Basic
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1. Heat the milk (do not boil) and add 1 cup water. Allow liquid mixture to cool to lukewarm. Pour into a large glass or ceramic bowl.
2. Add sugar, salt and flour and beat until well blended.
3. Cover with a clean towel and allow to sit in a draft-free place for 3 to 4 days. (The mixture should become bubbly.)
4. Heat 1/2 cup water to about 100°F (43°C). and dissolve yeast in the water. Pour yeast mixture into starter and mix until well blended.
5. Cover with a clean towel and leave at room temperature for 5 to 7 days. Mixture may separate; stir each day if desired.
6. Store completed starter in refrigerator.
7. To use starter, bring to room temperature and allow it to bubble.
8. To replenish starter (this should be done after each use), add 1-1/2 cups all-purpose flour and 1-1/2 cups lukewarm water
to the remaining starter. Mix well.
9. Refrigerate starter until ready to use again.
Note: Do not be concerned if your starter does not bubble a great deal. It may still be used in the bread and the
bread will have a mild sour dough flavor.
SOUR DOUGH STARTER
1 cup skim milk
1 cup lukewarm water
1 tablespoon sugar
1 teaspoon salt
2 cups all-purpose white flour
1/2 cup water
2-1/4 teaspoons yeast
Super Rapid Bake
SUPER RAPID BASIC WHITE
1-1/4 cups lukewarm water
3 tablespoons powdered milk
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons butter or margarine
3-1/4 cups white flour*
4 teaspoons yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select RAPID setting and REGULAR or DARK crust.
4. Push Start button.
Mixing begins immediately.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and
carefully turn bread out of Baking Pan. (Mixing paddle may
remain in bread. Remove paddle when loaf is cool.)
7. Allow to cool before slicing.
Time: 1:10 hours
SUPER RAPID LEMON POPPY SEED
1-1/4 cups lukewarm water
1-1/2 teaspoons lemon juice, freshly squeezed
2 tablespoons powdered milk
3/4 teaspoons salt
2 tablespoons sugar
2 tablespoons butter or margarine
3 cups white flour*
1/2 teaspoon nutmeg
2 teaspoons lemon rind, freshly grated
2 tablespoons poppy seeds
4 teaspoons yeast
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan securely into unit; close lid.
3. Select RAPID setting and REGULAR or DARK crust.
4. Push Start button. Mixing begins immediately.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove Baking Pan from the unit and careful-
ly turn bread out of Baking Pan. (Mixing paddle may remain in
bread. Remove paddle when loaf is cool.)
7. Allow to cool before slicing.
Time: 1:10 hours
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
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