* In U.S., use Bread Flour; in Canada, use either Bread Flour or
All-Purpose Flour.
The Basics (2.0 lb)
CARAWAY RYE
American Canadian
1-1/4 cups water 1-1/4 cups
2 tbsp. powdered milk 2 tbsp.
1-1/4 tsp. salt 1-1/2 tsp.
1 tbsp. brown sugar 2 tbsp.
1 tbsp. molasses 2 tbsp.
2 tbsp. shortening 2 tbsp.
2/3 cup whole wheat flour 3/4 cup
1-3/4 cups white flour* 1-3/4 cups
3/4 cup rye flour 3/4 cup
1 tbsp. caraway seeds 1 tbsp.
1-1/2 tsp. yeast 1-1/4 tsp.
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Whole Grain Setting.
4. Crust setting is pre-selected.
5. Press Start - There will be a 25-minute preheat delay before
mixing begins.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.
Time:4:10 hrs
20
Rapid Bake Breads (2.0 lb)
All the breads in this section will take only 1 hour & 58 minutes to complete.
RAPID BASIC WHITE
American Canadian
1-2/3 cups water 1-1/4 cups
2 tbsp. powdered milk 3 tbsp.
1 tsp. salt 1 tsp.
3 tbsp. sugar 3 tbsp.
2 tbsp. shortening 3 tbsp.
4-1/4 cups white flour* 3-1/4 cups
2 tsp. yeast 2 tsp.
1. Measure ingredients in the order listed into Baking Pan.
2. Insert Baking Pan into oven chamber, twist to secure. Close lid.
3. Select: Rapid Bake Setting.
4. Select “Regular” or “Dark” crust.
5. Press Start - There will be a 5-minute preheat delay before
mixing begins.
6. Using oven mitts, remove bread when completion beeps sound.
7. Cool on a wire rack before slicing.
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