Welbilt ABM2H52, ABMY2K1 Instruction Manual

THE BREAD MACHINE
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INSTRUCTION MANUAL
WELBILT"
HOUSEHOLD USE ONLY
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IMPORTANT SAFEGUARDS
WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE
FOLLOWED, INCLUDING THE FOLLOWING:
1. Read all instructions carefully.
2. Do not touch hot surfaces. Use handles or knobs and a potholder. Do not close or clog the steam
vent openings under any circumstances.
3. To protect against electrical shock, do not immerse cord, plug, or any other part of this bread
machine, in water or other liquid.
4. Close supervision is necessary when any appliance is used by or near children.
5. Unplug the power supply cord when the appliance is not in use, or before cleaning.
Allow to cool before putting on or taking off any parts.
6. Do not use or operate the appliance with a damaged cord or plug, or after the appliance
malfunctions or has been damaged in any manner. Return appliance to the nearest authorized
service facility for examination, repair or adjustment.
F À The use of accessory attachments not recommended or sold by the manufacturer may cause
injuries.
8. Do not use outdoors.
9. Do not let the power supply cord hang over the edge of table or counter, or touch hot surfaces.
10. Do not place the appliance on or near hot gas or electric burners, or in a heated oven.
11. Extreme caution must be used when moving an appliance containing hot contents or liquids.
12. To disconnect, press STOP, then remove plug from wall outlet. Grip plug and pull from wall outlet.
Never pull on the cord.
13. Do not use the bread machine for other than intended use.
14. Avoid contact with moving parts during operation.
15. 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.
16. Do not operate this appliance in the presence of explosive and/or flammable fumes.
17. This appliance is intended for HOUSEHOLD USE ONLY and not for commercial or industrial use.
18. To avoid damaging the machine, do not place any object on top of the unit.
19. Do not clean with scouring pads. Pieces can break off the pad and touch electrica! Darts, creating a
risk of electric shock.
20. Do not use bread machine for storage purposes nor insert any utensils, as they may create a fire or
SAVE THESE INSTRUCTIONS
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 tripping 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.
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.
About Your Bread Machine
The bread machines in this manual make REGULAR(1 Ib.), LARGE (1 1/2 Ib.) and EXTRA LARGE
(2 Ib.) horizontal loaves of breads.
The bread machine has 47 settings. See Bread Machine Cycle Times, page 16.
Two special ULTRA FAST settings allow you to complete the breadmaking process in 58 minutes.
Special recipes must be used for these cycles.
The Fruit and Nut Beep signals when it is 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 bypass the
function. However, the fruits, nuts, or chips may get somewhat chopped.
RAPID settings for BASIC, FRENCH, and WHOLE WHEAT breads allow you to make standard
recipes in a shorter period of time. Choose the RAPID setting by pressing the COLOR key.
The crust color of your fresh homemade bread can be controlled for personal preference.
13-HOUR PROGRAMMABLE TIMER lets you wake up to hot baked bread in the morning.
Large VIEWING WINDOW allows you to watch the breadmaking process.
The 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 is unplugged.
The bread machine is designed with a cool-touch exterior. It is compact and lightweight. Model
ABM2H52 has handles molded into the sides for easy handling.
The lid of the machine is removable to make cleaning easier.
The bread machine has POWER LOSS MEMORY, which resumes cycle where it left off when
a short-term power loss occurs.
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
baking 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 vital. Do not put larger
quantities than recommended into the baking pan as it may produce poor
results and may damage the bread machine.
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. Please pay particular attention to the safety
instructions we have 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 Sweet Bread — 27
Important Safeguards 2 Sliced Pumpkin Bread 28
About Your Bread Machine 3 Ultra-Fast Setting 28
Before Your First Use 4 Raisin Bread _ 28
Know Your Bread Machine Ultra-Fast Setting 28
ABM2H52 5 Irish Soda Bread 29
ABMY2K1 6 Orange Marmalade Bread 29
Control Panel 7 Citrus Bread 29
Setting Descriptions 8-9 Banana Bread 30
Using Your Bread Machine 10-13 Ginger Bread © 30
Using the Timer 14 Dark Pumpernickel Rye 30
Slicing and Storing Bread 14 Russian Black Bread 31
Care and Cleaning 15 Pizza 31
Bread Machine Cycle Times 16 Croissants 31
Know Your Ingredients 17-19 Brioche 32
Measuring Your Ingredients 20 Dinner Rolls 32
Recipe Tips 21 Bagels 39
sent Egg Bagels 33
RECIPE SECTION Whole Wheat Banana Bagels 3
Basic White Bread 22 Strawberry Preserves 34
Ultra-Fast Setting 22 Strawberry Jam 34
Yogurt Bread 22 Gluten-Free Breads 35
Ultra-Fast Setting 23 Gluten-Free Potato Bread 36
Carrot Bread 23 Gluten-Free Cinnamon Raisin 36
Ultra-Fast Setting 23 Gluten-Free Mock Light 36
Lemon Pepper Bread 24 Gluten-Free Brown & White Rice Bread 37
ae > Gluten-Free Romano Bean Bread U
uten-Free Cheddar Loa
Ulta-ast Setting = Gluten-Free Cardamom Fruit Bread 38
Ultra Fast Setting 25 HELP SECTION
French Bread 96 Troubleshooting 39
Ultra-Fast Setting 26 Questions & Answers 40-42
Light Whole Wheat Bread 26 Baking Tips For Yeast Bread 43
Wheat Bran Bread 27 Replacement Parts 44
Whole Wheat Applesauce Raisin 27 Limited Warranty 45
Know Your Bread Machine
ABM2H52 MAKES 1, 11/2 , AND 2LB. HORIZONTAL LOAVES
4.
\ 3.
>
. Lid
. Lid Handle
. Large Viewing Window
. Air Vents (rear)
. Bread pan
. Baking Chamber (not shown)
. Control Panel
. Cool-Touch Body
. Power Cord with Plug
10. Drive Shaft
11. Kneading Blade
12. Bread Pan Handle
< 0 —Jy On BE Co MD —
Know Your Bread Machine
ABMY2K1 MAKES 1, 1 1/2 , AND 2 LB. HORIZONTAL LOAVES
2.
——
Bakers SELEC
. Reversable Lid
. Viewing Window
. Air Vents
. Bread pan
. Baking Chamber (not shown)
. Control Panel
. Cool-Touch Body
. Power Cord with Plug
9. Drive Shaft
10. Kneading Blade
11. Bread Pan Handle
сэ — oom Wr —
Control Panel
Model ABM2H52
1
2
1 WHOLE WHEAT
4 SWEET
5. ULTRA FAST 1.5.
£ ULTRA FAST 2%.
7 QUICK
7. QUICK Model АВМ2УК1
я DOUGH
10. BAGEL DOUGH WELBILT*
11, JAM A течь & ULTRA FAST 20 №
1 lb. 158. 2B. 106 15% ¿01d 1. BASIC & EUROPEAN
Press an 2. FRENCH 9 DOUGH
Timer Fiss RER de 3. WHOLE WHEAT 10. BAGEL DOUGH
Prenest Babe 4. SWEET 11, JAM
1 Kneed Warm Uned arm 5. ULTRA FAST 1,5% 12 ВАКЕ
Rest End | a | Erd
Ligh. Dark Rapid LOA ы MENU
Light Medium Derk Rapid = alts
TIMER START COLOR
Y v STQP Е
a TIMER
NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep.
e Shows the MENU/SELECT number selected.
1 DISPLAY |. Shows the LOAF size selected.
WINDOW | ¢ Shows the CRUST COLOR selected.
e Shows minute-by-minute baking time countdown.
+ Shows DELAY BAKING TIME selected.
e Shows the stage of breadmaking (TIMER, PREHEAT, KNEAD, REST, RISE, BAKE, WARM, END).
