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Method:
1. Remove bread pan from breadmaker. Attach kneading paddle onto shaft.
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Make sure all ingredients, except water, are at room
temperature.
2. Place bread pan into breadmaker. Push down on rim until it ts rmly into
place. Close lid.
3. Press MENU; choose Batter Breads™ Course. Press CRUST to choose crust
color. If delay bake is desired, press ▲/▼ buttons to set delay bake timer, and
then press START for delay; or, simply press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh milk,
yogurt or other dairy products, meats, sh or any other ingredients that may spoil.
4. At beep during kneading process, check dough. At this time, push down any
dough or our that may stuck to sides of bread pan. If desired, add additional
ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer
to KNEADING AND BAKING COURSES chart to check display time beep will
sound.
5. Before baking begins, remove bread pan from breadmaker. Remove kneading
paddle from batter and place bread pan back into breadmaker to complete bake
process. Removing paddle will help prevent tearing cake/loaf when it is removed
from pan after baking.
6. When bread is nished baking breadmaker will beep and “0:00” will appear in
display window. Press STOP and open lid.
Caution: Oven caivty, bread pan, kneading paddle and bread will be very hot. Use
oven mitts.
7. Remove bread pan from breadmaker as soon as course is complete and allow
cake or Batter Breads™ to remain in pan for 20 minutes on cooling rack before
removing. Using oven mitts, take non metal spatula and gently loosen cake from
sides of pan. Turn upside down to remove. Allow to cool 15 – 30 minutes before
cutting.
8. When bread has completely cooled (approximately 1 hour) store in air tight
container.
9. Unplug unit and allow to cool completely before cleaning. Clean bread pan
after each use.
Batter Breads™ Course Hints for Best Results
• It is important that you assist breadmaker in stirring process during resttime. Refer
to KNEADING AND BAKING COURSE chart for appropriate time. Use a rubber
spatula to gently scrape the ingredients from sides and corners of pan, and fold
into wet mixture.
• Full size cake mix (16-oz or larger), quick bread or mufn mix (13-oz or larger)
works well using Batter Breads™ Course. As with any other liquid ingredients,
the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise, add
ingredients as listed on package instructions. 1-step angel food cake mixes may
also be used. 2-step and swirl mix will work well using this program.
• Although delay bake timer is an option for this Course, our experience has shown
recipes included do not mix well when delayed. You may nd a few of your
recipes may work well; therefore, we have given you delay as an option.
BATTER BREADS™
Batter Breads™ Course will mix and bake a prepackaged cake mix or quick bread.
SWEET CORN BREAD
Ingredients 1 loaf
Eggs, large, at room temperature 2
Milk (80°F/27°C) 1 cup
Butter, melted ¼ cup
Sugar ¾ cup
Salt 1 tsp.
All-purpose our 2 cups
Cornmeal 1 cup
Double acting baking powder 1 tbsp.
Select Batter Breads™ Course
Ingredients 1½ lb.
Add to dispenser (press EXTRAS before pressing START to begin baking):
Raisins ½ cup
Select Fruit & Nut
Course
Select Rapid Fruit & Nut
Active dry yeast 2½ tsp.