Program Cycles - Hamilton Beach The Pioneer Woman 29889 Mode D'emploi

Program Cycles

Basic
For white and mixed breads consisting mainly of basic bread
flour.
French
For light breads made from fine flour. Normally, bread is fluffy
and has a crispy crust. This is not a suitable setting for recipes
requiring butter, margarine, or milk.
Gluten Free
For gluten-free breads and mixes.
Whole Grain
For breads with heavy varieties of flour that require a longer
phase of kneading and rising (whole wheat flour, rye flour).
Bread will be more compact and heavy.
1.5 LB Express
Kneading, rising, and baking a 1.5-lb. (680-g) loaf occurs in
1 hour and 20 minutes using a quick-rising yeast. Loaf will be
smaller and rougher than that made with Basic cycle.
2.0 LB Express
Same as 1.5 LB Express, but takes 1 hour and 55 minutes and
yields a 2.0-lb. (907-g) loaf.
Quick
For quick-bread recipes that do not use yeast for rising and
instead may use baking powder or soda. Kneading, rising, and
baking loaf within a time less than for basic bread.
Tip: Use a rubber spatula to scrape sides of pan while bread
baker is mixing to ensure all ingredients are blended.
6
Sweet
For breads with additives such as fruit juices, grated coconut,
raisins, dry fruits, chocolate, or added sugar. Due to a longer
phase of rising, bread will be light and airy.
Dough
This cycle prepares yeast dough for buns, pizza crust, etc., to be
baked in a conventional oven. There is no baking in this cycle.
Cake
Kneading, rising, and baking occurs, but with aid of soda or
baking powder.
Jam
For making jams with fresh fruit.
Rise
Use for rising doughs following recipe directions or speed
method directions on packages of frozen bread dough. Rising
time can be set up to 6 hours.
Bake
After using rise cycle, bread can be baked with this cycle or use
when additional baking of breads is needed because a loaf is
too light or not baked through. There is no kneading or resting.
Artisan Dough
This cycle is for making artisan dough, which will then be
shaped and baked in an oven. Ingredients should be cool since
this cycle provides a long cool rise to develop flavors and
textures of dough.