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NO. | Cycle | Crust | Size | Knead 1 | Knead 2 | Rise 1 | Knead 3 | Rise 2 | Knead 4 | Rise 3 | Bake | Total | Keep Warm |
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15 | Last Minute Loaf | Medium | 1.5LB | 0MIN | 1MIN | 10MIN | 0MIN | 0SEC | 0MIN | 0SEC | 11MIN | 37M | 0:59 | 60 |
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| 2.0LB | 0MIN | 1MIN | 10MIN | 0MIN | 0SEC | 0MIN | 0SEC | 14MIN | 40M | 1:05 | 60 |
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16 | Bake Only |
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| 0MIN | 0MIN | 0MIN | 0MIN | 0SEC | 0MIN | 0SEC | 0MIN | 10M | 0:10 | 60 |
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AUDIBLE TONES*
Remove Paddle | |
N/A | 0:48 |
1:02 | 0:54 |
N/A | NA |
*Audible tones will sound at specified time listed in chart above as a reminder to add
MEASURING INGREDIENTS
Important note: The MOST important rule of making bread:
Use exact measurements. This is the key to successful bread baking.
With wet ingredients, use only liquid measuring cups with the cups/ounces marked clearly on the side. After filling the measuring cup, place it on a flat surface and view it at eye level to make sure the amount of liquid is exact. Liquids must be room temperature.
With dry ingredients fill a dry measuring cup with a spoon and then level off the measurement with the back of a knife or a spatula to make sure the measurement is exact. Never use the cup to scoop the ingredients directly from container (for example, flour). By scooping, you could add up to one tablespoon of extra ingredients. Do not pack down.
LOADING INGREDIENTS INTO
THE BREAD PAN
Important Note: The SECOND MOST important rule of making bread: Put the ingredients into the bread maker in the EXACT order given in the recipe. This means:
—FIRST, liquid ingredients – room temperature
—SECOND, dry ingredients
—LAST, yeast – Yeast must be separate from wet ingredients. Create a small crater in dry ingredients using your finger or a spoon, and place yeast within the crater. Make sure yeast is fresh.
Yeast/Baking Powder or Baking Soda
Dry Ingredients
Water or Liquids
Also, make sure ALL ingredients are at room temperature, unless otherwise noted (that is, between 75˚– 90˚F). Temperatures too cool or too warm can affect the way the bread rises and bakes. Note: Water should not be warm, or it will affect rising.
Last, it’s a good idea to start with fresh ingredients. Fresh flour and fresh yeast are critical.
See troubleshooting section (pages
MEASUREMENT/CONVERSION CHART
11⁄2 teaspoons | = | 1⁄2 | tablespoon | 8 tablespoons | = | 1 ⁄2 cup | ||
3 teaspoons | = | 1 tablespoon | 12 tablespoons | = | 3⁄4 | cup | ||
1⁄2 tablespoon | = | 11⁄2 teaspoons | 16 tablespoons | = | 1 cup | |||
2 tablespoons | = | 1⁄8 | cup | 3⁄8 | cup | = | 1⁄4 | cup + 2 tablespoons |
4 tablespoons | = | 1⁄4 | cup | 5⁄8 | cup | = | 1⁄2 | cup + 2 tablespoons |
5 tablespoons + 1 teaspoon | = | 1⁄3 | cup | 7⁄8 | cup | = | 3⁄4 | cup + 2 tablespoons |
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