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The Corner Bakery

Bread & Dessert Maker

Cookbook

61218

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Table of Contents
Helpful Hints For Bread And Dough. . . . . . . .4

Helpful Hints for Cakes . . . . . . . . . . . . . . . . .48
Cake Recipes . . . . . . . . . . . . . . . . . . . . . . . . .49

Bread Introduction . . . . . . . . . . . . . . . . . . . . . . .9

Cheesecake Introduction . . . . . . . . . . . . . . . . .55

Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10
Day Old Bread Uses . . . . . . . . . . . . . . . . . . . .19
Fast Bake™ Breads . . . . . . . . . . . . . . . . . . . . . .20

Helpful Hints for Cheesecakes . . . . . . . . . . .56
Cheesecake Recipes . . . . . . . . . . . . . . . . . . . .58

Welcome to Bread Making . . . . . . . . . . . . . . . . .3

Dough Introduction . . . . . . . . . . . . . . . . . . . . .24
Helpful Hints for Dough . . . . . . . . . . . . . . . .25
Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . .26
Butter Introduction . . . . . . . . . . . . . . . . . . . . . .36
Helpful Hints for Butter . . . . . . . . . . . . . . . .37
Butter Recipes . . . . . . . . . . . . . . . . . . . . . . . .38

Pudding, Pie Filling & Fudge
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Helpful Hints for Puddings/
Pie Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . .61
Pudding/Pie Filling Recipes . . . . . . . . . . . . . .62
Helpful Hints for Fudge . . . . . . . . . . . . . . . . .65
Fudge Recipes . . . . . . . . . . . . . . . . . . . . . . . .66
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . .70

Desserts Introduction . . . . . . . . . . . . . . . . . . . .42
Helpful Hints for All Desserts . . . . . . . . . . . .43
High Altitude Adjustments . . . . . . . . . . . . . 46
Cake Introduction . . . . . . . . . . . . . . . . . . . . . .47

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Dear Breadman™ Customer:
Welcome to the Breadman™ family of happy bread bakers! We’re sure you’ll find machine bread making to be a rewarding and tasty experience.
Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out of
making homemade bread, they do require a bit of effort to achieve the best results. Make sure you are following the directions closely to ensure
success every time and pay particular attention to the section called “Helpful Hints for Bread & Dough.” If you follow the guidance offered in
these pages, you can avoid many of the most common difficulties. To assist you even more, our home economists, with help from their colleagues
at Red Star® Yeast & Products, have spent many hours in our test kitchens developing bread and dough recipes and suggestions for correcting
common problems that may occur from time to time. Please refer to the Checklist near the very back of the Use and Care Guide for this troubleshooting information.
Most people find that once they have become accustomed to the process of machine bread making, they can turn out wonderful loaves in everincreasing numbers — and they also find that their friends and family will be happy to take any extras off their hands!
Breadman™ welcomes your comments and discoveries! Please write to us c/o The Test Kitchen, Breadman™ Inc., 1801 North Stadium
Boulevard, Columbia, Missouri 65202.
Thank you for deciding to join the Breadman™ family. We look forward to being a part of your bread making for many years to come. Happy
baking!

Sincerely,

Marilyn Wise
Manager Consumer Education & Product Testing

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Helpful Hints For Bread And Dough
It is recommended that you read the following
information before you shop for your ingredients. Your machine will bake up to a 2 pound
loaf of fresh bread containing approximately 4
cups of flour. All ingredients except liquids
must be at room temperature and liquids
should be approximately 80°F/27°C (baby bottle temperature) unless otherwise noted.
Always place the ingredients in the bread pan
in the order listed in the recipe: liquids, dry
ingredients and then yeast. Some ingredient
amounts are the same for different size loaves,
this is correct.

Measuring The Correct Way
Be sure to measure accurately for success. Even
slight measuring inaccuracies can make a big
difference in your results. Measure each ingredient precisely before placing it into the bread pan.
When you are measuring liquids, use a clear
glass or plastic liquid measuring cup. To ensure
accuracy, set the measuring cup on the counter
top and read the measurement at eye level.
To measure your flour, spoon it lightly into a
standard dry ingredient measuring cup and level
it with a straight edge. Also, do not shake the
cup or tap it on the counter top. Do not scoop
the flour with the measuring cup as this tends
to pack more flour than the recipes call for.
4.

Use standard measuring spoons and level with
a straight edge of a knife.
Measurement Conversion Chart
12 tsp = 2 TBL
3 tsp = 1 TBL
2 TBL = 12 tsp
2 TBL = 8 cup
4 TBL = 4 cup
5 TBL + 1 tsp = 3 cup
8 TBL = 2 cup
12 TBL = p cup
16 TBL = 1 cup
a cup = 4 cup + 2 TBL
b cup = 2 cup + 2 TBL
c cup = p cup + 2 TBL

Dough Ball: Necessary For A Successful
Loaf Of Bread
Liquid amounts called for in a recipe may need
to be adjusted slightly because different climates and seasons result in a wide variety of
humidity levels. You may want to check the
dough ball half way through the first kneading
cycle. At this point, the ball should be round,
smooth-textured, soft and slightly tacky to the
touch.
If it does not form a ball and is more like a batter, add 1 tablespoon of flour at a time until it

reaches the appropriate consistency. On the
other hand, if the mixture is too dry to form a
ball or forms more than one ball, add 1 teaspoon of water and allow it to absorb. Add
more water if necessary.
Provided you have used all of the ingredients
specified in the recipe, measured the ingredients
properly and have a “good” dough ball, you
should achieve a successful loaf of bread. If the
dough ball is dry, it may cause the bread
machine to fall off the counter top. Any damage
to your bread machine as a result of falling from
the counter will not be covered under warranty.

Yeast: The Number One Ingredient
Red Star Active Dry Yeast was used in the
development of all the bread recipes listed in
this cookbook. However, Red Star Quick•Rise™
Yeast may also be used. Amounts used do not
need to be varied when substituting one for the
other. When using bread machine yeast, follow
the package instructions.
A 4-oz package of Red Star Yeast contains
approximately 24 level teaspoons of yeast.
When the yeast is exposed to oxygen, moisture
or warmth, the activity of it deteriorates.
Therefore, it is recommended to store yeast in
an airtight container, refrigerating or freezing
it. Measure out the amount you need and

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allow it to come to room temperature before
using it — this takes about 15 minutes.
If you have any doubt regarding the activity of
the yeast, you may use one of the following
tests to determine its strength. Each test calls
for a different amount of yeast as a base ingredient. This gives you more bread choices once
the test is complete.
To test for one package (24 teaspoons) of Red
Star Active Dry or Quick Rise™ Yeast, use a
liquid measuring cup and fill it to the 2 cup
level with 110°F/27°C - 115°F/46°C water.
Stir in 1 teaspoon granulated sugar and 1
package (24 teaspoons) Red Star Active Dry
or Quick•Rise™ Yeast. Leave your stirring
spoon in the cup. Set a timer for 10 minutes.
As the yeast absorbs liquid, it will begin to
activate and rise to the surface. If at the end of
the 10 minutes the yeast has multiplied to the
1 cup mark, it is very active.
The yeast mixture may be used in your
Breadman™ Corner Bakery and Dessert Maker
in a recipe that calls for 24 teaspoons of yeast.
Remember to adjust your recipe for the 2 cup
of water and 24 teaspoons of yeast used in the
test. The sugar does not need to be adjusted.
To test for 12 teaspoons of Red Star Active
Dry or Quick•Rise™ Yeast, use a liquid mea-

suring cup and fill it to the 4 cup level with
110°F/27°C - 115°F/46°C water. Stir in 1 teaspoon granulated sugar and 12 teaspoons Red
Star Active Dry or Quick•Rise™ Yeast. Leave
your stirring spoon in the cup. Set a timer for
10 minutes. As the yeast absorbs liquid, it will
begin to activate and rise to the surface. If at
the end of 10 minutes the yeast has multiplied
to the 2 cup mark, it is very active. The yeast
mixture may be used in your Breadman™
Corner Bakery and Dessert Maker in a recipe
that calls for 12 teaspoons of yeast. Remember
to adust your recipe for the 4 cup of water and
12 teaspoons of yeast used in the test. The
sugar does not need to be adjusted.

Flour: Bread Flour Is Essential For
Bread Recipes
All types of flour are affected by many factors,
such as milling grades, moisture content,
length of storage and manufacturing processes.
Adjustments to the recipes may need to be
made to compensate for climate changes in
different regions to ensure an excellent loaf.
Bread flour is a definite necessity. Milled from
hard winter or spring wheat, it has a higher
protein content that makes it more durable
than all-purpose flour. The protein, when
mixed with liquid, becomes gluten. When

kneaded, gluten becomes elastic and gives the
bread better structure. In contrast, all-purpose
flour, milled from a combination of soft and
hard wheat, becomes elastic too easily for use
in a bread machine and quickly loses the ability to stretch well.
As a result, bread made from all-purpose flour
will be small and dense. Several well-known
mills now market bread flour. It is labeled
bread flour on the package and is available at
grocery stores.
Wheat is the only grain that contains the type
of protein that becomes elastic when kneaded.
Other flours, such as rye, barley, oats, soy, rice
and buckwheat, add flavor and fiber to breads
but do not add structure to the dough. Therefore, wheat flour is essential as a base when
making bread.
Vital wheat gluten is produced by processing
white flour one more step. White flour contains both protein and starch, and mills now
can remove most of the starch leaving only the
protein (gluten). When gluten is added to
recipes containing whole grain flours, it

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improves the volume and shape of the loaf significantly. Many grocery stores stock gluten in
the flour section. Health food and nutrition
centers also carry this item.
Flour is best kept in an airtight container. If
you are storing the flour for a long period of
time, you may want to keep it in the freezer, as
the refrigerator tends to dry it out. Whole
grain wheat flours, which have a higher oil
content, will become rancid much more
quickly than white flour and should always be
kept in the freezer. Be sure, however, to allow
all flours to return to room temperature before
placing in the machine.

Fat: Dough Enhancer And Conditioner
Recipes in this cookbook call for vegetable oil.
You may substitute in equal proportions solid
shortening, real butter or margarine. Divide
them into small pieces before placing in the
bread pan. There is no noticeable difference in
flavor but the crust may be crispier with real
butter. Margarine tends to make the crust a little tougher. Light and whipped margarines do
not work well.

Liquids: Activate The Yeast And Bind The
Dough
In this cookbook, the term liquid refers to all
wet ingredients used in the recipe. When yeast
is used in a bread machine, it is very important
that the liquid temperature is 80°F/27°C.
With this temperature, the yeast activates
gradually to accommodate the program of the
machine. When higher temperatures are used,
the yeast activates too quickly and the dough
becomes too warm.
Eggs are also considered part of the total liquid
amount. Eggs should be at room temperature.
When you remove them from the refrigerator,
place egg in shell in a bowl of warm water.
After warming egg to room temperature, place
egg in measuring cup and add enough liquid
80°F/27°C to equal whatever total measurement the recipe calls for. For example:

Yield
egg, room temp. + enough
water 80°F/27°C to =

1 pound
1
p cup

Place the eggs (room temperature) in a liquid
measuring cup. Slowly add warm liquid
(80°F/27°C) to measuring cup until you have
reached the total amount called for in the
recipe.

Cinnamon and Garlic: Not True Friends Of
Yeast
In the past, cinnamon and sugar were sprinkled on dough before it was rolled up jelly-roll
fashion.
Adding it to the dough in a bread machine,
however, presents a problem. Cinnamon reacts
with bread dough just as a meat tenderizer
reacts with meat. It breaks down the structure.
Although it smells wonderful as it is baking,
some of the flavor is dissipated in the baking
process. Do not add more than what is listed
in the recipe.
Garlic inhibits yeast activity. Again, do not
add more than the quantity listed in the
recipe. For more garlic flavor, use a spread for
the bread rather than adding it to the dough.

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Salt: Regulates Yeast Activity
Salt is necessary to control the activity of
yeast, disciplining it to work slowly and
steadily. Without salt, yeast acts too rapidly.
Salt also strengthens the structure of the
dough. If too little or no salt is used, the bread
will rise rapidly and then fall. The texture may
also be course and/or uneven.

Sugar: Food For Yeast
Sugar is the favorite food of yeast, but too
much sugar will cause the yeast to overreact.
The loaf of bread will be small and dense.
Dried fruits also contribute sugar to the bread
dough. For best results, do not add any more
than is specified in each recipe. In addition,
avoid the use of artificial sweeteners because
the yeast cannot react with them.

Substitutes
It is common to experiment with ingredient
substitution. The following substitutions have
been found to be acceptable. However, results
may vary significantly. If you would like to try
other substitutions, there are several helpful
hint books available from retail stores to assist
you. However, results are not guaranteed.
Milk: Coffee creamer, non-dairy creamer or dry
buttermilk may be substituted for dry milk in

equal proportions. Liquid milk (80°F/27°C) may
be substituted for water in equal proportions.
The dry milk may then be eliminated altogether.
The loaf will be slightly smaller.
Sugar: Honey may be substituted for sugar in
equal proportions. Reduce the liquid by the
same amount. Brown sugar may be substituted
for white sugar in equal proportions. Yeast needs
sugar, no artificial sweetener should be used.

yeast from activating until the machine starts to
mix. Also, be sure to reduce the amount of
water by 1 teaspoon for a 1 pound loaf, 2 teaspoons for a 12 pound loaf and 1 tablespoon for
a 2 pound loaf. Do not use eggs or any perishable foods with the Delayed Setting.

