Williams-Sonoma WS0401 Grande Cuisine Breadmaker WS 0401 Instruction Manual Recipes PDF

Williams-Sonoma WS0401 Grande Cuisine Breadmaker WS 0401 Instruction Manual Recipes PDF
Williams-Sonoma
Grande Cuisine
Bread Machine
Model WS 0401
Instruction
Manual
&
Recipes
Concerning Ingredient Measurements...
Unless otherwise noted elsewhere in this manual, all measurements contained herein have
been recorded using the SI, or International System of Units.
This fact bears mentioning and here is one such example as to why:
One (1) SI tablespoon measures 15ml but one (1) Australian tablespoon measures 20ml.
SI Measurements are as follows:
Capacities:
1 Liquid Cup = 250ml
1 Tablespoon = 15ml
1 Teaspoon = 5ml
Weights:
1 Cup Flour = 140g
1 Tablespoon Sugar = 12g
1 Tablespoon Milk Powder = 7g
1 Teaspoon Salt = 4.5g
1 Teaspoon Yeast = 3g
For best results always measure dry ingredients accurately by first adding the ingredients
to the measuring device using a scoop or spoon then leveling it off with a knife.
Recipes are provided as a general guide. Users should be prepared to vary them slightly
as required to suit the ingredients used and the ambient conditions under which the
breadmaker is used.
For Best Results...
White Flour: When using white flour select nothing less than unbleached white flour
containing 12 to 16% protein (or 3 to 4 % per ¼ cup serving). Storage: Flour absorbs
ambient humidity quickly, hindering it from blending with liquids during the initial
mixing phase so always be certain to store your flour in a well-burped freezer bag.
Yeast:
For all of
yourmistakes
standard-mode
loaf recipes
active
dry yeast.
And Use
for all
Yeast amount
entry
are common
among use
bread
machine
recipes.
theyour
following rules
double-check
and correct
as needed
recipe’s
yeast
fastbake-mode
loaftorecipes
use fast-acting
dry yeast.
Neweryour
models
can have
one, amount
two,
entry: Active
Yeast:
Addfastbake-mode
3/4 tsp for each
cup ofThe
flour
in your
recipe
for
sometimes
evenDry
three
different
selections.
custom
recipes
provided
standard modes only. Note: Active dry yeast is not recommended for fast-bake modes.
by
the manufacturer
for these
should
be instant
the only or
ones
used machine):
with that Add
Fast-Acting
Dry Yeast
(alsofastbake-modes
know as rapid,
quick,
bread
particular
machine.
For
best
results,
never
experiment
with
recipe
ingredients
or mode
portions
1/2 tsp for each cup of flour in your recipe when using a standard-bake
and
1 tsp using
for each
cup of flour in
recipe
when using
a fast-bake
mode.
when
the fastbake-mode.
Andyour
always
refrigerate
your yeast
with a close
eye on the
Also note date.
the suggested
temperature
for your
recipe
because
expiration
And when liquid
using pre-mixed
kits from
your particular
grocer, always
replace
the
standard-bake recipes call for tepid/room-temperature liquids while
yeast
packet provided with a fresh packet of active dry yeast. Tip: A packet of dry yeast
fast-bake recipes call for somewhat higher temperatures.
contains 2-1/4 teaspoons.
Baking Surface Prep: Coat the inside of your loaf pan generously with cooking oil
before adding the ingredients. Using the spray types is best.
Water: Use only drinking or filtered water, never tap, boiled or distilled.
Ingredient Temperatures: All ingredients must be brought to room temperature.
Order of Ingredients: Add waters, milks, eggs, milk powders, oils, salts, sugars, and
seasonings first, flour next, and yeast last.
Delaying Start: Flour floats on liquid until the mixing phase begins. That’s why many
breadmakers have a programmable delay-start timer. With the timer function engaged,
you can add the ingredients tonight and wake up in the morning to the smell of freshbaked bread. Never use recipes containing perishable ingredients such as eggs or milk
when using the delay-start timer.
Shelf Life: Refrigerating and freezing bread is not recommended. For best results store
your homemade bread in a breadbox. Tip: Adding 1 to 2 teaspoons of lemon juice to any
bread or dough recipe will double the shelf life of any finished product.
Measuring: Water and liquid milk must be measured using a clear liquid measuring cup.
Remaining ingredients must be level-measured using dry measuring cups and spoons.
Environment: Place your breadmaker on a shelf or countertop far from the reach of
children and pets. Ambient temperature should be 70 to 80 degrees F. Ambient humidity
should not exceed 60%.
Slicing the Loaf: Electric carving knives work best, especially when using a slicing
guide. Be certain to wait until the loaf is totally cooled to room temperature before slicing
it. Total cool-down on a wire rack usually takes one hour.
Knowing Your Breadmaker’s Loaf Capacity:
Knowing your breadmaker’s loaf capacity will enable you to find recipes of
any variety on the Internet for free.
It will also keep you from adding too much ingredients which could cause
dough to over-rise and spill onto the heating element.
 Remove the bread pan from your breadmaker.
 Using a one-cup/8 fluid oz/250ml liquid measure, fill the bread pan with
water.
 As you do, count the number of cups it takes to fill the bread pan to the
very rim.
Generally speaking…
If your bread pan holds 7 & 10 cups to the rim then you have a 1.0 lb or 500 g
loaf pan
10 & 11 cups to fill = 1.5 lb (700 g) loaf pan
11 & 13 cups to fill = 2.0 lb (900 g) loaf pan
13 & 15 cups to fill = 2.5 lb (1250 g) loaf pan
15 & 17 cups to fill = 3.0 lb (1350 g) loaf pan
Generally speaking…
A bread recipe for use in a 1.0 lb (500 g) breadmaker should never exceed 21/4 total cups of flour.
1.5 lb (700g) = 3-1/4 cups
2.0 lb (900g) = 4-1/4 cups
2.5 lb (1250g) = 5-1/4 cups
3.0 lb (1300g) = 6-1/4 cups
Warning: When testing a new bread recipe it is always best that you not leave
your breadmaker unattended. Stay close by to monitor its progress from time
to time.
CONTROL PANEL
B. Standard Options
Select from these bread choices:
1. White Bread Light (1.0 lb.)
2. White Bread Light (1.5 lb.)
3. White Bread Light (2.0 lb.)
4. White Bread Medium (1.0 lb.)
5. White Bread Medium (1.5 lb.)
6. White Bread Medium (2.0 lb.)
7. White Bread Dark (1.0 lb.)
8. White Bread Dark (1.5 lb.)
9. White Bread Dark (2.0 lb.)
10. White Bread Rapid (1.0 lb.)
11. White Bread Rapid (1.5 lb.)
12. White Bread Rapid (2.0 lb.)
13. Whole Wheat Bread Light (1.0 lb.)
14. Whole Wheat Bread Light (1.5lb.)
15. Whole Wheat Bread Light (2.0 lb.)
16. Whole Wheat Bread Medium (1.0 lb.)
17. Whole Wheat Bread Medfum ( 1.5 lb.)
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18. Whole Wheat Bread Medium (2.0 lb.)
19. Whole Wheat Bread Dark (1.0 lb.)
20. Whole Wheat Bread Dark (1.5lb.)
21. Whole Wheat Bread Dark (2.0 lb.)
22. Whole Wheat Bread Rapid (LO lb.)
23. Whole Wheat Bread Rapid (1.5 lb.)
24. Whole Wheat Bread Rapid (2.0 lb.)
25. French Bread (1.0 lb.)
26. French Bread (1.5 lb.)
27. French Bread (2.0 lb.)
28. Fruit & Nut (1.0 lb.)
29. Fruit & Nut (1.5 lb.)
30. Fruit & Nut (2.0 lb.)
31. Quick Bread/Cake
32. Jam
33. Dough
34. Pizza Dough
35. Bake Only
36.- 40. Personal Recipes
A. Display Window
Shows your selection and Timer setting.
Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE
and Delay Bake.
3
C. Timer I Program
E. Extras Option
After you select the Baking cycle of
your choice and push START, you can
then push EXTRAS to either activate
or cancel the Dispenser function.
The Grande Cuisine Bread Machine has a
unique Delay Bake. You can Delay
Bake for up to 24 hours in advance.
Use this pair of buttons to add or subtract
time displayed in the Display Window.
F. Start
Press this button to start the Baking
cycle you choose and to start the Timer.
A Each time you press this button,
the Timer advances 10 minutes.
(Hint: Holding the arrow down in place
will either fast forward A, or fast reverse
T the time.)
G. Pause
The PAUSE function can be activated
only after the Machine has started a
baking program. For more details, refer
to the PAUSE section in this book.
T Each time you press this button, the
Timer is set back 10 minutes.
*See page 17 for detailed instructions.
H. Reset
Press this button for a full second to
reset the Baking cycle's Delay Bake
setting or to cancel the program
in progress.
When you press the Timer, SELECT,
START or RESET button, you should
hear a beep. This lets you know you've
pressed hard enough and your selection
was made.
Program: The PROGRAM button
expands the Grande Cuisine Bread
Machine's standard bread baking options
(on page 3) by giving you the flexibility to
alter times within the framework of a
baking program.
Using the already existing times, you can
increase or decrease kneading, proofing or
baking times.
D. Select
Press this button to select the Baking cycle
you want. Each time you press this button,
the indicator arrow moves to the next
selection. Press this button until your
choice is indicated.
4
USING THE GRANDE CUISINE BREAD MACHINE
With your new Grande Cuisine Bread Machine:
• You can create many new types of breads and because you
can program by loaf size and crust color in many settings,
you can custom control TM the results of the recipe.
• You can use pre-packaged bread mixes.
• You can bake a loaf of bread from scratch. See the Recipe
and Menu Planner included with your Bread Machine for
lots of ideas.
• You can make dough for rolls, loaves or hand shaped bread
you'll bake in your oven. Use the Machine's Dough cycle
to do the mixing and kneading for you, then shape and
bake the bread yourself.
• You can activate PAUSE, remove the dough for shaping,
filling, braiding and more.
• You can activate PAUSE to score the top of your loaffor a
rustic style bread or make a decorative crust with rolled
oats, poppy seeds, etc.
• You can use the Personal Recipe/PROGRAM to change
the settings on any of the 12 stages of baking.
• Advanced and creative bakers can use the Personal
Recipe/PROGRAM with the cycle charts on pages 8-10
as a guideline to custom bake their favorite recipes, or alter
times based on weather or ingredients.
• You can make non-yeast Quick Breads, cakes & jam, pizza
dough too!
• You have 60 minute power failure back-up. If the
electricity in your home goes out, the Machine's memory
stores the active program for 60 minutes. If power is
re-connected within that time period, the Bread Machine
returns to baking your bread.
• If your power is out for longer than 60 minutes, and if you
are using any dairy products, perishables or meats in your
bread, for health, sanitary and other considerations, you
should discard the contents of the recipe and start again
with new fresh ingredients.
5
Inserting and
Removing the
Bread Pan
• To insert the Bread Pan in the Bread Baker, seat it in place
and press down until it snaps into the side brackets.
Remember to insert the Kneading Paddle first, then add all
your ingredients BEFORE inserting the Bread Pan into the
Oven of your Bread Machine.
• To remove the Bread Pan from the Oven, hold the
Handle with a 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.
Operating Tips
• Use oven mitts when working with bread or any part of the
Bread Machine that is hot from baking.
• Wipe off crumbs and clean the Machine, as needed,
after baking.
• Unplug the Bread Machine when you are not using it.
• It is normal for the Viewing Window to collect moisture
during the beginning of the Baking cycle. As your bread
bakes, the moisture will evaporate soon so you can watch
your bread's baking progress.
• Don't open the Lid excessively during baking. This causes
the bread to bake improperly.
• Don't unplug the Bread Machine during Kneading or
Baking. This will stop the operation.
Caution
• To protect young children, keep the Bread Machine out of
their reach when you're not there to supervise - especially
during the Kneading and Baking cycles.
6
Use your Bread Machine on a flat, hard, stable surface.
Don't 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 Bread Machine
could cause it to malfunction.
To avoid bums, stay clear of the Steam Vent during
kneading and baking. Also, don't touch the Viewing
Window - it gets very hot.
After baking, wait for the Machine to cool down
before touching or cleaning the Bread Pan or internals of
the Machine without oven mitts.
Never use metal utensils with the Grande Cuisine Bread
Machine. These can scratch the non-stick surface of the
Bread Pan.
Avoid electric shock by unplugging before using a damp
cloth or sponge to wipe the interior of the Oven.
Never use the Bread Pan on a gas or electric cooktop or on
an open flame.
Avoid covering the Steam Vent during Kneading and
Baking cycles. This could cause the Bread Machine to warp
or discolor.
Always make sure the Kneading Blade is removed from the
bread prior to slicing.
7
KNEADING AND BAKING CYCLES
The Grande Cuisine Bread Machine has many bread cycles from which you can choose,
plus Doughs, Jam, Bake Only and Advanced Programs.
• The Light, Medium and Dark Crust Baking cycles let you choose your favorite crust
for most bread varieties, including Whole Wheat and White breads.
• The French cycle is for breads with crisper crusts, especially those that are lowest in
sweeteners, such as French and Italian breads.
• The Jam cycle makes your favorite jams. See recipes in back of this manual.
• The PROGRAM function lets you manually adjust times, expand and fine tune
cycles to work with your recipe, environment, type of flour, etc.
The table on the following pages shows how long each part of the Baking cycle takes.
8
GRANDE CUISINE BREAD MACHINE BAKING CYCLES*
Course
Selection
Lb.
Delay
Timer
Range
White Medium
2.0
24:00-3:10
0
5 min.
20 min.
40 min. 10 sec. 24m50s 15 sec. 49m45s 50 min. 60 min.
White Dark
2.0
24:00-3:20
0
5 min.
20 min.
40 min. 10 sec. 24m50s 15 sec. 49m45s 60min. 60 min.
White Light
2.0
24:00-3:00
0
5 min.
20 min.
40 min. 10 sec. 24m50s 15 sec. 49m45s 40 min. 60min.
White Medium
1.5
24:00-3:05
0
3min.
22min.
40min. 10 sec. 24m50s 15 sec. 49m45s 45min. 60 min.
White Dark
1.5
24:00-3:15
0
3min.
22min.
40 min. 10 sec. 24m50s 15 sec. 49m45s 55 min. 60 min.
White Light
1.5
24:00-2:55
0
3min.
22min.
40 min. 10 sec. 24m50s 15 sec. 49m45s 35 min. 60 min.
White Medium
1.0
24:00-3:00
0
3min.
22 min.
40min. 10 sec. 24m50s 15 sec. 49m45s 40 min. 60 min.
White Dark
1.0
24:00-3:10
0
3min.
22 min.
40min. 10 sec. 24m50s 15 sec. 49m45s 50 min. 60 min.
White Light
1.0
24:00-2:50
0
3min.
22 min.
40min. 10 sec. 24m50s 15 sec. 49m45s 30min. 60min.
White Rapid Medium
2.0
24:00-2:10
0
5 min.
20min.
15 min. 10 sec.
9m50s
10 sec. 29m50s 50 min. 60min.
White Rapid Dark
2.0
24:00-2:20
0
5min.
20 min.
15 min. 10 sec.
9m50s
10 sec. 29m50s 60min. 60 min.
White Rapid Light
2.0
24:00-2:00
0
5 min.
20min.
15 min. 10 sec.
9m50s
10 sec. 29m50s 40min. 60 min.
White Rapid Medium
1.5
24:00-2:05
0
3min.
22min.
15 min. 10 sec.
9m50s
10 sec. 29m50s 45 min. 60min.
White Rapid Dark
1.5
24:00-2:15
0
3min.
22min.
15 min. 10 sec.
9m50s
10 sec. 29m50s 55 min. 60min.
White Rapid Light
1.5
24:00-1:55
0
3min.
22 min.
15 min. 10 sec.
9m50s
10 sec. 29m50s 35min. 60min.
