SALTON Breadmaker Manual L0806076

User Manual: SALTON SALTON Breadmaker Manual SALTON Breadmaker Owner's Manual, SALTON Breadmaker installation guides

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INSTRUCTION
MANUAL &
RECIPE GUIDE

AUTOMATIC BREAD MAKER

TABLEOF CONTENTS
Important Safeguards ...........................................................
Additional Important Safeguards ..................................................
Short Cord Instructions, Electric Power, Polarized Plug ................................
Power Outage .................................................................
Before Using For The First Time ..................................................
Breadman(_) Ultimate rM"[_ps .....................................................
Your Breadmanff,')Ultimate rv .....................................................
Control Panel ..............................................................
Kneading And Baking Cycles .................................................
Kneading And Baking Cycle Chart ...........................................
Know Your Ingredients .....................................................
Measuring Your Ingredients .....................................................
Recipe "lips ..............................................................
Making Dough, Baking Bread and Batter Breads rv ...............................
Using The 24-Hour Delay Bake "l]mer ............................................
Advanced Baking Techniques: Bake Only ..........................................
Advanced Baking "]_chniques: Pause ...........................................
Advanced Baking _[echniques: Personal Recipes .....................................
PERSONAL RECIPES ......................................................
Rosema¢ French Bread ..................................................
Pumpkin Pull-Apart Pan Rolls ............................................
Challah ..............................................................
Advanced Baking _]>chniques: Custom Program .....................................
Bread Recipes...As Easy As 1-2-3 .............................................
White Cycle Bread Recipes .................................................
Whole Wheat Cycle Bread Recipes ...........................................
French Cycle Bread Recipes .................................................
Fruit & Nut Cycle Bread Recipes .............................................
Da} Old Bread Recipes .........................................................
Batter Bread/M Cycle Recipes ...............................................
Low Carb Bread Recipes...As Easy As 1-2-3 .....................................
Bread/Pizza Dough Cycles .......................................................
Making Doughs: C'rust "li'eatments ................................................
Dough Cycle Recipes...As Easy As 1-2-3 .......................................
Pizza Dough Recipes ......................................................
Jam Cycle Method and Recipes...As Easy As 1-2-3 .............................
Personal Recipe Memo€ Cycle Forms .......................................
User Maintenance Instructions, Cleaning and Storage ...............................
Before Calling For Service .....................................................
Checklist ...................................................................
Suggestions .................................................................
Recipe Index ............................................................

1
2
2
3
4
4
5
6-8
9 - 10
11 - 15
16 - 19
19
20 - 21
22 - 25
26
27
28 - 30
31
32 - 34
32
33
34
35
36 - 69
36 - 45
46 - 54
55 - 56
57 - 63
64
65 - 69
70 - 77
78
79
80 - 97
98 - 100
101 - 102
103 - 104
106
106
107
108
109 - 112

IMPORTANT SAFEGUARDS
When using electrical appliances,
including the following:
1. Read all instructions.

basic safety precautions

2. Do not touch hot surfaces. Use handles
3. _lb protect against electrical
or other liquid.

should always be fi_llowed

or knobs.

shock do not immerse cord, plugs, or appliance

in water

4. Close supervision is necessa U when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.
6. Do not operate an_ appliance with a damaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Contact Consumer Service fi_r
examination,
repair or electrical or mechanical adjustment.
7. The use of accesso W attachments not recommended
by the appliance manufacturer
may cause fire, electric shock or i,'tjury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter,
t]'_e stove.
10. Do not place on or near a hot
11. Extreme caution must be used
other hot liquids.
12. _l-i._disconnect, press and hold
plug from wall outlet.
13. Do not use appliance for other
14. Avoid contacting

or touch hot surfaces, including

gas or electric burneg or it* a heated oven.
when moving an appliance containing hot oil or
the STOP/RESET
than intended

Button fi_r a filll second, remove

use.

moving parts.

SAVE THESE INSTRUCTIONS
FORHOUSEHOLDUSE ONLY

ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION
HOT SURFACES:
This appliance generates heat and escaping steam
during use. Proper precautions must be taken to prevent the risk of burns, fires, or
other injury to persons or damage to property.
CAUTION:
During use, the internal parts of the Bread Maker and the area around the Steam
Vent are HOT. Keep out of reach of children to avoid possible injur>
1. A person who has not read and understood all operating and safety instructions is not
qualified to operate this appliance. All users of this appliance must read and understand this
Instruction Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in ware1, unplug it from the wall
outlet immediatel> Do not reach into the water!
3. When using this appliance, provide adequate air space above and on all sides for air
circulation. Do not operate this appliance while it is touching or near curtains, wall
coverings, clothing, dishtowels or other flammable materials.
4. _lb reduce the risk of fire, do not leave this appliance unattended during use.
5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use
or attempt to repair a malfunctioning
appliance!
6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
7. Do not use this appliance

in an unstable

position.

SHORT CORD INSTRUCTIONS
A short power-supply cord is provided
tripping over a longer cord.
Do not use an extension

to reduce the risk resulting

from becoming

entangled

in or

cord with this product.

ELECTRIC POWER
If electric circuit is overloaded with other appliances, your Bread Maker may not operate
properl> The Bread Maker should be operated on a separate electrical circuit from other
operating appliances.

POLARIZEDPLUG
This appliance has a polarized plug (one blade is wider than the other). _lb reduce the risk of
electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Do not attempt to modif_ the plug in any wa>

POWER OUTAGE
60-Minute
Power Failure
Back-Up

Your Breadman_) Ultimate r_ Automatic Bread Maker has a 60-Minute
Power Failure Back-Up feature. If the electricity goes off, the memory
will store the Cycle in process for up to 60 minutes. If the power comes
back on within this time, the Cycle will resume where it left off. If the
Breadman_) Ultimate rv loses power for more than 60 minutes and you
are using any dairy products, perishables or meat m your bread, you
should discard the contents of the recipe and start again with new fresh
ingredients due to health and sanita U considerations.
For non-perishable
recipes you may tW starting the Breadman_)
Ultimate rMat the beginning of the Cycle again. Howevel; this ma} not
always produce an acceptable loaf of bread. If you are not sure when
the outage occurred, remove the dough ball from the Bread Pan and
place in an oven-safe baking container. Allow to double in size and
place in a prdaeated 350°F/177°C oven for 30 to 45 minutes or until
done. The bread will sound hollow when tapped on top of the loaf if it
is done. Again, this may not alwa}s produce an acceptable loaf of
bread.

If the bread has already begun to bake when the outage occurs, you
must begin with new ingredients.
NOTE: Power Failure Back-Up does not cover surges. If you
experience frequent surges, please use a surge protector.

J!!

BEFORE USING FOR THE FIRST TIME
1. Unpack and clean your Breadmanq_ Ultimate rv Automatic
Bread
Maker; see CLEANING
INSTRUCTIONS.
When the Breadman_)
Ultimate TM is packaged for shipment, a clear plastic film is placed
over the Control Panel; carefully peel it off.
2. Place the Breadman@ Ultimate rv on a dr> stable surface away from
heat and away from areas where cooking grease or water may splatter
onto it. Avoid placing the Bread Maker where it ma_ tip over during
use. Place away from edge of the counter top.
3. The Breadman@ l,lltimate rv will bake up to a 2 pound loaf of bread.
Do not put a larger quantity of ingredients into the Bread Pan than
recommended.
If you do so, the bread may not mix or bake correctly
and the Breadman@ l,lltimate TM may be damaged. The maximum
amount of ingredients to be used is as follows.
• Bread Cycles
4 to 4-2/3 cups
• Batter Breads rv and
prepackaged cake mixes
4 cups
• Dough Cycles
4-2/3 cups
• Jam
3 cups fruit
4. Before first use, operate the Breadman@ Ultimate rv empty on the
Rapid White Cycle program to bum off the manufacturing
oils.
Follow the instructions outlined m the MAKING DOUGH AND
BAKING BREAD section of this Instruction Manual.
NOTE: During first use, this product may smoke and/or emit an odor
from mineral oils used in manufacturing.
This is normal for a
newly manufactured
appliance.

BREADMAN® ULTIMATE TM TIPS

Inserting and
Removing the
Bread Pan

PLEASE NOTE:

1. Remember to insert the Kneading Paddle first, then add all your
ingredients BEFORE inserting the Bread Pan into the Baking
Chamber of your Breadman@ Ultimate rv.
2. _1_ insert the Bread Pan it* the Breadman_), seat it firmly it* place.
3. _1_ remove the Bread Pat* from the Baking Chamber, hold the
Handle with an oven mitt and lift gentl> When you remove the
Bread Pat* after baking, BE SURE "1"OWEAR OVEN MI'VFS to
prevent burning. After you remove the loaf (by turning the Bread
Pan upside down and shaking gently), check to see that the
Kneading Paddle is removed from the loaf. If it is stuck in your
bread, use a non-metal utensil to gently remove it, taking care
not to scratch the Kneading Paddle.
If, at an}' time during the bread making process, you need to turn the
Breadman@ OFt press the PAUSE Button. Then press STOP/RESET.

•

YOUR BREADMAN ® ULTIMATE
PRODUCT

MAY VARY SLIGHTLY FROM ILLUSTRATIONS

1.
2.
3.
4.
5.
6.

Removable Lid (P/N 22398)
Viewing Window
Steam Vents/Fruits _. Nuts Dispenser
Control Panel
Power Supply Cord with Polarized Plug
Heating Element

7.
S.
9.
10.
11.

Baking Chamber
Drive Shaft (inside)
Bread Pan (P/N 22399)
Kneading Paddle (P/N 22400)
Bread Pan Handle

•

CONTROL PANEL

R_a_man

_nlti_ate

Program Time/Temperature

The greadman@) Ultimate r_l has a unique 24 Hour
Delay Bake. You can Delay Bake fi)r up to 24 hours

Warm

i n ad'_ ante.

0 Operation
Ught
v

Medium
v

DaA

Program Time

-White
-Wh01eWheat
-French
*Fruit & Nut
*Batter 8reads
,Jam

The PROGRAM TIME/TEMP Button expands the
Ultimate's standard bread baking options b_ giving you
the flexibility to alter times within the framework of a
baking program.
I,Jsing the already pre-programmed times, you can
increase or decrease kneading, rising or baking times.

"Dough
"PizzaDough
ogakeOnly

Program Temperature
The PROGRAM TIME/TEMPERATURE
Button
allows you to adjust baking temperatures when using
the BAKE ©NLY Cycle, when creating your Personal
Recipe or (__'ustomProgram.
Save/Erase
Press this Button to either Saxe or Erase the changes
made in the Program Time[lemperature
function.
No/Yes/UP

Display Window
Sl'Lo_s 5our selection

and "]_mer setting.

Operation Light and
Keep Warm Light
The Operation Light will illuminate
_hile the Breadman_) Ultimate
is
ON; _hen the Breadman_) is
completed at'_clin Keep Warm phase,
the Keep Warm Light will flash.

and DOWN Arrows

l,Jse this pair of Buttons to register changes made in the
Program "[_me/l'emperature
function and to set the
Delay "l'imer.
Use this pair of Buttons to add or subtract
displayed in the Display Window.
A

Each time you press this Button,
the "13mer advances 10 minutes.

Each time 5ou press this Button,
back 10 minutes.

Additional options can be activated using EXTRAS, PROGRAM,
and DELAY BAKE.

time

the "l'imer is set

SAVE/ERASE

"
CONTRO

L PANEL

(CONTINUF.D)

Select
Press

this

Dough

ButtoR

Cycle

to select

you want.

the

Each

Baking
time

you

press this Butto_x,the indicator arrow
moves to the next selection. Press (his
Button until your choice is indicated.
Crust Control
Select the Crust C'olor: Light, Medium or
Dark.

preset
Extras

The

BreadmanffO

l,-Jltimate

rv is

to _,/_ediun't.

After 5ou select the Cycle of ?our choice,
you cat'l then push EXTRAS to either
actiwlte or cancel the Dispenser ftmctiom
The Breadman@ Ultimate rv is preset to
NO EXTRAS.
Loaf Size
Select the Loaf Size: 1 LB., 1.5 LB.,
or 2 LB. "lhe Breadmanff,') Ultimate rv is
preset to 2 LB.
Pause
The PAUSE fuaction can Be activated
only after the machine has started a
C'5cle. For more details, refer to the
PAUSE sectiotx in this book.
Sta rt
Press this Buttor[ to start the Cycle you
choose and to start the _13mer.

Stop/Reset
Press this Button for a full second to reset
dxe Cycle's Delay Bake setting or to
cancel the program in progress.
\Vhen you press any Button, you should
hear a beep. This lets you know you've
pressed hard enough to activate your
selection.

Selection Options
Select from these Bread/Dough Cycles:
1. White BreadLight (1 hB.)
2. White Bread hight (1.5 LB.)
3. White BreadLight (2 hB.)
4. White Bread Medium(1 hB.)
5. White BreadMedium (1.5 LB.)
6. White Bread Medium (2 LB.)
7. White Bread Dark (1 hB.)
8. White Bread Dark (1.5 I.B.)
9. White Bread Dark (2 hB.)
10. White BreadRapid Light (1 LB.)
11. White BreadRapid Light (1.5 LB.)
12. White BreadRapid Light (2 LB.)
13. White Bread Rapid Medium (1 LB.)
14. White Bread Rapid Medium (1.5 LB.)
15. White Bread Rapid Medium (2 LB.)
16. White BreadRapid Dark (1 LB.)
17. White BreadRapid Dark (1.5 LB.)
18. White BreadRapid Dark (2 LB.)
19. Whole Wheat BreadLight (1 LB.)
20, Whole Wheat BreadLight (1.5 LB.}
21. Whole Wheat Bread Light (2 LB.)
22. Whole Wheat Bread Medium (1 LB.}
23. Whole Wheat Bread Medium (1.5 LB.)
24. Whole Wheat Bread Medium (2 LB.)
25. Whole Wheat BreadDark (1 LB.)
26. Whole Wheat BreadDark (1.5LB.)
27. Whole Wheat Bread Dark (2 LB.)

CONTROL PANEL (CONTINUED)
28, Whole Wheat BreadRapid Light (1 LB.)
29. Whole Whea_Bread Rapidhight (1.5 LB.)
30. Whole Wheat Bread RapidLight (2 LB.)
31, Whole Wheat Bread RapidMedium (1 hB,)
32, Whole Wheat Bread RapidMedium (1.5 LB,)
33, Whole Wheat Bread RapidMedium (2 LB.)
34, Whole Wheat BreadRapid Dark (1 LB.)
35, Whole Wheat Bread Rapid Dark (1,5 LB.)
36. Whole Wheat BreadRapid Dark (2 LB.)
37, Fret_chBreadLight (1 LB.)
38, Fret_chBreadBight (I .5 I.B,)
39, Fret_chBreadLight (2 LB.)
40, Fret_chBread Medium (1 LB.)
41, Fret_chBread Medium (1.5 LB,)
42, Fret_chBread Medium (2 LB.)
43. Fret_chBread Dark (1 LB.)
44, Fret_chBreadDark (1.5 LB,)
45, Fret_chBread Dark (2 LB.)
46, Fl'e_chBreadRapid Light ( [ LB.)
47, Frel_chBreadRapid Light (1.5 LB.)
48, Frel_chBreadRapid Light (2 LB.)
49, French BreadRapid Medium (1 LB.)
50, French Bread Rapid Medium (1,5 LB,)
51. French Bread Rapid Medium (2 LB.)
52, French Bread Rapid Dark (1 LB.)
53. French Bread Rapid Dark (1.5 LB,)
54. French Bread Rapid Dark (2 LB.}
55, Fruit & Nut BreadLight (1 hB,)
56, Fruit & Nut BreadLight (1.5 LB.)
57. Fruit & Nut Bread Light (2 hB,)
58, Fruit & Nut Bread Medium (1 LB.)
59. Fruit & Nut Bread Medium (1.5 LB,)
60. Fruit & Nut Bread Medium (2 LB.)

61. Fruit & Nut BreadDark (1 LB.)
62, Fruit & Nut BreadDark (1.5 LB,)
63, Fruit & Nut BreadDark (2 LB.)
64, Fruit & Nut BreadRapid Light (1 LB.)
65, Fruit & Nut BreadRapid Light (1.5 hB.)
66. Fl'uit& Nut BreadRapid Light (2 LB.)
67, Fruit & Nut Bread Rapid Medium (1 hB,)
68, Fruit & Nut Bread Rapid Medium (1.5 LB.)
69, Fruit & Nut Bread Rapid Medium (2 LB.)
70, Fruit & Nut Bread Rapid Dark (1 LB.)
71, Fruit & Nut Bread Rapid Dark (1.5 LB,)
72, Fruit & Nut BreadRapid Dark (2 LB.)
73. Batter BreadslXl/CakeLight
74, Batter Breadsl_l/CakeMedium
75, Batter Breads>'/Cake Dark
76, Jam
77, Dough (1 LB.)
78, Dough (1.5 LB.)
79, Dough (2 hB,)
80, PizzaDough
81, BakeOnly
82,-86. Personal Recipes

KNEADING AND BAKING CYCLES
WHITE BREAD
This Cycle is used for breads that primarily use white flour, although
include small amounts of whole wheat flour.

some recipes ma}

WHOLEWHEATBREAD
This C}cle is used for recipes with significant amounts of whole wheat or r_e flour, oats, or
bran. It begins with a rest period during which One flours or grains absorb the liquid
ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine
well. Generally, Whole Wheat and multi-grain breads are shorter and denser than White,
French, or Fruit & Nut.

FRENCH BREAD
"l}'aditionall}, French bread has a crispier crust and lighter texture than white bread.
Recipes usually do not include butte1, margarine, or milk.

FRUIT& NUT BREAD
Use this Cycle for recipes that use fruit juice, additional sugar or added sweet ingredients
such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to
prevent burning.

BATTERBREADS
This Cycle is used for recipes that contain baking powder or baking soda rather than yeast
to make bread or cake rise. Cake recipes made from scratch must be specially designed for
this Cycle. Use this Cycle to prepare pre-packaged cake and quick bread mixes.

JAM
Use this setting fvr making jams from fresh fruits. Do not double recipes or allow
ingredients to boil over the Baking Pan into the Baking Chamber. Should this happen,
stop the Bread Maker immediately. Allow to cool and clean thoroughly.

RAPID BREAD
The Rapid settings for White, Whole Wheat, French, and Fruit & Nut decrease the time
for making your favorite bread by approximately an hour. C'hoose a recipe, then simply add
the amount of yeast listed for the Rapid Cycle. The bread may be shorter and denser.

KNEADING AND BAKING CYCLES (CONTXNUEf
BARE ONLY
This Cycle can be used if the crust is too light or if you wish to bake pre-made dough. It cact be
especially helpful if"your bread, Batter Bread or cake is not quite done. Check eve U few minutes.
This Cycle will bake fi_r up to 1:30 (1 hour 30 minutes or 9{) minutes) and from 300°F to 375°E

PERSONALRECIPE
The Breadmat't_) Ultimate r_l Bread Maker has 5 persoi'tal recipe Memor} C_cles. This mem'ts you
have 5 personal memories to program and save for your best, favorite recipes. PERSONAL BAKER
lets you factor the brand and type of flour, quality of yeast, and even your climate, into the Cycle
times. This inf_._rmation is then stored in the PERSONAL BAKER file, and kept separate from the
Regular Cycles fi_r White, Whole Wheat, French, and Fruit & Nut breads.

