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USER MANUAL2-POUND BREAD MAKER RHBM-15001
BREAD MAKER COOKBOOK
1. BASIC BREAD:
2. FRENCH BREAD:
3. WHOLE-WHEAT BREAD:
Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 280 ml 280g 340 ml 340g
2. Oil 2 Tablespoons 24g 3 Tablespoons 36g
3. Salt 1 teaspoons 7g 1.5 teaspoons 10g
4. Sugar 2 Tablespoons 24g 3 Tablespoons 36g
5. Flour 3 cups 420g 3 1/2 cups 490g
6. Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g
Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 280 ml 280g 340 ml 340g
2. Oil 2 Tablespoons 24g 3 Tablespoons 36g
3. Salt 1.5 teaspoons 10g 2 teaspoons 14g
4. Sugar 1.5 Tablespoons 18g 2 Tablespoons 24g
5. Flour 3 cups 420g 3 1/2 cups 490g
6. Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g
Ingredients 1.5LB Loaf 2.0LB Loaf
1. Water 260 ml 260g 340 ml 340g
2. Oil 2 Tablespoons 24g 3 Tablespoons 36g
3. Salt 4 teaspoons 7g 2 teaspoons 14g
4. Whole wheat flour 1 cups 110g 2 cups 220g
5. Plain flour 2 cups 280g 2 cups 280g
6. Brown sugar 2 Tablespoons 18g 2 .5 Tablespoons 23g
7. Milk powder 2 Tablespoons 14g 3 Tablespoons 21g
8. Yeast 0.5 teaspoons 1.5g 0.5 teaspoons 1.5g
When adding ingredients, do not let the flour become completely moistened by the liquid.
Yeast can only be placed on dry flour. Furthermore, yeast mustn’t contact salt. When using
the delay function for long periods of time, do not add perishable ingredients such as eggs,
fresh fruits, etc.
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