Welbilt ABM 4900 Breadmaker User manual

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WELBILT
BREADMAKER
_ MODEL: ABM 4900
READ .AND SAVE THESE INSTRUCTION
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IMPORTANT SAFEGUARDS
WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD
ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWINGS:
1. Read all instructions carefully.
2. Do not touch hot surfaces. Use handles or knobs and a potholder.
Do not close or clog the steam vent openings under any circumstances.
3. To protect against electrical shock, do not immerse cord, plug, or any other part of this Breadmaker, in water
or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug the power supply cord when the appliance is not in use, or before cleaning.
Allow to cool before putting on or taking off any parts, and before cleaning the appliance.
6. Do not use or operate the appliance with a damaged cord or plug, or after the appliance malfunctions or has
been damaged in any manner.
7. The use of accessory attachments not recommended or sold by Welbilt may cause injuries.
8. Do not use outdoors.
9. Do not let the power supply cord hang over ine edge of tapls or counter, or touch hot surfaces.
10. Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.
11. Extreme caution must be given when moving an appliances containing hot contents or liquids. |
12. To disconnect, press STOP. then remove plug from wall cutie. Grip plug and pull from wall outlet.
Never pull or the cord.
13. Do not use the Breadmaker for other than intended use.
14. Avoid contact with moving parts.
15. Do not pour any ingredients directly into the Breadmaker- only into the baking pan.
The baking pan must be in place to avoid electric shock.
16. Do not operate this appliance in the presence of explosive and / or flammable fumes.
17. This appliance is intended for nousehold use only and not for commercial or industrial use.
18. 10 &woiC demagogo Ihe machine, do not acs Te king Pan or any object on top of the unit.
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20. Do not use Breadmaxer for storage purposes nor insert any utensils, as they may create a fire or electric
SAVE THESE INSTRUCTIONS
THINGS YOU SHOULD KNOW ABOUT YOUR BREADMAKER
Your bread maker makes REGULAR (1 Ib.), LARGE (1 1/21b.) and EXTRA LARGE (21b.)
Loaves of breads.
There are 11 settings, including one for dough.
A “Keep Warm” function prevents the bread from getting soggy by keeping finished bread
warm up to an hour after the baking is completed. This function stops when the unit is
turned OFF / STOP or unplugged.
An “add-ingredient” function signals with an audible tone when it is time to add ingredients
such as fruits or nuts to recipes used with the Basic Breads (2-3) and Sweet (8) settings.
The signal tone comes on 32 minutes into the cycle (after initial kneading) so that your fruit
. or nuts will remain whole rather than be chopped up by the Kneading Blade. If you use the
TIMER to delay baking, you may add all ingredients at once and bypass this function;
however, your fruit or nuts may get somewhat “chopped.”
Do not cover the bread maker with towels or other material that may prevent steam from
escaping. Some steaming from vents is normal.
Do not place any обес? on top of th
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Unpiug the unit and wait until it cools, then remove any food substances from inside the
inner case of the Breadmaker by wiping with a damp sponge or cloth. See “Care and
Cleaning”, page 11 for full cleaning details.
IMPORTANT: Always add ingredients in the order they are specified in the recipe. For best
results, accurate measuring of ingredients is very important.
Do not put larger quantities than recommended into the Baking Pan as it may produce poor
results and may damage the bread maker.
BEFORE FIRST USE
Enjoy using your Welbilt Automatic Breadmaker. Before first use, please take a few minutes to read this Operating
Instruction / Cookbook and to find a place to keep it handy for reference. Pay particular attention to the safety
instructions we have provided for your protection. Carefully unpack the Breadmaker and remove all packaging
materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, Kneading Blade
and outside surface of the Breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on
any part of the Breadmaker.
GENERAL INFORMATION
Plug the cord into a 120 volt AC outlet. The cord length of this Breadmaker was selected to reduce the possibility
of tangling or tripping over a longer cord. If more cord length is needed use a UL certified extension cord rated no
less than 15 amperes and 120 volts. The longer cord should be arranged so that it will not drape over the countertop
where it can be pulled on by children or tripped over.
TABLE OF CONTENTS
OPERATING INSTRUCTION SECTION
Important Safeguards я French Bread 20
Things You Should Know About Your Cottage Dili Bread 21
Breadmaker 2 Yogurt Bread 21
Before First Use 3 Honey Granola Bread 21
Names Of Parts 4 Chunky Nut Bread 21
Control Panel Settings And Functions 5 Sunny Orange Bread 21
Setting Descriptions 6 Raisin Bread 21
How To Use Your Automatic Breadmaker 7-10 Mixed Fruit Bread 22
Bread and Dough Settings 735 Peanut Butter Bread 22
Using the Timer for Delayed Completion 10 Cranberry Nut Bread 22
Slicing Ang Storing Bread 10 Chocolate Bread 22
Care and Cleaning 11-12 Banana Nut Bread 22
COOKBOOK SECTION Russian Kulich 22
Tips On Using Your Automatic Breadmaker 13-17 Dough Recipes
Knowing Your Ingredients 13-16 Sour Dough Starter 23
Measuring Your Ingredients 16 Sour Dough French 23
Ingredient Temperatures 17 Bagels 23
Creating Your Own Yeast Breads 17 Croissants 27
Other Tips 17 Pizza Dough 24
Special Glazes For Yeast Breads 17 Layered Pizza Loaf 24
RECIPE SECTION White Rolls 25
Yeast Breads Wheat Rolls 25
Basic White Bread 18 Pumpernickel Rolls 25
100% Whole Wheat Bread 18 Pretzels 25
Pumpernickel Bread 18 Raspberry Braid 26
Potato Bread 18 Hot Cross Buns 26
Caraway Rye Bread 18 Jewish Challah Loaf 26
Cracked Wheat Bread 19 English Muffins 26
Seven Grain Bread 19 Doughnuts 27
Italian Herb Bread 19 Raisin Kolacky 27
Corn Bread 19 Cake / Quick Bread 27-28
Cheese ‘N’ Onion Bread 19 Jam 28
Sour Cream Bread 19 Baking Cycling Time 29
Pesto Bread 20 Need Help? (Questions and Answers) 30-32
Beer Bread 20 Baking Tips Guide Introduction 32
Dark Rye Bread 20 Baking Tips Guide For Yeast Breads 33-34
Sauerkraut Rye Bread 20 Troubleshooting 35
Irish Soda Bread 20 Notes Call Time ‚ 36
NAMES OF PARTS
Kneading Blade я)
Wire Handle
BakingPan |
Rotating Shaft
Lid
cm wm
parón Cas
Inner Case - NS
a |
Control Panel 2 <
Main Body N — A
Back Vents ZZ A
(Not Visible Here) ASA,
G A
_ Side Vents C
(On Both Sides)
Power Supply
Attachment Plug
Ч
CONTROL
PANEL SETTINGS 8%: FUNCTIONS
WELBILT
B Asic BREADS
O REGULAR
O LARGE
€) EXTRA LARGE
WHOLE WHEAT
O REGULAR
© LARGE/
EXTRA LARGE
© LARGE RAPID
SPECIALTY
© FRENCH
SWEET
DOUGH
BREAD
@ JAM
WC
D CAKE/QUICK
TIMER SET
SELECT
NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep.
- Shows one digit for the Setting Number (One of the numbers 1 to 11, depending on
1 DISPLAY the setting you choose for a particular recipe).
WINDOW | - Shows minute-by-minute baking time countdown.
Use when setting the TIMER to delay baking.
2 TIMER - - Shows A and Y Arrows.
SET - Arrows will move time up or down in 30-minute increment.
3 SELECT - Press to select the setting of your choice (number 1 thru 11- “1” for REGULAR, “2” for
| LARGE, “3” for EXTRA LARGE, “4” for REGULAR whole wheat bread, “5” for LARGE
and EXTRA LARGE Whole Wheat Bread, etc. The selected setting automatically
assigns the time needed to complete the process.
4 START | ‚ | - Press to start operation or begin Timer countdown for delayed completion.
| - Press and hold until you hear a beep to stop operation or cancel a Timer setting.
5 STOP (Note: Do not press “STOP” when you are just checking the progress of our bread.)
5
SETTING DESCRIPTIONS
NOTE: The number in parentheses following each setting description represents the total baking time.
BASIC BREADS
These settings are used for breads which primarily use white flour; though some recipes may include small amounts
of whole wheat flour as well. These settings have the minimum number of rising cycles and the shortest overall
times until baking is completed. Therefore, loaves will be slightly denser than French or Sweet breads.
SETTING 1 - Regular (2 hours 45 minutes)
Setting #1 is for smaller loaves and takes less time than Setting #2 and #3. Use this setting if you are adding
ingredients such as cheese, nuts, or cornmeal as they tend to brown easily.
SETTING 2 - Large (2 hours 50 minutes)
Setting #2 and #3 are for large loaves. Most recipes use Setting #2.
SETTING 3 - Extra Large (3 hours 10 minutes) |
Setting #3 has a longer baking time and will produce a loaf with a darker crust.
WHOLE WHEAT/MULTI GRAIN
These settings are used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. They begin
with a delay period of 32 minutes during which the flours or grains soak in the liquid ingredients.
DOS causes he four or grain to soften and helps ingredients to combine well. These settings also have an extra
nse cyce © alos пе años grains 0 expand, Cenerally, whole wheat'multi grain breads are shorter and denser
SETTING £ - Regular (4 hours 20 minutes)
SETTING 5 - Large/Extra Large (4 hours 30 minutes)
Setting #5 has a slightly longer bake time than #4 and loaves will have a darker crust. Use #4 to obtain a lighter
crust or for recipes with added ingredients (bran, raisins, dried fruit, fruit juice) which may brown easily.