White Rapid Medium
1.0
24:00-2:00
0
3min.
22min.
15 min. 10 sec.
9m50s
10 sec. 29m50s 40min. 60min.
White Rapid Dark
1.0
24:00-2:10
0
3min.
22min.
15min. 10 sec.
9m50s
10 sec. 29m50s 50 min. 60min.
Whtte Rapid Light
1.0
24:00-1:50
0
3min.
22min.
15min. 10 sec.
9m50s
10 sec. 29m50s 30min. 60min.
Punch
Rest Knead 1 Knead 2 Rise 1 Down
Rise2
*By using EXTRAS, PROGRAM, Personal Recipe and Delay Bake,
you can amend and expand these standard cycles.
9
Shape
Rise 3
Bake
Keep
Warm
Delay
Timer
Range
Punch
Rest Knead 1 Knead 2 Rise 1 Down
Keep
Warm
Course
Selection
Lb.
WWheat Medium
2.0
24:00·3:35 30min.
5 min.
15 min.
50 min. 10sec. 24m50s 10 sec. 44m50s 45 min. 60min.
WWheat Dark
2.0
24:00·3:43 30 min.
5 min.
15 min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 53 min. 60min.
WWheat Light
2.0
24:00·3:30 30 min.
5 min.
15min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 40min. 60min.
WWheat Medium
1.5
24:00-3:32 30 min.
3min.
22 min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 42 min. 60min.
WWheat Dark
1.5
24:00·3:40 30 min.
3min.
22min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 50 min. 60min.
WWheat Light
1.5
24:00·3:27 30 min.
3 min.
22min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 37 min. 60min.
WWheat Medium
1.0
24:0().3:30 30 min.
amin.
22 min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 40 min. 60 min.
WWheat Dark
1.0
24:00-3:38 30 min.
3 min.
22 min.
50 min. 10 sec. 24m50s 10 sec. '44m50s 48 min. 60min.
WWheat Light
1.0
24:00-3:25 30 min.
3 min.
22 min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 35 min. 60min.
WWheat Rapid Med.
2.0
24:00·2:20 5 min.
5 min.
15 min.
3D" min. 10 sec. 39m50s
0
0
45min. 60 min.
WWheat Rapid Dark
2.0
24:00·2:28 5 min.
5 min.
15 min.
30 min. 10 sec. 39m 50s
0
0
53 min. 60min.
WWheat Rapid Light
2.0
24:00-2:15 5 min.
5min.
15 min.
30min. 10 sec. 39m 50s
0
0
40min. 60min.
WWheat Rapid Med.
1.5
24:00·2:17
5 min.
3 min.
17 min.
30min. 10 sec. 39m50s
0
0
42 min. 60min.
WWheat Rapid Dark
1.5
24:00·2:25 5 min.
3 min.
17 min.
30 min. 10 sec. 39m50s
0
0
50 min. 60min.
WWheat Rapid Light
1.5
24:00-2:12 5 min.
3 min.
17 min.
30min. 10 sec. 39m50s
0
0
37 min. 60min.
WWheat Rapid Med.
1.0
24:00-2:15 5 min.
3min.
17 min.
30min. 10 sec. 39m 50s
0
0
40min. 60 min.
WWheat Rapid Dark
1.0
24:00·2:23 5 min.
3min.
17min.
30min. 10 sec. 39m50s
0
0
48 min. 60 min.
WWheat Rapid Light
1.0
24:00-2:10 5 min.
3min.
17 min.
30 min. 10 sec. 39m50s
0
0
36 min. 60min.
Rise 2 Shape
Rise 3
Bake
*Whole 'Wheat cycles have a rest period for up to 30 minutes before kneading begins.
No mooement occurs in the ban. This is nonnal.
**Note: If bread is not removed immediately after baking, a controlled Keep Wa!"'l phase will begin for each
selection (except Dough and Jam). This will help reduce condensation between loaf and Bread Pan,
it is best to remove bread as soon as possible after completion of the Baking phase.
10
Course
Selection
Lb.
Delay
Timer
Range
French Medium
2.0
24:00·3:30
0
5 min.
20min.
40min. 10 sec. 29m 50s 10 sec. 59m50s 55 min. 60min.
French Dark
2.0
24:00-3:40
0
5 min.
20 min.
40min. 10 sec. 29m 50s 10 sec. 59m50s 65 min. 60min.
French Light
2.0
24:00-3:20
0
5 min.
20min.
40 min. 10 sec. 29m50s 10 sec. 59m50s 45min. 60min.
French Medium
1.5
24:00·3:27
0
3 min.
22 min.
40min. 10sec. 29m 50s 10 sec. 59m50s 52 min. 60min.
French Dark
1.5
24:00-3:37
0
3min.
22 min.
40min. 10 sec. 29m50s 10 sec. 59m50s 62 min. 60min.
French Light
1.5
24:00-3:17
0
3min.
22 min.
40min. 10 sec. 29m50s 10 sec. 59m50s 42 min. 60min.
French Medium
1.0
24:00-3:25
0
3min.
22 min.
40 min. 10 sec. 29m50s 10 sec. 59m50s 50 min. 60min.
French Dark
1.0
24:00-3:35
0
3min.
22 min.
40min. 10 sec. 29m50s 10 sec. 59m50s 60min. 60min.
French Light
1.0
24:00-3:15
0
3min.
22 min.
40min. 10 sec. 29m 50s 10 sec. 59m50s 40min. 60min.
French Rapid Medium
2.0
24:00-2:25
0
5 min.
20 min.
20 min.
8 sec.
44m52s
0
0
55 min. 60min.
French Rapid Dark
2.0
24:00-2:35
0
5 min.
20min.
20min.
8 sec.
44m52s
0
0
65 min. 60 min.
French Rapid Light
2.0
24:00-2:15
0
5min.
20min.
20min.
8 sec.
44m52s
0
0
45min. 60min.
French Rapid Medium
1.5
24:00-2:22
0
3min.
22 min.
20min.
8 sec.
44m52s
0
0
52 min. 60min.
French Rapid Dark
1.5
24:00-2:32
0
3min.
22min.
20min.
8 sec.
44m52s
0
0
62 min. 60 min.
French Rapid Light
1.5
24:00-2:12
0
3min.
22min.
20min.
8 sec.
44m52s
0
0
42 min. 60min.
French Rapid Medium
1.0
24:00-2:20
0
3min.
22 min.
20min.
8 sec.
44m52s
0
0
50 min. 60min.
French Rapid Dark
1.0
24:00-2:30
0
3min.
22 min.
20min.
8 sec.
44m52s
0
0
§Omin. 60min.
French Rapid Light
1.0
24:00-2:10
0
3min.
22 min.
20min.
8 sec.
44m52s
0
0
40min. 60min.
Punch
Rest Knead 1 Knead 2 Rise 1 Down
11
Rise 2 Shape
Rise 3
Bake
Keep
Wann
Course
Selection
Lb.
Delay
Timer
Range
Fruit & Nut Medium
2.0
24:00-3:25
0
5min.
20min.
40min. 10 sec. 24m50s
5 sec.
49m55s 65min. 60min.
Fruit & Nut Dark
2.0
24:00-3:35
0
5min.
20 min.
40min. 10 sec. 24m50s
5 sec.
49m55s 75min. 60min.
Fruit & Nut Light
2.0
24:00-3:15
0
5min.
20min.
40min. 10 sec. 24m50s
5 sec.
49m55s 55 min. 60min.
Fruit & Nut Medium
1.5
24:00-3:22
0
3min.
22min.
40 min. 10 sec. 24m50s
5 sec.
49m55s 62 min. 60 min.
Fruit & Nut Dark
1.5
24:00-3:32
0
3min.
22min.
40 min. 10 sec. 24m50s
5 sec.
49m55s 72 min. 60min.
Fruit & Nut Light
1.5
24:00-2:12
0
3min.
22min.
40 min. 10 sec. 24m50s
5 sec.
49m55s 52 min. 60min.
Fruit & Nut Medium
1.0
24:00-3:20
0
3min.
22 min.
40 min. 10 sec. 24m50s
5 sec.
49m55s 60min. 60min.
Fruit & Nut Dark
1.0
24:00-3:30
0
3 min.
22 min.
40min. 10 sec. 24m50s
5 sec.
49m55s 70min. 60min.
Fruit & Nut Light
1.0
24:00-3:10
0
3 min.
22 min.
40min. 10 sec. 24m50s
5 sec.
49m55s 50 min. 60min.
Fruit&Nut Rapid Med.
2.0
24:00-2:50
0
5min.
20min.
25min. 10 sec. 54m50s
0
0
65 min. 60min.
Fruit&Nut Rapid Dark
2.0
24:00-3:00
0
5min.
20min.
25min. 10 sec. 54m50s
0
0
75 min. 60min.
Fruii&Nut Rapid Light
2.0
24:00-2:40
0
5min.
20min.
25min. 10 sec. 54m50s
0
0
55 min. 60min.
Fruii&Nut Rapid Med.
1.5
24:00-2:47
0
3min.
22min.
25min. 10 sec. 54m50s
0
0
62 min. 60min.
Fruii&Nut Rapid Dark
1.5
24:00-2:57
0
3 min.
22min.
25min. 10 sec. 54m50s
0
0
72min. 60min.
Fruit&Nut Rapid Light
1.5
24:00-2:37
0
3 min.
22 min.
25min. 10 sec. 54m50s
0
0
52 min. 60min.
Fruit&Nut Rapid Med.
1.0
24:00-2:45
0
3 min.
22 min.
25 min. 10 sec. 54m50s
0
0
60min. 60min.
Fruit&Nut Rapid Dark
1.0
24:00-2:55
0
3min.
22 min.
25min. 10 sec. 54m50s
0
0
70min. 60min.
Fruit&Nut Rapid Light
1.0
24:00-2:35
0
3 min.
22 min.
25 min. 10 sec. 54m50s
0
0
50 min. 60min.
Punch
Rest Knead 1 Knead 2 Rise 1 Down
12
Rise 2 Shape
Rise 3
Bake
Keep
Wann
Course
Selection
Total
Time
Rest
Quick Bread Med.
24:00-1:30
0
1 min.
3min.
2min.
2 min.
1 min.
Quick Bread Dark
24:00-1:40
0
1 min.
3min.
2min.
2 min.
Quick Bread Light
24:00-1:20
0
1 min.
3min.
2 min.
2 min.
Course
Selection
Lb.
Jam
Total
Time
Bake
Keep
Wann
2min.
79 min.
0
1 min.
2 min.
89 min.
0
1 min.
2 min.
69 min.
0
Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5
Rest Knead 1 Knead 2 Rise 1 Punch
Rise2
1:05
15 min.
0
0
0
0
0
Shape
Rise 3
Stir
Keep
Wann
0
50 min.
0
Dough
2.0
1:30
0
3min.
27min.
60min.
0
0
0
0
0
0
Dough
1.5
1:27
0
3min.
24min.
60 min.
0
0
0
0
0
0
Dough
1.0
1:24
0
3 min.
21 min.
60min.
0
0
0
0
0
0
0:55
0
3min.
22 min.
30min.
0
0
0
0
0
0
1:30
0
0
0
0
0
0
0
0
0
0
Rise2
Shape
Rise 3
Pizza Dough
Bake Only
2.0
• All of the above cycles may be adjusted using Custom Program.
Course
Selection
Total
Time
Personal Recipe #1
24:00-3:10
Personal Recipe #2
Rest Knead 1 Knead 2 Rise 1 Punch
Keep
Bake Warm
5 min.
20min.
40min. 10 sec. 24m50s 15 sec. 49m45s 50 min. 60min.
24:00-3:35 30min.
5min.
15 min.
50 min. 10 sec. 24m50s 10 sec. 44m50s 45 min. 60min.
Personal Recipe #3
24:00-3:30
0
5min.
20 min.
40min. 10 sec. 29m 50s 10 sec. 59m50s
Personal Recipe #4
24:00-3:25
0
5min.
20min.
40min. 10 sec. 24m 50s
5 sec.
Personal Recipe #5
24:00-2:10
0
5min.
20min.
15 min. 10 sec.
10 sec. 29m50s 50 min. 60min.
0
13
8m50s
55min. 60min.
49m55s 65min. 60min.
MAKING DOUGH AND BAKING BREAD
Here's how to bake bread with your Grande Cuisine Bread Machine:
Open the Lid and remove the
Bread Pan.
Position the Kneading Paddle on the
Drive Shaft
Lift the Bread Pan straight out of
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.
the Machine.
14
Place the ingredients into the Bread Pan.
For best results, add all liquid ingredients
first. Then, beginning with the salt, add
all dry ingredients EXCEPT yeast.
Make a small indentation on top of the
dry ingredients (not so deep it reaches
the wet layer) and add the yeast to the
indentation.
This order of adding ingredients is
important, especially when using the
Timer, because it keeps the yeast away
from the liquid ingredients until it's time
to knead them together. (Liquid
ingredients will prematurely activate
the yeast.)
ALWAYS ADD YEAST LAST.
Note: If your recipe contains salt, please
add salt with liquid ingredients, keeping
it away from the yeast. Salt may interact
early with the yeast, reducing the ability
of the bread to rise.
15
Insert the Bread Pan in the Grande
Cuisine Bread Machine.
Press the SELECT button to choose the
cycle you want.
To insert the Bread Pan into the Machine,
set it in place. Press down until it snaps
into place.
Press SELECT once to choose White.
Each time you press SELECT again, the
indicator moves onto the next option and
variation in this order:
Close the Lid and plug in the Grande
Cuisine Bread Machine. When you plug
it in, the Grande Cuisine Bread Machine
automatically sets to 000:"
Whole Wheat
French
Fruit & Nut
Quick Bread/Cake
Jam
*Does not apply during power
failure back-up.
Dough
Pizza Dough
Bake Only
Personal Recipe 1 - 5
*Whole Wheat cycles have a rest period for
up to 30 minutes before kneading begins.
No movement occurs in the pan.
This is normal.
16
Press the LOAF CONTROL button to
choose the size you want.
Press CRUST CONTROL to
choose light, medium or dark crust.
Press the LOAF CONTROL to choose
2 lb., 1.5 lb., or 1 lb. size bread. This cycle
can be prompted for most settings.
You can select crust colors on White,
Whole Wheat, French, Fruit & Nut and
Quick Breads.
*Loaf control can not be activated for:
Quick Bread/Cake
Jam
Pizza Dough
17
For Basic, Whole Wheat and Sweet
breads, if you are adding special
ingredients, put them into the
Dispenser NOW!
Press START to begin the Kneading
and/or Baking cycle.
First, the Bread Machine 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 Bread Machine will stop
kneading after a few minutes to let the
dough rise before baking.
Push the EXTRAS button so that
ADD EXTRAS appears.
*Capacity is 1/2 cup dry or 1/4 pint.
Note: Do not pour liquids into the
Dispenser. Always make sure fresh fruit
or vegetables are not wet. Pat dry before
putting them in the Dispenser.
If you chose Dough, the Bread Machine
beeps to let you know when the dough
is ready to be removed. Then it's up
to you to shape it, give it time for
a final rising period, and bake it in a
conventional oven.
For other cycles, Bread Machine continues
to the Baking process.
18
When your bread is done, the Machine
will beep. This indicates that the Baking
phase is completed. Press the RESET
button, then put on your oven mitts and
remove the Bread Pan.
Remove the loaf 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 Bread Machine is
done baking.
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.
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.
If the RESET button is not pressed, a
controlled Holding Keep Warm cycle will
begin and will automatically shut off after
60 min. While this will help prevent the
bread from becoming soggy, for best
results, remove bread immediately after
Baking cycle is complete.
If necessary, remove the Kneading
Paddle from the loaf.
Sometimes the Kneading Paddle will
stick in a loaf of bread. If it does, use a NOTE!
non-metal utensil to gently remove it, . .)
taking care not to scratch the
Kneading Paddle.
The Keep Warm/ Holding Cycle does not
apply to Dough and Jam cycles.
