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 ........................................................... 1

Additional Important Safeguards .................................................. 2

Short Cord Instructions, Electric Power, Polarized Plug ................................ 2

Power Outage ................................................................. 3

Before Using For The First Time .................................................. 4

Breadman(_) Ultimate rM"[_ps ..................................................... 4

Your Breadmanff,')Ultimate rv ..................................................... 5

Control Panel .............................................................. 6 - 8

Kneading And Baking Cycles ................................................. 9 - 10

Kneading And Baking Cycle Chart ........................................... 11 - 15

Know Your Ingredients ..................................................... 16 - 19

Measuring Your Ingredients ..................................................... 19

Recipe "lips .............................................................. 20 - 21

Making Dough, Baking Bread and Batter Breads rv ............................... 22 - 25

Using The 24-Hour Delay Bake "l]mer ............................................ 26

Advanced Baking Techniques: Bake Only .......................................... 27

Advanced Baking "]_chniques: Pause ........................................... 28 - 30

Advanced Baking _[echniques: Personal Recipes ..................................... 31

PERSONAL RECIPES ...................................................... 32 - 34

Rosema¢ French Bread .................................................. 32

Pumpkin Pull-Apart Pan Rolls ............................................ 33

Challah .............................................................. 34

Advanced Baking _]>chniques: Custom Program ..................................... 35

Bread Recipes...As Easy As 1-2-3 ............................................. 36 - 69

White Cycle Bread Recipes ................................................. 36 - 45

Whole Wheat Cycle Bread Recipes ........................................... 46 - 54

French Cycle Bread Recipes ................................................. 55 - 56

Fruit & Nut Cycle Bread Recipes ............................................. 57 - 63

Da} Old Bread Recipes ......................................................... 64

Batter Bread/M Cycle Recipes ............................................... 65 - 69

Low Carb Bread Recipes...As Easy As 1-2-3 ..................................... 70 - 77

Bread/Pizza Dough Cycles ....................................................... 78

Making Doughs: C'rust "li'eatments ................................................ 79

Dough Cycle Recipes...As Easy As 1-2-3 ....................................... 80 - 97

Pizza Dough Recipes ...................................................... 98 - 100

Jam Cycle Method and Recipes...As Easy As 1-2-3 ............................. 101 - 102

Personal Recipe Memo€ Cycle Forms ....................................... 103 - 104

User Maintenance Instructions, Cleaning and Storage ............................... 106

Before Calling For Service ..................................................... 106

Checklist ................................................................... 107

Suggestions ................................................................. 108

Recipe Index ............................................................ 109 - 112

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be fi_llowed

including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. _lb protect against electrical shock do not immerse cord, plugs, or appliance in water

or other liquid.

4. Close supervision is necessa Uwhen 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, or touch hot surfaces, including

t]'_estove.

10. Do not place on or near a hot gas or electric burneg or it* a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or

other hot liquids.

12. _l-i._disconnect, press and hold the STOP/RESET Button fi_r a filll second, remove

plug from wall outlet.

13. Do not use appliance for other than intended use.

14. Avoid contacting moving parts.

SAVETHESE INSTRUCTIONS

FORHOUSEHOLDUSEONLY

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 to reduce the risk resulting from becoming entangled in or

tripping over a longer cord.

Do not use an extension 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 Uconsiderations.

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.

B[ •

YOUR BREADMAN ® ULTIMATE TM

PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS

1. Removable Lid (P/N 22398)

2. Viewing Window

3. Steam Vents/Fruits _. Nuts Dispenser

4. Control Panel

5. Power Supply Cord with Polarized Plug

6. Heating Element

7. Baking Chamber

S. Drive Shaft (inside)

9. Bread Pan (P/N 22399)

10. Kneading Paddle (P/N 22400)

11. Bread Pan Handle

ir •

CONTROL PANEL

s ->

R_a_man _nlti_ate TM

_Keep Warm

0 Operation

Ught Medium DaA

v v v

-White

-Wh01eWheat

-French

*Fruit &Nut

*Batter 8reads

,Jam

"Dough

"PizzaDough

ogakeOnly

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.

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

i n ad'_ ante.

Program Time

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.

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 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 time

displayed in the Display Window.

A Each time you press this Button,

the "13mer advances 10 minutes.

Ir Each time 5ou press this Button, the "l'imer is set

back 10 minutes.

Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE

and DELAY BAKE.

" L

CONTRO PANEL (CONTINUF.D)

Select

Press this ButtoR to select the Baking or

Dough Cycle you want. Each 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. The BreadmanffO l,-Jltimate rv is

preset to _,/_ediun't.

Extras

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, FrenchBread Rapid Dark (1 LB.)

53. FrenchBread Rapid Dark (1.5 LB,)

54. FrenchBread 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. PersonalRecipes

KNEADING AND BAKING CYCLES

WHITE BREAD

This Cycle is used for breads that primarily use white flour, although some recipes ma}

include small amounts of whole wheat flour.

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 Ufew 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 i*'tthe preset programs; mar'really

change the length of the Cycles..

KNEADING AND BAKING CYCLES CHART

_ycle_Ocess

Nhite

NhiteRapid

Crust Size PreHeat KneadI Knead2 RiseI Punch Rise2 Shape Rise3 Bake Total

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

Dark 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

Light 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

Dark 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 29M50S 50Min 2:10

KNEADING AND BAKING CYCLES CHART CCON'TINUE>)

_ycle"_ocess Crust

flholeWheat Light

HholeWheatRapid

Size PreHeat Kneadl Knead2 Risel Punch Rise2 Shape Rise3 Bake Total

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

Dark 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 24M50S 10Sec 44M50S 48Min 3:38

Light 2LB 5Min 5Min 15Min 30Min 10Sec 39M50S 0Min 0Min 40Min 2:15

1.5LB 5Min 3Min 17Min 30Min 10Sec 39M50S 0Min 0Min 37Min 2:12

1LB 5Min 3Min 17Min 30Min 10Sec 39M50S 0Min 0Min 35Min 2:10

Medium 2LB 5Min 5Min 15Min 30Min 10Sec 39M50S 0Min 0Min 45Min 2:20

1.5LB 5Min 3Min 17Min 30Min 10%o 39M50S 0Min 0Min 42Min 2:17

1LB 5Min 3Min 17Min 30Min 10Sec 39M50S 0Min 0Min 40Min 2:15

Dark 2LB 5Min 5Min 15Min 30Min 10Sec 39M50S 0Min 0Min 53Min 2:28

1.5LB 5Min 3Min 17Min 30Min 10Sec 39M50S 0Min 0Min 50Min 2:25

1LB 5Min 3Min 17Min 30Min 10Sec 39M50S 0Min 0Min 48Min 2:23

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 Crust

:rench Light

:renchRapid

Size PreHeat KneadI Knead2 RiseI

2 LB 0 Min 5 Min 20Min 40 Min

1.5LB 0 Min 3 Min 22Min 40 Min

1LB 0 Min 3 Min 22Min 40 Min

Medium 2 LB 0 Min 5 Min 20Min 40 Min

1,5LB 0 Min 3 Min 22Min 40 Min

1LB 0 Min 3 Min 22Min 40 Min

Dark 2 LB 0 Min 5 Min 20Min 40 Min

1,5LB 0 Min 3 Min 22Min 40 Min

1LB 0 Min 3 Min 22Min 40 Min

Light 2 LB 0 Min 5 Min 20Min 20Min

1,5LB 0 Min 3 Min 22Min 20Min

1LB 0 Min 3 Min 22Min 20Min

Medium 2 LB 0 Min 5 Min 20Min 20Min

1,5LB 0 Min 3 Min 22Min 20Min

1LB 0 Min 3 Min 22Min 20Min

Dark 2 LB 0 Min 5 Min 20Min 20Min

1,5LB 0 Min 3 Min 22Min 20Min

1LB 0 Min 3 Min 22Min 20Min

Punch Rise2 Shape Rise3 Bake Total

10Sec 29M50S 10Sec 59M50S 45Min 3:20

10Sec 29M50S 10Sec 59M50S 42Min 3:17

10Sec 29M50S 10Sec 59M50S 40Min 3:15

10Sec 29M50S 10Sec 59M50S 55Min 3:30

10Sec 29M50S 10Sec 59M50S 52Min 3:27

10Sec 29M50S 10Sec 59M50S 50Min 3:25

10Sec 29M50S 10Sec 59M50S 65Min 3:40

10Sec 29M50S 10Sec 59M50S 62Min 3:37

10Sec 29M50S 10Sec 59M50S 60Min 3:35

8S 44M 52S OMin OMin 45Min 2:15

8S 44M 52S OMin OMin 42Min 2:12

8S 44M 52S OMin OMin 40Min 2:10

8S 44M 52S OMin OMin 55Min 2:25

8S 44M 52S OMin OMin 52Min 2:22

8S 44M 52S OMin OMin 50Min 2:20

8S 44M 52S OMin OMin 65Min 2:35

8S 44M 52S OMin OMin 62Min 2:32

8S 44M 52S OMin OMin 60Min 2:30

MOTE: If bread is not removed immediately after baking, acontrolled 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

Cycle "-,._ocess Crust Size PreHeat KneadIKnead2 RiseI

Fruit&Nut Light 2 LB 0 Min 5Min 20Min 40Min

1.5LB 0 Min 3Min 22Min 40Min

1 LB 0 Min 3Min 22Min 40Min

Medium 2 LB 0 Min 5Min 20Min 40Min

1.5LB 0 Min 3Min 22Min 40Min

1 LB 0 Min 3Min 22Min 40Min

Dark 2 LB 0 Min 5Min 20Min 40Min

1.5LB 0 Min 3Min 22Min 40Min

1 LB 0 Min 3Min 22Min 40Min

Frait&NutRapid Light 2 LB 0 Min 5Min 20Min 25Min

1.5LB OMin 3Min 22Min 25Min

1 LB 0 Min 3Min 22Min 25Min

Medium 2 LB 0 Min 5Min 20Min 25Min

1.5LB OMin 3Min 22Min 25Min

1 LB 0 Min 3Min 22Min 25Min

Dark 2 LB 0 Min 5Min 20Min 25Min

1.5LB 0 Min 3Min 22Min 25Min

1 LB 0 Min 3Min 22Min 25Min

Jam 15Min OMin OMin OMin

Punch Rise2 Shape Rise3 Bake Total

lOSec 24M50S 5Sec 49M55S 55Min 3:15

lOSec 24M50S 5Sec 49N55S 52Nin 3:12

10Sec 24M50S 5Sec 49M55S 50Min 3:10

10Sec 24M50S 5Sec 49M55S 65Min 3:25

10Sec 24M50S 5Sec 49M55S 62Min 3:22

10Sec 24M50S 5Sec 49M55S 60Min 3:20

10Sec 24M50S 5Sec 49M55S 75Min 3:35

10Sec 24M50S 5Sec 49M55S 72Min 3:32

10Sec 24M50S 5Sec 49M55S 70Min 3:30

10Sec 54M50S OMin OMin 55Min 2:40

10Sec 54M50S OMin OMin 52Min 2:37

10Sec 54M50S OMin OMin 50Min 2:35

10Sec 54M50S OMin OMin 65Min 2:50

10Sec 54M50S OMin OMin 62Min 2:47

10Sec 54M50S OMin OMin 60Min 2:45

10Sec 54M50S OMin OMin 75Min 3:00

10Sec 54M50S OMin OMin 72Min 2:57

10Sec 54M50S OMin OMin 70Min 2:55

OMin OMin OMin OMin 50Min 1:05

NOTE: Jam Cycle has arest period for !5 minutes before kneading begins. No

movement occurs in the Bread Pan. This is normal.

