Welbilt ABM4100T - Manual (Page 25)

ONION BREAD
1lb Loaf 1-1/2 lb. Loaf 21b. Loaf
active dry yeast 1-1/2 tsp 1-1/2 tsp 1-1/2 tsp
bread flour 2 cups 3 cups 4 cups
granulated sugar 1 Tbs 1 Tbs 2 Tbs
onion soup mix 1/2 packet (1/2 oz) 1 packet (1 oz.) 1 packet (1 oz.)
nonfat dry milk 1 Tbs 1-1/2 Tbs 2 Tbs
sweet butter/mai 1-1/2 Tbs 1-1/2 Tbs 2 Tbs
water 3/4 cup less 1 Tbs 1 cup plus 1 Tbs 1-1/4 cups
All ingredients should be at room temperature, unless otherwise noted.
Add the ingredients in the order listed above. (Please note, salt in this
recipe is provided by the dry onion soup mix.)
Choose either the NORMAL or RAPID NORMAL program by pushing the
SELECT button. Determine the size of the loaf you plan to make and
press the LOAF SIZE button for either REGULAR (I lb. loaf) or LARGE
(1-1/2 or 2 lb. loaf). Press the BAKING CONTROL button for MEDIUM.
Press START.
1 pound loaf will be ready in 3 hours (NORMAL); or 2 hours, 30
minutes (RAPID NORMAL). 1-1/2 pound loaf will be ready in 3 hours,
20 minutes (NORMAL); or 2 hours, 50 minutes (RAPID NORMAL). 2
pound loaf will be ready in 3 hours, 20 minutes (NORMAL); or 2 hours,
50 minutes (RAPID NORMAL).
HINT: Due to varying flour conditions, the dough may appear too dry
after kneading the first couple of minutes. If this is the case, press
STOP/RESET. Press START and add additional water, a tablespoon at a
time, until the dough appears elastic. Do not exceed the following
recommendations:
2 Cup Flour Capacity: No more than 2 Tbs additional water.
3 Cup Flour Capacity: No more than 3 Tbs additional water.
4 Cup Flour Capacity: No more than 3 Tbs additional water.
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