Using An Electric Bread Machine

1. Add exactly 1 cup (8 oz.) of room temperature water to bread pan.
2. Add flour mix to pan and level off. Put yeast on top of flour in center of pan.
3. Program Bread Select for BASIC and Bread Color for MEDIUM. If desired, Delay Start Timer may be set now. Otherwise, press Start button.
4. Remove bread pan from machine as soon as signal sounds. For a crisp, even crust, take loaf from pan as soon as it can be handled comfortably. Cool bread 15 to 30 minutes on rack. For best slicing, cut cooled loaf with a sharp, serrated bread knife using a sawing action. An electric knife also works well.

* Adjustments for High Altitudes

Remove 1/4 teaspoon yeast from packet to slow down rising action. Reducing water by 1-1/2 teaspoons produces a sturdier loaf that is less likely to fall.

IMPORTANT

Wixon bread mixes for electric bread makers are compatible with all types of bread machines. The mix yields a bread loaf of 1-1/4 to 1-1/2 pounds. If your bread machine produces a one-pound loaf, use only half of the enclosed yeast packet.

Conventional Baking Directions

1. Combine bread mix, yeast packet, and 1 cup warm water (120 - 130° F) in mixing bowl, stirring until moistened. Then beat briskly with a large spoon or use a food processor or electric mixer with dough hook attachment.
2. Cover with a clean dish towel and let rise in a warm location until doubled in size (approximately 45 minutes).
3. Knead well and punch down dough. Cover and let rise again until doubled (approximately 45 minutes).
4. Knead again and punch down dough. Place in a greased loaf pan, cover, and allow to rise (about 45 minutes) until it reaches desired height.
5. Bake in preheated 350° F oven 50 minutes or until golden brown. Cool before slicing.