KNEADING AND BAKING CYCLES CHART CCONWIN{JE>O

Cycle _-_ ocess Crust Size PreHeat KneadI Knead2 RiseI Punch Rise2 Shape Rise3BaRe Total

Dough 2 LB 0 Min 3 Min 27MIn 60Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:30

1.5LB 0Min 3Min 24Min 60Min 0Min 0Min 0Min 0Min 0Min 1:27

1 LB 0Min 3Min 21Min 60Min 0Min 0Min 0Min 0Min 0Min 1:24

PizzaDough 0 Min 3 Min 22Min 30Min 0 Min 0 Min 0 Min 0 Min 0 Min 0:55

BakeOnly 2 LB 0 Min 0 Min 0 Min 0Min 0 Min 0 Min 0 Min 0 Min 90Min 1:30

PersonalRecipe1

PersonalRecipe2

PersonalRecipe3

PersonalRecipe4

PersonalRecipe5

0Min 5Min 20Min 40Min 10Sec 24M50S 15Sec 49M45S 50Min 3:10

30Min 5Min 15Min 50Min 10Sec 24M50S 10Sec 44M50S 45Min 3:35

0Min 5Min 20Min 40Min 10Sec 29M50S 10Sec 59M50S 55Min 3:30

0Min 5Min 20Min 40Min 10Sec 24M50S 5Sec 49M55S 65Min 3:25

0Min 5Min 20Min 15Min 10Sec 9M50S 10Sec 29M50S 50Min 2:10

Cycle"-,-,_rocess Crust KneadI Knead2 Knead3 Rest Knead4

BatterBreadsTM Light 1 Min 3 Min 2 Min 2 Min 1 Min

Medium 1 Min 3 Min 2 Min 2 Min 1 Min

Dark 1 Min 3 Min 2 Min 2 Min 1 Min

Knead5

2 Min

Bake Total

69Min 1:20

79Min 1:30

89Min 1:40

Cycle Personal Recipe Temperature °F

White Bread 1 336

Whole Wheat Bread 2 336

French Bread 3 348

Fruit & Nut Bread 4 300

White Rapid Bread 5 336

Cake 300

Jam 329

Bake Only 300 - 375

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 wheat, oats, bran, r}e, cornmeal, flax seeds and

hulled millet.

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 Uhigh 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, low-

gluten 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 to 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 dwand 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.

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 dUyeast or vice versa.

Conversion Chart for Quick Rise Yeast

3/4 tsp active dry yeast =

1 tsp active dry yeast =

1-1/2 tsp active dry yeast =

2-1/4 tsp active dr} yeast =

1 TBL active dr} yeast =

1/2 tsp quick rise yeast

3/4 tsp quick rise yeast

1 tsp quick rise yeast

1-1/2 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_)rbaking 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 dUingredients 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 dUor liquid ingredients (i.e. yeast, sugar, salt, dUmilk,

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.

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 Uthat 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.

RECIPE TIPS (CONTXNUEr )

High-AltitudeBaking

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 Center

"lbll free: (877) 692-9358

E-mail: CERC@vines.colostate.edu

Website: www.ext.colostate/edu/depts/coopext

In dry climates, flour is drier at'_d requires slightl_ more liquid.

In humid climates, flour is wetter and will absorb less liquid. Therefore less

liquid is required.

Slicing andStoring 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 dUout and become stale faster

than commercially-made bread.

Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and

used in recipes to make croutons, bread pudding or stuffing.

Measurement/ConversionChart

1-1/2 tsp = 1/2 TBL 8TBL 1/2 cup

3tsp = 1TBL 12TBL 3/4 cup

1/2 "I'BL = 1-1/2 tsp 16 TBL 1 cup

2 TBL = 1/8 cup 3/8 cup 1/4 cup + 2 TBL

4 TBL = 1/4 cup 5/8 cup 1/2 cup + 2 TBL

5 TBL+ 1 tsp = 1/3 cup 7/8 cup 3/4 cup + 2 TBL

B[ •

MAKING DOUGH, BAKING BREAD AND

BATTER BREADSTM

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 rMlooks 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.

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 or

shake the Bread

Pan while taking it

out. If the Bread

Pan is bent, the

temperature sensor

ma 3 not work

properls.

Place the ingredients 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, BAKING

POWDER OR BAKING SODA LAST.

YEAST/BAKING POWDER

OR BAKING SODA

DRY iNGREDiENTS

_ WATER OR LIQUIDS

Position the Kneading Paddle on the

[)rive Shaft.

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.

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.

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.)

Insert the Bread Pan into the Baking

Chamber. Press down on the rim until it

snaps securely into place.

If the Bread Pan does not snap securely into

place, remove Bread Pan. V/earing oven

mitts, place fingers behind Bread Pan clips

and gently pull away from oven wall. Insert

Bread Pan again.

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 to choose

the Cycle you want.

Each time the SELECT Button is pressed, it

will beep and the Indicator will move to the

next Cycle in the Display Window.

Press the CRUST CONTROL Button to

choose the Crust Color you want. qY_e

Breadman@ Ultimate rM is preset for Medium

Crest Color.

NOTE: CRUST CONTROL cannot be

activated for the following Cycles:

'_ 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 2LB.

NOTE: LOAF SIZE cannot be

activated for the following Cycles:

• Batter Breads rx_

• Jal/_

" Pizza Dough

• Bake Only

NOTE: Although the Breadman_)

Ultimate rM is capable <if making 1 LB,

1.5 LB and 2 LB loaves, we recommend

baking 1.5 and 2 LB recipes for more

uniform loaves of bread. The smaller size

recipes and mixes will not fill the Bread

Pan when finished. This is especially true

for breads that contain whole grains or

other special ingredients such as

Sunflower &. Sesame Seed Whole Wheat

Bread and Anadama Oatmeal Bread.

Some 1 LB recipes have been omitted.

EXTRAS controls the

Fruits & Nuts Dispenser.

Add ingredients, such as dried fruit or nuts,

herbs, oats, etc. to the Fruits & Nuts

Dispenser after placing ingredients in the

Bread Pan.

For the White, Whole Wheat, French, Fruit

& Nut, Batter Breads TM and Dough Cycles,

add any fruits or nuts, herbs, garlic, etc. into

the Dispenser NOW!

WARNING: Do not exceed 2/3 cup

capacity.

NOTE: Do not pour liquids or spices

into the Dispenser. Always make sure

fresh fruit or vegetables are not wet.

Pat dry before putting them in the

Dispenser.

Press the START Button to begin the

Kneading Cycle.

The Operation/Keep Warm Light will

illuminate. The TIME remaining will begin to

count down in the Display Window. CYCLE,

LOAF SIZE, CRUST C'OLOR, and PROCESS

will be shown in the Display Window.

The Breadmanff,') Ultimate TM will begin mixing

the ingredients. "I]aen, it will begin the

kneading process.

• After 5 to 10 minutes into 2nd Kneading

process, check the dough ball, or stir

ingredients if needed.

• During the rest process of the Batter

Breads rv Cycle, use a rubber spatula to fold

in an_ flour from around the edges of the

Bread Pan.

During this process, the yeast will activate and

normally the Viewing Window may begin to

fog. ('I]ais will clear eventually so you can view

the loaf's progress).

Opening the hid will not stop the kneading

process. Quickly close Lid to prevent heat loss.

At this time, also check dough ball and use a

rubber spatula to scrape any ingredients from

the sides of the Bread Pan.

When your bread is finished baking the

Breadman _ will beep and "0:00" will

appear in the Display Window. Press the

STOP/RESET Button and open the Lid.

"lhrn the Bread Pan upside down and shake

to release the bread.

Put on oven mitts and remove the Bread

Pan. Remember that the Bread Pan and

your loaf are both very hot[ Be carefill not

to place either on a tablecloth, plastic

surface, or other heat-sensitive surface

which may scorch or melt.

If the bread is not removed immediately

after baking and if the STOP/RESET

Button is not pressed, the Keep Warm

controlled temperature reduction will begin.

The Keep Warm Light will illuminate. "lhe

Breadmanff,') Ultimate rv will automatically

shut OFF after 60 minutes. While this will

help prevent the bread from becoming

sogg}, for best results, remove bread

immediately after the baking Cycle is

complete.

NOTE: "lhe Keep Warm phase does not

apply to the fl_llowing Cycles:

'_ Jam

• DoHvh

" Pizza Dough

• Bake Only

Place the bread upright on a wire rack to

cool 20 to 30 minutes before cutting. This

allows the steam to escape.

When making Batter Breads Mor cake,

allow the finished loaf or cake 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.

When the Batter Breads TM or cake has

completely cooled, approximately 1 hour,

store in an air tight container.

CAUTION: Be sure to remove the

Kneading Paddle from the bread.

CAUTION: The Bread Pan, Kneading

Paddle and bread will be very hot.

• Always unplug the Breadman_)

Ultimate rM Bread Maker after each use.

USING THE 24-HOUR DELAYBAKE TIMER

You can pre-program your Breadman _'Ultimate rv so that it bakes while

you are at work or so that fresh bread is ready for you in the morning or

the next day. Simply refer to the KNEADING AND BAKING CYCLES

charts in this Instruction Manual.

Set ahead, Delay Baking does not activate in the Jam Cycle.

Don't use the Delay Bake Timer if your recipe includes eggs, fresh milk,

or other dairy products, meats, fish, etc. that may spoil.

• Although the Delay Bake "l:imer is an option for Batter Breads TM,

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.

NOTE!

_I_ preset your Breadman® Ultimate TM, follow these steps:

1. Add the ingredients as usual, taking care not to let the yeast and

liquid ingredients contact one another.

2. If your recipe contains salt, please add salt with liquid ingredients,

keeping it away from the yeast.

3. Close the Breadman@ Ultimate rMLid and plug it in.

4. Select the Cycle you want. "l'he time needed fi_r the selected Cycle

appears in the Display Window.

5. Press the A Timer Button once for each 10 minutes you want to

add. (Use the Y Button to subtract 10 minutes time from the

_l_mer.) The amount of time you set is shown in the Display Window.

• For example, if it is 8 o'clock AM and you want a loaf of bread ready at

1 o'clock PM, press the A "l_mer Button until the diq>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 Ucreative 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 and return to the Cycle

Selection Displa>

Using PAUSE will let you:

" Create decorative crusts

• Make pull-apart 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 10 minutes to prepare bread

products.

ADVANCEDBAKINGTECHNIQUES:PAUSE (CONTINUED)

Decorative Crusts

PuR-Apart RoRs

Braided Breads

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 Button; work quickly to limit amount of heat loss.

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 sugar, seeds, or an} combination of toppings

you desire.

At start of last Rise (check KNEADING AND BAKING CYCLE CHART

for time details), press the PAUSE Button.

