Select a loaf size and a crust type.

3. Set a delay timer.

4. Press the timer button, the display will show the cycle time for the installed program. Press the timer button until the full required time is displayed.

The timer button, when pressed, jumps at intervals of 10 minutes. You do not need to calculate the difference between the selected program time and the total number of hours, as the bread maker will automatically turn on the program time when you press the timer button for the first time.

Example: A loaf should be ready at 7-00 in the morning. If you charge the necessary ingredients in the bread machine at 10-00 pm, the total time set in the delay timer should be 9 hours.

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Press the START button, and the colon on the display, and \u003d also the heating indicator will flash.

The timer starts counting down.

If you make a mistake or want to change the set time, press the START / STOP button until 000 is displayed. Now you can reset the time again.

Breakdown of baking / dough mixing cycles In order to let you know what happens inside the breadmaker during a given process, the following table breaks down the time into minutes and seconds that are required for each cycle. This time is approximate and is used only as an indication. The total process time is also given in hours and minutes, depending on the choice.

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* During the heating step, the ingredients are heated before the start of the first kneading step. No kneading occurs during this stage.

** 8 minutes before the end of the kneading cycle, programs 1, 2, 4, 6-7 and 12 will sound a beep to add ingredients, if so indicated in the recipe.

*** 5 minutes before the end of the test lifting cycle for programs 1, 2, 4, 6-7 and 12, an audible signal will sound, as well as during the baking cycle for programs 1-8, 10 and 12 to add additional time.

Note: When using programs 1-4, 6, 7, 10, 12, the bread maker will automatically turn on the heat storage mode at the end of the baking cycle. The mode will work for 1 hour or until the machine is turned off, whichever comes first.

Note: The total time does not include the time of the heat preservation mode.

Protection against power outages Your bread machine is equipped with protection from power outages for 5-8 seconds in case the device suddenly accidentally disconnects from the network during operation. The bread machine will continue the program if it is immediately included in the network again.

CARE AND CLEANING

   REMEMBER: Before cleaning, turn off the bread maker and let it cool.

DO NOT lower the bread maker housing or the outer housing of the bread pan into water.

DO NOT use the dishwasher to clean the lid or bread pan. This can spoil the inside of the container and the dough will stick to the surface during baking.

DO NOT use metal washcloths or metal cleaning tools.

Clean the container and the mixer immediately after each use, partially filling the container with warm, soapy water. Leave it to soak for 5-10 minutes. To remove the dough mixer, turn it clockwise and pull it up. Wipe the cleaned container with a soft cloth, rinse and dry. If the dough mixer is not removed after 10 minutes, hold the shaft from the bottom and twist until you pull out the dough mixer.

Use a soft, damp cloth to clean the outside and inside of the bread maker if necessary.

The cover can be removed for cleaning.

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INGREDIENTS

The main ingredient in baking bread is flour, respectively, choosing the right kind of flour is key in baking a good loaf.

Wheat flour Wheat flour makes the best loaves. Wheat consists of an outer shell, often called bran, and an inner grain that contains wheat germ and endosperm. It is the endosperm protein when mixed with water that forms gluten. Gluten is stretched like an elastic, and the gases released during yeast fermentation are held by this film, which makes the dough rise.

White flour In such flour, the external bran and wheat germ are already separated, only the endosperm remains, which is ground into white flour. It is very important to use strong white flour or white bread flour, because it contains the highest level of proteins necessary for the formation of gluten. Do not use plain white flour to bake yeast bread in your bread machine, as this will lead to worse quality loaves you bake. There are several varieties of white flour, always choose the highest quality flour, preferably unbleached. French bread recipes often add a certain amount of French white flour of the highest grade to obtain a texture that is associated with these types of bread. See recipe on page 42.

Varieties of wholemeal flour There is both bran and wheat germ in the wholemeal flour, which imparts a nutty flavor to the flour and makes the bread texture coarser. Use coarse coarse flour. Loaves baked from 100% wholemeal flour will be denser than white bread. Bran in the flour prevents the formation of gluten, and dough from wholemeal flour rises slowly. Use special programs for baking bread from wholemeal flour to give the dough time to rise. For lighter loaves, replace a portion of the coarse flour with white flour. You can quickly bake whole-wheat / whole-grain bread using program 4.

Cool dark flour This variety of flour can be used in combination with white flour or separately. It contains about 80-90% of wheat grains and gives a lighter loaf with a rich taste. Try using this flour in your main white bread cycle, replacing 50% cool white flour with dark flour. You may need to add a little more fluid.

INGREDIENTS

Rye flour A combination of white flour, wholemeal and rye flour mixed with whole malt grains that add texture and flavor. It is used both separately and mixed with cool white flour.

Non-wheat flours Other flours, such as rye, can be used with white flour and whole grades to bake traditional breads, such as wholemeal / whole grain bread or rye bread. Adding even a small amount gives the bread a distinctive aftertaste. Do not use this variety without impurities, as it produces sticky dough that will produce a heavy, dense loaf.

Other cereals, such as millet, barley, buckwheat, corn and oats, are low in protein and do not secrete enough gluten to bake traditional bread.

Such varieties of flour can be successfully used in small quantities. Try replacing 10-20% of white flour with any of the above.

Salt In bakery, a small amount of salt should be used to raise the dough and taste.

Use fine table salt or sea salt, but not coarse salt, which is best used to sprinkle hand-molded buns to form a crispy surface. Low salt substitutes are best avoided since most of them are soda free.

Salt strengthens the structure of gluten and makes the dough more elastic.

Salt slows down the growth of yeast and prevents the dough from dropping.

Too much salt will not allow the dough to rise well.

Sugar substitutes Use white or brown sugar, honey, malt extracts, golden syrups, maple syrup, black or plain molasses.

Sugar and liquid sugar substitutes add color to the bread, forming a golden crust.

Sugar absorbs moisture, bread is stored longer.

Sugar nourishes the yeast, although new varieties of dry yeast can absorb the natural sugar and starch contained in flour, but it makes the dough more active.

Sweet rolls do not contain too much sugar, and sweets add fruit, icing or molasses. Use baking cycles for baking such rolls.

If you are using a liquid sugar substitute, then the total volume of liquid in the recipe needs to be slightly reduced.