When you are done using the Grande
Cuisine Bread Machine, be sure to
unplug it.
19
USING THE 24--HOUR DELAY BAKE TIMER
..
NOTE!
(
You can pre-program your Grande Cuisine Bread Machine 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 cycle charts.
Set ahead, Delay Baking does not activate in the Jam cycle.
Don't use the Delay Bake Timer if your recipe includes eggs,
fresh milk, or other dairy products, meats, fish, etc. that
may spoil.
To preset your Bread Machine, follow these steps:
1. Add the ingredients as usual, taking care not to let the
yeast and liquid ingredients contact one another.
2. If your recipe contains salt, please add salt with liquid
ingredients, ke'eping it away from the yeast.
3. Close the Bread Machine Lid and plug it in.
4. Select the Baking Cycle you want. The time needed for the
selected Baking Cycle appears in the Display Window.
5. Press the .6. Timer button once for each 10 minutes you
want to add. (Use the T button to subtract time from the
Timer.) The amount of time you set is shown in the
Display Window.
• To fast forward time, continually press the .6. button.
To fast reverse, continually press the T button.
• For example, if it is 8 o'clock AM and you want a loaf of
bread ready at 1 o'clock PM, press the .6. Timer button until
the display reads 5:00, meaning it will finish baking in five
hours. This is the hour difference between 8 o'clock AM
and 1 o'clock PM.
Note: Actual baking times wiU not change.
6. Press START to begin the Timer. The colon(:) in the
time displayed begins to flash, letting you know the Timer
is started. When the Display Window indicates 0:00,
baking is completed.
7. If you make an error afrer you've activated the program and
want to start over, press and hold RESET. The Timer will
clear and you can begin again.
20
For Best Results
• Take care to measure ingredients accurately, using a good
set of measuring cups and spoons, or a good scale. Make
sure to level all dry ingredients as you measure them.
Inaccurate measuring could cause unexpected results in
your loaf of bread.
• In particular, be precise in measuring the water.
• Use fresh ingredients.
•
Since moisture is an enemy to flour, be sure to store
your flour in an airtight container.
•
To keep your yeast active, store it in an airtight
container in your refrigerator.
•
Do not use yeast if the date code on the packet
has expired.
• Speaking of fresh - when using the 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 too many hours, especially on a
warm or humid day.
• Keep the Lid closed during the Baking cycle. 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.
21
ADVANCED BAKING TECHNIQUES: Bake Only
Bake Only
Bake Only has variable time and variable temperature. You can
now bake a 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.
Simply select the amount of time you need to bake, up to
2 hours. Then adjust the temperature range from 200 to 375
degrees, using the PROGRAM , A. and T arrows.
Press START.
TIME I TEMP
Using The
Pause Button
The Machine has a horizontal traditional style loaf pan. This
feature, in combination with the PAUSE button, lets you be very
creative with bread machine baking.
When you press and hold PAUSE for a full 2 seconds, the
Machine will stay "on hold" for up to 10 minutes. You can
press PAUSE at any time, during any cycle.
To activate the PAUSE mode, press and hold PAUSE for
2 seconds. You will hear a beep when the pause begins.
To resume the cycle, press START and the Machine will start
again at the point where it left off. If you forget to press START,
the Machine will automatically reactivate after the 10 minutes
have elapsed.
Using the PAUSE will let you do some of the following:
• Decorative crusts
• Braided breads
• Pull-apart rolls
• Pull-apart rolls
• Monkey breads
• Create rustic-style, Mediterranean-styled rolled bread
• Add crumble toppings to coffee cakes
22
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 Knead 3. (See Kneading
and Baking cycle Charts for time details.)
Remove the dough. Roll it out on a clean, lightly floured
surface. You'll want to roll the dough into an 8-1/2" x 13"
rectangle.
Lightly brush with good olive oil, such as Tassos. Then,
sprinkle with fresh chopped garlic, basil, rosemary, and sundried 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 8-1/2" wide roll. Tuck the
ends under and place into the Bread Pan. Return the Bread
Pan to the Breadmaker, close the Lid and press START.
The final rise will begin, immediately followed by BAKE.
As the baking begins, you could PAUSE again. You can score
the top crust, gently mist the loaf with cold water, return the
Bread Pan to the Oven, close the Lid and touch START. Your
rustic, alfresco Mediterranean bread will soon finish baking.
Note: Do not leave the Lid standing open for extended
periods of time. ALWAYS use an oven mitt when handling
the pan and follow the Important Safeguards found in the
beginning of this book.
23
ADVANCED BAKING TECHNIQUES: Personal Recipes
For advanced bakers, the Grande Cuisine Bread Machine has
5 Personal Recipe memory cells. This means you have 5 personal
memories to program and save for your best, favorite recipes. Again
Personal Recipe lets you be as creative as you need to be with a
recipe. If you want the dough to Knead for 20 minutes, de-gas for
10 seconds, and rise for an hour, just program in the numbers. If you
want to skip a phase, press the arrows until you hit zero, then press
PROGRAM and move onto the next phase of the Baking Program.
Follow the instructions for SAVE/ERASE as with the
Custom Programs.
This is the set of programs which the pro's love.
Personal Recipe lets you factor the brand and type of flour, quality
of yeast - even your climate - into the cycle times. It's then set
aside in the Personal Recipe file, away from the regular cycles for
White, French, Whole Wheat, etc.
To Activate
We recommend that for your own reference, you keep a log of the
time in the charts provided at the end of this book.
Press PROGRAM for 1 second
1st press Do you want nuts/
add ins activated?
2nd press Pre-heat time
3rd press Knead 1 time
4th press Knead 2 times
5th press Rise 1
6th press Punch Down
7th press
8th press
9th press
lOth press
11th press
12th press
Rise 2
Shaping
Rise 3
Baking
Keep Warm
Temperature
When you have finished, press PROGRAM for a final time. The
word SET will appear.
You can also use pre-programmed Delay Bake in addition to the
manually programmed cycles. Use the A and T arrows to set the time
difference after SET appears on the function display screen.
24
ADVANCED BAKING TECHNIQUES: Custom Program
Program
The most versatile function on the Grande Cuisine Bread
Machine, PROGRAM is similar to Personal Recipe in that you
can manually change the length of the cycles.
Using PROGRAM, you can alter existing settings in the
foundation programs. Unlike Personal Recipe, PROGRAM
factors in 1, 1-1/2, or 2 lb. loaf size and light, medium or
dark crust.*
To manually program a foundation cycle, always begin from the
2 lb., Medium crust default setting for the bread type.* Follow the
guidelines below and you'll experience the ability to truly regulate
a program to bake your breads, your way.
You can also use PROGRAM to change kneading and bake times
in Quick Breads, or mix, knead and proof timings in dough.
Again, use the .6. and T arrows to increase or decrease
the times.
To use PROGRAM {Custom):
1. Press SELECT until you reach your foundation cycle,
such as White.
2. Press PROGRAM.
A beep will sound. CUSTOM PROGRAM will appear in the
upper left comer of the screen. All bread changes are based on
"White 2 lb. Medium" (default setting) and times for all other
White Bread Crust and loaf size. are calculated according to .the
crust and loaf size you select in 2 lb. Medium.
Resetting the
Program &
Personal Recipe
Memory
3. Following the instructions from Personal Recipe, enter or
change the times as outlined. You can use the charts on pages
8 - 10 as a reference.
4. When you are finished, a final beep will sound. Your manual
program changes have been made.
To reset the Bread Machine's memory to its original cycle times, to
clear stored settings in Personal Recipe or Custom Program,
press SAVE/ERASE. The screen will prompt SAVE or ERASE.
Signal your choice by pressing YES or NO.
A beep will sound and the Display Window will return to
"White 2 lb. Medium."
*Where applicable
25
JAM CYCLE INSTRUCTIONS
For Best Results
• Do not reduce sugar or use sugar substitutes. The exact
amounts of sugar, fruit, and pectin are necessary for a good set.
• Use only ripe fruit (not overripe or underripe) for best flavor.
• Do not puree fruit. Crush with a potato masher or food
processor. Jam should have bits of fruit in it.
• Recipes should not exceed 3Yz cups.
• Be sure to measure fruit after it has been crushed, not before.
• Remove stems, seeds, or pits from fruit before crushing.
Operating
Instructions
• With Kneading Blade in position, add the crushed fruit to
the Baking Pan.
• Add the rest of the called-for ingredients.
• Insert Baking Pan into the Grande Cuisine Bread Machine.
• Close Lid.
• Press SELECT button until Jam cycle is chosen.
• Press START.
• The Grande Cuisine Bread Machine will pre-heat for
10 minutes before any movement occurs in the pan.
After pre-heating, the jam will be heated and mixed for
approximately 60 minutes. The entire cycle takes 1:20
in which 10 minutes is the cool-down cycle.
• The Bread Machine will beep when the cycle is complete.
• Press RESET and remove the Pan, MAKING SURE TO
WEAR OVEN MITTS.
• Pour the hot jam into a refrigerator/freezer-safe container,
leaving 1/2" of space at the top.
• Cover tightly to store.
• Jam will thicken upon cooling and storage.
26
CLEANING INSTRUCTIONS
The Bread Pan and Kneading Paddle have non-stick surfaces
that make cleaning easy.
·
1. After baking each loaf of bread, unplug the Bread Machine
and discard any crumbs.
2. Remove the Bread Pan from the Oven and the Kneading
Paddle from the Bread P::m. Then, as needed, wash the
Bread Pan and Kneading Paddle inside and out with warm,
soapy water. Avoid scratching the non-stick surfaces.
DO NOT PUT THE PAN IN A DISHWASHER OR
SOAK IT IN WATER.
If the Kneading Paddle is stuck to the Drive Shaft, pour
warm water in the Pan to loosen it.
DO NOT USE EXCESSIVE FORCE.
3. Wipe the inside of the Lid and Oven with a damp cloth or
sponge. If any residue has scorched on the Heating Plate or
elsewhere, scrub with a non-abrasive scrubbing pad and
wipe clean. The Lid can be removed for cleaning.
DO NOT PUT THE LID IN A DISHWASHER.
This can cause the Lid to warp.
Do not use vinegar, bleach, or harsh chemicals to clean the
Grande Cuisine Bread Machine.
Do not soak the Bread Pan for a long period of time - this
could interfere with the free working of the Drive Shaft.
Be sure the Grande Cuisine Bread Machine is completely
cooled before storing.
The inner casing contains the heating element and drive base.
Therefore, when cleaning, NEVER pour water, solvents or
cleaning solutions into this area.
The Lid is removable for easy cleaning. Because it contains a
sensitive electronic sensor, DO NOT LEAVE IT SOAKING
IN WATER.
Caution
DO NOT PUT LID IN THE DISHWASHER.
To avoid electric shock, unplug the Grande Cuisine Bread
Machine before cleaning!
27
STANDARD BREAD RECIPES
White Bread
1.5lb. Loaf
1 cup + 2 Tbsp.
2 Tbsp.
1-1/2 tsp.
2 Tbsp.
1-1/2 Tbsp.
3-1/4 cups
1-3/4 tsp.
2.0 lb. Loaf
1-1/4 cups+ 2 Tbsp.
2 Tbsp.
2 tsp.
3 Tbsp.
2 Tbsp.
4-1/2 cups
2 tsp.
Water
Canola Oil
Salt
Sugar
Dry Milk Powder
White Bread Flour
Active Dry Yeast
Whole Wheat Bread
1.5lb. Loaf
2.0 lb. Loaf
1 cup + 2 Tbsp.
2 Tbsp.
1-1/2 tsp.
3 Tbsp.
2 Tbsp.
3-1/4 cups
1-1/4 cups
3 Tbsp.
2 tsp.
4 Tbsp.
3 Tbsp.
4-1/3 cups
3-1/2 tsp.
Water
Oil
Salt
Brown Sugar
Dry Milk Powder
Whole Wheat
Bread Flour*
Active Dry Yeast
4-1/2 tsp.
Water
Canola Oil
Salt
Sugar
Dry Milk Powder
White Bread Flour
Active Dry Yeast
Water
Oil
Salt
Brown Sugar
Dry Milk Powder
Whole Wheat
Bread Flour*
Active Dry Yeast
*For best results, when not using Bread Flour, we recommend adding Gluten to the
recipe. Add 1./3 cue of Gluten to a 2 lb. recipe. If whole wheat flour is stone ground, you
may need to add 1/2 cup of Gluten, or more.
Easy French Bread
1.5lb. Loaf
2.0 lb. Loaf
1 cup + 2 Tbsp.
1 Tbsp.
1 tsp.
1-1/4 Tbsp.
3-1/4 cups
1-1/4 tsp.
1-1/3 cup
2 Tbsp.
1-1/2 tsp.
2 Tbsp.
4 cups
1-1/2 tsp.
Water
Olive Oil
Salt
Sugar
White Bread Flour
Active Dry Yeast
28
Water
Olive Oil
Salt
Sugar
White Bread Flour
Active Dry Yeast
CAKE RECIPES
Peanut Cake
1-1/2 cups
1 tsp.
3/4 tsp.
1/4 tsp.
All Purpose Flour
Baking Powder
Baking Soda
Salt
1/2 cup
White Sugar
Eggs, Large
Lo-fat Yogurt
Crunchy Peanut Butter, Softened
Apple Sauce
Water
Vanilla Extract
2
1/2 cup
1/2 cup
1/4 cup
1/4 cup
1 tsp.
Combine first four ingredients and mix well. Set aside.
Place eggs, yogurt, peanut butter, apple sauce, water, vanilla extract and sugar in the
Baking Pan in that order. Close the Lid and start the cake cycle.
When continuous mixing begins, add the flour mixture in a slow, steady stream. Close
the Lid.
Allow the cake to cool uncovered in the refrigerator for 25-30 minutes before
attempting to remove it from the pan.
29
Pineapple .. Coconut Clafouti Cake
1-1/2 cups
1 tsp.
1/2 tsp.
1/2 tsp.
All Purpose Flour
Baking Powder
Baking Soda
Salt
3/4 cup
White Sugar
Eggs, Large
Milk, Whole
Canned Pineapple Chunks, Drained
Pineapple Juice (from can)
Sweetened Shredded Coconut
Vanilla Extract
2
1/2 cup
1/2 cup
1/4 cup
1/2 cup
1 tsp.
Combine first four ingredients and mix well. Set aside.
Place pineapple, pineapple juice, eggs, milk, coconut, sugar, and vanilla in the Baking
Pan and place it in the Machine. Close the Lid and start the cake cycle. When
continuous mixing begins, add the flour mixture in a slow, steady stream. Close the Lid.
Allow the cake to cool uncovered in the refrigerator for 25-30 minutes before
attempting to remove it from the pan.
30
Devil's Food Pound Cake
1-1/2 cups
1 cup
1/4 tsp.
1 tsp.
3/4 tsp.
1/2 tsp.
All Purpose Flour
Cocoa Powder
Nutmeg
Baking Powder
Baking Soda
Salt
I cup
1/2 cup
1/2 cup
1/2 cup
1
1 oz. (shot glass)
White Sugar
Lo-fat Yogurt, Plain
Farmer's Cheese, Softened
Semi-sweet Chocolate Chips
Egg, Large
Whiskey or Rum
In a small bowl, combine the first six ingredients and mix well. Set aside.
Place the egg, yogurt, cheese, whiskey, chocolate chips and sugar in the Baking Pan in
that order. Place the pan in the Machine and close the Lid. Start the cake cycle. When
continuous mixing begins, add the flour mixture in a slow, steady stream. Close Lid.
Allow the cake to cool uncovered in the refrigerator for 25-30 minutes before
attempting to remove it from the Baking Pan. Use a spatula to help loosen the cake if
necessary.
31
Cinnamon ..Raisin Coffee Cake
2 cups
1 cup
1-1/4 cup
1/2 cup
2
2 Thsp.
1 Thsp.
1 tsp.
1/4 tsp.