CUSTOMPROGRAM
The Custom Program feature allows you to alter existing settings
change the length of the Cycles..

i*'tthe preset programs; mar'really

KNEADING AND BAKING CYCLES CHART
_ycle_Ocess

Crust

Size

Knead2

RiseI

Punch

Bake

Total

Nhite

Light

2LB

0Min

5ain

20Min

40ain

10Sec 24M50S 15Sec 49M45S 40ain

3:00

1.5LB

0Min

3Min

22Min

40Min

10Sec 24M50S 15Sec 49M45S

35Min 2:55

1LB

0Min

3Min

22Min

40Min

10%o

24M50S 15Sec 49M45S

30Min 2:50

Medium 2LB

0Min

5Min

20Min

40Min

10Sec 24M50S 15Sec 49M45S

50Min 3:10

1,5LB

0Min

3Min

22Min

40Min

10Sec 24M50S 15Sec 49M45S 45Min

3:05

1LB

0Min

3Min

22Min

40Min

10%o

24M50S 15Sec 49M45S 40Min

3:00

2LB

0Min

5Min

20Min

40Min

10%o

24M50S 15Sec 49M45S

60Min 3:20

1,5LB

0Min

3Min

22Min

40Min

10%o

24M50S 15Sec 49M45S

55Min 3:15

1LB

0Min

3Min

22Min

40Min

10%o

24M50S 15Sec 49M45S

50Min 3:10

Dark

NhiteRapid

Light

PreHeat KneadI

Rise2

Shape

Rise3

2LB

0Min

5Min

20Min

15Min

10%o

9M50S

10Sec 29M50S 40Min

2:00

1,5LB

0Min

3Min

22Min

15Min

10%o

9M50S

10%o

29M50S

35Min

1:55

1LB

0Min

3Min

22Min

15Min

10Sec

9M50S

10Sec 29M50S

30Min

1:50

Medium 2LB

0Min

5Min

20Min

15Min

10Sec

9M50S

10Sec 29M50S

50Min 2:10

1,5LB

0Min

3Min

22Min

15Min

10%o

9M50S

10%o

29M50S 45Min

2:05

1LB

0Min

3Min

22Min

15Min

10Sec

9M50S

10Sec 29M50S 40Min

2:00

2LB

0Min

5Min

20Min

15Min

10Sec

9M50S

10Sec 29M50S

60Min 2:20

1,5LB

0Min

3Min

22Min

15Min

10Sec

9M50S

10Sec 29M50S

55Min 2:15

1LB

0Min

3Min

22Min

15Min

10%o

9M50S

10%o

50Min 2:10

Dark

29M50S

KNEADING AND BAKING CYCLES CHART CCON'TINUE>)
_ycle"_ocess

Crust

Size

PreHeat Kneadl

Knead2

Risel

Punch

flholeWheat

Light

2LB

30Min

5Min

15Min

50ain

10Sec 24M50S 10Sec 44M50S

40Min 3:30

1.5LB

30Min

3Min

17Min

50Min

10Sec 24M50S 10Sec 44M50S

37Min 3:27

1LB

30Min

3Min

17Min

50Min

10Sec 24M50S 10Sec 44M50S

35Min 3:25

Medium 2LB

30Min

5Min

15Min

50Min

10Sec 24M50S 10Sec 44M50S

45Min 3:35

1.5LB

30Min

3Min

17Min

50Min

10Sec 24M50S 10Sec 44M50S

42Min 3:32

1LB

30Min

3Min

17Min

50Min

10Sec 24M50S 10%o

44M50S

40Min 3:30

2LB

30Min

5Min

15Min

50Min

10Sec 24M50S 10Sec 44M50S

53Min 3:43

1.5LB

30Min

3Min

17Min

50Min

10Sec 24M50S 10Sec 44M50S

50Min 3:40

1LB

30Min

3Min

17Min

50Min

10%o

48Min 3:38

Dark

HholeWheatRapid

Light

Rise2

Shape

Rise3

24M50S 10Sec 44M50S

Bake

Total

2LB

5Min

15Min

30Min

10Sec 39M50S

0Min

40Min 2:15

1.5LB

5Min

3Min

17Min

30Min

10Sec 39M50S

0Min

37Min 2:12

1LB

5Min

3Min

17Min

30Min

10Sec 39M50S

0Min

35Min 2:10

Medium 2LB

5Min

15Min

30Min

10Sec 39M50S

0Min

45Min 2:20

1.5LB

5Min

3Min

17Min

30Min

10%o

39M50S

0Min

42Min 2:17

1LB

5Min

3Min

17Min

30Min

10Sec 39M50S

0Min

40Min 2:15

2LB

5Min

15Min

30Min

10Sec 39M50S

0Min

53Min 2:28

1.5LB

5Min

3Min

17Min

30Min

10Sec 39M50S

0Min

50Min 2:25

1LB

5Min

3Min

17Min

30Min

10Sec 39M50S

0Min

48Min 2:23

Dark

NOTE: Whole Wheat Cycles have a rest period for up to 30 minutes before kneading begins.
No movement occurs in the Bread Pan. This is normal.

KNEADING AND BAKING CYCLES CHART CCONWIN{JE>O
2.ycle_'_

ocess

:rench

Crust

Size

Knead2

RiseI

Punch

Bake

Total

Light

2 LB

0 Min

5 Min

20Min

40 Min

10Sec 29M50S 10Sec 59M50S 45Min

3:20

1.5LB

0 Min

3 Min

22Min

40 Min

10Sec 29M50S 10Sec 59M50S 42Min

3:17

1LB

0 Min

3 Min

22Min

40 Min

10Sec 29M50S 10Sec 59M50S 40Min

3:15

Medium 2 LB

0 Min

5 Min

20Min

40 Min

10Sec 29M50S 10Sec 59M50S 55Min

3:30

1,5LB

0 Min

3 Min

22Min

40 Min

10Sec 29M50S 10Sec 59M50S 52Min

3:27

1LB

0 Min

3 Min

22Min

40 Min

10Sec 29M50S 10Sec 59M50S 50Min

3:25

Dark

:renchRapid

PreHeat KneadI

Rise2

Shape

Rise3

2 LB

0 Min

5 Min

20Min

40 Min

10Sec 29M50S 10Sec 59M50S 65Min

3:40

1,5LB

0 Min

3 Min

22Min

40 Min

10Sec 29M50S 10Sec 59M50S 62Min

3:37

1LB

0 Min

3 Min

22Min

40 Min

10Sec 29M50S 10Sec 59M50S 60Min

3:35

2 LB

0 Min

5 Min

20Min

1,5LB

0 Min

3 Min

22Min

20Min

44M 52S OMin

OMin

42Min

2:12

1LB

0 Min

3 Min

22Min

20Min

44M 52S OMin

OMin

40Min

2:10

Medium 2 LB

0 Min

5 Min

20Min

44M 52S OMin

OMin

55Min

2:25

1,5LB

0 Min

3 Min

22Min

20Min

44M 52S OMin

OMin

52Min

2:22

1LB

0 Min

3 Min

22Min

20Min

44M 52S OMin

OMin

50Min

2:20

2 LB

0 Min

5 Min

20Min

44M 52S OMin

OMin

65Min

2:35

1,5LB

0 Min

3 Min

22Min

20Min

44M 52S OMin

OMin

62Min

2:32

1LB

0 Min

3 Min

22Min

20Min

44M 52S OMin

OMin

60Min

2:30

Light

Dark

44M 52S OMin

OMin

45Min

2:15

MOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase
will begin for each selection (except Batter Breads, TM Doughs, Jam and Pasta
Dough). While this will help reduce co_densation between loaf and Bread Pan, it is
best to remove bread as soon as possible after completion of the Baking phase.

KNEADING AND BAKING CYCLES CHART CCON'TINUE>O
Knead2

RiseI

Punch

Shape

Rise3

5Min

20Min

40Min

lOSec 24M50S

5Sec

49M55S

55Min 3:15

0 Min

3Min

22Min

40Min

lOSec 24M50S

5Sec

49N55S

52Nin

1 LB

0 Min

3Min

22Min

40Min

10Sec 24M50S

5Sec

49M55S

50Min 3:10

Medium 2 LB

0 Min

5Min

20Min

40Min

10Sec 24M50S

5Sec

49M55S

65Min 3:25

1.5LB

0 Min

3Min

22Min

40Min

10Sec 24M50S

5Sec

49M55S

62Min 3:22

1 LB

0 Min

3Min

22Min

40Min

10Sec 24M50S

5Sec

49M55S

60Min 3:20

2 LB

0 Min

5Min

20Min

40Min

10Sec 24M50S

5Sec

49M55S

75Min 3:35

1.5LB

0 Min

3Min

22Min

40Min

10Sec 24M50S

5Sec

49M55S

72Min 3:32

1 LB

0 Min

3Min

22Min

40Min

10Sec 24M50S

5Sec

49M55S

70Min 3:30

2 LB

0 Min

5Min

20Min

25Min

10Sec 54M50S

OMin

55Min 2:40

1.5LB

OMin

3Min

22Min

25Min

10Sec 54M50S

OMin

52Min 2:37

1 LB

0 Min

3Min

22Min

25Min

10Sec 54M50S

OMin

50Min 2:35

Medium 2 LB

0 Min

5Min

20Min

25Min

10Sec 54M50S

OMin

65Min 2:50

1.5LB

OMin

3Min

22Min

25Min

10Sec 54M50S

OMin

62Min 2:47

1 LB

0 Min

3Min

22Min

25Min

10Sec 54M50S

OMin

60Min 2:45

2 LB

0 Min

5Min

20Min

25Min

10Sec 54M50S

OMin

75Min 3:00

1.5LB

0 Min

3Min

22Min

25Min

10Sec 54M50S

OMin

72Min 2:57

1 LB

0 Min

3Min

22Min

25Min

10Sec 54M50S

OMin

70Min 2:55

15Min

OMin

50Min

Cycle "-,._ocess

Crust

Size

Fruit&Nut

Light

2 LB

0 Min

1.5LB

Dark

Frait& NutRapid

Light

Dark

Jam

PreHeat KneadI

Rise2

OMin

NOTE: Jam Cycle has a rest period for !5 minutes before kneading begins. No
movement occurs in the Bread Pan. This is normal.

Bake

Total

3:12

1:05

KNEADING AND BAKING CYCLES CHART CCONWIN{JE>O
Cycle _-_ ocess

Crust

Size

Knead2

RiseI

Punch

Rise2

Shape

Rise3

BaRe Total

2 LB

0 Min

3 Min

27MIn

60Min

0 Min

1:30

1.5LB

0Min

3Min

24Min

60Min

0Min

1:27

1 LB

0Min

3Min

21Min

60Min

0Min

1:24

0 Min

3 Min

22Min

30Min

0 Min

0:55

0 Min

0Min

0 Min

90Min

1:30

Personal
Recipe1

0Min

5Min

20Min

40Min

10Sec 24M50S 15Sec 49M45S

50Min 3:10

Personal
Recipe2

30Min

5Min

15Min

50Min

10Sec 24M50S 10Sec 44M50S

45Min 3:35

Personal
Recipe3

0Min

5Min

20Min

40Min

10Sec 29M50S 10Sec 59M50S

55Min 3:30

Personal
Recipe4

0Min

5Min

20Min

40Min

10Sec 24M50S

5Sec

49M55S

65Min 3:25

Personal
Recipe5

0Min

5Min

20Min

15Min

10Sec

10Sec 29M50S

50Min 2:10

Dough

PizzaDough
BakeOnly

2 LB

PreHeat KneadI

9M50S

Cycle"-,-,_rocess

Crust

KneadI

Knead2

Knead3

Rest

Knead4

Knead5

Bake

Total

BatterBreads
TM

Light

1 Min

3 Min

2 Min

1 Min

2 Min

69Min

1:20

Medium

1 Min

3 Min

2 Min

1 Min

2 Min

79Min

1:30

Dark

1 Min

3 Min

2 Min

1 Min

2 Min

89Min

1:40

Cycle

Personal Recipe

Temperature °F

White Bread

336

Whole Wheat Bread

336

French Bread

348

Fruit & Nut Bread

300

White Rapid Bread

336

Cake

300

Jam

329

Bake Only

300 - 375
15

KNOW YOUR INGREDIENTS
It has been said that cooking is an art d_at relies on the creativity of the chef. Baking bread
is mud't more of a science, since the process of combining flour, water and yeast results m a
chemical reaction that produces bread. You must remember that when the ingredients
combine with each o0_el, they produce a specific result. Read the following information
carefully to gain a better understanding
of the importance each ingredient plays in the
bread making process.

All-Purpose Flour
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making
quick breads and cakes. The most popular brands of flour have been tested for quick bread
and cakes in the Breadman@ Ultimate rv with excellent results.

Bran
Bran (unprocessed)
is the coarse outer portion of the wheat or r_e grains that is separated
from flour b} sifting or bolting. It is often added to bread in small quantities fi_r nutritional
enrichment,
heartiness and flavor. It is also used to enhance bread texture.

Bread Flour
Bread flour is a high gluten/protein
flour that typically has a higher gluten concentration
than all-purpose flour. Using bread flour with the Breadman@ Ultimate rv will produce
loaves with better volume and structure.

Cornmeal and Oatmeal
C'ornmeal and oatmeal _ome from coarsel 5 ground v_l_ite or 5ellov_ corn and from rolled or
steel-cut oats. They are used primaril_ to enhance the flavor and texture of the bread.

Cracked Wheat
Cracked _heat has a xer} coarse texture. It comes from vd_eat kernels cut into angular
fragments. It gixes vd_ole grain breads a nutty flaxor and crunch} texture.

Rye Flour
Rxe flour must alwass be mixed with a high proportiort of bread flour, as it does not contain
enough gluten to dex elop the structure for a high, ex en-grained loaf.

Self-Rising Flour
Self-rising flour contains leaxenmg ingredients that v_ill interfere v_ith bread and cake
making. Self-Rising Flour is NOT RECOMMENDED
for use with your Breadman®
Ultimate TM Bread Maker.

7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked
hulled millet.

wheat, oats, bran, r}e, cornmeal,

flax seeds and

KNOW YOUR INGREDIENTS

(CONTINUED)

Vital Wheat Gluten
Gluten is manufactured from wheat flour that has been treated to remo\ e nearly all of
the starch, which leaves ave U high protein content. (Gluten is the protein in the wheat
that makes the dough elastic.) Gluten is available at most health food stores and m the
baking aisle in many markets. It is sometimes used in small portions with dense, lowgluten flours (such as whole wheat) to increase volume and lighten texture.

Whole Wheat Hour
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and
germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads
made with this flour are usually smaller and heavier than white loaves. Many recipes mix
whole wheat flour with bread flour or vital wheat gluten to produce a high, light-textured
bread.

Hour Storage
Keep flour in a secure, airtight container. Keep r}e and whole wheat flours stored in a
refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to
come

FOOl))

temperature

before

using.

NOTE: Flours, while visibly similar, can be very different by virtue of how they were
ground, milled, stored, etc. You may have to experiment
with different brands of
flour to help you make the perfect loaf. See RECIPE TIPS Section of this
Instruction Manual to assist with these experiments.

Yeast
Actixe _'east, through a fermentation
process, produces carbon dioxide gas necessar,\ to
make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas.
"l]xree different t}pes of yeast are available: fresh (cake), active d w and quick-acting.
Quick or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED
for use with your Breadman®
Ultimate TM Bread Maker.
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is
opened, it is important that the remaining contents be immediately resealed and
refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
The following test can be used to determine if your yeast is stale and inactive.
1. Place 1/2 cup of hot (110°F-115°F/43°C-46°C)
water into a liquid
measuring cup.
2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast
over the surface.
3. Allow mixture to sit for 10 minutes undisturbed.
4. "l]_e mixture should foam and rise to the 1 cup mark. If this does not occur,
discard this yeast and purchase fresh yeast.
17

KNOW YOUR INGREDIENTS

(CONTINUED)

NOTE: The basic bread and dough recipes in this booklet were developed using
active dry yeast. You ma,_ use the chart below to substitute any quick-acting yeast
(quick rise, fast rise or Bread Maker yeast) for the active d U yeast or vice versa.

Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast =

1/2 tsp quick rise yeast

1 tsp active dry yeast =
1-1/2 tsp active dry yeast =

3/4 tsp quick rise yeast

2-1/4 tsp active dr} yeast =
1 TBL active dr} yeast =

1-1/2 tsp quick rise yeast

1 tsp quick rise yeast
2 tsp quick rise yeast

Sugar
Sugar is important for the color and flavor of breads. It also ser\ es as food for the yeast
since it supports the fermentation
process. Recipes in this book that call for sugar
require granulated sugar. Do not substitute powdered sugar. In addition, artificial
sweeteners cannot be used as a substitute for sugar as the yeast will not react properly
with them. Honey may be substituted for sugar in equal proportions; reduce the liquid
b_ the same amount.

Salt
Salt is necessar_ to balance the flax or of breads and cakes. Salt limits the growth of
yeast. Do not increase or decrease the amount of salt shown in the recipes. Dietetically
sodium-free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium
of table salt) may be used in equal amounts. The bread will be more coarse.

Liquids
All liquids should be warm 80°F/27°C for all recipes. Liquids, such as milk (1%, 2%,
whole and skim), water or a combination
of powdered milk and water, can be used
when making bread. Milk will improve flavor, provide a velvety texture and soften the
crust, while water alone will produce a crispier crust. Vegetable or fruit juices and
potato water may be used for flavor variety.

Eggs
Fggs add richness and a velvety texture to bread dough and cakes. When the recipe
calls for egg(s) at room temperature, large egg(s) should be used. Liquid egg substitutes
may be used as directed on the carton or 2 egg whites may be substituted for 1 whole
egg. They must also be room temperature.

KNOW YOUR INGREDIENTS

(CONTINUED)

Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its
unique crust and texture from the lack of fat added. Howevel, breads that call for fat stay fresh
longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier
blending during the kneading process.

Baking Powder
Double acting baking powder is a leavening agent used in quick breads and cakes. This type of
leavening agent does not require rising time before baking, as the chemical reaction works when
liquid ingredients are added and again during the baking process..

Baking Soda
Baking soda is another leavening agent, not to be confused or substituted f_)r baking powder.
It also does not require rising time heft)re baking as the chemical reaction works during the
baking process.

MEASURING YOUR INGREDIENTS
The most important step when using your Breadman_) Ultimate rv f_r making bread is measuring
your ingredients. It is ve W important to measure each liquid and dry ingredient accurately. For
best results, add ingredients into the Bread Pan in the order given in each recipe.

LiquidMeasurements
Use transparent plastic or glass liqmd measuring cups to measure all liquid ingredients. Place the
cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be
aligned to the appropriate mark of measurement.
A "guesstimate" is not good enough, as it could
throw off the critical balance of the recipe.

Dry Measurements
L)r_'ingredients must be measured using standard size dr_ measuring cups. "lT_ese cups are
available in various sizes. Gently spoon d U ingredients into the measuring cup and level off with
a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount
could affect the balance of the recipe. Do not sift flour in bread making.
When measuring small amounts of d U or liquid ingredients (i.e. yeast, sugar, salt, d U milk,
honey or molasses), a standard measuring spoon must be used. Measurements
must be level, not
heaping.
The Breadman_) Ultimate rv Bread Maker produces delicious baked goods with ease. "I]_is
marvelous appliance asks only that you carefully follow the recipe instructions. In most cooking,
a pinch of this and a dash of that is fine, but this is not the case for automatic Bread Makers.
Using this Breadmanff_ Ultimate rv requires that you accurately measure each ingredient.
19

RECIPE TIPS
Creating Your Own Yeast Dreads
Even the most inexperienced
baker can achie\ e the satisf_ ing experience of baking a loaf of
bread. All of the myster_ and hard work is gone. Inside this talented Breadmanq_ Ultimate rv
is a computer brain which instructs the Bread Maker to mix the dough, knead the dough,
allow it to proof (rise) and bake without you being present. The Breadman_) IJltimate rv will
also prepare dough for you to shape and bake in a conventional
oven. The recipes included in
this book were developed for this Bread Maker. Each recipe features ingredients that best
compliment a particular loaf of bread and each was tested in our Breadman@). It is extremely
important not to exceed the amount of flour specified in each recipe, up to approximately 4 to
4-2/3 cups for Bread Baking Cycles and 4-2/3 cups for Dough C'ycles, or an unsatisfactor_
baking performance could result. When using your own yeast bread recipes to bake an old
favorite, use recipes in this cookbook as a guide for converting portions from your recipe to
your Breadmanq,') Ultimate rv

Special Glazesfor YeastDreads
Gixe your just-baked bread a professional finish. After glazing, generously sprinkle with your
choice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes to
enhance your bread.
• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brash generously
over dough.
NOTE: Apply to breads just before baking.
" Melted Butter Crust: Brash melted butter over just-baked bread for a softer,
more

tender

crust.

• Milk Glaze: For a softe,; shin_ crust, brush just-baked bread with milk or cream.
'_ Sweet Icing Glaze: Mix I cup sifted icing sugar with 1 to 2 tablespoons of milk until
smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads
when they are ahnost cook

Dread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other bread maker recipes in _our Breadman_)
Ultimate r_l. Follow package or recipe directions fi)r making 1, 1.5 or 2 LB loax es. Do not
exceed the Bread Pan capacity.

Checking Dough Consistency
Although the Breadman_) Ultimate r_ will mix, knead, and bake bread automatically, when
baking bread from scratch, it is necessa U that you learn to recognize the condition of your
dough.The ratio of flour to liquid is the most critical factor in any bread recipe, yet incorrect
measurements are most easily remedied. After 5 to l0 minutes in the 2nd Knead process, open
the Breadman_) Ultimate rv to check the consistency of the dough. The dough should be in a
soft, tacky ball (feel sticky like scotch tape). If it is too dry, add liquid 1/2 to 1 teaspoon at a
time. If it is too wet, add 1/2 to 1 tablespoon of flour at a time.
The Batter Breads rv batter will look like normal cake batter.
2O

RECIPE TIPS

(CONTXNUEr )

High-Altitude Baking
In high-altitude
areas, over 3,(')(30feet, dough tends to rise faster as there is less
air pressure. "l]_erefore, less yeast is necessary. For more infi_rmation on High
Altitude Baking guides contact:
C'olomdo Cooperative Extension Resource
"lbll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates,

Center

flour is drier at'_d requires slightl_ more liquid.

