OPERATING INSTRUCTIONS
COOKING RECIPES
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,
•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.
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
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