Citizen J5741X Breadmaker

User Manual: Citizen-J5741X-Breadmaker

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Page Count: 22

RECOMMENDATIONS
TO ACHIEVE THE BEST RESULTS
1) Always use fresh ingredients.
2) When purchasing yeast. always check the expiration date on the back of the package.
Always use unopened packages.
3) All· ingredients must be at room temperature to assure best results.
4) Whenever possible, use bread flour. Bread flour is milled from winter Wheat which pro-
duces a better loaf of bread. Water should be approximately 105°F (hot to the touch).
5) Changes in weather and the seasons can affect the bread making process. If your
bread is rising too much and/or collapsing, reduce the yeast by '!4 to '/2 a teaspoon
and the water by three tablespoons. If, after kneading the first five minutes, the dough
2lPpears too dry, add additional water one tablespoon at a time (up to three table-
spoons) until the dough is the correct texture.
6) Be exact when measuring all ingredients.
7) You can make all types of yeast dough in your Welbilt Bread Oven. Be sure to adjust
your favorite recipes accordingly. Never use more than two cups of flour.
8) NEVER touch the metal parts of the Bread Oven during or just after the baking process.
The inner pot, dough hook and blade are extremely hot. To avoid getting burned always
use oven mitts or a pot holder.
9) Before using your Welbit Bread Oven be sure to read all instructions given in the
Owner's Manual carefully.
10) Customer service assistiance is available Monday to Friday from 9:00AM to 5:00PM
E3stern Time by calling: 1-800-872-1656
.RECIPE
_.~-----
*1'./2Teaspoons Dry Yeast
*2 Cups plus 2Tablespoons Bread Flour
*iTeaspoon Sait
*iTablespoon Sugar
'" 1 Tablespoon Dry Skim Milk
*1 Tablespoon Shortening or Sweet Butter
*1 Cup Less 1 Tablespoon Warm Water
Baking Process
1) Put dry yeast in inner pot. 2) Add all remaining ingredients except
water.
3) Carefully pour in warm water.
I4) Press the Select button for "MED".
ciS'
SELECT
~
5) Press the START button. (When using
the preset timer, refer to the instruction
manual).
G)
START
6) After taking out the baked bread from
the Bread Oven, let cool then slice as
desired.
Raisin bread;
IIRECIPE
*1'/2 Teaspoons Dry Yeast
*2 Cups plus 2 Tablespoons
*1 Teaspoon Salt
*1 Tablespoon Sugar
*1V2 Teaspoons Cinnamon
*1 Tablespoon Dry Skim Milk
*1 Tablespoon Shortening or Sweet Butter
*1 Cup Less 1 Tablespoon Warm Water
*'!2 Cup of Raisins
Baking Process
1) Put dry yeast In inner pot Add remain-
Ing Ingredients except water and
raisins.
4) Press the 3T ART button. (When using
the preset timer, refer to the instruction
manual).
C£J
START
2) Carefully pour in warm water.
5) The electronic beeper sounds 10 times
five minutes before the secondary
kneading is finished. At this signal, add
the raisins.
Raisins
3) Press the Select button for "MEO".
E: ;::::3 ,;:
Cf)7 -
SELECT
~
6) After taking out the baked bread from
the Bread Oven, let cool then slice as
desired.
_RECIPE
f;1'/z Teaspoons Dry Yeast
I
\*1'12 Cups Bread Flour
I*'12Cup Whole Wheat Flour
*1Teaspoon Salt
*1Teaspoon Sugar
,*1 Tablespoon Dry Skim Milk
i
i*1Tablespoon Shortening or Sweet Butter
I
I*1 Cup Less 1Tablespoon Warm Water
I
i
i
I
L _
Baking Process
1) Put dry yeast in inner pot.
4) Press the Select button for "MED".
cj3'
SELECT
'\\
2) Add all remaining ingredients except
water.
5) Press the START button. (When using
the preset timer, refer to the instruction
manuaQ.
G)
START
3) Carefully pour in warm water.
6) After taking out the baked bread from
the Bread Oven, let cool then slice as
desired.
Irish raisin bread
.RECIPE
*1'12 Teaspoons Dry Yeast
*2 Cups Bread Flour
*2 Tablespoons Sugar
*'12 Teaspoon Salt
*2 Tablespoons Sweet Butter
*1 Medium Egg
*'/4 Cup Warm Water
*% Cup Warm Milk
*'12 Cup Raisins
Baking Process
1) Put dry yeast In inner pot Add remaIn-
ing ingredients except water, milk and
raisins.
4) Press the START button. (Do not use
the preset timer for making this
bread).
CD
START
2) Carefully pour in warm water and
milk.
5) The electronic beeper sounds 10 times
five minutes before the secondary
kneading is finished. At this signal, add
the raisins.
Raisins
3) Press the Select bullon for -MED".
[':";':'- ':' ,:.)
-'-:,~~:'~/_'::'
d)' ,
SELECT
\;\
6) After taking out the baked bread frorr.
the Bread Oven, let cool then slice <-
desired.
Egg bread (challah)
_RECIPE
*1 Teaspoon Dry Yeast
*2 Cups Bread Flour
*1 %Teaspoons Salt
*1 Tablespoon Sugar
*1 Tablespoon Dry Skim Milk
*1 Tablespoon Sweet Butter
*1 Medium Egg Plus 1 Egg Yolk
Warm Water (See Baking Process Point
3 For Quantity)
Baking Process
1) Put dry yeast In inner pol.
4) Press the Select button for'MEO".
2) Add all remaining ingredients except
water and eggs.
5) Press the START button. (Do not use
