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9.
Use only fresh, high-quality ingredients.
Measure ingredients accurately and precisely.
Always keep flour and other dry ingredients in tightly sealed containers to prevent drying out.
In this bread maker, the recommended maximum amount of bread flour for a 2 lb loaf is 4 cups
in the BAKE course setting and 4 cups in the DOUGH course setting. For Quick Breads, the
maximum amount of flour is 2-1/4 cups.
Liquids should be tepid (about 70”F - 80°F or 21 “C - 27°C). When the room temperature is
over 82 °F/280C, use cold water (about 50°F/ 10“C). Milk can be used just taken out of the
refrigerator.
In high altitudes, doughs rise more rapidly due to the low pressure. As a result, the bread will
rise too high and will then collapse while baking. Try reducing the yeast by 1/4 teaspoon the
next time the same recipe is made, to slow down the rising.
After completion, the machine will beep 3 times. To prevent the crust from becoming soggy, it
is best to remove the bread immediately from the machine and place it on a wire rack to cool.
Always allow bread to cool at least 30 minutes for easier slicing.
Completely cool bread before storing. Store bread in a sealed Ziplock bag or in an airtight
container.
10. To freeze bread, wrap bread in aluminum foil and then place loaves in sealed Ziplock bags.
Thaw at room temperature.
Note: Recipes found in this book were created by our Home Economists for this specific bread
maker.
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