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The Corner Bakery

Bread & Dessert Maker

Cookbook

61218

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

Helpful Hints For Bread And Dough. . . . . . . .4

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

Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10

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

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

Dough Introduction . . . . . . . . . . . . . . . . . . . . .24

Helpful Hints for Dough . . . . . . . . . . . . . . . .25

Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . .26

Butter Introduction . . . . . . . . . . . . . . . . . . . . . .36

Helpful Hints for Butter . . . . . . . . . . . . . . . .37

Butter Recipes . . . . . . . . . . . . . . . . . . . . . . . .38

Desserts Introduction . . . . . . . . . . . . . . . . . . . .42

Helpful Hints for All Desserts . . . . . . . . . . . .43

High Altitude Adjustments . . . . . . . . . . . . . 46

Cake Introduction . . . . . . . . . . . . . . . . . . . . . .47

Helpful Hints for Cakes . . . . . . . . . . . . . . . . .48

Cake Recipes . . . . . . . . . . . . . . . . . . . . . . . . .49

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

Helpful Hints for Cheesecakes . . . . . . . . . . .56

Cheesecake Recipes . . . . . . . . . . . . . . . . . . . .58

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

Table of Contents

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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 trou-

bleshooting information.

Most people find that once they have become accustomed to the process of machine bread making, they can turn out wonderful loaves in ever-

increasing 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

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 3

Use standard measuring spoons and level with

a straight edge of a knife.

Measurement Conversion Chart

12tsp = 2TBL

3 tsp = 1 TBL

2TBL = 12tsp

2 TBL = 8cup

4 TBL = 4cup

5 TBL + 1 tsp = 3cup

8 TBL = 2cup

12 TBL = pcup

16 TBL = 1 cup

acup = 4cup + 2 TBL

bcup = 2cup + 2 TBL

ccup = pcup + 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 cli-

mates 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 bat-

ter, add 1 tablespoon of flour at a time until it

It is recommended that you read the following

information before you shop for your ingredi-

ents. 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 bot-

tle 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 ingredi-

ent 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.

Helpful Hints For Bread And Dough

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 tea-

spoon 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 24level 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

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 4

suring cup and fill it to the 4cup level with

110°F/27°C - 115°F/46°C water. Stir in 1 tea-

spoon granulated sugar and 12teaspoons 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 2cup 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 12teaspoons of yeast. Remember

to adust your recipe for the 4cup of water and

12teaspoons 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

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 ingre-

dient. This gives you more bread choices once

the test is complete.

To test for one package (24teaspoons) of Red

Star Active Dry or Quick Rise™Yeast, use a

liquid measuring cup and fill it to the 2cup

level with 110°F/27°C - 115°F/46°C water.

Stir in 1 teaspoon granulated sugar and 1

package (24teaspoons) 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 24teaspoons of yeast.

Remember to adjust your recipe for the 2cup

of water and 24teaspoons of yeast used in the

test. The sugar does not need to be adjusted.

To test for 12teaspoons of Red Star Active

Dry or Quick•Rise™Yeast, use a liquid mea-

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 abil-

ity 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. There-

fore, wheat flour is essential as a base when

making bread.

Vital wheat gluten is produced by processing

white flour one more step. White flour con-

tains 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

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 5

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 measure-

ment the recipe calls for. For example:

Yield 1 pound

egg, room temp. + enough 1

water 80°F/27°C to = p cup

improves the volume and shape of the loaf sig-

nificantly. 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 lit-

tle tougher. Light and whipped margarines do

not work well.

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 sprin-

kled 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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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.

Salt: Salt-free recipes are not successful.

Dietetically sodium free (less than 5 mg sodium

per serving) or low salt (less than 2the sodium

of table salt) may be used in equal amounts.

The bread will have a coarser texture.

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.

Fruits and Vegetables

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.

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

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

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 tea-

spoons for a 12pound loaf and 1 tablespoon for

a 2 pound loaf. Do not use eggs or any perish-

able foods with the Delayed Setting.

Bread Mixes and other Recipe Books

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 neces-

sary for best results.

High Altitude

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

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 7

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 when-

ever 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).

it if necessary. The addition of gluten will also

help the structure of the bread. The recom-

mended 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 mois-

ture 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

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 8

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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 9

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 clean-

ing. 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.)

White Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup + 1 TBL 12cups

oil 1 TBL 2 TBL

sugar 12TBL 2 TBL

salt 1 tsp 2 tsp

dry milk 1 TBL 2 TBL

bread flour 24cups 4 cups

active dry yeast 14 tsp 12tsp

Program

Quick•Rise™yeast 2 tsp 22tsp

Insta Program

Basic Recipe & Method

1. Remove the bread pan from the bread maker. Attach the knead-

ing 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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 10

11.

Fat Free White Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup + 1 TBL 12cups

applesauce* 1 TBL 2 TBL

sugar 12TBL 2 TBL

salt 1 tsp 2 tsp

dry milk 1 TBL 2 TBL

bread flour 24cups 4 cups

active dry yeast 14tsp 12tsp

Program

Quick•Rise™yeast 2 tsp 22 tsp

Insta Program

*Any variety

(Note: Substituting applesauce for oil in other recipes may not produce good

results.)

Cinnamon Raisin Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup 12cup + 1 TBL

oil 1 TBL 2 TBL

sugar 12TBL 2 TBL

salt 1 tsp 12tsp

dry milk 1 TBL 2 TBL

oatmeal, quick or regular 2cup 1 cup

bread flour 2 cups 34cups

active dry yeast 1ptsp 2 tsp

Program

Add at beep

cinnamon ptsp 14tsp

raisins 3cup lcup

walnuts 3cup lcup

French Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup + 2 TBL 13cup + 1 TBL

oil 2 TBL 2 TBL

sugar 1 TBL 1 TBL + 1 tsp

salt 1 tsp 2 tsp

bread flour 24cups 4 cups

active dry yeast 14tsp 12tsp

Program

Dried Fruit Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup 13cups

oil 1 TBL 2 TBL

salt 1 tsp 12tsp

brown sugar 12TBL 4cup

dry milk 1 TBL 3 TBL

bread flour 24cups 4 cups

active dry yeast 1ptsp 1 TBL

Program

Add at beep

dried fruit bits 3cup 1 cup

nutmeg 1 tsp 12tsp

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 11

12.

