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Super Rapid
Cycle Hints
SUPER RAPID BREADS, AS EASY AS 1-2-3!
The Super Rapid Cycle (7), with shorter Rise and Bake Cycles, is
convenient for baking a hot, fresh loaf of bread in 59 minutes! The
longer bread programs, with slower rise and bake times, will bake a
taller, more developed loaf of bread.
1. Add ingredients to the Bread Pan in the order listed. Refer to
Super Rapid Cycle Hints below for measuring information. Place
the Bread Pan into the Bread Maker.
2. Close the Lid. Press the SELECT Button until the Display
Window reads“7”indicating that Super Rapid Cycle has been
chosen. Press START.
3. When finished baking, remove Bread Pan from the Bread Maker.
BE SURE TO WEAR OVEN MITTS to prevent burning. Invert
and gently shake to remove the loaf. Allow the loaf to cool
standing upright on a wire rack before slicing.
4. Always use Bread or Bread Machine flour.
•Water temperatures must be 100˚-115˚F / 43˚-46˚C.
• Larger amounts of Quick-Rise™ or RapidRise™ Bread Machine*
yeast must be used.
• The dough ball for the Super Rapid Cycle should be a very soft,
sticky to the touch, loose ball with a smooth texture. Do not add
extra flour.
• Check the dough ball, and if necessary, use a rubber spatula to push
any flour or dough from the sides of the Bread Pan down into the
dough ball.
•As a result of the increased temperatures during the rise and bake
process, the loaf of bread produced from this program may have a
dark, crisp crust with a split in the top of the loaf.
*These are special yeasts widely available in major grocery stores
specifically for super rapid bread.
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USING THE DELAY BAKE TIMER (CONTINUED)
•Take care to measure ingredients accurately, using a good set of
measuring cups and spoons, or a good scale. Make sure to level all
dry ingredients as you measure them. Inaccurate measuring could
cause unexpected results in your loaf of bread.
• In particular, be precise in measuring the water.
•Use fresh ingredients.
• Since moisture is an enemy to flour, be sure to store
your flour in an airtight container.
•To keep your yeast active, store it in an airtight
container in your refrigerator.
• Speaking of fresh — when using the Timer, we recommend setting
it for as short a time as possible. Because ingredients are partially
combined in the Bread Pan, the dough may tend to deteriorate if
left too many hours, especially on a warm or humid day.
• Keep the Lid closed during the Baking Cycle. Opening it causes
uneven baking.
• After your bread has cooled completely, store it in a brown
paper bag.
For Best Results
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