Breadman TR4000 Ultimate Dream Bread Maker

Breadman TR4000 Ultimate Dream Bread Maker
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®
INSTRUCTION
MANUAL &
RECIPE GUIDE
AUTOMATIC BREADMAKER
TM
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TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Short Cord Instructions, Electric Power, Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Your Breadman® Ultimate™ Dream Machine™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 - 6
Operating Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 - 8
Before Using For The First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 12
Bread Cycles: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13
Kneading And Baking Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 18
Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 - 23
Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 - 25
Bread Cycles:
White, French, Fruits & Nuts, Quick Bread/Cake, Whole Wheat, Super Rapid . . . . .26 - 31
Dough Cycles: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
Dough Cycles: Bread / Pizza / Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Making Doughs: General Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
Making Doughs: Sour Dough Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
French Sour Dough Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
Jam Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 - 38
Bake Only Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39
Advanced Baking Techniques: Personal Baker: General Description . . . . . . . . . . . . . . . . . . . .40
Personal Baker Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41
Advanced Baking Techniques: Personal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 - 43
Advanced Baking Techniques: Pause . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 - 46
Advanced Baking Techniques: Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 - 48
Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 - 50
White Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 - 53
French Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 - 55
Fruits & Nuts Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 - 59
Whole Wheat Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 - 63
Quick Bread/Cake Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 - 67
Super Rapid Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68 - 71
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TABLE OF CONTENTS
(CONTINUED)
Sour Dough: Normal & French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 - 79
Dough Cycle Recipes...As Easy as 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80
Bread Dough Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 - 89
Pizza Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90 - 93
Bagel Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .94 - 97
Personal Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98 - 99
Old World Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100 - 105
Jam Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Dream Machine™ Craft Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107 - 113
Recipe Nutrition Facts / per Serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114 - 116
Personal Baker Recipe Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 - 119
User Maintenance Instructions, Cleaning and Storing Instructions . . . . . . . . . . . . . . . . . . . . 120
Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 - 127
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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, touch the PAUSE Key. From the PAUSE Screen, touch STOP.
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 Breadmaker 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 Breadmaker may not operate properly.
The Breadmaker 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® Ultimate™ Automatic Breadmaker has a 60-Minute
Power Failure Back-Up feature. If the electricity goes off, the memory
will store the Cycle in process for up to 60 minutes. If the power comes
back on within this time, the Cycle will resume where it left off. If the
Breadman® Ultimate™ loses power for more than 60 minutes and you
are using any dairy products or perishables 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®
Ultimate™ at the beginning of the Cycle 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 30-45 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.
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YOUR BREADMAN® ULTIMATE™ DREAM MACHINE™
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
1.
11.
2.
3.
10.
4.
9.
WHITE
BREA
SELECT D
HOME
COURSE
8.
(inside)
NORMAL
2.5LB
SELECT
2.0LB
MEDIUM
SELECT
ADD EX
TRAS
D ARK
NUTRIT
ION
BA CK
TIMER
RAPID
SIZE
CR US
1.5LB
T
LIGHT
PERSON
AL
RECIPE
S
STAR
T
7.
5.
6.
1.
2.
3.
4.
5.
6.
Removable Lid (P/N 22425)
Viewing Window
Steam Vents/Fruits & Nuts Dispenser
LCD Touch-Screen Control Panel
Power Supply Cord with Polarized Plug
Heating Element
7.
8.
9.
10.
11.
4
Baking Chamber
Drive Shaft (inside)
Bread Pan (P/N 22389)
Kneading Paddle (P/N 20274)
Bread Pan Handle
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BREADMAN® ULTIMATE™ DREAM MACHINE™
FEATURES and BENEFITS
State-of-the-Art Cycles
to Choose From
Need a basic recipe?
SOUR DOUGH:
NORMAL or FRENCH
There are numerous State-of-the-Art Cycles to choose from on the
Breadman® Ultimate™ Dream Machine™ Breadmaker including:
WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE,
WHOLE WHEAT, SUPER RAPID, SOUR DOUGH, DOUGH, JAM,
BAKE ONLY, and 6 PERSONAL BAKER Cycles. Home bakers can
achieve the professional baked breads they have been dreaming of for
years. The Touch-Activated LCD Screen prompts bakers on how to
make a loaf of bread every step of the way.
• The Viewing Window allows you to watch the bread making
process.
• You can add ingredients, such as dried fruit or nuts, herbs, oats, etc.
to the Fruits & Nuts Dispenser after placing ingredients in the
Bread Pan.
• You can bake a loaf of bread from scratch. See the recipes included
with your Breadmaker for lots of ideas.
• You can use pre-packaged bread mixes; follow directions on the box.
• The LCD Screen displays one RECIPE for each Cycle.
• You can create many new types of breads and custom control the
results of the recipes because you can program Loaf Size and Crust
Color in many Cycles.
• Your new Breadmaker makes 1.5, 2.0, and 2.5 LB loaves of bread.
• Use the QUICK BREAD/CAKE Cycle to mix and bake a prepackaged cake mix or a quick bread from scratch.
• A special RAPID Course allows you to save up to an hour during
the bread making process compared to the NORMAL Course Cycle.
• The SUPER RAPID Cycle bakes a 1.5 and 2.0 LB loaf of bread in as
little as 59 minutes. The 2.5 LB loaf bakes in 1 hour and 9 minutes.
• One of the most unique features on the Dream Machine™ is the
SOUR DOUGH Cycle. The Breadmaker will mix the levain
(starter) ingredients together for either NORMAL or FRENCH
SOUR DOUGH, and then ferment the levain in a warm
environment for up to 48 hours. Add the remaining ingredients and
select either BAKE ONLY or DOUGH to complete the process.
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DREAM MACHINE™
Jam Cycle
Use the
PERSONAL BAKER
to custom bake
your own recipes
60-Minute Power
Failure Back-Up
Page 9
(CONTINUED)
• You can make DOUGH for rolls, loaves or hand shaped bread you’ll
bake in your oven. Use the Breadmaker’s DOUGH Cycle to do the
Mixing and Kneading for you, then shape and bake the bread
yourself.
• The DOUGH Cycle also has selections for PIZZA and BAGELS.
• You can wake up to hot baked bread in the morning by using the
Delay Bake Timer.
•The JAM Cycle allows you to enjoy your favorite fresh, home-made
jams in 1 hour and 5 minutes.
• You can use the BAKE ONLY Cycle to bake frozen dough and other
types of dough that need refrigeration.
• The PERSONAL BAKER Cycle lets you manually set times and
temperatures for every process of bread making to adjust to your own
recipe, environment, type of flour, etc. Use the KNEADING AND
BAKING CYCLE CHART as a guideline to change the settings on
all stages of bread making. The name will change from EMPTY to
USER DEFINED after the START Key is touched.
• You can use the PERSONAL Key on the WHITE, FRENCH,
FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE WHEAT,
SUPER RAPID, DOUGH, AND JAM Cycles to transfer the times
and temperatures of that Cycle to one of the PERSONAL BAKER
Cycles. Then you can alter the time and temperature for each
process based on the weather or the ingredients. The name will
change from EMPTY to the name of the Cycle you started with after
the START Key is touched.
• You can activate PAUSE to remove the Dough for shaping, filling,
braiding and more.
• You can activate PAUSE to score the top of your loaf for rustic style
bread or to make a decorative crust with rolled oats, poppy seeds, etc.
• The Keep Warm Phase prevents the bread from getting soggy by
keeping finished bread warm up to an hour after the baking is
completed on some settings.
• Touch the NUTRITION Key to display the approximate
nutritional analysis (NUTRITION FACTS) for each screen recipe.
• This Breadmaker has a 60-Minute Power Failure Back-Up that
resumes the process where it left off if the power failure is no more
than approximately 60 minutes.
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OPERATING TIPS
• Use Breadmaker on a flat, hard, stable surface. Do not place it near
a flame or heat, or on a soft surface (such as a carpet or kitchen
towel). Avoid placing it where it may tip over during use.
Dropping the Breadmaker could cause it to malfunction.
• Use oven mitts when working with bread or any part of the
Breadmaker that is HOT from baking. To avoid burns, stay clear of
the Steam Vent during Rising and Baking processes. Also, do not
touch the Viewing Window – it gets very hot. After baking, wait
for the Breadmaker to cool down before touching or cleaning the
Bread Pan or the Baking Chamber of the Breadmaker without
oven mitts.
• It is normal for the Viewing Window to collect moisture during
the beginning of the Baking processes. As your bread bakes, the
moisture will evaporate soon so you can watch your bread’s
baking progress.
• Avoid electric shock by unplugging before using a damp cloth or
sponge to wipe the interior of the Baking Chamber.
• Wipe off crumbs and clean the Breadmaker, as needed, after
baking. See CLEANING INSTRUCTIONS described in this
Instruction Manual.
• Never use metal utensils with the Breadmaker. These can scratch
the non-stick surface of the Bread Pan.
• Don’t open the Lid excessively during baking. This causes the
bread to bake improperly.
• Don’t unplug the Breadmaker during Kneading or Baking
processes. This will stop the operation.
• Always unplug the Breadmaker when you are not using it.
• Do not cover the Steam Vents during use. This could cause the
Breadmaker to warp, discolor or overheat.
• Do not place any objects on top of Breadmaker.
• Always make sure the Kneading Paddle is removed from the bread
prior to slicing.
CAUTION!
To protect young children, keep the Breadmaker out of their reach
when you are not there to supervise – especially during the
Kneading and Baking processes.
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OPERATING TIPS
PLEASE NOTE:
IMPORTANT!
Page 11
(CONTINUED)
If, at any time during the bread making process, you need to turn the
Breadmaker OFF, touch the PAUSE Key. From the PAUSE Screen,
touch STOP.
• Do not put larger quantities than recommended into the Bread
Pan; bread may not mix or bake correctly and the Breadmaker may
be damaged. The maximum amount of flour to be used is
as follows:
• BREAD Cycles: approximately 5 to 5-1/2 Cups
• DOUGH Cycles: 6 Cups
• JAM Cycle: 3 Cups fruit and juice
• Always add ingredients in the order they are specified in
the recipe.
• Set the Internal Clock when the Breadmaker is first plugged
in so that you can use the DELAY BAKE TIMER and the
COMPLETION TIME on the Screen will be correct.
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BEFORE USING FOR THE FIRST TIME
1. Unpack and clean Breadmaker; see
CLEANING INSTRUCTIONS.
2. Place Breadmaker on a dry, stable
surface away from heat and away from
areas where cooking grease or water
may splatter onto it. Avoid placing
the Breadmaker where it may tip over
during use and place away from edge
of counter top.
Then the MENU & START / Cycle Select
Screen will remain on your LCD Screen until
you touch any Key.
3. When you first plug your Breadman®
Dream Machine™ in, the Welcome
Screen will appear briefly.
Welcome
to
MENU & START
Cycle Select Screen
®
Touch the HOME Key to view the different
MODE SELECTIONS.
The Touch-Activated LCD Screen
prompts bakers on how to make a loaf
of bread every step of the way.
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BEFORE USING FOR THE FIRST TIME
Following is the HOME Screen and a
brief description of all of the Keys.
(CONTINUED)
Touch any word enclosed in a square (Key) and
the LCD Screen will advance to the next step.
MENU & START
Touch to advance to the Bread Cycle
Selection Screen.
INTERNAL CLOCK
Touch to set the PRESENT TIME.
AFTER BAKING
This Screen will also appear when baking is
completed:
1. Touch the OK Key.
2. Unplug the power cord.
3. Remove the Bread Pan with a pot holder.
NOTE: If you touch HOME at any
time during programming, the LCD
Screen will revert to the MODE
SELECT Screen.
4. Take the bread out the Bread Pan.
5. Check for Kneading Paddle before slicing.
HELP GUIDE
Control Panel Error Messages
E:01 The interior of the Breadmaker is too
warm to operate.
E:02 The interior of the Breadmaker is too
cold to operate.
000 There was a power failure during the
operation.
H:00 The heater or control circuit failed.
L:00 The heater or control circuit failed.
E:04 Thermistor line may be shorted.
E:05 Thermistor line may be open.
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BEFORE USING FOR THE FIRST TIME
(CONTINUED)
SELF TESTING
Touch to perform test on Breadman® Ultimate
Dream Machine™ Breadmaker:
HEATER: Activates Heating Element
for a few seconds
MOTOR: Activates Kneading Motor
for a few seconds
HOUR
Key
MINUTE
Key
ADD EXTRAS: Opens Fruits & Nuts
Dispenser Door
SENSOR: Gives approximate temperature
in Baking Chamber
RESET: Stops Self Testing
INTERNAL CLOCK SET
INTERNAL CLOCK
Follow the steps below to set the INTERNAL
CLOCK to the PRESENT TIME.
1. Close the Lid and plug in the Breadmaker.
2. After the Welcome to Breadman® Screen,
the MENU & START/Cycle Select Screen
will appear.
3. Touch HOME. From the MODE SELECT
Screen touch INTERNAL CLOCK. The
Cursor will begin at PM in the HOUR
position.
• Touch the UP (▲) and DOWN (▼)
Arrow Keys to adjust the HOUR. When
the HOUR and PM or AM is correctly
shown, then touch the MINUTE Key
and the UP (▲) and DOWN (▼)
Arrow Keys to adjust the MINUTES.
• Holding the Arrow Keys down in place
will either fast forward or fast reverse
the time.
• When the PRESENT TIME is correctly
set, touch the SET Key. A long beep
will sound as the time is registered into
the Breadmaker’s memory.
11
• The PRESENT TIME will be stored
in memory even if the Breadmaker
is unplugged
• The PRESENT TIME will remain in
memory until it is changed manually.
4. Touch MENU & START to choose
a Cycle.
5. Before first use, operate empty on the
SUPER RAPID Cycle to burn off the
manufacturing oils. Follow the
instructions outlined in the BREAD
CYCLES 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.
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BEFORE USING FOR THE FIRST TIME
For Best Results
Inserting and
Removing the
Bread Pan
(CONTINUED)
• Take care to measure ingredients accurately, using a good set of liquid
and dry measuring cups and spoons. Make sure to level all dry
ingredients as you measure them. Inaccurate measuring could cause
unexpected results in your loaf of bread; see KNOW YOUR
INGREDIENTS.
• In particular, be precise in measuring the liquids.
• Use fresh ingredients.
• Since moisture is an enemy to flour, be sure to store your flour in
an airtight container.
• To keep your yeast fresh, store in an airtight container in your
refrigerator or freezer.
• Do not use yeast if the date code on the packet has expired.
• To ensure freshness – when using the DELAY BAKE TIMER, we
recommend setting it for as short a time as possible. Because
ingredients are partially combined in the Bread Pan, the dough may
tend to deteriorate if left for too many hours, especially on a warm or
humid day.
• Keep the Lid closed during the Rising and Baking process. Opening it
excessively causes uneven baking.
• After your bread has cooled completely, store it in a plastic bag or
plastic wrap to prevent it from drying out.
1. Remember to insert the Kneading Paddle first, then add all your
ingredients BEFORE inserting the Bread Pan into the Baking Chamber
of your Breadmaker.
2. Lower the Bread Pan into the Baking Chamber until securely
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.
Baking Options:
RECIPES and
NUTRITION
Your Breadman® Dream Machine™ is a wealth of stored information at
your fingertips! Need a basic recipe? Touch RECIPES and read the
ingredient list off the Screen. On a special diet? Touch the NUTRITION
Key and the approximate nutritional analysis (NUTRITION FACTS) for
your chosen recipe is displayed on the easy-to-read LCD Screen.
12
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Page 16
BREAD CYCLES: GENERAL DESCRIPTION
WHITE BREAD
This Cycle is used for breads that primarily use white bread flour, although some recipes
may include small amounts of whole wheat flour.
FRENCH
Traditionally, French bread has a crispier crust and lighter texture than white bread.
Recipes usually do not include butter, margarine, or milk.
FRUITS & NUTS
Use this Cycle for recipes that use additional sugar or added sweet ingredients such as
coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to
prevent burning.
QUICK BREAD/CAKE
This Cycle is used for recipes that contain baking powder and/or baking soda rather
than yeast to make bread or cake rise. Cake recipes made from scratch must be specially
designed for this Cycle. Use this Cycle to prepare 14-ounce or larger pre-packaged cake
or quick bread mixes.
WHOLE WHEAT
This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats,
or bran. It 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 FRUITS & NUTS breads.
SUPER RAPID
Makes a 1.5 and 2.0 LB loaf of bread in under an hour using specially developed recipes
and fast acting yeast. The 2.5 LB loaf bakes in 1 hour and 9 minutes.
BAKE ONLY
This Cycle can be used if the crust is too light or if you wish to bake pre-made dough;
see ADVANCED BAKING TECHNIQUES: BAKE ONLY. It can be especially helpful
if your bread, quick bread or cake is not quite done. Check every few minutes. This
Cycle will bake for up to 4 hours (240 minutes) and from 200ºF to 375ºF. The time set
in this Cycle is saved in the memory of the Breadmaker until you change it.
PERSONAL BAKER
The Breadman® Ultimate™ Dream Machine™ Breadmaker has 6 Personal Baker
Recipe Memory Cycles. This means you have 6 personal memories to program and save
for your best, favorite recipes. PERSONAL BAKER lets you factor the brand and type
of flour, quality of yeast, and even your climate, into the Cycle times and temperatures.
This information is then stored in the PERSONAL BAKER file, and kept separate
from the Regular Cycles.
13
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Page 17
KNEADING AND BAKING CYCLE CHART
Cycle / Process
Total
Time
Preheat Knead1 Knead2 Rise1
Punch
Rise2
Shape
Rise3
Bake WARM
Preheat Rise
Bake
Temp ºF Temp ºF Temp ºF
1. WHITE MED 2.0 LB
3:10
00
5m
20m
40m
10s
24m50s 15s
49m45s 50m 60m
61
90
270
2. WHITE DARK 2.0 LB
3:20
00
5m
20m
40m
10s
24m50s 15s
49m45s 60m 60m
61
90
273
3. WHITE LIGHT 2.0 LB
3:00
00
5m
20m
40m
10s
24m50s 15s
49m45s 40m 60m
61
90
270
4. WHITE MED 1.5 LB
3:05
00
5m
20m
40m
10s
24m50s 15s
49m45s 45m 60m
61
90
270
5. WHITE DARK 1.5 LB
3:15
00
5m
20m
40m
10s
24m50s 15s
49m45s 55m 60m
61
90
273
6. WHITE LIGHT 1.5 LB
2:55
00
5m
20m
40m
10s
24m50s 15s
49m45s 35m 60m
61
90
270
7. WHITE MED 2.5 LB
3:20
00
5m
20m
40m
10s
24m50s 15s
49m45s 60m 60m
61
90
270
8. WHITE DARK 2.5 LB
3:30
00
5m
20m
40m
10s
24m50s 15s
49m45s 70m 60m
61
90
273
9. WHITE LIGHT 2.5 LB
3:10
00
5m
20m
40m
10s
24m50s 15s
49m45s 50m 60m
61
90
270
10. WHITE RAPID MED 2.0 LB
2:10
00
5m
20m
15m
10s
9m50s
10s
29m50s 50m 60m
61
90
270
11. WHITE RAPID DARK 2.0 LB
2:20
00
5m
20m
15m
10s
9m50s
10s
29m50s 60m 60m
61
90
273
12. WHITE RAPID LIGHT 2.0 LB
2:00
00
5m
20m
15m
10s
9m50s
10s
29m50s 40m 60m
61
90
270
13. WHITE RAPID MED 1.5 LB
2:05
00
5m
20m
15m
10s
9m50s
10s
29m50s 45m 60m
61
90
270
14. WHITE RAPID DARK 1.5 LB
2:15
00
5m
20m
15m
10s
9m50s
10s
29m50s 55m 60m
61
90
273
15. WHITE RAPID LIGHT 1.5 LB
1:55
00
5m
20m
15m
10s
9m50s
10s
29m50s 35m 60m
61
90
270
T16. WHITE RAPID MED 2.5 LB
2:20
00
5m
20m
15m
10s
9m50s
10s
29m50s 60m 60m
61
90
270
17. WHITE RAPID DARK 2.5 LB
2:30
00
5m
20m
15m
10s
9m50s
10s
29m50s 70m 60m
61
90
273
18. WHITE RAPID LIGHT 2.5 LB
2:10
00
5m
20m
15m
10s
9m50s
10s
29m50s 50m 60m
61
90
270
h = hour
m = minute
s = second
©2003
US Patents: 5947005, 6095034, and 6217924
14
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Page 18
KNEADING AND BAKING CYCLE CHART
Preheat Knead1 Knead2 Rise1
Punch
Rise2
Shape
Rise3
(CONTINUED)
Cycle / Process
Total
Time
19.W. WHEAT MED 2.0 LB
3:35
25m
5m
20m
50m
10s
24m50s 10s
44m50s 45m 60m
61
90
270
20.W. WHEAT DARK 2.0 LB
3:43
25m
5m
20m
50m
10s
24m50s 10s
44m50s 53m 60m
61
90
273
21.W. WHEAT LIGHT 2.0 LB
3:30
25m
5m
20m
50m
10s
24m50s 10s
44m50s 40m 60m
61
90
270
22.W. WHEAT MED 1.5 LB
3:32
25m
5m
20m
50m
10s
24m50s 10s
44m50s 42m 60m
61
90
270
23.W. WHEAT DARK 1.5 LB
3:40
25m
5m
20m
50m
10s
24m50s 10s
44m50s 50m 60m
61
90
273
24.W. WHEAT LIGHT 1.5 LB
3:27
25m
5m
20m
50m
10s
24m50s 10s
44m50s 37m 60m
61
90
270
25.W. WHEAT MED 2.5 LB
3:45
25m
5m
20m
50m
10s
24m50s 10s
44m50s 55m 60m
61
90
270
26.W. WHEAT DARK 2.5 LB
3:53
25m
5m
20m
50m
10s
24m50s 10s
44m50s 63m 60m
61
90
273
27.W. WHEAT LIGHT 2.5 LB
3:40
25m
5m
20m
50m
10s
24m50s 10s
44m50s 50m 60m
61
90
270
28. W. WHEAT RAPID MED 2.0 LB
2:20
00
5m
20m
30m
10s
39m50s
00
00
45m 60m
61
90
270
39.W. WHEAT RAPID DARK 2.0 LB
2:28
00
5m
20m
30m
10s
39m50s
00
00
53m 60m
61
90
273
30.W. WHEAT RAPID LIGHT 2.0 LB
2:15
00
5m
20m
30m
10s
39m50s
00
00
40m 60m
61
90
270
31.W. WHEAT RAPID MED 1.5 LB
2:17
00
5m
20m
30m
10s
39m50s
00
00
42m 60m
61
90
270
32.W. WHEAT RAPID DARK 1.5 LB
2:25
00
5m
20m
30m
10s
39m50s
00
00
50m 60m
61
90
273
33.W. WHEAT RAPID LIGHT 1.5 LB
2:12
00
5m
20m
30m
10s
39m50s
00
00
37m 60m
61
90
270
34. W. WHEAT RAPID MED 2.5 LB
2:30
00
5m
20m
30m
10s
39m50s
00
00
55m 60m
61
90
270
35. W.WHEAT RAPID DARK 2.5 LB
2:38
00
5m
20m
30m
10s
39m50s
00
00
63m 60m
61
90
273
36. W.WHEAT RAPID LIGHT 2.5 LB
2:25
00
5m
20m
30m
10s
39m50s
00
00
50m 60m
61
90
270
* Whole Wheat Courses have a rest period for up to 25 minutes before kneading begins.