the preset timer for making this
bread),
3) Break one egg in a one cup measuring
cup, Add the additional yok Fill cup to
top with water. Carefully pour mixture
into Bread Oven ana add 2 additional
tablespoons of warm water.
Egg
6) After taking the baked bread frem the
Bread Oven. lel cool then slice as
desired.
[CD
START
A sharp knife
or razor is used.
French bread
.RECIPE
i*1% Teaspoons Dry Yeast
i*2 Cups Bread Flour
I*1 Teaspoon Salt
!*1 Teaspoon Sugar
i*1 Teaspoon Shortening
I*1 Cups Plus 1 Tablespoon Warm Water
!
Baking Process
1) Put dry yeast in inner pot. Add remain-
ing Ingredients except water.
4) Press thEJSTART button. (When using
the preset timer, refer to the instruction
manual).
G)
START
2) Carefully pour in warm water.
5) OPTIONAL: After second rising slash
top of loaf with a knife or razor for split
effect.
3) Press the Select button for "DARK".
6) After taking out the baked bread from
the Bread Oven, let cool then slice as
desired.
Sweet bread
_RECIPE
*1'12 Teaspoons Dry Yeast
*1'/4 Cups Bread Flour
*3/4 Teaspoon Salt
*3 Tablespoons Sugar
*1 Tablespoon Dry Skim Milk
*1 Tablespoon Sweet Butter
*1 Medium Egg
*'/2 Cup Plus 1 Teaspoon Warm Water
Baking Process
1) Put dry yeast in inner pot. 2) Add all remaining ingredients except
water. 3) Carefully pour in warm water.
Egg
4) Press the Select button for "UGHT".
-b
1'3 E!:E: 61
-,~:
~I ~,
~""'T
SELECT
\\
5) Press the START button. (Do not use
the preset timer for making this
bread).
G)
START
6} After taking out the baked bread from
the Bread Oven, let cool then slice as
desired.
Rye bread
.RECIPE
*1'12 Teaspoons Dry Yeast
*1'!2 Cups Bread Flour
*'!2 Cup Medium Rye Flour
*1 Teaspoon Salt
*1 Tablespoon Sugar
*1 Tablespoon Dry Skim Milk
*1 Tablespoon Shortening or Sweet Butter
*1 Teaspoon Caraway Seeds
*1 Cup Less 1 Tablespoon Warm Water
Baking Process
1) Put dry yeast In inner pot.
4) Press the Select button for "MED".
2) Add all remaining ingredients except
water.
5) Press the START button. (When using
the preset timer, refer to the instruction
manual).
G)
START
3) Carefully pour in warm water.
6) After taking the baked bread from the
Bread Oven, let cool then slice as
desired.
Croissants
IIIRECIPE
*1%Teaspoons Dry Yeast
*2 Cups Bread Flour
*1 Teaspoon Salt
*1 Tablespoon Sugar
*1 Teaspoon Shortening
*1 Large Egg
*% Cup Warm Water
*1'/4 Sticks Chilled Sweet Butter,
Cu1 Into Thin Slices
Baking Process
1) Put the dry active yeast in inner pot.
Add the remaining ingredients except
the water and the chilled butter.
4) Press the START button (Do not use
the preset timer).
G)
START
7) Remove the dough from the re-
frigerator. Fold dough over three more
times, roll lightly after each fold. Cover
the dough and return it to the re-
frigerator for two more hours.
2) Carefully pour in warm water.
5) Beep sound indicates that final rising
process is finished. Remove dough
and flatten it into a rectangle approxi-
mately a '12" thick. Pu1 the flattened
dough on a greased pan. Cover the
p.an and pu1 the ~.
dough in the ~
freezer for one
hour. -
I
8) Gently roll dough until 'Ia" thick. Cut
into· triangles. Brush each triangle
lightly with a beaten egg wash. Roll up
starting from the bottom to the top.
Form into a horn shape and place on a
greased baking pan. Cover with a
clean cloth and let rise until doubled in
m~re4V
3) Press the Select button for "MANUAL".
~
SELECT
\\
6) Remove the dough from the pan and
roll out to a %' thick. Cover the dough
with the chilled butter slices and roll to
incorporate. Fold the dough over three
times, rolling after each fold. Cover the
dough and let rest in the refrigerator for
on~~1 q/-=31
Butter
9) When the croissants have doubled in
size, brush with the remaining egg
wash and bake in a 350"F preheated
oven until golden brown.
Table rolls
i
L _
*1'/2 Teaspoons Dry Yeast
*2 Cups Bread Flour plus 2 Tablespoons
*1 Teaspoon Salt
,*1 Tablespoon Sugar
i*1 Tablespoon Dry Skim Milk
: *2 Tablespoons Sweet Butter
*1 Large Egg
*~/3 Cup Warm Water
\
IIRECIPE
Baking Process
~
SELECT
~\
3) Press the Select button for UMANUAL" .
'T.:""
6) Form the balls into a tear drop shape
and roll until '10" thiclc Roll up the strip
starting from the wide end to the.
narrow lip. Place each fO" on the
baking pan, cover and let rise an addi-
tional 20 minutes.
2) Carefully pour in warm water.
5) Beep sound indicates that the final
rising process is finished. Remove the
dough and form into 8 equal balls. Put
on a lightly greased baking pan and let
rise covered, in a warm place, for 30
minutes.
8) Bake in a preheated 375°F oven until
golden brown.
1) Put the dry active yeast in the inner
pot. Add the remaining ingtedi~nts
except the water.
7) Brush rolls with a beaten egg wasil.
4) Press the START button (Do not use
the pra~t timer).
CD
START

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