®
Stainless Steel Convection Bread Maker
CustomerCare Line:
USA/Canada
1-800-231-9786
Accessories/Parts
(USA / Canada)
1-800-738-0245
For online customer service
and to register your product, go to
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❑
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ADDITIONAL IMPORTANT SAFEGUARDS
Caution, hot surfaces: This appliance generates heat and escaping
steam during use. Proper precautions must be taken to prevent the risk
of burns, fires, or other injury to persons or damage to property.
Caution: During use, the internal parts of the bread maker and the area
around the steam vents are HOT. Keep out of reach of children to avoid
possible injury.
q A person who has not read and understood all operating and safety
instructions is not qualified to operate this appliance. All users of this
appliance must read and understand this Owner’s Manual before
operating or cleaning this appliance.
q If this appliance falls or accidentally becomes immersed in water,
unplug it from the wall outlet immediately. Do not reach into the
water!
q When using this appliance, provide adequate air space above and
on all sides for air circulation. Do not operate this appliance while it
is touching or near curtains, wall coverings, clothing, dishtowels or
other flammable materials.
q To reduce the risk of fire, do not leave this appliance unattended
during use.
q If this appliance begins to malfunction during use, immediately
unplug the cord. Do not use or attempt to repair a malfunctioning
appliance!
q The cord to this appliance should only be plugged into a 120V AC
electrical wall outlet.
q Do not use this appliance in an unstable position.
3
SHORT CORD INSTRUCTIONS
A short power-supply cord is provided to reduce the risk resulting from
becoming entangled in or tripping over a longer cord.
Do not use an extension cord with this product.
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your bread maker may not
operate properly. The bread maker should be operated on a separate electrical
circuit from other operating appliances.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To
reduce the risk of electric shock, this plug is intended to fit into a polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Do not attempt to modify the plug in
any way.
POWER OUTAGE
60-Minute Power Failure Back-Up
Your Stainless Steel Convection Bread Maker has a 60-minute power failure
back-up feature. If the electricity goes off, the memory will store the Course in
process for up to 60 minutes. If the power comes back on within this time, the
Course will resume where it left off. If the bread maker loses power for more
than 60 minutes and you are using any dairy products, perishables or meat in
your bread, you should discard the contents of the recipe and start again with
new fresh ingredients due to health and sanitary considerations.
For nonperishable recipes you may try starting the bread maker at the beginning
of the Course again. However, this may not always produce an acceptable loaf
of bread. If you are not sure when the outage occurred, remove the dough ball
from the bread pan and place in an oven-safe baking container. Allow to double
in size and place in a preheated 350ºF/177ºC oven for 30 to 45 minutes or until
done. The bread will sound hollow when tapped on top of the loaf if it is done.
Again, this may not always produce an acceptable loaf of bread.
If the bread has already begun to bake when the outage occurs, you must begin
with new ingredients.
Important: Power failure back-up does not cover surges. If you experience
frequent surges, please use a surge protector.
4
Product may vary slightly from what is illustrated.
1.
13.
2.
12.
11.
10.
9.
3.
4.
5.
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6.
8.
7.
† 1. Removable lid (Part # TR2700-01)
2. Viewing window
3. Fruit & nut dispenser
4. Control panel
5. Steam vents
6. Power supply cord with polarized plug
7. Baking chamber
8. Drive shaft
† 9. Bread pan (Part # TR2700-02)
†10. Kneading paddle (Part # TR2700-03)
11. Bread pan handle
Note: † indicates consumer replaceable/removable parts
5
CONTROL PANEL
Keep Warm
Operation
2
1
Sweet
Quick Breads
PizzaDough
Crust Control
Loaf Size
Extras
Pause
Select
Start
8
6
Program
Time/Temp
Save/Erase
No
Yes
7
9
10
11
4
3
12
5
1. Display Window
Shows selection and timer setting.
2. Operation Light
Illuminates when START button is pressed; when cycle is completed and in
Keep Warm phase, light will flash.
3. Program (PROG)
Your bread maker has a unique 24-Hour Delay Bake Timer. You can delay
baking for up to 24 hours in advance.
Program (PROG) Time
The PROG button expands bread maker’s standard bread baking options by
giving you flexibility to alter times within framework of baking program. Using
preprogrammed times, you can increase or decrease kneading, rising or
baking times.
6
Program (PROG) Temperature
The PROG button allows you to adjust baking temperatures when using
BAKE ONLY Course, when creating your Personal Recipe or Custom
Program.
4. Save/Erase
Press this button to save or erase changes made in Program function.
5. Yes/No and Up/Down Arrows
Use this pair of buttons to register changes made in Program function and to
set delay timer.
Use this pair of buttons to add or subtract time displayed in the Display
Window.
▲ Increases in 10-minute intervals.
▼ Decreases time in 10-minute intervals.
Additional options can be activated using EXTRAS, PROG, SAVE/ERASE
and DELAY BAKE.
6. Menu
Selects bread/dough Course you want. Each time SELECT button
is pressed, a new Course number will appear in the display window.
(Selections will be displayed in order listed.)
7. Crust Control
Selects crust color: light, medium or dark
Crust color is preset to medium.
8. Extras
After you select the Course of your choice, you can then push EXTRAS to
either activate or cancel dispenser function. The bread maker is preset to
NO EXTRAS.
9. Loaf Size
Selects loaf size: 1 lb, 1½ lb. or 2 lb.
Loaf size is preset to 2 lb.
10. Pause
PAUSE function can be activated only after machine has started a Course.
For more details, refer to PAUSE section in this book
11. Start
Press to start selected baking Course.
12. Stop/Reset
Press and hold for 2 seconds to clear display, reset baking Course or delay
bake timer setting – or to simply stop baking.
Important: When you press ▲ or ▼, MENU, START or STOP buttons,
you should hear a beep. This lets you know you’ve pressed hard
enough and your selection was made.
7
Selection Options
Select from these bread/dough courses:
1. White Bread Light (1 lb)
2. White Bread Light (1.5 lb)
3. White Bread Light (2 lb)
4. White Bread Medium (1 lb)
5. White Bread Medium (1.5 lb)
6. White Bread Medium (2 lb)
7. White Bread Dark (1 lb)
8. White Bread Dark (1.5 lb)
9. White Bread Dark (2 lb)
10. White Bread Rapid Light (1 lb)
11. White Bread Rapid Light (1.5 lb)
12. White Bread Rapid Light (2 lb)
13. White Bread Rapid Medium (1 lb)
14. White Bread Rapid Medium (1.5 lb)
15. White Bread Rapid Medium (2 lb)
16. White Bread Rapid Dark (1 lb)
17. White Bread Rapid Dark (1.5 lb)
18. White Bread Rapid Dark (2 lb)
19. Whole Wheat Bread Light (1 lb)
20. Whole Wheat Bread Light (1.5 lb)
21. Whole Wheat Bread Light (2 lb)
22. Whole Wheat Bread Medium (1 lb)
23. Whole Wheat Bread Medium (1.5 lb)
24. Whole Wheat Bread Medium (2 lb)
25. Whole Wheat Bread Dark (1 lb)
26. Whole Wheat Bread Dark (1.5 lb)
27. Whole Wheat Bread Dark (2 lb)
28. Whole Wheat Bread Rapid Light (1 lb)
29. Whole Wheat Bread Rapid Light (1.5 lb)
30. Whole Wheat Bread Rapid Light (2 lb)
31. Whole Wheat Bread Rapid Medium (1 lb)
32. Whole Wheat Bread Rapid Medium (1.5 lb)
33. Whole Wheat Bread Rapid Medium (2 lb)
34. Whole Wheat Bread Rapid Dark (1 lb)
35. Whole Wheat Bread Rapid Dark (1.5 lb)
8
36. Whole Wheat Bread Rapid Dark (2 lb)
37. French Bread Light (1 lb)
38. French Bread Light (1.5 lb)
39. French Bread Light (2 lb)
40. French Bread Medium (1 lb)
41. French Bread Medium (1.5 lb)
42. French Bread Medium (2 lb)
43. French Bread Dark (1 lb)
44. French Bread Dark (1.5 lb)
45. French Bread Dark (2 lb)
46. French Bread Rapid Light (1 lb)
47. French Bread Rapid Light (1.5 lb)
48. French Bread Rapid Light (2 lb)
49. French Bread Rapid Medium (1 lb)
50. French Bread Rapid Medium (1.5 lb)
51. French Bread Rapid Medium (2 lb)
52. French Bread Rapid Dark (1 lb)
53. French Bread Rapid Dark (1.5 lb)
54. French Bread Rapid Dark (2 lb)
55. Sweetened Bread (Sweet) Light (1 lb)
56. Sweetened Bread (Sweet) Light (1.5 lb)
57. Sweetened Bread (Sweet) Light (2 lb)
58. Sweetened Bread (Sweet) Medium (1 lb)
59. Sweetened Bread (Sweet) Medium (1.5 lb)
60. Sweetened Bread (Sweet) Medium (2 lb)
61. Sweetened Bread (Sweet) Dark (1 lb)
62. Sweetened Bread (Sweet) Dark (1.5 lb)
63. Sweetened Bread (Sweet) Dark (2 lb)
64. Sweetened Bread (Sweet) Rapid Light (1 lb)
65. Sweetened Bread (Sweet) Rapid Light (1.5 lb)
66. Sweetened Bread (Sweet) Rapid Light (2 lb)
67. Sweetened Bread (Sweet) Rapid Medium (1 lb)
68. Sweetened Bread (Sweet) Rapid Medium (1.5 lb)
69. Sweetened Bread (Sweet) Rapid Medium (2 lb)
70. Sweetened Bread (Sweet) Rapid Dark (1 lb)
71. Sweetened Bread (Sweet) Rapid Dark (1.5 lb)
72. Sweetened Bread (Sweet) Rapid Dark (2 lb)
73. Low Carb
9
74. Gluten Free
75. Batter Breads / Cake Light
76. Batter Breads / Cake Medium
77. Batter Breads / Cake Dark
78. Jam
79. Dough (1 lb)
80. Dough (1.5 lb)
81. Dough (2 lb)
82. Pizza dough
83. Bake Only
84. – 88. Personal Recipes
How to Use
This product is for household use only.
Important: Your bread maker has an intelligent fuse system designed to
protect the motor from overheating. It will automatically shut off the motor
if there is an overheat risk. If this occurs, unplug the appliance, wait a few
seconds for it to cool down, and plug in again following the instructions.
GETTING STARTED
• Remove packing materials and any stickers.
• Place bread maker on dry, stable surface away from heat and areas where
cooking grease or water may splatter on unit. Do not place near edge of
countertop.
Important: Your bread maker will bake up at 2-lb. loaf. Do not put larger
quantities of ingredients into bread pan. Bread will not mix and bake
correctly and bread maker may be damaged. (See MAXIMUM INGREDIENT
AMOUNTS.)
• Before first use, operate on Rapid White Course program to burn off
manufacturing oils. (Follow instructions in MAKING DOUGH & BAKING
BREAD.)
Note: During first use, bread maker may smoke and/or emit an odor from
mineral oils used in manufacturing. This is normal.
MAXIMUM INGREDIENT AMOUNTS
• Bread courses: approximately 4 cups
• Batter bread and prepackaged cake mixes: 4 cups
• Dough courses: 42/3 cups
• Jam: 3 cups of fruit
BREAD PAN TIPS
Inserting bread pan
10
Note: Remember to insert kneading paddle first, then add all ingredients
BEFORE inserting the bread pan into baking chamber.
• When inserting bread pan into bread maker, make sure to seat firmly in place.
Removing bread pan
• To remove bread pan from baking chamber, hold handle with an oven mitt and
lift gently.
