1. Measure ingredients in order listed into bread pan.
2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
3. Select Rapid Bake I setting, appropriate loaf size (2.0 lb.) will appear and select
desired color.
4. Press Start button.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove bread pan from the unit and carefully remove bread
from pan. (Kneading blades may remain in bread. Remove blades when
bread has cooled.)
7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
Program Setting: 3 (Rapid Bake II)
QUICK RAISIN ALMOND WHEAT BREAD
2 cups (110 to 120° F) water
1/3 cup dry milk powder
4 tbsp. butter or margarine
1
3
⁄4 tsp. salt
3 tbsp. honey
1
1
⁄2 cups whole wheat flour
3
1
⁄4 cups bread flour
4 tsp. vital wheat gluten
3
1
⁄2 tsp. active dry or bread machine yeast
1⁄2 cup sliced almonds
1/3 cup golden raisins
1. Measure ingredients, except almonds and raisins into bread pan in the order
listed.
2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
3. Select Rapid II setting and appropriate loaf size (2
1
⁄2 lb. ) and light, medium or
dark crust setting.
4. Press Start button.
5. At “Add ingredient” beep, add almonds and raisins.
6. The Complete Signal will sound when bread is done.
7. Using pot holders, remove bread pan from the unit and carefully remove bread
and turn right side up. (Kneading blades may remain in bread. Remove blades
when bread has cooled.)
8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
Program Setting: 1 (Basic)
GOLDEN POTATO BREAD
3⁄4 cup potato cooking water (80 to 90° F.)*
2 tbsp. unsalted butter or margarine, cut into pieces
3 tbsp. dry skim milk powder
2 tbsp. potato starch
1 tsp. granulated sugar
1
1
⁄2 tsp. salt
1 large egg, at room temperature
4 cups bread flour
2
1
⁄4 tsp. active dry or bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.
3. Select Basic setting and appropriate loaf size (2 lb.) and desired color.
4. Press Start button.
5. The Complete Signal will sound when bread is done.
6. Using pot holders, remove bread pan from the unit and carefully remove bread
and turn right side up. (Kneading blades may remain in bread. Remove blades
when bread has cooled.)
7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
* Place peeled potatoes in saucepan of cold water. Bring to boil; reduce heat
and cook until fork tender. Drain, reserving liquid. Mash potatoes without any
additions of salt, butter or milk. Cool water to 80 to 90° F. and allow mashed
potatoes to stand covered at room temperature for use.
Program Setting: 2 (Rapid Bake I)
OATMEAL BREAD
1
1
⁄
2 cups buttermilk (110 to 120° F.)
2 tbsp. butter or margarine, cut into pieces
2 tbsp. maple syrup (not pancake syrup)
1 cup quick cooking oatmeal
1 tsp. salt
4 cups bread flour
4 tsp. vital wheat gluten
3 tsp. rapid rise yeast
16
15
