Carefully measure 1 cup and 2 tablespoons (9 ounces total) of hot water. Remember, it's a good idea to place the measuring cup at eye level to make sure you have measured exactly.
Use a cooking thermometer to make sure the temperature of the water is between 115-125 degrees. When water is at the proper temperature, pour into the baking pan.
Carefully measure and add 2 tablespoons of oil that is at room temperature.
Carefully measure and add the salt and sugar to the baking pan.
Measure and add exactly 3 cups of bread flour to the baking pan. Remember to level off the bread flour for an exact measurement.
Before adding the yeast, use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients.
Measure (again leveling off) 4 1/2 teaspoons of "Red Start Quick Rise" yeast and carefully pour into the well you made in the flour.
Carefully snap the baking pan into the breadmaker.
Repeatedly press the "Select" button until the display reads "5:P".
Press the "Start/Stop" button and your machine will start making bread.
After teh EXPRESSBAKE setting bread is baked, use pot holders or oven mits to carefully lift the pan by its handle from the breadmaker.
Turn the pan upside down onto a cooling rack and gently shake it until the bread comes out. If it sticks, take a rubber spatula, (metal can damage the pan's surface), and carefully go around the sides of the loaf until the bread comes out.
If the kneading blade comes out with the bread, use a plastic utensil to remove it from the loaf. Remember, it will be hot!
Allow the bread to cool on the rack for 15 minutes before slicing and enjoying it.
If you wish to make another loaf of bread right away, please allow the breadmaker to cool down for 10-15 minutes with the cover open and the pan removed.