Breadman Bead Maker Bread Maker User Manual

Bring Home the Bakery
TM
recipe book
Breadman® Bread Maker
www.breadman.com
INSTRUCTIONS
& TIPS
BK2000BQ
see reverse side
❍ BK2000B
❍ BK2000BQ
It’s time to Bring Home the
Bakery™!
Your Breadman Bread Maker makes it easy to prepare and bake
a variety of breads, dough, and even jams and chutney! The unique
features of this bread maker are each designed to deliver bakeryquality results with ease. You can find out more in the Use & Care
section of this book, but the features below are especially important
to note as you get started with these recipes.
®
2
Automatic Fruit & Nut Dispenser: This feature automatically adds extra
ingredients like fruits and nuts to some recipes that use the traditional
bread pan. The ingredients used in the fruit & nut dispenser are always
listed after the yeast in the ingredients list. Use this feature with the
traditional bread pan only, when the amount to add is less than 2/3 cup;
do not use with the 1-lb. bread pans.
Collapsible Kneading Paddles: These unique paddles are designed to
collapse automatically before baking begins. You can avoid the hassle
of removing the paddle from your finished loaf and leaving a hole in the
bottom of your bread. Use these paddles in the traditional bread pan
only; do not use with the 1-lb. bread pans.
Table of Contents
CYCLE
RECIPE
CYCLE
PAGE
White Whole Wheat Whole Wheat Bread.................................................15
100% Whole Wheat Bread.......................................16
Caraway Rye Bread.................................................17
Pumpernickel Bread...............................................18
Oatmeal Pecan Bread.............................................19
Whole Wheat Cranberry Bread...............................20.
Whole Wheat Raisin Bread......................................21
Yogurt Whole Wheat Bread.....................................22
French
Basic White Bread.....................................................6
Multi-Seeded White Bread........................................7
Beer Bread................................................................8
Oatmeal Bread..........................................................9
Anadama Bread.......................................................10
Coconut Hazelnut Bread.........................................11
Maple Walnut Bread................................................12.
Swiss Cheese Bread................................................13
Onion Cheese Bread................................................14
Classic French Bread..............................................23
Herbed French Bread..............................................24
Peppered French Bread..........................................25
Olive Rosemary French Bread................................26
Italian Semolina Bread............................................27
Herbed Italian Loaf.................................................28
Asiago Pesto Bread.................................................29
Pepperoni Parmesan Bread....................................30
Sundried Tomato Parmesan Bread........................31
RECIPE
PAGE
Sweet Cinnamon Raisin Bread..........................................32
Golden Potato Bread...............................................33
Cherry Almond Bread.............................................34.
Chocolate Hazelnut Bread......................................35
Cranberry Orange Bread.........................................36
Panettone................................................................37
Pumpkin Apple Bread.............................................38
Pumpkin Pecan Bread............................................39.
Tropical Fruit Bread................................................40
Gluten Free
Gluten Free Bread...................................................41
Gluten Free Buttermilk Bread................................42
Gluten Free Herb Bread..........................................43
Gluten Free Pumpernickel Bread...........................44
Seeded Gluten Free Bread......................................45
Spelt Bread..............................................................46
Gluten Free Potato & Chive Bread..........................47
Quick Bread
Banana Macadamia Quick Bread............................48
Coconut Ginger Quick Bread...................................49
Gingerbread Quick Bread........................................50
Orange Date Nut Quick Bread.................................51
Orange Walnut Quick Bread....................................52
Prune Poppy Seed Quick Bread..............................53
3
CYCLE
4
RECIPE
PAGE
Dough Dinner Rolls (also includes Cinnamon Roll variation).................54
Sweet Wheat Dinner Rolls .....................................55
Onion Rolls..............................................................56
Best Ever Pizza Dough
(also includes Foccacia variation)...........................57.
Whole Wheat Pizza Dough......................................58.
Gluten Free Pizza Dough.........................................59
Grissini....................................................................60
Philadelphia Soft Pretzels......................................61
Apple Filled Baked Doughnuts...............................62.
Apple Filled Challah................................................63
Raspberry Pecan Twist...........................................64
Apricot Braid...........................................................65
Sweet Potato Pecan Braid . ....................................66.
Candy Cane Cherry Braid........................................67.
Holiday Stollen........................................................68
Low Carb
Low Carb Seeded Bread..........................................69
Low Carb Whole Wheat Bread................................70
Low Carb Rye Bread................................................71
Low Carb Almond Bread.........................................72
Low Carb Molasses Bread......................................73
Low Carb Pecan Bread............................................74
CYCLE
Jam
RECIPE
PAGE
Apricot Key Lime Preserves..........................75
Blueberry Mango Preserves.........................76
Blueberry Pineapple Preserves....................77
Peachy Lemon Preserves..............................78
Pineapple Papaya Preserves.........................79
Raspberry Mango Preserves.........................80
Strawberry Kiwi Preserves............................81
Curried Apple Mango Marmalade.................82
Orange Mojo Marmalade...............................83
Apple Curry Chutney.....................................84
Pepper Chutney.............................................85
Chipotle Ketchup...........................................86
CYCLE
1-lb. Loaf
Recipes
RECIPE
PAGE
Basic White Bread, 1-lb. loaf............................87
Multi-Seeded White Bread, 1-lb. loaf...............88
Oatmeal Bread, 1-lb. loaf.................................89
Coconut Hazelnut Bread, 1-lb. loaf..................90
Maple Walnut Bread, 1-lb. loaf.........................91
Swiss Cheese Bread, 1-lb. loaf.........................92
Onion Cheese Bread, 1-lb. loaf.........................93
Whole Wheat Bread, 1-lb. loaf..........................94
100% Whole Wheat Bread, 1-lb. loaf................95
Whole Wheat Cranberry Bread, 1-lb. loaf........96
Whole Wheat Raisin Bread, 1-lb. loaf...............97
Yogurt Whole Wheat Bread, 1-lb. loaf..............98
Olive Rosemary French Bread, 1-lb. loaf.........99
Herbed Italian Loaf, 1-lb. loaf.........................100
Pepperoni Parmesan Bread, 1-lb. loaf...........101
Cinnamon Raisin Bread, 1-lb. loaf.................102
Golden Potato Bread, 1-lb. loaf......................103
Cherry Almond Bread, 1-lb. loaf....................104
Cranberry Orange Bread, 1-lb. loaf................105
Tropical Fruit Bread, 1-lb. loaf........................106
Gluten Free Buttermilk Bread, 1-lb. loaf.......107
Gluten Free Herb Bread, 1-lb. loaf.................108
Gluten Free Pumpernickel Bread, 1-lb. loaf..109
Seeded Gluten Free Bread, 1-lb. loaf.............110
Gluten Free Potato Bread, 1-lb. loaf...............111
Low Carb Whole Wheat Bread, 1-lb. loaf.......112
5
Note: For 1-lb. loaf recipe, please refer to page 87.
Ingredients
1½-lb.
2-lb.
2½-LB.
Water (80°F – 90°F)
1¼ cups
1½ cups
1¾ cups
Unsalted butter or margarine, cut in pieces
2 tbsp.
3 tbsp.
¼ cup
Sugar
2 tsp.
1 tbsp.
4 tsp.
Dry skim milk powder
2 tbsp.
3 tbsp.
¼ cup
Salt
1 tsp.
1¼ tsp.
1¾ tsp.
Bread flour
3¼ cups
4 cups
4 tsp.
Bread machine yeast
1¼ tsp.
1½ tsp.
5 cups
Vital wheat gluten
6
1½ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select WHITE. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
MULTI-SEEDED WHITE BREAD
Note: For 1-lb. loaf recipe, please refer to page 88.
Ingredients
1½-lb.
2-lb.
2½-lb.
Water (80°F – 90°F)
1 cup + 1½ tbsp.
1 /3 cups
1½ cups
Vegetable oil
1½ tbsp.
2 tbsp.
2½ tbsp.
Sugar
3 tbsp.
¼ cup
1
Dry skim milk powder
2 tbsp.
2 tbsp.
2½ tbsp.
Sunflower seeds
3 tbsp.
¼ cup
1
Flax seeds
2 tsp.
1 tbsp.
2 tbsp.
Poppy seeds
1½ tsp.
2 tsp.
2 tsp.
Black sesame seeds
2 tsp.
1 tbsp.
2 tbsp.
Sesame seeds
2 tsp.
1 tbsp.
2 tbsp.
Salt
1 tsp.
1¼ tsp.
1½ tsp.
Whole wheat flour
½ cup
½ cup
¾ cup
Bread flour
2¾ cups
3½ cups
3¾ cups
Bread machine yeast
1¾ tsp.
2¼ tsp.
2½ tsp.
1
/3 cup
/3 cup
WHITE
WHITE
BASIC WHITE BREAD
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select WHITE. Choose loaf size and desired crust color. Press the START button. 4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from the unit and carefully
remove bread from pan. (If kneading paddle remains in bread,
remove paddle once bread has cooled.)
6. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
7
8
Ingredients
1½-lb.
2-lb.
Beer (80°F – 90°F)
½ cup
¾ cup
Water (80°F – 90°F)
½ cup
½ cup
Green onions,
chopped
¼ cup
¾ cup
Sugar
2 tsp.
1 tbsp.
Salt
1 tsp.
1¼ tsp.
Bread flour
3 cups
3¾ cups
Bread machine yeast
1½ tsp.
2 tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. S
elect WHITE. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
OATMEAL BREAD
Note: For 1-lb. loaf recipe, please refer to page 89.
Ingredients
1½-lb.
2-lb.
Buttermilk (80°F – 90°F)
1¼ cups
1½ cups
Water (80°F – 90°F)
¼ cup
1
Unsalted butter or margarine, cut in pieces
1½ tbsp.
2 tbsp.
Maple syrup (not pancake syrup)
1½ tbsp.
2 tbsp.
Oatmeal, instant or
regular
¾ cup
1 cup
Salt
1 tsp.
1 tsp.
Bread flour
3½ cups
4 cups
Vital wheat gluten
3 tsp.
4 tsp.
Bread machine yeast
2 tsp.
3 tsp.
/3 cup
WHITE
WHITE
BEER BREAD
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select WHITE. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
9
10
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1 cup + 2 tbsp.
1½ cups
Molasses
3 tbsp.
¼ cup
Dry skim milk powder
3 tbsp.
¼ cup
Salt
1 tsp.
1½ tsp.
Unsalted butter or margarine, cut in pieces
1½ tbsp.
2 tbsp.
Yellow cornmeal
½ cup
¾ cup
Bread flour
4 cups
4½ cups
Bread machine yeast
1½ tsp.
2 tsp.
Unsalted sunflower seeds
½ cup
½ cup
1. M
easure ingredients, except sunflower seeds, into bread pan in
the order listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add sunflower seeds into automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select WHITE. Choose loaf size and desired crust color. Press the START button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
COCONUT HAZELNUT BREAD
Note: For 1-lb. loaf recipe, please refer to page 90.
Ingredients
1½-lb.
2-lb.
2½-lb.
Water (80°F – 90°F)
¾ cup
1 cup + 2 tbsp.
11/3 cups
Unsalted butter or margarine, cut in pieces
1 tbsp.
1½ tbsp.
2 tbsp.
Unsweetened coconut
¼ cup
1
/3 cup
½ cup
Chopped candied ginger
2 tbsp.
2 tbsp.
3 tbsp.
Light brown sugar
1½ tbsp.
3 tbsp.
¼ cup
Dry skim milk powder
1 tbsp.
1½ tbsp.
2 tbsp.
Salt
¾ tsp.
1 tsp.
1¼ tsp.
Bread flour
2½ cups
3½ cups
4 cups
Bread machine yeast
¾ tsp.
2 tsp.
2¼ tsp.
Chopped lightly toasted hazelnuts
¼ cup
½ cup
1 cup
WHITE
WHITE
ANADAMA BREAD
1. M
easure ingredients, except toasted hazelnuts, into bread pan in
the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Note: For 1½ and 2-lb. loaves, you can add the toasted hazelnuts
into automatic fruit & nut dispenser; for 2½-lb loaf, we recommend
waiting and adding directly into the bread pan at the “add ingredient”
beep, since the full amount required for the recipe is more than the
dispenser will hold.
