Michael I.
Can I use the bake setting after using the dough setting?
Yes, you can switch from the dough setting to the bake setting. Stop the machine, cancel the current cycle, select the bake setting, and restart.
Welbilt ABM8200 is a fully automatic bread maker that makes delicious homemade bread with minimal effort. It features 41 different settings, including options for regular, large, and extra-large loaves, as well as a variety of bread types, including white, whole wheat, sourdough, and French bread. The ABM8200 also has a built-in fruit and nut dispenser, so you can easily add your favorite mix-ins to your bread. With its easy-to-use control panel and large viewing window, the ABM8200 makes it easy to create delicious, homemade bread.
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un „РВ с e: ‘св’ LE SON. THE BREAD MACHINE NS NN NN | MODEL ABM3500/ ABM8200 -- < 5 | - | rd gered г ERS i. RT MODEL ABMY2K2 MODEL ABM1H70 INSTRUCTION MANUAL WELBILT HOUSEHOLD USE ONLY IMPORTANT SAFEGUARD WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWING: 1. 2. 3. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. Read all instructions carefully. Do not touch hot surfaces. Use handies or knobs and a potholder. Do not close or clog the steam vent openings under any circumstances. To protect against electrical shock, do not immerse cord, plug, or any other part of this bread machine, in water or other liquid. Close supervision is necessary when any appliance is used by or near children. Unplug the power supply cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts. Do not use or operate the apphance with a damaged cord or plug, or after the appliance malfunc tions or has been damaged in any manner. Return appliance to the nearest authorized service facility for examination, repair or adjustment. The use of accessory attachments not recommended or sold by the manufacturer may cause Injuries. Do not use outdoors. Do not let the power supply cord hang over the edge of table or counter, or touch hot surfaces. Do not place the appliance on or near hot gas or electric burners, or in a heated oven. Extreme caution must be used when moving an appliance containing hot contents or liquids. To disconnect, press STOP, then remove plug from wall outlet. Grip plug and pull from wall outlet. Never pull on the cord. Do not use the bread machine for other than intended use. Avoid contact with moving parts during operation. Do not pour any ingredients directly into the bread machine -- only into the baking pan. The baking pan must then be placed in the machine. Do not operate this appliance in the presence of explosive and/or flammable fumes. This appliance is intended for HOUSEHOLD USE ONLY and not for commercial or industrial use. To avoid damaging the machine, do not place the baking pan or any object on top of the unit. Do not clean with scouring pads. Pieces can break off the pad and touch electrical parts, creating a risk of electric shock. Do not use bread machine for storage purposes nor insert any utensils, as they may create a fire or electric shock. SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. DO NOT ATTEMPT TO DEFEAT THIS SAFETY FEATURE. A short power-supply cord is provided to reduce the risk of becoming entangled in or tripper over a longer cord. An extension cord may be used if precautions are taken in their use. If an extension cord is used: 1. The marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and 2. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over accidentally. 1 About Your Bread Machine The 5 bread machines in this manual make REGULAR(1 Ih.) or LARGE (1 1/2 Ib.) foaves of breads. The ABM8200 or the ABM2H60 also makes EXTRA LARGE (2 Ib.) loaves of breads. The ABM3500 and ABM1H70 have 28 settings: The ABMY2K2 has 31 settings: The ABM2H60 and ABM8200 have 41 settings. See Setting Chart”, page 10. Special ULTRA FAST setting allows you to complete the breadmaking process in 58 minutes. Special recipes must be used for this cycle. A Fruit and Nut beep signals when it 1s time to add ingredients, such as fruits, nuts or chips. It will maintain ingredients’ shape and texture rather than be chopped up by the kneading blade. If you use the TIMER to delay baking, you may add all the ingredients at once and bypasss the function; however your fruits, nuts, or chips may get somewhat chopped. You can control the crust color of your fresh homemade breads to satisfy your need. 13-HOUR PROGRAMMABLE TIMER lets you wake up to hot baked bread in the morning. Big VIEWING WINDOW allows you to watch the breadmaking process. A KEEP WARM function prevents the bread from getting soggy by keeping finished bread warm up to an hour after the baking is completed. This function stops when the unit is turned OFF/STOP or unplugged. Your breadmachine has POWER LOSS MEMORY, which resumes cycle where it left off when experiencing a short-term power loss. Do not cover the bread machine with towels or other materials that may prevent steam from escaping. Some steaming from vents is normal. Do not place any objects on top of the bread machine. Unplug the unit and wait until it cools, then remove any spilled ingredients or crumbs from the haking chamber of the bread machine by wiping with a damp sponge or cloth. See “Care and Cleaning”, page 16. IMPORTANT: Always add ingredients in the order they are specified in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the baking pan as it may produce poor results and may damage the bread machine. ABM3500, ABMY2K2, and ABM1H70 are designed for making 1 or 1 1/2 Ib. loaf of bread only, so do not use 2 Ib. recipe for these three models. NOTE: The model of your bread machine is located on the control panel. BEFORE YOUR FIRST USE Enjoy using your Welbilt Bread Machine. Before your first use, please take a few minutes to read this Instruction Manual and keep it handy for reference. Pay particular attention to the safety instructions we nave provided for your protection. Carefully unpack the bread machine and remove all packaging materials. To remove any dust that may have accumulated during packing, wipe the baking pan, kneading blade and outside surface of the bread machine with a clean, damp cloth. Do not use scouring pads or any abrasives on any part of the bread machine. Plug the cord into a 120-volt AC outlet. The cord length of this bread machine was selected to reduce the possibility of tangling or tripping over a longer cord. If more cord length is needed, use a UL certified extension cord rated no less than 15 amperes and 120 volts. The longer cord should be arranged so that it will not drape over the countertop where it can be pulled on by children or tripped over. TABLE OF CONTENTS OPERATING INSTRUCTION SECTION Important Safeguards About Your Bread Machine Before Your First Use Know Your Bread Machine: ABM3500/8200 АВМУ2К2 ABM1H70 ABM2H60 Control Panel Setting Descriptions Using Your Bread Machine Using the Timer Slicing and Storing Bread Gare and Cleaning Bread Machine Cycle Times Know Your Ingredients Measuring Your Ingredients Recipe Tips RECIPE SECTION Basic White Bread Ultra-Fast Setting Egg Bread Ultra-Fast Setting Onion Bread Rye Bread Honey Oats Bread Pesto Bread Ultra-Fast Setting Cheve-Cracked Pepper Bread Ultra Fast Setting 100% Whole Wheat Bread Shredded Wheat Bread French Bread Cranberry Walnut A ONDA CON) — A — A I —_ AJ O3 OTOT— 18-20 NO NS ГО — 23 23 23 23 24 24 24 25 25 25 25 26 26 31 32 Rich Sweet Bread Cinnamon Raisin Bread Holiday Bread About Quick Breads Apple Walnut Loaves Banana Nut Bread Irish Soda Bread Corn Muffin Soft Pretzel Dinner Rolls Danish Pastries Bread Sticks Cinnamon Rolls Pizza Crust Bagels Egg Bagels Sun Dried Tomato Bagels Finnish Rye Bread Russian Black Bread” Dark Pumpernickel Gluten Free Breads Gluten Free Potato Bread Gluten Free Cinnamon Raisin Gluten Free Mock Light Gluten Free Brown 8: White Rice Bread Gluten Free Romano Bean Bread Gluten Free Cheddar Loaf Gluten Free Cardamom Fruit Bread Strawberry Jam Cake Mix-Cake HELP SECTIÓN Troubleshooting Need Help Baking Tips For Yeast Bread Limited Warranty 20 20 29 29 30 30 30 30 31 31 32 32 33 33 34 34 34 35 39 36 37 37 37 38 38 38 39 39 39 40 41-43 44-45 46 Know Your Bread Machine ABM3500- MAKES 1 AND 11/2 LB. LOAVES ABM8200- MAKES 1,1 1/2 , AND 2 LB. LOAVES | NN NN XX NN 107 и 1) Lid 2) Lid Handle 3) Viewing Window 4) Air Vents 12. 5) Bread pan 13. 6) /) ö) Baking Chamber (not shown) Control Panel Main Housing 5. 9) Power Cord 11. 10)Power Plug 11)Drive Shaft 12)Kneading Blade 13)Bread Pan Handle ABM3500/ ABM8200 Know Your Bread Machine ABMY2K2- MAKES 1 AND 1 1/2 LB. LOAVES Lid Viewing Window Air Vents Bread pan Control Panel Gool-Touch Body Power Cord Power Plug )Drive Shaft )Kneading Blade )Bread Pan Handle 1) 2) 3) 4) 9) 6) /) 8) 9) 1 1 1 0 1 2 Baking Chamber (not shown) ABMY2K2 Know Your Bread Machine ABM1H70- MAKES 1 AND 1 1/2 LB. HORIZONTAL LOAVES Lid Lid Handle Viewing Window Air Vents (not Shown) 12. а Bread pan Baking Chamber (not Shown) ) ) ) ) ) ) ) Control Panel | ) Cool-Touch Body >. ) 0 1 2 3 Power Cord 11. o Power Plug il ) )Drive Shaft )Kneading Blade )Bread Pan Handle 1 2 3 4 о 6 7 8 9 1 1 1 1 ABM1H70 6 Know Your Bread Machine ABM2H60- MAKES 1 AND 1 1/2 AND 2 LB. HORIZONTAL LOAVES 3 Lid Lid Handle Viewing Window Air Vents 12. =N Bread pan 13 Baking Chamber (not shown) Control Panel | ) ) ) ) ) | ) Cool-Touch Body >. ) 0 1 2 3 Power Cord SON )Power Plug = il )Drive Shaft : ) ) Kneading Blade 1 2 3 4 5 6 7 8 9 1 1 1 13)Bread Pan Handle ABM2H60 7 Control panel WELBILT" pe ABMIHAO 1. 2. 4. 4 2, WHOLE WHEAT ‚| 3, FRENCH 4. SWEET 5, 5 ULTRAFAST 151b 6 QUICK — 1. BASIC 2. WHOLE 6. WHEAT 3. FRENCH 4, SWEET 4. SWEET. | | 5. ULTRA FAST 1.5/b | 6 ULTRA FAST 2 № — 7 QUICK 8. DOUGH 9-ВАКЕ. ABMB2UU NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep. 1 DISPLAY |- Shows the MENU number selected - Shows the LOAF size selected WINDOW | _ shows the CRUST COLOR selected - Shows minute-by-minute baking time countdown - Shows DELAY BAKING TIME selected 2 TIMER - Use when setting the TIMER to delay baking. - Press A and W arrows to set timer for delayed completion up to 13 hours later. - They will move time up or down in 10- minute increments. Press and hold button for faster movement. TIMER is not available at some cycles, please check the BREAD MACHINE CYCLE TIME, page 17 3 MENU - Press to select the baking cycle of your choice. The selected cycle automatically assigns the time needed to complete the process. 