No movement occurs in the Bread Pan.
15
Bake WARM
Preheat Rise
Bake
Temp ºF Temp ºF Temp ºF
TR4000_OM.COMPLETE10
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4:50 PM
Page 19
KNEADING AND BAKING CYCLE CHART
Preheat Knead1 Knead2 Rise1
Punch
Rise2
Shape
Rise3
(CONTINUED)
Cycle / Process
Total
Time
Bake WARM
Preheat Rise
Bake
Temp ºF Temp ºF Temp ºF
37.FRENCH MED 2.0 LB
3:30
00
5m
20m
40m
10s
29m50s 10s
59m50s 55m 60m
61
90
279
38.FRENCH DARK
2.0 LB
3:40
00
5m
20m
40m
10s
29m50s 10s
59m50s 65m 60m
61
90
282
39.FRENCH LIGHT
2.0 LB
3:20
00
5m
20m
40m
10s
29m50s 10s
59m50s 45m 60m
61
90
279
40.FRENCH MED 1.5 LB
3:27
00
5m
20m
40m
10s
29m50s 10s
59m50s 52m 60m
61
90
279
41.FRENCH DARK 1.5 LB
3:37
00
5m
20m
40m
10s
29m50s 10s
59m50s 62m 60m
61
90
282
42.FRENCH LIGHT 1.5 LB
3:17
00
5m
20m
40m
10s
29m50s 10s
59m50s 42m 60m
61
90
279
43.FRENCH MED 2.5 LB
3:40
00
5m
20m
40m
10s
29m50s 10s
59m50s 65m 60m
61
90
279
44.FRENCH DARK 2.5 LB
3:50
00
5m
20m
40m
10s
29m50s 10s
59m50s 75m 60m
61
90
282
45.FRENCH LIGHT 2.5 LB
3:30
00
5m
20m
40m
10s
29m50s 10s
59m50s 55m 60m
61
90
279
46.FRENCH RAPID MED 2.0 LB
2:25
00
5m
20m
20m
8s
44m52s
00
00
55m 60m
61
90
279
47.FRENCH RAPID DARK 2.0 LB
2:35
00
5m
20m
20m
8s
44m52s
00
00
65m 60m
61
90
282
48.FRENCH RAPID LIGHT 2.0 LB
2:15
00
5m
20m
20m
8s
44m52s
00
00
45m 60m
61
90
279
49.FRENCH RAPID MED 1.5 LB
2:22
00
5m
20m
20m
8s
44m52s
00
00
52m 60m
61
90
279
50.FRENCH RAPID DARK 1.5 LB
2:32
00
5m
20m
20m
8s
44m52s
00
00
62m 60m
61
90
282
51.FRENCH RAPID LIGHT 1.5 LB
2:12
00
5m
20m
20m
8s
44m52s
00
00
42m 60m
61
90
279
52.FRENCH RAPID MED 2.5 LB
2:35
00
5m
20m
20m
8s
44m52s
00
00
65m 60m
61
90
279
53.FRENCH RAPID DARK 2.5 LB
2:45
00
5m
20m
20m
8s
44m52s
00
00
75m 60m
61
90
282
54.FRENCH RAPID LIGHT 2.5 LB
2:25
00
5m
20m
20m
8s
44m52s
00
00
55m 60m
61
90
279
16
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Page 20
KNEADING AND BAKING CYCLE CHART
Cycle / Process
Total
Time
Rise2
Shape
55. FRUITS & NUTS MED 2.0 LB
3:25
00
5m
20m
40m
10s
24m50s
5s
49m55s 65m
60m
61
90
239
56. FRUITS & NUTS DARK 2.0 LB
3:35
00
5m
20m
40m
10s
24m50s
5s
49m55s 75m
60m
61
90
243
57. FRUITS & NUTS LIGHT 2.0 LB
3:15
00
5m
20m
40m
10s
24m50s
5s
49m55s 55m
60m
61
90
239
58. FRUITS & NUTS MED 1.5 LB
3:22
00
5m
20m
40m
10s
24m50s
5s
49m55s 62m
60m
61
90
239
59. FRUITS & NUTS DARK 1.5 LB
3:32
00
5m
20m
40m
10s
24m50s
5s
49m55s 72m
60m
61
90
243
60. FRUITS & NUTS LIGHT 1.5 LB
3:12
00
5m
20m
40m
10s
24m50s
5s
49m55s 52m
60m
61
90
239
61. FRUITS & NUTS MED 2.5 LB
3:30
00
5m
20m
40m
10s
24m50s
5s
49m55s 70m
60m
61
90
239
62. FRUITS & NUTS DARK 2.5 LB
3:40
00
5m
20m
40m
10s
24m50s
5s
49m55s 80m
60m
61
90
243
63. FRUITS & NUTS LIGHT 2.5 LB
3:20
00
5m
20m
40m
10s
24m50s
5s
49m55s 60m
60m
61
90
239
64. FRUITS & NUTS RAPID MED 2.0 LB
2:50
00
5m
20m
25m
10s
54m50s
00
00
65m
60m
61
90
239
65. FRUITS & NUTS RAPID DARK 2.0 LB
3:00
00
5m
20m
25m
10s
54m50s
00
00
75m
60m
61
90
243
66. FRUITS & NUTS RAPID LIGHT 2.0 LB 2:40
00
5m
20m
25m
10s
54m50s
00
00
55m
60m
61
90
239
67. FRUITS & NUTS RAPID MED 1.5 LB
2:47
00
5m
20m
25m
10s
54m50s
00
00
62m
60m
61
90
239
68. FRUITS & NUTS RAPID DARK 1.5 LB
2:57
00
5m
20m
25m
10s
54m50s
00
00
72m
60m
61
90
243
69. FRUITS & NUTS RAPID LIGHT 1.5 LB 2:37
00
5m
20m
25m
10s
54m50s
00
00
52m
60m
61
90
239
70. FRUITS & NUTS RAPID MED 2.5 LB
00
5m
20m
25m
10s
54m50s
00
00
70m
60m
61
90
239
2:55
Preheat Knead1 Knead2 Rise1 Punch
Rise3
(CONTINUED)
Bake WARM Preheat Rise
Bake
Temp ºF Temp ºF Temp ºF
71. FRUITS & NUTS RAPID DARK 2.5 LB
3:05
00
5m
20m
25m
10s
54m50s
00
00
80m
60m
61
90
243
72. FRUITS & NUTS RAPID LIGHT 2.5 LB
2:45
00
5m
20m
25m
10s
54m50s
00
00
60m
60m
61
90
239
17
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Page 21
KNEADING AND BAKING CYCLE CHART
Cycle / Process
Total
Time
Preheat Knead1 Knead2 Rise1 Punch
Rise2
Shape
Rise3
(CONTINUED)
Bake WARM Preheat Rise
Bake
Temp ºF Temp ºF Temp ºF
73.SUPER RAPID 2.0 LB
0:59
00
3m
10m
14m
00
00
00
32m
00
122
122
295
74.SUPER RAPID 1.5 LB
0:59
00
3m
10m
16m
00
00
00
30m
00
122
122
295
75.SUPER RAPID 2.5 LB
1:09
00
3m
15m
14m
00
00
00
37m
00
122
122
295
Cycle / Process
Total
Time
Bake WARM Preheat Rise
Temp ºF Temp ºF Temp ºF
Bake
Preheat Knead1 Knead2 Knead3 Rest
Knead4 Knead5
76. QUICK BREAD MED
127m
60
77. QUICK BREAD DARK
137m
60
78. QUICK BREAD LIGHT
102m
60
Cycle / Process
Total
Ti m e
79. JAM
1.05
Cycle / Process
Total
Time
80 . SOUR DOUGH
Preheat H e a t
& Mix
15m
50m
Ferment Bake Preheat Rise Bake
Temp ºF Temp ºF Temp
2h-48h
Cycle / Process
Total
Time
81.DOUGH / BREAD
1:30
00
3m
27m
59m50s
10s
61
90
--
82.DOUGH / PIZZA
0:55
00
3m
22m
29m50s
10s
61
90
--
83.DOUGH / BAGEL
1:25
00
3m
22m
59m50s
10s
61
90
--
Cycle / Process
Bake
Bake
Temp ºF
84. BAKE ONLY
Preheat Knead1 Knead2
Rise1
0 -240m 200-375
18
Punch Preheat Rise
Bake
Temp ºF Temp ºF Temp ºF
TR4000_OM.COMPLETE10
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Page 22
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. There are several Breadmaker recipe books available
that may use these ingredients.
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 Breadmaker by Breadman® 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 Breadmaker 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
Breadmaker.
7 Grain Cereal Blend
7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and
hulled millet.
19
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Page 23
KNOW YOUR INGREDIENTS
(CONTINUED)
Vital Wheat Gluten
Vital wheat 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.
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.
bread machine, quick or rapid rise yeast is quick-acting. Fresh (cake) yeast is NOT
RECOMMENDED for use with your Breadmaker.
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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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 machine 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 Tbsp. 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 Bread Yeast Amounts
The White, French, Whole Wheat and Fruits & Nuts Rapid Cycle decreases the time
for making your favorite bread by approximately 1 hour. Choose a recipe, then simply
use the amount of yeast listed for the RAPID Course instead of the NORMAL
Course. 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.
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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 the 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 the Baking process.
SUBSTITUTES
In our test kitchen, we experimented with these ingredient substitutions. We do caution
you that your results may vary significantly from ours. If you would like to try other
substitutions, there are several helpful hint books available from retail stores to assist you.
However, we cannot guarantee their results.
Eggs
Liquid egg substitutes may be used as directed on the carton.
Two egg whites may be substituted for one whole egg.
REMEMBER, all egg products must be at room temperature.
Milk
Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in
equal proportions. Liquid milk warmed to the correct temperature for that course may be
substituted for water in equal proportions. The dry milk may then be eliminated all
together. The loaf will be slightly smaller.
Salt
Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per
serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts.
The bread will be more coarse.
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KNOW YOUR INGREDIENTS
(CONTINUED)
Sugar
Honey may be substituted for sugar in equal proportions; reduce the liquid by the same
amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast
needs sugar — no artificial sweetener should be used.
Yeast
We used RED STAR® Yeast to develop our recipes. However, any brand may be used.
MEASURING YOUR INGREDIENTS
The most important step when using your Breadmaker 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® Ultimate™ Breadmaker produces delicious baked goods with ease. This
marvelous Breadmaker 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 breadmakers. Using this Breadmaker requires that you accurately measure
each ingredient.
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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 Breadmaker is a
computer brain which instructs the Breadmaker to mix the dough, knead the dough, allow it to
proof (rise) and bake without you being present. The Breadmaker will also prepare dough for you
to shape and bake in a conventional oven.
The recipes included in this book were developed for this Breadmaker. Each recipe features
ingredients that best compliment a particular loaf of bread and each was tested in our
Breadmakers. It is extremely important not to exceed the amount of flour specified in each
recipe, up to approximately 6 cups, 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 Breadmaker.
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 one of the following special glazes to
enhance your bread.
• 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 powdered 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 Breadmaker recipes in your Breadmaker. Follow
package or recipe directions for making 1.5, 2.0, or 2.5 LB loaves.
Do not exceed the Bread Pan capacity.
Checking Dough Consistency
Although the Breadmaker 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. Touch
PAUSE after 5 to 8 minutes during the Kneading process, open the Breadmaker, and check the
consistency of the dough.
A bread or dough recipe dough ball should be slightly tacky to the touch. A SUPER RAPID
dough ball should be sticky to the touch. If the bread dough ball 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.
The QUICK BREAD / CAKE batter will look like normal batter.
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(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: [email protected]
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 15 to 30 minutes before
slicing. Use an electric knife or a serrated knife for even slices.
Store unused bread tightly covered, (sealable plastic bags or plastic containers work well) at
room temperature for up to three days. For longer storage, (up to one 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 to
make croutons, bread pudding or stuffing. Be sure to look at our DAY OLD BREAD RECIPES
included in this Instruction Manual.
Freezing Baked Bread
When freezing bread and rolls, cool them before wrapping in plastic wrap. Place them in a
plastic bag and seal it. Bread may be frozen for up to six weeks. When you thaw, partially open
the wrapping to allow the moisture to escape gradually for best results.
Freezing Dough
At the end of the DOUGH Cycle, you may remove the dough and freeze it for baking at a later
time. Form the dough into the desired shape and immediately freeze for one hour to harden.
Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough
can be kept in the freezer for up to four weeks. Thaw the dough in plastic bag in the refrigerator
overnight or for several hours. Unwrap and place on baking container. Cover and let stand in
warm, draft free place until double the original size. Because the dough is not room temperature,
you will find it takes longer than usual to rise. Bake according to recipe instructions.
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BREAD CYCLES: WHITE, FRENCH, FRUITS & NUTS,
QUICK BREAD/CAKE, WHOLE WHEAT, SUPER RAPID
The following steps will describe how to make bread and quick bread/cake with your
Breadman® Ultimate™ Dream Machine™ Breadmaker.
NOTE: Please refer to the MAKING DOUGHS section of this Instruction Manual for a
detailed description for making SOUR DOUGHS and sour dough breads, or other
doughs such as: Bread, Pizza or Bagel DOUGH. See the JAM section for making jams.
ALSO NOTE: To access the recipes included in your Dream Machine™
, follow
STEP 6 through STEP 11 for a detailed description of on-screen set-up. When your
Dream Machine™ is properly programmed for the particular type of bread or dough
that you intend to prepare, touch the RECIPE Key on the Screen for a corresponding
recipe or refer to the Recipe Section of this Instruction Manual.
STEP 3
STEP 1
Place the ingredients into the Bread Pan.
Open the Lid and remove the
Bread Pan.
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.
For best results, add all liquid ingredients
first. Then, add all dry ingredients EXCEPT
yeast, baking powder or baking soda.
ALWAYS ADD YEAST, BAKING
POWDER OR BAKING SODA LAST.
YEAST
WHITE
BREA
SELECT D
HOME
COURSE
NORMAL
2.5LB
RAPID
SELECT
SIZE
2.0LB
MEDIUM
SELECT
CR UST
ADD EXTRA
S
1.5LB
DRY INGREDIENTS
D ARK
NUTRI
TION
BA CK
TIMER
LIGHT
PERSO
N AL
RECIP
ES
STAR
T
WATER OR LIQUIDS
STEP 4
STEP 2
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.
Position the
Kneading Paddle
on the Drive Shaft.
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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STEP 5
STEP 6
Insert the Bread Pan into the
Breadmaker.
To insert the Bread Pan into the machine,
set it in place. Press down on the rim until
the Bread Pan fits firmly in place.
Welcome
to
®
The Touch-Activated LCD Screen prompts
bakers on how to make a loaf of bread every
step of the way.
When you first plug your Breadman® Dream
Machine™ in, the Welcome Screen will
appear briefly.
Below is the first MENU & START / Cycle
Selection Screen. This Screen will remain on
your LCD Screen until you touch any Key.
Close the Lid and plug in the
Breadmaker.
If you touch HOME at any time during
programming, the LCD Screen will revert
to the MODE SELECT Screen. To revert
back to the Cycle Select Screen, touch
MENU & START.
At any time of the bread making selection
process, you may touch BACK (optional)
and the Screen will return to the MENU
& START / Cycle Select Screen.
MENU & START
Cycle Select Screen
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Other Cycles have similar Screens.
STEP 7
NOTE: Most bread Cycles are preset for
NORMAL, 2.0 LB, MEDIUM crust
color and ADD EXTRAS. The Key will
be shaded dark.
BREAD Cycle choices are:
• WHITE BREAD
• FRENCH
• FRUITS & NUTS
• QUICK BREAD/CAKE
• WHOLE WHEAT
• SUPER RAPID
SOUR DOUGH Cycle choices are:
• FRENCH
• NORMAL
All Keys (options) are offered for: WHITE
BREAD, FRENCH, FRUITS & NUTS, and
WHOLE WHEAT breads.
Limited options are offered for:
QUICKBREAD/CAKE, SUPER RAPID,
SOUR DOUGH, DOUGH, JAM,
BAKE ONLY, and PERSONAL BAKER.
DOUGH Cycle choices are:
• BREAD
• PIZZA
• BAGEL
PLEASE NOTE: THE FOLLOWING
STEPS AND STEP DESCRIPTIONS
APPLY TO KEYS LISTED FOR MOST
BREAD, DOUGH AND SOUR
DOUGH CYCLES.
When you touch the WHITE BREAD Key,
the following Screen will appear.
STEP 8
Select the Course: NORMAL or RAPID.
• NORMAL is preset. The RAPID Course
for White Bread decreases the time for
making bread by approximately 1 hour.
• Touch the RAPID Key if you wish to
decrease the baking times. Use the
amount of yeast listed for the RAPID
Course.
• The RAPID Course cannot be
activated for the SUPER RAPID,
QUICK BREAD/ CAKE, SOUR
DOUGH or DOUGH Cycles.
WHITE BREAD CYCLE
Options Screen
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• Touch ADD EXTRAS to STOP
Dispenser from operating.
NOTE: Do not exceed 2/3 Cup capacity.
STEP 9
Select SIZE.
WARNING: Do not pour liquids or spices
into the Dispenser. Always make sure
fresh fruit or vegetables are not wet.
Pat dry before putting them in the
Dispenser.
• 2.0 is preset. Touch: 1.5 or 2.5 LB to
change.
• Loaf SIZE cannot be activated for:
QUICK BREAD/CAKE or DOUGH.
STEP 10
STEP 13
Select CRUST.
• MEDIUM is preset. Touch the LIGHT or
DARK CRUST Key to change.
• You can select Crust Color for
WHITE, FRENCH, FRUITS & NUTS,
QUICK BREAD/CAKE, and WHOLE
WHEAT Cycles.
• Crust Color cannot be activated for the
SUPER RAPID, SOUR DOUGH or
DOUGH Cycle.
STEP 11
Touch PERSONAL (optional).
• Recalls the 6 PERSONAL SELECT
MEMORY programs.
For a detailed explanation of the
PERSONAL Cycle option, please see the
ADVANCED BAKING TECHNIQUES:
PERSONAL BAKER section of this
Instruction Manual.
STEP 14
Touch RECIPES (optional) and read the
ingredient list from the Screen.
Select TIMER (optional)
• You can pre-program your Breadman®
Ultimate™ Breadmaker so that it bakes
while you are at work or so that fresh
bread is ready for you in the morning.
• The LCD Screen displays one RECIPE for
each Cycle.
Touch NUTRITION (optional) and read the
NUTRITION FACTS from the Screen.
• The 24 Hour Timer cannot be activated
for: QUICK BREAD/CAKE, SUPER
RAPID, SOUR DOUGH, JAM or
BAKE ONLY Cycles.
• The LCD Screen displays one screen of
NUTRITION FACTS for each RECIPE.
STEP 12
ADD EXTRAS controls the Fruits & Nuts
Dispenser.
• ADD EXTRAS is preset to dispense food.
