Application Guide

Program for the Basic cycle. If applicable, press the loaf control button and select the
size loaf. Press the setting for the desired crust color. Use the medium setting the
first time you make this loaf. (You can adjust it the next time you make it, if need
be.)
Push the On or Start button to begin the mixing and kneading process. Clean up the
work area, leaving the measuring spoons and the reserved 2 tablespoons of water
and of flour. Place a plastic spatula on the counter for testing the dough.
During the first 5 to 10 minutes into kneading, open the lid and check the consis-
tency of the dough. Using the spatula, push the dough around, checking in the
corners to make sure all the ingredients are incorporated into the dough ball. Feel
the dough ball with your fingers. Some machines stop when you open the lid; oth-
ers keep running. If the machine is running, you need to exercise caution to avoid
the moving kneading blade, but you will become comfortable with this. Use your
fingers to touch and press the dough. It should form a smooth, elastic dough ball.
If the dough is sticking to the sides and bottom of the pan, sprinkle in more flour,
1 tablespoon at a time, while the machine is kneading. If it is lumpy and not hold-
ing together, add more water, 1 teaspoon at a time. This is a very important step!
The machine will do the rest of the work. It is okay to lift the lid and look inside dur-
ing the entire kneading and initial rising phases (even if you have a viewing win-
dow, it may fog up), just leave the machine alone during Rise 3 and Bake. You
will notice that this dough has a stronger yeasty aroma than a straight dough.
Set a cooling rack on the counter. When the baking cycle ends, you will hear the
beep. Press Stop/Reset if your machine has automatically gone into a Cool
Down/Keep Warm mode, unplug the machine, and, using heavy oven mitts to
hold the handle, carefully remove the pan by pulling it up and out of the hot ma-
chine. If your bread pan is thin, set it on the cooling rack and let it stand for 5
minutes to allow the bread to contract slightly from the sides of the pan. Other-
wise, remove the bread from the pan immediately by turning the pan upside down
and shaking it a few times to release the loaf. Make sure the handle is out of the
way so the loaf is not damaged by hitting it as it comes out of the pan. If it does
not slide right out, run your rubber spatula around the edges and shake the pan
again to dislodge the loaf. If the blade comes off the shaft with the loaf and is still
embedded in the bottom of it, remove it by prying it loose with a bamboo chop-
stick or the handle of a heat-resistant plastic spatula.
Place the loaf upright on the rack to cool to room temperature before slicing. (Re-
member that bread technically does not finish baking until it has cooled and the
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