4 COLOR - Press to select the crust color ( Light"L", Medium “P”, Dark "H") 5 LOAF - Press to select the loaf size ( REGULAR “1 1b.”, or LARGE “1 1/2 Ib.”) EXTRA LARGE “2 Ib.” can be selected at ABM2H60 and ABM8200 6 START/ - Press to start operation or begin TIMER countdown for delayed completion. STOP - Press and hold until you hear a beep to stop operation or cancel a TIMER setting. ( Note: Do not press “ STOP” when you are just checking the progress of bread.) SETTING DESCRIPTIONS Follow this flow chart, you will find making bread is as easy as 1.2.3. MENU» (COLOR > CLOAF > TIMER > > (START 1. Press MENU key to select the different baking cycle you want. 2. Press COLOR key to select the crust color your prefer. 3. Press LOAF key to select the bread size you desire. 4. Press TIMER key if you wish to have your bread machine begin up to 13 hours in advance 5. Press START key, then everything is all set. BASIC BREADS a | All Bread Machines These settings are used for breads that primarily use white flour; though some recipes may include small amounts of whole wheat flour as well. These settings have the minimum number of rising cycles and the shortest overall times until haking is completed. Therefore, loaves will be slightly denser than French or Sweet breads. Choose from Basic settings, according to LOAF size and crust COLOR. WHOLE WHEAT/MULTI-GRAIN All Bread Machines These settings are used for recipes with significant amounts of whole wheat or rye flour, oats or bran. They begin with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. These settings also have an extra rise cycle to allow heavy wheat/grains to expand. Generally, whole wheat/multi-grain breads are shorter and denser than Basic. French. or Sweet breads. Choose from WHOLE WHEAT settings: SPECIALTY FRENCH All Bread Machines Traditionally French bread has a crispier crust and lighter texture than basic breads. Recipes usually do not include butter, margarine or milk. SWEET All Bread Machines Use this setting for recipes that use fruit juice. additional sugar. or added sweet ingredients such as coconut flakes, raisins. dried fruit or chocolate. Baking temperature is reduced to prevent burning and the extra rise cycle gives the loaves a light, airy texture. QUICK/CAKE BREAD All Bread Machines This setting is used for recipes that contain baking powder or baking soda rather than yeast to make them rise Cake recipes must be specially designed for this setting. See the recipe section for the cake recipe. EUROPEAN a ONLY For ABMY2K2 Use this setting to make dark european breads such as Swedish Limpa, Russian Black Bread, Pumpernickle. etc. DOUGH All Bread Machines This setting makes dough only and will not bake the final bread. Remove the dough and shape to make pizza. rolls, pretzels doughnuts and round or bratded breads. Then bake in a conventional oven or fry in a deep fryer (ie. Doughnuts) Foliow dough recipes for specific directions. BAGEL DOUGH ONLY For ABMY2K2 This setting is a special dough setting for bagels only and will not bake the final bread. Remove the dough and fol- low he steps for making bagels. JAM ONLY For ABMY2K2 Use this setting for making jam from fresh fruits. Do not double recipes or allow ingredients to boil over the pan into the baking chamber. Should this happen, stop the machine immediately. Allow to cool and clean thor- oughly. 9 Bread Machine Setting Chart Model # 1.BASIC 2 WHOLE WHEAT 3.FRENCH 4. SWEET 1L L light 1P Medium 1H Dark 2 L light 2P Medium 2H Dark 3L L light 3P Medium 3H Dark 41 L light 4p Medium 4H Dark LB 1 1/2 LB. 2 LB. 1 LB. 1 1/2 LB. 2 LB. 1 LB, 11/2 LB. 2 LB. 1 1B. 1 1/2 LB. 2 LB. 118 1 1/2 LB, 2 LB. 1 LB. 1 172 LB. 2 LB. 1 LB. 11/2 LB. 2 LB. 1 L8. 1/2 LB. 2 LB. 1 LB. 1/2 LB, 2 L8. 118. 1/2 LB. 2 LB. 1 LB, 1/2 LB. 2 LB. 1 LB. 11/2 LB 2 LB. ABM3500 10 ABMY2K2 ABM1H70 ABM8200 ABM2H60 BAKE | | All Bread Machines | This setting is especially helpful when making gluten-free breads. After the first rise, stop the machine and cancel the cycle by pressing the STOP key until it beeps. Set the machine to the BAKE setting and press the START key. Using Your Bread Machine The bread settings in these units will combine ingredients. knead. and make bread from start to finish automatically. The DOUGH setting makes dough for a variety of recipes for you to shape and bake in your over. To delay completion. the automatic TIMER may be programmed to make bread or dough while you are at work or asleep. {See “Using The Timer”, page 15.) The recipes included with this booklet have been thoroughly tested to ensure best results. Recipes have been created by home economists specifically for these bread machines and may not produce acceptable results in other similar bread machines. FOR ALL SETTINGS, FOLLOW THESE INSTRUCTIONS: 1 Open the lid and remove the baking pan by pulling straight up on the han- dle. lt is important to remove the baking pan from the unit rather than putting ingredients into the pan while it is in place to avoid accidentaily spilling ingredients into the baking chamber. i Warning: Place your bread machine where it is level. stable and secure Attach the kneading blade onto the shaft inside the baking pan by fining up the flat side of the blade with the flat side on the shaft. Push the blade firmly onto the shaft. * Be sure to set the kneading blade firmiy into place other- wise the blade may come off during operation, which may affect the kneading or mixing. Be sure the shaft is ciean of any residue (i.e. dough). This will ensure the kneading blade will fully seat into place. Select a recipe from the recipe section of this booklet. When following the recipes: - Measure ingredients carefully and accurately. To measure liquids. use a see-through liquid measuring cup and check the measurement at eye level. When measuring dry ingredients, use a standard dry measur- Ing cup and level the ingredients with a straightedge knife. Inaccurate measurement, even slightly, can make a difference in results. Use standard measuring spoons and level off with a straightedge knife. (See "Measuring Your Ingredients”, page 21) - Always add ingredients into the baking pan in the order listed. - Always add yeast last. Be sure the yeast does not touch the liquid ingredients. Ingredients (i.e. flour) u Be careful not to mix the yeast with any of the wet ingredi- ents. especially when using the delayed timer feature. Otherwise. the bread may not rise properly. Breadmaking Tip: After 5 minutes of knead- ing. open the lid of the bread machine and check the dough consistency. The dough should from a soft, tacky ball. If too dry, add liquid; if too wet, add flour - - 1/2 to 1 tablespoon at a time Using Your Bread Machine 4 Place the baking pan back into the Special Note: unit. Push down on the pan until | If the baking pan is not vou hear it click firmly into place. installed properly or firm- Fold the handle down. ly clicked into place, the kneading blade will not operate. py J 5 Caution: Close the lid. Connect the plug to a This appliance has a polarized 120- volt AC-only outlet. You will plug (one blade is wider than hear a beep and the display will be no the other). As a safety feature. A this plug will fit in a polarized blank. a outlet only one way. If the piug does not fit fully in the outlet. reverse the plug. If it still does not fit, contact a qualified elec- trician. Do not attempt to defeat this safety feature. 6 | Choose the correct setting for your Special Note: | recipe by pressing the MENU but- The Whole Wheat settings ton. Each time MENU is pressed. - begin with a rest period dur- you will hear a beep and the num- em ing which the flours or grains ber in the display window wil ae em | absorb the liquid ingredients. advance to the next cycle. ES La... | Soaking causes the flour or иво) К | grain to soften and helps In- gredients to combine well. There is no blade action dur- Ing this period. 7 Press the COLOR button to choose Note: the crust color you prefer. You have “L- means Light color three choices, Light, Medium, or “P” means Medium color Dark. When you press the button, “H” means Dark Color you will hear a beep, and the display window will show the color your selected. 1.0 1b. MELBAT se dB no 1.5 Ib. 2.015. Light Medium Dark 12 Using Your Bread Machine 8 Press the LOAF button to choose the loaf size you prefer. When you press the button, you will hear a beep, and the display window will show the size of the loaf you selected. ao 1.51b. . 200. ен LL Light Medium Dark In model ABM2H60 and ABM8200, you can choose 21b of bread settings. ABM3500, ABM1H/70, and ABMY2K2 are designed for making 1 or 1 1/2 Ib loaf of bread only. Do not use 2 LB bread recipes for these three models. Press the TIMER button to delay the completion of your bread for up to 13 hours. tor details see the Using The Timer *, page 15 Special Note: For some cycles, here is no timer setting. See “Bread Machine Cycle Times”, page17 10 ——A Press the START/STOP button to begin. The remaining time will count down in one-minute increments. When the baking time is completed, a beep will sound five | times. Ce TIMER Breadmaking Tip: After 5 minutes of kneading, open the lid of the bread machine and check the dough consistency. The dough should from a soft, tacky ball. If too dry, add liquid; if too wet, add flour -- 1/2 to 1 tablespoon at a time. 11 Your bread machine is designed with a Keep Warm feature that au- tomatically begins when the bake time is completed. This will con- tinue for up to 60 minutes after baking is complete. During this time, the bread machine will circulate hot air to keep the bread warm and there will be 5 beeps every 5 minutes. You may remove the baking pan at any time during the Keep Warm cycle. To turn off the Keep Warm feature before the 60 minutes are up, simply press the STOP button and hold it until you hear a beep.UNPLUG THE UNIT WHEN FINISHED. Never leave the unit plugged in when not In use. Note: The “Keep Warm” feature does not function on some cycles, see Bread Machine Cycle Time, Page 17 13 Using Your Bread Machine 12 This bread machine has a convenient viewing window so that you may watch the progress of the bread as it is mixed, kneaded and baked. Occasionaily. some moisture may form in the window dur- Ing baking. You may lift the lid to look inside during mixing and kneading stages. However, DO NOT OPEN THE LID DURING THE BAKING CYCLE (approximately the last hour or so) as this may cause the bread to collapse. Warning: To avoid damaging the bread machine, do not put any ob- lect on top of the unit. 13 Tc remove the bread from the baking pan, use pot holders or oven mitts and pull straight up on the handle. Turn the pan upside down and shake the bread out onto a wire cooling rack. The baking pan nas a nonstick finish so the bread should come out easily. Do not use metal utensils to remove bread as they may scratch the non- stick surface. If you have difficulty removing bread from the baking pan, slide a flat rubber or plastic spatula along the sides of the pan to loosen the loaf. Turn the pan over and shake the loaf out. Allow the bread to cool before slicing (See “Slicing and Storing Bread”, page 15). If the kneading blade remains in the bottom of the baking pan, fill the baking pan with warm water to loosen. If the kneading blade remains in the bottom of the bread, use the end of a plastic spoon or other nonmetal utensil to remove. Do not use a knife or any other sharp metal object as it will scratch the nonstick coating on the kneading blade. Always check to see where the kneading blade is when removing a baked loaf of bread. If it remains stuck in the bread. you may damage it by cutting into it while slicing. 