2 TIMER ¢ Use when setting the TIMER to delay baking.
e Press A and W arrows to set timer for delayed completion up to 13 hours later.
e Arrows will move time up or down in 10-minute increments. Press and hold button for
faster movement. TIMER is not available on some cycles, please check the Bread
Machine Cycle Times, page 16.
3 MENU/ + Press to select the baking cycle of your choice. The selected cycle automatically assigns
SELECT the time needed to complete the process.
4 COLOR ® Press to select the crust color.
e Press to select the loaf size: REGULAR (1 Ib.), LARGE (1 1/2 Ib.), or EXTRA LARGE
5 LOAF (2 Ib.) (1 Ib.) | )
6 START/ ® Press to start operation or begin TIMER countdown for delayed completion.
STOP e Press and hold until you hear a beep to stop operation or to cancel a TIMER setting.
NOTE: Do not press “ STOP” when checking the progress of bread.
SETTING DESCRIPTIONS
Follow this flow chart to make bread as easy as 1,2,3.
Guess COORD * C LOAF > CTMER + CHART)
1. Press MENU/SELECT key to select the desired baking cycle.
2. Press COLOR key to select the crust color preferred.
3. Press LOAF key to select the desired bread size.
4. Press TIMER key only if you want to make bread up to 13 hours in advance.
5. Press START key to begin baking.
BASIC BREADS
The settings are used for breads that primarily use white flour, although some recipes may include small amounts of
whole wheat flour. The settings have the minimum number of rising cycles and the shortest overall times until bak-
ing is completed. Therefore, loaves will be slightly denser than French or Sweet breads. Select from Basic settings,
according to loaf size and crust color.
FRENCH
Traditionally, French bread has a crispier crust and lighter texture than basic breads. Recipes usually do not include
butter, margarine, or milk.
WHOLE WHEAT/ MULTI-GRAIN
The settings are used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a
rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soft-
en and helps ingredients to combine well. The settings have an extra rise cycle to allow heavy wheat and grains to
expand. Generally, whole wheat and multi-grain breads are shorter and denser than basic, French. or sweet breads.
Select from WHOLE WHEAT settings.
SWEET
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.
ULTRA FAST
This setting is designed to make bread in only 58 minutes. Only specially designed recipes are appropriate for this
setting. These recipes call for very warm water and a large amount of bread machine or fast rising yeast. Heavy
flours and other heavy ingredients are not suitable for this setting.
QUICK CAKE/ BREAD
This setting is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake
rise. Cake recipes must be specially designed for this setting.
EUROPEAN
Use this setting to make dark European breads such as Swedish Limpa, Russian Black Bread, Pumpernickel, etc.
DOUGH
This setting only makes dough and will not bake the final bread. Remove the dough and shape it to make pizza, rolls,
pretzels, doughnuts, and round or braided breads. Then bake in a conventional oven or fry in a deep fryer
(i.e. doughnuts).
BAGEL DOUGH
This setting is a special dough setting for bagels only and will not bake the final bread. Remove the dough and
follow the recipe for making bagels.
JAM
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 thoroughly.
BAKE
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 that can be shaped and baked in
an oven. To delay completion, the automatic TIMER may be programmed to make bread or dough while
you are at work or asleep. See Using The Timer, page 14.
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 | wARNING:
handle. It is important to remove the baking pan from the unit when e Place your bread machine
putting ingredients into the pan. This will prevent accidentally spilling | where it is level. stable, and
ingredients into the baking chamber. PEZ AT secure
e Ingredients spilled in baking
chamber can cause fire when
ignited by the heating element.
Model ABM2H52 |
2 | Attach the kneading blade onto the shaft inside the baking pan by lin- | * Be sure to set the kneading
ing up the flat side of the blade with the flat side on the shaft. Push blade firmly in place to pre-
the blade firmly onto the shaft. vent blade from coming off
during operation, which may
affect the kneading or mixing.
e Be sure the shaft is clean of
any residue (1.6. dough). This
will ensure the kneading blade
will fully seat into place and
will prevent blade from stick-
ing to shaft.
3 | 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 measure-
ment at eye level. When measuring dry ingredients, use a standard
dry measuring cup and level the ingredients with a straightedge
knife. Slightly inaccurate measurement can make a difference in
e Be careful not to mix the
yeast with any of the wet
ingredients, especially when
using the delayed timer
feature. Otherwise, the bread
may not rise properly.
results. Use standard measuring spoons and level off with a Breadmaking Tip:
straightedge knife. After 5 minutes of kneading,
See Measuring Your Ingredients, page 20. open the lid of the bread ma-
e Always add ingredients into the baking pan in the order listed. chine and check the dough
e Always add yeast last. Be sure the yeast does not touch the liquid consistency. The dough
ingredients. should form a soft, tacky ball.
2 If too dry. add liquid. If too
wet, add flour (1/2 to 1 table-
spoon at a time).
Ingredients
Liquids
ь (1.е. flour)
10
Using Your Bread Machine
Place the baking pan back into the unit.
4 Push down on the pan until you hear it
click firmly into place. Fold the handle
down.
Model ABM2H52
Special Note:
If the baking pan is not installed
properly or firmly clicked into place,
the kneading blade will not operate.
5 Close the lid. Connect the plug to a 120-
volt AC-only outlet. You will hear a beep
and the display will show 00:00.
Caution:
This appliance has a polarized plug
(one blade is wider than the other).
As a Safety feature, this plug will fit
in a polarized outlet only one way. If
the plug does not fit fully in the out-
let, reverse the plug. If it still does
not fit, contact a qualified electri-
cian. Do not attempt to defeat this
Safety feature.
6 Choose the correct setting for your recipe a Special Note:
by pressing the MENU/SELECT button. | = The Whole Wheat and European
Each time MENU/SELECT is pressed, you 8 settings begin with a rest period
will hear a beep and the number in the = = during which the flours or
display window will advance to the next aa grains absorb the liquid ingredi-
cycle. no ents. Soaking causes the flour
Ponge es or grain to soften and helps
ED ES — ingredients to combine well.
@® © ‘ There is no blade action during
Model ABM2H52 wur \ this period.
Press the COLOR button to choose crust ize >
color desired. There are three choices: =
Light, Medium, or Dark. When you press ME 1
the button, you will hear a beep, and the = =
display window will show the color ee”
selected. You can also choose Rapid ren
cycle by pressing COLOR key. (AMV)
Model ABM2H52 Weeur |
11
Using Your Bread Machine
8
Press the LOAF button to choose the
desired loaf size. When you press the
button, you will hear a beep, and the
display window will show the size
of the loaf selected.
tb 15 № 2b.
Timer Rise
Pra? er CH
Knaad War
Rest Erd
Light Мбит Dark Rapid
Press the TIMER button to delay the completion of your bread for up to 13
hours. For details see the Using The Timer, page 14.
Special Note:
For some cycles, there is no timer setting.
See Bread Machine Cycle Times, page 16.
10
Press the START/STOP button to begin.
The remaining time will count down in =
one-minute increments. When the baking a=
time is completed, a beep will sound five >
times.
| Air Re
{TE
Model ABM2H52 A
Breadmaking Tip:
After 5 minutes of kneading, open the lid of
the bread machine and check the dough
consistency. The dough should form a soft,
tacky ball. If too dry, add liquid. If too wet,
add flour (1/2 to 1 tablespoon at a time).
11
The bread machine is designed with a Keep Warm feature that automatically
begins when the bake time is completed. This will continue for up to 60 min-
utes 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 Times, page 16.
12
Using Your Bread Machine
12
The bread machine has a convenient viewing window so that you may watch the
progress of the bread as it is mixed, kneaded, and baked. Occasionally, some
moisture may form in the window during baking. You may lift the lid to look
inside during mixing and kneading stages. However, DO NOT OPEN THE LID
DURING THE BAKING CYCLE, or ULTRA-FAST CYCLE (approximately the last
hour) as this may cause the bread to collapse.
Warning:
To avoid damaging the bread:
machine, do not put any object
on top of the unit.
13
To 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 has a non-stick 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 14.
