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manual abstract
Close lid. 9. Select DOUGH PROGRAM and press START. 10. At the beep during the kneading process, check the dough ball. It should be slightly tacky to the touch. At this time push down any dough or flour that may be on the sides of the pan. 11. When the beeper sounds, the dough is finished. Use oven mitts to carefully remove the bread pan. 12. Turn bread pan upside down and shake several times to remove the dough. Do not use metal utensils inside the bread pan or Bread Maker. 13. Place on a lightly floured surface. Divide into pieces and shape. 14. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. 15. Bake at 350°F/177°C for 20-30 minutes, or until done. 16. UNPLUG UNIT BEFORE CLEANING. DO NOT IMMERSE THE BREAD PAN IN WATER, see CLEANING & STORING. 39. Focaccia Bread Dough Focaccia Bread Dough Water 80°F/27°C 1 cup Olive Oil 1.3 cup Sugar 2 tsp Salt 1 tsp Bread Flour 3 cups RED STAR® Active Dry Yeast 11.2 tsp or RED STAR® QUICK•RISE™ Yeast 1 tsp or Bread Machine Yeast 1 tsp Program: DOUGH Add at the beep: Dried Italian Seasoning 1 tsp Garlic-Cheese Topping Olive Oil 1.4 cup Dried Oregano 11.2 tsp Garlic, coarsely chopped 1.3 cup Parmesan Cheese, grated 1.3 cup Salt 1.4 tsp Greek Style Topping Olive Oil 1.4 cup Onion, thin sliced 1 cup Dried Oregano 11.2 tsp Feta Cheese, crumbled 1.3 cup Black Olives, sliced and drained 1.4 cup Salt 1.4 tsp Method 1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, make indentations in the dough. 2. Cover and let rise in a warm place for 30 minutes or until almost double in size. While the dough is rising, select the topping and prepare. 3. In a skillet, heat olive oil. For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat. For Greek topping — add onions and cook until onions are soft but not brown, approximately 5 minutes. 4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients. 5. Bake at 400°F/205°C for 20 minutes or until done. 40. Bread Maker Use and Care Guide Wheat Dinner Roll Dough Wheat Dinner Roll Dough s 24 rolls Water 80°F/27°C 3.4 cup 11.2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1.4 cup Salt 1.2 tsp 1 tsp Dry Milk 1 TBL 2 TBL Bread Flour 11.4 cups 21.2 cups Whole Wheat Flour 1 cup 2 cups RED STAR® Active Dry Yeast 11.2 tsp 3 tsp or RED STAR® QUICK•RISE™ Yeast 1 tsp 11.4 tsp or Bread Machine Yeast 1 tsp 11.4 tsp Program: DOUGH Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. 3. Bake at 350°F/177°C for 25-30 minutes, or until done. Buttermilk Roll Dough 9 rolls 18 rolls Cultured Buttermilk, liquid 80°F/27°C 1 cup 11.2 cups Oil 3 TBL 1.4 cup Honey 11.2 TBL 2 TBL Salt 1 tsp 11.2 tsp Bread Flour 3.4 cup 11.4 cups Whole Wheat Flour 11.3 cups 2 cups Wheat Germ 1.3 cup 1.2 cup Baking Soda 1.4 tsp 1.4 tsp RED STAR® Active Dry Yeast 13.4 tsp 2 tsp or RED STAR® QUICK•RISE™ Yeast 11.4 tsp 11.2 tsp or Bread Machine Yeast 11.4 tsp 11.2 tsp Program: DOUGH Topping Butter, melted 2 TBL 3 TBL Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in size. Brush with melted butter. 3. Bake at 350°F/177°C for 15-20 minutes, or until done. 41. French Bread Dough French Bread Dough 9 rolls Water 80°F/27°C 11.4 cups Sugar 1 TBL Salt 1 tsp Bread Flour 31.2 cups RED STAR® Active Dry Yeast 1 TBL or RED STAR® QUICK•RISE™ Yeast 2 tsp or Bread Machine Yeast 2 tsp Program: DOUGH Glaze Water 2 TBL Salt 1.2 tsp Method 1. Place on a lightly floured surface. Roll into a 12 x 18 rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size. 3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients; brush the loaf. 4. Bake at 400°F/205°C for 20 to 25 minutes, or until done. Variations ITALIAN LOAF Method 1. Use recipe above. Place on a lightly floured surface and shape the dough into one large round ball. 2. Place the loaf on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size. 3. With a knife, cut three diagonal slashes across top of the loaf. Combine the glaze ingredients; brush over loaf. Sprinkle loaf with sesame seeds, poppy seeds, caraway seeds or cracked wheat. 4. Bake at 400°F/205°C for 20 to 25 minutes or until done. FRENCH ROLLS Method 1. Use recipe above. Place on a lightly floured surface and divide dough into 12 pieces and shape into a ball. Pinch the ends of each roll and taper slightly. 2. Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until doub...