SETTING 6 - Large Rapid (3 hours 20 minutes)
SPECIALTY
SETTING 7 - French (3 hours 30 minutes)
Traditionally French bread has a crispier crust and lighter inside texture than basic breads. Recipes usually do not
include butter, margarine, or milk.
SETTING 8 - Sweet (3 hours 25 minutes)
Use this setting 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 and the extra rise cycle gives
the loaves a light, airy texture.
SETTING 9 - Dough (1 hours 30 minutes)
This setting makes dough only and will not bake the final bread. Dough can be shaped to make pizza, rolls, pretzels,
doughnuts and round or braided breads that must then be baked in an oven or fried in a deep fryer (ie. doughnuts).
Follow dough recipes for specific directions.
SETTING 10 - Cake/Quick Bread (1 hour 40 minutes)
SETTING 11 - Jam (1 hour)
HOW TO USE YOUR BREADMAKER
The 8 bread settings in this unit will combine ingredients, knead, and make bread from start to finish automatically.
The DOUGH setting makes dough for a variety of recipes but you must shape and bake the dough yourself in an
oven. To delay completion, the automatic TIMER may be programmed to make bread or dough while you are at
work or asleep. (See “Using The Timer For Delayed Completion” pg. 10) |
The Cookbook Section of this book includes recipes that have been thoroughly tested in Welbilt® own test kitchens
to ensure best results. Recipes have been created by our staff home economists specifically for this Automatic
we
Breadmaker and may not produce acceptable results in other similar Breadmaker.
FOR ALL SETTINGS (#1 THRU 11) FOLLOW THESE INSTRUCTIONS:
1
Open the lid and remove the Baking Pan by pulling straight up on the
handle. It is important to remove the Baking Pan frem the unit rather than
putting ingredients into the Pan while it is in place to avoid accidentally
spilling ingredients into the inner case.
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Warning:
Place your Automatic Bread-
maker where it is level, stable
and secure.
Attach the Kneading Blade onto the shaft inside the Baking Pan by lining
up the fiat side of the blade with the flat side on the shafl. Push the blade
firmly onto the shaft
- Be sure to set the kneading
olade firmly into place otherwise
ihe blade may come off during
kneading or mixing.
- Be sure the shaft is clean of |
any residue (i.e. dough). This
will ensure the kneading blade
will fully seat into place.
Select a recipe from the Cookbook section of this booklet, when following
the recipes:
- Measure ingredients carefully and accurately. To measure liquids,
use a see-through liquid measuring cup and check the measurement at
eye level. When measuring dry ingredients, use a standard dry
measuring cup and level the ingredients with a straightedge knife.
Inaccurate measurement, even if only slightly off, can make a
difference in results. Use standard measuring spoons and level off with
a straightedge knife. (See “Measuring Your Ingredients” pg. 16)
- Always add ingredients into the Baking Pan in the order they are listed.
- Yeast is always added last. Be sure that the yeast does not touch the
liquid ingredients
Dry Ingredients Yeast
(ie. flour)
Be careful not to mix the yeast
with any of the wet ingredients
especially when using the de-
layed timer feature, otherwise,
the bread may not rise properly.
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HOW TO USE YOUR BREADMAKER
4
Place the Baking Pan back into the unit
with the word FRONT on the rim of the
Pan facing toward the front of the Bread-
maker. Push down on the Pan until you
hear it click firmly into place. Fold the
handle down.
Special Note:
If the baking pan is not installed
in the proper orientation or firmly
clicked into place the kneading
blade will fail to operate The
baking pan can only be installed
in one position as indicated.
Close the lid and connect the plug to an
outlet (120 volt). You will hear a beep
sound and the display window is empty.
/
Caution: ,
This appliance has a polarized
plug (one blade is wider than the
other). As a safety feature, this
plug will fit in 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 defeat this |.
safety feature.
Seleci the appropriate setting for your
ope 151 Eu 11) by pressing the
SELECT ballon on Te pad Each me
SELECT = pressed. he number m the |
display window will advance to the next
setting.
TIMER SET
Basic BREADS
© REQULAR
LARGE
EXTRA LARGE
WHOLE WHEAT
REGULAR
LARGE /
EXTRA LARQE
© LARGE RAPID 6»
SPECIALTY
O FRENCH
O eweer
DOUGH
a GD
BREAD
JAR!
Press the START pad. The Baking time
in hours and minutes will appear in the
display. For example, if you chose a
recipe using the Basic Bread setting (#1)
for Regular the display will show 2:45. It
will count down the remaining bake time
in one-minute decrement (2:44, 2:43,
etc.) until the bread is done. When the
baking time is completed, a signal tone
will sound three times and the display
window will flash "END".
Basic BREADS
© REQULAR
LARGE
EXTRA LARGE
WHOLE WHEAT
AEQULAR
O JAM
CAKE / QUICK
BREAD
TIMER SET
Warning:
Do not place the baking pan or
any other object on the top of the
unit. To avoid damaging the
bread maker's surface, do not
put any object or the hot baking
pan on top of the unit.
HOW TO USE YOUR BREADMAKER
This Bread maker is designed with a “Keep Warm” function that
automatically begins when the BAKE time is completed. At the end of the
BAKE cycle “END” will appear (in the display window) up to 60 minutes
after baking is complete and will keep the bread warm during that time.
You may remove the Baking Pan at any time during the “Keep Warm”
cycle. To turn off the “Keep Warm” feature before the 60 minutes are up,
simply press the STOP button and hold it for 3 seconds until you hear
a “beep”. END will disappear and the display window will now be empty.
UNPLUG THE UNIT WHEN FINISHED. Never leave the unit plugged
in when not in use. The “Keep warm” feature is not provided for in the
DOUGH setting. If you leave finished dough in the Bread maker over a
period of time, it may over-rise and produce poor results. For best results,
remove dough at the end of the cycle and follow the recipe directions for
shaping, resting and baking.
Note:
There is no “Keep Warm” feature
on dough setting #9.
This Breadmaker has a convenient Viewing Window so that you may
| watch the progress of the bread as it is mixed. kneaded. and baked.
Occasionally, some moisture may be formed in the window during
processing. If moisture forms, you may lift the lid to look inside during tre
mixing and Kneading stages. however, DO NOT OPEN THE LID
DURING THE BAKING CYCLE (approximately the last hour or so) as
this may cause the bread to collapse.
Do not open the lid during the
Daking cycie (approximately the
así hour or so in each
oreadmaking program) as this
may cause the bread to col-
lapse.
10
To remove the bread from the Baking Pan, use pot holders or oven mitts
and pull straight un on the Baking Pan handle. Turn the pan upside down
and shake the bread out onto a wire cooling rack The Baking Pan has
a non-stick coated finish so that the bread should come out easily. Do
not use metal utensils to remove bread as they may scraich the non-stick
coating. If you have difficulty removing bread from the Baking Pan, slide
a flat rubber or piastic spatula along the sides of the pan to loosen the
loaf. Turn the pan over and shake the loaf out. Allow the bread to cool
before slicing (See “Slicing and Storing Bread” pg. 10). If the Kneading
Paddle remains in the bottom of the Baking Pan, it may be necessary
to fill the baking pan with warm water in order to loosen the Kneading
Paddle from the shaft. If the Kneading Paddle remains in the bottom of
the loaf of bread, use the end of a plastic spoon or other non-metal utensil
to remove. Do not use a knife or any other sharp metal object as it will
scratch the non-stick coating on Kneading Blade.
/
Always check to see where the
kneading blade is when remov-
ing a baked leaf of bread. If it
FETTRONES STUCK E = read VOL
may accidentally damage it by
cutting into it while slicing.
и ———
HOW TO USE YOUR BREADMAKER
USING THE TIMER FOR DELAYED COMPLETION
Use the TIMER when you would like to delay the completion of your bread. This feature allows you to delay
the bake time for up to 12 hours. For example, it lets you set the TIMER at 8 p.m. one evening so that you
can wake to fresh bread by 8 a.m. the following morning.
TO SET THE TIMER, FOLLOW THESE INSTRUCTIONS:
NOTE:
Be sure you have followed the “How to Use Your Breadmaker” steps 1-6 in preparing the ingredients
in the Baking Pan. It is not recommended that you use the “Delayed Completion” function and TIMER
with recipes that call for fresh ingredients which might be spoiled such as eggs, fresh milk, sour cream,
or cheese.
1 To set the TIMER, determine when you would like your bread to be finished. For example, if it is 8 p.m.
when you place all your ingredients in the Baking Pan and you would like to wake up to the aroma of
fresh-baked bread at 8 a.m., you will want a total of 12 hours before your bread is complete. Once you
have chosen the appropriate setting for your recipe (for example, if you are doing a Sweet bread, you
will push SELECT until #8 is showing in the display), you simply set the TIMER to bring it up to your
total hours - in this case 12 hours.
| 2 SS TE Á ao on the control panel and 3:25 - the time for setting #8 - will automatically come up
Mn Te aspiay mroow. Cornu unit! te display reads 12:00 (or is as close to this as possible,
SCE your Ter moses Г) Nue rnoenens. your actual reading for this setting will be 11:55 or 12:25).
“ou oo nox need to mamematically calculate the difference between the setting time (3:25) and the total
Fours you want (12:00). The machine will automatically adjust to include the setting time. Simply set the
| TIMER for your total hours (12). If you pass the desired time, simply press Y to go back.
