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BASIC/SPECIALTY BREAD SETTING
- The recipes in this section can be made at the basic/specialty bread setting. The time delay can be used with the recipes
with the
symbol.
- Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being
used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in the center of dry ingredients for the yeast.
This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process
begins.
- Use LUKEWARM water, about 80°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can
kill the yeast.
- MILK MUST BE WARMED to about 80°F, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY FROM
THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a
thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 100°F, as this can kill the yeast. Allow to cool if
too hot or add a little cold milk to cool it off.
- If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
- Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use
the light or dark crust color setting the next time you prepare the recipe.
- An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will
prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients.
Close door.
Do not turn bread maker off when adding ingredients
. If you are not adding ingredients, simply ignore this alert.
-If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough
softens
. Do not add too much extra water as this can cause the bread to collapse or be under baked
. The bread dough should be
soft and a bit sticky to the touch after kneading.
OLD FASHIONED WHITE BREAD
Made with milk for a tender crust and fine texture. Bread just like Grandma used to make that now you can make, too!
1½ Pound Loaf
INGREDIENTS
2 Pound Loaf
11 ounces (1¼ cup + 2 Tbsp.)
2 tablespoons
3
⅓
cups
2 tablespoons
1¼ teaspoons
2 teaspoons
- or -
1½ teaspoons
WATER, 80
°°°°
F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
13 ounces (1½ cups+ 2 tbsp.)
2 tablespoons
4 cups
2½ tablespoons
1½ teaspoons
2 ¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE
BREAD SELECT SETTING
TO USE: basic/specialty
1
. Add liquid ingredients and butter to pan.
2
. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,
then level ingredients, pushing some of the mixture into the corners.
3.
Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker.
4.
Program for recommended bread select
setting and desired crust color. Program time
delay if being used. Start bread maker. When
done, turn off, unlock pan and remove with
oven mitts. Shake bread out of pan. Cool on
rack before slicing.