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 bread using a

French bread recipe:

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

IMPORTANT

NOTE:

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.

Removing the Kneading Paddle will help prevent tearing the cake/loaf

when it is removed from the Pan after baking.

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.

When returning breads to Bread Pan without the Kneading Paddle breads

will have only a small hole (the Drive Shaft) in finished product.

ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES

5Memory Cycmes

to Save 5

Personam Recipes

To Activate

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.

Press PROGRAM TIME/TEMP for 1 second

1st press Pre-heat time

2nd press Knead 1 time

3rd press Knead 2 times

4th press Rise 1

5th press Punch

6th press Rise 2

7th press Shape

8th press Rise 3

9th press Bake

10th press Keep Warm

1lth press Temperature

12th press 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: 1.5 LB 2 LB

Ware1, 80°F/27°C 1 cup + 2 "I'BL 1-1/2 cups

Olive Oil 1-1/2 TBL 2 TBL

Salt 1-1/2 tsp 2 tsp

Sugar 1-1/2 TBL 2 TBL

Bread Flour 3 cups 4 cups

Active Dr3 Yeast 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before STAKE)

Rosemar3, dried 1 TBL + 1 tsp 2 TBL

Method:

Place all ingredients in Bread Pan in order listed. Insert Bread Pan into Bread Maker.

Keep pressing the SELECT Button until the Cycle Selection arrow on the right side of the Display

Window disappears and PERSONAL RECIPE 1 appears at the bottom of the Display Window.

Press the PROGRAM TIME/TEMP Button. Using the UP 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 for

these recipes.

Program: Time/Temperature

Preheat 0 minutes

Knead 1 5 minutes

Knead 2 23 minutes

Rise 1 40 minutes

Punch 20 seconds '_*

Rise 2 30 minutes

Shape 15 seconds '_:

Rise 3 50 minutes

Bake 50 minutes

Keep Warm as desired

Extras YES

_l_mperature 355°F

Save YES or NO

_lbtal time 3 hours 18 minutes

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

PUMPKIN PULL.APART PAN ROLLS

Adelicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent

accompaniment for ham.

Ingredients: 2 LB

16 Rolls

Ware1, 80°F/27°C 2 TBL

Eggs, large, room temperature 2

Vegetable Oil 1/4 cup

Pumpkin, canned, mashed 1 cup

Pumpkin Pie Spice 4 tsp

Salt 1-1/2 tsp

Brown Sugar 1/3 cup

Bread Flour 4 cups

Active Dr} Yeast 1 TBL

Butter, melted 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 for

these recipes.

Program: Time/Temperature

Preheat 0minutes

Knead 1 5 minutes

Knead 225 minutes

Rise 1 60 minutes

Punch 20 seconds

Rise 2 55 minutes

Shape 0seconds

Rise 3 0minutes

Bake 50 minutes

Keep Warm as desired

Extras NO

"lmmperamre 335°F

Save YES or NO

"lbtal time 3 hours 15 minutes

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

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 2

Vegetable Oil 2 TBL

Salt 2 tsp

Sugar 2 TBL

Bread Flour 4 cups

Active Drt Yeast 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: Time/Temperature

Preheat 0minutes

Knead 1 3 minutes

Knead 2 27 minutes

Rise 1 50 minutes

Punch 15 seconds

Rise 2 5 minutes

Shape 0seconds

Rise 3 50 minutes

Bake 50 minutes

Keep Warm 0minutes

Extras as desired

_l_mperature 365°F

Save YES or NO

_l_tal time 3 hours 05 minutes

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

ADVANCED BAKING TECHNIQUES: CUSTOM PROGRAM

Resetting the

Custom Program &

Personam Recipe

Memory

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 pre-

programmed 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 xou'll experience the abilit} to truly regulate a program to

bake *your breads, _ wa_.

You can also use Custom Program to change kneading and bake

times in Batter Breadsr_; heat and stir times in Jam; knead and rise

times in Dough.

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 will appear in the

upper left corner of the Displ% Window.

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.

lbl 1

"[_:_reset the greadman_,') Ultimate* s 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 pre-

programmed 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: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TBL 1-1/4 cup + 2 TBL

Oil 1 TBL 1-1/2 TBL 2 TBL

Sugar 1-1/2 tsp 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

De Milk 1 TBL 1-1/2 TBL 2 TBL

Bread Flour 2-1/4 cups 3-1/4 cups 4-1/2 cups

Active De Yeast 1-1/2 tsp 1-3/4 tsp 2 tsp

Select White Cycle

Select Rapid White Cycle

Active Dry Yeast 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: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1/2 cup 3/4 cup 1 cup

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

Canned Whole Kernel Corn,

well drained 1/2 cup 3/4 cup 1 cup

Jalapeno Peppers, well drained 2 "I'BL 3 TBL 1/4 cup

Sugar 2 tsp 2 TBL 2-1/2 TBL

Salt 1/4 tsp 1 tsp 1-3/4 tsp

Bread Flour 2 cups 3 cups 4 cups

Corn Meal 1/3 cup 1/2 cup 2/3 cup

Fresh Cilantro, chopped 2 tsp 1 "I'BL 4 tsp

Active Dw Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dw Yeast 2-1/2 tsp 2-3/4 tsp 1 "I'BL

WHITE SOURDOUGH STARTER

Ingredients:

Active Dw Yeast 2-1/4 tsp

Ware1; 110°F/43°C 2 cups

Bread Flour 3-1/2 cups

Sugar 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 cup ware1, (110°F/43°C) and 1 teaspoon sugar. Stir until blended;

some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or

overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in

1 teaspoon sugar to keep active if tlae starter is not used every week.

WHITE SOURDOUGH BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Watex, 80°F/27°C 1/2 cup + 1 "I'BL 3/4 cup 3/4 cup + 1 "I'BL

Starter '_ 3/4 cup 1 cup 1-1/4 cups

Sugar 2 tsp 1 TBL 4 tsp

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 2 cups 3 cups 4 cups

Active Drt Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Drt Yeast 2-1/4 tsp 2-3/4 tsp 1 "I'BL + 1/2 tsp

_:Only use Sourdough Starter recipe above.

BANANA BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups

Oil 1 TBL 2 TBL 3 TBL

Banana Cake Mix"; 1 cup 1-1/2 cups 2 cups

Bread Flour 1 cup 1-1/2 cups 2 cups

Gluten 1-1/2 tsp 2 tsp 2-1/4 tsp

Active Dr_ Yeast

Select White Cycle

Select Rapid White Cycle

Active Dr_ Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

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

CORN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C

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

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

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

Salt 3/4 tsp 1-1/2 tsp 2 tsp

Dry Milk 2 tsp 1-1/2 TBL 2-1/2 TBL

Bread Flour 2 cups 3 cups 4 cups

Corn Meal 1/4 cup 1/3 cup 1/2 cup

Active De Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active De Yeast 2-1/2 tsp 2-3/4 tsp 1 TBL

DILL BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 2 3

plus enough Water, 80°F/27°C

to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL

Oil 1 TBL 2 "I'BL 3 "I'BL

Sugar 4 tsp 2 "I'BL 3 "I'BL

Salt 1 tsp 1-1/2 tsp 2-1/4 tsp

Bread Flour 2 cups 3 cups 4 cups

Dried Dill Weed 1-1/2 tsp 1 "I'BL 1-1/2 TBL

Ddwdrated Onion 2 tsp 1 "I'BL 1-1/2 TBL

Active Drt Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Drt Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

FAT.FREE WHITE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup 1-1/2 cups

Applesauce, unsweetened 1 TBL 2 "I'BL 3 "I'BL

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

Salt 1 tsp 1-1/2 tsp 2 tsp

Dry Milk 1 TBL 1-1/2 TBL 2 TBL

Bread Flour 2-1/4 cups 3 cups 4 cups

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 "I'BL

E_BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 2 2

plus enough Water, 80°F/27°C

to equal 3/4 cup + 1 "I'BL 1 cup + 1 "I'BL 1-1/3 cups

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

Suvar 1 TBL 2 TBL 2-1/2 TBL

Salt 3/4 tsp 1-1/2 tsp 2 tsp

Dr_ Milk 1-1/2 TBL 2 TBL 2-1/2 TBL

Bread Flour 2 cups + 2 "I'BL 3 cups 4 cups

Active Dr_ Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dc_ Yeast 2-1/2 tsp 2-3/4 tsp 1 TBL

BUTTERMILK BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Cultured Buttermilk, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups + 2 TBL

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

Sugar 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Baking Soda 1/4 tsp 1/2 tsp 3/4 tsp

Bread Flour 2 cups 3 cups 4 cups

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active De Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

HONEY GRANOLA BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups

Oil 2 TBL 3 TBL 1/4 cup

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

Salt 3/4 tsp 1-1/2 tsp 2 tsp

Dry Milk 1-1/2 TBL 2-1/2 TBL 3 TBL

Bread Flour 2 cups 3 cups 4 cups

Granola Cereal 2/3 cup 3/4 cup 1 cup

Active Dry Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

MAPLE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 2 TBL 1 cup 1-1/3 cups

Oil 2 TBL 1/4 cup 6 TBL

Maple Syrup 2 TBL 1/4 cup 6 TBL

Maple Extract 1/4 tsp 1/2 tsp 3/4 tsp

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 2 cups 3 cups 4 cups

De Oatmeal, quick or regular 3/4 cups 1 cup 1-1/2 cups

Walnuts, chopped 1/2 cup 3/4 cup 1 cup

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dr3 Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

PEACH BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Apricot Nectar, 80°F/27°C 5 TBL 3/4 cup 1 cup

Peach Yogurt, 80°F/27°C 3 "I'BL 1/4 cup 1/3 cup

Carrots, uncooked and grated 5 TBL 1/2 cup 3/4 cup

Oil 1 TBL 2 "I'BL 3 "I'BL

Honey 1 TBL 2 "I'BL 3 "I'BL

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 2 cups 3 cups 4 cups

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dw Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

POTATO BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperaulre 1 2 2

plus enough Water, 80°F/27°C

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

Oil 1 TBL 2 TBL 3 TBL

Sugar 4 tsp 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

Dry Milk 2 TBL 3 TBL 1/4 cup

Whi te Pepper 1/8 tsp 1/4 tsp 1/4 tsp

Instant Potato Buds 1/4 cup 1/3 cup 1/2 cup

Green Onion _lbps, chopped 1 TBL 1-1/2 TBL 2 TBL

Bread Flour 2 cups 3 cups 4 cups

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

MILK BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Milk, 80°F/27°C 3/4 cup 1 cup 1-1/2 cups

Oil 2 TBL 2-1/2 TBL 3 TBL

Sugar 1 tsp 1-1/2 tsp 2 tsp

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 2 cups 3 cups 4 cups

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dr_ Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

BLOODY MARY BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Watex, 80°F/27°C 1/4 cup 1/4 cup 1/4 cup

Bloody Mar_ Mix, 80°F/27°C 1/2 cup 3/4 cup 1 cup

Green Onion tops, chopped 1 TBL 2 TBL 3 TBL

Oil 1 TBL 2 TBL 3 TBL

Sugar 1 TBL 2 TBL 3 TBL

Salt 1/2 tsp 3/4 tsp 1 tsp

Bread Flour 2 cups 3 cups 4 cups

Dried Parsley 1 TBL 2 TBL 3 TBL

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select White Cycle

Select Rapid White Cycle

Active Dw Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

BANANA GRANOLA BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/2 cups + 2 TBL

