Whole eggs, large, at
room temperature
2
Egg whites, at room
temperature
2
Sour milk
1
/3 cup
Banana, mashed 1½ cups
Oil 6 tbsp.
Sugar 1 cup
Salt ¾ tsp.
Cream of tartar 1½ tsp.
All-purpose our 2 cups
Nuts, chopped ¾ cup
Baking soda ¾ tsp.
Baking powder 2 tsp.
Select Batter Bread™
Course
10
Stir, using a spatula to fold in any our around sides of bread pan.
1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Place bread pan into breadmaker. Push down on rim until it ts
rmly into place. Close lid.
2. Press Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or
Pasta Dough. Press to choose crust color. If delay bake is desired, press
▲/▼ buttons to set delay bake timer, and then press for delay; or, simply
press to begin immediately.
3. When your dough is nished, breadmaker will beep and “0:00” will appear
in display window. Press and open lid. Remove dough from bread pan.
Follow recipe shaping and baking instructions.
• If using delay bake timer, make sure yeast is on top of our, away from liquids.
• Rising times for dough after it is shaped and placed in baking pan will vary due
to recipe, temperature and humidity level of your kitchen. Optimum temperature
of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential feature in
bread making.
• Breadmaker allows dough to have rst rise or fermentation before dough is
removed. Fermentation conditions gluten, (becoming pliable and elastic with a
soft, smooth quality) develops avor and leavens product.
• Sometimes a double rising is benecial especially for whole grain or 100% whole
wheat bread. Let dough rise once in breadmaker. Remove from breadmaker,
punch down, let rise again, punch down and let rest 10 minutes. Resting allows
gluten to relax and makes handling easier. Shape as desired and allow to rise
until doubled in volume. If only 1 rise is desired, remove from breadmaker, let
rest, shape and rise as above.
• Dough has doubled in volume when an indentation remains after tip of a nger is
pressed lightly and quickly into dough. If indentation springs back, cover and let
rise a few more minutes and check again.
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed.
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or
milk.
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Sprinkle enough our onto work area so dough can be handled without sticking.
Shape into ½-inch balls. Place 3 balls in each mufn tin and let rise until doubled
in size.
Shape into balls, setting 2 aside. Combine balls and roll into a
1
/8-inch thick square.
Cut strips
1
/8-inch wide and 2-inches long. Place 1 strip across top of each ball.
Repeat process, placing second strip in opposite direction across top of each ball.
Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For
“individual” rolls place dough balls 2-inches apart.