Important: When you remove bread pan after baking, be sure to wear oven
mitts to prevent burning.
• After removing loaf (by turning bread pan upside down and shaking gently),
check to see that kneading paddle is removed from loaf. If it is stuck in bread,
use non-metal utensil to gently remove it, taking care not to scratch the
kneading paddle.
KNEADING AND BAKING COURSES
Note: If, at any time during bread making process, you need to turn bread
maker OFF, press STOP button. Then unplug unit.
Note: During all courses except JAM, audible beep will sound to check dough
ball and scrape ingredients from sides of bread pan, add additional ingredients
like raisins, nuts or spices) or stir ingredients. Refer to KNEADING AND
BAKING COURSES charts to determine time that beep will sound.
Note: If bread is not removed immediately after baking and STOP button is
not pressed, controlled 60-minute Keep Warm cycle will begin for each Course
selection (except Batter Bread, Doughs and Jam). Although this will help prevent
bread from becoming soggy, for best results, remove bread immediately after
baking process is complete.
White Bread
Used for breads that primarily use white flour, although some recipes may
include small amounts of whole wheat flour.
Whole Wheat Bread
Used for recipes with significant amounts of whole wheat or rye flour, oats, or
bran. Whole wheat Course begins with rest period during which flours or grains
absorb liquid ingredients. Soaking causes flour or grain to soften and helps
ingredients to combine. Generally, Whole wheat and multi-grain breads are
shorter and denser than white, French or fruit & nut breads.
French Bread
Traditionally, French bread has crispier crust and lighter texture than white
bread. Recipes usually do not include butter, margarine or milk.
Sweetened Bread (Sweet)
Used for recipes that contain fruit juice, additional sugar or added sweet
ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking
temperature is reduced to prevent burning.
Low Card Bread
Used for low carb recipes.
11
Gluten Free Bread
Used for gluten free recipes.
Batter Bread
Used for recipes that contain baking powder or baking soda, rather than yeast,
to make bread or cake rise. Cake recipes made from scratch must be specially
designed for this Course. Use this Course to prepare pre-packaged cake and
quick bread mixes.
Jam
Add fruit, sugar, and lemon juice for homemade jam – a great topping for
homemade bread, waffles and ice cream.
Dough
Use to prepare dough for making bread or rolls which are shaped before baking
in a conventional oven.
Pizza Dough
Use to prepare dough that requires less kneading and rising such as pizza and
focaccia dough.
Bake Only
Used if crust is too light or you wish to bake pre-made dough. Especially useful
if your bread, batter or cake is not quite done. Check every few minutes. Course
bakes for up to 1 hour, 30 minutes from 300°F to 375°F.
Rapid Bread
Used for White, Whole Wheat, French, and Sweet Courses to decrease time by
approximately 1 hour. Choose recipe, then simply add amount of yeast listed for
Rapid Course. Bread may be shorter and denser.
Personal Recipe
Your bread maker has 5 personal recipe memory cycles. You have 5 spaces
to program and save your favorite recipes. PERSONAL BAKER lets you factor
brand and type of flour, quality of yeast and even climate into Course times.
Information is stored in PERSONAL BAKER file and kept separate from regular
Courses.
Custom Program
Allows you to alter existing settings in preset programms to manually change
Course length.
12
KNEADING AND BAKING COURSE CHART
Course
Crust
Size
Preheat Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake
Total
White
Light
2 lb.
5 min
20 min
40 min
10 sec
24 m
50 s
15 sec
49 m
45 s
40 min
3:00
1.5 lb.
1 lb.
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
40 min
40 min
40 min
40 min
40 min
40 min
40 min
40 min
15 min
15 min
15 min
15 min
15 min
15 min
15 min
15 min
15 min
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
24 m
50 s
15 sec
15 sec
15 sec
15 sec
15 sec
15 sec
15 sec
15 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
49 m
45 s
35 min
30 min
50 min
45 min
40 min
60 min
55 min
50 min
40 min
35 min
30 min
50 min
45 min
40 min
60 min
55 min
50 min
2:55
2:50
3:10
3:05
3:00
3:20
3:15
3:10
2:00
1:55
1:50
2:10
2:05
2:00
2:20
2:15
2:10
24 m
50 s
49 m
45 s
Medium
2 lb.
24 m
50 s
49 m
45 s
1.5 lb.
1 lb.
24 m
50 s
49 m
45 s
24 m
50 s
49 m
45 s
Dark
1 lb.
24 m
50 s
49 m
45 s
1.5 lb.
2 lb.
24 m
50 s
49 m
45 s
24 m
50 s
49 m
45 s
Rapid
White
Light
2 lb.
9 m
50 s
29 m
50 s
1.5 lb.
1 lb.
9 m
50 s
29 m
50 s
9 m
50 s
29 m
50 s
Medium
2 lb.
9 m
50 s
29 m
50 s
1.5 lb.
1 lb.
9 m
50 s
29 m
50 s
9 m
50 s
29 m
50 s
Dark
2 lb.
9 m
50 s
29 m
50 s
1.5 lb.
1 lb.
9 m
50 s
29 m
50 s
9 m
50 s
29 m
50 s
13
Course
Crust
Size
Preheat Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake
Total
Whole
Wheat
Light
2 lb.
30 min
30 min
30 min
30 min
30 min
30 min
30 min
30 min
30 min
5 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
15 min
50 min
10 sec
24 m
50 s
10 sec
44 m
50 s
40 min
3:30
1.5 lb.
1 lb.
17 min
17 min
15 min
17 min
17 min
15 min
17 min
17 min
15 min
17 min
17 min
15 min
17 min
17 min
15 min
17 min
17 min
50 min
50 min
50 min
50 min
50 min
50 min
50 min
50 min
30 min
30 min
30 min
30 min
30 min
30 min
30 min
30 min
30 min
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
24 m
50 s
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
44 m
50 s
37 min
35 min
45 min
42 min
40 min
53 min
50 min
48 min
40 min
37 min
35 min
45 min
42 min
40 min
53 min
50 min
48 min
3:27
3:25
3:35
3:32
3:30
3:43
3:40
3:38
2:15
2:12
2:10
2:20
2:17
2:15
2:28
2:25
2:23
24 m
50 s
44 m
50 s
Medium
2 lb.
24 m
50 s
44 m
50 s
1.5 lb.
1 lb.
24 m
50 s
44 m
50 s
24 m
50 s
44 m
50 s
Dark
2 lb.
24 m
50 s
44 m
50 s
1.5 lb.
1 lb.
24 m
50 s
44 m
50 s
24 m
50 s
44 m
50 s
Rapid
Whole
Wheat
Light
2 lb.
39 m
50 s
1.5 lb.
1 lb.
5 min
39 m
50 s
5 min
39 m
50 s
Medium
2 lb.
5 min
39 m
50 s
1.5 lb.
1 lb.
5 min
39 m
50 s
5 min
39 m
50 s
Dark
2 lb.
5 min
39 m
50 s
1.5 lb.
1 lb.
5 min
39 m
50 s
5 min
39 m
50 s
14
Course
Crust
Size
Preheat Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake
Total
French
Light
2 lb.
5 min
20 min
40 min
10 sec
29 m
50 s
10 sec
59 m
50 s
45 min
3:20
1.5 lb.
1 lb.
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
40 min
40 min
40 min
40 min
40 min
40 min
40 min
40 min
20 min
20 min
20 min
20 min
20 min
20 min
20 min
20 min
20 min
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
8 sec
29 m
50 s
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
59 m
50 s
42 min
40 min
55 min
52 min
50 min
65 min
62 min
60 min
45 min
42 min
40 min
55 min
52 min
50 min
65 min
62 min
60 min
3:17
3:15
3:30
3:27
3:25
3:40
3:37
3:35
2:15
2:12
2:10
2:25
2:22
2:20
2:35
2:32
2:30
29 m
50 s
59 m
50 s
Medium
2 lb.
29 m
50 s
59 m
50 s
1.5 lb.
1 lb.
29 m
50 s
59 m
50 s
29 m
50 s
59 m
50 s
Dark
2 lb.
29 m
50 s
59 m
50 s
1.5 lb.
1 lb.
29 m
50 s
59 m
50 s
29 m
50 s
59 m
50 s
Rapid
Light
2 lb.
44 m
52 s
French
1.5 lb.
1 lb.
8 sec
44 m
52 s
8 sec
44 m
52 s
Medium
2 lb.
8 sec
44 m
52 s
1.5 lb.
1 lb.
8 sec
44 m
52 s
8 sec
44 m
52 s
Dark
2 lb.
8 sec
44 m
52 s
1.5 lb.
1 lb.
8 sec
44 m
52 s
8 sec
44 m
52 s
15
Course
Crust
Size
Preheat Knead 1
Knead 2
Rise 1
Punch
Rise 2
Shape
Rise 3
Bake
Total
Sweet
Light
2 lb.
5 min
20 min
40 min
10 sec
24 m
50 s
5 sec
49 m
55 s
55 min
3:15
1.5 lb.
1 lb.
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
5 min
3 min
3 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
20 min
22 min
22 min
25 min
10 min
40 min
40 min
40 min
40 min
40 min
40 min
40 min
40 min
25 min
25 min
25 min
25 min
25 min
25 min
25 min
25 min
25 min
80 min
14 min
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
10 sec
15 sec
24 m
50 s
5 sec
5 sec
5 sec
5 sec
5 sec
5 sec
5 sec
5 sec
49 m
55 s
52 min
50 min
65 min
62 min
60 min
75 min
72 min
70 min
55 min
52 min
50 min
65 min
62 min
60 min
75 min
72 min
70 min
55 min
52 min
50 min
3:12
3:10
3:25
3:22
3:20
3:35
3:32
3:30
2:40
2:37
2:35
2:50
2:47
2:45
3:00
2:57
2:55
4:30
1:19
24 m
50 s
49 m
55 s
Medium
2 lb.
24 m
50 s
49 m
55 s
1.5 lb.
1 lb.
24 m
50 s
49 m
55 s
24 m
50 s
49 m
55 s
Dark
2 lb.
24 m
50 s
49 m
55 s
1.5 lb.
1 lb.
24 m
50 s
49 m
55 s
24 m
50 s
49 m
55 s
Rapid
Sweet
Light
2 lb.
54 m
50 s
1.5 lb.
1 lb.
54 m
50 s
54 m
50 s
Medium
2 lb.
54 m
50 s
1.5 lb.
1 lb.
54 m
50 s
54 m
50 s
Dark
2 lb.
54 m
50 s
1.5 lb.
1 lb.
54 m
50 s
54 m
50 s
Low
Carb
30 min
15 min
3 min
3 min
31 sec
4 sec
46 sec
Gluten
Free
Jam
1:05
1:30
1:27
1:24
0:55
Dough
2 lb.
3 min
3 min
3 min
3 min
27 min
24 min
21 min
22 min
60 min
60 min
60 min
30 min
1.5 lb.
1 lb.
Pizza
Dough
Bake
Only
2 lb.
90 min
1:30
16
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading
begins. No movement occurs in the Bread Pan.
This is normal.
*Jam Course has a rest period for 15 minutes before kneading begins. No
movement occurs in the Bread Pan.
Course
Batter Breads Light
Medium
Dark
Crust
Knead 1 Knead 2 Knead 3
Rest
Knead 4 Knead 5
Bake
Total
1:20
1:30
1:40
1 min
1 min
1 min
3 min
3 min
3 min
2 min
2 min
2 min
2 min 1 min
2 min 1 min
2 min 1 min
2 min
2 min
2 min
69 min
79 min
89 min
17
KNOW YOUR INGREDIENTS
All-Purpose Flour
All-purpose flour is blend of refined hard and soft wheat flours ideally suited for
making quick breads and cakes.
