Instruction manual | Breadman TR900S_OM Bread Maker User Manual

TR900S_OM
9/2/03
4:31 PM
Page 1
®
INSTRUCTION
MANUAL &
RECIPE GUIDE
AUTOMATIC BREAD MAKER
TR900S_OM
9/2/03
4:31 PM
Page 2
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Short Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Electric Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Before Using For The First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Breadman® Pro Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Your Breadman® Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Kneading And Baking Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 8
Kneading And Baking Course Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 10
Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 - 14
Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 - 16
Making Dough And Baking Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 - 20
Using The 18-Hour Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
White Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 - 31
Whole Wheat Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 - 40
French Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 - 41
Fruit & Nut Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 - 47
Deluxe Super Rapid Breads Method and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 52
Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53
Batter Bread™ Course Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 - 58
Bread/Pizza/Pasta Dough Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Dough Course Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 - 78
Pizza Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 - 81
Pasta Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 - 84
Cookie Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Jam Course Method and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 - 87
User Maintenance Instructions, Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 - 96
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LIMITED ONE YEAR WARRANTY
Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or
workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original
consumer purchaser of the product.
Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment,
unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal
wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in
materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and
does not extend to any units which have been used in violation of written instructions furnished with the product or
to units which have been altered or modified or to damage to products or parts thereof which have had the serial
number removed, altered, defaced or rendered illegible. Wear and tear for Bread Pans and Paddles is not
considered a manufacturer’s defect.
Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN
DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an
implied warranty lasts, so the above limitation may not apply to you.
Warranty Performance: During the above one-year warranty period, a product with a defect will be either
repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the
Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the
balance of the one-year warranty period and an additional one-month period. No charge will be made for such
repair or replacement.
Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the
hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a
consumer with a problem. Please refer to model number TR900S when you call.
In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service
or postage. Call for return authorization 1 (800) 233-9054.
Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $15.00 (U.S.)
for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you
to pay in advance for the repair or replacement.
For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged
with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all
customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty /
brokerage fees to us in advance of our performing any service.
Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your
protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following
items with your appliance: any accessories related to your problem, your full return address and daytime phone
number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to
determine warranty status. C.O.D. shipments cannot be accepted.
To return the appliance, ship to:
To contact us, please write to, call, or email:
ATTN: Repair Center
Salton, Inc.
Salton, Inc.
P.O. Box 7366
708 South Missouri Street
Columbia, MO 65205-7366
Macon, MO 63552
1 (800) 233-9054
E-mail: Salton@Saltonusa.com
Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in
connection with the sale of our products. There shall be no claims for defects or failure of performance or product
failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross
negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole
remedy of the purchaser under this warranty, and in no event shall Salton be liable for any incidental or
consequential damages, losses or expenses. Some states do not allow the exclusion or limitation of
incidental or consequential damages, so the above limitation or exclusion may not apply to you.
Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from
state to state.
For more information on Salton products: visit our website: www.breadman.com, or email us at:
breadman@saltonusa.com or eSalton.com
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. Read all instructions.
2. Do not touch hot surfaces. Use handles or knobs.
3. To protect against electrical shock do not immerse cord, plugs, or appliance in water
or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug from outlet when not in use and before cleaning. Allow to cool before
putting on or taking off parts.
6. Do not operate any appliance with a damaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Contact Consumer Service for
examination, repair or electrical or mechanical adjustment.
7. The use of accessory attachments not recommended by the appliance manufacturer
may cause fire, electric shock or injury.
8. Do not use outdoors.
9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including
the stove.
10. Do not place on or near a hot gas or electric burner, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot oil or
other hot liquids.
12. To disconnect, press and hold the STOP Button for 2 seconds, remove plug from
wall outlet.
13. Do not use appliance for other than intended use.
14. Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
FOR HOUSEHOLD USE ONLY
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ADDITIONAL IMPORTANT SAFEGUARDS
CAUTION HOT SURFACES: This appliance generates heat and escaping steam
during use. Proper precautions must be taken to prevent the risk of burns, fires, or
other injury to persons or damage to property.
CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam
Vent are HOT. Keep out of reach of children to avoid possible injury.
1. A person who has not read and understood all operating and safety instructions is not
qualified to operate this appliance. All users of this appliance must read and understand this
Owner’s Manual before operating or cleaning this appliance.
2. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall
outlet immediately. Do not reach into the water!
3. When using this appliance, provide adequate air space above and on all sides for air
circulation. Do not operate this appliance while it is touching or near curtains, wall
coverings, clothing, dishtowels or other flammable materials.
4. To reduce the risk of fire, do not leave this appliance unattended during use.
5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use
or attempt to repair a malfunctioning appliance!
6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.
7. Do not use this appliance in an unstable position.
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or
tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your Bread Maker may not operate
properly. The Bread Maker should be operated on a separate electrical circuit from other
operating appliances.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of
electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does
not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Do not attempt to modify the plug in any way.
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POWER OUTAGE
60-Minute
Power Failure
Back-Up
Your Breadman® Pro Automatic Bread Maker has a 60-Minute Power
Failure Back-Up feature. If the electricity goes off, the memory will
store the Course in process for up to 60 minutes. If the power comes
back on within this time, the Course will resume where it left off. If
the Breadman® Pro loses power for more than 60 minutes and you are
using any dairy products, perishables or meat in your bread, you should
discard the contents of the recipe and start again with new fresh
ingredients due to health and sanitary considerations.
For non-perishable recipes you may try starting the Breadman® Pro at
the beginning of the Course again. However, this may not always
produce an acceptable loaf of bread. If you are not sure when the
outage occurred, remove the dough ball from the Bread Pan and place
in an oven-safe baking container. Allow to double in size and place in
a preheated 350ºF/177ºC oven for 30 to 45 minutes or until done. The
bread will sound hollow when tapped on top of the loaf if it is done.
Again, this may not always produce an acceptable loaf of bread.
If the bread has already begun to bake when the outage occurs, you
must begin with new ingredients.
NOTE: Power Failure Back-Up does not cover surges. If you
experience frequent surges, please use a surge protector.
3
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BEFORE USING FOR THE FIRST TIME
1. Unpack and clean your Breadman® Pro Automatic Bread Maker; see
CLEANING INSTRUCTIONS. When the Breadman® Pro is
packaged for shipment, a clear plastic film is placed over the Control
Panel; carefully peel it off.
2. Place the Breadman® Pro on a dry, stable surface away from heat and
away from areas where cooking grease or water may splatter onto it.
Avoid placing the Bread Maker where it may tip over during use.
Place away from edge of the counter top.
3. The Breadman® Pro will bake up to a 2 pound loaf of bread. Do not
put a larger quantity of ingredients into the Bread Pan than
recommended. If you do so, the bread may not mix or bake correctly
and the Breadman® Pro may be damaged. The maximum amount of
ingredients to be used is as follows.
• Bread Courses
approximately 4 cups
• Batter Bread™ and
prepackaged cake mixes
4 cups
• Dough Courses
4-2/3 cups
• Jam
3 cups fruit
4. Before first use, operate Breadman® Pro empty on the Rapid White
Course program to burn off the manufacturing oils. Follow the
instructions outlined in the MAKING DOUGH AND BAKING
BREAD section of this Instruction Manual.
NOTE: During first use, this product may smoke and/or emit an odor
from mineral oils used in manufacturing. This is normal for a
newly manufactured appliance.
BREADMAN® PRO TIPS
Inserting and
Removing the
Bread Pan
1. Remember to insert the Kneading Paddle first, then add all your
ingredients BEFORE inserting the Bread Pan into the Baking
Chamber of your Breadman® Pro.
2. To insert the Bread Pan in the Breadman® Pro, seat it firmly in place.
3. To remove the Bread Pan from the Baking Chamber, hold the
Handle with an oven mitt and lift gently. When you remove the
Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to
prevent burning. After you remove the loaf (by turning the Bread
Pan upside down and shaking gently), check to see that the
Kneading Paddle is removed from the loaf. If it is stuck in your
bread, use a non-metal utensil to gently remove it, taking care
not to scratch the Kneading Paddle.
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YOUR BREADMAN® PRO
14.
8.
1.
2.
3.
13.
12.
4.
11.
10.
5.
6.
9.
7.
1.
2.
3.
4.
5.
6.
7.
Removable Lid (P/N 22396)
Handle
Viewing Window
Air Vent
Control Panel
Steam Vents
Electric Cord with Polarized Plug
8.
9.
10.
11.
12.
13.
14.
5
Course Selection
Oven (Baking Chamber)
Bread Pan Clip
Drive Shaft
Bread Pan (P/N 20275)
Kneading Paddle (P/N 20274)
Bread Pan Handle
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CONTROL PANEL
Display Window
Shows your Selection and
Timer setting.
Operation/Keep
Warm Light
The Operation/Keep Warm Light
illuminates when the START
Button is activated; when the
Breadman® Pro is completed and
in Keep Warm phase, the Light
will flash.
NOTE: When you press the or , SELECT, START, or
STOP Button, you should hear
a beep. This lets you know
you’ve pressed hard enough and
your selection was made.
Selection Options
Select from these Bread/Dough Courses:
1. White
2. Rapid White
3. Whole Wheat
4. Rapid Whole Wheat
5. French
6. Rapid French
7. Fruit & Nut
8. Rapid Fruit & Nut
9. Deluxe Super Rapid
10. Batter Bread™
11. Dough
12. Pizza Dough
13. Jam
14. Pasta Dough
Select
Press this Button to select the Bread/Dough Course you
want. Each time the SELECT Button is pressed, a new
Course number will appear in the Display Window.
(The selections will be displayed in the order listed.)
Crust Control
Select the Crust Color: Light, Medium or Dark.
The Breadman® Pro is preset to Medium.
Loaf Size
Select the Loaf Size: 1.0 LB, 1.5 LB, or 2.0 LB.
The Breadman® Pro is preset to 2.0 LB.
Start
Press this Button to start the Baking Course you choose.
18-Hour Delay Bake Timer
Use this pair of Buttons to add or subtract time displayed
in the Display Window.
Use this Button to advance the Timer at
10 minute intervals.
(Hint: Hold down the Button for fast forward.)
Use this Button to set the Timer back at
10 minute intervals.
(Hint: Hold down the Button for fast reverse.)
Stop
Press and hold this Button for 2 seconds to clear the
display, to reset the Baking Course or Delay Bake Timer
setting, or to simply stop baking.
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KNEADING AND BAKING COURSES
PLEASE NOTE:
After Kneading,
an audible beep
will sound
60 Minute
Keep Warm phase
If, at any time during the bread making process, you need to turn the
Breadman® Pro OFF, press the STOP Button. Then unplug the unit.
• 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough.
• During all Courses except Jam, an audible beep will sound to
check the dough ball and scrape ingredients from the sides of the
Bread Pan, to add additional ingredients (i.e., raisins, nuts, and
spices) or to stir ingredients. Refer to the KNEADING AND
BAKING COURSES charts in this Instruction Manual to check the
Display Time that the beep will sound.
• If bread is not removed immediately after baking and the STOP
Button is not pressed, a controlled 60 minute Keep Warm phase will
begin for each Course selection (except Deluxe Super Rapid, Batter
Bread,™ Doughs and Jam). Although this will help prevent the bread
from becoming soggy, for best results, remove bread immediately
after the baking process is complete.
Course 1. White Bread
This Course is used for breads that primarily use white flour, although some recipes may
include small amounts of whole wheat flour.
Course 3. Whole Wheat Bread
Use this Course for recipes with significant amounts of whole wheat or rye flour, oats, or
bran.
The Whole Wheat Course begins with a rest period during which the flours or grains
absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps
ingredients to combine well. Generally, Whole Wheat and multi-grain breads are shorter
and denser than White, French, or Fruit & Nut breads.
Course 5. French Bread
Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes
usually do not include butter, margarine, or milk.
Course 7. Fruit & Nut
Use this Course for recipes that use fruit juice, additional sugar or added sweet ingredients
such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to
prevent burning.
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KNEADING AND BAKING COURSES
(CONTINUED)
Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat,
8. Rapid Fruit & Nut
The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for
making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an
additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the
recipe. The bread may be shorter and denser.
Course 9. Deluxe Super Rapid
The Deluxe Super Rapid Course bakes breads in as little as 59 minutes!
Course 10. Batter Bread™
This Course is used for recipes that contain baking powder or baking soda rather than yeast to
make bread or cake rise. Cake recipes made from scratch must be specially designed for this
Course. Use this Course to prepare pre-packaged cake and quick bread mixes.
Course 11. Dough
Use the Bread Dough Course to prepare dough for making bread or rolls which are shaped before
baking in a conventional oven.
Course 12. Pizza Dough
Use the Pizza Dough Course to prepare doughs which require less kneading and rising such as
pizza and focaccia dough.
Course 13. Jam
Add fruit, sugar, and lemon juice for homemade jam. A great topping for homemade bread,
waffles, and ice cream.
Course 14. Pasta Dough
Add your favorite ingredients when you effortlessly prepare fresh pasta dough. This Course is also
useful for general purpose mixing.
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KNEADING AND BAKING COURSE CHART
Course
1
2
3
4
5
Course
Name / Size
Total
Time
1. White Med. 2.0 LB
2. White Dark 2.0 LB
3. White Light 2.0 LB
4. White Med. 1.5 LB
5. White Dark 1.5 LB
6. White Light 1.5 LB
7. White Med. 1.0 LB
8. White Dark 1.0 LB
9. White Light 1.0 LB
3:10
3:20
3:00
3:05
3:15
2:50
3:00
3:10
2:50
10. Rapid White Med. 2.0 LB
11. Rapid White Dark 2.0 LB
12. Rapid White Light 2.0 LB
13. Rapid White Med. 1.5 LB
14. Rapid White Dark 1.5 LB
15. Rapid White Light 1.5 LB
16. Rapid White Med. 1.0 LB
17. Rapid White Dark 1.0 LB
18. Rapid White Light 1.0 LB
2:10
2:20
2:00
2:05
2:15
1:55
2:00
2:10
1:50
19. Whole Wheat Med. 2.0 LB
20. Whole Wheat Dark 2.0 LB
21. Whole Wheat Light 2.0 LB
22. Whole Wheat Med. 1.5 LB
23. Whole Wheat Dark 1.5 LB
24. Whole Wheat Light 1.5 LB
25. Whole Wheat Med. 1.0 LB
26. Whole Wheat Dark 1.0 LB
27. Whole Wheat Light 1.0 LB
3:35
3:43
3:30
3:32
3:40
3:27
3:30
3:38
3:25
28. Rapid Whole Wheat Med. 2.0 LB
29. Rapid Whole Wheat Dark 2.0 LB
30. Rapid Whole Wheat Light 2.0 LB
31. Rapid Whole Wheat Med. 1.5 LB
32. Rapid Whole Wheat Dark 1.5 LB
33. Rapid Whole Wheat Light 1.5 LB
34. Rapid Whole Wheat Med. 1.0 LB
35. Rapid Whole Wheat Dark 1.0 LB
36. Rapid Whole Wheat Light 1.0 LB
2:20
2:28
2:15
2:17
2:25
2:10
2:15
2:23
2:10
37. French Med. 2.0 LB
38. French Dark 2.0 LB
39. French Light 2.0 LB
40. French Med. 1.5 LB
41. French Dark 1.5 LB
42. French Light 1.5 LB
43. French Med. 1.0 LB
44. French Dark 1.0 LB
45. French Light 1.0 LB
3:30
3:40
3:20
3:27
3:37
3:17
3:25
3:35
3:15
1st
Preheat Knead
2nd
Knead
—
5 min
20 min
—
3 min
22 min
—
3 min
22 min
—
5 min
20 min
—
3 min
22 min
—
3 min
22 min
30 min
5 min
15 min
30 min
3 min
17 min
30 min
3 min
17 min
5 min
5 min
15 min
5 min
3 min
17 min
5 min
3 min
17 min
—
5 min
20 min
—
3 min
22 min
—
3 min
22 min
Beep
Display Rise Punch
2nd
Rise
3rd
Punch Rise
Bake
Keep
Warm
2:53
50 min
3:03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 min
2:43
40 min
2:48
45 min
2:58 40 min 10 sec 25 min 15 sec 50 min 55 min 60 min
2:38
35 min
2:43
40 min
2:53 40 min 10 sec 25 min 15 sec 50 min 50 min 60 min
2:33
30 min
1:53
50 min
2:03 15 min 10 sec 10 min 10 sec 30 min 60 min 60 min
1:43
40 min
1:48
45 min
1:58 15 min 10 sec 10 min 10 sec 30 min 55 min 60 min
1:38
35 min
1:43
40 min
1:53 15 min 10 sec 10 min 10 sec 30 min 50 min 60 min
1:33
30 min
2:53
45 min
3:01 50 min 10 sec 25 min 10 sec 45 min 53 min 60 min
2:48
40 min
2:50
40 min
2:58 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min
2:45
35 min
2:48
40 min
2:56 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min
2:43
35 min
2:03
2:11 30 min 10 sec 40 min
1:58
2:00
2:08 30 min 10 sec 40 min
1:55
1:58
2:06 30 min 10 sec 40 min
1:53
—
—
—
—
—
—
45 min
53 min 60 min
40 min
42 min
50 min 60 min
37 min
40 min
48 min 60 min
35 min
3:13
55 min
3:23 40 min 10 sec 30 min 10 sec 60 min 65 min 60 min
3:03
45 min
3:10
52 min
3:20 40 min 10 sec 30 min 10 sec 60 min 62 min 60 min
3:00
42 min
3:08
50 min
3:18 40 min 10 sec 30 min 10 sec 60 min 60 min 60 min
2:58
40 min
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan.