Bread Mixes and other Recipe Books

Eggs: Liquid egg substitutes may be used as
directed on the carton. Two egg whites may be
substituted for one whole egg. Remember, all
egg products must be at room temperature.

Use mixes labeled for up to 2 pound loaves. For
best results, use the Basic or Insta Program.
Even though there are a wide variety of recipes
for bread and dough offered here, you may be
looking for one that is not included in this
cookbook. Bread machine helpful hints and
recipe books are available at book and retail
stores. They offer a wide variety of recipes.
Refer to Basic Features in the Use and Care
Guide, for the best bread program to use for
other recipes. Minor adjustments may be necessary for best results.

Fruits and Vegetables

High Altitude

When adding fruits or vegetables to recipes, do
not exceed the amount listed. These products,
if used in excessive amounts, may inhibit the
rising of the bread.

High elevations may make the dough rise faster.
First, try the recipe as it is printed. If you find the
results are unsuccessful, decrease your yeast 4
teaspoon at a time. You may also have to increase
the water. Start with 2 tablespoons and increase

Salt: Salt-free recipes are not successful.
Dietetically sodium free (less than 5 mg sodium
per serving) or low salt (less than 2 the sodium
of table salt) may be used in equal amounts.
The bread will have a coarser texture.

Using Delay Timer
If you are going to use the delay timer, make
sure the yeast is added last, on top of the flour
and away from all liquids. This will keep the

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it if necessary. The addition of gluten will also
help the structure of the bread. The recommended amount is 1 teaspoon per cup of flour.

Freezing Baked Breads and Rolls
When freezing breads and rolls, allow them to
cool before wrapping in plastic wrap. Place
them in a plastic bag and seal it. Bread may be
frozen for up to six weeks. When you thaw,
partially open the wrapping to allow the moisture to escape gradually for best results.

Freezing Dough
At the end of the dough program, you may
remove the dough and freeze it for baking at a

later time. Form the dough into the desired
shape and immediately freeze for one hour to
harden. Remove from the freezer and wrap in
plastic wrap. Next, place it in a plastic bag and
seal. Dough can be kept in the freezer for up to
four weeks. Thaw the dough in a plastic bag in
the refrigerator overnight or for several hours.
Unwrap and place on baking container. Cover
and let stand in warm, draft free place until
double the original size. Because the dough is
not room temperature, you will find it takes
longer than usual to rise. Bake according to
recipe instructions.

If Additional Assistance is Needed
Remember — Breadman™ has a staff of
consumer relations representatives is also
available to help you. You will find them to be
a knowledgeable and friendly resource whenever you need them. Please feel free to contact
them by:
Telephone:
(800) 947-3744
Mail:
Breadman™ Inc.
Consumer Relations
1801 North Stadium Boulevard
Columbia, Missouri 65202
Hours: 8:00 a.m. - 5:30 p.m. CST
Email:
consumer_relations@toastmaster.com
Expert help is also available from Red Star®
Yeast (1-800-445-4746).

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Bread
Bread...As Easy As 1-2-3
1. Add ingredients to the bread pan in the order listed. Place the
bread pan in the bread machine.
2. Close the lid. Select the desired setting. Press START.
3. When the program is complete, remove bread bread pan from the
bread machine using oven mitts. Invert and shake to remove the
loaf. Allow loaf to cool, standing upright on a wire rack before
slicing.
We suggest starting your bread making with the White Bread recipe on
page 10. Follow each step carefully. These steps have been written to
eliminate the most common errors in bread machine baking and may be
helpful for any recipe.

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White Bread
Size of Loaf
water 80°F/27°C
oil
sugar
salt
dry milk
bread flour
active dry yeast
Program

1 pound
p cup + 1 TBL
1 TBL
12 TBL
1 tsp
1 TBL
24 cups
14 tsp

Quick•Rise™ yeast
Insta Program

2 tsp

2 pounds
12 cups
2 TBL
2 TBL
2 tsp
2 TBL
4 cups
12 tsp
22 tsp

Basic Recipe & Method
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the shaft. 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 dry 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
timer, make sure yeast is on top of bread flour, away from liquids.

10.

7. Place the pan into the bread machine. Close the lid.
8. Select BASIC PROGRAM, press BAKING to select crust color
desired, and set timer to delay, or press START for immediate
start.
9. At the end of the first knead process, check the dough ball. It
should be slightly tacky to the touch. At this time, push down
any dough or flour that may be on the sides of the pan.
10. Use oven mitts to carefully remove the bread pan at end of bake
process or at any time during the warm process.
CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.
11. Turn bread pan upside down and shake several times to release
the bread. If the bread loaf does not remove from pan easily, allow
it to set on a heat resistant surface. Do not use metal utensils
inside the bread pan or machine. Remove the kneading blade and
allow loaf to cool standing upright on wire rack approximately 20
minutes before cutting.
12. When the bread has completely cooled, approximately 1 hour,
store in an air tight container.
13. Unplug bread maker and allow to cool completely before cleaning. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread
maker after each use.
(Note: The Basic Recipe & Method for the White Bread recipe are similar
for all breads listed in the cookbook.)

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Cinnamon Raisin Bread
Size of Loaf
water 80°F/27°C
oil
sugar
salt
dry milk
oatmeal, quick or regular
bread flour
active dry yeast
Program
Add at beep
cinnamon
raisins
walnuts

1 pound
p cup
1 TBL
12 TBL
1 tsp
1 TBL
2 cup
2 cups
1p tsp

Fat Free White Bread
2 pounds
12 cup + 1 TBL
2 TBL
2 TBL
12 tsp
2 TBL
1 cup
34 cups
2 tsp

p tsp
3 cup
3 cup

14 tsp
l cup
l cup

1 pound
p cup
1 TBL
1 tsp
12 TBL
1 TBL
24 cups
1p tsp

2 pounds
13 cups
2 TBL
12 tsp
4 cup
3 TBL
4 cups
1 TBL

3 cup
1 tsp

1 cup
12 tsp

Dried Fruit Bread
Size of Loaf
water 80°F/27°C
oil
salt
brown sugar
dry milk
bread flour
active dry yeast
Program
Add at beep
dried fruit bits
nutmeg

Size of Loaf
water 80°F/27°C
applesauce*
sugar
salt
dry milk
bread flour
active dry yeast
Program

1 pound
p cup + 1 TBL
1 TBL
12 TBL
1 tsp
1 TBL
24 cups
14 tsp

2 pounds
12 cups
2 TBL
2 TBL
2 tsp
2 TBL
4 cups
12 tsp

Quick•Rise™ yeast
Insta Program

2 tsp

22 tsp

*Any variety
(Note: Substituting applesauce for oil in other recipes may not produce good
results.)

French Bread
Size of Loaf
water 80°F/27°C
oil
sugar
salt
bread flour
active dry yeast
Program

1 pound
p cup + 2 TBL
2 TBL
1 TBL
1 tsp
24 cups
14 tsp

2 pounds
13 cup + 1 TBL
2 TBL
1 TBL + 1 tsp
2 tsp
4 cups
12 tsp

11.

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Buttermilk Bread
Size of Loaf
cultured buttermilk
80°F/27°C
oil
honey
salt
baking soda
bread flour
active dry yeast
Program

Peanut Butter Honey Bread
11/2 pounds
1 cup

2 pounds
12 cups

3 TBL
3 TBL
12 tsp
4 tsp
34 cups
12 tsp

4 cup
4 cup
2 tsp
2 tsp
44 cups
1p tsp

Pumpernickel Bread
Size of Loaf
water 80°F/27°C
oil
molasses
salt
dry milk
cocoa powder
instant coffee granules
caraway seeds
rye flour
whole wheat flour
bread flour
active dry yeast
Program

12.

Size of Loaf
water 80°F/27°C
peanut butter, any style
honey
salt
dry milk
bread flour
active dry yeast
Program

2 pounds
13 cups
p cup
3 cup
12 tsp
3 TBL
4 cups
2 3/4 tsp

Seed Bread
2 pounds
1l cups
2 TBL
4 cup
2 tsp
2 TBL
4 cup
2 tsp
2 TBL
12 cups
2 cup
2p cups
24 tsp

Size of Loaf
water 80°F/27°C
oil
honey
salt
bread flour
oatmeal, quick
or regular gluten
sunflower seeds
sesame seeds
poppy seeds
anise seeds
active dry yeast
Program

2 pounds
1 cup + 2 TBL
1 TBL
3 TBL
1 tsp
3 cups
3 cup
4 tsp
4 cup
2 TBL
2 TBL
2 tsp
24 tsp

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Pesto Bread

Italian Herb Bread

Size of Loaf
water 80°F/27°C
prepared pesto 80°F/27°C
salt
sugar
whole wheat flour
bread flour
active dry yeast
Program

2 pounds
13 cups
3 cup
12 tsp
2 TBL
14 cups
3 cups
2 tsp

Quick•Rise™ yeast
Insta Program

1 TBL

Size of Loaf
water 80°F/27°C
oil
sugar
salt
dry milk
bread flour
dried Italian seasoning
active dry yeast
Program
Quick•Rise™ yeast
Insta Program

1 pound

2 pounds

p cup + 2 TBL
4 tsp
1 TBL
1 tsp
1 TBL
24 cups
1 tsp
14 tsp

13 cups
3 TBL
2 TBL
1 tsp
2 TBL
43 cups
4 tsp
12 tsp

2 tsp

2p tsp

Dill Bread
Size of Loaf
water 80°F/27°C
cottage cheese
oil
sugar
salt
dry milk
bread flour
dried dill weed
dried minced onion
active dry yeast
Program

2 pounds
p cup
1 cup
2 TBL
3 TBL
12 tsp
2 TBL
44 cups
1 TBL
1 TBL
12 tsp

Quick•Rise™ yeast
Insta Program

22 tsp

13.

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Hearty Nut Bread
Size of Loaf
water 80°F/27°C
oil
honey
salt
dry milk
whole wheat flour
bread flour
walnuts
active dry yeast
Program

Jalapeño Bread
1 pound
1 cup
2 tsp
3 TBL
1 tsp
1 TBL
1 cup
13 cups
2 cup
1p tsp

2 pounds
13 cups
1 TBL
3 cup
2 tsp
2 TBL
2 cups
24 cups
l cup
22 tsp

Size of Loaf
water 80°F/27°C
oil
whole kernel corn,
well drained
jalapeño peppers,
sliced - well drained
sugar
salt
bread flour
corn meal
cilantro, dried
active dry yeast
Program
Quick•Rise™ yeast
Insta Program

14.

2 pounds
1 cup + 1 TBL
3 TBL
1 cup

2 TBL

4 cup

1 TBL
2 tsp
2 cups
3 cup
1 tsp
12 tsp

2 TBL
12 tsp
4 cups
l cup
2 TBL
2 tsp

2 tsp

1 TBL

Potato Bread

Whole Wheat Bread
Size of Loaf
water 80°F/27°C
oil
salt
brown sugar
dry milk
whole wheat flour
active dry yeast
Program

1 pound
2 cup
12 TBL
2 cup

1 pound

2 pounds

p cups + 3 TBL
2 TBL
12 tsp
4 cup
2 TBL
2p cups
24 tsp

14 cups + 2 TBL
3 TBL
24 tsp
4 cup + 2 TBL
3 TBL
4 cups
1 TBL

Size of Loaf
water 80°F/27°C
oil
salt
sugar
dry milk
instant potato flakes
bread flour
active dry yeast
Program

2 pounds
14 cups
3 TBL
2 tsp
3 TBL
3 TBL
4 cup
4 cups
2 tsp

Quick•Rise™ yeast
Insta Program

1 TBL

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Corn Bread
Size of Loaf
egg, room temp. + enough
water 80°F/27°C to =
oil
sugar
salt
dry milk
bread flour
corn meal
active dry yeast
Program

French Variation Bread
1 pound
1
p cup + 1 TBL
2 TBL
2 TBL
1 tsp
4 cup
2 cups
4 cup
12 tsp

2 pounds
2
12 cups
4 cup
4 cup
2 tsp
2 cup
4 cups
2 cup
2 tsp

Add at beep
semi-sweet chocolate chips

1 pound
p cup + 2 TBL
1 TBL
1 tsp
24 cups
14 tsp

2 pounds
12 cups
2 TBL
2 tsp
43 cups
2 tsp

Caraway Rye Bread

Double Chocolate Bread
Size of Loaf
egg, room temp. + enough
water 80ºF/27ºC to =
sour cream 80ºF/27ºC
oil
salt
sugar
bread flour
cocoa powder
active dry yeast
Program

Size of Loaf
water 80°F/27°C
sugar
salt
bread flour
active dry yeast
Program

2 pounds
1
3/4 cup + 2 TBL
2 cup
1 TBL
12 tsp
4 cup
4 cups
3 TBL
22 tsp

Size of Loaf
water 80°F/27°C
oil
molasses
salt
dry milk
rye flour
whole wheat flour
bread flour
caraway seeds
active dry yeast
Program

2 pounds
1l cups
2 TBL
4 cup
2 tsp
2 TBL
12 cups
2 cup
3 cups
2 TBL
34 tsp

1 cup

(Note: This is a very moist, dense bread.)
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Honey Oatmeal Bread
Size of Loaf
water 80°F/27°C
oil
honey
salt
oatmeal, quick or regular
bread flour
active dry yeast
Program

1 pound
1 cup
1 TBL
4 cup
1 tsp
2 cup
24 cups
1 tsp

White Wheat Bread
1 /2 pounds
12 cups
12 TBL
6 TBL
12 tsp
p cup
32 cups
12 tsp
1

Sour Cream, Onion & Chives Bread

16.