If the kneading blade remains in the bottom of the baking pan, fill the baking pan
with hot water to loosen. If the kneading blade remains in the bottom of the
bread, use the end of a plastic spoon or other non-metal utensil to remove. Do
not use a knife or any other sharp metal object as it will scratch the non-stick
coating on the kneading blade.
Note:
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 dam-
age it by cutting into it while slicing.
Important:
Place warm water in pan immedi-
ately after removing bread to pre-
vent blade from sticking to shaft.
Warning:
Do not make another loaf until the
bread machine cools down.
Note: If the temperature in the
bread chamber is higher than
122° F,, the DISPLAY WINDOW will
show “E01”. If the temperature is
lower than 14° F. , the DISPLAY
WINDOW will show “EDO”.
13
Using The Timer
Use the TIMER when you want to delay the completion of the bread for up to 13 hours. For example,
you can set the TIMER at 7 p.m. so that 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 10-13. Do not use the TIMER
with recipes that call for perishable ingredients, such as eggs, fresh milk, sour cream, or cheese.
To set the TIMER, decide when you want the bread to be finished. For example, set the Timer at
7 p.m. if you want to wake up to fresh-baked Sweet bread at 8 a.m., а total of 13 hours before
the bread is complete. Once the correct setting is selected for the recipe, simply set the TIMER
for the total program hours, in this example, 13 hours.
2 You do not need to mathematically calculate the difference between the setting time and
the total hours you want. The machine will automatically adjust to include the setting time.
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 it to cool 15 to 30 minutes before slicing. Use an
electric knife for even slices or 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 for up to three days. For longer storage (up to one month), place bread in a tightly covered con-
tainer 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.
14
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 ge.
as follows: ee
Outer Body, Lid, and Baking Chamber: Y |
Wipe the lid and outer body of the unit with a damp cloth or slightly damp sponge. == X 3 № / f
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: L
Both the baking pan and kneading blade have non-stick surfaces. Do not use any
harsh cleansers, abrasive materials, or utensils that may scratch the surfaces. Over
time, the non-stick 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. Use care to avoid toothpick
scratching blade surface or getting stuck in blade.
Never use any of the following to clean your bread machine:
e Paint Thinner
e Benzine
e Steel Wool Pads
e Polishing Powder
e 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 Questions and Answers section on pages 40-42. 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.
15
Bread Machine Cycle Times
Total Keep x
MENU {COLOR |LOAF | Time |Rest |Knead1 |Rest |Кпеад2 |Riset ¡Punch |Rise2 Shape | Rise3 | Вакма | Warm] Nuts | Setting |
Light 1 LB. 2:12 5m 5m [20m 39m {10s [25т50$ 1155 49m45s! 48m | 1 Hr. | 2:56 1
1.5 LB. | 3:18 5m 5m 120m 39m {10s 125m50s 1155 49m45s| 53m | 1 Hr | 2:59 2
2 LB. | 3:25 5m sm [20m [39m [105 |25m50s|15s | 49m45s} 60m | 1Hr. | 3:08 | 3
Medium |1 LB. 3:13 5m 5m 120m 39m {10s 125m50s115s |49т455| 48m | 1 Hr. | 2:56 a
1.5 LB. | 3:18 5m 5m ¡20m 39m ¡10s |25m50s |15$ |49m45s| 53m | 1 Hr. | 2:59 5
2 LB. 3:25 5m 5m 120m 39m |10s 125m50s [155$ 49m45s| 60m | 1 Hr. | 3:08 6
Dark 1 LB. 3:13 5m 5m 120m 39m |10s |25m50s 115s |49m45s| 43m | 1 Hr. | 2:56 7
1.5 LE. | 3:18 5m 5m ¡20m 39m [|105 {25m50s j15s 49m45s| 53m | 1 Hr. | 2:59 8
2 LB. 3:25 5m 5m |20m 39m 110s 125m50s115s |49m45s| 60m | 1 Hr. | 3:08 y
[Rapid _ |1 LB. 2:12 5m 5m [20m _|15m |10s j8m50s [10$ | 29т50$| 43m | 1 Hr. | 1:55 | 10
1.5 LB. | 2:17 5m 5m ¡20m 15m |105 |8m50s 1105$ 29m50s| 53m | 1 Hr. | 1:59 11
Basic 2 LB. 2:24 5m 5m 120m 15m |10$ 18m50s [10s |29m50s| 60m | 1 Hr. | 207 12
Liaht 1 LB. 3:30 5m 5m 120m 39m |105 |30m50s 110$ 159m50s| 50m | 1 Hr. | N/A 13
1.5 LB. | 3:32 5m 5m 120m 39m |105 130m50s [10$ 59m50s| 52m | 1 Hr. | N/A 14
2 LB. 3:35 5m 5m ¡20m 39m |10s 130m50s [10$ 59m50s| 55m | 1 Hr. | N/A 15
Medium |1 LB. 3:30 5m 5m |20m 39m |105 130m50s [105$ 59m50s| 50m | 1 Hr | N/A 16
1.5 LB, | 3:32 5m 5m 120m ¡39m {10s {30m50s 110$ | 59m50s| 52m | 1 Hr. | N/A 17
2 LB. 3:35 5m 5m _ 120m 39m |10s 130m50s [10$ 59m50s| 55m | 1 Hr. | N/A 18
Dark 1 LB. 3:30 5m 5m 120m 39m |10s 130m50s 110$ | 59т505| 50m | 1 Hr. | N/A 19
1.5 LB. | 3:32 5m 5m |20m 39m |10s ¡30m50s|10s 5971505 | 52m | 1 Hr. | N/A 20
2 LB. 3:35 5m 5m 120m 39m |10$ 130m50s |105 59m50s| 55m | 1 Hr. | N/A 21
‘Rapid |1 ЕВ. | 2:30 5m 5m |20m ¡15m [10$ }15m50s [10$ | 3811505 | 50m | 1Hr | МА | 22
1.5 LB. | 2:32 5m 5m ¡20m 15m |10s ]15m50s [105$ 38m50s| 52m | 1Hr.| N/A 23
French 2 LB. 2:35 5m 5m 120m 15m |10s 115m50s 110s 38m50s| 55m | 1 Hr, | N/A 24
Liaht 1 LB. 3:43130m |5m 5m |15т 49m |10s |25m50s |105 44m50s| 43m | 1 Hr. | 3:21 25
1.5 LB. | 3:45/30m |5m 5m |15m 49m |105 125m50s [105 44m50s| 50m | 1 Hr. | 3:23 26
2 LB. 3:48]30m |5m 5m 115m 49m |10s 125m50s [105 144mS0s| 53m | 1 Hr. | 3:26 | 27
Medium |1 LB. 3:43130m [5m 5m |15m 49m |10$ 125m50s [10$ |44m50s| 48m | 1 Hr. | 3:21 28
1.5 LB. | 3:45]30m |5m 5m |15т 49m |10s 125m50s [10s 44m50s| 50m | 1Hr | 3:23 29
Whole 2 LB. 3:48130m |5m 5m [15m 49m [10$ 125m50s {10s |44m50s| 53m | 1 Hr. | 3:26 30
Wheat [Dark 148. | 3:43/30m [5m 5m_|15m__|49m |105 [25т50$ [10$ |44m50s| 48m | 1 Hr | 3:21 | 31
1.5 LB. | 3:45/30m |5m 5m |15m 49m |105 125m50s |105 44m50s| 50m | 1 Hr. | 3:23 32
2 LB. 3:48|30т [5m 5m 115m 49m |10$ {25m50s|10s_ ¡44m50s| 53m | 1 Hr. | 3:26 33
[Rapid _ [1 LB. 2:28/30m |5m 5m |15m j24m_ [10s }10m50s [10$ |34mS0s]| 48m | 1Hr | 2:06 | 34
1.5 LB. | 2:30/30m |5m 5m |15m 24m |10s 110т50$ [10$ 34m50s | 50m | 1 Hr. | 2:08 35
2 LB. 2:33130m |5m 5m |15т 24m 1105 ¡10m50s|10s | 34т50$| 53m | 1 Hr. | 2:11 36
1 LB. 3:17 5m 5m _ 120m 39m |10s ¡(25m50s|5s 51m55s| 50m | 1 Hr. | 2:59 | 37
Sweet [Medium |1.5 LB. | 3:22 5m 5m |20m [39m |10s |25m50s [5$ 5imS5s| 55m | 1Hr | 3:05 | 38
Bread 2 LB. 3:27 5m 5m {20m 39m |10s [25т50$ |5s 5im55s| 60m | 1 Hr. | 3:10 39
Ultra Fast 1.5 16$ 0:58 13m 10 min. | 35m | 1 Hr. | 0:57 40
Ultra Fast 2 lbs 0:58 10m 8 min. | 40m | 1 Hr. 1 0:57 | 41
¡Quick 1:43 3m Sm _|5m 80m | 1 Hr. | N/A | 42
European 3:55]30m |5m 10m ¡20m 39m |10s 125m50s |105 44m50s| 60m | 1 Hr. | 3:33 43
Dough 1:30 5m 5m _ 120m 60m N/A | 1:12 44
¡Bagel Dough 2:00 20m 10m 90 min N/A | 1:50 | 45
Jam 1:05 15m 50m | N/A | NA 46
Bake 1:00 som | 1Нг | МА | 47
т = Minute; $ = Second; 3:13 = 3 hours and 13 minutes
NOTE 1: Setting 1, Setting 4, and Setting 7 have the same cycle time, but result in different crust
colors.
