Bread Dough (rolls or breadsticks)
Makes 1 or 11/2 lbs bread Setting: Dough
Ingredients |
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11/2 lbs |
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1 lb |
1 cup |
Water, room temperature |
3/4 cup |
3 tbs |
Unsalted Butter, room temperature, (cut in 1/4’s) |
2 tbs |
3 tbs |
Sugar |
13/4 tbs |
1tsp |
Salt |
3/4 tsp |
3 cups |
Bread Flour |
21/4 cups |
2 tbs |
Dry Milk |
1 3/4 tbs |
2 tsp |
Active Dry Yeast |
13/4 tsp |
Method
1.Follow directions on how to operate the Breadmaker.
2.Measure and add water to the bread pan. Add butter in corners.
3.Measure and add salt, flour, sugar and dry milk to the pan.
4.Make a small well in the flour. Add active dry yeast in well (YEAST SHOULD NOT TOUCH LIQUID).
5.Close lid. Select the Dough setting. Press Start.
6.When the cycle is complete, the display will be all 0:00.
7.Remove the bread pan from the machine and then remove the dough. Place the dough on a slightly floured surface for about 15 minutes.
8.Shape the dough into desired size and shape (bread stick, rolls). Place on a grease baking sheet. Cover, place on a warm, draft free area for 45 minutes to rise. Once the dough has doubled in size, lightly brush the top butter, egg white or oil.
Bake in a preheated 350°F oven for 15-20 minutes or until golden brown. Time can vary depending on the shape and size of the bread.
BreadMaker
INSTRUCTIONS FOR PROPER USE AND CARE
Model # 850, 852, 855
IMPORTANT!
Please keep these instructions and your original box packaging.
FIGLI, LLC • PO BOX 863 • CLARENCE, NY 14031
TaBle of ConTenTs
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3
Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Control Panel Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
How to Operate
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Preparing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 How to Bake Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-8 Remove Bread from Pan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10 Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11-13 Recipes
Basic White (also can use rapid cycle) . . . . . . . . . . . . . . . . . . . . . . . . . .14 French Bread (also can use rapid cycle) . . . . . . . . . . . . . . . . . . . . . . . . .15 Whole Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16 Multi Grain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 Sweet Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18 Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20 Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21 Gluten Free Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Back cover
Gluten free Bread
Makes 11/2 lb bread Setting: Gluten Free (8)
Ingredients
3/4 cup + 11/2 tbs Water, room temperature
2Eggs
3 tbs |
Canola Oil or Melted Unsalted Butter |
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3/4 |
tsp |
Apple Cider Vinegar |
11/2 cup |
White Rice Flour |
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2/3 |
cup |
Potato Starch Flour |
21/2 tbs |
Tapioca Flour |
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1/2 |
cup |
Non-fat Dry Milk |
2 tbs |
Sugar |
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3/4 |
tbs |
Xanthan Gum |
1 tsp |
Salt |
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1 tbs |
Active Dry Yeast |
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Method
1.Follow directions on how to operate the Breadmaker.
2.In a separate bowl; add eggs, then add water, whisk lightly.
3.Add oil and vinegar to the mixed egg and water. Stir.
4.Add the liquid to the bread pan.
5.Add salt in corner
6.Add the flours, dry milk, sugar and xanthan gum.
7.Make a small well in the flour. Add active dry yeast in well (YEAST SHOULD NOT TOUCH LIQUID).
8.Select the Gluten Free Setting (8) and crust color. Press Start.
9.When the cycle is complete, the display will be all 0:00.
10.Remove the bread pan from the machine and transfer to a wire rack
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imporTanT safeGuarDs
sour Dough Bread
Makes 1 or 11/2 lbs bread Setting: French Bread
Ingredients |
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11/2 lbs |
Ripe (fed) sourdough starter |
1 lb |
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2 cups |
1 1/3 cup |
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4 to 6 tbs |
Water, room temperature |
3-4 tbs |
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enough to make a soft dough |
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2 tbs |
Vegetable oil |
1 tbs |
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1 1/2 |
tsp |
Salt |
1 tsp |
1 1/2 |
tsp |
Sugar |
1 tsp |
2 1/2 |
cups |
Bread Flour |
1 2/3 cup |
2 tsp |
Active dry yeast or instant yeast |
1 tsp |
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Method
1.Follow directions on how to operate the Breadmaker.
2.Measure and add sourdough dough starter, warm water and oil.
3.Measure and add dry ingredients (EXCEPT YEAST) to the pan.
4.Make a small well in the flour. Add active dry yeast in well (YEAST SHOULD NOT TOUCH LIQUID).
5.Select the French setting and crust color. Close lid. Press Start.
6.Check the dough after about 10 minutes of kneading; add additional water or flour as necessary to make a smooth, soft dough.