Bran
Bran (unprocessed) is coarse outer portion of wheat or rye grains that is
separated from flour by sifting or bolting. It is often added to bread in small
quantities for nutritional enrichment, heartiness and flavor. It is also used to
enhance bread texture.
Bread Flour
Bread flour is a high gluten/protein flour that typically has higher gluten
concentration than all-purpose flour. Using bread flour with will produce loaves
with better volume and structure.
Cornmeal and Oatmeal
Cornmeal and oatmeal come from coarsely ground white or yellow corn and
from rolled or steel-cut oats. They are used primarily to enhance flavor and
texture of bread.
Cracked Wheat
Cracked wheat has very coarse texture. It comes from wheat kernels cut into
angular fragments. It gives whole grain breads a nutty flavor and crunchy
texture.
Rye Flour
Rye flour must always be mixed with high proportion of bread flour, as it does
not contain enough gluten to develop structure for high, even-grained loaf.
Self-Rising Flour
Self-rising flour contains leavening ingredients that will interfere with bread and
cake making. Self-Rising Flour is NOT RECOMMENDED for use.
7 Grain Cereal Blend
7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, flax
seeds and hulled millet.
Vital Wheat Gluten
Gluten is manufactured from wheat flour that has been treated to remove nearly
all of the starch to leave a very high protein content. (Gluten is the protein in
wheat that makes dough elastic.) Gluten is available at most health food stores
and in baking aisle in many markets. It is sometimes used in small portions with
dense, low-gluten flours (such as whole wheat) to increase volume and lighten
texture.
Whole Wheat Flour
Whole wheat flour is milled from the entire wheat kernel, which contains the bran
and germ. This high fiber flour is richer in nutrients than all-purpose or bread
flour. Breads made with this flour are usually smaller and heavier than white
loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten
to produce high, light-textured bread.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored
in a refrigerator, freezer or a cool area to prevent them from becoming rancid.
Allow flour to come to room temperature before using.
18
Note: Flours, while visibly similar, can be very different by virtue of how they
were ground, milled, stored, etc. You may have to experiment with different
brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist
with these experiments.
Yeast
Active yeast, through a fermentation process, produces carbon dioxide gas
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour
to produce this gas. Three different types of yeast are available: fresh (cake),
active dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick-
acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread
maker.
Ensure your yeast is fresh by checking its expiration date. Once a package or
jar of yeast is opened, it is important that the remaining contents be immediately
resealed and refrigerated or frozen for future use. Often dough that fails to rise is
due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed using
active dry yeast. You may use chart below to substitute any quick-acting yeast
(quick rise, fast rise or bread maker yeast) for active dry yeast.
Conversion Chart for Quick Rise Yeast
¾ tsp. active dry yeast = ½ tsp. quick-acting yeast
1 tsp. active dry yeast = ¾ tsp. quick-acting yeast
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast
Rapid Course Yeast Addition
Rapid Course settings for White, French, Whole Wheat and Sweet decrease
time for making your favorite bread by approximately 1 hour. Choose recipe,
then add an additional ½ tsp. of active dry or quick-acting yeast to the recipe.
The bread may be shorter and denser.
Sugar
Sugar is important for color and flavor of breads. It also serves as food for yeast
since it supports fermentation process. Recipes in this book that call for sugar
require granulated sugar.
Important: Do not substitute powdered sugar or artificial sweeteners
cannot be used as substitute, as yeast will not react properly with them.
Salt
Salt is necessary to balance flavor in breads and cakes; it also limits growth of
yeast. Do not increase or decrease amount of salt shown in recipes.
Liquids
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water
or a combination of powdered milk and water, can be used when making bread.
Milk will improve flavor, provide velvety texture and soften the crust, while water
alone will produce a crispier crust. Vegetable or fruit juices and potato water
may be used for flavor variety.
19
Eggs
Eggs add richness and velvety texture to bread dough and cakes. When recipe
calls for egg(s) at room temperature, large egg(s) should be used.
Fats
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads.
French bread gets 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 refrigerator, it should be cut into small pieces for easier blending during
kneading process.
Baking Powder
Double acting baking powder is leavening agent used in quick breads and
cakes. This type of leavening agent does not require rising time before baking,
as chemical reaction works when liquid ingredients are added and again during
baking process.
Baking Soda
Baking soda is another leavening agent, not to be confused or substituted for
baking powder. It also does not require rising time before baking, as chemical
reaction works during baking process.
Important: Ingredients must be measured with exacting accuracy to avoid
affecting taste and texture of bread.
Special Glazes for Yeast Breads
Select 1 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 – prior to baking.
• Melted Butter Crust: Brush melted butter over just-baked bread for a softer,
more 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
until smooth to make a consistent glaze. Drizzle glaze over raisin bread or
sweet breads when they are almost cool.
Note: If desired, generously sprinkle with your choice of poppy, sesame or
caraway seeds after glazing.
Checking Dough Consistency
Although your bread maker will mix, knead and bake bread automatically, when
baking bread from scratch, it is necessary to learn to recognize condition of your
dough. The ratio of flour to liquid is the most critical factor in any bread recipe,
yet most easily remedied. After 5 to 8 minutes in Knead Stage, open bread
maker to check consistency of dough. Dough should be in a soft, tacky ball (feel
sticky like scotch tape). If it is too dry, add ½ to 1 tsp. of liquid at a time. If it is
too wet, add ½ to 1 tbsp. of flour at a time.
20
High-Altitude Baking
In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less
air pressure. Therefore, less yeast is necessary. For more information on High
Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: [email protected]
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid, so less liquid is
required.
Slicing and Storing Bread
For best results, place bread on wire rack and allow to cool for 15 – 30 minutes
before slicing. Use electric knife or serrated knife for even slices.
Store unused bread, tightly sealed (sealable plastic bags or plastic containers
work well) at room temperature for up to 3 days. For longer storage, (up to
1 month) place bread in sealed container in freezer. Since homemade bread has
no preservatives, it tends to dry out and become stale faster. Leftover or slightly
hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to
make croutons, bread pudding or stuffing.
MAKING DOUGH, BAKING BREADS AND BATTER BREADS
Note: Depending on the Course or recipe used, some steps may not apply or
there may be additional steps. Refer to the respective Course sections in this
booklet for more detailed instructions.
Important: Add ingredients to bread pan in the order listed in the recipe.
1. Open lid and remove bread pan. Lift bread pan
straight up and out using the handle (B).
Caution: Do not turn or shake bread pan while taking
it out. If the bread pan is bent, temperature sensor
may not work properly.
B
2. Position kneading paddle on the drive shaft. Match
flat side of drive shaft to flat part of hole in kneading
paddle. Make sure paddle is secure (C).
3. Place ingredients into the bread pan. For best
results, add all liquid ingredients first, then add all dry
ingredients.
Important: Always add yeast, baking powder or
baking soda last.
C
21
4. Make small indentation on top of dry ingredients (not so deep it reaches the
wet layer) and add yeast/baking powder/baking soda.
Important: Indentation for yeast is important, especially when using the
delay bake timer. It keeps yeast away from the wet ingredients until the
kneading process begins. (Liquid ingredients will prematurely activate the
yeast.)
5. Insert the bread pan into the baking chamber. Press
down on rim of bread pan until it snaps securely into
place (D).
Note: If bread pan does not snap securely into place,
remove bread pan. Wearing oven mitts, place fingers
behind bread pan clips and gently pull away from oven
wall. Insert bread pan again.
6. Close the lid. Plug into standard electrical outlet.
Bread maker will beep and three zeros will flash in
display window.
D
7. Press MENU to choose desired Course. The operation light will illuminate.
Each time MENU is pressed, unit and display will move to next Course.
8. Press CRUST to choose crust color. Bread maker is preset for MEDIUM
Note: CRUST will not be activated for the following courses:
• Jam
• Dough
• Pizza Dough
• Bake Only
Note: When using Dough, Pizza Dough, Pasta Dough, Batter Bread™ or Jam
courses, steps 7 and 8 are not needed.
9. Press LOAF SIZE to select: 1, 1.5 LB, or 2.0 lb. Bread maker is preset to 2 lb
Note: Loaf size cannot be activated for the following courses:
• Batter Breads
• Jam
• Pizza Dough
• Pasta Dough
Note: Although bread maker is capable of making 1.0 lb. loaves, we recommend
baking 1.5 and 2.0 lb recipes for more uniform loaves of bread. This is especially
true for breads that contain whole grains or other special ingredients such as
sunflower or sesame seeds.
10. Add ingredients such as dried fruits, nuts or herbs to the Fruit & Nut
Dispenser
Important: Do not exceed 2/3 cup capacity.
Important: Do not pour liquids or spices into dispenser. Always make sure
fresh fruit or vegetables are not wet. Pat dry before putting them in the
dispenser.
22
11. Press START to begin kneading cycle. The operation
light will illuminate. The TIME remaining will begin
to count down in display window. COURSE, LOAF
SIZE, CRUST COLOR and CYCLE will be shown in
display window. (E).
Note: During kneading cycle, yeast will activate and
viewing window may begin to fog. (This will clear
eventually so you can view the progress.)
E
12. When your bread is finished baking, bread maker
will beep and “0:00” will appear in display window.
Press STOP and open lid. Using oven mitts, remove
bread pan (F).
Important: Remember, bread pan and loaf are both
very hot! Be careful not to place either on tablecloth,
plastic surface or other heat-sensitive surface that
may scorch or melt.
F
Note: If bread is not removed immediately after baking and STOP is not
pressed, the Keep Warm cycle will begin. Operation light will begin to flash.
Bread maker will automatically turn off after 60 minutes. Although this will help
prevent bread from becoming soggy, for best results, remove bread immediately
after baking.
Note: Keep Warm cycle does not apply to the following courses:
• Jam
• Dough
• Pizza Dough
• Bake Only
13. Turn bread pan upside down and shake to release bread. Place bread
upright on wire rack to cool 15 – 30 minutes before cutting. This allows
steam to escape.
Caution: Be sure to remove kneading paddle from the bread.
Caution: Bread pan, kneading paddle and bread will be very hot.
14. Always unplug bread maker after each use.
USING 24-HOUR DELAY BAKE TIMER
Important: Delay baking does not activate Jam Course. Don’t use delay
bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy
products, meats, etc
To preset your bread maker, follow these steps:
1. Add ingredients as usual, taking care not to let yeast and liquid ingredients
contact one another.
Note: If your recipe contains salt, add it with the liquid ingredients, taking care
to keep it away from the yeast.
2. Close bread maker lid and plug it in.
23
3. Press MENU to choose Course. Time needed for selected Course appears in
display window.
4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount
of time set is shown in display window
q To fast forward time, continually press ▲.
q To fast reverse, continually press ▼.
q For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press
▲ until the display reads 5:00 – meaning it will finish baking in 5 hours.
This is the hour difference between 8:00 AM and 1:00 PM.
Note: Actual baking times will not change.
5. Press LOAF to choose loaf size, press CRUST to choose crust color, then
press START to begin timer. The colon (:) in time display begins to flash,
letting you know timer is started. When your bread is finished baking bread
maker will beep and “0:00” will appear in display window. Press STOP and
open lid.
6. If you make an error after you’ve activated program and want to start over,
press and hold STOP. Timer will clear and you can begin again.
ADVANCED BAKING TECHNIQUES
BAKE ONLY
The Bake Only course offers the flexibility to vary time and temperature. You can
bake pre-made dough or dough purchased at the store using this Course. You
may also use this Course if crust color is too light or if your batter or cake is not
quite done. Check every few minutes.
1. Press the PROG button.
2. Using the ▲ and ▼ arrows, adjust the amount of time you need up to 1 hour,
30 minutes.