• For WHITE, FRENCH, FRUITS &
NUTS, QUICK BREAD/CAKE, WHOLE
WHEAT, SOUR DOUGH and DOUGH
Cycles, if you are adding special
ingredients, such as dried fruit or nuts,
herbs, oats, etc., put them into the
Dispenser NOW!
29
For a detailed explanation, please see the
ADVANCED BAKING TECHNIQUES:
DELAY BAKE TIMER section of this
Instruction Manual.
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• In all BREAD and QUICK BREAD/
CAKE Cycles, the Breadman®
Ultimate™ Breadmaker continues the
Baking process.
STEP 15
Touch START to begin the Cycle.
• The following Screen will inform you of the
selections chosen.
• As the Breadmaker is processing, you can
check the Screen for the COMPLETION
TIME, REMAINING TIME, and the
PRESENT TIME.*
• The circles under the REMAINING TIME
will blacken as the Cycle advances.
*Please see BEFORE USING FOR THE FIRST
TIME section of this Instruction Manual for
complete instructions to set the PRESENT TIME.
• Touch PAUSE to interrupt the
Breadman® Ultimate™ Breadmaker
after the first few minutes of kneading to
check the dough ball. A bread or dough
recipe dough ball should be slightly
tacky to the touch. A SUPER RAPID
dough ball should be sticky to the touch.
The QUICK BREAD/CAKE batter will
look like a normal runny batter. At this
time, push down any dough or flour that
may be on the sides of the Bread Pan.
• If you touch PAUSE, the following
Screen will appear and the Breadmaker
will beep continuously.
• See ADVANCED BAKING
TECHNIQUES: PAUSE for other uses.
BREAD CYCLE
Information Screen
STEP 16
• First, the Breadmaker mixes the ingredients.
Then, it begins the Kneading process.
During this process, the yeast begins to
activate, and normally the Viewing Window
begins to fog. (This will clear so you can see
the progress of your loaf.) The Breadmaker
will stop kneading to let the dough rise.
30
PAUSE / STOP / RESUME BAKING
• Touch RESUME BAKING Key within 10 minutes; the process will resume
from the point where it left off. If you
forget to reactivate, the Breadmaker will
automatically start the Cycle again.
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• Touch the STOP Key, to cancel
the Cycle and the Cycle Selection
Screen appears.
NOTE: If you make an error after you’ve
activated the Cycle and want to start over,
touch PAUSE and then STOP. The
Cycle will stop and you can begin again.
• If OK is NOT touched, a controlled
Keep Warm Phase will begin and will
automatically shut off after 60 minutes.
While this Phase will help prevent the
bread from becoming soggy, for best
results, remove bread immediately after
Baking Cycle is complete.
• The Keep Warm Phase does not apply to
QUICK BREAD/CAKE, JAM, SOUR
DOUGH, BREAD DOUGH, PIZZA
DOUGH, BAGEL DOUGH or BAKE
ONLY Cycles.
For BREAD DOUGH, PIZZA and BAGEL
DOUGHS, refer to STEP 18.
STEP 17
BREAD or QUICK BREAD/CAKE
Cycle Completed.
STEP 18
Remove the loaf of bread from the
Bread Pan.
• Turn over the Bread Pan
a few inches from the
countertop and gently
shake out the loaf. It’s
best to remove the loaf
as soon as the
Breadmaker is done
baking.
• Place the loaf on a wire
rack or other cooling
surface to cool. Bread
should be cooled (15 to
30 minutes) before it is sliced.
• Quick Bread/Cake should cool in the
Bread Pan for 20 minutes. Use a thin
rubber or plastic spatula and gently
loosen the cake from the sides of the
Bread Pan.
• When bread baking is completed, the
Breadmaker will beep and the Screen will
read COMPLETE. This indicates that the
Cycle is completed. Touch OK to stop the
Keep Warm Phase; then put on your oven
mitts and remove the Bread Pan.
• Gently shake the quick bread/cake out
of the Bread Pan and allow an
additional 30 minutes to cool on a wire
rack before slicing.
• When you are done using the Breadmaker,
be sure to unplug it.
• 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 surface that might scorch or melt.
31
• Sometimes the Kneading Paddle will
stick in a loaf of bread. If it does, use a
non-metal utensil to gently remove it,
taking care not to scratch the
Kneading Paddle.
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DOUGH CYCLES: GENERAL DESCRIPTION
BREAD DOUGH
This Cycle makes dough for breads that is shaped and baked in a conventional oven.
PIZZA DOUGH
The Pizza Dough Cycle will make your favorite pizza crust dough.
BAGEL DOUGH
Use this Cycle to make bagel dough that is shaped and then baked in a conventional oven.
SOUR DOUGH
This Cycle begins with mixing the levain ingredients and then fermenting the mixture over
time to create a sour dough starter. At the end of the fermentation, additional ingredients
are added and you can choose to make either dough to be hand-shaped and baked in a
conventional oven, or bake a loaf of bread in the Breadmaker.
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DOUGH CYCLES: BREAD / PIZZA / BAGEL
STEP 7
This Cycle makes Dough for bread,
pizza or bagels and will not bake the
dough. Remove the dough and
shape it, then bake in a
conventional oven.
The following steps will describe
how to make Doughs with your
Breadman® Ultimate™ Dream
Machine™ Breadmaker.
NOTE: Follow
STEP 6
STEP 1 through
for making breads.
From the MENU & START /
Cycle Select Screen, touch
DOUGH. Then touch BREAD,
PIZZA or BAGEL.
DOUGH CYCLE
Options Screen
STEP 8
Touch RECIPES (optional) and read the
ingredient list from the Screen. (See FRENCH
BREAD DOUGH Recipe, 3 LB.)
• The LCD Screen displays one RECIPE for
each Cycle.
FRENCH BREAD DOUGH
Recipe, 3 LB
NOTE: Do not exceed Dispenser’s
2/3 Cup capacity.
WARNING: Do not pour liquids or spices
into the Dispenser. Always make sure
fresh fruit or vegetables are not wet. Pat
dry before putting them in the Dispenser.
STEP 10
Touch NUTRITION (optional) and read the
NUTRITION FACTS from the Screen.
Touch START.
When the DOUGH Cycle is completed, the
Breadmaker beeps to let you know when the
dough is ready to be removed.
• The LCD Screen displays one screen of
NUTRITION FACTS for each RECIPE.
STEP 9
Touch BACK to return to the DOUGH
CYCLE Options Screen.
ADD EXTRAS controls the Fruits & Nuts
Dispenser. ADD EXTRAS is preset.
• Touch ADD EXTRAS to STOP Dispenser
from operating.
33
STEP 11
Remove the dough from the Bread Pan.
Then it’s up to you to shape it, give it time
for a final rising period, and bake it in a
conventional oven.
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MAKING DOUGHS: GENERAL INFORMATION
IMPORTANT: Never allow the dough to remain in the Breadmaker after the Cycle 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 Breadmaker allows the dough to have a first rise or fermentation before the dough is
removed. Fermentation conditions the gluten, (which becomes pliable and elastic with a
soft, smooth quality) develops the flavor and leavens the product.
• For a single final rise, remove from Breadmaker, let rest 10 minutes, shape as desired and
allow dough to rise until doubled in volume.
• Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat
bread. The dough rises once in the Breadmaker during the DOUGH Cycle. Remove the
dough, 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 dough to rise until
doubled in volume.
BAKING 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 15 minutes and check again.
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MAKING DOUGHS: SOUR DOUGH CYCLE
SOUR DOUGH is a combination of water,
sugar, dry milk, flour and yeast that is mixed
and heated and allowed to ferment over time
to create a levain or starter. The remaining
bread ingredients are added to the starter to
make a loaf of bread. Your Breadman®
Ultimate™ Dream Machine™ Breadmaker
will do double duty resulting in fantastic Sour
Dough breads or crispy chewy Old World type
breads. The SOUR DOUGH Cycle will
ferment for 2 to 48 hours. To develop the best
“sour” flavor, 36 to 48 hours of fermentation
time is required. The Old World type breads
require a sponge that ferments for 2-12 hours.
After adding the remaining ingredients, the
Breadmaker will either Mix and Bake or just
Mix the Dough, allowing you to bake a
traditional loaf in a conventional oven.
STEP 7
From the MENU & START / Cycle Select
Screen, touch SOUR DOUGH; the following
Screen will appear.
The Breadman® Ultimate™ offers you the
choice of either FRENCH or NORMAL Sour
Dough breads. FRENCH Sour Dough typically
does not contain large amounts of fat, sugar or
milk. The crust is crispier and the crumb is
chewier than NORMAL Sour Dough bread.
SOUR DOUGH
Options Screen
When the fermentation process is complete,
the Breadmaker automatically returns to the
preset Cycle times for FRENCH or NORMAL
Sour Dough bread.
Then touch to select 2.5, 2.0 or 1.5 LB loaf size,
BAKE or DOUGH Cycle. Touch ADD
EXTRAS to STOP Dispenser from operating.
The Breadman® Dream Machine™ offers
both Recipes and Nutritional Information
(NUTRITION FACTS) for Sour Dough
(NORMAL or FRENCH).
NOTE: ADD EXTRAS controls the Fruits &
Nuts Dispenser. ADD EXTRAS is preset.
NOTE: Do not exceed 2/3 Cup capacity.
NOTE: To create Sour Dough breads other
than FRENCH or NORMAL, after the
fermentation process touch STOP to
abort the Cycle. Return to Cycle Select
Screen to select the next Cycle (such as
WHOLE WHEAT) and proceed as the
Screen directs.
Follow STEP 1 through
making breads.
STEP 6
WARNING: Do not pour liquids or spices into
the Dispenser. Always make sure fresh fruit
or vegetables are not wet. Pat dry before
putting them in the Dispenser.
for
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FRENCH SOUR DOUGH CYCLE
(CONTINUED)
When you touch the RECIPE Key, the
following screen will appear, listing the
FRENCH STARTER RECIPE.
STEP 8
1 Touch PROCESS. Adjust the FERMENT
TIME from 2 to 48 hours.
2. Touch the START Key.
3. After the beeper sounds, the fermented sponge
(levain) is ready to process.
4. Touch the OK Key.
FRENCH SOUR DOUGH
Starter Recipe
SOUR DOUGH
Fermented Sponge Ready
5. Add the remaining ingredients. If you want
DOUGH ONLY, touch the START Key. If
you want to bake a loaf of bread, touch the
DOUGH ONLY Key and it will change to
Baking Cycle.
Touch the (?) Key and the following
Screen will appear listing the rest of the
ingredients for FRENCH SOUR
DOUGH BREAD recipe.
6. Touch the START Key.
7. Refer to BREAD CYCLES STEP 16
BREAD or QUICK BREAD/CAKE.
8. Refer to BREAD CYCLES STEP 17
BREAD or QUICK BREAD/CAKE
Cycle Completed.
For NORMAL SOUR DOUGH, follow the same
procedures as French, just use the different recipe.
SOUR DOUGH choices are:
• FRENCH
• NORMAL
36
FRENCH SOUR DOUGH
Bread Recipe
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JAM CYCLE: GENERAL DESCRIPTION
Your Breadman® Ultimate™ Dream Machine™ can prepare delicious,
fresh Jam made from fresh or frozen-thawed fruits of your choice.
Jam Cycle Method:
1. From the Cycle Select Screen, touch JAM Key. A basic recipe for
Strawberry Jam is displayed, and 4 Keys: NUTRITION,
PERSONAL, BACK and START.
2. Remove the Bread Pan from the Breadman®. 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. Crush with a
potato masher or food processor.
3. Use a liquid measuring cup to measure the drained, crushed fruit.
4. Use a dry measuring cup to measure the sugar.
5. Use a measuring spoon to measure the lemon juice, if using.
6. Place the Bread Pan into the Breadman®. Push down until it fits
firmly into place. Close Lid. Touch the START Key.
JAM CYCLE
Options Screen
37
JAM CYCLE
Information Screen
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JAM CYCLE: GENERAL DESCRIPTION
(CONTINUED)
7. The Breadmaker will pre-heat for 15 minutes before any
movement occurs in the Pan. The jam will be heated and mixed
for approximately 50 minutes. The entire JAM Cycle takes 1 hour
and 5 minutes.
8. The REMAINING TIME will count down on the Screen until the
Breadmaker beeps to signal the Cycle is completed. Press the
STOP Button and open the Lid.
CAUTION:
For best results
THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE
AND JAM WILL BE VERY HOT. USE OVEN MITTS.
9. Remove the Bread Pan from the Breadman®. BE SURE TO USE
OVEN MITTS.
10. Pour the hot jam into a heat-safe container. Leave on the counter
top to cool, carefully stir frequently.
11. Pour the cooled 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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BAKE ONLY CYCLE: GENERAL DESCRIPTION
BAKE ONLY SCREEN
Set Variable TIME
and TEMPERATURE
BAKE ONLY has variable TIME and variable TEMPERATURE.
You can now bake dough, which was pre-made or purchased at the
store, or perhaps your recipe calls for the dough to rest in the
refrigerator for an extended time before baking.
When the BAKE ONLY Screen first appears, the BAKE TIME will
be highlighted. Touch the (+) and (-) Keys to adjust the amount of
TIME (in minutes) you would like the Breadmaker to bake, up to 4
hours (240 minutes).
Touch the
Key under HOME to change to BAKE
TEMPERATURE. Touch the (+) and (-) KEYS to adjust the
TEMPERATURE, from 200ºF to 375ºF.
NOTE:
Touch the
Key under HOME whenever you wish to change
either the BAKE TIME or BAKE TEMPERATURE.
HINT:
Touch and hold the (+) and (-) Keys to fast advance or fast reverse
either the BAKE TIME or BAKE TEMPERATURE.
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ADVANCED BAKING TECHNIQUES:
PERSONAL BAKER CYCLE: GENERAL DESCRIPTION
Your Breadman® Ultimate™ Dream Machine™
, with its special
features, allows you to create your own Cycle processes or redefine the
pre-programmed Cycle processes. To add your own Cycle, touch
PERSONAL BAKER at the bottom of the MENU & START Screen.
To redefine a pre-programmed Cycle, touch PERSONAL on a Bread
Cycle Screen (WHITE, FRENCH, FRUITS & NUTS, QUICK
BREAD/CAKE, WHOLE WHEAT, SUPER RAPID, DOUGH, JAM),
see the ADVANCED BAKING TECHNIQUES: PERSONAL Section
of this Instruction Manual. Both screen selections will be saved in the
same 6 PERSONAL SELECT MEMORY Cycles for future use.
NOTE: Directions are written for a new Breadmaker when all
MEMORY Cycles A - F, are called EMPTY. After the PERSONAL
BAKER Memory Cycle has been used, it will be named USER
DEFINED. When the MEMORY Cycle has been programmed using
the PERSONAL Key from one of the Cycle Screens, (WHITE,
FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE
WHEAT, SUPER RAPID, DOUGH, JAM), it will be named the
Cycle it came from.
Just Program in the
Numbers!
The PERSONAL BAKER lets you be as creative as you need to be
with a Cycle. If you want the dough to knead for 20 minutes,
de-gas (punch down) for 15 seconds, and rise for an hour, just
program in the numbers. You can choose to alter each process time to
suit the taste of your recipe and your family and then save the processes
in 1 of the 6 Select MEMORY Cycles.
We recommend that for your own reference, you keep a log of the
recipe name, ingredients, amounts, and times in the charts provided at
the end of this book.
You can recall your previously-saved personal settings from the
6 MEMORY Cycles (A through F). You will be allowed to further adjust
each time setting for bread making. Try various combinations and enjoy
making your own original recipes.
Use the 6 MEMORY Cycles
Charts A through F at the
end of this book to record
the recipe name, ingredients,
amounts, and times used.
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PERSONAL BAKER CYCLE: GENERAL DESCRIPTION
1. Touch the PERSONAL BAKER Key.
2. Touch the MEMORY Cycle (A, B, C, D, E, or F) you want to
store your process in. (It may say USER DEFINED, EMPTY or
have a Bread Cycle listed.)
3. Touch RECALL and a list of all process and times are listed.
4. Touch the UP ( ) or DOWN ( ) Keys to move the cursor up and
down the process list.
5. To change or enter the time for any of the listed Processes, touch
the (+) or (-) Key. Time will change in 1-minute or 1-second
increments.
6. When the START Key is touched, all times entered will be
automatically saved in the Breadmaker memory until they are
changed again.
NOTE:
If you touch RESET, all of the changes made will be erased and the
PERSONAL BAKER Cycle will revert back to the last saved time.
The cursor will move to the first process.
7. Touch START, all times will be stored in the Breadmaker’s
memory and the MEMORY Cycle Key that you selected will
change to USER DEFINED.
PERSONAL BAKER
Screen
41
RECALL
Lists Processes and Times
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ADVANCED BAKING TECHNIQUES: PERSONAL
To Re-Define a
Pre-Programmed
Cycle and Save as
a PERSONAL
Cycle:
1. Touch the Bread, Quick Bread/Cake, Dough, or Jam Cycle to be
used. (PERSONAL allows you to redefine all Bread and Dough
Cycles except: SOUR DOUGH and BAKE ONLY.) Touch to
select: COURSE, SIZE, CRUST, and ADD EXTRAS if
available. Touch the PERSONAL Key.
2. Touch the MEMORY Cycle you want this newest recipe variation
stored in: A, B, C, D, E, or F.
3. Touch SAVE. The Cycle Name and the Process Time Settings for
that Cycle will be saved to the MEMORY Cycle. A list of all
Processes and the Times are listed. You can re-set the Time for
each Process or leave some as they are.
4. Touch the UP ( ) or DOWN ( ) Keys to move the cursor up and
down the process list.
5. To change the time for any of the listed Processes, touch the (+)
or (-) Key. Time will change in 1-minute or 1-second increments.
6. When the START Key is touched, all times entered will be automatically saved in the Breadmaker memory until they are changed
again. The Memory Cycle will be named the Cycle you started
with (WHITE, SUPER RAPID, or DOUGH).
IMPORTANT:
If you touch RESET, all of the changes made will be erased and the
PERSONAL Cycle will revert back to the last saved time. The cursor
will move to the first process.
7. There are two PERSONAL Help Screens with helpful
information for the PERSONAL Cycles. Touch the (?) Key for
Screen (1) and then the DOWN (▼) Key to advance to Screen
(2). Touch the UP (▲) Key to return to Screen (1).
8. Touch the BACK Key to return to the Process Time Setting
Screen.
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(CONTINUED)
9. Touch START to begin the newly defined PERSONAL Cycle, or
touch the TIMER Key to activate the Delay Bake Timer.
Touch the (?) Key and the following Screen will appear listing brief
instructions for setting the PERSONAL BAKER and PERSONAL
Cycles. Touch the DOWN Key for more information.
GETTING HELP (1)
43
GETTING HELP (2)
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ADVANCED BAKING TECHNIQUES: PAUSE
PAUSE SCREEN
The Breadman® Ultimate™ Dream Machine™ bakes a traditional
horizontal loaf. This feature, in combination with the PAUSE Key,
allows you to be very creative with bread machine baking.
You can touch PAUSE at any time, during any Cycle.
When you touch PAUSE, the Breadmaker will stay “on hold” for up to
10 minutes. You will hear 4 continuous beeps when the PAUSE begins
and the Pause Screen shown above will appear. The beeping will
continue until the Cycle is resumed.
Touch the RESUME BAKING Key and the machine will start again
at the point where it left off. If you forget to touch RESUME
BAKING, the machine will automatically reactivate after the
10 minutes have elapsed.
Touch STOP to cancel the Cycle completely and return to the Cycle
Selection Screen.
Using PAUSE will let you:
•
•
•
•
Create decorative crusts
Make pull-apart rolls
Create rustic Mediterranean-styled rolled bread
Add crumble toppings to coffee cakes
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(CONTINUED)
Decorative Crusts
At start of Baking process (check KNEADING AND BAKING
CYCLE CHART), touch PAUSE. Leave Bread Pan in Breadmaker.
Use a very sharp knife or blade to cut a decorative pattern in the top
of the loaf (slashes, tic-tac-toe or cross, etc.)
To prepare egg wash, use 1 egg white OR 1 whole egg + 1 Tbsp.
water; mix well. Carefully brush the top of bread and cuts with
egg wash.
Be careful not to spill or drip egg wash into Bread Pan or Baking
Chamber, as it will burn.
Touch the RESUME BAKING Key; work quickly to limit amount
of heat loss.
Pull-Apart Rolls
At start of final rise time (check KNEADING AND BAKING
CYCLE CHART) touch PAUSE. Remove the Bread Pan from the
Breadmaker and close the Lid. Remove dough and Kneading Paddle
from the Bread Pan. Divide dough into even pieces (12, 18, or 24).
Roll each piece into a round ball; layer into Bread Pan. Carefully
brush 1st layer with egg wash; sprinkle with spices. Continue layering
and spicing until all dough balls are used. Return to Breadmaker and
touch RESUME BAKING Key.
Use Italian spices, cinnamon sugar, seeds, or any combination of
toppings you desire.
Mediterranean-style
Bread Recipe
Here’s a quick example of a rolled, Mediterranean-style bread using
a French bread recipe:
Activate PAUSE at the end of the Shape process (see KNEADING
AND BAKING CYCLE CHART for time details) and remove the
Bread Pan. Close the Lid.
Remove the dough and Kneading Paddle. Roll it out on a clean,
lightly floured surface. Roll the dough into an 8˝ x 13˝ rectangle.