Size of Loaf
egg, room temp. + enough
water 80°F/27°C to =
sour cream 80°F/27°C
oil
salt
sugar
bread flour
dehydrated onions
chives, dried
active dry yeast
Program

2 pounds
1
1 cup
p cup
2 TBL
24 tsp
2 TBL
4 cups
12 TBL
2 TBL
24 tsp

Quick•Rise™ yeast
Insta Program

34 tsp

Size of Loaf
water 80°F/27°C
oil
salt
brown sugar
dry milk
whole wheat flour
bread flour
active dry yeast
Program

1 pound

2 pounds

p cup
1 TBL
1 tsp
2 TBL
1 TBL
4 cup
1p cups
1 tsp

12 cups
2 TBL
2 tsp
3 TBL
3 TBL
2 cups
2 cups
2 tsp

Onion Rye Bread
Size of Loaf
water 80°F/27°C
oil
molasses
salt
dry milk
rye flour
whole wheat flour
bread flour
dehydrated onions
caraway seeds
active dry yeast
Program

2 pounds
14 cups
12 TBL
4 cup
12 tsp
2 TBL
p cup
p cup
22 cups
12 TBL
4 tsp
22 tsp

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Tomato Herb Bread
Size of Loaf
water 80°F/27°C
oil
low sodium vegetable juice 80°F/27°C
salt
sugar
dry milk
cilantro leaves, dried
oregano leaves, dried
garlic powder
bread flour
sun dried tomatoes, snipped,
unsalted and dried, not packed in oil
active dry yeast
Program
Quick•Rise™ yeast
Insta Program

2 pounds
p cup + 1 TBL
2 TBL
2 cup
14 tsp
2 TBL
2 TBL
2 tsp
1 tsp
1 tsp
4 cups
2 cup
2 tsp
1 TBL

17.

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Sourdough Starter

Basic Recipe & Method

active dry yeast
water 110°F/43°C
bread flour
sugar

24 tsp
2 cups
32 cups
1 TBL

Sourdough French Bread
Size of Loaf
water 80°F/27°C
starter*
sugar
salt
bread flour
active dry yeast
Program

1 pound
2 cup + 1 TBL
p cup
2 tsp
12 tsp
24 cups
12 tsp

*Only use starter recipe above.

2 pounds
p cup + 2 TBL
14 cups
4 tsp
22 tsp
4 cups
1 TBL

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 lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand
in warm place for 5 days, stirring 3 times a day. The starter will “rise
and fall” during the fermentation period and become thinner as it
stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor
to develop. An ideal place to store starter is on the counter next to
your range or refrigerator. When the 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 loosely.
To use starter, measure the amount specified in the recipe. When refrigerated, 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, l cup warm water 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 it active if the starter is not used
every week.

18.

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Day Old Bread Uses
Breaded Pineapple
chunked pineapple
cornstarch
sugar
butter
white bread, 1 inch cubes

Crunchy Bread Snacks
1 (15-oz) can
2 TBL
2 cup
4 cup
2 cups

bread, sliced 2 inch thick
butter, melted
dry seasoning mix*

8 slices
4 cup
4 tsp

*Use any one of the following: dried spaghetti sauce seasoning, dry
ranch dressing, Italian herb seasoning, garlic powder or garlic salt.
Amounts may be adjusted to your taste.

Method
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 for 35 minutes.

Method
Melt butter and add seasoning. Place bread on baking sheet and lightly
brush with butter mixture. Bake at 350°F/177°C for 10 - 15 minutes or
until brown. Allow to cool, breaking into bite size pieces.

Bread Pudding
bread, 1 inch cubes
vanilla cook & serve pudding & pie filling
cinnamon
milk, liquid

12 cups
1 (3-oz) box
1 tsp
2 cups

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

19.

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Fast Bake™ Breads
The Fast Bake program, with hotter rise and bake temperatures, is
convenient for baking a hot, fresh loaf of bread in under an hour. The
longer bread programs, with lower rise and bake temperatures, will bake
a taller, more developed loaf of bread. And remember, you can always
use the delay feature for the longer programs.
™

As a result of the increased temperatures during the rise and bake
process, the loaf of bread produced from this program may have a dark,
crisp crust with a split on the top side of the loaf.
We suggest starting your Fast Bake™ bread baking with this White
Bread Recipe. Follow each step carefully, noticing the water temperatures must be 110°-115°F/43°-46°C and that Quick•Rise™, Rapid
Rise™, Bread Machine or Instant Active Dry yeast must be used.

20.

White Bread
Size of Loaf
110°-115°F/43°-46°C
oil
sugar
salt
dry milk
bread flour
Quick•Rise™ yeast
Program

11/2 pound
14 cups
22 TBL
2 TBL
12 tsp
12 TBL
3 cups
52 tsp

2 pounds
12 cups + 3 TBL
1/4 cup
3 TBL
2 tsp
2 TBL
4 cups
6p tsp

Basic Recipe & Method
1. Remove the bread pan from the bread maker. Attach the kneading blade onto the 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 110°-115°F/43°46°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 dry measuring cup; level off with
the straight edge of a knife and add to the bread pan.
6. Carefully measure Quick•Rise™ yeast with a measuring spoon;
level off with the straight edge of a knife and add to the bread
pan.
7. Place the bread pan into the bread maker. Close the lid.
8. Press the FAST BAKE™ button and press START.
9. At the beep during the kneading process (:53), check the dough
ball. It should be sticky to the touch. At this time, push down any
dough or flour that may be on the sides of the pan.

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10. When the beeper sounds the bread has finished baking.
11. Use oven mitts to carefully remove the bread pan.
CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.
12. Turn bread pan upside down and shake several times to release
the bread. Do not use metal utensils inside the bread pan or bread
maker. Remove the kneading blade and allow loaf to cool, standing upright on wire rack approximately 20 minutes before cutting.
13. When the bread has completely cooled, approximately 1 hour,
store in an air tight container.
14. Unplug bread maker and allow to cool completely before cleaning. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread
maker after each use.
(Note: The Basic Recipe & Method for the Fast Bake White Bread recipe
are similar for all Fast Bake™ breads listed in the cookbook.)
™

French Bread
Size of Loaf
water 110°-115°F/43° - 46°C
oil
sugar
salt
bread flour
Quick•Rise™ yeast
Program

2 pounds
12 cups + 2 TBL
3 TBL
12 TBL
12 tsp
43 cups
6 tsp

Pepperoni Pizza Bread
Size of Loaf
water 110°-115°F/43°-46°C
oil
pepperoni, thin sliced
Parmesan cheese, grated
sugar
salt
bread flour
dried pizza seasoning
Quick•Rise™ yeast
Program

2 pounds
12 cups + 2 TBL
3 TBL
1 cup
4 cup
12 TBL
12 tsp
43 cups
1 TBL
6 tsp

21.

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Cinnamon Raisin Nut Bread
Size of Loaf
water 110°-115°F/43°- 46°C
oil
brown sugar
salt
dry milk
bread flour
cinnamon
raisins
walnuts
Quick•Rise™ yeast
Program

Potato Bread
11/2 pounds
14 cups + 1 TBL
7 tsp
32 TBL
12 tsp
12 TBL
32 cups
1 tsp
2 cup
2 cup
6p tsp

Honey Granola Bread
Size of Loaf
water 110°-115°F/43°-46°C
oil
honey
salt
dry milk
bread flour
granola cereal
Quick•Rise™ yeast
Program

22.

Size of Loaf
water 110°-115°F/43°-46°C
oil
sugar
salt
dry milk
white pepper
instant potato buds
green onion tops, chopped
bread flour
Quick•Rise™ yeast
Program

2 pounds
14 cups + 3 TBL
3 TBL
2 TBL
2 tsp
4 cup
4 tsp
2 cup
2 TBL
4 cups
6p tsp

Italian Bread
2 pounds
12 cups + 1 TBL
6 TBL
22 TBL
2 tsp
3 TBL
44 cups
1 cup
6p tsp

Size of Loaf
water 110°-115°F/43°-46°C
oil
sugar
salt
dry milk
dried Italian seasoning
bread flour
Quick•Rise™ yeast
Program

2 pounds
12 cups + 1 TBL
2 TBL
4 cup
2 tsp
2 TBL
1 TBL
4 cups
6p tsp

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White Wheat Bread
Size of Loaf
water 110°-115°F/43° - 46°C
oil
sugar
salt
dry milk
bread flour
whole wheat flour
Quick•Rise™ yeast
Program

Fat Free Bread
2 pounds
12 cups + 3 TBL
3 TBL
4 cup
2 tsp
2 TBL
32 cups
2 cups
6 tsp

Size of Loaf
water 80°F/27°C
applesauce*
sugar
salt
dry milk
bread flour
Quick•Rise™ yeast
Program

2 pounds
12 cups
2 TBL
3 TBL
2 tsp
2 TBL
48 cups
6p tsp

*Any variety
(Note: Substituting applesauce for oil in other recipes may not produce good
results.)

23.

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Dough
Dough...As Easy As 1-2-3
1. Add ingredients to the pan in the order listed. Refer to
page 4 for measuring information. Place the bread pan in the
bread machine.
2. Close the lid. Select the DOUGH setting. Press START.
3. Remove the dough from the bread pan when the bread machine
beeps eight times. Follow shaping and baking instructions.

24.

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Helpful Hints for Dough
• If using delayed timer, make sure yeast is on top of flour, away from
liquids.
• If you allow the dough to remain in the bread machine after the cycle
is complete, it may over rise and damage the machine.

Crust Treatments (use only with dough program)
Always allow optimum rising of shaped dough. Use a pastry brush to
apply glaze. Bake as directed.
Egg Yolk Glaze — For a shiny golden crust, mix 1 slightly beaten egg or
egg yolk with 1 TBL water or milk.
Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg
white with 1 TBL water.

Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled
without sticking.

Shaping Rolls

Dinner Roll Dough
Yield
egg, room temp. +
enough water
80°F/27°C to =
oil
sugar
salt
bread flour
active dry yeast
Program

12 rolls
1

18 rolls

24 rolls

p cup
2 TBL
2 TBL
2 tsp
2 cups
1 tsp

1 cup + 1 TBL
3 TBL
3 TBL
1 tsp
34 cups
12 tsp

13 cups
4 cup
4 cup
12 tsp
4 cups
2 tsp

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 double in size.
3. Bake at 350°F/177°C for 15 - 25 minutes or until done.

Cloverleaf Rolls — Shape into 2-inch balls. Place 3 balls in each muffin tin and let rise until double in size.
Crisscross Rolls — Shape into balls, setting two aside. Combine the
balls and roll into a 8-inch thick square. Cut strips 8-inch wide and 2
inches long. Place one strip across the top of each ball. Repeat this
process placing the second strip in the opposite direction across the top
of each ball.
Traditional Rolls — Shape into balls. For “pull apart” rolls, place
dough balls with sides touching. For “individual” rolls, place dough
balls 2 inches apart.
25.

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Focaccia Bread Dough
Yield
water 80°F/27°C
olive oil
sugar
salt
bread flour
dried Italian seasoning
active dry yeast
Program

26.

1 loaf
1 cup
3 cup
2 tsp
1 tsp
3 cups
1 tsp
12 tsp

Garlic-cheese topping
olive oil
dried oregano
garlic, finely minced
Parmesan cheese, grated
salt

4 cup
12 tsp
4 cup
3 cup
4 tsp

Greek-style topping
olive oil
dried oregano
onion, thinly sliced
feta cheese, crumbled
black olives, sliced, drained
salt

4 cup
12 tsp
1 cup
3 cup
4 cup
4 tsp

Method
1. With oiled hands, evenly press dough into a greased 9-inch x 13inch pan. Using your fingertips, make indentations in the dough.
2. Cover, let rise in a warm place for 20 minutes or until double in
size. While the dough is rising, select the topping and prepare.
3. In a skillet, heat oil.
For Garlic-cheese topping — stir in oregano and garlic —
immediately remove from heat.
For Greek topping — 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 done.

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Wheat Dinner Roll Dough
Yield
water 80°F/27°C
oil
brown sugar
salt
dry milk
bread flour
whole wheat flour
active dry yeast
Program

12 rolls
p cup
1 TBL
2 TBL
2 tsp
1 TBL
14 cups
1 cup
12 tsp

Buttermilk Roll Dough
18 rolls
12 cups
2 TBL
4 cup
1 tsp
2 TBL
22 cups
2 cups
2 tsp

Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm
place for 30 minutes or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.