Pumpernickel Bread

Size of Loaf 2 pounds

water 80°F/27°C 1lcups

oil 2 TBL

molasses 4cup

salt 2 tsp

dry milk 2 TBL

cocoa powder 4cup

instant coffee granules 2 tsp

caraway seeds 2 TBL

rye flour 12cups

whole wheat flour 2cup

bread flour 2pcups

active dry yeast 24tsp

Program

Peanut Butter Honey Bread

Size of Loaf 2 pounds

water 80°F/27°C 13cups

peanut butter, any style pcup

honey 3cup

salt 12tsp

dry milk 3 TBL

bread flour 4 cups

active dry yeast 2 3/4 tsp

Program

Buttermilk Bread

Size of Loaf 11

/2pounds 2 pounds

cultured buttermilk 1 cup 12cups

80°F/27°C

oil 3 TBL 4cup

honey 3 TBL 4cup

salt 12tsp 2 tsp

baking soda 4tsp 2 tsp

bread flour 34cups 44 cups

active dry yeast 12 tsp 1ptsp

Program

Seed Bread

Size of Loaf 2 pounds

water 80°F/27°C 1 cup + 2 TBL

oil 1 TBL

honey 3 TBL

salt 1 tsp

bread flour 3 cups

oatmeal, quick 3cup

or regular gluten 4 tsp

sunflower seeds 4cup

sesame seeds 2 TBL

poppy seeds 2 TBL

anise seeds 2 tsp

active dry yeast 24tsp

Program

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 12

13.

Italian Herb Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup + 2 TBL 13cups

oil 4 tsp 3 TBL

sugar 1 TBL 2 TBL

salt 1 tsp 1 tsp

dry milk 1 TBL 2 TBL

bread flour 24cups 43cups

dried Italian seasoning 1 tsp 4 tsp

active dry yeast 14tsp 12tsp

Program

Quick•Rise™yeast 2 tsp 2ptsp

Insta Program

Pesto Bread

Size of Loaf 2 pounds

water 80°F/27°C 13cups

prepared pesto 80°F/27°C 3cup

salt 12tsp

sugar 2 TBL

whole wheat flour 14cups

bread flour 3 cups

active dry yeast 2 tsp

Program

Quick•Rise™yeast 1 TBL

Insta Program

Dill Bread

Size of Loaf 2 pounds

water 80°F/27°C pcup

cottage cheese 1 cup

oil 2 TBL

sugar 3 TBL

salt 12tsp

dry milk 2 TBL

bread flour 44cups

dried dill weed 1 TBL

dried minced onion 1 TBL

active dry yeast 12tsp

Program

Quick•Rise™yeast 22tsp

Insta Program

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 13

14.

Jalapeño Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 2cup 1 cup + 1 TBL

oil 12TBL 3 TBL

whole kernel corn, 2cup 1 cup

well drained

jalapeño peppers, 2 TBL 4cup

sliced - well drained

sugar 1 TBL 2 TBL

salt 2tsp 12tsp

bread flour 2 cups 4 cups

corn meal 3cup lcup

cilantro, dried 1 tsp 2TBL

active dry yeast 12tsp 2 tsp

Program

Quick•Rise™yeast 2 tsp 1 TBL

Insta Program

Whole Wheat Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcups + 3 TBL 14cups + 2 TBL

oil 2 TBL 3 TBL

salt 12tsp 24tsp

brown sugar 4cup 4cup + 2 TBL

dry milk 2 TBL 3 TBL

whole wheat flour 2pcups 4 cups

active dry yeast 24tsp 1 TBL

Program

Hearty Nut Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 1 cup 13cups

oil 2 tsp 1 TBL

honey 3 TBL 3cup

salt 1 tsp 2 tsp

dry milk 1 TBL 2 TBL

whole wheat flour 1 cup 2 cups

bread flour 13cups 24cups

walnuts 2cup lcup

active dry yeast 1ptsp 22tsp

Program

Potato Bread

Size of Loaf 2 pounds

water 80°F/27°C 14cups

oil 3 TBL

salt 2 tsp

sugar 3 TBL

dry milk 3 TBL

instant potato flakes 4cup

bread flour 4 cups

active dry yeast 2 tsp

Program

Quick•Rise™yeast 1 TBL

Insta Program

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15.

Caraway Rye Bread

Size of Loaf 2 pounds

water 80°F/27°C 1lcups

oil 2 TBL

molasses 4cup

salt 2 tsp

dry milk 2 TBL

rye flour 12cups

whole wheat flour 2cup

bread flour 3 cups

caraway seeds 2 TBL

active dry yeast 34tsp

Program

Corn Bread

Size of Loaf 1 pound 2 pounds

egg, room temp. + enough 1 2

water 80°F/27°C to = pcup + 1 TBL 12cups

oil 2 TBL 4cup

sugar 2 TBL 4cup

salt 1 tsp 2 tsp

dry milk 4cup 2cup

bread flour 2 cups 4 cups

corn meal 4cup 2cup

active dry yeast 12tsp 2 tsp

Program

Double Chocolate Bread

Size of Loaf 2 pounds

egg, room temp. + enough 1

water 80ºF/27ºC to = 3/4 cup + 2 TBL

sour cream 80ºF/27ºC 2cup

oil 1 TBL

salt 12tsp

sugar 4cup

bread flour 4 cups

cocoa powder 3 TBL

active dry yeast 22tsp

Program

Add at beep

semi-sweet chocolate chips 1 cup

(Note: This is a very moist, dense bread.)