3. Select WHITE. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
11
Note: For 1-lb. loaf recipe, please refer to page 91.
12
Ingredients
1½-lb.
2-lb.
2½-lb.
Water (80°F – 90°F)
1 cup + 2 tbsp.
1 /3 cups
1½ cups
Vegetable oil
4 tbsp.
6 tbsp.
6 tbsp.
Maple syrup (not pancake syrup)
6 tbsp.
6 tbsp.
2
Lemon extract
½ tsp.
¾ tsp.
1 tsp.
Salt
1 tsp.
1 tsp.
1¼ tsp.
Uncooked oatmeal,
instant or regular
1 cup
1½ cups
1¾ cup
Bread flour
3½ cups
4 cups
4½ cups
Bread machine yeast
¾ tsp.
2¼ tsp.
2½ tsp.
Walnuts, chopped
½ cup
2
1
/3 cup
/3 cup
1. M
easure ingredients, except walnuts, into bread pan in the order
listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add walnuts into automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select White. Choose loaf size and desired crust color. Press the START button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from the unit and carefully
remove bread from pan. (If kneading paddle remains in bread,
remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
SWISS CHEESE BREAD
Ingredients
1½-lb.
2-lb.
Buttermilk (80°F – 90°F)
¾ cup
1 cup
Water (80°F – 90°F)
1
/3 cup
½ cup
Shredded Swiss cheese
¾ cup
1 cup
Honey
1 tbsp.
1½ tbsp.
Baking powder
1 tsp.
1¼ tsp.
Dried dill
¾ tsp.
1 tsp.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select WHITE. Choose loaf size and desired crust color.
Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Dried chives
¾ tsp.
1 tsp.
Makes 1 loaf
Salt
1 tsp.
1½ tsp.
Bread flour
3½ cups
4 cups
Bread machine yeast
1¾ tsp.
2½ tsp.
Note: For 1-lb. loaf recipe, please refer to page 92.
WHITE
WHITE
Maple Walnut Bread
1.
2.
3.
4.
5.
/3 cup
2
13
WHOLE WHEAT BREAD
Note: For 1-lb. loaf recipe, please refer to page 93.
14
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select White. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (Kneading paddle may remain in
bread. Remove paddle when bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Note: For 1-lb. loaf recipe, please refer to page 94.
Ingredients
1½-lb.
2-lb.
Milk (80°F – 90°F)
½ cup
¾ cup
Water (80°F – 90°F)
¼ cup
¼ cup
Small curd cottage
cheese (80°F – 90°F)
¼ cup
1
Unsalted butter or margarine, cut in pieces
3 tbsp.
¼ cup
Honey
3 tbsp.
¼ cup
Salt
1½ tsp.
2 tsp.
2 tsp.
Whole wheat flour
1 cup
1¼ cups
2½ cups
2¾ cups
1¾ tsp.
2¼ tsp.
Ingredients
1½-lb.
2-lb.
2½-lb.
Water (80°F – 90°F)
½ cup
¾ cup
1 cup
Cottage cheese
1
/3 cup
½ cup
2
Shredded Swiss cheese
¼ cup
½ cup
2
Grated Parmesan
cheese
3 tbsp.
¼ cup
1
Unsalted butter or margarine, cut in pieces
2 tsp.
1 tbsp.
1½ tbsp.
Sugar
1½ tbsp.
2 tbsp.
2½ tbsp.
Salt
1¼ tsp.
1¾ tsp.
/3 cup /3 cup
/3 cup
Makes 1 loaf
Instant minced onion
2 tsp.
1 tbsp.
2 tbsp.
Bread flour
Parsley, chopped
1 tbsp.
1 tbsp.
2 tbsp.
Bread machine yeast
Bread flour
2¾ cups
3¼ cups
3¾ cups
Bread machine yeast
1¼ tsp.
1¾ tsp.
2¼ tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
whole
wheat
WHITE
ONION CHEESE BREAD
15
Note: For 1-lb. loaf recipe, please refer to page 95.
whole
wheat
16
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
¾ cup
1 cup
Milk (80°F – 90°F)
¾ cup
1½ cup
Unsalted butter or margarine, cut in pieces
2 tbsp.
3 tbsp.
Molasses
¼ cup
1
Salt
1¾ tsp.
2½ tsp.
Whole wheat flour
4 cups
5 cups
Vital wheat gluten
3 tbsp.
¼ cup
Bread machine yeast
3 tsp.
4½ tsp.
/3 cup
CARAWAY RYE BREAD
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color.
Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from bread pan. (If kneading paddle
remains in bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Makes 1 loaf
Ingredients
1½-lb.
2-lb.
1.
2.
3.
4.
5.
6.
Large eggs, at room
temperature
1
2
Water (80°F – 90°F)
Enough to
measure 1¼
cups with egg
Enough to
measure 1¾
cups with egg
Oil
3 tbsp.
¼ cup
Honey
3 tbsp.
¼ cup
Dry skim milk powder
2 tbsp.
3 tbsp.
Salt
1¼ tsp.
2 tsp.
Bread flour
1½ cups
2 cups
Place egg in a measuring cup; add water to required amount. Pour into bread pan.
Add remaining ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Rye flour
1 cup
1¼ cups
Makes 1 loaf
Whole wheat flour
¾ cup
1 cup
Caraway seeds
1½ tbsp.
2 tbsp.
Bread machine yeast
1¼ tsp.
2 tsp.
whole
wheat
100% WHOLE WHEAT BREAD
17
whole
wheat
18
Ingredients
1½-lb.
2-lb.
Large eggs, at room
temperature
2
2
Water (80°F – 90°F)
¾ cup
1 /3 cups
Oil
2 tbsp.
¼ cup
Honey
2 tbsp.
¼ cup
Non fat Dry skim milk
powder
3 tbsp.
3 tbsp.
Cocoa powder
3 tbsp.
¼ cup
Caraway seeds
2 tbsp.
3 tbsp.
Instant coffee granules
2 tsp.
1 tbsp.
Salt
1½ tsp.
2 tsp.
Whole wheat flour
¾ cup
1 cup
Rye flour
¾ cup
1 cup
Bread flour
1½ cups
2 cups
Bread machine yeast
1¾ tsp.
2¼ tsp.
1
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
1½ cups
Molasses
¼ cup
1
Vegetable oil
1 tbsp.
1½ tbsp.
Salt
1½ tsp.
2 tsp.
Dry oatmeal, instant or regular
½ cup
2
Whole wheat flour
1 cup
11/3 cups
Bread flour
2½ cups
22/3 cups
Bread machine yeast
2 tsp.
2¼ tsp.
1. M
easure ingredients, except apricots and pecans, into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color.
Press the START button.
4. At “add ingredient” beep, add apricots and pecans.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from the unit and carefully
remove bread from pan. (If kneading paddle remains in bread,
remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Dried apricots, chopped
½ cup
½ cup
Makes 1 loaf
Pecans, chopped and
toasted
1
/3 cup
½ cup
/3 cup
/3 cup
whole
wheat
OATMEAL PECAN BREAD
PUMPERNICKEL BREAD
19
Note: For 1-lb. loaf recipe, please refer to page 96.
whole
wheat
20
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1 cup
1¼ cups
Unsalted butter or margarine, cut in pieces
2 tbsp.
2½ tbsp.
Honey
4 tsp.
2 tbsp.
Grated orange peel
1½ tsp.
2 tsp.
Salt
1 tsp.
1¼ tsp.
Whole wheat flour
1¼ cups
1½ cups
Bread flour
2 cups
2½ cups
Vital wheat gluten (optional)
1 tsp.
2 tsp.
Bread machine yeast
2 tsp.
1 tbsp.
Dried cranberries
¾ cup
1 cup
WHOLE WHEAT RAISIN BREAD
1. M
easure ingredients, except cranberries, into bread pan in the
order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet
Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.
At “add ingredient” beep, add cranberries.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from bread pan. (If kneading paddle
remains in bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
3.
4.
5.
6.
Makes 1 loaf
Note: For 1-lb. loaf recipe, please refer to page 97.
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
12/3 cups
Unsalted butter or margarine, cut in pieces
2 tbsp.
2½ tbsp.
Honey
4 tsp.
2 tbsp.
Grated orange peel
4 tsp.
2 tbsp.
Salt
1 tsp.
1¼ tsp.
Ground cinnamon
¾ tsp.
1 tsp.
Whole wheat flour
1¼ cups
1½ cups
Bread flour
2 cups
2½ cups
Bread machine yeast
2 tsp.
3 tsp.
Vital wheat gluten
1½ tsp.
2 tsp.
Raisins
1
/3 cup
½ cup
Walnuts, chopped
1
/3 cup
½ cup
1. M
easure ingredients, except raisins and walnuts, into bread pan in
the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
Note: For 1½-lb. loaf, you can add the raisins and walnuts into
automatic fruit & nut dispenser; for 2-lb. loaf, we recommend
waiting and adding directly into the bread pan at the “add ingredient”
beep, since the full amount required for the recipe is more than the
dispenser will hold.
3. Select WHOLE WHEAT. Choose loaf size and desired crust color.
Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
whole
wheat
WHOLE WHEAT CRANBERRY BREAD
Makes 1 loaf
21
Note: For 1-lb. loaf recipe, please refer to page 98.
whole
wheat
22
CLASSIC FRENCH BREAD
1.
2.
3.
4.
5.
Ingredients
1½-lb.
2-lb.
Plain nonfat yogurt
(80°F – 90°F)
¾ cup
1 cup
Water (80°F – 90°F)
½ cup
½ cup
Vegetable oil
1 tbsp.
1½ tbsp.
Maple syrup (not pancake syrup)
1½ tbsp.
2 tbsp.
Salt
1½ tsp.
2 tsp.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Whole wheat flour
1¼ cups
1½ cups
Makes 1 loaf
Bread flour
2 cups
2½ cups
Bulgur wheat
1½ tbsp.
2 tbsp.
Bread machine yeast
2 tsp.
2¼ tsp.
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
1¼ cups
Sugar
1 tbsp.
1 tbsp.
Salt
1¼ tsp.
1½ tsp.
Bread flour
3 /3 cups
4 cups
Bread machine yeast
1½ tsp.
1½ tsp.
2
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select FRENCH. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
FRENCH
YOGURT WHOLE WHEAT BREAD
Makes 1 loaf
23
HERBED FRENCH BREAD
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1 cup
2 cups
Olive oil
2 tsp.
2 tbsp.
Instant minced onion
2 tsp.
2 tbsp.
Fresh parsley, chopped
1 tbsp.
2 tbsp.
Fresh garlic, minced
1½ tsp.
1½ tbsp.
Sugar
1 tbsp.
1½ tbsp.
Salt
½ tsp.
1½ tsp.
Garlic pepper
¼ tsp.
½ tsp.
Bread flour
3½ cups
5½ cups
Bread machine yeast
1 tsp.
2 tsp.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select FRENCH. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Makes 1 loaf
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
12/3 cups
Olive oil
1 tbsp.
1½ tbsp.
Instant minced onion
2 tsp.
1 tbsp.
Vital wheat gluten
2 tsp.
1 tbsp.
Coarse ground pepper
½ tsp.
½ tsp.
Salt
1¼ tsp.
2 tsp.
Bread flour
3½ cups
3¾ cups
Bread machine yeast
1½ tsp.
2 tsp.
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select French. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
FRENCH
FRENCH
24
PEPPERED FRENCH BREAD
1.
2.
3.
4.
5.
Makes 1 loaf
25
Note: For 1-lb. loaf recipe, please refer to page 99.
FRENCH
26
Ingredients
1½-lb.
2-lb.
2½-lb.
Water (80°F – 90°F)
1½ cups
1 /3 cups
2 cups
Olive oil
2 tsp.
1 tbsp.
1½ tbsp.
Rosemary garlic seasoning blend
1½ tsp.
2 tsp.
2 tsp.
Dried rosemary, crushed
¾ tsp.
