ENGLISH
Measuring Cup and then once filled, leveling off with a knife. Never add more dry ingredients than a recipe calls for, as this could effect the outcome of baking. When measuring small amounts of dry ingredients, the Measuring Spoon must be used. Measurements must be level, as any deviation from the recipe could effect the outcome of baking.
3.Adding Sequence
Always follow the sequence of adding ingredients to the Bread Pan precisely as shown in How to Operate section. The sequence of adding ingredients is: liquid ingredients, dry ingredients, flour, make an indentation in the flour and then add either yeast or baking powder. Do not stir ingredients inside of the Bread Pan.
The flour should not become completely wet. The yeast can only be placed on the dry flour and CANNOT touch the salt. After the flour has been kneaded for some time, a beep will prompt you to add fruit and nut ingredients to the mixture if the recipe calls for them. If the fruit or nut ingredients are added too early, the flavor will be diminished from being mixed for too long. When you use the delay function for a long time, never add the perishable ingredients such as eggs, milk or fruit.
Here are some recipes that you can try:
WHITE BREAD
| 1.5lb LOAF |
| 2.0lb LOAF | |
• | 1 Cup | • | 1½ Cup Water | |
• | Water | • | 1½ Tbsp. Butter | |
• | 1 Tbsp. Butter | • | 1¾ Tsp. Salt | |
• | 1Tsp. Salt | • | 2 | Tbsp. Sugar |
• | 1½ Tbsp. Sugar | • 2 | Tbsp. Powdered Milk | |
• | 1½ Tbsp. | • 4 | Cups Bread Flour | |
| Powdered Milk | • 1½ Tsp. Dry Yeast | ||
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•3 Cups Bread Flour
• 1½ Tsp. Dry Yeast |
| Use PROGRAM 1: BASIC | ||
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| BUTTERMILK BREAD |
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| 1.5lb LOAF |
| 2.0lb LOAF | |
• | 1¼ Cup Buttermilk | • | 1½ Cup Buttermilk | |
• | 1Tsp. Salt | • | 1 | Tsp. Salt |
• | 3 Cups Bread Flour | • | 4 | Cups Bread Flour |
• | 1½ Tsp. Dry Yeast | • | 1½ Tsp. Dry Yeast | |
Use PROGRAM 2: FRENCH
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