Mister Loaf HB211 Technical specifications

MISTER LOAF
MK Home Bakery
Bread Maker
Model HB211
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Instruction Manual & Recipes
Brought to you by:
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Part Names
Drive Shaft
(inside)
Oven Chamber
Kneading Blade
~
Handle /
---
Control Panel
lid
Vent
Power
Supply
Cord
/

About Your Bread maker
Automatic Bread Baking
Your new breadmaker bakes fresh bread in two hours and twenty
minutes.
All you have to do is measure the ingredients into the bread
pan in the sequence listed, position the bread pan in the oven
chamber and press the Start button. The breadmaker mixes. kneads.
rises, punches down and bakes the bread.
Dough Making
The breadmaker can be used for making dough for homemade rolls.
pizza, coffee cakes and more. The breadmaker mixes. kneads. lets
rise and punches down
in forty five minutes. You remove the dough
to shape
it by hand, let rise a final time and bake in your conven-
tional oven, according to recipe directions.
Cycle Times
Bread
Mix/Knead
20 Min
First Rise 25Min
Punch Down 5 Sec
Final Rise 55 Min
Bake 40 Min
Total Time 2 Hrs 20 Min
Control Panel
When pressing a control button, be sure
to hold in in until you hear a "beep "
sound. indicating contact has been made.
The lights on the control panel
will flash
to indicate that the process shown is
taking place. When baking is complete,
only the Complete light
will glow.
Start Button
Dough
20 Min
25 Min
5 Sec
N/A
N/A
45 Min
o Knead/Rise Gl
c Bake
o Complete
After ingredients are in bread pan and the bread pan is in place,
press the Start button to start the process. If the oven chamber
is too
warm, the Knead/Rise light
will flash; while the Bake and Complete
lights glow and the breadmaker
will not work. Simply open the lid
and let breadmaker stand for 10 to 15 minutes before attempting to
start again.
Stop Button
Press Stop to tum off power when baking is completed, or to reset
the process. The button must be pressed for two to three seconds to
take effect.

Display Information
You should always use the breadmaker in a room that is free of drafts. and is
at least 55.F/13·c , but not warmer than 90"F/32"C. Do not use breadmaker
in an unheated garage, outdoors, near a heat vent. or in direct sunlight.
Generally the control panel
will tell you what is happening with your bread-
maker.
Here are some points to consider.
Message
Reason
Solution
Knead/Rise Oven chamber
is too warm,
Open cover, remove bread
Aashing above
100.F/38·c. pan and allow to cool with
cover open. The unit
will
tone when cool enough to
restart.
Complete Oven chamber
is too warm Move breadmaker to a
Flashing &
all
during the rising cycle(s). cooler location.
other lights Breadmaker could be
in direct
glowing sunlight
or near heat vent.
All lights Just plugged in. Press the Stop button to
Flashing clear display.
Complete Cycle complete. Press
Stop button and
Flashing unplug breadmaker.
Before Calling for Service
Problem
Solution
The unit does not operate after
pushing the Start button. • Unplugged.
• Did not push Stop to clear display.

Tips for Breadmakers
Breadm.aking Terms
• Knead
If working by hand, kneading
means folding the dough towards
you
and then pushing it away
with the heel of your hand in a
rocking motion, rotating the
dough one quarter of a tum . You
repeat this until the dough is
smooth and blistered . When
using your Breadmaker,
this process is done automati-
cally for you.
•Rise
The dough is kept at the proper
temperature to activate the
yeast. By hand, you would put
the dough in a bowl and cover it,
keeping it out of drafts. until the
dough doubles its size, usually for
an hour or more. This is done
automatically in your
Breadmaker.
•Punch .Down
The gas trapped in the dough is
pressed out to make a better
dough. When making bread
manually, you would actually
"punch down" the dough. Your
breadmaker automatically does
this for you at precisely the right
time!
•Bake
After dough rises, it becomes
bread by baking. Your bread -
maker bakes the bread for you
right ·in the same pan. With the
Dough setting, you remove
the
dough at a specified time, shape
it
into rolls, pizza crust , etc .,
allow it to rise a final time and
bake it in your conventional
oven.
• Cool
Remove bread when baking is
completed. Let stand on wire
rack to cool. Bread that
is left in
the breadmaker to cool accumu-
lates moisture and the crust
will
become "soggy".
• Measuring With
Standard Measures
Dry ingredients: spoon into stan-
dard dry measuring cup until
overflowing. Level off with
straight-edged spatula.
Brown sugar or shortening :
press firmly into standard dry
measuring cup, or measuring
spoon. Level off with straight-
edged spatula.
Baking powder , baking soda.
salt, spices, dry milk: fill standard
measuring spoon to overflowing.
Level off with
straight- edged
spatula.
Liquid ingredients:
place stan-
dard liquid measuring cup
(8 fluid
ounces) on level surface. Fill to
specified mark and check mea-
surement at eye level. top of
liquid should be even with indi-
cator line on the cup. Use stan-
dard measuring spoons for small
amounts of liquid
(see equivalency chart)