This is normal.
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Page 13
KNEADING AND BAKING COURSE CHART
Course
Course
Name / Size
Total
Time
46. Rapid French Med. 2.0 LB
47. Rapid French Dark 2.0 LB
48. Rapid French Light 2.0 LB
49. Rapid French Med. 1.5 LB
50. Rapid French Dark 1.5 LB
51. Rapid French Light 1.5 LB
52. Rapid French Med. 1.0 LB
53. Rapid French Dark 1.0 LB
54. Rapid French Light 1.0 LB
2:25
2:35
2:15
2:22
2:32
2:12
2:20
2:30
2:10
55. Fruit&Nut Med. 2.0 LB
56. Fruit&Nut Dark 2.0 LB
57. Fruit&Nut Light 2.0 LB
58. Fruit&Nut Med. 1.5 LB
59. Fruit&Nut Dark 1.5 LB
60. Fruit&Nut Light 1.5 LB
61. Fruit&Nut Med. 1.0 LB
62. Fruit&Nut Dark 1.0 LB
63. Fruit&Nut Light 1.0 LB
3:25
3:35
3:15
3:22
3:32
3:12
3:20
3:30
3:10
64. Fruit&Nut Rapid Med. 2.0 LB
65. Fruit&Nut Rapid Dark 2.0 LB
66. Fruit&Nut Rapid Light 2.0 LB
67. Fruit&Nut Rapid Med. 1.5 LB
68. Fruit&Nut Rapid Dark 1.5 LB
69. Fruit&Nut Rapid Light 1.5 LB
70. Fruit&Nut Rapid Med. 1.0 LB
71. Fruit&Nut Rapid Dark 1.0 LB
72. Fruit&Nut Rapid Light 1.0 LB
2:50
3:00
2:40
2:47
2:57
2:37
2:45
2:55
2:35
9
73. Deluxe Super Rapid 2.0 LB
74. Deluxe Super Rapid 1.5 LB
75. Deluxe Super Rapid 1.0 LB
10
6
1st
Preheat Knead
2nd
Knead
Beep
Display Rise Punch
2:08
2:18 20 min 8 sec 45 min
1:58
2:05
2:15 20 min 8 sec 45 min
1:55
2:03
2:13 20 min 8 sec 45 min
1:53
—
5 min
20 min
—
3 min
22 min
—
3 min
22 min
—
5 min
20 min
—
3 min
22 min
3 min
22 min
—
5 min
20 min
—
3 min
22 min
—
3 min
22 min
:59
:59
:59
—
—
—
2 min
2 min
2 min
12 min
12 min
12 min
:50
:50
:50
14 min
16 min
18 min
76. Batter Bread™ Med.
77. Batter Bread™ Dark
78. Batter Bread™ Light
1:30
1:40
1:20
—
—
—
1 min
1 min
1 min
3 min
3 min
3 min
1:24
1:34
1:14
2 min 2 min
2 min 2 min
2 min 2 min
11
79. Dough 2.0 LB
80. Dough 1.5 LB
81. Dough 1.0 LB
1:30
1:27
1:24
—
—
—
3 min
3 min
3 min
27 min
24 min
21 min
1:08 60 min
1:05 60 min
1:02 60 min
12
82. Pizza Dough
:50
—
5 min
15 min
:38
13
83. Jam
1:05
15 min
—
—
—
14
84. Pasta Dough
0:14
—
1 min
2 min
:06
7
8
2nd
Rise
(CONTINUED)
3rd
Punch Rise
—
—
—
—
—
—
Bake
55 min
65 min 60 min
45 min
52 min
62 min 60 min
42 min
50 min
60 min 60 min
40 min
3:08
65 min
3:18 40 min 10 sec 25 min 5 sec 50 min 75 min 60 min
2:58
55 min
3:05
62 min
3:15 40 min 10 sec 25 min 5 sec 50 min 72 min 60 min
2:55
52 min
3:03
60 min
3:13 40 min 10 sec 25 min 5 sec 50 min 70 min 60 min
2:53
50 min
2:33
2:43 25 min 10 sec 55 min
2:23
2:30
2:40 25 min 10 sec 55 min
2:20
2:28
2:38 25 min 10 sec 55 min
2:18
65 min
75 min 60 min
55 min
62 min
72 min 60 min
52 min
60 min
70 min 60 min
50 min
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
31 min
29 min
27 min
—
—
—
1 min
1 min
1 min
2 min
2 min
2 min
—
—
—
79 min
89 min
69 min
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
—
30 min
—
—
—
—
—
—
—
—
—
—
— 50 min (stir) —
—
5 min
1 min
5 min
—
—
—
—
*Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan.
**NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each
selection (except Deluxe Super Rapid, Batter Bread,™ Doughs, Jam and Pasta Dough). While this will help reduce
condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the
Baking phase.
10
Keep
Warm
—
—
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Page 14
KNOW YOUR INGREDIENTS
It has been said that cooking is an art that relies on the creativity of the chef. Baking bread
is much more of a science, since the process of combining flour, water and yeast results in a
chemical reaction that produces bread. You must remember that when the ingredients
combine with each other, they produce a specific result. Read the following information
carefully to gain a better understanding of the importance each ingredient plays in the
bread making process.
All-Purpose Flour
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making
quick breads and cakes. The most popular brands of flour have been tested for quick bread
and cakes in the Breadman® Pro with excellent results.
Bran
Bran (unprocessed) is the coarse outer portion of the wheat or rye grains that is separated
from flour by sifting or bolting. It is often added to bread in small quantities for nutritional
enrichment, heartiness and flavor. It is also used to enhance bread texture.
Bread Flour
Bread flour is a high gluten/protein flour that typically has a higher gluten concentration
than all-purpose flour. Using bread flour with the Breadman® Pro will produce loaves with
better volume and structure.
Cornmeal and Oatmeal
Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or
steel-cut oats. They are used primarily to enhance the flavor and texture of the bread.
Cracked Wheat
Cracked wheat has a very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye Flour
Rye flour must always be mixed with a high proportion of bread flour, as it does not contain
enough gluten to develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour contains leavening ingredients that will interfere with bread and cake
making. Self-Rising Flour is NOT RECOMMENDED for use with your Bread Maker.
7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and
hulled millet.
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KNOW YOUR INGREDIENTS
(CONTINUED)
Vital Wheat Gluten
Gluten is manufactured from wheat flour that has been treated to remove nearly all of
the starch, which leaves a very high protein content. (Gluten is the protein in the
wheat that makes the dough elastic.) Gluten is available at most health food stores and
in the baking aisle in many markets. It is sometimes used in small portions with dense,
low-gluten flours (such as whole wheat) to increase volume and lighten texture.
Whole Wheat Flour
Whole wheat flour is milled from the entire wheat kernel, which contains the bran and
germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads
made with this flour are usually smaller and heavier than white loaves. Many recipes
mix whole wheat flour with bread flour or vital wheat gluten to produce a high, lighttextured bread.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a
refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to
come to room temperature before using.
NOTE: Flours, while visibly similar, can be very different by virtue of how they
were ground, milled, stored, etc. You may have to experiment with different
brands of flour to help you make the perfect loaf. See RECIPE TIPS Section of
this Instruction Manual to assist with these experiments.
Yeast
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to
make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas.
Three different types of yeast are available: fresh (cake), active dry and quick-acting.
Quick or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is
NOT RECOMMENDED for use with your Bread Maker.
Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast
is opened, it is important that the remaining contents be immediately resealed and
refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
The following test can be used to determine if your yeast is stale and inactive.
1. Place 1/2 cup of hot (110ºF-115ºF/43ºC-46ºC) water into a liquid
measuring cup.
2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast
over the surface.
3. Allow mixture to sit for 10 minutes undisturbed.
4. The mixture should foam and rise to the 1 cup mark. If this does not occur,
discard this yeast and purchase fresh yeast.
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Page 16
KNOW YOUR INGREDIENTS
(CONTINUED)
NOTE: The basic bread and dough recipes in this booklet were developed using
active dry yeast. You may use the chart below to substitute any quick-acting yeast
(quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.
Conversion Chart for Quick Rise Yeast
3/4 tsp active dry yeast
1 tsp active dry yeast
1-1/2 tsp active dry yeast
2-1/4 tsp active dry yeast
1 TBL active dry yeast
=
=
=
=
=
1/2 tsp quick rise yeast
3/4 tsp quick rise yeast
1 tsp quick rise yeast
1-1/2 tsp quick rise yeast
2 tsp quick rise yeast
Rapid Settings Additional Yeast Amounts
The Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease
the time for making your favorite bread by approximately 1 hour. Choose a recipe, then
simply ADD an additional 1/2 teaspoon of active dry or quick-acting yeast, whichever
one you are using, to the recipe. The bread may be shorter and denser.
Sugar
Sugar is important for the color and flavor of breads. It also serves as food for the yeast
since it supports the fermentation process. Recipes in this book that call for sugar require
granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners
cannot be used as a substitute for sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast.
Do not increase or decrease the amount of salt shown in the recipes.
Liquids
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk (1%, 2%,
whole and skim), water or a combination of powdered milk and water, can be used when
making bread. Milk will improve flavor, provide a velvety texture and soften the crust,
while water alone will produce a crispier crust. Vegetable or fruit juices and potato water
may be used for flavor variety.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls
for egg(s) at room temperature, large egg(s) should be used.
13
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Page 17
KNOW YOUR INGREDIENTS
(CONTINUED)
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread
gets its unique crust and texture from the lack of fat added. However, breads that call for fat
stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small
pieces for easier blending during the kneading process.
Baking Powder
Double acting baking powder is a leavening agent used in quick breads and cakes. This type
of leavening agent does not require rising time before baking, as the chemical reaction works
when liquid ingredients are added and again during baking process.
Baking Soda
Baking soda is another leavening agent, not to be confused or substituted for baking powder.
It also does not require rising time before baking as the chemical reaction works during
baking process.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadman® Pro for making bread is measuring
your ingredients. It is very important to measure each liquid and dry ingredient accurately.
For best results, add ingredients into the Bread Pan in the order given in each recipe.
Liquid Measurements
Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place
the cup on a horizontal flat surface and view markings at eye level. The level of the liquid
must be aligned to the appropriate mark of measurement. A “guesstimate” is not good
enough, as it could throw off the critical balance of the recipe.
Dry Measurements
Dry ingredients must be measured using standard size dry measuring cups. These cups are
available in various sizes. Gently spoon dry ingredients into the measuring cup and level off
with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra
amount could affect the balance of the recipe. Do not sift flour in bread making.
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk,
honey or molasses), a standard measuring spoon must be used. Measurements must be level,
not heaping.
The Breadman® Pro Bread Maker produces delicious baked goods with ease. This marvelous
appliance asks only that you carefully follow the recipe instructions. In most cooking, a pinch
of this and a dash of that is fine, but this is not the case for automatic Bread Makers. Using
this Breadman® Pro requires that you accurately measure each ingredient.
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Page 18
RECIPE TIPS
Creating Your Own Yeast Breads
Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of
bread. All of the mystery and hard work is gone. Inside this talented Breadman® Pro is a
computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it
to proof (rise) and bake without you being present. The Breadman® Pro will also prepare
dough for you to shape and bake in a conventional oven. The recipes included in this book
were developed for this Bread Maker. Each recipe features ingredients that best compliment a
particular loaf of bread and each was tested in our Breadman® Pro. It is extremely important
not to exceed the amount of flour specified in each recipe, up to approximately 4 cups for
Bread Baking Courses and 4-2/3 cups for Dough Courses, or an unsatisfactory baking
performance could result. When using your own yeast bread recipes to bake an old favorite,
use recipes in this cookbook as a guide for converting portions from your recipe to your
Breadman® Pro.
Special Glazes for Yeast Breads
Give your just-baked bread a professional finish. After glazing, generously sprinkle with your
choice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes to
enhance your bread.
• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously
over dough.
NOTE: Apply to breads just before baking.
• Melted Butter Crust: Brush melted butter over just-baked bread for a softer,
more tender crust.
• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.
• Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until
smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads
when they are almost cool.
Bread Mixes and Other Recipe Books
You can use prepackaged bread mixes or other bread maker recipes in your Breadman® Pro.
Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB loaves. Do not exceed the
Bread Pan capacity.
Checking Dough Consistency
Although the Breadman® Pro will mix, knead, and bake bread automatically, when baking
bread from scratch, it is necessary that you learn to recognize the condition of your dough.The
ratio of flour to liquid is the most critical factor in any bread recipe, yet most easily remedied.
After 5 to 8 minutes in the Knead stage, open the Breadman® Pro to check the consistency
of the dough. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is
too dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flour
at a time.
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RECIPE TIPS
Page 19
(CONTINUED)
High-Altitude Baking
In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less
air pressure. Therefore, less yeast is necessary. For more information on High
Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid. Therefore less
liquid is required.
Slicing and Storing Bread
For best results, place the bread on a wire rack and allow to cool for
15 to 30 minutes before slicing. Use an electric knife or a serrated knife for
even slices. For rectangular slices, place the loaf on its side and slice across.
Store unused bread tightly covered, (sealable plastic bags or plastic containers
work well) at room temperature for up to 3 days. For longer storage, (up to 1
month) place bread in a tightly covered container in the freezer. Since
homemade bread has no preservatives, it tends to dry out and become stale faster
than commercially-made bread.
Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and
used in recipes to make croutons, bread pudding or stuffing.
Measurement/Conversion Chart
1-1/2 tsp
3 tsp
1/2 TBL
2 TBL
4 TBL
5 TBL+ 1 tsp
=
=
=
=
=
=
1/2 TBL
1 TBL
1-1/2 tsp
1/8 cup
1/4 cup
1/3 cup
8 TBL
12 TBL
16 TBL
3/8 cup
5/8 cup
7/8 cup
16
=
=
=
=
=
=
1/2 cup
3/4 cup
1 cup
1/4 cup + 2 TBL
1/2 cup + 2 TBL
3/4 cup + 2 TBL
TR900S_OM
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Page 20
MAKING DOUGH AND BAKING BREAD
The following are the general steps for using the Breadman® Pro. Depending on the Courses or
recipe that you choose, some steps may not apply or there may be additional steps. Refer to the
Bread, Rapid Bread, Deluxe Super Rapid Bread, Batter Bread,™Fruit & Nut Breads, Doughs,
Pizza Dough, Pasta Dough or Jam sections in this Instruction Manual.
Add all ingredients to the Bread Pan in the order listed in the recipe.
The illustrations in this instruction manual are for information purposes only. You may find your
Breadman® Pro looks different, however, the steps for operation are the same.
Always use the freshest ingredients available. By carefully following the simple recipes that come
with the Breadman® Pro, you will be able to bake delicious bread every time.
STEP 3
STEP 1
Place the ingredients into the Bread Pan.
Open the Lid and remove the
Bread Pan.
For best results, add all liquid ingredients
first. Then, add all dry ingredients EXCEPT
yeast, baking powder or baking soda.
Lift the Bread Pan
straight up and out
of the machine,
using the Handle.
Do not turn or
shake the Bread
Pan while taking it
out. If the Bread
Pan is bent, the
temperature sensor
may not work
properly.
ALWAYS ADD YEAST, BAKING
POWDER OR BAKING SODA LAST.
YEAST
DRY INGREDIENTS
WATER OR LIQUIDS
STEP 2
STEP 4
Position the Kneading Paddle on the
Drive Shaft.
Make a small indentation on top of the dry
ingredients (not so deep it reaches the wet
layer) and add the yeast/baking powder/
baking soda to the indentation.
Match the flat side
of the Drive Shaft
to the flat part of
the hole in the
Kneading Paddle.