INGREDIENTS

   Fats and Oils Some fat or oil is often added to the dough to make it softer.

It also helps prolong the freshness of bread. Use butter, margarine, or even lard in small amounts, up to 25 g (1 oz.), Or 22 ml (11/2 tbsp) vegetable oil. When large quantities are indicated in the recipe to enhance the taste, it is best to use butter.

Olive or sunflower oil can be used instead of butter, respectively reducing the amount of liquid by more than 15 ml (3 tsp). Sunflower oil is a good alternative if you are worried about cholesterol.

Do not use low fat greases as they contain up to 40% water and will not have the same properties as butter.

Liquids Some forms of liquids are very important; mainly water or milk.

Water creates a crispier crust than milk. Water is often mixed with powdered milk. When using a process delay timer, this is very important, as fresh milk may turn sour. For most programs, ordinary tap water is suitable, but for a fast baking cycle, the water should be warm in 1 hour.

In cold weather, measure the required amount of water and let it warm at room temperature for 30 minutes before use. If you take milk from the refrigerator, do the same.

Cream, yogurt, sour cream and soft cheeses such as ricotta, pressed cottage cheese and fromage frais are used as part of the liquid to form a wetter, more delicate crust. Cream adds a pleasant, slightly sour taste that is not found in rural breads and sour dough.

Eggs can be added to enrich the dough, improve the color of bread and add structure and stability to gluten during the raising of the dough. When adding eggs, reduce fluid accordingly. Break the egg into a measuring cup and fill with liquid to the required mark indicated in the recipe.

INGREDIENTS

   Yeast Yeast is fresh and dry. All recipes in this book have been tested using dry fast-acting yeast that does not need to be dissolved in water. They are pitted in flour, where they remain dry and separate from the liquid until mixing begins.

Use dry yeast for best results. The use of fresh yeast is not recommended, as the result of their use can be quite diverse. Do not use fresh yeast when turning on the delay timer function.

If you want to use fresh yeast, consider:

6g of fresh yeast \u003d 1 tsp dry yeast Mix fresh yeast with 1 tsp sugar and 2 tbsp hot water. Leave on for 5 minutes until the mixture begins to foam.

Then add the mixture to the rest of the ingredients in a baking dish.

You may need to slightly change the amount of yeast.

Use quantities indicated in recipes; too large a dose can cause the dough to rise too high and overflow over the edge of the container.

An open pack of yeast should be used within 48 hours, unless indicated otherwise by the manufacturer. Close the pack after use. Re-sealed packs can be stored in the freezer until next use.

Use dry yeast before the date indicated on the package, as their effect gradually deteriorates over time.

You can use dry yeast that is made specifically for use in bakeries. This will also give a good result, but you will have to slightly change the recommended amount of ingredients.

Using your personal recipes After you have tried several recipes from our instructions, you can adapt your own recipes if the dough was previously kneaded manually. Choose from our recipes the one that most closely resembles your own, and use it as an instruction.

Read the instructions below and you can change your recipes.

Make sure you use the right amount of ingredients for the bread machine. Do not exceed the recommended maximum. If necessary, reduce the amount of ingredients to match the portions with the amount of flour and liquid in the recipes that came with your bread machine.

Pour liquid ingredients into the container first. Separate the yeast from the liquid by adding it after the flour.

Replace fresh yeast with dry, lightly stirred. Note: 6 g of fresh yeast \u003d 1 tsp (5 ml) of dry yeast.

Use milk powder and water instead of fresh milk if you turn on a delay timer.

If your traditional recipe has eggs, add them as part of the total amount of liquid.

Yeast should not be mixed with other ingredients until the mixing step is completed.

Check the consistency of the dough during the first minutes of mixing. Bread machines require a milder dough, so you may need to add more liquid. The dough should be wet enough to gradually drop.

Extraction, slicing and storage of bread

For best results, as soon as your bread is baked, remove it from the machine and immediately remove it from the container, although the bread maker can keep it warm for 1 hour if you are not nearby.

Remove the container from the bread maker with kitchen gloves, even if the bread maker is in the heat storage phase. Turn the container upside down and shake several times to remove the baked bread. If the loaf does not come out, try gently tapping the corner of the container on a wooden surface, or turn the shaft base at the bottom of the container.

The mixer should remain inside the container when you remove the loaf, but it can sometimes be inside the loaf. In this case, remove it before slicing bread using heat-resistant plastic dishes. Do not use metal tools, as they may scratch the non-stick coating of the dough mixer.

Leave the bread to cool for 30 minutes on a wire stand to leave the steam. Bread is hard cut if it is hot.

Storage Homemade bread does not contain preservatives, so it should be consumed within 2-3 days after baking. If you did not eat it right away, wrap it in foil or seal it in a plastic bag.

Crispy French bread during storage will become softer, therefore it is better not to cover it with anything until it is uncut.

If you want to store bread for several days, put it in the refrigerator. Cut the bread before cooling in the refrigerator, so that it is easier for you to take the required amount.

Key tips and notes The results of your bakery depend on various factors, such as the quality of the ingredients, the precise measurement, temperature and humidity. In order to ensure successful baking, we give you a few tips that you should follow.

The bread machine is not an isolated device, so it will be affected by temperature. If the weather outside is hot or the bread machine is used in a hot kitchen, the bread will rise faster than in cold weather. The optimum temperature is between 20 ° C / 68 ° F and 24 ° C / 75 ° F.

In very cold weather, leave tap water at room temperature for 30 minutes. The same goes for ingredients taken from the refrigerator.

Use ingredients that have been warmed to room temperature unless otherwise specified in the recipe, for example, to quickly bake for 1 hour, you will need to heat the liquid.

Add the ingredients to the container in the order indicated in the recipe.

Keep the yeast dry and do not add them to the container until the start of the mixing cycle.

Accurate measuring is probably the most important factor to get a good loaf. Most problems arise because of inaccurate measurement of the ingredients or the omission of one of them. Stick to either the metric or imperial system; they are not interchangeable. Use a measuring cup and a spoon that come with the bread maker.

Always use fresh unexpired foods. Perishable foods such as milk, cottage cheese, vegetables, and fresh fruits can go bad quickly when heated. Such ingredients should only be used in breads that are baked immediately.

