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WHITE BREAD
2.0 LB. loaf
Water 110°-115°F/43°-46°C 1
1
/2 cups
Oil 6 TBL
Sugar 3 TBL
Salt 1
1
/2 tsp
Bread Flour 4 cups
RED STAR
®
QUICK•RISE
™
Yeast 4 tsp
or
Bread Machine Yeast 4 tsp
Program: FAST BAKE
™
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. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the bread
pan.
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. Smooth into all corners. Lightly tap pan on counter 3 times to settle
all dry ingredients.
6. Carefully measure QUICK•RISE
™
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. Push down on rim until it snaps into place. Close the
lid.
8. Select FAST BAKE
™
program, and press START.
9. About five minutes into the kneading process, check the dough ball. It should be sticky 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 bread has finished baking.
11. 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.
12. Turn bread pan upside down and shake several times to release the bread. Do not use metal
utensils inside the bread pan or machine. Remove the kneading blade and allow loaf to cool
standing upright on wire rack approximately 20 minutes before cutting.
13. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see
CLEANING AND STORING.
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