Oil 2 TBL 2-1/2 TBL 3 TBL

Honey 2 TBL 2-1/2 TBL 3 TBL

Banana Extract 1/2 tsp 3/4 tsp 1 tsp

Salt 1 tsp 1-1/2 tsp 2 tsp

Dry Milk 2 TBL 2-1/2 TBL 3 TBL

Bread Flour 2 cups 3 cups 4 cups

Granola Cereal 2/3 cup 3/4 cup 1 cup

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before STAR'g)

Banana Chips, crushed 1/3 cup 1/2 cup 2/3 cup

Select White Cycle

Select Rapid White Cycle

Active Dr_ Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD

Ingredients: 1.5 LB 2 LB

Egg, large, room temperature plus 1 1

enough Water, 80°F/27°C

to equal 1 cup + 2 TBL 1-1/4 cups

Oil 2 "I'BL 3 TBL

Molasses 1 TBL 2 TBL

Sugar 1 TBL 2 TBL

Salt 1-1/2 tsp 2 tsp

Bread Flour 2-1/2 cups 3 cups

Whole Wheat Flour 1/2 cup 1 cup

Sesame Seeds 2 TBL 2-1/2 TBL

Cumin Seeds 1/4 tsp 1/2 tsp

Sunflower Seeds (kernels) 1-1/2 TBL 2 TBL

Active Dw Yeast 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dw Yeast 2-3/4 tsp 1 TBL

WHOLE WHEAT WITH GLUTEN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 1 cup 1-1/4 cups 1-1/2 cups

Oil 1-1/2 TBL 2-1/2 TBL 3 TBL

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

Salt 1 tsp 1-1/2 tsp 2 tsp

Dr_ Milk 1 "I'BL 2 TBL 3 "I'BL

Whole Wheat Flour 2-1/2 cups 3-3/4 cups 4 cups

Gluten 1-1/2 TBL 2-1/2 TBL 3 TBL

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dr_ Yeast 2-1/4 tsp 2-3/4 tsp 1 "I'BL

WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg White(s) room temperature plus 1 2 3

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup + 2 TBL 1-1/2 cups

Oil 2 TBL 3 TBL 1/4 cup

Hone_ 2 TBL 3 TBL 1/4 cup

Salt 1/2 tsp 1-1/2 tsp 2 tsp

Cinnamon 1/2 tsp 1 tsp 1-1/4 tsp

Whole Wheat Flour 2 cups 3 cups 4 cups

Walnuts, chopped 1/3 cup 1/2 cup 2/3 cup

Active Dc_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Raisins 1/3 cup 1/2 cup 2/3 cup

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SOUTHERN BARLEY BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

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

Oil 1 TBL 1-1/2 TBL 2 TBL

Honey 1 TBL 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

De Milk 2 TBL 3 TBL 1/4 cup

Barle> cooked 3 TBL 1/4 cup 5 TBL

Grits, uncooked 2 tsp 1 TBL 1-1/2 "I'BL

Oat Bran Cereal, unc(}oked 1/4 cup 1/3 cup 1/2 cup

Whole Wheat Flour 1/2 cup 1 cup 1-1/2 cups

Bread Flour 1-1/2 cups 2 cups 2-1/2 cups

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

CARAWAY RYE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C

to equal 3/4 cup 1 cup + 1 "I'BL 1-1/3 cups

Oil 2 TBL 3 TBL 1/4 cup

Honey 2 TBL 3 TBL 1/4 cup

DB_ Milk 1 TBL 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 1 cup 1-1/2 cups 2 cups

Whole Wheat Flour 1/2 cup 3/4 cup 1 cup

Rye Flour 1/2 cup 2/3 cup 1 cup

Caraway Seeds 1 TBL 2 TBL 3 TBL

Active D w Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

ONION RYE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C

to equal 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups + 2 TBL

Oil 2 TBL 3 TBL 1/4 cup

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

Dry Milk 2 tsp 2 TBL 3 TBL

Salt 3/4 tsp 1-1/2 tsp 2 tsp

Bread Flour 1 cup 1-1/2 cups 2 cups

Whole Wheat Flour 3/4 cup 3/4 cup 1 cup

Rye Flour 1/2 cup 2/3 cup 1 cup

Caraway Seeds 1 TBL 2 TBL 3 TBL

Dd_ydrated Onion 2 TBL 3 TBL 1/4 cup

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active D_T Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

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: 1.5 LB 2 LB

Boiling Water 1 cup + 2 TBL 1-1/2 cups

Oatmeal 1/4 cup 1/3 cup

Cornmeal 2 TBL 3 TBL

Oil 2 "I'BL 3 "I'BL

Molasses 2 "I'BL 3 "I'BL

Dr}' Milk 1/4 cup 1/3 cup

Salt 1-1/2 tsp 2 tsp

Whole Wheat Flour 1 cup 1-1/2 cups

Bread Flour 2 cups 2-1/2 cups

Gluten 2 TBL 3 TBL

Active Dr}' Yeast 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dr}' Yeast 2-3/4 tsp 1 TBL

HONEY.BANANA WHOLE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup 1-1/4 cups

Oil 1 TBL 1-1/2 TBL 2 TBL

Honey 3 TBL 1/4 cup 5 TBL

Vanilla 1/4 tsp 1/2 tsp 3/4 tsp

Salt 1-1/2 tsp 2 tsp 2-1/2 tsp

Banana, mashed 3/4 cup 1 cup 1-1/4 cups

Whole Wheat Flour 1 cup 1-1/2 cups 2 cups

Bread Flour 1-1/4 cups 1-1/2 cups 2cups

Poppy Seeds 1-1/2 tsp 2 tsp 2-1/2 tsp

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SEVEN GRAIN BREAD

Ingredients: 1.5 LB 2 LB

Egg, large, room temperature plus 1 1

enough Water, 80°F/27°C

to equal 1 cup + 2 TBL 1-1/2 cups

Oil 2 "I'BL 3 "I'BL

Honey 2 tsp 1 "I'BL

Salt 1-1/2 tsp 2 tsp

Whole Wheat Flour 1-1/2 cups 2 cups

Bread Flour 1/2 cup 1 cup

Brown Rice Flour 1/4 cup 1/3 cup

Spelt Flour 1/4 cup 1/3 cup

Buckwheat Flour 1/4 cup 1/3 cup

Rye Flour 1/4 cup 1/3 cup

Oauneal 1/4 cup 1/3 cup

Cornmeal 2 "I'BL 1/4 cup

Gluten 3 "I'BL 1/4 cup

Active Dry Yeast 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 2-3/4 tsp 1 TBL

TWO CHEESE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup 1-1/4 cups

Oil 2 tsp 1 TBL 1-1/2 TBL

Honey 1 tsp 2 tsp 1 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

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

Whole Wheat Flour 1/4 cup 1/2 cup 3/4 cup

Bread Flour 1-3/4 cups 2-1/2 cups 3-1/4 cups

Grated Cheddar Cheese 2/3 cup 1 cup 1-1/3 cups

Grated Parmesan Cheese 2"I'BL 3 TBL 1/4 cup

Sesame Seeds 1 tsp 2 tsp 1 TBL

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 "I'BL

WHOLE WHEAT ZUCCHINI HERB BREAD

Ingredients: 1.5 LB 2 LB

Ware1, 80°F/27°C 1/2 cup 3/4 cup

Hone_ 2 tsp 1 "I'BL

Oil 1 TBL 1-1/2 TBL

Salt 1-1/2 tsp 2 tsp

Zucchini, shredded 1 cup 1-1/2 cups

Whole Wheat Flour 3/4 cup 1 cup

Bread Flour 2 cups 2-1/2 cups

Basil (dried) 1/2 tsp 1/2 tsp

or Basil (flesh) 1 tsp 1 tsp

Sesame Seeds 2 tsp 1 TBL

Active Dry Yeast 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 2-3/4 tsp 1 TBL

YOGURT WHOLE WHEAT BREAD

Ingredients: 1.5 LB 2 LB

Plain Nonfat Yogurt, 80°F/27°C 3/4 cup 1 cup

Ware1, 80°F/27°C 1/4 cup 1/2 cup

Oil 1 TBL 1-1/2 TBL

Maple Syrup 1-1/2 TBL 2 TBL

Salt 1-1/2 tsp 2 tsp

Whole Wheat Flour 1-1/3 cups 1-1/2 cups

Bread Flour 1-2/3 cups 2-1/2 cups

Wheat Germ 1-1/2 TBL 2 TBL

Active Dc_ Yeast 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dc_ Yeast 2-3/4 tsp 1 "I'BL

100% WHOLE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 1 "I'BL 1 cup + 3 "I'BL 1-1/4 cups + 2 TBL

Oil 1-1/2 TBL 2 TBL 3 TBL

Molasses 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

De Milk 1-1/2 TBL 2 TBL 3 TBL

Whole Wheat Flour 2cups 3-1/4 cups 4-1/3 cups

Active De Yeast 1 tsp 1-1/2 tsp 2-1/2 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dry Yeast 1-3/4 tsp 2-1/4 tsp 3-1/4 tsp

PUMPERNICKEL BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C

to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL

Oil 2 TBL 3 TBL 1/4 cup

Honey 2 TBL 3 TBL 1/4 cup

DB] Milk 1 TBL 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 1 cup 1-1/2 cups 2 cups

Whole Wheat Flour 1/2 cup 3/4 cup 1 cup

Rye Flour 1/2 cup 2/3 cup 1 cup

Caraway Seeds 1 TBL 2 TBL 3 TBL

Instant Coffee Gramdes 1 tsp 2 tsp 1 TBL

Coc(}a Powder 2 "I'BL 3 TBL 1/4 cup

Active Dw Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dw Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

DAIRY WHOLE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1/4 cup 1/4 cup 1/4 cup

Milk, 80°F/27°C 1/3 cup 1/2 cup 3/4 cup

Cottage Cheese, 80°F/27°C 3TBL 1/4 cup 1/3 cup

Oil 1-1/2 TBL 2-1/2 TBL 1/4 cup

Hone_ 4 tsp 2 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Whole Wheat Flour 2/3 cup 1 cup 1-1/4 cups

Bread Flour 1-1/3 cups 2 cups 2-3/4 cups

Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active D_T Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

HEARTY NUT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 1 cup 1-1/4 cups 1 cup + 7 TBL

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

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

Salt 1 tsp 1-1/2 tsp 2 tsp

Dr_ Oatmeal, quick or regular 1/3 cup 1/2 cup 2/3 cup

Whole Wheat Flour 2/3 cup 1 cup 1-1/3 cups

Bread Flour 1-1/3 cups 2 cups 2-2/3 cups

Walnuts, chopped 2/3 cup 3/4 cup 1 cup

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle

Active Dr_ Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

FRENCH BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 3/4 cup + 1 "I'BL 1 cup + 2 TBL 1-1/3 cups

Olive Oil 1 "I'BL 1 "I'BL + 1 tsp 2 "I'BL

Suvar 1 "I'BL 1 TBL + 1-1/2 tsp 2 TBL

Salt 3/4 tsp 1 tsp 1-1/2 tsp

Bread Flour 2-1/4 cups 3-1/4 cups 4 cups

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select French Cycle

Select Rapid French Cycle

Active Dw Yeast 2-1/4 tsp 2-3/4 tsp 1 "I'BL

FRENCH HERB BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water 80° F/27° C 3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups

Olive Oil 1-1/2 tsp 1 TBL 1-1/2 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

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

Dried Herbs, crushed 1/2 tsp 3/4 tsp 1 tsp

Garlic, dehydrated, minced 1/8 tsp 1/4 tsp 1/4 tsp

Garlic, powder 1/8 tsp 1/4 tsp 1/4 tsp

Bread Flour 2 cups 3 cups 4 cups

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select French Cycle

Select Rapid French Cycle

Active Dr_ Yeast 2-1/4 tsp 2--3/4 tsp 1 TBL

ITALIAN HERB BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL

Oil 1-1/2 TBL 2 TBL 3 TBL

Suvar 1 TBL 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

Dr_ Milk 1 TBL 2 TBL 3 TBL

Bread Flour 2-1/4 cups 3 cups 4 cups

Dried Italian Seasoning 1 tsp 2 tsp 1 "I'BL

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select French Cycle

Select Rapid French Cycle

Active Dr_ Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SUNNY MEDITERRANEAN BREAD

NOTE: Bread can be prepared as Dough; Use Dough Cycle and prepare as round bread.

