Bread Machine 2 Lb Traditional White Bread Food

(BREAD MACHINE) 2 LB. TRADITIONAL WHITE BREAD

Steps:

• Measure and add liquid ingredients to the baking pan.
• Measure and add oil to baking pan.
• Measure and add dry ingredients (except yeast) to the baking pan.
• Sprinkle the yeast on top of the flour.
• Snap the baking pan into the breadmaker and close the lid.
• Choose the "Basic" setting.
• Choose the "Light" crust color setting.
• Press start.
• Remove the baking pan after about 55 minutes of the baking period.
• Gently shake the bread loaf out of the baking pan onto a cooling rack.
• If necessary, remove the kneading blade from the loaf. Be careful, it is hot!
• Set the loaf upright, cover with a dishtowel and let cool for 20 minutes.

(BREAD MACHINE) 1 1/2LB. TRADITIONAL WHITE BREAD

Steps:

• Carefully measure 1 cup and 2 tablespoons (9 ounces total) of hot water. Remember, it's a good idea to place the measuring cup at eye level to make sure you have measured exactly.
• Use a cooking thermometer to make sure the temperature of the water is between 115-125 degrees. When water is at the proper temperature, pour into the baking pan.
• Carefully measure and add 2 tablespoons of oil that is at room temperature.
• Carefully measure and add the salt and sugar to the baking pan.
• Measure and add exactly 3 cups of bread flour to the baking pan. Remember to level off the bread flour for an exact measurement.
• Before adding the yeast, use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients.
• Measure (again leveling off) 4 1/2 teaspoons of "Red Start Quick Rise" yeast and carefully pour into the well you made in the flour.
• Carefully snap the baking pan into the breadmaker.
• Repeatedly press the "Select" button until the display reads "5:P".
• Press the "Start/Stop" button and your machine will start making bread.
• After teh EXPRESSBAKE setting bread is baked, use pot holders or oven mits to carefully lift the pan by its handle from the breadmaker.
• Turn the pan upside down onto a cooling rack and gently shake it until the bread comes out. If it sticks, take a rubber spatula, (metal can damage the pan's surface), and carefully go around the sides of the loaf until the bread comes out.
• If the kneading blade comes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be hot!
• Allow the bread to cool on the rack for 15 minutes before slicing and enjoying it.
• If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10-15 minutes with the cover open and the pan removed.