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HOW TO:
Preparing your breadmaker
1 Place the breadmaker on a counter where the plug will reach an outlet. DO NOT
yet plug the machine into the wall outlet. You will be shown later when to do this.
2 Make sure you can open the breadmaker top without
hitting the top of kitchen cabinets.
3 Open the lid and remove the baking pan. To do this,
simply grasp the handle of the pan and pull straight
up. Use a gentle, non-abrasive soap and wash, rinse,
and dry the pan thoroughly.
4 Attach the kneading blade (a) to the baking pan (b),
as shown. You will nd the kneading blade in a small
plastic wrap attached to the power cord.
5 Set the pan aside. Do not yet place the pan into the
breadmaker.
You’re ready to start!
Baking Bread
The simplest way to learn how to bake bread is to follow a basic recipe. The following recipe
is easy and the bread is delicious.
Before you begin make sure you have the following measuring equipment:
- Liquid measuring cup
- Dry measuring cups
- Measuring spoons
You will need the following ingredients:
- Water
- Butter/Margarine
- Salt
- Bread our (be sure to buy bread our,
preferably for bread makers)
- Dry milk
- Sugar
- Active, fast rising yeast
Measuring ingredients
The most important secret of making bread is exact measurements, that’s the key to
successfully baking bread.
With wet ingredients, use ONLY measuring cups with the cups/ounces marked clearly on the
side. After lling the measuring cup, place it on a at surface and view it at eye level to make
sure the amount of liquid is exact. Then, double check.
With dry ingredients, always “level o” the measurement with the back of a knife or a
spatula to make sure the measurement is exact. Another helpful tip is to never use the
cup to scoop the ingredients (for example, our). By scooping, you could add up to one
tablespoon of extra ingredients. Fill the measuring cup with a spoon before leveling o.
Order of adding ingredients
The SECOND most important secret of making bread is putting the ingredients into the
breadmaker in the EXACT order given in the recipe.
This means:
- FIRST, liquid ingredients
- SECOND, dry ingredients
- LAST, yeast
Also, make sure ALL ingredients are at room temperature, (between 77°–85° F) unless
otherwise noted in the recipe.
Note: Temperatures too cool or too hot can aect the way the bread rises and bakes.
It’s a good idea to start with all new, fresh ingredients (especially fresh our and yeast).
Now, let’s try a simple (but really good) recipe.
a
b
CKSTBRTW20-BM-IB-RevC.indd 4-5 6/30/09 5:20:20 PM