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l
Baking basic bread using the BAKE mode
I
Ingredients
Bread
flour
2
cups
(10.6
oz./300
g)
Butter
1
tablespoon
(0.4 oz./11
g)
Sugar
2
tablespoons
(0.6 oz./17
g)
Water
7/8
cup
(7
fl.
oz./200 mt)
Dry
milk
1
tablespoon
(0.2
oz./6
g)
Dry yeast
1-1
'/2
teaspoons
(0.2
oz./3.0-4.5
g)
Salt
1
teaspoon
(0.2
oz.l5
g)
~
During the summer or when the room temperature
is
high (above 80°F), use cold water of
approximately 45°F. (Refrigerate
if
necessary.)
~According
to
the type of yeast, adjust the quantity. Generally, for the
quick rising type,
use
1
teaspoon;
for the active dry type, use
11/2
teaspoons.
NOTE: Experimentation regarding yeast amounts may be necessary due to
differents brands of yeast and
altitude variations.
Remove the bread pan from the oven area. (Pull straight up using handle.)
9?)
1'/4'
¢Be sure there
are no
crumbs
around the shaft.
2
Mount kneading blade
on
the shaft.
3
Place
all
the ingredients
except the yeast
inside the bread
pan.
pan and keep
in
the refrigerator to cool the ingredients for better
results.
l
During the summer or when the room temperature
is
high, place
the ingredients inside the
\
4
Place the bread pan inside the body (oven area).
~Reier to "PARTS IDENTIFICATION" (page
3).
Be sure
the bread pan contacts the bottom
of
the
oven area and clicks into place.
"
Align the bread pan with
guides
on
the left and
right of the oven area.
__
Fold
the handle down
_4
Wipe off any moisture or foreign matter from the outside
of the bread pan before
inserting
it
into the oven area.
If
the bread pan
is not
inserted correctly, operation will not begin when the Start pad
is
pressed.
_5_
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