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EXPRESS BAKE Setting
Setting Recipes (Menus 6 and 7)
EXPRESS BAKE Bread Machine Stages
For the EXPRESS BAKE Breadmaker cycle you can expect the
following things to happen as the timer counts
down to zero.
To begin: The ingredients are kneaded (15 minutes)
At 0:43, the dough begins to rise (8 minutes)
At 0:35, the dough begin to bake (35 minutes)
At 0:00, the bread is fi nished.
Important: You CANNOT use the delay timer for EXPRESS BAKE Breadmaker setting breads.
You CANNOT change the crust color.
White Bread
EXPRESS BAKE
1 pound loaf
1 cup and 2 tablespoons hot water (115°–125°F)
2 tablespoons oil
2 tablespoons sugar
1 teaspoon salt
3 cups bread fl our
5 teaspoons fast rising yeast
Important: Carefully measure the hot water and make sure 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 fi nger to form a well (hole) in the fl our 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 the “Menu Select” button to choose the Express Bake setting
a. Express Bake (1 LB) for 1 pound loaves
b. Express Bake (1.5 LB) for 1.5 pound loaves
6 Press the “Start/Stop” button.
1.5 pound loaf
1 and 1/2 cups hot water (115°–125°F)
3 tablespoons oil
3 tablespoons sugar
1 and 1/2 teaspoons salt
4 cups bread fl our
2 tablespoons fast rising yeast
Cheese & Rye Bread
EXPRESS BAKE
1 pound loaf
1 cup and 2 tablespoons hot water (115°–125°F)
1 tablespoon oil
1 tablespoon sugar
1 teaspoon salt
2 and 1/2 cups bread fl our
1/2 cup rye fl our
1 tablespoon grated Parmesan cheese
1 cup shredded cheddar cheese
5 teaspoons fast rising yeast
Important: Carefully measure the hot water and make sure 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 fi nger to form a well (hole) in the fl our 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 the “Menu Select” button to choose the Express Bake setting
a. Express Bake (1 LB) for 1 pound loaves
b. Express Bake (1.5 LB) for 1.5 pound loaves
6 Press the “Start/Stop” button.
Onion Soup Bread
EXPRESS BAKE
1 pound loaf
1 cup and 2 tablespoons
hot water (115°–125°F)
2 tablespoons oil
2 tablespoons sugar
3 cups bread fl our
2 tablespoons dry onion soup mix
4 and 1/2 teaspoons fast rising yeast
Important: Carefully measure the hot water and make sure 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 fi nger to form a well (hole) in the fl our 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 the “Menu Select” button to choose the Express Bake setting
a. Express Bake (1 LB) for 1 pound loaves
b. Express Bake (1.5 LB) for 1.5 pound loaves
6 Press the “Start/Stop” button.
1.5 pound loaf
1 and 1/2 cups hot water (115°–125°F)
4 teaspoons oil
2 tablespoons sugar
1 and 1/2 teaspoons salt
3 and 1/4 cups bread fl our
2/3 cup rye fl our
2 tablespoons grated Parmesan cheese
1 and 1/4 cups shredded cheddar cheese
2 tablespoons fast rising yeast
1.5 pound loaf
1 and 1/2 cups + 1 tablespoon
hot water (115°–125°F)
3 tablespoons oil
3 tablespoons sugar
4 cups bread fl our
3 tablespoons dry onion soup mix
2 tablespoons fast rising yeast