Breadmaker Owner’s Manual
Sweet Corn Bread
Select Batter Breads cycle.
| 1 LOAF |
|
|
eggs, room temperature | 2 large |
|
|
milk 80º F/27º C | 1 cup |
|
|
butter, melted | 1⁄4 cup |
|
|
sugar | 1⁄4 cup |
|
|
salt | 1 tsp |
|
|
| 1 cup |
|
|
corn meal | 1 cup |
|
|
double acting baking powder | 1 TBL |
|
|
1.Remove the bread pan from the Breadmaker. Attach the kneading paddle onto the drive shaft. Make sure all ingredients, except water, are at room temperature.
2.Place the whole eggs
3.Use a liquid measuring cup to measure the milk (80º F/27º C) and pour into the bread pan.
4.Use a measuring spoon to measure the butter. Melt it and add to the bread pan.
5.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.
6.Use a dry measuring cup to measure the corn meal; level off with the straight edge of a knife and add to the bread pan. Lightly spoon
7.Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.
8.Carefully measure baking powder with a measuring spoon; level off with the straight edge of a knife and add to the bread pan.
9.Place the bread pan into the Breadmaker. Push down on the rim until it snaps into place. Close the lid.
10.Select the Batter Breads cycle, Crust Color and set Delay Bake Timer then START.
11.Stir during the Rest time. Use a spatula to fold in any flour from around the sides of the pan.
12.When the baking is finished, press STOP/Reset and use oven mitts to carefully remove bread pan.
CAUTION: THE BAKING CHAMBER CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL
BE VERY HOT. USE OVEN MITTS.
13.Turn bread pan upside down and shake several times to release the bread. Do not use metal utensils inside the bread pan or Breadmaker. Remove the kneading paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing.
14.When the bread has completely cooled, approximately 1 hour, store in an air tight container.
58
