Kenmore 100.12934 - Manual (Page 11)

RECIPES
Jam: Strawberry
Rhubarb Jam
Setting 12: Jam — — —
1 Lb. fresh
strawberries,
stemmed and
quartered or halved 1/3 cup packed
Brown Sugar
12 ounces fresh
rhubarb, cut in
iy2-in. slices W cup
powdered pectin
2/3 cup granulated
Sugar '/2 isp. ground
cinnamon
Place half the strawberries in a bowl with 1/3 cup of the sugar. Use a potato masher or fork
to mash roughly - mixture should be slightly chunky with some liquid. Add remaining
ingredients and stir lo combine. Transfer to the bread pan fitted with kneading blade. Place
the bread pan in the broad maker, select # 12 setting. Jam. Press Start Sciape the sides
of the pan at 5 and 10 minutes into the cycle.
When cycle is complete, transfer Jam to clean jars. Let cooi, then cover and retrigerate.
Keeps in refrigerator tor 4 to 6 weeks. '
RECIPES
Fast Bake:
Fast Bake
Corn Loaf
Fast Bake
Button
2 lb. Loaf 1.51b. Loaf 1.01b. Loaf
Canned Cream Corn — 7/8 cup
Lowfal Milk 1/3 cup —
Unsaited butter,
in smail pieces,
room temp.
4 ’/2 tsp. —
Granulated sugar — 1 Vz tsp. —
Salt — TL tsp. —
Bread Flour 2 w'3 cups —
Yellow Cornmeal V’ cup + 1 Tbsp. __
Vital wheat gluten 3 tsp. —
Active Dry Yeasi 3tsp. —
Combine corn, milk and butter and warm to 100 F. Place ingredients in order listed in
bread pan fitted with kneading blade. Placo pan in bread maker. Select ff 13 for Fast Bake.
Press Start. When cycle is completed remove from biead pan and allow to coo! for 1 hour
or keep in bread maker in bread pan on the Keep Warm function tor 60 min. After Keep
Warm function, allow to cool for 20 minutes before cutting.