15
Note: Store remaining bread in a sealed plastic bag for up to three
days at room temperature. To store for a long time, place sealed
plastic bag in refrigerator for up to 10 days.
REMOVING BREAD
Bread pan and baking chamber will be hot and oven mitts should be
used. Remove the bread pan by lifting the handle and turning it
counterclockwise to unlock and pull bread
pan straight up from the base of the
chamber.
Carefully shake the bread upside down
until the bread falls out of the bread pan. Allow to cool on a wire rack
for 10 minutes before slicing and slice with bread knife.
TIP:
If kneading paddle comes out in the loaf, remove it with a
spatula or small utensil.
INGREDIENTS INTRODUCTION
1. Bread Flour
Bread flour is the most important ingredients of making bread and is
recommended in most yeast-bread recipes. It has a high gluten
content and (so it can be also called high-gluten flour which contains
high protein), and keep the size of the bread from collapsing after
rising. Flour varies by region. The gluten content is higher than the
all-purpose flour, so it can be used for making bread with large in
size and higher inner fiber.
