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7
Program Cycles
Basic Bread
For white and mixed breads consisting mainly of basic bread
flour.
French Bread
For light breads made from fine flour. Normally, bread is fluffy
and has a crispy crust. This is not a suitable setting for recipes
requiring butter, margarine, or milk.
Gluten Free Bread
For gluten-free breads and mixes.
Quick Bread
For packaged quick breads or quick-bread recipes that do not
use yeast for rising and instead may use baking powder or
soda. Kneading, rising, and baking in less time than yeast bread.
Tip: Spray Pan with nonstick cooking spray before adding
ingredients for easy removal of baked Quick Bread.
Sweet Bread
For breads with yeast, and additives such as fruit juices, grated
coconut, raisins, dry fruits, chocolate, or added sugar. Due to a
longer phase of rising, bread will be light and airy.
1.5 lb. (680 g) Express
Kneading, rising, and baking occurs. Bread will be heavier and
not as high as bread in other cycles.
2.0 lb. (907 g) Express
Same as 1.5 lb. (680 g) Express except cycle takes longer.
Dough
This cycle prepares yeast dough for buns, pizza crust, etc., to
be baked in a conventional oven. There is no baking in this
cycle.
Jam
For making jams with fresh fruit.
Roast Nut
For roasting nuts or making a roasted nuts recipe.
Whole Grain Bread
For breads with heavy varieties of flour that require a longer
phase of kneading and rising (whole wheat flour, rye flour).
Bread will be more compact and heavy.
Bake
Bread can be baked with this cycle; or use when additional
baking of breads is needed because a loaf is too light or not
baked through. There is no kneading or resting.
Tips:
• Use a rubber spatula to scrape sides of pan while Bread Maker is mixing to ensure all ingredients are blended.
• Remove Bread Pan from Bread Maker when cycle is complete. Let Bread Pan cool for 5 to 10 minutes on a wire cooling rack before
removing bread and let quick bread cool 10 minutes before removing to a wire cooling rack.
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