Sourdough Bread; Cottage Cheese And Chive Bread - Sunbeam Deluxe 2-Pound Bread & Dough Maker User Manual

H S
INTS FOR UCCESSFUL
1. Always make starter in a glass container. Never store in metal containers
or use metal utensils. The starter will react with the metal.
2. All ingredients, including starter, should be at room temperature
(70°F-80°F/21°C-27°C). Cold ingredients will slow down the activity
of the yeast.
3. When removing starter, always replenish it. Let stand at room temperature
for 3 to 5 hours, until bubbles start to form. Cover and refrigerate.
4. If starters separates (liquid forms on surface), stir until blended before using.
5. If the liquid that forms on surface of starter turns pink in color at any time,
discard the starter and start over again with fresh ingredients.
6. I : Sourdough bread made in an automatic breadmaker requires
MPORTANT
the addition of yeast. The starter's strength and the rising times in the
breadmaker are not sufficient to allow for proper rising without the use
of additional yeast.
C
OTTAGE
(Sweet Setting – Not for Timer)
All ingredients at room temperature
1 cup cottage cheese
1 egg
1-1/2 tsp. salt
2 Tbsp. butter or margarine
3 – 4 oz. water
Measure all ingredients into bread pan in the order listed above, beginning with the column on
the left, followed by the column on the right. Select Sweet setting. Select crust setting if other
than "Medium. " Press the "Start/Stop" button to begin the breadmaking process. The display will
begin counting down the minutes until the end of the cycle. When the baking is complete, the
display will read 0:00 and the unit will signal (when this occurs, you may choose to press the
"Start/Stop" button to cancel the "Keep-Warm" cycle if desired). Remove the bread and enjoy!
N : Once the "Start/Stop" button is pressed, the selected function(s) cannot be altered.
OTE
To make any changes once the process has begun, the unit must be stopped, reset and restarted.
To stop, press "Start/Stop" and hold for 2 – 3 seconds until signal sounds and the screen reverts
to the setting display.
S B
OURDOUGH AKING
C C B
HEESE AND HIVE READ
(70°F-80°/21°C-27°C)
3-3/4 cups bread flour
3 Tbsp. dried chives
2-1/2 Tbsp. sugar
2-1/4 tsp. active dry yeast
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