Do not add too much fat, as it forms a barrier between the yeast and flour, slowing down the action of the yeast, which can lead to the baking of a heavy compact loaf.

Cut the butter and other fats into small pieces before adding them to the container.

Replace some of the water with fruit juices, such as orange, apple, or pineapple, when you bake fruit bread.

Vegetable cooking broths can be added as part of the liquid. Boiled potato water contains starch, which is an additional nutrition for yeast and helps to produce softer bread with a longer shelf life.

Grated carrots or mashed potatoes can be added for a taste.

The amount of liquids in the recipe will have to be reduced, since these products contain water. Add a little water and check the dough during mixing, adjust the amount of liquid if necessary.

Key tips and notes

Do not exceed the quantities indicated in the recipes, as this may damage your bread machine.

If the dough does not rise well, try replacing tap water with drinking or boiled chilled water. If tap water contains a large amount of bleach, this may affect the rise of the dough. Hard water can have the same effect.

It is worth checking the dough after five minutes of constant kneading. Keep a flexible rubber spatula near the oven so that you can scrape off any ingredients that adhere to the walls of the container. Do not leave the blade close to the dough mixer or attempt to obstruct its rotation. Also check the dough for consistency. If the dough is lumpy, or the machine is difficult to knead, add water. If the dough sticks to the walls of the bowl and does not form into a ball, add flour.

Do not open the lid while approaching or baking, as this may lower the dough.

RECIPES Plain white (Program 1) Medium crust 500 g 3 h. 05 min.

750 g 3 h. 05 min.

1 kg 3 h. 10 min.

2. Pour water into a container.

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1. Pour water and oil into the container.

2. When the machine beeps after approximately 17 minutes of a kneading cycle, add the dried tomatoes.

Plain White (Program 1)

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1. Put pepper in a small skillet, pour in sunflower oil and fry over medium heat for 3-4 minutes until it softens. Remove from heat and let cool.

Add liquid to the pan.

2. Add the ingredients to the bread pan in the order shown in the recipe.

Variation You can reduce the amount of pepper and replace it with young finely chopped onions.

For a sharper flavor, take hot pepper varieties, such as Scotch Bonnet.

Plain White (Program 1)

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Dark bread (Program 1) Middle crust 500 g 3 h. 05 min.

750 g 3 h. 05 min.

1 kg 3 h. 10 min.

2. Pour water into a container.

3. Add the rest of the ingredients in the order shown in the recipe, except yeast.

4. Make a groove in the flour so that no liquid can flow out and add yeast.

5. Place the container at an angle to the back of the breadmaker, then turn it to the front wall and lock it. Lower the handle.

6. Press the MENU button once and select program 1 - Normal White.

7. Select a loaf size and crust color. Press the START button.

8. At the end of the baking cycle, turn off the bread maker. Pull the container by the handle, turning it to the back of the bread machine. Always use gloves to protect hands.

Then lay the loaf on the wire rack for cooling.

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tsp \u003d teaspoon 5 ml tbsp \u003d tablespoon 15 ml Fast white / mixture (Program 2) 750 g 2 h. 13 min.

1 kg 2 h. 15 min.

1. Remove the bread container from the bread machine and insert the dough mixer.

2. Pour water into a container.

3. Add the rest of the ingredients in the order shown in the recipe, except yeast.

4. Make a groove in the flour so that no liquid can flow out and add yeast.

5. Place the container at an angle to the back of the breadmaker, then turn it to the front wall and lock it. Lower the handle.

6. Press the MENU button twice and select program 2 - Fast White.

7. Select a loaf size and crust color. Press the START button.

8. At the end of the baking cycle, turn off the bread maker. Pull the container by the handle, turning it to the back of the bread machine. Always use gloves to protect hands.

Then lay the loaf on the wire rack for cooling.

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Ready-made bread mixes can be mixed and baked in a bread machine. Make sure that the total weight of the mixture does not exceed the maximum amount of ingredients that your bread machine can handle.

Program 2 can be used for most batch mixes of white bread and wholemeal bread. If the dough from wholemeal flour does not rise well, next time try using the program to quickly bake bread from wholemeal.

First, pour the amount of water recommended by the manufacturer into the breadmaker's container, then add the bread mixture.

It is better not to use the delay timer for such mixtures, since you cannot separate the yeast from the liquid.

Unbroken bread baking cycle (Program 3) Average crust 750 g 4 hours 10 minutes.

1 kg 4 h. 15 min.

Note: Bread / bran / whole grain bread baking programs start with a 30 minute preheat cycle. The dough mixer will not work during this cycle.

1. Remove the bread container from the bread machine and insert the dough mixer.

2. Pour water into a container.

3. Add the rest of the ingredients in the order shown in the recipe, except yeast.

4. Make a groove in the flour so that no liquid can flow out and add yeast.

5. Place the container at an angle to the back of the breadmaker, then turn it to the front wall and lock it. Lower the handle.

6. Press the MENU button three times and select program 3 - Unselected.

7. Select a loaf size and crust color. Press the START button.

8. At the end of the baking cycle, turn off the bread maker. Pull the container by the handle, turning it to the back of the bread machine. Always use gloves to protect hands.

Then lay the loaf on the wire rack for cooling.

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2. Pour the bread machine into the bowl with honey and lemon juice.

Quick bread baking program from bran flour / whole grain (Program 4) Average crust 750 g 2 h. 45 min.

1 kg 2 h. 48 min.

Note: Baking bread from bran flour begins with a 5-minute preheating cycle. The dough mixer will not work during this cycle.

1. Remove the bread container from the bread machine and insert the dough mixer.

2. Pour water into a container.

3. Add the rest of the ingredients in the order shown in the recipe, except yeast.

4. Make a groove in the flour so that no liquid can flow out and add yeast.

5. Place the container at an angle to the back of the breadmaker, then turn it to the front wall and lock it. Lower the handle.

6. Press the MENU button four times and select program 4 - Unselected fast.

7. Select a loaf size and crust color. Press the START button.

8. At the end of the baking cycle, turn off the bread maker. Pull the container by the handle, turning it to the back of the bread machine. Always use gloves to protect hands.

Then lay the loaf on the wire rack for cooling.

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Gluten-free (Program 5) The following recipes using bread mixes and gluten-free flour varieties have been tried and tested in the BM300.

