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White Bread
Important: Carefully measure the hot water and make sure it is
between 115°–125° F by using a cooking thermometer.
Only use Red Star® Quick•Rise™ yeast.
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 EXPRESSBAKE™ (58 Minutes) setting.
6) Press the “Start/Stop” button.
Cheese & Rye Bread
50
1.5 pound loaf
1 cup and 2 tablespoons hot water
(115°–125° F)
2 tablespoons oil
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
4 and 1/2 teaspoons Red Star®
Quick•Rise™ yeast
2 pound loaf
1 and 1/2 cups plus 1 tablespoon hot
water (115°–125° F)
3 tablespoons oil
3 tablespoons sugar
1 and 1/2 teaspoons salt
4 cups bread flour
2 tablespoons Red Star®
Quick•Rise™ yeast
1.5 pound loaf
1 cup and 1 tablespoon
hot water (115°–125° F)
2 teaspoons oil
1 tablespoon sugar
1 teaspoon salt
2 and 1/4 cups bread flour
3/4 cup rye flour
1 tablespoon grated Parmesan
cheese
1 cup shredded Cheddar cheese
4 and 1/2 teaspoons Red Star®
Quick•Rise™ yeast
2 pound loaf
1 and 1/3 cups hot water (115°–125° F)
1 tablespoon oil
2 tablespoons sugar
1 and 1/2 teaspoons salt
3 cups bread flour
1 cup rye flour
2 tablespoons grated Parmesan
cheese
1 and 1/4 cups shredded Cheddar
cheese
2 tablespoons Red Star®
Quick•Rise™ yeast
EXPRESSBAKE™ 58 min.