NOTE 2: The Fruit and Nut column shows time on display when ingredients are to be
added.
16
Know Your Ingredients
lt 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 the 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 contains 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 42 and 43 to assist 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.
17
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 rolled 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 millet.
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. Traditional 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 booklet were developed
using traditional dry yeast.
Always store yeast in a refrigerator to keep it fresh as heat will kill it. Ensure your yeast is fresh by check-
ing 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 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 1/4 teaspoons active dry yeast = 1 1/2 teaspoons quick-rising yeast
1 tablespoon active dry yeast= 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.
18
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 dur-
ing 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, the 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 with 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 directly 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.
19
Measuring Your Ingredients
The most important step when using your bread machine is measuring your ingredients. It is very impor-
tant 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. A “guesstimate” is not good enough as it could throw off the critical balance of the recipe.
Dry Measurements
Dry ingredients must be measured using standard size dry measuring cups. These Cups are available in various sizes. Gently spoon
dry ingredients into the measuring cup and level off with a knife (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.
Fig. 1
When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey, or molasses) a standard
measuring spoon must be used. Measurements must be level, not heaping.
The 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
machin equire rately m each ingredient.
20
Recipe Tips
Creating Your Own Yeast Breads
With the Welbilt® Bread Machine, even the most inexperienced baker can achieve the satisfying experience
of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with a
computer brain, the dough is mixed, kneaded, proofed, and baked without you being present. The 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 smooth glaze.
Drizzle over Raisin Bread or Sweet Breads when almost cool.
Poppy/Sesame/Caraway Seed
Generously sprinkle your choice of these seeds over just-glazed bread.
21
Recipes
BASIC WHITE BREAD
1 Ib. loaf 1 1/2 Ib. loat 2 Ib. loaf
Water 1/4 cup 1/4 cup 1/3 cup
Milk 1/2 cup 3/4 cup 1 сир
Oil 1 tablespoons 4 teaspoons 2 tablespoons
Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Sugar 1 tablespoon 2 tablespoons 3 tablespoons
Bread flour 2 1/4 cups 3 cups 4 cups
RED STAR® Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE™ Yeast
or 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Use Basic cycle
ULTRA-FAST WHITE BREAD
1 1/2 Ib. loaf 2 Ib. loaf
Water 1/3 cup 1/3 cup
+ 2 tablespoons
Milk 3/4 cup 1 cup
Oil 4 teaspoons 2 tablespoons
Salt 1 teaspoon 1 1/2 teaspoons
Sugar 2 tablespoons 3 tablespoons
Bread flour 3 cups 4 cups
RED STAR® QUICK RISE™ Yeast 4 1/2 teaspoons 2 tablespoons
or
Bread Machine Yeast 4 1/2 teaspoons 2 tablespoons
Use Ultra-fast cycle
YOGURT BREAD
1 Ib. loaf 1 1/2 Ib. loaf 2 Ib. loaf
Water 1/2 cup + 3/4 cup 1 cup
1 tablespoon
Yogurt 3 tablespoons 1/4 cup 1/3 cup
Salt 3/4 teaspoon 1 teaspoon 1 1/2 teaspoons
Sugar 1 tablespoon 2 tablespoons 3 tablespoons
Sesame seeds 2 tablespoons 3 tablespoons 1/4 cup
Bread flour 2 1/4 cups 3 cups 4 cups
RED STAR® Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE™ Yeast
or 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Use Basic cycle
22
Water
Yogurt
Salt
Sugar
Sesame seeds
Bread flour
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Water
Carrot, shredded
Dil
Salt
Sugar
Dry milk
Bread flour
RED STAR® Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Water
Carrot, shredded
Oil
Salt
Sugar
Dry milk
Bread flour
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
ULTRA FAST YOGURT BREAD
1 Ib. loaf
3/4 cup
3 tablespoons
1 tablespoon
1 teaspoon
2 tablespoons
1 tablespoon
2 1/4 cups
1 1/2 teaspoons
1 teaspoon
1 teaspoon
1 1/2 Ib. loaf
3/4 Cup +
2 tablespoons
1/4 cup
1 teaspoon
2 tablespoons
3 tablespoons
3 cups
4 1/2 teaspoons
4 1/2 teaspoons
Use Ultra-fast cycle
CARROT BREAD
1.5 Ib. loaf
1 cup
1/4 cup
4 teaspoons
1 1/2 teaspoons
3 tablespoons
2 tablespoons
3 cups
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
Use Basic cycle
ULTRA-FAST CARROT BREAD
1.5 Ib. loaf
1 cup
+ 2 tablespoons
1/4 cup
4 teaspoons
1 teaspoons
3 tablespoons
2 tablespoons
3 cups
4 1/2 teaspoons
4 1/2 teaspoons
Use Ultra-fast cycle
Recipes
2 Ib. loaf
1 1/4 cups
1/3 cup
1 1/2 teaspoons
3 tablespoons
1/4 cup
4 cups
2 tablespoons
2 tablespoons
2 Ib. loaf
1 1/4 cup
1/3 cup
2 tablespoons
2 teaspoons
1/4 cup
3 tablespoons
4 cups
1 tablespoon
2 teaspoons
2 teaspoons
2 Ib. loaf
1 1/2 cups
+ 1 tablespoon
1/3 cup
2 tablespoons
1 1/2 teaspoons
1/4 cup
3 tablespoons
4 cups
2 tablespoons
2 tablespoons
Water
Oil
Salt
Sugar
Dry milk
Black pepper
Lemon zest (grated lemon rind)
Bread flour
RED STARO Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Water
Dil
Salt
Sugar
Dry milk
Black pepper
Lemon zest (grated lemon rind)
Bread flour
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Do not use on the delay timer.
Water
Milk
Eggs, large*
Butter
Salt
Sugar
Bread flour
RED STAR® Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
* Large eggs should measure 1/4 cup each. If smaller, add water to equal 1/4 cup liquid for each egg.