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3 Once you have set the time, press START. The colon (:) in the display will flash to indicate that the TIMER
has been set and the countdown will begin. The TIMER will count down in one-minute increments. When
the display reaches END, your bread is complete and the beeper will sound.
4 If you make a mistake while setting the TIMER, press and hold the STOP button until it beeps. This will
clear the display and you can set the TIMER again.
SLICING AND STORING BREAD
For best results place bread on a wire rack and allow to cool 15 to 30 minutes before slicing. You may use an electric
knife for even slices. Otherwise, use a sharp knife with a serrated blade. For square slices, place the loaf on its
side and slice across.
Store unused bread tightly covered (zip-lock style bags or plastic containers work well) at room temperature up to
three days. If weather is hot and humid, store in the refrigerator overnight. For longer storage (up to one month),
place bread in a tightly covered container in the freezer. If you store the bread in the refrigerator, leave it out to
bring it to room temperature before serving. Since homemade bread has no preservatives it tends to dry out and
become stale faster than commercially made bread.
Leftover slightly hardened bread may be cut into 1.3 cm (1/2 inch) or 2.5 cm (1 inch) cubes and used in favorite
recipes to make croutons, bread pudding, or stuffing.
10
CARE AND CLEANING a
CAUTION
To prevent electrical shock, unplug the unit before cleaning. Wait until the Breadmaker has cooled prior to cleaning.
Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock.
For best performance and maintenance, it is recommended to clean the Breadmaker after each use as
follows:
Outer Body, Lid, and Inner Case:
Wipe the lid and outer body of the unit with a damp cloth or slightly dampened
sponge. Use a damp sponge or cloth to wipe out any flour, crumbs, or other
materials from the inner case.
Baking Pan and Kneading Blade —
Both the Baking Pan and Kneading Blade have a non-stick coated surface. Do not use any harsh cleansers, abrasive
materas or utensils on these paris that may scratch their surfaces. Over time, the non-stick surface may change
in appearance due to moisture and steam. This is normal and has no effect on @s use or quality.
Remove the Baking Pan and Kneading Blade from the inner case before cleaning. Wipe ihe outside of the Baking
Pan with a damp cloth. NEVER SUBMERGE THE BAKING PAN in water. You may hand wash the inside of the
Baking Pan with soapy water. If the Kneading Blade gets stuck on its shaft, fill the Baking Pan with hot water and
soak it for about 30 minutes or until it loosens and can be removed easily. If the hole in the Kneading Blade becomes
clogged, carefully clean it out with a wooden or plastic toothpick.
- Paint Thinner
- Benzine
- Steel Wool
Pads
- Polishing
Powder
- Chemical
Dustcloth
CAUTION:
None of the Breadmaker parts are dishwasher safe. DO NOT place the Baking Pan or Kneading Blade in the
dishwasher.
Special care for the non-stick finish. |
Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks. The
coating may change color after long use; this is only caused by moisture and steam and will
not affect the performance of the unit or quality of your bread.
CARE AND CLEANING
STORING THE UNIT
Be sure to dry all parts before storing including wiping any moisture from the Viewing Window. Close the Lid and
do not store anything on top of the Lid.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit into
a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit,
contact a qualified electrician. Do not attempt to defeat this safety feature.
To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user serviceable
parts inside. Repair should be done only by authorized service personnel.
TIPS ABOUT THE ELECTRICAL CORD
The cord length of this appliance has been selected to reduce the possibility of tangling or tripping over a longer
cord. If additional cord length is needed, an extension cord rated not less than 15 amperes, 120 volts and UL
certified, may be used. If using an extension, be sure to arrange it so that it cannot be pulled or tripped on.
a ELESHOOTING
SDECTC ESOS zoo TE Dres nc problems with ingredients or recipes are addressed in the
e E Sa об es 30-32 For Defer performance, if you want to continue a second loaves of bread
atar Te r= one, allow the unit fo COO cool sufficiontly. It can be done by open the lid, remove the Baking Pan and
= 78 Te nner side of the unit to cool.
"
12
TIPS ON USING YOUR BREADMAKER
INTRODUCTION
Waking to the smell of homemade bread baking in the kitchen is one of the most comforting memories of childhood.
Can you remember rushing downstairs to taste the bread, hot out of the oven, with butter melting on top? What
a great way to start the morning! The Automatic Breadmaker by Welbilt® can create that same experience every
morning.
There's very little effort on the part of the baker, because this Automatic Breadmaker is a sophisticated counter-
top appliance with a computer memory that does all the work for you. Just follow the recipe instructions, and wake
up to the old-fashioned smell of fresh bread baking in your Automatic Breadmaker. But don’t stop at baking bread
in this appliance. Besides being able to do all kinds of specialty breads, including 100% whole wheat, you can also
prepare doughs for croissants, bagels, doughnuts, pizzas and more. Everything is easy and tastes homemade,
because it is.
Bake some bread and make some memories, for yourself, and the people you love.
KNOWING YOUR INGREDIENTS
It is often said that cooking is an ari relying on the creafvity of Te chef while bang Dread is much more of a science.
This means that the process of combining flour, water and yeast results in a chemical reaction that produces bread.
You have to remember thal 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
breadmaking process.
1 ALL PURPOSE FLOUR
All-Purpose Flour is a dlenc of refines hard a : 2 suitable for making breads and cakes.
Most popular brands have been tested in the Bread maker with excellent results.
2 BREAD FLOUR
Bread Flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater tolerance
during kneading. Bread Flour typically has a higher gluten concentration than All Purpose Flour; however, depending
on different milling practices this may vary. It is not necessary to use Bread Flour with your Breadmaker, as most
All Purpose Flours will produce loaves with good volume and structure.
3 WHOLE WHEAT FLOUR
Whole Wheat Flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier
and richer in nutrients than All Purpose Flour. Breads made with this flour are usually smaller and heavier than white
loaves. To overcome this Whole Wheat Flour is usually mixed with All Purpose Flour, Bread Flour, or Gluten Flour
to produce a high light textured bread. ‘
4 RYE FLOUR
Rye Flour is a high fibre flour similar to Whole Wheat Flour, also called Graham Flour. Rye Flour must always be
mixed with a high proportion of All Purpose Flour, Bread Flour, or Gluten Flour, as it does not contain enough gluten
to develop the structure for a high even grained loaf.
13
——
TIPS ON USING YOUR BREADMAKER
5 GLUTEN FLOUR
Gluten Flour is Wheat Flour that has been treated to remove nearly all the starch, which leaves a very high gluten
content. (Gluten is the protein in the wheat that makes the dough elastic). This flour is usually available at most
health food stores and is sometimes used in small portions with dense low gluten flours such as whole wheat to
increase volume and lighten texture.
6 CAKE FLOUR
Cake Flour is made from softer or lower protein wheats and is specially designed for use in cake recipes.
7 SELF-RISING FLOUR
Self Rising Flours contain unnecessary leavening ingredients that will interfere with bread and cake making. It is
not recommended for use.
IMPORTANT SPECIAL NOTE ON FLOURS
Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may
find that you will have to experiment with different brands of flour to help you make that perfect loaf. A Baking Tips
Guide has been provided on pages 33 and 34 of this book to assist you with these experiments.
2 © also very important. as all flours is be kept in a secure, airtight container. Rye and Whole Wheat
=
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manizned in a refrigerator, or a cool area lo orevent them from becoming rancid.
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E, U
ih
8 BRAN
Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour
by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and
flavor. They are also used to enhance the texture of bread.
9 CORNMEAL & OATMEAL
Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are |
used primarily to enhance the favor and texture.
10 CRACKED WHEAT
Cracked Wheat is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives Whole
Grain Breads a nutty flavor and crunchy texture.
11 SEVEN GRAIN CEREAL BLEND
Seven-Grain Cereal Blend is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and hulled millet.
14”
TIPS ON USING YOUR BREADMAKER
12 YEASTS
ACTIVE DRY YEAST
Yeast through a fermentation process produces gas (carbon dioxide) necessary to make the bread rise. Yeast must
be able to feed on sugar and flour carbohydrates in order to produce this gas. Active dry granular yeast is used
in all recipes that call for yeast. There are basically three different types of yeast available, fresh, dry and instant
quick rising. It is recommended that traditional dry yeast be used, however, instant quick rising can also be used
in lesser amounts. (Note: The recipes in this cookbook were developed using traditional dry yeast), Fresh or
compressed cake yeast is not recommended as they will produce poor results. Yeast must always be stored in a
refrigerator to keep it fresh. Too much heat will kill it. Ensure your yeast is fresh by checking its expiration date.
Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and
refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being
used. The following test can be used to determine whether your yeast is stale and inactive:
A) Place 1/2 cup of lukewarm water into a small bowl or cup.
B) Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface.
C) Place bow! or cup in a warm area and allow to sit for 10 minutes undisturbed.
D) The mixture should foam and produce a sirong yeast aroma. If this does not occur, fresh yeast should be
urchased.
ch
CONVERSION CHART FOR FAST-RISING YEAST
1 1/2 leaspoons active dry yeast = 1 teaspoon fast-rising yeast
2 1/2 teaspoons active dry yeast = 1 1/2 teaspoons fast-rising yeast
1 1/2 teaspoons active dry yeast = 2 1/4 teaspoons fast-rising yeast
13 SUGAR
Fu
- -
тер «=. Е _ - и. =_= u —~ — _ „те „ты my act a -— и — - = Doris tn t ti
Шаг is important for the color and favour of breads. KE s also food for the yes e fermentation
process. Recipes ın this cook book Mat ca for Pa guire granulated sugar. Do noi subsHiute pOWOered sugar
or brown sugar unless ingdicaied. Artificial swestensrs cannot be used as a substitute for sugar as the yeast will
not react properly with them.
