For Best Results...
White Flour: When using white flour select nothing less than unbleached white flour
containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs
ambient humidity quickly, hindering it from blending with liquids during the initial
mixing phase so always be certain to store your flour in a well-burped freezer bag.
Yeast: For all of your standard-mode loaf recipes use active dry yeast. And for all your
fastbake-mode loaf recipes use fast-acting dry yeast. Newer models can have one, two,
sometimes even three different fastbake-mode selections. The custom recipes provided
by the manufacturer for these fastbake-modes should be the only ones used with that
particular machine. For best results, never experiment with recipe ingredients or portions
when using the fastbake-mode. And always refrigerate your yeast with a close eye on the
expiration date. And when using pre-mixed kits from your grocer, always replace the
yeast packet provided with a fresh packet of active dry yeast. Tip: A packet of dry yeast
contains 2-1/4 teaspoons.
Baking Surface Prep: Coat the inside of your loaf pan generously with cooking oil
before adding the ingredients. Using the spray types is best.
Water: Use only drinking or filtered water, never tap, boiled or distilled.
Ingredient Temperatures: All ingredients must be brought to room temperature.
Order of Ingredients: Add waters, milks, eggs, milk powders, oils, salts, sugars, and
seasonings first, flour next, and yeast last.
Delaying Start: Flour floats on liquid until the mixing phase begins. That’s why many
breadmakers have a programmable delay-start timer. With the timer function engaged,
you can add the ingredients tonight and wake up in the morning to the smell of fresh-
baked bread. Never use recipes containing perishable ingredients such as eggs or milk
when using the delay-start timer.
Shelf Life: Refrigerating and freezing bread is not recommended. For best results store
your homemade bread in a breadbox. Tip: Adding 1 to 2 teaspoons of lemon juice to any
bread or dough recipe will double the shelf life of any finished product.
Measuring: Water and liquid milk must be measured using a clear liquid measuring cup.
Remaining ingredients must be level-measured using dry measuring cups and spoons.
Environment: Place your breadmaker on a shelf or countertop far from the reach of
children and pets. Ambient temperature should be 70 to 80 degrees F. Ambient humidity
should not exceed 60%.
Slicing the Loaf: Electric carving knives work best, especially when using a slicing
guide. Be certain to wait until the loaf is totally cooled to room temperature before slicing
it. Total cool-down on a wire rack usually takes one hour.
