Kenmore 48487 manual Wet-- water, milk, oils.fats

Measure ingredients accurately, using a good set of measuring cups and spoons or a scale. Make sure to level all dry ingredients when measuring. Inaccurate measurements could cause.. unexpected results,

Be precise in measuring water.

Use fresh ingredients.

Since moisture is an enemy to flour, be sure to store flour in an airtight container.

To keep yeast active, store it_inan airtight container in the refrigerator,

DO NOT use yeast if the date code on the packet has expired.

We recommend using bread flour for baking with this bread machine. There are white, whole wheat and blended bread flours. If you cannot find bread

flour, "all-purpose" flour is an accept- able substitute.

if you are baking a whole grain, rye, oat, or pumpernickel bread, and cannot find bread flour or all-

purpose flour, you will need to add

gluten to the recipe, Why?

Because heavy, hard flours such as stone ground whole wheat and dark rye need a "boost" of protein to allow them to knead and rise.

Gluten is available at most large

grocery chains in the baking section, The manufacturers directions for

measurements should be followed. if you are using a heavy stone ground whole wheat flour for a 2 lb. recipe (4-4 t/2 cups), you will need to add 1/3 cup of gluten to the dry ingredients.

1, 2, 3! 1, 2, 3!

Remember, always put your ingredi- ents into the Bread Pan in this order:

1.Wet-- water, milk, oils.fats

=Dry --salt, powdered milk, grains, sugar, flour

.Yeast --do not use yeast past expiration date.

When using Timer, we recommend set- ting it for as short a time as possible. Because ingredients are partially com- bined in the Bread Pan, the dough may tend to deteriorate if left too many hours, especially on a warm or humid day,

Keep Lid closed during Baking cycle. Opening it excessively causes uneven baking.

After cooling and slicing bread, store it in a plastic bag or plastic wrap to pre- vent it from drying out.

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