In humid climates,
liquid is required.

flour is wetter and will absorb less liquid. Therefore

less

Slicing and Storing Bread
l%r best results, place the bread o,'t a wire rack and allow to cool for
15 to 30 minutes before slicing. Use an electric knife or a serrated knife for
even slices. For rectangular slices, place the loaf on its side and slice across.
Store unused bread tightly covered, (sealable plastic bags or plastic containers
work well) at room temperature for up to 3 dws. For longer storage, (up to 1
month) place bread in a tightly covered container in the freezer. Since
homemade bread has no preservatives, it tends to d U out and become stale faster
than commercially-made
bread.
Leftover or slightly hardened bread may be cut into 1/2-inch
used in recipes to make croutons, bread pudding or stuffing.

or 1-inch cubes and

Measurement/ConversionChart
1-1/2 tsp

1/2 TBL

8TBL

1/2 cup

3tsp

1TBL

12TBL

3/4 cup

=
=
=

1-1/2 tsp
1/8 cup
1/4 cup

16 TBL
3/8 cup
5/8 cup

1 cup
1/4 cup + 2 TBL
1/2 cup + 2 TBL

7/8 cup

3/4 cup + 2 TBL

1/2 "I'BL
2 TBL
4 TBL
5 TBL+ 1 tsp

= 1/3 cup

•

MAKING DOUGH, BAKING BREAD AND
BATTER BREADS
TM

The following are the general steps for using the Breadman@ Ultimate r_. Depending on the
Cycles or recipe that you choose, some steps may not apply or there mW be additional steps.
Add all ingredients to the Bread Pan m the order listed in the recipe.
The illustrations in this instruction manual are for information purposes only. You may find your
Breadman@ Ultm_ate rM looks different, however, the steps for operation are the same.
Always use the freshest ingredients available. By carefidly following the simple recipes that come
with the Breadman@ Ultimate TM, you will be able to bake delicious bread every time.

Place the ingredients

Open the Lid and remove the
Bread Pan.
Lift the Bread Pan
straight up and out
of the machine,
using the Handle
Do

not

turn

into the Bread Pan.

Fbr best results, add all liquid ingredients
first. Then, add all dry ingredients E'XCEPT
yeast, baking powder or baking soda.

\
{

ALWAYS ADD YEAST,
POWDER
OR BAKING

BAKING
SODA LAST.

shake the Bread
Pan while taking it
out. If the Bread
Pan is bent, the
temperature sensor
ma 3 not work
properls.

YEAST/BAKING

POWDER

OR BAKING SODA
DRY iNGREDiENTS
_

WATER OR LIQUIDS

Position the Kneading Paddle on the
[)rive Shaft.
Make a small indentation
on top of the dry
ingredients
(not so deep it reaches the wet
layer) and add the yeast/baking
powder/
baking soda to the indentation.

Match the fiat side
of the Drive Shaft
to the flat part of
the hole in the
Kneading Paddle.
Make sure the
Paddle is secure.

This order of adding ingredients is important,
especially when using the Delay Bake Timer
for yeast bread baking, because it keeps the
yeast away from the wet ingredients until the
Kneading process begins. (Liquid ingredients
will prematurely activate the yeast.)

Press the CRUST CONTROL
Button to
choose the Crust Color you want. qY_e
Breadman@ Ultimate rM is preset for Medium
Crest Color.

Insert the Bread Pan into the Baking
Chamber. Press down on the rim until it
snaps securely into place.
If the
place,

Bread Pan does not snap securely
into
remove Bread Pan. V/earing
oven

mitts,

place

fingers

and gently pull away
Bread Pan again.

behind
from

Bread
oven

Pan
wall.

NOTE: CRUST CONTROL
cannot be
activated for the following Cycles:

clips
Insert

'_ Jam
•

Dc, uvh

" Pizza Dough
• Bake Only

Press the LOAF SIZE Button to select:
1 LB., 1.5 LB., or 2 LB. The Breadman_)
Ultimate rv is preset to 2 LB.
NOTE: LOAF SIZE cannot be
activated for the following Cycles:
• Batter Breads rx_
C'lose the Lid. Plug into 120 V _ 60 Hz outlet.
The Breadman_) will beep and the display
indicator will light up with flashing zeros.

•

Press the SELECT Button
the Cycle you want.

Jal/_

" Pizza Dough
• Bake Only
NOTE: Although the Breadman_)
Ultimate rM is capable lay reads 5:00,
meaning it will finish baking in five hours. "l'bis is d'le hour difference
between 8 o'clock AM and 1 o'clock PM.
Note: Actual bakirg times will not cMng<
6. Press S'IART to begin the "limel: The colon (:) it* the time displayed
begins to flash, letting you know the "[3mer is started. When the
Display Window indicates 0:00, baking is completed.
7. If you make an error after you've activated the program and want to
start dye1; press and hold RESET. The "13mer will clear and you can
begin again.

ADVANCED BAKING TECHNIQUES: BAKEONLY
The Bake Only Cycle offers the flexibility of both variable time and
variable temperature. You can now bake a dough which was pre-made
or purchased at the store, ol, perhaps your recipe calls for the dough to
rest in the refrigerator for an extended time.
This Cycle can be used if the crust is too light and can be especially
helpfill if your bread, Batter Breads rv or cake is not quite done.
Check ever_ few minutes.

Press the PROGRAM TIME/TEMPERATURE
Button; using the &
and Y arrows, adjust the amount of time you need to l_ake, for up to
1:30 (1 hour 30 minutes or 90 minutes). Then set the temperature
range from 300°F to 375°E Press START to begin the baking process.

ADVANCED BAKING TECHNIQUES: PAUSE
The Breadmat@ Ultimate r_ bakes a traditional horizontal loaf. This
feature, in combination
with the PAUSE Button, allows you to be
ve U creative with bread machine baking.
You can press PAUSE

at any time, during any Cycle.

When you press PAUSE, the Bread Maker will stay "on hold" for
approximately
l0 minutes. You will hear a beep when the PAUSE
begins. The time will flash until the Cycle is resumed.
Press the START Key and the machine will start again
at the point where it left off. If you forget to touch START, the
machine will automatically
reactivate after the 10 minutes
have elapsed.
_lbuch STOP to cancel the Cycle completely
Selection Displa>
Using PAUSE
" Create

and return to the Cycle

will let you:

decorative

• Make pull-apart

crusts
rolls

• Create rustic Mediterranean-styled
rolled bread
• Add crumble toppings to coffee cakes
• Make braided breads
Have all special ingredients

ready before starting.

PAUSE allows up to appro×imately
products.

10 minutes

to prepare

bread

ADVANCEDBAKINGTECHNIQUES:PAUSE (CONTINUED)
Decorative

Crusts

At start of Baking process (check KNEADING
AND BAKING CYC'LE
CHART for time details), press PAUSE. Leave Bread Pan in Breadmanq,')
Ultimate rv. Use ave W sharp knife or blade to cut a decorative pattern in
the top of the loaf (slashes, tic-tac-toe or cross, etc.)
ell) prepare egg wash, use 1 egg white OR 1 whole egg + 1 TBL water; mix
well. Carefully brush the top of bread and cuts with egg wash.
Be careful not to spill or drip egg wash into Bread Pan or Baking Chambel,
as it will burn.
Press the START

PuR-Apart

RoRs

Button; work quickly to limit amount

At start of final rise time (check KNEADING AND BAKING C'YCLE
CHART for time details) press PAUSE. Remove the Bread Pan from the
Breadman_) Ultimate rv and close the Lid. Remove dough and Kneading
Paddle from the Bread Pan. Divide dough into even pieces (12, 1{';,or 24).
Roll each piece into a round ball; layer into Bread Pan. C'arefillly brush 1st
layer with egg wash; sprinkle with spices. Continue layering and spicing
until all dough balls are used. Return to Breadmanq,')Ultimate rv and press
the SIART Button.
Use Italian spices, cinnamon
you desire.

Braided

Breads

of heat loss.

sugar, seeds, or an} combination

At start of last Rise (check KNEADING
AND BAKING
for time details), press the PAUSE Button.

of toppings

CYCLE CHART

Remove Bread Pan and Kneading Paddle. Close Lid. Divide dough into
3 equal pieces. Stretch and roll each piece into 10-inch rope. Place ropes
on a flat surface side by side. Starting at middle, braid to end, turn to braid
second half, seal ends. Return to Bread Pan and tuck ends under loaf. If
desired brush with water or egg wash and sprinkle with seeds (i.e. poppy or
sesame seeds). Return to Breadman_) Ultimate rv and press the START
Button.

ADVANCEDBAKINGTECHNIQUES:PAUSE (CONTINUED)
Mediterranean-style
Bread Recipe

Here's a quick example of a rolled, Mediterranean-style
French bread recipe:

bread using a

Press PAUSE at the end of the Shape process (see KNEADING AND
BAKING CYCLE CHART fi_rtime details) and remove the Bread Pan.
Close the Lid.
Remove the dough and Kneading Paddle. Roll it out on a clean, lightly
floured surface. Roll the dough into an 8- x 13- rectangle.
Lightly brush with good olive oil, such as "l]tssos. Then, sprinkle with
fresh chopped garlic, basil, rosemar}, and sun-dried tomatoes. _l_>pwith
1/3 cup of crumbled feta or goat cheese. If you would like, you could even
add 2-3 slices of prosciutto.
Roll the dough up tightly into an 8- wide roll. _I\lck the ends under and
place into the Bread Pan. Return the Bread Pan to the Breadmanq,')
Ultimate rv, close the Lid and press the START Button.
The final rise will begin, immediately

followed b> the baking process.

As the baking begins, press PAUSE again and remove the Bread Pan.
Slash the top crust, gently mist the loaf with cold water, return the Bread
Pan to the Baking C'hamber, close the Lid and press S'IART. Your rustic,
alfresco Mediterranean
bread will soon finish baking.

Add Crumbled
Toppings to
Coffee Cakes

BATTER BREADS:
At end of last Knead (check KNEADING
AND
BAKING CYCLE CHART), touch the PAUSE Button; then remove
Bread Pan from Breadman_,') Ultimate rv. Close Lid. Remove the
Kneading Paddle from the battelz "]i>p batter with Crumb _Ibpping listed
in your recipe. Place Bread Pan back into Breadman_,') Ultimate rv, and
press the START Button.

IMPORTANT

Removing the Kneading Paddle will help prevent
when it is removed from the Pan after baking.

NOTE:

Do not leave the Lid standing open for extended periods of time.
ALWAYS use an oven mitt when handling the Bread Pan and follow
the Important
Safeguards found in the beginning of this book.

NOTE:

When returning breads to Bread Pan without the Kneading Paddle breads
will have only a small hole (the Drive Shaft) in finished product.

tearing the cake/loaf

ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES
5 Memory Cycmes
to Save 5
Personam Recipes

For advanced bakers, the Ultimate rv has 5 Personal Recipe Memor_
Cycles. This means you have 5 personal memories to program and save
for your best, favorite recipes. Again Personal Recipe lets you be as
creative as you need to be with a recipe. If you want the dough to
Knead for 20 minutes, Punch Down for 10 seconds, and rise for an
hour, just program in the numbers. If you want to skip a phase, press
the arrows until you hit zero, then press the PROGRAM
TIMF/TEMP
Button and move onto the next phase of the Baking
Program. Follow the instructions for SAVE/ERASE as with the Custom
Programs.
This

is the set of programs

which

the pro's love.

Personal
Recipe lets you factor the brand and type of flour, quality of
yeast -- even your climate
into the Cycle times. It's then set aside
in the Personal
Recipe file, away from the regular Cycles fi_r White,
French, Whole Wheat, etc.
We recommend that f_r your own reference, you keep a log of the time
in the charts provided at the end of this book.
Personal Recipes (1 through 5) appear at the end of the Cycle
selection phase. Refer to the last page of the KNEADING AND
BAKING TIME CHARTS to see what Cycle times and temperatures
are pre-programmed
into the Personal Recipes.
To Activate

Press PROGRAM
1st press
2nd press
3rd press
4th press
5th press
6th press
7th press

TIME/TEMP

Pre-heat time
Knead 1 time
Knead 2 times
Rise 1
Punch
Rise 2
Shape

for 1 second

8th
9th
10th
1lth
12th

press
press
press
press
press

Rise 3
Bake
Keep Warm
Temperature
EXTRAS: YES or NO
Do you want Fruits &
Nuts Dispenser activated?

When you have finished, press PROGRAM
TIME/TEMP
for a final
time. "line word SAVE will flash. Select either YES or NO. When you
select YES, the changes will be permanently
made. If you selected NO
to save the changes, the Cycle will proceed with the temporary
selections and then revert back to the previously saved times at the
end of the Cycle.
You can also use pre-programmed Delay Bake in addition to the
manually programmed Cs'cles. Use the A and Ir arrows to set the time
difference. Press S'ITART.

PERSONAL RECIPES
ROSEMARY

FRENCH

BREAD

Rosemary adds a pleasant touch to this highly flavored bread.
Ingredients:
Ware1, 80°F/27°C
Olive Oil
Salt
Sugar
Bread Flour
Active Dr3 Yeast

1.5 LB
1 cup + 2 "I'BL
1-1/2 TBL
1-1/2 tsp
1-1/2 TBL
3 cups
2 tsp

Add to Dispenser: (Press EXTRAS Button before STAKE)
Rosemar3, dried
1 TBL + 1 tsp

2 LB
1-1/2 cups
2 TBL
2 tsp
2 TBL
4 cups
2-1/4 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 A and DOWN Y arrows, set the
Preheat Time to O. (This Cycle may already be preset to 0.) Press the PROGRAM T1ME/TEMP
Button to enter. KNEAD 1 will appear at the center of the Display Window. Using the UP at and
DOWN Y arrows, set Knead 1 "l_me 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 T1ME/TEMP Button after entering each time.
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
these recipes.

for

Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake

Time/Temperature
0 minutes
5 minutes
23 minutes
40 minutes
20 seconds '_*
30 minutes
15 seconds '_:
50 minutes
50 minutes

Keep Warm
Extras

as desired
YES

_l_mperature
Save
_lbtal time

355°F
YES or NO
3 hours 18 minutes

**Punch and Shape are in seconds rather than minutes.
32

PUMPKIN
A delicious

PULL.APART

and unusual

bread

subtly

PAN ROLLS
flavored

with

pumpkin

and pumpkin

pie spice;

an excellent

accompaniment for ham.
Ingredients:

2 LB
16 Rolls

Ware1, 80°F/27°C
Eggs, large, room temperature
Vegetable Oil
Pumpkin, canned, mashed
Pumpkin Pie Spice
Salt
Brown Sugar
Bread Flour
Active Dr} Yeast
Butter, melted

2 TBL
2
1/4 cup
1 cup
4 tsp
1-1/2 tsp
1/3 cup
4 cups
1 TBL
1/3 cup

Method:
Press PAUSE at end of 20-second Punch. Remove Bread Pan and Kneading Paddle; close Lid.
On a lightly floured surface, gently roll or stretch dough into a 20 to 24-inch rope. Divide dough
into 16 to 24 pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer
coated balls in Bread Maker. Return Bread Pan to Bread Maker; close Lid. Press the START fi_r
final rise and bake.

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
these recipes.

for

Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake

Time/Temperature
0 minutes
5 minutes
25 minutes
60 minutes
20 seconds
55 minutes
0 seconds
0 minutes
50 minutes

Keep Warm
Extras

as desired
NO

"lmmperamre
Save
"lbtal time

335°F
YES or NO
3 hours 15 minutes

**Punch and Shape are in seconds rather than minutes.
33

CHALLAH
_I]_is Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal It
is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version
uses an easy braiding technique that yields an unbelievable beautiful loaf.

Ingredients:

2 LB

Water, 80°F/27°C

1 cup

Eggs, large, room temperature
Vegetable Oil
Salt
Sugar
Bread Flour
Active Drt Yeast

2
2 TBL
2 tsp
2 TBL
4 cups
2-1/4 tsp

Method:
Press PAUSE at end of 15-second Punch. Remove Bread Pan and Kneading Paddle; close Lid.
On a lightly floured surface, divide dough into 4 equal pieces. Set one section aside; stretch and
roll the other 3 sections into 12-inch ropes. Braid ropes from center to ends; pinch and rock ends
under the seal. With a sharp knife, cut slit in the top of braid beginning and ending one inch
from ends. Place in Bread Pan. Divide 4th section into 3 pieces; roll into 12-inch ropes and
braid. Slightly moisten cut in large braid and place small braid in slit and tuck ends under. Press
top braid firmly into place.
Return Bread Pan to Bread Maker; close Lid. Press the START Button. At the end of Rise 3,
press PAUSE. Carefillly brush the top of the braid with egg wash (1 whole egg plus 1 TBL watel,
mixed), sprinkle with sesame or poppy seeds, if desired.

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.

Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2

Time/Temperature
0 minutes
3 minutes
27 minutes
50 minutes
15 seconds
5 minutes

Shape
Rise 3
Bake

0 seconds
50 minutes
50 minutes

Keep Warm
Extras

0 minutes
as desired

_l_mperature
Save
_l_tal time

365°F
YES or NO
3 hours 05 minutes

**Punch and Shape are in seconds rather than minutes.
34

ADVANCED BAKING TECHNIQUES: CUSTOM PROGRAM
The most versatile function on the Breadman :_Ultimatel r_*
Custom Program
is similar to Personal
Recipe in that you can
manuall_ change the length of each process of the Bread Maker's preprogrammed Cycles.
Unlike Personal
Recipe, the Custom
Program
factors in 1, 1.5, (Jr
2 LB. loaf size and light, medium (Jrdark crust control.
"1;._manuallx change a pre-programmed
C3cle, follow the guidelines
below and x ou'll experience the abilit} to truly regulate a program to
bake *your breads, _
wa_.
You can also use Custom
times in Batter Breadsr_;
times in Dough.

Program
to change kneading and bake
heat and stir times in Jam; knead and rise

Again, use the A and Y arrows to increase or decrease the times and
temperature.

"1_ use Custom

Program:

1. Press SELECT until you reach your preset Cycle, such as White.
2. Press PROGRAM
TIME/TEMP.
A beep will sound. CUSTOM
PROGRAM
upper left corner of the Displ% Window.

will appear in the

3. Following the instnlctions from Personal Recipe, enter or change
the times as outlined. You can use the KNEADING AND
BAKING C'YCLES chart in this Instruction Manual as a
reference.
4. When }ou are finished, a final beep will sound. Your Custom
(manual) Program changes haxe been made.
Resetting the
Custom Program
Personam Recipe
Memory

"[_:_reset the greadman_,') Ultimate* lbl 1s memor 3 to its original process
times, in Personal
Recipe or Custom Program,
press SELECT until
the C_cle to be changed is in the Displ% Windox_. Then press
sAvE/ERASE.
The Displ% Window will prompt ERASE. Signal your
choice by pressing YES.
A beep will sound and the Displ% Window will return to the preprogrammed Custom Program
or Personal
Recipe Cycle times.

BREAD RECIPES...AS EASY AS 1-2-3
We suggest starting your bread making with this White Bread Recipe. Follow the steps previously
outlined in this Instruction Manual "lJ_ese steps have been written to eliminate the most
common errors in bread maker baking and may be helpful for any recipe.

WHITE

BREAD

Ingredients:
Water, 80°F/27°C
Oil
Sugar
Salt
De Milk
Bread Flour
Active De Yeast
Select White Cycle
Select Rapid White Cycle
Active Dry Yeast

1 LB

1.5 LB

2 LB

3/4 cup + 1 TBL
1 TBL
1-1/2 tsp
1 tsp
1 TBL
2-1/4 cups
1-1/2 tsp

1 cup + 2 TBL
1-1/2 TBL
2 TBL
1-1/2 tsp
1-1/2 TBL
3-1/4 cups
1-3/4 tsp

1-1/4 cup + 2 TBL
2 TBL
3 TBL
2 tsp
2 TBL
4-1/2 cups
2 tsp

2-1/4 tsp

2-1/2 tsp

2-3/4 tsp

White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid French,
Fruit & Nut, Rapid Fruit & Nut Cycle Method:
1. Remove the Bread Pan from the Breadman_). Attach the Kneading Paddle onto the Drive
Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at
room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C ") and pour into the Bread Pan.
3. Use a measuring spoon to measure the oil and add to the Bread Pan.
4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight
edge of a knife and add to the Bread Pan.
5. Lightly spoon bread flour into a de measuring cup, level off with the straight edge of a knife
and add to the Bread Pan.
6. Carefully measure yeast with a measuring spoon; level off"with the straight edge of a knife
and add to the Bread Pan. If using Delay Bake "['imer, make sure yeast is on top of bread
flour, away from liquids. The Rapid setting for White Bread decreases the time for making
bread b} approximately
an hour. If you wish to bake a bread in less time, add the amount of
yeast listed for the RAPID Cycle instead of the longer Cycle.
7. Place the Bread Pan into the Breadmanff,'). Push down on the rim until it fits firmly into
place. Close the Lid.
8. Press the SELECT Button; choose White Bread. Press the CRUST Button to choose Crust
Color. Press the LOAF SIZE Button to choose loaf size. Press the S'IART Button for an
immediate start. If Delay Bake is desired, press the A TIMER Buttons to set 0ae Delay
Bake "l'imer and then press S'IART for dela> (See DELAY BAKE TIMER section in this
Instruction Manual).
36

BREAD RECIPES...EASY AS 1-2-3

¢CONWXNUEr

9. After 5 to 10 minutes into the 2nd Kneading process, cl_eck the dough ball. It will be sticky
to the touch. A t this time, push down any dough or flour from the sides of the Bread Pan.
10. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase.
"0:00" will appear in the Display Window; the colon will begin to flash. The
Operation/Keep Warm Light will flash.
11. Press STOP and use oven mitts to carefully remove the Bread Pan after baking or an,_time
during the Keep Warm phase. The Light will go out when the STOP Button is activated
CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.
USE OVEN MITTS.
12. _l\lm Bread Pan upside down and shake several times to release the bread. Do not use metal
utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow
loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing.
13. When tl_e bread has completely cooled, approximately 1 hour, store in an airtight containel:
14. UNPLUG UNIT AND ALLOW "I'O COOL COMPI.E'I'EIX BEFORE CLEANING. Clean
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See
CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of
Breadman_) after each use.