Yield
cultured buttermilk
80°F/27°C
oil
honey
salt
bread flour
whole wheat flour
wheat germ
baking soda
active dry yeast
Program
Brush on rolls
butter, melted

12 rolls
1 cup

18 rolls
12 cups

3 TBL
12 TBL
1 tsp
p cup
13 cups
3 cup
4 tsp
1p tsp

4 cup
2 TBL
12 tsp
14 cups
2 cups
2 cup
4 tsp
2 tsp

2 TBL

3 TBL

Method
1. Place on 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 double in size. Brush with melted
butter.
3. Bake at 350°F/177°C for 15-20 minutes or until done.

27.

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French Bread Dough
Yield
water 80°F/27°C
sugar
salt
bread flour
active dry yeast
Program
Glaze
water
salt

Variations
1 loaf
14 cups
1 TBL
1 tsp
32 cups
1 TBL

French Onion Bread: Add 4 cup dehydrated onion to dough recipe and
shape according to method.

2 TBL
2 tsp

French Roll: Instead of step #1, divide into 12 pieces. Pinch together
the ends of each roll and taper slightly. Continue steps 2 and 3. Bake
at 400°F/205°C for 15 - 20 minutes or until done.

French Loaf: Instead of step #1, shape the dough into one large round
ball. Continue steps 2 and 3. Bake at 400°F/205°C 20 - 25 minutes or
until done.
(Tip: If desired, brush with glaze and sprinkle loaves, before baking, with
one of the following: sesame seeds, poppy seeds, caraway seeds or cracked
wheat.)

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.
2. Place the loaf on a greased baking sheet, cover and let rise
in a warm place 40 minutes or until double in size.
3. With a knife, cut three diagonal slashes across top of the loaf.
Combine the glaze ingredients and brush the loaf generously.
Bake at 400°F/205°C for 20 - 25 minutes or until done.

28.

French Twists (use French Bread Dough recipe)
Method
1. Place on a lightly floured surface. Divide into 18 equal pieces.
Roll into 14 inch long ropes.
2. Fold each rope in half and twist, starting at fold.
3. Place on a greased baking sheet and brush with 3 cup of
melted butter. Cover and let rise in a warm place until
double in size.
4. Brush with glaze and bake at 400°F/205°C for 12 - 15 minutes or
until done.

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Cheesy Garlic Roll Dough
Yield
egg, room temp. + enough
water 80°F/27°C to =
oil
sugar
salt
bread flour
active dry yeast
Program
Topping
Parmesan cheese, grated
garlic, finely minced
butter, melted

Pita Pocket Dough

18 rolls
1
1 cup
2 TBL
3 cup
1 tsp
32 cups
12 tsp

24 rolls
1
13 cups
3 TBL
2 cup
12 tsp
42 cups
2 tsp

2 cup
12 TBL
3 TBL

l cup
2 TBL
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
1 hour or until double in size.
3. Bake at 325°F/163°C for 35-40 minutes or until done.

Yield
water 80°F/27°C
olive oil
sugar
salt
bread flour
whole wheat flour
active dry yeast
Program

20 pita pockets
13 cups
8 tsp
4 tsp
14 tsp
2 cups
13 cups
22 tsp

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 five
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 form 2 pockets.

29.

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Challah Braid Dough

Refreshing Roll Dough
Yield
egg, room temp. + enough
water 80°F/27°C to =
butter
brown sugar
salt
bread flour
active dry yeast
Program
Topping
butter, melted
orange peel, grated
sugar

12 rolls
1
1 cup
4 cup
3 cup
1 tsp
32 cups
12 tsp`

18 rolls
1
12 cups
3 cup
2 cup
12 tsp
42 cups
2 tsp

2 cup
2 TBL
2 cup

p cup
4 cup
p 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 1 hour or until double in size.
4. Bake at 350°F/177°C for 20-30 minutes or until done. Serve
warm.

30.

Yield
egg, room temp. + enough
water 80°F/27°C to =
oil
sugar
salt
bread flour
active dry yeast
Program

regular
1
p cup
2 TBL
12 TBL
1 tsp
2 cups
1 tsp

large
1
1 cup + 1 TBL
3 TBL
2 TBL
12 tsp
34 cups
12 tsp

Glaze
egg yolk, beaten
water

1
1 TBL

Topping
poppy seeds

1 tsp

1 TBL

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 one end, braid together. Pinch together at
other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and
let rise in a warm place 1 hour or until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with
poppy seeds and bake at 375°F/190°C for 25 minutes or until
done.

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Pretzel Dough
Yield
water 80°F/27°C
egg yolk, room temperature*
oil
sugar
salt
white pepper
bread flour
active dry yeast
Program

Pizza Crust Dough
16 pretzels
14 cups
1
1 TBL
2 TBL
1 tsp
8 tsp
32 cups
1 TBL

1 thick or 2 thin

2 thick or 4 thin

p cup
1 TBL
1 TBL
2 tsp
1 TBL
24 cups
1 tsp

1l cups
2 TBL
2 TBL
1 tsp
2 TBL
42 cups
2 tsp

Method

*Reserve egg white for glaze.

Glaze
egg white
water

Yield
water 80°F/27°C
oil
sugar
salt
dry milk
bread flour
active dry yeast
Program

1
1 TBL

Toppings (optional)
kosher salt, sesame seeds

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

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 12 inches apart. Brush with glaze
and sprinkle with topping (optional). Bake at 375°F/190°C for
15-20 minutes or until done.

Variation
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons
Parmesan cheese to dough ingredients. Follow method for completion.
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Banana Wheat Bagel Dough
Yield
egg, room temp. + enough
water 80°F/27°C to =
oil
honey
salt
banana, mashed
whole wheat flour
bread flour
active dry yeast
Program
Glaze
egg white, beaten
water

Bagel Dough
12 bagels
1
1 cup
2 TBL
1 TBL
12 tsp
2 cup
22 cups
1 cup
24 tsp

1
1 TBL

Toppings (optional)
poppy seeds, sesame seeds

Method

32.

1. Place on a lightly floured surface. Divide into pieces. Roll each
into a smooth ball, making a hole in the center of each with
thumbs. Gently pull to make a one inch hole.
2. Place on a greased baking sheet. Cover and let rise in a
warm place for 1 hour or until double in size.
3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2
tablespoons sugar. Place a few bagels at a time in boiling
water. Simmer 3 minutes turning 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 20-25 minutes or until done; cool
on a wire rack.

Yield
water 80°F/27°C
sugar
salt
bread flour
active dry yeast
Program
Glaze
egg, beaten

8 bagels
1 cup
12 TBL
1 tsp
3 cups
24 tsp

Toppings (optional)
sesame seeds, poppy seeds, cracked wheat dry cereal or dehydrated
onions

Method
1. Place on a lightly floured surface. Divide into pieces. Roll each
into a smooth ball, making a hole in the center of each with
thumbs. Gently pull to make a one inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm
place for 1 hour or until double in size.
3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 tablespoons sugar. Place a few bagels at a time in boiling water.
Simmer 3 minutes, turning 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 20-25 minutes or until done; cool on a wire rack.

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Almond Cherry Coffee Cake Dough
Yield
water 80°F/27°C
oil
sugar
salt
dry milk
bread flour
active dry yeast
Program

1 coffee cake
1 cup
1 TBL
12 TBL
p tsp
1 TBL
34 cups
12 tsp

Filling
cream cheese, room temperature
sugar
maraschino cherries, chopped
milk, liquid
almond extract

8 oz
2 TBL
2 cup
1 TBL
2 tsp

Glaze
powdered sugar
sour cream
milk, liquid
almonds, sliced
cherries

2 cup
1 TBL
1-2 TBL
2 TBL
2 TBL

Method
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling over dough within 2-inch of edges. Starting
with longest side, roll dough up tightly, 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 12
inches apart from the outside edge to within one inch of the
inside edge. Turn each section on its side so filling shows.
3. Cover and let rise in a warm place 1 hour or until almost double
in size.
4. Uncover and bake at 375°F/190°C for 20-25 minutes or until
done.
5. Combine the first three glaze ingredients, adding only enough
milk for drizzling consistency. Drizzle over the warm coffee cake.
Decorate with almonds and cherries. Serve warm.

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Cinnamon Roll Dough
Yield
egg, room temp. + enough
water 80°F/27°C to =
oil
sugar
salt
bread flour
active dry yeast
Program

Whole Wheat Pizza Crust Dough
16 rolls
1
1 cup
3 TBL
3 cup
1 tsp
32 cups
12 tsp

Filling
butter, softened
sugar
cinnamon
walnuts, finely chopped
raisins

3 cup
4 cup
2 TBL
4 cup
4 cup

Glaze
powdered sugar
milk, liquid
vanilla extract

2 cup
3 TBL
2 tsp

Method
1. On a lightly floured surface, roll dough into a 12-inch x 6-inch rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style,
starting with the longest side, and cutting into 1-inch slices.
2. Place in greased baking pan about 2-inch apart and let stand in a
warm place for 1 hour or until double in size.
3. Bake at 350°F/177°C for 25-30 minutes or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
34.

Yield
water 80°F/27°C
oil
sugar
salt
whole wheat flour
bread flour
active dry yeast
Program

2 thin crusts
1 cup
2 TBL
1 TBL
1 tsp
1 cup
12 cups
24 tsp

Method
1. (Sprinkle each pan with 1 tablespoon of cornmeal if desired.)
Place dough on a lightly floured surface. Divide in half and press
onto a 12-inch pizza pan, raising edges. Generously prick dough
with a fork. For one 12-inch thick crust, do not divide.
2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin
to turn a light golden brown. Remove, add toppings and return to
oven to bake an additional 15-20 minutes.

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Sticky Breakfast Bun Dough
Yield
egg, room temp. + enough
water 80°F/27°C to =
oil
sugar
salt
bread flour
active dry yeast
Program

Pie Crust Dough
12 buns
1
1 cup + 2 TBL
4 cup
3 cup
1 tsp
32 cups
12 tsp

Yield
water 80°F/27°C
shortening
salt
all-purpose flour*
Program

2 crusts
2 cup
1 cup
4 tsp
24 cups

*For best results, all-purpose flour must be used.

Method
Filling
butter, softened
sugar
cinnamon
pecans, chopped

2 cup
3 cup
1 TBL
2 cup

Topping
butter, melted
brown sugar

p cup
p cup

1. Start dough program, allow to mix 6 - 10 minutes or until thoroughly blended. Press STOP button to cancel program when display reads :53.
2. Divide in half.
3. Place half of dough into pie pan.
4. Using fingertips, spread dough evenly onto bottom and sides
of pie dish. Repeat for second crust or roll out on a lightly
floured surface to put on top of pie. Prick bottom with fork.
5. Bake at 425°F/218°C for 20 minutes or until done.

Method
1. On a lightly floured surface roll into a 12-inch x 16-inch rectangle and spread with butter. Combine remaining filling ingredients
and sprinkle over dough. Roll up tightly, jelly-roll style, starting
with the longest side, and cut into one inch slices.
2. Combine topping mixture and spread into a 13-inch x 9-inch
baking dish. Place slices on mixture and let rise in a warm place
for 1 hour or until double in size.
3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a
heat-proof tray.

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Butter
Butter...As Easy As 1-2-3
Although the old-fashioned churning method used to require a lot of
time and elbow grease, making butter in your Breadman™ Corner
Bakery Bread & Dessert Maker is now as easy as 1-2-3. Make the butter
first, add the additional ingredients, cover tightly and store in the refrigerator. This will allow the additional ingredients to enhance the flavor
of the butter while your bread is baking.
A small amount of butter will be left in the bread pan. If making bread
right away, it is not necessary to wash the interior of the bread pan. The
bread dough will absorb the butter during the knead or bake process. Do
not immerse the pan; refer to cleaning instructions. Hand wash the lid
with mild soap and water and dry thoroughly.

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Helpful Hints for Butter
Basic Recipe & Method
1. Make sure your bread machine and pan
are at room temperature. Attach the
kneading blade onto the shaft of the
pan. Pour in 1 cup (236 ml) of cold,
heavy whipping cream or heavy cream
(containing at least 36% butter fat or 5
grams of fat per tablespoon). Place lid on
pan. Insert pan into bread machine and
close lid.
2. Select butter program, press START.
Halfway through the cycle, the mixture
may resemble whipped cream and then
begin to separate. The bread machine
will beep when the cycle is complete.
3. Pour off buttermilk and save (see Using
Buttermilk). To rinse butter, remove lid
and add 1 cup cold water, replace lid and
drain water into sink. Repeat. This will
rinse off any remaining buttermilk and
assist in hardening the butter. Remove
butter with a rubber spatula. Yields
approximately 2 cup. Flavor before
refrigerating.

Tips
• Heavy whipping cream or heavy
cream will produce the most butter.
Light whipping cream and whipping
cream (30-36% butter fat) will churn
into a smaller amount of butter and
you may have to repeat part of the
butter program. Stop the program
when butter chunks are formed. Half
and half or other lower-fat dairy
products without the words
“whipping” or “cream” in the name
will not churn into butter.
• The average refrigerated life of salted
or unsalted butter is several weeks; up
to nine months if frozen.
• All butter is made from fresh sweet
cream. The choice of salted or unsalted
butter is a matter of personal preference,
but many cooks prefer unsalted butter for
baking. For salted butter, add 4 teaspoon
salt to 2 cup butter.

