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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 flour 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, bread maker will start 60-minute Keep Warm cycle.
“0:00” will appear in display window; colon will begin to flash. The operation
light will flash.
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 flour 3½ cups
Sugar 1 tbsp.
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5
minutes, then add flour 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
flavor 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 specified 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 flour,
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.