1 tsp.
1 tsp.
Sugar
¾ tsp.
1 tsp.
2 tsp.
Salt
1 tsp.
1½ tsp.
2 tsp.
Bread flour
2½ cups
3 cups
3½ cups
Whole wheat flour
1 cup
1¼ cups
1½ cups
Bread machine yeast
1½ tsp.
2 tsp.
2¼ tsp.
Kalamata olives, well
drained and chopped
¾ cup
1 cup
1¼ cup
2
ITALIAN SEMOLINA BREAD
1.
2.
3.
4.
5.
6.
Measure ingredients, except olives, into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select French. Choose loaf size and desired crust color. Press the START button.
At “add ingredient” beep, add olives directly into the bread pan.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
1½ cups
Olive Oil
2 tbsp.
3 tbsp.
Salt
1 tsp.
1¼ tsp.
Bread flour
3 cups
3¾ cups
Semolina flour
¾ cup
1 cup
Bread machine yeast
1½ tsp.
2 tsp.
Toasted pine nuts
½ cup
½ cup
1. M
easure ingredients, except pine nuts, into bread pan in the order
listed. Add pine nuts into automatic fruit & nut dispenser.
2. Insert bread pan securely into baking chamber; close lid. Plug unit
into wall outlet.
3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
FRENCH
OLIVE ROSEMARY FRENCH BREAD
Makes 1 loaf
27
Note: For 1-lb. loaf recipe, please refer to page 100.
FRENCH
28
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1 cup
1¼ cups
Olive oil
1½ tbsp.
2 tbsp.
Instant minced onion
1½ tbsp.
2 tbsp.
Fresh parsley, chopped
2 tbsp.
2 tbsp.
Minced fresh garlic
2 tsp.
1 tbsp.
Sugar
1 tsp.
2 tsp.
Salt
1 tsp.
1½ tsp.
Fresh basil, chopped
1 tbsp.
2 tbsp.
Fresh oregano, chopped
1 tbsp.
2 tbsp.
Bread flour
4½ cups
5½ cups
Bread machine yeast
1¼ tsp.
2 tsp.
Toasted pine nuts
1
/3 cup
½ cup
1. M
easure ingredients, except pine nuts, into bread pan in the order
listed. Add pine nuts into automatic fruit & nut dispenser.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
ASIAGO PESTO BREAD
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1¼ cups
+ 2 tbsp.
1½ cups
Extra virgin olive oil
1½ tbsp.
2 tbsp.
Asiago cheese, shredded
1
½ cup
Prepared pesto
¼ cup
1
Sugar
1 tsp.
1½ tsp.
Salt
1 tsp.
1¼ tsp.
Bread flour
4 cups
4½ cups
Bread machine yeast
1½ tsp.
2 tsp.
Toasted pine nuts
1
/3 cup
½ cup
/3 cup
/3 cup
1. M
easure ingredients, except toasted pine nuts, into bread pan
in the order listed. Add pine nuts into automatic fruit & nut
dispenser.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from the unit and carefully
remove bread from pan. (If kneading paddle remains in bread,
remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
FRENCH
HERBED ITALIAN LOAF
Makes 1 loaf
29
Note: For 1-lb. loaf recipe, please refer to page 101.
FRENCH
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
¾ cup
1 cup
Finely chopped pepperoni
1
/3 cup
½ cup
Mozzarella cheese
1 cup
1¼ cups
Italian seasoning
¾ tsp.
1 tsp.
Sugar
¾ tsp.
1 tsp.
Salt
¾ tsp.
1 tsp.
Bread flour
3 cups
3¾ cups
Bread machine yeast
30
1¾ tsp.
2¼ tsp.
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select French. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
SUNDRIED TOMATO
PARMESAN BREAD
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
1 cup
1¼ cups
Olive oil
3 tbsp.
¼ cup
Grated Parmesan
cheese
1
/3 cup
½ cup
Sundried tomatoes,
finely chopped
¼ cup
1
Italian parsley, chopped
2 tbsp.
3 tbsp.
Garlic pepper
¼ tsp.
½ tsp.
Salt
1 tsp.
1¼ tsp.
Bread flour
3 cups
3¾ cups
Bread machine yeast
1¼ tsp.
2 tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select French. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
FRENCH
PEPPERONI PARMESAN BREAD
Makes 1 loaf
31
Note: For 1-lb. loaf recipe, please refer to page 102.
SWEET
32
Ingredients
1½-lb.
2-lb.
Large eggs, at room
temperature
1
1
Water (80°F – 90°F)
Enough to
measure 1 cup
with egg
Enough to
measure 1½ cups with egg
Firmly packed light
brown sugar
1½ tbsp.
2 tbsp.
Dry skim milk powder
1½ tbsp.
2 tbsp.
Unsalted butter or margarine, cut in pieces
1½ tbsp.
2 tbsp.
Ground cinnamon
1 tsp.
1½ tsp.
Salt
1 tsp.
1½ tsp.
Bread flour
3 cups
3¾ cups
Bread machine yeast
1 tsp.
1¼ tsp.
Raisins
½ cups
¾ cup
1. P
lace egg in a measuring cup; add water to required amount. Pour into bread pan.
2. Add remaining ingredients, except raisins, into bread pan in the
order listed.
3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Note: For 1½-lb. loaf, you can add the raisins into automatic fruit &
nut dispenser; for 2-lb loaf, we recommend waiting and adding directly
into the bread pan at the “add ingredient” beep, since the full amount
required for the recipe is more than the dispenser will hold.
4. Select Sweet. Choose loaf size and desired crust color. Press the Start button.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from the unit and carefully
remove bread from bread pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
GOLDEN POTATO BREAD
Note: For 1-lb. loaf recipe, please refer to page 103.
Ingredients
1½-lb.
2-lb.
2½-lb.
Potato Cooking water
(80°F – 90°F)*
½ cup + 2 tbsp.
¾ cup
1 cup
Large eggs, at room
temperature
1
1
2
Mashed potatoes*
½ cup
¾ cup
1 cup
Unsalted butter, cut in pieces
1½ tbsp.
2 tbsp.
3 tbsp.
Sugar
1 tsp.
1 tsp.
1½ tsp.
Dry skim milk powder
2 tbsp.
3 tbsp.
¼ cup.
Dried chives
2 tsp.
1 tbsp.
1½ tbsp.
Potato starch
1½ tbsp.
2 tbsp.
2½ tbsp.
Salt
1 tsp.
1½ tsp.
2 tsp.
Bread flour
2½ cups
3 cups
3½ cups
Bread machine yeast
¾ tsp.
2 tsp.
2¼ tsp.
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select SWEET. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (Kneading paddle may remain in
bread. Remove paddle when bread has cooled.)
SWEET
CINNAMON RAISIN BREAD
Makes 1 loaf
* Place peeled potatoes in saucepan of cold water. Bring to boil;
reduce heat and cook until fork tender; drain, reserving liquid. Mash
potatoes without any additions of salt, butter or milk. Cool water to
80°F to 90°F and allow mashed potatoes to stand covered at room
temperature for use.
33
Note: For 1-lb. loaf recipe, please refer to page 104.
SWEET
34
Ingredients
1½-lb.
2-lb.
2½-lb.
Large eggs, at room
temperature
1
1
2
Water (80°F – 90°F)
Enough to
measure
¾ cup with
egg
Enough to
measure
1 cup with
egg
Enough to
measure
1¼ cups
with egg
Unsalted butter or margarine, cut in pieces
1½ tbsp.
2 tbsp.
3 tbsp.
Dried cherries
1
½ cup
¾ cup
Dry skim milk powder
1½ tbsp.
2 tbsp.
3 tbsp.
Sugar
1½ tbsp.
2 tbsp.
2½ tbsp.
Dried orange peel
1 tsp.
1 tsp.
1½ tsp.
Ground cinnamon
½ tsp.
½ tsp.
¾ tsp.
Salt
½ tsp.
½ tsp.
¾ tsp.
Bread flour
2½ cups
3 cups
3½ cups
Bread machine yeast
2 tsp.
2½ tsp.
2¾ tsp.
Toasted slivered almonds
1
½ cup
2
/3 cup
/3 cup
1.
2.
3.
4.
5.
6.
7.
8.
Place egg in a measuring cup, add water to required amount. Pour into bread pan.
Add remaining ingredients, except almonds, into bread pan in order listed.
Insert bread pan securely into baking chamber. Close lid.
Add almonds into automatic fruit & nut dispenser.
Plug unit into wall outlet.
Select Sweet. Choose loaf size and desired crust color. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
9. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
Tip: If desired, frost loaf with confectioners’ sugar frosting and
sprinkle with additional toasted slivered almonds.
CHOCOLATE HAZELNUT BREAD
Ingredients
1½-lb.
2-lb.
2½-lb.
Large eggs, at room
temperature
1
2
2
Water (80°F – 90°F)
½ cup
¾ cup
1 cup
Unsalted butter,
cut in pieces
1½ tbsp.
2 tbsp.
3 tbsp.
Unsweetened cocoa
powder
¼ cup
1
/3 cup
½ cup
Sugar
1
/3 cup
½ cup
2
Salt
½ tsp.
1 tsp.
1½ tsp.
Bread flour
2 cups
2¾ cups
3 cups
Bread machine yeast
1 tsp.
1½ tsp.
1¾ tsp.
Toasted and skinned
hazelnuts nuts, chopped
1
½ cup
2
/3 cup
/3 cup
/3 cup
1. M
easure ingredients, except hazelnuts, into bread pan in order listed.
2. Insert bread pan securely into baking chamber. Close lid.
3. Add hazelnuts into the automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select SweeT. Choose loaf size and desired crust color. Press the Start button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
SWEET
CHERRY ALMOND BREAD
Makes 1 loaf
Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle
with additional chopped hazelnuts.
/3 cup
35
Note: For 1-lb. loaf recipe, please refer to page 105.
SWEET
36
1. P
lace egg in a measuring cup; add water to required amount. Pour into bread pan.
2. Add remaining ingredients into bread pan, except pecans, in the
order listed.
3. Insert bread pan securely into baking chamber; close lid.
4. Add pecans into the automatic fruit & nut dispenser.
5. Plug unit into wall outlet.
6. Select SWEET. Choose loaf size and desired crust color. Press the START button.
7. The complete signal will sound when bread is done.
8. Using pot holders remove bread pan from the unit and carefully
remove bread from pan. (If kneading paddle remains in bread,
remove paddle once bread has cooled.)
9. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
PANETTONE
Ingredients
1½-lb.
2-lb.
Large eggs, at room
temperature
1
2
Milk (80°F – 90°F)
½ cup
2
Unsalted butter or margarine, cut in pieces
¼ cup
1
Sugar
¼ cup
1
Diced mixed candied
fruit
¼ cup
½ cup
Diced candied cherries
¼ cup
¼ cup
Diced candied lemon
peel
2 tbsp.
¼ cup
Dried orange peel
1 tsp.
1½ tsp.
Anise seed
½ tsp.
1 tsp.
Salt
¾ tsp.
1 tsp.
Ingredients
1½-lb.
2-lb.
Large eggs, at room
temperature
1
1
Water (80°F – 90°F)
Enough to
measure 1½
cups with egg
Enough to
measure 2 cups
with egg
Sugar
2 tbsp.
3 tbsp.
Dry skim milk powder
2 tbsp.
3 tbsp.
Dried cranberries
½ cup
2
Dried orange peel
1 tsp.
2 tsp.
Ground cinnamon
1 tsp.
1½ tsp
Salt
1¼ tsp.
1½ tsp.
Unsalted butter, or margarine, cut in pieces
2 tbsp.
3 tbsp.
Bread flour
3½ cups
4 cups
Bread flour
2¾ cups
3¼ cups
Bread machine yeast
1¼ tsp.
1½ tsp.
Bread machine yeast
2 tsp.
3 tsp.
Pecans, chopped
½ cup
2
Lightly toasted pine nuts
1
/3 cup
/3 cup
Makes 1 loaf
/3 cup
/3 cup
/3 cup
1. 2.
3.
4.
5.
6.
7.
