22
OPERATION
IMPORTANT:
-
Always place liquids and salt 1 first,
then dry ingredients 2 and finally
yeast 3 on top (ill.
d
). Make a
small indentation on top of the dry
ingredients and place the yeast into
the indentation. Yeast must never
come into contact with liquids and
salt until the program starts.
-
Always follow the recipe order and
use the exact ingredient quantities.
-
There are no recipes below for
programs 8 (Bake), 11 (Mix Stir), and
13 (Home Made).
d
1
2
3
RECIPES
Breads
1 - Basic
2 -
Quick
3 - French
4 - Ultra
Fast
Loaf size (lb)
1.5
2.0
N/A
1.5
2.0
N/A
Water
5½ fl oz
(165 ml)
7 fl oz
(190 ml)
6 fl oz
(175 ml)
7 fl oz
(195 ml)
9 fl oz
(260 ml)
6 fl oz
(175 ml)
Milk powder
2 tsp
(9 g)
2½ tsp
10 g)
2½ tsp
(10 g)
-
-
2½ tsp
(10 g)
Egg
1
1
-
-
-
-
Butter or
vegetable
oil
2½ tbsp
oil
or 30 g
butter
3 tbsp oil
or 40 g
butter
1¾ tbsp
oil
or 20 g
butter
-
-
1¾ tbsp
oil
or 20 g
butter
Sugar
5 tbsp
(60 g)
6½ tbsp
(80 g)
4 tbsp
(50 g)
3 tbsp
(40 g)
4 tbsp
(50 g)
4 tbsp
(50 g)
Salt
½ tsp
(3 g)
½ tsp
(4 g)
¼ tsp
(2 g)
½ tsp
(4 g)
¾ tsp
(5 g)
¼ tsp
(2 g)
High gluten
flour
2¼ cups
(300 g)
2½ cups
(350 g)
2¼ cups
(300 g)
2½ cups
(350 g)
3 cups
(420 g)
2¼ cups
(300 g)
Yeast
1 tsp
(4 g)
1 tsp
(4 g)
1.5 tsp
(6 g)
1.5 tsp
(6 g)
1.5 tsp
(6 g)
1.5 tsp
(6 g)
IM_Bread Maker_IM_US_V5_210507.indd 22
5/7/21 11:38 AM