=
Un
mM
ii
©
14 SALT
Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during
baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary
reasons it may even be eliminated entirely, however, your bread may over-proof and rise higher than normal.
15 LIQUIDS
Liquids such as milk (1%, 2%, whole & skim) or a combination of powdered milk and water, can be used when making
bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a
crispier crust, Some liquids call for juice (orange, apple, etc.) to be added as a flavour enhancer.
16 EGGS
Eggs add richness and a velvety texture to bread doughs and cakes. Use large-size eggs in these recipes.
17 SHORTENING, BUTTER & MARGARINE
Shortening, Butter and Margarine “shortens” or tenderizes the texture of yeast breads. French Bread gets its unique
crust and texture from the lack of butter added. However, breads that cali for butter stay fresh longer. If butter or
margarine is used direct from the refrigerator, it should be cut into small pieces for easier blending during the
kneading cycle. Oil should not be used as a substitute for butter, margarine or shortening.
15
er — 25 —F
TIPS ON USING YOUR BREADMAKER
18 BAKING POWDER
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.
19 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 key and most important step when using your Breadmaker is measuring your ingredients precisely and
accurately. It is extremely important to measure each liguid and dry ingredient properly or it could result in a poor
or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they
are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:
Liquid Measurements
Either plastic or glass transparent liquid measuring cups must be used
to measure all liquids such as water or milk. When reading amounts, the
measuring cup must be placed on a horizontal flat surface and viewed
21 ewe Swe (nol on an angle’. The liquid level line must be aligned to
He mad ol mecsuremeni. A “oquesstimate” is noi good enouah as it
_ - == —— er = = E E и РЦ еду бы a - - ый ст скай чи” “ —
—
in
2 С
Dry Measurements
Dry measurements (especially flours) must be done using standard size dry measuring cups. These cups are
available in various size graduations. Dry measuring must be done by gently spooning ingredients into the measuring
cup and then once filled, levelling off with a knife (See Fig. 1 and 2 below). Scooping or tapping a measuring cup
will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance
of the recipe. Do not sift the flour.
When measuring small amounts of dry or liquid ingredients (ie. Yeast, Sugar, Salt, Powdered Milk, Honey, Molasses)
a standard measuring spoon must be used. Measurements must be level, not heaping as this small difference could
throw out the critical balance of the recipe.
Your Bread maker produces delicious baked goods with ease. This marvelous machine asks only that you carefully
follow the recipe instructions. In basic cooking, normally “a pinch of this and a dash of that” is fine, but not for
automatic Bread makers. Using an automatic Bread maker requires you accurately measure each ingredient
(especially yeast and water) for best results. For best results, have your ingredients at room temperature unless
otherwise specified.
16
de
TIPS ON USING YOUR BREADMAKER
INGREDIENT TEMPERATURES
All ingredients, especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients
are too cold, below 10°C (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F), may
kill the yeast.
CREATING YOUR OWN YEAST BREADS
With the Automatic Breadmaker, 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 machine with a computer brain, the
dough is mixed, kneaded, proofed, and baked without you being present. The Automatic Breadmaker can also just
prepare the dough, and when it's ready, you shape and bake in a conventional oven. The recipes on the following
pages are “tailored” for this Welbilt®* Breadmaker. Each recipe features ingredients that best compliment a particular
loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts of flour
specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your
own yeast bread recipes or baking an old favorite, use the recipes in this cookbook as a guide for converting portions
from your recipe to your Breadmaker.
Place all recipe ingredients into the baking pan s0 that yeast is not touching any liquid.
Use Breac Flour when a recipe calls for white flour, because our testing has shown that it consistently provides
the best quality bread.
- After completing the process of making Dough in your Bread maker, typically when letting dough rise outside
the Bread machine, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and
covered with waxed paper and a dry towel. It should be placed in a warm area free from drafts,
- Humidity makes dough more moist, therefore humidity and high altitudes require adjustments.
For humidity. acd an extra tablespoon of flour if consistency isn't right. For high altitudes, decrease yeast
amount appraamaiely 1/4 leaspoon, and decrease Sugar and/or water Or milk slightly
Ses Baxmg Tis Gus pages 33 & >+
- Tne DOUGH setting $ great for mmxing, kneading. and proofing (allowing dough to nse) richer dough like
croissant doughs . Use the Automatic Brea us to prepare this dough so all you need to do is shape and
bake it according to your recipe.
= When recipes call for a “lightly floured surface,” use about 1 to 2 tablespoons of flour on the surface.
You may want to lightly flour your fingers or rolling pin for easy dough manipulation.
- When you let dough “rest” and “rise” according to a recipe, place it in a warm, draft-free area. If the dough
doesn’t double in size, it may not produce a tender product. Dough is ready when an indentation remains
when it is touched. |
- If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.
- Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature
before using. |
SPECIAL GLAZES FOR YEAST BREADS
Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread.
Egg Glaze:
Beat 1 large egg and 1 tablespoon of water together, brush generously (Note: apply only to doughs before baking).
Melted Butter Crust:
Brush melted butter over just baked bread for a softer, 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 to make a consistent glaze, drizzle over Raisin Bread
or Sweet Breads.
Poppy/Sesame/Caraway Seed/Cornmeal/Datmeal: Sprinkle your choice of these seeds generously over just
glazed bread.
TW
RECIPES
BASIC WHITE BREAD
METHOD
Oo & 0 D =
4 MN
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button,
The Breadmaker will beep 3 times and the
display will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
Allow to cool before slicing.
Yield: Makes 1 loaf
100% WHOLE WHEAT BREAD
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required).
8 Allow to cool before slicing.
Yield: Makes 1 loaf
PUMPERNICKEL BREAD
METHOD
1
2
3
4
5
~N ®
8
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
Allow to cool before slicing.
Yield: Makes 1 loaf
CARAWAY RYE BREAD
POTATO BREAD
METHOD
4
2
3
4
5
~
8
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
Allow to cool before slicing.
Yield: Makes 1 loaf
@ See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
EQUIVALENT CHART
Regular = 1 Ib. Bread
Large = 1 1/2 Ib. Bread
Extra Large = 2 Ib. Bread
1 1/2
1 1/2
Yeast
METHOD
Ob Who =
o
8
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
Allow to cool before slicing.
Yield: Makes 1 loaf
18
RECIPES
CRACKED WHEAT BREAD SEVEN GRAIN BREAD ITALIAN HERB BREAD
Yeast Yeast
Yeast
METHOD METHOD
1 Measure ingredients into baking pan. 1 Measure ingredients into baking pan. METHOD
2 Insert baking pan securely into unit, close lid. 2 Insert baking pan securely into unit, close lid. 1 Measure ingredients into baking pan.
3 Select appropriate bread setting. 3 Select appropriate bread setting. 2 Insert baking pan securely into unit, close lid.
4 Push start button. 4 Push start button. 3 Select appropriate bread setting.
5 The Breadmaker will beep 3 times and the dispiay 5 The Breadmaker will beep 3 times and the display 4 Push start button.
will flash “END” when bread is done. will flash “END” when bread is done. 5 The Breadmaker will beep 3 times and the display
6 Using oven mitts, remove pan from unit. 6 Using oven mitis, remove pan frem unit. will flash “END” when bread is done.
7 Remove bread from baking pan. 7 Remove bread from baxing pan. 6 Using oven mitts, remove pan from unit.
(and kneading blade from bread if required) (and kneadino biads from bread 4 required 7 Remove bread from baking pan.
8 Allow to cool before slicing. 8 Allow fo cool before shong. and Knsading Slade from bread if required)
Yield: Makes 1 loaf Yield: Makes 1 loaf -
CORN BREAD CHEESE “N° ONION BREAD SOUR CREAM BREAD
Yeast
cheese
Yeast 1 1/2 tsp.|1 3/4 Yeast METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
METHOD * NOTE: 3 Select appropriate bread setting.
1 Measure ingredients into baking pan. Using cheese with a high fat high moisture content 4 Push start button.
2 Insert baking pan securely into unit, close lid. may result in a slightly collapsed loaf. 5 The Breadmaker will beep 3 times and the display
3 Select appropriate bread setting. will flash “END” when bread is done.
4 Push start button. METHOD 6 Using oven mitts, remove pan from unit.
5 The Breadmaker will beep 3 times and the display 1 Measure ingredients into baking pan. 7 Remove bread from baking pan.
will flash “END” when bread is done. 2 Insert baking pan securely into unit, close lid. (and kneading blade from bread if required)
6 Using oven mitts, remove pan from unit. 3 Select appropriate bread setting. 8 Allow to cool before slicing.
7 Remove bread from baking pan. 4 Push start button.
(and kneading blade from bread if required) 5 The Breadmaker will beep 3 times and the display Yield: Makes 1 loaf
8 Allow to cool before slicing. Will flash “END” when bread is done.
| 6 Using oven mitts, remove pan from unit.
Yield: Makes 1 loaf 7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
D See page 15 for additional Dry Yeast Information.
* Ali of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
RECIPES
PESTO BREAD
Yeast
METHOD
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
Will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
ab WMP =
~ dD
Yield: Makes 1 loaf
BEER BREAD
Yeast
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
DARK RYE BREAD
Yeast
METHOD
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
ob WM =
o
Yield: Makes 1 loaf
SAUERKRAUT RYE BREAD
1 1/2
Yeast
* NOTE:
Sauerkraut must be well drained and have the
moisture squeezed out.