7.When the cycle is complete, the display will be all 0:00.
8.Remove the bread pan from the machine and transfer to a wire rack or cutting board for cooling.
* Because everyone's sourdough starter will vary in consistency — some are on the stiff side, some on the soft — we give a range for the amount of water to add. Start with the smaller amount of water then add more, if necessary, to make a smooth, soft dough.
For crustier bread, substitute water for the vegetable oil.
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When using this electrical appliance, safety precautions must always be |
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observed, including the following: |
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ν reaD all of The insTruCTions Before use. |
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The cord to this unit should be plugged into a 120AC electric outlet |
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only. |
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Close adult supervision must be provided when this appliance is |
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used by or near children. Do not allow unit to be used as a toy. |
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Do not leave appliance when plugged in. |
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This appliance is not intended for use by persons (including children) |
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with reduced physical, sensory or mental capabilities, or lack of expe- |
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rience and knowledge, unless they have been given supervision or |
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instruction concerning use of the appliance by a person responsible |
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for their safety. |
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Children should be supervised to ensure that they do not play with |
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the appliance. |
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The unit has a polarized AC (Alternating Current) plug (one blade is |
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wider than the other). This plug will fit in a polarized outlet only one |
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way, as a safety feature. Reverse the plug if the plug does not fit fully |
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in the outlet. Contact a qualified electrician if it still does not fit. Do |
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not attempt to defeat this safety feature. |
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Short power cord should be used to reduce the risk resulting from |
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becoming entangled in or tripping over a longer cord. If a longer |
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extension cord is used, the marked electrical rating of the extension |
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cord should be at least as great as the electrical rating of the appli- |
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ance, and the cord should be arranged so that it will not drape over |
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the countertop or tabletop where it can be pulled on by children or |
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tripped over unintentionally. |
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Do not operate with a damaged cord or plug. If the appliance is not |
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working as it should, has been dropped or damaged, left outdoors or |
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dropped into water, do not use it and return it to the manufacturer |
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for proper service, repair, or replacement. |
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Do not let cord hang over the edge of the table or counter, or touch |
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hot surfaces. |
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Do not place near hot gas or electric burner, or in a heated oven. |
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Always use in a well ventilated area. |
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Do not cover the appliance or have it near flammable material |
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including curtains, draperies, walls, and the like when in operation. |
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Use on a heat-resistant flat level surface only. |
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νNever yank the cord to disconnect the unit from the outlet. Instead, grasp the plug and pull to disconnect.
νCAUTION HOT SURFACES: This unit generates heat during use. Proper precautions must be taken to prevent the risk of burns, fire or other damage to persons or property.
νDo not touch hot surfaces. Use handle.
νExtreme caution should be used when moving any appliance containing hot food or liquid.
νUsing attachments not recommended or sold by the manufacturer may cause hazards.
νAlways unplug when not in use and before cleaning. Allow to cool before cleaning or storing the unit.
νDo not handle plug with wet hands.
νTo protect against electrical shock, do not immerse plug, cord or housing in water or any other liquid.
νDo not clean with metal scouring pads as small particles may break off and create the risk of electric shock. Metal scouring pads may also scratch the surface.
νServicing or repair should only be completed by a qualified technician.
νDo not use any metal utensils on the non stick surface.
νAlways unplug when not in use. It will remain ON until it is unplugged.
νCAUTION: Always use oven mitts when handling hot materials and allow metal parts to cool. Do not place anything near it while it is hot.
νFor indoor use only.
νThis unit is for household use only. The unit should not be used for other than the intended use.
saVe These insTruCTions
sour Dough starter
Ingredients |
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4 oz. |
Water, room temperature |
2 oz. |
Unbleached, all purpose flour |
2 oz. |
Whole wheat flour |
Method
1.Place the flour and water in a glass (or ceramic) mixing bowl. Stir until there are no lumps. Cover with plastic wrap or a damp towel.
2.After 24 hours, add an additional 4 oz. room temperature water; 2 oz unbleached flour and 2 oz of whole wheat flour. Cover again.
3.Repeat this process for 5 days.
4.After the 5th day, it should have doubled in size, show bubbles and smell sour. There should be a sweet, yeasty smell. Stir well. Remove half the starter (throw away).
5.Add equal parts water and flour-2 oz each. Stir until smooth. You may now use the starter in your bread.
If you do not use immediately, store in the refrigerator. You must feed it once a week (2 oz. water and flour, to keep it alive). Before using, bring it to room temperature by leaving it on counter for 12-24 hours.
Note: Conditions can vary alot. The key is to watch for a dramatic rise (at least doubling before 1 and 4 hours after feeding). If you do not see a dramatic rise, keep feeding as as in step 3.
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