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ARTISAN DOUGH CYCLE
Tips for Best Results
• Consider using more refined ingredients such as, organic flours,
unrefined sea salt and spring water.
• Make sure you are using the freshest ingredients, including fresh herbs,
seeds or nuts.
• If using delay bake timer, make sure yeast is on top of flour, away from
liquids.
Important: Never allow artisan dough to remain in bread maker after
cycle is complete; it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan will
vary due to recipe, temperature and humidity level of your kitchen.
Optimum temperature for rising is 70°– 75°F. Rising is the most essential
feature in bread making.
• Bread maker allows dough to have first rise or fermentation before
dough is removed. Fermentation conditions gluten, (becoming pliable
and elastic with a soft, smooth quality) develops flavor and leavens
product.
• Resting allows gluten to relax and makes handling easier. Shape as
desired and allow to rise until doubled in volume.
• Baker’s Tip: Dough has doubled in volume when an indentation
remains after tip of a finger is pressed lightly and quickly into dough.
If indentation springs back, cover and let rise a few more minutes and
check again.
JAM CYCLE
Method
1. Following steps in USING YOUR BREAD MAKER; select JAM cycle.
2. Once JAM cycle is complete, remove bread pan from bread maker and
pour hot mixture into heat-safe jars, leaving ½” of space at
the top.
3. Allow to partially cool. Cover tightly to store. Mixture will thicken upon
cooling.
Tips for Best Results
• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar,
fruit, and other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or under-ripe) for best flavor.
• Do not puree fruit. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Remove stems, seeds or pits from fruit.
• You may use strawberries, blackberries, raspberries or other thin skinned
berries. Fruit such as peaches, pears and apricots may be used, but
should be peeled and have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for fresh.
Thaw and drain before measuring. For thinner jam, use juice as part of 3
cups of berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a thinner result.
More sugar will make it thicker. For best results, sugar substitutes are not
recommended.
• Average refrigerated life of jam is 2 weeks or up to several months
if frozen.
Important: Do not exceed amounts given in recipes!
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