LEMON PEPPER BREAD
1 Ib. loaf 1.5 Ib. loaf
3/4 cup 1 cup
1 tablespoon 2 tablespoons
1 teaspoon 1 1/2 teaspoons
1 tablespoons
1 tablespoon
1 teaspoon
2 tablespoons
2 1/4 cups
1 1/2 teaspoons
1 teaspoon
1 teaspoon
2 tablespoons
2 tablespoons
1 1/2 teaspoon
3 tablespoons
3 Cups
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
Use Basic cycle
ULTRA-FAST LEMON PEPPER BREAD
1 Ib. loaf
3 tablespoons
1/3 cup
1
1 tablespoon
1 teaspoon
1 tablespoon
2 1/4 cups
1 1/2 teaspoons
1 teaspoon
1 teaspoon
1.5 Ib. loaf
1 cup
+ 2 tablespoons
2 tablespoons
1 teaspoon
2 tablespoons
2 tablespoons
1 1/2 teaspoon
3 tablespoons
3 cups
4 1/2 teaspoons
4 1/2 teaspoons
Use Ultra-fast cycle
EGG BREAD
1.5 Ib. loaf
3 tablespoons
1/3 cup
2
2 tablespoons
1 1/2 teaspoons
2 tablespoons
3 cups
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
Use Basic cycle
24
Recipes
2 Ib. loaf
1 1/4 cup
3 tablespoons
2 teaspoons
3 tablespoons
3 tablespoons
2 teaspoons
1/4 cup
4 cups
1 tablespoon
2 teaspoons
2 teaspoons
2 Ib. loaf
1 1/2 cups
+ 2 tablespoon
3 tablespoons
1 1/2 teaspoons
3 tablespoons
3 tablespoons
2 teaspoons
1/4 cup
4 cups
2 tablespoons
2 tablespoons
2 Ib. loaf
1/4 cup
1/2 cup
2
3 tablespoons
2 teaspoons
3 tablespoons
4 cups
1 tablespoon
2 teaspoons
2 teaspoons
——
——. @
Do not use on the delay timer.
Water
Milk
Eggs, large*
Butter
Salt
Sugar
Bread flour
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
* Large eggs should measure 1/4 cup each. If smaller, add water to equal 1/4 cup liquid for each egg.
Water
Oil
Salt
Sugar
Dry milk
Allspice
Caraway seeds
Rye flour
Bread flour
RED STAR® Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Water
Dil
Salt
Sugar
Dry milk
Allspice
Caraway seeds
Rye flour
Bread flour
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
ULTRA-FAST EGG BREAD
1.5 Ib. loaf
1/4 cup
1/2 cup
2
2 tablespoons
1 teaspoons
2 tablespoons
3 Cups
4 1/2 teaspoons
4 1/2 teaspoons
Use Ultra-fast cycle
RYE BREAD
1 Ib. loaf 1.5 Ib. loaf
2/3 cup 1 cup
1 tablespoon 4 teaspoons
1/2 teaspoon 1 teaspoon
1 tablespoon 2 tablespoons
1 tablespoon 2 tablespoons
1/2 teaspoon 1 teaspoon
1 teaspoon 1 1/2 teaspoons
2/3 cup 1 cup
1 1/2 cups 2 1/4 cups
1 1/2 teaspoons
1 teaspoon
1 teaspoon
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
Use Basic cycle
ULTRA-FAST RYE BREAD
25
1.5 Ib. loaf
1 cup
+ 2 tablespoons
4 teaspoons
1/2 teaspoon
2 tablespoons
2 tablespoons
1 teaspoon
1 1/2 teaspoons
1 cup
2 1/4 cups
4 1/2 teaspoons
4 1/2 teaspoons
Use Ultra-fast cycle
Recipes
2 Ib. loaf
1/3 cup
+ 2 tablespoons
2/3 cup
2
3 tablespoons
1 1/2 teaspoons
3 tablespoons
4 cups
2 tablespoon
2 tablespoons
2 Ib. loaf
1 1/4 cup
2 tablespoons
1 1/2 teaspoons
3 tablespoons
3 tablespoons
1 1/2 teaspoons
2 teaspoons
1 1/3 cups
3 cups
1 tablespoon
2 teaspoons
2 teaspoons
2 Ib. loaf
1 1/2 cups
2 tablespoons
1 teaspoon
3 tablespoons
3 tablespoons
1 1/2 teaspoons
2 teaspoons
1 1/3 cups
3 cups
2 tablespoons
2 tablespoons
Water
Oil
Salt
Sugar
Bread flour
RED STAR® Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Water
Oil
Salt
Sugar
Bread flour
RED STAR® QUICK RISE" Yeast
or
Bread Machine Yeast
Whole wheat flour
Bread flour
RED STAR® Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
1 Ib, loaf
1 cup
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
2 1/3 cups
1 1/2 teaspoons
FRENCH BREAD
1.5 Ib. loaf
1 1/4 cups
1 teaspoon
1 teaspoon
1 teaspoon
3 cups
2 1/4 teaspoons
1 teaspoon 1 1/2 teaspoons
1 teaspoon 1 1/2 teaspoons
Use French cycle
ULTRA-FAST FRENCH BREAD
1.5 Ib. loaf
1 1/3 cups
1 teaspoon
1/2 teaspoon
1 teaspoon
3 cups
4 1/2 teaspoons
4 1/2 teaspoons
Use Ultra-Fast cycle
LIGHT WHOLE WHEAT
1 Ib. loaf 1.5 Ib. loaf
3/4 cup 1 cup
1 tablespoon 2 tablespoons
1 teaspoon 1 1/2 teaspoons
2 tablespoons 3 tablespoons
1 tablespoon 2 tablespoons
1 cup 1 1/2 cups
+ 2 tablespoons
1 cup 1 1/2 cups
+ 2 tablespoons
1 1/2 teaspoons
1 teaspoon
1 teaspoon
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
Use Whole Wheat cycle
26
Recipes
2 Ib. loaf
1 2/3 cups
1 teaspoon
1 teaspoon
1 teaspoon
4 cups
1 tablespoon
2 teaspoons
2 teaspoons
2 Ib. loaf
1 3/4 cups
1 teaspoon
1/2 teaspoon
1 teaspoon
4 cups
2 tablespoons
2 tablespoons
2 Ib. loaf
1 1/3 cups
3 tablespoons
2 teaspoons
1/4 cup
3 tablespoons
2 cups
2 cups
1 tablespoon
2 teaspoons
2 teaspoons
Recipes
WHEAT BRAN BREAD
1 Ib. loaf 1.5 Ib. loaf 2 Ib. loaf
Milk 3/4 cup 1 1/4 cups 1 1/2 cups
+ 1 tablespoon + 2 tablespoons
Oil 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
Brown Sugar 2 tablespoons 3 tablespoons 1/4 Cup
Wheat bran cereal 1/3 cup 1/2 cup 2/3 cup
Whole wheat flour 1 cup
+ 2 tablespoons 1 1/2 cups 2 cups
Bread flour 1 cup
+ 2 tablespoons 1 1/2 cups 2 cups
Gluten 2 teaspoons 1 tablespoon 4 teaspoons
RED STAR® Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE™ Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
or
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Use Whole Wheat cycle
WHOLE WHEAT APPLESAUCE RAISIN
1 Ib. loaf 1.5 Ib. loaf 2 Ib. loaf
Water 2/3 cup 3/4 cup 1 cup
Applesauce 1/3 cup 1/2 cup 2/3 cup
Oil 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
Brown Sugar 2 tablespoons 3 tablespoons 1/4 cup
Dry milk 1 tablespoon 2 tablespoons 3 tablespoons
Cinnamon 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
Whole wheat flour 1 cup
+ 2 tablespoons 1 1/2 cups 2 cups
Bread flour 1 cup
+ 2 tablespoons 1 1/2 cups 2 cups
RED STAR® Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE™ Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
or
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Raisins 1/3 cup 1/2 cup 2/3 cup
Use Whole Wheat cycle
SWEET BREAD
Do not use on the delay timer.
1 Ib. loaf 1.5 Ib. loaf 2 Ib. loaf
Water 2/3 cup 3/4 cup 1 cup
+ 2 tablespoons + 2 tablespoons
Egg yolk 1 1 2
Butter 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Sugar 1/4 cup 1/3 cup 1/2 cup
Dry Milk 1 tablespoon 2 tablespoons 3 tablespoons
Bread flour 2 1/4 cups 3 cups 4 cups
RED STARO Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE™ Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
or
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
27
Use Sweet cycle
Do not use on the delay timer.
