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FAST BAKE BREADS . . .
AS EASY AS 1 - 2 - 3
The FAST BAKE course, with hotter rise and bake temperatures, is convenient for baking a hot fresh
loaf of bread in under an hour. The longer bread courses, with lower rise and bake temperatures, will
bake a taller more developed loaf of bread. And remember, you can always use the delay feature for the
longer courses.
1. Add ingredients to the bread pan in the order listed. Refer to Helpful Hints for Bread and Dough for
measuring information. Place the bread pan in the bread maker.
2. Close the lid. SELECT the fast bake course, LOAF size and CRUST color. Press START.
3. When finished baking, remove bread pan from the bread maker. Invert and shake to remove the loaf.
Allow loaf to cool standing upright on a wire rack before slicing.
FAST BAKE PROGRAM HINTS
• Water temperatures must be 110°-115°F/43°-46°C.
• Larger amounts of Quick•Rise
™
, RapidRise
™
, Bread Machine or Instant Active Dry yeast must be
used.
• The dough ball for the fast bake course should be a very soft, sticky to the touch, loose ball with a
smooth texture. Do not add extra flour.
• Check the dough ball at the beep (:50), and if necessary, use a rubber spatula to push any flour or
dough from the sides of the bread pan down into the dough ball.
• As a result of the increased temperatures during the rise and bake process, the loaf of bread pro-
duced from this course may have a dark crisp crust with a split on the top side of the loaf.
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