19
Rapid (Cycle 8)
Rapid White
1
3
⁄4 cups hot water (125°F/55°C)
1
⁄3 cup skim milk powder
1
1
⁄2 teaspoons salt
1
⁄4 cup granulated sugar
Measure ingredients into Bread Pan in order listed. Make a “well” in flour for yeast.
Insert Bread Pan into oven chamber, with ∇ arrow on pan aligned with arrow on
oven chamber. Push down to fully engage. Select Rapid (Cycle 8) and press
START/CANCEL.
Halfway through mixing time, using a rubber spatula, scrape down the sides of the
Bread Pan and Kneading Paddle.
When signal sounds and panel reads END, press and hold START/CANCEL until signal
sounds. Using oven mitts, remove Bread Pan from machine. Remove loaf from pan
immediately. Cool on rack before slicing.
Rapid Rye
1
3
⁄4 cups hot water (125°F/55° C)
1
⁄3 cup skim milk powder
1 teaspoon salt
2 tablespoons packed brown sugar
2 tablespoons molasses
2 tablespoons vegetable oil
3
1
⁄3 cups all-purpose/bread flour
4 teaspoons bread machine yeast
2 tablespoons vegetable oil
1 cup whole wheat flour
2
1
⁄4 cups all-purpose/bread flour
1
⁄2 cup rye flour
2 teaspoons caraway seeds
4 teaspoons bread machine yeast
Recipes developed by Donna Washburn and Heather Butt, QPS, authors of
“Canada’s Best Bread Machine Baking Recipes.”