14 If the temperature in the bread chamber is higher than 122 F the DISPLAY WINDOW will show “E01”. On the other hand. if the temperature is lower than 14 F, the DISPLAY WINDOW will show” E00” WARNING: Do not make another bread before the bread machine cools down. 14 Using The Timer Use the TIMER when you want to delay the completion of your bread for up to 13 hours. For example, you can set the TIMER at 7 p.m. one evening so you can wake up to fresh bread by 8 a.m. the following morning. TO SET THE TIMER, FOLLOW THESE INSTRUCTIONS: NOTE: First, follow steps 1 thru 8 in “Using Your Bread Machine”, pages 11-14. Do not use the TIMER with recipes that call for perishable ingredients, such as eggs, fresh milk, sour cream, or cheese. mmm To set the TIMER, decide when you want your bread to be finished. For example, it is 7 p.m. and ; you want to wake up to fresh-baked Sweet bread at 8 a.m. -- a total of 13 hours before your bread is complete. Once you select the correct setting for your recipe, you simply set the TIMER to bring it up to your total hours, in this case 13 hours. 2 Press the A arrow on the control panel and 2:50 (the time for 1.5 Lb. Sweet cycle) which appear in the display window will change to 3:00. Continue to Press 4 until the display reads 13:00. You do not need to mathematically calculate the difference between the setting time (2:50) and the total hours you want (13:00). The machine will automatically adjust to include the setting time. Simply set the TIMER for your total hours (13). If you pass the desired time, simply press W to go back. 3 Once you have set the time, press START. The colon (:) in the display will flash to indicate that the TIMER has been set. and the countdown will begin. The TIMER will count down in one- minute increments. When the display reaches 0:00, your bread is complete and the beeper will sound. SLICING AND STORING BREAD For best results, place bread on a wire rack and allow to cool 15 to 30 minutes before slicing. Use an elec- tric knife for even slices. Otherwise. use a sharp serrated knife. For square slices, place the loaf on its side and slice across. Store unused bread tightly covered (reclosable plastic bags or plastic containers work well) at room tem- perature up to three days. For longer storage (up to one month), place bread in a tightly covered container in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster than commercially-made bread. Leftover slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing. 15 CARE AND CLEANING CAUTION: To prevent electrical shock, unplug the unit before cleaning. Allow the bread machine to cool before cleaning. Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock. For best performance and maintenance, clean the bread machine after each use as fol- lows: Outer Body, Lid and Baking Chamber: Wipe the lid and outer body of the unit with a damp cloth or slightly damp- ened sponge. Use a damp sponge or cloth to wipe out any flour, crumbs or other materials from the baking chamber. Dry thoroughly. Baking Pan and Kneading Blade: Both the baking pan and kneading blade have nonstick surfaces. Do not use any harsh cleansers, abrasive materials or utensils on these parts that may scratch their surfaces. Over time, the nonstick surface may change in appearance due to moisture and steam. This is normal and has no effect on its use or quality. Remove the baking pan and kneading blade from the baking chamber before cleaning. Wipe the outside of the baking pan with a damp cloth. NEVER IMMERSE THE BAKING PAN in water or other liquid. Wash the inside of the baking pan with warm, soapy water. If the kneading blade gets stuck, fill the baking pan with hot water and soak for 30 minutes or until it loosens and can be removed easily. If the hole in the kneading blade becomes clogged, carefully clean it out with a wooden or plastic toothpick. Never use any of the following to clean your bread machine: * Paint Thinner * Benzine * Steel Wool Pads * Polishing Powder * Chemical Dustcloth CAUTION: DO NOT place any part or parts of the bread machine in the dishwasher. STORING THE UNIT Be sure to dry all parts before storing including the viewing window. Close the lid, and do not store anything on top of the bread machine. TROUBLESHOOTING Specific questions about the bread machine functions and problems with ingredients or recipes are addressed in the “Need Help?” section on pages 41-43. For better performance, allow the unit to cool completely before beginning to bake a second loaf of bread. You can speed cooling by opening the lid, removing the baking pan, and allowing the baking chamber to cool. 16 Bread Machine Cycle Time Setting 1 2 3 4 5 | 6 7 8 9 10 11 12 Basic Whole Wheat French Sweet Ultra | Ultra Quick! Euro- | Dough| Bagel | Jam | Bake Fast Fast pean Dough L Оо НИИ: SR | — _ — И A — 1.51b 1.51b Cycle 1 Ib. Tb. 151ib 21b. Tb 15 26 | 1l6. 1.516 21ib |1.516.| 21b 2ib |15Ib. [2b |1.51b | 1.51. Total Time | 2h 4hr 4h | 3h 3hr Pone 7 2hW7 3h a th. | an. [thr T1nr 1 hr. —| ko min 10min | 4hr 10 min 20 min [40 min 50 min. 4hr. 40 min 50 min 58 min. | 58 min | 43 min 130 min BO min 150 min | 5 min ihr Rest {80 min 30min 30min Le IR First Knead 10 min 10min [10min 10 min 10min [18min 18min 18 min |10 min 10min 10 min (13 min | 9 min | 3 min [10 min | First Rise 20min | 20 min 25 min 25 min 25 min (40 min 40 min 40 min ' 5 min 5min 5 min 5 min 110 min _Second Knead |15 min |15 min | 15 min | 20 mín” 20 min 20mín |22 min _22 min 22 min [20 min 20min 20mn| | — ¡5 nm [26 min_ PO min _Second Rise |20 min |20 min | 20 min (30 min 30 min 30 min |20 min 20 min 20 min ¡30 min _30 min 30 min [10 min | 9 min 40 min Rest |80 sec |30 sec | 30 sec |30 sec 30 sec 30 sec |30 sec 30 sec 30sec 30sec 30 sec 30 sec || (80sec | Je Final Rise —_ 55 min |55 min | 55 min | 70 min 70 min _70 min |60 min 60 min 60 min |55 min 55 min 55 min | amin B _Ваке 50min {60min 70 min |55 min 65 min 75 min [60 min 70 min 80 min ¡40 min 50 min 60 min [35 min | 40 min| 90 min 460 min _ _Keep Warm 60 min |60 min | 60 min [60 min 60 min 60 min | 60 min 60 mín 60 min [60 min 60 min 60 min 60 min | 60 min 80 min |60 min | N/A | WA Delay Timer 13:00 | 13:00 | 13:00 { 13:00 13:00 13:00 [13:00 13:00 13:00 | 13:00 13:00 13:00 | N/A N/A N/A | 13:00 13:00 | Time On | . | i Display to add | | ingredients | | | | | | 1215 [225 295 | 2:50 300 3:10 | 2:37 247 257 | 220 230 240 057 ¡ 057 NA [305 112 140 | NA | NA * Ftiropean bread, bagel Dough, and Jam cycles are only for model ABMY2K2 + 2 Lb bread settings are only for model ABM?2H60 and ABM8200 + Model ABMY2K2, ABM1H70, and ABM3500 are designed for t or 1.5 Ib breads. Do not use 2 Ib bread recipes for these three models. Know Your Ingredients It is often said that cooking is an art relying on the creativity of the chef, while baking bread is much more of a science. This means that the process of combining flour, water and yeast results in a chemical reac- tion that produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process. 1. ALL-PURPOSE FLOUR All-purpose flour is a blend of refined hard and soft wheat flours especially suitable for making breads and cakes. The most popular brands of flour have been tested for quick bread in The Bread Machine by Welbilt® with excellent results. 2. BREAD FLOUR Bread flour is a high gluten/protein flour that has been treated with conditioners to give dough a greater tolerance during kneading. Bread flour typically has a higher gluten concentration than all-purpose flour. Using bread flour with your bread machine will produce loaves with better volume and structure. 3. WHOLE WHEAT FLOUR Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. Whole wheat flour is heavier and richer in nutrients than all-purpose flour. Breads made with this flour are usually small- er and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or gluten to produce a high, light-textured bread. 4, RYE FLOUR Rye flour is a high fiber flour similar to whole wheat flour, also called graham flour. Rye flour must always be mixed with a high proportion of bread flour, as it does not contain enough gluten to develop the struc- ture for a high, even-grained loaf. 5. GLUTEN Gluten is wheat flour that has been treated to remove nearly all the starch, which leaves a very high gluten content. (Gluten is the protein in the wheat that makes the dough elastic). Gluten is available at most health food stores. It is sometimes used in small portions with dense, low-gluten flours (such as whole wheat) to increase volume and lighten texture. 6. CAKE FLOUR Cake flour is made from softer or lower protein wheats and is specially designed for use in cake recipes. 7. SELF-RISING FLOUR Self-rising flour contain leavening ingredients that will interfere with bread and cake making. It is not rec- ommended for use with your bread machine. IMPORTANT NOTE ON FLOURS Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See the ‘Baking Tips Guide" on pages 44 and 45 to assist you with these experiments. Storage of flour is also very important. Keep flour in a secure, airtight container. Rye and whole wheat flours should be stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. 