Ingredients
Flour
Store all flour in a cool dry place
(70"F/21"C or less), away from
heat. For maximum shelf life.
flour may be stored
in the refrig-
erator or freezer. If stored cor-
rectly flour
will stay fresh up to 2
years. Always bring flour
to room
temperature before using it in
your bread maker. To measure
accurately, spoon decanted flour
into a standard dry measuring
cup, then level off with the
straight edge of a knife or
spatula.
Bread Flour
Bread Rour is milled from hard
wheat and contains a higher per-
centage of protein
than regular
all-purpose flour, usually
14% or
higher. This is also _referred to as
the gluten content, which gives
structure and height to bread.
If
bread flour is not available in your
area, any all-purpose flour with a
protein content of
14% or higher
is
an acceptable substitution.
Bread flour requires no sifting.
Whole Wheat Flour
Sometimes called graham flour,
Whole Wheat Rour
is milled from
the entire wheat kernel.
It is light
brown in color and contains
all
the natural nutrients. It is lower in
gluten and is usually used with
bread flour. Vital gluten may be
added to give the whole wheat
flour a lift, especially in 100%
Whole Wheat bread recipes.
Requires no sifting.
Rye Flour
Rye Aour is a heavy flour milled
from rye grain. It
is low in gluten
and needs to be combined with
bread flour to get
an acceptable
loaf. Many rye bread recipes
include vinegar or lemon juice to
assist the structuring of the
dough. Rye flour usually produces
a
stickier dough. Requires no
sifting.
Yeast
When combined with sugar and
water, at the right temperature,
the yeast generates carbon
dioxide which makes the dough
rise. The recipes in this book
have been developed using active
dry yeast. If you prefer to use a
fast-rising yeast, such as "Quick
Rise"
or "Rapid Rise," merely
decrease the amount used. As a
general guide, we recommend
using Yz teaspoon of fast-rising
yeast per cup of flour. Example:
2 cups bread flour would require
1 teaspoon fast-rising yeast.
Sugar
Sugar boosts yeast action, adds
sweetness and aroma, makes the
crust brown and the bread soft.
Brown sugar, honey, molasses
or
syrups produced from maple,
corn or cane are also suitable
sweeteners that add vitamin B
and minerals.

Milk
Milk enhances flavor and
increases the nutritional value
of the bread but
it is not a nec-
essary ingredient. Other
liquids
can be substituted (see "Water
or Other Liquids"). For best
results, always bring milk, or
other liquid to room tempera-
ture.
Salt
Salt controls the action of the
yeast, enhances flavor and aids
in producing a firm dough. If
you are on a restricted diet, feel
free to cut the amount of salt
in
the recipe in half or use a low-
sodium salt which contains
both potassium chloride and
sodium. You can also eliminate
the salt, but this
will affect the
size, texture
and taste of the
bread.
Fats
Any form of shortening will
enrich flavor and help bread
stay fresh longer.
Butter
Butter adds flavor. The same
amount of vegetable shortening
or
oil can be substituted. Salted
or unsalted butter may be used.
Eggs
Large eggs were used in devel-
oping the recipes in this
booklet. If you wish to add an
egg to a recipe that does not
call for it, crack egg into liquid
measuring cup; then fill with
liquid to level specified
in the
recipe.
Y<l cup (2 ounces) of an
egg substitute
can replace 1
large egg.
Oil
Vegetable, canota, corn,
peanut, soy or sunflower oil
can be used. Unsaturated saf-
flower
oil is a good substitute in
special health breads. Olive oil
produces a softer crust than
butter or margarine and is
often used in pizza
dough to
tenderize and flavor the dough.
Peanut oil keeps bread fresher
longer.
Margarine
This is an acceptable substitute
for butter. Soft spread tub mar-
garines are not recommended.
Vegetable Shortening
This solid, white shortening
gives a slightly crispier texture
than butter or oil. but works
effectively.
Water or Other Liquids
When the flour is mixed with
water or other liquids, gluten
is
formed and air is trapped, thus
allowing the bread to rise.
Water, milk, beer, fruit juices or
purees can be used as the
liquid
in bread.
Hints for Baking
Delicious Homemade
Breads
1. Use only fresh ingredients.
2. Yeast
is the most important
ingredient
in bread baking.
It causes the bread to rise.
Too little yeast can result
in
improper rising. Too much
yeast can cause over-rising
and the dough could stick to
the inside of the lid; or it
could collapse during
baking. In the breadmaker,
yeast does not need
"proofing" or preliminary
fermentation.
After each use. always close
yeast container tightly and
store
in a cool, dry place.