All Purpose Flour
White Sugar
Milk, Whole
Butter or Shortening, melted
Eggs, Large
Dark Raisins
Baking Powder
Vanilla Extract
Salt
Place milk, butter, eggs and vanilla extract in the Baking Pan. Add remaining
ingredients and start the cake cycle.
Dust with powdered sugar after cake has cooled.
Lemon.. Raisin ucheezy" Cake
1-1/2 cups
1 cup
1/4 cup
1/2 cup
2
1/3 cup
2 Thsp.
1 Thsp.
1 tsp.
All Purpose Flour
Farmers Cheese (crumbled small)
Lo-Fat Cream Cheese (cut in small pieces)
White Sugar
Eggs, Large
Water, Hot
Golden Raisins, soaked
Baking Powder
Lemon Extract
Have all ingredients at room temperature (1-1/2- 2 hrs.). Its very important that the
cheeses are soft and in small pieces or they won't mix properly. Place cheese, egg,
raisins, hot water, and lemon extract in Baking Pan. Add the remaining ingredients and
start the cake cycle.
Makes about a 2 lb. cake.
32
Cranberry ..Walnut Cake
1-1/2 cups
1/3 cup
1/2 tsp.
3/4 tsp.
3/4 tsp.
1/2 tsp.
All Purpose Flour
Chopped Walnuts
Cinnamon
Baking Powder
Baking Soda
Salt
1 cup
1 cup
2
1/4 cup
1 Tbsp.
1/2 tsp.
1 tsp.
Fresh or Frozen Cranberries, Whole
White Sugar
Eggs, Large
Canola Oil
Orange Juice
Orange Extract
Vanilla Extract
Crush the cranberries and mix with the sugar. Place in the Baking Pan and let stand for
10 minutes. Add the eggs, oil, orange juice and orange and vanilla extracts to the pan
and place it in the Machine. Close the Lid and start the cake cycle.
Combine the first six ingredients and mix well. When continuous mixing begins, add
the flour mixture to the pan in a slow, stead stream. Close the Lid.
Allow the cake to cool uncovered in the refrigerator for 25-30 minutes before
attempting to remove it from the Baking Pan.
33
JAM RECIPES
Blue Kiwi Mango Jam
3/4 cup (6 oz.)
3/4 cup (6 oz.)
1-1/2 cups (12 oz.)
1 tsp.
1 tsp.
4 drops
Kiwi Fruit, Peeled and Chopped
Mango, Peeled and Chopped
White Sugar
Lemon Zest, Grated
Orange Zest, Grated
Blue Food Coloring
Place all ingredients in Baking Pan and start the Jam cycle.
The kiwi fruit should be ripe, but not mushy while the mango should be barelv ripe.
Lemon and orange zest are grated from the surface of the peel. Make sure none of the
bitter white rind is included.
Peach .. Raisin Jam
1-1/2 cups (12 oz.) Ripe Peaches, Pitted
1-1/2 cups - 1 Tbsp. White Sugar
2 Tbsp.
Golden Raisins, Soaked
1 Tbsp.
Brown Sugar
2
Whole Cloves
1/8 tsp.
Ground Allspice
Place all ingredients in Baking Pan and start the Jam cycle.
For best results, fruit and sugar should be weighed on a small kitchen or postal scale.
1-1/2 cups of fruit or white sugar weighs 12 oz.
34
TROUBLE SHOOTING
Symptom
Possible Solutions
Bread has an
offensive odor
Check to be sure you added the correct amount of yeast.
Measure carefully - too much yeast will cause an unpleasant
odor and may cause the loaf to rise too high.
Be sure to use only fresh ingredients.
Baked bread is soggy
or the bread's surface
is sticky
Remove the bread from the Bread Pan as soon as it is
done baking. Leaving it in the pan allows condensation
to collect on the sides touching the pan.
Also be sure to cool the loaf on a wire rack; cooling it on
a countertop causes the side next to the counter to
become soggy.
START button
doesn't start the
Machine
Make sure the Machine is plugged in.
If nothing appears in the Display Window, press SELECT to
choose your Baking cycle. (You must select a Baking cycle
before pressing START.)
If the baking ru-ea is too hot, the Bread Machine will not start
because of an automatic safety feature. Remove the Bread Pan
with your ingredients, and wait until the Bread Machine cools
down - about 20 minutes - before starting a new loaf.
Can't set
the Timer
Don't use the Timer if your recipe includes eggs, fresh milk or
other ingredients that may spoil. This Timer cannot be used
for the Jam cycle. Note: We recommend not using the Timer
for the Dough, Rapid and Fmit & Nut or Pizza Dough cycles.
The Bread Machine
stopped and
"ALERT" is
displayed
This happens if you unplug the Machine, or if there is a
power outage. The symbol "ALERT" will be on and flashing
for 5 (five) minutes if the power is not restored. If the power
is restored within 60 minutes, the Machine will reset to the
status it was before the Machine stopped. If the power is not
on within 60 minutes, the Machine will reset itself to the
beginning of the bread making cycle. If this is the case,
discard the contents of the Bread Pan and start again with
new ingredients.
35
Symptom
Possible Solutions
The Kneading
Paddle was stuck
in the bread
Make sure the Kneading Paddle is mounted properly before
adding ingredients to the Bread Pan and baking.
Sometimes denser or crustier loaves of bread may pull the
Kneading Paddle out with them when you remove the loaves
after baking. When this happens, use a non-metal utensil and
gently remove the blade from the bottom of the loaf.
The bread rose
too high
Make sure not to add too much yeast, water or flour. Too
much of any of these may cause the loaf to rise more than
it should.
The bread didn't
rise enough
Did you add enough yeast, water or sweetener?
Make sure to add ingredients in the proper order: liquids,
dry ingredients, yeast. Make sure yeast doesn't get wet
until the Machine mixes the ingredients together.
Note: Typically, bread made with whole wain flours
will not rise as high as bread made with refined flours.
The dough looks
like batter, or the
dough ball is still
sticky, not smooth
and round
During the Kneading process, add 1 tablespoon of flour at a
time, letting it mix in well. For most breads, your dough ball
should become round, smooth, not sticky to the touch, and
should bounce back when you press it with your finger.
The dough ball is
lumpy or too dry
During the Kneading process, add 1 tablespoon of water at a
time, letting it mix in well.
The bread didn't
rise at all
Make sure yeast is not left out. Also check the date code on
the yeast and that it is always the last ingredient put into the
pan. Make sure the yeast doesn't come into contact with salt
or any liquid ingredients.
36
Symptom
Possible Solutions
The bread is
caved in
Make sure liquids are measured correctly. Next time, reduce
your liquids by 2 tablespoons. If you're adding fruits or
vegetables, make sure they are well drained.
" __ H" displays
when you press
START button
The Grande Cuisine Bread Machine is too hot (over
100°F/38°C) to begin preparing another loaf. Remove the
Bread Pan with your ingredients, and wait until the Bread
Machine cools down- about 20 minutes - before
preparing a new loaf.
" __ L" displays
when you press
START button
The Grande Cuisine Bread Machine is too cold. Unplug the
Machine and allow it to heat up to room temperature, then
try again.
"H:l"
"H:llli"
Irrepairable damage to the circuitry has resulted.
"L:LL"
"S:SS"
Please cut the cord and discard the machine.
"888"
displays when
you press
START button
37
MY CUSTOM PROGRAM TIME SETTINGS ARE:
Recipe Name
Preheat/Rest
Knead 1
Knead 2
Rise 1
Punch Down
Rise 2
Shape
Rise 3
Bake
Temperature
Keep Warm
Notes:
Additional Tips & Hints
For Using Your Breadmaker
Four Golden Rules to Successful Bread Making
•
•
•
•
Measure the ingredients accurately with correct measuring cups and spoons.
Add ingredients to the bread pan in the order listed: liquid ingredients first, followed by the butter, then the dry ingredients, and lastly
the yeast in the center of the dry ingredients.
Liquid ingredients should be lukewarm (approximately 80° F / 26.7° C); liquid that is too cool, such as refrigerated milk, or too hot
may produce unacceptable results.
Use the recommended bread setting for best results.
High Altitude adjustment
Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise
so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough at high
altitudes, reduce the amount of yeast by ¼ teaspoon at a time until you find the right amount. You can also reduce the amount of liquid
by a teaspoon or two. Some experimentation will be needed when using your breadmaker at high altitudes. Make note of the amount
of yeast and liquid used for future reference.
Slicing Bread
Always allow bread to cool at least 15 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very
difficult to slice and will be sticky.
Storing Bread
Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in a
plastic bag or sealed storage container to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to one
week. For longer storage, place the bread in the freezer. Slice before freezing so you can remove only the number of slices you need at a time.
Special Notes on Flour
Flours are affected by growing conditions, milling, storage, humidity and even the manufacturer. While not visibly different, you may need
to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store
your flour in an airtight container. Store whole grain flours such as whole wheat and rye in a refrigerator to prevent them from
becoming rancid. In the event you are having trouble obtaining optimum results and you suspect it may be due to flour or humidity
conditions, consider the following.
• Measure
the amount of flour as directed in each recipe but make an adjustment after the first 8-10 minutes of kneading. The only time
an adjustment can be made is during the kneading cycle; do not open the door once the bread machine has entered the rise cycle.
• During
the kneading cycle, open the door and touch dough. If it feels a little sticky and smooth to the touch, no adjustment is necessary.
If the dough is very sticky, clinging to the sides of the pan or in one corner, and is more like a batter than dough, add one tablespoon of flour. Allow it to work in before making any further adjustment.
• If
the dough is dry and the machine seems to be laboring during kneading, add one tablespoon of lukewarm water at a time. Once again, allow it to work in before making any further adjustments.
You will know when the dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a
bit sticky, leaving a slight residue on your fingers — the feel of perfect dough.
|
Ta b l e o f C o n t e n t s
White
Applesauce Oatmeal Bread............................................... 1
Bran Bread. ............................................................................ 1
Country White Bread........................................................ 2
English Muffin Bread. ...................................................... 2
French Bread......................................................................... 3
Honey Oatmeal Bread........................................................ 3
Oatmeal Bread. ..................................................................... 4
Old-Fashioned White Bread........................................... 4
Yogurt Bread......................................................................... 5
Whole Wheat
100% Whole Wheat Bread................................................... 6
50% Whole Wheat Bread. .................................................... 6
Buttermilk Wheat Bread..................................................... 7
Carrot Wheat Bread.............................................................. 7
Cracked Wheat Bread........................................................... 8
Granola Bread. ........................................................................ 8
Multi-Grain French. ............................................................. 9
Multi-Grain Wheat Bread................................................... 9
Shredded Wheat Bread...................................................... 10
Sunflower Oat Wheat Bread........................................... 10
Wheat Barley Bread............................................................ 11
Wheat Berry Bread.............................................................. 11
Wheat Bran Bread. .............................................................. 12
Wheat ‘N Yogurt Bread..................................................... 12
Whole Wheat Oat Bran Bread. ..................................... 13.
Herb
Dill Bread.............................................................................. 14
French Garlic Bread......................................................... 14
Garlic Bread. ........................................................................ 15
Herb Bread. ........................................................................... 15
Italian Herb Bread............................................................. 16
|
Potato
Potato Chive Bread. ........................................................... 17
Potato Bread.......................................................................... 17
Rye
Classic Rye Bread. ............................................................... 18
Pumpernickel Rye Bread................................................... 18
Tomato Basil Rye Bread..................................................... 19
Sourdough
Sourdough Bread................................................................ 20
Sourdough Wheat Bread.................................................. 20
Sweet Bread
Apricot Almond Bread...................................................... 21
Apricot Almond Bread (Version 2). ............................. 21
Boston Brown Bread.......................................................... 22
Carrot Raisin Bread........................................................... 22
Cinnamon Oatmeal Raisin Bread. ................................. 23
Cranberry Pecan Bread..................................................... 23
Oatmeal Maple Pecan Bread........................................... 24
Orange Wheat Bread. ........................................................ 24
Panettone. .............................................................................. 25
Raisin Bran Bread................................................................ 25
Raisin Bread........................................................................... 26
Spiced Fruit Bread. ............................................................. 26
Stollen Bread. ...................................................................... 27
Variety
Cheese Bread......................................................................... 28
Chili Bean Bread. ................................................................ 28
Egg Bread................................................................................ 29
Peanut Butter Bread. ........................................................ 29
Swiss Jalapeño Beer Bread. .............................................. 30
Zucchini Bread..................................................................... 30
|
White
|
A p p l e s a u c e O at m e a l B r e a d
A great tasting all-purpose bread.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
4 fl oz ( ½ c)
4 fl oz ( ½ c)
Applesauce, unsweetened
½c
¾c
Vegetable Oil
2 tbsp
3 tbsp
Sugar
2 tbsp
3 tbsp
Salt
1 tsp
1 ½ tsp
Oats, quick or old-fashioned
½c
½c
Bread Flour
2¼c
3c
Active Dry Yeast
2 ¼ tsp
1 tbsp
-or-
-or-
-or-
Bread Machine Yeast
1 ½ tsp
2 ¼ tsp
Bran Bread
Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added
fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.
Flakes will become crushed during the kneading period.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 ½ fl oz (¾ c + 1tbsp)
9 fl oz (1 c + 2 tbsp)
12 fl oz (1 ½ c)
Honey
1 tbsp
2 tbsp
3 tbsp
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bran Flakes Cereal
2/3 c
1c
1¼c
Bread Flour
2c
2 2/3 c
3¾c
Dry Milk
1 tbsp
2 tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Wh i t e B r e a d R e c i p e s 1
C o u n t r y Wh i t e B r e a d
This recipe uses water rather than milk which gives it a crispier crust.
A classic white bread that everyone will love.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 ½ fl oz (¾ c + 1 tbsp)
10 fl oz (1 ¼ c)
12 fl oz (1 ½ c)
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
2c
3⅓c
4c
Dry Milk
1 tbsp
2 tbsp
2 tbsp
Sugar
1 ½ tbsp
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
English Muffin Bread
Here’s a bread that has the great taste of English muffins,
but that you can make at home in your breadmaker.
This bread is great toasted!
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1½ Pound Loaf
Water
7 fl oz (¾ cup + 2 tbsp)
9 ½ fl oz (1 c + 3 tbsp)
Butter or Margarine
2 tsp
1 tbsp
Bread Flour
2c
3c
Yellow Cornmeal
3 tbsp
¼c
Dry Milk
2 tbsp
3 tbsp
Sugar
1 ½ tbsp
2 tbsp
Salt
¾ tsp
1 ¼ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh i t e B r e a d R e c i p e s 2
French Bread
Crusty on the outside, chewy on the inside.
Just the way it should be!
Menu Selection : French
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
7 fl oz (¾ c + 2 tbsp)
10 ½ fl oz (1 ¼ c + 1 tbsp)
12 ½ fl oz (1 ½ c + 1 tbsp)
Butter or Margarine
1 ½ tsp
1 tubs
1 ½ tbsp
Bread Flour
2½c
3⅓c
4¼c
Sugar
1 tsp
1 ½ tsp
2 tsp
Salt
¾ tsp
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
1 tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
¾ tsp
1 ½ tsp
2 tsp
H o n e y O at m e a l B r e a d
Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal.
A very light textured bread with a crispy crust.
A good, all-purpose bread.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 fl oz (¾ c)
9 ½ fl oz (1 c + 3 tbsp)
13 fl oz (1 ½ c + 2 tbsp)
Honey
2 tbsp
2 tbsp
2 tbsp
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
1½c
2⅓c
3½c
Oats, quick or old-fashioned
⅔c
1c
1c
Dry Milk
1 tbsp
2 tbsp
2 tbsp
Salt
¾ tsp
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Wh i t e B r e a d R e c i p e s 3
O at m e a l B r e a d
A basic white bread with a touch of oats and hint of brown sugar.
Made with milk, the crust is tender.
