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"DOUGH" PROGRAM Recipes
This cycle is used to mix dough to be shaped by hand before baking in a conventional oven. When the cycle is finished, remove the
dough from the Bread Pan and follow recipe shaping and baking instructions.
Press the MENU Button until 7 (Dough) appears in the Display Window. Press the START Button.
IMPORTANT:
•
Never allow the dough to remain in the Bread Maker after the cycle is complete; it may over rise and damage the machine.
•
Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe, temperature and humidity level of
your kitchen. The optimum temperature of the room for rising is 80º-85ºF/27º-29ºC. Rising is the most essential feature in bread
making.
•
The Bread Maker allows the dough to rise or fermentation before the dough is removed. Fermentation conditions the gluten,
(becoming pliable and elastic with a soft, smooth quality) develops the flavor and leavens the product.
•
Sometimes another rising is beneficial especially for whole grain or 100% whole wheat bread. Let the dough rise in Bread Maker.
Remove from Bread Maker, punch down, let rise again, punch down and rest 10 minutes before shaping. Resting allows the gluten
to relax and makes handling easier. Shape as desired and allow it to rise until doubled in volume. If only 1 rise is desired, remove
from Bread Maker, let rest, shape and rise as above.
•
Dough has doubled in volume when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough. If
the indentation springs back, cover and let rise a few more minutes and check again.
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