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Rye Bread
EXPRESS%AKETM
80 min.
1 and l/4 cups hot beer (115’-125°F)
l/4 cup oil
3 tabtespoons packed brown sugar
1 teaspoon salt
3 cups bread flour
1 cup rye flour
1
and
112
tablespoons caraway seeds
314
teaspoons ground fennel
3/4 teaspoon fresh orange zest (finely ground orange peel)
2 tablespoons Red Star@ Quick RiseTM Yeost
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Important: Carefully measure the hot water and make sure
it is between
lW-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 wilt 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.
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4) Snap the halting pan into the breadmaker and close the lid.
5) Press “Select” button to choose the EXW?ESS6AKETM (80 Minutes) setting.
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6) Press the “Start/Stop” button.
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