Ingredients: 1 LB 1.5 LB 2 LB

Water 80 ° F/27 ° C 3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups

Sun Dried _l_matoes in oil

drained and chopped 1/3 cup 1/2 cup 2/3 cup

Oil from "li_matoes 1-1/2 tsp 1 TBL 1-1/2 TBL

Olive Oil 1-1/2 tsp 1 TBL 1-1/2 TBL

"lbmato Paste 1 tsp 1-1/2 tsp 2 tsp

Olives, rinsed, chopped 3 TBL 1/4 cup 1/3 cup

Salt 1/2 tsp 1 tsp 1-1/2 tsp

Suvar 1-1/2 tsp 1 TBL 1-1/2 TBL

Bread Flour 2 cups 3 cups 4 cups

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select French Cycle

Select Rapid French Cycle

Active Dr_ Yeast 2-1/4 tsp 2--3/4 tsp 1 TBL

SPICED PUMPKIN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 2 2

plus enough Water, 80°F/27°C

to equal 1/4 cup 1/2 cup 3/4 cup

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

Canned Pumpkin 2/3 cup 1 cup 1-1/4 cups

Brown Sugar 2 "I'BL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Cloves, ground 1/4 tsp 1/4 tsp 1/4 tsp

Nutmeg 1/2 tsp 3/4 tsp 1 tsp

Cinnamon 1-1/2 tsp 2-1/4 tsp 2-3/4 tsp

Bread Flour 2 cups 3 cups 4 cups

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle

Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

CINNAMON RAISIN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 3/4 cup 1 cup 1-1/4 cups + 2 TBL

Oil 1 TBL 1-1/2 TBL 2 TBL

Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2 tsp

Dr_ Milk 1 TBL 1-1/2 TBL 2 TBL

Cinnamon 1 tsp 2 tsp 1 TBL

Bread Flour 2-1/4 cups 3 cups 4 cups

Walnuts, chopped 1/3 cup 1/2 cup 2/3 cup

Active Dr_ Yeast 1-1/2 tsp 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 TBL

CRUNCHY CRACKED 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: 1 LB 1.5 LB 2 LB

Water, Boiling 1 cup 1-1/2 cups 1-3/4 cups

Cracked Wheat 1/2 cup 3/4 cup 1 cup

Oil 1-1/2 TBL 2 TBL 3 TBL

Sugar 4 tsp 2 TBL 3 TBL

Salt 1 tsp 1-1/2 tsp 2-1/2 tsp

Bread Flour 2 cups 3 cups 4 cups

Active Dw Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle

Active Dry Yeast 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 1-1/4 cups

Oil 2 TBL

Sugar 3 TBL

Salt 1-1/2 tsp

Dr_ Milk 1 "I'BL

Dried Dill Weed 1 tsp

Garlic Salt 1/2 tsp

Dr_ Mustard 1/2 tsp

Dried Basil 1/4 tsp

Dried Oregano 1/4 tsp

Bread Flour 2-3/4 cups

Soy Flour 1/2 cup

Active Dw Yeast 2 tsp

Select Fruit & Nut Cycle

Select Rapid Fruit _. Nut Cycle

Active Dr_ Yeast 2-3/4 tsp

SWEET WALNUT 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

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

Salt 1 tsp 1-1/2 tsp 2 tsp

Dry Milk 1 TBL 1-1/2 TBL 2 TBL

Bread Flour 2cups 3 cups 4 cups

Active D*'yYeast 1-1/2 tsp 2 tsp 2-1/4 tsp

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 1 TBL

WHITE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Ware1, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL

Oil 1 TBL 1-1/2 TBL 2 TBL

Suvar 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Dr_ Milk 1 TBL 1-1/2 TBL 2 TBL

Bread Flour 1-3/4 cups 2-2/3 cups 3-1/2 cups

Whole Wheat Flour 1/4 cup 1/3 cup 1/2 cup

Active Dr_ Yeast 1-1/2 tsp 2 tsp 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 2-1/4 tsp 2-3/4 tsp 1 TBL

DRIED FRUIT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 1 cup + 1 "I'BL 1-1/4 cups

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

Brown Sugar 1-1/2 TBL 2-1/2 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Dry Milk 1 TBL 1-1/2 TBL 2-1/2 TBL

Bread Flour 2-1/4 cups 3 cups 4 cups

Nutmeg 1/2 tsp 1 tsp 1-1/2 tsp

Active De Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

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 1 TBL

TRAIL MIX BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Waten 80°F/27°C 3/4 cup 1-1/4 cups 1-1/2 cups

Oil 2 TBL 3 TBL 1/4 cup

Honey 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 2 cups 3 cups 4 cups

Active Dry Yeast 1-1/2 tsp 2 tsp 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 2-1/4 tsp 2-3/4 tsp 1 TBL

SOY ALMOND FRUIT BREAD

Ingredients: 1.5 LB

Ware1, 80°F/27°C 1 cup

Oil 3 TBL

Almond Extract 1/2 tsp

Sugar 1-1/2 tsp

Salt 1-1/2 tsp

Dry Milk 1-1/2 TBL

Bread Flour 2-1/2 cups

Soy Flour 1/2 cup

Almonds, slivered 2 TBL

Active DUYeast 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

SOY CINNAMON RAISIN BREAD

NOTE: For best results, choose Light Crust Color.

Ingredients: 1.5 LB

Ware1; 80°F/27°C 1cup

Oil 3 "I'BL

Sugar 2 TBL

Salt 1-1/2 tsp

Dr} Milk 1/4 cup

Bread Flour 2-1/2 cups

Cinnamon 1 tsp

Soy Flour 1/2 cup

Active Dw Yeast 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 2-3/4 tsp

CHEESE ONION BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 3/4 cup + 3 TBL 1-1/2 cups

Suvar 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 2-1/4 cups 3 cups 4-1/4 cups

Cheddar Cheese, shredded 1/2 cup 3/4 cup 1 cup

Ddwdrated Onion 1 "I'BL 1-1/2 TBL 2 TBL

Active Dr_ Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Fruit & Nut Cycle

Select Rapid Fruit N. Nut Cycle

Active Dr_ Yeast 2-1/4 tsp 2-3/4 tsp 1 "I'BL

CARROT RAISIN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room tetnperamre plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup 1-1/4 cups

Oil 1 "I'BL 2 TBL 3 "I'BL

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

Salt 1-1/2 tsp 2 tsp 2-1/2 tsp

Carrots, uncooked and grated 1/2 cup 3/4 cup 1 cup

Bread Flour 2-1/4 cups 3-1/4 cups 4 cups

Apple Pie Spice 3/4 tsp 1 tsp 1-1/2 tsp

Active Dr_ Yeast 1-1/2 tsp 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:

Chunked Pineapple

Cornstarch

Sugar

Butter

White Bread, 1-inch cubes

1(15-oz)can

2 TBL

1/2 cup

1/4 cup

2 cups

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

Milk, liquid

1-1/2 cups

1 (3-oz) box

1 tsp

2 cups

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:

Bread, sliced 1/2-inch thick

Butter, melted

DU Seasoning Mix _:

8 slices

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.

BATTER BREADS TM

The Batter Breads r_ Cycle will mix and bake a pre-packaged cake mix or quick bread.

SWEET CORN BREAD

Ingredients: 1 Loaf

Eggs, large, room temperature 2

Milk, 80°F/27°C 1 cup

Butter, melted 1/4 cup

Suvar 3/4 cup

Salt 1 tsp

All-Purpose Flour 2 cups

Corn Meal 1 cup

Double Acting Baking Powder 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; THE O_N CAVITY, BREAD PAN, KNEADING PADDLE AND

BREAD WILL BE VERY HOT. USE OVEN MITTS.

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 TM 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 CAKE

Ingredients: 1 Cake

Eggs, large, roon3 temperature 2

Crushed Pineapple, undrained 1 cup

Butter, softened 1/4 cup

Sugar 3/4 cup

Salt 1/2 tsp

All-Purpose Flour 2 cups

Double Acting Baking Powder 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: 1 Loaf

Eggs, large, room temperature 3

Butter, softened 3/4 cup

Vanilla Extract 1-1/2 tsp

Zucchini, finely grated - unpeeled 1-1/2 cups

Sugar 1-1/2 cups

Salt 3/4 tsp

Cinnamon 3/4 tsp

All-Purpose Flour 2-2/3 cups

Baking Soda 1 tsp

Double Acting Baking Powder 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.

CHEDDAR LOAF BREAD

Ingredients: 1 Loaf

Eggs, large, room temperature 3

Milk, 80°F/27°C 1 cup

Shortening, room temp. 1/2 cup

Cheddar Cheese, shredded 1 cup

Sugar 1/2 cup

Salt 3/4 tsp

All-Purpose Flour 2 cups

Double Acting Baking Powder 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: 1 Loaf

Eggs, large, room temperature 2

Milk, 80°F/27°C 2/3 cup

Butter, softened 1/4 cup

Carrots, finely grated 1-1/2 cups

Sugar 1/3 cup

Dark Brown Sugar 1/3 cup

All-Purpose Flour 2-1/4 cups

Salt 1/2 tsp

Cinnamon 3/4 tsp

Nutmeg 1/4 tsp

Double Acting Baking Powder 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.

BANANA NUT CAKE

Ingredients: 1 Cake

Whole Eggs, large, room temperature 2

Egg Whites, room temperature 2

Sour Milk 1/3 cup

Banana, mashed 1-1/2 cups

Oil 6 TBL

Sugar 1 cup

Salt 3/4 tsp

Cream of'lhrtar 1-1/2 tsp

All-Purpose Flour 2 cups

Baking Soda 3/4 tsp

Double Acting Baking Powder 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: 2 LB.