French Variation Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup + 2 TBL 12 cups

sugar 1 TBL 2 TBL

salt 1 tsp 2 tsp

bread flour 24cups 43cups

active dry yeast 14tsp 2 tsp

Program

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16.

White Wheat Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C pcup 12cups

oil 1 TBL 2 TBL

salt 1 tsp 2 tsp

brown sugar 2 TBL 3 TBL

dry milk 1 TBL 3 TBL

whole wheat flour 4cup 2 cups

bread flour 1pcups 2 cups

active dry yeast 1 tsp 2 tsp

Program

Sour Cream, Onion & Chives Bread

Size of Loaf 2 pounds

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup

sour cream 80°F/27°C pcup

oil 2 TBL

salt 24tsp

sugar 2 TBL

bread flour 4 cups

dehydrated onions 12TBL

chives, dried 2 TBL

active dry yeast 24tsp

Program

Quick•Rise™yeast 34tsp

Insta Program

Onion Rye Bread

Size of Loaf 2 pounds

water 80°F/27°C 14cups

oil 12TBL

molasses 4cup

salt 12tsp

dry milk 2 TBL

rye flour pcup

whole wheat flour pcup

bread flour 22cups

dehydrated onions 12TBL

caraway seeds 4 tsp

active dry yeast 22tsp

Program

Honey Oatmeal Bread

Size of Loaf 1 pound 11

/2pounds

water 80°F/27°C 1 cup 12cups

oil 1 TBL 12TBL

honey 4cup 6 TBL

salt 1 tsp 12tsp

oatmeal, quick or regular 2cup pcup

bread flour 24cups 32cups

active dry yeast 1 tsp 12tsp

Program

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17.

Tomato Herb Bread

Size of Loaf 2 pounds

water 80°F/27°C pcup + 1 TBL

oil 2 TBL

low sodium vegetable juice 80°F/27°C 2cup

salt 14tsp

sugar 2 TBL

dry milk 2 TBL

cilantro leaves, dried 2 tsp

oregano leaves, dried 1 tsp

garlic powder 1 tsp

bread flour 4 cups

sun dried tomatoes, snipped, 2cup

unsalted and dried, not packed in oil

active dry yeast 2 tsp

Program

Quick•Rise™yeast 1 TBL

Insta Program

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18.

Sourdough Starter

active dry yeast 24tsp

water 110°F/43°C 2 cups

bread flour 32cups

sugar 1 TBL

Sourdough French Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 2cup + 1 TBL pcup + 2 TBL

starter* pcup 14cups

sugar 2 tsp 4 tsp

salt 12tsp 22tsp

bread flour 24cups 4 cups

active dry yeast 12tsp 1 TBL

Program

*Only use starter recipe above.

Basic Recipe & Method

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 dur-

ing 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 refriger-

ated, 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, lcup warm water 110°F/43°C and 1 tea-

spoon 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.

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19.

Breaded Pineapple

chunked pineapple 1 (15-oz) can

cornstarch 2 TBL

sugar 2cup

butter 4cup

white bread, 1 inch cubes 2 cups

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.

Day Old Bread Uses

Crunchy Bread Snacks

bread, sliced 2inch thick 8 slices

butter, melted 4cup

dry seasoning mix* 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

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 12cups

vanilla cook & serve pudding & pie filling 1 (3-oz) box

cinnamon 1 tsp

milk, liquid 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.

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20.

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 tempera-

tures must be 110°-115°F/43°-46°C and that Quick•Rise™, Rapid

Rise™, Bread Machine or Instant Active Dry yeast must be used.

White Bread

Size of Loaf 11

/2pound 2 pounds

110°-115°F/43°-46°C 14cups 12cups + 3 TBL

oil 22 TBL 1/4 cup

sugar 2 TBL 3 TBL

salt 12tsp 2 tsp

dry milk 12TBL 2 TBL

bread flour 3 cups 4 cups

Quick•Rise™ yeast 52tsp 6ptsp

Program

Basic Recipe & Method

1. Remove the bread pan from the bread maker. Attach the knead-

ing 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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21.

French Bread

Size of Loaf 2 pounds

water 110°-115°F/43° - 46°C 12cups + 2 TBL

oil 3 TBL

sugar 12TBL

salt 12tsp

bread flour 43cups

Quick•Rise™yeast 6 tsp

Program

Pepperoni Pizza Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12cups + 2 TBL

oil 3 TBL

pepperoni, thin sliced 1 cup

Parmesan cheese, grated 4cup

sugar 12TBL

salt 12tsp

bread flour 43cups

dried pizza seasoning 1 TBL

Quick•Rise™yeast 6 tsp

Program

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, stand-

ing 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 clean-

ing. 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.)

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22.

Potato Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 14cups + 3 TBL

oil 3 TBL

sugar 2 TBL

salt 2 tsp

dry milk 4cup

white pepper 4tsp

instant potato buds 2cup

green onion tops, chopped 2 TBL

bread flour 4 cups

Quick•Rise™yeast 6ptsp

Program

Cinnamon Raisin Nut Bread

Size of Loaf 11

/2pounds

water 110°-115°F/43°- 46°C 14cups + 1 TBL

oil 7 tsp

brown sugar 32TBL

salt 12tsp

dry milk 12TBL

bread flour 32cups

cinnamon 1 tsp

raisins 2cup

walnuts 2cup

Quick•Rise™yeast 6ptsp

Program

Honey Granola Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12cups + 1 TBL

oil 6 TBL

honey 22TBL

salt 2 tsp

dry milk 3 TBL

bread flour 44cups

granola cereal 1 cup

Quick•Rise™yeast 6ptsp

Program

Italian Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12cups + 1 TBL

oil 2 TBL

sugar 4cup

salt 2 tsp

dry milk 2 TBL

dried Italian seasoning 1 TBL

bread flour 4 cups

Quick•Rise™yeast 6ptsp

Program

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23.

