(Bakes in the Baking Pan)
- 2/3 cup lukewarm water**
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons sugar
- 3-1/2 cups white flour*
- 1-3/4 cups Sour Dough Starter (see recipe sour dough starter reciepe)
- 2-1/2 teaspoons yeast
- Measure all ingredients in the order listed into Baking Pan.
- Insert Baking Pan securely into unit; close lid.
- Select BASIC setting and REGULAR or DARK crust.li>
- Push start button. There will be a 15-minute preheat delay before
mixing begins.
- The Complete Signal will sound when the bread is done.
- Using a pot holder, remove Baking Pan from the unit and carefully
turn bread out of Baking Pan. (Mixing paddle may remain
in bread. Remove paddle when loaf is cool.)
- Allow to cool before slicing.
Time: 3:50 hours
** When using American bread flour, use 1/2 cup water instead of 2/3 cup.
- 1 cup lukewarm water
- 2 tablespoons powdered milk
- 1/4 cup honey
- 3 tablespoons butter or margarine
- 1 teaspoon salt
- 3 cups white flour*
- 1/2 cup cornmeal
- 1-1/4 teaspoons yeast
- Add Ingredient: 1/2 cup frozen corn kernels
- Measure first 8 ingredients in the order listed into Baking Pan.
- Insert Baking Pan securely into unit; close lid.
- Select BASIC setting and REGULAR or DARK crust.
- Push Start button. There will be a 15-minute preheat delay
before mixing begins.
- At Add Ingredient beep, add frozen corn.
- The Complete Signal will sound when bread is done.
- Using pot holders, remove Baking Pan from the unit and carefully
turn bread out of Baking Pan. (Mixing paddle may
remain in bread. Remove paddle when loaf is cool.)
- Allow to cool before slicing.
Time: 3:50 hours
*In Canada, use either bread flour or all-purpose flour;
in U.S., use bread flour.
- 1-1/3 cups lukewarm water
- 2 tablespoons butter or margarine
- 2 tablespoons powdered milk
- 1-1/2 teaspoons salt
- 1 tablespoon sugar
- 3-3/4 cups bread flour
- 1 teaspoon yeast
- Measure ingredients in the order listed into Baking Pan.
- Insert Baking Pan securely into unit; close lid.
- Select BASIC setting and REGULAR or DARK crust.
- Push Start button. There will be a 15-minute preheat delay
before mixing begins.
- The Complete Signal will sound when bread is done.
- Using pot holders, remove Baking Pan from the unit and carefully
turn bread out of Baking Pan. (Mixing paddle may
remain in bread. Remove paddle when loaf is cool.).
- Allow to cool before slicing.
Time: 3:50 hours
WHITE BREAD VARIATIONS
For Breadsticks:
Prepare White Bread recipe and use Dough setting.
Divide dough into 24 equal pieces.
Shape each piece into a narrow 8-inch (20 cm) long rope.
Place on greased baking sheets.
Brush with milk and sprinkle with dried onion flakes or garlic powder.
Cover and let rise 40 – 50 minutes, or until doubled in size. Place a pan of hot water on lower rack of oven.
Bake in preheated 375°F (191°C) oven for about 20 minutes.
For Crusty Rolls:
Prepare White Bread recipe as above.
Divide dough into 16 equal pieces.
Shape each piece into a 2-inch (5 cm) ball and place on greased baking sheet.
Cover and let rise 50 – 60 minutes, or until doubled in size. Place a pan of hot water on lower rack of oven.
Bake in a preheated 375°F (191°C) oven for 17 – 20 minutes.
For Butter-top Rolls:
Prepare White Bread recipe as above.
Divide dough into 16 equal pieces.
Shape each piece into a 3-inch (7.6 cm) oval.
Place on greased baking sheet.
With a sharp knife, partially slit top making a 1/4-inch (.64 cm) deep cut.
Brush tops with butter and sprinkle with cornmeal.
Cover and let rise 50 – 60 minutes.
Place a pan of hot water on lower rack of oven.
Bake in a preheated 375°F (191°C) oven for 17 – 20 minutes.
Poppy Pan Rolls:
Prepare White Bread recipe as above.
Divide dough into 24 equal pieces.
Shape each piece into a 2-inch (5 cm) ball.
Dip top into melted butter and then into poppy seeds. Place in greased muffin pans.
Cover and let rise for about 60 minutes, or until doubled in size.
Bake in a preheated 375°F (191°C) oven for 17 – 20 minutes.
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