Using Buttermilk
Buttermilk is the liquid left after churning butter. Most of the fat goes into the butter, not
the milk. It may be used in any recipe calling
for milk such as shakes, soups, sauces, pancakes
or waffles. Refrigerate until ready to use.
If you want to use this buttermilk to increase
calcium and protein in a bread recipe, it may be
substituted for any or all of the water. The bread
will be shorter and more dense. The buttermilk
should be scalded before using, to improve its
baking quality. Pour into sauce pan and heat to
200°F/94°C, then allow to cool to 80°F/27°C.
Today’s buttermilk sold in grocery stores is a cultured product rather than a by-product of churning cream into butter. Cultured buttermilk is
made from fresh low-fat or skim milk with the
addition of nonfat dry milk solids, salts and
other ingredients. It also has a special bacterial
culture added which produces the characteristically tart flavor. There is a cultured Buttermilk
Bread recipe in the bread recipe section.

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Flavored Butters
To make “flavored butters,” prepare plain butter as directed. Place butter into a deep bowl and beat in ingredients with a electric mixer until
well blended. Serve with fish, meat, poultry, vegetables, bagels, crackers
or bread.
Special thanks to the following organizations for their assistance:
American Dairy Association®, St. Louis District Dairy Council® and
Mid-American Dairymen Incorporated®.

Cheese Butters

38.

Cheesabutter
butter
dried Italian herb seasoning
garlic powder
pepper
Cheddar cheese, shredded
lemon juice

2 cup
p tsp
2 tsp
2 tsp
1 cup
p tsp

Bleu Cheese Butter
butter
bleu cheese, crumbled
Worcestershire sauce

2 cup
12-oz
2 tsp

Feta Cheese Butter
butter
feta cheese, crumbled
Worcestershire sauce

2 cup
12-oz
2 tsp

Cheesy Olive Butter
butter
onion, minced
Cheddar cheese, shredded
stuffed green olives, chopped

2 cup
1 tsp
2 cup
p cup

Fresh Herb Butters
Basil Garlic Butter
butter
fresh basil, chopped OR
dried basil
garlic powder
ground black pepper
salt

2 cup
2 tsp
2 tsp
8 tsp
8 tsp
4 tsp

Basil Spinach Butter
butter
fresh basil, finely chopped
fresh spinach, finely chopped
ground black pepper
garlic powder
salt

2 cup
2 TBL
2 TBL
4 tsp
4 tsp
4 tsp

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Spicy Lemon Chive Butter
butter
fresh chives, minced OR
dried chives
fresh parsley, minced OR
dried parsley
lemon juice
ground red pepper
salt

Page 39

2 cup
2 TBL
2 TBL
2 TBL
12 tsp
2 tsp
8 tsp
4 tsp

Rosemary Butter
butter
fresh rosemary, chopped OR
dried rosemary
fresh thyme, chopped OR
dried thyme
salt

2 cup
12 TBL
4 tsp
12 TBL
12 tsp
8 tsp

Garlic Sage Butter
butter
fresh sage, chopped
garlic cloves, minced OR
dried minced garlic
salt

2 cup
1 TBL
2 Lg
4 tsp
4 tsp

Lemon Oregano Butter
butter
lemon juice
fresh oregano, chopped OR
dried oregano
salt
ground black pepper

2 cup
4 cup
2 TBL
1 tsp
2 tsp
8 tsp

Cilantro Butter
butter
fresh cilantro, chopped
salt

2 cup
2 TBL
4 tsp

Lemon Dill Butter
butter
fresh dill, chopped OR
dried dill
lemon juice

2 cup
2 TBL
2 tsp
1 tsp

39..

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Breakfast Flavor Butters
Orange Marmalade Butter
butter
orange marmalade

Maple Butter
butter
pure maple syrup

40.

2 cup
3 TBL

2 cup
4 cup

Praline Butter
butter
pecans, finely chopped
maple extract
brown sugar
vanilla

2 cup
2 TBL
8 tsp
2 TBL
4 tsp

Lemon Walnut Butter
butter
lemon juice
lemon peel, grated
walnuts, chopped
sugar

2 cup
1 tsp
2 tsp
2 TBL
1 tsp

Cinnamon Butter
butter
sugar
cinnamon

2 cup
1 tsp
4 tsp

Honey Butter
butter
honey

2 cup
4 cup

Strawberry Butter
butter
strawberry jam

2 cup
3 TBL

Apple Butter
butter
cinnamon
honey or molasses
nutmeg
applesauce

2 cup
4 tsp
1 tsp
4 tsp
2 TBL

Apple Spice Butter
butter
apple pie spice
powdered sugar

2 cup
4 tsp
4 tsp

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Full Flavor Butters
Garlic Butter
butter
garlic salt
garlic powder

2 cup
4 tsp
4 tsp

Onion Butter
butter
onion salt
onion powder

2 cup
2 tsp
2 tsp

Jalapeño Butter
butter
jalapeño peppers,
chopped and drained
lemon juice

Beer Butter
butter
beer
seasoned salt

2 cup
2 TBL
1 tsp

Red Bell Pepper Butter
butter
red bell pepper, chopped
lemon juice
dried tarragon
dried thyme
salt
ground white pepper

2 cup
1
12 TBL
2 tsp
4 tsp
8 tsp
8 tsp

Lime Butter
butter
lime juice
lime peel, grated

2 cup
2 tsp
1 tsp

Lemon Butter
butter
lemon juice
lemon peel, grated

2 cup
2 tsp
1 tsp

2 cup
2 cup
4 tsp

41.

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Desserts

42.

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Helpful Hints for All Desserts
Be sure to carefully read the Use and Care
Guide, as well as the hints at the beginning of
each of the different recipe sections. The first
recipe in each section also includes “step by
step” instructions to get you started.
These recipes have been specifically formulated for your Corner Bakery® Bread & Dessert
Maker. Do not increase or decrease the size of
the recipe. If you increase the recipe, it may
not bake thoroughly or may overflow into the
inner case. If you decrease the size, it may not
mix and will over cook. Do not be alarmed
that the desserts do not fill up the whole pan
like your loaf of bread. The moist, dense cakes
will range from 3 inches to 5 inches tall with a
pound cake-like texture. Refer to the Use and
Care Guide for general measuring instructions.
Make plans several hours ahead to make your
dessert for your meal — especially if you want
cheesecake — so you will have your pan free
for a fresh loaf of bread. After cooking your
dessert, allow your machine to cool down 30
minutes before making bread.
Cakes will yield 8 - 10 servings each depending
how they are cut. They may be cut into pieshaped pieces, cut into thirds sideways and
lengthwise, or cut down the middle and sliced
into 1-inch thick pieces. For regular cakes, use a

serrated knife and start on the outer edge, working your way towards the center. Cheesecakes
need to be chilled before cutting; use a thin,
sharp knife, warmed first with hot water. Do not
use water to warm the knife when cutting
chocolate — it will discolor the cheesecake.
The puddings will yield eight generous servings,
pie fillings will fill a 8-inch to 9-inch pie dish,
and the candy will fill a 9-inch x 13-inch pan.
The toppings for these desserts are not made in
the Bread & Dessert Maker. They should be prepared following the instructions with the recipe.
At 1:48 remaining, the bread machine will
beep twice. At this time, to assist the machine
in picking up unmixed ingredients adhering to
the pan, use a plastic or rubber spatula and
push down along the sides and bottom corners
of the pan. Be careful to stay around the outer
edges of the pan because the kneading blade
will continue to turn during this time.
At 1:20 remaining, the bread machine will
beep 4 times. Some recipes have additional
ingredients to be added at this time. The special instructions to prepare them are listed
below the ingredients, follow them closely for
best results.

In addition, the majority of these recipes contain perishable ingredients which could spoil if
the delay timer is used.

Loosening Your Cake
Use oven mitts to remove the pan from the
machine, and then use a thin plastic or rubber
spatula to gently loosen the cake from the
sides of the pan. Since this is the most likely
time for the dessert to crumble, be careful.

Loosening Your Cheesecake
Allow a cheesecake to remain in the Bread &
Dessert Maker for 1 hour after the program has
finished in order to firm it up. Use oven mitts
to remove the pan from the machine. Using a
plastic or rubber spatula, gently loosen the
cheesecake from the sides of the pan. Allow to
cool in pan on a heat-resistant surface for 1
hour. Place the pan with cheesecake in the
refrigerator for 5 hours to allow it to firm up.
Remove from the refrigerator, gently loosen
the cheesecake from the sides and turn upside
down to remove.

The dessert program cannot be delayed. For a
successful dessert, stirring at 1:48 is essential.

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Dessert Ingredients
All-Purpose Flour: All-purpose flour is best for
general baking needs. It is a blend of wheat
which is lower in protein content than bread
flour, and it is perfect for desserts. Bread flour
is not recommended because it will result in a
tough cake.
Butter or Margarine: Real butter has a wonderfully rich flavor that margarine will never
match. Nevertheless, in all of these recipes,
margarine can be substituted for butter. Do not
use reduced fat or fat-free products.
Chocolate Chips and Almond Bark: Using
real chocolate chips is recommended because
the taste and texture is less wax-like. Do not
substitute one type of chocolate for another in
the dessert recipes and do not use reduced fat
or no-fat chocolate.
To melt chocolate chips or flavored almond
bark, a microwave works well. Start the
process with dry equipment, as water will
cause chocolate to stiffen. To melt in a
microwave oven, place in a microwave-safe
bowl. Using high power, set the microwave for
20 seconds at a time, stirring after each 20 second interval until melted.
In the vanilla fudge recipe, other flavors of
almond bark such as butterscotch may be
substituted.

44.

Cream Cheese: Use regular cream cheese
because it has a lower water content than low
fat or no-fat cream cheese. This, combined
with a higher fat content, produces a creamier
texture. Do not substitute Neufchâtel, cottage
cheese or ricotta cheese. To soften the cream
cheese, remove the foil and place on a
microwave-safe plate. Microwave on high 12 2 minutes, mixing with a fork every 30 seconds
until smooth, add to pan. Do not freeze cream
cheese - the texture becomes crumbly after
thawing, thus resulting in a grainy feel and
appearance.
Eggs: Eggs in the shell may be placed in warm
water for 15 minutes to bring to room temperature. Since Large eggs were used when creating all of these recipes, you must do so also to
achieve good results. Do not use the Egg
Replacer called for in the pie fillings/puddings
in any other dessert recipes. Do not substitute
eggs for Egg Replacer in the pie fillings or puddings because real eggs will curdle in these
recipes. The only pie filling/pudding recipe
that calls for real eggs is the Lemon Pie Filling.
Because of the special steps involved in this
pie, the eggs do not curdle. Do not use liquid
egg substitute such as Egg Beaters® in any
dessert recipe.
Egg Replacer: Egg Replacer is a powdered culinary substitute for eggs found in the health
food section of most grocery or health food

stores. It should be packed down when measuring. In some cases this has been used instead of
eggs because eggs will curdle in a pie filling or
pudding during the cooking process. Egg
Replacer is not the same as a liquid egg substitute - it does not contain any egg product (yolk
or white). If you are unable to purchase this
product locally, you may call Ener-G Foods, Inc.
at (800) 331-5222 for more information.
Leavening Agents: Baking powder and baking
soda are both leavening agents that help batter
rise, resulting in a lighter dessert. Some recipes
call for both.
Liquids: The water, milk or any other liquid
called for in these recipes must be at 80°F/27°C,
similar to baby bottle temperature. Use a
microwave to warm.
Nuts: Nuts are interchangeable in all recipes almonds, walnuts or pecans, you decide! You
may substitute in equal amounts in any dessert
recipe. Almonds are used frequently in the
dessert recipes listed here. Toasting them
brings out the flavor and crunch that people
like and is surprisingly easy to do. Place the
almonds evenly on a cookie sheet or baking
pan and bake for 8-10 minutes at 350°F/177°C,
stirring occasionally. For the microwave, place
the almonds evenly on a glass pie plate and
cook 5-7 minutes on high, stirring every
minute until crisp. When cooking almonds in
the microwave, they will not brown like those

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Page 45

toasted in the oven but will still be crunchy
and have a toasted flavor.
Prepackaged Puddings: Some recipes call for
boxed pudding mix. Although there is a specified weight amount beside the measurement,
as long as the brand you use is approximately
the same, it will work.
Real Extracts and Artificial/Imitation
Flavorings: Real extracts are made by dissolving the essential oils of ingredients, such as
almonds, oranges, lemons and vanilla beans,
in an alcohol base. Real extract has a stronger,
richer and more desirable taste than
artificial/imitation flavoring. If you are out of a
real extract and do not want to make a special
trip to the store, substitute an artificial/imitation flavoring or vanilla in its place in equal
amounts. Do not omit, decrease or increase

the total flavoring amount in any recipe.
Alteration of liquids will result in an overbaked or under-cooked dessert.
Sugar: Use granulated sugar unless otherwise
directed. When brown sugar is called for, pack
it down when measuring.
Whipped Toppings: Recipes listed here always
use powdered whipped topping mix, which is
designed to be mixed with liquids. It comes in
different sizes depending on the brand and is
found in the gelatin section of your favorite
grocery store. The sizes range from 1.3 to 1.75
ounces; it makes no difference which you
choose. Do not use frozen whipped toppings
because they tend to run after thawing and
when mixed with other ingredients.