Lightly brush with good olive oil, such as Tassos. Then, sprinkle with
fresh chopped garlic, basil, rosemary, and sun-dried tomatoes. Top
with 1/3 cup of crumbled feta or goat cheese. If you would like, you
could even add 2-3 slices of prosciutto.
Roll the dough up tightly into an 8˝ wide roll. Tuck the ends under
and place into the Bread Pan. Return the Bread Pan to the
Breadmaker, close the Lid and press RESUME BAKING.
The final rise will begin, immediately followed by BAKE.
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(CONTINUED)
As the baking begins, touch PAUSE again. Slash the top crust,
gently mist the loaf with cold water, return the Bread Pan to the
Baking Chamber, close the Lid and touch RESUME BAKING.
Your rustic, alfresco Mediterranean bread will soon finish baking.
Braided Breads
At start of Final Rise (check KNEADING AND BAKING
CYCLE CHART), touch the PAUSE Key.
Remove Bread Pan and Kneading Paddle. Close Lid. Divide
dough into 3 equal pieces. Stretch and roll each piece into 10inch rope. Place ropes on a flat surface side by side. Starting at
middle, braid to end, turn to braid second half, seal ends. Return
to Bread Pan and tuck ends under loaf. If desired brush with
water or egg wash and sprinkle with seeds (i.e. poppy or sesame
seeds). Return to Breadmaker and touch RESUME BAKING.
NOTE:
Do not leave the Lid standing open for extended periods of
time. ALWAYS use an oven mitt when handling the Bread Pan
and follow the Important Safeguards found in the beginning of
this book.
Add Crumbled
Toppings to
Coffee Cakes
QUICK BREADS/CAKE: At end of Final Mix (check
KNEADING AND BAKING CYCLE CHART), touch the
PAUSE Key; then remove Bread Pan from Breadmaker. Close
Lid. Remove the Kneading Paddle from the batter. Top batter
with Crumb Topping listed in your recipe. Place Bread Pan back
into Breadmaker, and touch the RESUME BAKING Key.
IMPORTANT
Removing the Kneading Paddle will help prevent tearing the
cake/loaf when it is removed from the Pan after baking.
Have all special ingredients ready before starting.
PAUSE allows 10 minutes to prepare bread products.
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ADVANCED BAKING TECHNIQUES:
DELAY BAKE TIMER
24 Hour
Delay Bake Timer
You can pre-program your Breadmaker 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 CYCLE CHART.
The Timer is not an option for QUICK BREAD/CAKE, SUPER
RAPID, DOUGH, JAM or BAKE ONLY Cycles.
NOTE: Do not use the Delay Bake Timer if your recipe
includes eggs, fresh milk, or other dairy products, meats,
etc. that may spoil.
To preset your Breadmaker 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 Breadmaker Lid and plug it in.
3. From the Bread Cycle / Options Screen, touch CYCLE to be used.
Touch to select: COURSE, SIZE, CRUST and ADD EXTRAS.
4. Touch TIMER and the following Screen will appear.
▲
▼
PRESENT TIME
AM 09:01
TIMER SET SCREEN
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DELAY BAKE TIMER
Page 51
(CONTINUED)
5. There are 3 Preset COMPLETION TIMES:
• Touch the SUN. The COMPLETION TIME is preset for a 12:00
PM, lunch time.
• Touch the MOON. The COMPLETION TIME is preset for a
6:00 PM, dinner time.
• Touch the ALARM CLOCK. The COMPLETION TIME is
preset for a 6:00 AM, breakfast time.
6. To adjust the COMPLETION TIME:
• Touch the UP (▲) and DOWN (▼) Arrow Keys to adjust the
HOUR. Note the PM and AM on the left of the Screen. When
the HOUR is correctly shown, then touch the MINUTE Key
and the UP and DOWN Arrow Keys to adjust the MINUTES.
• When the DELAY BAKE TIMER is set for time you want the
bread to be completed, touch the START Key. A long beep will
sound as the time is registered into the Breadmaker’s memory.
DELAY BAKE
INFORMATION SCREEN
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BREAD RECIPES...AS EASY AS 1-2-3
We suggest starting your basic breadmaker baking with this WHITE Bread Recipe. Follow
STEP 1 through STEP 14 for making breads. These steps have been written to eliminate the most
common errors and may be helpful for any recipe.
Please Note: The RECIPES Key symbol denotes that the recipe can be accessed on your Dream
Machine Screen. Each group of Cycle recipes will begin with the Dream Machine
Screen Recipe. The NUTRITION FACTS /per serving for most recipes included in
this Instruction Manual & Recipe Guide, are listed on pages 113 - 115 of this Guide.
White Bread
Ingredients:
1.5 LB
Water 80ºF/27ºC
1 Cup
Oil
2 Tbsp.
Sugar
2 Tbsp.
Salt
1-1/2 tsp.
Dry Milk
1-1/2 Tbsp.
Bread Flour
3 Cups
Active Dry Yeast
2 tsp.
Touch WHITE BREAD Cycle/NORMAL Course
Touch WHITE BREAD Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
49
2.0 LB
2.5 LB
1-1/2 Cups
2-1/2 Tbsp.
1/4 Cup
2 tsp.
2 Tbsp.
4 Cups
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
2 Tbsp. + 2 tsp.
6 Tbsp.
2-1/2 tsp.
3 Tbsp.
5 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
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White, French, Fruits & Nuts, and Whole Wheat Method:
1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft.
Have all ingredients ready. Make sure all ingredients, except water, are at room temperature.
2. Use a liquid measuring cup to measure the water (80ºF/27ºC); pour into the Bread Pan.
3. Use a measuring spoon to measure the oil; add to the Bread Pan.
4. Use a measuring spoon to measure the sugar, salt, and any other dry ingredients; 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 Active Dry 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 Breadmaker. Push down on the rim until the Bread Pan fits
firmly in place. Close the Lid.
8. Touch WHITE Cycle Key Touch 2.5 LB, 2.0LB or 1.5 LB. LOAF SIZE.
Touch the START Key.
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.
10. When the beeper sounds the bread has finished baking. The Screen will display
COMPLETE.
11. Touch the OK Key. If OK is NOT touched, a controlled Keep Warm Phase will begin and
will automatically shut off after 60 minutes.
12. Use oven mitts to carefully remove the Bread Pan.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD
WILL BE VERY HOT. USE OVEN MITTS.
13. Turn the Bread Pan upside down and shake several times to release the bread. Do not use
metal utensils inside the Bread Pan or Breadmaker. Remove the Kneading Paddle and allow
loaf to cool standing upright on wire rack, approximately 15 to 30 minutes before cutting.
14. When the bread has completely cooled, approximately 1 hour, store in an airtight container.
15. UNPLUG UNIT BEFORE CLEANING. Clean Bread Pan after each use. DO NOT
IMMERSE THE BREAD PAN IN WATER. (See CLEANING & STORING.) Clean inside
of Breadmaker after each use.
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Banana Bread
Ingredients:
1.5 LB
Egg, large, room temperature
1
Water 80ºF/27ºC
3/4 Cup + 2 Tbsp.
Oil
2 Tbsp.
Banana Cake Mix*
1-1/2 Cups
Bread Flour
1-1/2 Cups
Active Dry Yeast
2 tsp.
Touch WHITE BREAD Cycle/NORMAL Course
Touch WHITE BREAD Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.0 LB
2.5 LB
1
1-1/4 Cups
3 Tbsp.
2 Cups
2 Cups
2-1/4 tsp.
1
1-1/2 Cups+ 2 Tbsp.
1/4 Cup
2-1/2 Cups
2-1/2 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
2.0 LB
2.5 LB
1-1/2 Cups
3 Tbsp.
3 Tbsp.
1 tsp.
1-1/2 tsp.
3 Tbsp.
4 Cups
2/3 Cup
1 Cup
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
1/4 Cup
1/4 Cup
1-1/2 tsp.
2 tsp.
1/4 Cup
5 Cups
1 Cup
1-1/4 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
*Or any other variety of cake mix for flavor variation.
Banana Granola Bread
Ingredients:
1.5 LB
Water 80ºF/27ºC
1 Cup + 2 Tbsp.
Oil
2 Tbsp.
Honey
2 Tbsp.
Banana Extract
3/4 tsp.
Salt
1 tsp.
Dry Milk
2 Tbsp.
Bread Flour
3 Cups
Banana Chips, crushed
1/2 Cup
Granola Cereal
3/4 Cup
Active Dry Yeast
2 tsp.
Touch WHITE BREAD Cycle/NORMAL Course
Touch WHITE BREAD Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Buttermilk Bread
Ingredients:
1.5 LB
Cultured Buttermilk 80ºF/27ºC 1 Cup + 2 Tbsp.
Oil
2 Tbsp.
Salt
1-1/2 tsp.
Sugar
2 Tbsp.
Baking Soda
1/2 tsp.
Bread Flour
3 Cups
Active Dry Yeast
2 tsp.
Touch WHITE BREAD Cycle/NORMAL Course
Touch WHITE BREAD Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.0 LB
2.5 LB
1-1/2 Cups
3 Tbsp.
2 tsp.
3 Tbsp.
3/4 tsp.
4 Cups
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
1/4 Cup
2-1/2 tsp.
1/4 Cup
1 tsp.
5 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
2.0 LB
2.5 LB
1
1-1/4 Cups
1/4 Cup
1/4 Cup
2 tsp.
2-1/2 Tbsp.
4 Cups
1/2 Cup
2-1/4 tsp.
2
1-1/2 Cups
5 Tbsp.
5 Tbsp.
2-1/2 Tbsp.
3 Tbsp.
5 Cups
2/3 Cup
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Corn Bread
Ingredients:
1.5 LB
Egg(s), large, room temperature
1
Water 80ºF/27ºC
3/4 Cup + 2 Tbsp.
Oil
3 Tbsp.
Honey
3 Tbsp.
Salt
1-1/2 tsp.
Dry Milk
2 Tbsp.
Bread Flour
3 Cups
Corn Meal
1/3 Cup
Active Dry Yeast
2 tsp.
Touch WHITE BREAD Cycle/NORMAL Course
Touch WHITE BREAD Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Egg Bread
Ingredients:
1.5 LB
Eggs, large, room temperature
2
Water 80ºF/27ºC
3/4 Cup
Oil
2 Tbsp.
Salt
1-1/2 tsp.
Sugar
2 Tbsp.
Dry Milk
3 Tbsp.
Bread Flour
3 Cups
Active Dry Yeast
2 tsp.
Touch WHITE BREAD Cycle/NORMAL Course
Touch WHITE BREAD Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.0 LB
2.5 LB
2
1 Cup + 2 Tbsp.
3 Tbsp.
2 tsp.
3 Tbsp.
1/4 Cup
4 Cups
2-1/4 tsp.
3
1-1/4 Cups + 2 Tbsp.
1/4 Cup
2-1/2 tsp.
1/4 Cup
5 Tbsp.
5 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
2.0 LB
2.5 LB
1-1/2 Cups
2 Tbsp.
2 Tbsp.
2 tsp.
4 Cups
2-1/4 tsp.
1-3/4 Cups
2 Tbsp. + 1 tsp.
2 Tbsp. + 1 tsp.
2-1/2 tsp.
5 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
French Bread
Ingredients:
1.5 LB
Water 80ºF/27ºC
1 Cup + 2 Tbsp.
Oil (optional)
1-1/2 Tbsp.
Sugar
1-1/2 Tbsp.
Salt
1-1/2 tsp.
Bread Flour
3 Cups
Active Dry Yeast
2 tsp.
Touch FRENCH Cycle/NORMAL Course
Touch FRENCH Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Italian Herb Bread
Ingredients:
1.5 LB
Water 80ºF/27ºC
1 Cup + 2 Tbsp.
Oil
2 Tbsp.
Salt
1-1/2 tsp.
Sugar
2 Tbsp.
Bread Flour
3 Cups
Dried Italian Seasoning
2 tsp.
Active Dry Yeast
2 tsp.
Touch FRENCH Cycle/NORMAL Course
Touch FRENCH Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.0 LB
2.5 LB
1-1/2 Cups
3 Tbsp.
2 tsp.
3 Tbsp.
4 Cups
1 Tbsp.
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
1/4 Cup
2-1/2 tsp.
1/4 Cup
5 Cups
1-1/2 Tbsp.
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Sunny Mediterranean Bread
NOTE: Bread can be prepared as Dough; Use DOUGH Cycle and prepare as round bread.
Ingredients:
1.5 LB
Water 80º F/27º C
1 Cup
Sun Dried Tomatoes in oil
(drained and chopped)
1/3 Cup
Oil from Tomatoes
1 Tbsp.
Olive Oil
1 Tbsp.
Tomato Paste
1-1/2 tsp.
Olives, rinsed, chopped
1/4 Cup
Salt
1 tsp.
Sugar
1 Tbsp.
Bread Flour
3 Cups
Active Dry Yeast
2 tsp.
Touch FRENCH Cycle/NORMAL Course
Touch FRENCH Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
54
2.0 LB
2.5 LB
1-1/4 Cups
1-1/2 Cups
1/2 Cup
1-1/2 Tbsp.
1-1/2 Tbsp.
2 tsp.
1/3 Cup
1-1/2 tsp.
1-1/2 Tbsp.
4 Cups
2-1/4 tsp.
2/3 Cup
2 Tbsp.
2 Tbsp.
2-1/2 tsp.
1/2 Cup
2 tsp.
2 Tbsp.
5 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
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French Herb Bread
Ingredients:
1.5 LB
Water 80º F/27º C
1 Cup + 2 Tbsp.
Olive Oil
1 Tbsp.
Salt
1-1/2 tsp.
Sugar
1-1/2 Tbsp.
Dried Herbs, crushed
3/4 tsp.
Garlic, dehydrated, minced
1/8 tsp.
Garlic Powder
1/8 tsp.
Bread Flour
3 Cups
Active Dry Yeast
2 tsp.
Touch FRENCH Cycle/NORMAL Course
Touch FRENCH Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.0 LB
2.5 LB
1-1/2 Cups
1-1/2 Tbsp.
2 tsp.
2 Tbsp.
1 tsp.
1/4 tsp.
1/4 tsp.
4 Cups
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
2 Tbsp.
2-1/2 tsp.
2-1/2 Tbsp.
1-1/2 tsp.
1/2 tsp.
1/2 tsp.
5 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
2.0 LB
2.5 LB
1-1/2 Cup
2 Tbsp.
2 tsp.
2-1/2 Tbsp.
2-1/2 Cups
1-1/2 Cups
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
2-1/2 Tbsp.
2-1/2 tsp.
3 Tbsp.
3 Cups
2 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Whole Wheat French Bread
Ingredients:
1.5 LB
Water 80º F/27ºC
1 Cup+ 2 Tbsp.
Olive Oil
1-1/2 Tbsp.
Salt
1-1/2 tsp.
Brown Sugar
2 Tbsp.
Bread Flour
2 Cups
Whole Wheat Flour
1 Cup
Active Dry Yeast
2 tsp.
Touch FRENCH Cycle/NORMAL Course
Touch FRENCH Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Fruits & Nuts Bread (Cinnamon-Raisin-Walnut)
Ingredients:
1.5 LB
2.0 LB
2.5 LB
Water 80ºF/27ºC
Oil
Brown Sugar
Salt
Dry Milk
Cinnamon
Bread Flour
Walnuts, chopped
Active Dry Yeast
1 Cup + 2 Tbsp.
1-1/2 Tbsp.
2-1/2 Tbsp.
1-1/2 tsp.
1-1/2 Tbsp.
2 tsp.
3 Cups
1/2 Cup
2 tsp.
1 Cup + 6 Tbsp.
2 Tbsp.
3-1/2 Tbsp.
2 tsp.
2 Tbsp.
1 Tbsp.
4 Cups
2/3 Cup
2-1/4 tsp.
1-3/4 Cup + 3 Tbsp.
3 Tbsp.
1/4 Cup + 1-1/2 tsp.
2-1/2 tsp.
2-1/2 Tbsp.
1 Tbsp.
5 Cups
1 Cup
2-1/2 tsp.
Add to Dispenser:
Raisins
1/3 Cup
1/2 Cup
2/3 Cup
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Touch FRUITS & NUTS Cycle/NORMAL Course
Touch FRUITS & NUTS Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Spiced Pumpkin Bread
Ingredients:
1.5 LB
2.0 LB
2.5 LB
2
3/4 Cup
1-1/4 Cups
3 Tbsp.
2 tsp.
1/4 Cup
1/4 tsp.
3/4 tsp.
1-1/4 tsp.
4 Cups
2-1/4 tsp.
2
1 Cup
1-1/2 Cups
1/4 Cup
2-1/2 tsp.
5 Tbsp.
1/4 tsp.
1 tsp.
1-1/2 tsp.
5 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
1.5 LB
2.0 LB
2.5 LB
1 Cup + 2 Tbsp.
3 Tbsp.
1-1/2 tsp.
3 Tbsp.
3 Tbsp.
3 Cups
2 tsp.
1-1/2 Cups
1/4 Cup
2 tsp.
1/4 Cup
1/4 Cup
4 Cups
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
5 Tbsp.
2-1/2 tsp.
5 Tbsp.
5 Tbsp.
5 Cups
2-1/2 tsp.
1/3 Cup
1/2 Cup
2/3 Cup
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Eggs, large, room temperature
2
Water 80ºF/27ºC
1/2 Cup
Canned Pumpkin
1 Cup
Oil
2 Tbsp.
Salt
1-1/2 tsp.
Brown Sugar
3 Tbsp.
Clove
1/4 tsp.
Nutmeg
1/2 tsp.
Cinnamon
1 tsp.
Bread Flour
3 Cups
Active Dry Yeast
2 tsp.
Touch FRUITS & NUTS Cycle/NORMAL Course
Touch FRUITS & NUTS Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
Dried Fruit Bread
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Brown Sugar
Dry Milk
Bread Flour
Active Dry Yeast
Add to Dispenser:
Dried Mixed Fruit, diced
Touch FRUITS & NUTS Cycle/NORMAL Course
Touch FRUITS & NUTS Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Trail Mix Bread
Ingredients:
Water 80ºF/27ºC
Oil
Honey
Salt
Bread Flour
Active Dry Yeast
Add to Dispenser:
Fruit & Nut Trail Mix
1.5 LB
2.0 LB
2.5 LB
1 Cup + 2 Tbsp.
3 Tbsp.
3 Tbsp.
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.
1-3/4 Cups + 2 Tbsp.
5 Tbsp.
5 Tbsp.
2-1/2 tsp.
5 Cups
2-1/2 tsp.
1/3 Cup
1/2 Cup
2/3 Cup
1 Tbsp.
1 Tbsp. + 1/4 tsp.
2.0 LB
2.5 LB
1-1/2 Cups
2 Tbsp.
2 tsp.
1/4 Cup
4 Cups
1 Cup
2 Tbsp.
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
3 Tbsp.
2-1/2 tsp.
5 Tbsp.
5 Cups
1-1/4 Cups
2-1/2 Tbsp.
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Touch FRUITS & NUTS Cycle/NORMAL Course
Touch FRUITS & NUTS Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
Cheese Onion Bread
Ingredients:
1.5 LB
Water 80ºF/27ºC
1 Cup + 2 Tbsp.
Oil
1 Tbsp.
Salt
1-1/2 tsp.
Sugar
3 Tbsp.
Bread Flour
3 Cups
Cheddar Cheese, shredded
3/4 Cup
Dehydrated Onion
1-1/2 Tbsp.
Active Dry Yeast
2 tsp.
Touch FRUITS & NUTS Cycle/NORMAL Course
Touch FRUITS & NUTS Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Carrot Raisin Bread
Ingredients:
Egg, large, room temperature
Water 80ºF/27ºC
Oil
Salt
Sugar
Carrots, raw, grated
Bread Flour
Apple Pie Spice
Active Dry Yeast
Add to Dispenser:
Raisins, seedless
1.5 LB
2.0 LB
2.5 LB
1
3/4 Cup + 2 Tbsp.
2 Tbsp.
1-1/2 tsp.
3 Tbsp.
3/4 Cup
3 Cups
3/4 tsp.
2 tsp.
1
1-1/4 Cups
3 Tbsp.
2 tsp.
1/4 Tbsp.
1 Cup
4 Cups
1 tsp.
2-1/4 tsp.
1
1-1/2 Cups + 2 Tbsp.
1/4 Cup
2-1/2 tsp.
5 Tbsp.
1-1/4 Cups
5 Cups
1-1/4 tsp.
2-1/2 tsp.
1/3 Cup
1/2 Cup
2/3 Cup
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Touch FRUITS & NUTS Cycle/NORMAL Course
Touch FRUITS & NUTS Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Whole Wheat Bread (Whole Wheat with Gluten)
Ingredients:
1.5 LB
2.0 LB
Egg, large, room temperature
1
1
Water 80ºF/27ºC
1 Cup + 1 Tbsp. 1-1/2 Cups + 1 Tbsp.
Oil
2-1/2 Tbsp.
3 Tbsp.
Molasses
2-1/2 Tbsp.
3 Tbsp.
Salt
1-1/2 tsp.
2 tsp.
Dry Milk
2 Tbsp.
2-1/2 Tbsp.
Whole Wheat Flour
3-1/2 Cups
4-1/2 Cups
Gluten
1 Tbsp.
1-1/2 Tbsp.