18 Know Your Ingredients 8. BRAN Bran (unprocessed) and wheat germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrich- ment, heartiness and flavor. They are also used to enhance bread texture. 9. CORNMEAL and OATMEAL Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolied or steel-cut oats. They are used primarily to enhance the flavor and texture. 10. CRACKED WHEAT Cracked wheat has a very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture. 11. SEVEN GRAIN CEREAL BLEND Seven Grain Cereal Blend is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds and hulled mil- let. 12. YEAST Yeast, through a fermentation process, produces gas (carbon dioxide) necessary to make the bread rise. Yeast feeds on sugar and flour carbohydrates to produce this gas. Active dry granular yeast is used in all recipes that call for yeast. Three different types of yeast are available: fresh (cake), dry and quick acting. Bread machine yeast is quick acting. For best results, use traditional dry yeast; however, quick rising yeast can also be used in smaller amounts. (Note: The recipes in this cookbook were developed using traditional dry yeast.) Always store yeast in a refrigerator to keep it fresh. Too much heat will kill it. Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated for future use. Often bread or dough that fails to rise is due to stale yeast. The following test can be used to determine if your yeast is stale and inactive: 1) Place 1/2 cup of lukewarm (110°F - 115°F) water into a liquid measuring cup. 2) Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface. 3) Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed. 4) The mixture should foam and rise to the 1-cup mark. If this does not occur, discard this yeast and pur- chase fresh yeast. Conversion Chart for Fast-Rising Yeast 1 teaspoon active dry yeast = 3/4 teaspoon quick-rising yeast 1 1/2 teaspoons active dry yeast = 1 teaspoon quick-rising yeast 2 teaspoons active dry yeast = 1 1/2 teaspoons quick-rising yeast 13. SUGAR Sugar is important for the color and flavor of breads. It also serves as food for the yeast as it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar unless indicated. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. 19 Know Your Ingredients 14. SALT Salt is necessary to balance the flavor of breads and cakes, as well as for the crust color that develops during baking. Salt also limits the growth of yeast. Do not increase amount of salt shown In the recipes. For dietary reasons, salt may be eliminated; however, your bread may overproof and rise higher than normal. 15. LIQUIDS Liquids, such as milk {1%, 2%. whole and skim). water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some recipes call for juice (orange, apple, etc.) to be added as a flavor enhancer. 16. EGGS Eggs add richness and a velvety texture to bread dough and cakes. Use large-size eggs in these recipes. 17. FATS: SHORTENING, BUTTER and oil Shortening, butter and oil shorten or tenderize the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used direct from the refrigerator, it should be cut into small pieces for easier blending during the kneading cycle. 18. BAKING POWDER Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added. 19. BAKING SODA Baking soda is another leavening agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during baking process. 20 Measuring Your Ingredients The most important step when using your bread machine is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. Mis-measuring, even slightly, can cause poor baking results. The ingredients must also be added into the baking pan in the order given in each recipe. Liquid Measurements Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level. The liquid level line must be aligned to the mark of measurement. À “guesstimate” is not good enough as it could throw off the critical balance of the recipe. Dry Measurements Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with a knife (see Figs. 1 and 2 below). Do not scoop or tap a measuring cup as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift the flour. When measuring small amounts of dry or liquid ingredients (ie. yeast, sugar. salt. dry milk, honey or molasses) a standard mea- suring spoon must be used. Measurements must be level, not heaping. Your bread machine produces delicious baked goods with ease. This marvelous machine asks only that you carefully follow the recipe instructions. In most cooking, “a pinch of this and a dash of that” is fine, but not for automatic bread machines. Using a bread machine correctly requires you accurately measure each ingredient. 21 Recipe Tips Creating Your Own Yeast Breads With the Welbilt® Bread Machine, even the most inexperienced baker can achieve the satisfy- Ing experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with a computer brain, the dough is mixed, kneaded, proofed, and baked without you being present. The bread machine can also prepare dough for you to shape and bake In a conventional oven. The recipes included with this book are “tailored” for this Welbilt® Bread Machine. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts of flour specified in each of the recipes or this could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favorite, use the recipes in this cookbook as a guide for converting portions from your recipe to your bread machine. Special Glazes for Yeast Breads Give your just-baked bread a professional finish. Select one of the following special glazes to enhance your bread. Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough. (Note: Apply only to breads made using the dough setting just before baking.) Melted Butter Crust: Brush melted butter over just-baked bread for a softer, tender crust. Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream. Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze. Drizzle over Raisin Bread or Sweet Breads when almost cool. Poppy/Sesame/Caraway Seed: Sprinkle your choice of these seeds generously over just- 22 Water Oil Sugar Salt Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE ™ Yeast or Bread Machine Yeast Water 110% (warm) Dil Sugar Salt Bread flour RED STAR® QUICKRISE™ Yeast or Bread Machine Yeast Water Egaís) Qil Sugar Salt Bread riour RED STAR: Active Dry Yeast or RED STAR® QUICK RISE ™ Yeast or Bread Machine Yeast Water, 110° F (warm) Eggís) Oil Sugar Salt Bread flour RED STAR® QUICKRISE ™Yeast or Bread Machine Yeast 1 Ib. loaf 3/4 cup 4 teaspoons 4 teaspoons 1 teaspoon 2 1/4 cups 1 1/2 teaspoons 1 teaspoon 1 teaspoons 1 1/2 Ib. loaf 1 cup 2 tablespoons 2 tablespoons 11/2 teaspoons 3 cups 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use Basic cycle ULTRA-FAST WHITE BREAD 1 Ib. loaf 3/4 cup + 2 tablespoons 4 teaspoons 4 teaspoons 1/2 teaspoon 2 1/4 cups 2 teaspoons 2 teaspoons 1 ib. loaf 1/2 cup 1 1 tablespoon 1 tablespoon 1 teaspoon 2 1/4 cups 1 1/2 teaspoons 1 teaspoon 1 teaspoons 1 1/2 Ib. loaf 1 cup + 2 tablespoons 2 tablespoons 2 tablespoons 1 teaspoons 3 cups 1 tablespoon 1 tablespoon Use Ultra-fast cycle. EGG BREAD 1 1/2 |b. loaf 1/2 cup 2 2 tablespoons 2 tablespoons 1 1/2 teaspoons 3 cups 2 1/4 teaspoons 1 1/2 teaspoons 11/2 teaspoons Use Basic cycle ULTRA FAST EGG BREAD 1 Ib. loaf 2/3 cup 1 1 tablespoon 1 tablespoon 1/2 teaspoon 2 1/4 cups 2 teaspoons 2 teaspoons 11/2 1b. loaf 2/3 cup 2 2 tablespoons 2 tablespoons 1 teaspoon 3 cups 1 tablespoon 1 tablespoon Use Ultra-fast cycle. 23 Recipes BASIC WHITE BREAD 2 Ib. loaf 1 1/4 cups 3 tablespoons 3 tablespoons 2 teaspoons 4 cups 1 tablespoon 2 teaspoons 2 teaspoons 2 ib. loaf 1 1/4 cup + 2 table spoons 3 tablespoons 3 tablespoons 1 1/2 teaspoons 4 cups 4 teaspoons 4 teaspoons 2 |b. loaf 2/3 cup 3 3 tablespoons 3 tablespoons 2 teaspoons 4 cups 1 tablespoon 2 teaspoons 2 teaspoons 2 Ib. loaf 3/4 cup 3 3 tablespoons 3 tablespoons 1 1/2 teaspoons 4 cups 4 teaspoons 4 teaspoons Water Oil Honey Salt Oatmeal Oat Bran Whole Wheat Flour Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE ™ Yeast or Bread Machine Yeast Water Oil Caraway Seeds Brown Sugar Salt Bread Flour Medium Rye Flour RED STAR® Active Dry Yeast or RED STAR® (QUICK RISE ™ Yeast or Bread Machine Yeast Water Gil Dry Onion Soup Mix Sugar Bread Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE ™ Yeast or Bread Machine Yeast 1 Ib. loaf 3/4 cup 4 teaspoon 2 tablespoons 1/2 teaspoon 1/3 cup 3 tablespoons 1/3 cup 1 1/2 cups 1 1/2 teaspoons 1 teaspoon 1 teaspoons 1 Ib. loaf 3/4 cup 4 teaspoons 2 teaspoons 4 teaspoons 1 teaspoon 1 1/2 cups 3/4 cup 1 1/2 teaspoons 1 teaspoon 1 teaspoon 1 Ib. loaf 3/4 cup 4 teaspoons 4 teaspoons 2 teaspoons 2 1/4 cups 1 1/2 teaspoons 1 teaspoon 1 teaspoon 1 1/2 Ib. loaf 1 cup 2 tablespoons 3 tablespoons 1 teaspoon 1/2 cup 1/4 cup 1/2 cup 2 cups 2 1/4 teaspoons 1 1/2 teaspons 1 1/2 teaspoons Use Basic cycie RYE BREAD 1 Ib. loaf 1 cup 2 tablespoons 1 tablespoon 2 tablespoons 1 1/2 teaspoons 2 cups 1 cup 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use Basic cycle ONION BREAD 1 1/2 Ib. loaf 1 cup 2 tablespoons 2 tablespoons 1 tablespoon 3 cups 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use Basic cycle Recipes HONEY OATS BREAD 2 ib. loaf 1 1/3 cups 3 tablespoons 1/4 cup 1 1/2 teaspoons 3/4 cup 1/3 cup 2/3 cup 2 2/3 cups 1 tablespoon 2 teaspoons 2 teaspoons 2 Ib. loaf 1 1/3 cups 3 tablespoons 4 teaspoons 3 tablespoons 2 teaspoons 2 1/2 cups 1 1/2 cups 1 tablespoon 2 teaspoons 2 teaspoons 2 Ib. loaf 1 1/3 cups 3 tablespoons 3 tablespoons 4 teaspoons 4 cups 1 tablespoon 2 teaspoons 2 teaspoons Water Prepared pesto Dry milk Sugar Sait Bread flour RED STAR® Active Dry Yeast or RED STAR® QUICKRISE™Yeast or Bread Machine Yeast Water, 110°F (warm) Prepared pesto Dry milk sugar Salt Bread flour RED STAR® QUICKRISE™ Yeast or Bread Machine Yeast Water Soft goat cheese Dry milk Salt Sugar Cracked black pepper Bread flour RED STAR® Active Dry Yeast or RED STAR® QUICKRISE™ Yeast or Bread Machine Yeast Water. 110°F (warm) Soft goat cheese Dry milk Salt Sugar Cracked black pepper Bread flour RED STAR® QUICKRISE™ Yeast or Bread Machine Yeast PESTO BREAD i Ib. foaf 1 6. 