BASIC/SPECIALTY BREAD SETTING
-The recipes in this section can be made at the basic/specialty bread setting. The time delay can be used with the recipes
with the 
symbol.
-Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in the center of dry ingredients for the yeast. This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process begins.
-Use LUKEWARM water, about 27°C, to activate the yeast for best results. DO NOT USE HOT WATER, above 38°C, as this can kill the yeast.
-MILK MUST BE WARMED to about 27°C, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 38°C, as this can kill the yeast. Allow to cool if too hot or add a little cold milk to cool it off.
-If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
-Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use the light or dark crust color setting the next time you prepare the recipe.
-An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients. Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, simply ignore this alert.
OLD FASHIONED WHITE BREAD
Made with milk for a tender crust and fine texture. Bread just like Grandma used to make that now you can make, too!
1½ Pound Loaf | INGREDIENTS | 2 Pound Loaf |
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11 ounces (1¼ cup + 2 Tbsp.) | WATER, 27° C | 13 ounces (1½ cups+ 2 tbsp.) |
2 tablespoons | BUTTER or MARGARINE | 2 tablespoons |
3⅓ cups | ALL PURPOSE or BREAD FLOUR | 4 cups |
2 tablespoons | SUGAR | 2½ tablespoons |
1¼ teaspoons | SALT | 1½ teaspoons |
2 teaspoons | ACTIVE DRY YEAST | 2 ¼ teaspoons |
- or - | ||
1½ teaspoons | BREAD MACHINE/FAST RISE YEAST | 2 teaspoons |
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FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE
BREAD SELECT SETTING |
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TO USE: basic/specialty |
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1. Add liquid ingredients and butter | to pan. | 4. Program for recommended bread select |
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, | setting and desired crust color. Program time | |
then level ingredients, pushing some of the mixture into the corners. | delay if being used. Start bread maker. When | |
3. Make a well in center of dry ingredients; add yeast. Lock pan into | done, turn off, unlock pan and remove with | |
bread maker. | oven mitts. Shake bread out of pan. Cool on | |
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| rack before slicing. |
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