Make sure the
Paddle is secure.
This order of adding ingredients is important,
especially when using the Delay Bake Timer
for yeast bread baking, because it keeps the
yeast away from the wet ingredients until the
Kneading process begins. (Liquid ingredients
will prematurely activate the yeast.)
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Page 21
STEP 5
STEP 7
Press the SELECT Button to choose
the Course you want.
The Operation/Keep Warm Light will
illuminate.Each time the SELECT Button is
pressed, it will beep and the Indicator will move
to the next Course in the Display Window.
Insert the Bread Pan into the Baking
Chamber. Press down on the rim of the
Bread Pan until it snaps securely into place.
If the Bread Pan does not snap securely into
place, remove Bread Pan. Wearing oven
mitts, place fingers behind Bread Pan clips
and gently pull away from oven wall. Insert
Bread Pan again.
STEP 8
Press the CRUST Button to choose the
CRUST color. The Breadman® Pro is preset
for MEDIUM CRUST color.
NOTE: Crust control cannot be
activated for the following Courses:
• Batter Bread™
• Jam
• Dough
• Pizza Dough
• Pasta Dough
STEP 9
STEP 6
Press the LOAF SIZE Button to select: 1.0
LB, 1.5 LB, or 2.0 LB. The Breadman® Pro
is preset to 2.0 LB.
NOTE: Loaf size cannot be
activated for the following Courses:
• Batter Bread™
• Jam
• Pizza Dough
• Pasta Dough
NOTE: Although the Breadman® Pro is
capable of making 1.0 LB, 1.5 LB and
2.0 LB loaves, we recommend baking 1.5
and 2.0 LB recipes for more uniform
loaves of bread. The smaller size recipes
and mixes will not fill the Bread Pan
when finished. This is especially true for
breads that contain whole grains or other
special ingredients such as Sunflower &
Sesame Seed Whole Wheat Bread and
Anadama Oatmeal Bread.
Close the Lid. Plug into 120 V ~ 60 Hz outlet.
The Breadman® Pro will beep and three zeros
“000” will flash in the Display Window.
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Page 22
NOTE: When using the Dough, Pizza Dough,
Pasta Dough, Batter Bread™ or Jam
Courses, steps 7 and 8 are not needed.
STEP10
STEP 11
When your bread is finished baking the
Breadman® Pro will beep and “0:00” will
appear in the Display Window. Press the
STOP Button and open the Lid.
Press the START Button to begin the
Kneading Course.
The Operation/Keep Warm Light will
illuminate. The TIME remaining will begin
to count down in the Display Window.
LOAF SIZE and CRUST COLOR will be
shown in the Display Window.
The Breadman® Pro will begin mixing the
ingredients for a minute. Then, it will
begin the kneading process. During this
process, the yeast will activate and
normally the Viewing Window may begin
to fog. (This will clear eventually so you
can view the loaf’s progress).
Put on oven mitts and remove the Bread
Pan. Remember that the Bread Pan and
your loaf are both very hot! Be careful not
to place either on a tablecloth, plastic
surface, or other heat-sensitive surface
which may scorch or melt.
For the White, Whole Wheat, French,
Fruit & Nut and Dough Courses, the
Breadman® Pro will beep before the end of
the Kneading Course, at which time you
may add any fruits or nuts, herbs, meat,
garlic, etc.
If the bread is not removed immediately
after baking and if the STOP Button is
not pressed, the Keep Warm controlled
temperature reduction will begin. The
Operation/Keep Warm Light will begin to
flash. The Breadman® Pro will automatically shut OFF; the Light will turn off
after 60 minutes. Although this will help
prevent the bread from becoming soggy, for
best results, remove bread immediately
after the baking Course is complete.
NOTE: The Beeper will sound for all
Bread and Dough Courses.
Opening the Lid will not stop the kneading
process. Add ingredients quickly and
evenly over dough. Quickly close Lid to
prevent heat loss. At this time also check
dough ball and use a rubber spatula to
scrape any ingredients from the sides of the
Bread Pan.
If using the Rapid Course or Delay Bake
Timer, add all of the ingredients at the
beginning. The ingredients will be chopped
into smaller pieces.
NOTE: The Keep Warm phase does not
apply to the following Courses:
• Deluxe Super Rapid
• Batter Bread™
• Jam
• Dough
• Pizza Dough
• Pasta Dough
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Page 23
STEP 12
Turn the Bread Pan upside down and
shake to release the bread.
Place the bread upright on a wire rack to
cool 15 to 30 minutes before cutting. This
allows the steam to escape.
CAUTION: Be sure to remove the
Kneading Paddle from the bread.
CAUTION: The Bread Pan, Kneading
Paddle and bread will be very hot.
• Always unplug the Breadman® Pro Bread
Maker after each use.
20
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USING THE 18-HOUR DELAY BAKE TIMER
You can pre-program your Breadman® Pro so that it bakes while you
are at work or so that fresh bread is ready for you in the morning or the
next day. Simply refer to the KNEADING AND BAKING COURSES
charts in this Instruction Manual.
Set ahead, Delay Baking does not activate in the Deluxe Super
Rapid, Jam or Pasta Dough Course.
NOTE!
Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk,
yogurt, or other dairy products, meats, etc. that may spoil.
To preset your Breadman® Pro, follow these steps:
1. Add the ingredients as usual, taking care not to let the yeast and
liquid ingredients contact one another.
2. Close the Breadman® Pro Lid and plug it in.
3. Press the SELECT Button to choose the Baking Course you want.
The time needed for the selected Baking Course appears in the
Display Window.
4. Press the TIMER Button once for each 10 minutes you
want to add. (Use the TIMER Button to subtract time
from the Timer.) The amount of time you set is shown in the
Display Window.
• To fast forward time, continually press the Button.
To fast reverse, continually press the Button.
• For example, if it is 8 o’clock AM and you want a loaf of bread ready
at 1 o’clock PM, press the Timer Button until the display reads
5:00, meaning it will finish baking in 5 hours. This is the hour
difference between 8 o’clock AM and 1 o’clock PM.
NOTE: Actual baking times will not change.
5. Press the LOAF Button to choose loaf size, press the CRUST
Button to choose crust color, then press the START Button to
begin the Timer. The colon (:) in the time displayed begins to
flash, letting you know the Timer is started. When your bread is
finished baking the Breadman® Pro will beep and “0:00” will
appear in the Display Window. Press the STOP Button and open
the Lid.
6. If you make an error after you’ve activated the program and want to
start over, press and hold the STOP Button. The Timer will clear
and you can begin again.
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BREAD RECIPES...EASY AS 1-2-3
We suggest starting your bread making with this White Bread Recipe. Follow the steps previously
outlined in this Instruction Manual. These steps have been written to eliminate the most
common errors in bread maker baking and may be helpful for any recipe.
WHITE BREAD
Ingredients:
Water, 80°F/27°C
Oil
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
3/4 cup + 1 TBL
1 TBL
1-1/2 TBL
1 tsp
1 TBL
2-1/4 cups
1-1/2 tsp
1
1 cup
2 TBL
2 TBL
1-1/4 tsp
1-1/2 TBL
3 cups
2 tsp
1
1-1/2 cups
2-1/2 TBL
1/4 cup
2 tsp
2 TBL
4 cups
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid French,
Fruit & Nut, Rapid Fruit & Nut Course Method:
1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the
Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at
room temperature.
2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the Bread Pan.
3. Use a measuring spoon to measure the oil and add to the Bread Pan.
4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight
edge of a knife and add to the Bread Pan.
5. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife
and add to the Bread Pan.
6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife
and add to the Bread Pan. If using Delay Bake Timer, make sure yeast is on top of bread
flour, away from liquids. The Rapid setting for White Bread decreases the time for making
bread by approximately an hour. Add an additional 1/2 teaspoon of active dry yeast (or
quick-rise yeast) when baking rapid breads.
7. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into
place. Close the Lid.
8. Press the SELECT Button; choose Course 1, White Bread. Press the CRUST Button to
choose crust color. Press the LOAF Button to choose loaf size. If Delay Bake is desired, press
the TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See
DELAY BAKE TIMER section in this Instruction Manual), or press the START Button for
an immediate start.
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BREAD RECIPES...EASY AS 1-2-3
(CONTINUED)
9. At the beep during the kneading process, check the dough ball. It will be sticky to the
touch. At this time, push down any dough or flour that may be on the sides of the Bread
Pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir
ingredients. Refer to the KNEADING AND BAKING COURSE CHART in this
Instruction Manual to check the Display Time that the beep will sound.
10. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase.
“0:00” will appear in the Display Window; the colon will begin to flash. The
Operation/Keep Warm Light will flash.
11. Press STOP and use oven mitts to carefully remove the Bread Pan after baking or any time
during the Keep Warm phase. The Light will go out when the STOP Button is activated
CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.
USE OVEN MITTS.
12. Turn Bread Pan upside down and shake several times to release the bread. Do not use metal
utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow
loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing.
13. When the bread has completely cooled, approximately 1 hour, store in an airtight container.
14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See
CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of
Breadman® Pro after each use.
JALAPENO BREAD
Ingredients:
Water, 80°F/27°C
Oil
Canned Whole Kernel Corn,
well drained
Jalapeno Peppers, well drained
Sugar
Salt
Bread Flour
Corn Meal
Fresh Cilantro, chopped
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
1/2 cup
1-1/2 TBL
3/4 cup
2-1/2 TBL
1 cup
3 TBL
1/2 cup
2 TBL
1 TBL
1/2 tsp
2 cups
1/3 cup
2 tsp
1-1/2 tsp
1
3/4 cup
3 TBL
2 TBL
1 tsp
3 cups
1/2 cup
1 TBL
2 tsp
1
1 cup
1/4 cup
2-1/2 TBL
1-3/4 tsp
4 cups
2/3 cup
4 tsp
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
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WHITE SOURDOUGH STARTER
Ingredients:
Active Dry Yeast 2-1/4 tsp
Water, 110°F/43°C
2 cups
Bread Flour
3-1/2 cups
Sugar 1 TBL
In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour
and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining
lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand
in warm place for 5 days, stirring 3 times a day. The starter will “rise and fall” during the
fermentation period and become thinner as it stands. A temperature of 80°F/27°C is best for the
sour flavor to develop. An ideal place is on the counter next to your range. When the starter is
developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be
used for baking or placed in the refrigerator to use later, cover loosely.
To use starter, measure the amount specified in the recipe. After refrigeration, let container of
starter come to room temperature before measuring – about 4 hours. If baking in the morning,
leave the starter out overnight.
Replenish with 1 cup flour, 2/3 cup water, 110°F/43°C and 1 teaspoon sugar. Stir until blended;
some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or
overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in
1 teaspoon sugar to keep active If the starter is not used every week.
WHITE SOURDOUGH BREAD
Ingredients:
Water, 80°F/27°C
Starter*
Sugar
Salt
Bread Flour
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
1/2 cup + 1 TBL
3/4 cup
2 tsp
1 tsp
2 cups
1-1/2 tsp
1
3/4 cup
1 cup
1 TBL
1-1/2 tsp
3 cups
2 tsp
1
3/4 cup + 1 TBL
1-1/4 cups
4 tsp
2 tsp
4 cups
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
*Only use Sourdough Starter recipe above.
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BANANA BREAD
Ingredients:
1.0 LB
Egg, large, room temperature plus
1
enough Water, 80°F/27°C
to equal
3/4 cup + 3 TBL
Oil
Banana Cake Mix*
Bread Flour
Gluten
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
1.5 LB
2.0 LB
1
1
1 cup
1-1/2 cups
1 TBL
1 cup
1 cup
1-1/2 tsp
2 TBL
1-1/2 cups
1-1/2 cups
2 tsp
3 TBL
2 cups
2 cups
2-1/4 tsp
1
1
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
1.5 LB
2.0 LB
1
2
1 cup + 3 TBL
1-1/3 cups
2 TBL
2 TBL
1 tsp
1 TBL
2 cups
1/4 cup
1-1/2 tsp
1
3 TBL
3 TBL
1-1/2 tsp
2 TBL
3 cups
1/3 cup
2 tsp
1
1/4 cup
1/4 cup
2 tsp
2-1/2 TBL
4 cups
1/2 cup
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
*Or any other variety of cake mix for flavor variation.
