Use and Care Manual

60
6
GLUTEN FREE PUMPERNICKEL BREAD
Ingredients .5 lb.
Water (110 – 115 °F / 43 – 46 °C)
1 cup
Extra large eggs 3
Oil 3 tbsp.
Cider vinegar 1 tsp.
Molasses 3 tbsp.
Salt 1½ tsp.
Dry milk ½ cup
Brown rice our 2 cups
Potato starch our ½ cup
Tapioca our ½ cup
Cocoa powder 1 tbsp.
Xanthan gum 1 tbsp.
Caraway seeds 1 tbsp.
Red Star Quick Rise™ Yeast 4½ tsp.
Select Gluten Free Course
ENGLISH
BREAD / PIZZA DOUGH COURSES
Dough Course Hints for Best Results
• If using delay bake timer, make sure yeast is on top of our, away from
liquids.
Important: Never allow dough to remain in bread maker after course is
complete; it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan will vary
due to recipe, temperature and humidity level of your kitchen. Optimum
temperature of room for rising is 80°– 85°F/27°– 29°C. Rising is most
essential feature in bread making.
• Breadmaker allows dough to have rst rise or fermentation before dough
is removed. Fermentation conditions gluten, (becoming pliable and elastic
with a soft, smooth quality) develops avor and leavens product.
• Sometimes a double rising is benecial especially for whole grain or
100% whole wheat bread. Let dough rise once in breadmaker. Remove
from breadmaker, punch down, let rise again, punch down and let rest
10 minutes. Resting allows gluten to relax and makes handling easier.
Shape as desired and allow to rise until doubled in volume. If only 1 rise is
desired, remove from breadmaker, let rest, shape and rise as above.
Baker’s Hint:
• Dough has doubled in volume when an indentation remains after tip of a
nger is pressed lightly and quickly into dough. If indentation springs back,
cover and let rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp.
water or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Lightly Floured
Sprinkle enough our onto work area so dough can be handled without
sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each mufn tin and let rise until
doubled in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a ⅛-inch thick
square. Cut strips ¹/8-inch wide and 2-inches long. Place 1 strip across top of
each ball. Repeat process, placing second strip in opposite direction across
top of each ball.