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High Altitude Adjustments
You may have to make adjustments in the scratch cake recipes if you
live above 3,000 feet. Try smaller amounts first, then make any necessary adjustment the next time you bake. Use these guidelines only if
these ingredients are in the recipe. Cheesecakes, fillings, puddings and
candy need no adjustments at any altitude unless indicated below each
recipe.

increase water or milk
decrease baking powder
decrease sugar
baking soda may require a slight reduction

46.

1-4 TBL
8-4 tsp
1-3 TBL

At 6,000-6,500 feet, the following adjustments are recommended if
these ingredients are in the recipe:
increase water or milk
decrease baking powder
decrease sugar
baking soda may require a slight reduction

1 TBL
4 tsp
2 TBL

If the recipe calls for a one layer Jiffy® cake mix, follow the high altitude directions listed on the mix.

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Cake
Cake...As Easy As 1-2-3
1. Add ingredients to the pan in the order listed. Place the pan
in the machine.
2. Close the lid. Select the DESSERT setting. Press START. When
the bread machine beeps, stir and add ingredients according to
recipe directions.
3. When program is complete, immediately remove pan from the
machine using oven mitts. Using a rubber spatula, loosen the cake
from the sides of the pan. Turn pan upside down and shake in an
up-and-down motion to release the cake. Allow to cool on a cooling rack until ready to frost.
These recipes were developed at sea level. If you live at high altitude,
adjustments may be necessary. The finished cake may be slightly shorter
than the average 3 to 5 inches.

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Helpful Hints for Cakes
Cake Mixes

Angel Food Cake Variation

A one layer Jiffy cake mix will mix and bake perfectly on the dessert
cycle. When preparing, use warm water (80°F/27°C) even though the
mix directions call for cold water. Add other ingredients per package
directions. Jiffy® cake mix is called for in some of these recipes. Do not
bake half of a regular cake by itself or, substitute half of a regular cake
for a Jiffy® cake mix in these recipes.
®

Angel Food Cake Mixes
If you would like to prepare a boxed, one-step angel food cake mix,
pour the water per package directions into the pan and add the entire
box of mix. Then follow these simple instructions: Start machine without pan inside. At the stir beep (1:48), without stopping the machine,
place the pan securely into the machine. Neither a two-step recipe nor
a swirl angel food cake will work using this program. When dessert program is complete, remove pan and rest it on its side until cake is cooled
completely (approximately 2 hours).

48.

For a real variety of flavors, add 1 package of your favorite flavor of
Kool-Aid® (no sugar added). Dissolve Kool-Aid® in water called for in
the cake mix and add to pan. Then add cake mix. No other recipe
alterations are necessary.

Storing and Freezing
Store your cake in an airtight container. Cakes with perishable frostings
or toppings, such as carrot cake with a cream cheese frosting, should be
stored in the refrigerator. It is best to freeze cakes unfrosted.

Layered Cakes
To make a layered cake, insert toothpicks halfway up each side of the
cake to guide for straight cutting. Use a long, sharp knife to slice
through the layer. This will require more frosting, so you will need to
make 12 times the amount called for in the recipe below each cake.
Spread about 3 of the frosting over the first layer. Place second layer
on top and use the remaining frosting to cover sides and top of cake.

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Carrot Cake
eggs, room temperature
oil
carrots, uncooked, grated
orange extract
salt
cinnamon
sugar
all-purpose flour
baking powder
baking soda
Program

Frosting
cream cheese, softened
butter, softened
orange extract
powdered sugar
pecans, chopped

2 Lg
4 cup
1 cup
1 tsp
1/8 tsp
1 tsp
p cup
p cup + 2 TBL
2 tsp
2 tsp

3-oz
3 TBL
1 tsp
12 cups
4 cup

Basic Recipe & Method
1. Remove the pan from the machine. Attach the kneading blade
onto the shaft. Make sure all ingredients are at room temperature.
Eggs in the shell may be placed in a bowl of warm water for 15
minutes to bring to room temperature. Add warm eggs to pan.
2. Use a measuring cup to measure oil. Add to pan.
3. Measure grated (not chopped) carrots with a dry measuring
cup — do not pack. Place in the pan.
4. Use a measuring spoon to measure the orange extract, salt and cinnamon; level off with a straight edge of a knife and add to the pan.

5. Use a dry measuring cup to measure sugar and level off with
the straight edge of a knife. Add to pan.
6. Spoon flour into a dry measuring cup and level off with the
straight edge of a knife. Add to pan.
7. Use a measuring spoon to measure the baking powder and baking
soda; level off with a straight edge of a knife and add to the pan.
8. Place the pan into the machine and close the lid. Select
DESSERT. Press START.
9. When the bread machine beeps twice (1:48), the cake should be
stirred. Using a plastic or rubber spatula, scrape down the sides to
the bottom of the pan. The kneading blade will continue to turn.
The bread machine will beep again at 1:20. For this recipe no further steps are necessary.
10. When the bread machine beeps an additional 8 times, the bake
cycle is complete. The display will read End.
11. Use oven mitts to carefully remove the pan and place on a flat
heat-resistant surface. Use a thin, rubber or plastic spatula and
gently loosen the cake from the sides of the pan.
12. Using oven mitts, carefully turn pan upside down and shake in an
up-and-down motion to release the cake. Remove kneading blade
from bottom of cake if necessary.
13. Prepare frosting by blending cream cheese, butter and orange
extract in a bowl with an electric mixer until creamy. Stir in powdered sugar and pecans until well-blended. Frost cake. Store in
refrigerator.
14. Unplug unit before cleaning. Clean pan after each use. Do not
immerse the pan in water (see cleaning instructions). Clean
inside of machine after each use with a damp cloth.
(Note: The Basic Recipe & Method for the Carrot Cake recipe are similar
for all cakes listed in the cookbook.)

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Chocolate Pudding Cake
egg, room temp. + enough
milk 80°F/27°C to =
butter, melted
chocolate cook & serve
pudding & pie filling mix
Jiffy® one layer Devil’s Food cake mix
Program

Topping
chocolate cook & serve
pudding & pie filling mix
milk
powdered sugar
Boil and cook until thick. Frost cake.

50.

Strawberry Pound Cake
1 Lg
l cup
1 TBL
4 cup
1 pkg

4 cup
p cup
1 cup

egg, room temperature
canned strawberry pie filling
Jiffy® one layer white cake mix
Program

1 Lg
p cup
1

Frosting
canned strawberry pie filling
butter, softened
Blend together with electric mixer until creamy.

2 TBL
3 TBL

powdered sugar

12 cups

Stir in and frost cake.

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Chocolate Fudge Cake
eggs, room temperature
water 80°F/27°C
oil
vanilla extract
all-purpose flour
cocoa powder
instant coffee granules
salt
sugar
baking powder
baking soda
Program

Poppy Seed Pound Cake
2 Lg
l cup
3 cup
2 tsp
1 cup
3 cup
12 TBL
4 tsp
1 cup
p tsp
p tsp

eggs, room temp + enough
milk 80 °F/27°C to =
oil
butter extract
almond extract
orange extract
all-purpose flour
salt
sugar
poppy seeds
baking powder
Program

1 Lg egg + 1 Lg yolk
p cup
3 cup
12 tsp
12 tsp
12 tsp
12 cups
2 tsp
p cup + 2 TBL
12 TBL
1 tsp

Place warm cake in dish with sides. Immediately prepare glaze.
Frosting
milk chocolate chips
1 cup
sour cream
3 cup
Melt together. Cool and spread over cake. Store in refrigerator.

Glaze
frozen concentrated
orange juice, thawed*
sugar
Heat until sugar dissolves.
butter flavoring
almond extract
orange extract

4 cup
2 cup
12 tsp
12 tsp
1 tsp

Remove from heat and stir in. Allow to cool 15 minutes. Poke holes in
top of warm cake with a toothpick and pour glaze over top.
*Frozen concentrated lemonade, thawed, may be substituted.

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Pound Cake
egg, room temp. + enough
milk 80°F/27°C to =
butter, melted
vanilla extract
vanilla cook & serve
pudding & pie filling
Jiffy® one layer yellow cake mix
Program

Frosting
vanilla cook & serve
pudding & pie filling
milk
powdered sugar
Boil and cook until thick.
lemon extract
yellow food coloring

Stir in and frost cake.

Hummingbird Cake
1 Lg
l cup
1 TBL
1 tsp
4 cup
1 pkg

4 cup
p cup
1 cup
12 tsp
2 drops

eggs, room temperature
oil
banana, mashed
pineapple, crushed, well drained
pineapple extract
vanilla extract
all-purpose flour
salt
sugar
cinnamon
pecans, chopped
baking powder
baking soda
Program

Frosting
cream cheese, softened
butter, softened
vanilla extract
Blend together with electric mixer until creamy.

3-oz
3 TBL
1 tsp

powdered sugar
pecans, chopped

12 cups
3 cup

Blend in and frost cake. Store in refrigerator.

52.

2 Lg
4 cup
4 cup
2 TBL
2 tsp
1 tsp
14 cups
4 tsp
l cup
1 tsp
4 cup
p tsp
p tsp

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Coffee Cake
egg, room temp. + enough
milk 80°F/27°C to =
butter, melted
maple extract
Jiffy® one layer yellow cake mix
Program

Amaretto Butter Cake
1 Lg
l cup
2 TBL
2 tsp
1 pkg

Crumb Filling
butter, melted
2 TBL
brown sugar
2 TBL
all-purpose flour
3 TBL
cinnamon
4 tsp
Mix together and, without stopping the machine, sprinkle evenly over
batter at ingredient beep (1:20). The machine will start to bake at 1:15.

Glaze
powdered sugar
milk
lemon extract
Blend together and drizzle over warm cake.

3 cup
3 TBL
2 tsp

eggs, room temperature
oil
water 80°F/27°C
amaretto*
butter extract
almond extract
salt
all-purpose flour
sugar
almonds, sliced
baking powder
baking soda
Program

2 Lg
4 cup
3 cup
12 TBL
12 tsp
2 tsp
8 tsp
1 cup
p cup
4 cup
p tsp
p tsp

*Vanilla may be substituted for amaretto.

Frosting
cream cheese, room temperature
butter, softened
almond extract
powdered sugar
Blend together with electric mixer until creamy.

3 TBL
2 TBL
1 tsp
12 cups

almonds, sliced

4 cup

Stir in and frost cake. Store in refrigerator.

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Apple Loaf Cake
eggs, room temperature
oil
apple, peeled, slice 8 inch
vanilla extract
all-purpose flour
salt
sugar
cinnamon
walnuts, chopped
baking soda
Program

Rum Cake
2 Lg
4 cup
l cup
1 tsp
1 cup
8 tsp
l cup
p tsp
3 cup
p tsp

Caramel Topping
butter
4 cup
brown sugar
4 cup
sugar
4 cup
cornstarch
1 TBL
cream
4 cup
Bring to a boil, stirring constantly until thick. Remove from heat.
vanilla extract
1 tsp
Stir in. Allow to cool 15 minutes and serve over cake.

54.

egg, room temp. + enough
water 80°F/27°C to =
butter, melted
rum extract
vanilla cook & serve
pudding & pie filling
Jiffy® one layer yellow cake mix
Program

1 Lg
l cup
1 TBL
2 tsp
4 cup
1 pkg

Place warm cake in dish with sides. Immediately prepare glaze.
Glaze
butter
water
Bring to boil. Remove from heat.

3 TBL
3 TBL

rum extract
powdered sugar

1 tsp
p cup

Stir in and allow to cool for 15 minutes. Poke holes in top of warm cake
with a toothpick and pour glaze over top.

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Cheesecake
Cheesecake...As Easy As 1-2-3
1. Add ingredients to pan in the order listed. Place pan in the
machine.
2. Close the lid. Select the DESSERT setting. Press START. At the
beeps, stir or add ingredients according to recipe directions.
3. When program is complete, leave pan in machine for one hour to
firm up. Using oven mitts, remove pan from unit and use a rubber
spatula to loosen the cake from the sides of the pan. Allow to cool
in the pan on a heat-resistant surface for an additional 1 hour,
then place pan in refrigerator uncovered for at least 5 hours or
overnight before removing the cheesecake. Use a rubber spatula to
loosen the cake from the sides of the pan. Turn pan upside down
and shake in an up-and-down motion to release the cheesecake.

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Helpful Hints for Cheesecakes
Make your cheesecake at least a day ahead of time to allow the flavors
to mingle. And, as in all of these recipes, have all of the ingredients at
room temperature before starting.
Graham cracker crust included with Vanilla Cheesecake may be used
on all flavors.