Use old-fashioned or quick cooking oats, not instant oatmeal.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Milk, 80° F
7 fl oz (¾ c + 2 tbsp)
9 fl oz (1 c + 2 tbsp)
Butter or Margarine
1 tbsp
2 tbsp
Bread Flour
2c
2½c
Oat, quick or old fashioned
½c
¾c
Brown Sugar, packed
1 tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
O l d Fa s h i o n e d Wh i t e B r e a d
This recipe is made with milk for a tender crust and fine texture.
Just like Grandma used to make, now you can too!
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1½ Pound Loaf
2 Pound Loaf
Milk
6 fl oz (¾ c)
9 fl oz (1 c + 2 tbsp)
13 fl oz (1½ c + 2 tbsp)
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
2c
3c
4c
Sugar
1 tbsp
1½ tbsp
2 tbsp
Salt
1 tsp
1½ tsp
1 ½ tsp
Active Dry Yeast
1½ tsp
2 tsp
2¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1½ tsp
2 tsp
Wh i t e B r e a d R e c i p e s 4
Yo g u r t B r e a d
The addition of plain yogurt adds a little tang to this bread, but very subtle.
A good basic, general purpose bread.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
3 ½ fl oz (¼ c + 3 tbsp)
5 fl oz (½ c + 2 tbsp)
Butter or Margarine
1 ½ tbsp
2 tbsp
Plain, Non-Fat Yogurt
⅓c
½c
Bread Flour
2c
3c
Dry Milk
1 ½ tbsp
2 tbsp
Sugar
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh i t e B r e a d R e c i p e s 5
|
Whole Wheat
|
1 0 0 % Wh o l e Wh e at B r e a d
A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat
setting will provide great results. If bread collapses during the baking period, add 1 or 1 ½
tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening.
Vital wheat gluten can be found in most health food stores.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
5 fl oz (½ c + 2 tbsp)
9 fl oz (1 c + 2 tbsp)
11 ½ fl oz (1 ¼ c + 3 tbsp)
Egg, large
1
1
1
Molasses
2 tsp
1 tbsp
1 ½ tbsp
Honey
2 tsp
1 tbsp
1 ½ tbsp
Butter or Margarine
1 ½ tbsp
2 tbsp
2 tbsp
Whole Wheat Flour
2⅓c
3⅓c
4¼c
Dry Milk
1 tbsp
2 tbsp
2 tbsp
Salt
1 tsp
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
5 0 % Wh o l e Wh e at B r e a d
For those that like a lighter textured wheat bread, this is the recipe for you.
Contains equal amounts of bread and whole wheat flour.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 fl oz (¾ c)
10 ½ fl oz (1 ¼ c + 1 tbsp)
12 fl oz (1 ½ c)
Honey
2 tsp
1 tbsp
1 ½ tbsp
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
1c
1⅔c
2c
Whole Wheat Flour
1c
1⅔c
2c
Brown Sugar, packed
1 tbsp
2 tbsp
2 tbsp
Dry Milk
1 tbsp
2 tbsp
2 tbsp
Salt
1 tsp
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Wh e at B r e a d R e c i p e s 6
B u t t e r m i l k Wh e at B r e a d
A moist, light textured wheat bread that’s sure to please.
A great bread for sandwiches.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Buttermilk, 80° F
6 ½ fl oz (¾ c + 1 tbsp)
10 ½ fl oz (1 ¼ c +1 tbsp)
14 fl oz (1 ¾ c)
Butter or Margarine
1 ½ tbsp
2 tbsp
2 tbsp
Bread Flour
⅔c
1c
1⅓c
Whole Wheat Flour
1⅓c
2c
2⅔c
Brown Sugar, packed
1 ½ tbsp
2 tbsp
3 tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Baking Soda
⅛ tsp
¼ tsp
½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
C a r r o t Wh e at B r e a d
Shredded carrot adds a little color and flavor to this wheat bread.
Good for sandwiches or with hearty soups.
Nut or raisins may also be added for extra flavor.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
5 ½ fl oz (⅔ c)
8 fl oz (1 c)
Butter or Margarine
1 tbsp
2 tbsp
Shredded Carrot
1/3 c
½c
Bread Flour
¾c
1c
Whole Wheat Flour
1½c
2c
Brown Sugar, packed
2 tbsp
3 tbsp
Dry Milk
1 tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Ground Nuts, optional
¼c
⅓c
Raisins, optional
¼c
⅓c
Wh e at B r e a d R e c i p e s 7
C r a c k e d Wh e at B r e a d
The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber.
A light, yet hearty and satisfying bread.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 fl oz (¾ c)
8 ½ fl oz (1 c + 1 tbsp)
13 fl oz (1 ½ c + 2 tbsp)
Butter or Margarine
2 tsp
1 tbsp
2 tbsp
Bread Flour
1¼c
1¾c
2½c
Whole Wheat Flour
⅔c
1c
1⅓c
Cracked Wheat Cereal
⅓c
½c
⅔c
Brown Sugar, packed
1 ½ tbsp
2 tbsp
3 tbsp
Salt
¾ tsp
1 ½ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Granola Bread
Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add
fiber and great taste to this bread. Good toasted or for sandwiches.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
5 fl oz ( ½ c + 2 tbsp)
6 fl oz (¾ c)
Plain, non-fat Yogurt
⅓c
½c
Butter or Margarine
1 ½ tbsp
2 tbsp
Bread Flour
2c
2⅓c
Whole Wheat Flour
⅓c
½c
Granola Cereal
⅓c
½c
Brown Sugar, packed
1 ½ tbsp
2 tbsp
Dry Milk
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh e at B r e a d R e c i p e s 8
M u lt i - G r a i n F r e n c h
Seven grain cereal adds fiber to this French bread.
Seven grain cereal is available in most health food stores and contains such
grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.
Menu Selection : French
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
7 ½ fl oz (¾ c + 3 tbsp)
10 fl oz (1 ¼ c)
12 fl oz (1 ½ c)
Butter or Margarine
1 ½ tsp
1 tbsp
1 ½ tbsp
Bread Flour
1½c
2c
3c
Whole Wheat Flour
¾c
1c
1c
7-Grain Cereal
¼c
½c
½c
Salt
¾ tsp
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
1 tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
¾ tsp
1 ½ tsp
2 tsp
M u lt i - G r a i n Wh e at B r e a d
This whole wheat bread has a little crunch due to the addition of 7-grain cereal.
A light textured, but fiber-filled bread, it’s good toasted or for sandwiches.
7-grain cereal can be found at most health food stores.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 fl oz (¾ c)
9 fl oz (1 c + 2 tbsp)
Honey
2 tbsp
3 tbsp
Butter or Margarine
1 ½ tbsp
2 tbsp
Whole Wheat Flour
¼c
1¾c
Bread Flour
¾c
1c
7-Grain Cereal
¼c
½c
Dry Milk
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh e at B r e a d R e c i p e s 9
S h r e d d e d Wh e at B r e a d
Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition.
The cereal blends right into the dough.
Well worth a try if you have some cereal on hand.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
7 fl oz (¾ c + 2 tbsp)
9 ½ fl oz (1 c + 3 tbsp)
13 fl oz (1 ½ c + 2 tbsp)
Butter or Margarine
1 ½ tbsp
2 tbsp
2 tbsp
Shredded Wheat Cereal
1 ½ large biscuits, broken
up (1 c)
2 large biscuits, broken up
(1 ½ c)
2 large biscuits, broken up (1 ½ c)
Bread Flour
2c
2⅔c
3¾c
Brown Sugar, packed
1 ½ tbsp
2 tbsp
3 tbsp
Dry Milk
1 ½ tbsp
2 tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
S u n f l o w e r O at Wh e at B r e a d
Sunflower seeds, oats and honey add a nutty flavor to this wheat bread
which uses both whole wheat flour and bread flour.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 ½ fl oz (¾ c + 1 tbsp)
9 fl oz (1 c + 2 tbsp)
Honey
2 tbsp
3 tbsp
Butter or Margarine
1 ½ tbsp
2 tbsp
Bread Flour
⅔c
1c
Whole Wheat Flour
1½c
2c
Oats, quick or old-fashioned
¼c
⅓c
Sunflower Seeds, salted
¼c
⅓c
Salt
¾ tsp
1 tsp
Active Dry Yeast
1 tsp
1 ½ tsp
-or-
-or-
-or-
Bread Machine Yeast
¾ tsp
1 tsp
Wh e at B r e a d R e c i p e s 10
Wh e at B a r l e y B r e a d
Bread flour, whole wheat flour and barley flakes create a great sandwich bread.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 fl oz (¾ c)
8 ½ fl oz (1 c + 1 tbsp)
Honey
1 ½ tbsp
2 tbsp
Butter or Margarine
1 tbsp
2 tbsp
Bread Flour
1c
1½c
Whole Wheat Flour
1c
1½c
Rolled Barley Flakes
1/3 c
½c
Dry Milk
1 tbsp
1 ½ tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh e at B e r r y B r e a d
Add soaked wheat berries to this recipe for added fiber and crunch.
Wheat berries must be soaked to soften before using and can be found at health food stores.
Bakes into a picture perfect loaf.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
5 ½ fl oz (⅔ c)
7 fl oz (¾ c + 2 tbsp)
Vegetable Oil
2 tsp
1 tbsp
Butter or Margarine
1 ½ tbsp
2 tbsp
Honey
1 ½ tbsp
2 tbsp
Molasses
2 tsp
1 tbsp
Whole Wheat Flour
1½c
2c
Bread Flour
⅔c
1c
Wheat Berries, soaked and drained
⅓c
½c
Wheat Germ
1 ½ tbsp
2 tbsp
Dry Milk
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh e at B r e a d R e c i p e s
11
Wh e at B r a n B r e a d
This bread includes unprocessed wheat bran for
higher nutritional value, plus it’s sweetened with honey.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 fl oz (¾ c)
8 fl oz (1 c)
Honey
1 ½ tbsp
2 tbsp
Butter or Margarine
1 tbsp
2 tbsp
Bread Flour
2c
2¾c
Unprocessed Wheat Bran
1/3 c
½c
Dry Milk
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh e at ‘ N Yo g u r t B r e a d
Use plain, non-fat yogurt as part of the liquid for this light textured wheat bread.
A good, all purpose bread everyone will like.
Menu Selection : Whole Wheat
INGREDIENTS
1 ½ Pound
2 Pound Loaf
Water, 80° F
8 fl oz (1 c)
9 fl oz (1 c + 2 tbsp)
Plain Nonfat Yogurt
½c
2/3 c
Butter or Margarine
2 tbsp
2 tbsp
Bread Flour
1⅓c
1½c
Whole Wheat Flour
2c
2¾c
Dry Milk
2 tbsp
2 tbsp
Brown Sugar, packed
2 tbsp
2 tbsp
Salt
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
2 tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 ½ tsp
2 tsp
Wh e at B r e a d R e c i p e s
1 Pound
12
Wh o l e Wh e at O at B r a n B r e a d
A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey.
Bakes into a nice loaf with a light texture.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
7 fl oz (¾ c + 2 tbsp)
9 fl oz (1 c + 2 tbsp)
Honey
1 tbsp
1 ½ tbsp
Butter or Margarine
2 tsp
1 tbsp
Bread Flour
1¼c
1½c
Whole Wheat Flour
¾c
1¼c
Dry Oat Bran Cereal
⅓c
½c
Dry Milk
1 tbsp
1 ½ tbsp
Salt
1 tsp
1 ½ tbsp
Active Dry Yeast
½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Wh e at B r e a d R e c i p e s
13
|
Herb
|
Dill Bread
A very light textured bread with a hint of dill.
Serve with soups, salads or as a warm loaf with dinner.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 fl oz (¾ c)
9 fl oz (1 c + 2 tbsp)
12 fl oz (1 ½ c)
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
2c
3c
4c
Sugar
1 ½ tbsp
2 tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Dill Weed
2 tsp
1 tbsp
1 ½ tbsp
Dry Milk
1 tbsp
1 ½ tbsp
2 tbsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
French Garlic Bread
Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat
that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.
Menu Selection : Basic, French or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 ½ fl oz (¾ c + 1 tbsp)
9 fl oz (1 c + 2 tbsp)
Butter or Margarine
2 tsp
1 tbsp
Bread Flour
2¼c
3¼c
Chopped Green Onion Tops
1 ½ tsp
2 tsp
Chopped Garlic Cloves
1 tsp
1 ½ tsp
Sugar
1 tsp
1 ½ tsp
Salt
¾ tsp
1 ¼ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Herb Bread Recipes
14
Garlic Bread
Delightful aroma. Serve warm with your favorite Italian pasta dish.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 fl oz (¾ c)
9 fl oz (1 c + 2 tbsp)
12 fl oz (1 ½ c)
Butter or Margarine
2 tsp
1 tbsp
2 tbsp
Bread Flour
2c
3c
4c
Dry Milk
2 tsp
1 tbsp
2 tbsp
Sugar
2 tsp
1 tbsp
1 ½ tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Dried Parsley Flakes
2 tsp
1 tbsp
1 ½ tbsp
Garlic Powder
½ - 1 tsp (to taste)
¾ - 1 tsp (to taste)
1 – 1 ½ tsp (to taste)
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Herb Bread
The combination of herbs used in this bread will make your tastebuds come to life.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Evaporated Milk, 80°
5 ½ fl oz (⅔ c)
8 fl oz (1 c)
Water, 80° F
2 fl oz (¼ c)
2 ⅔ fl oz (⅓ c)
Vegetable Oil
2 tsp
1 tbsp
Sugar
1 ½ tbsp
2 ½ tbsp
Salt
1 ¼ tsp
1 ½ tsp
Celery Seed
¾ tsp
1 tsp
Rubbed Sage
¾ tsp
1 ¼ tsp
Ground Ginger
pinch
⅛ tsp
Marjoram
pinch
⅛ tsp
Bread Flour
2c
3c
Cornmeal
¼c
⅓c
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Herb Bread Recipes
15
I ta l i a n H e r b B r e a d
Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread.
Serve as a warm loaf with your favorite Italian dish, or slice it thick,
butter and toast or grill to brown.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
5 ½ fl oz (⅔ c)
8 ½ fl oz (1 c + 1 tbsp)
12 fl oz (1 ½ c)
Butter or Margarine
1 ½ tbsp
2 tbsp
2 tbsp
Bread Flour
1¾c
2¾c
4c
Dry Milk
2 tsp
1 tbsp
1 ½ tbsp
Sugar
2 tsp
1 tbsp
1 ½ tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Grated Parmesan Cheese
1 tbsp
2 tbsp
3 tbsp
Italian Seasoning
1 ½ tsp
2 tsp
2 ½ tsp
Active Dry Yeast
1 ¼ tsp
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
¾ tsp
1 tsp
2 tsp
Herb Bread Recipes
16
|
Po t a t o
|
P o t at o C h i v e B r e a d
A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
5 fl oz (½ c + 2 tbsp)
8 fl oz (1 c)
Butter or Margarine
1 tbsp
1 ½ tsp
Mashed Potatoes, leftover
⅓c
½c
Bread Flour
2c
3c
Dry Milk
1 tbsp
1 ½ tbsp
Sugar
1 tbsp
1 ½ tbsp
Freeze-dried Chives
2 tsp
1 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
P o t at o B r e a d
An old-time favorite, updated using instant potato flakes.
Save liquid from cooling potatoes to replace water in this recipe for added flavor.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1½ Pound Loaf
2 Pound Loaf
Water, 80° F
6 ½ fl oz ( ¾ c + 1 tbsp)
9 fl oz (1 c + 2 tbsp)
13 fl oz (1½ c + 2 tbsp)
Butter or Margarine
1 tbsp
1 ½ tbsp
2 tbsp
Bread Flour
2c
3c
3¾c
Instant Potato Flakes
⅓c
½c
⅔c
Dry Milk
1 tbp
1 ½ tbsp
2 tbsp
Sugar
1 tbsp
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
1 ½ tsp
Potato B r e a d R e c i pe s
17
|
Rye Bread
|
C
C ll aa ss ss ii cc R
Ryyee BB rree aa dd
A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.
