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Method
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Make sure
all ingredients, except water, are at room temperature.
2. Place whole uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature.
To measure egg plus enough liquid to equal — after warming eggs, remove from shell and place in
a liquid measuring cup. Slowly add warm (80°F/27°C/baby bottle temperature) liquid to measuring
cup until it reaches the desired measurement.
3. Use a measuring spoon to measure the oil and add to the bread pan.
4. 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.
5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and
add to the bread pan.
6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add
to the bread pan.
7. Place the bread pan into the bread maker. Press down on rim until it snaps into place. Close lid.
8. Select Dough program and set Timer to delay or press START.
9. During the second kneading process, check the dough ball. It should be slightly tacky to the touch.
At this time push down any dough or flour that may be on the sides of the pan.
10. When the beeper sounds, the dough is finished. Use oven mitts to carefully remove the bread pan.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT.
USE OVEN MITTS.
11. Turn bread pan upside down and shake several times to remove the dough. Do not use metal uten-
sils inside the bread pan or bread maker.
12. Place on a lightly floured surface. Divide into pieces and shape.
13. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size.
14. Bake at 350°F/177°C for 20-30 minutes, or until done.
15. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see
CLEANING & STORING.
DINNER ROLL DOUGH
1 pound 2 pounds
9 ro l l s 24 ro l l s
egg room temperature plus 1 1
enough water 80°F/27°C to equal 3/4 cup + 3 T B L 1 1/2 cups + 3 T B L
o i l 2 T B L 1/4 cup
s u g a r 1/4 cup 1/2 cup
s a l t 1/4 tsp 1/2 tsp
bread flour 2 1/4 cups 4 1/4 cups
a c t i v e dry ye a s t 2 1/4 tsp 3 1/2 tsp
P ro g r a m 1 0 1 0
40