CORN BREAD
Ingredients:
1.0 LB
Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 2 TBL
Oil
Honey
Salt
Dry Milk
Bread Flour
Corn Meal
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
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DILL BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
2
3
1 cup + 1 TBL
1 cup + 6 TBL
1 TBL
4 tsp
1 tsp
2 cups
1-1/2 tsp
2 tsp
1-1/2 tsp
1
2 TBL
2 TBL
1-1/2 tsp
3 cups
1 TBL
1 TBL
2 tsp
1
3 TBL
3 TBL
2-1/4 tsp
4 cups
1-1/2 TBL
1-1/2 TBL
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
3/4 cup + 1 TBL
1 TBL
1-1/2 TBL
1 tsp
1 TBL
2-1/4 cups
1-1/2 tsp
1
1 cup
2 TBL
3 TBL
1-1/2 tsp
1-1/2 TBL
3 cups
2 tsp
1
1-1/2 cups
3 TBL
1/4 cup
2 tsp
2 TBL
4 cups
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 1 TBL
Oil
Sugar
Salt
Bread Flour
Dried Dill Weed
Dehydrated Onion
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
FAT-FREE WHITE BREAD
Ingredients:
Water, 80°F/27°C
Applesauce
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
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EGG BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
2
2
1 cup + 1 TBL
1-1/3 cups
1 TBL
4 tsp
1 tsp
2 TBL
2 cups + 2 TBL
1-1/2 tsp
1
1-1/2 TBL
2 TBL
1-1/2 tsp
3 TBL
3 cups
2 tsp
1
2 TBL
2-1/2 TBL
2 tsp
1/4 cup
4 cups
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
1 cup + 2 TBL
3 TBL
3 TBL
1-1/2 tsp
1/2 tsp
3 cups
2 tsp
1
1-1/2 cups + 2 TBL
1/4 cup
1/4 cup
2 tsp
3/4 tsp
4 cups
2-1/4 tsp
1
2
2-1/2 tsp
2
2-3/4 tsp
Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 1 TBL
Oil
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
BUTTERMILK BREAD
Ingredients:
Cultured Buttermilk, 80°F/27°C 3/4 cup + 2 TBL
Oil
2 TBL
Sugar
2 TBL
Salt
1 tsp
Baking Soda
1/4 tsp
Bread Flour
2 cups
Active Dry Yeast
1-1/2 tsp
Select White Course
1
Select Rapid White Course
Active Dry Yeast
2
2 tsp
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HONEY GRANOLA BREAD
Ingredients:
Water, 80°F/27°C
Oil
Honey
Salt
Dry Milk
Bread Flour
Granola Cereal
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
3/4 cup + 3 TBL
2 TBL
2 TBL
1 tsp
2 TBL
2 cups
2/3 cup
1-1/2 tsp
1
1 cup + 3 TBL
3 TBL
3 TBL
1-1/2 tsp
2-1/2 TBL
3 cups
3/4 cup
2 tsp
1
1-1/2 cups
1/4 cup
1/4 cup
2 tsp
3 TBL
4 cups
1 cup
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
3/4 cup + 2 TBL
2 TBL
2 TBL
1/4 tsp
1 tsp
2 cups
3/4 cups
1/2 cup
1-1/2 tsp
1
1 cup
1/4 cup
1/4 cup
1/2 tsp
1-1/2 tsp
3 cups
1 cup
3/4 cup
2 tsp
1
1-1/3 cups
6 TBL
6 TBL
3/4 tsp
2 tsp
4 cups
1-1/2 cups
1 cup
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
MAPLE BREAD
Ingredients:
Water, 80°F/27°C
Oil
Maple Syrup
Maple Extract
Salt
Bread Flour
Dry Oatmeal, quick or regular
Walnuts, chopped
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
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PEACH BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
Apricot Nectar, 80°F/27°C
Peach Yogurt, 80°F/27°C
Carrots, uncooked and grated
Oil
Honey
Salt
Bread Flour
Active Dry Yeast
Select White Course
5 TBL
3 TBL
5 TBL
1 TBL
1 TBL
1 tsp
2 cups
1-1/2 tsp
1
3/4 cup
1/4 cup
1/2 cup
2 TBL
2 TBL
1-1/2 tsp
3 cups
2 tsp
1
1 cup
1/3 cup
3/4 cup
3 TBL
3 TBL
2 tsp
4 cups
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
2
2
1-1/4 cups
2 TBL
2 TBL
1-1/2 tsp
3 TBL
1/4 tsp
1/3 cup
1-1/2 TBL
3 cups
2 tsp
1
1-1/2 cups
3 TBL
3 TBL
2 tsp
1/4 cup
1/4 tsp
1/2 cup
2 TBL
4 cups
2-1/4 tsp
1
2
2-1/2 tsp
2
2-3/4 tsp
Select Rapid White Course
Active Dry Yeast
POTATO BREAD
Ingredients:
Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 2 TBL
Oil
1 TBL
Sugar
4 tsp
Salt
1 tsp
Dry Milk
2 TBL
White Pepper
1/8 tsp
Instant Potato Buds
1/4 cup
Green Onion Tops, chopped
1 TBL
Bread Flour
2 cups
Active Dry Yeast
1-1/2 tsp
Select White Course
1
Select Rapid White Course
Active Dry Yeast
2
2 tsp
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MILK BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
Milk, 80°F/27°C
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
Select White Course
3/4 cup
2 TBL
1 tsp
1 tsp
2 cups
1-1/2 tsp
1
1 cup
2 TBL
1-1/2 tsp
1-1/2 tsp
3 cups
2 tsp
1
1-1/2 cups
3 TBL
2 tsp
2 tsp
4 cups
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
1/4 cup
2/3 cup
2 tsp
3 TBL
1 tsp
3/4 tsp
3 TBL
3 TBL
3 TBL
3 TBL
1/3 cup
1-1/3 cups
1-1/2 tsp
1
1/3 cup
1 cup
1 TBL
1/4 cup
1-1/2 tsp
1 tsp
1/4 cup
1/4 cup
1/4 cup
1/4 cup
1/2 cup
2 cups
2 tsp
1
1/2 cup
1-1/3 cups
1 TBL + 1 tsp
1/3 cup
2 tsp
1-1/2 tsp
1/3 cup
1/3 cup
1/3 cup
1/3 cup
2/3 cup
3 cups
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
Select Rapid White Course
Active Dry Yeast
WHOLE GRAIN BREAD
Ingredients:
Water, 80°F/27°C
Cultured Buttermilk, 80°F/27°C
Oil
Molasses
Salt
Baking Soda
Oat Bran Cereal, uncooked
Corn Meal
Rye Flour
Buckwheat Flour
Whole Wheat Flour
Bread Flour
Active Dry Yeast
Select White Course
Select Rapid White Course
Active Dry Yeast
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BLOODY MARY BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
Water, 80°F/27°C
Bloody Mary Mix, 80°F/27°C
Green Onion tops, chopped
Oil
Sugar
Salt
Bread Flour
Dried Parsley
Active Dry Yeast
Select White Course
1/4 cup
1/2 cup
1 TBL
1 TBL
1 TBL
1/2 tsp
2 cups
1 TBL
1-1/2 tsp
1
1/4 cup
3/4 cup
2 TBL
2 TBL
2 TBL
3/4 tsp
3 cups
2 TBL
2 tsp
1
1/4 cup
1 cup
3 TBL
3 TBL
3 TBL
1 tsp
4 cups
3 TBL
2-1/4 tsp
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
Select Rapid White Course
Active Dry Yeast
BANANA GRANOLA BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
Water, 80°F/27°C
Oil
Honey
Banana Extract
Salt
Dry Milk
Bread Flour
Granola Cereal
Active Dry Yeast
3/4 cup
2 TBL
2 TBL
1/2 tsp
1 tsp
2 TBL
2 cups
2/3 cup
1-1/2 tsp
1 cup + 2 TBL
2-1/2 TBL
2-1/2 TBL
3/4 tsp
1-1/2 tsp
2-1/2 TBL
3 cups
3/4 cup
2 tsp
1-1/2 cups + 2 TBL
3 TBL
3 TBL
1 tsp
2 tsp
3 TBL
4 cups
1 cup
2-1/4 tsp
Add:
Banana Chips, crushed
1/3 cup
1/2 cup
2/3 cup
1
1
1
2
2 tsp
2
2-1/2 tsp
2
2-3/4 tsp
Select White Course
Select Rapid White Course
Active Dry Yeast
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SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD
Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Molasses
Sugar
Salt
Bread Flour
Whole Wheat Flour
Sesame Seeds
Cumin Seeds
Sunflower Seeds (kernels)
Active Dry Yeast
Select Whole Wheat Course
1.5 LB
2.0 LB
1
1
1 cup + 2 TBL
2 TBL
1 TBL
1 TBL
1-1/2 tsp
2-1/2 cups
1/2 cup
2 TBL
1/4 tsp
1-1/2 TBL
2 tsp
3
Select Rapid Whole Wheat Course
Active Dry Yeast
1-1/4 cups
3 TBL
2 TBL
2 TBL
2 tsp
3 cups
1 cup
2-1/2 TBL
1/4 tsp
2 TBL
2-1/4 tsp
3
4
2-1/2 tsp
4
2-3/4 tsp
WHOLE WHEAT BREAD
Ingredients:
Egg Whites plus
enough Cultured Buttermilk,
/27°C to equal
Oil
Molasses
Salt
Baking Soda
Whole Wheat Flour
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
1
1
1
1 cup
2 TBL
2 TBL
1 tsp
1/4 tsp
2 cups
1-1/2 tsp
3
1 cup + 3 TBL
3 TBL
3 TBL
1-1/2 tsp
1/2 tsp
3 cups
2 tsp
3
1-1/2 cups
1/4 cup
1/4 cup
2 tsp
3/4 tsp
4 cups
2-1/4 tsp
3
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
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WHOLE WHEAT WITH GLUTEN BREAD
Ingredients:
Water, 80°F/27°C
Oil
Molasses
Salt
Dry Milk
Whole Wheat Flour
Gluten
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
1 cup
1-1/2 TBL
2 TBL
1 tsp
1-1/2 TBL
2-1/2 cups
1-1/2 TBL
1-1/2 tsp
3
1-1/4 cups
2-1/2 TBL
2-1/2 TBL
1-1/2 tsp
2 TBL
3-3/4 cups
2-1/2 TBL
2 tsp
3
1-1/2 cups
3 TBL
3 TBL
2 tsp
3 TBL
4 cups
3 TBL
2-1/4 tsp
3
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD
Ingredients:
1.0 LB
Egg White(s) room temperature plus
1
enough Water, 80°F/27°C
to equal
3/4 cup
1.5 LB
2.0 LB
2
3
1 cup + 2 TBL
1-1/2 cups
Oil
Honey
Salt
Cinnamon
Whole Wheat Flour
Walnuts, chopped
Active Dry Yeast
2 TBL
2 TBL
1/2 tsp
3/4 tsp
2 cups
1/3 cup
1-1/2 tsp
3 TBL
3 TBL
1-1/2 tsp
1 tsp
3 cups
1/2 cup
2 tsp
1/4 cup
1/4 cup
2 tsp
1-1/4 tsp
4 cups
2/3 cup
2-1/4 tsp
Add:
Raisins
1/3 cup
1/2 cup
2/3 cup
3
3
3
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
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SOUTHERN BARLEY BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
1
1
1 cup
1-1/2 TBL
2 TBL
1-1/2 tsp
3 TBL
1/4 cup
1 TBL
1/3 cup
1 cup
2 cups
2 tsp
3
1-1/4 cups
2 TBL
3 TBL
2 tsp
1/4 cup
5 TBL
1-1/2 TBL
1/2 cup
1-1/2 cups
2-1/2 cups
2-1/4 tsp
3
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
Egg, large, room temperature plus
1
enough Water, 80°F/27°C
to equal
3/4 cup + 2 TBL
Oil
1 TBL
Honey
1 TBL
Salt
1 tsp
Dry Milk
2 TBL
Barley, cooked
3 TBL
Grits, uncooked
2 tsp
Oat Bran Cereal, uncooked
1/4 cup
Whole Wheat Flour
1/2 cup
Bread Flour
1-1/2 cups
Active Dry Yeast
1-1/2 tsp
Select Whole Wheat Course
3
Select Rapid Whole Wheat Course
Active Dry Yeast
CARAWAY RYE BREAD
Ingredients:
Eggs(s), large, room temperature
plus enough Water, 80°F/27°C
to equal
Oil
Honey
Dry Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Active Dry Yeast
Select Whole Wheat Course
1
1
2
3/4 cup
2 TBL
2 TBL
1 TBL
1 tsp
1 cup
1/2 cup
1/2 cup
1 TBL
1-1/2 tsp
3
1 cup + 1 TBL
3 TBL
3 TBL
2 TBL
1-1/2 tsp
1-1/2 cups
3/4 cup
2/3 cup
2 TBL
2 tsp
3
1-1/3 cups
1/4 cup
1/4 cup
3 TBL
2 tsp
2 cups
1 cup
1 cup
3 TBL
2-1/4 tsp
3
Select Rapid Whole Wheat Course
Active Dry Yeast
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
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ONION RYE BREAD
Ingredients:
1.0 LB
Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 2 TBL
Oil
2 TBL
Honey
2 TBL
Dry Milk
1 TBL
Salt
1 tsp
Bread Flour
1 cup
Whole Wheat Flour
1/2 cup
Rye Flour
1/2 cup
Caraway Seeds
1 TBL
Dehydrated Onion
2 TBL
Active Dry Yeast
1-1/2 tsp
Select Whole Wheat Course
3
Select Rapid Whole Wheat Course
Active Dry Yeast
4
2 tsp
1.5 LB
1
2.0 LB
2
1 cup + 3 TBL
3 TBL
3 TBL
2 TBL
1-1/2 tsp
1-1/2 cups
3/4 cup
2/3 cup
2 TBL
3 TBL
2 tsp
3
1-1/3 cups + 2 TBL
1/4 cup
1/4 cup
3 TBL
2 tsp
2 cups
1 cup
1 cup
3 TBL
1/4 cup
2-1/4 tsp
3
4
2-1/2 tsp
4
2-3/4 tsp
ANADAMA OATMEAL BREAD
PLEASE NOTE: The following recipe requires a few quick preparation instructions.
• Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.
• Let the mixture cool for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan
and add the rest of the ingredients in the order given.
Ingredients:
1.5 LB
2.0 LB
Boiling Water
1 cup + 2 TBL
1-1/2 cups
Oatmeal
1/4 cup
1/3 cup
Cornmeal
2 TBL
3 TBL
Oil
2 TBL
3 TBL
Molasses
2 TBL
3 TBL
Dry Milk
1/4 cup
1/3 cup
Salt
1-1/2 tsp
2 tsp
Whole Wheat Flour
1 cup
1-1/2 cups
Bread Flour
2 cups
2-1/2 cups
Gluten
2 TBL
3 TBL
Active Dry Yeast
2 tsp
2-1/4 tsp
Select Whole Wheat Course
3
3
Select Rapid Whole Wheat Course
Active Dry Yeast
4
2-1/2 tsp
35
4
2-3/4 tsp
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HONEY-BANANA WHOLE WHEAT BREAD
Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Honey
Vanilla
Salt
Banana, mashed
Whole Wheat Flour
Bread Flour
Poppy Seeds
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
1.0 LB
1
1.5 LB
1
2.0 LB
1
3/4 cup
1 TBL
3 TBL
1/4 tsp
1-1/2 tsp
3/4 cup
1 cup
1-1/4 cups
1-1/2 tsp
1-1/2 tsp
3
1 cup
1-1/2 TBL
1/4 cup
1/2 tsp
2 tsp
1 cup
1-1/2 cups
1-1/2 cups
2 tsp
2 tsp
3
1-1/4 cups
2 TBL
5 TBL
3/4 tsp
2-1/2 tsp
1-1/4 cups
2 cups
2 cups
2-1/2 tsp
2-1/4 tsp
3
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
1.5 LB
1
2.0 LB
1
1 cup + 2 TBl
2 TBL
2 tsp
1-1/2 tsp
1-1/2 cups
1/2 cup
1/4 cup
1/4 cup
1/4 cup
1/4 cup
1/4 cup
2 TBL
3 TBL
2 tsp
3
1-1/2 cups
3 TBL
1 TBL
2 tsp
2 cups
1 cup
1/3 cup
1/3 cup
1/3 cup
1/3 cup
1/3 cup
1/4 cup
1/4 cup
2-1/4 tsp
3
4
2-1/2 tsp
4
2-3/4 tsp
SEVEN GRAIN BREAD
Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Honey
Salt
Whole Wheat Flour
Bread Flour
Brown Rice Flour
Spelt Flour
Buckwheat Flour
Rye Flour
Oatmeal
Cornmeal
Gluten
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
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TWO CHEESE BREAD
Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Honey
Salt
Dry Milk
Whole Wheat Flour
Bread Flour
Grated Cheddar Cheese
Grated Parmesan Cheese
Sesame Seeds
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
1
1
1
3/4 cup
2 tsp
1 tsp
1 tsp
2 TBL
1/4 cup
1-3/4 cups
2/3 cup
2 TBL
1 tsp
1-1/2 tsp
3
1 cup
1 TBL
2 tsp
1-1/2 tsp
1/4 cup
1/2 cup
2-1/2 cups
1 cup
3 TBL
2 tsp
2 tsp
3
1-1/4 cups
1-1/2 TBL
1 TBL
2 tsp
1/3 cup
3/4 cup
3-1/4 cups
1-1/3 cups
1/4 cup
1 TBL
2-1/4 tsp
3
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
WHOLE WHEAT ZUCCHINI HERB BREAD
Ingredients:
1.5 LB
2.0 LB
Water, 80°F/27°C
Honey
Oil
Salt
Zucchini, shredded
Whole Wheat Flour
Bread Flour
Basil (dried)
or Basil (fresh)
Sesame Seeds
Active Dry Yeast
Select Whole Wheat Course
1/2 cup
2 tsp
1 TBL
1-1/2 tsp
1 cup
3/4 cup
2 cups
1/2 tsp
1 tsp
2 tsp
2 tsp
3
3/4 cup
1 TBL
1-1/2 TBL
2 tsp
1-1/2 cups
1 cup
2-1/2 cups
1/2 tsp
1 tsp
1 TBL
2-1/4 tsp
3
Select Rapid Whole Wheat Course
Active Dry Yeast
4
2-1/2 tsp
4
2-3/4 tsp
37
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YOGURT WHOLE WHEAT BREAD
Ingredients:
Plain Nonfat Yogurt, 80°F/27°C
Water, 80°F/27°C
Oil
Maple Syrup
Salt
Whole Wheat Flour
Bread Flour
Wheat Germ
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
38
1.5 LB
2.0 LB
3/4 cup
1/4 cup
1 TBL
1-1/2 TBL
1-1/2 tsp
1-1/3 cups
1-2/3 cups
1-1/2 TBL
2 tsp
3
1 cup
1/2 cup
1-1/2 TBL
2 TBL
2 tsp
1-1/2 cups
2-1/2 cups
2 TBL
2-1/4 tsp
3
4
2-1/2 tsp
4
2-3/4 tsp
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PUMPERNICKEL BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
1
2
1 cup + 2 TBL
3 TBL
3 TBL
2 TBL
1-1/2 tsp
1-1/2 cups
3/4 cup
2/3 cup
2 TBL
2 tsp
3 TBL
2 tsp
3
1 cup + 6 TBL
1/4 cup
1/4 cup
3 TBL
2 tsp
2 cups
1 cup
1 cup
3 TBL
1 TBL
1/4 cup
2-1/4 tsp
3
4
2-1/2 tsp
4
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
1/4 cup
1/3 cup
3 TBL
1-1/2 TBL
4 tsp
1 tsp
2/3 cup
1-1/3 cups
1-1/2 tsp
3
1/4 cup
1/2 cup
1/4 cup
2-1/2 TBL
2 TBL
1-1/2 tsp
1 cup
2 cups
2 tsp
3
1/4 cup
3/4 cup
1/3 cup
1/4 cup
1/4 cup
2 tsp
1-1/4 cups
2-3/4 cups
2-1/4 tsp
3
4
2 tsp
4
2-1/2 tsp
4
2-3/4 tsp
Eggs(s), large, room temperature
1
plus enough Water, 80°F/27°C
to equal
3/4 cup + 1 TBL
Oil
2 TBL
Honey
2 TBL
Dry Milk
1 TBL
Salt
1 tsp
Bread Flour
1 cup
Whole Wheat Flour
1/2 cup
Rye Flour
1/2 cup
Caraway Seeds
1 TBL
Instant Coffee Granules
1 tsp
Cocoa Powder
2 TBL
Active Dry Yeast
1-1/2 tsp
Select Whole Wheat Course
3
Select Rapid Whole Wheat Course
Active Dry Yeast
4
2 tsp
DAIRY WHOLE WHEAT BREAD
Ingredients:
Water, 80°F/27°C
Milk, 80°F/27°C
Cottage Cheese, 80°F/27°C
Oil
Honey
Salt
Whole Wheat Flour
Bread Flour
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
39
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HEARTY NUT BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
1 cup
2 tsp
3 TBL
1 tsp
1/3 cup
2/3 cup
1-1/3 cups
2/3 cup
1-1/2 tsp
3
1-1/4 cups
1 TBL
1/4 cup
1-1/2 tsp
1/2 cup
1 cup
2 cups
3/4 cup
2 tsp
3
1 cup + 7 TBL
1-1/2 TBL
1/3 cup
2 tsp
2/3 cup
1-1/3 cups
2-2/3 cups
1 cup
2-1/4 tsp
3
4
2-1/4 tsp
4
2-1/2 tsp
4
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
3/4 cup + 2 TBL
1 TBL
1 TBL
1 tsp
2-1/4 cups
1-1/2 tsp
5
1 cup + 2 TBL
1-1/2 TBL
1-1/2 TBL
1-1/2 tsp
3-1/2 cups
2 tsp
5
1-1/2 cups
2 TBL
2 TBL
2 tsp
4 cups
2-1/4 tsp
5
6
2 tsp
6
2-1/2 tsp
6
2-3/4 tsp
Water, 80°F/27°C
Oil
Molasses
Salt
Dry Oatmeal, quick or regular
Whole Wheat Flour
Bread Flour
Walnuts, chopped
Active Dry Yeast
Select Whole Wheat Course
Select Rapid Whole Wheat Course
Active Dry Yeast
FRENCH BREAD
Ingredients:
Water, 80°F/27°C
Oil (optional)
Sugar
Salt
Bread Flour
Active Dry Yeast
Select French Course
Select Rapid French Course
Active Dry Yeast
40
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ITALIAN HERB BREAD
Ingredients:
Water, 80°F/27°C
Oil
Sugar
Salt
Dry Milk
Bread Flour
Dried Italian Seasoning
Active Dry Yeast
Select French Course
Select Rapid French Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
3/4 cup + 2 TBL
1-1/2 TBL
1 TBL
1 tsp
1 TBL
2-1/4 cups
1 tsp
1-1/2 tsp
5
1 cup + 1 TBL
2 TBL
2 TBL
1-1/2 tsp
2 TBL
3 cups
2 tsp
2 tsp
5
1-1/4 cups + 2 TBL
3 TBL
3 TBL
2 tsp
3 TBL
4 cups
1 TBL
2-1/4 tsp
5
6
2 tsp
6
2-1/2 tsp
6
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
SPICED PUMPKIN BREAD
Ingredients:
Eggs(s), large, room temperature
plus enough Water, 80°F/27°C
to equal
Oil
Canned Pumpkin
Brown Sugar
Salt
Cloves, ground
Nutmeg
Cinnamon
Bread Flour
Active Dry Yeast
Select Fruit & Nut Course
1
2
2
1/4 cup
2 TBL
2/3 cup
2 TBL
1 tsp
1/4 tsp
1/2 tsp
1-1/2 tsp
2 cups
1-1/2 tsp
7
1/2 cup
3 TBL
1 cup
3 TBL
1-1/2 tsp
1/4 tsp
3/4 tsp
2-1/4 tsp
3 cups
2 tsp
7
3/4 cup
1/4 cup
1-1/4 cups
1/4 cup
2 tsp
1/4 tsp
1 tsp
2-3/4 tsp
4 cups
2-1/4 tsp
7
Select Rapid Fruit & Nut Course
Active Dry Yeast
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
41
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CINNAMON RAISIN BREAD
Ingredients:
Water, 80°F/27°C
Oil
Brown Sugar
Salt
Dry Milk
Cinnamon
Bread Flour
Walnuts, chopped
Active Dry Yeast
Add:
Raisins
Select Fruit & Nut Course
Select Rapid Fruit & Nut Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
3/4 cup
1 TBL
1-1/2 TBL
1 tsp
1 TBL
1 tsp
2-1/4 cups
1/3 cup
1-1/2 tsp
1 cup
1-1/2 TBL
2-1/2 TBL
1-1/2 tsp
1-1/2 TBL
2 tsp
3 cups
1/2 cup
2 tsp
1-1/4 cups + 2 TBL
2 TBL
3 TBL
2 tsp
2 TBL
1 TBL
4 cups
2/3 cup
2-1/4 tsp
1/3 cup
1/2 cup
2/3 cup
7
7
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
CRUNCHY CRACKED WHEAT BREAD
PLEASE NOTE: The following recipe requires a few quick preparation instructions.