Fat Free Bread

Size of Loaf 2 pounds

water 80°F/27°C 12cups

applesauce* 2 TBL

sugar 3 TBL

salt 2 tsp

dry milk 2 TBL

bread flour 48cups

Quick•Rise™yeast 6p tsp

Program

*Any variety

(Note: Substituting applesauce for oil in other recipes may not produce good

results.)

White Wheat Bread

Size of Loaf 2 pounds

water 110°-115°F/43° - 46°C 12cups + 3 TBL

oil 3 TBL

sugar 4 cup

salt 2 tsp

dry milk 2 TBL

bread flour 32cups

whole wheat flour 2cups

Quick•Rise™yeast 6 tsp

Program

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24.

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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 24

25.

• 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

Cloverleaf Rolls — Shape into 2-inch balls. Place 3 balls in each muf-

fin 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.

Helpful Hints for Dough

Dinner Roll Dough

Yield 12 rolls 18 rolls 24 rolls

egg, room temp. + 1 1 1

enough water

80°F/27°C to = pcup 1 cup + 1 TBL 13cups

oil 2 TBL 3 TBL 4cup

sugar 2 TBL 3 TBL 4cup

salt 2tsp 1 tsp 12tsp

bread flour 2 cups 34cups 4 cups

active dry yeast 1 tsp 12tsp 2 tsp

Program

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.

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26.

Focaccia Bread Dough

Yield 1 loaf

water 80°F/27°C 1 cup

olive oil 3cup

sugar 2 tsp

salt 1 tsp

bread flour 3 cups

dried Italian seasoning 1 tsp

active dry yeast 12tsp

Program

Garlic-cheese topping

olive oil 4cup

dried oregano 12tsp

garlic, finely minced 4cup

Parmesan cheese, grated 3cup

salt 4tsp

Greek-style topping

olive oil 4cup

dried oregano 12tsp

onion, thinly sliced 1 cup

feta cheese, crumbled 3cup

black olives, sliced, drained 4cup

salt 4tsp

Method

1. With oiled hands, evenly press dough into a greased 9-inch x 13-

inch pan. Using your fingertips, make indentations in the dough.

2. 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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27.

Wheat Dinner Roll Dough

Yield 12 rolls 18 rolls

water 80°F/27°C pcup 12cups

oil 1 TBL 2 TBL

brown sugar 2 TBL 4cup

salt 2tsp 1 tsp

dry milk 1 TBL 2 TBL

bread flour 14cups 22cups

whole wheat flour 1 cup 2 cups

active dry yeast 12tsp 2 tsp

Program

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.

Buttermilk Roll Dough

Yield 12 rolls 18 rolls

cultured buttermilk 1 cup 12cups

80°F/27°C

oil 3 TBL 4cup

honey 12TBL 2 TBL

salt 1 tsp 12tsp

bread flour pcup 14cups

whole wheat flour 13cups 2 cups

wheat germ 3cup 2cup

baking soda 4tsp 4tsp

active dry yeast 1ptsp 2 tsp

Program

Brush on rolls

butter, melted 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.

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28.

French Bread Dough

Yield 1 loaf

water 80°F/27°C 14cups

sugar 1 TBL

salt 1 tsp

bread flour 32cups

active dry yeast 1 TBL

Program

Glaze

water 2 TBL

salt 2tsp

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.

Variations

French Onion Bread: Add 4cup dehydrated onion to dough recipe and

shape according to method.

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.)

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 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 3cup 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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29.

Cheesy Garlic Roll Dough

Yield 18 rolls 24 rolls

egg, room temp. + enough 1 1

water 80°F/27°C to = 1 cup 13cups

oil 2 TBL 3 TBL

sugar 3cup 2cup

salt 1 tsp 12tsp

bread flour 32cups 42cups

active dry yeast 12tsp 2 tsp

Program

Topping

Parmesan cheese, grated 2cup lcup

garlic, finely minced 12TBL 2 TBL

butter, melted 3 TBL 4cup

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.

Pita Pocket Dough

Yield 20 pita pockets

water 80°F/27°C 13cups

olive oil 8 tsp

sugar 4 tsp

salt 14tsp

bread flour 2 cups

whole wheat flour 13cups

active dry yeast 22tsp

Program

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.

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30.

Refreshing Roll Dough

Yield 12 rolls 18 rolls

egg, room temp. + enough 1 1

water 80°F/27°C to = 1 cup 12cups

butter 4cup 3cup

brown sugar 3cup 2cup

salt 1 tsp 12tsp

bread flour 32cups 42cups

active dry yeast 12tsp` 2 tsp

Program

Topping

butter, melted 2cup pcup

orange peel, grated 2 TBL 4cup

sugar 2cup pcup

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.

Challah Braid Dough

Yield regular large

egg, room temp. + enough 1 1

water 80°F/27°C to = pcup 1 cup + 1 TBL

oil 2 TBL 3 TBL

sugar 12TBL 2 TBL

salt 1 tsp 12tsp

bread flour 2 cups 34cups

active dry yeast 1 tsp 12tsp

Program

Glaze

egg yolk, beaten 1 1

water 1 TBL 1 TBL

Topping

poppy seeds 1 tsp 1 TBL

Method

1. Place dough on a lightly floured surface. Divide into thirds, mak-

ing 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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31.

