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BUTTERMILK WHEAT BREAD
1½ Pound Loaf INGREDIENTS 2 Pound Loaf
12 ounces (1½ cups)
2 tablespoons
2 cups
1¼ cups
2 tablespoons
1¼ teaspoons
¼ teaspoon
2 teaspoons
- or –
1½ teaspoons
BUTTERMILK, 27°
°°
°C
BUTTER or MARGARINE
WHOLE WHEAT FLOUR
ALL PURPOSE or BREAD FLOUR
BROWN SUGAR, packed
SALT
BAKING SODA
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
14 ounces (1¾ cups)
2 tablespoons
2⅔ cups
1⅓ cups
3 tablespoons
1½ teaspoons
½ teaspoon
2¼ teaspoons
-or-
2 teaspoons
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
Bread Select Setting To Use: whole wheat
1. Add liquid ingredients and butter to pan.
2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry
ingredients, then level ingredients, pushing some of the mixture into the
corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4. Program for whole-wheat setting and desired crust
color and loaf size settings. Program time delay if being
used. Start bread maker. When done, turn off, unlock
pan and remove with oven mitts. Shake bread out of
pan. Cool on rack before slicing.
DOUGH SETTING
• The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and
then letting it rise about 56 minutes before being stirred down by the knead bars. You then remove the dough from the pan, shapes
as desired and let it rise at room temperature before baking in your own oven.
• The time delay can be used with recipes with the
symbol. The crust color and loaf size buttons cannot be activated at the
dough setting as they do not apply to making dough.
• Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast
being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the
yeast. This is especially important when using the time delay to prevent the yeast from becoming wet before the dough making
process begins.
• Use LUKEWARM water, about 27°C, to activate the yeast for best results. DO NOT USE HOT WATER, above 38°C, as this can
kill the yeast.
• MILK MUST BE WARMED to about 27°C, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY
FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a
thermometer to measure correct temperature. DO NOT OVER-HEAT MILK above 38°C, as this can kill the yeast. Allow to cool if
too hot or add a little cold milk to cool it off.
• If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.
• An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This
will prevent these added ingredients, such as raisins and nuts, from being over mixed or crushed. Simply open door when alert
sounds and add the ingredients. Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients,
ignore alert.
• 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, possible 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.
• If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until dough
softens. Do not add too much extra water, as the dough can get too sticky. The dough should be soft to the touch after kneading.