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4. Measure sugar, salt and dry milk; add to bread pan.
5. Measure bread our and add to bread pan. The Rapid setting for White Bread
decreases time for making bread by approximately an hour. Add additional
½ tsp. of yeast when baking rapid breads.
6. After making indentation in dry ingredients, carefully measure yeast and add
to bread pan. If using delay bake timer, make absolutely sure yeast is on top
of bread our, away from liquids.
7. Place bread pan into breadmaker. Push down on rim until it ts rmly into
place. Close lid.
8. Press MENU; choose White Bread Course. Press CRUST to choose crust color.
Press LOAF to choose loaf size. If delay baking is desired, press ▲ and ▼ to
add delay bake time, then press START. If no delay baking is desired, press
START to begin immediately.
9. At beep during kneading process, check dough ball (see CHECKING DOUGH
CONSISTENCY). It will be sticky to the touch. At this time, push down
any dough or our that may be on sides of bread pan. If desired, add
additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir
ingredients. (See KNEADING AND BAKING COURSE CHART to check time
beep will sound.)
10. After ending beep sound, breadmaker will start 60-minute Keep Warm cycle.
“0:00” will appear in display window; colon will begin to ash. The operation
light will ash.
11. Press STOP and use oven mitts to carefully remove bread pan. Light will go
out when STOP is pressed.
Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!
12. Turn bread pan upside down and shake several times to release bread. Do
not use metal utensils. Remove kneading paddle and allow loaf to cool
standing upright on wire rack approximately 15 – 30 minutes before slicing.
13. Once bread has cooled (approximately 1 hour) store in an airtight container.
14. Unplug unit and allow to cool completely before cleaning. (See CARE AND
CLEANING INSTRUCTIONS.)
WHITE SOURDOUGH STARTER
Ingredients Amount
Active dry yeast 2¼ tsp.
Water (110°F/43°C) 2 cups
Bread our 3½ cups
Sugar 1 tbsp.
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes,
then add our and sugar. Stir with plastic or wooden spoon until blended. Mixture
will be thick; remaining lumps will dissolve during fermentation process. Cover
loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times
a day. Starter will “rise and fall” during fermentation period and become thinner
as it stands. Sitting temperature of 80°F/27°C is best for sour avor to develop.
When starter is developed, it is bubbly and may have yellow liquid layer on top;
stir before using. It may be used for baking or placed in the refrigerator to use later;
cover loosely.
To use starter, measure amount specied in recipe. After refrigeration, let container
of starter come to room temperature before measuring – about 4 hours. If baking in
the morning, leave starter out overnight.
Replenish with 1 cup our,
2
/3 cup water (110°F/43°C) and 1 tsp. sugar. Stir until
blended – some lumps may remain. Cover loosely and let stand 10 to 12 hours or
overnight. Starter will rise and become bubbly. Stir, then place in refrigerator to
store. Stir in 1 tsp. of sugar to keep active if not used every week.
WHITE SOURDOUGH BREAD
Ingredients 1.0 lb. 1½ lb. 2.0 lb.
Water (80°F/27°C) ½ cup + 1 tbsp. ¾ cup ¾ cup + 1 tbsp.
Starter
(see above recipe)
¾ cup 1 cup 1¼ cup
Sugar 2 tsp. 1 tbsp. 4 tsp.
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread our 2 cups 3 cups 4 cups
Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp.
Select White
Course
Select Rapid White
Course
Active dry yeast 2 tsp. 2½ tsp. 2¾ tsp.