Breadman Bread Maker TR2500BC User Manual

4.2

Out of 244 Ratings

Owner's of the Breadman Bread Maker TR2500BC gave it a score of 4.2 out of 5. Here's how the scores stacked up:

  • Reliability

    4.15 out of 5

  • Durability

    4.19 out of 5

  • Maintenance

    4.16 out of 5

  • Performance

    4.25 out of 5

  • Ease of Use

    4.2 out of 5
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Dough Cycles Method:
1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR
INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the
Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.
2. Press the
SELECT Button; choose Dough or Pizza Dough. Press the LOAF SIZE Button to
choose loaf size (Pizza Dough does not have this option). If Delay Bake is desired, press the
᭡ TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See
DELAY BAKE TIMER section in this Instruction Manual) or press the START Button for
an immediate start.
NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other
dairy products, meats, fish, etc. that may spoil.
3. When your dough is finished, the Breadman® will beep and “0:00” will appear in the
Display Window. Press the STOP Button and open the Lid. Remove the dough from the
Bread Pan. Follow recipe shaping and baking instructions.
Dough Cycle Hints for Best Results
• If using Delay Bake Timer, make sure yeast is on top of flour, away from liquids.
IMPORTANT:
•Never allow the dough to remain in the Bread Maker after the Cycle is complete; it may
over rise and damage the machine.
•Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe,
temperature and humidity level of your kitchen. The optimum temperature of the room for
rising is 80°-85°F/27°-29°C. Rising is the most essential feature in bread making.
• The Bread Maker allows the dough to have a first rise or fermentation before the dough is
removed. Fermentation conditions the gluten, (becoming pliable and elastic with a soft,
smooth quality) develops the flavor and leavens the product.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat
bread. Let the dough rise once in Bread Maker. Remove from Bread Maker, punch down, let
rise again, punch down and let rest 10 minutes. Resting allows the gluten to relax and makes
handling easier. Shape as desired and allow to rise until doubled in volume. If only 1 rise is
desired, remove from Bread Maker, let rest, shape and rise as above.
BAKER’S HINT:
•Dough has doubled in volume when an indentation remains after the tip of a finger is
pressed lightly and quickly into the dough. If the indentation springs back, cover and let rise
a few more minutes and check again.
BREAD / PIZZA DOUGH CYCLES
TR2500_FINAL 10/14/05 3:14 PM Page 91

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