10а! 2/3 cup 1 cup 2 tablespoons 3 tablespoons 1 tablespoon 4 teaspoons 1 tablespoon 4 teaspoons 1/2 teaspoon 3. - teaspoon A 2 cups c cups 11/2 teaspoons 2 1:4 teaspoons 1 teaspoon 1 1/2 teaspoons 1 teaspoon 1 1/2 teaspoons Use Basic cycle. ULTRA FAST PESTO BREAD 1 1b. loaf 1 11/2 1b. loaf 3/4 cup 1 cup + 2 tablespoons 2 tablespoons 3 tablespoons 1 tablespoon 4 teaspoons 1 tablespoon 4 teaspoons omit 1/4 teaspoon 2 cups 3 cups 2 teaspoons 1 tablespoon 2 teaspoons 1 tablespoon Use Ultra-fast cycle. CHEVE-CRACKED PEPPER BREAD 1 ib. loaf 1 1/2 Ib. loat 2/3 cup 3/4 cup + 2 tablespoons 2 1/4 ounces 2 tablespoons 1 1/2 ounces 4 teaspoons 3/4 teaspoon 1 teaspoon 1 tablespoon 2 tablespoons 2 teaspoons 1 tablespoon 2 1/4 cups 3 cups 1 1/2 teaspoons 2 1/4 teaspoons 1 teaspoon 1 1/2 teaspoons 1 teaspoon 1 1/2teaspoons Use Basic cycle. ULTRA FAST CHEVE-CRACKED PEPPER BREAD 1 Ib, Ioaf 1 1/2 Ib. loaf 3/4 cup 1 cup 1 1/2 ounces 2 1/4 gunces 2 tablespoons 1/2 teaspoon 2 tablespoons 4 teaspoons 1/4 teaspoon 1 tablespoon 2 teaspoons 1 tablespoon 2 1/4 cups 3 cups 2 teaspoon 1 tablespoon 2 teaspoon 1 tablespoon Use Ultra-fast cycle. 25 2 Ib. loaf 1 1/3 cups 1/4 cup 2 tablespoons 2 tablespoons 1 teaspoon 4 cups 1 tablespoon 2 teaspoons 2 teaspoons 2 Ib. loaf 1 1/2 cups 1/4 cup 6 teaspoons 6 teaspoons 1/2 teaspoon 4 cups 4 teaspoons 4 teaspoons 2 Ib. loaf 1 cup + 2 tablespoons 3 ounces 3 tablespoons 1 1/2 teaspoon 3 tablespoons 4 teaspoons 4 cups 1 tablespoon 2 teaspoons 2 teaspoons 2 Ib. loaf 1 1/4 cups 3 ounces 3 tablespoons 1 teaspoon 3 tablespoons 4 teaspoons 4 cups 4 teaspoons 4 teaspoons Water Oil Molasses Salt Bread Flour Whole Wheat Flour Mini-Shredded Wheat RED STAR® Active Dry Yeast or RED STAR® QUICK RISE ™ Yegst or Bread Machine Yeast Water Oil Brown Sugar Salt Whole Wheat Flour RED STAR® Active Dry Yeast or RED STAR® QUICK RISE "™ Yeast or Bread Machine Yeast Water Oil Molasses Sugar Salt Medium Rye Flour Whole Wheat Flour Bread Flour Unsweetened Cocoa Instant Coffee RED STAR® Active Dry Yeast or RED STAR® QUICK RISE ™ Yeast or Bread Machine Yeast SHREDDED WHEAT BREAD 1 1b. loaf 3:4 cup + 1 tablespoon 2 tablespoons 2 tablespoons 1/2 teaspoon 3/4 cup 1 1:2 cups 3/4 cup 2 1:4 teaspoons 1 1/2 teaspoon 1 1/2 teaspoon 11/2 1h. loaf 1 cup + 1 tablespoon 3 tablespoons 3 tablespoons 1 teaspoon 1 cup 2 cups 1 cup 1 tablespoon 2 teaspoons 2 teaspoon Use Whole Wheat cycle 100% WHOLE WHEAT BREAD 1 1b. loaf 3/4 cup 2 tablespoon 2 tablespoons 2 tablespoons 2 1/4 cups 2 1/4 tablespoons 1 1/2 teaspoon 1 1/2 teaspoon 1 Ib. loaf 3/4 cup 1 tablespoon 1 tablespoon 1 tablespoon 1 teaspoon 1/4 cup 3/4 cup 1 1/3 cups 1 tablespoon 1 1/2 teaspoons 1 teaspoons 1 teaspoon 1 teaspoon 26 11/2 Ih. loaf 1 CUP 1 teaspoons 1-4 cup 1 teaspoons 3 cups 1 tablespoon 2 1/4 teaspoons 2 1/4 teaspoons Use Whole Wheat cycle PUMPERNICKEL BREAD 11/2 Ib. loaf 1 cup 4 teaspoons 4 teaspoons 4 teaspoons 1 12 teaspoons 1/3 cup 1 cups 1 3/4 cups 4 tablespoons 2 teaspoons 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use Whole Wheat cycle Recipes 2 Ib. loaf 11/3 cups 1/4 cup 1/4 cup 1 1/2 teaspoons 11/3 cups 2 2/3 cups 1 1/4 cups 4 teaspoons 2 1/2 teaspoons 2 1/2 teaspoons 2 tb. loaf 1 1/3 cups 4 teaspoons 1/3 cup 1 1/4 teaspoons 4 cups 4 teaspoons 2 3/4 teaspoons 2 3/4 teaspoons 2 |b. loaf 1 1/3 cups 2 tabiespoons 2 tablespoons 2 tablespoons 2 teaspoons 1/2 cup 1 173 cups 2 1:3 cups 2 tablespoons 2 teaspoons 1 tablespoon 2 teaspoons 2 teaspoons Recipes TRIPLE WHEAT BREAD 1 1b. loat 1 1/2 Ib. loaf 2 Ib. Ioaf Water 1 cup 1 1/3 cups 1 3/4 cups Oil 1 tablespoons 2 tablespoons 3 tablespoons Dark Molasses 2 tablespoons 3 tablespoons 1/4 cup Salt 3/4 teaspoon 1 teaspoon 1 1/2 teaspoons Bread Flour 1 cup 1 1/2 cups 2 cups Cracked Wheat 3 tablespoons 1/4 cup 1/3 cup Wheat Bran 6 tablespoons 1:2 cup 2/3 cup Wheat Germ 6 tablespoons 1.2 cun 2/3 cup Whole Wheat Flour 1 cup 1 1:2 cups 2 cups RED STARS) Active Dry Yeast 2 1/4 teaspoons 1 tablespoon 4 1/2 teaspoons or RED STAR® QUICK RISE ™ Yeast 1 1/2 teaspoons 2 1/4 teaspoons 2 3/4 teaspoons or Bread Machine Yeast 1 1/2 teaspoons 2 1/4 teaspoon 2 3/4 teaspoons Use Whole Wheat cycle FRENCH BREAD 1 Ib. loaf 1 1/2 Ib.loaf 2 |b. loaf Water 1 cup 1 1/3 cups 1 2/3 cups Sugar 2 teaspoons 2 1/4 teaspoons 2 1/2 teaspoons Salt 1 teaspoon 1 1/4 teaspoons 1 172 teaspoons Bread Flour 3 cups 4 cups 5 cups RED STAR® Active Dry Yeast 2 teaspoons 2 1/2 teaspoons 1 tablespoon or RED STAR® QUICK RISE ™ Yeast 1 1/2 teaspoon 2 1/4 teaspoons 2 3/4 teaspoons or Bread Machine Yeast 1 1/2 teaspoons 2 1/4 teaspoons 2 3/4 teaspoons Use French cycle or Dough cycle for hand shaping Hand Shaping: Place dough on a lightly floured surface. Let dough rest for 5 minutes. » Cut dough into halves. Roli each portion into a long rope[pe and place In trough of a lightly greased. double trough baguette pan ( maximum 3-inch wide trough) or on a lightly greased cookie sheet. » Glaze each baguette with white egg. Slash 5 times diagonally with a very sharp knife or pair of scissors. Place in a warm. draft-free spot to rise until doubled in size, about 45 to 60 minutes. « Glaze unslashed portions again with egg white. Bake n a 400 F preheated oven for 25 to 30. minutes. until deep brown 27 Milk Eggs Butter Sugar Salt Lemon peel Bread Hour RED STARE Active Dry Yeast or RED STARS QUICK RISE ™ Yeast or Bread Machine Yeast ” Add at the beep Dried Cranberries or dried cherries Walnuts. chopped Water Eggs Oil Sugar Salt Bread Flour Raisins RED STARS Active Dry Yeast or RED STARS QUICK RISE ™ Yeast Or Bread Machine Yeast 11h. loaf 1/2 cup 1 3 tablespoons 3 tablespoons 1 teaspoon 1/2 teaspoons 2 1/4 cups 1 1:2 teaspoons 1 teaspoon 7 teaspoon 1 Ib. loaf 1/2 cup 1 4 teaspoons 4 teaspoons 1 teaspoons 2 1/4 cups 1/3 cup 1 1,2 teaspoons 1 teaspoon” 1 teaspoon” Use Sweet cycle or Dough cycle {for hand shaping). " When making the bread for hand shaping. use 1 1/2 teaspoons ~*~ When making the bread for and shaping . use 2 1/4 teaspoons "77 When making the bread for hand shaping. use 1 tablespoon Hand-Shaping: 1/2 Ib loaf /3 cup 1 2 2 1/4 1/4 cup 1 1/2 teaspoons 3/4 teaspoon 3 cups 2 1/4 teaspoons 1 1/2 teaspoons 11/2 teaspoons 1/3 cup 1/3 cup Use Sweet cycle RICH SWEET BREAD 11/2 Ib. loaf 1/2 cup 2 2 tablespoons 2 tablespoons 1 1/2 teaspoons 3 cups 1/2 cup 2 1:4 teaspoons 1 1/2 teaspoons”” 1 1/2 teaspogns”” Recipes CRANBERRY WALNUT 1/3 cup 2 teaspoons 1 teaspoon 4 cups 1 tablespoon 2 teaspoons 2 teaspoons 1/2 cup 1/2 cup 2 Ib. loaf 3/4 cup +1 tablespoon 2 3 tablespoons 3 tablespoons 2 teaspoons 4 cups 2/3 cup 1 tablespoon 2 teaspoons”*” 2 teaspoons””” * Place dough on a lightlv floured surface. Divide dough into thirds. Roll each portion into a 14-inch rope. Place ropes side-by-side on a greased baking sheet. Braid ropes and tuck ends under securely. Cover: tet rise until indentation remains after touching the sides of loaf. Brush braid with egg white. Bake in preheated 375 oven for 25 to 30 minutes. until! deep golden brown. Brush braid with egg white. Bake in preheated 375 F oven for 25 to 30 minutes. until deep golden brown, Water Oil Cinnamon Dark Brown Sugar Salt Bread Flour Raisins” Nuts” RED STARE Active Dry Yeast or RED STAR® QUICK RISE ™ Yeast or Bread Machine Yeast “Add raisins and nuts at beep CINNAMON RAISIN NUT BREAD 115. loaf 3/4 cup 4 teaspoons 1/2 teaspoon 2 teaspoons 1 teaspoon 2 1/4 cups 1/3 cup 1/3 cup 1 1/2 teaspoons 1 teaspoon 1 teaspoon 1 1/2 Ib. loaf 1 cup 2 tablespoons 3/4 teaspoon 1 tablespoon 1 1:2 teaspoons 3 cups 1/2 cup 1/2 cup 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use Sweet cycle 28 2 Ib. loat 1 1/3 cups 3 tablespoons 1 teaspoon 4 teaspoons 2 teaspoons 4 cups 2/3 cup 2/3 cup 1 tablespoon 2 teaspoons 2 teaspoons Recipes Water Milk ОН Salt Sugar Bread Flour Walnuts. chopped” Candied fruit” RED STAR® Active Dry Yeast or RED STAR® QUICK RISE ™ Yeast or Bread Machine Yeast * Add at the beep 1 Ib. loaf 1/4 cup 1/2 cup 1 tablespoon 1 1/2 teaspoons 3 tablespoons 2 cups 1/3 cup 1/3 cup 1 1/2 teaspoons 1 teaspoon 1 teaspoon HOLIDAY BREAD 11/2 Ih. loaf 1/2 cup 2/3 cup 2 tablespoons 2 teaspoons 1/4 cup 3 1/3 cups 1/2 cup 1:2 cup 2 1:4 teaspoons 1 1/2 teaspoons 11/2 teaspoons Use Sweet cycle About Quick Breads 2 16. 10а! 2/3 cup 1 cup 3 tablespoons 2 1/2 teaspoons 1/3 cup 4 cups 2/3 cup 2/3 cup 1 teaspoon 2 teaspoons 2 teaspoons Quick breads are made with baking powder and baking soda that are activated by moisture and heat. The batter is mixed only long enough to blend all the ingredients, then baked immediately. For perfect quick breads, it is suggested that all liquids (water, milk, eggs, oil, butter) be placed in the bottom of the bread pan; dry ingredients on top. After loading the bread pan in the machine, select the Quick Bread cycle. During the initial mixing of quick bread batters, dry ingredients may collect in the corners of the pan. It may be necessary to help the machine mix to avoid flour clumps. If so, use a rubber spatula. When the cycle is complete, the machine will beep. Before removing pan from bread machine, test bread for doneness by inserting a toothpick or cake tester into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. However, if there is batter on the toothpick, set the machine on Bake setting to continue to bake addi- tional time as needed; check bread after 10 minute increments. Depending on size of loaf and moistness of the batter, 10-30 additional minutes may be necessary. Note that the compiete Bake cycle is 60 minutes; the machine will indicate 1:00. When baking is complete, remove the pan from the machine and allow the bread to remain in the pan for 10 minutes to ‘set’. Quick breads are more fragile than yeast breads. They must set in the pan before unmolding to allow the steam to subside and the interior of the loaf to become more firm. Remove the bread from the pan and cool on a rack before slicing. 