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Resumen del manual
Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the bread pan. 3. Use a measuring spoon to measure the oil and add to the bread pan. 4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge of a knife and add to the bread pan. 5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the bread pan. Smooth into all corners. Lightly tap pan on counter 3 times to settle dry ingredients. 6. Carefully measure Quick•Rise yeast with a measuring spoon; level off with the straight edge of a knife and add to the bread pan. 7. Place the bread pan into the bread maker. Push down on rim until it snaps into place. Close the lid. 8. Select desired Fast Bake program, either 1.5 lb. or 2.0 lb. depending on the size of the recipe, CRUST COLOR and press START. 9. About five minutes into the kneading process, check the dough ball. It should be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the pan. 10. When the beeper sounds the bread has finished baking. 11. Use oven mitts to carefully remove the bread pan. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 12. Turn bread pan upside down and shake several times to release the bread. Do not use metal utensils inside the bread pan or bread maker. Remove the kneading blade and allow loaf to cool standing upright on wire rack approximately 20 minutes before cutting. 13. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 14. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING AND STORING. 28 CHEVRE-CRACKED PEPPER BREAD 1.5 lb. loaf 2 lb. loaf Water 110°-115°F/43°-46°C 1 cup 1 1/4 cups Feta Cheese, room temperature 2 1/4 oz 3 oz Dry Milk 2 TBL 3 TBL Salt 1/2 tsp 1 tsp Sugar 2 TBL 3 TBL Cracked Black Pepper 1 TBL 4 tsp Bread Flour 3 cups 4 cups RED STAR® QUICK RISE™ Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Program: FAST BAKE PESTO BREAD 1.5 lb. loaf 2 lb. loaf Water 110°-115°F/43°-46°C 1 cup + 2 TBL 1 1/2 cups Pesto, room temperature 3 TBL 1/4 cup Dry milk 4 tsp 6 tsp Sugar 4 tsp 6 tsp Salt 1/4 tsp 1/2 tsp Bread Flour 3 cups 4 cups RED STAR® QUICK RISE™ Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Program: FAST BAKE EGG BREAD 1.5 lb. loaf 2 lb. loaf Egg(s), room temperature plus 2 3 enough Water 110°-115°F/43°-46°C to equal 1 cup + 3 TBL 1 1/2 cups Oil 2 TBL 3 TBL Sugar 2 TBL 3 TBL Salt 1 tsp 1 1/2 tsp Bread Flour 3 cups 4 cups RED STAR® QUICK RISE™ Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Program: FAST BAKE CHEVRE-CRACKED PEPPER BREAD 1.5 lb. loaf 2 lb. loaf Water 110°-115°F/43°-46°C 1 cup 1 1/4 cups Feta Cheese, room temperature 2 1/4 oz 3 oz Dry Milk 2 TBL 3 TBL Salt 1/2 tsp 1 tsp Sugar 2 TBL 3 TBL Cracked Black Pepper 1 TBL 4 tsp Bread Flour 3 cups 4 cups RED STAR® QUICK RISE™ Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Program: FAST BAKE PESTO BREAD 1.5 lb. loaf 2 lb. loaf Water 110°-115°F/43°-46°C 1 cup + 2 TBL 1 1/2 cups Pesto, room temperature 3 TBL 1/4 cup Dry milk 4 tsp 6 tsp Sugar 4 tsp 6 tsp Salt 1/4 tsp 1/2 tsp Bread Flour 3 cups 4 cups RED STAR® QUICK RISE™ Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Program: FAST BAKE EGG BREAD 1.5 lb. loaf 2 lb. loaf Egg(s), room temperature plus 2 3 enough Water 110°-115°F/43°-46°C to equal 1 cup + 3 TBL 1 1/2 cups Oil 2 TBL 3 TBL Sugar 2 TBL 3 TBL Salt 1 tsp 1 1/2 tsp Bread Flour 3 cups 4 cups RED STAR® QUICK RISE™ Yeast 1 TBL 4 tsp or Bread Machine Yeast 1 TBL 4 tsp Program: FAST BAKE 9 n n S BREADED PINEAPPLE Chunked Pineapple 1 15-oz can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1 inch cubes 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and butter and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 30 minutes. BREAD PUDDING White Bread, 1 inch cubes 1 1/2 cups Vanilla Cook & Serve Pudding & Pie Filling 1 3-oz box Cinnamon 1 tsp Milk, liquid 2 cups Mix all ingredients in a microwave-safe one quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling — stir occasionally during the last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes — stir halfway through cooking time. Serve warm or cold. CRUNCHY BREAD SNACKS Bread, sliced 1/2 inch thick 8 slices Butter, melted 1/4 cup Dry Seasoning Mix* 4 tsp *Use any one of the following: dried spaghetti sauce seasoning, any ranch dressing, Italian herb seasoning, garlic powder or garlic salt. Amounts may be adjusted to your taste. Melt butter and add seasoning. Place bread on baking container and lightly brush with butt...