User's Manual

Pina Colada Bread
77‘
w
Pr90’
Regular Loaf (I poicnd) reaw
l/Z cup canned cruskedpineapple in juice
l/4 cup water
1 tablespoon
rum*
1 tablespoon margarine or butter,
softened
2 cups Gold
Medal@ Better for Breadth
flour
l/3 cup skredded coconut, toasted
1 tablespoon sugar
314 teaspoon saLt
Pumpkin-Yogurt Bread
Cooked and masked pumpkin or squask can be
substituted for the canned pumpkin.
Regular Loaf (I pomd)
114 cup water
l/Z cup canned pumpkin
3 tablespoons plain yogurt
I tablespoon margarine or butter,
softened
314 cup Gold Medal@ wkole wheat
flour
I Z/2 cups Gold Medal Better for Breafl
flour
2 tablespoons packed brown sugar
I teaspoon salt
314 teaspoon pumpkin pie spice
2 teaspoons regukr active dry yeast
OR
1 314 teaspoons bread mackine yeast or
quick-acting active dry yeast
2 3/4 teaspoons regular active dry yeast
OR
1 3/4 teaspoons bread mackine yeast or
quick-acting active dry yeast
*l/Z teaspoon rum extract and 2 l/2 teaspoons
water can be substituted for tke rum.
DIRECTIONS:
1. Remove breadpan; attack kneading blade.
2. Place aN ingredients in breadpan in the order &ted.
3. Insert bread pan, close lid and plug in.
4.
Select bread type: Press “* ” until SWEET is blinking. Press SELECT
5. Select crust color: Press
cc> ” until LIGHT is blinking. Press SELECT.
6. If rapid cycle is desired, press SELECT when RAPID is blinking.
7. Press START. Bread will be done baking in the number of hours indicated.
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