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28.
BASIC BREAD RECIPES
We suggest starting your bread baking with this Basic White Bread recipe. Follow each
step carefully. These steps have been written to eliminate the most common errors in
bread baking and may be helpful for any recipe.
Basic White Bread
1 lb.
water 80˚F/27˚C p cup + 1 TBL
oil 1 TBL
sugar 12 TBL
salt 1 tsp
dry milk 1 TBL
bread flour 24 cups
Red Star
®
active dry yeast 14 tsp
Use Basic mode and 1 White menu
1. Remove the Bread Pan from the Bread Baker.
Attach the Kneading Blade onto the Shaft. Make
sure all ingredients except water are at room temper-
ature.
2. Use a liquid measuring cup to measure the water
(80˚F/27˚C/baby bottle temperature) and pour into
the Bread Pan.
3. Use a measuring spoon to measure the oil and add to
the Bread Pan.
4. Use a measuring spoon to measure the sugar, salt and
dry milk; level off with the straight edge of a knife
and add to the Bread Pan.
5. Lightly spoon bread flour into a dry measuring cup;
level off with the straight edge of a knife and add to
the Bread Pan.
6. Carefully measure yeast with a measuring spoon;
level off with the straight edge of a knife and add to
the Bread Pan. If using delay timer, make sure yeast
is on top of bread flour, away from liquids.
7. Place the Bread Pan into the Bread Baker. Push
down on rim until it snaps into place. Close the Lid.
8. Select Basic mode and 1 White menu and set Timer
to delay, or press START for immediate start.
Method