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6. Using oven mitts, remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time: 3:50 hrs 100% WHOLE WHEAT American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. honey 1 tbsp. 1 tbsp. molasses 1 tbsp. 1 tsp. salt 1 tsp. 3 cups whole wheat flour 3-1/4 cups 1-1/4 tsp. yeast 1-1/4 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber, twist to secure. Close lid. 3. Select:Whole Grain Setting. 4. Crust setting is pre-selected. American Canadian 1-2/3 cups water 1-2/3 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 2 tbsp. sugar 2 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 4-1/2 cups white flour* 4-1/3 cups 1-1/4 tsp. yeast 1-1/4 tsp. GLAZE: 1 egg, beaten 1 1 tbsp. water 1 tbsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber, twist to secure. Close lid. 3. Select : Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 12 - 18 pieces. Shape each piece into a smooth ball. Place balls, almost touching in two greased 8 inch square cake pans; cover and let rise for 30 minutes or until almost double in volume. Brush with glaze. Bake in 350° F (177° C) oven for 20-25 minutes or until golden brown and bottom sounds hollow when tapped. Remove from pans and let cool on wire racks. This recipe can be formed into cloverleaf, crescents, parkerhouse or bread sticks. 19* In U.S., use Bread Flour; in Canada, use either Bread Flour or U.S. whole wheat flour results in a shorter, denser loaf than Canadian whole wheat flours. You can substitute one cup of white flour for one cup of whole wheat for a lighter, yet delicious wheat taste! 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts, remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time: 4:10 hrs All-Purpose Flour. The Basics CARAWAY RYE CLASSIC FRENCH The Basics CARAWAY RYE CLASSIC FRENCH American Canadian 1-1/4 cups water 1-1/4 cups 1 tbsp. sugar 1 tbsp. 1-1/4 tsp. salt 1-1/4 tsp. 3-2/3 cups white flour * 3-1/2 cups 1-1/4 tsp. yeast 1-1/4 tsp. GLAZE: 1 tbsp. cornmeal (optional) 1 tbsp. 1 tbsp. oil 1 tbsp. 1 egg white, beaten 1 1 tbsp. water 1 tbsp. 1. Measure first 5 ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber, twist to secure. Close lid. 3. Select: Dough/Pasta Setting. 4. Press Start - There will be a 25-minute preheat delay before mixing begins. 5. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. 6. Divide dough in half and roll each half into a 10" x 8" inch rectangle. Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. 7. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal (optional). Lightly brush each loaf with 8. Yield: Makes 2 loaves. American Canadian 1-1/4 cups water 1-1/4 cups 2 tbsp. powdered milk 2 tbsp. 2 tbsp. shortening 2 tbsp. 1 tbsp. brown sugar 1 tbsp. 1 tbsp. molasses 1 tbsp. 1-1/2 tsp. salt 1-1/2 tsp. 3/4 cup whole wheat flour 3/4 cup 1-3/4 cups white flour* 1-3/4 cups 1/2 cup rye flour 2/3 cup 2 tsp. caraway seeds 2 tsp. 1-1/4 tsp. yeast 1-1/4 tsp. 1. Measure ingredients in the order listed into Baking Pan. 2. Insert Baking Pan into oven chamber, twist to secure. Close lid. 3. Select:Whole Grain Setting. 4. Crust setting is pre-selected. 5. Press Start - There will be a 25-minute preheat delay before mixing begins. 6. Using oven mitts, remove bread when completion beeps sound. 7. Cool on a wire rack before slicing. Time:4:10 hrs This crusty french bread, with its chewy texture makes a delicious garlic bread. Just slice lengthwise, top with garlic butter In U.S., use Bread Flour; in Canada, use either Bread Flour or & broil. oil. Cover and let rise in warm, draft-free place until double in size, 20 to 30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf. Bake at 350° F (177° C) for 20 minutes. Brush again with remaining egg white mixture. Bake 5 to 10 minutes more or until done. Bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the breads from the sheets; cool on a wire rack. 20 * All-Purpose Flour. Super Rapid Bake Breads Super Rapid Bake Breads All the breads in this section will take only 1 hour & 10 minutes to complete. For Super Rapid bread recipes, ingredient amounts are the same for Canada...

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