3. Set temperature from 300°F – 375°F.
4. Press START to begin baking.
PAUSE
You can press PAUSE at any time, during any Course. When you pause, bread
maker will remain paused for approximately 10 minutes. You will hear a beep
when the pause cycle begins; the time will flash until baking is resumed. Press
START at any time to resume baking.
Note: If you forget to touch START, baking will resume automatically after 10
minutes.
Touch STOP to cancel Course completely and return to the Course selection
display.
Use PAUSE to:
• Create decorative crusts
• Make pull-apart rolls
• Make braided breads
• Create rustic Mediterranean-style rolled bread
• Add crumbled toppings to coffee cakes
Important: Have all ingredients ready before starting PAUSE cycle.
24
Important: Do not leave lid standing open for extended periods of time.
Always use an oven mitt when handling the bread pan or any part of the
interior of the bread maker.
Decorative Crusts
1. At start of baking process (see KNEADING AND BAKING CHART), press
PAUSE.
2. Leave bread pan in bread maker.
3. Using a knife or sharp blade, cut a decorative pattern in the top of the loaf
(criss-cross, slashes, etc).
4. Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix
well.
5. Carefully brush top of loaf and cuts with egg wash, being careful not to spill
or drip the wash into the bread pan or baking chamber.
6. Press START when finished; work quickly to limit heat loss.
Pull-Apart Rolls
1. At start of final rise (see KNEADING AND BAKING CHART), press PAUSE.
2. Remove bread pan from baking chamber and close lid.
3. Remove dough and kneading paddle from bread pan.
4. Divide dough evenly (12, 18 or 24 pieces).
5. Roll each piece into a round ball and layer back into bread pan.
6. Carefully brush 1st layer with egg wash and sprinkle with spices.
7. Continue layering until all dough balls are used.
8. Return bread pan to bread maker and press START.
Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings
you desire.
Braided Breads
1. At start of last rise (see KNEADING AND BAKING CHART), press PAUSE.
2. Remove bread pan from baking chamber and close lid.
3. Remove dough and kneading paddle from bread pan.
4. Divide dough into 3 equal pieces.
5. Stretch and roll each piece into a 10” (25 cm) rope.
6. Place ropes on flat surface, side-by-side.
7. Starting at center, braid ropes to one end, then turn to braid the second half;
seal ends.
8. Return to bread pan and tuck ends under loaf.
9. If desired, brush with egg wash or water and sprinkle with seeds.
10. Return bread pan to bread maker and press START.
Mediterranean-Style Rustic Bread
Note: The below is an example of how to make a rolled, Mediterranean-style
rustic bread using a French bread recipe.
1. Press PAUSE at the end of the shaping process (see KNEADING AND
BAKING CHART).
2. Remove bread pan from bread maker and close lid.
3. Remove dough and kneading paddle from bread pan.
25
4. Roll dough to an 8” x 13” (20 cm x 33 cm) rectangle on a clean, lightly
floured surface.
5. Lightly brush with good olive oil, then sprinkle with fresh chopped garlic,
rosemary, basil and sub-dried tomatoes. Top with 1/3 cup crumbled feta or
goat cheese. If desired, you may also add 2 – 3 slices of prosciutto.
6. Tightly roll dough lengthwise into an 8” wide (20 cm) roll.
7. Tuck ends under and place in bread pan.
8. Return bread pan to bread maker, close lid and press START.
9. The final rise will begin, followed by the baking process.
10. As baking begins, press PAUSE again and remove bread pan.
11. Slash top of crust and gently mist loaf with cold water, then return bread pan
to baking chamber.
12. Close lid and press START to complete your rustic Mediterranean bread.
Adding Crumbled Toppings to Coffee Cakes
Note: Works best with Batter Breads recipes
1. At the end of last knead (see KNEADING AND BAKING CHART) press
PAUSE.
2. Remove bread pan from bread maker and close lid.
3. Remove kneading paddle from batter.
4. Top batter with desired crumb topping
5. Place bread pan back in baking chamber, close lid and press START.
Important: Removing kneading paddle will help prevent tearing of cake/loaf
when it is removed from pan after baking.
PERSONAL RECIPES
For advanced bakers, this bread maker has 5 personal recipe memory settings.
This means you have 5 spaces to program and save your favorite personal
recipes. With the personal recipe programmer, you can set the length of each
cycle or skip a cycle entirely based on the recipe you are creating. You can
factor in brand and type of flour, quality of yeast and even climate to determine
cycle times.
Important: To save or erase a personal recipe, follow the instructions
provided in CUSTOM PROGRAMS.
Note: We recommend that you keep a separate log of the cycle times for your
Personal Recipes.
1. To activate personal recipe program, press and hold PROG for 1 second.
2. Program each cycle time using ▲/▼ arrows to set time and then pressing
PROG again to set.
1st press: Preheat cycle
2nd press: Knead cycle 1
3rd press: Knead cycle 2
4th press: Rise 1
5th press: Punch
6th press: Rise 2
7th press: Shape
8th press: Rise 3
26
9th press: Bake cycle
10th press: Keep Warm cycle
11th press: Temperature
12th press: Extras – Do you want to activate the fruit and nut dispenser?
YES or NO
Note: To skip a cycle, press the arrows until you reach zero (0), then press
PROG to move on to the next cycle of the baking program.
3. Press PROG a final time. The word SAVE will flash on the display.
4. Select YES or NO. Selecting YES will save your changes. If you select NO,
the personal recipe course will proceed as programmed, but will revert back
to the previously saved times at the end of baking.
Note: You can use the Delay Bake Timer when running personal recipe
programs. Simply use the ▲/▼ arrows to set the time difference and press
START.
CUSTOM PROGRAMS
The most versatile function on your bread maker, Custom Program is similar to
Personal Recipe in that you can manually change the length of each cycle of a
bread making course. Unlike Personal Recipe, Custom Program factors in LOAF
SIZE and CRUST COLOR.
Note: You can also use Custom Program to change kneading and bake times in
Batter Breads Course; heat and stir times in Jam Course; knead and rise times
in Dough Course.
To manually change a preprogrammed Course, follow these steps:
1. Press MENU until you reach desired Course setting, such as White.
2. Press PROG; a beep will sound and “CUSTOM PROGRAM” will appear on
the display in the upper left corner.
3. Following the instructions in PERSONAL RECIPES, enter or change cycle
times as outlined. Use KNEADING AND BAKING CHART as a reference.
4. When you are finished, a final beep will sound, indicating your Custom
Program changes have been made.
To reset a preprogrammed Course to its original times, follow these steps:
1. Press MENU until you reach the Custom Program Course setting you wish to
change. It will be displayed in the display window.
2. Press SAVE/ERASE.
3. Display will prompt ERASE, and you may simply press YES to accept and
return to the default setttings.
27
BREAD RECIPES...EASY AS 1-2-3
We suggest starting your bread making with this White Bread recipe. Follow
steps previously outlined in this Instruction Manual. These steps have been
written to eliminate most common errors in bread maker baking and may be
helpful for any recipe.
WHITE BREAD
Ingredients
Water (80°F/27°C)
Oil
1.0 lb.
¾ cup + 1 tbsp.
1 tbsp.
1½ lb.
2.0 lb.
1½ cups
2½ tbsp.
¼ cup
1 cup
2 tbsp.
2 tbsp.
1½ tbsp.
3 cups
1.5 tsp
2 tsp.
Sugar
1½ tbsp.
1 tbsp.
Dry milk
2 tbsp.
4 cups
2 tsp
Bread flour
Salt
2¼ cups
1 tsp.
Active dry yeast
Select White Course
1½ tsp.
2¼ tsp.
Select Rapid White
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid
French, Sweet, Rapid Sweet Course Method:
1. Remove bread pan from bread maker. Attach kneading paddle onto drive
shaft. Have all ingredients ready. Make sure all ingredients, except water, are
at room temperature.
2. Measure water (80°F/27°C) and pour into bread pan.
3. Measure oil and add to bread pan.
4. Measure sugar, salt and dry milk; add to bread pan.
5. Measure bread flour and add to bread pan. The Rapid setting for White
Bread decreases time for making bread by approximately an hour. Add
additional ½ tsp. of yeast when baking rapid breads.
6. After making indentation in dry ingredients, carefully measure yeast and add
to bread pan. If using delay bake timer, make absolutely sure yeast is on top
of bread flour, away from liquids.
7. Place bread pan into bread maker. Push down on rim until it fits firmly into
place. Close lid.
8. Press MENU; choose White Bread Course. Press CRUST to choose crust
color. Press LOAF to choose loaf size. If delay baking is desired, press ▲
and ▼ to add delay bake time, then press START. If no delay baking is
28
desired, press START to begin immediately.
9. At beep during kneading process, check dough ball (see CHECKING
DOUGH CONSISTENCY). It will be sticky to the touch. At this time, push
down any dough or flour that may be on sides of bread pan. If desired,
add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir
ingredients. (See KNEADING AND BAKING COURSE CHART to check time
beep will sound.)
10. After ending beep sound, bread maker will start 60-minute Keep Warm cycle.
“0:00” will appear in display window; colon will begin to flash. The operation
light will flash.
11. Press STOP and use oven mitts to carefully remove bread pan. Light will go
out when STOP is pressed.
Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!
12. Turn bread pan upside down and shake several times to release bread.
Do not use metal utensils. Remove kneading paddle and allow loaf to cool
standing upright on wire rack approximately 15 – 30 minutes before slicing.
13. Once bread has cooled (approximately 1 hour) store in an airtight container.
14. Unplug unit and allow to cool completely before cleaning. (See CARE AND
CLEANING INSTRUCTIONS.)
WHITE SOURDOUGH STARTER
Ingredients
Amount
2¼ tsp.
2 cups
Active dry yeast
Water (110°F/43°C)
Bread flour
Sugar
3½ cups
1 tbsp.
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5
minutes, then add flour and sugar. Stir with plastic or wooden spoon until
blended. Mixture will be thick; remaining lumps will dissolve during fermentation
process. Cover loosely with plastic wrap and let stand in warm place for 5 days,
stirring 3 times a day. Starter will “rise and fall” during fermentation period and
become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour
flavor to develop. When starter is developed, it is bubbly and may have yellow
liquid layer on top; stir before using. It may be used for baking or placed in the
refrigerator to use later; cover loosely.
To use starter, measure amount specified in recipe. After refrigeration, let
container of starter come to room temperature before measuring – about
4 hours. If baking in the morning, leave starter out overnight.
Replenish with 1 cup flour, 2/3 cup water (110°F/43°C) and 1 tsp. sugar. Stir until
blended – some lumps may remain. Cover loosely and let stand 10 to 12 hours
or overnight. Starter will rise and become bubbly. Stir, then place in refrigerator
to store. Stir in 1 tsp. of sugar to keep active if not used every week.
29
WHITE SOURDOUGH BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
½ cup + 1
tbsp.
Water (80°F/27°C)
¾ cup
¾ cup + 1 tbsp.
Starter
(see above recipe)
¾ cup
1 cup
1¼ cup
Sugar
2 tsp.
1 tsp.
1 tbsp.
1½ tsp.
3 cups
2 tsp.
4 tsp.
2 tsp.
Salt
Bread flour
Active dry yeast
2 cups
1½ tsp.
4 cups
2¼ tsp.
Select White
Course
Select Rapid
White Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
CORNBREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
2
plus enough water
(80°F/27°C) to equal
¾ cup + 2
tbsp.
1 cup + 3 tbsp.
11/3 cups
Oil
2 tbsp.
2 tbsp.
1 tsp.
3 tbsp.
3 tbsp.
1½ tsp.
2 tbsp.
3 cups
1/3 cup
2 tsp.
¼ cup
¼ cup
Honey
Salt
2 tsp.
