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Method:
1. Remove bread pan from bread maker. 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 bread maker. Push down on rim until it fits firmly 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, fish or any other ingredients
that may spoil.
4. At beep during kneading process, check dough. At this time, push down any
dough or flour 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 bread maker. 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 finished baking bread maker will beep and “0:00” will appear
in display window. Press STOP and open lid.
Caution: Oven cavity, bread pan, kneading paddle and bread will be very
hot. Use oven mitts.
7. Remove bread pan from bread maker 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
•Itisimportantthatyouassistbreadmakerinstirringprocessduringresttime.
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.
•Fullsizecakemix(16-ozorlarger),quickbreadormufnmix(13-ozorlarger)
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.
•AlthoughdelaybaketimerisanoptionforthisCourse,ourexperiencehas
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.