Cheesecake Storage and Freezing
As with any dairy product, store cheesecake covered in the refrigerator.
Covering the cheesecake may cause condensation to collect on the top;
this may produce discoloration in chocolate cakes. If some moisture
does collect, simply wipe it off with a paper towel. It may be stored for
up to a week in the refrigerator. If you want to keep it longer, place it in
the freezer. All of these cakes freeze beautifully and can be kept for up
to 2 months. To freeze a cheesecake, remove it from the pan, freeze it
uncovered on a tray for at least 6 hours. Next, wrap it in heavy weight
foil or place it in an airtight plastic bag. Then put it back into the
freezer until needed. It is best to freeze the cake without the topping on
it. Thaw the unfrosted cake in the refrigerator overnight or at room
temperature for approximately 3 hours. Cheesecake may also be frozen
by the slice using these same steps.

Vanilla Cheesecake
eggs, room temperature
vanilla extract
lemon extract
orange extract
cream cheese, softened
sugar
cornstarch
Program

2 Lg
1 TBL
1 tsp
1 tsp
3 (8-oz) pkg
p cup
3 TBL

Topping
vanilla flavored almond bark
sour cream

4-oz
3 cup

Graham Cracker Crust
graham cracker crumbs
sugar
butter, melted
cream cheese, spreadable

1 cup
1 TBL
2 TBL
4 cup

Basic Recipe & Method
1. Remove the pan from the machine. Attach the kneading blade to
the shaft. Make sure all ingredients are at room temperature. Eggs
in the shell may be placed in warm water for 15 minutes to bring
them to room temperature. Add eggs to the pan.
2. Use a measuring spoon to measure the vanilla extract, lemon
extract and orange extract; add to the pan.
3. Remove foil from cream cheese and place on a microwave-safe

56.

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plate. Microwave for 12 - 2 minutes on high; mixing with a fork
every 30 seconds until smooth 80°F/27°C. Place in pan.
Use a dry measuring cup to measure the sugar; level off with the
straight edge of a knife and add to the pan. Measure cornstarch;
level off with a straight edge of a knife and add to the pan.
Place the pan into the machine and close the lid. Select
DESSERT. Press START.
When the bread machine beeps 2 times (1:48), the cheesecake
must be stirred. Using a plastic or rubber spatula, scrape down the
sides to the bottom of the pan. The kneading blade will continue
turning during this time. The bread machine will beep 4 times at
1:20. For this recipe, no further steps are necessary.
When the bread machine beeps 8 times (End), the cooking cycle
is complete. The display will read End. Allow the cheesecake to
remain in the machine for an additional hour. This will help the
cheesecake to firm up.
At the end of one hour, use oven mitts to carefully remove the
pan and place on a flat heat-resistant surface. Use a spatula to
gently loosen the cheesecake from the sides of the pan. Allow to
cool in pan at room temperature for one hour.

9. Place pan in the refrigerator for 5 hours or overnight to chill.
10. Use a spatula to gently loosen the cheesecake from the sides of
the pan before removing. Turn pan upside down and shake in an
up-and-down motion to release the cheesecake. Remove kneading blade from bottom of cheesecake if necessary.
11. Prepare topping by melting almond bark and sour cream together.
Cool slightly and spread over cheesecake. Store cheesecake in
refrigerator.
12. Unplug unit before cleaning. Clean pan after each use. Do not
immerse the pan in water (see cleaning instructions). Clean
inside of machine after each use with a damp cloth.
(Note: The Basic Recipe & Method for the Vanilla Cheesecake recipe are
similar for all cheesecakes listed in the cookbook.)

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Amaretto Orange Cheesecake
eggs, room temperature
almond extract
amaretto
cream cheese, softened
sugar
orange gelatin(approx. 3-oz)
cornstarch
almonds, sliced
Program

Banana Split Cheesecake
2 Lg
22 tsp
1 tsp
3 (8-oz) pkg
p cup
1 (3-oz) box
3 TBL
3 cup

Topping
whipped topping mix
milk 80°F/27°C
Blend together with an electric mixer until thick.

1 envelope
4 cup

orange marmalade
orange extract
orange food coloring

2 TBL
1 tsp
2 drops

Stir in and spread over cake.
chocolate flavor Magic Shell® for drizzling
(found in the ice cream section of your favorite grocery store)

Drizzle over cake.
almonds, sliced

Decorate with almonds and store in refrigerator.

58.

4 cup

eggs, room temperature
banana extract
pineapple extract
yellow food coloring
cream cheese, softened
sugar
cornstarch
Program

2 Lg
1 TBL
2 tsp
2 drops
3 (8-oz) pkg
p cup
3 TBL

Decorations
strawberries, sliced
pineapple tidbits, drained
bananas, sliced
maraschino cherries
whipped cream
pecans, chopped
chocolate flavor magic shell for drizzling
(found in the ice cream section of your favorite grocery store)
Decorate and store in refrigerator.

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Chocolate Cheesecake
semi-sweet chocolate chips

Marbled Cheesecake
2/3 cup

Melt before adding to pan.
eggs, room temperature
vanilla extract
cream cheese, softened
sugar
cornstarch
Program

2 Lg
2 tsp
3 (8-oz) pkg
p cup + 1 TBL
2 TBL + 1 tsp cocoa

Topping
semi-sweet chocolate chips
l cup
sour cream
3 cup
Melt together. Cool slightly and spread over cake. Store in refrigerator.
(Note: Substituting milk chocolate chips for semi-sweet chocolate chips in a
cheesecake is not recommended because it will result in a soft cake that is difficult to remove from the pan. However, milk chocolate chips may be used in
place of the semi-sweet chocolate chips in the topping for a sweeter flavor.)

eggs, room temperature
vanilla extract
cream cheese, softened
sugar
cornstarch
Program

2 Lg
2 tsp
3 (8-oz) pkg
p cup
3 TBL

Marble
semi-sweet chocolate chips
4 cup
Melt chocolate chips. At the ingredient beep (1:20), without stopping the
machine, remove approximately 1/3 cup of batter and stir it into the melted
chocolate. Spoon the chocolate mixture on top of batter in the bread
machine. Cut chocolate through batter with a rubber spatula, thus creating a marbled appearance. The machine will start to bake at 1:15.
Topping
semi-sweet chocolate chips
l cup
sour cream
3 cup
Melt together. Cool slightly and spread over cake. Store in refrigerator.

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Pudding, Pie
Filling & Fudge
As Easy As 1-2-3
1. Add the ingredients to the pan in the order listed. Place the
pan in the machine.
2. Close the lid. Select the DESSERT setting. Press START. At the
beeps, stir and add ingredients according to recipe instructions.
3. When the program is complete, remove pan from the machine
using oven mitts. Carefully pour hot pie filling/pudding into a
heat-resistant bowl and stir in additional ingredients with a wire
whisk. This will help blend all ingredients together and fluff up
the filling. Chill pies in the refrigerator for approximately 3 hours
to set filling. If serving as pudding, you may serve immediately or
allow to chill in the refrigerator to thicken.
Any pie filling may be served as a pudding; but pudding cannot be used
as a pie filling because it will not set up enough.

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Helpful Hints for Puddings/Pie Fillings
Crust

Topping

To make a cookie crust, coat an 8-inch to 9-inch pie dish with butter.
Place 20 creme sandwich cookies with fillings intact in a food processor
with a steel blade, pulsing until the cookie and creme fillings are finely
ground together. Melt 3 cup of butter and mix with crumbs. Reserve 2
tablespoons of crumbs for topping. Press remaining crumbs evenly onto
bottom and sides of pie dish. If you do not have a food processor, put
the cookies in a gallon size freezer zip top bag. Finely crush cookies with
a rolling pin. Start the pie filling in the Bread & Dessert Maker. Then
make the cookie crust and place it in the refrigerator to firm up.

Serve the pie with a whipped topping if you desire. Any extract can be
added for extra flavor. Decorate with reserved cookie crumbs. Or, top
with coconut or marshmallows and place under broiler to brown.

Any of your traditional pie crusts can be used in place of the sandwich
cookie crusts. Or, for the sake of simplicity, use a pre-packaged graham
cracker or chocolate graham cracker crust. When putting the pie in the
oven to toast a topping, place on a cookie sheet for stability. You do not
need to place store bought crusts in the refrigerator to firm up. You may
use any creme filled, flavored, sandwich cookies like coconut macaroon, chocolate, vanilla, lemon or peanut butter.

Storing
All of these pie fillings/puddings must be stored in the refrigerator.

Basic Recipe & Method
1. Remove the pan from the machine. Attach the kneading blade
onto the shaft. Make sure all ingredients, except liquids, are at
room temperature.
2. Use a liquid measuring cup to measure the water
(80°F/27°C) and pour into the pan.
3. Use a measuring spoon to measure the orange extract and
cinnamon; add to the pan.
4. Use a dry measuring cup to measure the Egg Replacer — pack it in
the measuring cup and level off with the straight edge of a knife.
Use a dry measuring cup to measure the sugar and the dry milk;
level off with the straight edge of a knife and add to the pan.
5. Add one envelope of dry whipped topping.
6. Place the pan into the machine and close the lid. Select
DESSERT. Press START.
7. When the bread machine beeps 2 times (1:48), the filling should
be stirred.

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8. Use a measuring cup to
measure the bread cubes. When the bread machine beeps 4 times
(1:20), open the lid without stopping the machine and gently stir
in the cubed bread.
9. Use a measuring cup to measure raisins. When the bread machine
beeps an additional 8 times (End), the cooking cycle is complete.
10. Use oven mitts to carefully remove the pan and pour hot pudding
into a heat-resistant bowl. Gently stir in raisins with a wire whisk.
11. Prepare the rum sauce by bringing water, sugar, lemon slice,
orange slice, cinnamon stick and clove to a boil for 5 minutes.
Remove from heat and strain. Stir in rum and vanilla. Serve over
warm bread pudding. Store pudding in refrigerator.
12. Unplug unit before cleaning. Clean pan after each use. Do not
immerse the pan in water (see cleaning instructions). Clean
inside of machine after each use with a damp cloth.
(Note: The Basic Recipe & Method for the Bread Pudding recipe are similar for all Puddings listed in the cookbook.)

62.

Bread Pudding
water 80°F/27°C
orange extract
cinnamon
Egg Replacer, packed
sugar
dry milk
whipped topping mix
Program

4 cups
1 tsp
12 tsp
3 cup
14 cups
13 cups
1 envelope

bread, cubed
raisins

4 cups
2 cup

Rum Sauce
water
sugar
lemon, sliced
orange, sliced
cinnamon stick
clove, whole
rum
vanilla

2 cup
2 cup
2 slices
1 slice
1 stick (2 inches)
1
4 cup
p tsp

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Rice Pudding
water
instant rice, rinsed

Lemon Pie Filling
2 cups
p cup

Place rice and water in a microwave-safe bowl. Microwave on high for 2
minutes. Remove and allow to stand 2 minutes. Drain and discard water.
Place rice in pan. Rinsing the rice will prevent it from being sticky and
difficult to serve.
water 80°F/27°C
vanilla extract
honey
Egg Replacer, packed
dry milk
whipped topping mix
cinnamon
salt
sugar
Program

4 cups
2 tsp
1 TBL
2 cup
13 cups
1 envelope
1 tsp
2 tsp
14 cups

nuts, chopped
dried fruit

2 cup
2 cup

butter, melted
yellow food coloring
sugar
lemon extract
all-purpose flour
Program

2 cup
5 drops
2 cups
1 TBL
3 TBL

cream, hot
1 cup
Heat cream in microwave approximately 2 minutes until hot; small bubbles will form around the edges of the container and a thin film on the
top.
eggs, beaten

3 Lg
In a bowl, slowly pour hot cream over the 3 beaten eggs while stirring
constantly with a wire whisk. Pour mixture into pan at stir beep (1:48).
This traditional southern pie will form a natural crust and topping. You
may serve the filling as is, or pour into a prepared pie crust with the natural crust mixed throughout the pie. A graham cracker crust is tasty with
this filling. Store in refrigerator.

Whisk in when the cooking is complete. Store in refrigerator.

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Coconut Pie Filling
unflavored gelatin
water

Chocolate Marshmallow Pie Filling
1 envelope
4 cup

unflavored gelatin
water

1 envelope
4 cup

In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2
minutes and then microwave on high for 40 seconds. Stir and allow to set
2 minutes or until dissolved. Add to pan.

In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2
minutes and then microwave on high for 40 seconds. Stir and allow to set
2 minutes or until thoroughly dissolved. Add to pan.

water 80°F/27°C
Egg Replacer, packed
sugar
coconut
dry milk
whipped topping mix
Program

milk 80°F/27°C
vanilla extract
sugar
miniature marshmallows
chocolate cook & serve
pudding & pie filling
Program

3 cups
4 cup
1 cup
1 cup
1 cup
1 envelope

Store in refrigerator.
High Altitude Instructions
Prepare as directed but increase the Egg Replacer to a total of
6 tablespoons.

2 cups
2 tsp
2 cup
12 cups
1 (3-oz) box

Pour the pie filling out and discard the film from the bottom of the pan.
The convenience of not having to stand over the stove to prepare the filling is well worth the extra film at the bottom. Store in refrigerator.

