Palsonic PAB3600 Owners Manual - Page 19

RECIPES BASIC WHITE BREAD 100% WHOLE WHEAT BREAD PUMPERNICKEL BREAD Ingredient Water Skim Milk Powder Shortening Sugar Salt White Flour (1) Yeast Use Setting Regular 1 cup 1 tbsp. 2 tbsp. 2 tbsp. 1 tsp. 2 2/3 cups 1 tsp. 1 Large/Large Dark 1 1/4 cups 1 tbsp. 2 tbsp. 2 tbsp. 1 tsp. 3 3/8 cups 1 1/2 tsp. 2, 3 METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid 3 Select appropriate bread setting 4 Push start button. 5 The Breadmaker will beep 3 times & the display will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan. (and kneading blade from bread if required) 8 Allow to cool before slicing. Yield: Makes 1 loaf Ingredient Water Skim Milk Powder Shortening Honey Molasses Salt Whole Wheat Flour (1) Yeast Use Setting Regular Large/Large Dark 1 cup 1 1/4 cups 1 tbsp. 2 tbsp. 1 tbsp. 2 tbsp. 1 tbsp. 2 tbsp. 1 tbsp. 1 tbsp. 1 tsp. 1 1/2 tsp. 2 1/2 cups 3 1/4 cups 1 1/4 tsp. 1 1/2 tsp. 4 5, 6 METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid 3 Select appropriate bread setting 4 Push start button. 5 The Breadmaker will beep 3 times & the display will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan. (and kneading blade from bread if required) 8 Allow to cool before slicing. Yield: Makes 1 loaf Ingredient Water Skim Milk Powder Shortening Sugar Molasses Salt White Flour Whole Wheat Flour Rye Flour Cocoa Instant Coffee (1) Yeast Use Setting Regular 1 cup 1 tbsp. 1 tbsp. 1 tbsp. 1 tbsp. 1 tsp. 1 1/3 cups 3/4 cup 1/4 cup 1 tbsp. 1 tsp. 1 1/2 tsp. 1 Large/Large Dark 1 1/4 cups 2 tbsp. 1 tbsp. 2 tbsp. 2 tbsp. 1 1/2 tsp. 1 3/4 cups 1 cup 1/2 cup 2 tbsp. 1 1/2 tsp. 1 1/2 tsp. 2, 3 METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid 3 Select appropriate bread setting 4 Push start button. 5 The Breadmaker will beep 3 times & the display will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan. (and kneading blade from bread if required) 8 Allow to cool before slicing. Yield: Makes 1 loaf POTATO BREAD Ingredient Water Skim Milk Powder Shortening Sugar Salt Dry Potato Flakes White Flour (1) Yeast Use Setting Regular 1 cup 1 tbsp. 1 tbsp. 1 tbsp. 1 1/2 tsp. 1/3 cup 2 1/2 cups 1 1/2 tsp. 1 Large/Large Dark 1 1/3 cup 2 tbsp. 2 tbsp. 2 tbsp. 1 1/2 tsp. 1/3 cup 3 1/2 cups 1 1/2 tsp. 2, 3 METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid 3 Select appropriate bread setting 4 Push start button. 5 The Breadmaker will beep 3 times & the display will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan. (and kneading blade from bread if required) 8 Allow to cool before slicing. Yield: Makes 1 loaf EQUIVALENT CHART Regular = 1 lb. Bread Large = 1 l/2 lb. Bread CARAWAY RYE BREAD Ingredient Water Skim Milk Powder Shortening Brown Sugar Molasses Salt Caraway Seeds White Flour Rye Flour Whole Wheat Flour (1) Yeast Use Setting Regular 1 cup 1 tbsp. 1 tbsp. 2 tbsp. 1 tbsp. 1 tsp. 1 1/2 tsp. 1 1/2 cups 1 1/2 cups 3/4 cup 1 1/2 tsp. 1 Large/Large Dark 1 1/4 cups 2 tbsp. 2 tbsp. 2 tbsp. 1 tbsp. 1 1/2 tsp. 2 tsp. 1 3/4 cups 1 3/4 cups 3/4 cup 1 1/2 tsp. 2, 3 METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid 3 Select appropriate bread setting 4 Push start button. 5 The Breadmaker will beep 3 times & the display will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan. (and kneading blade from bread if required) 8 Allow to cool before slicing. Yield: Makes 1 loaf (1) See page 15 for additional Dry Yeast Information. * All of the recipes in this book have been tested with your Breadmaker. If the result IS not satisfied, ingredients adjustment may be needed (particularly yeast & water). For details, please refer to the "Baking Tips for Yeast Bread" on page 33-34. 18