Baking gluten-free bread is different from baking ordinary bread using cereal flour, so read the following carefully:

It is very important to avoid mixing varieties of flour containing gluten, especially if gluten-free bread needs to be eaten for health reasons. It may make sense to purchase a second container for bread if you also bake regular bread in a bread machine. Otherwise, make sure that the containers, utensils, and cutlery that you use are thoroughly washed and cleaned after each use.

For best results, carefully weigh all ingredients, including water.

Gluten-free mixtures produce an airy, fluffy cake mix instead of the usual lump of dough that comes from traditional bakery.

It is very important to clean the walls of the container while kneading the dough so that all components are used in the dough.

Most gluten-free mixtures are sold with yeast, which also does not contain gluten. If you use other varieties of yeast, make sure they are gluten-free.

Gluten-free mixtures, such as Glutan, Trufree and Juvela, can be purchased with a pharmacy prescription, as well as in health food stores.

In most mixtures, the ingredients contain xanthan or guar gum. These are cream powders that strengthen the structure and help the bread rise and maintain its shape during baking. Guar gum contains a large amount of fiber and can have a laxative effect for people with a sensitive digestive system.

Remove the bread container immediately after the baking cycle. Do not use the heat preservation function. Leave the bread in the bowl for about 5 minutes before taking it out and placing it on the grid for cooling.

Gluten-free bread should be dense and heavy, and the crust will be paler than conventional breads. Results may vary depending on gluten-free mixtures or varieties of flour used in baking.

Bread should be stored in a cool, dry place and consumed for 2 days, or stored chopped in the refrigerator.

Do not use the delay timer while baking gluten-free bread, as some ingredients deteriorate quickly.

1. Remove the bread container from the bread machine and insert the dough mixer.

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Gluten-free bread (Program 5) Recipes for gluten-free breads

1. Remove the bread container from the bread machine and insert the dough mixer.

2. Pour water into a container and add the remaining ingredients in the order specified in the recipe.

3. Insert and lock the container inside the bread maker. Press the MENU button 5 times to select program 5 - BREAD WITHOUT GLUTEN. Then press the START button.

4. After 5 minutes of mixing, scrape off the remaining ingredients from the walls with a plastic spatula so that all the ingredients are involved.

5. At the end of the baking cycle, turn off the bread maker and remove the container with gloves. Put bread on a wire rack to cool.

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Muffin (Program 6) Average crust 750 g 3 h. 20 min.

1 kg 3 h. 35 min.

1. Remove the bread container from the bread machine and insert the dough mixer.

2. Pour water into a container.

3. Add the rest of the ingredients in the order shown in the recipe, except yeast.

4. Make a groove in the flour so that no liquid can flow out and add yeast.

5. Place the container at an angle to the back of the breadmaker, then turn it to the front wall and lock it. Lower the handle ..

6. Press the MENU button six times and select program 6 - Baking.

7. Select a loaf size and crust color. Press the START button.

8. At the end of the baking cycle, turn off the bread maker. Pull the container by the handle, turning it to the back of the bread machine. Always use gloves to protect hands.

Then lay the loaf on the wire rack for cooling.

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1. Add pecans and cranberries to the bowl when the breadmaker beeps after about 17 minutes during the kneading cycle.

Note: For best results, use the light crust setting when baking a 500g loaf.

tsp \u003d teaspoon 5 ml tbsp \u003d tablespoon 15 ml

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1. Add nuts, orange and lemon peels to the bowl when the breadmaker beeps after about 17 minutes during the kneading cycle.

French muffin (Program 7) 750 g 3 h. 45 min.

1 kg 3 h. 50 min.

Methodology

1. Remove the bread container from the bread machine and insert the dough mixer.

2. Pour water into a container.

3. Add the rest of the ingredients in the order shown in the recipe, except yeast.

4. Make a groove in the flour so that no liquid can flow out and add yeast.

5. Place the container at an angle to the back of the breadmaker, then turn it to the front wall and lock it. Lower the handle.

6. Press the MENU button seven times and select program 7 - French bread.

7. Select a loaf size and crust color. Press the START button.

8. At the end of the baking cycle, turn off the bread maker. Pull the container by the handle, turning it to the back of the bread machine. Always use gloves to protect hands.

Then lay the loaf on the wire rack for cooling.

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Note: Instead of French flour, premium white flour can be used.

This program is unique because it can be used to bake non-yeast pies and breads. It does not have a dough lifting cycle, so it should not be used for yeast baking and cakes. For yeast baking, use program 6 (see pages 39 - 41).

Always use this program for non-yeast bread and pies. Other programs will not bring the desired result.

The butter or margarine should be at room temperature, cut into small pieces or melted before adding the bread machine to the container to ensure uniform mixing.

Use regular flour, baking soda, sodium bicarbonate, and tartar sauce.

After 5 minutes of mixing, scrape the adhering ingredients from the walls of the container with a plastic spatula. Do not touch the mixer or obstruct its movement. Do not turn off the bread machine or take out the container to clean the walls.

Leave the cake or bread inside the bowl to cool for 5 minutes before removing it. Carefully draw a smooth spatula with rounded edges between the surface of the loaf and the walls of the container, so that the loaf can be removed more easily.

Leave the bread on the wire rack to cool before slicing it. Wet cakes, such as ginger, improve palatability if wrapped and stored 24 hours before use.

A bread machine will bake bread or cake for 1 hour in this program.

Some pies are baked faster, so you should check the bread maker after 1 hour, as if you baked bread in a regular bread maker. If the loaf is ready, turn off the bread maker and remove the container. Put the bread on a wire rack to let it cool.

Cupcake / instant bread (Program 8) Time: 1 h. 30 min.

1. Follow the instructions for the individual instructions.

2. Insert the container into the bread machine and lock.

3. Select program 8 - Pies / instant bread.

4. After 6 minutes, open the lid and scrape off the ingredients that adhere to the walls.

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1. Put butter, molasses and sugar in a small saucepan and heat over low heat until the butter and sugar melt, stir occasionally. Refrigerate and pour into the container of the breadmaker.

