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Remove the baking pan from the baking cavity by using the
1
handle.
Press the kneading paddle into the drive shaft located
2
inside the bread pan.
Add the called-for ingredients to the baking pan in the following order: liquids, sugar,
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salt, flour, then yeast.
NOTE: Before adding the yeast, make a small indentation
in the flour with your finger in order to make sure
the yeast does not come into contact with the wet
ingredients before it should.
TIP: Before you begin, pre-measure all ingredients,
including add-ins (nuts, raisins, etc).
Place the baking pan back into the baking cavity, ensuring the pan is firmly
5
locked in place. Once inserted, close the lid.
NOTE: Bread pan must be locked into place for proper mixing and kneading.
Yeast--must be separate from
wet ingredients.
SECOND: Dry ingredients (sugar, salt,
shortening, flour)
Liquid ingredients at room
temperature.
HOW TO USE
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