• Add cracked wheat to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.
• Let the mixture stand for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan, and
add the rest of the ingredients in order given.
Ingredients:
Water, Boiling
Cracked Wheat
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Fruit & Nut Course
Select Rapid Fruit & Nut Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
1 cup
1/2 cup
1-1/2 TBL
4 tsp
1 tsp
2 cups
1-1/2 tsp
7
1-1/2 cups
3/4 cup
2 TBL
2 TBL
1-1/2 tsp
3 cups
2 tsp
7
1-3/4 cups
1 cup
3 TBL
3 TBL
2-1/2 tsp
4 cups
2-1/4 tsp
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
42
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SOY HERB BREAD
For best results, choose Light Crust Color.
Ingredients:
1.5 LB
Water, 80°F/27°C
Oil
Sugar
Salt
Dry Milk
Dried Dill Weed
Garlic Salt
Dry Mustard
Dried Basil
Dried Oregano
Bread Flour
Soy Flour
Active Dry Yeast
Select Fruit & Nut Course
1-1/4 cups
2 TBL
3 TBL
1-1/2 tsp
1 TBL
1 tsp
1/2 tsp
1/2 tsp
1/4 tsp
1/4 tsp
2-3/4 cups
1/2 cup
2 tsp
7
Select Rapid Fruit & Nut Course
Active Dry Yeast
8
2-1/2 tsp
SWEET WALNUT BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
Water, 80°F/27°C
3/4 cup
1 cup
1-1/2 cups
Oil
1 TBL
1-1/2 TBL
2 TBL
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
1-1/2 TBL
1 tsp
1 TBL
2 cups
1-1/2 tsp
2 TBL + 1 tsp
1-1/2 tsp
1-1/2 TBL
3 cups
2 tsp
3 TBL
2 tsp
2 TBL
4 cups
2-1/4 tsp
Add:
Walnuts, chopped
1/3 cup
1/2 cup
2/3 cup
7
7
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
Select Fruit & Nut Course
Select Rapid Fruit & Nut Course
Active Dry Yeast
43
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WHITE WHEAT BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
3/4 cup
1 TBL
2 TBL
1 tsp
1 TBL
1-3/4 cups
1/4 cup
1-1/2 tsp
1 cup + 2 TBL
1-1/2 TBL
3 TBL
1-1/2 tsp
1-1/2 TBL
2-2/3 cups
1/3 cup
2 tsp
1-1/4 cups + 2 TBL
2 TBL
1/4 cup
2 tsp
2 TBL
3-1/2 cups
1/2 cup
2-1/4 tsp
Add:
Sunflower Seeds (kernels)
2 TBL
3 TBL
1/4 cup
Select Fruit & Nut Course
7
7
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
1.0 LB
1.5 LB
2.0 LB
3/4 cup
2-1/2 TBL
1-1/2 TBL
1 tsp
1 TBL
2-1/4 cups
1/2 tsp
1-1/2 tsp
1 cup + 1 TBL
3 TBL
2-1/2 TBL
1-1/2 tsp
1-1/2 TBL
3 cups
1 tsp
2 tsp
1-1/4 cups
1/4 cup
1/4 cup
2 tsp
2-1/2 TBL
4 cups
1-1/2 tsp
2-1/4 tsp
1/3 cup
1/2 cup
2/3 cup
7
7
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
Water, 80°F/27°C
Oil
Sugar
Salt
Dry Milk
Bread Flour
Whole Wheat Flour
Active Dry Yeast
Select Rapid Fruit & Nut Course
Active Dry Yeast
DRIED FRUIT BREAD
Ingredients:
Water, 80°F/27°C
Oil
Brown Sugar
Salt
Dry Milk
Bread Flour
Nutmeg
Active Dry Yeast
Add:
Dried Fruit
Select Fruit & Nut Course
Select Rapid Fruit & Nut Course
Active Dry Yeast
44
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TRAIL MIX BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
Water, 80°F/27°C
Oil
Honey
Salt
Bread Flour
Active Dry Yeast
3/4 cup
2 TBL
2 TBL
1 tsp
2 cups
1-1/2 tsp
1-1/4 cups
3 TBL
3 TBL
1-1/2 tsp
3 cups
2 tsp
1-1/2 cups
1/4 cup
1/4 cup
2 tsp
4 cups
2-1/4 tsp
Add:
Fruit & Nut Trail Mix
1/3 cup
1/2 cup
2/3 cup
7
7
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
Select Fruit & Nut Course
Select Rapid Fruit & Nut Course
Active Dry Yeast
SOY ALMOND FRUIT BREAD
Ingredients:
1.5 LB
Water, 80°F/27°C
Oil
Almond Extract
Sugar
Salt
Dry Milk
Bread Flour
Soy Flour
Almonds, slivered
Active Dry Yeast
1 cup
3 TBL
1/2 tsp
1-1/2 tsp
1-1/2 tsp
1-1/2 TBL
2-1/2 cups
1/2 cup
2 TBL
2 tsp
Add:
Dried Mixed Fruit, diced
1/2 cup
Select Fruit & Nut Course
7
Select Rapid Fruit & Nut Course
Active Dry Yeast
8
2-1/2 tsp
45
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SOY CINNAMON RAISIN BREAD
NOTE: For best results, choose Light Crust Color.
Ingredients:
Water, 80°F/27°C
Oil
Sugar
Salt
Dry Milk
Bread Flour
Cinnamon
Soy Flour
Active Dry Yeast
1.5 LB
1 cup
3 TBL
2 TBL
1-1/2 tsp
1/4 cup
2-1/2 cups
1 tsp
1/2 cup
2 tsp
Add:
Raisins
1/2 cup
Select Fruit & Nut Course
7
Select Rapid Fruit & Nut Course
Active Dry Yeast
8
2-1/2 tsp
CHEESE ONION BREAD
Ingredients:
1.0 LB
1.5 LB
2.0 LB
Water, 80°F/27°C
Sugar
Salt
Bread Flour
Cheddar Cheese, shredded
Dehydrated Onion
Active Dry Yeast
3/4 cup
2 TBL
1 tsp
2-1/4 cups
1/2 cup
1 TBL
1-1/2 tsp
3/4 cup + 3 TBL
3 TBL
1-1/2 tsp
3 cups
3/4 cup
1-1/2 TBL
2 tsp
1-1/2 cups
1/4 cup
2 tsp
4-1/4 cups
1 cup
2 TBL
2-1/4 tsp
Select Fruit & Nut Course
7
7
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
Select Rapid Fruit & Nut Course
Active Dry Yeast
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CARROT RAISIN BREAD
Ingredients:
Egg, large, room temperature plus
enough Water, 80°F/27°C
to equal
Oil
Sugar
Salt
Carrots, uncooked and grated
Bread Flour
Apple Pie Spice
Active Dry Yeast
Add:
Raisins
Select Fruit & Nut Course
Select Rapid Fruit & Nut Course
Active Dry Yeast
1.0 LB
1.5 LB
2.0 LB
1
1
1
3/4 cup
1 TBL
2 TBL
1-1/2 tsp
1/2 cup
2-1/4 cups
3/4 tsp
1-1/2 tsp
1 cup
2 TBL
3 TBL
2 tsp
3/4 cup
3-1/4 cups
1 tsp
2 tsp
1-1/4 cups
3 TBL
1/4 cup
2-1/2 tsp
1 cup
4 cups
1-1/2 tsp
2-1/4 tsp
1/3 cup
1/2 cup
2/3 cup
7
7
7
8
2 tsp
8
2-1/2 tsp
8
2-3/4 tsp
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DELUXE SUPER RAPID BREADS
We suggest starting your super rapid bread baking with this Deluxe Super Rapid
White Bread Recipe. Follow each step carefully, noticing that water temperatures
must be 110 - 115ºF/43 - 46ºC and that Quick Rise, Rapid Rise, Bread Machine*
or Instant Active Dry Yeast must be used.
DELUXE SUPER RAPID WHITE BREAD
Ingredients:
Water, 100º-115ºF/43º-46ºC
Oil
Salt
Sugar
Dry Milk
Bread Flour
Super Rapid Type Yeast
Select Deluxe Super Rapid Course
1.0 LB
1.5 LB
2.0 LB
3/4 cup +2 TBL
1-1/2 TBL
1 tsp
1 TBL
1 TBL
2 cups
4 tsp
1 cup +2 TBL
2 TBL
1-1/2 tsp
2 TBL
2 TBL
3 cups
5-1/4 tsp
1-1/2 cups + 2 TBL
2-1/2 TBL
2 tsp
3 TBL
3 TBL
4 cups
7 tsp
9
9
9
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Deluxe Super Rapid Method:
1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto
the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water,
are at room temperature.
2. Use a liquid measuring cup to measure the water (110 - 115ºF/43 - 46ºC) and pour into
the Bread Pan.
3. Use a measuring spoon to measure the oil and add to the Bread Pan.
4. Use a measuring spoon to measure the sugar and salt; level off with the straight edge
of a knife and add to the Bread Pan.
5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a
knife and add to the Bread Pan. Smooth into all corners.
6. Carefully measure super rapid type yeast with a measuring spoon; level off with the
straight edge of a knife and add to the Bread Pan.
7. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits
firmly into place. Close the Lid.
8. Press the SELECT Button; choose Course 9, Deluxe Super Rapid. Press the START
Button.
9. At the beep during the kneading process, check the dough ball. It will be sticky to the
touch. At this time, push down any dough or flour that may be on the sides of the
Bread Pan. and, if desired, add additional ingredients (i.e., raisins, nuts, and spices). If
necessary, stir ingredients. Refer to the KNEADING AND BAKING COURSES
charts in this Instruction Manual to check the Display Time that the beep will sound.
10. When your bread is finished baking the Breadman® Pro will beep and “0:00” will
appear in the Display Window. Press the STOP Button and open the Lid.
11. Use oven mitts to carefully remove the Bread Pan.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND
BREAD WILL BE VERY HOT. USE OVEN MITTS.
12. Turn the Bread Pan upside down and shake several times to release the bread. Do not
use metal utensils inside the Bread Pan or Breadman® Pro. Remove the Kneading
Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30
minutes before cutting.
13. When the bread has completely cooled, approximately 1 hour, store in an airtight
container.
14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.
Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN
WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.)
Clean inside of Breadman® Pro after each use.
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Deluxe Super Rapid Course Hints for Best Results
• The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch,
loose ball with a smooth texture. Do not add extra flour.
• Check the dough ball, and if necessary, use a rubber spatula to push any flour or dough from
the sides of the Bread Pan down into the dough ball.
• As a result of the increased temperatures during the rise and bake process, the loaf of bread
produced from this program may have a dark, crisp crust with a split in the top of the loaf.
* These are special yeasts widely available in major grocery stores specifically for
59-minute super bake and super rapid breads.
