Maestro MR 750, Owner'S Manual

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10
NOTE
：
If kneading paddle remains in the bread, gently pry it out using a spatula or small utensil. The
bread is hot, never use the hand to remove the kneading paddle.
INGREDIENTS INTRODUCTION
1. Bread Flour
Bread flour is a high gluten flour
（
(so it can be also called high-gluten flour which contains high
protein
），
and keep the size of the bread from collapsing after rising. Bread flour is compared to plain
flour
，
It has a high gluten
，
Bread is made in large volumes
，
The internal fibers are well organized
，
It
is the most important ingredients of making bread.
2. All-Purpose Flour
All-purpose flour is a mixture of refined soft and hard wheat flour
，
,suitable for “quick” breads or cake.
3. Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel.
，
Bread made with all or part whole-wheat
flour will higher fiber and nutritional content
，
.Whole-Wheat flour is heavier and,as a result,loaves may
be smaller in size Many recipes usually combine with Whole -Wheat flour or Bread Flour to achieve
the best result.
4. Black Wheat Flour
Black Wheat Flour, also named as “Rye Flour”, it is a kind of high fiber flour, and it is similar with
whole-wheat flour. To obtain the large size after rising, it must be used in combination with high
proportion of bread flour.
5. Self-rising flour
Flour that contains baking powder,use especially for making cakes.Do not use self-rising flour in
combination with yeast.
6. Corn flour and oatmeal flour
Corn flour and oatmeal flour are ground from corn and oatmeal separately. They are the additive
ingredients of making rough bread, which are used for enhancing the flavor and texture.
7. Sugar
Sugar is “food” for yeast and also increase the sweet taste and color of bread .It is a very important
element of making the bread rise. White sugar is normally used ;however, brown sugar, powdered
sugar ,or cotton sugar may also be called for in some recipes.
8. Yeast is a living organism and should be kept in the refrigerator to remain fresh .It needs
carbohydrates found in sugar and flour as nourishment. Yeast used in bread maker recipes
will be sold under several different names: Bread machine yeast(preferred),active-dry yeast,
and instant yeast.
After yeasting process, the yeast will produce carbon dioxide. The carbon dioxide will expand bread
and make the inner fiber soften.
1tsp active-dry yeast =3/4 tsp instant yeast.
1.5 tsp active-dry yeast =1 tsp instant yeast
2 tsp active-dry yeast =1.5 tsp instant yeast
Before using, check the expiration date and storage time of yeast. Return to refrigerator immediately
after each use ,the fungus will be killed at high temperature Usually the failure of bread rising is
caused by the bad yeast.
TIP: To check whether your yeast is fresh and active: