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1.5lb.
............................. ..........................................................................................................................................3 ..................................................................................................................................................
oil 3 TBL
£ider vinegar 1 tSp
suga[ 3 TBL
.............sa!t ...........................................................................................1 1/2 tsp
...........#r_ mi!_ ........... ][2 cup ..........................................................................
whi!e rice[!our ................................................................................................................................7 cups
.............................po!a o s!arch[!our ...................2[# cup.........................................................................................................................................
soyflour 1[3 cup
.............................!apioca flour ................................................................................................................1/2 cup..............................................................................................................
xanth#n gum 1 TBL
#U!CK'R!SETM yeas! 4 ! [2 tsp
Program Fast Bake j
Method
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have
all ingredients ready. Make sure all ingredients except water are at room temperature.
2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the
bread pan.
3. Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room
temperature before adding to the pan.
4. Use a measuring spoon to measure the oil and cider vinegar; add to the bread pan.
5. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a
knife and add to the bread pan. Use a measuring cup to measure the dry milk and add to the
bread pan.
6. Lightly spoon white rice flour in to a measuring cup; level off with the straight edge of a knife
and add to the bread pan. Repeat for the potato starch flour, soy flour, and tapioca flour.
7. Use a measuring spoon to measure the xanthan gum; level off with the straight edge of a knife and
add to the bread pan. Smooth into all corners. Lightly tap pan 3 times to settle dry ingredients.
8. Use a measuring spoon to carefully measure the QUICK.RISE 'Myeast; level off with the straight
edge of a knife and add to the bread pan.
9. Place the bread pan into the bread maker. Pushdown on rim until it snaps into place. Close the lid.
10. Select Fast Bake program, 1.5 pound Loaf Size, and press Start.
11. At the beep during the kneading process, check the mixture. It should swirl about in the
machine with a definite raised pattern on top. At this time, use a rubber spatula to push any
flour or dough from the sides of the bread pan down into the mixture.
12. The beeper sounds when the bread has finished baking.
13. Use oven mitts to carefully remove the bread pan at the end of the baking process.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.
USE OVEN MITTS.
14. Turn bread pan upside down and shake several times to release the bread. Do not use metal
utensils inside the bread pan or bread maker. Remove the kneading blade.
15. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
16. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER; see
CLEANING AND STORING.
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