Rye Bread
80 min.
1 and
cups hot beer
cup oil
3 tabtespoons packed brown sugar
1 teaspoon salt
3 cups bread flour
1 cup rye flour
and
tablespoons caraway seeds
teaspoons ground fennel
teaspoon fresh orange zest (finely ground orange peel)
2 tablespoons Red
Quick
Yeost
Important: Carefully measure the hot water and make sure
it is between
by using a cooking thermometer.
1) Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast) to the bread pan.
Use your finger to form a
(hole) in the flour where you
pour the
yeast. Yeast must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the
pan into the breadmaker and close the lid.
Press “Select” button to choose the
(80 Minutes) setting.
Press the “Start/Stop” button.
0
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Summary of Contents for EXPRESSBAKE 102819
Page 1: ...2 lb EXPRESSBAKE Breadmaker User Manual Bread Recipes...
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