Pizza Crust Dough

Yield 1 thick or 2 thin 2 thick or 4 thin

water 80°F/27°C pcup 1lcups

oil 1 TBL 2 TBL

sugar 1 TBL 2 TBL

salt 2tsp 1 tsp

dry milk 1 TBL 2 TBL

bread flour 24cups 42cups

active dry yeast 1 tsp 2 tsp

Program

Method

1. Place on a lightly floured surface. Divide and press onto a

12-inch pizza pan, raising edges.

2. Spread pizza sauce over the dough and sprinkle with toppings.

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

brown around edges.

Pretzel Dough

Yield 16 pretzels

water 80°F/27°C 14cups

egg yolk, room temperature* 1

oil 1 TBL

sugar 2 TBL

salt 1 tsp

white pepper 8tsp

bread flour 32cups

active dry yeast 1 TBL

Program

*Reserve egg white for glaze.

Glaze

egg white 1

water 1 TBL

Toppings (optional)

kosher salt, sesame seeds

Method

1. On a lightly floured surface cut dough into pieces. Roll each piece

into a 16-inch rope. Cross the ends of the rope to make a loop;

twist the crossed ends once and fold across the loop.

2. Place on a greased baking sheet 12inches 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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32.

Bagel Dough

Yield 8 bagels

water 80°F/27°C 1 cup

sugar 12TBL

salt 1 tsp

bread flour 3 cups

active dry yeast 24tsp

Program

Glaze

egg, beaten 1

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 table-

spoons 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.

Banana Wheat Bagel Dough

Yield 12 bagels

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup

oil 2 TBL

honey 1 TBL

salt 12tsp

banana, mashed 2cup

whole wheat flour 22cups

bread flour 1 cup

active dry yeast 24tsp

Program

Glaze

egg white, beaten 1

water 1 TBL

Toppings (optional)

poppy seeds, sesame seeds

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 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.

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33.

Almond Cherry Coffee Cake Dough

Yield 1 coffee cake

water 80°F/27°C 1 cup

oil 1 TBL

sugar 12TBL

salt ptsp

dry milk 1 TBL

bread flour 34cups

active dry yeast 12tsp

Program

Filling

cream cheese, room temperature 8 oz

sugar 2 TBL

maraschino cherries, chopped 2cup

milk, liquid 1 TBL

almond extract 2tsp

Glaze

powdered sugar 2cup

sour cream 1 TBL

milk, liquid 1-2 TBL

almonds, sliced 2 TBL

cherries 2 TBL

Method

1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rec-

tangle. 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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 33

34.

Cinnamon Roll Dough

Yield 16 rolls

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup

oil 3 TBL

sugar 3cup

salt 1 tsp

bread flour 32cups

active dry yeast 12tsp

Program

Filling

butter, softened 3cup

sugar 4cup

cinnamon 2 TBL

walnuts, finely chopped 4cup

raisins 4cup

Glaze

powdered sugar 2cup

milk, liquid 3 TBL

vanilla extract 2tsp

Method

1. On a lightly floured surface, roll dough into a 12-inch x 6-inch rec-

tangle and spread with butter. Combine remaining filling ingredi-

ents 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.

Whole Wheat Pizza Crust Dough

Yield 2 thin crusts

water 80°F/27°C 1 cup

oil 2 TBL

sugar 1 TBL

salt 1 tsp

whole wheat flour 1 cup

bread flour 12cups

active dry yeast 24tsp

Program

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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 34

35.

Pie Crust Dough

Yield 2 crusts

water 80°F/27°C 2cup

shortening 1 cup

salt 4tsp

all-purpose flour* 24cups

Program

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

Method

1. Start dough program, allow to mix 6 - 10 minutes or until thor-

oughly blended. Press STOP button to cancel program when dis-

play 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.

Sticky Breakfast Bun Dough

Yield 12 buns

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup + 2 TBL

oil 4cup

sugar 3cup

salt 1 tsp

bread flour 32cups

active dry yeast 12tsp

Program

Filling

butter, softened 2cup

sugar 3cup

cinnamon 1 TBL

pecans, chopped 2cup

Topping

butter, melted pcup

brown sugar pcup

Method

1. On a lightly floured surface roll into a 12-inch x 16-inch rectan-

gle 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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 35

36.

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 refrig-

erator. 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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 36

37.

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 4teaspoon

salt to 2cup 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 2cup. Flavor before

refrigerating.

Using Buttermilk

Buttermilk is the liquid left after churning but-

ter. 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 cul-

tured product rather than a by-product of churn-

ing 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 characteristi-

cally tart flavor. There is a cultured Buttermilk

Bread recipe in the bread recipe section.

Helpful Hints for Butter

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 37

38.

Flavored Butters

To make “flavored butters,” prepare plain butter as directed. Place but-

ter 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

Cheesabutter

butter 2cup

dried Italian herb seasoning ptsp

garlic powder 2tsp

pepper 2tsp

Cheddar cheese, shredded 1 cup

lemon juice ptsp

Bleu Cheese Butter

butter 2cup

bleu cheese, crumbled 12-oz

Worcestershire sauce 2tsp

Feta Cheese Butter

butter 2cup

feta cheese, crumbled 12-oz

Worcestershire sauce 2tsp

Cheesy Olive Butter

butter 2cup

onion, minced 1 tsp

Cheddar cheese, shredded 2cup

stuffed green olives, chopped pcup

Fresh Herb Butters

Basil Garlic Butter

butter 2cup

fresh basil, chopped OR 2 tsp

dried basil 2tsp

garlic powder 8tsp

ground black pepper 8tsp

salt 4tsp

Basil Spinach Butter

butter 2cup

fresh basil, finely chopped 2 TBL

fresh spinach, finely chopped 2 TBL

ground black pepper 4tsp

garlic powder 4tsp

salt 4tsp

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 38

39..

