Breadman TR2828G Egg Bread, Kneading Blade and Bread will be Very HOT. USE Oven Mitts

BASIC BREAD RECIPES (CONTINUED)

9.After 5 minutes of kneading, check the dough ball. It should be slightly tacky to the touch. Add more water or flour if necessary. At this time, use a rubber spatula to push down any dough or flour that may be on the sides of the Bread Pan.

10.When the beeper sounds, the bread has finished bak- ing and the keep warm cycle will start.

11.Press STOP and use oven mitts to carefully remove the Bread Pan at any time during the keep warm process.

CAUTION: THE BAKING CHAMBER, BREAD PAN,

KNEADING BLADE AND BREAD WILL BE

VERY HOT. USE OVEN MITTS.

12.Turn Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or bread machine. Remove the Kneading Blade and allow loaf to cool standing upright on wire rack approximately 20-30 minutes before cutting.

13.If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes, then remove. When the bread has completely cooled, approximately 1 hour, store in an air tight container.

14.UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see

CLEANING INSTRUCTIONS.

Egg Bread

	1 lb.
egg, room temp. +	1
enough water 80˚F/27˚C to =	p cup + 1 TBL
oil	1 TBL
sugar	4 tsp
salt	1 tsp
dry milk	2 TBL
bread flour	2 cups + 2 TBL
Red Star® active dry yeast	12 tsp
Use Basic mode and 1 White menu

29.