Filter
Top Products
43
• Milk can be used directly from the refrigerator as it will be gently warmed during the PREHEAT period before kneading begins.
If you wish to warm the milk, you can, but do not heat above 80º F.
• If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
• If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the
dough softens. Do not add too much extra water as this can cause the bread to collapse or be under baked. The bread dough
should be soft and a bit sticky to the touch after kneading.
• Make sure to remove the dough from pan after completion of cycle. An audible alert will sound and the machine will
automatically turn off when the dough cycle is complete. If the dough is left inside the machine, it will continue to rise and could
over-rise if left inside long enough, possibly flowing into the oven chamber.
• Most of your favorite yeast dough recipes can be prepared in your bread maker at the dough setting; however, do not exceed four
(4) cups of flour as the dough may not be kneaded properly. Some minor adjustment may be needed during the knead period for
proper condition of the dough. See “SPECIAL NOTES ON FLOUR” section for details on making minor adjustments to the dough
during the kneading period on page 5.
• Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into
an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and
punch down if needed. When ready to use, shape, rise and bake as recipe directs.
• To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, remove
from freezer and thaw in refrigerator or at room temperature. Keep covered to prevent the dough from drying out. Once thawed,
allow dough to rise until doubled in size, then bake as directed.
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW
BREAD SELECT SETTING
TO USE: Dough
1. Add water and butter to pan.
2. Add bread flour, sugar, dry milk and salt to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture
into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker.
4. Program for recommended Bread Select Setting for dough. Program TIME
DELAY if being used. Start bread maker. When done, remove pan from bread
maker. Place dough onto floured surface. Let rest 15 minutes.
5. Finish as desired, following shaping
directions. Place on greased baking pans or
sheets, cover and let rise in warm, draft-free
place until double in size, about 45 minutes to
1 hour. Brush with butter or slightly beaten egg
white and bake in preheated 350º F oven for 15
to 20 minutes or until golden brown. Serve
warm.
BASIC DINNER ROLLS/BREAD STICKS
INGREDIENTS
7½ ounces (¾ cup + 1 tbsp.)
3 tablespoons
3 cups
3½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
WATER, 80°
°°
° F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
DRY MILK
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
SOFTENED BUTTER or SLIGHTLY BEATEN
EGG WHITE
Makes between 2 and 3 dozen rolls
depending on shape made.