Measure ingredients, except pine nuts, into bread pan in order listed.
Insert bread pan securely into baking chamber; close lid.
Add pine nuts into the automatic fruit & nut dispenser.
Plug unit into wall outlet.
Select SWEET. Choose loaf size and desired crust color. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from the unit and carefully
remove bread from pan. (If kneading paddle remains in bread,
remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
SWEET
CRANBERRY ORANGE BREAD
Makes 1 loaf
/3 cup
Tip: If desired, frost loaf with lemon confectioners’ sugar frosting and
sprinkle with additional chopped toasted pine nuts.
½ cup
37
SWEET
38
Ingredients
1½-lb.
2-lb.
Water (80°F – 90°F)
½ cup
2
Pumpkin puree
½ cup
2
Large eggs, at room
temperature
1
2
Honey
3 tbsp.
¼ cup
Dry skim milk powder
¼ cup
1
Unsalted butter, cut in
pieces
1 tbsp.
2 tbsp.
Salt
1 tsp.
1¼ tsp.
Ground cinnamon
½ tsp.
½ tsp.
Allspice
¼ tsp.
¼ tsp.
Ground ginger
¼ tsp.
¼ tsp.
Ground nutmeg
¼ tsp.
¼ tsp.
Ground pecans
¼ cup
1
Bread flour
3¼ cups
4 cups
Bread machine yeast
1 tsp.
1½ tsp.
Dried apples, chopped
¼ cup
1
/3 cup
/3 cup
/3 cup
/3 cup
/3 cup
1. M
easure ingredients, except dried apples, into bread pan in the
order listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add dried apples into the automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select SWEET. Choose loaf size and desired crust color. Press the START button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes 1 loaf
PUMPKIN PECAN BREAD
Ingredients
1½-lb.
2-lb.
Large eggs, at room
temperature
1
2
Water (80°F – 90°F
Enough to
measure ¾ cup
with egg
Enough to
measure 1 cup
with egg
Cooked pumpkin
1
/3 cup
½ cup
Vanilla extract
1½ tsp.
2 tsp.
Unsalted butter or margarine, cut in pieces
3 tbsp.
¼ cup
Light brown sugar
3 tbsp.
¼ cup
Dried orange peel
2 tsp.
1 tbsp.
Ground cinnamon
1 tsp.
1½ tsp.
Salt
1½ tsp.
2 tsp.
Nutmeg, ground
¼ tsp.
½ tsp.
Bread flour
3½ cups
4 cups
Bread machine yeast
1½ tsp.
2 tsp.
Toasted pecans
½ cup
½ cup
1.
2.
3.
4.
5.
6.
7.
8.
9.
Place egg in a measuring cup, add water to required amount. Pour into bread pan.
Add remaining ingredients, except pecans, into bread pan in order listed.
Insert bread pan securely into baking chamber; place nuts in dispenser. Close lid.
Add pecans into the automatic fruit & nut dispenser.
Plug unit into wall outlet.
Select SWEET. Choose loaf size and desired crust color. Press the START button.
At “add ingredient” beep, add pecans.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
10. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes). SWEET
PUMPKIN APPLE BREAD
Makes 1 loaf
Tip: If desired, frost loaf with lemon confectioner’s sugar frosting and
sprinkle with additional chopped toasted pecans.
39
Note: For 1-lb. loaf recipe, please refer to page 106.
SWEET
40
Ingredients
1½-lb.
2-lb.
2½-lb.
Large eggs, at room
temperature
1
1
2
Water (80°F – 90°F)
Enough to
measure
¾ cup with
egg
Enough to
measure
1 cup with
egg
Enough to
measure
1¼ cup
with egg
Dry skim milk powder
1½ tbsp.
2 tbsp.
3 tbsp.
Tropical fruit bits
¾ cup
1 cup
1 cup
Unsalted butter, cut in
pieces
1½ tbsp.
2 tbsp.
3 tbsp.
Fresh orange peel,
grated
2 tsp.
1 tbsp.
2 tbsp.
Sugar
1½ tbsp.
2 tbsp.
2½ tbsp.
Salt
½ tsp.
½ tsp.
¾ tsp.
Bread flour
3 cups
3½ cups
4 cups
Bread machine yeast
1¾ tsp.
2¼ tsp.
2½ tsp.
Macadamia nuts,
chopped
½ cup
½ cup
¾ cup
1. M
easure ingredients, except toasted hazelnuts, into bread pan in
the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Note: For 1½ and 2-lb. loaves, you can add the macadamia nuts into
automatic fruit & nut dispenser; for 2½-lb loaf, we recommend waiting
and adding directly into the bread pan at the “add ingredient” beep,
since the full amount required for the recipe
is more than the dispenser will hold.
3. Select WHITE. Choose loaf size and desired crust color. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
GLUTEN FREE BREAD (2-LB.)
Ingredients
1½ cups water (80°F – 90°F)
3 large eggs, at room temperature
¼ cup vegetable oil
1 tsp. cider vinegar
2 cups white rice flour
/3 cup dry skim milk powder
2
1½ tsp. salt
½ cup potato starch
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Gluten Free. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes a 2-lb. loaf
GLUTEN
FREE
TROPICAL FRUIT BREAD
½ cup tapioca flour
/3 cup cornstarch
1
3 tbsp. sugar
Makes 1 loaf
1 tbsp. xanthan gum
Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle
with additional chopped macadamia nuts.
2¼ tsp. bread machine yeast
41
Note: For 1-lb. loaf recipe, please refer to page 107.
Ingredients
1¼ cups water (80°F – 90°F)
3 large eggs, at room temperature
¼ cup unsalted butter or margarine, cut in pieces
1 tsp. cider vinegar
2 cups white rice flour
GLUTEN
FREE
42
½ cup potato flour
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Gluten Free. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Makes a 2-lb. loaf
GLUTEN FREE
HERB BREAD (2-LB.)
Note: For 1-lb. loaf recipe, please refer to page 108.
Ingredients
1½ cups water (80°F – 90°F)
1 large egg, at room temperature
2 egg whites, at room temperature
1 tbsp. cheese & chive egg substitute
1¼ cups white rice flour
1 cup brown rice flour
½ cup tapioca flour
¾ cup tapioca flour
¼ cup dry buttermilk powder
¼ cup potato starch
¼ cup sugar
2
¼ cup green onion, chopped
2 tbsp. sugar
3½ tsp. xanthan gum
3¼ tsp. xanthan gum
1 tbsp. fresh dill, chopped
1¼ tsp. salt
1½ tsp. salt
1 tsp. herbs d’ Provence
2¼ tsp. bread machine yeast
5 tsp. bread machine yeast
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Gluten Free. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Makes a 2-lb. loaf
GLUTEN
FREE
GLUTEN FREE
BUTTERMILK BREAD (2-LB.)
/3 cup dry skim milk powder
43
Note: For 1-lb. loaf recipe, please refer to page 109.
Ingredients
1½ cups water (80°F – 90°F)
3 large eggs, at room temperature
3 tbsp. molasses
2 tbsp. canola oil
1 tsp. cider vinegar
GLUTEN
FREE
2 cups white rice flour
/3 cup potato starch
2
/3 cup tapioca flour
1
3 tbsp. firmly packed light brown sugar
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select Gluten Free. Press the Start button. The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes a 2-lb. loaf
SEEDED GLUTEN FREE
BREAD (2-LB.)
1 tsp. cider vinegar
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Gluten Free. Press the Start button. The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
1 pkg. (16 oz.) gluten free bread mix
Makes a 2-lb. loaf
Note: For 1-lb. loaf recipe, please refer to page 110.
Ingredients
12/3 cups water (80°F – 90°F)
1 large egg, at room temperature + enough egg whites to
measure ¾ cup
/3 cup unsalted butter or margarine, melted
1
1.
2.
3.
4.
5.
GLUTEN
FREE
GLUTEN FREE
PUMPERNICKEL BREAD (2-LB.)
1 tbsp. golden flaxseeds
1 tbsp. sesame seeds
1 tbsp. black sesame seeds
2½ tsp. xanthan gum
2 tsp. cocoa powder
2 tsp. instant coffee granules
1½ tsp. salt
1 tbsp. bread machine yeast
44
45
Ingredients
1 cup + 1 tbsp. water (80 – 90°F)
2 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
3 tbsp. dry skim milk powder
3 tbsp. sugar
3 cups spelt flour
1 tsp. bread machine yeast
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Gluten Free. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
GLUTEN
FREE
Makes a 2-lb. loaf
GLUTEN FREE POTATO &
CHIVE BREAD (2-LB.)
Note: For 1-lb. loaf recipe, please refer to page 111.
Ingredients
1¼ cups water (80°F – 90°F)
3 large eggs, at room temperature
¾ cup cottage cheese, at room temperature
3 tbsp. vegetable oil
1 tsp. cider vinegar
2 cups white rice flour
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Gluten Free. Press the Start button. The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes a 2-lb. loaf
GLUTEN
FREE
SPELT BREAD (2-LB.)
½ cup cornstarch
½ cup instant potato buds
½ cup potato starch
½ cup dry skim milk powder
½ cup tapioca flour
¼ cup snipped fresh chives
¼ cup sugar
1½ tsp. salt
2¼ tsp. bread machine yeast
46
47
¾ tsp. salt
In a large mixing bowl, combine ingredients in order listed.
Spoon batter evenly into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Quick Bread. Press the Start button.
The complete signal will sound when the bread is done.
Using pot holders remove bread pan from baking chamber and
place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread
has cooled.)
7. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes)
½ cup macadamia nuts, chopped
Makes a 2-lb. loaf
Ingredients
2
/3 cup milk
1 cup mashed banana, about 2 medium
2½ cups all-purpose flour
1 cup sugar
½ cup unsalted butter or margarine, softened
2 eggs, slightly beaten
2½ tsp. baking powder
½ tsp. baking soda
1.
2.
3.
4.
5.
6.
COCONUT GINGER|
QUICK BREAD (2-LB.)
2 cups all-purpose flour
In a large mixing bowl, combine ingredients in order listed.
Spoon batter evenly into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Quick Bread. Press the Start button.
The complete signal will sound when the bread is done.
Using pot holders remove bread pan from baking chamber and
place on a wire rack. Allow bread to cool in pan for 5 minutes.
Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread
has cooled.)
7. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes)
2 tbsp. candied ginger, finely chopped
Makes a 2-lb. loaf
Ingredients
1 cup + 2 tbsp. half & half
2 large eggs, at room temperature
¼ cup oil
1 tsp. coconut extract
1 tsp. lemon extract
¾ cup sugar
1 tbsp. grated lemon peel
1.
2.
3.
4.
5.
6.
QUICK
BREAD
QUICK
BREAD
BANANA MACADAMIA BREAD (2-LB.)
1 tbsp. baking powder
½ tsp. salt
1¼ cups toasted shredded coconut
48
49
ORANGE DATE NUT BREAD (2-LB.)
1.
2.
3.
4.
5.
6.
Ingredients
¾ tsp. salt
In a large mixing bowl, combine ingredients in order listed.
Spoon batter evenly into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Quick Bread. Press the Start button.
The complete signal will sound when the bread is done.
Using pot holders remove bread pan from baking chamber and
place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread
has cooled.)
7. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes)
¾ cup buttermilk
Makes a 2-lb. loaf
1 tsp. vanilla extract
2 large eggs, slightly beaten
½ tsp. orange extract
Pour boiling water over dates in a small bowl. Add baking soda. Let stand at room temperature for 20 minutes.
Transfer date mixture to bread pan. Measure remaining ingredients, except walnuts, into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Quick Bread. Press the Start button.
At “add ingredient” beep, add walnuts.
The complete signal will sound when the bread is done.
Using pot holders remove bread pan from baking chamber and
place on a wire rack. Allow bread to cool in pan for 5 minutes.
Carefully turn bread out of bread pan and turn right side up.
(If kneading paddle remains in bread, remove paddle once bread
has cooled.)
8. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes)
½ cup molasses
1 cup walnuts, chopped
Makes a 2-lb. loaf
Ingredients
2 cups all-purpose flour
½ cup firmly packed light brown sugar
2 tbsp. candied ginger, finely chopped
2 tsp. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground allspice
1 cup boiling water
1 cup dates, chopped
1 tsp. baking soda
2 large eggs, at room temperature
1¾ cups all-purpose flour
¾ cup firmly packed dark brown sugar
1 tsp. baking powder
½ tsp. salt
¼ cup unsalted butter or margarine, softened
1.
2.
3.
4.
5.
6.
7.
QUICK
BREAD
QUICK
BREAD
GINGERBREAD
QUICK BREAD (2-LB.)
¼ cup unsalted butter or margarine, melted
¼ cup water
50
51
Ingredients
2¼ cups all-purpose flour
1 cup toasted walnuts, chopped
¾ cup sugar
2 tbsp. grated orange peel
4 tsp. baking powder
¼ tsp. salt
¼ cup unsalted butter or margarine, softened
¾ cup milk
QUICK
BREAD
52
1.
2.
3.
4.
5.
6.
In a large mixing bowl, combine ingredients in order listed.
Spoon batter evenly into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Quick Bread. Press the Start button.
The complete signal will sound when the bread is done.
Using pot holders remove bread pan from baking chamber and
place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread
has cooled.)
7. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes)
PRUNE POPPYSEED
QUICK BREAD (2-LB.)
Ingredients
½ cup milk
2 large eggs, slightly beaten
/3 cup unsalted butter or margarine, softened
1
1½ cups all-purpose flour
1 cup sugar
1 tbsp. grated orange peel
1 tbsp. poppy seeds
2 tsp. baking powder
½ cup sour cream
Makes a 2-lb. loaf
½ tsp. salt
2 large eggs, slightly beaten
Tip: If desired, frost with confectioners’ sugar frosting and sprinkle with additional chopped toasted walnuts.
1 tsp. vanilla extract
1.
2.
3.
4.
5.
6.
7.
In a large mixing bowl, combine ingredients in order listed.
Spoon batter evenly into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select the Quick Bread. Press the Start button.
At “add ingredient” beep, add prunes.
The complete signal will sound when the bread is done.
Using pot holders remove bread pan from baking chamber and
place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread
has cooled.)
8. Allow bread to cool on the wire rack until ready to serve (at least 20 minutes)
Makes a 2-lb. loaf
QUICK
BREAD
ORANGE WALNUT
QUICK BREAD (2-LB.)
1 cup prunes, finely chopped
53
Ingredients
¼ cup milk (80°F – 90°F)
¼ cup + 2 tbsp. water (80°F – 90°F)
1 large egg, at room temperature
¼ cup sugar
2 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2½ cups bread flour
2¼ tsp. active dry or bread machine yeast
DOUGH
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Shape into your favorite dinner rolls shapes such as braids, butter
horns, Parker house or clover leaf.
8. Bake in a preheated oven at 375ºF about 20 minutes until golden and fully baked. (Rolls will sound hollow when tapped.)
Variation – Cinnamon Rolls:
1. Roll out dough on lightly floured surface to 9 x 14 inch rectangle.
2. Brush with about 2 tbsp. melted butter. Sprinkle with a mixture of 3 tbsp. sugar and ½ tsp. ground cinnamon. Top with ¼ cup raisins.
3. Roll up jellyroll style starting at long end.
4. Cut into 1-inch slices and arrange in greased 9 x 12 inch bread pan.
5. Cover and let rise in warm place until doubled in size (about 45 minutes).
6. Bake in preheated oven at 375ºF until golden brown (about 20 minutes).
7. Remove from pan and cool on a wire rack.
8. If desired, drizzle with confectioners’ sugar frosting when cool.
SWEET WHEAT DINNER ROLLS
Ingredients
1 cup milk (80°F – 90°F)
/3 cup unsalted butter or margarine, cut in pieces
1
1 large egg, at room temperature
¼ cup sugar
½ tsp. salt
2½ cups bread flour
1 cup whole wheat flour
2¼ tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Shape into your favorite dinner rolls shapes such as braids, butter
horns, Parker house or clover leaf.
8. Cover and let rise until doubled in size (about 45 minutes). Bake
in a preheated oven at 350ºF for 15 minutes or until golden and
fully baked. (Rolls will sound hollow when lightly tapped with your
finger.)
Makes about 2 dozen dinner rolls
Tip: If desired, brush with melted butter or olive oil and sprinkle with
garlic salt OR, brush with beaten egg whites and sprinkle with sesame,
poppy or fennel seeds.
DOUGH
DINNER ROLLS
Makes about 2 dozen dinner rolls
Tip: If desired, brush with melted butter or beaten egg whites and
sprinkle with sesame, poppy or fennel seeds just before baking.
54
55
1. M
easure ingredients, except egg white and additional instant
minced onion, into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Shape into your favorite dinner rolls shapes such as pan rolls,
braids or rosettes.
Ingredients
1 cup milk (80°F – 90°F)
2 large eggs, at room temperature
¼ cup sugar
6 tbsp. unsalted butter or margarine, cut in pieces
1 tbsp. instant minced onion
1 tsp. caraway seeds
½ tsp. salt
3¼ cups bread flour
Makes about 2 dozen dinner rolls
2¼ tsp. active dry or bread machine yeast
Tip: If desired, brush with beaten egg white and sprinkle with
additional instant minced onion just before baking.
1 egg white
Instant minced onion
DOUGH
56
BEST EVER PIZZA DOUGH
Ingredients
1 ½ cups beer or water (80°F – 90°F)
1 tbsp. honey or sugar
2 tbsp. extra virgin olive oil
1½ tsp. salt
4¼ cups bread flour
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. D
ivide dough in half. Set one half aside and keep covered. Lightly
brush 2 large pizza pans with olive oil and sprinkle with cornmeal;
set aside.
8. On lightly floured surface roll out half of dough to fit prepared pan.
Top with desired topping ingredients such as sauce, cheese and
vegetables. Bake in a preheated oven at 425ºF for 20 minutes or
until edges are golden and cheese is bubbling.
9. Repeat with remaining dough.
Makes 2, 15-inch thin crust pizzas
For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and
sprinkle with cornmeal. Roll out dough on a lightly floured surface and
fit into pan. Cover loosely with plastic wrap and set aside until doubled
in size (about 40 minutes). Using oiled fingertips, press indentations
into dough about ½-inch deep and about 1-inch apart. Drizzle with 3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, ¾ cup
freshly grated Parmesan, Romano and Asiago cheese and 1/3 cup
mixture of fresh chopped herbs such as parsley, rosemary, basil and
oregano. Bake in preheated oven at 425ºF until crust is golden and
bread is puffed (about 20 minutes).
DOUGH
ONION ROLLS
57
WHOLE WHEAT PIZZA DOUGH
Ingredients
11/3 cups water (80°F – 90°F)
¼ cup olive oil
1½ tsp. salt
2½ cups bread flour
1 cup whole wheat flour
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Divide dough in half. Set one half aside and keep covered. Lightly
brush 2 large pizza pans with olive oil and sprinkle with cornmeal;
set aside. On lightly floured surface, roll out half of dough to fit
prepared pan. Top with desired topping ingredients such as sauce,
cheese and vegetables. Bake in a preheated oven at 425ºF for 20
minutes or until edges are golden and cheese is bubbling.
8. Repeat with remaining dough.
Makes 2, 15-inch thin crust pizzas or 1 thick crust pizza
GLUTEN FREE PIZZA DOUGH
1 tbsp. sugar
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Divide dough into 3 equal portions. Set 2 pieces aside and keep
covered. Lightly brush 3, 12-inch pizza pans with olive oil and
sprinkle with cornmeal; set aside. Place 1/3 of dough on prepared
pizza pan and gently press the dough to cover the bottom of the
pan evenly. Bake in preheated oven at 425ºF for about 15 minutes.
7. Top with desired topping ingredients such as sauce, cheese and
vegetables. Return to oven and bake for 12 minutes or until edges
are golden and cheese is bubbling.
8. Repeat with remaining dough.
1 tbsp. xanthan gum
Makes 3, 12-inch thin crust pizzas
Ingredients
1 cup buttermilk
¼ cups water, at room temperature
2 large eggs, at room temperature
1 egg white, at room temperature
3 tbsp olive oil
1½ cups tapioca flour
1 cup white rice flour
1 cup brown rice flour
½ cup potato starch
1 tsp. salt
58
DOUGH
DOUGH
2 tbsp bread machine yeast
59
Note: Grissini are Italian-style pencil-thin breadsticks.
Ingredients
1 cup water (80°F – 90°F)
/3 cup olive oil
1
2 tsp. sugar
1½ tsp. salt
8. U
sing a pastry cutter, cut dough lengthwise into 30 thin strips.
Place strips on a lightly greased baking sheet. Bake in preheated
oven at 425ºF about 14 minutes until golden and fully baked.
9. Allow breadsticks to cool on a wire rack.
10. Repeat with remaining half of dough.
Note:
Cheese Mixture: Combine ½ cup grated Parmesan cheese, 2 tbsp.
lightly toasted sesame seeds, ½ tsp salt and ¼ tsp. pepper.
3 cups bread flour
2 tsp. bread machine yeast
DOUGH
1.
2.
3.
4.
5.
6.
7.
60
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Dough. Press the Start button.
The complete signal will sound when dough is done.
Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.
Invert a large mixing bowl over dough and let rest for 10 minutes.
Divide dough in half. On a lightly floured board, roll ½ of dough into
13 x 15 inch rectangle. Brush dough evenly with 1 tbsp. additional
olive oil. If desired, sprinkle evenly with seed or cheese mixture
(see below).
Seed Mixture: Combine 2 tbsp. each of black sesame seeds,
flaxseeds, poppy seeds and lightly toasted sesame seeds, along with ½ tsp. salt and ¼ tsp pepper.
PHILADELPHIA SOFT PRETZELS
Ingredients
1 cup water (80°F – 90°F)
1 tsp. sugar
1½ tsp. salt
4 cups bread flour
2 tsp. bread machine yeast
6 cups water
1½ tbsp. baking soda
Kosher salt
1. Measure first 5 ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. |
Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Cut dough into 1½ oz. pieces. Roll each piece into 20-inch rope.
Shape into pretzel shape, pinching ends to seal.
8. Dissolve baking soda in water in large shallow saucepan. Bring
to boil. Drop pretzels, in small batches into water and let them
cook until they float (about 1 minute). Drain and place them on a
greased baking sheet. Sprinkle with coarse salt.
9. Bake in a preheated oven at 425ºF for 15 minutes or until golden.
Cool on a wire rack.
Makes about 2 dozen pretzels
DOUGH
GRISSINI
Tip: These are best eaten the day they are baked.
61
Ingredients
¼ cup milk
¼ cup + 2 tbsp. water (80°F – 90°F)
1 large egg, at room temperature
¼ cup sugar
2 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2½ cups bread flour
2¼ tsp. active dry or bread machine yeast
Filling (recipe below)
DOUGH
1.
2.
3.
4.
5.
6.
7.
62
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
Select Dough. Press the START button.
The complete signal will sound when dough is done.
Meanwhile, prepare filling (see recipe below). Cover and refrigerate.
Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface.
Invert a large mixing bowl over dough and let rest for 10 minutes.
8. Remove filling from refrigerator and drain very well.
9. Divide dough into 22 equal pieces. Roll each piece into a 2-inch
circle. Place 1 tsp. apple filling in center. Bring edges up to cover
filling and pinch edges to seal.
10. Place each ball of dough, seam side down, on a greased baking
sheet, about 2-inches apart. Cover and let rise until doubled in
size (about 45 minutes).
11. Bake in preheated oven at 375ºF about 14 minutes until lightly
golden and fully baked.
12. Meanwhile, combine 3 tbsp. confectioners’ sugar and 2 tbsp. water in shallow bowl. Place 1/3 cup granulated sugar in second
shallow bowl.
13. Roll each hot doughnut in confectioners’ mixture and then in
granulated sugar to cover doughnuts completely. Place on a wire
rack to cool.
Makes 22 doughnuts
Tip: Doughnuts are best served warm.