Spicy Lemon Chive Butter

butter 2cup

fresh chives, minced OR 2 TBL

dried chives 2 TBL

fresh parsley, minced OR 2 TBL

dried parsley 12tsp

lemon juice 2 tsp

ground red pepper 8tsp

salt 4tsp

Rosemary Butter

butter 2cup

fresh rosemary, chopped OR 12TBL

dried rosemary 4tsp

fresh thyme, chopped OR 12TBL

dried thyme 12tsp

salt 8tsp

Garlic Sage Butter

butter 2cup

fresh sage, chopped 1 TBL

garlic cloves, minced OR 2 Lg

dried minced garlic 4tsp

salt 4tsp

Lemon Oregano Butter

butter 2cup

lemon juice 4cup

fresh oregano, chopped OR 2 TBL

dried oregano 1 tsp

salt 2tsp

ground black pepper 8tsp

Cilantro Butter

butter 2cup

fresh cilantro, chopped 2 TBL

salt 4tsp

Lemon Dill Butter

butter 2cup

fresh dill, chopped OR 2 TBL

dried dill 2tsp

lemon juice 1 tsp

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 39

40.

Breakfast Flavor Butters

Orange Marmalade Butter

butter 2cup

orange marmalade 3 TBL

Maple Butter

butter 2cup

pure maple syrup 4cup

Praline Butter

butter 2cup

pecans, finely chopped 2 TBL

maple extract 8tsp

brown sugar 2 TBL

vanilla 4tsp

Lemon Walnut Butter

butter 2cup

lemon juice 1 tsp

lemon peel, grated 2tsp

walnuts, chopped 2TBL

sugar 1 tsp

Cinnamon Butter

butter 2cup

sugar 1 tsp

cinnamon 4tsp

Honey Butter

butter 2cup

honey 4cup

Strawberry Butter

butter 2cup

strawberry jam 3 TBL

Apple Butter

butter 2cup

cinnamon 4tsp

honey or molasses 1 tsp

nutmeg 4tsp

applesauce 2 TBL

Apple Spice Butter

butter 2cup

apple pie spice 4tsp

powdered sugar 4 tsp

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 40

41.

Full Flavor Butters

Garlic Butter

butter 2cup

garlic salt 4tsp

garlic powder 4tsp

Onion Butter

butter 2cup

onion salt 2tsp

onion powder 2tsp

Jalapeño Butter

butter 2cup

jalapeño peppers, 2 TBL

chopped and drained

lemon juice 1 tsp

Beer Butter

butter 2cup

beer 2cup

seasoned salt 4tsp

Red Bell Pepper Butter

butter 2cup

red bell pepper, chopped 1

lemon juice 12TBL

dried tarragon 2tsp

dried thyme 4tsp

salt 8tsp

ground white pepper 8tsp

Lime Butter

butter 2cup

lime juice 2 tsp

lime peel, grated 1 tsp

Lemon Butter

butter 2cup

lemon juice 2 tsp

lemon peel, grated 1 tsp

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 41

42.

Desserts

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 42

serrated knife and start on the outer edge, work-

ing 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 pre-

pared 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 spe-

cial instructions to prepare them are listed

below the ingredients, follow them closely for

best results.

The dessert program cannot be delayed. For a

successful dessert, stirring at 1:48 is essential.

43.

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 formu-

lated 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 pie-

shaped pieces, cut into thirds sideways and

lengthwise, or cut down the middle and sliced

into 1-inch thick pieces. For regular cakes, use a

In addition, the majority of these recipes con-

tain 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.

Helpful Hints for All Desserts

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 43

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 temper-

ature. Since Large eggs were used when creat-

ing 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 pud-

dings 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 culi-

nary substitute for eggs found in the health

food section of most grocery or health food

44.

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 wonder-

fully 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 sec-

ond interval until melted.

In the vanilla fudge recipe, other flavors of

almond bark such as butterscotch may be

substituted.

stores. It should be packed down when measur-

ing. 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 substi-

tute - 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

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 44

the total flavoring amount in any recipe.

Alteration of liquids will result in an over-

baked 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.

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 speci-

fied 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 dissolv-

ing 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/imita-

tion flavoring or vanilla in its place in equal

amounts. Do not omit, decrease or increase

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 45

46.

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 neces-

sary 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 1-4 TBL

decrease baking powder 8-4tsp

decrease sugar 1-3 TBL

baking soda may require a slight reduction

At 6,000-6,500 feet, the following adjustments are recommended if

these ingredients are in the recipe:

increase water or milk 1 TBL

decrease baking powder 4tsp

decrease sugar 2 TBL

baking soda may require a slight reduction

If the recipe calls for a one layer Jiffy®cake mix, follow the high alti-

tude directions listed on the mix.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 46

47.

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 cool-

ing 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.

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 47

48.

Cake Mixes

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 with-

out 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 pro-

gram is complete, remove pan and rest it on its side until cake is cooled

completely (approximately 2 hours).

Angel Food Cake Variation

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 12times the amount called for in the recipe below each cake.

Spread about 3of the frosting over the first layer. Place second layer

on top and use the remaining frosting to cover sides and top of cake.

Helpful Hints for Cakes

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 48

49.

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 cinna-

mon; 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 fur-

ther 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 pow-

dered 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.)

Carrot Cake

eggs, room temperature 2 Lg

oil 4cup

carrots, uncooked, grated 1 cup

orange extract 1 tsp

salt 1/8 tsp

cinnamon 1 tsp

sugar pcup

all-purpose flour pcup + 2 TBL

baking powder 2tsp

baking soda 2tsp

Program

Frosting

cream cheese, softened 3-oz

butter, softened 3 TBL

orange extract 1 tsp

powdered sugar 12cups

pecans, chopped 4cup

TR888_Cookbook_4-4-03 4/4/03 8:09 PM Page 49

50.