JALAPENO

BREAD

Ingredients:
Water, 80°F/27°C
Oil
Canned Whole Kernel Corn,
well drained
Jalapeno Peppers, well drained
Sugar
Salt
Bread Flour
Corn Meal
Fresh Cilantro, chopped
Active Dw Yeast
Select White Cycle
Select Rapid White Cycle
Active Dw Yeast

1 LB

1.5 LB

2 LB

1/2 cup
1-1/2 TBL

3/4 cup
2-1/2 "I'BL

1 cup
3 TBL

1/2 cup
2 "I'BL
2 tsp
1/4 tsp
2 cups
1/3 cup
2 tsp
1-3/4 tsp

3/4 cup
3 TBL
2 TBL
1 tsp
3 cups
1/2 cup
1 "I'BL
2 tsp

1 cup
1/4 cup
2-1/2 TBL
1-3/4 tsp
4 cups
2/3 cup
4 tsp
2-1/4 tsp

2-1/2 tsp

2-3/4 tsp

1 "I'BL

WHITE

SOURDOUGH

STARTER

Ingredients:
Active Dw Yeast
Ware1; 110°F/43°C
Bread Flour
Sugar

2-1/4 tsp
2 cups
3-1/2 cups
1 "I'BL

In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour
and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining
lun_ps will dissolve during fermentation
process. Cover loosely with plastic wrap and let stand
in warm place for 5 days, stirring 3 times a da> The starter will "rise and fall" during the
fermentation
period and become thinner as it stands. A temperature of 80°F/27°C " is best for the
sour flavor to develop. An ideal place is on tlae counter next to your range. When tlae starter is
developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be
used for baking or placed in the refrigerator to use later, cover loosel>
_[_._use startel, measure the amount specified in the recipe. After refrigeration, let container of
starter come to room temperature before measuring
about 4 hours. If baking in the morning,
leave the starter out overnight.
Replenish with 1 cup flour, 2/3
some lumps may remain. Cover
overnight. The starter will rise
1 teaspoon sugar to keep active

WHITE

cup ware1, (110°F/43°C)
loosely and let stand in
and become bubbly. Stir,
if tlae starter is not used

SOURDOUGH

Ingredients:
Watex, 80°F/27°C
Starter '_
Sugar
Salt
Bread Flour
Active Drt Yeast
Select White Cycle
Select Rapid White Cycle
Active Drt Yeast
_:Only use Sourdough

Starter

and 1 teaspoon sugar. Stir until blended;
warm place for 10 to 12 hours or
then place in refrigerator to store. Stir in
every week.

BREAD
1 LB

1.5 LB

2 LB

1/2 cup + 1 "I'BL
3/4 cup
2 tsp
1 tsp
2 cups
1-1/2 tsp

3/4 cup
1 cup
1 TBL
1-1/2 tsp
3 cups
2 tsp

3/4 cup + 1 "I'BL
1-1/4 cups
4 tsp
2 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 "I'BL + 1/2 tsp

recipe above.

BANANA

BREAD

Ingredients:
Egg, large, room temperature
enough Water, 80°F/27°C
to equal
Oil
Banana Cake Mix";
Bread Flour
Gluten
Active Dr_ Yeast
Select White Cycle
Select Rapid White
Active Dr_ Yeast

plus

1 LB

1.5 LB

2 LB

3/4 cup + 3 TBL

1 cup

1-1/2 cups

1 TBL

2 TBL

3 TBL

1 cup
1 cup
1-1/2 tsp

1-1/2 cups
1-1/2 cups
2 tsp

2 cups
2 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

1.5 LB

2 LB

Cycle

_:Or any other variety of cake mix for flavor variation.

CORN BREAD
Ingredients:

1 LB

Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 2 "I'BL
Oil
Honey
Salt
Dry Milk
Bread Flour
Corn Meal
Active De Yeast
Select White Cycle
Select Rapid White Cycle
Active De Yeast

1 cup + 3 "I'BL

1-1/3 cups

2 "I'BL
1-1/2 TBL
3/4 tsp
2 tsp
2 cups
1/4 cup
1-3/4 tsp

3 TBL
3 TBL
1-1/2 tsp
1-1/2 TBL
3 cups
1/3 cup
2 tsp

1/4 cup
1/4 cup
2 tsp
2-1/2 TBL
4 cups
1/2 cup
2-1/4 tsp

2-1/2 tsp

2-3/4 tsp

1 TBL

DILL BREAD
Ingredients:

1 LB

Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 1 TBL
Oil
Sugar
Salt
Bread Flour
Dried Dill Weed
Ddwdrated Onion
Active Drt Yeast
Select White Cycle
Select Rapid White Cycle
Active Drt Yeast

FAT.FREE

WHITE

Ingredients:
Water, 80°F/27°C
Applesauce, unsweetened
Sugar
Salt
Dry Milk
Bread Flour
Active De Yeast
Select White Cycle
Select Rapid White
Active Dry Yeast

1.5 LB

2 LB

1 cup + 1 TBL

1 cup + 6 TBL

1 TBL
4 tsp
1 tsp
2 cups
1-1/2 tsp
2 tsp
1-1/2 tsp

2 "I'BL
2 "I'BL
1-1/2 tsp
3 cups
1 "I'BL
1 "I'BL
2 tsp

3 "I'BL
3 "I'BL
2-1/4 tsp
4 cups
1-1/2 TBL
1-1/2 TBL
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

1 LB

1.5 LB

2 LB

3/4 cup + 1 TBL
1 TBL
1-1/2 TBL
1 tsp
1 TBL
2-1/4 cups
1-1/2 tsp

1 cup
2 "I'BL
3 TBL
1-1/2 tsp
1-1/2 TBL
3 cups
2 tsp

1-1/2 cups
3 "I'BL
1/4 cup
2 tsp
2 TBL
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 "I'BL

BREAD

Cycle

E_BREAD
Ingredients:

1 LB

1.5 LB

2 LB

1 cup + 1 "I'BL

1-1/3 cups

1 TBL
1 TBL
3/4 tsp
1-1/2 TBL
2 cups + 2 "I'BL
1-3/4 tsp

1-1/2 TBL
2 TBL
1-1/2 tsp
2 TBL
3 cups
2 tsp

2 "I'BL
2-1/2 TBL
2 tsp
2-1/2 TBL
4 cups
2-1/4 tsp

2-1/2 tsp

2-3/4 tsp

1 TBL

1 LB

1.5 LB

2 LB

3/4 cup + 2 TBL
2 "I'BL
2 TBL
1 tsp
1/4 tsp
2 cups
1-1/2 tsp

1 cup + 2 TBL
3 TBL
3 TBL
1-1/2 tsp
1/2 tsp
3 cups
2 tsp

1-1/2 cups + 2 TBL
1/4 cup
1/4 cup
2 tsp
3/4 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 1 "I'BL
Oil
Suvar
Salt
Dr_ Milk
Bread Flour
Active Dr_ Yeast
Select White Cycle
Select Rapid White Cycle
Active Dc_ Yeast

BUTTERMILK

BREAD

Ingredients:
Cultured Buttermilk, 80°F/27°C
Oil
Sugar
Salt
Baking Soda
Bread Flour
Active De Yeast
Select White Cycle
Select Rapid White Cycle
Active De Yeast

HONEY

GRANOLA

Ingredients:
Ware1, 80°F/27°C
Oil
Honey
Salt
Dry Milk
Bread Flour
Granola Cereal
Active Dry Yeast
Select White Cycle
Select Rapid White Cycle
Active Dry Yeast

MAPLE

BREAD
1 LB

1.5 LB

2 LB

3/4 cup + 3 TBL
2 TBL
1-1/2 TBL
3/4 tsp
1-1/2 TBL
2 cups
2/3 cup
1-3/4 tsp

1 cup + 3 TBL
3 TBL
3 TBL
1-1/2 tsp
2-1/2 TBL
3 cups
3/4 cup
2 tsp

1-1/2 cups
1/4 cup
1/4 cup
2 tsp
3 TBL
4 cups
1 cup
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

BREAD

Ingredients:
Water, 80°F/27°C
Oil
Maple Syrup
Maple Extract
Salt
Bread Flour
De Oatmeal, quick or regular
Walnuts, chopped
Active De Yeast
Select White Cycle
Select Rapid White
Active Dr3 Yeast

1 LB

1.5 LB

2 LB

3/4 cup + 2 TBL
2 TBL
2 TBL
1/4 tsp
1 tsp
2 cups
3/4 cups
1/2 cup
1-1/2 tsp

1 cup
1/4 cup
1/4 cup
1/2 tsp
1-1/2 tsp
3 cups
1 cup
3/4 cup
2 tsp

1-1/3 cups
6 TBL
6 TBL
3/4 tsp
2 tsp
4 cups
1-1/2 cups
1 cup
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

Cycle

PEACH BREAD
Ingredients:
Apricot Nectar, 80°F/27°C
Peach Yogurt, 80°F/27°C
Carrots, uncooked and grated
Oil
Honey
Salt
Bread Flour
Active Dry Yeast
Select White Cycle
Select Rapid White Cycle
Active Dw Yeast

POTATO

1 LB

1.5 LB

2 LB

5 TBL
3 "I'BL
5 TBL
1 TBL
1 TBL
1 tsp
2 cups
1-1/2 tsp

3/4 cup
1/4 cup
1/2 cup
2 "I'BL
2 "I'BL
1-1/2 tsp
3 cups
2 tsp

1 cup
1/3 cup
3/4 cup
3 "I'BL
3 "I'BL
2 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

1 LB

1.5 LB

2 LB

1-1/4 cups
2 TBL
2 TBL
1-1/2 tsp
3 TBL
1/4 tsp
1/3 cup
1- 1/2 TBL
3 cups
2 tsp

1-1/2 cups
3 TBL
3 TBL
2 tsp
1/4 cup
1/4 tsp
1/2 cup
2 TBL
4 cups
2-1/4 tsp

2-3/4 tsp

1 TBL

BREAD

Ingredients:

Eggs(s), large, room temperaulre
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 2 "I'BL
Oil
1 TBL
Sugar
4 tsp
Salt
1 tsp
Dry Milk
2 TBL
Whi te Pepper
1/8 tsp
Instant Potato Buds
1/4 cup
Green Onion _lbps, chopped
1 TBL
Bread Flour
2 cups
Active Dry Yeast
1-1/2 tsp
Select White Cycle
Select Rapid White Cycle
Active Dry Yeast

2-1/4 tsp

MILK

BREAD

Ingredients:
Milk, 80°F/27°C
Oil
Sugar
Salt
Bread Flour
Active Dr_ Yeast
Select White Cycle
Select Rapid White Cycle
Active Dr_ Yeast

1 LB

1.5 LB

2 LB

3/4 cup
2 TBL
1 tsp
1 tsp
2 cups
1-1/2 tsp

1 cup
2-1/2 TBL
1-1/2 tsp
1-1/2 tsp
3 cups
2 tsp

1-1/2 cups
3 TBL
2 tsp
2 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

1 LB

1.5 LB

2 LB

1/4 cup
1/2 cup
1 TBL
1 TBL
1 TBL
1/2 tsp
2 cups
1 TBL
1-1/2 tsp

1/4 cup
3/4 cup
2 TBL
2 TBL
2 TBL
3/4 tsp
3 cups
2 TBL
2 tsp

1/4 cup
1 cup
3 TBL
3 TBL
3 TBL
1 tsp
4 cups
3 TBL
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

BLOODY MARY BREAD
Ingredients:
Watex, 80°F/27°C
Bloody Mar_ Mix, 80°F/27°C
Green Onion tops, chopped
Oil
Sugar
Salt
Bread Flour
Dried Parsley
Active Dr_ Yeast
Select White Cycle
Select Rapid White Cycle
Active Dw Yeast

BANANA

GRANOLA

Ingredients:
Ware1, 80°F/27°C
Oil
Honey
Banana Extract
Salt
Dry Milk
Bread Flour
Granola Cereal
Active Dry Yeast

BREAD
1 LB

1.5 LB

2 LB

3/4 cup
2 TBL
2 TBL
1/2 tsp
1 tsp
2 TBL
2 cups
2/3 cup
1-1/2 tsp

1 cup + 2 TBL
2-1/2 TBL
2-1/2 TBL
3/4 tsp
1-1/2 tsp
2-1/2 TBL
3 cups
3/4 cup
2 tsp

1-1/2 cups + 2 TBL
3 TBL
3 TBL
1 tsp
2 tsp
3 TBL
4 cups
1 cup
2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before STAR'g)
Banana Chips, crushed
1/3 cup
1/2 cup
Select White

2/3 cup

Cycle

Select Rapid White Cycle
Active Dr_ Yeast

2-1/4 tsp

2-3/4 tsp

1 TBL

SUNFLOWER

& SESAME

SEED WHOLE

Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Molasses
Sugar
Salt
Bread Flour
Whole Wheat Flour
Sesame Seeds
Cumin Seeds
Sunflower Seeds (kernels)
Active Dw Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dw Yeast

WHOLE

WHEAT

WITH GLUTEN

Ingredients:
Ware1, 80°F/27°C
Oil
Molasses
Salt
Dr_ Milk
Whole Wheat Flour
Gluten
Active Dr_ Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dr_ Yeast

WHEAT

BREAD

1.5 LB

2 LB

1 cup + 2 TBL
2 "I'BL
1 TBL
1 TBL
1-1/2 tsp
2-1/2 cups
1/2 cup
2 TBL
1/4 tsp
1-1/2 TBL
2 tsp

1-1/4 cups
3 TBL
2 TBL
2 TBL
2 tsp
3 cups
1 cup
2-1/2 TBL
1/2 tsp
2 TBL
2-1/4 tsp

2-3/4 tsp

1 TBL

BREAD

1 LB

1.5 LB

2 LB

1 cup
1-1/2 TBL
2 TBL
1 tsp
1 "I'BL
2-1/2 cups
1-1/2 TBL
1-1/2 tsp

1-1/4 cups
2-1/2 TBL
2-1/2 TBL
1-1/2 tsp
2 TBL
3-3/4 cups
2-1/2 TBL
2 tsp

1-1/2 cups
3 TBL
3 "I'BL
2 tsp
3 "I'BL
4 cups
3 TBL
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 "I'BL

WHOLE

WHEAT

CINNAMON

Ingredients:

RAISIN WALNUT

BREAD

1 LB

1.5 LB

2 LB

3/4 cup

1 cup + 2 TBL

1-1/2 cups

2 TBL
2 TBL
1/2 tsp
1/2 tsp
2 cups
1/3 cup
1-1/2 tsp

3 TBL
3 TBL
1-1/2 tsp
1 tsp
3 cups
1/2 cup
2 tsp

1/4 cup
1/4 cup
2 tsp
1-1/4 tsp
4 cups
2/3 cup
2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)
Raisins
1/3 cup
1/2 cup

2/3 cup

Egg White(s) room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Hone_
Salt
Cinnamon
Whole Wheat Flour
Walnuts, chopped
Active Dc_ Yeast

Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast

SOUTHERN

2-1/4 tsp

2-3/4 tsp

1 TBL

1.5 LB

2 LB

1 cup
1-1/2 TBL
2 TBL
1-1/2 tsp
3 TBL
1/4 cup
1 TBL
1/3 cup
1 cup
2 cups
2 tsp

1-1/4 cups
2 TBL
3 TBL
2 tsp
1/4 cup
5 TBL
1-1/2 "I'BL
1/2 cup
1-1/2 cups
2-1/2 cups
2-1/4 tsp

2-3/4 tsp

1 TBL

BARLEY BREAD

Ingredients:

1 LB

Egg, large, room temperature plus
1
enough Water, 80°F/27°C
to equal
3/4 cup + 2 "I'BL
Oil
1 TBL
Honey
1 TBL
Salt
1 tsp
De Milk
2 TBL
Barle> cooked
3 TBL
Grits, uncooked
2 tsp
Oat Bran Cereal, unc(}oked
1/4 cup
Whole Wheat Flour
1/2 cup
Bread Flour
1-1/2 cups
Active De Yeast
1-1/2 tsp
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast

2-1/4 tsp
47

CARAWAY RYE BREAD
Ingredients:
Eggs(s), large, room temperature
plus enough Water, 80°F/27°C
to equal
Oil
Honey
DB _ Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Active D w Yeast
Select Whole Wheat

1.5 LB

2 LB

3/4 cup

1 cup + 1 "I'BL

1-1/3 cups

2 TBL
2 TBL
1 TBL
1 tsp
1 cup
1/2 cup
1/2 cup
1 TBL
1-1/2 tsp

3 TBL
3 TBL
2 TBL
1-1/2 tsp
1-1/2 cups
3/4 cup
2/3 cup
2 TBL
2 tsp

1/4 cup
1/4 cup
3 TBL
2 tsp
2 cups
1 cup
1 cup
3 TBL
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

1 LB
1

1.5 LB
1

2 LB
2

3/4 cup + 2 TBL

1 cup + 3 TBL

1-1/3 cups + 2 TBL

2 TBL
1-1/2 TBL
2 tsp
3/4 tsp
1 cup
3/4 cup
1/2 cup
1 TBL
2 TBL
1-1/2 tsp

3 TBL
3 TBL
2 TBL
1-1/2 tsp
1-1/2 cups
3/4 cup
2/3 cup
2 TBL
3 TBL
2 tsp

1/4 cup
1/4 cup
3 TBL
2 tsp
2 cups
1 cup
1 cup
3 TBL
1/4 cup
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

Cycle

Select Rapid Whole Wheat
Active Dry Yeast

ONION

1 LB

Cycle

RYE BREAD

Ingredients:
Eggs(s), large, room temperature
plus enough Water, 80°F/27°C
to equal
Oil
Hone_
Dry Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Dd_ydrated Onion
Active De Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat
Active D_T Yeast

Cycle
48

ANADAMA

OATMEAL

BREAD

PLEASE NOTE: The following recipe reqmres a few quick preparation instructions.
* Add oatmeal and cornmeal to heat-proof bowl Pour in boiling water, stirring to prevent lumps.
* Let the mixture cool for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan
and add the rest of the ingredients in the order given.
Ingredients:
Boiling Water
Oatmeal
Cornmeal
Oil
Molasses
Dr}' Milk
Salt
Whole Wheat Flour
Bread Flour
Gluten
Active Dr}' Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dr}' Yeast

1.5 LB
1 cup + 2 TBL
1/4 cup
2 TBL

2 LB
1-1/2 cups
1/3 cup
3 TBL

2 "I'BL
2 "I'BL
1/4 cup
1-1/2 tsp
1 cup
2 cups
2 TBL
2 tsp

3 "I'BL
3 "I'BL
1/3 cup
2 tsp
1-1/2 cups
2-1/2 cups
3 TBL
2-1/4 tsp

2-3/4 tsp

1 TBL

HONEY.BANANA

WHOLE

Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Honey
Vanilla
Salt
Banana, mashed
Whole Wheat Flour
Bread Flour
Poppy Seeds
Active De Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast

SEVEN

WHEAT

BREAD

1 LB
1

1.5 LB
1

2 LB
1

3/4 cup
1 TBL
3 TBL
1/4 tsp
1-1/2 tsp
3/4 cup
1 cup
1-1/4 cups
1-1/2 tsp
1-1/2 tsp

1 cup
1-1/2 TBL
1/4 cup
1/2 tsp
2 tsp
1 cup
1-1/2 cups
1-1/2 cups
2 tsp
2 tsp

1-1/4 cups
2 TBL
5 TBL
3/4 tsp
2-1/2 tsp
1-1/4 cups
2 cups
2 cups
2-1/2 tsp
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

1.5 LB
1

2 LB
1

1 cup + 2 TBL
2 "I'BL

1-1/2 cups
3 "I'BL

2 tsp
1-1/2 tsp
1-1/2 cups
1/2 cup
1/4 cup
1/4 cup
1/4 cup
1/4 cup
1/4 cup
2 "I'BL
3 "I'BL
2 tsp

1 "I'BL
2 tsp
2 cups
1 cup
1/3 cup
1/3 cup
1/3 cup
1/3 cup
1/3 cup
1/4 cup
1/4 cup
2-1/4 tsp

2-3/4 tsp

1 TBL

GRAIN BREAD

Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Honey
Salt
Whole Wheat Flour
Bread Flour
Brown Rice Flour
Spelt Flour
Buckwheat Flour
Rye Flour
Oauneal
Cornmeal
Gluten
Active Dry Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast
5O

TWO CHEESE BREAD
Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Honey
Salt
Dw Milk
Whole Wheat Flour
Bread Flour
Grated Cheddar Cheese
Grated Parmesan Cheese
Sesame Seeds
Active De Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast

1 LB

1.5 LB

2 LB

3/4 cup
2 tsp
1 tsp
1 tsp
2 "I'BL
1/4 cup
1-3/4 cups
2/3 cup
2 "I'BL
1 tsp
1-1/2 tsp