2. Remember the bananas and add to the bowl with eggs, cream and milk.

3. Sift flour, baking soda, sodium bicarbonate, and cinnamon. Then add the mixture to the container.

Variation:

To make a loaf of bananas, dates, and walnuts, add 40 g (1 oz) of chopped dates and the same amount of nuts to the dough after you have cleared the walls of the sticking ingredients while kneading the dough.

Cupcake / Instant Bread (Program 8)

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1. Put butter, molasses, sugar and marmalade in a small saucepan and heat over low heat until the butter, sugar and marmalade melt, stir occasionally.

Refrigerate and pour into the container of the breadmaker.

2. Add milk and eggs.

3. Sift flour, baking soda, sodium bicarbonate, and salt. Then add the mixture to the container.

Variation:

Pour the icing cake after baking and cooling. Mix 140 g (5 oz) of fatty soft cheese or pasta, 40 g (1 oz) of sifted icing and 15 ml (1 tbsp) of orange marmalade. Spread the pie.

Cupcake / Instant Bread (Program 8)

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1. Put butter, molasses and sugar in a small saucepan and heat over low heat until the butter, sugar and molasses melt, stir occasionally. Refrigerate and pour into the container of the breadmaker.

2. Add milk and eggs.

3. Sift flour, ginger, baking soda, sodium bicarbonate, and salt. Then add the mixture to the container.

Note: Ginger bread is best left in a vacuum pack or container for 24 hours before use to make it sticky.

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Cooking jam (Program 9) Time: 1 h. 20 min.

The cooking cycle will begin with a 15-minute heating. At this time, the dough mixer will not work.

During the cooking cycle, the dough mixer will mix the ingredients.

Always use fresh, ripened fruits and cut large fruits in half or four.

Use pectin sugar for jam.

If you make jam from fruits that are low in pectin, add 5-10 ml (1-2 tsp) of lemon juice.

Always use gloves when removing the container from the bread machine.

Watch the work of the breadmaker during the preparation of jam so that it does not overflow over the edge of the container, and stir it from time to time.

Pour jam into a clean, sterilized jar, close and label the jar.

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1. Remove the container from the bread maker and insert the dough mixer. Halve the apricots and take out the seeds. Cut each half into 4 parts and put in the container of the bread machine. Add the rest of the ingredients.

2. Insert the container into the bread machine chamber and lock it. Close the lid and use the MENU button to select program 9 - COOK PREPARATION.

3. Leave to mix for 15 minutes, then scrape off adhering ingredients from the sides of the container. Be careful as the container can be very hot.

4. At the end of the cycle, turn off the breadmaker, then remove the container by wearing gloves.

Variation:

Instead of apricots for this jam, you can take plums.

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1. Remove the container from the bread maker and insert the dough mixer. Cut the strawberries in half if the berries are large, and put the bread makers in a bowl with raspberries and red currants. Add the rest of the ingredients.

2. Insert the container into the bread machine chamber and lock it. Close the lid and use the MENU button to select program 9 - COOKING JAM.

3. At the end of the cycle, turn off the breadmaker, then remove the container by wearing gloves.

Carefully pour the jam into a sterilized jar, seal and label it.

Kneading the test (program 11) Time: 1 h. 20 min.

This program allows you to knead and try the dough without baking, which is very essential for the manual formation of buns. After forming, you will need to leave the dough for the last sample, and then bake in a conventional oven.

The dough kneading cycle is ideal for making various loaves, pizza, rolls, croissants, donuts, bread sticks and cookies.

The bun recipe on page 50 will explain how to give the dough a variety of forms. You can also use this recipe to make bread sticks. Instead of water, eggs and butter, you can take 250 ml (9 fl oz) of water and 50 ml (2 fl oz) of olive oil. Add olive oil with water.

Bread sticks

1. Divide the dough in half and roll each piece into a rectangle about 1 cm thick. Cut it into strips about 7 cm long and 2 cm wide.

2. On a flat surface, lightly sprinkled with flour, roll these strips into long thin ropes. You can take each such rope in your hands and slightly stretch the dough. If necessary, leave the dough for a few seconds during formation.

3. Sprinkle the resulting sticks with poppy seeds, sesame seeds, sea salt or grated parmesan cheese.

4. Place on a lightly greased baking sheet so that they do not touch each other.

5. Lightly grease the surfaces of the sticks with olive oil, cover and leave for 10-15 minutes in a warm place so that the dough rises.

6. Bake in a preheated oven at 200 ° C / 400 ° F / gas 6 for 15-20 minutes, or until they turn golden. Put the sticks on the wire rack for cooling.

1. Remove the container from the bread maker and insert the dough mixer.

2. Pour water into a container.

Make a depression in the flour so that water does not leak out and put yeast in it.

4. Insert the container into the breadmaker chamber and lock it. Press the MENU button and select program 11 - TEST. Press START. Oil two baking sheets.

5. At the end of the cycle, lay the dough on a floured surface. Knock down the dough a little and divide into 12 equal parts. Roll the pieces into fluffy round rolls or into one of the following shapes:

Homemade rolls: cut the third part of the dough and roll both pieces into balls. Put the smaller ball on the larger and make a hole with your finger dipped in flour.

Nodules: roll the dough into a long rope and tie it in a knot.

Pigtails: divide each piece of dough into three parts and roll each into a rope.

Blind three ropes at one end and weave a pigtail out of them. Tuck the ends to fasten the shape.

6. Place the rolls on the prepared baking sheets so that they do not touch. Cover the oily film and leave it in a warm place for 20-30 minutes, so that the dough rises, or until it doubles. Preheat oven to 220 ° C / 425 ° F / gas 7.

7. Lubricate the surface of the rolls with egg glaze and sprinkle with sesame seeds or poppy seeds.

Bake for 15-18 minutes, or until golden brown. Lay out on a wire rack for cooling.

Kneading the dough (Program 11)

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2. Pour milk into the container. Add the eggs. Sift the flour on top to cover the liquid.

3. Add salt, sugar and 25 g butter. Make a depression in the flour so that no liquid leaks out and put the yeast in it.

4. Insert the container into the bread machine and lock. Use the MENU button to select program 11 - TEST. Press START. Soften the butter into a 2 cm (3/4 inch) cube.

5. At the end of the cycle, lay the dough on a surface lightly dusted with flour and knock it a little. Roll it into a rectangle twice as large as a cube of butter and a little wider.

