| TINA’.S SPRINGTIME Faworm BREAD | |
| (Sweef Setting - Not for Timer) | |
| All ingredients at room temperature | |
8 | 9 oz. water | cups bread flour |
1 tsp. salt | cup sugar | |
| cup butter or | 3 Tbsp. dry milk |
1 large egg | 2 tsp. active dry yeast | |
1 | tsp. vanilla extract | cup raisins |
| tsp. almond extract | cup candied orange peel |
Measure all ingredients into bread pan in the order listed above, beginning with the column on the left, followed by the column on the right. Select Sweet setting.
Select crust setting if other than “Medium? Press the 
button to begin the breadmaking process. The display will begin counting down the minutes until the end
of the cycle. When the baking is complete, the display will read 
and the unit will
signal (when this occurs, you may choose to press the 
button to cancel the
QUICK BREAD INSTRUCTIONS
‘Unlike yeast breads, quick breads do not use yeast as the rising agent. Therefore, the knead and rise cycles have been omitted. Instead, quick breads use baking powder and/or baking soda along with steam to act as a
INSTRUCTIONS FOR MAKING QUICK BREAD:
1.Measure all ingredients into bread pan. Position pan in baking chamber.
2.Select Quick Bread Setting. Press “START/STOP”; let ingredients mix for 5 minutes. Using rubber spatula, scrape down sides of the bread pan to eliminate flour pockets in the corners.
3.When the quick bread has finished baking, press “START/STOP” to cancel the feature. Remove’ pan to a heatproof surface and let cool in pan
5 minutes to allow bread to “set.” Remove bread from pan to wire rack and cool completely before slicing.
*NOTE: If, due to humidity or altitude, your Quick Bread does not achieve desired texture, you may choose to allow the bread to remain in the Breadmaker during the “KEEP WARM” cycle until it reaches the desired texture.