DELUXE SUPER RAPID COUNTRY WHITE BREAD
Ingredients:
Cultured Buttermilk,
100º-115ºF/43º-46ºC
Oil
Salt
Sugar
Instant Potato Granules
Bread Flour
Super Rapid Type Yeast
Select Deluxe Super Rapid Course
1.0 LB
1.5 LB
2.0 LB
3/4 cup +2 TBL
2 tsp
1 tsp
1 TBL
3 TBL
2 cups
4 tsp
1 cup + 3 TBL
1 TBL
1-1/2 tsp
2 TBL
1/4 cup
3 cups
5-1/4 tsp
1-1/2 cups + 2 TBL
2 TBL
2 tsp
3 TBL
1/2 cup
4 cups
7 tsp
9
9
9
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DELUXE SUPER RAPID FRENCH BREAD
Ingredients:
Water, 100º-115ºF/43º-46ºC
Oil
Salt
Sugar
Bread Flour
Super Rapid Type Yeast
Select Deluxe Super Rapid Course
1.0 LB
1.5 LB
2.0 LB
3/4 cup +2 TBL
1 tsp
1 tsp
2 tsp
2 cups
4 tsp
1 cup + 3 TBL
1-1/2 tsp
1-1/2 tsp
1 TBL
3 cups
5-1/4 tsp
1-1/2 cups + 2 TBL
2 tsp
2 tsp
4 tsp
4 cups
7 tsp
9
9
9
DELUXE SUPER RAPID ITALIAN BREAD
Ingredients:
Water, 100º-115ºF/43º-46ºC
Oil
Salt
Sugar
Dry Milk
Bread Flour
Super Rapid Type Yeast
Select Deluxe Super Rapid Course
1.0 LB
3/4 cup +2 TBL
1 TBL
1 tsp
3 TBL
1 TBL
2 cups
4 tsp
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1.5 LB
2.0 LB
1 cup + 3 TBL
2 TBL
1-1/2 tsp
1/4 cup
2 TBL
3 cups
5-1/4 tsp
1-1/2 cups + 2 TBL
3 TBL
2 tsp
5 TBL
3 TBL
4 cups
7 tsp
9
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DELUXE SUPER RAPID CINNAMON-RAISIN BREAD
Ingredients:
Water, 100º-115ºF/43º-46ºC
Oil
Salt
Brown Sugar
Dry Milk
Bread Flour
Cinnamon
Raisins
Walnuts, chopped
Super Rapid Type Yeast
Select Deluxe Super Rapid Course
1.0 LB
3/4 cup + 2 TBL
2 TBL
1 tsp
2 TBL
1 TBL
2 cups
1/2 tsp
1/2 cup
1/4 cup
4 tsp
1.5 LB
1 cup + 3 TBL
3 TBL
1-1/2 tsp
3 TBL
2 TBL
3 cups
1 tsp
3/4 cup
1/3 cup
5-1/4 tsp
2.0 LB
1-1/2 cups + 2 TBL
1/4 cup
2 tsp
1/4 cup
3 TBL
4 cups
1-1/2 tsp
1 cup
1/2 cup
7 tsp
9
9
9
DELUXE SUPER RAPID PEPPERONI PIZZA BREAD
Ingredients:
Water, 100º-115ºF/43º-46ºC
Oil
Salt
Sugar
Pepperoni, thin julienne sliced
Parmesan Cheese, grated
Bread Flour
Pizza Seasoning
Super Rapid Type Yeast
Select Deluxe Super Rapid Course
1.0 LB
3/4 cup +2 TBL
1 TBL
1 tsp
1-1/2 tsp
1/2 cup
2 TBL
2 cups
1 tsp
4 tsp
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1.5 LB
2.0 LB
1 cup +2 TBL
2 TBL
1-1/2 tsp
1 TBL
3/4 cup
3 TBL
3 cups
2 tsp
5-1/4 tsp
1-1/2 cups +2 TBL
3 TBL
2 tsp
1-1/2 TBL
1 cup
1/4 cup
4 cups
1 TBL
7 tsp
9
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DAY OLD BREAD RECIPES
BREADED PINEAPPLE
Ingredients:
Chunked Pineapple
Cornstarch
Sugar
Butter
White Bread, 1-inch cubes
1 (15-oz) can
2 TBL
1/2 cup
1/4 cup
2 cups
Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and
sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly
to mix. Bake at 350°F/177°C for 35 minutes.
BREAD PUDDING
Ingredients:
Bread, 1-inch cubes
Vanilla Cook & Serve Pudding & Pie Filling
Cinnamon
Milk, liquid
1-1/2 cups
1 (3-oz) box
1 tsp
2 cups
Mix all ingredients in a microwave-safe 1-quart casserole. Cook uncovered in
microwave on high for 7 minutes or until boiling—stir occasionally during the
last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes—stir halfway
through cooking time. Serve warm or cold.
CRUNCHY BREAD SNACKS
Ingredients:
Bread, sliced 1/2-inch thick
Butter, melted
Dry Seasoning Mix*
8 slices
1/4 cup
4 tsp
*Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing,
Italian herb seasoning, garlic powder, or garlic salt. Amounts may be adjusted to
your taste.
Melt butter and add seasoning. Place bread on baking sheet and lightly brush with
butter mixture. Bake at 350°F/177°C for 10 to 15 minutes or until brown. Allow to cool
breaking into bite-size pieces.
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BATTER BREAD™
The Batter Bread™ Course will mix and bake a pre-packaged cake mix or quick bread.
SWEET CORN BREAD
1 loaf
Eggs, large, room temperature
Milk, 80°F/27°C
Butter, melted
Sugar
Salt
All-Purpose Flour
Corn Meal
Double Acting Baking Powder
Select Batter Bread™ Course
2
1 cup
1/4 cup
3/4 cup
1 tsp
2 cups
1 cup
1 TBL
10
Method:
1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the
Shaft. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR
INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water,
are at room temperature.
2. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into
place. Close the Lid.
3. Press the SELECT Button; choose Course 10, Batter Bread™. Press the CRUST Button to
choose crust color. If Delay Bake is desired, press the TIMER Buttons to set the Delay
Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this
Instruction Manual) or press the START Button for an immediate start.
NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other
dairy products, meats, fish, etc. that may spoil.
4. At the beep during the kneading process, check the dough. At this time, push down any
dough or flour that may be on the sides of the Bread Pan. and, if desired, add additional
ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients during the rest time.
Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to
check the Display Time that the beep will sound.
5. Before the baking begins, remove the Bread Pan from the Bread Maker. Remove the
Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to
complete the bake process. Removing the paddle will help prevent tearing the cake/loaf
when it is removed from the pan after baking.
6. When your bread is finished baking the Breadman® Pro will beep and “0:00” will appear in
the Display Window. Press the STOP Button and open the Lid.
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CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND
BREAD WILL BE VERY HOT. USE OVEN MITTS.
7. Remove the Bread Pan from the Breadman® Pro as soon as the Course is complete and
allow the cake or Batter Bread™ to remain in the Pan for 20 minutes on a cooling rack
before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake
from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes
before cutting.
8. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
9. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean
Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See
CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of
Breadman® Pro after each use.
Batter Bread™ Course Hints for Best Results
• It is important that you assist the Breadman® Pro in the stirring process during the rest
time. Refer to KNEADING AND BAKING Course Chart in this Instruction Manual for
the appropriate time. Use a rubber spatula to gently scrape the ingredients from the sides
and corners of the Pan, and fold into the wet mixture.
• A full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well
using the Batter Bread™ Course. As with any other liquid ingredients, the liquid should be
80ºF/27ºC and the eggs room temperature. Otherwise, add ingredients as listed on the
package instructions. The 1-step angel food cake mixes may also be used. Neither a 2-step or
swirl mix will work well using this program.
• Although the Delay Bake Timer is an option for this Course, our experience has shown that
the recipes included do not mix well when delayed. You may find a few of your recipes may
work well; therefore, we have given you delay as an option.
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PINEAPPLE COCONUT POUND CAKE
1 cake
Eggs, large, room temperature
Crushed Pineapple, undrained
Butter, softened
Sugar
Salt
Coconut, grated
All-Purpose Flour
Baking Powder
2
1 cup
1/4 cup
3/4 cup
1/2 tsp
1/2 cup
2 cups
1 TBL
Select Batter Bread™ Course
10
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
SPICED ZUCCHINI BREAD
1 loaf
Eggs, large, room temperature
Butter, softened
Vanilla Extract
Zucchini, finely grated - unpeeled
Sugar
Salt
Cinnamon
All-Purpose Flour
Pecans, chopped
Baking Soda
Baking Powder
Select Batter Bread™ Course
3
3/4 cup
1-1/2 tsp
1-1/2 cups
1-1/2 cups
3/4 tsp
3/4 tsp
2-2/3 cups
3/4 cup
1 tsp
2 tsp
10
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
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CHEDDAR LOAF BREAD
1 loaf
Eggs, large, room temperature
Milk, 80°F/27°C
Shortening, room temp.
Cheddar Cheese, shredded
Sugar
Salt
All-Purpose Flour
Baking Powder
Pecans, chopped
3
1 cup
1/2 cup
1 cup
1/2 cup
3/4 tsp
2 cups
1 TBL
1/2 cup
Select Batter Bread™ Course
10
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
CARROT PECAN BREAD
1 loaf
Eggs, large, room temperature
Milk, 80°F/27°C
Butter, softened
Carrots, finely grated
Sugar
Dark Brown Sugar
All-Purpose Flour
Salt
Cinnamon
Nutmeg
Pecans, chopped
Baking Powder
2
2/3 cup
1/4 cup
1-1/2 cups
1/3 cup
1/3 cup
2-1/4 cups
1/2 tsp
3/4 tsp
1/4 tsp
3/4 cup
1 TBL
Select Batter Bread™ Course
10
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
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BANANA NUT CAKE
1 cake
Whole Eggs, large, room temperature
Egg Whites, room temperature
Sour Milk
Banana, mashed
Oil
Sugar
Salt
Cream of Tartar
All-Purpose Flour
Nuts, chopped
Baking Soda
Baking Powder
Select Batter Bread™ Course
2
2
1/3 cup
1-1/2 cups
6 TBL
1 cup
3/4 tsp
1-1/2 tsp
2 cups
3/4 cup
3/4 tsp
2 tsp
10
Stir, use a spatula to fold in any flour around the sides of the Bread Pan.
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BREAD / PIZZA / PASTA DOUGH COURSES
Dough Courses Method:
1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR
INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the
Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.
2. Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or
Pasta Dough. Press the LOAF Button to choose loaf size. If Delay Bake is desired, press
the TIMER Buttons to set the Delay Bake Timer and then press START for delay.
(See DELAY BAKE TIMER section in this Instruction Manual) or press the START
Button for an immediate start.
NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or
other dairy products, meats, fish, etc. that may spoil.
3. When your dough is finished, the Breadman® Pro will beep and “0:00” will appear in
the Display Window. Press the STOP Button and open the Lid. Remove the dough from
the Bread Pan. Follow recipe shaping and baking instructions.
Dough Course Hints for Best Results
• If using Delay Bake Timer, make sure yeast is on top of flour, away from liquids.
IMPORTANT:
• Never allow the dough to remain in the Bread Maker after the Course is complete; it may
over rise and damage the machine.
• Rising times for dough after it is shaped and placed in a baking pan will vary due to
recipe, temperature and humidity level of your kitchen. The optimum temperature of the
room for rising is 80°-85°F/27°-29°C. Rising is the most essential feature in bread making.
• The Bread Maker allows the dough to have a first rise or fermentation before the dough is
removed. Fermentation conditions the gluten, (becoming pliable and elastic with a soft,
smooth quality) develops the flavor and leavens the product.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat
bread. Let the dough rise once in Bread Maker. Remove from Bread Maker, punch down,
let rise again, punch down and let rest 10 minutes. Resting allows the gluten to relax and
makes handling easier. Shape as desired and allow to rise until doubled in volume. If only
1 rise is desired, remove from Bread Maker, let rest, shape and rise as above.
BAKER’S HINT:
• Dough has doubled in volume when an indentation remains after the tip of a finger is
pressed lightly and quickly into the dough. If the indentation springs back, cover and let
rise a few more minutes and check again.
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MAKING DOUGHS: CRUST TREATMENTS
(For use only with the Dough Courses)
• Always allow optimum rising of shaped dough.
• Use a pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with
1 TBL water or milk.
Egg White Glaze
For a shiny, chewy crust, mix 1 slightly beaten egg white with
1 TBL water.
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled
without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into 1/2-inch balls. Place 3 balls in each muffin tin and let rise until
doubled in size.
Crisscross Rolls
Shape into balls setting 2 aside. Combine the balls and roll into a 1/8-inch
thick square. Cut strips 1/8-inch wide and 2-inches long. Place 1 strip
across the top of each ball. Repeat this process placing the second strip in
the opposite direction across the top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides
touching. For “individual” rolls place dough balls 2-inches apart.
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DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Course
12 Rolls
18 Rolls
24 Rolls
1
1
1
3/4 cup
2 TBL
2 TBL
1tsp
2 cups
1-1/2 tsp
3/4 cup + 1 TBL
3 TBL
3 TBL
1-1/2 tsp
3 -1/4 cups
2 tsp
1-1/3 cups
1/4 cup
1/4 cup
2 tsp
4 cups
2-1/4 tsp
11
11
11
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until
doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
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WHEAT DINNER ROLL DOUGH
Ingredients:
9 Rolls
18 Rolls
Water, 80ºF/27ºC
Oil
Brown Sugar
Salt
Dry Milk
Bread Flour
Whole Wheat Flour
Active Dry Yeast
3/4 cup
1 TBL
2 TBL
1 tsp
1 TBL
1-1/4 cups
1 cup
2 tsp
1-1/2 cups
2 TBL
1/4 cup
2 tsp
2 TBL
2-1/2 cups
2 cups
2-1/4 tsp
Select Dough Course
11
11
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until
doubled in size.
3. Bake at 350ºF/177ºC for 25 to 30 minutes, or until golden brown.
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BUTTERMILK ROLL DOUGH
Ingredients:
Cultured Buttermilk, 80ºF/27ºC
Oil
Honey
Salt
Bread Flour
Wheat Germ
Baking Soda
Active Dry Yeast
12 Rolls
18 Rolls
1 cup
3 TBL
1-1/2 TBL
1 tsp
2 cups
1/3 cup
1/4 tsp
1-1/2 tsp
1-1/2 cups
1/4 cup
2 TBL
1-1/2 tsp
3 cups
1/2 cup
1/4 tsp
2 tsp
11
11
2 TBL
3 TBL
Select Dough Course
Butter, melted
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes
or until doubled in size. Brush with melted butter.
3. Bake at 350ºF/177ºC for 15 to 20 minutes, or until done.
4. Brush melted butter onto the tops of rolls.
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CHEEZY GARLIC ROLL DOUGH
Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
Select Dough Course
Topping:
Parmesan Cheese, grated
Garlic, finely minced
Butter, melted
18 Rolls
24 Rolls
1
1
1 cup
2 TBL
1/3 cup
1-1/2 tsp
1 TBL
3-1/2 cups
2 tsp
1-1/3 cups
3 TBL
1/2 cup
2 tsp
2 TBL
4-1/2 cups
2-1/4 tsp
11
11
1/2 cup
1-1/2 TBL
3 TBL
2/3 cup
2 TBL
1/4 cup
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic
mixture. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a warm
place for 45 minutes or until doubled in size.
3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.
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REFRESHING ROLL DOUGH
Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Butter
Brown Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Course
12 Rolls
18 Rolls
1
1
1 cup
1/4 cup
1/3 cup
1-1/2 tsp
3-1/2 cups
2 tsp
1-1/2 cups
1/3 cup
1/2 cup
2 tsp
4-1/2 cups
2-1/4 tsp
11
11
1/2 cup
2 TBL
1/2 cup
3/4 cup
1/4 cup
3/4 cup
Topping:
Butter, melted
Orange Peel, grated
Sugar
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Mix together topping ingredients,dip pieces in mixture coating well.
3. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a
warm place for 30 minutes or until doubled in size. Brush with melted butter.
4. Bake at 350ºF/177ºC for 20 to 30 minutes, or until done. Serve warm.
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CINNAMON ROLL DOUGH
Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Course
16 Rolls
1
1 cup
3 TBL
1/3 cup
1-1/2 tsp
3-1/2 cups
2 tsp
11
Filling:
Butter, melted
Sugar
Cinnamon
Walnuts, finely chopped
Raisins
1/3 cup
1/4 cup
2 TBL
1/4 cup
1/4 cup
Glaze:
Powdered Sugar
Milk, liquid
Vanilla Extract
1/2 cup
3 TBL
1/2 tsp
Method:
1. Place on a lightly floured surface, roll dough into a 12-inch x 6 inch rectangle and spread
with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly,
jelly-roll style, starting with the longest side and cut into 1-inch slices.
2. Place on a greased baking pan, about 1/2-inch apart and let stand in a warm place for
30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 25 to 30 minutes, or until done.
4. Mix glaze ingredients until smooth and drizzle over top.
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STICKY BREAKFAST BUN DOUGH
Ingredients:
12 Buns
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
1-1/4 cups
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
3-1/2 tsp
1/3 cup
1-1/2 tsp
3-1/2 cups
2 tsp
Select Dough Course
1
11
Filling:
Butter, softened
Sugar
Cinnamon
Pecans, chopped
1/2 cup
1/3 cup
1 TBL
1/2 cup
Topping:
Butter, melted
Brown Sugar
3/4 cup
3/4 cup
Pecan Halves (optional)
1 cup
Method:
1. Place on a lightly floured surface, roll dough into a 12-inch x 16 inch rectangle and spread
with butter. Combine remaining filling ingredients and sprinkle over dough.Roll up tightly,
jelly-roll style, starting with the longest side and cut into 1-inch slices.
2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. If you are using
optional pecan halves, line the bottom of the pan. Place slices on mixture and let rise in a
warm place for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully invert onto a
heat-proof tray; syrup will be very hot.