Apple Filling: In a bowl, combine 1 cup finely chopped apples, ¼ cup
raisins, 1½ tbsp. sugar, ½ tsp ground cinnamon and 1 tsp. fresh lemon juice.
APPLE FILLED CHALLAH
Ingredients
1 cup water (80°F – 90°F)
2 large eggs, at room temperature
2 tbsp. sugar
2 tbsp. unsalted butter or margarine, cut in pieces
2 tsp. salt
4 cups bread flour
2 tsp. active dry or bread machine yeast
3 medium apples, finely chopped
1.
2.
3.
4.
5.
6.
7.
8.
½ cup raisins
1 tsp. grated lemon peel
½ tsp. ground cinnamon
1 tbsp. honey
9.
1 tbsp. lemon juice
10.
Measure first 8 ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Dough setting. Press the Start button.
The complete signal will sound when dough is done.
Meanwhile in a bowl, combine apples, raisins, lemon peel,
cinnamon, honey and lemon juice. Cover and refrigerate until
ready to use. (This can be made a day ahead.)
Using pot holders remove bread pan from baking chamber and
place dough on lightly floured surface.
Invert a large mixing bowl over dough and let rest for 10 minutes.
Divide dough into 3 equal pieces. On a lightly floured board,
roll out each piece into a 6 x 14 inch rectangle. Spread 1/3 apple
mixture down one long side of rectangle. Roll up jellyroll fashion
and pres edges to seal. Repeat with remaining 2 pieces of dough.
Place ropes together on a lightly greased baking sheet. Braid
ropes loosely. Tuck ends under braid to seal.
Cover and let rise in warm place until doubled in size (about 40 minutes). Bake in preheated oven at 375ºF about 25 minutes
or until golden.
Place on a wire rack and allow to cool.
DOUGH
APPLE FILLED BAKED DOUGHNUTS
Makes one large loaf
Tip: If desired, combine ¾ cup confectioners’ sugar and enough lemon
juice to make a smooth consistency. Drizzle over cooled bread.
63
Ingredients
¾ cup milk (80°F – 90°F)
¼ cup water (80°F – 90°F)
4 large eggs, at room temperature
/3 cup + 1 tbsp. sugar
1
3 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
4 cups bread flour
2¼ tsp. active dry or bread machine yeast
½ cup seedless raspberry jam
1 cup toasted pecans, chopped
Confectioners’ sugar frosting
APRICOT BRAID
DOUGH
1. M
easure milk, water, 3 eggs, /3 cup sugar, butter, salt, flour and
yeast into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit
into wall outlet.
3. Select Dough. Press the start button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within
1 inch of the edges of the dough. Sprinkle with pecans. Roll up
jellyroll style to form a 14-inch roll. Pinch edges to seal.
8. Place on a greased baking sheet, seam side down. Cut lengthwise
into 2, 14-inch pieces. With cut side facing up, twist pieces and
tuck ends under.
9. Cover and let rise until doubled in size (about 30 minutes).
10. Lightly beat remaining egg and brush over the top of the bread.
11. Bake in a preheated oven at 375ºF for about 25 minutes or until
golden and fully baked. (Bread will sound hollow when tapped.)
12. Cool on a wire rack.
13. When cooled, drizzle with confectioners’ sugar frosting.
1
Makes one large coffee bread
64
Ingredients
¾ cup water (80°F – 90°F)
¼ cup apricot nectar
2 large eggs, at room temperature
2 tbsp. sugar
2 tbsp. unsalted butter or margarine, cut in pieces
2 tsp. salt
4 cups bread flour
2 tsp. active dry or bread machine yeast
1.
2.
3.
4.
5.
6.
7.
8.
1 cup dried apricots, chopped
½ cup toasted skinned hazelnuts, chopped
½ tsp ground cinnamon
9.
1 tbsp. honey
10.
Measure first 8 ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Dough. Press the Start button.
The complete signal will sound when dough is done.
Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and
honey. Cover and set aside.
Using pot holders remove bread pan from baking chamber and
place dough on lightly floured surface.
Invert large mixing bowl over dough and let rest for 10 minutes Divide dough into 3 equal pieces. On a lightly floured board, roll
out each piece into a 6 x 14 inch rectangle. Spread 1/3 apricot
mixture down one long side of rectangle. Roll up jellyroll fashion
and press edges to seal. Repeat with remaining 2 pieces of
dough. Place ropes together on lightly greased baking sheet.
Braid ropes loosely. Tuck ends under braid to seal.
Cover and let rise in warm place until doubled in size (about 40
minutes). Bake in preheated oven at 375ºF about 25 minutes or
until golden.
Place on a wire rack and allow to cool.
DOUGH
RASPBERRY PECAN TWIST
Makes one large loaf
Tip: If desired, combine ¾ cup confectioners’ sugar and enough
apricot nectar to make a smooth consistency. Drizzle over cooled bread.
65
Ingredients
/3 cup milk (80°F – 90°F)
2
1 large egg, at room temperature
½ cup mashed cooked sweet potato
¼ cup firmly packed light brown sugar
2 tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2¾ cups bread flour
2¼ tsp. active dry or bread machine yeast
½ cup toasted pecans, chopped
DOUGH
1. M
easure ingredients, except pecans into bread pan in the order
listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. At “add ingredient” beep, add pecans.
5. The complete signal will sound when dough is done.
6. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. Divide dough into 3 equal pieces. Shape each piece into a 14-inch
roll. Place ropes together on lightly greased baking sheet. Braid
ropes loosely. Tuck ends under braid.
9. Cover and let rise in a warm place until doubled in size (about 40
minutes). Bake in preheated oven at 375ºF about 25 minutes or
until golden.
10. Place on wire rack and allow to cool.
Ingredients
Makes one large loaf
½ cup toasted almonds, chopped
Tip: If desired, drizzle with confectioners’ sugar frosting before serving.
2 large eggs, at room temperature
Water (80°F – 90°F)
3 tbsp. unsalted butter or margarine, cut in pieces
¼ cup dry skim milk powder
¼ cup sugar
½ cup candied cherries, diced
¼ cup candied lemon peel, diced
2 tsp. grated lemon peel
1 tsp. salt
½ tsp. almond extract
3¾ cups bread flour
2 tsp. active dry or bread machine yeast
1. I n a measuring cup, add enough water to eggs to measure 1¼
cups. Pour into bread pan.
2. Add remaining ingredients, except almonds, into bread pan in the
order listed.
3. Insert bread pan securely into baking chamber; close lid. Place almonds in dispenser and close dispenser lid. Plug unit into wall outlet.
4. Select DOUGH. Press the Start button.
5. The complete signal will sound when dough is ready.
6. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
7. Divide dough into 3 equal parts. Roll each part into 18 inch rope.
8. Using all 3 ropes, braid and tuck ends under to seal. Place on a
greased baking sheet. Curve one end to resemble candy cane.
9. Cover and let rise until doubled in size (about 45 minutes).
10. Bake in preheated oven at 375ºF for 30 minutes until golden brown
and sounds hollow when tapped on the bottom.
11. Cool on a wire rack.
Tip: If desired, frost with confectioners’ frosting colored with red food
coloring. Decorate with sugar snowflakes. OR, if desired, omit frosting
and brush braid with beaten egg just before baking; the crust will have
a high gloss.
DOUGH
CANDY CANE CHERRY BRAID
SWEET POTATO PECAN BRAID
Makes one large loaf
66
67
HOLIDAY STOLLEN
Ingredients
/3 cup milk (80°F – 90°F)
2
¼ cup water (80°F – 90°F)
1 large egg, at room temperature
3 tbsp. unsalted butter or margarine, cut in pieces
¼ cup sugar
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
½ tsp. salt
3½ cups bread flour
2 tsp. active dry or bread machine yeast
½ cup toasted slivered almonds
½ cup candied fruit, diced
DOUGH
½ cup currants
1. M
easure ingredients, except candied fruit, currants and almonds
into bread pan in order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select Dough. Press the Start button.
4. At “add ingredient” beep, add almonds, currants and candied fruit.
5. The complete signal will sound when dough is done.
6. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
7. Invert a large mixing bowl over dough and let rest for 10 minutes.
8. On a large baking sheet, roll dough into 14 x 8 inch oval. Fold one
long side over the other to within 1-inch of the opposite side. Pinch
the edges to seal.
9. Cover and let rise until doubled in size (about 45 minutes).
10. Bake in a preheated oven at 375ºF about 25 minutes until golden
and fully baked. (Bread will sound hollow when fully baked.)
11. Allow bread to cool on a wire rack until ready to serve (at least 20
minutes).
Makes one large loaf
LOW CARB seeded BREAD (2 LB.)
Ingredients
½ cup water (80°F – 90°F)
½ cup heavy cream (80°F – 90°F)
1 large egg, at room temperature
½ tsp. molasses
¾ tsp. salt
¾ cup vital wheat gluten
½ cup almond flour
½ cup wheat bran
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select LOW CARB. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Makes a 2-lb. loaf
/3 cup pumpkin seeds
1
¼ cup rice protein powder
2 tbsp. flaxseeds
1 tsp. Splenda®*
2 tsp. bread machine yeast
68
LOW
CARB
Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle
with additional toasted slivered almonds.
69
LOW CARB
WHOLE WHEAT BREAD (2 LB.)
Note: For 1-lb. loaf recipe, please refer to page 112.
Ingredients
2 cups water (80°F – 90°F)
¼ cup unsalted butter or margarine, cut in pieces
2 large eggs, at room temperature
2 tsp. lemon juice
1¾ tsp. salt
2½ cups whole wheat flour
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select LOW CARB. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes a 2-lb. loaf
LOW CARB RYE BREAD (2 LB.)
Ingredients
1 cup water (80°F – 90°F)
1 tbsp. oil
½ tsp. molasses
1 tsp. salt
¾ cup vital wheat gluten
½ cup rye flour
½ cup wheat bran
¼ cup rice protein powder
½ cup whey protein powder
1 tbsp. caraway seeds
½ cup vital wheat gluten
1 tsp. Splenda®*
½ cup psyllium husk powder
1½ tsp. bread machine yeast
1.
2.
3.
4.
5.
Measure ingredients into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select LOW CARB. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes a 2-lb. loaf
¼ cup flaxseed meal
¼ cup wheat bran
3 tbsp. nutritional yeast powder
LOW
CARB
LOW
CARB
70
3 tbsp. oat bran
4½ tsp. bread machine yeast
71
LOW CARB ALMOND BREAD (2 LB.)
Ingredients
½ cup water (80°F – 90°F)
½ cup heavy cream (80°F – 90°F)
1 large egg, at room temperature
½ tsp. molasses
¾ tsp. salt
¾ cup vital wheat gluten
½ cup almond flour
½ cup wheat bran
LOW CARB MOLASSES BREAD (2 LB.)
1. M
easure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select LOW CARB. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Makes a 2-lb. loaf
Ingredients
1 cup + 2 tbsp. water (80°F – 90°F)
1 tbsp. oil
2 tsp. molasses
1 cup vital wheat gluten
/3 cup almond meal
1
/3 cup wheat bran
1
/3 cup whey protein powder
1
1 tbsp. toasted sesame seeds
1
1 tsp. salt
¼ cup rice protein powder
2 tsp. bread machine yeast
/3 cup pumpkin seeds
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
3. Select LOW CARB. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Makes a 2-lb. loaf
2 tbsp. flaxseeds
1 tsp. Splenda®*
2 tsp. bread machine yeast
LOW
CARB
LOW
CARB
72
73
LOW CARB PECAN BREAD (2 LB.)
2 tsp. salt
Measure ingredients, except pecans, into bread pan in the order listed.
Insert bread pan securely into baking chamber; close lid.
Add pecans into automatic fruit & nut dispenser.
Plug unit into wall outlet.
Select LOW CARB. Press the START button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
1 cup vital wheat gluten
Makes a 2-lb. loaf
Ingredients
12/3 cups water (80°F – 90°F)
2 large eggs, at room temperature
2 tbsp. oil
1 tbsp. liquid lecithin
2 tsp. fresh lemon juice
¼ cup unsalted butter or margarine, cut in pieces
¼ cup Splenda®*
1.
