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ENGLISH
13
Measuring Cup and then once filled, leveling off with a knife. Never
add more dry ingredients than a recipe calls for, as this could effect the
outcome of baking. When measuring small amounts of dry ingredients,
the Measuring Spoon must be used. Measurements must be level, as
any deviation from the recipe could effect the outcome of baking.
Adding Sequence
3.
Always follow the sequence of adding ingredients to the Bread Pan precisely as
shown in How to Operate section. The sequence of adding ingredients is: liquid
ingredients, dry ingredients, flour, make an indentation in the flour and then add
either yeast or baking powder. Do not stir ingredients inside of the Bread Pan.
The flour should not become completely wet. The yeast can only be placed on the
dry flour and CANNOT touch the salt. After the flour has been kneaded for some
time, a beep will prompt you to add fruit and nut ingredients to the mixture if the
recipe calls for them. If the fruit or nut ingredients are added too early, the flavor
will be diminished from being mixed for too long. When you use the delay function
for a long time, never add the perishable ingredients such as eggs, milk or fruit.
Here are some recipes that you can try:
WHITE BREAD
1.5lb LOAF
1 Cup •
Water•
1 Tbsp. Butter•
1Tsp. Salt•
1½ Tbsp. Sugar•
1½ Tbsp. •
Powdered Milk
3 Cups Bread Flour•
1½ Tsp. Dry Yeast•
2.0lb LOAF
1½ Cup Water•
1½ Tbsp. Butter•
1¾ Tsp. Salt•
2 Tbsp. Sugar•
2 Tbsp. Powdered Milk•
4 Cups Bread Flour•
1½ Tsp. Dry Yeast•
Use PROGRAM 1: BASIC
BUTTERMILK BREAD
1.5lb LOAF
1¼ Cup Buttermilk•
1Tsp. Salt•
3 Cups Bread Flour•
1½ Tsp. Dry Yeast•
2.0lb LOAF
1½ Cup Buttermilk•
1 Tsp. Salt•
4 Cups Bread Flour•
1½ Tsp. Dry Yeast•
Use PROGRAM 2: FRENCH