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COOKING RECIPES
Traditional White Bread (Basic Cycle)
Ingredients:
1 cup plus 6 Tbsp. water (75° -85°F)
2 Tbsp. canola or other vegetable oil
2 Tbsp. sugar
2 Tbsp. dry milk powder
1 tsp. salt
4 cups bread flour
2 Tsp. bread maker yeast
Directions:
1. Insert kneading blade into the baking pan.
2. Add ingredients, except yeast, to the baking pan in the order given. With
finger, make small indentation on one side of the flour. Add yeast to the
indentation, making sure that it does not come into contact with the liquid
ingredients
3. Insert the baking pan into the bread maker; gently close the cover. Plug the
power cord into a wall outlet. Press the “Menu” button until the “Basic” cycle
is reached. Press the “Crust Color” button to select a crust color (light,
medium or dark). Press the “Start/Stop” button to start the cycle.
4. When the machine emits 10 beeps, the bread is ready. Unplug the machine.
Lift the cover and using oven mitts, firmly grasp the baking pan handle and
gently twist the pan, then pull up and out of the machine.
5. Turn the baking pan upside down and tap the bottom of the baking pan to
release the bread onto a rack to cool. Please note that sometimes the
kneading blade will be stuck to the bottom of the loaf. Wait until the kneading
blade and the bread has cooled down before trying to remove it from the loaf.
When the kneading blade has cooled, just pull it out carefully from the bottom
of the bread.
6. Let the bread cool for about 15 minutes before slicing.
Note: Do not use this recipe (containing dairy products) with any Delay Timer
function.
Yield: 1 Loaf
9
COOKING RECIPES
French Bread (French Cycle)
Ingredients:
1 cup plus 2 Tbsp. water (75° -85°F)
2 Tsp. butter or margarine, softened
1 Tbsp. sugar
2 Tbsp. dry milk powder
1 1/2 tsp. salt
3 1/4 cups bread flour
2 1/2 Tsp. bread maker yeast
Directions:
1. Insert kneading blade into the baking pan.
2. Add ingredients, except yeast, to the baking pan in the order given. With
finger, make small indentation on one side of the flour. Add yeast to the
indentation, making sure that it does not come into contact with the liquid
ingredients
3. Insert the baking pan into the bread maker; gently close the cover. Plug the
power cord into a wall outlet. Press the “Menu” button until the “French” cycle
is reached. Press the “Crust Color” button to select a crust color (light,
medium or dark). Press the “Start/Stop” button to start the cycle.
4. When the machine emits 10 beeps, the bread is ready. Unplug the machine.
Lift the cover and using oven mitts, firmly grasp the baking pan handle and
gently twist the pan, then pull up and out of the machine.
5. Turn the baking pan upside down and tap the bottom of the baking pan to
release the bread onto a rack to cool. Please note that sometimes the
kneading blade will be stuck to the bottom of the loaf. Wait until the kneading
blade and the bread has cooled down before trying to remove it from the loaf.
When the kneading blade has cooled, just pull it out carefully from the bottom
of the bread.
6. Let the bread cool for about 15 minutes before slicing.
Note: Do not use this recipe (containing dairy products) with any Delay Timer
function.
Yield: 1 Loaf
10