2.
3.
4.
5.
6.
7.
APRICOT KEY LIME PRESERVES
Ingredients
3 cups fresh apricots, chopped 1 cup sugar
1 tbsp. fresh key lime juice
1 tbsp. key lime zest
1 pkg. (1.75 oz.) powdered pectin
1.
2.
3.
4.
5.
6.
7.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select Jam and Press the START button.
The complete signal will sound when the preserves are done.
Using a pot holder, remove bread pan from baking chamber and carefully pour preserves into clean jars.
Place in refrigerator to cool. Store in refrigerator for up to 3 weeks.
Makes about 2 cups
¾ cup oat bran
¼ cup wheat bran
3 tbsp. quick cooking oats
3 tbsp. nutritional yeast powder
3 tbsp. psyllium husk powder
LOW
CARB
¼ cup rice protein powder
2¼ tsp. bread machine yeast
JAM
¼ cup finely chopped pecans
74
75
BLUEBERRY MANGO PRESERVES
Ingredients
2 cups fresh blueberries
1 cup fresh mango, coarsely chopped
¾ cup sugar
1 tbsp. grated lime peel
1 tbsp. fresh lime juice
1 pkg. (1.75 oz.) powdered pectin
1.
2.
3.
4.
5.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the preserves are done.
Using pot holders remove bread pan from baking chamber and
cool on a wire rack. Carefully pour preserves into clean jars.
6. Place in refrigerator to set. 7. Store in refrigerator for up to 3 weeks.
Makes about 3 cups
BLUEBERRY PINEAPPLE PRESERVES
Ingredients
2 cups fresh blueberries
1 cup fresh pineapple, coarsely chopped
1 cup sugar
1 tbsp. fresh lemon juice
1 pkg. (1.75 oz.) powdered pectin
1.
2.
3.
4.
5.
6.
7.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the preserves are done.
Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars.
Place in refrigerator to set. Store in refrigerator for up to 3 weeks.
Makes about 3 cups
JAM
JAM
76
77
PEACHY LEMON PRESERVES
Ingredients
3 cups fresh peaches, coarsely chopped (about 1½ lbs.)
1 cup sugar
1 tbsp. gated lemon peel
2 tbsp. fresh lemon juice
1 pkg. (1.75 oz.) powdered pectin
1.
2.
3.
4.
5.
6.
7.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the preserves are done.
Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars.
Place in refrigerator to set. Store in refrigerator for up to 3 weeks.
Makes about 3 cups
PINEAPPLE PAPAYA PRESERVES
Ingredients
2 cups fresh pineapple, chopped
1 cup fresh papaya, chopped
¾ cup sugar
1 tbsp. grated lemon peel
1 tbsp. fresh lemon juice
1 pkg. (1.75 oz.) powdered pectin
1.
2.
3.
4.
5.
6.
7.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the preserves are done.
Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars.
Place in refrigerator to set. Store in refrigerator for up to 3 weeks.
Makes about 3 cups
JAM
JAM
78
79
RASPBERRY MANGO PRESERVES
Ingredients
2 cups fresh raspberries
1 large ripe mango, peeled, seeded and coarsely chopped
¾ cup sugar
1 tbsp. fresh lemon juice
1 pkg. (1.75 oz.) powdered pectin
1.
2.
3.
4.
5.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the jam is done.
Using a pot holder, remove bread pan from baking chamber and
carefully pour jam into clean jars.
6. Place in refrigerator to cool. 7. Store in refrigerator for up to 3 weeks.
Makes about 3 cups
STRAWBERRY KIWI PRESERVES
Ingredients
2 cups strawberries, coarsely chopped
1 cup golden or green kiwi, coarsely chopped
¾ cup sugar
1 tbsp. fresh lemon juice
1 pkg. ( 1.75 oz.) powdered pectin
1.
2.
3.
4.
5.
6.
7.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the preserves are done.
Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars.
Place in refrigerator to set. Store in refrigerator for up to 3 weeks.
Makes about 3 cups
JAM
JAM
80
81
Curried APPLE MANGO MARMALADE
¼ tsp. cayenne powder
1.
2.
3.
4.
5.
6.
7.
1 pkg. (1.75 oz.) powdered pectin
Makes about 1½ cups
Ingredients
2½ cups apples, diced
1 large ripe mango, peeled, seeded and coarsely chopped
¾ cup sugar
2 tsp. minced fresh ginger
½ tsp. curry powder
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the jam is done.
Using a pot holder, remove bread pan from baking chamber and carefully pour jam into clean jars.
Place in refrigerator to cool.
Store in refrigerator for up to 3 weeks.
ORANGE MOJO MARMALADE
Ingredients
1 small onion, very thinly sliced
¼ cup orange peel, slivered
/3 cup fresh orange juice
1
1½ tbsp. fresh lime juice
1 cup sugar
1 tbsp. fresh oregano, chopped
/3 tsp. salt
1
1.
2.
3.
4.
5.
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the jam is done.
Using pot holders remove bread pan from baking chamber and
cool on wire rack. Carefully pour jam into clean jars.
6. Place in refrigerator to set. 7. Store in refrigerator for up to 3 weeks.
Makes about 3 cups
¼ tsp. ground cumin
1 pkg. (1.75 oz.) powdered pectin
JAM
JAM
82
83
APPLE CURRY CHUTNEY
2 tbsp. apple juice
1.
2.
3.
4.
5.
6.
7.
1 pkg. (1.75 oz.) powdered pectin
Makes about 2½ cups
Ingredients
2½ cups apples, finely chopped
¾ cup sugar
1 jalapeno, seeded and diced
2 tsp. minced fresh ginger
½ tsp. curry powder
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the preserves are done.
Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour preserves into clean jars.
Place in refrigerator to set. Store in refrigerator for up to 3 weeks.
PEPPER CHUTNEY
2 large cloves garlic, minced
1.
2.
3.
4.
5.
6.
7.
¼ cup fresh cilantro, chopped
Makes about 2½ cups
Ingredients
1 medium green pepper, seeded and diced
1 medium red pepper, seeded and diced
1 bunch green onions, sliced
½ cup sun dried tomatoes, chopped
5 jalapeno peppers, seeded and diced
Measure ingredients into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the preserves are done.
Using a pot holder remove bread pan from baking chamber and carefully pour the mixture into clean jars.
Refrigerate jars to cool.
Store in refrigerator up to 3 weeks.
4½ cups sugar
1 package (1.75 oz.) powdered pectin
1 cup cider vinegar
JAM
JAM
84
85
Chipotle Ketchup
1 tsp. celery seeds
Measure ingredients in order listed into bread pan.
Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
Select JAM. Press the START button.
The complete signal will sound when the ketchup is done.
Using a pot holder, remove bread pan from baking chamber and
carefully spoon into a heatproof bowl. Cover and allow to stand for
at least 10 minutes to cool.
6. Spoon into blender jar; process on high speed until smooth (about 1 minute).
7. Strain and pour into jars. 8. Store in refrigerator for up to 3 weeks.
½ tsp. ground cinnamon
Makes about 3 cups
Ingredients
1 medium onion, diced
1 tbsp. olive oil
1 can (28 oz.) tomatoes, drained and chopped
2 bottled chipotle peppers in adobe, drained and chopped
½ cup cider vinegar
¼ cup light brown sugar
1 tbsp. molasses
¼ tsp. cloves
1.
2.
3.
4.
5.
Basic White Bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
2
Unsalted butter or margarine, cut in pieces
1 tbsp.
Sugar
2 tsp.
Dry skim milk powder
1 tbsp.
Salt
¾ tsp.
Bread flour
2 cups
Bread machine yeast
¾ tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select WHITE cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LB
LOAVES
JAM
86
87
multi-seeded white bread,
1-lb. loaf
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¾ cup
Vegetable oil
1 tbsp.
Sugar
1½ tsp.
Dry skim milk powder
2 tbsp.
Sunflower seeds
3 tbsp.
Black sesame seeds
2 tsp.
Sesame seeds
2 tsp.
Golden flax seeds
1 tsp.
Poppy seeds
1 tsp.
Salt
¾ tsp.
Whole wheat flour
½ cup
Bread flour
2¼ cups
Bread machine yeast
1¼ tsp.
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select WHITE cycle and (2) 1.0-lb. loaf size. Press the Start button. The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
oatmeal bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Buttermilk (80°F – 90°F)
1 cup
Water (80°F – 90°F)
2 tbsp.
Unsalted butter or margarine, cut in pieces
1 tbsp.
Maple syrup (not pancake syrup)
1 tbsp.
Oatmeal, instant or regular
½ cup
Salt
¾ tsp.
Bread flour
3 cups
Vital wheat gluten
2 tsp.
Bread machine yeast
1 tsp.
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select WHITE cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LB
LOAVES
1 LB
LOAVES
88
89
Coconut Hazelnut Bread,
1-lb. loaf
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¾ cup
Unsalted butter or margarine,
cut in pieces
1 tbsp.
Unsweetened coconut
¼ cup
Chopped candied ginger
1 tbsp
Light brown sugar
1½ tsp.
Dry skim milk powder
1½ tbsp.
1. M
easure ingredients, except hazelnuts, into 1-lb. bread pan in the
order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select WHITE cycle and (2) 1.0-lb. loaf size.
Press the Start button.
4. At “add ingredient” beep, open the lid and add toasted hazelnuts
directly into bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Salt
¾ tsp.
Each pan makes one 1-lb. loaf
Bread flour
2 cups
Bread machine yeast
¾ tsp.
Chopped lightly toasted hazelnuts
¼ cup
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
Maple Walnut Bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¾ cup
Vegetable oil
2 tbsp.
Maple syrup
2 tbsp.
Lemon extract
½ tsp.
Salt
¾ tsp.
Uncooked oatmeal, instant or regular
½ cup
Bread flour
2 cups
Bread machine yeast
¾ tsp.
Walnuts, chopped
½ cup
1. M
easure ingredients, except walnuts, into 1-lb. bread pan in the
order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select WHITE cycle and (2) 1.0-lb. loaf size.
Press the Start button.
4. At “add ingredient” beep, open the lid and add walnuts directly into
bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LB
LOAVES
1 LB
LOAVES
90
91
swiss cheese bread,
1-lb. loaf
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select WHITE cycle and (2) 1.0-lb. loaf size.
Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
onion cheese bread,
1-lb. loaf
Ingredients
1-lb. (each)
Water (80°F – 90°F)
½ cup + 1 tbsp.
Cottage cheese
¼ cup
Shredded Swiss cheese
¼ cup
Grated Parmesan cheese
2 tbsp.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select WHITE cycle and (2) 1.0-lb. loaf size. Press the Start button. The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Unsalted butter or margarine, cut into pieces
1 tbsp.
Each pan makes one 1-lb. loaf
½ tsp.
Sugar
1 tbsp.
Salt
¾ tsp.
Salt
1 tsp.
Bread flour
2 cups
Instant minced onion
1½ tsp.
1½ tsp.
Chopped parsley
1 tbsp.
Bread flour
2 cups
Bread machine yeast
¾ tsp.
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Buttermilk (80°F – 90°F)
½ cup
Water (80°F – 90°F)
¼ cup
Shredded Swiss cheese
½ cup
Honey
2 tsp.
Baking powder
¾ tsp.
Dried dill
¼ tsp.
Dried chives
Bread machine yeast
Each pan makes one 1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
1.
2.
3.
4.
5.
1 LB
LOAVES
1 LB
LOAVES
92
93
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Milk (80°F – 90°F)
¼ cup
Water (80°F – 90°F)
¼ cup
Small curd cottage cheese (80°F – 90°F)
2 tbsp.
Unsalted butter or margarine,
cut in pieces
2 tbsp.
Honey
2 tbsp.
Salt
1 tsp.
Whole wheat flour
¾ cup
Bread flour
2 cups
Bread machine yeast
1 tsp.
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select whole wheat cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Each pan makes one 1-lb. loaf
100% whole wheat bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¼ cup
Milk (80°F – 90°F)
½ cup
Unsalted butter or margarine, cut in
pieces
1 tbsp.