Dry milk
Bread flour
Cornmeal
Active dry yeast
1 tbsp.
2 cups
¼ cup
1½ tsp.
2½ tbsp.
4 cups
½ cup
2¼ tsp.
Select White Course
Select Rapid White
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
30
FAT-FREE WHITE BREAD
Ingredients
Water (80°F/27°C)
Applesauce
Sugar
1.0 lb.
¾ cup + 1 tbsp.
1 tbsp.
1½ lb.
1 cup + 3 tbsp.
2 tbsp.
2.0 lb.
1½ cups
3 tbsp.
¼ cup
1½ tbsp.
1 tsp.
3 tbsp.
Salt
1½ tsp.
2 tsp.
Dry milk
1 tbsp.
1½ tbsp.
3 cups
2 tbsp.
4 cups
½ cup
Bread flour
Cornmeal
2¼ cups
¼ cup
1/3 cup
Active dry yeast
1½ tsp.
2 tsp.
2¼ tsp.
Select White Course
Select Rapid White
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
EGG BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room temperature
1
2
2
plus enough water (80°F/27°C)
to equal
¾ cup + 1
tbsp.
1 cup + 1
tbsp.
¹
1 / cups
³
Oil
1 tbsp.
4 tsp.
1½ tbsp.
2 tbsp.
1½ tsp.
3 tbsp.
2 tbsp.
2½ tbsp.
2 tsp.
Sugar
Salt
1 tsp.
Dry milk
2 tbsp.
¼ cup
2 cups + 2
tbsp.
Bread flour
3 cups
2 tsp.
4 cups
Active dry yeast
Select White Course
1½ tsp.
2 tsp.
2¼ tsp.
Select Rapid White Course
Active dry yeast
2½ tsp.
2¾ tsp.
31
POTATO BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
2
2
plus enough water
(80°F/27°C) to equal
¾ cup + 2 tbsp.
1¼ cups
1½ cups
Oil
1 tbsp.
4 tsp.
2 tbsp.
2 tbsp.
1½ tsp.
3 tbsp.
¼ tsp.
3 tbsp.
3 tbsp.
2 tsp.
Sugar
Salt
1 tsp.
Dry milk
2 tbsp.
¼ cup
¼ tsp.
½ cup
1
White pepper
Instant potato buds
/8 tsp.
¼ cup
1/3 cup
Green onion tops,
chopped
1 tbsp.
1½ tbsp.
2 tbsp.
Bread flour
2 cups
3 cups
2 tsp.
4 cups
Active dry yeast
1½ tsp.
2¼ tsp.
Select White Course
Select Rapid White
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
32
WHOLE GRAIN BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Water (80°F/27°C)
¼ cup
1/3 cup
½ cup
Cultured buttermilk
(80°F/27°C)
2/3 cup
1 cup
11/3 cups
Oil
2 tsp.
3 tbsp.
1 tsp.
1 tbsp.
¼ cup
1½ tsp.
1 tsp.
1 tbsp. + 1 tsp.
1/3 cup
Molasses
Salt
2 tsp.
Baking soda
¾ tsp.
1½ tsp.
Oat bran cereal,
uncooked
3 tbsp.
¼ cup
1/3 cup
Cornmeal
3 tbsp.
3 tbsp.
3 tbsp.
1/3 cup
¼ cup
¼ cup
¼ cup
½ cup
2 cups
2 tsp.
1/3 cup
1/3 cup
1/3 cup
1/3 cup
3 cups
2¼ tsp.
Rye flour
Buckwheat flour
Whole wheat flour
Bread flour
11/3 cups
1½ tsp.
Active dry yeast
Select White Course
Select Rapid White
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
33
SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD
Ingredients
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
plus enough water
(80°F/27°C) to equal
1 cup + 2 tbsp.
1¼ cups
Oil
2 tbsp.
1 tbsp.
1 tbsp.
1½ tsp.
2½ cups
½ cup
3 tbsp.
2 tbsp.
2 tbsp.
2 tsp.
Molasses
Sugar
Salt
Bread flour
Whole wheat flour
Sesame seeds
Cumin seeds
3 cups
1 cup
2 tbsp.
¼ tsp.
2½ tbsp.
¼ tsp.
Sunflower seeds
(kernels)
1½ tbsp.
2 tsp.
2 tbsp.
2¼ tsp.
Active dry yeast
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2½ tsp.
2¾ tsp.
34
WHOLE WHEAT BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Egg whites
1
1
1
plus enough cultured
buttermilk (80°F/27°C)
to equal
1 cup + 3
tbsp.
1 cup
1½ cups
Oil
2 tbsp.
2 tbsp.
1 tsp.
3 tbsp.
3 tbsp.
1½ tsp.
½ tsp.
3 cups
2 tsp.
¼ cup
¼ cup
2 tsp.
Molasses
Salt
Baking soda
Whole wheat flour
Active dry yeast
¼ tsp.
2 cups
1½ tsp.
¾ tsp.
4 cups
2¼ tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
35
CARAWAY RYE BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
2
plus enough water
(80°F/27°C) to equal
1 cup + 1
tbsp.
¾ cup
11/3 cups
Oil
2 tbsp.
2 tbsp.
1 tsp.
3 tbsp.
3 tbsp.
1½ tsp.
2 tbsp.
1½ cups
¾ cup
¼ cup
¼ cup
2 tsp.
Honey
Salt
Dry milk
1 tbsp.
1 cup
3 tbsp.
2 cups
1 cup
Bread flour
Whole wheat flour
Caraway seeds
Active dry yeast
½ cup
1 tbsp.
1½ tsp.
2 tbsp.
2 tsp.
3 tbsp.
2¼ tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
36
ONION RYE BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
2
plus enough water
(80°F/27°C) to equal
1 cup + 3
tbsp.
¾ cup + 2 tbsp.
11/3 cups + 2 tbsp.
Oil
2 tbsp.
2 tbsp.
1 tsp.
3 tbsp.
3 tbsp.
1½ tsp.
2 tbsp.
1½ cups
¾ cup
¼ cup
¼ cup
2 tsp.
Honey
Salt
Dry milk
1 tbsp.
1 cup
3 tbsp.
2 cups
1 cup
Bread flour
Whole wheat flour
Caraway seeds
Dehydrated onion
Active dry yeast
½ cup
1 tbsp.
2 tbsp.
1½ tsp.
2 tbsp.
3 tbsp.
2 tsp.
3 tbsp.
¼ cup
2¼ tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Courset
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
37
SEVEN GRAIN BREAD
Ingredients
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
plus enough water
(80°F/27°C) to equal
1 cup + 2 tbsp.
1½ cups
Oil
2 tbsp.
2 tsp.
3 tbsp.
1 tbsp.
2 tsp.
Honey
Salt
1½ tsp.
1½ cups
½ cup
¼ cup
¼ cup
¼ cup
¼ cup
¼ cup
2 tbsp.
3 tbsp.
2 tsp.
Whole wheat flour
Bread flour
Brown rice flour
Spelt flour
Buckwheat flour
Rye flour
2 cups
1 cup
¹/ cup
³
¹/ cup
³
¹/ cup
³
¹/ cup
³
Oatmeal
¹/ cup
³
Cornmeal
Gluten
¼ cup
¼ cup
2¼ tsp.
Active dry yeast
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2½ tsp.
2¾ tsp.
38
TWO CHEESE BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
1
plus enough water
(80°F/27°C) to equal
¾ cup
1 cup
1¼ cups
Oil
2 tsp.
1 tsp.
1 tbsp.
2 tsp.
1½ tbsp.
1 tbsp.
2 tsp.
Honey
Salt
1 tsp.
1½ tsp.
2 tbsp.
½ cup
Dry milk
Whole wheat flour
Bread flour
2 tbsp.
¼ cup
1¾ cups
3 tbsp.
¾ cup
2½ cups
3¼ cups
Grated cheddar
cheese
2/3 cup
1 cup
11/3 cups
Grated Parmesan
cheese
2 tbsp.
3 tbsp.
¼ cup
Sesame seeds
Active dry yeast
1 tsp.
2 tsp.
2 tsp.
1 tbsp.
2¼ tsp.
1½ tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
39
PUMPERNICKEL BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
Eggs, large; room
temperature
1
1
2
plus enough water
(80°F/27°C) to equal
¾ cup + 1 tbsp.
1 cup + 2 tbsp.
1 cup + 6 tbsp.
Oil
2 tbsp.
2 tbsp.
1 tsp.
3 tbsp.
3 tbsp.
1½ tsp.
2 tbsp.
1½ cups
¾ cup
¼ cup
¼ cup
2 tsp.
Honey
Salt
Dry milk
1 tbsp.
1 cup
3 tbsp.
2 cups
1 cup
Bread flour
Whole wheat flour
Rye flour
Caraway seeds
½ cup
½ cup
1 tbsp.
2/3 cup
1 cup
2 tbsp.
3 tbsp.
Instant coffee
granules
1 tsp.
2 tsp.
1 tbsp.
Cocoa powder
Active dry yeast
2 tbsp.
1½ tsp.
3 tbsp.
2 tsp.
¼ cup
2¼ tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
40
HEARTY NUT BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
1 cup + 7
tbsp.
Water (80°F/27°C)
1 cup
1¼ cups
Oil
2 tsp.
3 tbsp.
1 tsp.
1 tbsp.
¼ cup
1½ tbsp.
1/3 cup
2 tsp.
Molasses
Salt
1½ tsp.
Dry oatmeal, quick or
regular
1/3 cup
½ cup
2/3 cup
Whole wheat flour
Bread flour
2/3 cup
11/3 cups
2/3 cup
1 cup
2 cups
¾ cup
2 tsp.
11/3 cups
22/3 cups
1 cup
Walnuts, chopped
Active dry yeast
1½ tsp.
2¼ tsp.
Select Whole Wheat
Course
Select Rapid Whole
Wheat Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
41
FRENCH BREAD
Ingredients
Water (80°F/27°C)
Oil
1.0 lb.
¾ cup + 2 tbsp.
1 tbsp.
1½ lb.
1 cup + 2 tbsp.
1½ tbsp.
1½ tbsp.
1½ tsp.
2.0 lb.
1½ cups
2 tbsp.
2 tbsp.
2 tsp.
Sugar
1 tbsp.
Salt
1 tsp.
Bread flour
Active dry yeast
2¼ cups
1½ tsp.
3½ cups
2 tsp.
4 cups
2¼ tsp.
Select French Course
Select Rapid French
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
ITALIAN HERB BREAD
Ingredients
1.0 lb.
1½ lb.
2.0 lb.
1¼ cups
+ 2 tbsp.
Water (80°F/27°C)
¾ cup + 2 tbsp.
1 cup + 1 tbsp.
Oil
1½ tbsp.
1 tbsp.
1 tsp.
2 tbsp.
2 tbsp.
1½ tsp.
2 tbsp.
3 cups
2 tsp.
3 tbsp.
3 tbsp.
2 tsp.
Sugar
Salt
Dry milk
Bread flour
Active dry yeast
1 tbsp.
2¼ cups
1½ tsp.
3 tbsp.
4 cups
2¼ tsp.
Select French Course
Select Rapid French
Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
42
CINNAMON RAISIN BREAD
Ingredients
Water (80°F/27°C)
Oil
1.0 lb.
1½ lb.
1 cup
2.0 lb.
1¼ cups + 2 tbsp.
2 tbsp.
¾ cup
1 tbsp.
1½ tbsp.
Brown sugar, firmly
packed
1½ tbsp.
2½ tbsp.
3 tbsp.
Salt
1 tsp.
1 tbsp.
1 tsp.
1½ tsp.
1½ tbsp.
2 tsp.
2 tsp.
2 tbsp.
1 tbsp.
4 cups
2/3 cup
2¼ tsp.