Water
Pumpkin pie mix
Vegetable oil
Egg(s)
Bread flour
RED STAR® Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Pecan halves
Do not use on the delay timer.
Water
Pumpkin pie mix
Vegetable oil
Egg(s)
Bread flour
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Pecan halves
Dry milk
Cinnamon
Bread flour
RED STARO Active Dry Yeast
or
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Raisins
Water
Oil
Salt
Sugar
Dry milk
Cinnamon
Bread flour
RED STAR® QUICK RISE™ Yeast
or
Bread Machine Yeast
Raisins
SPICED PUMPKIN BREAD
1 Ib. loaf 1.5 Ib. loaf
1/4 cup 1/4 cup
2/3 cup 1 cup
2 tablespoons 3 tablespoons
1 1
2 1/4 cups 3 cups
1 1/2 teaspoons 2 1/4 teaspoons
1 teaspoon 1 1/2 teaspoons
1 teaspoon 1 1/2 teaspoons
1/3 cup 1/2 cup
ULTRA-FAST SPICED PUMPKIN BREAD
1 Ib. loaf
3/4 cup
1 tablespoon
1 teaspoon
1 tablespoon
1 tablespoon
1/2 teaspoon
2 1/4 cups
1 1/2 teaspoons
1 teaspoon
1 teaspoon
1/3 cup
Use Sweet cycle
1.5 Ib. loaf
5 tablespoons
1 cup
3 tablespoons
1
3 cups
4 1/2 teaspoons
4 1/2 teaspoons
1/2 cup
Use Ultra-Fast cycle
RAISIN BREAD
1.5 Ib. loaf
1 Cup
4 teaspoons
1 1/2 teaspoons
2 tablespoons
2 tablespoons
1 teaspoon
3 cups
2 1/4 teaspoons
1 1/2 teaspoons
1 1/2 teaspoons
1/2 cup
Use Sweet cycle
ULTRA-FAST RAISIN BREAD
1.5 Ib. loaf
1 cup
+2 tablespoons
4 teaspoons
1 teaspoon
2 tablespoons
2 tablespoons
1 teaspoon
3 cups
4 1/2 teaspoons
4 1/2 teaspoons
1/2 cup
Use Ultra-Fast cycle
Recipes
2 Ib. loaf
1/4 cup
1 1/3 cups
1/4 cup
2
4 cups
1 tablespoon
2 teaspoons
2 teaspoons
3/4 cup
2 Ib. loaf
1/3 cup
1 1/3 cups
1/4 cup
2
4 cups
2 tablespoons
2 tablespoons
3/4 cup
2 Ib. loaf
1 1/4 cups
2 tablespoons
2 teaspoons
3 tablespoons
3 tablespoons
1 1/2 teaspoons
4 cups
1 tablespoon
2 teaspoons
2 teaspoons
2/3 cup
2 Ib. loaf
1 1/2 cups
2 tablespoons
1 1/2 teaspoons
3 tablespoons
3 tablespoons
1 1/2 teaspoons
4 cups
2 tablespoons
2 tablespoons
2/3 cup
Recipes
ORANGE MARMALADE BREAD
1 Ib. loaf 1.5 Ib. loaf 2 Ib. loaf
Water 3/4 cup 1 cup 1 cup
Marmalade 1/3 cup 1/2 cup 2/3 cup
Oil 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Dry Milk 1 tablespoon 2 tablespoons 3 tablespoons
Bread flour 2 1/4 cups 3 cups 4 cups
RED STAR® Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE’ Yeast
or 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Use Sweet cycle
IRISH SODA BREAD
During the mixing time, use a rubber spatula to assure the dry ingredients are completely moistened.
Water
Buttermilk powder
Salt
Baking soda
Sugar
All-purpose flour
2 cups
1/2 cup
1 1/2 teaspoons
1 teaspoon
1/2 cup
4 cups
When cycle is complete, remove the pan from the machine but allow the bread to remain in the pan for 10 minutes.
Then remove the bread to cool on a rack.
Do not use on the delay timer.
Use Quick cycle
CITRUS BREAD
During the mixing time, use a rubber spatula to assure the dry ingredients are completely moistened.
Ingredients
Orange juice
Lemon juice
Eggs
Vegetable oil
All-purpose flour
Baking powder
Baking soda
Sugar
Salt
Orange zest (grated orange peel)
Lemon zest (grated lemon peel)
Cycle 7
1 1/2 cups
3 tablespoons
4 large
2/3 cup
4 cups
2 tablespoons
2 teaspoons
1 1/2 cups
1 teaspoon
1 tablespoon
1 tablespoon
When cycle is complete, remove the pan from the machine but allow the bread to remain in the pan for 10 minutes.
Then remove the bread to cool on a rack.
Use Quick cycle
29
Recipes
BANANA BREAD WITH BISCUIT MIX
Do not use on the delay timer.
During the mixing time, use a rubber spatula to assure the dry ingredients are completely moistened.
Ripe bananas, mashed 2 cups
Vegetable oil 1/2 cup
Eggs 4
Sugar 1 1/2 cups
Biscuit mix 4 cups
Chopped nuts 2/3 cup
When cycle is complete, remove the pan from the machine but allow the bread to remain in the pan for 10 minutes.
Then remove the bread to cool on a rack.
Use Quick cycle
GINGER BREAD
Do not use on the delay timer.
Dunng the mixing time, use a rubber spatula to assure the dry ingredients are completely moistened.
Vegetable oil 1 cup
Dark molasses 1 cup
Eggs 4
Dark brown sugar, firmly packed 1 1/2 cups
Salt 1 teaspoon
Baking soda 1 teaspoon
Baking powder 1 1/2 teaspoons
Ginger 2 1/2 teaspoons
Cinnamon 2 teaspoons
Whole wheat flour 4 cups
Boiling water 1 cup
When cycle is complete, remove the pan from the machine but allow the bread to remain in the pan for 10 minutes.
Then remove the bread to cool on a rack.
Use Quick cycle
DARK PUMPERNICKEL RYE BREAD
1 Ib. loaf 1.5 Ib. loaf 2 Ib. loaf
Brewed coffee 2/3 cup 3/4 cup 1 cups
+ 2 tablespoons + 3 tablespoons
Vegetable Oil 1 tablespoon 2 tablespoons 3 tablespoons
Dark molasses 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
Sugar 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Cocoa 1 tablespoon 5 teaspoons 2 tablespoons
Onion powder 1/2 teaspoon 3/4 teaspoon 1 teaspoon
Rye flour 2/3 cup 1 cup 1 1/3 cups
Bread flour 1 1/2 cups 2 cups 2 2/3 cups
+ 1 tablespoon
RED STAR® Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE™ Yeast
or 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Use European cycle
Recipes
RUSSIAN BLACK BREAD
1 Ib. loaf 1.5 Ib. loaf 2 Ib. loaf
Water 3 tablespoons 1/4 cup 1/3 cup
Milk 1/2 cup 3/4 cup 1 cup
Dark molasses 1 tablespoon 2 tablespoons 3 tablespoons
Unsweetened chocolate 1/3 ounce 1/2 ounce 3/4 ounce
Salt 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
Caraway seeds 1 teaspoon 2 teaspoons 1 tablespoon
Onion powder 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons
Whole bran cereal 3 tablespoons 1/4 cup 1/3 cup
Rye flour 1/2 cup 3/4 cup 1 cup
Bread flour 1 1/2 cups 2 1/4 cups 3 cups
RED STAR® Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon
or
RED STAR® QUICK RISE™ Yeast
or 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons
Use European cycle
PIZZA
Water 1 cup
Oil 2 tablespoons
Salt 1 1/2 teaspoons
All-purpose flour 2 1/2 cups
RED STAR® Active Dry Yeast 2 1/4 teaspoons
Remove dough from machine, Punch down: divide dough in half, Press each half into a greased 12-inch round pizza pan sprinkled with
we i Prebake for 10 to 12 minutes at 400°F until edges of crust begin to turn a light golden brown. Add desired toppings and bake
at 400°F for 15 minutes.