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BRIOCHE ROLL DOUGH
Ingredients:
18 Rolls
Water, 80ºF/27ºC
Egg Yolks
Butter, cold, chipped into pieces
Salt
Sugar
Dry Milk
Vanilla Extract
Bread Flour
Active Dry Yeast
1/2 cup
6
6 TBL
1-1/2 tsp
6 TBL
3 TBL
1/4 tsp
3 cups
2-1/4 tsp
Select Dough Course
11
Glaze:
Whisk together 2 egg yolks and 1 tablespoon water.
Method:
1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough
into 3 equal sections. Divide each section into 6 pieces. Make each piece into a brioche by
dividing into a large and small ball. Roll to make round and place large ball in a greased
brioche or muffin cup.
2. Dip smaller ball into glaze and then place on top of larger ball. Allow to rise until
indentation remains after gently touching the side of the roll. Brush the rolls with glaze.
3. Bake at 350ºF/177ºC for 10 to 15 minutes until golden brown.
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FRENCH BREAD DOUGH
Ingredients:
Water, 80ºF/27ºC
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Course
1 Loaf
1-1/4 cups
1 TBL
1-1/2 tsp
3-1/2 cups
2 tsp
11
Glaze:
Water
Salt
2 TBL
1/2 tsp
Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the
longest side, roll up tightly, pressing the seams to seal and tapering each end.
Method 2: Place the loaf on a greased baking sheet, cover and let rise in a warm place
40 minutes or until doubled in size.
Method 3: With a knife, cut 3 diagonal slashes across top of the loaf. Combine the glaze
ingredients and brush the loaf generously. Bake at 400ºF/205ºC for 20 to
25 minutes until golden brown.
Variations:
French Onion Bread: Add 1/4 cup dehydrated onion to dough and shape according Method 1
described above.
French Loaf: Shape the dough into 1 large round ball. Continue Methods 2 and 3 above.
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together the ends of
each roll and taper slightly. Place rolls on greased baking sheet; cover and let rise in a warm
place 25 to 30 minutes or until doubled in size. Bake at 400ºF/205ºC for 15 to 20 minutes or
until golden brown.
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes. Fold each
rope in half and twist, starting at fold. Place on greased baking sheet and brush with 1/3 cup
melted butter. Cover and let rise in a warm place 25 to 30 minutes or until doubled in size. Brush
with glaze and bake at 400ºF/205ºC for 12 to 15 minutes or until golden brown.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of the
following: sesame seeds, poppy seeds, caraway seeds, or cracked wheat.
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CHALLAH BREAD DOUGH
Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Course
Regular
Large
1
1
3/4 cup
2 TBL
1-1/2 TBL
1 tsp
2 cups
1-1/2 tsp
1 cup + 1 TBL
3 TBL
2 TBL
1-1/2 tsp
3-1/4 cups
2 tsp
11
11
1
1 TBL
1
1 TBL
1 tsp
1 TBL
Glaze:
Egg Yolk, beaten
Water
Topping:
Poppy Seeds
Method:
1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular,
13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch
together at other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for
45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at
375ºF/190ºC for 25 minutes or until done.
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CREAMED SOUP BREAD BOWL DOUGH
Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Honey
Dry Milk
Salt
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Dehydrated Onions
Active Dry Yeast
4 Bowls
2
1 cup + 5 TBL
2 TBL
1/4 cup
3 TBL
2 tsp
2-1/4 cups
1 cup
1 cup
3 TBL
1/4 cup
2 tsp
Select Dough Course
11
NOTE: Any 2.0 LB. bread or dough recipe may be used; mix on Dough program.
Method:
1. Place dough on a lightly floured surface and divide into 4 equal pieces. Shape into
4 smooth round balls and place on a greased baking sheet.
2. Cover and let rise in a warm place for 1 hour or until doubled in size.
3. Bake at 350ºF/177ºC for 25 to 30 minutes or until done. Allow to cool completely on a
wire rack.
4. With a serrated knife, remove the top 1-inch of each bread bowl. Remove the center,
leaving a shell of 1/2-inch on sides and bottom.
5. Fill with approximately 1 cup of creamed soup *(non-creamed soup will soak through the
bread bowl too easily).
*Chili and stew work well in bread bowls.
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PARTY DIP BREAD BOWL
Ingredients:
1 Bowl
Water, 80ºF/27ºC
Sugar
Salt
Bread Flour
Active Dry Yeast
1-1/4 cups
1 TBL
1-1/2 tsp
3-1/2 cups
2 tsp
Select Dough Course
11
NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Course.
Method:
1. Place dough on a lightly floured surface. Shape into smooth round balls and place on a
greased baking sheet.
2. Cover and let dough rise in a warm place for 1 hour or until doubled in size.
3. Bake at 350ºF/177ºC for 30 to 40 minutes or until done. Allow to cool completely on a
wire rack.
4. With a serrated knife, remove the top 1-inch of bread bowl. Remove the center, leaving a
shell of 1/2-inch on sides and bottom.
5. Fill with 3 cups of Party Dip. Cut removed bread into 1-inch pieces and serve with dip.
Shredded Beef Dip
Shrimp Dip
Ingredients:
Dried Beef, chopped
Cream Cheese, softened
Sour Cream
Green Onions, chopped
Accent® Seasoning
Worcestershire Sauce
3 Cups
Ingredients:
5 oz
2 (8-oz) pkg
1/2 cup
6
2-1/2 tsp
to taste
Canned Shrimp,
drained and mashed
Cream Cheese, softened
Mayonnaise
Green Onions, chopped
3 Cups
2 small cans
1 (8-oz) pkg
1 cup
3
Mix and chill before serving.
Mix and chill before serving.
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ALMOND-CHERRY COFFEE CAKE DOUGH
Ingredients:
Water, 80ºF/27ºC
Oil
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
Select Dough Course
1 Coffee Cake
1 cup
1 TBL
1-1/2 TBL
1-1/2 tsp
1 TBL
3 -1/4 cups
2 tsp
11
Filling:
Cream Cheese, room temperature
Sugar
Maraschino Cherries, drained, chopped
Milk, liquid
Almond Extract
8 oz
2 TBL
1/2 cup
1 TBL
1/2 tsp
Glaze:
Powdered Sugar
Sour Cream
Milk, liquid
Almonds, sliced
Cherries
1/2 cup
1 TBL
1 - 2 TBL
2 TBL
2 TBL
Method:
1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling
over dough within 1/2-inch of edges. Starting with longest side, roll dough up tightly,
pressing edges to seal.
2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch
to seal. With a knife, make cuts 1-1/2-inches apart from the outside edge to within 1-inch of
the inside edge. Turn each section on its side so filling shows.
3. Cover and let rise in a warm place 40 minutes or until almost doubled in size.
4. Uncover and bake at 375ºF/190ºC for 20 to 25 minutes or until done.
5. Combine the first 3 glaze ingredients, adding only enough milk for drizzling consistency.
Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
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BAGEL DOUGH
Ingredients:
Water, 80ºF/27ºC
Sugar
Salt
Bread Flour
Active Dry Yeast
Select Dough Course
8 Bagels
1 cup
1-1/2 TBL
1-1/2 tsp
3 cups
2 tsp
11
Glaze:
Egg, beaten
Toppings (optional):
Sesame Seeds, poppy seeds, cracked wheat dry cereal, or
dehydrated onions
Method:
1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a
hole in the center of each with thumbs. Gently pull to make a 1-inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.
3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a
few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove
with slotted spoon and put back on greased baking sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for
20 to 25 minutes or until done; cool on a wire rack.
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BANANA WHEAT BAGEL DOUGH
Ingredients:
Egg, large, room temperature plus
enough Water, 80ºF/27ºC
to equal
Oil
Honey
Salt
Banana, mashed
Whole Wheat Flour
Bread Flour
Active Dry Yeast
Select Dough Course
Glaze:
Egg White, beaten
Water
12 Bagels
1
1 cup
2 TBL
1 TBL
1-1/2 tsp
1/2 cup
2-1/2 cups
1 cup
2 tsp
11
1
1 TBL
Toppings (optional):
Poppy Seeds, Sesame Seeds
Method:
1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a
hole in the center of each with thumbs. Gently pull to make a 1-inch hole.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes.
3. In a 3-quart sauce pan, bring to a boil 2 quarts of water and 2 tablespoons sugar. Place a few
bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with
slotted spoon and put back on greased baking sheet.
4. Brush with egg white and sprinkle with choice of toppings. Bake at 400ºF/204ºC for
20 to 25 minutes or until done; cool on a wire rack.
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EGG BAGELS
Ingredients:
12 Bagels
Water, 80ºF/27ºC
Egg
Salt
Sugar
Bread Flour
Active Dry Yeast
3/4 cup
1
1-1/2 tsp
2 TBL
3 cups
2 tsp
Select Dough Course
11
Method:
1. When Course is complete, remove the dough onto lightly floured surface. Punch
down to remove air bubbles. Divide dough into 4 parts and then divide each part into
3 pieces. Shape each piece into a smooth ball with finger, punch hole in center. Pull
dough gently to make a 1 to 2-inch hole. Let rise 20 minutes.
2. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few bagels
at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with
a slotted spoon.
3. Place on greased cookie sheet. Brush with 1 slightly beaten egg white; sprinkle with
poppy or sesame seeds.
4. Bake in preheated 374ºF/190ºC oven 20 to 25 minutes or until golden brown.
Remove from cookie sheet and cool.
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SOFT PRETZEL DOUGH
Ingredients:
16 Pretzels
Water, 80ºF/27ºC
Egg Yolk, room temperature
Oil
Sugar
Salt
White Pepper
Bread Flour
Active Dry Yeast
1-1/4 cups
1
1 TBL
2 TBL
1-1/2 tsp
1/8 tsp
3-1/2 cups
2-1/4 tsp
Select Dough Course
Glaze:
Egg White
Water
11
1
1 TBL
Toppings: (optional):
Kosher salt, sesame seeds
Method:
1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope.
Cross the ends of the rope to make a loop; twist the crossed ends once and fold across
the loop.
2. Place on a greased baking sheet 1-1/2-inches apart. Brush with glaze and sprinkle with
topping. Bake at 375ºF/190ºC for 15 to 20 minutes or until done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to
dough ingredients. Follow method of completion.
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PITA POCKET DOUGH
Ingredients:
20 Pita Pockets
Water, 80ºF/27ºC
Olive Oil
Sugar
Salt
Bread Flour
Whole Wheat Flour
Active Dry Yeast
1-1/3 cups
8 tsp
4 tsp
1-1/2 tsp
2 cups
1-1/3 cups
2 tsp
Select Dough Course
11
Method:
1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a
smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet.
Let rise about 20 minutes. With fingertips, flatten each ball into a 6-inch circle.
3. Bake at 500ºF/260ºC for 5 minutes or until puffed and tops begin to brown.
4. Cut each in half to form 2 pockets.
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PIZZA DOUGH RECIPES...AS EASY AS 1-2-3
PIZZA CRUST DOUGH
Ingredients:
Water, 80ºF/27ºC
Oil
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
Select Pizza Dough Course
1 Thick or 2 Thin Crusts
2 Thick or 4 Thin Crusts
3/4 cup
1 TBL
1 TBL
1-1/2 tsp
1 TBL
2-1/4 cups
1 tsp
1-2/3 cups
2 TBL
2 TBL
2 tsp
2 TBL
4-1/2 cups
2 tsp
12
12
Method:
1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza Pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around edges.
WHOLE WHEAT PIZZA CRUST DOUGH
Ingredients:
Water, 80ºF/27ºC
Oil
Sugar
Salt
Whole Wheat Flour
Bread Flour
Active Dry Yeast
Select Pizza Dough Course
2 Thin Crusts
1 cup
2 TBL
1 TBL
1 tsp
1 cup
1-1/2 cups
1 tsp
12
Method:
1. Place finished dough on a lightly floured surface. Divide in half and press onto a 12-inch
pizza pan, raising edges. (Sprinkle each Pan with 1 tablespoon of cornmeal if desired.)
Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide.
2. Bake at 425ºF/218ºC for 10 to 12 minutes or until edges of crust begin to turn a light golden
brown. Remove, add toppings and return to oven to bake an additional 15 to 20 minutes.
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RUSTIC PIZZA MARGHERITA
Ingredients:
2 Thin Crusts
Water, 80ºF/27ºC
Olive Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
1 cup + 2 TBL
1-1/2 TBL
1-1/2 tsp
1-1/2 tsp
3 cups
1-1/2 tsp
Select Pizza Dough Course
Topping
Corn Meal
Olive Oil
Tomatoes, large or
Roma Tomatoes, large, thinly sliced
Basil Leaves, fresh, shredded
Salt
Black Pepper, freshly ground or
Red Pepper Flakes, ground
Mozzarella Cheese,* fresh or
Fontina Cheese, torn
Parmesan Cheese, grated
12
1 Pizza
2 tsp
1 TBL
2
4
1/4 cup
1/4 tsp
1/8 tsp
2 Pizzas
4 tsp
2 TBL
4
8
1/2 cup
1/2 tsp
1/4 tsp
1 cup
2 cups
1/4 cup
1/2 cup
Method:
1. Sprinkle pizza pan(s) or cookie sheets evenly with corn meal. Place dough on lightly floured
surface, divide in half and press into two 14-inch pizza pan(s).
2. Brush dough evenly with olive oil. Top with tomatoes and basil; sprinkle lightly with salt and
black pepper or red pepper flakes. Top with both cheeses.
3. Bake at 425ºF/218ºC for 18 to 20 minutes or until edges of crust are golden brown.
Variation:
Use goat cheese or feta cheese.
If you can not find fresh mozzarella, use standard mozzarella.
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FOCACCIA DOUGH
Ingredients:
Water, 80ºF/27ºC
Olive Oil
Sugar
Salt
Bread Flour
Dried Italian Seasoning
Active Dry Yeast
Select Pizza Dough Course
1 Loaf
1 cup
1/3 cup
2 tsp
1-1/2 tsp
3 cups
1 tsp
2 tsp
12
Garlic-Cheese Topping:
Olive Oil
Dried Oregano
Garlic, finely minced
Parmesan Cheese, grated
Salt
1/4 cup
1-1/2 tsp
1/4 cup
1/3 cup
1/4 tsp
Greek-Style Topping:
Olive Oil
Dried Oregano
Onion, thinly sliced
Feta Cheese, crumbled
Black Olives, sliced - drained
Salt
1/4 cup
1-1/2 tsp
1 cup
1/3 cup
1/4 cup
1/4 tsp
Method:
1. With oiled hands, evenly press dough into a greased 9-inch x 13-inch Pan . Using your
fingertips, make indentations in the dough.
2. Cover, let rise in a warm place for 20 minutes or until doubled in size. While the dough is
rising, select the topping and prepare.
3. In a skillet, heat oil. For Garlic-cheese topping-stir in oregano and garlic- immediately
remove from heat. For Greek topping-stir in oregano and onions-cook until onions are soft
but not brown (approximately 5 minutes).
4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.
5. Bake at 400ºF/205ºC for 20 minutes or until done.
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PASTA DOUGH...AS EASY AS 1-2-3
The Pasta Dough Course allows you the versatility to prepare many types of dough for your
baking enjoyment. Here you will find not only Pasta Dough but cookies, pie crust and
dumplings to get you started.
BASIC PASTA DOUGH
Ingredients:
1.0 LB
2.0 LB
Milk, 80°F/27°C
Oil
Salt
Semolina (Pasta) Flour
3/4 cup
6 TBL
3/4 tsp
2 cups
1-1/2 cups
3/4 cup
1-1/2 tsp
4 cups
14
14
5 cups
10 cups
Select Pasta Course
Cooked Pasta
Method:
1. Removes the bread pan from the Breadman® Pro. Attach the Kneading Paddle onto the
Drive Shaft. Have all ingredients ready. Make sure all ingredients, except milk
(80°F/27°C), are at room temperature.
2. Use a liquid measuring cup to measure the milk and pour into Bread Pan.
3. Use a measuring spoon to measure the oil and add to Bread Pan.
4. Use a measuring spoon to measure salt; level off with the straight edge of a knife and add
to the Bread Pan.
5. Lightly spoon semolina (pasta) flour into a dry measuring cup, level off with the straight
edge of a knife and add to Bread Pan.
6. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly
into place. Close Lid.
7. Press the SELECT Button; choose Course14, Pasta Dough. Press the START Button.
8. At the beep, during the kneading process, check the dough ball. It will be slightly sticky
to the touch. At this time, push down any dough or flour that may be on the sides of
Bread Pan. Refer to the KNEADING AND BAKING COURSE CHART in this
Instruction Manual to check the Display Time that the beep will sound.