3. Measure ingredients exactly.
4. Timer: When using the
timer for delayed baking in
warm weather conditions.
you may need to reduce the
yeast by Y4 to Yz teaspoon.
and use only half the
amount of sugar called for
in
the recipes. to prevent
over-rising.
5. Always use a sharp ser-
rated-edge knife to slice
warm , crusty bread. An
electric knife also works
very well.
6. After cooling bread com-
pletely. on a wire rack. store
immediately in a tightly
sealed plastic bag. plastic
wrap
or covered container.
Do not store
in the refriger-
ator. as this
will cause the
bread to dry out faster.
7. For longer storage. tightly
seal
bread in a moisture-
proof wrap or bag. and
store in freezer.
Recipe Conversions
Most of your old family
favorites as welJ as your new
bread recipes can be prepared
in the Breadmaker. Here
are some recipe conversion
tips:
1. If your recipe yields two con-
ventional loaves, cut the
recipe in half to make one
loaf. The breadmaker only
makes one loaf at a time.
2. Do not exceed a total of 2%
cups of bread flour. Heavier
breads. containing whole
wheat. cereals or oats ,
should not use more than a
total of 3 cups. Use the
recipes in this book as your
guide when converting other
recipes.
3. Always measure and add
water or other liquids first
followed by
the salt. Then
add ingredients such as
liquid sweetener, shortening.
eggs etc. Finally measure
the dry ingredients into the
bread pan in the order
listed. Carefully place active
dry yeast on top of dry
ingredients, avoiding contact
with
the liquid and salt. If
bread flour is not available in
your area, use an all-pur-
pose flour with a protein
content of 1491o or higher.
4. To substitute dry milk for
fresh, use approximately 2
tablespoons dry milk plus 1
cup water for every cup of
milk.

Substitutions & Helpful Hints
e Milk and water are interchangeable in these recipes. Milk gives
bread a velvety texture and adds nutrients. Breads made with
water have a heavier, crispier crust and more "open" texture.
e Buttermilk is a good substitution for water or milk. It results in a
light, high rising and tender bread. To offset the slight acidity.
for every cup of buttermilk, add about
~ teaspoon baking soda
with the dry ingredients. Buttermilk also helps bread stay fresh
longer.
e In place of granular (white) sugar, you can use brown sugar.
honey, molasses or syrups. Hint: Before measuring honey or
molasses,
oil the measuring spoon or cup with cooking oil.
The sticky syrup easily runs off the utensil.
e To make yeast breads last longer and be slightly higher. use
water in which you've cooked potatoes and cooled to room
temperature (70-80.F/21-27°C).
e When making bread in a cool room (under 65 ·F/18°C), use
wanner water (
100-11 ooF /38-43 ° C).
• Vegetable oil can replace butter or margarine. For a very soft
crust, substitute olive
oil in place of butter.
• To use fast-rising yeast, such as "Rapid Rise" or ··Quick Rise .. in
place of active dry yeast, allow approximately ~ teaspoon for
each cup of flour in recipe. Some experimentation may be
necessary.
• There are several bread mixes available on the market which
can also
be used in your Breadmaker. Follow the package
instructions to make a one pound loaf.
• If you elect to use "light salt," it must contain both potassium
chloride and sodium. Plain potassium chloride will not work.

High Altitute Adjustments
At altitudes above 3.000 feet flour tends to be drier and absorbs
more liquid. Slightly more
liquid or less flour may be required.
Dough rises faster at higher altitudes. Either sugar
or yeast should
be reduced slightly to prevent over -ri sing. See Table for
guidelines.
Altitude
Adjustment 3 000 ft. 5 000 ft. 7 000 ft.
Reducing Yeast.
For each teaspoon,
~ tsp. ~-X tsp. X tsp.
decrease by:
Reducing Sugar.
For each tablespoon,
0-1 tsp. 0-2 tsp. 1-3 tsp.
decrease by:
Increasing Liquid. 1-2 tbsp. 2-4 tbsp. 3-4 tbsp.
For each cup, add:
NOTE: Since every recipe is different, some experimentation may
be necessary to give you the desired result.
Equivalents
Cup Fluid Teaspoons =Milliliters
= Ounces= Tablespoons=
1 = 8 = 16 = 48 = 240
~
= 7 = 14 = 42 = 210
(% + 2 Tbsp.)
% = 6 = 12 = 36 = 180
~
=
5 ~
=
10~
= 32 = 158
% = 5 = 10 = 30 = 150
( ~
+ 2 Tbsp.}
~
= 4 = 8 = 24 = 120
:.-3
=
2~
= 5
Y.l
= 16 = 79
j4
= 2 = 4 = 12 = 60
~
= 1 = 2 = 6 = 30
1 = 3 = 15
~
=
1 ~
= 7.5