Topping suggestions: 1 1/2 cups pizza sauce, 4 cups cheese, pepperoni, sliced onion, mushrooms, olives, sausage, green pepper.
Use Dough cycle
CROISSANTS
Water 1/2 cup
Evaporated milk 1/3 cup
Butter, room temperature 3 tablespoons
Egg. room temperature 1
Salt 1 1/2 teaspoons
Sugar 3 tablespoons
Bread flour 3 cups
RED STAR® Active Dry Yeast 2 1/4 teaspoons
At end of the kneading cycle, press STOP. Remove dough and place in a lightly oiled bowl, Turn to grease top. Cover and refrigerate for
2 hours. Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 4 parts. Roll each part into a 14-
inch circle. With a sharp knife, cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on
ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching.
Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture, Bake in preheated 350°F oven 15 to 18 min-
utes or until golden brown. Remove from cookie sheets and cool.
Makes 32 croissants,
Use Dough cycle
31
Recipes
Water
Egg yolks
Butter, cold, chipped into pieces
Salt
Sugar
Dry milk
Vanilla extract
Bread flour
RED STAR® Active Dry Yeast
BRIOCHE
1/2 cup
6
6 tablespoons
1 1/2 teaspoons
6 tablespoons
3 tablespoons
3 drops
3 cups
2 1/4 teaspoons
Glaze: Whisk together 2 egg yolks and 1 tablespoon water.
Remove dough from pan and punch down to remove any air bubbles. Divide dough into 3 equal sections. Divide each section into 6
pieces. Make each piece into a brioche by dividing into a large and small ball. Rol! to make round and place large ball in a greased
brioche or muffin cup. Dip smaller ball into Glaze and then place on top of larger ball. Allow to rise until indentation remains after
gently touching the side of the roll. Brush the rolls with Glaze. Bake in 350°F oven 10 to 15 minutes until golden brown
Makes 18 rolls
Water
ag
Butter, cool, cut in pieces
Salt
Sugar
Ory milk
Bread flour
RED STAR® Active Dry Yeast
Use Dough cycle
DINNER ROLLS
3/4 cup
1 large
6 tablespoons
1 teaspoon
3 tablespoons
3 tablespoons
3 cups
2 1/4 teaspoons
Remove dough and punch down to remove air bubbles. Divide dough into 4 sections. Divide each section into 6 equal pieces, Shape into
desired form for dinner rolls. Cover; let rise until indentation remains after gently touching side of roll. Bake 350°F approximately
15 minutes, until golden brown.
Makes 24 rolls.
Water
Salt
Sugar
Bread flour
RED STAR® Active Dry Yeast
Use Dough cycle
BAGELS
1 cup
1 teaspoon
2 tablespoons
3 cups
2 1/4 teaspoons
When cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and
each part into 3 pieces. Shape each piece into a smooth ball. With finger, punch hole in center. Pull dough gently to make a 1 to 2-inch
hole. Let rise 20 minutes. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few risen bagels at a time in boil-
ing water. Simmer 3 minutes, turning once. Remove with a slotted spoon. Place on greased cookie sheets. Brush tops with 1 slightly
beaten egg white; sprinkle with poppy or sesame seeds. Bake in preheated 375'F oven 20 to 25 minutes or until golden brown. Remove
from cookie sheet: cool.
Makes 12 bagels.
Use Bagel Dough cycle
32
Recipes
EGG BAGELS
Water 3/4 cup
Egg 1
Salt 1 teaspoon
Sugar 2 tablespoons
Bread flour 3 cups
RED STAR® Active Dry Yeast 2 1/4 teaspoons
When cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and
each part into 3 pieces. Shape each piece into a smooth ball. With finger, punch hole in center. Pull dough gently to make a 1 to 2-inch
hole. Let rise 20 minutes. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few risen bagels at a time in boil-
ing water, Simmer 3 minutes, turning once. Remove with a slotted spoon, Place on greased cookie sheets. Brush tops with 1 slightly
beaten egg white: sprinkle with poppy or sesame seeds. Bake in preheated 375°F oven 20 to 25 minutes or until golden brown. Remove
from cookie sheet: cool.
Makes 12 bagels.
Use Bagel Dough cycle
WHOLE WHEAT BANANA BAGELS
Water 3/4 Cup
Mashed banana 1/2 cup
Vegetable oil 2 tablespoons
Egg 1
Honey 1 tablespoon
Salt 1 1/2 teaspoons
Whole wheat flour 2 1/2 cups
Bread flour 1 cup
RED STAR® Active Dry Yeast 2 1/4 teaspoons
When cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and
each part into 3 pieces, Shape each piece into a smooth ball. With finger, punch hole in center. Pull dough gently to make a 1 to 2-inch
hole. Let rise 20 minutes. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few risen bagels at a time in boil-
ing water. Simmer 3 minutes, turning once. Remove with a slotted spoon. Place on greased cookie sheets. Brush tops with 1 slightly
т egg white; sprinkle with poppy or sesame seeds. Bake in preheated 375°F oven 20 to 25 minutes or until golden brown. Remove
rom cookie sheet; cool.
Makes 12 bagels.
Use Bagel Dough cycle
33
Recipes
STRAWBERRY PRESERVES
Strawberries 1-20 ounce frozen, thawed and crushed
or 2 cups fresh
Sugar 2 3/4 cups
Powdered pectin 1 package (1.75 oz.)
Lemon juice 2 tablespoons
After cooking is completed, remove pan from machine. Mixture is very hot. Discard any foam. Pour into containers: refrigerate or freeze.
Use Jam cycle
LOW SUGAR STRAWBERRY JAM
Strawberries 1-20 ounce frozen. thawed and crushed
or 2 cups fresh
Sugar 2 3/4 cups
Powdered pectin for low sugar 1 package (1.75 oz.)
After cooking is completed, remove pan from machine. Mixture is very hot. Discard any foam. Pour into containers: refrigerate or freeze.
Use Jam cycle
34
Gluten-Free 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:
e All ingredients should be at room temperature.
e Place eggs in a bowl and beat lightly. Blend in the remaining liquid ingredients. Pour into
bread pan.
e Measure dry ingredients, including yeast, into a bowl and whisk together until thoroughly
blended. Pour dry ingredients onto liquid ingredients in pan.
Bread Machine Program:
e Place pan in machine. Select the DOUGH cycle and press START. The dough should look
like stiff pancake batter and not look like wheat bread dough.
e When the DOUGH cycle is complete, select BAKE and press START. At the end of the
BAKE CYCLE, test for doneness with a toothpick. If the bread is not done, reselect the
BAKE cycle and press START. Check approximately every 10 minutes until the toothpick
comes out clean.
After Baking:
e Remove pan from the machine and allow the bread to remain in pan for approximately 10
minutes. Remove bread from pan and cool completely before cutting.
e |f the loaf sinks in the middle when cool, remember to write a note on the recipe to reduce
the liquid approximately 1 or 2 tablespoons.
e 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.
e 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.
