Table of Contents
Advertisement
FOLLOW THESE INSTRUCTIONS FOR BOTH RECIPES BELOW
Bead Select Setting To Use: Sweet
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap Pan to settle dry ingredients, then then level ingredients, pushing some of
the mixture into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for SWEET and desired Bread Color. Program TIMER if being used. Start bread maker. When alert sounds
during Kneading period, add raisins and nuts for Raisin Bread recipe. Close cover. When done, turn off and remove bread
from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Crust Color setting to prevent over browning of the smaller loaf.
***SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins or without being present to
add the raisins and nuts, follow Steps 1-3 above. Then place raisins and nuts around the side of pan, away from the yeast.
Do not add raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained.
Continue with Step 4.
1 Pound Loaf**
7 ounces(¾cup + 2 Tbsp)
2 cups
1 tablespoon
1 tablespoon
1 teaspoon
½ teaspoon
1 tablespoon
1½ teaspoons
-or-
1 teaspoon
½ cup
¼ cup
1 Pound Loaf**
7½ ounces(¾cup +3 Tbsp)
2 cups
½ cup
1 tablespoon
1 teaspoon
1 teaspoon
1 tablespoon
1½ teaspoons
-or-
1 teaspoon
⅓ cup
FOLLOW THESE INSTRUCTIONS FOR THE WHOLE WHEAT RECIPES ON THE NEXT PAGE
Bread Select Setting To Use: Whole Wheat or Whole Wheat Rapid
1. Add liquid ingredients to pan.
2. Add dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the
mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for WHOLE WHEAT or WHOLE WHEAT RAPID and desired Bread Color. Program TIMER if being used.
Start bread maker. When done, turn off and remove bread from pan. Cool on rack before slicing.
**If making a 1 pound loaf, use Light Crust Color setting to prevent over browning of the smaller loaf.
RAISIN BREAD
INGREDIENTS
Water,80ºF
Bread Flour
Dry Milk
Sugar
Salt
Cinnamon
Butter or Margarine
Active Dry Yeast
-or-
Bread Machine/
Fast Rise Yeast
Raisins
Chopped Nuts(optional)
CINNAMON OATMEAL RAISIN BREAD
INGREDIENTS
Milk, 80ºF
Bread Flour
Oats, quick or
old-fashioned
Brown Sugar,packed
Salt
Cinnamon
Butter or Margarine
Active Dry Yeast
-or-
Bread Machine/
Fast Rise Yeast
Raisins
20
***
1½ Pound Loaf
8½ ounces(1 cup+ 1 Tbsp)
2⅔ cups
2 tablespoons
1½ tablespoons
1½ teaspoons
1 teaspoon
2 tablespoons
2 teaspoons
-or-
1½ teaspoons
¾ cup
½ cup
½ Pound Loaf
10 ounces(1¼ cups)
3 cups
¾ cup
2 tablespoons
1½ teaspoons
1½ teaspoons
2 tablespoons
2¼ teaspoons
-or-
1½ teaspoons
½ cup
Advertisement
Table of Contents
