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QUICK BREADS
Important: Removing the kneading paddle on the Quick Breads course
before the start of the Bake cycle will help prevent tearing your cake/loaf
when it is removed from pan after baking.
Note: Quick breads course can be used to mix and bake a prepackaged cake
mix or quick bread, in addition to making regular recipes.
Course Tips for Best Results
• It is important that you assist breadmaker in stirring process during Rest
cycle. Refer to KNEADING AND BAKING COURSE CHART for times. 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 muffin mix (13-oz
or larger) works well using the Quick 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 find a few
of your recipes may work well; therefore, we have given you delay as an
option.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh
milk, yogurt or other dairy products, meats, fish or any other ingredients
that may spoil.
ENGLISH
SWEET CORNBREAD
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 flour 2 cups
Cornmeal 1 cup
Double acting baking powder 1 tbsp.
Select Quick Breads course