| 1.0 LB. loaf | 1.5 LB. loaf | 2.0 LB. loaf | |
Water 80°F/27°C | 3/4 cup | 1 cup | 11/4 cups | |
Oil | 4 tsp | 2 TBL | 3 TBL | |
Sugar | 4 tsp | 2 TBL | 3 TBL | |
Salt | 1 tsp | 11/2 | tsp | 2 tsp |
Bread Flour | 21/4 cups | 3 cups | 4 cups | |
RED STAR® Active Dry Yeast | 11/2 tsp | 21/4 | tsp | 1 TBL |
or |
|
|
|
|
RED STAR® |
|
|
|
|
QUICK•RISE™ Yeast | 1 tsp | 11/2 | tsp | 2 tsp |
or |
|
|
|
|
Bread Machine Yeast | 1 tsp | 11/2 | tsp | 2 tsp |
1.Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make sure all ingredients, except water, are at room temperature.
2.Use a liquid measuring cup to measure the water (80°F/27°C/baby bottle temperature) and pour into the bread pan.
3.Use a measuring spoon to measure the oil and add to the bread pan.
4.Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and add to the bread pan.
5.Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle all dry ingredients.
6.Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from liquids.
7.Place the bread pan into the Bread Maker. Push down on rim until it snaps into place. Close the lid.
8.Press the PROGRAM button to select the PROGRAM, select the LOAF SIZE, CRUST COLOR and set TIMER to delay, or press START for immediate start.
9.At the beep during the kneading process, check the dough ball. It should be slightly tacky to the touch. Add more water or flour if necessary; see Dough Ball. At this time, push down any dough or flour that may be on the sides of the pan.
10.When the beeper sounds, the bread has finished baking and the keep warm cycle will start. The display window will show 0:00, and the colon will flash.
11.Press Stop and use oven mitts to carefully remove the bread pan at any time during the keep warm process.
CAUTION: THE OVEN CAVITY, 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 machine. Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately
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 AND STORING.
29