Active Dry Yeast
2 tsp.
2-1/4 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
Touch WHOLE WHEAT Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.5 LB
1
1-3/4 Cup + 1 Tbsp.
1/4 Cup
1/4 Cup
2-1/2 tsp.
3 Tbsp.
5-1/2 Cups
2 Tbsp.
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
2.0 LB
2.5 LB
1
1-1/4 Cup
3 Tbsp.
2 Tbsp.
2 tsp.
2 Tbsp.
3 Cups
1 Cup
2-1/2 Tbsp.
1/4 tsp.
2 Tbsp.
2-1/4 tsp.
1
1-1/2 Cup + 2 Tbsp.
1/4 Cup
3 Tbsp.
2-1/2 tsp.
3 Tbsp.
3-1/2 Cups
1-1/2 Cups
3 Tbsp.
1/2 tsp.
2-1/2 Tbsp.
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Sunflower and Sesame Seed Bread
Ingredients:
1.5 LB
Egg, large, room temperature
1
Water 80ºF/27ºC
3/4 Cup + 2 Tbsp.
Oil
2 Tbsp.
Molasses
1 Tbsp.
Salt
1-1/2 tsp.
Sugar
1 Tbsp.
Bread Flour
2-1/2 Cups
Whole Wheat Flour
1/2 Cup
Sesame Seeds
2 Tbsp.
Cumin Seeds
1/4 tsp.
Sunflower Seeds, hulled
1-1/2 Tbsp.
Active Dry Yeast
2 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
Touch WHOLE WHEAT Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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Caraway Rye Bread
Ingredients:
1.5 LB
Egg(s), large, room temperature
1
Water 80ºF/27ºC
3/4 Cup + 2 Tbsp.
Oil
3 Tbsp.
Honey
3 Tbsp.
Salt
1-1/2 tsp.
Dry Milk
2 Tbsp.
Bread Flour
1-1/2 Cups
Whole Wheat Flour
3/4 Cup
Rye Flour
3/4 Cup
Caraway Seeds
2 Tbsp.
Active Dry Yeast
2 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
Touch WHOLE WHEAT Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.0 LB
2.5 LB
1
1-1/4 Cups
1/4 Cup
1/4 Cup
2 tsp.
3 Tbsp.
2 Cups
1 Cup
1 Cup
3 Tbsp.
2-1/4 tsp.
2
1-1/2 Cups
5 Tbsp.
5 Tbsp.
2-1/2 tsp.
1/4 Cup
2-1/2 Cups
1-1/4 Cups
1-1/4 Cups
1/4 Cup
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
1/4 Cup
5 Tbsp.
Variation: Onion Rye Bread
ADD:
Dehydrated Onion
3 Tbsp.
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Eight Grain Bread
Ingredients:
1.5 LB
Egg, large, room temperature
1
Water 80ºF/27ºC
3/4 Cup + 2 Tbsp.
Oil
2 Tbsp.
Honey
2 tsp.
Salt
1-1/2 tsp.
Whole Wheat Flour
1 Cup
Bread Flour
1 Cup
Brown Rice Flour
1/4 Cup
Spelt Flour
1/4 Cup
Buckwheat Four
1/4 Cup
Rye Flour
1/4 Cup
Oatmeal
1/4 Cup
Cornmeal
2 Tbsp.
Gluten
3 Tbsp.
Active Dry Yeast
2 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
Touch WHOLE WHEAT Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
62
2.0 LB
2.5 LB
1
1-1/4 Cups
3 Tbsp.
1 Tbsp.
2 tsp.
1-1/2 Cups
1-1/2 Cups
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.
1
1-1/2 Cups + 2 Tbsp.
1/4 Cup
1-1/2 Tbsp.
2-1/2 tsp.
2 Cups
2 Cups
1/4 Cup + 2 Tbsp.
1/4 Cup + 2 Tbsp.
1/4 Cup + 2 Tbsp.
1/4 Cup + 2 Tbsp.
1/4 Cup + 2 Tbsp.
5 Tbsp.
5 Tbsp.
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
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Two Cheese Bread
Ingredients:
1.5 LB
Egg, large, room temperature
1
Water 80ºF/27ºC
3/4 Cup + 2 Tbsp.
Oil
1 Tbsp.
Honey
1 Tbsp.
Salt
1-1/2 tsp.
Dry Milk
1 Tbsp.
Bread Flour
2-1/2 Cups
Whole Wheat Flour
1/2 Cup
Cheddar Cheese, shredded
3/4 Cup
Parmesan Cheese, grated
3 Tbsp.
Sesame Seeds
2 tsp.
Active Dry Yeast
2 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
Touch WHOLE WHEAT Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
2.0 LB
2.5 LB
1
1-1/4 Cups
1-1/2 Tbsp.
2 Tbsp.
2 tsp.
2 Tbsp.
3 Cups
1 Cup
1 Cup
1/4 Cup
1 Tbsp.
2-1/4 tsp.
1
1-1/2 Cups + 2 Tbsp.
2 Tbsp.
3 Tbsp.
2-1/2 tsp.
3 Tbsp.
3-1/2 Cups
1-1/2 Cups
1-1/4 Cups
5 Tbsp.
1 Tbsp. + 1 tsp.
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
2.0 LB
2.5 LB
1/4 Cup
1 Cup
1/3 Cup
1/4 Cup
1/4 Cup
2 tsp.
2-3/4 Cups
1-1/4 Cups
2-1/4 tsp.
1/4 Cup
1-1/4 Cups
1/2 Cup
5 Tbsp.
5 Tbsp.
2-1/2 tsp.
3 Cups
2 Cups
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1/4 tsp.
Dairy Whole Wheat Bread
Ingredients:
1.5 LB
Water 80ºF/27ºC
1/4 Cup
Milk 80ºF/27ºC
3/4 Cup
Cottage Cheese 80ºF/27ºC
1/4 Cup
Oil
3 Tbsp.
Honey
3 Tbsp.
Salt
1-1/2 tsp.
Bread Flour
2 Cups
Whole Wheat Flour
1 Cup
Active Dry Yeast
2 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
Touch WHOLE WHEAT Cycle/RAPID Course
Active Dry Yeast
2-3/4 tsp.
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The QUICK BREAD/CAKE Cycle will mix and bake recipes made from scratch.
• It is important that you assist the Breadmaker in the stirring process during the rest time.
Refer to KNEADING AND BAKING CYCLE CHART 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.
• Remove the Bread Pan from the Breadmaker as soon as the Cycle is complete and allow the
cake or quick bread to remain in the Pan for 20 minutes on a cooling rack before removing.
Using oven mitts, take a spatula and gently loosen the cake from the sides of the Bread Pan.
Turn upside down to remove.
Quick Bread (Date Nut Bread)
Ingredients:
1 Loaf
Egg, large, room temperature
Orange Juice 80ºF/27ºC
Water 80ºF/27ºC
Oil
Salt
Sugar
All-Purpose Flour
Baking Powder
Baking Soda
Dried Dates, chopped
1
1/2 Cup
1/2 Cup
1/4 Cup
1 tsp.
1/2 Cup
3 Cups
2-1/2 tsp.
1/2 tsp.
1 Cup
Add to Dispenser:
Almonds, slivered
1/2 Cup
Touch QUICK BREAD/CAKE Cycle Key and
LIGHT Crust Color Key
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Quick Bread/ Cake Method:
1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft.
Make sure all ingredients, except water and orange juice, are at room temperature.
2. Place egg in-shell in a bowl of warm water for 15 minutes to bring to room temperature.
3. Use a liquid measuring cup to measure the water (80ºF/27ºC) and orange juice (80ºF/27ºC);
then pour into the Bread Pan.
4. Place unbeaten egg into the Bread Pan.
5. Use a measuring cup to measure the oil; add to the Bread Pan.
6. Use a measuring spoon to measure the salt and sugar; level off with the straight edge of a knife
and add to the Bread Pan.
7. Use a measuring cup to measure the dried dates; add to the Bread Pan. Lightly spoon all-purpose
flour into a dry measuring cup; level off with the straight edge of a knife and add to the
Bread Pan.
8. Carefully measure baking powder and baking soda with a measuring spoon, level off with the
straight edge of a knife and add to the Bread Pan.
9. Place the Bread Pan into the Breadmaker. Push down on the rim until the Bread Pan fits firmly
in place. Close the Lid.
10. Touch the QUICK BREAD/CAKE Cycle Key. Touch MEDIUM, DARK or LIGHT
CRUST COLOR. Refer to each recipe for the correct selection.
11. ADD EXTRAS controls the Fruits & Nuts Dispenser. ADD EXTRAS is preset to dispense
food. Put slivered almonds into the Dispenser NOW!
WARNING: Do not exceed 2/3 Cup capacity.
NOTE: Do not pour liquids or spices into the Dispenser. Always make sure fresh fruit or
vegetables are not wet. Pat dry before putting them in the Dispenser.
NOTE: If you will NOT be using the Dispenser, touch the ADD EXTRAS Key before START to
STOP Dispenser from operating.
12. After 10 minutes, before the baking begins, the Bread Machine will stop to allow the dough to
Rest. Touch the PAUSE Key. Remove the Bread Pan and use a spatula to fold in any flour from
around the sides of the Bread Pan. Remove the Kneading Paddle from the batter and replace
the Bread Pan. Push down on the rim until the Bread Pan fits firmly in place. Close the Lid.
13. Touch the RESUME BAKING Key and complete the baking process. Removing
the Paddle will help prevent tearing the cake / loaf when it is removed from the Bread Pan
after baking.
14. Remove the Bread Pan from the Breadmaker as soon as the Cycle is complete and allow the
cake or quick bread to remain in the Bread 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 Bread Pan upside down to release the loaf. Allow loaf to cool standing upright
on wire rack approximately 15 to 30 minutes before slicing.
CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD
WILL BE VERY HOT. USE OVEN MITTS.
15. When the bread has completely cooled, approximately 1 hour, store in an air tight container.
16. 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). Clean inside of Breadmaker after each use.
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Pineapple Coconut Pound Cake
Ingredients:
Eggs, large, room temperature
Pineapple, crushed, undrained
Oil
Salt
Sugar
All-Purpose Flour
Baking Powder
Add to Dispenser:
Coconut, grated
1 Cake
2
1-1/2 Cups
1/4 Cup
1-1/2 tsp.
1 Cup
3 Cups
1 Tbsp.
2/3 Cup
Touch QUICK BREAD/CAKE Cycle Key and
MEDIUM Crust Color Key
Stir, use a spatula to fold in any flour around the sides of the Pan.
Banana Walnut Bread
Ingredients:
1 Loaf
Eggs, large, room temperature
Cultured Buttermilk 80ºF/27ºC
Oil
Salt
Brown Sugar
Bananas, ripe, mashed
Walnuts, chopped
All-Purpose Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
2
1 Cup
1/4 Cup
1 tsp.
3/4 Cup
2 Cups
1 Cup
3 Cups
1/2 tsp.
1/2 tsp.
1 tsp.
2 tsp.
Touch QUICK BREAD/CAKE Cycle Key and
DARK Crust Color Key
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Cranberry Nut Quick Bread
Ingredients:
Water 80ºF/27ºC
Cranberry Juice
Eggs, large, room temperature
Vanilla
Shortening
Salt
Sugar
Dried Cranberries
All-Purpose Flour
Baking Powder
Add to Dispenser:
Nuts, chopped
1 Loaf
1/2 Cup
1/2 Cup
2
1-1/2 tsp.
1/4 Cup
3/4 tsp.
1-1/2 Cups
1-1/2 Cups
3 Cups
1 Tbsp.
2/3 Cup
Touch QUICK BREAD/CAKE Cycle Key and
LIGHT Crust Color Key
Carrot Pineapple Bread
Ingredients:
Egg, large, room temperature
Water 80ºF/27ºC
Pineapple Juice 80ºF/27ºC, reserved
Oil
Salt
Sugar
All-Purpose Flour
Carrots, raw grated
Crushed Pineapple, drained well
Nutmeg
Baking Powder
Baking Soda
1 Loaf
1
1/2 Cup
1/4 Cup
1/4 Cup
1 tsp.
1/2 Cup
3 Cups
1-1/2 Cups
1/2 Cup
1/2 tsp.
2-1/2 tsp.
1/2 tsp.
Touch QUICK BREAD/CAKE Cycle Key and
DARK Crust Color Key
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We suggest starting your SUPER RAPID bread baking with this SUPER RAPID White Bread
Recipe. Follow each step carefully, noticing that water temperatures must be 100º-115ºF/43º46 ºC and that Quick Rise, Rapid Rise, Bread Machine or Instant Rise Active Dry Yeast MUST
be used.
Super Rapid White Bread
Ingredients:
Water 100º-115ºF/43º-46ºC
Oil
Sugar
Salt
Dry Milk
Bread Flour
Quick Rise Dry Yeast
1.5 LB
2.0 LB
1 Cup + 3 Tbsp. 1-1/2 Cups + 2 Tbsp.
2-1/2 Tbsp.
1/4 Cup
2 Tbsp.
3 Tbsp.
1-1/2 tsp.
2 tsp.
1-1/2 Tbsp.
2 Tbsp.
3 Cups
4 Cups
1 Tbsp.+2-1/2 tsp. 2 Tbsp. + 3/4 tsp.
2.5 LB
1-3/4 Cups + 3 Tbsp.
1/4 Cup + 2 Tbsp.
1/4 Cup
2-1/2 tsp.
3 Tbsp.
5 Cups
2 Tbsp.+1-1/2 tsp.
Touch SUPER RAPID Cycle Key
Super Rapid Method:
1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft.
Have all ingredients ready. Make sure all ingredients, except water, are at room temperature.
2. Use a liquid measuring cup to measure the water (100º-115ºF/43º-46 º C); pour into the
Bread Pan.
3. Use a measuring spoon to measure the oil; add to the Bread Pan.
4. Use a measuring spoon to measure the sugar, salt, and any other dry ingredients; 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 Quick Rise Dry 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 Breadmaker. Push down on the rim until the Bread Pan fits
firmly in place. Close the Lid.
8. Touch SUPER RAPID Cycle Key Touch 2.5 LB, 2.0LB or 1.5 LB. LOAF SIZE.
Touch the START Key.
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.
10. When the beeper sounds the bread has finished baking.
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11. Use oven mitts to carefully remove the Bread Pan.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD
WILL BE VERY HOT. USE OVEN MITTS.
12. Turn the Bread Pan upside down and shake several times to release the bread. Do not use
metal utensils inside the Bread Pan or Breadmaker. 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 BEFORE CLEANING. Clean Bread Pan after each use. DO NOT
IMMERSE THE BREAD PAN IN WATER. (See CLEANING & STORING.) Clean inside
of Breadmaker after each use.
Super Rapid Country White Bread
Ingredients:
Cultured Buttermilk
100º-115ºF/43º-46 ºC
Oil
Salt
Sugar
Instant Potato Granules
Bread Flour
Quick Rise Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1 Cup + 3 Tbsp. 1-1/2 Cups + 2 Tbsp. 1-3/4 Cups + 3 Tbsp.
1 Tbsp.
2 Tbsp.
3 Tbsp.
1-1/2 tsp.
2 tsp.
2-1/2 tsp.
1 Tbsp.
2 Tbsp.
3 Tbsp.
1/4 Cup
1/2 Cup
3/4 Cup
3 Cups
4 Cups
5 Cups
1 Tbsp. + 1-3/4 tsp. 2 Tbsp. + 1/2 tsp.
2 Tbsp. + 2 tsp.
Touch SUPER RAPID Cycle Key
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Super Rapid French Bread
Ingredients:
Water 100º-115ºF/43º-46 ºC
Oil
Salt
Sugar
Bread Flour
Quick Rise Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1 Cup + 3 Tbsp. 1-1/2 Cups + 2 Tbsp. 1-3/4 Cups + 3 Tbsp.
1 tsp.
1-1/2 tsp.
2 tsp.
1-1/2 tsp.
2 tsp.
2-1/2 tsp.
1 Tbsp.
2 Tbsp.
3 Tbsp.
3 Cups
4 Cups
5 Cups
1 Tbsp. + 1-3/4 tsp. 2 Tbsp. + 1/2 tsp.
2 Tbsp. + 2 tsp.
Touch SUPER RAPID Cycle Key
Super Rapid Honey Granola Bread
Ingredients:
Water 100º-115ºF/43º-46ºC
Oil
Honey
Salt
Dry Milk
Bread Flour
Granola Cereal
Quick Rise Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1 Cup + 3 Tbsp. 1-1/2 Cups + 2 Tbsp. 1-3/4 Cups + 3 Tbsp.
3 Tbsp.
1/4 Cup
5 Tbsp.
3 Tbsp.
1/4 Cup
5 Tbsp.
1-1/2 tsp.
2 tsp.
2-1/2 tsp.
3 Tbsp.
1/4 Cup
5 Tbsp.
3 Cups
4 Cups
5 Cups
3/4 Cup
1 Cup
1-1/4 Cup
1 Tbsp. + 1-3/4 tsp. 2 Tbsp. + 1/2 tsp.
2 Tbsp. + 2 tsp.
Touch SUPER RAPID Cycle Key
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Super Rapid Italian Bread
Ingredients:
Water 100º-115ºF/43º-46ºC
Oil
Salt
Sugar
Dry Milk
Bread Flour
Quick Rise Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1 Cup + 3 Tbsp. 1-1/2 Cups + 2 Tbsp. 1-3/4 Cups + 3 Tbsp.
2 Tbsp.
3 Tbsp.
1/4 Cup
1-1/2 tsp.
2 tsp.
2-1/2 tsp.
3 Tbsp.
1/4 Cup
5 Tbsp.
2 Tbsp.
3 Tbsp.
1/4 Cup
3 Cups
4 Cups
5 Cups
1 Tbsp. + 1-3/4 tsp. 2 Tbsp. + 1/2 tsp.
2 Tbsp. + 2 tsp.
Touch SUPER RAPID Cycle Key
Super Rapid Cinnamon Raisin Bread
Ingredients:
Water 100º-115ºF/43º-46 ºC
Oil
Salt
Brown Sugar
Dry Milk
Bread Flour
Cinnamon
Raisins
Walnuts, chopped
Quick Rise Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1 Cup + 3 Tbsp. 1-1/2 Cups + 2 Tbsp. 1-3/4 Cups + 3 Tbsp.
2 Tbsp.
3 Tbsp.
1/4 Cup
1-1/2 tsp.
2 tsp.
2-1/2 tsp.
3 Tbsp.
1/4 Cup
5 Tbsp.
2 Tbsp.
3 Tbsp.
1/4 Cup
3 Cups
4 Cups
5 Cups
1 tsp.
1-1/2 tsp.
2 tsp.
1/2 Cup
3/4 Cup
1 Cup
1/3 Cup
1/2 Cup
2/3 Cup
1 Tbsp. + 1-3/4 tsp. 2 Tbsp. + 1/2 tsp.
2 Tbsp. + 2 tsp.
Touch SUPER RAPID Cycle Key
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SOUR DOUGH: NORMAL & FRENCH
Normal Sour Dough Starter
Ingredients:
1.5 LB
2.0 LB
2.5 LB
Water 80ºF/27ºC
Sugar
Dry Milk
Bread Flour
Active Dry Yeast
3/4 Cup
2 tsp.
2 Tbsp.
3/4 Cup
3/4 tsp.
1 Cup
1 Tbsp.
3 Tbsp.
1 Cup
1 tsp.
1 Cup
1 Tbsp.
3 Tbsp.
1 Cup
1 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
Method:
1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft.
Make sure all ingredients are at room temperature.
2. Use a liquid measuring cup to measure the water and pour into the Bread Pan.
3. Use a measuring spoon to measure the sugar and add to the Bread Pan.
4. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife
and add to the Bread Pan.
5. Carefully measure yeast with a measuring spoon, level off with the straight edge of a knife
and add to the Pan .
6. Place the Bread Pan into the Breadmaker. Close the Lid.
7. Touch SOUR DOUGH Cycle Key; then SIZE; then DOUGH Key. Touch ADD
EXTRAS to STOP the Dispenser door from opening.
8. Touch PROCESS Key. Following the detailed description described previously in this
Instruction Manual, adjust the FERMENT TIME from 2 to 48 hours.
9. Touch the START Key.
10. When the beeper sounds, the fermented sponge (levain) is complete. Touch the OK Key, a
recipe for dough will be displayed on the Screen. Add the remaining dough ingredients.
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Normal Sour Dough Bread
Ingredients:
Starter
Water 80ºF/27ºC
Sugar
Salt
Bread Flour
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
(in Pan)
1/4 Cup + 3 Tbsp.
1 Tbsp.
1-1/2 tsp.
2 Cups
1-1/4 tsp.
(in Pan)
1/2 Cup + 1 Tbsp.
1-1/2 Tbsp.
2 tsp.
3 Cups
1-1/4 tsp.
(in Pan)
3/4 Cup + 3 Tbsp.
2 Tbsp.
2-1/2 tsp.
4 Cups
1-1/2 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
11. Touch the START Key.
12. When the beeper sounds, the Screen will display COMPLETE.
13. If you touched the DOUGH Key, and prefer to bake your loaf in a conventional oven,
remove the dough from the Bread Pan NOW.
