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S
UPER
R
APID
For all of the following recipes, follow these general guidelines. The following should be
baked on setting 4, “Super Rapid.” Many recipes can be converted to the Super Rapid
cycle. Use your recipe of choice and add an additional teaspoon of yeast for those recipes
using yeast. DO NOT use any quick bread recipes on this setting.
Basic Super Rapid Bread
1.0 Pound Loaf INGREDIENTS 2.5 Pound Loaf
½
cup + 1 tbsp.
Water, 80° F 1
cup + 4 tbsp.
1 Egg 1
1 tbsp. Butter or Margarine 3 tbsp.
1 tbsp. Dry Milk 3 tbsp.
2 cups Bread Flour 4 cups
2 tbsp. Sugar 4 tbsp.
1 tsp. Salt 1 ½ tsp.
2 tsp. Active Dry Yeast 3 ½ tsp.
W
HOLE
W
HEAT
For all of the following recipes, follow these general guidelines. The following recipes
should be baked on setting 5, “Whole Wheat.”
Add liquids to the bread pan first, then dry ingredients. Level the dry ingredients; quarter
the butter or margarine and add to the corners. Make an impression in the center of the
dry ingredients and add the yeast. Close the lid, select “Menu,” choose setting desired,
select “Temp,” then select “Loaf” to size indicated in recipe.
If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat
gluten to the recipe for respective loaf size to prevent this from happening. Vital wheat
gluten can be found at most health food stores.
100% Whole Wheat Bread
1.5 Pound Loaf INGREDIENTS 2.0 Pound Loaf
1 cup + 2 tbsp. Water, 80° F 1¼ cups + 3 tbsp.
1 Egg, Large 1
1 tbsp. Molasses 1½ tbsp.
1 tbsp. Honey 1½ tbsp.
2 tbsp. Butter or Margarine 2 tbsp.
3 cups Whole Wheat Flour 4¼ cups
2 tbsp. Dry Milk 2 tbsp.
1¼ tsp. Salt 1½ tsp.
2 tsp. Active Dry Yeast 2¼ tsp.
-or- -or- -or-
1½ tsp.
Bread Machine/Fast
Rise Yeast 2 tsp.