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
Will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
6
7
Yield: Makes 1 loaf
( See page 15 for additional Dry Yeast Information.
“ All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
IRISH SODA BREAD
1.1/2
Yeast .11 1/2
METHOD
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Ob Who =
4 a
Yield: Makes 1 loaf
FRENCH BREAD
112
Yeast 1 1/4
METHOD
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
ah wh =
Yield: Makes 1 loaf
20
RECIPES
COTTAGE DILL BREAD
Yeast
METHOD
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
N & Who =
4 —›
Yield: Makes 1 loaf
YOGURT BREAD
METHOD
+
2
Г
8
Yield: Maxes 1 lo
Measure ingredients into baking pan.
Insert baking pan securely into baking unit, close
lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash "END" when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
Allow ic coc! before slicing.
wm
HONEY GRANOLA BREAD
Yeast
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
and kneading blade from bread if required)
8 Allow to cool before siicing.
-- Fi ===" =-w=- a и,
кю: Mares 1 loaf
CHUNKY NUT BREAD
ular La
— A
CEE.
1 1/2 tsp.|1 1/2
Yeast
METHOD
1 Measure ingredients into baking pan.
2 insert baking pan securely into baking unit, close
lid.
3 Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing. |
N 5H
Yield: Makes 1 loaf
D See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread” on page 33-34.
SUNNY ORANGE BREAD
Yeast
METHOD
1
2
3
4
5
6
7
8
Measure ingredients into baking pan.
Insert baking pan securely into baking unit, close
lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
Using oven mitts, remove pan from unit.
Remove bread from baking pan.
(and kneading blade from bread if required)
Allow to cool before slicing.
Yield: Makes 1 loaf
RAISIN BREAD
Yeast
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash “END” when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
21
RECIPES
MIXED FRUIT BREAD PEANUT BUTTER BREAD CRANBERRY NUT BREAD
Yeast 1 1/2
Yeast
METHOD
1 Measure ingredients into baking pan. Yeast + 1/2 , 1 1/2
METHOD 2 Insert baking pan securely into unit, close lid.
1 Measure ingredienis into baking pan. 3 Select appropriate bread setting.
2 Insert baking pan securely into baking unit, close 4 Push start button. METHOD
lid. 5 The Breadmaker will beep 3 times and the display 1 Measure ingredients into baking pan.
3 Select appropriate bread setting. will flesh "END" when bread is done. 2 Insert baking pan securely into unit, close lid.
4 Push start button. 6 Using oven mitts, remove pan from unit. 3 Select appropriate bread setting.
5 The Breadmaker will beep 3 times and the display 7 Remove bread from baking pan. 4 Push start button.
will flesh "END" when bread is done. (and kneading blade from bread if required) 5 The Breadmaker will beep 3 times and the display
6 Using oven mitts, remove pan from unit. 8 Allow to cool before slicing. will flash “END” when bread is done.
7 Remove bread from baking pan. 6 Using oven mitts, remove pan from unit.
(and kneading blade from bread if required) Yield: Makes 1 loaf 7 Remove bread from baking pan.
8 Allow to cool before slicing. (and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
Yield: Makes 1 loaf
|
CHOCOLATE BREAD BANANA NUT BREAD RUSSIAN KULICH
Yeast Yeast Yeast
METHOD METHOD METHOD
1 Measure ingredients into baking pan. 1 Measure ingredients into baking pan. 1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid. 2 Insert baking pan securely into unit, close lid. 2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting. 3 Select appropriate bread setting. 3 Select appropriate bread setting.
4 Push start button. 4 Push start button. 4 Push start button.
5 The Breadmaker will beep 3 times and the display 5 The Breadmaker will beep 3 times and the display 5 The Breadmaker will beep 3 times and the display
will flash “END” when bread is done. Will flash “END” when bread is done. will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit. 6 Using oven mitts, remove pan from unit. 6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan. 7 Remove bread from baking pan. 7 Remove bread from baking pan.
(and kneading blade from bread if required) (and kneading blade from bread if required) (and kneading blade from bread if required)
8 Allow to cool before slicing. 8 Allow to cool before slicing. 8 Allow to cool before slicing.
Yield: Makes 1 loaf Yield: Makes 1 loaf Yield: Makes 1 loaf
@ See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed {particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
22
RECIPES
SOUR DOUGH STARTER
or
(with tight-fitting lid)
To Prepare:
1 Heat skim milk to 90°F (32°C) to 100°F (38°C)
2 Remove from heat and stir in yogurt.
3 Let mixture stand at room temperature 18-24 hours
or until a curd forms. Stir once or twice with a
wooden spoon, to keep liquid mixed in.
4 Stir in flour gradually, mixing well.
5 Let stand 2-5 days until bubbly and spongy-looking
with a good sour aroma.
6 Refrigerate.
To use:
1 Bring to room temperature and allow to bubble.
2 Use amount recommended in recipe.
3 After each use replenish starter.
To replenish:
1 1f 1 1/2 cups siarter was used. add 3/4 cup flour
and 3/4 cup sxim milk to remaining starter.
Note: total volume must remain same.
2 Allow mixture to stand a: reom temperature for 18-
24 hours.
3 Refrigerate until needed.
e eS SA
BAGELS
Ingredient
METHOD
1 Measure water, sugar, salt, flour, and yeast into
baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting and push start
button.
4 When dough is ready, remove from pan and turn
dough out onto a lightly-floured surface.
5 Divide into 10 equal portions. Roil into smooth
balls.
Use thumbs to make a 1-1/2 inch hole in the center
of each ball.
6 Place on a greased baking sheet.
7 Grease top of each bagel with soft shortening.
Cover with wax paper and dry towel.
Place in a warm area free of drafts and allow to rise
for 30 minutes.
8 Meanwhile, bring 3 quarts of water and 1
tablespoon sugar to bail.
9 Simmer 3 to 4 bagels at a time in water for 5 to 6
minutes per side.
10 Turn once or twice. Remove with slotled spoon.
Drain on paper towels. Place on greased baking
sheet dusted with cornmeal.
11 Brush lightly with egg yolk and water mixture.
12 Sprinkle with poppy or sesame seeds, diced onion,
garlic chips, or shredded chaddar cheese, if
desired.
13Bake at 400°F (200°C) 25 to 30 minutes.
Yield: Makes 10 bagels
SOUR DOUGH FRENCH
METHOD
1 Measure sour dough starter, water, sugar, salt, flour,
and yeast into pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 When dough is ready remove from pan, and divide
dough in half. Roll dough back and forth, elongating
it into a 14-inch log.
6 Place each loaf on a stiff piece of cardboard.
Sprinkle with 1.4 cup commeal. Cover lightly w
plastic wrap or damp cloth. Allow to rise
place free from drafis unl putty or double in Size
д т " =
about 45 minutes
O
La ur ab Le “wr чи ан -
Agius! oven rack to the lowest position.
Face a 12 x 15-inch baking pan without sides on
top rack as oven is preheating to 400°F (200°C).
Then place a baking pan with sides on the bottom
rack, Add 1/4-inch boiling water.
8 Combine cornstarch and water.
Heat to boiling while stirring, allow to cool.
9 With very sharp knife, cut four, 1/2-inch deep
na sasres on top of loaves. Brush the entire
т"
1 IU O
1 = №,
ih py
ét
n 8
Ч г
Nw
wm ©
E O
I
De 200% or 25 minutes or unt bread
sounds hofilcw when tapped. Brush every 5 to 7
minutes with comstarch mixture.
Lh
ME
A
th
11]
Y
Yield: Makes 2 loaves
@ See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread” on page 33-34.
1. Divide dough into 10 equal place.
2. Hold ball with both hands, use thumbs to make a
hole in the center of each ball. Continue to work with
dough until hole is about 1 1/2 inches and ball is
shaped like a doughnut.
3. With a metal spatula, place bagels into boiling water
and cook 5 to 6 minutes per side, turning once or
twice. (This helps to develop a chewy crust.) Remove
from water and drain on paper towels.
4. Place bagels on greased baking sheet dusted with
cornmeal. Brush lightly with mixture of water and egg
yolk. Sprinkle with your choice of seeds or salt.
23
-&
RECIPES
CROISSANTS
and Sliced
of cold
METHOD
1 Measure water, dry milk, sugar, salt, butter, flour,
into baking pan. Sprinkle yeast into center of flour.
2 Insert baking pan securely into unit, close lid.
3 Select dough setting and push start button.
4 Meanwhile, roll 1/2 cup of chilled butter slices
between two sheets of waxed paper into a
10 x 7-inch rectangle. Chill at least 1 hour.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and roll dough out to
1/4 inch thickness on a lightly-floured surface into
wk ere
= Food dough re TE Se 200 Fol mT =
2 x Tano ande Cad ax ol wees oe
y. -— —
sas
E dog D 157 Hiomess mo a 10"x15-inch
æcange Cut mio 6 squares.
Cut each square in half to form 12 triangles.
10Roll each triangle loosely, starting from the wide
end. Place seam side down on greased baking pan.
11 Curve ends, Sprinkle water on top, Cover lightly
with damp cloth and allow to rise in a warm area
free from drafts 45 to 50 minutes or until doubled
in size.
12Brush lightly with beaten egg and water.
13Bake at 375% (190°C), 10 to 15 minutes, or until
golden brown and flaky.
Yield: Makes 12 croissants
@ See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
1. For flaky croissants, place chilled dough on a cool
surface such as marble. Place chilled butter in centre
third of dough square. Fold each side over buttered
side.
