10.
7. Place the pan into the bread machine. Close the lid.
8. Select BASIC PROGRAM, press BAKING to select crust color
desired, and set timer to delay, or press START for immediate
start.
9. At the end of the first knead process, check the dough ball. It
should be slightly tacky to the touch. At this time, push down
any dough or flour that may be on the sides of the pan.
10. Use oven mitts to carefully remove the bread pan at end of bake
process or at any time during the warm process.
CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.
11. Turn bread pan upside down and shake several times to release
the bread. If the bread loaf does not remove from pan easily, allow
it to set on a heat resistant surface. Do not use metal utensils
inside the bread pan or machine. Remove the kneading blade and
allow loaf to cool standing upright on wire rack approximately 20
minutes before cutting.
12. When the bread has completely cooled, approximately 1 hour,
store in an air tight container.
13. Unplug bread maker and allow to cool completely before clean-
ing. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread
maker after each use.
(Note: The Basic Recipe & Method for the White Bread recipe are similar
for all breads listed in the cookbook.)
White Bread
Size of Loaf 1 pound 2 pounds
water 80°F/27°C p cup + 1 TBL 12 cups
oil 1 TBL 2 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 4 cups
active dry yeast 14 tsp 12 tsp
Program
Quick•Rise
™
yeast 2 tsp 22 tsp
Insta Program
Basic Recipe & Method
1. Remove the bread pan from the bread maker. Attach the knead-
ing blade onto the shaft. Make sure all ingredients, except water,
are at room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C) and
pour into the bread pan.
3. Use a measuring spoon to measure the oil and add to the bread
pan.
4. Use a measuring spoon to measure the sugar, salt and dry milk;
level off with the straight edge of a knife and add to the bread
pan.
5. Lightly spoon bread flour into a dry measuring cup, level off with
the straight edge of a knife and add to the bread pan.
6. Carefully measure yeast with a measuring spoon; level off with the
straight edge of a knife and add to the bread pan. If using delay
timer, make sure yeast is on top of bread flour, away from liquids.
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