Corn Bread
1.0 Pound Loaf | INGREDIENTS | 2.5 Pound Loaf |
½ cup + 1 tbsp. | Milk, 80°F | 1cup + 7 tsp. |
1 | Egg | 1 |
2 tbsp. | Butter or Margarine | 3 tbsp. |
1 tsp. | Salt | 1 tsp. |
1 tbsp. | Sugar | 2 tbsp. |
1 cup | Bread Flour | 2 cups |
1 cup | Cornmeal | 2 cups |
3 tsp. | Baking Powder | 4 tsp. |
FRENCH
For all of the following recipes, follow these general guidelines. The following should be baked on setting 3, “French.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter the butter or margarine and add to the corners. Make an impression in the center of the dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired, select “TEMP,” then select “Loaf” to size indicated in recipe.
French Bread
1.0 Pound Loaf | INGREDIENTS | 2.5 Pound Loaf |
½ cup + 3 tbsp. | Water, 80°F | 1½ cups + 3 tbsp. |
1 tbsp. | Butter or Margarine | 3 tsp. |
2 cups | Bread Flour | 4 cups |
1 tbsp. | Sugar | 2 tbsp. |
1 tsp. | Salt | 1 ½ tsp. |
1 tsp. | Active Dry Yeast | 1¾ tsp. |
SUPER RAPID
For all of the following recipes, follow these general guidelines. The following should be baked on setting 4, “Super Rapid.” Many recipes can be converted to the Super Rapid cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes using yeast. DO NOT use any quick bread recipes on this setting.
Basic Super Rapid Bread
1.0 Pound Loaf | INGREDIENTS | 2.5 Pound Loaf |
½ cup + 1 tbsp. | Water, 80°F | 1 cup + 4 tbsp. |
1 | Egg | 1 |
1 tbsp. | Butter or Margarine | 3 tbsp. |
1 tbsp. | Dry Milk | 3 tbsp. |
2 cups | Bread Flour | 4 cups |
2 tbsp. | Sugar | 4 tbsp. |
1 tsp. | Salt | 1 ½ tsp. |
2 tsp. | Active Dry Yeast | 3 ½ tsp. |
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