Toastmaster WBYBM1 - Manual (Page 58)

Sweet Corn Bread
Select Batter Breads cycle.
1 LOAF
eggs, room temperature 2 large
milk 80º F/27º C 1 cup
butter, melted 1⁄4 cup
sugar 1⁄4 cup
salt 1 tsp
all-purpose flour 1 cup
corn meal 1 cup
double acting baking powder 1 TBL
1. Remove the bread pan from the Breadmaker. Attach the kneading paddle onto the
drive shaft. Make sure all ingredients, except water, are at room temperature.
2. Place the whole eggs in-shell in a bowl of warm water for 15 minutes to bring to
room temperature before adding to bread pan.
3. Use a liquid measuring cup to measure the milk (80º F/27º C) and pour into the
bread pan.
4. Use a measuring spoon to measure the butter. Melt it and add to the bread pan.
5. 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.
6. Use a dry measuring cup to measure the corn meal; level off with the straight edge
of a knife and add to the bread pan. Lightly spoon all-purpose flour into a dry mea-
suring cup, level off with the straight edge of a knife and add to the bread pan.
7. Smooth into all corners. Lightly tap pan on counter 3 times to settle all ingredients.
8. Carefully measure baking powder with a measuring spoon; level off with the
straight edge of a knife and add to the bread pan.
9. Place the bread pan into the Breadmaker. Push down on the rim until it snaps into
place. Close the lid.
10. Select the Batter Breads cycle, Crust Color and set Delay Bake Timer then START.
11. Stir during the Rest time. Use a spatula to fold in any flour from around the sides
of the pan.
12. When the baking is finished, press STOP/Reset and use oven mitts to carefully
remove bread pan.
CAUTION: THE BAKING CHAMBER CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL
BE VERY HOT. USE OVEN MITTS.
13. Turn bread pan upside down and shake several times to release the bread. Do
not use metal utensils inside the bread pan or Breadmaker. Remove the kneading
paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30
minutes before slicing.
14. When the bread has completely cooled, approximately 1 hour, store in an air tight
container.
Breadmaker Owner’s Manual
58