Application Guide

Delay Timer:
WHOLE WHEAT CUBAN BREAD
Whole Wheat Cuban Bread is a simple straight dough, made here using the Delay
Timer, which means that you set the machine’s timer to begin the bread-making
process fifteen to twenty-four hours (it varies by manufacturer) before you want to
have a fresh-baked loaf. You can have fresh bread ready when you wake up in the
morning or when you get home from work in the evening. This is convenience at its
best. Although the machine can be programmed to bake as long as twenty-four hours
after the ingredients are loaded, it is important to note that the shorter the amount of
time the ingredients sit in the pan before mixing, the better the bread. The ingredients
do interact on a slow basis while they sit in the pan, so a loaf made this way may not
have as much volume as the same recipe made on the Basic cycle immediately after
loading.
It is important to add the salt right after the liquid ingredients when
using the Delay Timer, a precaution that keeps the salt and yeast separated from each
other, as the salt can inhibit the action of the yeast.
This adaptation of Cuban Bread, made with part whole wheat flour,
is easy and delicious.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
1
1
/
2
teaspoons salt
1
3
/
4
cups bread flour
1
1
/
2
cups whole wheat flour
1
1
/
2
tablespoons gluten
1 tablespoon sugar
2
1
/
4
teaspoons SAF yeast or 2
3
/
4
teaspoons bread ma-
chine yeast
2-POUND LOAF
55