Menu Selection : Basic, Dark or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
2 ½ fl oz (⅔ c)
10 fl oz (1 ¼ c)
12 fl oz (1 ½ c)
Butter or Margarine
2 tsp
1 tbsp
1 tbsp
Bread Flour
1 1/3 c
2 1/3 c
3c
Medium Rye Flour
2/3 c
1c
1¼c
Dry Milk
2 tsp
2 tbsp
2 tbsp
Sugar
1 ½ tbsp
1 ½ tbsp
1 ½ tbsp
Salt
½ tsp
1 ¼ tsp
1 ½ tsp
Caraway Seed
1 tsp
2 tsp
2 tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Pumpernickel Rye Bread
A little bit of cocoa gives this bread its characteristic dark color.
A good bread for a hearty sandwich.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
5 fl oz (½ c + 2 tbsp)
8 ½ fl oz (1 c + 1 tbsp)
12 fl oz (1 ½ c)
Molasses
1 ½ tbsp
2 tbsp
2 tbsp
Butter or Margarine
2 tbsp
3 tbsp
3 tbsp
Bread Flour
1½c
2¼c
2⅔c
Medium Rye Flour
⅓c
½c
⅔c
Whole Wheat Flour
⅓c
½c
⅔c
Cocoa, unsweetened
1 tbsp
2 tbsp
2 ½ tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
¾ tsp
1 ½ tsp
2 tsp
Rye Bread Recipes
18
To m at o B a s i l R y e B r e a d
A great bread to serve with soups and salads.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 fl oz (¾ c)
8 fl oz (1 c)
Vegetable Oil
1 tbsp
2 tbsp
Sun-Dried Tomatoes
4 halves
6 halves
Sugar
2 tbsp
3 tbsp
Salt
1 tsp
1 ½ tsp
Bread Flour
1¾c
2⅓c
Medium Rye Flour
½c
1c
Dried Basil Leaves
1 ½ tsp
2 tsp
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Rye Bread Recipes
19
|
|
Sourdough
Sourdough Bread
Make your own sourdough starter for this bread.
Once made, it will last a long time providing you take proper care of it.
Share with friends.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
4 fl oz (½ c)
5 fl oz (½ c + 2 tbsp)
6 ½ fl oz (¾ c + 1 tbsp)
Sourdough Starter, room temp
⅔c
1c
1¼c
Bread Flour
2c
2¾c
3½c
Sugar
2 tsp
1 tbsp
1 ½ tbsp
Salt
¾ tsp
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
S o u r d o u g h Wh e at B r e a d
Use the same starter as for the Sourdough bread.
This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
4 fl oz (½ c)
6 fl oz (¾ c)
6 fl oz (¾ c)
Sourdough Starter, room temp
⅔c
1c
1¼c
Molasses
2 tsp
1 tbsp
1 tbsp
Bread Flour
1c
1½c
1 tbsp
Whole Wheat Flour
1c
1½c
1¾c
Salt
¾ tsp
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Sourdough Bread Recipes
20
|
|
Sweet Bread
Apricot Almond Bread
Apricots and almonds turn this bread into a delightful breakfast bread.
It’s even great for lunch with a salad.
Do not add more apricots than recommended as the consistency of the dough will be affected.
Menu Selection : Sweet Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
2 fl oz (¼ c)
4 fl oz (½ c)
Gerber Baby Food, apricots with tapioca
(1) 6 oz jar
(1) 6 oz jar
Vegetable Oil
2 tbsp
3 tbsp
Almond Extract
1 tsp
1 ½ tsp
Sugar
2 tbsp
3 tbsp
Salt
1 tsp
1 ½ tsp
Bread Flour
2½c
3¼c
Active Dry Yeast
2 ¼ tsp
1 tbsp
-or-
-or-
-or-
Bread Machine Yeast
1 ½ tsp
2 tsp
Dried Apricots, quartered
½c
⅔c
Slivered Almonds
½c
⅔c
A p r i c o t A l m o n d B r e a d ( Ve r s i o n 2 )
A slight variation of the above recipe.
Menu Selection : Sweet Bread
INGREDIENTS
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
10 fl oz (1 ¼ c)
11 ½ fl oz (1 ¼ c + 3 tbsp)
Butter or Margarine
2 tbsp
2 tbsp
Bread Flour
3¼c
3¾c
Dry Milk
2 tbsp
2 tbsp
Brown Sugar, packed
2 tbsp
3 tbsp
Salt
1 ¼ tsp
1 ½ tsp
Ground Nutmeg
½ tsp
¾ tsp
Active Dry Yeast
2 tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 ½ tsp
2 tsp
Chopped, dried Apricots
½c
⅔c
Blanched, slivered Almonds
¼c
⅓c
Sweet Bread Recipes
1 Pound Loaf
21
Boston Brown Bread
This recipe uses a combination of flours and is sweetened with
molasses and brown sugar with a crunch of almonds.
Menu Selection : Sweet Bread or Brown Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Buttermilk, 80° F
5 fl oz (½ c + 2 tbsp)
8 fl oz (1 c)
Egg, large
1
1
Molasses
1 tbsp
¼c
Butter or Margarine
1 tbsp
2 tbsp
Bread Flour
1½c
2¼c
Whole Wheat Flour
¼c
½c
Rye Flour
¼c
½c
Brown Sugar, packed
1 tbsp
1 tbsp
Salt
½ tsp
¾ tsp
Baking Soda
¼ tsp
½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Slivered Almonds
¼c
⅓c
Raisins
¼c
½c
Carrot Raisin Bread
A great-tasting variation of an old favorite.
The carrots not only add more color but more flavor, too.
Menu Selection : Sweet
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 fl oz (¾ c)
8 fl oz (1 c)
Mayonnaise
2 tbsp
3 tbsp
Grated Carrots
⅓c
½c
Bread Flour
2c
3¼c
Sugar
2 tbsp
3 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Raisins
¼c
⅓c
Sweet Bread Recipes
22
C i n n a m o n O at m e a l R a i s i n B r e a d
A different twist to conventional raisin bread with the addition of oats.
Use either old-fashioned or quick-cooking oats, not instant oatmeal.
Menu Selection : Sweet
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Milk
8 fl oz (1 c)
11 fl oz (1 ¼ c + 2 tbsp)
13 fl oz (1 ½ c + 2 tbsp)
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
2c
2¾c
3¼c
Oats, quick or old-fashioned
½c
¾c
1c
Brown Sugar, packed
1 tbsp
2 tbsp
2 tbsp
Salt
1 tsp
1 ¼ tsp
1 ½ tsp
Ground Cinnamon
1 tsp
1 tsp
1 ¼ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Raisins
⅓c
½c
⅔c
Cranberry Pecan Bread
A great bread for Thanksgiving or other holidays when cranberries are available.
Menu Selection : Sweet Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Milk, 80° F
2 ½ fl oz (¼ c + 1 tbsp)
3 ½ fl oz (¼ c + 3 tbsp)
Egg, large
1
1
Fresh Orange Sections
¼c
¼c
Vegetable Oil
1 tbsp
2 tbsp
Sugar
2 tbsp
3 tbsp
Salt
¾ tsp
1 ¼ tsp
Bread Flour
2¼c
3c
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Fresh Whole Cranberries
½c
⅔c
Grated Orange Peel
2 tsp
1 tbsp
Pecan Halves
¼c
⅓c
Sweet Bread Recipes
23
O at m e a l M a p l e P e c a n B r e a d
A slight variation to typical oatmeal bread with the addition of pecans.
Use either old-fashioned or quick-cooking oats, not instant oatmeal.
Menu Selection : Sweet Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
5 ½ fl oz (⅔ c)
7 fl oz (3⁄4 c + 2 tbsp)
Maple Flavored Syrup
3 tbsp
⅓c
Butter or Margarine
1 tbsp
2 tbsp
Bread Flour
2c
2½c
Oats, quick or old-fashioned
½c
¾c
Dry Milk
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Chopped Pecans
⅓c
½c
O r a n g e Wh e at B r e a d
This recipe has both orange juice and grated orange peel to add a citrus flavor.
A light textured breakfast-type bread worth trying.
Menu Selection : Whole Wheat
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Orange Juice
2 ½ fl oz (¼ c + 1 tbsp)
4 fl oz (½ c)
Water, 80° F
4 fl oz (½ c)
5 ½ fl oz (⅔ c)
Butter or Margarine
1 ½ tbsp
2 tbsp
Bread Flour
⅔c
1c
Whole Wheat Flour
1⅓c
2c
Wheat Germ
3 tbsp
¼c
Grated Orange Peel
1 ½ tbsp
2 tbsp
Sugar
1 ½ tbsp
2 tbsp
Dry Milk
2 tsp
1 tbsp
Salt
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Sweet Bread Recipes
24
Pa n e t to n e
This recipe originated in Italy where it is still a favorite holiday fruit bread.
Menu Selection : Sweet Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
4 fl oz (½ c)
4 ½ fl oz ( ½ c + 1 tbsp)
8 fl oz (1 c)
Egg, large
1
2
2
Vanilla Extract
¼ tsp
½ tsp
½ tsp
Butter or Margarine
2 tbsp
¼c
3 tbsp
Bread Flour
2c
3c
4c
Sugar
2 tbsp
¼c
3 tbsp
Salt
½ tsp
½ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
½ tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Raisins
¼c
½c
½c
Mixed Fruit and Peel
¼c
½c
½c
Slivered Almonds
1 tbsp
2 tbsp
3 tbsp
Grated Lemon Peel
1 tbsp
2 tbsp
2 tbsp
Raisin Bran Bread
What better bread to wake up to in the morning!
Warm from the breadmaker or toasted, a great way to start the day.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
7 fl oz (¾ c + 2 tbsp)
9 ½ fl oz (1 c + 3 tbsp)
12 fl oz (1 ½ c)
Honey
2 tsp
1 tbsp
3 tbsp
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Raisin Bran Cereal
1c
1½c
2c
Raisins
⅓c
½c
¾c
Bread Flour
2c
2⅔c
3¾c
Dry Milk
1 ½ tbsp
2 tbsp
2 tbsp
Salt
¾ tsp
1 tsp
1 ½ tsp
Ground Cinnamon
¾ tsp
1tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Sweet Bread Recipes
25
Raisin Bread
An absolutely delightful way to start the day!
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
7 fl oz (¾ c + 2 tbsp)
10 ½ fl oz (1 ¼ c + 1 tbsp)
12 ½ fl oz (1 ½ c + 2 tbsp)
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
2c
3⅓c
4c
Dry Milk
1 tbsp
2 tbsp
2 tbsp
Sugar
1 tbsp
2 tbsp
2 ½ tbsp
Salt
1 tsp
1 ½ tsp
1 ¾ tsp
Ground Cinnamon
½ tsp
1 tsp
1 ¼ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Raisins
½c
¾c
1c
Chopped Nuts
¼c
¼c
⅓c
Spiced Fruit Bread
A spicy twist to a holiday tradition.
Menu Selection : Sweet Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
1 ½ fl oz (3 tbsp)
1 fl oz (2 tbsp)
Cottage Cheese, 80° F
⅓c
¾c
Egg, large
1
2
Vegetable Oil
1 ½ tbsp
2 tbsp
Bread Flour
2c
3c
Sugar
1 tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Ground Nutmeg
¼ tsp
½ tsp
Ground Cloves
pinch
⅛ tsp
Ground Mace
pinch
⅛ tsp
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Raisins
¼c
⅓c
Craisins (dried cranberries)
¼c
⅓c
Sweet Bread Recipes
26
Stollen Bread
This is the easy way to make stollen bread for the holidays or any time of the year.
After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.
Menu Selection : Sweet Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
5 fl oz (⅔ c)
7 ½ fl oz (¾ c + 2 tbsp)
8 ½ fl oz (1 c + 1 tbsp)
Butter or Margarine
1 ½ tbsp
2 tbsp
2 tbsp
Bread Flour
2c
2½c
4 tbsp
Sugar
1 tbsp
1 ½ tbsp
3 tbsp
Salt
½ tsp
1 tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 ¼ tsp
1 ¾ tsp
2 tsp
Red Candied Cherries
2 tbsp
¼c
⅓c
Green Candied Cherries
2 tbsp
¼c
⅓c
Raisins
¼c
¼c
⅓c
Chopped Nuts
⅓c
½c
⅓c
Sweet Bread Recipes
27
|
Va r i e t y
|
Cheese Bread
A hint of sharp cheddar cheese adds a delightful flavor to this bread.
Make sure the shredded cheese is frozen when added at the alert for best results.
Menu Selection : Sweet Bread
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Water, 80° F
4 fl oz (½ c)
6 fl oz (¾ c)
10 fl oz (1 ¼ c)
Egg, large
1
1
1
Butter or Margarine
1 tbsp
1 ½ tbsp
2 tbsp
Bread Flour
2c
2¾c
4c
Sugar
2 tsp
1 tbsp
1 ½ tbsp
Salt
1 tsp
1 ½ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Shredded Sharp Cheddar Cheese, frozen
½c
¾c
1c
Chili Bean Bread
A bread recipe with a southwestern flair.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
4 ½ fl oz (½ c + 1 tbsp)
7 fl oz (¾ c + 2 tbsp)
Vegetable Oil
1 tbsp
2 tbsp
Fat-Free Refried Beans
¾c
1c
Sugar
2 tbsp
3 tbsp
Salt
¾ tsp
1 tsp
Bread Flour
2c
3c
Corn Meal
1/3 c
½c
Chili Powder
1 ½ tsp
2 tsp
Dried Onion Flakes
1 ½ tsp
1 tbsp
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Va r i e t y B r e a d R e c i p e s 28
Egg Bread
Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
2 Pound Loaf
Milk
5 ½ fl oz (⅔ c)
6 ½ fl oz (¾ c + 1 tbsp)
9 ½ fl oz (1 c + 3 tbsp)
Egg, large
1
2
2
Butter or Margarine
1 tbsp
2 tbsp
2 tbsp
Bread Flour
2¼c
3¼c
4c
Sugar
1 ½ tsp
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ¼ tsp
1 ½ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
2 ¼ tsp
-or-
-or-
-or-
-or
Bread Machine Yeast
1 tsp
1 ½ tsp
2 tsp
Peanut But ter Bread
This recipe is for all the peanut better lovers.
Use creamy or chunky-style peanut butter.
All that's left is to spread on the jelly after it is baked.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
6 fl oz (¾ c)
8 fl oz (1 c)
Peanut Butter, creamy or chunky ⅓ c
½c
Honey
1 tbsp
1 tbsp
Bread Flour
2c
2¾c
Sugar
1 ½ tbsp
2 tbsp
Salt
¼ tsp
½ tsp
Active Dry Yeast
2 tsp
2 ½ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Va r i e t y B r e a d R e c i p e s 29
Swiss Jalapeño Beer Bread
If you like jalapeños, you’ll love this recipe!
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Beer, 80° F, foam removed
6 fl oz (¾ c)
8 fl oz (1 c)
Vegetable Oil
1 tbsp
2 tbsp
Medium Rye Flour
½c
¾c
Bread Flour
1 ¾ c + 1 tbsp
2 ½ c + 2 tbsp
Sugar
1 tbsp
2 tbsp
Salt
¾ tsp
1 tsp
Grated Swiss Cheese
⅓c
½c
Chopped Jalapeño Peppers, well drained
1 tbsp
1 ½ tbsp
Active Dry Yeast
1 ½ tsp
2 ¼ tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Zucchini Bread
Make this bread when you have a little extra zucchini to use from your garden.
Make sure to blot the shredded zucchini dry, as it contains a lot of water.
