Breadman BREAD BAKER TR520 - Manual (Page 31)

29
WHITE BREAD
1.0 LB. loaf 1.5 LB. loaf 2.0 LB. loaf
Water 80°F/27°C 3 /
4
cup 1 cup 1 1 /
4
cups
Oil 4 tsp 2 TBL 3 TBL
Sugar 4 tsp 2 TBL 3 TBL
Salt 1 tsp 1 1 /
2
tsp 2 tsp
Bread Flour 2 1 /
4
cups 3 cups 4 cups
RED STAR ® Active Dry Yeast 1 1 /
2
tsp 2 1 /
4
tsp 1 TBL
or
RED STAR
®
QUICK•RISE ™ Yeast 1 tsp 1 1 /
2
tsp 2 tsp
or
Bread Machine Yeast
1 tsp 1 1 /
2
tsp 2 tsp
Program: BASIC
1. Remove the bread pan from the Bread Maker. Attach the kneading blade onto the shaft. Make
sure all ingredients, except water, are at room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C/baby bottle temperature) 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
all dry ingredients.
6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and
add to the bread pan. If using delay timer, make sure yeast is on top of bread flour, away from
liquids.
7. Place the bread pan into the Bread Maker. Push down on rim until it snaps into place.
Close the lid.
8. Press the PROGRAM button to select the PROGRAM, select the LOAF SIZE, CRUST COLOR
and set TIMER to delay, or press START for immediate start.
9. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the
touch. Add more water or flour if necessary; see Dough Ball. 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 and the keep warm cycle will start. The
display window will show 0:00, and the colon will flash.
11. Press Stop and use oven mitts to carefully remove the bread pan at any time during the keep
warm process.
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 machine. Remove the kneading blade and allow loaf to cool
standing upright on wire rack approximately 20-30 minutes before cutting.
13. If bread loaf does not easily release from pan, allow it to sit on a heat resistant surface 5 minutes,
then remove. 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.
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