14. If you touched the BAKE Key, then your loaf is now fully baked. Touch the OK Key.
If OK is NOT touched, a controlled Keep Warm Phase will begin and will automatically
shut off after 60 minutes.
15. Use oven mitts to carefully remove the Bread Pan.
CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD
WILL BE VERY HOT. USE OVEN MITTS.
16. Turn the Bread Pan upside down and shake several times to release the bread. Do not use
metal utensils inside the Bread Pan or Breadmaker. Remove the Kneading Paddle and allow
loaf to cool standing upright on wire rack, approximately 15 to 30 minutes before cutting.
17. When the bread has completely cooled, approximately 1 hour, store in an airtight container.
18. UNPLUG UNIT BEFORE CLEANING. Clean Bread Pan after each use. DO NOT
IMMERSE THE BREAD PAN IN WATER. (See CLEANING & STORING.) Clean inside
of Breadmaker after each use.
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French Sour Dough Starter
Ingredients:
1.5 LB
2.0 LB
2.5 LB
Water 80ºF/27ºC
Sugar
Dry Milk
Bread Flour
Active Dry Yeast
3/4 Cup
1 tsp.
2 Tbsp.
3/4 Cup
3/4 tsp.
1 Cup
2 tsp.
3 Tbsp.
1 Cup
1 tsp.
1 Cup
2 tsp.
3 Tbsp.
1 Cup
1 tsp.
Touch FRENCH SOUR DOUGH Cycle Key; then DOUGH or BAKE
French Sour Dough Bread
Ingredients:
Starter
Water 80ºF/27ºC
Salt
Bread Flour
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
(in Pan)
1/4 Cup + 3 Tbsp.
1-1/2 tsp.
2 Cups
1-1/4 tsp.
(in Pan)
1/2 Cup + 1 Tbsp.
2 tsp.
3 Cups
1-1/4 tsp.
(in Pan)
3/4 Cup + 3 Tbsp.
2-1/2 tsp.
4 Cups
1-1/2 tsp.
Touch FRENCH SOUR DOUGH Cycle Key; then DOUGH or BAKE
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Normal Whole Wheat Sour Dough Starter
Ingredients:
1.5 LB
2.0 LB
2.5 LB
Water 80ºF/27ºC
Sugar
Dry Milk
Whole Wheat Flour
Active Dry Yeast
3/4 Cup
2 tsp.
2 Tbsp.
3/4 Cup
3/4 tsp.
1 Cup
1 Tbsp.
3 Tbsp.
1 Cup
1 tsp.
1 Cup
1 Tbsp.
3 Tbsp.
1 Cup
1 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
Normal Whole Wheat Sour Dough Bread
Ingredients:
Starter
Water 80ºF/27ºC
Salt
Molasses
Bread Flour
Whole Wheat Flour
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
(in Pan)
1/4 Cup + 3 Tbsp.
1-1/2 tsp.
1 Tbsp.
1-1/2 Cups
3/4 Cup
1-1/4 tsp.
(in Pan)
1/2 Cup + 1 Tbsp.
2 tsp.
2 Tbsp.
2 Cups
1 Cup
1-1/4 tsp.
(in Pan)
3/4 Cup + 3 Tbsp.
2-1/2 tsp.
3 Tbsp.
2-1/2 Cups
1-1/2 Cups
1-1/2 tsp.
Touch SOUR DOUGH Cycle Key; then BAKE
Method:
Follow steps 1 through 10 outlined in the SOUR DOUGH: NORMAL OR FRENCH recipe.
Create the Sour Dough Starter and place in the Bread Pan with the remaining dough
ingredients.
11. Touch the START Key.; then the PAUSE Key; then the STOP Key.
12. Touch the WHOLE WHEAT Cycle Key. Select NORMAL Course. Select Size: 1.5 LB,
2.0 LB or 2.5 LB. Select LIGHT, MEDIUM or DARK Crust Color.
13. Touch the START Key.
Complete baking the bread. Follow steps 14 through 18 outlined in the SOUR DOUGH:
NORMAL OR FRENCH recipe.
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Normal Rye Sour Dough Starter
Ingredients:
1.5 LB
2.0 LB
2.5 LB
Water 80ºF/27ºC
Sugar
Dry Milk
Rye Flour
Bread Flour
Active Dry Yeast
3/4 Cup
2 Tbsp.
2 Tbsp.
1/2 Cup
1/4 Cup
3/4 tsp.
1 Cup
1 Tbsp.
3 Tbsp.
3/4 Cup
1/4 Cup
1 tsp.
1 Cup
1 Tbsp.
3 Tbsp.
3/4 Cup
1/4 Cup
1 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
Normal Rye Sour Dough Bread
Ingredients:
Starter
Water 80ºF/27ºC
Salt
Molasses
Rye Flour
Bread Flour
Caraway Seeds
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
(in Pan)
1/4 Cup + 3 Tbsp.
1-1/2 tsp.
1 Tbsp.
1/4 Cup
2 Cups
2 tsp.
1-1/4 tsp.
(in Pan)
1/2 Cup + 1 Tbsp.
2 tsp.
2 Tbsp.
1/4 Cup
2-3/4 Cups
1 Tbsp.
1-1/4 tsp.
(in Pan)
3/4 Cup + 3 Tbsp.
2-1/2 tsp.
3 Tbsp.
1/4 Cup
3-3/4 Cups
1-1/2 Tbsp.
1-1/2 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
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Normal Sour Dough Cracked Wheat Rolls*
Ingredients:
Starter (Normal)
Water 80ºF/27ºC
Oil
Salt
Brown Sugar
Bread Flour
Whole Wheat Flour
Cracked Wheat
Active Dry Yeast
8 Rolls
12 Rolls
(in Pan)
1/4 Cup + 3 Tbsp.
2 Tbsp.
1-1/2 tsp.
2 Tbsp.
1-1/2 Cups
3/4 Cups
1/3 Cup
1-1/4 tsp.
(in Pan)
3/4 Cup + 3 Tbsp.
3 Tbsp.
2-1/2 tsp.
3 Tbsp.
3 Cups
1 Cup
1/2 Cup
1-1/2 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
Method:
1. Place dough on lightly floured surface. Divide into pieces. Shape into smooth cylinders
about 4 inches long.
2. Place rolls on greased cookie sheet. Let rise in a warm place for 30 minutes until doubled in
size. Cut (with a very sharp knife) one long slash down the length of the roll.
3. Brush with cold water.
4. Bake at 400ºF/204ºC for 20 to 25 minutes or until golden brown.
*Use Normal Sour Dough Starter (Levain).
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Normal Sour Dough English Muffins*
Ingredients:
Starter (Normal)
Water 80ºF/27ºC
Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
16 Muffins
24 Muffins
(in Pan)
1/4 Cup + 3 Tbsp.
2 Tbsp.
1-1/2 tsp.
2 Tbsp.
2-1/4 Cups
1-1/4 tsp.
(in Pan)
3/4 Cup + 3 Tbsp.
3 Tbsp.
2-1/2 tsp.
3 Tbsp.
4 Cups
1-1/2 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
Method:
1. Place dough on surface covered with cornmeal. Roll dough to 1/4-inch thickness.
2. Cut into 16 to 24 circles (about 3/4 inches in diameter).
3. Turn to coat top side with cornmeal.
4. Cover; let rise until doubled in size.
5. Carefully remove muffins to greased and preheated 325ºF/164ºC electric griddle or fry pan.
Cook 10 minutes per side or until sides are golden brown. Cool. Split and toast.
*Use Normal Sour Dough Starter (Levain).
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French Herb Sour Dough Starter
Ingredients:
1.5 LB
2.0 LB
2.5 LB
Water 80ºF/27ºC
Dry Milk
Sugar
Bread Flour
Active Dry Yeast
3/4 Cup
2 Tbsp.
1 tsp.
3/4 Cup
3/4 tsp.
1 Cup
3 Tbsp.
2 tsp.
1 Cup
1 tsp.
1 Cup
3 Tbsp.
2 tsp.
1 Cup
1 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
French Herb Sour Dough Bread
Ingredients:
Starter
Water 80ºF/27ºC
Oil
Salt
Sugar
Dried Herbs, crushed
Garlic, dry, minced
Garlic, powder
Bread Flour
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
(in Pan)
1/4 Cup + 3 Tbsp.
1 tsp.
1-1/2 tsp.
1 tsp.
3/4 tsp.
1/8 tsp.
1/8 tsp.
2-1/4 Cups
1-1/4 tsp.
(in Pan)
1/2 Cup + 1 Tbsp.
2 tsp.
2 tsp.
2 tsp.
1 tsp.
1/4 tsp.
1/4 tsp.
3 Cups
1-1/4 tsp.
(in Pan)
3/4 Cup + 3 Tbsp.
1 Tbsp.
2-1/2 tsp.
1 Tbsp.
1-1/2 tsp.
1/2 tsp.
1/2 tsp.
4 Cups
1-1/2 tsp.
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE
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DOUGH CYCLE RECIPES...AS EASY AS 1-2-3
SHAPE & BAKE YOURSELF
Making Dough is simple in your Breadman® Ultimate™ Dream Machine™
. Please note that any
yeast-raised bread recipe can be used as a DOUGH recipe. Place all ingredients in the Bread Pan;
touch DOUGH Cycle and BREAD (dough type). Remove the dough from the Bread Pan and
follow instructions for shaping, rising and baking described in the recipes.
Please Note: The RECIPES Key symbol denotes that the recipe can be accessed on your Dream
Machine Screen. Each group of Cycle recipes will begin with the Dream Machine
Screen Recipe. The NUTRITION FACTS /per serving for most recipes included in
this Instruction Manual & Recipe Guide, are listed on pages 113 - 115 of this Guide.
French Bread Dough
Ingredients:
Water 80ºF/27ºC
Sugar
Salt
Bread Flour
Active Dry Yeast
2.0 LB
2 Loaves
18 French Rolls
3.0 LB
3 Loaves
4 baguettes
1-1/4 Cup
1-1/2 Tbsp.
2 tsp.
4 Cups
2-1/4 tsp.
1-3/4 Cups
3 Tbsp.
1 Tbsp.
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
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Dinner Roll Dough
Ingredients:
Egg, large, room temperature
Water 80ºF/27ºC
Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
1.5 LB
12 rolls
1
3/4 Cup
3 Tbsp.
1-1/2 tsp.
3 Tbsp.
3 Cups
2 tsp.
2.0 LB
18 rolls
3.0 LB
24 rolls
1
1
1 Cup + 3 Tbsp. 1-1/2 Cups + 3 Tbsp.
1/4 Cup
6 Tbsp.
2 tsp.
1 Tbsp.
1/4 Cup.
6 Tbsp.
4 Cups
6 Cups
2-1/4 tsp.
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
Dinner Roll 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 done.
Wheat Dinner Roll Dough
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Brown Sugar
Bread Flour
Whole Wheat Flour
Active Dry Yeast
1.5 LB
12 rolls
2.0 LB
18 rolls
3.0 LB
24 rolls
3/4 Cup + 1 Tbsp.
2 Tbsp.
1-1/2 tsp.
1/4 Cup
1-1/2 Cups
1-1/2 Cups
2 tsp.
1-1/4 Cups
3 Tbsp.
2 tsp.
3/8 Cup
2 Cups
2 Cups
2-1/4 tsp.
1-3/4 Cups
5 Tbsp.
1 Tbsp.
1/2 Cup
3 Cups
3 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
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Cinnamon Roll Dough
Ingredients:
Egg, large, room temperature
Water 80ºF/27ºC
Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
1.5 LB
12 rolls
3.0 LB
24 rolls
1
3/4 Cup
3 Tbsp.
1-1/2 tsp.
1/4 Cup
3 Cups
2 tsp.
1
1-1/2 Cups + 3 Tbsp.
6 Tbsp.
1 Tbsp.
1/2 Cup
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
Egg Wash:
Egg(s)
Water
1
1 Tbsp.
2
2 Tbsp.
Sugar
Cinnamon
Walnuts, finely chopped
Raisins (optional)
1/4 Cup
2 Tbsp.
1/4 Cup
1/4 Cup
1/2 Cup
4 Tbsp.
1/2 Cup
1/2 Cup
Glaze:
Powdered Sugar
Milk
Vanilla Extract
1/2 Cup
3 Tbsp.
1/2 tsp.
1 Cup
6 Tbsp.
1 tsp.
Blend egg and water together for egg wash.
Filling:
Method:
1. Place on a lightly floured surface. (Divide dough in half for 24 rolls.) Roll dough into a
12-inch x 16-inch rectangle. Brush with egg wash. Combine remaining filling ingredients
and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side and
cut into 12 or 24 slices.
2. Place in a greased baking pan (2 pans for 24 rolls) about 1/2 inch apart. Let stand in a warm
place for 30 minutes 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 Buns
Prepare Cinnamon Roll Dough (see previous recipe);
Omit the Glaze; Add Sticky Topping
Topping:
Butter, melted
Brown Sugar
Corn Syrup
Pecan Halves
1/2 Cup
1/2 Cup
1/4 Cup
1 Cup
1 Cup
1 Cup
1/2 Cup
2 Cups
Method:
1. Place pecans in baking pan(s).
2. Mix remaining Topping ingredients together and spread in baking pan(s).
3. Top with roll slices about 1/2-inch apart. Let stand in a warm place for 30 minutes until
doubled in size.
3. Bake at 350ºF/177ºC for 25 to 30 minutes, or until done.
4. When the Cinnamon Roll comes out of the oven, CAREFULLY invert onto a serving plate.
(Cover the baking pan with the plate, then turn the plate over.)
WARNING: Use extreme CAUTION when removing the Sticky Buns from the baking pan
as the syrup will be very hot. Use oven mitts or protective gloves and a long handled
spatula to help remove the Buns.
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Challah Bread Dough
Ingredients:
Egg, large, room temperature
Water 80ºF/27ºC
Oil
Salt
Bread Flour
Active Dry Yeast
1 Loaf
2 Loaves
1
3/4 Cup
3 Tbsp.
1-1/2 tsp.
3 Cups
2 tsp.
2
1-1/2 Cups
6 Tbsp.
1 Tbsp.
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
Glaze:
Egg Yolk, beaten
Water
1
1 Tbsp.
2
2 Tbsp.
Topping:
Poppy Seeds
1 Tbsp.
1 Tbsp.
Method:
1. Place dough on a lightly floured surface. Divide dough into 3 (or 6) equal pieces. Roll each
piece into a 13-inch rope with tapered ends. Place 3 ropes side by side, starting in middle
braid to the end and turn, braid to end. Pinch end together and turn under to seal. Repeat
with remaining ropes for 2 loaves.
2. Transfer braided dough to greased baking sheet(s); cover and let rise in a warm place for
45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid(s). Sprinkle with poppy seeds.
4. Bake at 375ºF/190ºC for 25 minutes or until golden brown.
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Almond-Cherry Coffee Cake Dough
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Sugar
Dry Milk
Bread Flour
Active Dry Yeast
1 Coffee Cake
3/4 Cup + 1 Tbsp.
1 Tbsp.
1-1/2 tsp.
1-1/2 Tbsp.
1-1/2 Tbsp.
3 Cups
2 tsp.
2 Coffee Cakes
1-3/4 Cups
2 Tbsp.
1 Tbsp.
3 Tbsp.
3 Tbsp.
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
Filling:
Cream Cheese, room temperature
Sugar
Maraschino Cherries, chopped
Milk
Almond Extract
Glaze:
Powdered Sugar
Sour Cream
Milk
Almonds, sliced
Cherries
8 oz.
2 Tbsp.
1/2 Cup
1 Tbsp.
1/2 tsp.
16 oz.
1/4 Cup
1 Cup
2 Tbsp.
1 tsp.
1/2 Cup
1 Tbsp.
1-1/2 Tbsp.
2 Tbsp.
2 Tbsp.
1 Cup
2 Tbsp.
3 Tbsp.
1/4 Cup
1/4 Cup
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 three glaze ingredients, adding only enough milk for drizzling consistency.
Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
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Party Dip Bread Bowl
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
1 Bowl
2 Bowls
3/4 Cup +1 Tbsp.
2 Tbsp.
1-1/2 tsp.
1 Tbsp.
3 Cups
2 tsp.
1-3/4 Cups
1/4 Cup
1 Tbsp.
2 Tbsp.
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
NOTE: Any 1.5 LB. bread or dough recipe may be used; mix on DOUGH program.
Method:
1. Place dough on a lightly floured surface (divide dough in half if making 2 Bread Bowls).
Shape into smooth round ball(s) and place on greased baking sheet(s).
2. Cover and let rise in a warm place for one hour or until doubled in size.
3. Bake at 350ºF/177ºC for 30 to 40 minutes or until done. (Tap the bottom of the loaf; it
should sound hollow.) 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 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
Herb 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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Chili Bread Bowl Dough
Ingredients:
Eggs, large, room temperature
Water 80ºF/27ºC
Oil
Honey
Salt
Dry Milk
Bread Flour
Whole Wheat Flour
Rye Flour
Caraway Seeds
Dehydrated Onions
Active Dry Yeast
4 Bowls
6 Bowls
2
1 Cup + 1 Tbsp.
2 Tbsp.
1/4 Cup
2 tsp.
3 Tbsp.
2 Cups
1-1/2 Cups
1/2 Cup
3 Tbsp.
1/4 Cup
2-3/4 tsp.
2
1-1/4 Cups + 3 Tbsp.
1/4 Cup
6 Tbsp.
1 Tbsp.
5 Tbsp.
3 Cups
2 Cups
1 Cup
5 Tbsp.
6 Tbsp.
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
NOTE: Any 2.0 LB Bread or Dough recipe may be used; mix on DOUGH Cycle.
Method:
1. Place dough on a lightly floured surface. Divide dough into 4 or 6 equal pieces. Shape into
smooth, round balls and place on a greased baking sheet.
2. Cover and let rise in a warm place for one 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 on 1/2-inch on sides and bottom.
5. Fill with approximately 1 cup of chili.*
*Creamed soups and stews work well in Bread Bowls. We do not recommend using non-creamed
soup as it will soak through the bread bowl too easily.
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Pita Pocket Dough
Ingredients:
Water 80ºF/27ºC
Olive Oil
Sugar
Salt
Bread Flour
Whole Wheat Flour
Active Dry Yeast
20 Pita Pockets
1-1/3 Cups
8 tsp.
4 tsp.
1-1/4 tsp.
2 Cups
1-1/3 Cups
2-1/2 tsp.
Touch DOUGH Cycle Key; then BREAD Type Key
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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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 Tbsp.
2 Tbsp.
1 tsp.
1/8 tsp.
3-1/2 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
Glaze:
Egg White
Water
1
1 Tbsp.
Toppings: (optional)
Kosher salt, sesame seeds
Pretzel 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 Tbsp. Parmesan cheese to dough
ingredients. Follow method of completion.
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PIZZA DOUGH RECIPES
Pizza Crust Dough Recipe
Ingredients:
Water 80ºF/27ºC
Oil
Sugar
Salt
Dry Milk
Bread Flour
Active Dry Yeast
2 LB
2 Thick or
4 Thin Crusts
3 LB
3 Thick or
6 Thin Crusts
1-1/4 Cups
2 Tbsp.
2 Tbsp.
2 tsp.
2 Tbsp.
4 Cups
2 tsp.
1-3/4 Cups
3 Tbsp.
3 Tbsp.
1 Tbsp.
3 Tbsp.
6 Cups
2-1/2 tsp.
Touch DOUGH Cycle Key; then PIZZA Type Key
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.
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Whole Wheat Pizza Crust Dough
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Brown Sugar
Bread Flour
Whole Wheat Flour
Active Dry Yeast
4 Thin Crusts
6 Thin Crusts
1-1/4 Cups
2 Tbsp.
2 tsp.
2 Tbsp.
2 Cups
2 Cups
2-1/4 tsp.
1-3/4 Cups
3 Tbsp.
1 Tbsp.
3 Tbsp.
3 Cups
3 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then PIZZA Type Key
Method:
1. Place 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 pierce
dough with a fork. For one 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.
Southwestern Pizza Crust Dough
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Sugar
Dry Milk
Bread Flour
Cornmeal
Active Dry Yeast
2 Thick Crusts
3 Thick Crusts
1-1/4 Cups
3 Tbsp.
2 tsp.
3 Tbsp.
2 Tbsp.
4 Cups
3/4 Cup
2-1/4 tsp.
1-3/4 Cups
1/4 Cup
2-1/2 tsp.
1/4 Cup
3 Tbsp.
6 Cups
1 Cup
1Tbsp.
Touch DOUGH Cycle Key; then PIZZA Type Key
Par-Baked Method:
1. Thick pizza crusts may be par-baked. Place dough in pan as usual; generously pierce with a
fork. Bake at 400ºF/204ºC for 10 to 12 minutes.
2. Place desired Southwestern toppings on crust and return to the oven for an additional
15 to 20 minutes.
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Calzones
Ingredients:
4 Calzones
6 Calzones
Water 80ºF/27ºC
Oil
Salt
Bread Flour
Active Dry Yeast
1-1/4 Cups
2 Tbsp.
2 tsp.
4 Cups
2-1/4 tsp.
1-3/4 Cups
3 Tbsp.
2-1/2 tsp.
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then PIZZA Type Key
Sausage Filling:
Mozzarella Cheese, shredded
Italian Sausage, cooked and crumbled
Red Onion, chopped
Tomato Sauce
2 Cups
8 oz.