Water, 80°F/27°C 1-1/2 cups

Canola Oil 3 TBL

Lemon Juice 2 tsp

Liquid Lecithin 1 TBL

Butter, cold and cut into small pieces 1/4 cup

Eggs, large, roo/]_ temperature 2

Salt 2 tsp

Psyllium Husks 3 TBL

DW Oatmeal, quick or regular 3 TBL

Nutritional Yeast Flakes 3 TBL

Oat Bran 3/4 cup

Splenda_) 1/4 cup

Rice Bran 1/4 cup

Vital Wheat Gluten 1 cup

Bread Flour 2 cups

Active D UYeast 6 tsp

Select Whole Wheat Cycle and Medmm Crust Color

Yield: 28 slices

Low Carb White Bread

NUTRITIONAL ANALYSIS

Calories CaloriesTotalFalCholesterolSodiumPotassiumCarbo- DietarySugarProteinVitA CalciumIron

perSlice lremFat (g) (mg) (rag) (rag) hydratesFiber(g) (g) (g) flU) (rag) (rag)

106 45 5 20 187 90 15 3 0.4 5 85 10 1

_';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 cup to measure the butter, and cut it into small pieces. Add the eggs.

5. Use a measuring 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 an airtight container.

14. UNPLUG UNIT AND ALLOW TO 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 CARB ONION RYE BREAD

Ingredients: 2 LB

Water, 80°F/27°C 2-1/4 cups

Canola Oil 2 TBL

I_emon Juice 1 TBL

Liquid Lecithin 1 TBL

Salt 2 TBL

Brown Rice Protein Powder 3/4 cup

Wheat Bran 1-1/2 cups

Whole Grain R_e Flour 1-1/2 cups

Vital Wheat Gluten 2-1/4 cups

Dd_ydrated Onion Flakes 2 TBL

Caraway Seeds 3 TBL

Active De Yeast 4-1/2 tsp

Select Whole Wheat Cycle and Medium Crust Color

Yield: 28 slices

Low Carb Onion Rye Bread

NUTRITIONAL ANALYSIS

Calories CaloriesTotalFalCholesterolSodiumPotassiumCarho-DietarySugarProteinVitA CalciumIron

perSlice fromFat (g) (rag) (mg} (rag} hydratesFiber(g) (g) (g) flU) (rag) (rag)

80 18 2 0 504 90 9 2 1 9 2 8 1

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

LOW CARB CINNAMON RAISIN BREAD

Ingredients: 2 LB

Water, 80°F/27°C 2 cups

Canola Oil 3 TBL

Liquid Lecithin 1 TBL

Salt 1 TBL

Splenda@ 1/3 cup

Oat Bran 3/4 cup

Ground Almonds 3/4 cup

Vanilla Flavored Whey Protein Powder 1 cup

Vital Wheat Gluten 2-3/4 cups

Cinnamon 1 TBL

Active DUYeast 6 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Raisins 1/3 cup

Select Whole Wheat Cycle and Medmm Crust Color

Yield: 28 slices

Low Carb Cinnamon Raisin Bread

NUTRITIONAL ANALYSIS

Calories CaloriesTotalFa[CholesterolSodiumPotassium

perSlice fromFat (g) (rag) (mg) (rag) Carho- Dietary Sugar Protein VitA CalciumIron

hydratesFiber(g) (g) (g) flU) (rag) (rag)

77 36 4 4 268 146 10 2 2 10 1 19 1

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

LOW CARB WHOLE GRAIN BREAD

Ingredients: 2 LB

Water, 80°F/27°C 2 cups

Lemon Juice 2 tsp

Butter, cold and cut into small pieces 1/4 cup

Liquid Lecithin 1 "I'BL

Eggs, large, roo/_ temperature 2

Salt 1-3/4 tsp

Oat Bran 1/4 cup

Nutritional Yeast Flakes 3 "I'BL

Wheat Bran 1/4 cup

Psyllium Husks 1/2 cup

Ground Flax Seeds Meal 1/4 cup

Unflavored Whey Protein Powder 1/2 cup

Vital Wheat Gluten 1/2 cup

Whole Wheat Flour 2-1/2 cups

Active D UYeast 6 tsp

Select Whole Wheat Cycle and Medium Crust Color

Yield: 28 slices

Low Carb Whole Grain Bread

NUTRITIONAL ANALYSIS

Calories CaloriesTotalFalCholesterolSodiumPotassiumCarho-DietarySugarProteinVitA CalciumIron

perSiico fromFat (g) (rag) (mg) (rag) hydratesFiber(g) (g) (g) flU) (rag) (rag)

90 27 3 21 171 108 12 3 0.3 6 85 11 1

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

LOW CARB BATTER BREADS TM

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: 1 Cake

Butter, melted 6 "I'BL

Sour Cream, room temperature 1/2 cup

Eggs, large, room temperature 6

Cocoa Powder 1/4 cup

Splenda_,') 3 "I'BL

Soy Flour 3/4 cup

Double Acting Baking Powder 1-1/2 tsp

Select Batter Breads rv Cycle and Light Crust Color

Yield: 9 pieces

Low Carb Chocolate Cake

NUTRITIONAL ANALYSIS

Calories CaloriesTotalFalChdesterolSodiumPotassiumCarbo- DietarySugarProteinVitA CalciumIron

perPiece fromFat (g) (rag) (mg) (rag) hydratesFiber(g) (g) (g) flU) (rag) (rag)

182 144 9 171 222 280 5 1 2 8 510 92 1

_:Calories and nutritional information based serx ing sizes listed in recipe.

Method:

1. Remove the Bread Pan from the Breadmanff_. Attach the Kneading Paddle onto the

Drive Shaft.

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 dUingredients together and add to the Bread Pan.

4. Place the Bread Pan into the Breadman_). Push down on the rim until it fits firmly into place.

Close the Lid.

5. Press the SELECT Button; d_oose Batter Breads! TM Press the CRUST Button to choose Light

Crust Color. Press the START Button for an immediate start.

NOTE: Do not use the Delay Bake Timer since the recipes include eggs and other fresh

ingredients.

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 BREAD

Ingredients: 1 Loaf

Olive Oil 6 TBL

Sour Cream, roo/n temperature 6 TBL

Eggs, large, room temperature 6

Ddaydrated Onion Flakes 2 TBL

Cheddar Cheese, shredded 1-1/2 cups

Soy Flour 1 cup

Unflavored Whey Protein Powder 1 cup

Double Acting Baking Powder 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 CholesterolSodiumPotassium

perPiece fromFat (g) (mg) (rag) (rag) Carbe- Dietary Sugar Protein VitA CalciumIr0n

hydratesFiber(g) (g) (g) flU) (rag) (rag)

184 106 12 93 153 212 3 .5 2 17 211 114 trace

*Calories and rmtritional irtformatiort based ser_ing sizes listed m recipe.

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, or other

dairy products, meats, fish, etc. that may spoil.

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; it may

over rise and damage the machine.

• Rising times for dough after it is shaped and placed in a baking pan will va Udue 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'BLwater 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 1/8-

inch 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. For

"individual" rolls place dough balls 2-inches apart.

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

DINNER ROLL DOUGH

Ingredients: 1 LB 1.5 LB 2 LB

12 Rolls 18 Rolls 24 Rolls

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 3/4 cup + 1 "I'BL 1-1/3 cups

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

Sugar 2 TBL 3 TBL 1/4 cup

Salt 1 tsp 1-1/2 tsp 2 tsp

Bread Flour 2 cups 3 -1/4 cups 4 cups

Active De Yeast 1-1/2 tsp 2 tsp 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 ROLL DOUGH

Ingredients: 1 LB 2 LB

9 Rolls 18 Rolls

Ware1; 80°F/27°C 3/4 cup 1-1/2 cups

Oil 1 TBL 2 TBL

Brown Sugar 2 TBL 1/4 cup

Salt 1 tsp 2 tsp

Dr_ Milk 1 TBL 2 "I'BL

Bread Flour 1-1/4 cups 2-1/2 cups

Whole Wheat Flour 1 cup 2 cups

Active Dr_ Yeast 2 tsp 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: 1 LB 1.5 LB

9 Rolls 12 Rolls

Cultured Buttermilk, 80°F/27°C 3/4 cup 1 cup

Oil 3 TBL 1/4 cup

Hone_ 1-1/2 TBL 2 TBL

Salt 1 tsp 1-1/2 tsp

Bread Flour 2 cups 3 cups

Wheat Germ 1/3 cup 1/2 cup

Baking Soda 1/4 tsp 1/4 tsp

Active Dry Yeast 1-1/2 tsp 2 tsp

Select Dough Cycle

Butter, melted 2 TBL 3 TBL

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 2 LB

12 Rolls !8 Rolls

Egg, large, room temperature plus 1 1

enough Water, 80°F/27°C

to equal 1 cup 1-1/2 cups

Oil 2 TBL 3 TBL

Sugar 1/3 cup 1/2 cup

Salt 1-1/2 tsp 2 tsp

Dr_ Milk 1 TBL 2 "I'BL

Bread Flour 3-1/2 cups 4-1/2 cups

Active Dr_ Yeast 2 tsp 2-1/4 tsp

Select Dough Cycle

rl_pping:

Parmesan Cheese, grated 1/2 cup 2/3 cup

Garlic, finely minced 1-1/2 "I'BL 2 "I'BL

Butter, melted 3 TBL 1/4 cup

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: 1.5 LB 2 LB

12 Rolls !8 Rolls

Egg, large, room temperature plus 1 1

enough Water, S0°F/27°C

to equal 1 cup 1-1/2 cups

Butter 1/4 cup 1/3 cup

Brown Sugar 1/3 cup 1/2 cup

Salt 1-1/2 tsp 2 tsp

Bread Flour 3-1/2 cups 4-1/2 cups

Active Dr} Yeast 2 tsp 2-1/4 tsp

Select Dough Cycle

rI_pping:

Butter, melted 1/2 cup 3/4 cup

Orange Peel, grated 2 TBL 1/4 cup

Sugar 1/2 cup 3/4 cup

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 1

enough Water, 80°F/27°C

to equal 1 cup

Oil 3 TBL

Sugar 1/3 cup

Salt 1-1/2 tsp

Bread Flour 3-1/2 cups

Active Da Yeast 2 tsp

Select Dough Cycle

Filling:

Butter, melted 1/3 cup

Sugar 1/4 cup

Cinnamon 2 TBL

Walnuts, finely chopped 1/4 cup

Raisins 1/4 cup

Glaze:

Powdered Sugar 1/2 cup

Milk, liquid 3 TBL

Vanilla Extract 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 apart and let stand 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.