/
2. Roll dough out again into a 3/8-inch-thick or 20 x
14-inch rectangle. Turn over, occasionally flouring
surface lightly to prevent sticking.
3. Fold dough in thirds to make a rectangle again. Roll
and fold dough this way twice.
(NE
4. Roll dough into a rectangle about 1/8-inch thick or
10 x 15-inch rectangle. Cut into 6 squares. Cut each
square in half to from a total of 12 triangles.
5. Roll up each triangle, starting from the wide end.
Place seam-side down on greased baking pan.
PIZZA DOUGH
Yeast
* NOTE: Water can be substituted for beer in this
recipe resulting in a crispler crust.
METHOD
1 Place beer, butter, sugar and salt into baking pan.
2 Add flour. Sprinkle yeast into center of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting and push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Preheat your oven to 400°F (200°C)
7 Remove dough from pan and press dough into a
lightly greased 12" pizza pan. Brush lightly with
vegetable oil. Cover dough and allow to stand 15
minutes in a warm draft free area.
8 Spoon tomato or pizza sauce over dough, top with
your favorite ingredients and grated mozzarella
cheese.
9 Bake at 400°F (200°C) 25-30 minutes or until crust
is golden brown and cheese is bubbly.
NOTE:
Fcr a thinner crust pizza, divide dough in half and
press into 2-12" pans.
Yield: Makes one thick pizza crust.
24
>
RECIPES
LAYERED PIZZA LOAF
Yeast
* NOTE: Water can be substituted for beer in this
recipe resulting in a crispier crust.
METHOD
Place beer, butter, sugar and salt into baking pan.
Add four, Sprinkle yeast into center of flour.
Insert pan securely into baking unit, close lid.
Select dough setting and push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Prepare filling ingredients during final half hour
dough is rising. All ingredients should be at room
temperature.
7 Thaw spinach and squeeze dry. Add egg,
parmesan cheese and basil. Set aside.
8 Cook, crumble and drain italian sausage, set aside.
9 Slice mushrooms, onion and green pepper.
10Shred mozzarella cheese.
11 Set aside 1/4 dough.
12Roll remaining dough into a 18" x 12" rectangie.
Lightly press into a greased 10" x 5" loaf pan,
allowing dough to hang 1/2" over on all sides.
13Sprinkle one half of cheese onto bottom of dough.
14 Layer in remaining ingredients in the order listed in
the filling recipe.
15 Top with remaining cheese.
16 Roll remaining dough into a 10 x 5° rectange.
17 Fold over and seal edges.
18 Cut 3 steam slits in dougkh.
19 Bake at 375°F (190-C) for 30-40 minutes unt! afow
sounding.
20 Allow to cool in pan for 15 minutes before removing.
ore Who =
Filling Ingredients:
Frozen spinach {300 g) 10 oz.
Grated parmesan 1/3 cup
Egg 1
Basil 1 tsp.
Mozzarella (300 g) 10 oz.
Italian sausage (300 g) 10 oz.
Pizza sauce 1 1/4 cups
Green peppers 1/3 cup
Mushrooms 1/3 cup
Chopped onion 1/3 cup
Yield: Makes 1 loaf.
M See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
> dients adjustment may be needed (particularly yeast
“*water). For details, please refer to the "Baking Tips
Bread on page 33-34.
WHITE ROLLS
Yeast
METHOD
NS ON =
7
8
9
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
Remove dough from pan and turn dough out onto
a lightly floured surface.
Divide into 12 equal pieces.
Shape each into a bail.
Place in greased muffin tins.
10 Brush lightly with melted butter.
11 Let stand, covered for 20-25 minutes.
12Bake at 375°F (190C) for 15-29 minutes.
Yield: Makes 12 rolls
WHEAT ROLLS
Yeast
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
8 Remove dough from pan and turn dough out onto
a lightly floured surface.
Divide into 12 equal pieces.
Shape each into a ball.
Place in greased muffin tins.
10Brush lightty with meited butter.
11 Let stand, covered for 20-25 minutes.
12 Bake at 375°F (190°C) for 15-20 minutes.
Doy
Yield: Makes 12 rolls
PUMPERNICKEL ROLLS
Yeast
METHOD
GO BOND =
©
7
8
9
Measure ingredients into baking pan.
Insert baking pan securely into unit, close lid.
Select appropriate bread setting.
Push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
Remove dough from pan and turn dough out onto
a lightly floured surface.
Divide into 12 equal pieces.
Shape each into a ball.
Place in greased muffin tins.
10Brush lightly with melted butter.
11 Let stand, covered for 20-25 minutes.
12Bake at 375°F (190°C) for 15-20 minutes.
Yield: Makes 12 rolis
25
PRETZELS
Yeast
* NOTE: Water can be substituted for beer in this
recipes resulting in a crispier crust.
METHOD
1 Place beer, butter, sugar and salt into baking pan.
2 Add flour. Sprinkle yeast into center of flour.
3 Insert pan securely into baking unit, close lid.
4 Select dough setting.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and turn dough onto
lightly floured board divide into 4 equal portions.
7 Cut each quarter into 4 equal portions, Roll each
piece of dough into a thin rope about 12 inches
long.
8 To shape into pretzel, pick up ends of rope in each
hand and curve into a circle, crossing ends at top.
9. Twist ends once and lay down over bottom of circle.
10Invert pretzels so ends are underneath, place about
1 inch a part on well-greased baking sheets. Then
brush with beaten egg and sprinkle lightly with
coarse salt, poppy seeds, or sesame seeds.
11 Bake at 400°F (200°C), 10 to 12 minutes.
12For crispy, dry crunchy pretzels, place cooked
pretzels in cool oven, on an ungreased baking
sheet. Allow to stand 3 hours or overnight. This
process allows pretzels to become dry & crunchy.
13For soft and chewy pretzels, serve warm with
mustard.
Yield: Makes 16 pretzels
RECIPES
RASPBERRY BRAID
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select dough setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and on a lightly floured
surface, divide dough п Пай.
7 Roll each half into a 14" x 8" rectangle.
8 Spread 1/4 cup raspberry jam down (lengthwise)
centre third of each rectangle.
9 Make diagonal cuts from the outer edges one inch
apart and three inches long. (See fig. 1)
10Fold aiternate strips of dough over filling.
Bat ны
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TL me L ar
TAR e a E ek TC E SE Tou
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2 Esc ter sugar
13 ox for
14 Ep Meco
1€ Spode half over each dough.
17 Sake at 350°F (175°C), for 30-35 minutes.
Yield: Makes 2 braids.
@ See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34,
HOT CROSS BUNS
Yeast
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
Select dough setting.
Push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
Remove dough from pan and divide into 12 pieces.
Shape into round, slightly flattened buns.
Place 2" apart on greased baking sheets.
Cover and let rise 30 minutes or until double.
0Combine (and brush on buns) 1 slightly beaten egg
with 1 tbsp, water,
sh top of bun to form a cross.
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1 Dsp. milk
2 drops almond flavouring:
Yield: Makes 12 buns.
JEWISH CHALLAH LOAF
Yeast
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan and divide dough into 6 -
equal portions.
7 Roll, with palm of hands into long smooth strips.
The pieces should be thick in the middle and
gradually tapered towards the ends.
8 Braid the 6 dough strips.
9 Place on a lightly greased baking sheet.
10Cover and let rise 30 minutes.
11 Brush with egg yolk.
12Bake at 375°F (190°C) for 30-35 minutes.
Yield: Makes 1 loaf.
"N
ENGLISH MUFFINS
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
Select dough setting.
Push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
Remove dough from pan and roll to 1/4" thick.
Cut into 3" circles.
Place on cornmeal sprinkled baking sheets.
9 Brush with water and sprinkle with corn meal.
10 Cover and let rise 30 minutes.
11 Preheat an ungreased grill to 350°F (175°C).
12 Grill 6-7 minutes on each side or until golden brown.
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Yield: Makes 20 muffins.
26
RECIPES
RAISIN KOLACKY
Yeast
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into baking unit, close
lid.
Select dough setting.
Push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
6 Remove dough from pan.
7 Roll dough out to 1/2" thick.
8 Cut with a 2 1/2" biscuit cutter.
Place 2" apart on greased baking sheets.
10 Cover and let rise 30 minutes or until double in size.
11 Press an indent in the centre of each bun,
leaving a 1/4" rim around the edge.
12Fill with raisin filling.
13 Bake at 400°F (200°C) for 10 minutes.
O1 4 Ww
o
Raisin filling Combine:
2 cups seedless raisins
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp allspice
1 1/3 cup water
Bring to a boll stirring corstantiy.
Cook 1 mínute longer.
Remove from heat and cco.
Yield: Makes 18-20 buns
M See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
DOUGHNUTS
Yeast
METHOD
1
2
(6) Ww
— © CO OO
Measure ingredients into baking pan.
Insert baking pan securely into baking unit, close
lid.
Select dough setting.
Push start button.
The Breadmaker will beep 3 times and the display
will fresh "END" when dough is ready.
Roll dough to 1/2" thick.
Cut with a 2 1/2" doughnut cutter.
Let rise, covered, 30 minutes or until double in size.
Deep fat fry at 375% (190°C).
O0Turn doughnuts as they rise to the surface.
Fry until brown on both sides.
11 Drain on absorbent paper.
Yield: Makes 2 dozen doughnuts.
CAKE
Pre-measure ingredient groups (sift together ingredi-
ent Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature,
“Super Moist is a registered Trade Mark of General |
Mills, Inc.
METHOD
1 Measure water, oil & egg whites & place in baking
pan.
