User manual BREADMAN TR2500BC

[. . . ] ® TM INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER MODEL: TR2500BC RECIPE INDEX Bread Recipes. . . As Easy As 1-2-3 . 36 - 69 White Cycle Bread Recipes White Bread . 45 Whole Wheat Cycle Bread Recipes Sunflower & Sesame Seed Whole Wheat Bread . 46 Whole Wheat Cinnamon Raisin Walnut Bread . [. . . ] Press the CRUST Button to choose Crust Color. Press the LOAF SIZE Button to choose loaf size. Press the START Button for an immediate start. If Delay Bake is desired, press the TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this Instruction Manual). 36 BREAD RECIPES. . . EASY AS 1-2-3 (CONTINUED) 9. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. At this time, push down any dough or flour from the sides of the Bread Pan. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. "0:00" will appear in the Display Window; the colon will begin to flash. The Operation/Keep Warm Light will flash. Press STOP and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase. The Light will go out when the STOP Button is activated CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. Turn Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing. When the bread has completely cooled, approximately 1 hour, store in an airtight container. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual. ) Clean inside of Breadman® after each use. JALAPENO BREAD Ingredients: Water, 80°F/27°C Oil Canned Whole Kernel Corn, well drained Jalapeno Peppers, well drained Sugar Salt Bread Flour Corn Meal Fresh Cilantro, chopped Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1/2 cup 1-1/2 TBL 1/2 cup 2 TBL 2 tsp 1/4 tsp 2 cups 1/3 cup 2 tsp 1-3/4 tsp 1. 5 LB 3/4 cup 2-1/2 TBL 3/4 cup 3 TBL 2 TBL 1 tsp 3 cups 1/2 cup 1 TBL 2 tsp 2 LB 1 cup 3 TBL 1 cup 1/4 cup 2-1/2 TBL 1-3/4 tsp 4 cups 2/3 cup 4 tsp 2-1/4 tsp 2-1/2 tsp 2-3/4 tsp 1 TBL 37 WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast Water, 110°F/43°C Bread Flour Sugar 2-1/4 tsp 2 cups 3-1/2 cups 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. [. . . ] Remove bread as soon as Cycle is done and place on wire rack. Allow to cool approximately 15 to 30 minutes. Put Kneading Paddle on the shaft of Bread Pan. Check the dough ball after 5 to 10 minutes of 2nd Kneading process. [. . . ]