Breadman Bread Maker TR2500BC User Manual

4.2

Out of 244 Ratings

Owner's of the Breadman Bread Maker TR2500BC gave it a score of 4.2 out of 5. Here's how the scores stacked up:

  • Reliability

    4.15 out of 5

  • Durability

    4.19 out of 5

  • Maintenance

    4.16 out of 5

  • Performance

    4.25 out of 5

  • Ease of Use

    4.2 out of 5
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ROSEMARY FRENCH BREAD
Rosemary adds a pleasant touch to this highly flavored bread.
Ingredients: 1.5 LB 2 LB
Water, 80ºF/27ºC1 cup + 2 TBL 1-1/2 cups
Olive Oil 1-1/2 TBL 2 TBL
Salt 1-1/2 tsp 2 tsp
Sugar 1-1/2 TBL 2 TBL
Bread Flour 3 cups 4 cups
Active Dry Yeast 2 tsp 2-1/4 tsp
Add to Dispenser: (Press EXTRAS Button before START.)
Rosemary, dried 1 TBL + 1 tsp 2 TBL
Method:
Place all ingredients in Bread Pan in order listed. Insert Bread Pan into Bread Maker.
Keep pressing the
SELECT Button until the Cycle Selection arrow on the right side of the Display
Window disappears and
PERSONAL RECIPE 1 appears at the bottom of the Display Window.
Press the PROGRAM TIME/TEMP Button. Using the UP ᭡ and DOWN ᭢ arrows, set the
Preheat Time to 0. (This Cycle may already be preset to 0.) Press the
PROGRAM TIME/TEMP
Button to enter. KNEAD 1 will appear at the center of the Display Window. Using the UP ᭡ and
DOWN ᭢ arrows, set Knead 1 Time to 5 minutes. Press the PROGRAM TIME/TEMP Button to
enter. Continue entering times for remaining processes as indicated below; making sure to press the
PROGRAM TIME/TEMP Button after entering each time.
Program: Time/Temperature
Preheat 0 minutes
Knead 1 5 minutes
Knead 2 23 minutes
Rise 1 40 minutes
Punch 20 seconds**
Rise 2 30 minutes
Shape 15 seconds**
Rise 3 50 minutes
Bake 50 minutes
Keep Warm as desired
Extras YES
Temperature 355ºF
Save YES or NO
Total time 3 hours 18 minutes
**Punch and Shape are in seconds rather than minutes.
32
Suggestion:
Record the name and
settings on forms in back
of instruction manual to
make it easier to
remember where to find
the correct setting for
these recipes.
PERSONAL RECIPES
TR2500_FINAL 10/14/05 3:14 PM Page 38

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