Add Contents from box Cake Mix to baking pan.
Select #10
Push Start Button.
The Bread Make will beep 3 times and the display
will fresh "END" when cake is done.
Push and hold down stop button until buzzer
sounds.
Unplug Bread Maker.
Using oven mitts, remove pan from unit & allow to
cool.
9 Carefully remove cake from pan.
сл 4 D Го
On
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BEST 2 EGG CAKE
Pre-measure ingredient groups (sf 10gemer more
ent Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
METHOD
1 Measure and place ingredients from group 1 in
bread machine bucket.
2 Measure and sift together ingredients in group 2.
Then place in bread machine pan.
Select #10 setting.
Push Start Button,
5 The Bread Make will beep 3 times and the display
will fresh "END" when cake is done.
6 Push and hold down stop button until buzzer
sounds.
7 Unplug Bread Maker.
8 Using oven mitts, remove pan from unit and allow
to cool.
9 Carefully remove cake from pan.
= o
27
RECIPES / QUICK BREADS
BANANA NUT BREAD
VWe've seen many an eye light up at the mention of
Banana Nut Bread. It has to be one of the most popular
quick breads around.
Pre-measure ingredient groups (sift together ingredi-
ents Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
Flour
Packed
METHOD
1 Measure and place ingredients from group 1 in
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Using oven mitts, Take pan oul of bread machine
and let cool before removing Banana Nut Loaf.
CORN BREAD
Have you ever noticed how most quick breads
resemble cake? Well, corn bread is one quick bread
that can be described as savory rather than sweet.
Pre-measure ingredient groups (sift together ingredi-
ents Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
Flour
METHOD
1 Measure and place ingredients from group 1 in
bread machine baking pan.
2 Measure and sift together ingredients in group 2.
Then place in bread machine baking pan.
3 Press select to #10 for quick bread.
Press start. Bread Machine will mix and bake bread
automatically.
“ren disn'ay reads “END” the baking is complete.
= j sico bution until buzzer sounds,
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IRIS SODA BREAD
You won't want to wait for St. Paddy's Day to enjoy this
raisin-studded, buttery bread.
Pre-measure ingredient groups (sift together ingredi-
ents Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
1
METHOD
1 Measure and place ingredients from group 1 in
bread machine baking pan.
2 Measure and sift together ingredients in group 2.
Then place in bread machine baking pan.
3 Press select to #10 for quick bread.
4 Press start. Bread Machine will mix and bake bread
automatically.
5 When display reads “END” the baking is complete.
6 Press and hold stop button until buzzer sounds.
Dispiay is Blank.
7 Unplug bread maker.
8 Using oven mitts, Take pan out of bread machine
and let cool before removing Irish Soda Bread.
JAMS
or Other
of Fruit
FOR OTHER JAMS, FOLLOW THE SAME BASIC
RECIPE, ONLY SUBSTITUTE THE DESIRED FRESH
FRUIT INGREDIENT.
METHOD
1 Measure the ingredients into baking pan.
2 Insert the baking pan securely into baking unit,
close lid.
3 Select #11
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash “END” when the jam is done.
6 Using oven mills, remove pan from unit.
@ See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre-
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeas! Bread" on page 33-34.
APPLE WALNUT LOAF
The glorious aroma of baking apples, cinnamon and
nutmeg is this recipe’s hallmark.
Pre-measure ingredient groups (sift together ingredi-
ents Group 2). Place in bowls near Bread Machine. All
ingredients must be at room temperature.
4
METHOD a
1 Measure and place ingredients from group 1 in
bread machine baking pan.
2 Measure and sift together ingredients in group 2.
Then place in bread machine baking pan.
3 Press select to #10 for quick bread.
4 Press start. Bread Machine will mix and bake bread
automatically.
5 When display reads “END” the baking is complete.
6 Press and hold stop button until buzzer sounds.
Display is Blank.
7 Unplug bread maker.
8 Using oven mitts, Take pan out of bread machine
and let cool before removing Apple Walnut Loaf.
28
BAKING CYCLE TIME ABM 4900
1, 1 1/2 AND 2 LB. BREADMAKER - BAKING CYCLE TIME ABM 4900
SELECTIONS
COURSE | 1 2 3 4 5 6 7 8 9 10 11
PHASE BASIC | BASIC BASIC WHOLE | WHOLE | LARGE/ | FRENCH| SWEET : DOUGH! CAKE / | JAM
REGULAR | LARGE | EXTRA { WHEAT | WHEAT | EXTRA QUICK
LARGE | REGULAR| LARGE/ | LARGE BREAD
EXTRA
LARGE
Rest 30 min. | 30 min. | 15 min. -
Knead 1 6 min. |6min. | 6 MIN. | 6 min. 6 min. | 6 Min. | € MIN. | E MIN. | E MIN. | 6 min. |*15 miN.
Knead 2 27 min. [31 min. | 31 min. | 18 min. | 25 min. | 25 min. | 22 min. | 31 min. |} 24 min.; 4 min. ¡45 min.
Rise 1 23 min. | 29 min. | 29 min. | 76 min. | 79 min. | 39 min. | 34 min. | 40 min. | 60 min. |
Punch 1 10sec. | 15sec. | 15sec. | 5 sec. 5 sec. -
Punch 2 10 sec. | 10 sec.
Punch 3 - 5 sec. 5 sec. -
Rest - 30 min. | 30 min. | 15 min. | 29 min. | 29 min. | -
Shape 1 5 sec. 5 sec. 5 sec 3 sec. 3 sec. 3 sec. 5 sec. 5 sec. -
Shape 2 10sec. 10sec. 10 sec 10 sec. | 10 sec.
Shape 3 5 sec. 5 sec 5 sec. 5 se 5 sec - -
Rise 2 64 min. 54 min. £5é min. 55min, | 45 min. | 45 min. | 54 min. | 49 min. | - = т
Bake 45 min. [50 min. | 70 min. {45 min. | 55 min. | 56 min. | 65 min. | 50 min. 90min.
Total Cycle
Time 2:45 2:50 3:10 4:20 4:30 3:20 3:30 3:25 1:30 1:40 1:00
Keep warm| 60 min. [60 min. | 60 min. | 60 min. | 60 min. | 60 min. | 60 min. | 60 min. 60 min. |-
* Knead and Warm Cycle
29
NEED HELP?
QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION
How do | make doughnuts with my Breadmaker?
How does make the hole?
Q1
The Breadmaker only makes the dough for the
doughnuts. You must form and fry the doughnuts
in a conventional deep fryer.
A1
What should | do if the kneading blade comes out
with the bread?
Q2
Remove it with a pair of plastic tongs before slicing
the bread. Since the blade can be disconnected
from the pan, it is not a malfunction if it comes out
in your bread.
A2
Why does my bread sometimes have some flour
on the side crust?
Q3
In some cases, the flour mix may remain on the
corners of the baking pan. When this happens, it
usually can be eaten or simply trim off that portion
of the outer crust with a sharp knife.
A3
Why isn’t the dough mixing, | can hear the motor
running.
Q4
The Kneading Blade or baking pan may not be
inserted properly. Make sure the pan is facing the
right way and that it has “clicked” and seated into
the bottom of the Breadmaker.
A4
Q5 How 70 Coss E axe to make bread?
A5 Timing for each setting is outlined on page 6.
06 ny can't | use Me timer when baking with fresh
-
TEEN 7
The milk will spoil if left sitting in the machine too
long. Fresh ingredients such as eggs and milk
should never be used with the delayed timer
feature.
A6
If the power goes out in the middle of processing,
will my Breadmaker finish baking bread or making
dough?
Q7
A7
No. The unfinished bread or dough should be
discarded and the process started from the begin-
ning.
Why do | have to add the ingredients in a certain
order?
Q8
This allows for the Breadmaker to mix the ingre-
dients in the most efficient manner possible. It also
serves to keep the yeast from combining with the
liquid before the dough is mixed.
A8
When setting the timer for morning, why does the
machine make sounds late at night?
Q9
The machine must start operation several hours
before the bread will be ready. These sounds are
made by the motor when kneading the dough. It
is a normal operation, not a malfunction.
A9
Q10 “hat size loaf does the Breadmaker make?
Your Bread maker makes REGULAR (1 Ib..),
LARGE (1 1/2 Ib.) and EXTRA LARGE (2 Ib.)
Loaves of breads.
A10
‘The kneading blade is stuck in the bread pan.
After baking how do | get it out?
Q11
The kneading blade may “stick” in place after
baking. Running warm or hot water over the blade
should loosen it enough to be removed. If still
stuck, soak in lukewarm water for about 30
minutes.
A11
30
NEED HELP?
QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION
Q1 2 How many watts is my Breadmaker?
A12
430 watts during the baking cycle. Very little power
is consumed during the kneading and rising
cycies.
QT 3 can | wash the baking pan in the dishwasher?
A13
No. The baking pan and kneading blade must be
washed by hand.
What will happen if | leave the finished bread in the
baking pan?
Q14
A14
It may result in a “soggy” loaf of bread as excess
steam (moisture) would not be able to escape.
Allow to cool on a wire rack after baking to prevent
this.
Why did the dough only partially mix? Why didn’t
it mix completely?
Q15
A15
The batter may be too heavy or dry. Also, the
kneading blade or baking pan may not be inserted
properly. Ingredients may have been added in the
wrong order. (See Baking Tips Guide on page 33
and 34).
016” didn’t the bread rise?
A16
The yeast could be bad, expired or possibly no
yeast was added at all. Also, if the mixing was not
complete, rising problems could develop. Gluten-
free flour will also affect the amount of rising.