35
Liquid ingredients
Eggs, large or extra large
Oil
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 STAR®
Active Dry Yeast
Liquid Ingredients
Eggs,
large or extra large
Oil
Water
Cider vinegar
Dry Ingredients
White rice flour
Brown rice flour
Xanthan gum
Dry milk
Salt
Sugar
Cinnamon
Raisins
RED STAR®
Active Dry Yeast
Liquid ingredients
EDS. large or extra large
il
Molasses
Vinegar
Water
Dry Ingredients
White rice flour
Brown rice flour
Salt
Light brown sugar
Xanthan gum
Caraway seeds
Dry milk
RED STAR®
Active Ory 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)
3 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 tablespoons
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
36
Gluten-free Recipes
Liquid ingredients
Eggs,
large or extra large
Oil
Vinegar
Water
Dry Ingredients
White rice flour
Brown rice flour
Salt
Sugar
Xanthan gum
Dry milk
RED STAR®
Active Dry Yeast
Liquid ingredients
Eggs,
large or extra large
Oil
Vinegar
Honey
Water
Dry Ingredients
Romano bean flour
Cornstarch
Tapioca flour
Xanthan gum
Salt
Brown sugar
RED STAR®
Active Dry Yeast
GLUTEN-FREE BROWN &
WHITE RICE BREAD
3 (must measure 3/4 cup)
1/4 cup
1 teaspoon
1 1/2 cups
2 1/4 cup
1 cup + 2 tablespoons
1 1/2 teaspoons
3 tablespoons
2 1/2 teaspoons
1/2 cup
2 1/4 teaspoons
GLUTEN-FREE ROMANO
BEAN BREAD
3 (must measure 3/4 cup)
3 tablespoons
1 teaspoon
1/4 cup
1 1/3 cups
1 cup
1 cup
1 cup
1 tablespoon
1 teaspoon
1/4 cup
2 1/4 teaspoons
Variation: Add 1 teaspoon fresh grated orange rind.
Liquid ingredients
Eggs, large or extra large
Dil
Vinegar
Water
Dry Ingredients
White rice flour
Brown rice flour
Salt
Sugar
Xanthan gum
Dry milk
Grated cheddar cheese
RED STAR®
Active Dry Yeast
GLUTEN-FREE CHEDDAR LOAF
3 (must measure 3/4 cup)
3 tablespoons
1 teaspoon
1 1/2 cups
2 cups
1 cup
1 1/2 teaspoons
3 tablespoons
3 1/2 teaspoons
1/4 cup
1 1/2 cups
2 1/4 teaspoons
Variations: A teaspoon of one or more of the following may be added: instant minced anion, poppy seeds, celery seeds, or Gill weed,
37
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
38
Troubleshooting
CHECKING DOUGH CONSISTENCY
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 alright 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. If it is too dry, add liquid 1/2 to 1
tablespoon at a time. If it is too wet, add 1 tablespoon of flour at a time.
Cratered Bread
If the top of the 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 occur, to varying degrees, with cheese bread because each cheese
has a distinct moisture 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 the pan size. Check your recipe to make sure the total amount of
flour does not exceed 4 1/3 cups.
Gnarly Loaves
The dough probably needs more moisture. See Checking Dough Consistency, above.
High-Altitude Baking
In high-altitude areas, dough tends to rise faster as there is less air pressure. Therefore,
less yeast is necessary. In dry climates, flour is drier and requires slightly more liquid. In
humid climates, flour is wetter and will absorb less liquid. Therefore, slightly more flour is
required.
Jam
If you find that the 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 and 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 (about 1 T) 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 from the total used in the recipe.
39
Questions and Answers
QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION
Q1 How do | make doughnuts using my bread
machine?
Al
Use the dough setting to make the dough for the
doughnuts, Then shape and fry the doughnuts in a
conventional deep fryer.
Q2 What should | do if the kneading blade comes out with
the bread?
A2
Remove it with care with a crochet hook or a sand-
wich pick before slicing the bread. Since the blade
can be separated from the pan, it is not a malfunction
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.
Q 4 Why isn't the dough mixing? | can hear the motor
running.
Ag
The kneading blade or baking pan may not be insert-
ed properly. Make sure the pan is facing the right way
and that it has clicked into place.
05 How long does it take to make bread?
A5
See Bread Machine Cycle Times, page 16.
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.
If the power goes out in the middle of a cycle, will my
Q7 bread machine finish baking bread or making dough?
A7
if the power failure is no more than approximately 30 min-
utes, bread machine resumes cycle where it left off and will
finish baking bread or making dough.
Q8 Why do | have to add the ingredients in a certain
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.
Q9 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 malfunction.
Q1 0 What size loaf does the bread machine make?
A10
Your Bread maker makes REGULAR (1 Ib.), LARGE
(1 1/2 Ib.), and EXTRA LARGE (2 Ib.) loaves of bread.
011 The kneading blade is stuck in the bread pan after bak-
ing. How do | get it out?
A11
lf the kneading blade gets stuck, pour hot water into
the bread pan. Rotate the kneading blade to clean
under it. Remove blade and clean inside. See Care
and Cleaning, page 15.
40
u 90
Questions and Answers
QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION
Q12
How many watts is my bread machine?
A12
Please refer to the rating label on the machine.
013
Can | wash the baking pan in the
dishwasher?
А13
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?
А14
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
Check to make sure the kneading blade and
baking pan are inserted properly. 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.
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
liquids. 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?
A17
The maximum length of delay is 13 hours,
including the particular cycle time. See Using The
Timer, page 14.
018
Why can't | operate the machine when the
DISPLAY WINDOW shows “E00” or "E01"?
A18
If the temperature in the bread chamber is higher
than 122” Е the DISPLAY WINDOW will show “E01”.
If the temperature is lower than 14° F, the DISPLAY
WINDOW will show “E00”. Let the machine cool
down before you make bread.
019
How will | know when to add fruits and nuts to the
bread?
A19
The Fruit & Nut beep signals when to add raisins,
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 Times,
page 16.
Q20
My baked bread is too moist? What can | do?
A20
Humidity may affect the dough. After 5 minutes of
kneading, check the dough consistency. 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.
41
Questions And Answers
QUESTIONS ABOUT INGREDIENTS / RECIPES
Q21 Why do | get air bubbles at the top of the bread? A21 This can be caused by using too much yeast.
Q22 When using raisins, the bread machine A22 Add raisins, nuts etc., at the Fruit and Nut Beep. For
crushes them. How can | avoid this? best results, use dry raisins. Also check your dough
consistency 5 minutes into kneading. If the dough is
too dry, it will not incorporate the raisins easily.
Q23 Why does my bread rise and then collapse A23 The bread may be rising too fast. To reduce the rate
or crater? of rising, reduce the amount of water and/or increase
the amount of salt and/or decrease the amount of
yeast. See Baking Tips Guide, on page 43.
Q24 Can | use my favorite bread recipes A24 Yes, but you will need to experiment to get the right
(traditional yeast bread) in my bread machine? proportion of ingredients. Become familiar with the
unit and make several loaves of bread before you
begin experimenting. Never exceed a total amount of
4 1/3 cups dry 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.
whole wheat and multi-grain breads are always short- breads to be shorter and denser than Basic or French
er. Am | doing some thing wrong? breads. Whole Wheat and Rye flours are heavier than
white bread flour, therefore they don't rise as much
during the bread making process. They also typically
have added ingredients, such as oats, bran, nuts, and
raisins, which contribute to the shorter height and
denser texture.
BAKING TIPS 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 loaf of bread. There are usually 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.
42
Baking Tips For Yeast Breads
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43
Replacement Parts
If you would like to order replacement or spare parts for your bread machine, please call our Consumer
Relations Center at 1-800-872-1656. We accept Visa, Mastercard, or Discover. Please refer to the model
number located on the control panel of the bread machine.
Kneading Blade
Horizontal Bread Pan
ABM2H52
ABMY2K1
wt
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
DO NOT RETURN THIS WELBILT® PRODUCT TO
APPLIANCE CO. 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.
b. 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 WARRANTY, 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.
45
COOK’S NOTES
ANNAN NN NN NN NN
46
IMPORTANT NOTICE
PLEASE DO NOT RETURN TO STORE
If you have any problem with the unit contact
ACA Consumer Relations for service
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
. . 20
UPC 1673-12100-4
WELBILT"
THIS PRODUCT IS MANUFACTURED AND DISTRIBUTED BY
APPLIANCE CO. OF AMERICA UNDER LICENSE FROM
WELBILT® CORPORATION
APPLIANCE CO. OF AMERICA, LLC
PRINTED IN CHINA
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