Strawberry Pound Cake

egg, room temperature 1 Lg

canned strawberry pie filling pcup

Jiffy®one layer white cake mix 1

Program

Frosting

canned strawberry pie filling 2 TBL

butter, softened 3 TBL

Blend together with electric mixer until creamy.

powdered sugar 12cups

Stir in and frost cake.

Chocolate Pudding Cake

egg, room temp. + enough 1 Lg

milk 80°F/27°C to = lcup

butter, melted 1 TBL

chocolate cook & serve

pudding & pie filling mix 4cup

Jiffy®one layer Devil’s Food cake mix 1 pkg

Program

Topping

chocolate cook & serve

pudding & pie filling mix 4cup

milk pcup

powdered sugar 1 cup

Boil and cook until thick. Frost cake.

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51.

Chocolate Fudge Cake

eggs, room temperature 2 Lg

water 80°F/27°C lcup

oil 3cup

vanilla extract 2 tsp

all-purpose flour 1 cup

cocoa powder 3cup

instant coffee granules 12TBL

salt 4tsp

sugar 1 cup

baking powder ptsp

baking soda ptsp

Program

Frosting

milk chocolate chips 1 cup

sour cream 3cup

Melt together. Cool and spread over cake. Store in refrigerator.

Poppy Seed Pound Cake

eggs, room temp + enough 1 Lg egg + 1 Lg yolk

milk 80 °F/27°C to = pcup

oil 3cup

butter extract 12tsp

almond extract 12tsp

orange extract 12tsp

all-purpose flour 12cups

salt 2tsp

sugar pcup + 2 TBL

poppy seeds 12TBL

baking powder 1 tsp

Program

Place warm cake in dish with sides. Immediately prepare glaze.

Glaze

frozen concentrated 4cup

orange juice, thawed*

sugar 2cup

Heat until sugar dissolves.

butter flavoring 12tsp

almond extract 12tsp

orange extract 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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52.

Pound Cake

egg, room temp. + enough 1 Lg

milk 80°F/27°C to = lcup

butter, melted 1 TBL

vanilla extract 1 tsp

vanilla cook & serve 4cup

pudding & pie filling

Jiffy®one layer yellow cake mix 1 pkg

Program

Frosting

vanilla cook & serve 4cup

pudding & pie filling

milk pcup

powdered sugar 1 cup

Boil and cook until thick.

lemon extract 12tsp

yellow food coloring 2 drops

Stir in and frost cake.

Hummingbird Cake

eggs, room temperature 2 Lg

oil 4cup

banana, mashed 4cup

pineapple, crushed, well drained 2 TBL

pineapple extract 2 tsp

vanilla extract 1 tsp

all-purpose flour 14cups

salt 4tsp

sugar lcup

cinnamon 1 tsp

pecans, chopped 4cup

baking powder ptsp

baking soda ptsp

Program

Frosting

cream cheese, softened 3-oz

butter, softened 3 TBL

vanilla extract 1 tsp

Blend together with electric mixer until creamy.

powdered sugar 12cups

pecans, chopped 3cup

Blend in and frost cake. Store in refrigerator.

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53.

Coffee Cake

egg, room temp. + enough 1 Lg

milk 80°F/27°C to = lcup

butter, melted 2 TBL

maple extract 2 tsp

Jiffy®one layer yellow cake mix 1 pkg

Program

Crumb Filling

butter, melted 2 TBL

brown sugar 2 TBL

all-purpose flour 3 TBL

cinnamon 4tsp

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 3cup

milk 3 TBL

lemon extract 2tsp

Blend together and drizzle over warm cake.

Amaretto Butter Cake

eggs, room temperature 2 Lg

oil 4cup

water 80°F/27°C 3cup

amaretto* 12TBL

butter extract 12tsp

almond extract 2 tsp

salt 8tsp

all-purpose flour 1 cup

sugar pcup

almonds, sliced 4cup

baking powder ptsp

baking soda ptsp

Program

*Vanilla may be substituted for amaretto.

Frosting

cream cheese, room temperature 3 TBL

butter, softened 2 TBL

almond extract 1 tsp

powdered sugar 12cups

Blend together with electric mixer until creamy.

almonds, sliced 4cup

Stir in and frost cake. Store in refrigerator.

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54.

Rum Cake

egg, room temp. + enough 1 Lg

water 80°F/27°C to = lcup

butter, melted 1 TBL

rum extract 2 tsp

vanilla cook & serve 4cup

pudding & pie filling

Jiffy®one layer yellow cake mix 1 pkg

Program

Place warm cake in dish with sides. Immediately prepare glaze.

Glaze

butter 3 TBL

water 3 TBL

Bring to boil. Remove from heat.

rum extract 1 tsp

powdered sugar pcup

Stir in and allow to cool for 15 minutes. Poke holes in top of warm cake

with a toothpick and pour glaze over top.

Apple Loaf Cake

eggs, room temperature 2 Lg

oil 4cup

apple, peeled, slice 8inch lcup

vanilla extract 1 tsp

all-purpose flour 1 cup

salt 8tsp

sugar lcup

cinnamon ptsp

walnuts, chopped 3cup

baking soda ptsp

Program

Caramel Topping

butter 4cup

brown sugar 4cup

sugar 4cup

cornstarch 1 TBL

cream 4cup

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.

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55.

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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56.

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.

Helpful Hints for Cheesecakes Vanilla Cheesecake

eggs, room temperature 2 Lg

vanilla extract 1 TBL

lemon extract 1 tsp

orange extract 1 tsp

cream cheese, softened 3 (8-oz) pkg

sugar pcup

cornstarch 3 TBL

Program

Topping

vanilla flavored almond bark 4-oz

sour cream 3cup

Graham Cracker Crust

graham cracker crumbs 1 cup

sugar 1 TBL

butter, melted 2 TBL

cream cheese, spreadable 4cup

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

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57.

plate. Microwave for 12- 2 minutes on high; mixing with a fork

every 30 seconds until smooth 80°F/27°C. Place in pan.