1/2 Cup
1/2 Cup
3 Cups
12 oz.
3/4 Cup
3/4 Cup
Egg Wash:
Egg(s)
Water
1
1 Tbsp.
2
2 Tbsp.
Blend egg and water together for egg wash.
Method:
1. Place dough on lightly floured surface, divide in pieces. Roll each piece into a thin
10-inch circle.
2. Place 1/2 cup mozzarella cheese on one half of each circle, leaving a 1-inch border of dough.
Top with remaining ingredients.
3. Fold dough over filling, and seal with fork tines.
4. Place Calzones on greased baking sheet, do not let rise. Brush with glaze and egg wash.
5. Bake at 400ºF/204ºC for 20 to 25 minutes or until golden brown. Cool 5 minutes, cut
into wedges.
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Focaccia Bread Dough
Ingredients:
Water 80ºF/27ºC
Olive Oil
Salt
Sugar
Dry Milk
Bread Flour
Dried Italian Herbs
Parmesan Cheese, grated
Active Dry Yeast
1 Loaf
2 Loaves
3/4 Cup + 1 Tbsp.
2 Tbsp.
1-1/2 tsp.
2 Tbsp.
2 Tbsp.
3 Cups
1-1/2 tsp.
2 Tbsp.
2 tsp.
1-3/4 Cups
1/4 Cup
1 Tbsp.
1/4 Cup
1/4 Cup
6 Cups
1 Tbsp.
1/4 Cup
1 Tbsp.
Touch DOUGH Cycle Key; then PIZZA Type Key
Garlic-Cheese Topping:
Blend together:
Olive Oil
Dried Oregano
Garlic, finely minced
Parmesan Cheese, grated
Salt
1/4 Cup
1-1/2 tsp.
1/4 Cup
1/4 Cup
1/4 tsp.
1/2 Cup
1 Tbsp.
1/2 Cup
1/2 Cup
1/2 tsp.
Method:
1. If making 2 loaves, divide dough in half, stretch in deep pizza pan(s).
2. Spoon topping evenly over the dough. Sprinkle with remaining ingredients. Cover and let
rise until doubled in size. Make indentations in top with fingers, let rise 10 to 15 minutes.
3. Bake at 400ºF/204ºC for 20 minutes or until golden brown.
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BAGEL DOUGH RECIPES
Bagel Dough Recipe
Ingredients:
2 LB
12 Bagels
3 LB
18 Bagels
Water 80ºF/27ºC
Sugar
Salt
Bread Flour
Active Dry Yeast
1-1/4 Cup
2 Tbsp.
2 tsp.
4 Cups
2-1/2 tsp.
1-3/4 Cup
3 Tbsp.
1 Tbsp.
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BAGEL Type Key
Glaze:
Egg White, beaten
Water
1
1 Tbsp.
1
1-1/2 Tbsp.
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 one-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 water and 2 Tbsp. 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.
5. 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
Water 80ºF/27ºC
Oil
Honey
Salt
Banana, mashed
Bread Flour
Whole Wheat Flour
Active Dry Yeast
12 Bagels
18 Bagels
1
1 Cup + 2 Tbsp.
3 Tbsp.
3 Tbsp.
2 tsp.
1/2 Cup
2 Cups
2 Cups
2-1/4 tsp.
1
1-1/2 Cups + 1 Tbsp.
5 Tbsp.
5 Tbsp.
1 Tbsp.
3/4 Cup
3 Cups
3 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BAGEL Type Key
Glaze:
Egg White, beaten
Water
1
1 Tbsp.
Toppings (optional):
Sesame Seeds, Poppy Seeds,
95
1
1-1/2 Tbsp.
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Egg Bagel Dough
Ingredients:
Egg(s), large, room temperature
Water 80ºF/27ºC
Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
12 Bagels
1
1-1/4 Cups
1 Tbsp.
2 tsp.
3 Tbsp.
4 Cups
2-1/4 tsp.
18 Bagels
2
1-1/2 Cups
1-1/2 Tbsp.
1 Tbsp.
1/4 Cup
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BAGEL Type Key
Onion Bagel Dough
Ingredients:
Water 80ºF/27ºC
Oil
Dry Onion Soup Mix
Sugar
Bread Flour
Active Dry Yeast
12 Bagels
1-1/4 Cups
1 Tbsp.
3 Tbsp.
2 Tbsp.
4 Cups
2-1/4 tsp.
Touch DOUGH Cycle Key; then BAGEL Type Key
96
18 Bagels
1-3/4 Cups
1-1/2 Tbsp.
1/4 Cup
3 Tbsp.
6 Cups
1 Tbsp.
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Blueberry Bagel Dough
Ingredients:
Egg(s), large, room temperature
Water 80ºF/27ºC
Oil
Salt
Sugar
Bread Flour
Dried Blueberries
Active Dry Yeast
12 Bagels
1
1-1/4 Cups
1 Tbsp.
2 tsp.
2 Tbsp.
4 Cups
3/4 Cup
2-1/4 tsp.
18 Bagels
2
1-1/2 Cups
1-1/2 Tbsp.
1 Tbsp.
3 Tbsp.
6 Cups
1 Cup
1 Tbsp.
Touch DOUGH Cycle Key; then BAGEL Type Key
Topping:
Vanilla Sugar
Cheese Bagel Dough
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Sugar
Cheese, Sharp Cheddar, shredded
Parmesan Cheese
Bread Flour
Active Dry Yeast
12 Bagels
1-1/4 Cups
1 Tbsp.
2 tsp.
2 Tbsp.
3/4 Cup
2 Tbsp.
4 Cups
2-1/4 tsp.
Touch DOUGH Cycle Key; then BAGEL Type Key
97
18 Bagels
1-3/4 Cups
1-1/2 Tbsp.
1 Tbsp.
3 Tbsp.
1 Cup
3 Tbsp.
6 Cups
1 Tbsp.
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PERSONAL RECIPES
Rosemary French Bread
Rosemary adds a pleasant touch to this highly flavored bread.
Ingredients:
Water, 80ºF/27ºC
Olive Oil
Salt
Sugar
Bread Flour
Active Dry Yeast
1.5 LB
1 Cup + 2 Tbsp.
1-1/2 Tbsp.
1-1/2 tsp
1-1/2 Tbsp.
3 Cups
2 tsp
2.0 LB
1-1/2 Cups
2 Tbsp.
2 tsp.
2 Tbsp.
4 Cups
2-1/4 tsp.
Add to Dispenser:
Rosemary, dried
1 Tbsp. + 1 tsp
2 Tbsp.
Method:
1. Place all ingredients in Bread Pan in order listed. Insert Bread Pan into Breadmaker.
2. Touch MENU & START Key; touch FRENCH Cycle Key. Touch to select: COURSE, SIZE,
CRUST. Make sure the ADD EXTRAS Key is highlighted. Touch the PERSONAL Key.
3. Touch the MEMORY Cycle you want this newest recipe variation stored in: A, B, C, D, E, or F.
3. Touch SAVE. The Cycle Name and the Process Time Settings for that Cycle will be saved to
the MEMORY Cycle. A list of all Processes and the Times are listed. You can re-set the Time
for each Process or leave some as they are.
4. Touch the UP ( ) or DOWN ( ) Keys to move the cursor up and down the process list.
5. To change the time for any of the listed Processes, touch the (+) or (-) Key. Time will change
in 1-minute or 1-second increments.
Program:
Time/Temperature
Suggestion:
Preheat
0 minutes
Record your recipe name and settings on
1st Knead
5 minutes
the PERSONAL BAKER RECIPE FORMS in
2nd Knead
15 minutes
back of this Instruction Manual.
1st Rise
50 minutes
1st Punch Down
10 seconds**
2nd Rise
50 minutes
2nd Punch Down
10 seconds**
3rd Rise
50 minutes
Shape
10 seconds
Final Rise
5 minutes
Bake
55 minutes
**Punch and Shape are in seconds rather
Temperature
355ºF
than minutes.
Total time
3 hours 45 minutes
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Pumpkin Pull-Apart Pan Rolls
A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent
accompaniment for ham.
Ingredients:
Water, 80ºF/27ºC
Eggs, large, room temperature
Vegetable Oil
Pumpkin, canned, mashed
Pumpkin Pie Spice
Salt
Brown Sugar
Bread Flour
Active Dry Yeast
Butter, melted
2.0 LB
16 Rolls
2 Tbsp.
2
1/4 Cup
1 Cup
4 tsp.
1-1/2 tsp.
1/3 Cup
4 Cups
1 Tbsp.
1/3 Cup
Method:
Press PAUSE at end of 1st Punch Down. Remove Bread Pan and Kneading Paddle; close Lid.
On a lightly floured surface, gently roll or stretch dough into a 20 to 24-inch rope. Divide dough
into 16 to 24 pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer
coated balls in Breadmaker. Return Bread Pan to Breadmaker; close Lid. Press the START for
final rise and bake.
Program:
Preheat
1st Knead
2nd Knead
1st Rise
1st Punch Down
2nd Rise
2nd Punch Down
3rd Rise
Shape
Final Rise
Bake
Temperature
Total time
Suggestion:
Record your recipe name and settings on
the PERSONAL BAKER RECIPE FORMS in
back of this Instruction Manual.
**Punch and Shape are in seconds rather
than minutes.
99
Time/Temperature
0 minutes
5 minutes
25 minutes
50 minutes
20 seconds**
55 minutes
10 seconds**
50 minutes
10 seconds
5 minutes
55 minutes
335ºF
3 hours 05 minutes
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OLD WORLD RECIPES
These OLD WORLD Recipes were developed to include ethnic recipes from the “old countries”
and have been adapted especially for use in your Breadman® Ultimate™ Dream Machine. Some
of these recipes use the SOUR DOUGH Cycle to ferment the sponge for a few hours (2 to 12).
This gives the traditional old world crust and flavor, but is not really sour dough bread. However,
the process will be the same as for all recipes using the SOUR DOUGH Cycle. Other breads use
the regular methods. The Italian Farmer’s Market Bread and the Country French Bread both use
the SOUR DOUGH methods previously described.
Italian Farmer’s Market Bread
Ingredients:
1.5 LB
2.0 LB
2.5 LB
Sponge:
Water 80ºF/27ºC
Sugar
Dry Milk
Bread Flour
Active Dry Yeast
1/2 Cup
1 tsp.
1 tsp.
1 Cup
1 tsp.
3/4 Cup
2 tsp.
2 tsp.
1-1/2 Cups
1 tsp.
1 Cup
1 Tbsp.
1 Tbsp.
2 Cups
1 tsp.
Touch SOUR DOUGH Cycle Key; then PROCESS 6 HOURS
Dough:
Potato, boiled, mashed
Potato Water 80ºF/27ºC
Oil
Bulgar, cooked 80ºF/27ºC
Salt
Sugar
Bread Flour
Whole Wheat Flour
Wheat Germ
Active Dry Yeast
1/3 Cup
1/2 Cup
1 Tbsp.
1/4 Cup
1-1/2 tsp.
1 Tbsp.
1-1/2 Cups
1/2 Cup
1 Tbsp.
1 tsp.
1/2 Cup
3/4 Cup
1-1/2 Tbsp.
1/3 Cup
2 tsp.
1-1/2 Tbsp.
1-3/4 Cups
3/4 Cup
1-1/2 Tbsp.
1-1/4 tsp.
2/3 Cup
3/4 Cup
2 Tbsp.
1/2 Cup
2-1/2 tsp.
2 Tbsp.
2 Cups
1 Cup
2 Tbsp.
1-1/2 tsp.
Touch START Key
Method:
Please use the Method outlined in the SOUR DOUGH: NORMAL OR FRENCH section of
this Instruction Manual.
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Portuguese Sweet Bread
Ingredients:
Eggs, large, room temperature
Water 80ºF/27ºC
Honey
Coconut Extract
Salt
Sugar
Bread Flour
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1
3/4 Cup + 2 Tbsp.
1/4 Cup
1/4 tsp.
1-1/2 tsp.
1 Tbsp.
3 Cups
1 Tbsp.
1
1-1/4 Cup
1/3 Cup
1/2 tsp.
2 tsp.
1-1/2 Tbsp.
4 Cups
1 Tbsp.+ 1tsp.
2
1-1/2 Cup
1/2 Cup
3/4 tsp.
2-1/2 tsp.
2 Tbsp.
5 Cups
1-1/2 Tbsp.
Touch FRUITS & NUTS Cycle/NORMAL Course
Whole Egg Glaze:
1 Egg, whole + 1 Tbsp. Water, mix well.
Method:
At the start of BAKE, touch the PAUSE Key and quickly cut top of bread with a very sharp
blade. Carefully brush with whole egg glaze. Close Lid; touch RESUME.
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Greek Braid
Ingredients:
Water 80ºF/27ºC
Oil
Honey
Salt
Bread Flour
Anise Seed, ground
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1 Cup + 2 Tbsp.
2 Tbsp.
2 Tbsp.
1-1/2 tsp.
3 Cups
1 tsp.
2 tsp.
1-1/2 Cups
3 Tbsp.
3 Tbsp.
2 tsp.
4 Cups
2 tsp.
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
1/4 Cup
1/4 Cup
2-1/2 tsp.
5 Cups
1 Tbsp.
2-1/2 tsp.
1 Tbsp.
1 Tbsp. + 1 tsp.
Touch WHITE BREAD Cycle/NORMAL Course
Touch WHITE BREAD Cycle/RAPID Course
Active Dry Yeast
4 tsp.
Whole Egg Glaze:
1 Egg, whole + 1 Tbsp. Water, mix well.
Method:
At the start of final rise (see KNEADING AND BAKING CYCLE CHART for times), touch
PAUSE; remove Bread Pan, close Lid. Remove dough and Kneading Paddle from Bread Pan.
Divide dough into 3 equal pieces.
Stretch and roll each piece into a 10-inch rope, lay side by side on flat surface. Starting in
middle braid to each end, seal and tuck ends under. Return to Bread Pan, brush with water or
whole egg glaze and sprinkle with sesame seeds if desired. Place Bread Pan in Breadmaker; touch
the RESUME Key.
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Russian Black Bread
Ingredients:
Water 80ºF/27ºC
Coffee, strong,80ºF/27ºC
Oil
Molasses, dark
Salt
Bread Flour
Rye Flour, dark
Vital Wheat Gluten
Cocoa
Anise Seed, ground
Caraway Seed
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
3/4 Cup + 2 Tbsp.
1/4 Cup
2 Tbsp.
2 Tbsp.
1-1/2 tsp.
2-1/2 Cups
1/2 Cup
1 tsp.
1/4 Cup
2 tsp.
1 tsp.
2 tsp.
1 Cup + 3 Tbsp.
1/3 Cup
3 Tbsp.
3 Tbsp.
2 tsp.
3 Cups
1 Cup
2 tsp.
1/3 Cup
1 Tbsp.
2 tsp.
2-1/4 tsp.
1-1/4 Cup + 2 Tbsp.
1/2 Cup
1/4 Cup
1/4 Cup
2-1/2 tsp.
3-1/2 Cups
1-1/2 Cups
1 Tbsp.
1/2 Cup
1-1/2 Tbsp.
1 Tbsp.
2-1/4 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
Glaze:
1 Egg White + 1 Tbsp. Water, mix well
Method:
At end of final rise (see KNEADING AND BAKING CYCLE CHART for times) touch the
PAUSE Key, then cut 2 slashes in top of bread with a very sharp blade, and carefully brush with
glaze. Touch the RESUME Key to finish the baking.
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15 Grain Bread
Ingredients:
Water 80ºF/27ºC
Oil
Molasses
Honey
Salt
Bulgar, cooked, 80ºF/27ºC
Dry Milk
7 Grain Cereal
Bread Flour
Whole Wheat Flour
Rye Flour
Soy Flour
Vital Wheat Gluten
Sesame Seeds
Poppy Seeds
Caraway Seeds
Wheat Germ
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1 Cup + 2 Tbsp.
2 Tbsp.
2 Tbsp.
1 Tbsp.
1-1/2 tsp.
1 Tbsp.
2 Tbsp.
1/4 Cup
2 Cups
1/2 Cup
1/4 Cup
2 Tbsp.
1 Tbsp.
1 tsp.
1 tsp.
1 tsp.
1 tsp.
2 tsp.
1-1/2 Cups
3 Tbsp.
3 Tbsp.
2 Tbsp.
2 tsp.
1-1/2 Tbsp.
3 Tbsp.
1/2 Cup
2-1/2 Cups
3/4 Cup
1/2 Cup
3 Tbsp.
1-1/2 Tbsp.
2 tsp.
2 tsp.
1-1/2 tsp.
2 tsp.
2-1/4 tsp.
1-3/4 Cups + 2 Tbsp.
1/4 Cup
1/4 Cup
3 Tbsp.
2-1/2 tsp.
2 Tbsp.
4 Tbsp.
3/4 Cup
3 Cups
1-1/4 Cup
1/2 Cup
1/4 Cup
2 Tbsp.
1 Tbsp.
1 Tbsp.
2 tsp.
1 Tbsp.
2-1/2 tsp.
Touch WHOLE WHEAT Cycle/NORMAL Course
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Country French Bread
Ingredients:
Sponge:
Water 80ºF/27ºC
Bread Flour
Rye Flour
Active Dry Yeast
1.5 LB
2.0 LB
2.5 LB
1/2 Cup
1-1/4 Cup
2 Tbsp.
1 tsp.
3/4 Cup
1-3/4 Cups
1/4 Cup
1 tsp.
1 Cup
2 Cups
1/2 Cup
1 tsp.
Touch SOUR DOUGH FRENCH Cycle Key; then PROCESS 6 HOURS
Dough:
Water 80ºF/27ºC
Salt
Bread Flour
Rye Flour
Active Dry Yeast
1/2 Cup + 1Tbsp.
1-1/2 tsp.
1-1/2 Cups
2 Tbsp.
1 tsp.
3/4 Cup
2 tsp.
1-3/4 Cups
1/4 Cup
1-1/4 tsp.
3/4 Cup + 2 Tbsp.
2-1/2 tsp.
2 Cups
1/2 Cup
1-1/2 tsp.
Touch START Key
Method:
Please use the Method outlined in the SOUR DOUGH: NORMAL OR FRENCH section of
this Instruction Manual.
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JAM CYCLE RECIPES...AS EASY AS 1-2-3
JAM Cycle 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 drained, 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 specific 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
Ingredients:
Fresh or Frozen (thawed) Fruit
Sugar
3 Cups
5 Cups
Touch START Key to begin pre-heat.
Blueberry, Apricot, Peach or Pear Jam
Ingredients:
Fresh or Frozen (thawed) Fruit
Sugar
Lemon Juice
3 Cups
5 cups
3 Tbsp.
Touch START Key to begin pre-heat.
CAUTION: DO NOT EXCEED THESE AMOUNTS!
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DREAM MACHINE™ CRAFT IDEAS
Craft Breads make wonderful decorations when preserved. They add warmth to any
table as a centerpiece or as a hanging in your kitchen. Craft Breads are easy to make
and a great “rainy day” project for you and your family.
The secret to preserving the decoration is allowing it to cool and dry on a wire rack for
1 to 2 days.
Coloring Your Craft Bread
1. To color the dough, add small amounts of either liquid or paste food coloring to the dough
after it comes out of the Bread Pan. Knead the color into the dough; add enough food
color to achieve desired color. (HINT: Use disposable gloves to keep color from staining
hands.) Paste food color will not add moisture to the dough. For the woven basket you can
color the strips different colors by dividing the dough into several pieces and coloring each
one differently, roll and cut each color, then weave as usual.
2. Egg Paint: Mix 1 egg yolk and 1 tsp. water together, add liquid food color to create the
desired color. Paint the desired pattern on the dough before baking.
3. Decorating with dough: create leaves, grapes, fruit, etc.; form into desired shapes and attach
to dough with egg wash before baking.
Preserving Your Craft Bread
Shellacking the finished bread will keep it as a presentation piece for several weeks. Clear spray
acrylic may also be used.
WARNING: Do not eat bread which has been shellacked or sprayed.
White Craft Dough
Dough Preparation
Add the ingredients to the Bread Pan of the Breadmaker. Touch DOUGH Cycle Key; then
BREAD Type Key to process dough. Check the Bread Pan during the 1st knead (incorporation
of ingredients). If the dough is too slack, add 1 teaspoon of flour until it forms a smooth ball. If
the dough is overly stiff, add 1 teaspoon of water until it relaxes and is a smooth ball.
Ingredients:
Water 80ºF/27ºC
Oil
Salt
Sugar
Dry milk
Bread flour
Active dry yeast
2.5 LB
1-3/4 Cups
5 Tbsp.
1 Tbsp.
1/4 Cup + 2 Tbsp.
1/4 Cup
6 Cups
1 Tbsp.
Touch DOUGH Cycle Key; then BREAD Type Key
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Egg Wash:
Eggs
Water
2
2 Tbsp.
Blend egg and water together for egg wash.
DECORATIVE HARVEST BREAD
Base Preparation
When the dough is complete and has finished rising in the Breadmaker, remove it onto a lightly
floured board. De-gas the dough, with the palm of your hand in a flattened rectangle. Then fold up
the sides, and press the seam down with the palm of your hand. Now flip the dough over, seam side
down and roll it out into a rectangle.