1 cup
1 TBL
2 tsp
1-1/2 tsp
1/4 cup
1/2 cup
2-1/2 cups
1 cup
3 TBL
2 tsp
2 tsp

1-1/4 cups
1-1/2 TBL
1 TBL
2 tsp
1/3 cup
3/4 cup
3-1/4 cups
1-1/3 cups
1/4 cup
1 TBL
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 "I'BL

WHOLE WHEAT ZUCCHINI

HERB BREAD

Ingredients:
Ware1, 80°F/27°C
Hone_
Oil
Salt
Zucchini, shredded
Whole Wheat Flour
Bread Flour
Basil (dried)
or Basil (flesh)
Sesame Seeds
Active Dry Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat
Active Dry Yeast

1.5 LB

2 LB

1/2 cup
2 tsp
1 TBL
1-1/2 tsp
1 cup
3/4 cup
2 cups
1/2 tsp
1 tsp
2 tsp
2 tsp

3/4 cup
1 "I'BL
1-1/2 TBL
2 tsp
1-1/2 cups
1 cup
2-1/2 cups
1/2 tsp
1 tsp
1 TBL
2-1/4 tsp

2-3/4 tsp

1 TBL

Cycle

YOGURT

WHOLE

WHEAT BREAD

Ingredients:

1.5 LB

2 LB

3/4 cup
1/4 cup
1 TBL
1- 1/2 TBL
1-1/2 tsp
1-1/3 cups
1-2/3 cups
1-1/2 TBL
2 tsp

1 cup
1/2 cup
1-1/2 TBL
2 TBL
2 tsp
1-1/2 cups
2-1/2 cups
2 TBL
2-1/4 tsp

2-3/4 tsp

1 "I'BL

1 LB

1.5 LB

2 LB

3/4 cup + 1 "I'BL
1-1/2 TBL
2 TBL
1 tsp
1-1/2 TBL
2 cups
1 tsp

1 cup + 3 "I'BL
2 TBL
3 TBL
1-1/2 tsp
2 TBL
3-1/4 cups
1-1/2 tsp

1-1/4 cups + 2 TBL
3 TBL
1/4 cup
2 tsp
3 TBL
4-1/3 cups
2-1/2 tsp

1-3/4 tsp

2-1/4 tsp

3-1/4 tsp

Plain Nonfat Yogurt, 80°F/27°C
Ware1, 80°F/27°C
Oil
Maple Syrup
Salt
Whole Wheat Flour
Bread Flour
Wheat Germ
Active Dc_ Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat
Active Dc_ Yeast

Cycle

100% WHOLE WHEAT BREAD
Ingredients:
Water, 80°F/27°C
Oil
Molasses
Salt
De Milk
Whole Wheat Flour
Active De Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dry Yeast

PUMPERNICKEL

BREAD

Ingredients:

1 LB

1.5 LB

2 LB

1 cup + 2 TBL
3 TBL
3 TBL
2 TBL
1-1/2 tsp
1-1/2 cups
3/4 cup
2/3 cup
2 TBL
2 tsp
3 TBL
2 tsp

1 cup + 6 TBL
1/4 cup
1/4 cup
3 TBL
2 tsp
2 cups
1 cup
1 cup
3 TBL
1 TBL
1/4 cup
2-1/4 tsp

2-3/4 tsp

1 TBL

1 LB

1.5 LB

2 LB

1/4 cup
1/3 cup
3 TBL
1-1/2 TBL
4 tsp
1 tsp
2/3 cup
1-1/3 cups
1-1/2 tsp

1/4 cup
1/2 cup
1/4 cup
2-1/2 TBL
2 TBL
1-1/2 tsp
1 cup
2 cups
2 tsp

1/4 cup
3/4 cup
1/3 cup
1/4 cup
1/4 cup
2 tsp
1-1/4 cups
2-3/4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 1 TBL
Oil
2 TBL
Honey
2 TBL
DB] Milk
1 TBL
Salt
1 tsp
Bread Flour
1 cup
Whole Wheat Flour
1/2 cup
Rye Flour
1/2 cup
Caraway Seeds
1 TBL
Instant Coffee Gramdes
1 tsp
Coc(}a Powder
2 "I'BL
Active Dw Yeast
1-1/2 tsp
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dw Yeast

DAIRY WHOLE

2-1/4 tsp

WHEAT BREAD

Ingredients:
Water, 80°F/27°C
Milk, 80°F/27°C
Cottage Cheese, 80°F/27°C
Oil
Hone_
Salt
Whole Wheat Flour
Bread Flour
Active Dry Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active D_T Yeast

HEARTY

NUT BREAD

Ingredients:
Ware1, 80°F/27°C
Oil
Molasses
Salt
Dr_ Oatmeal, quick or regular
Whole Wheat Flour
Bread Flour
Walnuts, chopped
Active Dr_ Yeast
Select Whole Wheat Cycle
Select Rapid Whole Wheat Cycle
Active Dr_ Yeast

1 LB

1.5 LB

2 LB

1 cup
2 tsp
3 "I'BL
1 tsp
1/3 cup
2/3 cup
1-1/3 cups
2/3 cup
1-1/2 tsp

1-1/4 cups
1 "I'BL
1/4 cup
1-1/2 tsp
1/2 cup
1 cup
2 cups
3/4 cup
2 tsp

1 cup + 7 TBL
1-1/2 TBL
1/3 cup
2 tsp
2/3 cup
1-1/3 cups
2-2/3 cups
1 cup
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

FRENCH

BREAD

Ingredients:
Ware1, 80°F/27°C
Olive Oil
Suvar
Salt
Bread Flour
Active Dr_ Yeast
Select French Cycle

1 LB

1.5 LB

2 LB

3/4 cup + 1 "I'BL
1 "I'BL
1 "I'BL
3/4 tsp
2-1/4 cups
1-1/2 tsp

1 cup + 2 TBL
1 "I'BL + 1 tsp
1 TBL + 1-1/2 tsp
1 tsp
3-1/4 cups
2 tsp

1-1/3 cups
2 "I'BL
2 TBL
1-1/2 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 "I'BL

1 LB

1.5 LB

2 LB

3/4 cup + 2 TBL
1-1/2 tsp
1 tsp
1 "I'BL
1/2 tsp
1/8 tsp
1/8 tsp
2 cups
1-1/2 tsp

1 cup + 2 TBL
1 TBL
1-1/2 tsp
1-1/2 TBL
3/4 tsp
1/4 tsp
1/4 tsp
3 cups
2 tsp

1-1/2 cups
1-1/2 TBL
2 tsp
2 TBL
1 tsp
1/4 tsp
1/4 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2--3/4 tsp

1 TBL

Select Rapid French Cycle
Active Dw Yeast

FRENCH

HERB BREAD

Ingredients:
Water 80 ° F/27° C
Olive Oil
Salt
Suvar
Dried Herbs, crushed
Garlic, dehydrated, minced
Garlic, powder
Bread Flour
Active Dr_ Yeast
Select French Cycle
Select Rapid French Cycle
Active Dr_ Yeast

ITALIAN

HERB BREAD

Ingredients:
Ware1, 80°F/27°C
Oil
Suvar
Salt
Dr_ Milk
Bread Flour
Dried Italian Seasoning
Active Dr_ Yeast
Select French Cycle
Select Rapid French Cycle
Active Dr_ Yeast

SUNNY

1 LB

1.5 LB

2 LB

3/4 cup + 2 TBL
1-1/2 TBL
1 TBL
1 tsp
1 TBL
2-1/4 cups
1 tsp
1-1/2 tsp

1 cup + 1 TBL
2 TBL
2 TBL
1-1/2 tsp
2 TBL
3 cups
2 tsp
2 tsp

1-1/4 cups + 2 TBL
3 TBL
3 TBL
2 tsp
3 TBL
4 cups
1 "I'BL
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

MEDITERRANEAN

BREAD

NOTE: Bread can be prepared as Dough; Use Dough Cycle and prepare as round bread.
Ingredients:
Water 80 ° F/27 ° C
Sun Dried _l_matoes in oil
drained and chopped
Oil from "li_matoes
Olive Oil
"lbmato Paste
Olives, rinsed, chopped
Salt
Suvar
Bread Flour
Active Dr_ Yeast
Select French Cycle
Select Rapid French Cycle
Active Dr_ Yeast

1 LB

1.5 LB

2 LB

3/4 cup + 2 TBL

1 cup + 2 TBL

1-1/2 cups

1/3 cup
1-1/2 tsp
1-1/2 tsp
1 tsp
3 TBL
1/2 tsp
1-1/2 tsp
2 cups
1-1/2 tsp

1/2 cup
1 TBL
1 TBL
1-1/2 tsp
1/4 cup
1 tsp
1 TBL
3 cups
2 tsp

2/3 cup
1-1/2 TBL
1-1/2 TBL
2 tsp
1/3 cup
1-1/2 tsp
1-1/2 TBL
4 cups
2-1/4 tsp

2-1/4 tsp

2--3/4 tsp

1 TBL

SPICED

PUMPKIN

BREAD

Ingredients:
Eggs(s), large, room temperature
plus enough Water, 80°F/27°C
to equal
Oil
Canned Pumpkin
Brown Sugar
Salt
Cloves, ground
Nutmeg
Cinnamon
Bread Flour
Active De Yeast
Select Fruit & Nut Cycle
Select Rapid Fruit & Nut Cycle
Active Dry Yeast

1 LB

1.5 LB

2 LB

1/4 cup
2 "I'BL
2/3 cup
2 "I'BL
1 tsp
1/4 tsp
1/2 tsp
1-1/2 tsp
2 cups
1-1/2 tsp

1/2 cup
3 TBL
1 cup
3 TBL
1-1/2 tsp
1/4 tsp
3/4 tsp
2-1/4 tsp
3 cups
2 tsp

3/4 cup
1/4 cup
1-1/4 cups
1/4 cup
2 tsp
1/4 tsp
1 tsp
2-3/4 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

CINNAMON

RAISIN BREAD

Ingredients:
Ware1, 80°F/27°C
Oil
Brown Sugar
Salt
Dr_ Milk
Cinnamon
Bread Flour
Walnuts, chopped
Active Dr_ Yeast

1 LB

1.5 LB

2 LB

3/4 cup
1 TBL
1-1/2 TBL
1 tsp
1 TBL
1 tsp
2-1/4 cups
1/3 cup
1-1/2 tsp

1 cup
1-1/2 TBL
2-1/2 TBL
1-1/2 tsp
1-1/2 TBL
2 tsp
3 cups
1/2 cup
2 tsp

1-1/4 cups + 2 TBL
2 TBL
3 TBL
2 tsp
2 TBL
1 TBL
4 cups
2/3 cup
2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before STAKE)
Raisins
1/3 cup
1/2 cup

2/3 cup

Select Fruit & Nut Cycle
Select Rapid Fruit &. Nut Cycle
Active Dr_ Yeast

CRUNCHY

CRACKED

2-1/4 tsp

2-3/4 tsp

1 TBL

WHEAT BREAD

PLEASE NOTE: The following recipe requires a few quick preparation instructions.
• Add cracked wheat to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.
• Let the mixture stand for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan, and
add tlae rest of tlae ingredients in order given.
Ingredients:
Water, Boiling
Cracked Wheat
Oil
Sugar
Salt
Bread Flour
Active Dw Yeast
Select Fruit & Nut Cycle
Select Rapid Fruit & Nut Cycle
Active Dry Yeast

1 LB

1.5 LB

2 LB

1 cup
1/2 cup

1-1/2 cups
3/4 cup

1-3/4 cups
1 cup

1-1/2 TBL
4 tsp
1 tsp
2 cups
1-1/2 tsp

2 TBL
2 TBL
1-1/2 tsp
3 cups
2 tsp

3 TBL
3 TBL
2-1/2 tsp
4 cups
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 TBL

SOY HERB BREAD
For best results, choose Light Crust Color.
Ingredients:

1.5 LB

Ware1, 80°F/27°C
Oil

1-1/4 cups
2 TBL

Sugar
Salt
Dr_ Milk
Dried Dill Weed
Garlic Salt
Dr_ Mustard
Dried Basil
Dried Oregano
Bread Flour
Soy Flour
Active Dw Yeast
Select Fruit & Nut Cycle

3 TBL
1-1/2 tsp
1 "I'BL
1 tsp
1/2 tsp
1/2 tsp
1/4 tsp
1/4 tsp
2-3/4 cups
1/2 cup
2 tsp

Select Rapid Fruit _. Nut Cycle
Active Dr_ Yeast

SWEET

WALNUT

2-3/4 tsp

BREAD

Ingredients:

1 LB

1.5 LB

2 LB

Ware1, 80°F/27°C

3/4 cup

1 cup

1-1/2 cups

Oil

1 TBL

1-1/2 TBL

2 TBL

1-1/2 TBL
1 tsp
1 TBL
2 cups
1-1/2 tsp

2 TBL + 1 tsp
1-1/2 tsp
1-1/2 TBL
3 cups
2 tsp

3 TBL
2 tsp
2 TBL
4 cups
2-1/4 tsp

Sugar
Salt
Dry Milk
Bread Flour
Active D*'yYeast

Add to Dispenser: (Press EXTRAS Button before STAR'g)
Walnuts, chopped
1/3 cup
1/2 cup

2/3 cup

Select Fruit & Nut Cycle
Select Rapid Fruit & Nut Cycle
Active Dry Yeast

2-1/4 tsp

2-3/4 tsp
89

1 TBL

WHITE

WHEAT

BREAD

Ingredients:
Ware1, 80°F/27°C
Oil
Suvar
Salt
Dr_ Milk
Bread Flour
Whole Wheat Flour
Active Dr_ Yeast

1 LB

1.5 LB

2 LB

3/4 cup
1 TBL
2 TBL
1 tsp
1 TBL
1-3/4 cups
1/4 cup
1-1/2 tsp

1 cup + 2 TBL
1-1/2 TBL
3 TBL
1-1/2 tsp
1-1/2 TBL
2-2/3 cups
1/3 cup
2 tsp

1-1/4 cups + 2 TBL
2 TBL
1/4 cup
2 tsp
2 TBL
3-1/2 cups
1/2 cup
2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before STAR'I:)
Sucff]ower Seeds (kernels)
2 TBL
3 "I'BL

1/4 cup

Select Fruit & Nut Cycle
Select Rapid Fruit & Nut Cycle
Active Dr} Yeast

DRIED

FRUIT

2-1/4 tsp

2-3/4 tsp

1 TBL

1 LB

1.5 LB

2 LB

3/4 cup
2-1/2 "I'BL
1-1/2 TBL
1 tsp
1 TBL
2-1/4 cups
1/2 tsp
1-1/2 tsp

1 cup + 1 "I'BL
3 TBL
2-1/2 TBL
1-1/2 tsp
1-1/2 TBL
3 cups
1 tsp
2 tsp

1-1/4 cups
1/4 cup
1/4 cup
2 tsp
2-1/2 TBL
4 cups
1-1/2 tsp
2-1/4 tsp

BREAD

Ingredients:
Water, 80°F/27°C
Oil
Brown Sugar
Salt
Dry Milk
Bread Flour
Nutmeg
Active De Yeast

Add to Dispenser: (Press EXTRAS Button before START.)
Dried Fruit
1/3 cup
1/2 cup

2/3 cup

Select Fruit & Nut Cycle
Select Rapid Fruit &. Nut Cycle
Active Drt Yeast

2-1/4 tsp

2-3/4 tsp
6O

1 TBL

TRAIL MIX BREAD
Ingredients:
Waten 80°F/27°C
Oil
Honey
Salt
Bread Flour
Active Dry Yeast

1 LB

1.5 LB

2 LB

3/4 cup
2 TBL
2 TBL
1 tsp
2 cups
1-1/2 tsp

1-1/4 cups
3 TBL
3 TBL
1-1/2 tsp
3 cups
2 tsp

1-1/2 cups
1/4 cup
1/4 cup
2 tsp
4 cups
2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before STAR'g)
Fruit & Nut Trail Mix
1/3 cup
1/2 cup

2/3 cup

Select Fruit & Nut Cycle
Select Rapid Fruit &. Nut Cycle
Active Dry Yeast

SOY ALMOND

FRUIT

2-1/4 tsp

2-3/4 tsp

BREAD

Ingredients:

1.5 LB

Ware1, 80°F/27°C
Oil
Almond Extract
Sugar
Salt
Dry Milk
Bread Flour
Soy Flour
Almonds, slivered
Active DU Yeast

1 cup
3 TBL
1/2 tsp
1-1/2 tsp
1-1/2 tsp
1-1/2 TBL
2-1/2 cups
1/2 cup
2 TBL
2 tsp

Add to Dispenser: (Press EXTRAS Button before STAR'g)
Dried Mixed Fruit, diced
1/2 cup
Select Fruit & Nut Cycle
Select Rapid Fruit & Nut Cycle
Active De Yeast

2-3/4 tsp
61

1 TBL

SOY CINNAMON
NOTE:

RAISIN BREAD

For best results, choose Light Crust Color.

Ingredients:

1.5 LB

Ware1; 80°F/27°C
Oil
Sugar
Salt
Dr} Milk
Bread Flour
Cinnamon
Soy Flour
Active Dw Yeast

1 cup
3 "I'BL
2 TBL
1-1/2 tsp
1/4 cup
2-1/2 cups
1 tsp
1/2 cup
2 tsp

Add to Dispenser: (Press EXTRAS Button before STAR'g)
Raisins
1/2 cup
Select Fruit & Nut Cycle
Select Rapid Fruit & Nut Cycle
Active Dr_ Yeast

CHEESE ONION

2-3/4 tsp

BREAD

Ingredients:
Water, 80°F/27°C
Suvar
Salt
Bread Flour
Cheddar Cheese, shredded
Ddwdrated Onion
Active Dr_ Yeast

1 LB

1.5 LB

2 LB

3/4 cup
2 TBL
1 tsp
2-1/4 cups
1/2 cup
1 "I'BL
1-1/2 tsp

3/4 cup + 3 TBL
3 TBL
1-1/2 tsp
3 cups
3/4 cup
1-1/2 TBL
2 tsp

1-1/2 cups
1/4 cup
2 tsp
4-1/4 cups
1 cup
2 TBL
2-1/4 tsp

2-1/4 tsp

2-3/4 tsp

1 "I'BL

Select Fruit & Nut Cycle
Select Rapid Fruit N. Nut Cycle
Active Dr_ Yeast

CARROT

RAISIN BREAD

Ingredients:
Egg, large, room tetnperamre plus
enough Water, 80°F/27°C
to equal
Oil
Sugar
Salt
Carrots, uncooked and grated
Bread Flour
Apple Pie Spice
Active Dr_ Yeast

1 LB

1.5 LB

2 LB

3/4 cup
1 "I'BL
2 TBL
1-1/2 tsp
1/2 cup
2-1/4 cups
3/4 tsp
1-1/2 tsp

1 cup
2 TBL
3 "I'BL
2 tsp
3/4 cup
3-1/4 cups
1 tsp
2 tsp

1-1/4 cups
3 "I'BL
1/4 cup
2-1/2 tsp
1 cup
4 cups
1-1/2 tsp
2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before STAKE)
Raisins
1/3 cup
1/2 cup

2/3 cup

Select Fruit & Nut Cycle
Select Rapid Fruit &. Nut Cycle
Active Dr} Yeast

2-1/4 tsp

2-3/4 tsp

1 "I'BL

DAY OLD BREAD RECIPES
BREADED

PINEAPPLE

Ingredients:

1 (15-oz) can

Chunked Pineapple
Cornstarch

2 TBL

Sugar
Butter
White

1/2 cup
1/4 cup
2 cups

Bread, 1-inch cubes

Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and
sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly
to mix. Bake at 350°F/177°C fi_r 35 minutes.

BREAD

PUDDING

Ingredients:
Bread, 1-inch cubes
Vanilla Cook _. Serve Pudding & Pie Filling
Cinnamon

1-1/2 cups

1 (3-oz) box
1 tsp
2 cups

Milk, liquid

Mix all ingredients in a microwave-safe 1-quart casserole. Cook uncovered in
microwave on high for 7 minutes or until boiling
stir occasionally during the
last half of cooking. O1, bake in oven at 350°F/177°C fl_r 30 minutes
stir halfway
through cooking time. Serve warm or cold.

CRUNCHY

BREAD SNACKS

Ingredients:
8 slices

Bread, sliced 1/2-inch thick
Butter, melted
DU Seasoning Mix _:

1/4 cup
4 tsp

'_IJse any one of the following: dried spaghetti sauce seasoning, dr_ ranch dressing,
Italian herb seasoning, garlic powder, or garlic salt. Amounts may be adjusted to
your taste.
Melt butter and add seasoning. Place bread on baking sheet and lightly brush with
butter mixture. Bake at 350°F/177°C for 10 to 15 minutes or until brown. Allow to cool
breaking into bite-size pieces.
64

BATTER BREADS TM
The Batter Breads r_ Cycle will mix and bake a pre-packaged

SWEET

cake mix or quick bread.