4. Mix glaze ingredients until smooth and drizzle over top.

STICKY BREAKFAST BUN DOUGH

Ingredients: 1.5 LB

12 Buns

Egg, large, room temperature plus 1

enough Water, 80°F/27°C

to equal 1 cup

Oil 3-1/2 tsp

Suvar 1/3 cup

Salt 1-1/2 tsp

Bread Flour 3-1/2 cups

Active Dr_ Yeast 2 tsp

Select Dough Cycle

Filling:

Butter, softened 1/2 cup

Sugar 1/3 cup

Cinnamon 1 TBL

Pecans, chopped 1/2 cup

rlBpping:

Butter, melted 3/4 cup

Brown Sugar 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 1 cup

Egg Yolks 6

Butter, cold, chipped into pieces 6 "I'BL

Salt 1-1/2 tsp

Sugar 6 "I'BL

Dr_ Milk 3 "I'BL

Vanilla Extract 1/4 tsp

Bread Flour 3 cups

Active Dr_ Yeast 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

1Loaf

Ware1, 80°F/27°C 1 cup

Sugar 1 TBL

Salt 1-1/2 tsp

Bread Flour 3-1/2 cups

Active Dr_ Yeast 2 tsp

Select Dough Cycle

Glaze:

Water 2 TBL

Salt 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_r20 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 1large 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: 1 LB 1.5 LB

Regular Large

Egg, large, room temperature plus 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup + 1 "I'BL

Oil 2 "I'BL 3 TBL

Sugar 1-1/2 TBL 2 TBL

Salt 1 tsp 1-1/2 tsp

Bread Flour 2 cups 3-1/4 cups

Active Dr_ Yeast 1-1/2 tsp 2 tsp

Select Dough Cycle

Glaze:

Egg Yolk, beaten 1 1

Water 1 TBL 1 "I'BL

rI_pping:

Poppy Seeds 1 tsp 1 "I'BL

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

4Bowls

Egg, large, room temperature plus 2

enough Water, 80°F/27°C

to equal 1 cup + 5 TBL

Oil 2 TBL

Honey 1/4 cup

Dry Milk 3 "I'BL

Salt 2 tsp

Bread Flour 2-1/4 cups

Whole Wheat Flour 1 cup

Rye Flour 1 cup

Caraway Seeds 3 TBL

Dd_ydrated Onions 1/4 cup

Active DU Yeast 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 in size.

3. Bake at 350°F/177°C for 25 to 30 minutes or until golden brown. Allow to cool completely

on a wire rack.

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 1 cup of creamed soup (non-creamed soup will soak through the

bread bowl too easily).

NOTE: Chili and stew work well in bread bowls.

PARTY DIP BREAD BOWL

Ingredients: 1.5 LB

1 Bowl

Watel, 80°F/27°C 1-1/4 cups

Suvar 1 TBL

Salt 1-1/2 tsp

Bread Flour 3-1/2 cups

Active Dr_ Yeast 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 round balls and place on a

greased baking sheet.

2. Cover and let dough rise in a warm place for 1 hour or until doubled in size.

3. Bake at 350°F/177°C for 30 to 40 minutes or until golden brown Allow to cool completely

on a wire rack.

4. With a serrated knife, remove the top 1-inch of bread bowl. Remove the center, leaving a

shell of 1/2-inch on sides and bottom.

5. Fill with 3 cups of Party Dip. Cut removed bread into 1-inch pieces and serve with dip.

Shredded Beef Dip

Ingredients: 3 Cups

Dried Beef, chopped 5 oz

Cream Cheese, softened 2 (8-oz) pkg

Sour Cream 1/2 cup

Green Onions, chopped 6

Accent_) Seasoning 2-1/2 tsp

Worcestershire Sauce to taste

Mix and chill before serving.

Shrimp Dip

Ingredients: 3 Cups

Canned Shrimp,

drained and mashed 2 small cans

Cream Cheese, softened 1 (8-oz) pkg

Mayonnaise 1 cup

Green Onions, chopped 3

Mix and chill before serving.

ALMOND.CHERRY COFFEE CAKE DOUGH

Ingredients: 1.5 LB

1 Coffee Cake

Water; 80°F/27°C 1cup

Oil 1 TBL

Sugar 1-1/2 TBL

Salt 1-1/2 tsp

Dw Milk 1 TBL

Bread Flour 3-1/4 cups

Active DU Yeast 2 tsp

Select Dough Cycle

Filling:

Cream Cheese, room temperature 8 oz

Sugar 2 TBL

Maraschino Cherries, drained, chopped 1/2 cup

Milk, liquid 1 TBL

Almond Extract 1/2 tsp

Glaze:

Powdered Sugar 1/2 cup

Sour Cream 1 "I'BL

Milk, liquid 1- 2 TBL

Almonds, sliced 2 TBL

Cherries 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.

BAGEL DOUGH

Ingredients: 1.5 LB

8Bagels

Water, 80°F/27°C 1 cup

Suvar 1-1/2 TBL

Salt 1-1/2 tsp

Bread Flour 3 cups

Active Dr_ Yeast 2 tsp

Select Dough Cycle

Glaze:

Egg,beaten 1

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. Bake at 400°F/204°C for

20 to 25 minutes or until done; cool on a wire rack.

BANANA WHEAT BAGEL DOUGH

Ingredients: 1.5 LB

12 Bagels

Egg, large, room temperature plus 1

enough Water, 80°F/27°C

to equal 1 cup

Oil 2 TBL

Hone_ 1 TBL

Salt 1-1/2 tsp

Banana, mashed 1/2 cup

Whole Wheat Flour 2-1/2 cups

Bread Flour 1 cup

Active D U Yeast 2 tsp

Select Dough Cycle

Glaze:

Egg White, beaten 1

Water 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. Bake at 400°F/204°C for

20 to 25 minutes or until done; cool on a wire rack.

EGGBAGELS

Ingredients: 1.5 LB

12 Bagels

Ware1, 80°F/27°C 3/4 cup

Egg 1

Salt 1-1/2 tsp

Suvar 2 TBL

Bread Flour 3 cups

Active DU Yeast 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 egg white; sprinkle with poppy

or sesame seeds.

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 1-1/4 cups

Egg Yolk, room temperature 1

Oil 1 TBL

Sugar 2 TBL

Salt 1-1/2 tsp

White Pepper 1/8 tsp

Bread Flour 3-1/2 cups

Active Dr_ Yeast 2-1/4 tsp

Select Dough Cycle

Glaze:

Egg White 1

Water 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 with

topping. Bake at 375°F/190°C for 15 to 20 minutes or until golden brown.

Variation:

Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough

ingredients. Follow method of completion.

PITA POCKET DOUGH

Ingredients: 1.5 LB

20 Pita Pockets

Water, 80°F/27°C 1-1/3 cups

Olive Oil 8 tsp

Sugar 4 tsp

Salt 1-1/2 tsp

Bread Flour 2 cups

Whole Wheat Flour 1-1/3 cups

Active DW Yeast 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: 1 LB 2 LB

1Thick or 2 Thin Crusts 2Thick or 4 Thin Crusts

Water, 80°F/27°C 3/4 cup 1-2/3 cups

Oil 1 TBL 2 TBL

Sugar 1 TBL 2 TBL

Salt 1-1/2 tsp 2 tsp

De Milk 1 TBL 2 TBL

Bread Flour 2-1/4 cups 4-1/2 cups

Active Dw Yeast 1 tsp 2 tsp

Select Pizza Dough Cycle

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 with toppings.

3. Bake at 425°F/218°C for 20 minutes or until crust is golden brown around edges.

WHOLE WHEAT PIZZA CRUST DOUGH

Ingredients: 1 LB

2Thin Crusts

Ware1, 80°F/27°C 1 cup

Oil 2 "I'BL

Sugar 1 "I'BL

Salt 1 tsp

Whole Wheat Flour 1 cup

Bread Flour 1-1/2 cups

Active DU Yeast 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.

RUSTIC PIZZA MARGHERITA

Ingredients: 1.5 LB

2Thin Crusts

Ware1, 80°F/27°C 1 cup + 2 TBL

Olive Oil 1-1/2 TBL

Salt 1-1/2 tsp

Sugar 1-1/2 tsp

Bread Flour 3 cups

Active Dr_ Yeast 1-1/2 tsp

Select Pizza Dough Cycle

rI_pping: 2 Pizzas

Corn Meal 4 tsp

Olive Oil 2 TBL

"lbmatoes, large or 4

Roma "l_)matoes, large, thinly sliced 8

Basil Leaves, fresh, shredded 1/2 cup

Salt 1/2 tsp

Black Peppe*, fleshly ground or 1/4 tsp

Red Pepper Flakes, ground

Mozzarella Cheese, fresh or 2 cups

Fontina Cheese, torn

Parmesan Cheese, grated 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 lightly with salt and

black pepper or red pepper flakes. _[_._pwith both cheeses.

3. Bake at 425°F/218°C for 18 to 20 minutes 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

1Loaf

Ware1, 80°F/27°C 1 cup

Olive Oil 1/3 cup

Sugar 2 tsp

Salt 1-1/2 tsp

Bread Flour 3 cups

Dried Italian Seasoning 1 tsp

Active DU Yeast 2 tsp

Select Pizza Dough Cycle

Garlic-Cheese rl_pping:

Olive Oil 1/4 cup

Dried Oregano 1-1/2 tsp

Garlic, finely minced 1/4 cup

Parmesan Cheese, grated 1/3 cup

Salt 1/4 tsp

Greek-Style Topping:

Olive Oil 1/4 cup

Dried Oregano 1-1/2 tsp

Onion, thinly sliced 1 cup

Feta Cheese, crumbled 1/3 cup

Black Olives, sliced - drained 1/4 cup

Salt 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 in size. While the dough is

rising, select the topping and prepare.

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 evenly over dough. Sprinkle with remaining ingredients.

5. Bake at 400°F/205°C for 20 minutes or until golden brown.

tO0

JAM CYCLE METHOD AND RECIPES...

AS EASYAS 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 fruit, then crush with a potato

masher or with your hands.

3. Use a dr_ measuring cup to measure the sugar.

4. Use a measuring spoon to measure the lemon juice, if using.

5. Place the Bread Pan into the Breadman_). Push down until it fits firmly into place.

Close Lid.

6. Press the SELECT 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 PADDLE AND

JAM WILL BE VERY HOT. USE OVEN MITTS.

9. Remove the Bread Pan from the Breadman_). BESURE TO USE OVEN MITI'S.

10. Pour dae hot jam into a heat-safe container. Leave on the counter top to cool;

stir frequentl>

11. Pour the jam into a refrigerator/freezer-safe containel, leaving 1/2" of space at the top.

12. Cover tightly to store. Jam will thicken upon cooling.

I01

Jam Cycle Hints F_r Best Results

• Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other

ingredients are necessa Ufor a good set.

• Use only ripe fruit (not overripe or underripe) for best flavor.

• Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or

food processor. Jam should have bits of fruit in it.

• 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 wacid 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 life of jam is 2 weeks or up to several months frozen.

STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM

Fresh or Frozen (thawed) Fruit 2 cups

Suvar 3-1/4 cups

Select Jam Cycle

BLUEBERRY, APRICOT, PEACH OR PEAR JAM

Fresh or Frozen (thawed) Fruit 2 cups

Sugar 3-1/4 cups

Lemon Juice 2 "I'BL

Select Jam Cycle

CAUTION: DO NOT EXCEED THESE AMOUNTS!

