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Фрагмент инструкции
and the crust color can’t be changed. Sourdough Bread European All Ingredients at room temperature (70°–80°F) 1 and 1/4 cups sourdough starter 4 cups bread fl our (see ‘Sourdough Starter,” below) 3 tablespoons sugar 3/4 cup warm water 1 and 3/4 teaspoons active dry yeast 1 and 3/4 teaspoons salt 1 Measure and add liquid Ingredients (including sourdough starter) to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come Into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the breadmaker and close the lid. 5 Press the “Menu Select” button to choose the European setting. 6 Press the “Start/Stop” button. Sourdough Starter European 2 and 1/4 teaspoons active dry yeast 2 cups warm water 2 cups all-purpose fl our 1 In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water. Let stand 10 minutes. 2 Add flour: mix until thick batter forms. Batter need not be smooth. 3 Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap. 4 Let stand in warm place for 24 hours. 5 Stir; cover loosely Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour: stir once a day. 6 Cover loosely with a plastic wrap or plastic cover: refrigerate. To Replenish Starter After using a portion of starter, replenish with equal amounts of flour and warm water. For example, if 1–1/4 cups (10 oz.) of starter were removed to make bread, replenish remaining starter with 1–1/4 cups warm water and 1–1/4 cups flour. Stir well to blend. Cover and let stand in warm place until bubbly, 3 to 5 hours. Store starter in a loosely covered glass container in the refrigerator. If not used at the end of one week remove 1 cup starter and discard: then replenish with equal amounts of flour and warm water as instructed above. Hints for Successful Sourdough Baking • Always make starter in a glass container. Never store in metal containers or use metal utensils. The starter will react with the metal. • All ingredients, including starter, should be at room temperature (70°– 80°F). Cold ingredients will slow down the activity of the yeast. • When removing starter, always replenish it. Let stand at room temperature for 3 to 5 hours, until bubbles start to form. Cover and refrigerate. • If starter separates (liquid forms on the surface), stir until blended before using. • If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start over again with fresh ingredients. • Important: Sourdough bread made in an automatic bread maker requires the addition of yeast. The starter’s strength and the rising times in the breadmaker are not sufficient to allow for proper rising without the use of additional yeast. French Setting Recipes (Menu 2) French Bread Machine Stages (for 1.5 lb. loaves) For the French cycle you can expect the following things to happen as the timer counts down to zero. To begin: The ingredients are kneaded for the first time (5 minutes) At 3:30, the dough rests for 5 minutes At 3:25, the dough is kneaded for the second time (20 minutes) At 3:05, the dough begins to rise (39 minutes) At 2:26, the dough is “punched down” (10 seconds) At 2:26, the dough continues to rise (30 minutes and 50 seconds) At 1:55, the dough is shaped (10 seconds) At 1:55, the dough comes to the last period of rise (59 minutes and 50 seconds) At 0:55, the dough begins to bake (55 minutes) At 0:00, the bread is fi nished. Note: Rapid Setting will reduce total time by about an hour. French Countryside Bread - 2 lb. loaf French 1 and 3/8 cups water 4 cups bread fl our 1 and 1/2 tablespoons vegetable or olive oil 1 tablespoon sugar 1 and 1/2 teaspoons salt 2 teaspoons active dry yeast 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry ingredients (except yeast) to the bread pan. 3 Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well. 4 Snap the baking pan into the bread maker and close the lid. 5 Press the “Menu Select” button to choose the French setting. 6 Press the “Loaf Size” button to choose 1 lb., 1.5 lb., or 2 lb. 7 Press the “Crust Color” button to choose light, medium, dark or rapid crust. 8 Press the “Start/Stop” button. Italian Herb Bread - 2 lb. loaf French 1 and 1/4 cups water 1/4 cup grated parmesan cheese 1 and 1/2 tablespoons vegetable or olive oil 2 teaspoons dried onion fl akes 1 teaspoon salt 1/2 teaspoon dried basil 3 and 1/2 cups bread fl our 1/2 teaspoon garlic powder 2 teaspoons sugar 2 teaspoons active dry yeast 1 tablespoon dried parsley 1 Measure and add liquid ingredients to the bread pan. 2 Measure and add dry...
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