CORN BREAD

Ingredients:
Eggs, large, room temperature
Milk, 80°F/27°C
Butter, melted
Suvar
Salt
All-Purpose Flour
Corn Meal
Double Acting Baking Powder

1 Loaf
2
1 cup
1/4 cup
3/4 cup
1 tsp
2 cups
1 cup
1 TBL

Select Batter Breads rv Cycle

Method:
1. Remove the Bread Pan from the Breadmanq_. Attach the Kneading Paddle onto the Shaft.
Add ingredients to the Bread Pan m the order listed. Refer to MEASURING YOUR
INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water,
are at FOODJtemperature.
2. Place the Bread Pan into the Breadman40. Push down on the rim until it fits firmly into
place. Close the Lid.
3. Press the SELECT Button; choose Batter Breads rv. Press the CRUST Button to choose
Crust Color. If Delay Bake is desired, press the A TIMER Buttons to set the Delay Bake
Timer and then press START for delay (See DELAY BAKE TIMER section in this
Instruction Manual) or press the S'IART Button for an immediate start.
NOTE: Don't use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other
dairy products, meats, fish, etc. that may spoil.
4. During the Rest process, use a rubber spatula to push down any batter or flour from the sides
of the Bread Pan. Refer to the KNEADING AND BAKING CYCLES charts in this
Instruction Manual to check the time.
5. Before the baking begins, remove the Bread Pan from the Bread Maker. Remove the
Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to
complete the bake process. Removing the Paddle will help prevent tearing the cake/loaf
when it is removed from the Bread Pan after baking.
6. When your bread is finished baking the Breadman_)
will beep and "0:00" will appear in the
Display Window. Press the STOP Button and open the Lid.

CAUTION;
BREAD

THE O_N
CAVITY,
WILL BE VERY HOT.

BREAD PAN, KNEADING
USE OVEN MITTS.

PADDLE

AND

7. Remove the Bread Pan from the Breadman@ as soon as the Cycle is complete and allow the
cake or Batter Breads TM to remain in the Pan for 20 minutes on a cooling rack before
removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the
sides of the Pan. _lhrn upside down to remove. Allow to cool 15 to 30 minutes before
cutting.
8. When the bread has completely cooled, approxm_ately 1 hour, store in an air tight container.
9. UNPLUG UNIT AND ALLOW TO COOL COMPLETEIX
BEFORE C'LEANING. (2lean
Bread Pan after each use, DO NO'I" IMMERSE THE BREAD PAN IN WA'I'ER. (See
C'LEANING INSTRUCTIONS
outlined in this Instruction Manual.) Clean inside of
Breadmanff_ after each use.

Batter Breads

Cycle Hints for Best Results

It is important that you assist the Breadman® in the stirring process during the rest time.
Refer to KNEADING AND BAKING Cycle Chart m this Instruction Manual for the
appropriate time. T,Jse a rubber spatula to gently scrape the ingredients from the sides and
comers of the Pan, and fold into the wet mixture.
• Although the Delay Bake Timer is an option for this Cycle, our experience has shown that
the recipes included do not mix well when delayed. You may find a few of your recipes may
work well; therefore, we have given you delay as an option.

PINEAPPLE

COCONUT

POUND

Ingredients:
Eggs, large, roon3 temperature
Crushed Pineapple, undrained
Butter, softened
Sugar
Salt
All-Purpose Flour
Double Acting Baking Powder

CAKE

1 Cake
2
1 cup
1/4 cup
3/4 cup
1/2 tsp
2 cups
1 "I'BL

Add to Dispenser: (Press EXTRAS Button before START.)
Coc(mut, grated
1/2 cup
Select Batter Breads rMCycle
During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

SPICED

ZUCCHINI

BREAD

Ingredients:
Eggs, large, room temperature
Butter, softened
Vanilla Extract
Zucchini, finely grated - unpeeled
Sugar
Salt
Cinnamon
All-Purpose Flour
Baking Soda
Double Acting Baking Powder

1 Loaf
3
3/4 cup
1-1/2 tsp
1-1/2 cups
1-1/2 cups
3/4 tsp
3/4 tsp
2-2/3 cups
1 tsp
2 tsp

Add to Dispenser: (Press EXTRAS Button before STAR'g)
Pecans, chopped
2/3 cup
Select Batter Breads rv Cycle
During the Rest process, use a spatula to fold in an} flour from the sides of the Bread Pan.
67

CHEDDAR

LOAF BREAD

Ingredients:
Eggs, large, room temperature
Milk, 80°F/27°C
Shortening, room temp.
Cheddar Cheese, shredded
Sugar
Salt
All-Purpose Flour
Double Acting Baking Powder

1 Loaf
3
1 cup
1/2 cup
1 cup
1/2 cup
3/4 tsp
2 cups
1 TBL

Add to Dispenser: (Press EXTRAS Button before START.)
Pecans, chopped
1/2 cup
Select Batter Breads rv Cycle
During the Rest process, use a spatula to fold in an_ flour from the sides of the Bread Pan.

CARROT

PECAN BREAD

Ingredients:
Eggs, large, room temperature
Milk, 80°F/27°C
Butter, softened
Carrots, finely grated
Sugar
Dark Brown Sugar
All-Purpose Flour
Salt
Cinnamon
Nutmeg
Double Acting Baking Powder

1 Loaf
2
2/3 cup
1/4 cup
1-1/2 cups
1/3 cup
1/3 cup
2-1/4 cups
1/2 tsp
3/4 tsp
1/4 tsp
1 TBL

Add to Dispenser: (Press EXTRAS Button before STAKE)
Pecans, chopped
2/3 cup
Select Batter Breads rv Cvcle
During the Rest process, use a spatula to fold in an_ flour from the sides of the Bread Pan.
68

BANANA

NUT CAKE

Ingredients:
Whole Eggs, large, room temperature
Egg Whites, room temperature
Sour Milk
Banana, mashed
Oil

1 Cake
2
2
1/3 cup
1-1/2 cups
6 TBL

Sugar
Salt
Cream of'lhrtar
All-Purpose Flour

1 cup
3/4 tsp
1-1/2 tsp
2 cups

Baking Soda
Double Acting Baking Powder

3/4 tsp
2 tsp

Add to Dispenser: (Press EXTRAS Button before START.)
Nuts, chopped
2/3 cup
Select Batter Breads rMCycle
During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan,

LOW CARB BREADRECIPES...AS EASY AS 1-2-3
Use the exact ingredients listed in each recipe, do not substitute. You may substitute quick or rapid
yeast for the active dry yeast according to the conversion chart in the INSTRUCTION MANUAL
& RECIPE GUIDE. For all of our low-carb yeast bread recipes, use the Whole Wheat Cycle,
Medium Crust Color and the 2 LB loaf size.

LOW CARB WHITE

BREAD

Ingredients:
Water, 80°F/27°C
Canola Oil

2 LB.
1-1/2 cups
3 TBL

Lemon Juice
Liquid Lecithin
Butter, cold and cut into small pieces
Eggs, large, roo/]_ temperature
Salt
Psyllium Husks
DW Oatmeal, quick or regular
Nutritional Yeast Flakes

2 tsp
1 TBL
1/4 cup
2
2 tsp
3 TBL
3 TBL
3 TBL

Oat Bran
Splenda_)
Rice Bran
Vital Wheat Gluten
Bread Flour
Active D U Yeast

3/4 cup
1/4 cup
1/4 cup
1 cup
2 cups
6 tsp

Select Whole Wheat Cycle and Medmm Crust Color
Yield: 28 slices
Low Carb White Bread
NUTRITIONAL
ANALYSIS
Calories CaloriesTotal
Fal Cholesterol
SodiumPotassiumCarbo- DietarySugarProteinVitA CalciumIron
perSlice lremFat (g)
(mg)
(rag) (rag) hydrates
Fiber(g) (g)
(g) flU) (rag) (rag)
106

187

0.4

_';Caloriesand nutritional inf_rmation based serving sizes listed in recipe.

Method:
1. Remove the Bread Pan from the Breadman_.
Attach the Kneading Paddle onto the Drive
Shaft. Have all ingredients ready. Make sure all ingredients, except water and butter are at
room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C) anti pour into the Bread Pan.
3. Use a measuring spoon to measure the oil, lemon juice, and liquid lecithin.
4. Use a measuring
5. Use a measuring

cup to measure the butter, and cut it into small pieces. Add the eggs.
spoon to measure the salt, psyllium husks, oats, and nutritional yeast.

6. Lightly spoon oat bran into a measuring cup, level off with the straight edge of a knife and add
to the Bread Pan. Measure the Splenda¢,'), rice bran, vital wheat gluten, and bread flour in the
same manner anti add to the Bread Pan. Place the Bread Pan into the Breadman_). Push down
on the rim until it fits firmly into place. Close the Lid.
7. Press the SELECT Button; choose Whole Wheat. Press the CRUST Button to choose
Medium Crust Color. Press the LOAF SIZE Button to choose 2 LB. Use these selections fi_r
all the low carb breads. Press the START Button for an immediate start.
NOTE: Do not use the Delay Bake Timer since some of the recipes include eggs and other
fresh ingredients and you need to fold in some of the ingredients from the sides of the
Bread Pan.
8. After 5 to 10 mimltes into the 2nd Kneading process, check the dough ball. It will be
sticky to the touch. At this time, push down any dough or flour that may be on the sides of
the Bread Pan.
9. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. "0:00" will
appear in the Display Window; the colon will begin to flash. The Operation/Keep
Warm Light
will flash.
10. Press STOP Button and use oven mitts to carefully remove the Bread Pat* after baking or any
time during the Keep Warm phase. The Light will go out when the STOP Button is activated.
CAUTION:
THE PAN, KNEADING
PADDLE AND BREAD WILL BE VERY HOT. USE
OVEN MITTS.
11. Turn Bread Pan upside down and shake several times to release the bread. Do not use metal
utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow loaf
to cook standing upright on wire rack approximately
15 to 30 minutes before slicing.
12. Cut the loaf in half, top to bottom and then cut each half into 1/2 inch slices.
13. When the bread has completely cooled, approximately
1 hour, store in
14. UNPLUG UNIT AND ALLOW TO COOL COMPLETEIX
BEFORE
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN
C'LEANING INSTRUCTIONS
outlined in this Instruction Manual.)
Breadman_) after each use.

an airtight container.
CLEANING.
Clean
WATER. (See
Clean inside of

LOW

CARB

ONION

RYE

BREAD

Ingredients:
Water, 80°F/27°C
Canola Oil
I_emon Juice
Liquid Lecithin
Salt
Brown Rice Protein Powder
Wheat Bran
Whole Grain R_e Flour
Vital Wheat Gluten
Dd_ydrated Onion Flakes
Caraway Seeds
Active De Yeast

2 LB
2-1/4 cups
2 TBL
1 TBL
1 TBL
2 TBL
3/4 cup
1-1/2 cups
1-1/2 cups
2-1/4 cups
2 TBL
3 TBL
4-1/2 tsp

Select Whole Wheat Cycle and Medium Crust Color
Yield: 28 slices
Low Carb Onion Rye Bread
NUTRITIONAL
ANALYSIS
Calories Calories
Total
Fal Cholesterol
SodiumPotassiumCarho- DietarySugarProteinVitA CalciumIron
perSlice from
Fat (g)
(rag) (mg} (rag} hydrates
Fiber(g) (g)
(g) flU) (rag) (rag)
80

504

_";Caloriesat'td rmtritiortal it'd_rmation based servirtg sizes listed irt recipe.

LOW CARB CINNAMON

RAISIN

Ingredients:
Water, 80°F/27°C
Canola Oil
Liquid Lecithin
Salt
Splenda@
Oat Bran
Ground Almonds
Vanilla Flavored Whey Protein Powder
Vital Wheat Gluten
Cinnamon
Active DU Yeast
Add to Dispenser:
Raisins
Select Whole

(Press EXTRAS

Wheat

Button

BREAD

2 LB
2 cups
3 TBL
1 TBL
1 TBL
1/3 cup
3/4 cup
3/4 cup
1 cup
2-3/4 cups
1 TBL
6 tsp
before START.)
1/3 cup

Cycle and Medmm Crust Color

Yield: 28 slices

Low Carb Cinnamon Raisin Bread
NUTRITIONAL
ANALYSIS
Calories Calories
Total
Fa[Cholesterol
SodiumPotassium
Carho- Dietary Sugar Protein VitA Calcium Iron
perSlice from
Fat (g)
(rag) (mg) (rag) hydratesFiber(g) (g)
(g)
flU) (rag) (rag)
77

268

146

*Calories and nutritional inf_rmation based serving sizes listed in recipe.

LOW CARB WHOLE GRAIN BREAD
Ingredients:

2 LB
2 cups
2 tsp
1/4 cup
1 "I'BL
2
1-3/4 tsp
1/4 cup
3 "I'BL

Water, 80°F/27°C
Lemon Juice
Butter, cold and cut into small pieces
Liquid Lecithin
Eggs, large, roo/_ temperature
Salt
Oat Bran
Nutritional Yeast Flakes
Wheat Bran
Psyllium Husks
Ground Flax Seeds Meal
Unflavored Whey Protein Powder
Vital Wheat Gluten
Whole Wheat Flour
Active D U Yeast
Select Whole

Wheat

1/4 cup
1/2 cup
1/4 cup
1/2 cup
1/2 cup
2-1/2 cups
6 tsp

Cycle and Medium Crust Color

Yield: 28 slices

Low Carb Whole Grain Bread
NUTRITIONAL
ANALYSIS
Calories Calories
Total
Fal Cholesterol
SodiumPotassiumCarho- DietarySugarProteinVitA Calcium
Iron
perSiico from
Fat (g)
(rag) (mg) (rag) hydrates
Fiber(g) (g)
(g) flU) (rag) (rag)
90

171

108

0.3

*Calories and nutritional inf_rmation based serving sizes listed in recipe.

LOW

CARB

BATTER

BREADS

Use the Batter Breads TM Cycle and Light Crust Color for both of our low-carb
Batter Breads rv recipes.

LOW CARB CHOCOLATE

CAKE

Ingredients:
Butter, melted
Sour Cream, room temperature
Eggs, large, room temperature
Cocoa Powder
Splenda_,')
Soy Flour
Double Acting Baking Powder

1 Cake
6 "I'BL
1/2 cup
6
1/4 cup
3 "I'BL
3/4 cup
1-1/2 tsp

Select Batter Breads rv Cycle and Light Crust Color
Yield: 9 pieces

Low Carb Chocolate Cake
NUTRITIONAL
ANALYSIS
Calories Calories
Total
Fal Chdesterol
SodiumPotassiumCarbo- DietarySugarProteinVitA CalciumIron
perPiece from
Fat (g)
(rag) (mg) (rag) hydrates
Fiber(g) (g)
(g) flU) (rag) (rag)
182

144

171

222

_:Calories and nutritional information based

280
serx ing

sizes listed in recipe.

510

Method:
1. Remove the Bread Pan from the Breadmanff_. Attach
Drive Shaft.

the Kneading

Paddle onto the

2. Use a measuring spoon to measure the butter and a measuring cup to measure the sour cream.
Add the eggs. Make sure all ingredients are at room temperature. Refer to MEASURING
YOUR INGREDIENTS
section of this Instruction Manual.
3. Use measuring cup and spoons to measure the cocoa powdel; Splendaff,'), soy flour, and baking
powder and place into a sifter. Sift dU ingredients together and add to the Bread Pan.
4. Place the Bread Pan into the Breadman_).
Close the Lid.

Push down on the rim until it fits firmly into place.

5. Press the SELECT Button; d_oose Batter Breads! TM Press the CRUST
Crust Color. Press the START Button for an immediate start.
NOTE:
Do not use the Delay Bake Timer since the recipes include
ingredients.

Button

to choose Light

eggs and other fresh

6. During the Rest process, use a rubber spatula to push down any batter or flour that may be on
the sides of the Bread Pan. Refer to the KNEADING
AND BAKING CYCLES Charts in this
Instruction Manual to check the time.
7. Before the baking begins, remove the Bread Pan from the Bread Maker. Remove the
Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to
complete the bake process. Removing the Paddle will help prevent tearing the cake/loaf when
it is removed from the Bread Pan after baking.
8. When your cake is finished baking, the Breadmanff,') will beep and "0:00" will appear in the
Display Window. Press STOP and open the Lid.
9. Remove the Bread Pan from the Breadman_
as soon as the Cycle is complete and allow the
cake to remain in the Pan for 20 minutes on a cooking rack before removing. Using oven
mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. "]hrn
upside down to remove. Allow to cool 15 to 30 minutes before cutting into 9 serving slices.
CAUTION:
THE PAN, KNEADING
PADDLE AND BREAD WILL BE VERY HOT. USE
OVEN MITTS.
10. When the cake has completely cooled, approximately
1 hour, store in an airtight container.
11. UNPLUG UNIT AND ALLOW "I'O COOL COMPLETEIX
BEFORE CLEANING.
Clean
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See
C'LEANING INSTRUCTIONS
outlined in this Instruction Manual.) Clean inside of
Breadman_) after each use.

LOW CARd CHEDDAR

CHEESE ONION

Ingredients:
Olive Oil

BREAD

1 Loaf
6 TBL

Sour Cream, roo/n temperature
Eggs, large, room temperature
Ddaydrated Onion Flakes
Cheddar Cheese, shredded
Soy Flour
Unflavored Whey Protein Powder
Double Acting Baking Powder

6 TBL
6
2 TBL
1-1/2 cups
1 cup
1 cup
1-1/2 tsp

Select Batter Breads r_ Cycle and Light Crust Color
Yield:

18 slices

During the Rest process, use a spatula to fold in an} ingredients
from the sides of the Bread Pan.

Low Carb Cheddar Cheese Onion Bread
NUTRITIONAL
ANALYSIS
Calories CaloriesTotalFat Cholesterol
SodiumPotassiumCarbe- Dietary Sugar Protein VitA Calcium Ir0n
perPiece fromFat
(g)
(mg)
(rag)
(rag) hydratesFiber(g) (g)
(g)
flU) (rag) (rag)

184

106

153

212

*Calories and rmtritional irtformatiort based ser_ ing sizes listed m recipe.

211

114 trace

BREAD / PIZZA DOUGH CYCLES
Dough Cycles Method:
1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING
YOUR
INGREDIENTS
section of this Instruction Manual. Place the Bread Pan into the
Breadman_). Push down on the rim until it fits firmly into place. Close the Lid.
2. Press the SELECT Button; choose Dough or Pizza Dough. Press the LOAF SIZE Button to
choose loaf size (Pizza Dough does not have this option). If Delay Bake is desired, press the
A TIMER Buttons to set the Delay Bake Timer and then press S'IART for dela> (See
DELAY BAKE TIMER section in this Instruction Manual) or press the START Button for
an immediate start.
NOTE: Don't use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt,
dairy products, meats, fish, etc. that may spoil.

or other

3. When your dough is finished, the Breadmanff_ will beep and "0:00" will appear in the
Display Window. Press the STOP Button and open the Lid. Remove the dough from the
Bread Pan. Follow recipe shaping and baking instructions.

Dough Cycle Hints for Best Results
• If using Delay Bake "l]mer, make sure yeast is on top of flour, away from liquids,

IMPORTANT:
•

Never allow the dough to remain in the Bread Maker after the Cycle is complete;
over rise and damage the machine.

it may

•

Rising times for dough after it is shaped and placed in a baking pan will va U due to recipe,
temperature and humidity level of your kitchen. The optimum temperature of the room fi_r
rising is 80°-85°F/27°-29°C.
Rising is the most essential feature in bread making.

•

"l]_e Bread Maker allows the dough to have a first rise or fermentation
before the dough is
removed. Fermentation
conditions the gluten, (becoming pliable and elastic with a soft,
smooth quality) develops the flavor and leavens the product.

•

Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat
bread. Let the dough rise once m Bread Maker. Remove from Bread Make1, punch down, let
rise again, punch down and let rest 10 minutes. Resting allows the gluten to relax and makes
handling easier. Shape as desired and allow to rise until doubled in w)lume. If only 1 rise is
desired, remove from Bread Maker, let rest, shape and rise as above.

BAK_2R'S HINT:
" Dough has doubled in volume when an indentation
remains after the tip of a finger is
pressed lightly and quickly into the dough. If the indentation
springs back, cover and let rise
a few more minutes and check again.

MAKING DOUGHS: CRUST TREATMENTS
(Fbr use only with the Dough Cycles)
" Always allow optimum rising of shaped dough.
• Use a pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For a shin_ golden crust, mix 1 slightly beaten egg or egg yolk with 1 "I'BL water or milk.
Egg White Glaze
For a shin_, chewy crust, mix 1 slightly beaten egv white with 1 TBL water.
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled without sticking.

Shaped Rolls:
Cloverleaf Rolls
Shape into 1/2-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size.
Crisscross

Rolls

Shape into balls. C'ombine 2 of the balls and roll into a 1/8-inch thick square. Cut strips 1/8inch wide and 2-inches long. Place 1 strip across the top of each ball. Repeat this process
placing the second strip in the opposite direction across the top of each ball.
_IYaditional Rolls
Shape into balls. For "pull apart" rolls, place dough balls with sides touching.
"individual" rolls place dough balls 2-inches apart.