Put the butter on one half, wrap the other edge of the dough and blind the edges.

6. Roll into a 2 cm (34 in.) Thick rectangle, double the length. Wrap the bottom corner up, and the top - down, and close up. Wrap in a clean film and refrigerate for 20 minutes. Repeat rolling, folding and cooling two more times, each time turning the dough 90 degrees.

7. Roll the dough into a rectangle of 30 x 52 cm (12 x 21 inches). Cut it in half along the length, then across into equal triangles with a base of 15 cm (6 inches), tearing off excess dough on each side.

8. Loosely wrap each triangle from the base to the top so that the edge wraps underneath. Turn the resulting shape into a bagel. Place on baking sheets to prevent them from touching.

9. Cover with oily film and leave in a warm place for 30 minutes to raise the dough. Preheat oven to 200 ° C / 400F / gas 6.

10. Combine the egg yolk and milk and grease the croissants with this mixture. Bake for 15-20 minutes until they become crispy and golden. Lay out on a wire rack for cooling.

Variation:

Chocolate croissants: Put a cube of chocolate or 10 ml (2 teaspoons) of grated chocolate on the wide end of the dough before sculpting and make sure that the chocolate will not spill out when the croissant is molded.

1. Remove the container from the bread machine chamber and insert the dough mixer.

2. Pour water, yogurt, melted butter, ghee, or olive oil into the bowl.

Add the rest of the ingredients except yeast.

3. Make a groove in the flour so that no liquid leaks out and put the yeast in it.

4. Insert the container into the bread machine and lock. Use the MENU button to select program 11

- TEST. Press START.

5. Before the end of the cycle, place three baking sheets in the bread maker and heat it to the highest possible setting. At the end of the cycle, lay the dough on a lightly floured surface. Knock down the dough and divide into three equal parts, roll them into balls.

6. Roll the dough into ovals approximately 25 cm (10 inches) long and 13 cm (5 inches) wide. Heat the grill. Lay the bread rolls on the heated baking sheets and bake for 4-5 minutes until they rise. Remove them from the bread machine and place them under the heated grill until they turn brown and rise.

7. Lubricate the bread surface with melted butter and serve warm.

Variations Add 5 ml (1 tsp) ground coriander and caraway seeds with flour to make a spiced bread.

Wholemeal bread: replace 50% white flour with bran flour.

For poignancy, you can add grated clove of garlic and / or a little freshly ground black pepper. Black pepper can also be used as a powder after you have greased the bread with ghee.

Express cycle (Program 12)

Your bread maker has the function of quick bread baking, thanks to which you can get a ready-made tasty loaf of bread in just one hour. Read the instructions carefully for the best result.

Use a warm liquid to speed up the dough lifting process (optimum temperature 32-35 ° C / 90-95 ° F). Cold water will give a smaller loaf, and hot water will kill the yeast. Measure the temperature of the water with a thermometer or mix 90 ml of boiling water with 310 ml of cold.

Bread recipes should contain at least 65% white flour for this cycle.

100% wholemeal or other cereal flour will give a bad result, because the dough will not have enough time to come up.

The amount of salt is reduced for the bread varieties cooked in this program, since salt reduces the activity of yeast. However, do not rule out salt completely, as it is necessary for the taste and texture of bread. For 600 g (1 pound 5 oz) of flour, take 5 ml (1 tsp) of salt.

The amount of yeast when using this program is greater so that the dough rises faster. Use 15-20 ml (3-4 tsp) of dry yeast quick-acting.

If you want to make several loaves with this program, leave the lid open and turn off the machine for 30 minutes between baking loaves. This will ensure the accuracy of the temperature sensor inside the bread machine, as it is very important for quick baking.

The bread baked using this program will not rise as high as the bread baked in other programs, the crust will be softer and slightly denser, but this is considered the norm.

Express cycle (Program 12) 1 large loaf Duration: 59 min.

1. Remove the container from the bread machine chamber and insert the dough mixer.

2. Pour warm liquids (32 - 35 ° C) into the container.

3. Add the rest of the ingredients in the order shown in the recipe, except for yeast.

4. Make a depression in the flour so that no liquid leaks out and put the yeast in it.

5. Insert the container into the bread machine at an angle to the back wall and unfold to the front. Lower the handle.

6. Press the MENU button 12 times and select program 12 - EXPRESS.

Press START.

7. At the end of the cycle, turn off the bread maker. Remove the container by the handle, turning it to the back of the bread machine. Always use gloves.

Then put the bread on a wire rack to cool.

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Below are some typical problems that may occur when baking bread in a bread machine. Review the problems, their possible cause, and steps to fix them.

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SERVICE MAINTENANCE

If the electric cable of your bread maker is damaged, it must be replaced only at an authorized Kenwood service center.

To clarify service issues, contact the store where you purchased the bread machine.

Kenwood Ltd New Lane, Havant, Hampshire PO9 2NH www.kenwoodworld.com

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If you purchased a bread machine, then you should know how to use   homemade bread machine (mulinex, Philips, scarlet, Panasonic) and how does the breadmaker program work. In fact, using this kitchen appliance is very simple. Step-by-step inclusion of the bread machine.   Following these recommendations, you should consult the operating instructions for the specific model that you purchased. The most common recommendation for all home bakers is to use only high-quality, not expired, baking ingredients.

How to use a homemade bread machine? Rules for the user (instructions for use). The first inclusion of the bread maker step by step

How to use a home bread machine?   The surface on which the home bread maker will stand should be flat and fireproof. Keep it away from heaters. Avoid direct sunlight.

How to prepare a bread machine for the first baking of bread. Beginning of work of an electric bread machine

How to turn on your home baker for the first time and manage it?   Before you include a bread machine in the network, you need to get a form. Pull out by the handle. Next, you need to make sure that the kneading paddle of the bread machine is free from foreign matter in the form of baking crumbs that may remain after the first use.

What needs to be done at the first operation of the bread machine?   Pour water into the mold. Refer to the instructions. It is possible that in your case it is necessary to add bulk ingredients first. Pour in flour and add loose ingredients that are suggested by prescription, for example, milk powder. Put butter, sugar and salt on different sides of the mold. Make a depression in the middle of the flour before reaching the water layer. Add yeast.