29 Quick Bread Recipes Ega(s) Milk Oil Sugar Granny Smith apples, peeled and grated Walnuts, chopped All-purpose flour Baking soda Baking powder Salt Nutmeg Cinnamon Milk Oil Bananas. ripe and mashed Eggs Sugar Dark brown sugar. packed Walnuts. chopped All-purpose flour Baking soda Salt Buttermilk Egas Caraway seeds All-purpose flour sugar Baking soda Salt Raisins Milk Eggs Oil Sugar Salt All-purpose flour Cornmeal Baking powder APPLE WALNUT LOAF Regular 1 tablespoon 2 tablespoons 1/2 cup 1 cup 1/2 cup 1 1/2 cups 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon 1/4 teaspoon Large 2 2 tabiespoons 1/4 cup 1 cup 2 CUPS 1 cup 3 cups 1 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/.2 teaspoon Use Quick Bread cycle, BANANA NUT BREAD Regular 1/2 cup 2 tablespoons 1 cup 2 1/4 сир 1/4 сир 1/2 1 1/2 cups 1 teaspoon 1 teaspoon Large 1 cup 1/4cup 2 cups 1/2 cup 1/2 cup 1 cup 3 cups 2 teaspoons 2 teaspoons Use Quick Bread cycle. IRISH SODA BREAD 1 1/2 cups 2 1 tablespoon 4 cups 1/2 cup 1 tablespoon 1/2 teaspoon 1 cup Use Quick Bread cycle. CORN BREAD - cup 4 1/3 cup 1/4 cup 1 teaspoon 2 2/3 cups 1 cup 9 teaspoons Use Quick Bread cycle. 30 Quick Bread Recipes SOFT PRETZEL Water 1/4 cups Oil 1/4 cups Sugar 2 tablespoons Breaded Flour 4 cups RED STAR® Active Dry Yeast 2 1/4 teaspoons or RED STAR® QUICK RISE™ Yeast 2 1/4 teaspoons or Bread Machine Yeast 2 1/4 teaspoons Use Dough cycle. When the dough is complete . turn the dough onto floured board. Divide into 4 parts. Divide each fourth into 6 pieces. On lightly floured surface. roll each piece to an 18- inch rope. Shape rope into circle, overlapping about 4 inches from each end and leavings ends free. Take one end of dough in each hand and twist at the point where the dough overlaps. Carefully lift ends across to the opposite edge of circle. Tuck ends under edge to make a pretzel shape: moisten and press to seal. Place on grease cookie sheet. Let rise. uncovered until puffy. about 20 minutes. Meanwhile. in a 3-guart stainless or enameled saucepan. bring 2 quarts water and 1/3 cup baking soda to boil. Lower 1 or 2 pretzels into saucepan: simmer for 10 seconds on each side. Lift from water with a slotted spoon or spatula: drain. Place on well-greased cookie Sheet. Let dry briefly. Brush with eg white: sprinkle with coarse salt. Bake at 425°F for 12 to 15 minutes until browned. Remove from cookie sheet. Serve warm with butter or mustard. if desired. DINNER ROLLS Milk 1/2 cup Water 1/3 cup Eggs 2 Butter 1/4 cup Sugar 1/4 cup Salt 2 teaspoons Bread Flour 4 cups RED STAR® Active Dry Yeast 2 1/4 teaspoons or RED STAR® QUICKRISE™™ Yeast 2 teaspoons or Bread Machine Yeast 2 teaspoons Use Dough cycle. When cycle is complete turn dough onto lightly floured surface. Divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball. Place in greased 15- x 10-inch jelly roll pan. Cover: let rise In warm place until indentation remains after touching side of roll. Bake at 375°F for 25 to 35 minutes, until golden brown. Remove from pan. Serve warm or cool. Makes 24 rolls. 31 Quick Bread Recipes DANISH PASTRIES Water 1/2 cup Milk 3/4 cup Egg yolks (reserve whites for glaze) 2 Butter 2/3 cup. cool and cut into pieces Sugar 1/4 cup Salt 1 teaspoon Bread flour 4 cups RED STARS Active Dry Yeast 1 tablespoon or RED STAR® QUICKRISE™ Yeast 2 teaspoons or Bread Machine Yeast 2 teaspoons Use the Dough cycle. After the second kneading, remove dough from pan and place in a greased 3-guart bowl. Tightly cover with plastic wrap. Refrigerate 8 to 24 hours. Remove from refrigerator. punch out gas and place dough on a lightly floured work surface. Dough should be firm. If sticky. dust with flour, Cut dough into 24 equal portions. Roll each piece into a 16-rope. Loosely coil each rope on a large greased baking sheet. tucking ends under. Cover with a clean cloth. Place in warm, draft-free spot to rise until indentation remains after touching side of pastry. With knuckles of one hand. press down on the center of each pastry to form an indentation. leaving only a narrow rim around edge of each pastry. Glaze rims with reserved, slightly beaten egg white. Put one tablespoon fruit filling. jam or preserves into each indentation. Bake pastries in 350. preheated oven for 15 to 20 minutes. until golden brown. Yield: 24 pastries. BREADSTICKS Water 1 cup Oil 2 tablespoons Sugar 1 tablespoon Salt 1 teaspoon Bread Flour 3 cups RED STARS Active Dry Yeast 2 1/4 teaspoons or RED STARS QUICK RISE ™ Yeast 11/2 teaspoons or Bread Machine Yeast 1 1/2 teaspoons Use Dough cycle Hand Shaping: * Place dough on lightly floured surface. Let dough rest for 5 minutes. e With a lightly floured rolling zi, roll dough into a 1/4-inch thick rectangle. Square off edges. * Optional Toppings: Brush the surface with egg wash. Sprinkle lightly with grated Parmesan or cheddar or desired seed, herbs or spices. Cut into 8-inch long by 1/4-inch wide strips. Carefully place on a lightly greased baking sheet, allowing 1/2-inch between each breadstick. * Bake in 375° preheated oven for 15 to 20 minutes, or until golden brown 32 Quick Bread Recipes CINNAMON ROLLS DOUGH Water 3/4 cup Eggs 2 Oil 2 tablespoons Sugar 2 table spoons Salt 1 172 teaspoons Bread Flour 3 cups RED STAR « Active Dry Yeast 2 1/4 teaspoons or RED STARE QUICK RISE ™ Yeast 2 1/14 teaspoons or Bread Machine Yeast 2 1/4 teaspoons Filling Dark brown sugar 1 tablespoon Butter. softened 3 tablespoons Cinnamon 2 1/2 teaspoons Icing Butter. softened 3 tablespoons All-purpose flour 2 teaspoons Powered sugar 1/3 cup Vanilla 1 teaspoon Water about 2 tablespoons Use Dough cycle Divide dough into 2 parts. On lightly floured surface. roll half into a 12- x9- inch rectangle. Combine Filling ingredients and sprinkle half evenly over dough. Starting with the longer side. roll up tightly. Pinch edge to seal:. Cut into 12 slices. Place on greased cookie sheet or cake pan. Repeat with remaining half of dough. Cover, let rise until indentation remains after touching the side of roll. Bake in preheated 320° F oven 20 to 25 minutes. Remove from cookie sheet. Combine Icing ingredients adding only enough water to smooth. Drizzle over warm rolls. Makes 24 rolls PIZZA CRUST 2 12-inch Crusts 4 12- inch Crusts Water 3/4 cup 11/3 cups Olive Oil 2 tablespoons 1:4 cup Salt 1 teaspoon 2 teaspoons Bread Flour 2 1/2 cups 4 cups RED STAR x Active Dry Yeast 11/2 teaspoons 1 tablespoon or RED STAR® QUICK RISE ™ Yeast 1 teaspoons 2 teaspoons or Bread Machine Yeast 1 teaspoons 2 teaspoons Use Dough cvcle Divide dough into 2 parts. On lightly floured surface. roll or pat dough into a 12-inch circle. Place on greased pizza pan. Prick dough with fork. Bake in preheated 400 F oven 12 to 15 minutes or until crust is lightly browned. Remove from oven and spread:sprinkle with favor- ite pizza toppings. Return to oven for 10 to 15 minutes or until toppings are bubbling and/or melted. VARIATIONS » Substitute 1/2 to 1 cup whole wheat flour for same amount of bread flour. » Add 1 tablespoon crushed herbs (oregano. Italian spices. etc.) to ingredients just before adding oll. * Add 1 cup grated or shredded cheese (Parmesan. Romano. Cheddar. pepper jack) to ingredients just before adding oil. 33 Quick Bread Recipes BAGELS Water 1 1/4 cups Sugar 3 tablespoons Salt 2 teaspoons Bread Flour 4 cups RED STARS Active Dry Yeast 1 1/2 tablespoon or RED STAR® QUICK RISE ™ Yeast 2 teaspoons or Bread Machine Yeast 2 teaspoons Use Bagel Dough cycle { Model # ABM2YZ2K) Hand Shaping: * Bring 3 quarts water to boil in a large pot. Stir in 1 tablespoon barley malt syrup.” * Place dough on a lightly floured surface. Let dough rest for 5 minutes. hole in the middle of each with your thumb (2). Next twirl the dough to enlarge the hole and even out the dough around it. Cover bagels with a clean cloth. and let rest for 10 minutes. » Cut dough into 9 equal pieces. Roll each into a smooth ball (1). Flatten balls. and poke a « With a large metal spatula. carefully transfer bagels to boiling water. three at a time (3). Let boil for 1 minute. turning bagels over midway. Remove bagels from water with a slotted spoon and drain briefly on a clean towel. Transfer drained bagels to baking sheets sprinkled with cornmeal. four to five bagels per sheet. * |f desired. glaze tops of bagels with egg white and sprinkle with poppy or sesame seeds, coarse salt and/or reconstituted dry onions (4). Bake bagels in 375 F preheated oven for 20 to 25 minutes. until well-browned. * Barley malt syrup gives a nice brown color to the finished bagel. Look for it in health food stores. Or try the same amount of dark corn syrup. EGG BAGELS Water 3/4 cup + 2 tablespoons Eggs 2 Sugar 3 tablespoons Salt 2 teaspoons Bread flour 4 cups RED STAR® Active Dry Yeast 1 1/4 teaspoons or RED STAR® QUICKRISE™ Yeast 2 teaspoons or Bread Machine Yeast 2 teaspoons Follow directions for shaping. rising, boiling. and baking from Bagels recipe. Use Bagel Dough cycle { Model # ABM2Y2K only) Use Dough cycle for all other machines SUN DRIED TOMATO BAGELS Water 11/4 сир Sun-dried tomatoes. chopped 1/3 cup Sugar 2 tablespoons Salt 2 teaspoons Bread flour 4 cups RED STARS Active Dry Yeast 21:4 teaspoons or RED STARS) QUICKRISE™ Yeast 2 teaspoons or Bread Machine Yeast 2 teaspoons Use Bagel Dough cycle ( Model $ ABM2Y2K only) Use Dough cycle for all other machines Follow directions for shaping. rising. boiling. and baking from Bagels recipe. 34 Quick Bread Recipes Water Oil Sugar Salt Whole wheat flour Rye flour Vital wheat gluten RED STAR® Active Dry Yeast or RED STAR® QUICKRISE™ Yeast or Bread Machine Yeast Water Vinegar Oil Molasses Salt Unsweetened cocoa powder Instant coffee powder Anise seeds Caraway seeds Rye flour Bread flour RED STAR® Active Dry Yeast or RED STAR® QUICKRISE™ Yeast or Bread Machine Yeast FINNISH RYE BREAD 1 1/2 loaf 1 cup + 2 tablespoons 2 tablespoons 2 teaspoons 1/12 teaspoons 1 cup 2 cups 2 tablespoons 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use European Bread Cycle (Model # ABM Y2K2 only) RUSSIAN BLACK BREAD 1 1/2 loaf 1 cup 1 tablespoon 2 tablespoons 1/4 cup 1 teaspoon 3 tablespoons 1 teaspoon 1 tablespoon 2 teaspoons 1 cup 2 1/2 cups 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use European Bread cycle. ( Model # АВМУ2К2) Baker's note: Substitute room temperature coffee for water and eliminate instant coffee powder. Milk Water Qil Molasses Unsweetened melted chocolate Onion powder, optional Salt Rye flour, medium Bread flour RED STAR® Active Dry Yeast or RED STAR® QUICK™RISE' Yeast or Bread Machine Yeast DARK PUMPERNICKEL 1 1/2 loaf 1/2 cup 1/4 cup 1 tablespoon 1 cup 1 ounce 1 teaspoon 1 teaspoon 1 cup 2 cups 2 1/4 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons Use European Bread cycle. ( Model 4 ABMY2K2) 35 Quick Bread Recipes Gluten-free Breads Yeast-leavened breads for people who cannot tolerate wheat, oats, barley, or rye in their diet. DIRECTIONS FOR ALL GLUTEN-FREE BREADS ingredient Preparation: All ingredients should be at room temperature. Place eggs in a bow! and beat lightly. Blend in the remaining liquid ingredients. Pour into bread pan. Measure dry ingredients, including yeast. into a bow! and whisk together to thoroughly blend. Pour dry ingredients onto liquid ingredients in pan. Bread Machine Program: Place pan in machine. Select the dough cycle and press start. The dough should look like stiff pancake batter. It does not look like wheat bread dough. When the dough cycle is complete, select bake and press start. At the end of the hake cycle, test for doneness with a toothpick. If the bread is not done, reselect the hake cycle and press start. Check approximately every 10 minutes until the toothpick comes out clean. After Baking: Remove pan from the machine and allow the bread to remain in pan for approximately 10 minutes. Remove bread from pan and coo! completely before cutting. If the loaf sinks in the middie when cool, remember to write a note on the recipe to reduce the liquid approximately 1 or 2 tablespoons. If the loaf has a rough uneven top crust, remember to write a note on the recipe to increase the liquid approximately 1 or 2 tablespoons. To store gluten-free bread. slice and then place the slices together. Wrap loaf in aluminum foil and place in a plastic bag. Store in freezer until almost ready to serve or eat. Slices will snap apart easily and thaw rapidly. 