For

DOUGH CYCLERECIPES...AS EASY AS 1-2-3
DINNER

ROLL DOUGH

Ingredients:

Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Sugar
Salt
Bread Flour
Active De Yeast

1 LB

1.5 LB

2 LB

12 Rolls

18 Rolls

24 Rolls

3/4 cup

3/4 cup + 1 "I'BL

1-1/3 cups

2 "I'BL
2 TBL
1 tsp
2 cups
1-1/2 tsp

3 TBL
3 TBL
1-1/2 tsp
3 -1/4 cups
2 tsp

1/4 cup
1/4 cup
2 tsp
4 cups
2-1/4 tsp

Select Dough Cycle
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place fi_r 30 minutes or until
doubled in size.
3. Bake at 350°F/177°C

for 15 to 25 minutes, or until golden brown.

WHEAT DINNER
Ingredients:

Ware1; 80°F/27°C
Oil
Brown Sugar
Salt
Dr_ Milk
Bread Flour
Whole Wheat Flour
Active Dr_ Yeast

ROLL DOUGH
1 LB

2 LB

9 Rolls

18 Rolls

3/4 cup
1 TBL
2 TBL
1 tsp
1 TBL
1-1/4 cups
1 cup
2 tsp

1-1/2 cups
2 TBL
1/4 cup
2 tsp
2 "I'BL
2-1/2 cups
2 cups
2-1/4 tsp

Select Dough Cycle
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until
doubled in size.
3. Bake at 350°F/177°C for 25 to 30 minutes, or until golden brown.

BUTTERMILK

ROLL DOUGH

Ingredients:

Cultured Buttermilk, 80°F/27°C
Oil
Hone_
Salt
Bread Flour
Wheat Germ
Baking Soda
Active Dry Yeast

1 LB

1.5 LB

9 Rolls

12 Rolls

3/4 cup
3 TBL
1-1/2 TBL
1 tsp
2 cups
1/3 cup
1/4 tsp
1-1/2 tsp

1 cup
1/4 cup
2 TBL
1-1/2 tsp
3 cups
1/2 cup
1/4 tsp
2 tsp

2 TBL

3 TBL

Select Dough Cycle
Butter, melted
Method:
1 Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until
doubled in size. Brush with melted butter.
3. Bake at 350°F/177°C for 15 to 20 minutes, or until golden brown
4. Brush melted butter onto the tops of rolls.

CHEEZY GARLIC ROLL DOUGH
Ingredients:

1.5 LB

Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Sugar
Salt
Dr_ Milk
Bread Flour
Active Dr_ Yeast

2 LB

12 Rolls

!8 Rolls

1 cup
2 TBL
1/3 cup
1-1/2 tsp
1 TBL
3-1/2 cups
2 tsp

1-1/2 cups
3 TBL
1/2 cup
2 tsp
2 "I'BL
4-1/2 cups
2-1/4 tsp

1/2 cup
1-1/2 "I'BL
3 TBL

2/3 cup
2 "I'BL
1/4 cup

Select Dough Cycle
rl_pping:
Parmesan Cheese, grated
Garlic, finely minced
Butter, melted
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture.
Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a warm place for 45
minutes or until doubled in size.
3. Bake at 325°F/163°C

fi_r 35 to 40 minutes, or until golden brown

REFRESHING

ROLL DOUGH

Ingredients:

Egg, large, room temperature plus
enough Water, S0°F/27°C
to equal
Butter
Brown Sugar
Salt
Bread Flour
Active Dr} Yeast

1.5 LB

2 LB

12 Rolls

!8 Rolls

1 cup
1/4 cup
1/3 cup
1-1/2 tsp
3-1/2 cups
2 tsp

1-1/2 cups
1/3 cup
1/2 cup
2 tsp
4-1/2 cups
2-1/4 tsp

1/2 cup
2 TBL
1/2 cup

3/4 cup
1/4 cup
3/4 cup

Select Dough Cycle
rI_pping:
Butter, melted
Orange Peel, grated
Sugar
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Mix together topping ingredients, dip pieces in mixture coating well.
3. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a
warm place for 30 minutes or until doubled in size. Brush with melted butter.
4. Bake at 350°F/177°C for 20 to 30 minutes, or until golden brown. Serve warm.

CINNAMON

ROLL DOUGH

Ingredients:

1.5 LB
12 Rolls

Egg, large, room tetnperature plus
enough Water, 80°F/27°C
to equal
Oil
Sugar
Salt
Bread Flour
Active Da Yeast

1
1 cup
3 TBL
1/3 cup
1-1/2 tsp
3-1/2 cups
2 tsp

Select Dough Cycle
Filling:
Butter, melted
Sugar
Cinnamon
Walnuts, finely chopped
Raisins

1/3 cup
1/4 cup
2 TBL
1/4 cup
1/4 cup

Glaze:
Powdered Sugar
Milk, liquid
Vanilla Extract

1/2 cup
3 TBL
1/2 tsp

Method:
1. Place on a lightly floured surface, roll dough into a 12-inch x 6-inch rectangle and spread
with butter. C'ombine remaining filling ingredients and sprinkle over butter. Roll up tightly,
jelly-roll style, starting with the longest side and cut into 1-inch slices.
2. Place on a greased baking pan, about 1/2-inch
30 minutes or until doubled in size.

apart and let stand in a warm place for

3. Bake at 350°F/177°C for 25 to 30 minutes, or until golden brown.
4. Mix glaze ingredients until smooth and drizzle over top.

STICKY

BREAKFAST

Ingredients:

BUN DOUGH
1.5 LB
12 Buns

Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Suvar
Salt
Bread Flour
Active Dr_ Yeast

1
1 cup
3-1/2 tsp
1/3 cup
1-1/2 tsp
3-1/2 cups
2 tsp

Select Dough Cycle
Filling:
Butter, softened
Sugar
Cinnamon
Pecans, chopped

1/2 cup
1/3 cup
1 TBL
1/2 cup

rlBpping:
Butter, melted
Brown Sugar

3/4 cup
3/4 cup

Pecan Halves (optional)

1 cup

Method:
1. Place on a lightly floured surface, roll dough into a 12-inch x 16-inch rectangle and spread
with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightl>
jelly-roll style, starting with the longest side and cut into 1-inch slices.
2. C'ombine topping mixture and spread into a 13-inch x 9-inch baking dish. If you are using
optional pecan halves, line the bottom of the pan. Place slices on mixture and let rise in a
warm place for 30 minutes or until doubled in size.
3. Bake at 350°F/177°C " for 35 minutes, or until golden brown. Use oven mitts to carefillly
invert onto a heat-proof tray; syrup will be very hot.

BRIOCHE

ROLL DOUGH

Ingredients:

1.5 LB
18 Rolls

Water, 80°F/27°C
Egg Yolks
Butter, cold, chipped
Salt
Sugar
Dr_ Milk
Vanilla Extract
Bread Flour
Active Dr_ Yeast

into pieces

1 cup
6
6 "I'BL
1-1/2 tsp
6 "I'BL
3 "I'BL
1/4 tsp
3 cups
2-1/4 tsp

Select Dough Cycle

Glaze:
Whisk together

2 egg yolks and 1 tablespoon

water.

Method:
1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough
into 3 equal sections. Divide each section into 6 pieces. Make each piece into a brioche by
dividing into a large and small ball. Roll to make round and place large ball in a greased
brioche or muffin cup.
2. Dip smaller ball into glaze and then place on top of larger ball. Allow to rise until
indentation remains after gently touching the side of the roll. Brush the rolls with glaze.
3. Bake at 350°F/177°C

for 10 to 15 minutes until golden brown.

FRENCH

BREAD DOUGH

Ingredients:

1.5 LB
1 Loaf

Ware1, 80°F/27°C
Sugar
Salt
Bread Flour
Active Dr_ Yeast

1 cup
1 TBL
1-1/2 tsp
3-1/2 cups
2 tsp

Select Dough Cycle
Glaze:
Water
Salt

2 TBL
1/2 tsp

Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the
longest side, roll up tightly, pressing the seams to seal and tapering each end.
Method 2: Place the loaf on a greased baking sheet, cover and let rise in a warm place
40 minutes or until doubled in size.
Method 3: With a knife, cut 3 diagonal slashes across top of the loaf. Combine the glaze
ingredients and brush the loaf generously. Bake at 400°F/205°C fi_r 20 to
25 minutes until golden brown.
Variations:
French Onion Bread: Add 1/4 cup dehydrated onion to dough and shape according to
Method 1 described above.
French

Loaf: Shape the dough into 1 large round ball. Continue

Methods

2 and 3 above.

French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together the ends of
each roll and taper slightl> Place rolls on greased baking sheet; cover and let rise m a warm
place 25 to 30 minutes or until doubled in size. Bake at 400°F/205°C
for 15 to 20 minutes or
until golden brown.
French Twists: Shape or divide into 12 equal pieces. Roll into 14-inch long ropes. Fold each
rope in half and twist, starting at fold. Place on greased baking sheet and brush with 1/3 cup
melted butter. Cover and let rise in a warm place 25 to 30 minutes or until doubled in size. Brush
with glaze and bake at 400°F/205°C
for 12 to 15 minutes or until golden brown.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of the
following: sesame seeds, popp_ seeds, caraway seeds, or cracked wheat.

CHALLAH BREAD

DOUGH

Ingredients:

Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Sugar
Salt
Bread Flour
Active Dr_ Yeast

1 LB

1.5 LB

Regular

Large

3/4 cup
2 "I'BL
1-1/2 TBL
1 tsp
2 cups
1-1/2 tsp

1 cup + 1 "I'BL
3 TBL
2 TBL
1-1/2 tsp
3-1/4 cups
2 tsp

1
1 TBL

1
1 "I'BL

1 tsp

1 "I'BL

Select Dough Cycle
Glaze:
Egg Yolk, beaten
Water
rI_pping:
Poppy Seeds
Method:
1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular,
13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch
together at other end and secure braid.
2. "[:cansfer braided dough to greased baking sheet; cover and let rise in a warm place for
45 minutes or until doubled in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at
375°F/190°C for 25 minutes or until golden brown.

CREAMED

SOUP BREAD BOWL DOUGH

Ingredients:

2 LB
4 Bowls

Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Honey
Dry Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Dd_ydrated Onions
Active DU Yeast

2
1 cup + 5 TBL
2 TBL
1/4 cup
3 "I'BL
2 tsp
2-1/4 cups
1 cup
1 cup
3 TBL
1/4 cup
2 tsp

Select Dough Cycle
NOTE:

Any 2 LB. bread or dough recipe may be used; mix on Dough program.

Method:
1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into
4 smooth round balls and place on a greased baking sheet.
2. Cover and let rise in a warm place for 1 hour or until doubled
3. Bake at 350°F/177°C
on a wire rack.

in size.

for 25 to 30 minutes or until golden brown. Allow to cool completely

4. With a serrated knife, remove the top 1-inch of each bread bowl. Remove the center,
leaving a shell of 1/2-inch on sides and bottom.
5. Fill with approximately
bread bowl too easily).

1 cup of creamed soup (non-creamed

NOTE: Chili and stew work well in bread bowls.

soup will soak through

the

PARTY DIP BREAD

BOWL

Ingredients:

1.5 LB
1 Bowl

Watel, 80°F/27°C
Suvar
Salt
Bread Flour
Active Dr_ Yeast

1-1/4 cups
1 TBL
1-1/2 tsp
3-1/2 cups
2 tsp

Select Dough Cycle
NOTE:

An t 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle.

Method:
1. Place dough on a lightly floured surface. Shape into smooth
greased baking sheet.

round balls and place on a

2. Cover and let dough rise in a warm place for 1 hour or until doubled
3. Bake at 350°F/177°C
on a wire rack.

for 30 to 40 minutes or until golden brown

Allow to cool completely

4. With a serrated knife, remove the top 1-inch of bread bowl. Remove
shell of 1/2-inch on sides and bottom.
5. Fill with 3 cups of Party Dip. Cut removed

the center, leaving a

bread into 1-inch pieces and serve with dip.

Shredded Beef Dip

Shrimp Dip

Ingredients:
Dried Beef, chopped
Cream Cheese, softened
Sour Cream
Green Onions, chopped
Accent_) Seasoning
Worcestershire
Sauce

in size.

3 Cups

Ingredients:

5 oz
2 (8-oz) pkg
1/2 cup
6
2-1/2 tsp
to taste

Canned Shrimp,
drained and mashed

2 small cans

Cream Cheese, softened
Mayonnaise
Green Onions, chopped

1 (8-oz) pkg
1 cup
3

Mix and chill before serving.

3 Cups

ALMOND.CHERRY

COFFEE

Ingredients:

CAKE DOUGH
1.5 LB

1 Coffee Cake
Water; 80°F/27°C
Oil
Sugar
Salt
Dw Milk
Bread Flour
Active DU Yeast

1 cup
1 TBL
1-1/2 TBL
1-1/2 tsp
1 TBL
3-1/4 cups
2 tsp

Select Dough Cycle
Filling:
Cream Cheese, room temperature
Sugar
Maraschino Cherries, drained, chopped
Milk, liquid
Almond Extract

8 oz
2 TBL
1/2 cup
1 TBL
1/2 tsp

Glaze:
Powdered Sugar
Sour Cream
Milk, liquid
Almonds, sliced
Cherries

1/2 cup
1 "I'BL
1- 2 TBL
2 TBL
2 "I'BL

Method:
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling
over dough within 1/2-inch of edges. Starting with longest side, roll dough up tightl>
pressing edges to seal.
2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch
to seal. With a knife, make cuts 1-1/2-inches apart from the outside edge to within 1-inch of
the inside edge. "]\lrn each section on its side so filling shows.
3. Cover and let rise in a warm place 40 minutes or until almost doubled in size.
4. Uncover

and bake at 375°F/190°C

for 20 to 25 minutes

or until golden brown.

5. Combine the first 3 glaze ingredients, adding only enough milk for drizzling consistenc>
Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
92

BAGEL

DOUGH

Ingredients:

1.5 LB
8 Bagels

Water, 80°F/27°C
Suvar
Salt
Bread Flour
Active Dr_ Yeast

1 cup
1-1/2 TBL
1-1/2 tsp
3 cups
2 tsp

Select Dough Cycle
Glaze:
Egg, beaten

rlBppings (optional):
Sesame Seeds, Poppy Seeds, Cracked Wheat Dr_ Cereal, or
Dd_ydrated Onions
Method:
1 Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a
hole in the center of each with thumbs. Gently pull to make a 1-inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.
3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a few
bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with
slotted spoon and put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings.
20 to 25 minutes or until done; cool on a wire rack.

Bake at 400°F/204°C

for

BANANA

WHEAT

BAGEL

Ingredients:

DOUGH
1.5 LB
12 Bagels

Egg, large, room temperature
enough Water, 80°F/27°C
to equal
Oil
Hone_
Salt
Banana, mashed
Whole Wheat Flour
Bread Flour
Active D U Yeast

plus

1
1 cup
2 TBL
1 TBL
1-1/2 tsp
1/2 cup
2-1/2 cups
1 cup
2 tsp

Select Dough Cycle
Glaze:
Egg White,
Water

beaten

1
1 TBL

_l_ppings (optional):
Poppy Seeds, Sesame Seeds
Method:
1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a
hole in the center of each with thumbs. Gently pull to make a 1-inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.
3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a few
bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with
slotted spoon and put back on greased baking sheet.
4. Brush with egg white and sprinkle with choice of toppings.
20 to 25 minutes or until done; cool on a wire rack.

Bake at 400°F/204°C

for

EGG BAGELS
Ingredients:

1.5 LB
12 Bagels

Ware1, 80°F/27°C
Egg
Salt
Suvar
Bread Flour
Active DU Yeast

3/4 cup
1
1-1/2 tsp
2 TBL
3 cups
2 tsp

Select Dough Cycle
Method:
1. When Cycle is complete, remove the dough onto lightly floured surface. Punch down to
remove air bubbles. Divide dough into 4 parts and then divide each part into 3 pieces.
Shape each piece into a smooth ball with finger, punch hole in center. Pull dough gently to
make a 1 to 2-inch hole. Let rise 20 minutes.
2. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few bagels at a
time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with a slotted
spoon.

3. Place on greased cookie sheet. Brush with 1 slightly beaten
or sesame seeds.

egg white; sprinkle

with poppy

4. Bake in preheated 374°F/190°C oven 20 to 25 minutes or until golden brown Remove from
cookie sheet and cool.

SOFT PRETZEL

DOUGH

Ingredients:

1.5 LB
16 Pretzels

Ware1, 80°F/27°C
Egg Yolk, room temperature
Oil
Sugar
Salt
White Pepper
Bread Flour
Active Dr_ Yeast

1-1/4 cups
1
1 TBL
2 TBL
1-1/2 tsp
1/8 tsp
3-1/2 cups
2-1/4 tsp

Select Dough Cycle
Glaze:
Egg White
Water

1
1 "I'BL

rI_ppings: (optional):
Kosher salt, sesame seeds
Method:
1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope. Cross
the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
2. Place on a greased baking sheet 1-1/2-inches apart. Brush wi th glaze and sprinkle
topping. Bake at 375°F/190°C for 15 to 20 minutes or until golden brown.

wi th

Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni
ingredients. Follow method of completion.

and 2 tablespoons

Parmesan

cheese to dough

PITA POCKET

DOUGH

Ingredients:

1.5 LB
20 Pita Pockets

Water, 80°F/27°C
Olive Oil
Sugar
Salt
Bread Flour
Whole Wheat Flour
Active DW Yeast

1-1/3 cups
8 tsp
4 tsp
1-1/2 tsp
2 cups
1-1/3 cups
2 tsp

Select Dough Cycle
Method:
1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a
smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet.
Let rise about 20 minutes. With fingertips, flatten each ball into a 6-inch circle.
3. Bake at 500°F/260°C

for 5 minutes or until puffed and tops begin to brown.

4. Cut each in half to R_rm 2 pockets.

PIZZA DOUGH RECIPES
PIZZA CRUST DOUGH
Ingredients:
Water, 80°F/27°C
Oil
Sugar
Salt
De Milk
Bread Flour
Active Dw Yeast
Select Pizza Dough Cycle

1 LB

2 LB

1 Thick or 2 Thin Crusts

2 Thick or 4 Thin Crusts

3/4 cup
1 TBL

1-2/3 cups
2 TBL

1 TBL
1-1/2 tsp
1 TBL
2-1/4 cups
1 tsp

2 TBL
2 tsp
2 TBL
4-1/2 cups
2 tsp

Method:
1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza Pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle
3. Bake at 425°F/218°C

WHOLE

WHEAT

Ingredients:
Ware1, 80°F/27°C
Oil
Sugar
Salt
Whole Wheat Flour
Bread Flour
Active DU Yeast

with toppings.

for 20 minutes or until crust is golden brown around edges.

PIZZA CRUST DOUGH
1 LB
2 Thin Crusts
1 cup
2 "I'BL
1 "I'BL
1 tsp
1 cup
1-1/2 cups
1 tsp

Select Pizza Dough Cycle
Method:
1. Place finished dough on a lightly floured surface. Divide in half and press onto a 12-inch
pizza pan, raising edges. (Sprinkle each Pan with 1 tablespoon of cornmeal if desired.)
Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide.
2. Bake at 425°F/218°C for 10 to 12 minutes or until edges of crust begin to turn a light golden
brown. Remove, add toppings and return to oven to bake an additional 15 to 20 minutes.
98

RUSTIC PIZZA

MARGHERITA

Ingredients:

1.5 LB
2 Thin Crusts

Ware1, 80°F/27°C
Olive Oil
Salt
Sugar
Bread Flour
Active Dr_ Yeast

1 cup + 2 TBL
1-1/2 TBL
1-1/2 tsp
1-1/2 tsp
3 cups
1-1/2 tsp

Select Pizza Dough Cycle
rI_pping:

2 Pizzas

Corn Meal
Olive Oil

4 tsp
2 TBL

"lbmatoes, large or
Roma "l_)matoes, large, thinly sliced
Basil Leaves, fresh, shredded
Salt
Black Peppe*, fleshly ground or
Red Pepper Flakes, ground
Mozzarella Cheese, fresh or
Fontina Cheese, torn
Parmesan Cheese, grated

4
8
1/2 cup
1/2 tsp
1/4 tsp
2 cups
1/2 cup

Method:
1. Sprinkle pizza pan(s) or cookie sheets evenly with corn meal. Place dough on lightly floured
surface, divide in half and press into two 14-inch pizza pan(s).
2. Brush dough evenly with olive oil. "I_._pwith tomatoes and basil; sprinkle
black pepper or red pepper flakes. _[_._pwith both cheeses.
3. Bake at 425°F/218°C

for 18 to 20 minutes

lightly with salt and

or until edges of crust are golden brown.

Variation:
Use goat cheese or feta cheese.
If you can not find fresh mozzarella, use standard

mozzarella.