Menu Selection : Basic or Super Rapid
INGREDIENTS
1 Pound Loaf
1 ½ Pound Loaf
Water, 80° F
2 fl oz (¼ c)
4 fl oz (½ c)
Egg, large
1
1
Butter or Margarine
1 tbsp
2 tbsp
Shredded Zucchini, blotted dry
⅔c
1c
Bread Flour
2c
3c
Chopped Nuts
¼c
½c
Dry Milk
1 tbsp
2 tbsp
Sugar
1 ½ tbsp
2 tbsp
Salt
1 tsp
1 ½ tsp
Ground Cinnamon
1 tsp
1 ½ tsp
Ground Cloves
¼ tsp
½ tsp
Ground Nutmeg
⅛ tsp
¼ tsp
Active Dry Yeast
1 ½ tsp
2 tsp
-or-
-or-
-or-
Bread Machine Yeast
1 tsp
1 ½ tsp
Va r i e t y B r e a d R e c i p e s 30
Health Benefits of Whole Grain Breads . . . . . . . . . . . . . . . . . .
1
2
Recipe Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Bread Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5
Grain Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6
Measuring and Measuring Equivalents . . . . . . . . . . . . . . . . . . .
7
Sample Menus Using Whole Grain Breads . . . . . . . . . . . . . . . .
8
RECIPES
Basic White/French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Egg Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Honey Banana Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . 10
Light Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Dark Rye (Pumpernickel) Bread . . . . . . . . . . . . . . . . . . . . . . 11
Light Caraway Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Anadama Oatmeal Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Whole Wheat Zucchini Herb Bread . . . . . . . . . . . . . . . . . . . . 15
Yogurt Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Sourdough Bread ................................ 16,1 7
Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Focaccio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
INTRODUCTION
Since biblical times, bread has been considered "the staff of life." Today whole
grains are still recognized as the foundation of a nutritious diet. The USDA's Food
Guide Pyramid, the new food guideline that replaces the old four food groups,
recommends that whole grains comprise nearly 50 percent of our daily calories.
According to these guidelines, we should eat six to eleven servings of whole grains
every day.
This USDA recommendation is easy to follow when applied to using your
breadmaker. Specially designed to handle whole grains, breadmakers bake up
deliciously healthy nutrition with just the touch of a button. And you can guarantee
that your family gets only the freshest, most health-giving breads because you are in
control. You choose the flour, you select the sweetener (if any), and you decide when
the baking process will start. Whenever you desire, you can have an aromatic loaf of
just-baked bread, bursting with all the goodness of whole grains and containing no
hidden additives, saturated fats, excess sodium or refined sugars.
Let this Recipe and Menu Planner be the beginning of your health-enhancing
adventures with bread baking. The suggestions provided here are just that suggestions. Please feel free to use your imagination and enjoy experimenting with
your favorite ingredients.
HEALTH BENEFITS OF WHOLE GRAIN BREADS
Refined grains, and the products made from them, have literally been stripped of
their natural goodness. Commonly listed as white flour, wheat flour or even enriched
flour, refined grains are almost devoid of the fiber and important nutrients that were
intact in the original grain. Besides being processed, white flour is often bleached to
achieve that snow-white appearance. All this adulteration has changed a wholesome
food into a food fragment containing little nutritional benefit and very little character.
Fiber-rich whole grains and whole grain flours have been the focus of many
scientific studies demonstrating that they reduce the risk of diverticulosis, colon and
rectal cancer, and atherosclerosis. Diets containing adequate fiber inherently tend to be
lower in fat and calories, especially saturated fat and cholesterol, which may contribute
to the reduced risk factor.
Fiber is the primary reason that whole grain breads and other products are so
satisfying to eat. Fiber is filling, and because it contains so few calories, it is an excellent
part of the low-fat, high complex carbohydrate diet recommended for better health.
RECIPE INGREDIENTS
Bread recipes begin with a very basic set of ingredients: water, flour, salt and yeast.
To this short list, you can add a variety of interesting and delicious ingredients that will
give your breads the individuality you are looking for. Seeds, nuts, nut butters, dried
fruits, raisins, dates, apples, berries, herbs, spices, carob powder, vegetables and bran are
just a few of the many ingredients you can use to create hundreds of unique and
flavorful breads.
Purchase fresh ingredients whenever possible for the best taste and results. Dried
foods, such as fruits, vegetables, herbs and spices will keep for a virtually unlimited time
if stored in a cool, dry environment. Store produce, oils, whole grain flours and other
perishable foods in the refrigerator for longer life and retention of flavor. Glass and hard
plastic containers with tight fitting lids are preferable for storing most foods; they keep
the aromas in but do not expose the foods to the potentially harmful ingredients found
in some plastic containers. Plastic may absorb strong odors, so for spicy or pungent
ingredients, always use glass.
You will probably be able to find most, if not all, of the ingredients needed for
baking healthy breads at your supermarket; consumer demand has helped many grocers
become more health conscious. If some of the ingredients are not available yet in your
grocery store, your health food store is certain to stock them.
For understanding how bread ingredients work, read the following section.
3
BREAD INGREDIENTS
The only ingredients needed to make bread are: flour, water and yeast - the rest is
personality. Learn a little about what each of the other ingredients add and you will be
prepared to create your own delicious recipes.
Flour
Bread Flour Bread Flour can be used when the recipe calls for bread or all
purpose flour. It has more gluten than all purpose flour and is a better choice
when mixing white flour with whole grain flours. Bread flour often has ascorbic
acid (vitamin C) added as a dough conditioner. This creates a larger holed
grain sought by many bakers.
All Purpose Flour This is fine whenever the recipe calls for all white flour. It
will make a smaller grained bread than bread flour. All purpose flour and bread
flour are wheat flours with the bran and germ removed and B vitamins added.
Gluten Gluten is a mixture of proteins responsible for the elastic (glue)
quality of dough. As yeast grows, it releases bubbles of carbon dioxide that
become trapped by the stretchy gluten. Wheat has a high gluten content while
other grains have little or none. Use it in recipes that call for whole grain
flours to prevent the top of the loaf from collapsing. Buy gluten in any health
food store.
Whole Wheat Whole wheat flour adds a nutty flavor. It also increases the
nutritional and fiber content of a recipe. It has less gluten than white flour, and
used alone, will create a dense loaf. Many of our recipes use a mixture of whole
wheat and bread flour to create a light textured, nutritious bread.
Other Whole Grains Rye, buckwheat, spelt, oats and other whole grains add
wonderful flavors and nutrients to bread but do not have gluten needed to rise
very high. Mix 3 to 4 parts of wheat flour for each part non-wheat (or add a
few Tbls. of gluten) to make sure your dough will rise.
Eggs Eggs add color, richness, protein and structure to bread. They also serve as a
liquid. A large egg adds about 3 Tbl. ofliquid, and an extra large egg, 1/4 cup (4 Tbl.)
When adding or eliminating eggs, adjust the other liquids in your recipe. All the recipes
given here were made with large sized eggs.
Butter and Oil Fats add richness to bread and keep it fresher longer, which is why
breads without any butter or oil are great fresh, but get stale very fast. They also add
calories - about 100 calories per loaf for every tablespoon of added fat.
4
Milk Adding milk creates a tender textured, mellower flavored bread. Yogurt,
buttermilk, and sour cream make moist doughs, and add a slight tangy flavor. Milk also
increases the protein content of bread. Fresh milk is fine when making recipes to start
immediately. When setting the timer ahead several hours, use dry milk to
prevent spoiling.
Yeast
All the recipes in this section call for active dry yeast.
Do not substitute active dry yeast for fast-acting
or "bread machine" dry yeast, for your loaf could fall
during baking.
Check expiration date before buying or using and keep yeast refrigerated or in the freezer.
Salt Salt adds flavor to bread and tempers the rising process. If you are watching your
salt intake, reduce the amount of added salt or leave it out completely. Dough, however,
rises more quickly without salt, so add a bit less yeast as you reduce the salt.
Sweeteners Yeast does not need a sweetener to rise - flour serves as its food
but it speeds up the process. Sweeteners, of course, add flavor, and keep bread moist
longer. Sugar adds pure sweetness, while brown sugar, honey, maple syrup and molasses
also add distinctive flavors. Molasses, the strongest flavored sweetener, is sometimes
used to darken recipes.
5
GRAIN GLOSSARY
Amaranth This petite golden grain is moving quickly from the "unusual" grain
category to one of mainstream acceptance. A mainstay in the diet of the Aztecs,
amaranth was considered a strength-giving food, probably due to its high protein
profile. Both the grain and its flour offer a distinct flavor when added to your favorite
bread recipes.
Barley This grain has a hearty, earthy flavor and produces a dense loaf of bread due to
its low gluten content. Barley is a good substitute for white flour in recipes, but should
be cut with a lighter flour when several cups are being used at a time.
Buckwheat Technically not a grain, buckwheat is really the fruit of a plant related to
rhubarb. Its flour (ground buckwheat seed) and groats are both useful for unique bread
baking. The flavor has been described as a combination of rosemary and green tea.
Com The only grain eaten fresh as a vegetable, corn (also known as maize) is available
in a wide variety of colors. Judge the freshness of cornmeal and flour from its sweet
and delicate flavor. Blue cornmeal, a beautiful hue when dry, becomes a purplish color
when cooked.
Kamut This "ancient" wheat grain is available as a whole grain, rolled grain, flour and
cereal. People who are wheat sensitive have reported a tolerance to kamut products,
though this is still being investigated.
Millet Commonly used to feed birds, millet lends a delightful crunch when added in
whole grain form to bread recipes. People who are allergic to other grains have had luck
with millet. It is considered to be the most digestible grain around.
Oat Rolled oats and oat flour are welcome additions to almost any bread recipe.
Their delicately light texture and flavor embody the pleasures of home-baked goodness.
Grind your own oat flour by chopping oat flakes in the blender until they reach the
desired consistency.
Quinoa This recently rediscovered grain is found in whole form, in flour and in
prepared products like pasta. When added to bread recipes, it imparts an earthy flavor
matched by no other grain, and it packs a protein punch.
Rye This cold-weather grain is famous for its use in savory pumpernickel and
caraway seed-rich rye breads. Rye has very little gluten and rises with the assistance
of wheat flours.
Spelt Another of the "ancient" super grains, spelt has been reintroduced with
resounding success. Use it in bread recipes in place of wheat for a slightly nutty flavor.
Wheat Wheat and whole wheat flour are the basis for most bread recipes.
The gluten content of wheat provides the strength and resiliency necessary for
a high and sturdy loaf.
6
MEASURING
Measure all ingredients carefully. You will need two types of measuring cups, liquid and
dry. It is very difficult to measure dry ingredients accurately with liquid measures.
Liquid measures: are either glass or clear plastic, graduated cups.
Dry measures: sell in sets of 5 nested cups (1/8, 1/4, 1/3, 1/2, and 1 cup) or 5 nested
spoons (1/8, 1/4, 1/2, and 1 teaspoon, plus 1 Tablespoon).
MEASURING EQUIVALENTS
Dry
Liquid
1 cup
16 Tbl.
8 oz.
1/2 cup
8 Tbl.
4 oz.
1/3 cup
5 Tbl. & 1 tsp.
2.7 oz.
1/4 cup
4 Tbl.
2 oz.
1/8 cup
2 Tbl.
1 oz.
1 Tbl.
3 tsp.
1/2 oz.
7
SAMPLE MENUS USING WHOLE GRAIN BREADS
Sample 2
Sample 1
Breakfast
Breakfast
Fresh orange-grapefruit juice
Slice Honey Banana Whole Wheat Bread
(page 10) toasted,
with 1 tablespoon peanut butter
Banana
Fresh pineapple juice
Slice Cinnamon Raisin Bread
(page 12), toasted
1/2 cup plain low or non-fat yogurt
Mid-Morning
Whole Wheat Zucchini Herb Bread
(page 15)
Mid-Morning
Slice Anadama Oatmeal Bread (page 13)
with 1 tablespoon apple butter
Lunch
Lunch
Wild greens salad with
rice vinegar dressing
Slice Light Caraway Rye Bread
(page 11)
Minestrone soup
Steamed or stir-fried vegetables
Sandwich with humus, celery,
sprouts, tomato, cucumber
on Yogurt Whole Wheat Bread
(page 15)
Afternoon Break
Fresh fruit or veggie sticks
Afternoon Break
Dinner
Fresh tomato-cucumber-parsley
juice, with a dash of hot sauce
or lemon juice if desired
Baked potato with skin,
topped with salsa
Black bean and rice salad,
topped with chilies and tomatoes
Slice Dark Rye (Pumpernickel) Bread
(page 11)
Raw mixed vegetable salad
Dinner
Poached fish with lemon
Slice Seven Grain Bread (page 14)
Steamed asparagus and carrots
Fresh spinach salad
Evening Snack
Evening Snack
Air-popped popcorn
or fresh fruit
Low-fat baked corn chips
with salsa
Note: These bread recommendations are suggestions only. Your favorite bread recipes
may be substituted in any of the above meal plans.
8
TASTY RECIPES FOR YOUR GOOD HEALTH
Here are just a few of the many recipes you can quickly and easily make using your
automatic bread and dough maker. You just add the ingredients and the bread machine does
the rest! You'll find these breads are full of delicious wholesome flavors as well as fiber,
vitamins and minerals. They are truly the basis for a healthy diet.
For best results, add all liquid ingredients first. Then add all dry ingredients
EXCEPT yeast. ALWAYS ADD YEAST LAST.
Note: If your recipe contains salt, please add salt with liquid ingredients, keeping it
away from the yeast.
Please Note: The following recipes were created using the "Basic Bread" or
"White Bread" setting.
Basic White/French Bread
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
Makes a 2 lb. loaf
1-1/8 cup warm water
1-1/2 Tbl. vegetable oil
1-1/2 tsp. salt
3 cups all purpose flour
2 tsp. active dry yeast
1-1/2 cup warm water
2 Tbl. vegetable oil
1-1/2 tsp. salt
4 cups all purpose flour
2-1/2 tsp. active dry yeast
Egg Bread
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
Makes a 2 lb. loaf
2/3 cup warm water
1-1/2 Tbl. vegetable oil
2 eggs
3 cups all purpose flour
2 tsp. sugar
1-1/2 tsp. active dry yeast
1 cup warm water
1 Tbl. vegetable oil
2 eggs plus enough water to make 1/2 cup
4-1/4 cups all purpose flour
1 Tbl. sugar
2 tsp. active dry yeast
Variation:
Brioche (Rich White Bread)
Use the egg bread recipe with the following substitutions:
• Replace the water with milk
• Increase the oil (or use butter) to 2 Tbl. for 1-1/2 lb. loaf, and 3 Tbl. for the 2 lb. loaf.
• Increase the sugar to 1 Tbl. for 1-1/2 lb. loaf, and 3 Tbl. for the 2 lb. loaf.
9
Honey Banana Whole Wheat Bread
This delicious loaf tastes like a sweet banana bread- only much healthierand it makes a great peanut butter sandwich.
Please Note: The following recipes were created using the "Whole Wheat" setting.
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
Makes a 2 lb. loaf
1/2 cup warm water
2/3 cup warm water
1 Tbl. butter or vegetable oil
1-1/2 Tbl. butter or vegetable oil
3 Tbl. honey
1/4 cup honey
1 egg
1 egg
1/2 tsp. vanilla
1/2 tsp. vanilla
1/2 tsp. salt
1 tsp. salt
1 cup whole wheat flour
1-1/2 cup whole wheat flour
1-1/4 cup bread flour
1-1/2 cup bread flour
1 small banana, sliced
1 banana, sliced
1-1/2 tsp. poppy seeds
2 tsp. poppy seeds
1-1/2 tsp. active dry yeast
2 tsp. active dry yeast
Light Whole Wheat Bread
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
1-1/4 cup warm water
1 Tbl. vegetable oil
2 Tbl. honey
1/2 tsp. salt
1-1/2 cup whole wheat flour
1 cup bread flour
1/4 cup gluten
1-1/2 tsp. active dry yeast
Makes a 2 lb. loaf
1-1/2 cup warm water
1 Tbl. vegetable oil
3 Tbl. honey
1/2 tsp. salt
2-1/4 cup whole wheat flour
1-1/4 cup bread flour
1/3 cup gluten
2 tsp. active dry yeast
10
Dark Rye (Pumpernickel) Bread
Pumpernickel makes the best deli, cheese or vegetable sandwich. If you want an even
darker colored bread, increase the amount of cocoa or add a teaspoon of instant espresso.