How to properly include a bread machine for baking white bread? How to start a bread maker?   Set the form with the ingredients in the bread maker. Secure it tightly. Having lowered the handle of a form, close a cover.

How to set the timer for turning on the home bread machine?   Plug in the appliance. Select the desired program, bread size and crust color. Click "Start." The process of kneading the dough will begin. At the end of this process, hear a beep. At this point, you can add the following necessary ingredients (dried fruits, raisins).

At the end of the regime, it will signal the readiness of the bread. Use the Stop button to stop the process. Opening the lid, remove the bread. Use a kitchen mitt. Flip the mold over to remove the bread. How to use the bread machine further? Of course, she should be allowed to cool. The mold and blade should be washed. You can watch a video on what a bread machine is, how it works and how a home bread machine works, how to set the program correctly and how to start a bread baking program.

How to use a bread maker video - preparing a bread maker for the first launch. How to use the program in a bread machine - sequence of actions

Bread machine Mulinex modes - video instruction for use, showed in detail the operation of the bread machine, control which buttons to turn on first

  Check out your bread maker.   Take some time to review it. The hinged lid rises and falls, opening and closing the bread maker; it may have a small window. Next to the lid is a control panel with several buttons, and maybe one or two lights. Inside the bread maker is a baking dish in the form of a bucket. The mold has a handle that must be lowered so that the lid closes. This bucket serves both as a mixing bowl and as a baking dish. In the center of the bucket are mixing blades. They serve to knead the dough. When the dough is baked, it is placed around the mixing paddle. When the bread is baked, the spatula will need to be carefully removed from the loaf.

• All three parts should be included - a bread machine, a baking dish and a mixing paddle. If any part is missing, replace it by finding the same. The kneading paddle is the smallest, so it is most often lost. She is the cheapest part to replace. If you need to find any spare parts for the bread maker, find the website and contacts of the bread maker manufacturer or contact an authorized dealer in your area.
• The baking dish and kneading paddle are removable. To remove the bucket, you may need to pull or rotate it harder, depending on how it is attached. Examine it, grab the handle and pull. Do not worry, you will not break the bread maker. Having pulled out a bucket, examine it. If you turn it over, the mixing paddle will fall out by itself. Inside the bucket there will be a small shaft on which a mixing paddle is mounted. If you want to put the baking dish back, it may not immediately take its place. Try to twist it around its axis to feel the correct position of the bucket.

Determine the capacity of the baking dish.   Remove the bucket from the bread machine, bring it to the sink. Take a measuring cup and fill it with water. Pour water into a bucket of a bread machine. Continue until the bucket is full of water. Count how many glasses you poured into the bucket. Summarize. This is a pretty important point, so be careful. When you choose a bread recipe, choose the right size for your baking dish. You cannot bake a kilogram of bread if your bread machine is designed for a half kilogram loaf.

• If a bucket of breadmaker holds 2.5 liters of water, you can bake a 500-700 gram loaf of bread.
• If a bucket of breadmaker holds 3 liters of water, you can bake a 900 gram loaf of bread.
• If the bread bucket holds less than 2.5 liters of water, you can bake a 500 gram loaf of bread.

Examine the settings of the bread maker.   Take a close look at the buttons and display on the control panel. Probably. You will see the Select, Start / Stop, Crust color, Timer, and arrow buttons. Unplug the bread maker. Turn on. Now the bread maker will be in Basic mode.

• Next to the selection button there will be more buttons, for example, Main, Wheat, Rye, Whole Grain, French, Gluten Free, Muffin, Fast, Dough. To set a specific mode, press the Select button until the desired mode is highlighted. Usually Main or Wheat goes under number 1, Whole grain under number 2, French under number 3 and so on. Each mode requires a different amount of time for kneading and baking.
• The choice of crust color is not available in all bread makers. If you see a button that says Crust, there are likely to be three options for the color of the crust - light, medium, dark. The default setting is medium crust. When you turn off and then turn on the bread machine in the network, the middle crust is set. If you want to make the crust darker or lighter, press the Crust button to change the setting. Usually the Crust button does not work if you select the Dough mode. Choose a crust color before clicking the Start button.
• The timer settings will be described below.

Prepare the ingredients.   The main ingredients for baking bread in a bread machine are: yeast, flour, salt, sugar, liquid and fats.

• The yeast, commonly used in bread makers, is labeled “Fast yeast” on the bag. Use only dry yeast that does not require pre-fermentation. Usually high-speed yeast is packaged in bags weighing 11 grams, this amount of yeast is calculated per 1 kilogram of flour. 2 teaspoons of high-speed yeast is used per 500 grams of flour.
• Flour is the main component of bread, the higher the quality of the flour, the better the bread will be. It is recommended to use baking flour, it contains a large amount of gluten (or gluten), it is made from durum wheat. Unmarked flour “baking” consists of a mixture of hard and soft wheat flour, suitable for baking biscuits, muffins, cookies, pancakes, etc. And if you don’t have baking flour, you can use the usual one, the result will be good, but not the same as if you used baking flour
• Salt is also a necessary component of bread, it improves the taste and enhances the effect of gluten on raising the dough, and also prevents the dough from rising too much. On average, use 2 teaspoons of salt per 500 grams of flour.
• Sugar, honey and other sweeteners give the bread softness. They also affect the color of bread and the crisp properties of the crust. But their main role is that they are a breeding ground for yeast. Yeast can also use starch from flour for its action, but with sugar or honey, their fermentation becomes more successful. But there should not be much sugar so that the dough does not rise too much and does not run away. For the basic bread recipe, it is recommended to use 1.5 - 3 tablespoons of sugar per 500 grams of flour.
• The liquids used to bake bread in the bread maker should be at room temperature or slightly warmer. Do not use hot bakery liquids; this can destroy the yeast. In a liquid at room temperature, the yeast feels great. If you use tap water, warm it. Yogurt or milk must be removed from the refrigerator in advance so that they are warmed up before use. (This is not so important if you bake bread in Basic mode or longer. If you use Quick mode, the liquid must be warm, or at least at room temperature.) Approximately 220 ml of liquid is recommended for use with 500 grams of flour.
• Fats give the bread taste and softness and prevent the dough from sticking to the mold and sticking to it. 45 grams of butter or margarine is enough for 500 grams of flour. Different types of fat can be used to make bread in a bread machine: butter, margarine, lard, chicken fat, bacon. The aroma and taste of bread will depend on this. Fats do not need to be heated before use in a bread machine, it is desirable that they are at room temperature, although in practice this is not always observed.