FOCACCIA

DOUGH

Ingredients:

1.5 LB

1 Loaf
Ware1, 80°F/27°C
Olive
Sugar
Salt
Bread
Dried
Active

1 cup

Oil

1/3 cup
2 tsp
1-1/2 tsp
3 cups
1 tsp
2 tsp

Flour
Italian Seasoning
DU Yeast

Select Pizza Dough Cycle

Garlic-Cheese rl_pping:
Olive Oil
Dried Oregano
Garlic, finely minced
Parmesan Cheese, grated
Salt

1/4 cup
1-1/2 tsp
1/4 cup
1/3 cup
1/4 tsp

Greek-Style Topping:
Olive Oil
Dried Oregano
Onion, thinly sliced
Feta Cheese, crumbled
Black Olives, sliced - drained
Salt

1/4 cup
1-1/2 tsp
1 cup
1/3 cup
1/4 cup
1/4 tsp

Method:
1. With oiled hands, evenly press dough into a greased 9-inch x 13-inch Pan. Using your
fingertips, make indentations
in the dough.
2. Covel, let rise in a warm place for 20 minutes or until doubled
rising, select the topping and prepare.

in size. While

the dough is

3. In a skillet, heat oil. For Garlic-Cheese
"ibpping, stir in oregano and garlic. Immediately
remove from heat. For Greek-St}le "l_pping, stir in oregano and onions. Cook until onions
are soft but not brown (approximately
5 minutes).
4. Spoon topping mixture
5. Bake at 400°F/205°C

evenly over dough. Sprinkle

with remaining

for 20 minutes or until golden brown.
tO0

ingredients.

JAM CYCLE METHOD AND RECIPES...
AS EASY AS 1-2-3
Jam Cycle Method:
1. Remove the Bread Pan from the Breadmanq_. Attach the Kneading Paddle onto the
Drive Shaft. Have all ingredients read> Clean fresh berries or fruit, cut into 1/2-inch
cubes and drain. If using frozen fruit, thaw and drain.
2. Use a liquid measuring cup to measure the drained
masher or with your hands.
3. Use a dr_ measuring
4. Use a measuring

cup to measure the sugar.

spoon to measure the lemon juice, if using.

5. Place the Bread Pan into the Breadman_).
Close Lid.
6. Press the SELECT

fruit, then crush with a potato

Push down until it fits firmly into place.

Button; Choose Jam Cycle. Press START.

7. The Bread Maker will pre-heat for 15 minutes before an}' movement occurs in the Bread
Pan. After pre-heating, the jam will be heated and mixed for approximately
50 minutes. "ll_e entire Jam Cycle takes 1 hour 5 minutes.
8. When the jam is finished, the Breadman_) will beep and "0:00" will appear in the
Display Window. Press the STOP Button and open the Lid.

CAUTION:
THE O_N
CAVITY, BREAD PAN, KNEADING
JAM WILL BE VERY HOT. USE OVEN MITTS.

PADDLE AND

9. Remove the Bread Pan from the Breadman_). BE SURE TO USE OVEN MITI'S.
10. Pour dae hot jam into a heat-safe
stir frequentl>

container.

11. Pour the jam into a refrigerator/freezer-safe
12. Cover tightly to store. Jam will thicken

Leave on the counter
containel,

upon cooling.

I01

leaving

top to cool;

1/2" of space at the top.

Jam Cycle Hints F_r Best Results
• Do not reduce sugar or use sugar substitutes.
ingredients are necessa U for a good set.

The exact amounts

• Use only ripe fruit (not overripe or underripe)

of sugar, fruit, and other

for best flavor.

• Do not puree fruit. Drain cubed fruit before crushing.
food processor. Jam should have bits of fruit in it.

Crush with a potato

masher or

• Recipes should not exceed 3 cups fruit.
• Be sure to measure fruit AFTER it has been crushed, not before.
• Remove stems, seeds, or pits from fruit before crushing.
• You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as
peaches, pears and apricots may be used but should be peeled and have the seeds removed.
• Frozen berries or fruit (no sugar added) ma} be substituted for fresh. "l]aaw and drain befi_re
measuring. For thinner jam, use juice as part of the 3 cups berry or fruit amount.
'_ Lemon juice adds necessa w acid to specific berries or fruit.
• You may decrease the amount of sugar, but it will produce a thinner result. More sugar will
make it thicker. For best results, sugar substitutes are not recommended.
'_"lhe average refrigerated

STRAWBERRY,

life of jam is 2 weeks or up to several months

BLACKBERRY,

Fresh or Frozen (thawed) Fruit

Suvar

frozen.

OR RASPBERRY

2 cups

3-1/4 cups

Select Jam Cycle

BLUEBERRY,

APRICOT,

Fresh or Frozen (thawed) Fruit
Sugar
Lemon Juice

PEACH OR PEAR JAM
2 cups
3-1/4 cups
2 "I'BL

Select Jam Cycle
CAUTION:

DO NOT EXCEED THESE AMOUNTS!

102

JAM

MY PERSONAL RECIPE TIME SETTINGS FORMS
PERSONAL RECIPE
MEMORY CYCLE 1
Recipe

PERSONAL RECIPE
MEMORY CYCLE 2

Name:

Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2

Recipe
Time/Temperature
minutes
minutes
minutes
minutes
seconds
minutes

Shape
Rise 3
Bake

Name:

Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2

seconds
minutes
minutes

Time/Temperature
minutes
minutes
minutes
minutes
seconds
minutes

Shape
Rise 3
Bake

Keep Warm
Extras

seconds
minutes
minutes

Keep Warm
Extras

_l_mperature
_lbtal time

°F

_l_mperature
_lbtal time

Notes:

°F

Notes:
PERSONAL RECIPE
MEMORY CYCLE 3

Recipe Name:
Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake

PERSONAL RECIPE
MEMORY CYCLE 4
Recipe Name:
Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2

Time/Temperature
minutes
minutes
minutes
minutes
seconds
minutes
seconds
minutes
minutes

Shape
Rise 3
Bake

Keep Warm
Extras
_l_mperature
_lbtal time

Time/Temperature
minutes
minutes
minutes
minutes
seconds
minutes
seconds
minutes
minutes

Keep Warm
Extras
°F

_l_mperature
_lbtal time

Notes:

Notes:
103

°F

MY PERSONAL RECIPE TIME SETTINGS FORMS
PERSONAL RECIPE
MEMORY CYCLE 5
Recipe

Name:

Program:
Preheat
Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake

Time/Temperature
miFtutes

mit'tuges
mit'tutes
mit'tutes
seconds
mit'tutes
seconds
mit'tutes
mit_uges

Keep Warm
Extras
_l_mperature
_l_3tal time

Notes:

104

USER MAINTENANCE INSTRUCTIONS
An}' service requiring disassembly, other than the cleaning described
below, must be performed by an authorized service representative.
Unauthorized
service will void your warrant>

CLEANING INSTRUCTIONS
Caution

ALWAYS UNPLUG
THE UNIT AND
COMPLETELY
BEFORE CLEANING.

Bread Pan and
Kneading Paddme
Cmeaningmnstructions

The Bread Pat* and Kneading
make cleaning eas>

ALLOW

Paddle have non-stick

TO COOL
surfaces which

1. After baking each loaf of bread, unplug the Breadman_)
an_ crumbs.

Caution

and discard

2. Remove the Bread Pat* from the Baking Chamber and the Kneading
Paddle from the Bread Pan. Then, as needed, wash the Bread Pan
and Kneading Paddle inside and out wit]* warm, soap_' water, but do
not immerse it* water. Avoid scratching the non-stick surfaces.
DO NOT PUT THE BREAD PAN IN A DISHWASHER
OR
IMMERSE
OR SOAK IT IN WATER.
3. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water
into the Bread Pan for up to 30 minutes, to loosen it. DO NOT
USE EXCESSIVE
FORCE.
4. Wipe the inside of the Lid and Baking C'hamber with a slightly
damp cloth or sponge. If any residue has scorched on the Heating
Element or elsewhere, wipe with a non-abrasive pad until clean.
The Lid can be removed for cleaning. DO NOT PUT THE LID
IN A DISHWASHER
since this can cause the Lid to warp. Because
it contains a sensitive electronic sensor, DO NOT LEAVE IT
SOAKING
IN WATER.
5. "Ib clean the glass in the Lid, use a glass cleaner or mild detergent
and a damp cloth or plastic scouring pad. Do not use an abrasive
cleaner or pad as they might scratch the glass.
6. Do not use vinegar, bleach,
Bread manff,').

or harsh chemicals

to clean the

7. Be sure the Breadmanq,')is completely cooled before storing.
8. The Baking Chamber contains the Heating Element and Drive
Shaft. Therefore, when cleaning, NEVER pour water, solvents, or
cleaning solutions into this area.

STORAGE

" All removable parts should be thoroughly cleaned and dried.
• Store with Lid closed. Place Bread Pan into the Breadmanq_ with
Kneading Paddle inside.

105

BEFORECALLING FOR SERVICE
%

Questions

Answers

Wh_shape
does of
thebread
height
and
differ in each loaf?

The height and shape of bread ma} differ depending
on the ingredients, room temperature and length of
the timer cycle. Also, accurate measurement of
ingredients is essential to make delicious bread.

The breadaro has
tlntlsua]
I)la.

Why ?

The Kneading
Paddle
comes out
with the bread.

Stale ingredients may have been used or too much
yeast may have been used. Always use fresh
ingredients. Accurate measurements are essential to
make delicious bread.

This can happen as the Kneading Paddle is detachable.
Use a non-metal utensil to remox e it.
CAUTION:

The Kneading Paddle will be hot.

The bread
floured
corner.
has a

Sometimes flour in the corner of the Bread Pan ma_
not haxe been completel_ kneaded into the dough.
Scrape it off the loaf v_ith a knife.

Car_
be
hahedingredients
or doubled?

NO. If there is too little m the Bread Pan, the
Kneading Paddle cannot knead well enough. If there
is too much, bread rises out of the Bread Pan.

Can fresh
milkof be
used
in place
dr_ milk ?

YES. Be sure to decrease d'te same measurement of
water to equal liquid substitution. Fresh milk is not
recommended when using the Delay Bake Timer,
because it may spoil while sitting in the Bread Pan.

106

CHECKLIST
Bread Smoke Sidesof Breed
Maker emitted bread rises
does
not from collapse/ too
operate/ steam bottom
is much/
ingredientsvent/ damp coarse
notmixingburning
lexture
smell

Bread Short& Slices
_'_
falls/ dense uneven
coarse texture &
texture
sticky

GUkl
1.Unplugged/pox_er
outage
2.Ovenalet istoohot(Disph_ H)
3.Ovenareaistooodd (Disp_la_ L)
[..T.a 4. Displayreads:_ [] [] o1: [] []
Z

0
0
0
0
0

5.Ing_'cdientsspilledon heatingelement
6. -12)pLidwasopendunng baking
7.BreadlefTinBroadPan too longalTel:pl>gmm

0
0
0

8. allowedto
Broadslicedjmt
alterbaking(steamwasnot
escape)

9. Whole Wheat, W]>le Wheat Rapid o1:Jam
( '_clech(_sen
10.KneadingPaddlenot installed
b_
Z
c/)

Water

11. Not et'_ough
12. "12)o
much

Fh)ur

1L Not enough

m__

0
0
0
0

0
0
0
0
0

14. "12,omr,oh
15. No yeast

(_
Yeast

16.
en(}ugh
17. Not
"12}o
much

18.No sugar,m(}lasses
(}1:
ho*'_e'>
[.aa 19.Ingredientsused(}the1"
fllanrecommended
WiP(}t'tg
_pe
Fh)ur 20.
offlourtlsed
21 _ast touchedwaterI eforekneading
(_
Yeast 22. Old yeastreed
Z

23.wr(}t-g_pe ofyeastused
24."[bmi>mmreo(watel:either t(×}hot (}1:
toocold

107

0
0
0
0
0
0
0

SUGGESTIONS
"l]_e following suggestions have a corresponding
CHECKLIS-II Be sure to read both.

number fimnd on the

Plug into 120 V - 60 Hz outlet. Refer to power outage instructions.
Open Lid, remove

Bread Pan and allow to cool or warm up.

Needs service.
Wait until Cycle is complete;

unplug, allow to cool and clean.

Only open Lid during kneading
Remove

process to check dough ball.

bread as soon as Cycle is done and place on wire rack.

Allow to cool approximately
Cycles begin with preheat.
Put Kneading

15 to 30 minutes.
No movement

occurs in the Bread Pan.

Paddle on the shaft of Bread Pan.

Check the dough ball after 5 to 10 minutes of 2nd Kneading

process.

It should be in a soft, tacky ball (feel stick_ like scotch tape).
If too &'_, add liquid, 1/2 to 1 tsp at a time.
If too wet, add 1/2 to 1 TBL of flour. Allow to absorb; add more if necessarF.
Follow recipe.
Increase

by 1/4 tsp.

Decrease by 1/4 tsp.
Sugar substitutes

not recommended.

Follow recipe or substitution
Flours cannot

recommendations.

be substituted.

Place yeast on top of flour away from liquids.
Make sure yeast is fresh and at room temperature.
Use active dry/rapid or quick rise in equal amounts.
yeast directions.
Water should be 80°F/27°C

fi_r all Cycles.

108

Follow bread machine

RECIPE INDEX
Bread Recipes...As

Easy As 1-2-3 .............................................

White Cycle Bread Recipes
White Bread ..........................................................
Jalapeno
White

Bread

........................................................

Sourdough

Starter

................................................

36 - 69
36
37
38

White Sourdough Bread .................................................
Banana Bread .........................................................

38
39

Corn Bread

...........................................................

Dill Bread ............................................................
Fat-Free White Bread ...................................................

40
40

Egg Bread
Buttermilk

41
41

............................................................
Bread ......................................................

Honey Granola

Bread ...................................................

Maple Bread ..........................................................
Peach Bread ..........................................................

Potato

Bread ..........................................................

Milk Bread

...........................................................

Bloody Ma w Bread .....................................................
Banana Granola Bread ..................................................
Whole Wheat Cycle Bread Recipes
Sunflower _ Sesame Seed Whole Wheat
Whole Wheat

with Gluten

Whole Wheat

Cinnamon

Soutl'_ern Barley Bread

Bread ..............................

Bread .........................................
Raisin Walnut

Bread ..............................

..................................................

44
44
45
46
46

47
47

Caraway R_e Bread .....................................................

Onion R_e Bread ......................................................
Anadama Oatmeal Bread ................................................

48
49

Hone_-Banana
Whole Wheat Bread .......................................
Seven Grain Bread .....................................................

50
50

_l\vo Cheese Bread

Whole Wheat

.....................................................

Zucchini

Herb Bread

.......................................

Yogurt Whole Wheat Bread ..............................................
100% Whole Wheat Bread ..............................................

109

51
52
52

RECIPEINDEX

(CONTINUED)

Pumpernickel Bread ....................................................
Dale Whole Wheat Bread ...............................................
Hearty Nut Bread ......................................................
French Cycle Bread Recipes
French Bread ..........................................................
French Herb Bread .....................................................
Italian Herb Bread .....................................................

53
53
54

Sunn} Mediterranean Bread .............................................
Fruit N. Nut Cycle Bread Recipes
Spiced Pumpkin Bread ..................................................
Cinnamon Raisin Bread .................................................

55
55
56

57
58

Crunchy Cracked Wheat Bread ...........................................
Soy Herb Bread ........................................................
Sweet Walnut Bread ....................................................
White Wheat Bread ....................................................
Dried Fruit Bread ......................................................
"l?ail Mix Bread ........................................................

58
59
59
60
60
61

Soy Almond Fruit Bread ................................................
Soy C'innamon Raisin Bread ..............................................
Cheese Onion Bread ...................................................
Carrot Raisin Bread ....................................................

61
62
62
63

Day Old Bread Recipes .........................................................
Breaded Pineapple .....................................................
Bread Pudding .........................................................
Crunchy Bread Snacks ..................................................

110

64
64
64
64

RECIPEINDEX

(CONTINUED)

Batter Breads rv Cycle Recipes
Sweet C'om Bread ..................................................
Pineapple

Coconut

Pound Cake

..........................................

65 - 66
67

Spiced Zucchini Bread ..................................................
Cheddar Loaf Bread ....................................................

67
68

Carrot

Pecan Bread

Banana

Nut Cake

....................................................
......................................................

Low Carb Recipes...As Easy As 1-2-3 ..........................................
Low Carb White Bread ..............................................

69
70 - 77
70 - 71

Low Carb Onion R_e Bread ..............................................
Low Carb Cinnamon Raisin Bread .........................................

72
73

Low Carb Whole Grain Bread

............................................

Low Carb Batter Breads rx_Cycle Recipes
Low Carb Chocolate Cake ...........................................
Low Carb Cheddar

Cheese Onion

Loaf

.....................................

111

75 - 76
77

RECIPEINDEX

(CONTINUED)

Bread/Pizza Dough Cycles .......................................................
Making Doughs: Crust "l_'eatments ........................................
Dough Cycle Recipes...As Easy As 1-2-3 ........................................
Dinner Roll Dough .....................................................
Wheat Dinner Roll Dough ...............................................
Buttermilk Roll Dough ..................................................
Cheezy Garlic Roll Dough ...............................................
Refreshing Roll Dough ..................................................
Cinnamon Roll Dough ..................................................
Stick_ Breakfast Bun Dough .............................................
Brioche Roll Dough ....................................................
French Bread Dough ....................................................
Challah Bread Dough ...................................................
Creamed Soup Bread Bowl Dough .........................................
Party Dip Bread Bowl ...................................................
Shredded Beef Dip .....................................................
Shrimp Dip ...........................................................
Ahnond-Cherry Coffee Cake Dough .......................................
Bagel Dough ..........................................................
Banana Wheat Bagel Dough .............................................
Egg Bagels ............................................................
Soft Pretzel Dough .....................................................
Pita Pocket Dough .....................................................
Pizza Dough Recipes
Pizza Crust Dough ......................................................
Whole Wheat Pizza Crust Dough .........................................
Rustic Pizza Margherita .................................................
Focaccia Dough ......................................................
Jam Cycle Method and Recipes...As Easy As 1-2-3 .............................
Strawberry, Blackberr> or Raspber U Jam ..................................
Blueberry, Apricot, Peach or Pear Jam .....................................

112

78
79
80 - 97
80
81
82
83
84
85
86
87
88
89
90
91
91
91
92
93
94
95
96
97
98
98
99
100
101 - 102
102
102

LiMiTED

ONE YEAR

WARRANTY

Warranty: This Breadman® product is warranted by Salton, Inc. to befree from defects in materials or
workmanship for a period of (1)year from the original purchase date. This product warranty covers only the original
consumer purchaser of the product.
Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment,
unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal
wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in
materials or workmanship. This warranty is effective only if the product is purchased and operated inthe USA,and
does not extend to any units which have been used in violation of written instructions furnished with the product or
to units which have been altered or modified or to damage to products or parts thereof which have had the serial
number removed, altered, defaced or rendered illegible. Wear and tear for Bread Pans and Paddles is not
considered a manufacturer's defect.
Implied Warranties: ANY IMPLIEDWARRANTIESWHICH THE PURCHASERMAY HAVEARELIMITED IN
DURATIONTO ONE(1) YEARFROMTHE DATEOFPURCHASE.Some states do not allow limitations on how long an
implied warranty lasts, sothe above limitation may not apply to you.
Warranty Performance:
During the above one-year warranty period, a product with a defect will be either
repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the
Repair Center,or the purchase price refunded. The repaired or replacement product will be in warranty for the
balance of the one-year warranty period and an additional one-month period. No charge will be made for such
repair or replacement.
Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800)233-9054between the
hours of 9:00am and 5:00 pm Central Standard Time and ask for CONSUMERSERVICEstating that you are a
consumer with a problem. Please refer to model number TR22000when you call.
In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service
or postage. Call for return authorization 1 (800)233-9054.
Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $15.00(U.S.)
for return shipping and handling.We will notify you by mail of the amount of the charge for service and require you
to pay in advance for the repair or replacement.
For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged
with sufficient protection, and postage and insurance prepaid to the USAaddress listed below. Please note that all
customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty/
brokerage fees to usin advance of our performing any service.
Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. Foryour
protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following
items with your appliance: any accessories related to your problem, your full return address and daytime phone
number,a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to
determine warranty status. C.O.D.shipments cannot be accepted.
To return the appliance,

ship to:

ATTN: Repair Center
Salton, Inc.
708 South Missouri Street
Macon, MO 63552

To contact

us, please write to, call, or email:

Salton, Inc.
RO.Box 7366
Columbia, MO 65205-7366
1 (800)233-9054
E-mail: Salton@Saltonusa.com

Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in
connection with the sale of our products. There shall be no claims for defects or failure of performance or product
failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross
negligence, strict liability, breach of warranty and breach of contract. Repair,replacement or refund shall be the sole
remedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental or
consequential
damages, losses or expenses. Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the above limitation or exclusion may not apply to you.
Legal Rights: This warranty givesyou specific legal rights, and you may also have other rights which vary from
state to state.
Formore information on Salton products: visit our website: www.breadman.con!, or email us at:
breadman@saltonusa.comor eSalton.com
®2003 Salton, Inc. All rights reserved.

Printed in China

If any parts are missing or defective,
DO NOT return this product.
P/ease carl our Consumer Service Department

888-233-88, ,

Monday-Friday

for assistance.

8am-5pm

CST

Thank You

booklet

If after reading this instruction
you still have questions about using the
Breadman" Automatic
Breadmaker,
please write or call:
Salton, Inc.
EO. Box 7366
Columbia, MO 65205-7366

Monday

1-800-233-9054
- Friday
8am

- 5pro CST

For more information on Salton, Inc. products, E-mail us at:
breadman@ saltonusa.com
OR, visit our website:
http://www.breadman.com
or www.eSalton.com
TR2200C
Printed in China

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SALTON Breadmaker Manual L0806076

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