9. The beeper will sound when the dough has finished mixing and “0:00” will appear in the
Display Window. Press the STOP Button and remove the dough from the Bread Pan.
10. Using a rolling pin, on a lightly-floured surface, roll out dough to about 1/8-inch
thickness. Cut dough into strips about 1/2-inch wide.
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11. Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until
tender. DO NOT OVER COOK. Drain well.
12. Use in any of your favorite pasta recipes.
13. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.
Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD PAN IN WATER.
(See CLEANING INSTRUCTIONS outlined in this Instruction Manual.)
Clean inside of Breadman® Pro after each use.
EGG PASTA DOUGH
Ingredients:
Water, 80°F/27°C
Eggs, large, room temperature
Oil
Salt
Semolina Flour
All-Purpose Flour
1.5 LB
2.0 LB
1/2 cup + 1 TBL
3
1 TBL
1 tsp
1 cup
2 cups
3/4 cup + 1 TBL
4
1-1/2 TBL
1-1/2 tsp
1-1/2 cups
2-1/2 cups
14
14
8 cups
10 cups
1.5 LB
2.0 LB
3/4 cup + 2 TBL
1 TBL
1 tsp
1 cup
2 cups
1
1 cup + 1 TBL
1-1/2 TBL
1-1/2 tsp
1-1/2 cups
2-1/2 cups
1
14
14
8 cups
10 cups
Select Pasta Dough Course
Yield: Cooked Pasta
SPINACH PASTA DOUGH
Ingredients:
Water, 80°F/27°C
Oil
Salt
Semolina Flour
All-Purpose Flour
Spinach, finely chopped,
10-oz frozen package, cooked
OR
14-oz can well-drained
Select Pasta Dough Course
Yield: Cooked Pasta
NOTE: Both recipes will use the same amount of spinach.
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DUMPLINGS
Ingredients:
4 servings
Milk, 80°F/27°C
Oil
Salt
All-Purpose Flour
Baking Powder
1 cup
1/2 cup
1/4 tsp
2-2/3 cups
4 tsp
Select Pasta Dough Course
14
Method:
1. When beeper sounds on Breadman® Pro, remove dough from Bread Pan. Place in a bowl.
2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth.
3. Lower heat to medium and cook for 10-15 minutes or until tender. DO NOT OVER COOK
PIE CRUST
Ingredients:
2 crusts
Water, cold, 40°F/4°C
Shortening or Butter, cold
Salt
All-Purpose Flour
1/2 cup
3/4 cup
1/2 tsp
2-1/2 cups
Select Pasta Dough Course
14
NOTE: For flaky crusts, have ingredients as cold as possible.
Method:
1. When the beeper sounds on Breadman® Pro, remove dough from Bread Pan.
2. Divide dough in half; roll each half out on a lightly floured surface.
3. For baked pie crust: Place crust in pie pan, crimp edges, and prick with a fork.
(You may want to weigh the crust down with dry beans or pie weights.
Line crust with foil and weights)
4. Bake at 425°F/218°C for 20 minutes or until golden brown. Fill crust as desired.
5. For fruit or other 2-crust pies: Place 1 crust in pie pan, fill with desired filling and top with
second crust. Crimp edges to seal. Cut steam vents in top crust.
6. Bake as required for your filled pie.
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COOKIE DOUGH ....AS EASY AS 1-2-3
AMARETTO RAISIN COOKIES
Ingredients:
Amaretto Liquor or Vanilla Extract
Eggs, large, room temperature
Butter, softened
Brown Sugar, packed
Raisins
All-Purpose Flour
Baking Powder
Select Pasta Dough Course
2 dozen
1 TBL
2
1 cup
3/4 cup
3/4 cup
2-1/2 cups
1-1/2 tsp
14
Method for Cookies:
1. Press the SELECT Button; Choose Course 14, Pasta Dough. Press START.
2. When the beeper sounds on Breadman® Pro, remove the dough from the Bread Pan.
Drop by rounded tablespoons on to a lightly greased or papered cookie sheet.
3. Bake at 350°F/177°C for 12 to 15 minutes or until golden brown.
OATMEAL RAISIN COOKIES
Ingredients:
Eggs, large, room temperature
Butter, melted
Brown Sugar, packed
Sugar
All-Purpose Flour
Cinnamon
Salt
Quick or Old-Fashioned Oats
(like Quaker®)
Raisins
Baking Soda
Select Pasta Dough Course
2-1/2 dozen
2
1 cup
1 cup
1/2 cup
1-1/2 cups
1 tsp
1/2 tsp
3 cups
1 cup
1 tsp
14
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JAM COURSE
Jam Course Method:
1. Remove the Bread Pan from the Breadman® Pro. Attach the Kneading Paddle onto the
Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch
cubes. Drain fruit before crushing.
2. Use a liquid measuring cup to measure the drained, crushed fruit.
3. Use a dry measuring cup to measure the sugar.
4. Use a measuring spoon to measure the lemon juice, if using.
5. Place the Bread Pan into the Breadman® Pro. Push down until it fits firmly into place.
Close Lid.
6. Press the SELECT Button; Choose Course 13, Jam. Press START.
7. The Bread Maker will pre-heat for 15 minutes before any movement occurs in the Bread
Pan. After pre-heating, the jam will be heated and mixed for approximately 50 minutes.
The entire Jam Course takes 1 hour 5 minutes.
8. When the jam is finished, the Breadman® Pro will beep and “0:00” will appear in the
Display Window. Press the STOP Button and open the Lid.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND
BREAD WILL BE VERY HOT. USE OVEN MITTS.
9. Remove the Bread Pan from the Breadman® Pro. BE SURE TO USE OVEN MITTS.
10. Pour the hot jam into a heat-safe container. Leave on the counter top to partially cool,
stir occasionally.
11. Pour the partially cool jam into a refrigerator/freezer-safe container, leaving 1/2" of space
at the top.
12. Cover tightly to store. Jam will thicken upon cooling.
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Jam Course Hints For Best Results
• Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other
ingredients are necessary for a good set.
• Use only ripe fruit (not overripe or underripe) for best flavor.
• Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or
food processor. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Be sure to measure fruit AFTER it has been crushed, not before.
• Remove stems, seeds, or pits from fruit before crushing.
• You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as
peaches, pears and apricots may be used but should be peeled and have the seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before
measuring. For thinner jam, use juice as part of the 3 cups berry or fruit amount.
• Lemon juice adds necessary acid to the berries or fruit.
• You may decrease the amount of sugar, but it will produce a thinner result. More sugar will
make it thicker. For best results, sugar substitutes are not recommended.
•The average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
Fresh or Frozen (thawed) Fruit
Sugar
Select Jam Course
3 cups
5 cups
13
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or Frozen (thawed) Fruit
Sugar
Lemon Juice
Select Jam Course
3 cups
5 cups
3 TBL
13
CAUTION: DO NOT EXCEED THESE AMOUNTS!
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USER MAINTENANCE INSTRUCTIONS
Any service requiring disassembly, other than the cleaning described
below, must be performed by an authorized service representative.
Unauthorized service will void your warranty.
CLEANING INSTRUCTIONS
Caution
Bread Pan and
Kneading Paddle
Cleaning Instructions
ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL
COMPLETELY BEFORE CLEANING.
The Bread Pan and Kneading Paddle have non-stick surfaces which
make cleaning easy.
1. After baking each loaf of bread, unplug the Breadman® Pro and
discard any crumbs.
2. Remove the Bread Pan from the Oven Chamber and the Kneading
Paddle from the Bread Pan. Then, as needed, wash the Bread Pan
and Kneading Paddle inside and out with warm, soapy water. Avoid
scratching the non-stick surfaces.
DO NOT PUT THE PAN IN A DISHWASHER OR SOAK IT
IN WATER.
3. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water
into the Bread Pan for up to 30 minutes, to loosen it. DO NOT
USE EXCESSIVE FORCE.
4. Wipe the inside of the Lid and Oven with a slightly damp cloth or
sponge. If any residue has scorched on the Heating Element or
elsewhere, wipe with a non-abrasive pad and wipe clean. The Lid
can be removed for cleaning. DO NOT PUT THE LID IN A
DISHWASHER since this can cause the Lid to warp. Because it
contains a sensitive electronic sensor, DO NOT LEAVE IT
SOAKING IN WATER.
5. To clean the glass in the Lid, use a glass cleaner or mild detergent
and a damp cloth or plastic scouring pad. Do not use an abrasive
cleaner or pad as they might scratch the glass.
6. Do not use vinegar, bleach, or harsh chemicals to clean the
Breadman® Pro.
7. Be sure the Breadman® Pro is completely cooled before storing.
8. The Oven Chamber contains the Heating Element and Drive Shaft.
Therefore, when cleaning, NEVER pour water, solvents, or
cleaning solutions into this area.
STORAGE
• All removable parts should be thoroughly cleaned and dried.
• Store with Lid closed. Place Bread Pan into the Breadman® Pro
with Kneading Paddle inside.
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BEFORE CALLING FOR SERVICE
Questions
Answers
1
Why does the height
and shape of bread
differ in each loaf?
The height and shape of bread may differ depending
on the ingredients, room temperature and length of
the timer cycle. Also, accurate measurement of
ingredients is essential to make delicious bread.
2
The bread has an
unusual aroma.
Why?
Stale ingredients may have been used or too much
yeast may have been used. Always use fresh
ingredients. Accurate measurements are essential to
make delicious bread.
3
The Kneading
Paddle comes out
with the bread.
This can happen as the Kneading Paddle is detachable.
Use a non-metal utensil to remove it.
CAUTION: The Kneading Paddle will be hot.
4
The bread has a
floured corner.
Sometimes flour in the corner of the Bread Pan may
not have been completely kneaded into the dough.
Scrape it off the loaf with a knife.
5
Can ingredients be
halved or doubled?
NO. If there is too little in the Bread Pan, the
Kneading Paddle cannot knead well enough. If there
is too much, bread rises out of the Bread Pan.
6
Can fresh milk be
used in place of
dry milk?
YES. Be sure to decrease the same measurement of
water to equal liquid substitution. Fresh milk is not
recommended when using the Delay Bake Timer,
because it may spoil while sitting in the Bread Pan.
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CHECKLIST
BAKING RESULTS:
Bread
Smoke Sides of
Maker
emitted bread
does not
from collapse/
operate/
steam bottom is
ingredients vent/
damp
not mixing burning
smell
Bread
rises
too
much/
coarse
texture
Bread
falls/
coarse
texture
Short & Slices
dense uneven
texture
&
sticky
1. Unplugged/power outage
2. Oven area is too hot (Display – – H, – – HI)
3. Oven area is too cold (Display
_ – – L, – – LI)
4. Display reads: _ or 5. Ingredients spilled on heating element
6. Top Lid was open during baking
7. Bread left in Bread Pan too long after program
8. Bread sliced just after baking (steam was not
allowed to escape)
9. Whole Wheat, Whole Wheat Rapid or Jam
Course chosen
10. Kneading Paddle not installed
11. Not enough
Water
12. Too much
Flour 13. Not enough
14. Too much
15. No yeast
Yeast 16. Not enough
17. Too much
18. No sugar, molasses or honey
19. Ingredients used other than recommended
Flour 20. Wrong type of flour used
21. Yeast touched water before kneading
Yeast 22. Old yeast used
23. Wrong type of yeast used
24. Temperature of water either too hot or
too cold
O
O
O
O
O
O
O
O
O
O
O
MEASUREMENT
ERRORS
INGREDIENT PROBLEMS
OPERATIONAL ERRORS
Please check the following:
O
O
O
O
O
O
O
O
O
90
O
O
O
O
O
O
O
O
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SUGGESTIONS
The following suggestions have a corresponding number found on the checklist.
Be sure to read both.
1.
2 - 3.
Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.
Open Lid, remove Bread Pan and allow to cool or warm up.
4.
Needs service.
5.
Wait until Course is complete; unplug, allow to cool and clean.
6.
Only open Lid during kneading process to check dough ball or to add ingredients.
7.
Remove bread as soon as Course is done and place on wire rack.
8.
Allow to cool approximately 15 to 30 minutes.
9.
Courses begin with preheat. No movement occurs in the Bread Pan.
10.
11 - 14.
Put Kneading Paddle on the shaft of Bread Pan.
Check the dough ball at beep.
It should be round, smooth-textured, soft and slightly tacky to the touch.
(Deluxe Super Rapid dough ball will be sticky to the touch.)
If more like a batter, add 1 TBL flour. Allow to mix; add more if necessary.
If too dry, add 1 tsp water. Allow to absorb; add more if necessary.
15.
Follow recipe.
16.
Increase by 1/4 tsp.
17.
Decrease by 1/4 tsp.
18.
Sugar substitutes not recommended.
19.
Follow recipe or substitution recommendations.
20.
Flours cannot be substituted.
21.
Place yeast on top of flour away from liquids.
22.
Make sure yeast is fresh and at room temperature.
23.
For all Courses, except Deluxe Super Rapid, use active dry/rapid or quick rise in
equal amounts. Follow bread machine yeast directions.
24.
Water should be 80°F/27°C for all Courses except Deluxe Super Rapid which should
be 100º-115ºF/43º-46ºC.
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SPECIFICATIONS
Power Supply
120 V ~ 60 Hz
Heater
Power
Consumption
430W
Kneading Motor
70W
Dimension (WxDxH)
Approx. 16 " x 9" x 13"
Weight
Approx. 15 LB
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RECIPE INDEX
BREAD RECIPES...EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23
WHITE BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23
White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Jalapeno Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
White Sourdough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
White Sourdough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Fat-Free White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Egg Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Buttermilk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
Honey Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Maple Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
Peach Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29
Milk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Whole Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30
Bloody Mary Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
Banana Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
WHOLE WHEAT BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Sunflower & Sesame Seed Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Whole Wheat with Gluten Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Whole Wheat Cinnamon Raisin Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Southern Barley Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Caraway Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Onion Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Anadama Oatmeal Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
Honey-Banana Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
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Page 97
(CONTINUED)
Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
Whole Wheat Zucchini Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
Yogurt Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38
Pumpernickel Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Dairy Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
FRENCH BREAD RECIPES
Hearty Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40
FRUIT & NUT BREAD RECIPES
Italian Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Spiced Pumpkin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Crunchy Cracked Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42
Soy Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
Sweet Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43
White Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44
Trail Mix Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
Soy Almond Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45
Soy Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
Cheese Onion Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46
Carrot Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47
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Page 98
(CONTINUED)
DELUXE SUPER RAPID BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48
Deluxe Super Rapid White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 - 50
Deluxe Super Rapid Country White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50
Deluxe Super Rapid French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51
Deluxe Super Rapid Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .51
Deluxe Super Rapid Cinnamon-Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52
Deluxe Super Rapid Pepperoni Pizza Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .52
DAY OLD BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53
Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53
Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53
Crunchy Bread Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53
BATTER BREADS™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54 - 55
Sweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .54
Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56
Spiced Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .56
Cheddar Loaf Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57
Carrot Pecan Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57
Banana Nut Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .58
BREAD / PIZZA / PASTA DOUGH COURSES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59
Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60
Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61
Wheat Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62
Buttermilk Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .63
Cheezy Garlic Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64
Refreshing Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65
Cinnamon Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66
Sticky Breakfast Bun Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67
Brioche Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68
French Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69
Challah Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70
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RECIPE INDEX
Page 99
(CONTINUED)
Creamed Soup Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71
Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
Shredded Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
Shrimp Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
Almond-Cherry Coffee Cake Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73
Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74
Banana Wheat Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75
Egg Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76
Soft Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77
Pita Pocket Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78
Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79
Whole Wheat Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79
Rustic Pizza Margherita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80
Focaccia Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81
PASTA DOUGH...AS EASY AS 1-2-3
Basic Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82 - 83
Egg Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83
Spinach Pasta Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83
Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84
Pie Crust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84
Amaretto Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85
Oatmeal Raisin Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85
JAM COURSE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86 - 87
Strawberry, Blackberry, or Raspberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87
Blueberry, Apricot, Peach or Pear Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87
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Page 100
IMPORTANT NOTICE
If any parts are missing or defective,
DO NOT return this product.
Please call our Consumer Service Department for assistance.
800-233-9054
Monday - Friday 8am - 5pm CST
Thank You
If after reading this instruction
booklet you still have questions about using the
Breadman® Automatic Bread Maker,
please write or call:
Salton, Inc.
P.O. Box 7366
Columbia, MO 65205-7366
1-800-233-9054
Monday - Friday 8am - 5pm CST
For more information on Salton, Inc. products, E-mail us at:
breadman@saltonusa.com
OR, visit our website:
http://www.breadman.com
or www.eSalton.com
TR900S
Printed in China
P/N 61404
©2003 Salton, Inc.
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