Kenmore 48487 User Manual download pdf (Page 16)

Measure ingredients accurately, using

a good set of measuring cups and

spoons or a scale. Make sure to level

all dry ingredients when measuring.

Inaccurate measurements could cause..

unexpected results,

Be precise in measuring water.

Use fresh ingredients.

Since moisture is an enemy to flour,

be sure to store flour in an airtight

container.

To keep yeast active, store it_inan

airtight container in the refrigerator,

DO NOT use yeast if the date code

on the packet has expired.

We recommend using bread flour for

baking with this bread machine. There

are white, whole wheat and blended

bread flours. If you cannot find bread

flour, "all-purpose" flour is an accept-

able substitute.

if you are baking a whole grain, rye,

oat, or pumpernickel bread, and

cannot find bread flour or all-

purpose flour, you will need to add

gluten to the recipe, Why?

Because heavy, hard flours such as

stone ground whole wheat and dark

rye need a "boost" of protein to

allow them to knead and rise.

Gluten is available at most large

grocery chains in the baking section,

The manufacturers directions for

measurements should be followed.

if you are using a heavy stone

ground whole wheat flour for a 2 lb.

recipe (4-4 t/2 cups), you will need

to add 1/3 cup of gluten to the dry

ingredients.

1, 2, 3! 1, 2, 3!

Remember, always put your ingredi-

ents into the Bread Pan in this order:

1. Wet-- water, milk, oils.fats

=

.

Dry -- salt, powdered milk,

grains, sugar, flour

Yeast -- do not use yeast past

expiration date.

When using Timer, we recommend set-

ting it for as short a time as possible.

Because ingredients are partially com-

bined in the Bread Pan, the dough may

tend to deteriorate if left too many hours,

especially on a warm or humid day,

Keep Lid closed during Baking cycle.

Opening it excessively causes uneven

baking.

After cooling and slicing bread, store it

in a plastic bag or plastic wrap to pre-

vent it from drying out.

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