102

MY PERSONAL RECIPE TIME SETTINGS FORMS

PERSONAL RECIPE

MEMORY CYCLE 1 PERSONAL RECIPE

MEMORY CYCLE 2

Recipe Name: Recipe Name:

Program: Time/Temperature Program: Time/Temperature

Preheat minutes Preheat minutes

Knead 1 minutes Knead 1 minutes

Knead 2 minutes Knead 2 minutes

Rise 1 minutes Rise 1 minutes

Punch seconds Punch seconds

Rise 2 minutes Rise 2 minutes

Shape seconds Shape seconds

Rise 3 minutes Rise 3 minutes

Bake minutes Bake minutes

Keep Warm Keep Warm

Extras Extras

_l_mperature °F _l_mperature °F

_lbtal time _lbtal time

Notes: Notes:

PERSONAL RECIPE

MEMORY CYCLE 3 PERSONAL RECIPE

MEMORY CYCLE 4

103

Recipe Name: Recipe Name:

Program: Time/Temperature Program: Time/Temperature

Preheat minutes Preheat minutes

Knead 1 minutes Knead 1 minutes

Knead 2 minutes Knead 2 minutes

Rise 1 minutes Rise 1 minutes

Punch seconds Punch seconds

Rise 2 minutes Rise 2 minutes

Shape seconds Shape seconds

Rise 3 minutes Rise 3 minutes

Bake minutes Bake minutes

Keep Warm Keep Warm

Extras Extras

_l_mperature °F _l_mperature °F

_lbtal time _lbtal time

Notes: Notes:

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

Keep Warm

Extras

_l_mperature

_l_3tal time

Notes:

Time/Temperature

miFtutes

mit'tuges

mit'tutes

seconds

mit'tutes

seconds

mit'tutes

mit_uges

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

Bread Pan and

Kneading Paddme

Cmeaningmnstructions

Caution

STORAGE

ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL

COMPLETELY BEFORE CLEANING.

The Bread Pat* and Kneading Paddle have non-stick surfaces which

make cleaning eas>

1. After baking each loaf of bread, unplug the Breadman_) and discard

an_ crumbs.

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, or harsh chemicals to clean the

Bread manff,').

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.

" 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

fQuestions %

Wh_ does the height

and shape of bread

differ in each loaf?

The bread has an

tlntlsua] aro I)la.

Why ?

The Kneading

Paddle comes out

with the bread.

The bread has afloured corner.

Car_ ingredients be

hahed or doubled?

Can fresh milk be

used in place of

dr_ milk ?

Answers

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.

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 remoxe it.

CAUTION: The Kneading Paddle will be hot.

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.

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.

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

1.Unplugged/pox_eroutage

2.Ovenalet istoohot(Disph_ H)

3.Ovenareaistooodd (Disp_la_ L)

[..T.a 4.Displayreads:_[] [] o1: [] []

5.Ing_'cdientsspilledonheatingelement

Z 6.-12)pLidwasopendunngbaking

7.BreadlefTinBroadPan too longalTel:pl>gmm

8.Broadslicedjmt alterbaking(steamwasnot

allowedto escape)

9.Whole Wheat,W]>le WheatRapido1:Jam

( '_clech(_sen

_) 10.KneadingPaddlenot installed

11. Not et'_ough

b_ Water

Z 12. "12)omuch

Fh)ur 1L Not enough

c/)

m__ 14. "12,omr,oh

(_ 15. No yeast

Yeast 16. Not en(}ugh

17. "12}omuch

18.No sugar,m(}lasses(}1:ho*'_e'>

[.aa 19.Ingredientsused(}the1"fllanrecommended

Fh)ur 20. offlourtlsed

WiP(}t'tg_pe

21 _ast touchedwaterI eforekneading

(_ Yeast 22.Oldyeastreed

Z 23.wr(}t-g_pe ofyeastused

24."[bmi>mmreo(watel:either t(×}hot (}1:

Bread Smoke Sidesof Breed Bread Short& Slices_'_

Maker emitted bread rises falls/ denseuneven

doesnot from collapse/ too coarse texture &

operate/ steam bottomis much/ texture sticky

ingredientsvent/ damp coarse

notmixingburning lexture

smell GUkl

0 0 0

0 0

000

toocold

107

SUGGESTIONS

"l]_e following suggestions have a corresponding number fimnd on the

CHECKLIS-II Be sure to read both.

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 process to check dough ball.

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

Allow to cool approximately 15 to 30 minutes.

Cycles begin with preheat. No movement occurs in the Bread Pan.

Put Kneading 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 recommendations.

Flours cannot 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. Follow bread machine

yeast directions.

Water should be 80°F/27°C fi_r all Cycles.

108

RECIPE INDEX

Bread Recipes...As Easy As 1-2-3 ............................................. 36 - 69

White Cycle Bread Recipes

White Bread .......................................................... 36

Jalapeno Bread ........................................................ 37

White Sourdough Starter ................................................ 38

White Sourdough Bread ................................................. 38

Banana Bread ......................................................... 39

Corn Bread ........................................................... 39

Dill Bread ............................................................ 40

Fat-Free White Bread ................................................... 40

Egg Bread ............................................................ 41

Buttermilk Bread ...................................................... 41

Honey Granola Bread ................................................... 42

Maple Bread .......................................................... 42

Peach Bread .......................................................... 43

Potato Bread .......................................................... 43

Milk Bread ........................................................... 44

Bloody Ma w Bread ..................................................... 44

Banana Granola Bread .................................................. 45

Whole Wheat Cycle Bread Recipes

Sunflower _ Sesame Seed Whole Wheat Bread .............................. 46

Whole Wheat with Gluten Bread ......................................... 46

Whole Wheat Cinnamon Raisin Walnut Bread .............................. 47

Soutl'_ern Barley Bread .................................................. 47

Caraway R_e Bread ..................................................... 48

Onion R_e Bread ...................................................... 48

Anadama Oatmeal Bread ................................................ 49

Hone_-Banana Whole Wheat Bread ....................................... 50

Seven Grain Bread ..................................................... 50

_l\vo Cheese Bread ..................................................... 51

Whole Wheat Zucchini Herb Bread ....................................... 51

Yogurt Whole Wheat Bread .............................................. 52

100% Whole Wheat Bread .............................................. 52

109

RECIPEINDEX (CONTINUED)

Pumpernickel Bread .................................................... 53

Dale Whole Wheat Bread ............................................... 53

Hearty Nut Bread ...................................................... 54

French Cycle Bread Recipes

French Bread .......................................................... 55

French Herb Bread ..................................................... 55

Italian Herb Bread ..................................................... 56

Sunn} Mediterranean Bread ............................................. 56

Fruit N. Nut Cycle Bread Recipes

Spiced Pumpkin Bread .................................................. 57

Cinnamon Raisin Bread ................................................. 58

Crunchy Cracked Wheat Bread ........................................... 58

Soy Herb Bread ........................................................ 59

Sweet Walnut Bread .................................................... 59

White Wheat Bread .................................................... 60

Dried Fruit Bread ...................................................... 60

"l?ail Mix Bread ........................................................ 61

Soy Almond Fruit Bread ................................................ 61

Soy C'innamon Raisin Bread .............................................. 62

Cheese Onion Bread ................................................... 62

Carrot Raisin Bread .................................................... 63

Day Old Bread Recipes ......................................................... 64

Breaded Pineapple ..................................................... 64

Bread Pudding ......................................................... 64

Crunchy Bread Snacks .................................................. 64

110

RECIPEINDEX (CONTINUED)

Batter Breads rv Cycle Recipes

Sweet C'om Bread .................................................. 65 - 66

Pineapple Coconut Pound Cake .......................................... 67

Spiced Zucchini Bread .................................................. 67

Cheddar Loaf Bread .................................................... 68

Carrot Pecan Bread .................................................... 68

Banana Nut Cake ...................................................... 69

Low Carb Recipes...As Easy As 1-2-3 .......................................... 70 - 77

Low Carb White Bread .............................................. 70 - 71

Low Carb Onion R_e Bread .............................................. 72

Low Carb Cinnamon Raisin Bread ......................................... 73

Low Carb Whole Grain Bread ............................................ 74

Low Carb Batter Breads rx_Cycle Recipes

Low Carb Chocolate Cake ........................................... 75 - 76

Low Carb Cheddar Cheese Onion Loaf ..................................... 77

111

RECIPEINDEX (CONTINUED)

Bread/Pizza Dough Cycles ....................................................... 78

Making Doughs: Crust "l_'eatments ........................................ 79

Dough Cycle Recipes...As Easy As 1-2-3 ........................................ 80 - 97

Dinner Roll Dough ..................................................... 80

Wheat Dinner Roll Dough ............................................... 81

Buttermilk Roll Dough .................................................. 82

Cheezy Garlic Roll Dough ............................................... 83

Refreshing Roll Dough .................................................. 84

Cinnamon Roll Dough .................................................. 85

Stick_ Breakfast Bun Dough ............................................. 86

Brioche Roll Dough .................................................... 87

French Bread Dough .................................................... 88

Challah Bread Dough ................................................... 89

Creamed Soup Bread Bowl Dough ......................................... 90

Party Dip Bread Bowl ................................................... 91

Shredded Beef Dip ..................................................... 91

Shrimp Dip ........................................................... 91

Ahnond-Cherry Coffee Cake Dough ....................................... 92

Bagel Dough .......................................................... 93

Banana Wheat Bagel Dough ............................................. 94

Egg Bagels ............................................................ 95

Soft Pretzel Dough ..................................................... 96

Pita Pocket Dough ..................................................... 97

Pizza Dough Recipes

Pizza Crust Dough ...................................................... 98

Whole Wheat Pizza Crust Dough ......................................... 98

Rustic Pizza Margherita ................................................. 99

Focaccia Dough ...................................................... 100

Jam Cycle Method and Recipes...As Easy As 1-2-3 ............................. 101 - 102

Strawberry, Blackberr> or Raspber UJam .................................. 102

Blueberry, Apricot, Peach or Pear Jam ..................................... 102

112

LiMiTED ONE YEAR WARRANTY

Warranty: This Breadman® product is warranted by Salton, Inc. to befree from defects in materials or

workmanship for aperiod 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. Thiswarranty 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

impliedwarranty 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 underthe 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 mayreturn the product insured, packaged

with sufficient protection, and postageand insurance prepaid to the USAaddress listed below. Please note that all

customsduty /brokerage fees, if any, must be paid by you and we will require you to paythe 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

determinewarranty status. C.O.D.shipments cannot be accepted.

To return the appliance, ship to: To contact us, please write to, call, or email:

ATTN: Repair Center Salton, Inc.

Salton, Inc. RO.Box 7366

708 South Missouri Street Columbia, MO 65205-7366

Macon, MO 63552 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 underthis 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: Thiswarranty givesyou specific legal rights, and you may also have other rights which vary from

stateto state.

Formore information on Salton products: visit our website: www.breadman.con!, or email us at:

breadman@saltonusa.comor eSalton.com

If any parts are missing or defective,

DO NOT return this product.

P/ease carl our Consumer Service Department for assistance.

888-233-88, , Monday-Friday 8am-5pm CST

Thank You

If after reading this instruction

booklet you still have questions about using the

Breadman" Automatic Breadmaker,

please write or call:

Salton, Inc.

EO. Box 7366

Columbia, MO 65205-7366

1-800-233-9054

Monday - 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 v2 P/N 61413

SALTON Breadmaker Manual L0806076

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