Assessments - 3, GPA: 3.7
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Press Start. When unit signals and the display reads 0:00, press Stop and remove the bread. -♦- 100% Whole Wheat Setting 5/Timer OK All ingredients at room temperature (70-80'F/21-27”C) 7-8 ounces 1 teaspoon 1 tablespoon ‘/2 tablespoon 54 tablespoon 2% cups 2 tablespoons 1% teaspoons Water Salt Vegetable Oil Honey Molasses Whole Wheat Flour Vital Gluten Active Dry Yeast Press Stop to clear display. Press Select until 5 appears on the display for the Whole Wheat setting. Press Start. When unit signals and the display reads 0:00, press Stop and remove the bread. Cracked Wheat Setting 5/Timer OK All ingredients at room temperature (70-80"F/21-27’C) 8-9 ounces 1 teaspoon 1 tablespoon 1 tablespoon '/ cup 1 !4 cups 1 % cups 1% teaspoons Water Salt Honey Butter or Margarine Cracked Wheat Bread Flour Whole Wheat Flour Active Dry Yeast Press Stop to clear display. Press Select until 5 appears on the display for the Whole Wheat setting. Press Start. When unit signals and the display reads 0:00, press Stop and remove the bread. 39 Ideas for Leftovers Bread Crumbs, fresh - Use food processor (Great in meatioaf and stuffing for fish, poultry, meat) Bread Crumbs, dried - ‘/4-inch slices (Season as desired and use to coat chicken or fish; buttered for vegetable topping) Melba Toast - thin slices, quartered, crust removed (Nice change of pace for cheese spread, devilled ham, salmon spread, and liver pate) Zwieback -3/ to 1-inch slices well-dried (Toddlers love them; grind for a nice alternative to graham crackers for cheesecake crust.) -♦- Croutons Use leftover white, whole wheat, rye, pumpernickel, herbed or cheese breads. Trim crusts from bread. Slice bread about ‘/4-inch thick. Lightly spread both sides of each slice with softened butter or margarine. Cut into 14-inch cubes. Arrange cubes in single layer on large baking sheet with a rim, such as a jelly roll pan. Sprinkle lightly with garlic and onion powder. Preheat oven to 350"F/177’C. Bake 15 minutes; turn croutons with a large spatula. Bake another 10-15 minutes, until golden brown. Cool in pan on wire rack. Store in covered container in refrigerator. Variations: ■ Sprinkle with Parmesan cheese before baking. ■ Sprinkle with Italian Herb mixture before baking. ■ Omit onion and garlic powder, sprinkle with dill weed. ■ Rather than spreading butter or margarine on bread, cut into cubes and drizzle with a mixture of olive oil and minced garlic; toss to coat. Bake as instructed above. 40 -♦ Bread Pudding Use leftover White, Whole Wheat, Oatmeal, Egg, or Raisin Bread, or a combination of any of these breads. 5 cups Bread Cubes 3 Eggs, beaten 32 ounces (4 cups) Milk Vi cup Raisins Vt cup Sugar Butter Sauce Preheat oven to 325‘F/163°C. Layer bread cubes and raisins in well-buttered 9-inch square baking pan. Mix together eggs, sugar and milk. Slowly pour over bread. Bake 30-40 minutes, until top is golden brown and center is set. Cool in pan on wire rack 10-15 minutes before serving. Spoon into dessert dishes and top with butter sauce. Butter Sauce 4 tablespoons (V cup) Butter 4 ounces ('A cup) Heavy Cream 1 cup Sugar 1 tablespoon Vanilla In 1 quart sauce pan, over medium heat, melt butter. Stir in sugar and cream. Cook and stir until boiling. Boil 2 minutes. Remove from heat; stir in vanilla. Let stand 15-20 minutes; stir before spooning onto warm pudding. Refrigerate leftovers in covered container; reheat before using. 41 Using The Automatic Dough Setting Open the lid and remove the bread pan. To remove bread pan grasp both sides of the handle of bread pan and turn counterclockwise (in the direction of the arrow marked “Remove” on the pan). 2. Remove any crumbs that may be on the drive shaft. Position the kneading blade on the drive shaft as shown. Important: If the blade is not positioned securely, the ingredients will not be mixed or kneaded properly. 3. Measure room-temperature ingredients into bread pan. Add the ingredients in the order listed in the recipe, with the yeast last, as shown below. 42 4. Wipe water or other remains from the outside of the bread pan. Place the bread pan in the breadmaker. To lock into position, turn pan counterclockwise, and then turn the pan clockwise (in the direction of the arrow marked “Lock" on the pan), to lock. Important: Make sure the pan has been set securely in the breadmaker to ensure proper mixing and kneading. 5. Close the lid. 6. Plug into outlet. The number “0:00" will flash on the display window. Timer Knead Rise Ba*e Complete • • • ♦ • 0=00 7. Press the Select button until the number 6 appears on the display. Each time the button is pressed you will hear a beep and the cycle number will advance up to 6. 8. Press Start. The display will read “1:10." The read-out on the display will begin counting down the minutes for the Dough setting. When dough is ready (1 hour, 10 minutes), the buzzer will sound three times and the display will read “0:00. “ When ...