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Making the dough
for rolls using the
DOUGH
mode
r
w
Ingredients
Bread
flour
2
cups
(10.6
oz./300g)
Egg
1
medium beaten, for brushing on top
Sugar
3
tablespoons
(0.9
oz./28
g)
Water
'/2
cup
(4
fl.
oz/120
mi?)
Dry milk
2
tablespoons
(0.4
oz./12
g)
Dry yeast
1-1
1/1
teaspoons
(0.2 oz./3.0g—4.5g)
Salt
1
teaspoon
(0.2
oz./5
g)
Butter
4
tablespoons
(1.8
oz./50g)
J
\
~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.
Step
l
—
8
are the same as on pages
5
and
6.
9
Start.
Press twice to select the
Select
DOUGH mode.
DOUGH
1-
-1 -1
///'."i
'*'
'
The time remaining
Plelfmlnal
Kneading
i<~e»w
,/I;
before leavening of the
Stan
begins
DOUG,
:;
;
dough
is
finished
is
J
—-—
displayed
in
hours and
RES'
minutes.
K
.
.
.
.
.
niad
v
Dough
IS
finished when the beeper sounds eight times
Rise
o
The timer cannot
be used for
the DOUGH mode.
Remove the dough.
juj
Open the
lid
when the beeper stops.
The display
Wi"
9°
out when
After
use_
unp|ug_
':
the bread pan
is
removed.
Slicing homemade
bread
Storing homemade
bread
Homemade bread can
be
cut with
a
bread knife.
After cooling the bread completely
at room
temperature, wrap
it in a foil
or a plastic bag to
preserve freshness.
\
To
enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
possible. You may also wrap the loaf and store
it
in
your
refrigerator.
'€'
For
longer storage, wrap well and store
in
the
Place the loaf
on its
side and cut with
a
sawing
freezer.
motion.
It
is
better to slice the loaf before freezing.
_g_
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