Filter
Top Products
BATTER BREAD RECIPES
The Batter Breads cycle will mix and bake:
• A pre-packaged cake mix, quick bread, muffin mix, or most scratch recipes.
• A full size cake mix, 16 oz., 18 oz., 13 oz.
• Quick bread, or muffin mix, 9 oz. or larger
• One step angel food cake mixes may also be used.
• Neither a two step or swirl mix will work using this program.
• Liquids should be 80º F/27º C, eggs room temperature. Otherwise, add ingredients
as listed on the package instructions.
Note: Remove the kneading paddle from pan after knead 3. This will help to prevent the
bottom of the batter bread from tearing as it is removed from the pan at the end of baking.
• You will need to scrape the sides and corners of the pan during rise (approximately
7 minutes into the cycle). Use a rubber spatula to gently scrape the ingredients
from the sides and corners of the pan and fold into the wet mixture.
• Remove the bread pan from the Breadmaker as soon as the cycle is complete and
allow the cake or quick bread to remain in the pan for 20 minutes on a cooling
rack before removing. Using oven mitts, take a spatula and gently loosen the cake
from the sides of the pan. Turn upside down to remove.
• Generally speaking, batter breads do not work well when baking is delayed. For
best results, do not use the Delay Bake Timer.
57
Bread Recipes