Molasses
2 tbsp.
Salt
1 tsp.
Whole wheat flour
2 cups
Vital wheat gluten
2 tbsp.
Bread machine yeast
2 tsp.
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select whole wheat cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LBS
LOAVS
1 LB
LOAVES
whole wheat bread,
1-lb. loaf
94
95
whole wheat Cranberry Bread,
1-lb. loaf
whole wheat raisin Bread,
1-lb. loaf
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¾ cup
Unsalted butter or margarine, cut in pieces
1½ tbsp.
Honey
1 tbsp.
Grated orange peel
1 tbsp.
Salt
¾ tsp.
Ground cinnamon
½ tsp.
1. M
easure ingredients, except raisins and walnuts, into 1-lb. bread
pan in the order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select whole wheat cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add raisins and walnuts
directly into bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Whole wheat flour
1 cup
Each pan makes one 1-lb. loaf
1 tsp.
Bread flour
1 cup
Bread machine yeast
1 tsp.
Bread machine yeast
1 tsp.
Dried cranberries
1
Vital wheat gluten
1 tsp.
Raisins
¼ cup
Chopped walnuts
¼ cup
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¾ cup
Unsalted butter or margarine, cut in pieces
1½ tbsp.
Honey
1 tbsp.
Grated orange peel
1 tbsp.
Salt
¾ tsp.
Whole wheat flour
1 cup
1. M
easure ingredients, except cranberries, into 1-lb. bread pan in
the order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select whole wheat cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add cranberries directly into bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Bread flour
1 cup
Each pan makes one 1-lb. loaf
Vital wheat gluten (optional)
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
/3 cup
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
1 LB
LOAVES
96
97
Yogurt Whole Wheat Bread,
1-lb. loaf
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Plain nonfat yogurt (80°F – 90°F)
½ cup
Water (80°F – 90°F)
1
Vegetable oil
2 tsp.
Maple syrup (not pancake syrup)
1 tbsp.
Salt
1 tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select whole wheat cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
olive rosemary french bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
1 cup
Olive oil
1 tsp.
Rosemary garlic seasoning blend
1 tsp.
Dried rosemary, crushed
½ tsp.
Sugar
½ tsp.
Salt
½ tsp.
Whole wheat flour
1 cup
Bread flour
1½ cups
Bread flour
2 cups
Bulgur wheat
1 tbsp.
Whole wheat flour
¾ cup.
Bread machine yeast
1½ tsp.
Bread machine yeast
1 tsp.
Kalamata olives, well drained and chopped
½ cup
1. M
easure ingredients, except Kalamata olives, into 1-lb. bread pan
in the order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select french cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add Kalamata olives
directly into bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LB
LOAVES
1 LB
LOAVES
98
99
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
100
Ingredients
1-lb. (each)
Water (80°F – 90°F)
1 cup
Olive oil
1 tbsp.
Instant minced onion
1 tbsp.
Chopped fresh parsley
2 tbsp.
Minced fresh garlic
1 tsp.
Sugar
1 tsp.
Salt
1 tsp.
Chopped fresh basil
1 tsp.
Chopped fresh oregano
1 tsp.
Bread flour
3¾ cups
Bread machine yeast
1 tsp.
Toasted pine nuts
¼ cup
1. M
easure ingredients, except pine nuts, into 1-lb. bread pan in the
order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select french cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add pine nuts directly
into bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
pepperoni parmesan bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
½ cup
Finely chopped pepperoni
¼ cup
Mozzarella cheese
1
Italian seasoning
½ tsp.
Sugar
½ tsp.
Salt
½ tsp.
Bread flour
2½ cups
Bread machine yeast
1 tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select french cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LB
LOAVES
herbed italian loaf,
1-lb. loaf
101
1-lb. (each)
1-lb. (each)
Large eggs, at room temperature
1
Water (80°F – 90°F)
½ cup
Firmly packed light brown sugar
1 tbsp.
Dry skim milk powder
1 tbsp.
Unsalted butter or margarine, cut in pieces
1 tbsp.
Ground cinnamon
1 tsp.
1. M
easure ingredients, except raisins, into 1-lb. bread pan in the
order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select sweet cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add raisins directly into
bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Salt
1 tsp.
Each pan makes one 1-lb. loaf
Bread flour
2 cups
Bread machine yeast
¾ tsp.
Raisins
½ cup
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
102
Golden potato bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
1-lb. (each)
1-lb. (each)
Potato Cooking water (80°F – 90°F)*
¼ cup + 2 tbsp.
Egg beaters, at room temperature
2 tbsp.
Mashed potatoes*
1
Unsalted butter, cut in pieces
1 tbsp.
Sugar
½ tsp.
Dry skim milk powder
1½ tbsp.
Dried chives
1½ tsp.
Potato starch
2 tbsp.
Salt
¾ tsp.
Bread flour
1½ cups
Bread machine yeast
1 tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select sweet cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Each pan makes one 1-lb. loaf
* Place peeled potatoes in saucepan of cold water. Bring to boil;
reduce heat and cook until fork tender; drain, reserving liquid. Mash
potatoes without any additions of salt, butter or milk. Cool water to
80°F to 90°F and allow mashed potatoes to stand covered at room
temperature for use.
1 LB
LOAVES
cinnamon raisin Bread,
1-lb. loaf
103
Ingredients
1-lb. (each)
Large eggs, at room temperature
1
Water (80°F – 90°F)
½ cup
Unsalted butter or margarine, cut in pieces
1 tbsp.
Dried cherries
¼ cup
Dry skim milk powder
1 tbsp.
Sugar
1 tbsp.
1. M
easure ingredients, except almonds, into 1-lb. bread pan in the
order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select sweet cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add almonds directly into bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Dried orange peel
1 tsp.
Each pan makes one 1-lb. loaf
Ground cinnamon
¾ tsp.
Salt
1 tsp.
Bread flour
Ingredients
1-lb. (each)
Large eggs, at room temperature
1
Water (80°F – 90°F)
Enough to
measure 2/3 cup
with egg
Sugar
1 tbsp.
Dry skim milk powder
1 tbsp.
Dried cranberries
¼ cup
1. M
easure ingredients, except pecans, into 1-lb. bread pan in the
order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select sweet cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add pecans directly into
bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Dried orange peel
½ tsp.
Each pan makes one 1-lb. loaf
Ground cinnamon
½ tsp.
Salt
1 tsp.
2 cups
Unsalted butter, or margarine, cut in pieces
1 tbsp.
Bread machine yeast
½ tsp.
Bread flour
2 cups
Toasted slivered almonds
¼ cup
Bread machine yeast
¾ tsp.
Pecans, chopped
1
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
104
Cranberry Orange Bread,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
/3 cup
1 LB
LOAVES
cherry almond Bread,
1-lb. loaf
105
Ingredients
1-lb. (each)
Large eggs, at room temperature
1
Water (80°F – 90°F)
½ cup
Dry skim milk powder
1 tbsp.
Tropical fruit bits
½ cup
Unsalted butter or margarine, cut in pieces
1 tbsp.
Fresh orange peel, grated
1 tsp.
1. M
easure ingredients, except Macadamia nuts, into 1-lb. bread pan
in the order listed.
2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
3. Select sweet cycle and (2) 1.0-lb. loaf size. Press the Start button.
4. At “add ingredient” beep, open the lid and add Macadamia nuts
directly into bread pan.
5. The complete signal will sound when bread is done.
6. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
7. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Sugar
1 tbsp.
Each pan makes one 1-lb. loaf
Salt
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
106
GLUTEN FREE BUTTERMILK BREAD,
1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
½ cup + 2 tbsp.
Egg beaters, at room temperature
3 oz.
Unsalted butter or margarine, cut in pieces
2 tbsp.
Cider vinegar
½ tsp.
White rice flour
1 cup
Potato flour
¼ cup
Tapioca flour
¼ cup
½ tsp.
Dry buttermilk powder
2 tbsp.
Bread flour
2 cups
Sugar
2 tbsp.
Bread machine yeast
½ tsp.
Green onion, chopped
2 tbsp.
Macadamia nuts, chopped
1
Xanthan gum
1¾ tsp.
Fresh dill, chopped
1½ tsp.
Salt
¾ tsp.
Bread machine yeast
11/8 tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select gluten free cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LB
LOAVES
tropical fruit Bread,
1-lb. loaf
107
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
108
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¾ cup
Cheese & chive egg beaters, at room temperature
2½ tbsp.
Egg white
1
White rice flour
½ cup + 2 tbsp.
Brown rice flour
½ cup
Potato flour
¼ cup
Tapioca flour
¼ cup + 2 tbsp.
Potato starch
2 tbsp.
Dry skim milk powder
1
Sugar
1 tbsp.
Xanthan gum
1½ tsp.
Salt
¾ tsp.
Herbs d’Provence
½ tsp.
Bread machine yeast
2½ tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select gluten free cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
GLUTEN FREE
pumpernickel BREAD, 1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
¾ cup
Egg beaters, at room temperature
1
Molasses
1½ tbsp.
Canola oil
1 tbsp.
Cider vinegar
½ tsp.
White rice flour
1 cup
Potato starch
1
Tapioca flour
3 tbsp.
Firmly packed brown sugar
1½ tbsp.
Xanthan gum
1¼ tsp.
Cocoa powder
1 tsp.
Instant coffee granules
1 tsp.
Salt
¾ tsp.
Bread machine yeast
1½ tsp.
/3 cup
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select gluten free cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
/3 cup
1 LB
LOAVES
GLUTEN FREE herb BREAD,
1-lb. loaf
109
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
110
Ingredients
1-lb. (each)
Milk (80°F – 90°F)
7 oz.
Egg beaters, at room
temperature
3 oz.
Melted butter or margarine
3 tbsp.
Cider vinegar
½ tsp.
Gluten free bread mix
½ pkg. (16 oz.)
Golden flax seeds
1 tbsp.
Sesame seeds
1 tbsp.
Black sesame seeds
1½ tsp.
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select gluten free cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Each pan makes one 1-lb. loaf
GLUTEN FREE potato & chive
BREAD, 1-lb. loaf
Note: Use the ingredient measures below for each of the 1-lb. loaf pans.
Ingredients
1-lb. (each)
Water (80°F – 90°F)
½ cup + 2 tbsp.
Egg beaters, at room temperature
3 oz.
Cottage cheese, at room temperature
½ cup
Vegetable oil
1½ tbsp.
Cider vinegar
½ tsp.
White rice flour
1 cup
Cornstarch
¼ cup
Instant potato buds
¼ cup
Potato starch
¼ cup
Dry skim milk powder
¼ cup
Tapioca flour
¼ cup
Snipped fresh chives
2 tbsp.
Sugar
2 tbsp.
Salt
¾ tsp.
Bread machine yeast
11/8s tsp.
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select gluten free cycle and (2) 1.0-lb. loaf size.
Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve (at least 20 minutes).
Each pan makes one 1-lb. loaf
1 LB
LOAVES
Seeded GLUTEN FREE BREAD,
1-lb. loaf
111
Low carb whole wheat bread,
1-lb. loaf
Note: U
se the ingredient measures below for each of the 1-lb. loaf pans.
1 LB
LOAVES
112
Ingredients
1-lb. (each)
Water (80°F – 90°F)
1 cup
Unsalted butter or margarine, cut in pieces
2 tbsp.
Large egg, at room temperature
1
Lemon juice
1 tsp.
Salt
¾ tsp.
Whole wheat flour
1¼ cups
Protein whey
¼ cup
Vital wheat gluten
¼ cup
Psyllium husk powder
¼ cup
Flax seed meal
2 tbsp.
Wheat bran
¼ cup
Nutritional yeast flakes
1½ tbsp.
Oat bran
1½ tbsp.
Bread machine yeast
2¼ tsp.
1.
2.
3.
4.
5.
Measure ingredients into 1-lb. bread pan in the order listed.
Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
Select LOW CARB cycle and (2) 1.0-lb. loaf size. Press the Start button.
The complete signal will sound when bread is done.
Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
Each pan makes one 1-lb. loaf
Notes: 113