Dry milk
Cinnamon
Bread flour
Walnuts, chopped
Active dry yeast
2¼ cups
1/3 cup
1½ tsp.
3 cups
½ cup
2 tsp.
Add to dispenser
(press EXTRAS before pressing START to begin baking):
Raisins
1/3 cup
½ cup
2/3 cup
Select Fruit & Nut
Course
Select Rapid Fruit
& Nut Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
43
CRUNCHY CRACKED WHEAT BREAD
Note: This recipe requires a few quick preparation instructions.
• Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to
prevent lumps.
• Let mixture stand for 20 minutes (at 80°F/27°C). Stir, pour into bread
pan and add remainder of ingredients in order given.
Ingredients
Cracked wheat
Water, boiling
Oil
1.0 lb.
½ cup
1 cup
1½ lb.
¾ cup
2.0 lb.
1 cup
1½ cups
2 tbsp.
2 tbsp.
1½ tsp.
3 cups
2 tsp.
1¾ cups
3 tbsp.
3 tbsp.
2½ tsp.
4 cups
2¼ tsp.
1½ tbsp.
4 tsp.
Sugar
Salt
1 tsp.
Bread flour
Active dry yeast
2 cups
1½ tsp.
Select Fruit & Nut
Course
Select Rapid
Fruit & Nut
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
44
WHITE WHEAT BREAD
Ingredients
Water (80°F/27°C)
Oil
1.0 lb.
1½ lb.
1 cup + 2 tbsp.
1½ tbsp.
3 tbsp.
2.0 lb.
1¼ cups + 2 tbsp.
2 tbsp.
¾ cup
1 tbsp.
2 tbsp.
1 tsp.
Sugar
¼ cup
Salt
1½ tsp.
2 tsp.
Dry milk
1 tbsp.
1¾ cups
¼ cup
1½ tbsp.
23/4 cups
1/4 cup
2 tbsp.
Bread flour
Whole wheat flour
Active dry yeast
3½ cups
½ cup
1½ tsp.
2 tsp.
2¼ tsp.
Add to dispenser
(press EXTRAS before pressing START to begin baking):
Sunflower seeds
(kernels)
2 tbsp.
3 tbsp.
¼ cup
Select Fruit & Nut
Course
Select Rapid Fruit
& Nut Course
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
45
DRIED FRUIT BREAD
Ingredients
Water (80°F/27°C)
Oil
1.0 lb.
¾ cup
1½ lb.
1 cup + 1 tbsp.
3 tbsp.
2.0 lb.
1¼ cups
¼ cup
2½ tbsp.
1½ tbsp.
1 tsp.
Brown sugar
Salt
2½ tbsp.
1½ tsp.
¼ cup
2 tsp.
Dry milk
1 tbsp.
2¼ cups
½ tsp.
1½ tbsp.
3 cups
2½ tbsp.
4 cups
1½ tsp.
2¼ tsp.
Bread flour
Nutmeg
1 tsp.
Active dry yeast
1½ tsp.
2 tsp.
Add to dispenser
(press EXTRAS before pressing START to begin baking):
Dried fruit
1/3 cup
½ cup
2/3 cup
Select Fruit & Nut
Course
Select Rapid Fruit
& Nut
Active dry yeast
2 tsp.
2½ tsp.
2¾ tsp.
46
SOY CINNAMON RAISIN BREAD
Note: For best results, choose LIGHT crust.
Ingredients
Water (80°F/27°C)
Oil
1½ lb.
1 cup
3 tbsp.
2 tbsp.
1½ tsp.
¼ cup
2½ cups
1 tsp.
Sugar
Salt
Dry milk
Bread flour
Cinnamon
Soy flour
½ cup
2 tsp.
Active dry yeast
Add to dispenser (press EXTRAS before pressing START to begin baking):
Raisins
½ cup
Select Fruit & Nut
Course
Select Rapid Fruit &
Nut
Active dry yeast
2½ tsp.
47
BATTER BREADS
Batter Breads Course will mix and bake a prepackaged cake mix or quick bread.
SWEET CORN BREAD
Ingredients
1 loaf
2
Eggs, large, at room
temperature
Milk (80°F/27°C)
Butter, melted
1 cup
¼ cup
Sugar
¾ cup
Salt
1 tsp.
2 cups
1 cup
All-purpose flour
Cornmeal
Double acting baking powder
Select Batter Breads Course
1 tbsp.
48
Method:
1. Remove bread pan from bread maker. Attach kneading paddle onto shaft.
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Make sure all ingredients, except water, are at room
temperature.
2. Place bread pan into bread maker. Push down on rim until it fits firmly into
place. Close lid.
3. Press MENU; choose Batter Breads Course. Press CRUST to choose crust
color. If delay bake is desired, press ▲/▼ buttons to set delay bake timer, and
then press START for delay; or, simply press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh
milk, yogurt or other dairy products, meats, fish or any other ingredients
that may spoil.
4. At beep during kneading process, check dough. At this time, push down any
dough or flour that may stuck to sides of bread pan. If desired, add additional
ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer
to KNEADING AND BAKING COURSES chart to check display time beep will
sound.
5. Before baking begins, remove bread pan from bread maker. Remove
kneading paddle from batter and place bread pan back into breadmaker to
complete bake process. Removing paddle will help prevent tearing cake/loaf
when it is removed from pan after baking.
6. When bread is finished baking bread maker will beep and “0:00” will appear
in display window. Press STOP and open lid.
Caution: Oven cavity, bread pan, kneading paddle and bread will be very
hot. Use oven mitts.
7. Remove bread pan from bread maker as soon as course is complete and
allow cake or Batter Breads to remain in pan for 20 minutes on cooling rack
before removing. Using oven mitts, take non metal spatula and gently loosen
cake from sides of pan. Turn upside down to remove. Allow to cool 15 – 30
minutes before cutting.
8. When bread has completely cooled (approximately 1 hour) store in air tight
container.
9. Unplug unit and allow to cool completely before cleaning. Clean bread pan
after each use.
Batter Breads Course Hints for Best Results
• It is important that you assist bread maker in stirring process during resttime.
Refer to KNEADING AND BAKING COURSE chart for appropriate time. Use a
rubber spatula to gently scrape the ingredients from sides and corners of pan,
and fold into wet mixture.
• Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger)
works well using Batter Breads Course. As with any other liquid ingredients,
the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise,
add ingredients as listed on package instructions. 1-step angel food cake
mixes may also be used. 2-step and swirl mix will work well using this
program.
• Although delay bake timer is an option for this Course, our experience has
shown recipes included do not mix well when delayed. You may find a few of
your recipes may work well; therefore, we have given you delay as an option.
49
PINEAPPLE COCONUT POUND CAKE
1 cake
Ingredients
Eggs, large, at room temperature
2
Crushed pineapple, undrained
1 cup
Butter, softened
Sugar
¼ cup
¾ cup
½ tsp.
½ cup
2 cups
1 tbsp.
Salt
Coconut, grated
All-purpose flour
Double acting baking powder
Add to dispenser (press EXTRAS before pressing START to begin baking):
Coconut, grated
½ cup
Select Batter Breads Course
Note: During rest cycle, stir with a spatula to fold in any flour around sides
of bread pan.
50
CHEDDAR LOAF BREAD
Ingredients
1 loaf
Eggs, large, at room temperature
3
Crushed pineapple, undrained
Shortening, room temp.
1 cup
½ cup
1 cup
Cheddar cheese, shredded
Sugar
½ cup
¾ tsp.
2 cups
1 tbsp.
Salt
All-purpose flour
Double acting baking powder
Add to dispenser (press EXTRAS before pressing START to begin baking):
Pecans, chopped
½ cup
Select Batter Breads Course
Note: During rest cycle, stir with a spatula to fold in any flour around sides
of bread pan.
51
BANANA NUT CAKE
Ingredients
1 loaf
Whole eggs, large, at room
temperature
2
2
Egg whites, at room temperature
Sour milk
¹/ cup
³
Banana, mashed
Oil
1½ cups
6 tbsp.
1 cup
Sugar
Salt
¾ tsp.
1½ tsp.
2 cups
¾ tsp.
2 tsp.
Cream of tartar
All-purpose flour
Baking soda
Double acting baking powder
Add to dispenser (press EXTRAS before pressing START to begin baking):
Nuts, chopped
¾ cup
Select Batter Breads Course
Note: During rest cycle, stir with a spatula to fold in any flour around sides
of bread pan.
52
LOW CARB BREAD RECIPES... EASY AS 1-2-3
For all low carb recipes, use the Low Carb Course selection. Your bread maker
is preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be
changed on the Low Carb Course setting.
Important: Use exact ingredients listed in recipe; do not substitute! You
may only substitute quick or rapid yeast for active dry yeast as given in the
YEAST CONVERSION chart in this Use and Care manual.
LOW CARB WHITE BREAD
Ingredients
Water (80°F/27°C)
2 lb.
1½ cups
3 tbsp.
2 tsp.
1 tbsp.
¼ cup
2
Canola oil
Lemon juice
Liquid lecithin
Butter, cold and cut in small pieces
Eggs, large, at room temperature
Salt
2 tsp.
3 tbsp.
3 tbsp.
3 tbsp.
¾ cup
¼ cup
¼ cup
1 cup
2 cups
6 tsp.
Psyllium husks
Dry oatmeal, instant or regular
Nutritional yeast flakes
Oat bran
®
Splenda
Rice bran
Vital wheat gluten
Bread flour
Active dry yeast
Select Low Carb Course
Yield: 28 slices
53
Nutritional Analysis*
Calories / slice
106
Calories from fat
Total fat
45
5 g
Cholesterol
Sodium
20 mg
187 mg
90 mg
15
Potassium
Carbohydrates
Dietary fiber
Sugar
3 g
0.4 g
5 g
Protein
Vit A
85 iu
10 mg
1 mg
Calcium
Iron
*Calories & nutritional information based on serving sizes listed in recipe.
Low Carb Course Method:
1. Remove bread pan from bread maker. Attach kneading paddle onto shaft.
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Make sure all ingredients, except water, are at room
temperature.
2. Place bread pan into bread maker. Push down on rim until it fits firmly into
place. Close lid.
3. Press MENU and choose Low Carb Course. Press START to start course
cycles immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh
milk, yogurt or other dairy products, meats, fish or any other ingredients
that may spoil.
4. About 5 – 10 minutes in Knead 2 cycle, check dough ball. It will be sticky to
the touch. At this time, push down any dough or flour that may be stuck to
sides of bread pan.
5. At end of baking cycle, a beep will sound and the bread maker will start a
60-minute Keep Warm cycle. “0:00” will appear in display and colon will begin
to flash. Keep Warm indicator light will flash.
54
6. Press STOP and use oven mitts to carefully remove bread pan. The indicator
light will go out when the STOP button is pressed.
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use
oven mitts.
7. Turn bread pan upside-down and shake several times to release bread. Do
not use metal utensils inside bread pan or bread maker. Remove kneading
paddle and allow loaf to cool standing upright on wire rack approximately
15 – 30 minutes prior to slicing.
8. Cut loaf in half, top to bottom, then cut each half into ½-inch slices.
9. When bread has cooled completely (approximately 1 hour), store in an
airtight container.
10. Unplug unit and allow to cool completely before cleaning. Clean bread pan
after each use.
LOW CARB CINNAMON RAISIN BREAD
Ingredients
Water (80°F/27°C)
2 lb.
2 cups
3 tbsp.
1 tbsp.
1 tbsp.
Canola oil
Liquid lecithin
Salt
®
Splenda
¹/ cup
³
Oat bran
¾ cup
¾ cup
1 cup
Ground almonds
Vanilla-flavored whey protein powder
Vital wheat gluten
Cinnamon
2¾ cups
1 tbsp.