Please Note: The following recipes were created using the "Whole Wheat" setting.
to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
Makes a 2 lb. loaf
1-1/4 cup warm water
1-1/2 cup warm water
1 Tbl. vegetable oil
1-1/2 Tbl. vegetable oil
1-1/2 Tbl. molasses
2 Tbl. molasses
1 tsp. salt
1-1/2 tsp. salt
1 cup rye flour
1-1/2 cup rye flour
1-1/2 cup bread flour
1-1/2 cup bread flour
1/2 cup whole wheat flour
1 cup whole wheat flour
1/4 cup gluten
1/3 cup gluten
3 Tbl. dry milk powder
1/4 cup dry milk powder
1 Tbl. caraway seeds
1 Tbl. caraway seeds
1 Tbl. cocoa
1 Tbl. cocoa
2 tsp. active dry yeast
1-1/2 tsp. active dry yeast
Add all ingredients
Light Caraway Rye Bread
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
1 cup warm water
1-1/2 Tbl. vegetable oil
1 egg
1 tsp. salt
1-1/2 tsp. sugar
1 cup rye flour·
2 cups white bread flour
3 Tbl. gluten
1 Tbl. caraway seeds
1-1/2 tsp. active dry yeast
Makes a 2 lb. loaf
1-1/3 cup warm water
2 Tbl. vegetable oil
1 egg
1-1/2 tsp. salt
2 tsp. sugar
1-1/2 cup rye flour
3 cups white bread flour
1/4 cup gluten
1 Tbl. caraway seeds
2 tsp. active dry yeast
11
Please Note: Your Bread Machine has a "Fruit & Nut Add-In Beeper."
Please add raisins when time is indicated. If your Bread Machine does not have this
feature, add all ingredients to Bread Pan in the order given.
Cinnamon Raisin Bread
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
3/4 cup warm water
1 egg
1 Tbl. butter or vegetable oil
1 tsp. salt
2-2/3 cups all purpose flour
3 Tbl. dry milk powder
2 Tbl. sugar
1/3 cup raisins
1-1/2 tsp. cinnamon
1 tsp. vanilla
1-1/2 tsp. active dry yeast
Makes a 2 lb. loaf
1-1/8 cup warm water
1 egg
1-1/2 Tbl. butter or vegetable oil
1 tsp. salt
3-1/2 cups all purpose flour
1/4 cup dry milk powder
3 Tbl. sugar
1/2 cup raisins
2 tsp. cinnamon
1 tsp. vanilla
2 tsp. active dry yeast
12
Anadama Oatmeal Bread
Colonial American folk stories about the name Anadama accredit Anna's husband for
this bread. The hungry fisherman returned home to find Anna gone and a supper of
cornmeal mush and molasses. The legend is he cursed her while preparing his own bread
from the meal. Our version with oats, makes great sandwiches, and is terrific with chili.
Please Note: The following recipe was created using the "Whole Wheat" setting and
requires a few quick preparation instructions.
• Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to
prevent lumps.
• Let the mixture cool for 20 minutes. Sir, pour it into the Bread Pan, and add the rest
of the ingredients in the order given.
Makes a 1-1/2 lb. loaf
Makes a 2 lb. loaf
1/4 cup oatmeal
1/8 cup cornmeal
1-1/8 cup boiling water
2 Tbl. butter or vegetable oil
2 Tbl. molasses
1-1/2 tsp. salt
1 cup whole wheat flour
2 cups bread flour
1/4 cup dry milk
2 Tbl. gluten
1-1/2 tsp. active dry yeast
1/3 cup oatmeal
3 Tbl. cornmeal
1-1/2 cup boiling water
3 Tbl. butter or vegetable oil
3 Tbl. molasses
2 tsp. salt
1-1/4 cup whole wheat flour
2-1/2 cups bread flour
1/3 cup dry milk
3 Tbl. gluten
2 tsp. active dry yeast
13
Seven Grain Bread
If you have a health food store nearby that sells grains and flour in bulk, it is easy to buy
a small quantity of a variety of flours, and experiment. Don't worry if you can't find all
these grains; just use more whole wheat or another grain.
Please Note: The following recipes were created using the "Whole Wheat" setting.
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
Makes a 2 lb. loaf
1-1/8 cup warm water
1-1/2 cup warm water
1-1/2 Tbl. vegetable oil
2 Tbl. vegetable oil
2 tsp. honey
1 Tbl. honey
1 tsp. salt
1 tsp. salt
1-1/2 cup whole wheat flour
2 cups whole wheat flour
1/4 cup brown rice flour
1/3 cup brown rice flour
1/4 cup spelt flour
1/3 cup spelt flour
1/4 cup buckwheat flour
1/3 cup buckwheat flour
1/4 cup rye flour
1/3 cup rye flour
1/4 cup oatmeal
1/3 cup oatmeal
1/8 cup cornmeal
1/4 cup cornmeal
1/4 cup gluten
1/3 cup gluten
1-1/2 tsp. active dry yeast
2 tsp. active dry yeast
Two Cheese Bread
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
2/3 cup warm water
1 Tbl. butter or vegetable oil
1 egg
2 tsp. sugar or honey
1 tsp. salt
1/2 cup whole wheat flour
2-1/2 cups bread flour
1/4 cup dry milk
1 cup cheddar cheese, grated (3 oz.)
3 Tbl. Parmesan, grated {1/2 oz.)
2 tsp. sesame seeds
1-1/2 tsp. active dry yeast
Makes a 2 lb. loaf
1 cup warm water
1-1/2 Tbl. butter or vegetable oil
1 egg
1 Tbl. sugar or honey
1 tsp. salt
3/4 cup whole wheat flour
2-3/4 cups bread flour
1/3 cup dry milk
1-1/3 cup cheddar cheese, grated (4 oz.)
1/4 cup Parmesan, grated (3/4 oz.)
1 Tbl. sesame seeds
2 tsp. active dry yeast
14
Whole Wheat Zucchini Herb Bread
The zucchini blends into the dough, providing half the moisture and subtle flavor. The
bread is so light that a 1-1/2 lb. recipe will be the size of most 2 lb. loaves.
Please Note: The following recipes were created using the "Whole Wheat" setting.
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
1/2 cup warm water
2 tsp. honey
1 Tbl. vegetable oil
1 tsp. salt
3/4 cup zucchini, shredded (3 oz.)
3/4 cup whole wheat flour
2 cups bread flour
1/2 tsp. dried basil or rosemary or 1 tsp. fresh
2 tsp. sesame seeds
1-1/2 tsp. active dry yeast
Makes a 2 lb. loaf
3/4 cup warm water
1 Tbl. honey
1-1/2 Tbl. vegetable oil
1 tsp. salt
1 cup zucchini, shredded (4 oz.)
1 cup whole wheat flour
2-1/2 cups bread flour
1/2 tsp. dried basil or rosemary or 1 tsp. fresh
1 Tbl. sesame seeds
2 tsp. active dry yeast
Yogurt Whole Wheat Bread
Add all ingredients to Bread Pan in the order given.
Makes a 2 lb. loaf
1 cup plain nonfat yogurt
1/2 cup warm water
1-1/2 Tbl. vegetable oil
2 Tbl. maple syrup
1 tsp. salt
1-1/2 cup whole wheat flour
2-1/4 cup bread flour
2 Tbl. wheat germ
2 tsp. active dry yeast
Makes a 1-1/2 lb. loaf
3/4 cup plain nonfat yogurt
1/4 cup warm water
1 Tbl. vegetable oil
1-1/2 Tbl. maple syrup
1 tsp. salt
1-1/8 cup whole wheat flour
1-2/3 cup bread flour
1-1/2 Tbl. wheat germ
1-1/2 tsp. active dry yeast
15
Sourdough
To capture the tangy flavor of sourdough bread, you need a special fermented batter.
The batter called "starter" is easy to make and keep.
Sourdough Starter
2 cups spring water
1 Tbl. sugar, honey or maple syrup (optional)
2 cups all purpose flour
1 Tbl. yeast
• Beat all ingredients together in a 2-quart bowl.
• Cover the bowl with a towel and place it somewhere warm. (Use a towel, not plastic
wrap, to allow airborne wild yeast to enter- it will contribute to the unique
character and flavor of your starter.)
• The mixture will begin to bubble within a few minutes. Initially, it will double in
bulk, but as it begins to ferment, it will settle down.
• Let the mixture sit in a warm place, stirring the liquid back into the batter (as it will
separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour,
yeasty aroma, it is ready to use.
• Stir the mixture and measure out the amount you need. It will be the consistency of
pancake batter.
To keep your starter going:
• Store the finished starter in a sealed jar in the refrigerator.
• Each time you remove some starter to bake, "feed it" with equal amounts of flour and
spring water. (If you use 1/2 cup of starter, stir in 1/2 cup each of flour and water.)
Then let the starter sit in a warm place for 12 hours and let the yeast bubble and
grow again before returning it to the refrigerator.
• A starter can be kept indefinitely -just stir and feed it every week or two. Stirring,
removing and replenishing your starter serves to feed the remaining batter.
16
Sourdough Bread
The yeast in a sourdough starter can replace dry yeast. But the starter yeast works much
slower and is typically a three-step method, taking from 6-24 hours for the dough to
rise. Our method uses the starter for flavor and adds dry yeast to speed up the process.
Add all ingredients to Bread Pan in the order given.
Makes a 1-1/2 lb. loaf
1/2 cup sourdough starter
3/4 cup warm spring water
Makes a 2 lb. loaf
2/3 cup sourdough starter
1 cup warm spring water
1~.~
1~-~k
2 tsp. sugar, honey or maple syrup
1 Tbl. sugar, honey or maple syrup
(optional)
1 Tbl. oil (optional)
4 cups all purpose flour, or bread flour
2 tsp. yeast
(optional)
1 Tbl. oil (optional)
3 cups all purpose flour, or bread flour
1-1/2 tsp. yeast
17
No~Butter
Cinnamon Rolls
Makes 12 rolls
Add all ingredients to Bread Pan in the order given.
Dough
3/4 plus 2 Tbl. (7 ounces) warm water
1-1/2 Tbl. canola oil
1-1/2 Tbl. honey
1/4 tsp. liquid lecithin
3/4 tsp. fine sea salt
2 cups (9-1/2 ounces) whole wheat flour
3 Tbl. powdered whey (or dry milk)
2 tsp. gluten flour
2 tsp. powdered egg substitute
1-1/2 tsp. active dry yeast
Glaze
1/4 cup
1/4 cup
1/2 cup
1/2 cup
almond butter
canola oil
honey
powdered whey (or dry milk)
For sprinkling on glaze
2 tsp. cinnamon
1/3 cup raisins or chopped nuts (optional)
• Put all the dough ingredients into the Bread Pan in the order listed.
Select "Dough" setting on your machine. Press Start. When the machine beeps,
remove the dough. Tum off the machine.
• Place dough on a lightly floured counter or cutting board. Flatten it out slightly and
roll it into a 10-by 12-inch rectangle. Stir glaze ingredients together until smooth.
Warm gently in a saucepan for a couple minutes if too stiff. Spread half the glaze
over the rectangle of dough, leaving a narrow border all around. Sprinkle cinnamon
and, if desired, raisins or chopped nuts over the glaze. Beginning at one long side, roll
dough into a cylinder and pinch the seam to seal. Cut rolled dough into twelve
l-inch slices.
• Using canola oil, lightly oil a 10-inch round cake pan. Spread remaining glaze
mixture over bottom of prepared pan. Set rolls in pan on top of glaze and cover
with plastic or damp cloth. Let rolls rise in a warm place until doubled in volume,
about 1 hour.
• Preheat oven to 350' F Set pan on a baking sheet and bake on the center rack of the
oven for 15 to 20 minutes. (Glaze that bubbles over the pan in the oven will spill
onto baking sheet.) Invert pan onto a serving platter and let the glaze drip down
sides of the rolls. Scrape any remaining glaze from pan onto rolls. Serve warm.
18
Pizza Dough
A 1 pound recipe makes one medium-thin 12" pizza. A 1-1/2 lb. recipe makes a
15" circle, and 2 lbs. will make 2, 12" pies.
Add all ingredients to Bread Pan in the order given.
1lb.
3/4 cup warm water
1 Tbl. olive oil
1-1/2 tsp. salt
2-1/4 cups all purpose flour
1 tsp. sugar
1 tsp. yeast
1-1/2 lb.
1-1/8 cup warm water
1-1/2 Tbl. olive oil
1-1/2 tsp. salt
3-1/3 cups all purpose flour
1-1/2 tsp. sugar
1-1/2 tsp. yeast
2 lb.
1-1/2 cup warm water
2 Tbl. olive oil
2 tsp. salt
4-1/4 cups all purpose flour
2 tsp. sugar
2 tsp. yeast
• Set on "Dough-Only" feature if your Bread Machine is equipped with
such a selection.
• When done, remove to floured board, if using immediately. Or, place in bowl greased
with olive oil, tum dough over to coat it, cover with plastic wrap and refrigerate
until ready to use.
Focaccio
• Pat one recipe, any size, of pizza dough into circle about 1/2 inch thick. Place on a
baking sheet dusted with cornmeal or flour.
• Dimple dough with your fingertips
• Brush with olive oil and sprinkle with fresh or dried herbs (rosemary, oregano or
basil), Parmesan or Romano cheese and black pepper, or sea salt.
• Let dough rise for 15-20 minutes and place in preheated 400° F oven until
golden brown.
• If you have a pizza peel and oven stone: Place the shaped dough on the cornmeal
sprinkled peel, add toppings, let rise, and slide onto the stone in a preheated oven.
19
TR444 OM REV 899
9/16/04
8:29 AM
Page 6
RECIPE
KNEADING AND BAKING CYCLES
Rich Country Buttermilk Bread
1 lb.
Non Fat Buttermilk
Deluxe Rapid
1-1/2 lbs.
2 lbs.
3/4 cup
1 cup + 2 Tbl.
1-1/2 cups
Unbleached Bread Flour
2-1/2 cups
3-1/4 cups
4-1/4 cups
Sea Salt
1-1/2 tsp.
2 tsp.
Butter or Canola Oil
2 Tbl.
3 Tbl.
Honey
3 Tbl.
1/4 cup
1/4 tsp.
1/2 tsp.
1-1/4 tsp.
1-1/2 tsp.
1 tsp.
2 Tbl.
Baking Soda1/4 tsp.
Active Dry Yeast
1/4 cup
1-3/4 tsp.
Dough
Baking
Phase
Knead 1
1.0 lb.
1.5 lb. 2.0 lb.
1.0 lb.
1.5 lb.
15 min.
15 min. 15 min.
10 min. 15 min. 17 min.
Rest
—
—
—.
30 min. 30 min. 30 min.
Knead 2*
—
—
—
10 min. 15 min. 18 min.
Rise
—
—
—
20 min. 20 min. 20 min.
Punch Down
—
—
—
5 sec.
5 sec.
5 sec.
Final Rise
16 min.
16 min. 16 min.
—
—
—
Bake
28 min.
28 min. 28 min.
—
—
—
Total Time
0:59
0:59
0:59
1:10
1:20
1:25
Keep Warm
180
180
180
—
—
—
© Copyright 1999, Breadman ®
To prepare Rich Country Buttermilk Bread:
• Always use fresh ingredients.
• Always put liquids in the Bread Pan first, yeast last.
• Always allow the bread to cool thoroughly prior to slicing.
Beginning with the buttermilk, add the ingredients to the Pan
in the order listed. Following the operating instructions in this book,
then select the size of loaf and press START.
Deluxe Rapid Version:
• Substitute Active Dry Yeast with Rapid Rise or Quick Rise Yeast and use
the following measurements:
Rapid Rise Yeast
1 lb.
1-1/2 lbs.
2 lbs.
2-1/2 tsp.
1 Tbl.
1 Tbl. + 1/2 tsp.
14
2.0 lb.
7
(continued)
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