Hint: How thick should the rectangle be?
Less than 3/8-inch is going to be too thin to support the bread and over 3/4-inch will prove too
heavy, so muscle in with your rolling pin for an even 1/2-inch thickness.
If you need to lightly flour the dough, do so.
To form a shape for the base of the wheat shaft, cut a pattern using paper. Make it 12-inches tall or
less. The dough may be cut free-form also.
Next, with a sharp non-serrated knife, cut out the base shape for the wheat sheaf. Save the
remaining dough; cover with oiled plastic wrap.
Hint: If you want to make 2 to 3 mini harvest breads, divide the dough into 2 to 3 equal
rectangles and work from there. Carefully transfer the cut-out onto baker’s parchment
paper and onto a sheet pan.
As with a pie crust dough, pierce the dough all over with a fork. Lightly mist with water.
Hint: Dough should be covered with oiled plastic wrap at all times, except when actually
working with a section. You can also refrigerate dough to retard leavening. Simply bring
the dough back to room temperature before continuing.
Kernel Trim Preparation
1. Take the remaining dough and reincorporate it into a dough ball.
Let it rest for 5 to 10 minutes.
2. Divide the dough with a bench knife into 2 pieces: 1 piece will be
2/3 of the remaining dough and the other piece will be 1/3 of the
remaining dough.
Hint: Keep dough covered with oiled plastic wrap at all times, except
when actually working with a section.
3. Take the large section (2/3 of the remainder) and, using a bench
knife or dough divider, cut into 5 equal parts. Divide each of these
into 16 mini pieces.
4. Each mini piece should be shaped quickly into a tiny torpedo shape.
5.
With clean non-serrated scissors, cut each piece 3 times down
the center line and on each side of the base.
6. Keep finished wheat kernels under oiled plastic wrap.
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Stalk Preparation
1. Roll out the remaining 1/3 dough into a rectangle. How large?
This depends on your original cut-out, so measure the area if you
wish to be exact.
2. Cut the rectangle into strips for the shaft. You can be a creative
as you like here, so don’t worry if the strips are not exactly the
same width. Try 1/4-inch to 1/3-inch to start…
Hint: You’ll also be making a braid, so hold back 3 strips. Use
1/2-inch thick strips for a heavy braid. If you prefer a
thinner braid, cut strips into 1/4-inch to 1/3-inch
thickness.
3. Lightly flour your work surface and roll the strips enough to take
the edges out.
Assembly
1. Apply the wheat kernels to the base, one at a time, working from
center to edges. Start at the top center, press the kernel tip
gently onto the dough base. Work center to left edge and the
center to right edge.
2. Proceed to the next row, overlapping the kernels in the top row
where gaps are. The tips of the second row of kernels should only
overlap the prior row by 1/2-inch.
3. Keep applying them in this manner until the round top is covered
and full with kernels.
Hint: If the dough or kernels feel too dry, lightly brush or mist
with cool water.
4. Now apply the stalks, working across the base from right to left.
Pull or stretch the strips to the bottom edge of the dough base.
Hint: Don’t worry about the area where the kernels and stalks
are attached. This will be covered by the braided sash.
5. Attach the braid over the area where the kernels and stalk meet.
Pinch the left side seam of the attachment, so it is secure.
Gently press the braid onto the form and let the braid hang off the
right side.
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The Finale
1. Cover dough with oiled plastic wrap. Let your Harvest Bread rise undisturbed for 45 minutes
at room temperature.
Hint: If you are baking in a warm or cold environment, you may need to adjust the rise time.
2. Brush the Harvest Bread with an egg wash and bake at 350ºF/177ºC for 20 to 25 minutes
until golden brown.
3. Remove the Harvest Bread with care from the oven. Allow it to cool on a wire rack for
1 to 2 days.
4. To finish, follow the steps outlined in the DREAM MACHINE™ CRAFT IDEAS:
Preserving Your Craft Bread section of this Instruction Manual.
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WREATH
Preparation and Assembly
1. Remove dough from Bread Pan and divide into 3 equal pieces.
2. Cover with oiled plastic wrap. Allow dough to rest 5 minutes; roll
each piece into a 24 to 36 inch-long rope. The length will depend
on how large the final wreath will be.
3. Lay the 3 ropes side by side and braid from the middle; do not
seal ends.
Hint: Dough should be covered with oiled plastic wrap at all times,
except when actually working with a section.
4. Incorporate the 2 sets of ends into one ring. Carefully transfer to a
baking sheet lined with parchment. Let rise in a warm place until
doubled or desired size. Brush with egg wash.
5. Bake at 350ºF/177ºC for 25 to 30 minutes or until golden brown.
6. Remove from oven and allow to cool on a wire rack for
1 to 2 days.
7. Decorate wreath as desired.
8. To finish, follow the steps outlined in the DREAM MACHINE™
CRAFT IDEAS: Preserving Your Craft Bread section of this
Instruction Manual.
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WOVEN BASKET
Preparation / Assembly
1. You will need 3 equal-size, oven-proof, glass or metal bowls. Invert
bowls and place on work surface, spray bowls heavily with spray-on
vegetable oil.
2. Remove dough from Bread Pan; divide in half, divide one piece in
half again.
3. Make a template of parchment or wax paper large enough to cover the
bottom and sides of the bowl.
4. With rolling pin; roll large dough piece into
a square large enough to cover inverted
bowl. Cut dough into 1-inch wide strips.
5. Place parchment paper on counter top and
assemble the basket base by weaving the
strips together. Place the dough over the
inverted bowl; spray heavily with spray-on
vegetable oil. Secure the ends over the rim of the bowl. You can
weave strips of various colors to create unique and colorful baskets.
Continue to decorate the basket as desired.
6. With remaining dough, divide each piece into 3 equal pieces.
7. Make a braid to trim around the top rim of the basket. Roll 3 of the
dough pieces into ropes large enough to go around the circumference of bowl. Braid and secure at the rim of bowl with egg wash.
Hint: Dough should be covered with oiled plastic wrap at all times,
except when actually working with a section.
8. For the handle, roll the remaining 3 pieces into ropes, long enough to reach across the inverted
bowl from rim to rim. Braid the ropes and secure across bowl and under the rim.
9. Place inverted bowls with dough onto parchment-lined baking sheets.
Let rest 10 to 15 minutes. Brush with egg wash. One of the braids can
be refrigerated, if you do not have equal bowls, and baked after
the first braid is cooked.
10. Bake at 350ºF/177ºC for 10 to 15 minutes or until golden
brown; bake the handle for 15 minutes.
11. Cool the inverted bowl (with basket) for 10 to 15 minutes
or until partially cool; turn the bowl over and continue to
cool with glass bowl in place. This will flatten the bottom
and keep the correct basket size. Remove bowl when cooled
(1 to 2 hours) and attach cooled handle and braid trim to to
top of basket with toothpicks. Trim off unwanted dough.
12. Allow basket to dry for 1 to 2 days. To finish, follow the steps
outlined in the DREAM MACHINE™ CRAFT IDEAS:
Preserving Your Craft Bread section of this Instruction Manual.
13. This basket is for decorative purposes only. Line with napkins if putting
edible food inside.
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CORNUCOPIA
Preparation / Assembly
1. Shape cornucopia out of heavy duty foil. Cut double thickness of
foil into a rectangle the length of finished cornucopia; shape into a
cone and secure. Crunch balls of foil to fill the cornucopia shape.
Push smaller balls into the tail of the cone and fill the remaining
cone tightly. Curve the tail of cone to achieve the desired shape.
2. Spray foil cornucopia with spray-on vegetable oil. Line a baking
sheet with parchment paper.
3. Remove the dough from the Bread Pan; divide dough into pieces
to make rolling easier. Roll each piece into a long rope about
1/4 inches in diameter.
4. Carefully attach pieces to form one long rope. Starting on tail end
of cornucopia, wind the rope around the shape, then secure over
the rim.
5. If desired, using scrap dough, shape into various decorative trim
pieces: grape vines, fruit or any other item, and color following the
steps outlined in the DREAM MACHINE™ CRAFT IDEAS:
Coloring Your Craft Bread section of this
Instruction Manual.
6. Attach trim pieces to dough with egg wash.
Cover with oiled plastic wrap. Let rest
10 to 15 minutes. Brush with egg wash.
Hint: Dough should be covered with oiled plastic
wrap at all times, except when actually
working with a section.
7. Bake at 350°F for 20 minutes
or until golden brown.
Cool completely before
removing foil.
8. To finish, follow the steps
outlined in the DREAM
MACHINE™
CRAFT IDEAS:
Preserving Your Craft
Bread section of this
Instruction Manual.
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RECIPE NUTRITION FACTS/ per serving*
Bread / Dough Recipe
Calories
from fat
Calories Total Fat CholesterolSodium Potassium Carbo- Dietary Sugar Protein Vitamin A Calcium Iron
(g)
(mg)
(mg) (mg)
hydrates fiber (g)
(g)
(IU)
(mg) (mg)
Alm. Cherry Coffee Cake Dough
147
18
2
1
293
61
27
1
2
5
9
15
2
Banana Walnut Bread
320
108
12
19
369 343
49
2
22
8
88
51
2
Banana Wheat Bagel Dough
213
45
5
18
392 164
38
3
7
6
34
14
2
Blueberry Wheat Bagel Dough
241
27
3
18
396 145
48
2
14
7
116
16
2
Buttermilk Bread
163
27
3
1
365
82
28
1
4
5
8
32
2
Caraway Rye Bread
175
45
5
19
300 127
28
3
5
5
42
29
1
Carrot Pineapple Bread
208
45
5
18
304 127
36
1
12
4
389
13
2
Carrot Raisin Bread
177
27
3
18
297
93
32
1
7
5
196
12
2
Challah Bread Dough
162
36
4
18
294
53
25
1
1
5
26
8
2
Cheese Onion Bread
178
36
4
7
333
63
29
1
4
6
76
59
2
Cinnamon Roll Dough
178
36
4
18
294
53
29
1
5
5
26
8
2
Corn Bread
196
45
5
19
343
82
32
1
5
6
55
33
2
Country French Bread
123
9
1
0
289
52
25
1
1
4
0
6
2
Dairy Whole Wheat Bread
176
36
4
2
318 110
29
2
6
5
31
31
2
Date Nut Bread
272
72
8
18
300 216
45
3
19
5
42
27
2
Dinner Roll Dough
174
36
4
18
294
53
28
1
4
5
26
8
2
Dried Fruit Bread
179
45
5
2
298
86
29
1
5
5
18
27
2
Egg Bagel Dough
195
18
2
18
391
66
37
1
4
6
26
10
2
Egg Bread
176
36
4
37
307
84
28
1
3
6
71
28
2
Eight Grain Bread
162
36
4
18
311 125
28
3
2
6
34
15
2
Focaccia Bread Dough
165
36
4
2
314
67
28
1
3
5
20
33
2
French Herb Bread
142
18
2
0
289
48
27
1
2
4
0
6
2
French Herb Sour Dough
138
9
1
1
294
66
26
1
2
5
12
19
2
French Herb Sour Dough Starter
158
18
2
5
23
125
29
1
4
6
49
56
2
Italian Farmer’s Market Bread
147
18
2
0
291
86
28
2
2
5
2
10
2
Italian Herb Bread
154
27
3
0
289
48
27
1
3
4
0
6
2
Normal Rye Sour Dough
138
9
1
1
295 110
28
2
4
4
14
25
2
*All nutritional information given is approximate.
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RECIPE NUTRITION FACTS/per serving*
(CONTINUED)
Bread / Dough Recipe
Calories
from fat
Calories Total Fat CholesterolSodium Potassium Carbo- Dietary Sugar Protein Vitamin A Calcium Iron
(g)
(mg)
(mg) (mg)
hydrates fiber (g)
(g)
(IU)
(mg) (mg)
Norm. Rye Sour Dough Starter
163
18
2
5
23
160
32
3
Norm. Rye Sour Dough CrWt Rolls 170
27
3
1
296 109
30
2
4
5
12
23
Norm. Sour Dough English Muffins 163
27
3
1
294
65
28
1
4
5
12
18
Norm. Whole Wheat Sour Dough
128
9
1
1
295 134
26
2
3
5
12
24
Norm. Wh. Wht. Sour Dough Start 142
18
2
5
24
212
27
4
5
6
49
61
2
Norm. Sour Dough CrWt Rolls
170
27
3
1
296 109
30
2
4
5
12
23
2
Onion Bagel Dough
190
18
2
0
135
37
1
4
6
0
8
2
Pita Pocket Dough
97
18
2
0
145
56
17
1
1
3
0
6
Portuguese Sweet Bread
158
9
1
18
295
63
32
1
7
5
26
9
2
Rosemary Bread
147
18
2
0
289
50
27
1
2
4
8
7
1
Russian Black Bread
156
27
3
0
867 182
28
2
3
5
2
32
2
Soft Pretzel Dough
128
18
2
13
146
46
24
1
2
4
20
7
2
Spiced Pumpkin Bread
179
36
4
35
350 114
30
2
5
6
455
21
3
Sunflower/Sesame Seed Bread
169
36
4
18
296 108
28
2
3
5
28
16
1
Sunny Mediterranean Bread
151
27
3
0
228 106
27
1
2
5
69
10
2
Super Rapid Cinn. Raisin Bread
211
45
5
1
297 167
35
2
9
6
24
30
2
Super Rapid Country White Bread 181
27
3
5
382 143
32
2
3
6
48
42
2
Super Rapid French Bread
136
9
1
0
290
66
26
1
2
5
0
7
2
Super Rapid Honey Gran. Bread
216
54
6
2
309 119
35
2
7
6
18
31
2
Super Rapid Italian Bread
167
27
3
1
295
84
29
1
4
5
12
19
2
Trail Mix Bread
172
36
4
0
290
50
29
1
5
4
0
7
2
Two Cheese Bread
185
45
5
27
370
87
27
2
2
8
119
88
2
Wheat Dinner Roll Dough
152
27
3
0
291 107
28
2
5
4
0
13
2
Whole Wheat French Bread
142
18
2
0
291
85
26
2
3
4
0
10
2
15 Grain Bread
165
36
4
1
296 175
29
2
5
5
14
35
2
*All nutritional information given is approximate.
115
61
49
2
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RECIPE NUTRITION FACTS/per serving*
Bread / Dough Recipe
Calories
from fat
(CONTINUED)
Calories Total Fat CholesterolSodium Potassium Carbo- Dietary Sugar Protein Vitamin A Calcium Iron
(g)
(mg)
(mg) (mg)
hydrates fiber (g)
(g)
(IU)
(mg) (mg)
RECIPES
The NUTRITION FACTS /per serving for the following Recipes can be accessed on
your Dream Machine™ Display Screen. Touch NUTRITION Key to display.
White Bread
156
27
3
0
292
52
27
1
3
5
12
13
1
French Bread
147
18
2
0
289
48
27
1
2
4
0
6
2
Fruit & Nuts Bread
201
54
6
0
295 132
33
2
7
5
15
26
2
Whole Wheat
167
36
4
18
301 234
29
4
4
6
39
33
2
Super Rapid White Bread
164
36
4
0
293
76
28
1
3
5
12
14
2
French Bread Dough
117
9
1
0
257
41
24
1
2
4
0
5
1
Pizza Dough
148
18
2
0
292
49
27
1
2
4
12
13
2
Bagel Dough
175
9
1
0
385
63
36
1
3
6
0
8
2
*All nutritional information given is approximate.
116
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PERSONAL BAKER RECIPE FORMS
MEMORY CYCLE A
Recipe Name:
Time / Temperature
Amount
Ingredient
Preheat
1st Knead
2nd Knead
1st Rise
1st Punch Down
2nd Rise
2nd Punch Down
3rd Rise
Shape
Final Rise
Bake
Add EXTRAS
Notes:
MEMORY CYCLE B
Recipe Name:
Time / Temperature
Preheat
1st Knead
2nd Knead
1st Rise
1st Punch Down
2nd Rise
2nd Punch Down
3rd Rise
Shape
Final Rise
Bake
Add EXTRAS
Notes:
117
Amount
Ingredient
TR4000_OM.COMPLETE10
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Page 121
PERSONAL BAKER RECIPE FORMS
MEMORY CYCLE C
Recipe Name:
Time / Temperature
Amount
Ingredient
Preheat
1st Knead
2nd Knead
1st Rise
1st Punch Down
2nd Rise
2nd Punch Down
3rd Rise
Shape
Final Rise
Bake
Add EXTRAS
Notes:
MEMORY CYCLE D
Recipe Name:
Time / Temperature
Preheat
1st Knead
2nd Knead
1st Rise
1st Punch Down
2nd Rise
2nd Punch Down
3rd Rise
Shape
Final Rise
Bake
Add EXTRAS
Notes:
118
Amount
Ingredient
TR4000_OM.COMPLETE10
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Page 122
PERSONAL BAKER RECIPE FORMS
MEMORY CYCLE E
Recipe Name:
Time / Temperature
Amount
Ingredient
Preheat
1st Knead
2nd Knead
1st Rise
1st Punch Down
2nd Rise
2nd Punch Down
3rd Rise
Shape
Final Rise
Bake
Add EXTRAS
Notes:
MEMORY CYCLE F
Recipe Name:
Time / Temperature
Preheat
1st Knead
2nd Knead
1st Rise
1st Punch Down
2nd Rise
2nd Punch Down
3rd Rise
Shape
Final Rise
Bake
Add EXTRAS
Notes:
119
Amount
Ingredient
TR4000_OM.COMPLETE10
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Page 123
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 AND STORING 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® Ultimate™
Dream Machine.™
2. Remove the Bread Pan from the Baking 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, IMMERSE 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, Oven and Dispenser 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. 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®
Ultimate™ Dream Machine.
7. Be sure the Breadman® Ultimate™ is completely cooled before storing.
8. The Baking 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®
Ultimate™ with Kneading Paddle inside.
120
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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.
121
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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 (Screen E:01)
3. Oven area is too cold (Screen E:02)
4. Screen reads: 000, H:00, L:00, E:04, E:05
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
122
O
O
O
O
O
O
O
O
O
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Page 126
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.
Touch HELP Key to check the GUIDE. Touch SELF TESTING to perform tests.
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.
(Super Rapid dough ball will be sticky to the touch.)
If more like a batter, add 1 Tbsp. 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 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 Super Rapid which should be
100º-115ºF/43º-46ºC.
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RECIPE INDEX
BREAD RECIPES...AS EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 - 50
WHITE BREAD RECIPES
White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Banana Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Buttermilk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Egg Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
FRENCH BREAD RECIPES
French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Italian Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Sunny Mediterranean Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
French Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Whole Wheat French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
FRUITS & NUTS BREAD RECIPES
Cinnamon-Raisin-Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Spiced Pumpkin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57
Trail Mix Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Cheese Onion Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Carrot Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
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(CONTINUED)
WHOLE WHEAT BREAD RECIPES
Whole Wheat with Gluten Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Sunflower & Sesame Seed Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Caraway Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Eight Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
Dairy Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63
QUICK BREAD/CAKE RECIPES
Date Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64 - 65
Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Banana Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66
Cranberry Nut Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67
Carrot Pineapple Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67
SUPER RAPID BREAD RECIPES
Super Rapid White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68
Super Rapid Country White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69
Super Rapid French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70
Super Rapid Honey Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70
Super Rapid Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71
Super Rapid Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71
SOUR DOUGH: NORMAL & FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72
Normal Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73
Normal Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73
French Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74
French Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74
Normal Whole Wheat Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75
Normal Whole Wheat Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75
Normal Rye Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76
Normal Rye Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76
Normal Sour Dough Cracked Wheat Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77
Normal Sour Dough English Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78
French Herb Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79
French Herb Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79
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(CONTINUED)
DOUGH CYCLE RECIPES...AS EASY AS 1-2-3
French Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80
Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Wheat Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Cinnamon Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Sticky Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83
Challah Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Almond-Cherry Coffee Cake Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Shredded Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Shrimp Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Chili Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87
Pita Pocket Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Soft Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
PIZZA DOUGH RECIPES
Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Whole Wheat Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Southwestern Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91
Calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92
Focaccia Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
BAGEL DOUGH RECIPES
Bagel Dough Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Banana Wheat Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Egg Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Onion Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96
Blueberry Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97
Cheese Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97
PERSONAL RECIPES
Rosemary French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98
Pumpkin Pull-Apart Pan Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99
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(CONTINUED)
OLD WORLD RECIPES
Italian Farmer’s Market Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100
Portuguese Sweet Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .101
Greek Braid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102
Russian Black Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103
15 Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .104
Country French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .105
JAM COURSE METHOD AND RECIPES...AS EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . 106
Strawberry, Blackberry, or Raspberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Blueberry, Apricot, Peach or Pear Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
DREAM MACHINE™ CRAFT IDEAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Coloring Your Craft Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107
Preserving Your Craft Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107
White Craft Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107 - 108
Decorative Harvest Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108 - 110
Wreath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .111
Woven Basket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112
Cornucopia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113
Recipe Nutrition Facts / per serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114 - 116
Personal Baker Recipe Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .117 - 119
127
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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 TR4000 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: [email protected]
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:
[email protected] or eSalton.com
©2003 Salton, Inc. All rights reserved.
Printed in China
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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 Breadmaker,
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:
[email protected]
OR, visit our website:
http://www.breadman.com
or www.eSalton.com
TR4000
Printed in China
P/N 61421
©2003 Salton, Inc.
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