User manual BREADMAN BREADMACHINE COOKBOOK

[. . . ] The Corner Bakery Bread & Dessert Maker ® Cookbook 61218 Table of Contents Welcome to Bread Making . . 70 2. Dear BreadmanTM Customer: Welcome to the BreadmanTM family of happy bread bakers!We're sure you'll find machine bread making to be a rewarding and tasty experience. Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. [. . . ] Hand wash the lid with mild soap and water and dry thoroughly. 36. Helpful Hints for Butter Basic Recipe & Method 1. Pour in 1 cup (236 ml) of cold, heavy whipping cream or heavy cream (containing at least 36% butter fat or 5 grams of fat per tablespoon). Halfway through the cycle, the mixture may resemble whipped cream and then begin to separate. To rinse butter, remove lid and add 1 cup cold water, replace lid and drain water into sink. This will rinse off any remaining buttermilk and assist in hardening the butter. Flavor before refrigerating. Tips · Heavy whipping cream or heavy cream will produce the most butter. Light whipping cream and whipping cream (30-36% butter fat) will churn into a smaller amount of butter and you may have to repeat part of the butter program. Half and half or other lower-fat dairy products without the words "whipping" or "cream" in the name will not churn into butter. · The average refrigerated life of salted or unsalted butter is several weeks; up to nine months if frozen. The choice of salted or unsalted butter is a matter of personal preference, but many cooks prefer unsalted butter for baking. For salted butter, add 4 teaspoon salt to 2 cup butter. Using Buttermilk Buttermilk is the liquid left after churning butter. It may be used in any recipe calling for milk such as shakes, soups, sauces, pancakes or waffles. If you want to use this buttermilk to increase calcium and protein in a bread recipe, it may be substituted for any or all of the water. The buttermilk should be scalded before using, to improve its baking quality. Pour into sauce pan and heat to 200°F/94°C, then allow to cool to 80°F/27°C. Today's buttermilk sold in grocery stores is a cultured product rather than a by-product of churning cream into butter. Cultured buttermilk is made from fresh low-fat or skim milk with the addition of nonfat dry milk solids, salts and other ingredients. It also has a special bacterial culture added which produces the characteristically tart flavor. There is a cultured Buttermilk Bread recipe in the bread recipe section. 37. Flavored Butters To make "flavored butters, " prepare plain butter as directed. Place butter into a deep bowl and beat in ingredients with a electric mixer until well blended. Serve with fish, meat, poultry, vegetables, bagels, crackers or bread. Special thanks to the following organizations for their assistance: American Dairy Association®, St. [. . . ] When all powdered sugar has been added, close the lid and allow to mix. vanilla flavored almond bark nuts, chopped 24-oz 1 cup During the last 5 minutes of the cooking cycle, break almond bark into pieces and melt in a large heat resistant container; stir in nuts. When the bread machine beeps 8 times (End), IMMEDIATELY pour hot mixture from pan into melted almond bark; blend well. Put into a 9-inch x 13inch baking container and allow to set. 67. Dear Breadman Friend, It was an honor working on this project with the BreadmanTM staff, and I thank them for giving me this opportunity. I loved creating these recipes for you to enjoy and to give you the chance to impress your family and friends. [. . . ]