Banana Pudding
water 80°F/27°C
Egg Replacer, packed
dry milk
banana flavoring
sugar
whipped topping mix
Program
banana, cubed

3 cups
4 cup
1 cup
1 TBL
1 cup
1 envelope

2 med
Whisk in when the cooking is complete. Store in refrigerator.

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Helpful Hints for Fudge
As Easy As 1-2-3
1. Add the ingredients to the pan in the order listed. Place the pan
in the machine.
2. Close the lid. Select the DESSERT setting. Press START. When
the bread machine beeps, stir or add ingredients (according to
recipe directions).
3. When program is complete, remove pan from machine using
oven mitts. Using a rubber spatula, carefully pour hot fudge into a
9-inch x 13-inch heat-resistant baking container and allow to set
up at room temperature for approximately 3 hours.
Making fudge in a bread machine is so much easier than the old fashioned way of standing and stirring over the stove. However, anytime you
cook with chocolate it can be a little tricky to work with. To help ensure

success, make sure all utensils are completely dry — even a drop of water
will cause the chocolate mixture to stiffen and become granular.
Use vanilla-flavored almond bark in the Vanilla Fudge recipe because it
is easy to work with. It melts easier than white chocolate chips. You
may substitute butterscotch-flavored almond bark in equal amounts.
As in the cheesecake recipes, be sure to soften the cream cheese. Remove
foil and place on a microwave safe plate. Microwave on high for 12 to 2
minutes, mixing with a fork every 30 seconds until smooth; add to pan.
For best results, use the suggested pan size for the fudge so it will set up
in a reasonable length of time.
Fudge should be stored in an airtight container to prevent it from
drying out.

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Mocha Chocolate Fudge
powdered sugar

2 lb

Put half in pan, placing other half aside.
butter, melted
cream cheese, softened
vanilla extract
instant coffee granules
cocoa powder
Program

1 cup
2 (8-oz) pkg
2 tsp
1 TBL
2 cup

milk chocolate chips
nuts, chopped

23-oz
1 cup

If you prefer plain chocolate fudge, simply leave out the instant coffee.
No other adjustments are necessary. For a unique flavor, try substituting
processed cheese in place of the cream cheese. It makes a wonderful
fudge.

Basic Recipe & Method
1. Remove the pan from the machine. Attach the kneading blade
onto the shaft. Make sure all ingredients are at room temperature.
2. Put one half of the powdered sugar into the pan.
3. Melt butter; add to pan.
4. Remove foil from cream cheese and place on a microwave-safe
plate. Microwave for 12-2 minutes on high; mixing with a fork
every 30 seconds until smooth and 80°F/27°C. Place in pan.
5. Use a measuring spoon to measure the vanilla extract and
instant coffee granules; add to the pan.

66.

6. Use a dry measuring cup to measure cocoa powder; level off with
the straight edge of a knife and add to the pan.
7. Place the pan into the machine and close the lid. Select
DESSERT. Press START.
8. Allow machine to begin mixing. Carefully add remaining powdered sugar one cup at a time, allowing to mix in after each addition. It may be necessary to use a spatula to scrape down the sides
to the bottom of the pan. When all of the powdered sugar has
been added, close the lid and allow to mix.
9. When the bread machine beeps 2 times (1:48), the fudge must be
stirred. Using a plastic or rubber spatula, scrape down the sides to
the bottom of the pan.
10. Place milk chocolate chips and nuts in a large heat resistant
container.
11. When the bread machine beeps 8 times (End), the cooking cycle
is complete. Using oven mitts, immediately remove the pan from
the machine and carefully pour over chocolate chips and nuts.
The hot candy mixture will melt the chocolate chips when stirred
together. Stir until well blended. If you do not immediately
remove the pan and blend the two mixtures, the chocolate will
begin to set and it will not be possible to blend them together.
12. Pour into a greased 9-inch x 13-inch baking container and allow
to set up at room temperature for approximately 3 hours.
13. Unplug unit before cleaning. Clean pan after each use. Do not
immerse in water (see cleaning instructions). Clean inside of
machine after each use with a damp cloth.
(Note: The Basic Recipe & Method for the Mocha Chocolate Fudge recipe
are similar for all fudges listed in the cookbook.)

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Vanilla Fudge
powdered sugar

2 lb

Put half in pan, placing other half aside.
butter, melted
cream cheese, softened
vanilla extract
Program

1 cup
2 (8-oz) pkg
1 TBL

Allow machine to begin mixing. Add one cup of the remaining powdered
sugar at a time, allowing it to mix in after each addition. It may be necessary to use a spatula to scrape down the sides to the bottom of the pan.
When all powdered sugar has been added, close the lid and allow to mix.
vanilla flavored almond bark
nuts, chopped

24-oz
1 cup

During the last 5 minutes of the cooking cycle, break almond bark into
pieces and melt in a large heat resistant container; stir in nuts. When the
bread machine beeps 8 times (End), IMMEDIATELY pour hot mixture
from pan into melted almond bark; blend well. Put into a 9-inch x 13inch baking container and allow to set.

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Dear Breadman Friend,
It was an honor working on this project with the Breadman™ staff, and I thank them for giving me this opportunity. I loved creating these recipes for you
to enjoy and to give you the chance to impress your family and friends.
These recipes ensure many compliments and will guarantee you a reputation as a gourmet cook. As you master this essential appliance, it will be like having
an extra pair of hands working in the kitchen for you. You will then have the time to spend on yourself, your family or your friends. The convenience of the
bread maker and the taste of your warm homemade bread is unbeatable. And this same device is capable of freeing-up even more time for you by mixing
and baking your cakes and desserts with little effort from you. That’s right, its easy! Just put all of the ingredients into the pan, no dirty bowls or mixer to
clean up.
Do not be surprised if your spouse, roommate or teenage children want to use your new Bread & Dessert Maker. They may say that they want to master this
new technical wonder. But, most likely, they are (a) hungry or (b) want also to earn a gourmet reputation.
All the dessert recipes that come with the Corner Bakery are individually formulated and have successfully passed the rigorous standards of the Breadman™
Test Kitchen. If you wish to try your own recipes, do so with a pioneering spirit and keen sense of humor! Due to a number of factors — including pan size,
baking temperatures and mixing time — the ingredient measurements for your traditional recipes are almost guaranteed to require adjusting when prepared
in this one-of-a-kind appliance. And, since all recipes vary greatly, there is no hard and fast conversion formula I can suggest...other than encourage you to
enjoy the tremendous variety of recipes inside this cookbook.
Enjoy your new Breadman™ Corner Bakery & Dessert Maker — I wouldn’t go back to my old way of functioning in the kitchen for anything.

Sincerely,

Mary Crownover, Author and Recipe Creator

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Further Reading
Mary Crownover is the author of Cheesecake Extraordinaire (available in hardcover or paperback).
To order a hardcover edition, please contact Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235. They may be reached by telephone at (800) 275-8188. To order a paperback edition, please contact Contemporary Books, Two Prudential Plaza, Chicago, Illinois 60601. They may be
reached by telephone at (312) 540-4500.
Mary is also the author of Filo Fantastic, published by Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235.
All of these cookbooks may be purchased at book stores across North America.
Breadman™ welcomes your comments and discoveries! Please write us c/o The Test Kitchen, Breadman™ Inc., 1801 North Stadium Blvd., Columbia, MO
65202.

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Index of Recipes
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9
Buttermilk Bread . . . . . . . . . . . . . . . . . . . . .12
Caraway Rye Bread . . . . . . . . . . . . . . . . . . . .15
Cinnamon Raisin Bread . . . . . . . . . . . . . . . .11
Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . .15
Cranberry Bread . . . . . . . . . . . . . . . . . . . . . .13
Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Double Chocolate Bread . . . . . . . . . . . . . . .15
Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . .11
Fat Free White Bread . . . . . . . . . . . . . . . . . .11
French Bread . . . . . . . . . . . . . . . . . . . . . . . . .11
French Variation Bread . . . . . . . . . . . . . . . .15
Hearty Nut Bread . . . . . . . . . . . . . . . . . . . . .14
Honey Oatmeal Bread . . . . . . . . . . . . . . . . .16
Italian Herb Bread . . . . . . . . . . . . . . . . . . . .13
Jalapeño Bread . . . . . . . . . . . . . . . . . . . . . . .14
Onion Rye Bread . . . . . . . . . . . . . . . . . . . . .16
Peanut Butter Honey Bread . . . . . . . . . . . . .12
Pesto Bread . . . . . . . . . . . . . . . . . . . . . . . . . .13
Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . .14
Pumpernickel Bread . . . . . . . . . . . . . . . . . . .12
Seed Bread . . . . . . . . . . . . . . . . . . . . . . . . . .12
Sour Cream, Onion & Chives Bread . . . . . .16

70.

Sourdough French Bread . . . . . . . . . . . . . . .18
Sourdough Starter . . . . . . . . . . . . . . . . . . . . .18
Tomato Herb Bread . . . . . . . . . . . . . . . . . . .17
White Bread . . . . . . . . . . . . . . . . . . . . . . . . .10
White Wheat Bread . . . . . . . . . . . . . . . . . . .16
Whole Wheat Bread . . . . . . . . . . . . . . . . . . .14

Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Day Old Bread Uses . . . . . . . . . . . . . . . . . . . . .19

Breakfast Flavor Butters . . . . . . . . . . . . . . . .40
Cheese Butters . . . . . . . . . . . . . . . . . . . . . . .38
Fresh Herb Butters . . . . . . . . . . . . . . . . . . . .38
Full Flavor Butters . . . . . . . . . . . . . . . . . . . .41

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . .19
Breaded Pineapple . . . . . . . . . . . . . . . . . . . .19
Crunchy Bread Snacks . . . . . . . . . . . . . . . . .19

Amaretto Orange Cheesecake . . . . . . . . . . .58
Banana Split Cheesecake . . . . . . . . . . . . . . .58
Chocolate Cheesecake . . . . . . . . . . . . . . . . .59
Marbled Cheesecake . . . . . . . . . . . . . . . . . . .59
Vanilla Cheesecake . . . . . . . . . . . . . . . . . . . .56

Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47
Amaretto Butter Cake . . . . . . . . . . . . . . . . .53
Apple Loaf Cake . . . . . . . . . . . . . . . . . . . . . .54
Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . .49
Chocolate Fudge Cake . . . . . . . . . . . . . . . . .51
Chocolate Pudding Cake . . . . . . . . . . . . . . .50
Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . .53
Hummingbird Cake . . . . . . . . . . . . . . . . . . .52
Poppy Seed Pound Cake . . . . . . . . . . . . . . . .51
Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . .52
Rum Cake . . . . . . . . . . . . . . . . . . . . . . . . . . .54
Strawberry Pound Cake . . . . . . . . . . . . . . . .50

Almond Cherry Coffee Cake Dough . . . . . .33
Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . .32
Banana Wheat Bagel Dough . . . . . . . . . . . .32
Buttermilk Roll Dough . . . . . . . . . . . . . . . . .27
Challah Braid Dough . . . . . . . . . . . . . . . . . .30
Cheesy Garlic Roll Dough . . . . . . . . . . . . . .29
Cinnamon Roll Dough . . . . . . . . . . . . . . . . .34
Dinner Roll Dough . . . . . . . . . . . . . . . . . . .25
Focaccia Bread Dough . . . . . . . . . . . . . . . . .26
French Bread Dough . . . . . . . . . . . . . . . . . . .28
French Twists . . . . . . . . . . . . . . . . . . . . . . . . .28

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Pie Crust Dough . . . . . . . . . . . . . . . . . . . . . .35
Pita Pocket Dough . . . . . . . . . . . . . . . . . . . .29
Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . .31
Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . .31
Refreshing Roll Dough . . . . . . . . . . . . . . . . .30
Sticky Breakfast Bun Dough . . . . . . . . . . . . .35
Wheat Dinner Roll Dough . . . . . . . . . . . . . .27
Whole Wheat Pizza Crust Dough . . . . . . . . .34

Fast Bake™ Breads . . . . . . . . . . . . . . . . . . . . . . .20

Pudding, Pie Filling & Fudge . . . . . . . . . . . . . .60

Cinnamon Raisin Nut Bread . . . . . . . . . . . .22
Fat Free Bread . . . . . . . . . . . . . . . . . . . . . . . .23
French Bread . . . . . . . . . . . . . . . . . . . . . . . . .21
Honey Granola Bread . . . . . . . . . . . . . . . . . .22
Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . .22
Pepperoni Pizza Bread . . . . . . . . . . . . . . . . . .21
Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . .22
White Bread . . . . . . . . . . . . . . . . . . . . . . . . .20
White Wheat Bread . . . . . . . . . . . . . . . . . . .23

Banana Pudding . . . . . . . . . . . . . . . . . . . . . .64
Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . .62
Chocolate Marshmallow Pie Filling . . . . . . .64
Coconut Pie Filling . . . . . . . . . . . . . . . . . . . .64
Lemon Pie Filling . . . . . . . . . . . . . . . . . . . . .63
Mocha Chocolate Fudge . . . . . . . . . . . . . . . .66
Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . .63
Vanilla Fudge . . . . . . . . . . . . . . . . . . . . . . . .67

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1801 North Stadium Boulevard
Columbia, Missouri 65202

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

P/N 61218

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