4. 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.

5. Place the pan into the machine and close the lid. Select

DESSERT. Press START.

6. 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.

7. 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.

8. 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 knead-

ing 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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58.

Amaretto Orange Cheesecake

eggs, room temperature 2 Lg

almond extract 22tsp

amaretto 1 tsp

cream cheese, softened 3 (8-oz) pkg

sugar pcup

orange gelatin(approx. 3-oz) 1 (3-oz) box

cornstarch 3 TBL

almonds, sliced 3cup

Program

Topping

whipped topping mix 1 envelope

milk 80°F/27°C 4cup

Blend together with an electric mixer until thick.

orange marmalade 2 TBL

orange extract 1 tsp

orange food coloring 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 4cup

Decorate with almonds and store in refrigerator.

Banana Split Cheesecake

eggs, room temperature 2 Lg

banana extract 1 TBL

pineapple extract 2 tsp

yellow food coloring 2 drops

cream cheese, softened 3 (8-oz) pkg

sugar pcup

cornstarch 3 TBL

Program

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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59.

Chocolate Cheesecake

semi-sweet chocolate chips 2/3 cup

Melt before adding to pan.

eggs, room temperature 2 Lg

vanilla extract 2 tsp

cream cheese, softened 3 (8-oz) pkg

sugar pcup + 1 TBL

cornstarch 2 TBL + 1 tsp cocoa

Program

Topping

semi-sweet chocolate chips lcup

sour cream 3cup

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 dif-

ficult 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.)

Marbled Cheesecake

eggs, room temperature 2 Lg

vanilla extract 2 tsp

cream cheese, softened 3 (8-oz) pkg

sugar pcup

cornstarch 3 TBL

Program

Marble

semi-sweet chocolate chips 4cup

Melt chocolate chips. At the ingredient beep (1:20), without stopping the

machine, remove approximately 1/3cup 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 creat-

ing a marbled appearance. The machine will start to bake at 1:15.

Topping

semi-sweet chocolate chips lcup

sour cream 3cup

Melt together. Cool slightly and spread over cake. Store in refrigerator.

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60.

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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61.

Crust

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 3cup 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.

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 maca-

roon, chocolate, vanilla, lemon or peanut butter.

Storing

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

Topping

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.

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.

Helpful Hints for Puddings/Pie Fillings

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62.

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 simi-

lar for all Puddings listed in the cookbook.)

Bread Pudding

water 80°F/27°C 4 cups

orange extract 1 tsp

cinnamon 12tsp

Egg Replacer, packed 3cup

sugar 14cups

dry milk 13cups

whipped topping mix 1 envelope

Program

bread, cubed 4 cups

raisins 2cup

Rum Sauce

water 2cup

sugar 2cup

lemon, sliced 2 slices

orange, sliced 1 slice

cinnamon stick 1 stick (2 inches)

clove, whole 1

rum 4cup

vanilla ptsp

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63.

Rice Pudding

water 2 cups

instant rice, rinsed pcup

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 4 cups

vanilla extract 2 tsp

honey 1 TBL

Egg Replacer, packed 2cup

dry milk 13cups

whipped topping mix 1 envelope

cinnamon 1 tsp

salt 2tsp

sugar 14cups

Program

nuts, chopped 2cup

dried fruit 2cup

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

Lemon Pie Filling

butter, melted 2cup

yellow food coloring 5 drops

sugar 2 cups

lemon extract 1 TBL

all-purpose flour 3 TBL

Program

cream, hot 1 cup

Heat cream in microwave approximately 2 minutes until hot; small bub-

bles 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 nat-

ural crust mixed throughout the pie. A graham cracker crust is tasty with

this filling. Store in refrigerator.

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64.

Coconut Pie Filling

unflavored gelatin 1 envelope

water 4cup

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.

water 80°F/27°C 3 cups

Egg Replacer, packed 4cup

sugar 1 cup

coconut 1 cup

dry milk 1 cup

whipped topping mix 1 envelope

Program

Store in refrigerator.

High Altitude Instructions

Prepare as directed but increase the Egg Replacer to a total of

6 tablespoons.

Chocolate Marshmallow Pie Filling

unflavored gelatin 1 envelope

water 4cup

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.

milk 80°F/27°C 2 cups

vanilla extract 2 tsp

sugar 2cup

miniature marshmallows 12cups

chocolate cook & serve 1 (3-oz) box

pudding & pie filling

Program

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 fill-

ing is well worth the extra film at the bottom. Store in refrigerator.

Banana Pudding

water 80°F/27°C 3 cups

Egg Replacer, packed 4cup

dry milk 1 cup

banana flavoring 1 TBL

sugar 1 cup

whipped topping mix 1 envelope

Program

banana, cubed 2 med

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

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65.

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 fash-

ioned 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 12to 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.

Helpful Hints for Fudge

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66.

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.

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 pow-

dered sugar one cup at a time, allowing to mix in after each addi-

tion. 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.)

Mocha Chocolate Fudge

powdered sugar 2 lb

Put half in pan, placing other half aside.

butter, melted 1 cup

cream cheese, softened 2 (8-oz) pkg

vanilla extract 2 tsp

instant coffee granules 1 TBL

cocoa powder 2cup

Program

milk chocolate chips 23-oz

nuts, chopped 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.

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67.

Vanilla Fudge

powdered sugar 2 lb

Put half in pan, placing other half aside.

butter, melted 1 cup

cream cheese, softened 2 (8-oz) pkg

vanilla extract 1 TBL

Program

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 neces-

sary 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 24-oz

nuts, chopped 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 13-

inch baking container and allow to set.

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68.

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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69.

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