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BREAD RECIPES
IMPORTANT
Altitude, weather conditions and accuracy in measurement
can all affect the outcome of a loaf; to help compensate for
this, we have created each recipe with a range for the liquid
portion of the recipe.
We recommend that you begin using the smaller amount of liquid. Allow your Bread
Maker to mix the ingredients for a few minutes before checking the dough consistency.
If it is dense, oddly shaped or the unit is making a knocking noise, add 1 Tbsp. of water
at a time until the dough is soft and pliable.
Do not exceed 4-1/2 cups dry ingredients.
I
MPORTANT
: Place ingredients into bread pan in the exact order listed. If the ingredients
are listed in two columns, begin with the left column and finish with the
column on the right.
VICKI’S TRADITIONAL WHITE BREAD
(Basic or Rapid Setting – Timer OK)
All ingredients at room temperature (70°F-80°/21°C-27°C)
1.5-Pound 2-Pound
Water 8 to 9 oz. 11 to 12 oz.
Salt 1-1/2 tsp. 1-3/4 tsp.
Butter or Margarine 2 Tbsp. 2 Tbsp.
Bread flour 3 cups 4 cups
Dry Milk 2 Tbsp. 2 Tbsp.
Sugar 1 Tbsp. 2 Tbsp.
Active Dry Yeast 2 tsp. 2-1/4 tsp.
Measure all ingredients into bread pan in the order listed above. Select desired
setting ( Basic or Rapid). Select crust setting if other than “Medium.” Press the
“Start/Stop” button to begin the breadmaking process. The display will begin
counting down the minutes until the end of the cycle. When the baking is complete,
the display will read 0:00 and the unit will signal (when this occurs, you may
choose to press the “Start/Stop” button to cancel the “Keep-Warm” cycle if desired).
Remove the bread and enjoy!
N
OTE
: Once the “Start/Stop” button is pressed, the selected function(s)
cannot be altered. To make any changes once the process has begun,
the unit must be stopped, reset and restarted. To stop, press “Start/Stop”
and hold until signal sounds and the screen reverts to the setting display.
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