There are numerous reasons for this problem and
are outlined in the Baking Tips Guide on page 33
ard 34.
Why can't the delayed finish be set for more than
12 hour? What is the minimum time a cycle may
be delayed?
Q17
A17
—
wag
The maximum lengih of delay is 12 hours inc
the particular cycle time. For example, setting 8
has a cycle that takes 3:25 hours, so it may be
delayed up to 8 1/2 hours. The delay cannot
exceed 12 hours since the yeast and ingredients
may not work well. The minimum length of delay
for each setting is 30 minutes, as the delay clock
increase in 30 minute increments.
QUESTIONS ABOUT INGREDIENTS/RECIPES
How do | know when to add raisins, nuts, etc. to
the bread?
Q1
A18
On setting 2 thru 3 and 8, there is beeper tone to
signal that you may add raisins, nuts, etc. after the
initial kneading cycle is complete. (NOTE: The
beeper sounds after 32 minutes.)
However, in most cases, the added ingredients
are broken apart during the initial kneading cycle.
So, if it is more convenient for you to add them at
the start, results will be fine.
How come my bread comes out too moist? What
can | do?
Q19
A19
Humidity may affect the dough. Add an extra
tablespoon of flour. Also, high altitude may have
the same effect. Decrease the amount of yeast by
1/4 teaspoon and decrease .the sugar and/or
water/milk slightly. (See Baking Tips Guide on
page 33 & 34).
31
NEED HELP?
QUESTIONS ABOUT INGREDIENTS / RECIPES
A20 This can be caused by using too much yeast.
A21
Q20 Why do | get air bubbles at the top of the bread?
Q2
Ingredients such as raisins, nuts etc. should be
added when the signal time comes on approxi-
mately 32 minutes into the cycle (after initial
kneading) to prevent this from occurring (See
page 2).
When using raisins, the Breadmaker crushes
them. How can | avoid this?
The bread may be rising too fast. To reduce the
rate of rising, reduce the amount of water and/ or
increase the amount of salt and/ or decrease the
amount of yeast. (See Baking Tips Guide on page
33 & 34).
Why does my bread rise and then collapse or
crater?
022 A22
Yes, but you will need to experiment to get the
right proportion of ingredients. Become familiar
with the unit and make several loaves of bread
before you begin experimenting. Never exceed a
total amount of 4 2/3 cups dry ingredients (that
includes flours, oats, cornmeal, bran, cereal,
cracked wheat, etc.). Use the recipes in this bock
to help determine the ratio of dry ingredients to
liquid and amounts of yeast, sugar, salt, and
butter/margarine to use.
Q23 Can | use my favorite bread recipes (traditional
yeast bread) in my bread machine?
A23
Is it important for ingredients to be at room
temperature before adding them to the Baking
Pan?
Q2
No, as long as ingredients are not extremely cold
or hot, Milk, eggs, butter/margarine, and yeast can
be added directly from the refrigerator with good
results.
A24
Q25 Why do the loaves vary in height and weight? The
whole wheat and multi-grain breads are always
shorter. Am | doing some thing wrong?
No, it is normal for Whole Wheat and Multi-Grain
breads to be shorter and denser than Basic or
French breads. Whole Wheat and Rye flours are
A25
heavier than while bread flour, therefore they don’t
rise as much during the bread making process.
They also typically have added ingredients, such
as oats, bran, nuts and raisins, which contribute to
the shorter height and denser texture.
BAKING TIPS GUIDE INTRODUCTION
When the Welbilt® Cookbook was developed, hundreds of loaves of bread were baked using popular brands of flours
and yeasts available. Adjustments were made to the recipes based on ingredients from popular brands. For
example, if you use flour processed by a local mill it may have different characteristics and produce different results
than some of the more popular national brands. If you followed the recipe in the cookbook exactly and feel the results
should be better than what you are currently achieving, use the BAKING TIPS GUIDE on following pages 33 & 34
to help you produce a loaf of bread to suit you personal tastes. There are usually several possible solutions to
improve each result. You can make adjustments one at a time, or you can try a combination of them ali at once.
We suggest you keep track of your “baking experiments” so you can determine what adjustments were made to
create your perfect loaf.
32
BAKING TIPS FOR YEAST BREADS
RESULTS
POSSIBL
SOLUTIONS
Loaf Rises
Then Falls
“Cratered-
Loaf”
У
Loaf Sides
Caved In
Ш
Loaf Rises
Too High
“Mushroom
Loaf’
Ш
Loaf Does
Not Rise
Enough
©
Flat Loaf
No Rising
Short &
Heavy
©
Crust Too
Dark
Crust Too
Light
Uncooked
Or Partially
Cooked
MEASUREMENT
Water Increase +
1 Tbsp.
or Milk Decrease -
1 Tbsp.
1 Tbsp.
1 Tbsp.
2 Tbsp.
Salt Increase +
1/4 tsp.
1/4 tsp.
1/4 tsp.
Decrease -
1/4 tsp.
Sugar Increase +
1/2 Tbsp.
1/2 Tbsp!
or Honey |Decrease -
1/2 Tbsp.
1/2 Tbsp.
Flour Increase +
Decrease -
1 Tosp.
Yeasi Increase —
1/8-1/4 tsp.
Decrease -
1/8-1/4 tsp.
1/8-1/4 tsp.
1/8-1/4 tsp.
INGREDIENT
Not enough
Water water or milk
©
Liquid too hot
or Milk or too cold
See P17
Too
o
° ©
Flour
gn a вн =
cn
de
AU
ca
I=
J
1
1
uu
Cal
=й
I~
ce
cn O
P.13,14
e
None was
added
out of date
Yeast code
O
See P15
Used wrong type (fresh)
instead of dry granular
See P15
Salt Forgotten
See P15
o
See P15
Accidentally measured in tablespoons,
not teaspoons (too much)
OTHER CAUSES
ngredients not
measured properly
See P16
O
See P16
O
ee P16
O
ee P16
See P16
o
See P16
@®
Breadmaker unplugged
or power interruption
ngredients spilled inside brea
maker &/or on heating element
read "mushroomed"; oven edge
of bread pan, crust burned
Baking pan not properly
seated inside bread maker
Kneading blade not
installed correctly
ncorrect bread setting
was used
Bread not removed from axing
pan soon after baking
readmaker
malfunctioning
33
BAKING TIPS FOR YEAST BREADS
| Overcooked Not Mixed | Loaf is Gnarly Loaf Core |Loaf Core | Burning High Breadmaker | Loaf Burned
or Partially | Soggy Knotted Texture Texture Odor Altitude — ¡Cannot be Completely
Mixed Top Open, Coarse Heavy & During Adjustment [Programmed
or Uneven {Dense Operation or Started
1 Tbsp.
2 Tbsp.
1/4 tsp.
1/2 Tbsp.
1/2 Tbsp. 1/2 Thsp.
1 Tbsp. 1 Tbsp.
1/8-1/4 tsp.
1/8-1/4 tsp. 1/8-1/4tsp.
г
3 . e
|
See P.13,14
e
See P15
o
See P.16 See P16 See P16 See P16
® @ i e
o e
LA
See "Mushroom Loaf"
solutions column
o
o
@_
e
o LA
34
TROUBLESHOOTING
CRATERED BREAD
If the top cave in, it is probably too much moisture inside the bread. This could be caused by using canned fruit
or vegetables. You are better to drain well and blow them dry first or to reduce your water by 1 tablespoon. Crater
Bread also happen with cheese bread because of each cheese has its own moisture content. A soggy sides and
silly shapes could be happened from leaving a loaf in the bucket after baking is completed.
MUSHROOM BREAD
There is too much yeast, so that it's blown its top. Yeast is almost always measured in teaspoons and is active dry
type. Please do not mix your active dry yeast with fast rise yeast in same bread. There is also too much sugar,
or ingredients with sugar like dried fruit. Decrease the sugar or honey accordingly. Another possibility is too much
of water used. Try decreasing it by 1/8 cup at a time. If a recipe still explodes to the top, try to replace 1/4 of the
total flour with whole wheat fiour.
GNARLY LOAVES
Your dough probably needs more moisture. It is suggested to reduce flour 1 tablespoon at a time or to increase
liquids 1 tablespoon at a time until you reach the right balance for vour machine.
HIGHER ALTITUDE
The low air pressure in higher altitudes means that less resistance is exerted on yeast, so your bread may rise faster.
Try to decrease the amount of yeast by 1/4 teaspoon at a time to slow the rising. Also try to decrease water by
no more than 1/8 cup. You can also see that climate can change the results of your bread due to different
temperature, and humidity of different locations in the world.
CAKE STICKING AT THE BOTTOM OF BUCKET
This is happened due to the amount of liquids is too much. We did an experiment to reduce the amount of water
to 3.4 cup from 1 1/4 cup a nd to reduce the amount of vegetable oil io 1/4 cup from 1/3 cup as whai Betty Crocker
SuperMoist Cake Mix said. We found out that the cake came out excellent. You can see that the magic of baking
Is under your control through ihe bread machine.
JAM
If you find that your jam is not thicken enough, you may restart this particular Jam cycle again.
Most recipes contain sugar in some form for sweetness but to start the yeast and to promote browning. Salt, on
the other hand, inhibits the yeast, but is needed for flavor. Thus you can control the balance of the chemical reaction
between flour, yeast, water, sugar and salt to make a good loaf of bread according to your desired fluffiness, weight,
and browning.
Please not to believe a recipe that can work until you have already made it. Otherwise, please follow suggestions
from this guide.
35
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