Rapid (Cycle 8)
Rapid White
13⁄4 cups hot water (125°F/55°C)
1⁄3 cup skim milk powder
11⁄2 teaspoons salt
1⁄4 cup granulated sugar
2 tablespoons vegetable oil
31⁄3 cups
4 teaspoons bread machine yeast
Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast. Insert Bread Pan into oven chamber, with ∇ arrow on pan aligned with arrow on oven chamber. Push down to fully engage. Select Rapid (Cycle 8) and press
START/CANCEL.
Halfway through mixing time, using a rubber spatula, scrape down the sides of the Bread Pan and Kneading Paddle.
When signal sounds and panel reads END, press and hold START/CANCEL until signal sounds. Using oven mitts, remove Bread Pan from machine. Remove loaf from pan immediately. Cool on rack before slicing.
Rapid Rye
13⁄4 cups hot water (125°F/55° C)
1⁄3 cup skim milk powder
1 teaspoon salt
2 tablespoons packed brown sugar
2 tablespoons molasses
2 tablespoons vegetable oil
1 cup whole wheat flour
21⁄4 cups
1⁄2 cup rye flour
2 teaspoons caraway seeds
4 teaspoons bread machine yeast
Recipes developed by Donna Washburn and Heather Butt, QPS, authors of “Canada’s Best Bread Machine Baking Recipes.”
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