6 tsp.
Active dry yeast
Add to dispenser (press EXTRAS before pressing START to begin baking):
55
Ingredients
2 lb.
Raisins
1/3 cup
Select Low Carb Course
Yield: 28 slices
Nutritional Analysis*
Calories / slice
Calories from fat
Total fat
77
36
4 g
Cholesterol
Sodium
4 mg
268 mg
146 mg
10
Potassium
Carbohydrates
Dietary fiber
Sugar
2 g
2 g
Protein
10 g
1 iu
Vit A
Calcium
19 mg
1 mg
Iron
*Calories & nutritional information based on serving sizes listed in recipe.
56
LOW CARB BATTER BREADS
Use the Batter Breads Course and Light CRUST for low carb Batter Breads.
Follow the method given for LOW CARB BREADS, but choose Batter Breads
course in step #3 and select CRUST color LIGHT.
LOW CARB CHOCOLATE CAKE
Ingredients
1 cake
6 tbsp.
½ cup
6
Butter, melted
Sour cream, room temperature
Eggs, large, at room temperature
Cocoa powder
¼ cup
3 tbsp.
¾ cup
Splenda®
Soy flour
Select Batter Breads Course and LIGHT crust color.
Yield: 9 pieces
Nutritional Analysis*
Calories / slice
Calories from fat
Total fat
182
144
9 g
Cholesterol
Sodium
171 mg
222 mg
280 mg
5
Potassium
Carbohydrates
Dietary fiber
Sugar
1 g
2 g
57
Protein
Vit A
8 g
510 iu
92 mg
1 mg
Calcium
Iron
*Calories & nutritional information based on serving sizes listed in recipe.
GLUTEN FREE BREAD RECIPES... EASY AS 1-2-3
The Gluten Free Course on your bread maker allows you to prepare fresh bread
for a gluten-free diet or for bread lovers that have special dietary needs. Your
bread maker is preset to medium crust color and a 1.5 lb. (681 g) loaf size; these
cannot be changed on the Gluten Free Course setting.
Important: Use exact ingredients listed in recipe; do not substitute! You
may only substitute quick or rapid yeast for active dry yeast as given in the
YEAST CONVERSION chart in this Use and Care manual.
Note: For all Gluten Free recipes, we used Red Star Quick Rise™ Yeast.
GLUTEN FREE COUNTRY WHITE BREAD
Ingredients
1.5 lb.
Water (110 – 115 °F / 43 – 46 °C)
Extra large eggs
Oil
11/3 cups
3
3 tbsp.
1 tsp.
Cider vinegar
Sugar
3 tbsp.
1½ tsp.
½ cup
2 cups
1¼ cups
1/3 cup
½ cup
Salt
Dry milk
White rice flour
Potato starch flour
Soy flour
Tapioca flour
58
Ingredients
1.5 lb.
Xanthan gum
1 tbsp.
Red Star Quick Rise™ Yeast
Select Gluten Free Course
4½ tsp.
Gluten Free Method:
1. Remove bread pan from bread maker. Attach kneading paddle onto shaft.
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Make sure all ingredients, except water, are at room
temperature.
2. Place bread pan into breadmaker. Push down on rim until it fits firmly into
place. Close lid.
3. Press MENU and choose Gluten Free Course. Press START to start course
cycles immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh
milk, yogurt or other dairy products, meats, fish or any other ingredients
that may spoil.
4. About 5 – 10 minutes in Kneading cycle, check mixture. It should swirl about
the bread pan with a definite raised pattern on top. At this time, use a rubber
spatula to push any flour or dough from the sides of the pan down into the
mixture.
5. At end of baking cycle, a beep will sound. Press STOP and use oven mitts
to carefully remove bread pan. The indicator light will go out when the STOP
button is pressed.
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use
oven mitts.
6. Turn bread pan upside-down and shake several times to release bread. Do
not use metal utensils inside bread pan or bread maker. Remove kneading
paddle and allow loaf to cool standing upright on wire rack approximately
15 – 30 minutes prior to slicing.
7. Cut loaf in half, top to bottom, then cut each half into ½-inch slices.
8. When bread has cooled completely (approximately 1 hour), store in an airtight
container.
9. Unplug unit and allow to cool completely before cleaning. Clean bread pan
after each use.
59
GLUTEN FREE PUMPERNICKEL BREAD
Ingredients
Water (110 – 115 °F / 43 – 46 °C)
Extra large eggs
Oil
1.5 lb.
1 cup
3
3 tbsp.
1 tsp.
Cider vinegar
Molasses
3 tbsp.
1½ tsp.
½ cup
2 cups
½ cup
½ cup
1 tbsp.
1 tbsp.
1 tbsp.
4½ tsp.
Salt
Dry milk
Brown rice flour
Potato starch flour
Tapioca flour
Cocoa powder
Xanthan gum
Caraway seeds
Red Star Quick Rise Yeast
Select Gluten Free Course
60
BREAD / PIZZA / PASTA DOUGH COURSES
Dough Courses Method:
1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR
INGREDIENTS. Place bread pan into bread maker. Push down on rim until it
fits firmly into place. Close lid.
2. Press MENU button; choose Bread Dough or Pizza Dough Course. Press
LOAF to choose loaf size and then CRUST to choose crust color. If delay
bake is desired, press ▲/▼ buttons to set delay bake timer, and then press
START for delay; or, simply press START to begin immediately.
Important: Don’t use delay bake timer if your recipe includes eggs, fresh
milk, yogurt or other dairy products, meats, fish or any other ingredients
that may spoil.
3. When your dough is finished, bread maker will beep and “0:00” will appear
in display window. Press STOP and open lid. Remove dough from bread
pan. Follow recipe shaping and baking instructions.
Dough Course Hints for Best Results
• If using delay bake timer, make sure yeast is on top of flour, away from liquids.
Important: Never allow dough to remain in bread maker after Course is
complete; it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking pan will vary
due to recipe, temperature and humidity level of your kitchen. Optimum
temperature of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential
feature in bread making.
• Bread maker allows dough to have first rise or fermentation before dough is
removed. Fermentation conditions gluten, (becoming pliable and elastic with a
soft, smooth quality) develops flavor and leavens product.
• Sometimes a double rising is beneficial especially for whole grain or 100%
whole wheat bread. Let dough rise once in bread maker. Remove from bread
maker, punch down, let rise again, punch down and let rest 10 minutes.
Resting allows gluten to relax and makes handling easier. Shape as desired
and allow to rise until doubled in volume. If only 1 rise is desired, remove from
bread maker, let rest, shape and rise as above.
Baker’s Hint:
• Dough has doubled in volume when an indentation remains after tip of a finger
is pressed lightly and quickly into dough. If indentation springs back, cover
and let rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water
or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
61
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled
in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a 1/8-inch thick
square. Cut strips 1/8-inch wide and 2-inches long. Place 1 strip across top of
each ball. Repeat process, placing second strip in opposite direction across top
of each ball.
Traditional Rolls
Shape into balls. For pull-apart rolls, place dough balls with sides touching. For
individual rolls place dough balls 2-inches apart.
DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
1.0 lb.
12 rolls
1.5 lb.
18 rolls
2.0 lb.
24 rolls
Ingredients
Eggs, large, at room
temperature
1
1
1
Plus enough water
(80°F/27°C) to equal
¾ cup
¾ cup + 1 tbsp.
11/3 cups
Oil
2 tbsp.
2 tbsp.
1 tsp.
3 tbsp.
3 tbsp.
¼ cup
¼ cup
2 tsp.
Sugar
Salt
1½ tsp.
3¼ cups
Bread flour
2 cups
4 cups
Active dry yeast
1½ tsp.
2 tsp
2¼ tsp.
Select Dough Course
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for
30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
62
WHEAT DINNER ROLL DOUGH
1.0 lb.
9 rolls
2 lb.
18 rolls
Ingredients
Water (80°F/27°C)
¾ cup
1½ cups
Oil
1 tbsp.
2 tbsp.
1 tsp.
2 tbsp.
¼ cup
Brown sugar
Salt
2 tsp.
Bread flour
1¼ cups
2½ cups
Whole wheat flour
Active dry yeast
1 cup
2 tsp.
2 cups
2¼ tsp.
Select Dough Course
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for
30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 25 – 30 minutes, or until golden brown.
63
CHEEZY GARLIC ROLL DOUGH
1.5 lb.
18 rolls
2.0 lb.
24 rolls
Ingredients
Eggs, large, at room temp.
1
1
Plus enough water
(80°F/27°C) to equal
1
1 cup
1 /3 cups
Oil
2 tbsp.
3 tbsp.
½ cup
2 tsp.
1
Sugar
Salt
/3 cup
1½ tsp.
1 tbsp.
Dry milk
2 tbsp.
Bread flour
3½ cups
2 tsp.
4½ cups
2¼ tsp.
Active dry yeast
Select Dough Course
Topping:
Parmesan cheese, grated
½ cup
1½ tbsp.
3 tbsp.
2/3 cup
2 tbsp.
¼ cup
Garlic, finely minced
Butter, melted
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-
garlic mixture. Place in greased 9” x 13” baking dish. Cover and let rise in
warm place for 45 minutes or until doubled in size.
3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.
64
STICKY BREAKFAST BUN DOUGH
Ingredients
1.5 lb
12 rolls
Eggs, large, at room temp.
1
Plus enough water (80°F/27°C) to equal
1¼ cups
3½ tsp.
Oil
1
Sugar
Salt
/3 cup
1½ tsp.
Bread flour
3½ cups
Active dry yeast
2 tsp.
Select Dough Course
Filling:
Butter, softened
½ cup
1
Sugar
/3 cup
Cinnamon
1 tbsp.
½ cup
Pecans, chopped
Topping:
Butter, melted
¾ cup
65
1.5 lb
12 rolls
Ingredients
Brown sugar
¾ cup
1 cup
Pecan halves (optional)
Method:
1. Place on lightly floured surface, roll dough into 12” x 16” rectangle and
spread with butter. Combine remaining filling ingredients and sprinkle over
dough.Roll up tightly, jelly-roll style, starting with longest side and cut into 1”
slices.
2. Combine topping mixture and spread into a 13” x 9” baking dish. If you are
using optional pecan halves, line bottom of the pan. Place slices on mixture
and let rise in a warm place for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully
invert onto heat-proof tray; syrup will be very hot.
66
FRENCH BREAD DOUGH
Ingredients
1.5 lb.
1 loaf
Water (80°F/27°C)
1¼ cups
Sugar
Salt
1 tbsp.
1½ tsp.
Bread flour
3½ cups
2 tsp.
Active dry yeast
Select Dough Course
Glaze:
Water
Salt
2 tbsp.
½ tsp.
Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with
longest side, roll up tightly, pressing seams to seal and tapering each end.
Method 2: Place loaf on greased baking sheet, cover and let rise in a warm
place 40 minutes or until doubled in size.
Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze
ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until
golden brown.
Variations:
French Onion Bread: Add ¼ cup dehydrated onion to dough and shape
according Method 1 described above.
French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3
above.
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together
ends of each roll and taper slightly. Place rolls on greased baking sheet; cover
and let rise in warm place 25 – 30 minutes or until doubled in size. Bake at
400ºF/205ºC for 15 – 20 minutes or until golden brown.
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long
ropes. Fold each rope in half and twist, starting at fold. Place on greased baking
sheet and brush with 1/3 cup melted butter. Cover and let rise in a warm place 25
– 30 minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC
for 12 – 15 minutes or until golden brown.
67
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with
1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.
CHALLAH BREAD DOUGH
1.0 lb.
Regular
1.5 lb.
Large
Ingredients
Eggs, large, at room temp.
