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Blendtec Mix n Blend II Manual

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honey. It will slip right out.
13. Use temperature probe in microwave to heat
water to just the right temperature.
14. If you have problems with the bread, check water
temperature. Next, check yeast to be sure it is
alive. (Put yeast in 1/2 cup of warm water with a
dash of sugar. After approximately 5 minutes it
should be foamy and bubbly.)
15. We recommend using at least 3 cups of liquid
when making bread.
16. Dough can always be frozen and used later.
17. Keep initial mixing of bread ingredients within a
period of 3 to 4 minutes. Long delays may cause
over-kneading.
18. If bread is still rising too much or too little,
contact your local county extension agency for
information on the amount of yeast needed in
your area. This would especially apply to bread
making at high altitudes.
19. If you wish to freeze bread, cool thoroughly then
put in a plastic bread sack and secure tightly.
Freeze loaf whole. If you slice the bread before
freezing, more surface area is open to frost. Thaw
at room temperature overnight.
Whole Wheat Bread
Large Batch (7-12 Loaves)
7 cups warm water
¾ cups sugar or honey
4 tsp salt
½ cup vegetable oil
16-18 cups flour
4 Tbsp instant yeast
¾ cup vital wheat gluten
Medium batch (5-8 loaves)
5 cups warm water
½ cup sugar or honey
1 Tbsp salt
⅓ cup vegetable oil
11-13 cups flour
3 Tbsp yeast
½ cup vital wheat gluten
Small batch (3-5 loaves)
3 cups warm water
⅓ cup sugar or honey
2 tsp salt
⅓ cup vegetable oil
6-8 cups flour
2 Tbsp yeast
¼ cup vital wheat gluten
Combine water, sweetener, salt, and oil in mixing
bowl. Select the BREAD cycle under the mixer menu
and press START/STOP. While the mixer is operating
add a partial amount of flour according to recipe
size: 7 cups for large batch, 5 for medium, and 3 for
small. Continue mixing for an additional 30 seconds.
Add the yeast and lock the lid on the bowl.
Gradually add the remaining amount of flour until the
dough clings to the dough hooks and stops sticking
to the sides of the mixing bowl. This indicates that
there is sufficient flour incorporated into the dough.
This initial mixing lasts approximately 3-4 minutes.
When dough pulls away from the sides of the bowl,
stop adding flour, and press the Auto Knead button.
The Mix-n-Blend II™ will now mix the dough until the
bread reaches its peak of gluten development. It will
then shut off automatically. The dough is now ready
to form into loaves.
When using instant yeast, there is no need to let the
dough rise before forming into loaves.
Put 2-3 tablespoons of oil on a clean counter. With
oiled hands, remove dough hook and kneading arm
and empty dough out onto counter.
Form dough into loaves. Roll each loaf in oil and
place in pans. Rolling the dough in the oil keeps it
from sticking to the pan and keeps the top of the
bread moist as it is rising.
Allow loaves to rise in a warm oven or on a warm
counter away from drafts.
For oven rising: Set oven to 150 degrees for a few
minutes to take the chill off, turn off and put the
bread in to rise. If the oven is too hot, the bread will
rise too fast and cause a hollow area at the top of
the loaf.
Allow bread to rise until doubled in size. If loaves are
in the oven, remove them before preheating the oven.
(For a thicker crust, the loaves may stay in the oven
while it is preheating.)
Preheat the oven to 350 degrees Fahrenheit.
Bake for 15-20 minutes in 5” x 3” pans or 20-25
minutes in 9” x 5” pans.
Bread is done when the top crust is nicely browned.
Remove one of the loaves from the oven and take
it out of the pan to check the bottom crust. If it is
too light, return to the oven and bake for five more
minutes. Remove loaves from pans and cool on a
… 10 …


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