Add the ingredients in the correct order.   For most bread machines, first you need to pour quick-acting yeast into the bread bucket, then flour, and then the rest of the ingredients. It is important that the yeast does not come in contact with the liquid, especially with delayed baking on a timer. A minority of bread machines require a different order of bookmarking the ingredients - read the information on the culinary forums, where owners of the same bread machine will advise you on the right option. The main thing is to prevent the interaction of liquid and yeast with delayed baking on the timer so that the yeast does not begin to act ahead of time. Here is an example of an ingredient bookmark for some bread machines:

• Put the liquid ingredients.
• Add flour. Make sure the flour completely covers the liquid.
• Add salt, sugar and other dry ingredients besides yeast.
• Add yeast at the end. Yeast should not interact with water. Especially when baking on a timer.

The device is difficult to use, but once you carefully study the instructions and try to bake the bread, the process will not seem so complicated.

How to use

Before use, the device must be placed on a flat, fireproof surface. Place it at a distance of 10 cm from the edge of the surface and at least 5 cm from the wall and other appliances and furniture. During operation, the device heats up and may cause a fire if all safety precautions are not followed. Before use, make sure that the mold and kneading blades are dry and clean, without residue from past baking.

The addition of all ingredients and their sequence must be observed strictly according to the recipe, otherwise this may affect the quality of the bread. As a rule, at the initial stage, the yeast should not come into contact with liquids, sugar and salt. From this, the fermentation process can begin earlier, so strictly follow the recipe. After all the ingredients are cooked and filled, connect the bread maker to the network and set the desired mode. She herself will knead the dough, pick it up and bake bread.

When removing bread, use mittens, do not lean low and do not lean on the bread maker to avoid burns from steam and a hot surface. Before washing the mold, make sure that it has cooled down. It is recommended to collect the parts of the storage device dry, so that all programs subsequently work properly. Also, do not start cooking in a bread machine, if it has not cooled down. She just won’t turn on if she’s hot.

Programs and Features

The set of programs in the bread maker depends on the complexity of the model. The more features it has, the more expensive its price. You can buy a cheaper model with the only function of baking bread, but it may be small in size for the family. In more complex models, there are many functions, you can choose a loaf size, set a timer and even choose a crust color. If you set the timer to a specific time, such as 8-00 in the morning, try not to use perishable foods such as milk and eggs.

There are "main" and "fast" modes of baking bread. In the main mode, the bread maker kneads the dough, stands and. In the fast mode, the bread is baked much faster due to the reduction of time for raising the dough. The loaf turns out less magnificent, but at the same time remains the same delicious. On the "dough" mode is kneading. Yeast dough can be used in a conventional oven. Some models may have special modes for kneading dough for pizza, loaf and others. There are also modes for baking muffins or other yeast-free little things.

Some models have a heating mode, which is very convenient if you need to leave and you do not have time to get the pastries out of the oven.

Observing the simple rules of operating the breadmaker, following the instructions and recipes, you will always have delicious bread on the table.

A bread machine, like other wonders of kitchen appliances, is firmly in our lives. And we will devote this article to the question of how to use a bread machine.

First of all, it is worth noting that baking bread with the help of a bread machine is elementary. To do this, there are three simple steps:

• Upload the necessary ingredients to the form.
• Set the desired mode.
• Get ready-made bread.

That is, your participation in the cooking process will be minimal. Depending on what programs your model of bread machine has, you can also bake various pastries (for example, charlotte) with it, prepare dough. But in any case, you will always be provided with fresh tasty bread, not to mention that you will know perfectly well that your bread contains only natural products.

How does the bread maker work

We talked about what to do in order to bake bread in a bread maker, but we should also dwell in more detail on what the bread maker does, how it works? And there’s nothing complicated about it:

• After you have chosen the necessary program, the bread machine begins to knead the dough.
• After kneading, the dough “fits”, or, as they say, “rises”.
• Then the second batch of dough takes place. To give it uniformity (the dough gets rid of excess air bubbles).
• After the second batch is over, the dough "rises" again.
• Then the bread is baked, due to the heating element located along the diameter of the baking dish.

• For a bread machine it is important to choose a suitable place. Firstly, it should stand on a flat surface, for greater stability. Secondly, there should not be any heating objects (for example, stoves, batteries) nearby.
• Before use, make sure that the baking dish is clean and that the mixing paddle is installed in it.
• Take your time to turn on the bread maker. This must be done only after the baking dish with the necessary ingredients is installed in the bread maker. If you have a question how to turn on the bread machine, then this is done by connecting it to the mains. After that, the bread machine is ready for work, you only need to select the necessary modes.
• Pour the ingredients into the bread maker only in the order specified in the instructions for your model. For some bread machines, first pour the liquid, for others, on the contrary, the liquid goes last.
• Do not pour all the ingredients into a pile, the flour should be distributed evenly over the entire surface of the form, and pour the remaining ingredients in separate heaps.
• When you set the form with the ingredients in the bread maker, make sure that it stands correctly, usually there are mounts for the forms.
• When you choose a program for baking bread, do not forget to choose the weight of the loaf, the color of the crust, the delayed mode (if your model has such functions).
• The bread maker will notify you with a sound signal about the completion of cooking. Open the bread maker, putting on the cooking gloves, pull out the form. Turn it over so that the bread falls out of it; if it does not fall out, tap on the bottom.
• Do not forget to disconnect the bread maker from the network after use. After it and the baking dish have cooled, wipe the contaminated parts of the bread maker, wash the dish and the paddles, wipe everything dry.
• Use only fresh products, since the quality of bread depends on it, for example, the use of old yeast will not be good for raising the dough, it may not rise at all, and the bread will be unsuccessful, in addition, the yeast must be fast-acting.
• Between uses (if you bake several times in a row) the bread maker should be allowed to cool.

Now you know how to use a bread machine. But if you have not yet acquired this miracle of technology, and are at the stage of choice, then another article of our site will help you decide on it - “