Bread Machine Instructions
Thanks for renting a bread machine with Green Gooding.
Here are some instructions to make the best use of this machine.
Safety
Do not touch hot surfaces. Use handles or oven mitts.
To protect against a risk of electric shock, do not immerse cord, plug, or other parts of this Breadmaker in water or other liquid, except the Mixing Paddle, which may be immersed when removed from the Baking Pan for cleaning.
Close supervision is necessary when any appliance is used by or near children.
Program Select
these programs allow you to make almost any type of bread in your breadmaker. The amount of mixing, kneading, rising, and baking times and temperatures have been pre-programmed for best results.
1. White Bread or basic setting with an “Add Ingredient” signal.
2. Whole Wheat Bread for recipes containing whole wheat flour.
3. Whole Wheat Rapid for whole wheat bread baked in a shorter time frame than normal.
4. French Bread – This bread is typi- cally low in fat and sugar and has a crispy crust with a chewy interior.
5. Sweet Bread – This program is pro- grammed for dough with a higher fat or sugar content. Has “Add Ingredient” signal.
6. Quick Bread/Cake – This program allows you to make baked goods that do not use yeast for rising.
7. Dough – This program does the hard work for you. The ingredients are mixed, kneaded, then allowed to rise. When the program is finished, the dough will be ready to shape for the second rising before you bake in your oven.
8. Rapid – This setting is for a basic White Bread that will be ready in 59 minutes. The crust color is automatically set to Medium in this program.
Step 1: Set up
Place the bread pan on the counter and place the kneading paddle onto the shaft in the bottom of the bread pan. The arrow on the paddle should point up. Push the kneading paddle all the way down. About 1⁄8-inch of the shaft will show above the kneading paddle.
Step 2: Add Ingredients
Measuring carefully, add the ingredients to the bread pan in the order listed in the recipe. Liquid ingredients first, then dry ingredients, and adding the yeast last.
Step 3: Place the bread pan in the oven chamber
Lift the bread pan by the handle andvplace in the oven chamber. Place the bread pan arrow at the front, aligningvwith the oven chamber arrow. Push the bread pan all the way down to lock into the bottom gear in the oven chamber. Bread pan must click in place for proper mixing and kneading. Close the cover.
Step 4: Plug and select program
Plug in breadmaker. A beep will sound and the display window will blink SEL. Press PROG until the desired bread program number is shown in the display window.
Step 5: Select Crust Color and Start
Now select the Crust Color by pressing CRUST. (Only available in cycles 1, 2, 4, 5, and 6.) A small arrow will move along the bottom of the display window indicating which crust color has been selected. Press Start
Step 6: Cook the bread
The breadmaker will beep when the bread is done. END will be shown in the display window. For best results, the bread should be removed from the bread pan immediately. If not however, the breadmaker will start a Keep Warm cycle for about 1 hour.
Step 7: Switch off
Press START/CANCEL and hold for three seconds to turn off the breadmaker. Unplug the unit. SEL will blink in the display window until the unit is unplugged. Raise the cover and using an oven mitt, lift the bread pan straight up to remove from the oven chamber.
Step 8: Take the bread off the bread pan
Using oven mitts on both hands turn the bread pan upside down and shake the loaf until it falls out of bread pan. Locate kneading paddle. It may remain on the shaft in the bottom of the bread pan or it may have baked into the bottom of the loaf of bread. Let bread cool on rack for 10 minutes before slicing
White Bread (Program 1)
White (1 1⁄2-Pound Loaf)
1 cup water
11⁄8 teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening
31⁄2 cups American bread flour OR
21⁄4 cups Canadian bread flour
11⁄2 teaspoons bread machine yeast
White Wheat (11⁄2-Pound Loaf)
1 cup water
11⁄2 teaspoons salt
3 tablespoons sugar
2 tablespoons vegetable shortening
2 tablespoons nonfat dry milk
2 cups American bread flour OR
11⁄4 cups Canadian bread flour
1 cup whole wheat flour
2 teaspoons bread machine yeast
Onion (11⁄2-Pound Loaf)
1 cup water
11⁄8 teaspoons salt
1 tablespoons sugar
3 tablespoons vegetable shortening
2 tablespoons dried minced onion
31⁄2 cups American bread flour OR
21⁄4 cups Canadian bread flour*
2 teaspoons bread machine yeast
Maple Wheat (11⁄2-Pound Loaf)
1 cup buttermilk
1 teaspoon salt
2 tablespoons nonfat dry milk
2 tablespoons maple syrup
2 tablespoons vegetable shortening
1 cup whole wheat flour
2 cups American bread flour OR
11⁄4 cups Canadian bread flour*
11⁄2 teaspoons bread machine yeast
Italian Parmesan Bread (11⁄2-Pound Loaf)
1 cup + 2 tablespoons water
11⁄8 teaspoons salt
1 tablespoon sugar
3 tablespoons vegetable shortening
31⁄2 cups American bread flour OR
21⁄4 cups Canadian bread flour*
1 teaspoon dried, crushed basil
1 teaspoon dried, crushed oregano
3 tablespoons grated Parmesan cheese
11⁄2 teaspoons bread machine yeast
Light Rye (11⁄2-Pound Loaf)
1 cup water
11⁄2 teaspoons salt
2 tablespoons sugar
1 tablespoon vegetable shortening
2 teaspoons caraway seed
2 cups American bread flour OR
11⁄2 cups Canadian bread flour*
1 cup rye flour
11⁄2 teaspoons bread machine yeast
Whole Wheat Bread (Program 2)
Whole Wheat (11⁄2-Pound Loaf)
1 cup water
1 teaspoon salt
11⁄2 tablespoons sugar
4 teaspoons vegetable shortening
4 teaspoons nonfat dry milk
31⁄2 cups American whole wheat flour
1 teaspoons bread machine yeast
High Fiber Bran (11⁄2-Pound Loaf)
11⁄4 cups water
11⁄2 teaspoons salt
2 tablespoons honey
2 tablespoons vegetable shortening
1 cup whole bran cereal
11⁄2 cups whole wheat flour
11⁄2 cups American bread flour OR
3⁄4 cup Canadian bread flour*
21⁄2 teaspoons bread machine yeast
