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b. Place the bread upright on the wire rack to cool for at least
20 minutes before slicing.
The exception is yeast free breads (also known as quick
breads, batter breads or cakes). Allow these breads to remain
in the bread pan for 20 minutes on a wire rack before
removing, then allow to cool for 15 to 30 minutes before
slicing.
CAUTION
Always use protective hot pads or insulated oven mitts when
handling the bread pan, paddle and bread as they will be very hot.
Always remove the paddle from the baked bread before slicing.
Never use metal utensils to remove the paddle.
13. Unplug the Bread Maker
a. While the bread is cooling, unplug the power cord from the power
outlet.
NOTE
If you wish to make another loaf of bread, allow approximately one
hour cooling time before using again. Open or remove the lid to
help cool the interior baking chamber. If the bread maker is too hot
an error code will appear on the LCD screen. The bread maker will
not operate until it cools down to the correct operating temperature
for kneading. Refer to ‘Troubleshooting’.
b. With protective hot pads or insulated oven mitts, remove the
paddle from the drive shaft inside the bread pan. Do not attempt
to remove the paddle with your bare hand as it is very hot.
If the paddle is difficult to remove, pour some warm water
and a little detergent into the bread pan and allow to stand for
10—20 minutes to loosen baked-on crust or crumb residue.
NOTE
Never immerse the outside of the bread pan in water as this may
interfere with the free movement of the coupling and drive shaft.
Wash only the interior of the bread pan.
c. Refer to ‘Care and Cleaning’.
14. Slice the Bread
a. When the bread has cooled sufficiently, place the bread onto
a firmly seated breadboard.
TIPS
Cool bread for a minimum of 20 minutes (preferably longer) before
slicing it. This allows the steam to escape. The exception is yeast
free breads. If you wish to serve bread warm, wrap it in foil and
re-heat in the oven.
b. Ensure the paddle is not in the bottom of the baked bread loaf
and slice using a serrated bread knife or electric knife. A standard
flat-bladed kitchen knife is likely to tear the bread. For rectangular
slices, place the loaf on its side and slice across.
15. Store the Bread
•
Store unused bread tightly covered at room temperature for up to
3 days. Sealable plastic bags, plastic containers or a sealable bread box
work well. Since homemade bread has no preservatives, it tends to dry
out and become stale faster than commercially-made bread.
•
For longer storage, place bread in a sealable plastic bag, removing any
air before sealing, then place in the freezer. Bread may be frozen for up
to 1 month.
OPTIONAL SETTINGS
Using the PAUSE feature
Uses for the pause feature are limited only by your imagination.
Bread dough can be hand-shaped into braided breads with
decorative crusts, rolled or layered into sweet or savory filled pull-
apart breads, or finished with a variety of glazes, crumbles and
toppings.
To pause the cycle, press and hold the START | PAUSE button.
The LCD screen will display a flashing ‘PAUSE’ until the
START | PAUSE button is pressed again to resume the cycle.
NOTE
The pause feature cannot be selected during the ‘keep warm’ phase.
Here are a few ideas and techniques to get you started.
Decorative Crusts
1. Prepare an egg wash using 1 egg white or 1 whole egg plus
1 tablespoon of water.
2. At the start of the ‘bake’ phase, press and hold the START | PAUSE
button to pause the cycle.
3. Lift open the lid.
4. With the bread pan still in the interior baking chamber, use a very
sharp knife or blade to cut a decorative pattern in the top of the loaf
(slashes, tic-tac-toe, cross, etc.) Carefully brush the top of the loaf
and cuts with the egg wash, careful not to spill or drip the egg wash
inside the interior baking chamber as it will burn. Work quickly to
limit the amount of heat loss.
5. Close the lid. Press the START | PAUSE button to resume the cycle.
