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EXPf?ESS%AKfTM
58 min.
\
Important: Carefully measure the hot water and make sure
‘4:
it is between
115°-125”F
by using a cooking thermometer.
1) Measure and add Liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) use your finger to form a well (hole) in the flour where you
witI
pour the
yeast. Yeast
must NEVER come into contact with a liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press “Select” button to choose the
EXPRESSBAKETM (58 Minutes) setting.
6) Press the “Start/Stop” button.
Onion Soup Bread
B
1.5 pound loaf
2 pound loaf
1
cup and 2
tablespoonss
hot water
1 and l/2 cups plus 1 tablespoon
(115°-125”f)
hot water
(115”-125°F)
2 tablespoons oil
3 tablespoons oil
2 tablespoons sugar 3 tablespoons sugar
3 cups bread flour 4 cups bread flour
2 tablespoons dry onion soup mix 3 tablespoons dry onion soup mix
4 and 112 teaspoons Red Star@ 2 tablespoons Red
Star@ Quick RiseTM
Quick
f?iseTM Yeast
Yeast
I
Important: Carefully measure the hot water and make sure
‘/i
it is between H5°-125”F by using a cooking thermometer.
1)
Measure and add Liquid ingredients to the bread pan.
2) Measure and add dry ingredients (except yeast) to the bread pan.
3) Use your finger to form a well (hole) in the flour where you will pour the
yeast. Yeast must NEVER come into contact with a Liquid when you are
adding ingredients. Measure the yeast and carefully pour it into the well.
4) Snap the baking pan into the breadmaker and close the lid.
5) Press “Select” button to choose the EXPRESSBAKETM (58 Minutes) setting.
6) Press the “Start/Stop” button.