36 Liquid ingredients Eggs. large or extra large On Water Ricotta cheese Cider vinegar Dry Ingredients White rice flour Tapioca flour Potato starch flour Instant potato flakes Dry milk Xanthan gum Salt Sugar Baking soda RED STARS: Active Dry Yeast Liquid Ingredients Eggs. large or extra large Oil Water Cider vinegar Dry Ingredients White rice flour Brown rice Hour Xanthan gum Dry milk Salt sugar Cinnamon Raisins RED STARS? Active Dry Yeast Liquid ingredients Eggs. large or extra large Cil Molasses Vinegar Water Dry Ingredients White rice flour Brown rice flour Salt Light brown sugar Xanthan gum Caraway seeds Dry milk RED STARS Active Dry Yeast Gluten-free Recipes GLUTEN-FREE POTATO BREAD 3 (must measure 3/4 cup) 3 tablespoons 1 1/2 cups 3/4 cup 1 teaspoon 2 1/4 cups 1/3 cup 1/3 cup 1/2 cup 1/2 cup 2 teaspoons 1/12 teaspoon 3 tablespoons 3/4 teaspoons 2 1/4 teaspoons GLUTEN-FREE CINNAMON RAISIN BREAD 3 (must measure 3/4 cup) tablespoons 1 1/3 cup 1 teaspoon 1 3/4 cups 1 cup + 2 tablespoons 2 teaspoons 1/2 cup 1 1/2 teaspoons 3 tablespoons 1 1:2 teaspoons 2/3 cup 2 1:4 teaspoons GLUTEN-FREE MOCK LIGHT RYE 3 (Must measure 3/4 cup) 1:4 cup 2 tabiespoons 1 teaspoon 1 1/3 cups 2 1/4 cups 3/4 cup + 2 tablespoons 1 1/2 teaspoons 1/4 cup 1 tablespoon 4 teaspoons 1/2 cup 2 1/4 teaspoons 37 Gluten-free Recipes GLUTEN-FREE BROWN & WHITE RICE BREAD Liguid ingredients Eggs. large or extra large 3 (must measure 3/4 cup) Oil 1/4 cup Vinegar 1 teaspoon Water 1 1/2 cups Dry Ingredients White rice flour 2 1/4 cup Brown rice flour 1 cup + 2 tablespoons Salt 1 1/2 teaspoons Sugar 3 tablespoons Xanthan gum 2 1/2 teaspoons Dry milk 1/2 cup RED STAR® Active Dry Yeast 2 1/4 teaspoons GLUTEN-FREE ROMANO BEAN BREAD Liquid ingredients Eggs. large or extra large 3 (must measure 3/4 cup) Oil 3 tablespoons Vinegar 1 teaspoon Honey 1/4 cup Water 1 1/3 cups Dry Ingredients Romano bean flour 1 cup Cornstarch 1 cup Tapioca flour 1 cup xanthan gum 1 tablespoon Set 1 teaspoon Brown sugar 1/4 cup RED STAR® Active Dry Yeast 2 1/4 teaspoons Variation: Add 1 teaspoon fresh grated orange rind. GLUTEN-FREE CHEDDAR LOAF Liquid ingredients Eggs. large or extra large 3 (must measure 3/4 cup) Ol 3 tablespoons :negar 1 teaspoon Water 1 1:2 cups Dry Ingredients White rice flour 2 Cups Brown rice flour 1 cup Salt 11/2 teaspoons Sugar 3 tablespoons Xanthan gum 3 1/2 teaspoons Dry milk 1.4 cup Grated cheddar cheese 1 1/2 cups RED STARS Active Dry Yeast 2 1/4 teaspoons Variations: A teaspoon of ane or more of the following may be added: instant minced onion. poppy seeds. celery seeds. or dill weed. 38 Gluten-free Recipes GLUTEN-FREE CARDAMOM FRUIT BREAD Liquid ingredients Eggs. large or extra large 3 (must measure 3/4 cup) Oil 1/4 cup Vinegar 1 teaspoon Water 1 3/4 cups Dry Ingredients White rice 2 cups Potato starch flour 3/4 cups Tapioca flour 1/3 cups Xanthan gum 1 tablespoon Sugar 3 tablespoons Cardamom 1 tablespoon Dry milk 1/2 cup Salt 1 teaspoon Dried fruit bits 6 oz. (about 1 1/2 cups) RED STAR® Active Dry Yeast 2 1/4 teaspoons CAKE-MIX CAKE A delicious, fast and easy cake that's great with ice cream. 1 1/3 cup water 3 eggs 1/2 cup oil 1 cake mix { 18-20 ounce size. yellow, white or chocolate) Place ingredients in bread pan in the order listed Select setting 10 ( Cake/ Quick Bread). When cycle is completed, remove the pan from machine. iet cake sit in pan for 20-30 minutes. Gently shake cake out of pan: place on a wire rack. bottom down, cool completely, about one hour. Use Cake/Quick Bread Cycle STRAWBERRY JAM 1 20-ounce package frozen. unsweetened strawberries”. crushed and thawed 1 1.75-ounce package dry pectin 1 cup sugar Place ingredients in bread pan in the order listed In jam -making. sugar needs to dissolve completely. if necessary. use a rubber spatula to stir ingredients. When cycle is completed. remove the pan from machine. Mixture will be VERY HOT. Using a metal spoon, skim off and discard foam from top. Pour Jam into sterilized jars or containers. Refrigerate or freeze. Use Jam Cycle ” For other fruit-flavored jams. substitute desired fruit for the strawberries. Follow same basic recipe 39 Troubleshooting Checking dough consistency in your bread machine Although the bread machine will mix, knead and bake bread, it is absolutely necessary that you learn to recognize the condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet most easily remedied. It is all right to open the machine to check the dough’ s consistency. Do this after about five minutes into the KNEAD cycle. The dough should be in a soft, tacky ball. |f it is too dry, add liquid 1/2 to | tablespoon at a time; if it is too wet, add 1 table spoon of flour at a time. Cratered Bread If the top of your loaf caves in, this is a sign of too much moisture. You may need to make recipe adjustments, such as reducing liquid or adding flour, 1/2 to 1 tablespoon at a time. Cratered bread may also happen with cheese bread because each cheese has its own mois- ture content. Mushroom Bread Mushroom bread may be caused by too much yeast or too much water. Also, you may be using too much dough for your pan size. Check your recipe to make sure the total amount of flour does not exceed 4 1/3 cups. Gnarly Loaves Your dough probably needs more moisture. See "Checking Dough Consistency", above. High-Altitude baking In high-altitude areas, dough tend to rise faster as there is less air pressure. Therefore, less yeast is necessary. In dry climates, flour is drier, requiring slightly more liquid. In humid cli- mates, flour is wetter and will absorb less liquid; slightly more flour may be required. Jam If you find that your jam is not thick enough, repeat the Jam cycle. The science of breadmaking Most recipes contain sugar in some form for sweetness. In breadmaking, sugar helps start or "feed" the yeast ana promotes browning. Salt, on the other hand, inhibits the yeast, but also adds flavor. With this knowledge in mind, you can control the balance of the chemical reaction between flour, yeast, water, sugar and salt to make a perfect loaf of bread. The recipes included with this booklet have been tested to work in this bread machine. When using recipes from other sources, you may have to make adjustments for perfect results. Follow suggestions from this guide. Simple Test To Determine Yeast Activity Dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (115-115°F). Sprinkle 1 packet of yeast ( about1T) slowly over the surface. Stir, the yeast, then set a timer for 10 minutes. In 3 to 4 minutes, it will have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark and has a rounded crown, it is very active. The yeast mixture may be used in your dough. Remember to deduct the 1/2 cup of liquid form the total used in the recipe. 40 Need HELP? QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION Q1 How do | make doughnuts using my bread machine? A Use the dough setting to make the dough for the doughnuts. Then shape and fry the dough- nuts in a conventional deep fryer. Q2 What should | do if the kneading blade comes out with the bread? A2 Remove it with a crochet hook or a sandwich pick before slicing the bread. Since the blade can be separated from the pan, it is not a mal- function if it comes out in your bread. Q3 Why does my bread sometimes have some flour on the side crust? A3 Your dough may be too dry. Next time, check your recipe and measuring. You may need to add more liquid, 1/2 to 1 tablespoon at a time. You can simply trim off that portion of the outer crust. Q4 Why isn’t the dough mixing? | can hear the motor running. A4 The kneading blade or baking pan may not be inserted properly. Make sure the pan is facing the right way and that it has ciicked into place. Q5 How long does it take to make bread? AS see Cycle Times Chart, page 17. Q6 Why can’t | use the timer when baking with fresh milk? A6 The milk will spoil if left sitting in the machine too long. Perishable ingredients, such as eggs and milk, should never be used with the timer feature. Q7 If the power goes out in the middle of a cycle, will my bread machine finish baking bread or making dough? A7 No. Discard the unfinished bread or dough. or finish process by hand and bake in your own oven. The bread machine will only start at the beginning of the cycle. 08 Why do | have to add the ingredients in a cer- tain order? A8 This allows the bread machine to mix the ingredients in the most efficient manner possible. When using the timer, it also keeps the yeast from combining with the liquid before the dough is mixed. 