Application Guide

pieces
4 cups bread flour
1 tablespoon plus 1 teaspoon gluten
2 teaspoons salt
2
1
/
2
teaspoons SAF yeast or 1 tablespoon bread machine
yeast
Place all the ingredients in the pan according to the order in the manufacturer’s in-
structions. Set crust on medium and program for the Basic or Variety cycle; press
Start. (This recipe is not suitable for use with the Delay Timer.)
If you are using the Basic cycle, after Rise 1 ends press Pause, remove the bread
from the machine, and close the lid. If you are using the Variety cycle, remove the
pan when Shape appears in the display. Turn the dough out onto a clean work sur-
face and divide it into 2 equal portions. Flatten each portion into a small rectangle
and roll up from a short side to form 2 fat squares of dough. Remove the kneading
blade and give the pan a light greasing by spraying it with a bit of vegetable cook-
ing spray. Place the 2 separate pieces side by side in the bottom of the bread pan
(they will be touching). Return the pan to the machine.
Press Start to continue to rise and bake as programmed. When the baking cycle ends,
immediately remove the bread from the pan and place it on a rack. Let cool to
room temperature before slicing.
The Right Ingredient: About Eggs
Whole eggs add a wonderful golden color, a tender cakelike texture, and
great flavor to bread that cannot be duplicated by any other ingredient. They
are often used as a backup leavener for specialty and non-gluten flours in
yeast breads. Since the cholesterol is concentrated in the yolk, many recipes
call for just egg whites.
The liquid measurement for eggs is important in bread ma-
chine baking since eggs are considered liquid ingredients. Refer to this guide
for substitutions or when developing your own recipes. Since fresh eggs can-
not be used for baking with the Delay Timer, use a commercial egg substi-
tute or dried powdered egg whites if you are not making the bread just after
loading. Powdered egg whites will not make any noticeable difference in the
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