1
1
Plus enough water (80°F/27°C)
to equal
¾ cup
1 cup + 1 tbsp.
Oil
2 tbsp.
1½ tbsp.
1 tsp.
3 tbsp.
2 tbsp.
1½ tsp.
Sugar
Salt
Bread flour
2 cups
3¼ cups
2 tsp.
Active dry yeast
1½ tsp.
Select Dough Course
Glaze:
Egg yolk, beaten
1
1
Water
1 tbsp.
1 tbsp.
Topping:
Poppy seeds
1 tsp.
1 tbsp.
Method:
1. Place dough on lightly floured surface. Divide into thirds, making 3 (10-inch
regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end,
braid together. Pinch together at other end and secure braid.
68
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm
place for 45 minutes or until doubled in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds.
Bake at 375ºF/190ºC for 25 minutes or until done.
BAGEL DOUGH
1.5 lb.
Ingredients
8 bagels
Water (80°F/27°C)
1 cup
Sugar
Salt
1½ tbsp.
1½ tsp.
Bread flour
3 cups
2 tsp.
Active dry yeast
Select Dough Course
Glaze:
Egg, beaten
1
Sesame seeds, poppy seeds, cracked wheat, dry
cereal or dehydrated onions
Toppings (optional)
Method:
1. Place on lightly floured surface. Divide into pieces. Roll each in smooth ball,
making hole in center of each with thumbs. Gently pull to make 1-inch hole.
2. Place on greased baking sheet. Cover and let rise in a warm place for 10
minutes.
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil.
Place few bagels at a time in boiling water. Simmer 3 minutes, turning each
bagel once. Remove with slotted spoon and put back on greased baking
sheet.
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for
20 – 25 minutes or until done; cool on wire rack.
69
SOFT PRETZEL DOUGH
1.5 lb.
16 pretzels
Ingredients
Water (80°F/27°C)
1¼ cups
Egg yolk, room temp.
1
Oil
1 tbsp.
2 tbsp.
1½ tsp.
Sugar
Salt
1
White pepper
Bread flour
/8 tsp.
3½ cups
2¼ tsp.
Active dry yeast
Select Dough Course
Glaze:
Egg white
1
Water
1 tbsp.
Toppings (optional)
Kosher salt, sesame seeds
Method:
1. On lightly floured surface cut dough into pieces. Roll each piece into 16-inch
rope. Cross ends of the rope to make loop; twist crossed ends once and fold
across loop.
2. Place on greased baking sheet 1½ inches apart. Brush with glaze and
sprinkle with toppings. Bake at 375ºF/190ºC for 15 – 20 minutes or until done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese
to dough ingredients. Follow method of completion.
70
PIZZA CRUST DOUGH
Ingredients
1.0 lb.
2 lb.
1 thick or 2 thin crusts 2 thick or 4 thin crusts
2
Water (80°F/27°C)
¾ cup
1 / cups
3
Oil
1 tbsp.
1 tbsp.
1½ tsp.
2 tbsp.
2 tbsp.
2 tsp.
Sugar
Salt
Dry milk
1 tbsp.
2¼ cups
1 tsp.
2 tbsp.
4½ cups
2 tsp.
Bread flour
Active dry yeast
Select Pizza Dough
Course
Method:
1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan,
raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around
edges.
71
WHOLE WHEAT PIZZA CRUST DOUGH
Ingredients
1.0 lb.
2 thin crusts
Water (80°F/27°C)
1 cup
Oil
2 tbsp.
1 tbsp.
1 tsp.
Sugar
Salt
Whole wheat flour
Bread flour
1 cup
1½ cups
1 tsp.
Active dry yeast
Select Pizza Dough Course
Method:
1. Place finished dough on lightly floured surface. Divide in half and press onto
12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal
if desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do
not divide.
2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin to
turn light golden brown. Remove, add toppings and return to oven to bake
additional 15 – 20 minutes.
72
FOCACCIA DOUGH
Ingredients
1.5 lb.
1 loaf
Water (80°F/27°C)
1 cup
Oil
1/3 cup
2 tsp
Sugar
Salt
1½ tsp.
Bread flour
3 cups
1 tsp.
2 tsp.
Dry Italian seasoning
Active dry yeast
Select Pizza Dough Course
Garlic-Cheese Topping:
Olive oil
¼ cup
1½ tsp.
¼ cup
Dried oregano
Garlic, finely minced
Parmesan cheese, grated
Salt
1/3 cup
¼ tsp.
73
1.5 lb.
1 loaf
Ingredients
Greek-Style Topping:
Olive oil
¼ cup
1½ tsp.
1 cup
Dried oregano
Onion, thinly sliced
Feta cheese, crumbled
Black olives, sliced & drained
1/3 cup
¼ cup
¼ tsp.
Salt
Method:
1. With oiled hands, evenly press dough into greased 9” x 13” pan . Using your
fingertips, make indentations in dough.
2. Cover, let rise in warm place for 20 minutes or until doubled in size. While
dough is rising, select topping and prepare.
3. In skillet, heat oil. For Garlic-Cheese Topping, stir in oregano and garlic
immediately; remove from heat. For Greek Topping, stir in oregano and
onions; cook until onions are soft, but not brown (approximately 5 minutes).
4. Spoon topping mixture evenly over dough. Sprinkle with remaining
ingredients.
5. Bake at 400ºF/205ºC for 20 minutes or until done.
74
JAM COURSE
Jam Course Method:
1. Remove bread pan from bread maker. Attach kneading paddle to drive shaft.
Have all ingredients ready. Clean fresh berries or fruit, cut into ½-inch cubes.
Drain fruit before crushing.
2. Use liquid measuring cup to measure drained, crushed fruit.
3. Use dry measuring cup to measure sugar.
4. Use measuring spoon to measure lemon juice, if using.
5. Place bread pan into bread maker. Push down until it fits firmly into place.
Close lid.
6. Press MENU; choose Jam Course. Press START
7. The breadmaker will preheat for 15 minutes before any movement occurs in
bread pan. After preheating, jam will be heated and mixed for approximately
50 minutes. Entire Jam Course takes 1 hour, 5 minutes.
8. When jam is finished, bread maker will beep and “0:00” will appear in display
window. Press STOP and open lid.
Caution: Oven cavity, bread pan, kneading paddle and bread will be very
hot. Use oven mitts.
9. Remove bread pan from bread maker.
10. Pour hot jam into heat-safe container. Leave on countertop to partially cool;
stir occasionally.
11. Pour partially-cool jam into refrigerator/freezer-safe container, leaving ½” of
space at the top.
12. Cover tightly to store. Jam will thicken upon cooling.
Jam Course Hints For Best Results
• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit,
and other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or underripe) for best flavor.
• Do not puree fruit. Drain cubed fruit before crushing. Crush with potato
masher or food processor. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Be sure to measure fruit AFTER is crushed, not before.
• Remove stems, seeds or pits from fruit before crushing.
• You may use strawberries, blackberries, raspberries or other thin skinned
berries. Fruit such as peaches, pears and apricots may be used, but should be
peeled and have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw
and drain before measuring. For thinner jam, use juice as part of 3 cups of
berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a thinner result.
More sugar will make it thicker. For best results, sugar substitutes are not
recommended.
• Average refrigerated life of jam is 2 weeks or up to several months frozen.
75
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
3 cups
5 cups
Fresh or frozen (thawed) fruit
Sugar
Select Jam Course
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
Fresh or frozen (thawed) fruit
3 cups
Sugar
5 cups
3 tbsp.
Lemon
Select Jam Course
Important: Do not exceed amounts given!
76
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified
service personnel.
CLEANING
Important: Always unplug bread maker and allow to cool compeltely prior
to cleaing.
Bread pan and kneading paddle have nonstick surfaces, which make cleaning
easier.
1. After baking each loaf of bread, unplug bread maker and discard any crumbs.
2. Remove bread pan from oven chamber and kneading paddle from bread pan.
Then, as needed, wash bread pan and kneading paddle inside and out with
warm, soapy water. Avoid scratching nonstick surfaces.
Caution: Do not place bread pane in dishwashser, or soak it in water.
3. If kneading paddle is stuck to drive shaft, pour warm water into bread pan for
up to 30 minutes, to loosen it. Do not use excessive force.
4. Wipe inside of lid and oven cavity with slightly damp cloth or sponge. If
any residue has scorched on heating element or elsewhere, wipe with
nonabrasive pad to clean. Lid can be removed for cleaning.
Important: Do not put lid in dishwasher, as it may cause warping. Do not
immerse in water, as it contains sensitive eletronic sensors.
5. To clean glass in lid, use glass cleaner or mild detergent and damp cloth or
plastic scouring pad. Do not use abrasive cleaners or scouring pads, as they
may scratch glass.
6. Do not use vinegar, bleach or harsh chemicals to clean bread maker.
7. Be sure bread maker is completely cooled before storing.
8. Oven chamber contains heating element and drive shaft. Therefore, when
cleaning, NEVER pour water, solvents or cleaning solutions into this area.
STORAGE
• All removable parts should be thoroughly cleaned and dried.
• Store lid closed. Place bread pan into bread maker with kneading paddle
inside.
77
TROUBLESHOOTING
Question
Answer
Why does height and shape of Height and shape of bread may differ
bread differ in each loaf?
depending on the ingredients, room
temperature and length of timer
cycle. Also, accurate measurement
of ingredients is essential to make
delicious bread.
Bread has unusual aroma.
Why?
Stale ingredients may have been
used or too much yeast may have
been used. Always use fresh
ingredients. Accurate measurements
are essential to make delicious
bread.
Kneading paddle comes out
with bread.
This can happen, as kneading
paddle is detachable. Use a
nonmetal utensil to remove it.
Caution: Kneading paddle will be
hot.
Bread has floured corners.
Sometimes flour in corner of bread
pan may not have been completely
kneaded into dough. Scrape it off
loaf with knife.
Can ingredients be halved or
doubled?
NO. If there is too little in bread pan,
kneading paddle cannot knead well
enough. If there is too much, bread
rises out of bread pan.
Can fresh milk be used in place YES. Be sure to decrease same
of dry milk?
measurement of water to equal
liquid substitution. Fresh milk is not
recommended when using delay
bake timer, because it may spoil
while sitting in bread pan.
78
NEED HELP?
For service, repair or any questions regarding your appliance, call the
appropriate 800 number on cover of this book. Please DO NOT return the
product to the place of purchase. Also, please DO NOT mail product back to
manufacturer, nor bring it to a service center. You may also want to consult the
website listed on the cover of this manual.
Two-Year Limited Warranty
(Applies only in the United States and Canada)
What does it cover?
• Any defect in material or workmanship provided; however, Applica’s liability
will not exceed the purchase price of product.
For how long?
• Two years after date of purchase.
What will we do to help you?
• Provide you with a reasonably similar replacement product that is either new
or factory refurbished.
How do you get service?
• Save your receipt as proof of date of sale.
toll-free 1-800-231-9786, for general warranty service.
• If you need parts or accessories, please call 1-800-738-0245.
What does your warranty not cover?
• Damage from commercial use
• Damage from misuse, abuse or neglect
• Products that have been modified in any way
• Products used or serviced outside the country of purchase
• Glass parts and other accessory items that are packed with the unit
• Shipping and handling costs associated with the replacement of the unit
• Consequential or incidental damages (Please note, however, that some
states do not allow the exclusion or limitation of consequential or incidental
damages, so this limitation may not apply to you.)
How does state law relate to this warranty?
• This warranty gives you specific legal rights. You may also have other rights
that vary from state to state or province to province.
79
2009/4-29-139E
Copyright © 2009 Applica Consumer Products, Inc.
Printed on recycled paper.
Made in People’s Republic of China
Printed in People’s Republic of China
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