Breadman TR900S Instruction Manual & Recipe Manual

58, 55 CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® Pro as soon as the Course is complete and allow the cake or Batter Bread™ to remain in the Pan for 20 minutes on a cooling rack before re…

2, Breadman TR900S Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Short Cord Instructions .…

37, 34 SOUTHERN BARLEY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TBL Honey 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1/4 cup Barley, …

77, 74 BAGEL DOUGH Ingredients: 8 Bagels Water, 80ºF/27ºC 1 cup Sugar 1-1/2 TBL Salt 1-1/2 tsp Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Course 11 Glaze: Egg, beaten Toppings (optional): Sesame Seeds, poppy seeds, cracked wheat dry cereal, or dehydrated onions Method: 1. Place on a …

27, 24 WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast 2-1/4 tsp Water, 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended…

63, 60 MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Courses) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water …