OPERATING INSTRUCTIONS
COOKING RECIPES
White Bread (Quick Cycle)
Ingredients:
1 cup minus 2 Tbs.. water (95
°
- 104
°
F)
1 large egg
2 Tbsp. canola or other vegetable oil
2 Tbsp. sugar
2 Tbsp. dry milk powder
1 tsp. salt
3 cups bread flour
1 Tbsp. plus 1 tsp. bread maker yeast
Directions:
1. Insert kneading blade into the baking pan.
2. Add ingredients, except yeast, to the baking pan in the order given. With
finger, make small indentation on one side of the flour. Add yeast to the
indentation, making sure that it does not come into contact with the liquid
ingredients
3.
Insert the baking pan into the bread maker; gently close the cover. Plug the
power cord into a wall outlet. Press the “Menu” button until the “Quick” cycle
is reached. Press the “Start/Stop” button to start the cycle.
4.
When the machine emits 10 beeps, the bread is ready. Unplug the machine.
Lift the cover and using oven mitts, firmly grasp the baking pan handle and
gently twist the pan, then pull up and out of the machine.
5.
Turn the baking pan upside down and tap the bottom of the baking pan to
release the bread onto a rack to cool. Please note that sometimes the
kneading blade will be stuck to the bottom of the loaf. Wait until the kneading
blade and the bread has cooled down before trying to remove it from the loaf.
When the kneading blade has cooled, just pull it out carefully from the bottom
of the bread.
6.
Let the bread cool for about 15 minutes before slicing.
Note: Do not use this recipe (containing dairy products) with any Delay Timer
function.
Yield: 1 Loaf
Helpful Hints
•
Place all recipe ingredients into the
baking pan so that the yeast is not
touching any liquid.
•
After completing the process of
making dough in your bread maker,
allow 30 minutes or until dough
doubles in size when letting the
dough rise. Dough should be lightly
greased and covered with a dry
towel and placed in a warm area free
of drafts.
•
Humidity can cause problems,
therefore humidity and high altitudes
require adjustment. For high
humidity, add an extra tablespoon of
flour if consistency is not right. For
high altitudes, decrease yeast
amount by approximately 1/4
teaspoon and decrease sugar and/or
water or milk slightly.
•
The dough setting is great for
mixing, kneading and proofing richer
dough like croissant dough. Use the
automatic bread maker to prepare
this dough so all you need to do is
shape and bake it according to your
recipe.
•
When recipes call for a “lightly
floured surface”, use about 1 to 2
tablespoons of flour on the surface.
You may want to lightly flour your
fingers or rolling pin for easy dough
manipulation.
•
When you let dough “rest” and “rise”
according to a recipe, place it in a
warm, draft-free area. If the dough
does not double in size, it may not
produce a tender product.
•
If the dough you are rolling shrinks
back, let it rest covered for a few
minutes before rolling again.
•
Dough may be wrapped in plastic
wrap and stored in a freezer for later
use. Bring the dough back to room
temperature before using.
•
After 5 minutes of kneading, open
the cover and check the dough
consistence. The dough should form
a soft, smooth ball. If too dry, add
liquid. If too wet, add flour (1/2 to 1
tablespoon at a time.)
•
We do not recommend using the
Delay Timer when using any dairy
products in the recipes.
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