Breadman Bring Home the Bakery, TR2500BC manual English, Sweet Cornbread, Ingredients, loaf

QUICK BREADS

Important: Removing the kneading paddle on the Quick Breads course before the start of the Bake cycle will help prevent tearing your cake/loaf when it is removed from pan after baking.

Note: Quick breads course can be used to mix and bake a prepackaged cake mix or quick bread, in addition to making regular recipes.

Course Tips for Best Results

•It is important that you assist breadmaker in stirring process during Rest cycle. Refer to KNEADING AND BAKING COURSE CHART for times. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture.

•Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well using the Quick Breads course. As with any other liquid ingredients, the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also be used. 2-step and swirl mix will work well using this program.

•Although delay bake timer is an option for this course, our experience has shown recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option.

Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, fish or any other ingredients that may spoil.

ENGLISH

SWEET CORNBREAD

Ingredients	1 loaf
Eggs, large, at room temperature	2
Milk (80°F/27°C)	1 cup
Butter, melted	¼ cup
Sugar	¾ cup
Salt	1 tsp.
All-purpose flour	2 cups
Cornmeal	1 cup
Double acting baking powder	1 tbsp.
Select Quick Breads course

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