09 When setting the timer for morning, why does the machine make sounds late at night? A9 The machine must start operation several hours before the bread will be ready. These sounds are made by the motor when kneading the dough. It is a normal operation, not a malfunc- tion. Q10 What size loaf does the bread machine make? A10 It depends. The 5 Bread machines in this man- ual make REGULAR (1 Ib.) or Large (1 1/2 Ib.)loaves of breads. The ABM8200 or ABM2H60 also makes EXTRA LARGE (2 1b.) loaves of bread Q11 The kneading blade is stuck in the bread pan after baking. How do | get it out? A11 If the kneading blade gets stuck, pour warm water into the bread pan; rotate the kneading blade to clean under it. 41 NEED HELP? QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION Q12 How many watts is my bread machine? A12 Please refer to the rating label on the machine. Q13 Can | wash the baking pan in the dishwasher? A13 No. The baking pan and kneading blade must be washed by hand. Do not immerse the pan in water. Q14 What will happen if | leave the finished bread In the baking pan? A14 The keep warm cycle will keep it warm and prevent it from becoming soggy for 1 hr. If the bread is left in the pan after 1 hr. it may start to become soggy. Q15 Why did the dough only partially mix? A15 Gheck to make sure the kneading blade and baking pan is inserted properly. Also, check the dough consistency. After 5 minutes of kneading, check dough. If too dry, add lig- uid; if too moist, add flour. (Only add 1/2 to 1 tablespoon at a time.) Q16 Why didn’t the bread rise? A16 The yeast could be old or expired, or possibly no yeast was added at all. Check to see if your yeast is fresh. Also, check the dough consistency. After 5 minutes of kneading, check dough. If too dry, add liquid; if too moist, add flour. (Only add 1/2 to 1 tablespoon at a time.) Q17 Why can’t the delayed finish be set for more than 13 hours? What is the minimum time a cycle may be delayed? A17 The maximum length of delay is 13 hours, including the particular cycle time. See Using The Timer , page 15. 018 Why cant | operate the machine when the DISPLAY WINDOW shows “EDO” or “E01”? A18 If the temperature in the bread chamber is higher than 122° F, the DISPLAY WINDOW will show “E01”. On the other hand, if the temperature is lower than 14° F the DIS- PLAY WINDOW will show”EQ0”. Let the machine cools down before you make bread. Q19 How will | know when to add fruits and nuts to the bread? A19 The Fruit & Nut beep signals when to add raising, nuts, etc. If it is more convenient for you to add them at the start, you will still have acceptable results. However, the added ingredients may be broken apart during kneading. See Bread Machine Cycle Time, page 17 Q20 My baked bread is too moist? What can | do? A20 Humidity may affect the dough. After 5 min- utes of kneading, check the dough consis- tency. If it appears too moist, add more flour 1/2 to 1 tablespoon at a time. For best results, remove the baked bread from the pan soon after the baking is completed. 42 NEED HELP? QUESTIONS ABOUT INGREDIENTS / RECIPES 021 Why do I get air bubbles at the top of the A21 This can be caused by using too much yeast. bread? When using raisins, the bread machine A22 Add raisins, nuts etc., at the Fruit and Nut beep. (022 | ' | For best results, use dry raisins. Also check crushes them. How can | avoid this? your dough consistency 5 minutes into knead- ing. If the dough is too dry, it will not incorporate the raisins easily. Why does my bread rise and then collapse of 023 сан А23 The bread may be rising too fast. To reduce the crater? rate of rising, reduce the amount of water and/or increase the amount of salt and/or decrease the amount of yeast. (See Baking Tips Guide on pages 44 and 45.) Q24 Can | use my favorite bread recipes A24 Yes, but you will need to experiment to get the (traditional yeast bread) in my bread right proportion of ingredients. Become familiar machine? with the unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 4 1/3 cups ary ingredients. Use the recipes in this book to help determine the ratio of flour to liquid and amounts of yeast, sugar, salt and fat to use. A25 No, it is normal for Whole Wheat and Multi- Grain breads to be shorter and denser than Q25 Why do the loaves vary in height and weight? The whole wheat and multi-grain Basic or French breads. Whole Wheat and Rye breads are always shorter. Am | doing some flours are heavier than while bread flour, there- | fore they dont rise as much during the bread thing wrong? making process. They also typically have added ingredients, such as oats, bran, nuts and raisins, which contribute to the shorter height and denser texture. BAKING TIPS INTRODUCTION When developing Welbilt® Bread Machine recipes, hundreds of loaves of bread were baked using the most popular brands of flours and yeasts available. If you use flour processed by a local mill it may have differ- ent characteristics and produce different results than popular national brands. If you followed the recipe In the cookbook exactly and feel the results should be better, use the BAKING TIPS on the following pages to help you produce a better oaf of bread . Usually, there are several ways to improve baking results. We rec- ommend you make adjustments one at a time. Also, keep track of your adjustments to know what changes were made to create your perfect loaf. 43 Baking Tips For Yeast Breads | | | RESULTS Loaf Rises| Loaf Sides Loaf f Rises | Loaf Does | Flat Loaf, | Crust Too | Crust Too Uncooked Then Falls: Caved In | Too High: | Not Rise No Rising, | Dark ‚Light Or Partially “Cratered | Mushroom Enough | Short and | Cooked POSSIBLE Vv | Loaf Loaf | Heavy | | | | SOLUTIONS | U U CE E | Water or Increase + 1 Tbsp. | | | a | Milk Decrease - |1 Tbsp. 1 Tbsp. + 1Tbsp | i 2 Tbsp | ca | | ! | | = salt Increase + |1/4 tsp. 1/4 tsp. | 1/4 tsp. | | Ш 7 7 | = Decrease - 1/4 tsp. | | т Sugar or (Increase + | 1/2 Tbsp. | | 1/2 Tbsp. | À Honey Decrease - | 1/2 Tbsp. | 1/2 Tbsp. | | T < Flour Increase + | | | | T = Decrease - 1 Tbsp. | | Pe | Yeast Increase + | 1/8-1/41sp. | _ | ! Decrease - 11/8-1/4tsp. | 1/8-1/4 tsp. | 1/8-1/4 tsp. | || Water or Not enough | | e | | added | | Milk Too hot | see p.20 or too cold | Old. out | 5 of date o o ; | Flour Low in gluten see pp.18.19 | seepp18.19 | LL content o o 4 — Too see pp.18.19 see pp 18.19 | | Q fine o o | oc None was e | 5 added | | | > Yeast Ou of date | p.19 | | <= code | Used wrong type (fresh) see p.19 see p.19 see p.19 | instead of dry granular o _ | Salt Not added e | | Too much was added | : | | o @ | | 44 Baking Tips For Yeast Breads | | | Overcooked | Not Mixed | Loat Is Gnarly Open, Heavy, Burning | High Breadmaker | Loaf Burned or Partially | Soggy Knotted Coarse, or | Dense Odor Altitude | Cannot be Completely Mixed Top Uneven Texture During Adjustment | Programmed Texture Operation or Started 1 Tbsp. qe | 2 Thsp. | 1/4 tsp. | 1/2 Tbsp. 1/2 Thsp. | В 1/2 Tbsp. | | 1 Thsp. 1 Tbsp. | | 1/8-1/4 15p. 18-1/4 ip. | 8 tsp. | o o | 1 { see pp.18,19 | ° + | | IB see p.19,20 o 45 LIMITED WARRANTY What is Covered and For How Long? This warranty covers all defects in workmanship or materials in the mechanical and electrical parts, arising under normal usage and care, in this Welbilt product for a period of 12 months from the date of purchase provided you are able to present a valid proof-of-purchase. A valid proof-of-purchase is a receipt specifying item, date purchased. and cost of item. A gift receipt with date of purchase and item is also an acceptable proof-of-purchase. Product is intended for household use only. Any commercial use voids the warranty. YOU MUST KEEP YOUR ORIGINAL PROOF-OF-PURCHASE TO OBTAIN WARRANTY SERVICE. Who is Covered? The original retail purchaser or gift recipient who can provide proof-of-purchase. What Will Be Done? During the applicable warranty period within normal household use, we will repair or replace, at our discre- tion. any mechanical or electrical part which proves defective, or replace unit with a comparable model. How Can You Get Service? Call 1-800-872-1656. 24 hours a day, 365 days a year. DO NOT RETURN THIS WELBILT® PRODUCT TO APPLIANCE Cf). OF AMERICA, LLC All service must be performed by an ACA authorized Service Center. A valid proof-of-purchase must be submitted to obtain warranty service. Maintain a copy of proof-of-purchase for your records. In the event service is required: a. ACA is not responsible for loss or damage during incoming shipment. h. Carefully package product for prepaid shipment and insure it with the carrier. Be sure to enclose any accessories related to your problem. c. Retain tracking information for your protection in case of loss or damage in shipment. THIS LIMITED WARRANTY COVERS UNITS PURCHASED AND USED WITHIN THE UNITED STATES AND DOES NOT COVER: © Damages from improper installation. * Damages in shipping. * Defects other than manufacturing defects. * Damages from misuse, abuse, accident, alteration, lack of proper care and maintenance, or incorrect current or voltage. * Damage from service by other than an authorized dealer or service center. * Any transportation and shipping charges. MANUFACTURER MAKES NO WANT. ATY, EXPRESS OR IMPLIED, INCLUDING WITHOUT LIMITATION, ANY WARRANTIES OF FITNESS OR MERCHANTABILITY, EXCEPT AS EXPRESSLY SET FORTH ABOVE WITH RESPECT TO SUCH PRODUCTS OR PARTS THEREFOR. NOR SHALL MANUFACTURER HAVE INCURRED ANY OTHER OBLIGATIONS OR LIABILITIES ON ITS PART OR BE LIABLE FOR ANY ANTICI- PATED OR LOST PROFITS. INCIDENTAL DAMAGES, CONSEQUENTIAL DAMAGES, TIME CHARGES OR ANY OTHER LOSSES INCURRED IN CONNECTION WITH THE PURCHASE, INSTALLATION, REPLACE- MENT. OR REPAIR OF SUCH PRODUCTS OR ANY PARTS THEREFOR WHETHER ORIGINAL EQUIPMENT OR INSTALLED AS A REPLACEMENT COVERED BY THIS WARRANTY OR OTHERWISE; AND MANUFAC- TURER DOES NOT AUTHORIZE ANY PERSON TO ASSUME FOR MANUFACTURER ANY OTHER LIABILITY IN CONNECTION WITH THE PRODUCTS OR PARTS THEREFOR. Manufacturer assumes no liability for delay in performing its obligations hereunder if failure results, directly or indirectly. from any cause beyond its control, including but not limited to acts of God, acts of govern- ment, floods, fires, shortages of materials, strikes and other labor difficulties, or delays, or failures of trans- portation facilities. 46 IMPORTANT NOTICE PLEASE DO NOT RETURN TO STORE If you have any problem with the unit contact ACA Consumer Relations for service 24 hours a day, 365 days a year PHONE: 1-800-872-1656 Please read operating instructions before using this product Please keep original box and packing materials in the event that service is required WELBILT' APPLIANCE CO. OF AMERICA, LLC PRINTED IN HONG KONG ">
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