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Breadman BK1050S, BK1060S Use & Care Manual

1. 2 large eggs at room temperature 1 egg white at room temperature 3 tbsp olive oil 12 cups tapioca flour 1 cup white rice flour 1 cup brown rice flour Y2 cup potato starch 1 tsp salt 1 tbsp sugar 1 tbsp xanthan gum 2 tbsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START STOP button 4 The complete signal will sound when dough is ready 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Divide dough into 3 equal portions Set 2 pieces aside and keep covered Lightly brush 3 12 inch pizza pans with olive oil and sprinkle with cornmeal set aside Place s3 of dough on prepared pizza pan and gently press the dough to cover the bottom of the pan evenly Bake in preheated oven at 425 F for about 15 minutes 7 Top with desired topping ingredients such as sauce cheese and vegetables Return to oven and bake for 12 minutes or until edges are golden and cheese is bubbling 8 Repeat with remaining dough MAKES 3 12 INCH THIN CRUST PIZZAS 65 DOUGH H9noG 66 GRISSINI Note Grissini are Italian style pencil thin breadsticks INGREDIENTS 1 cup water 80 F 90 F 1 3 cup olive oil 2 tsp sugar 1 tsp salt 3 cups
2. Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select ARTISAN Press the START STOP button The complete signal will sound when dough is ready Turn dough out onto well floured board Kneading paddle may remain in dough if so remove paddle Punch down and knead to remove air from dough Cover and let rest for 10 minutes Divide dough into 2 equal portions Place one piece of dough on a large baking sheet brushed with olive oil and sprinkled with cornmeal Press and flatten dough suing heel of your hand into 10 x 10 inch square Brush the top with olive oil Press flour coated fingertips into bread at 1 inch intervals Repeat with other half of dough Cover and let rise until doubled in size about 45 minutes Lightly press fingertips into bread again Sprinkle with garlic pepper dried parsley and Rosemary garlic blend Bake at 425 F for 20 minutes or until golden and loaves test done Move breads to wire rack to cool Serve warm MAKES 2 LOAVES 75 ARTISAN DOUGH H9noG NVSILUV ARITSAN SEMOLINA BOULES INGREDIENTS 2 cups water 80 F 90 F 3 tbsp olive oil 4 tsp sugar 1 tbsp finely chopped garlic 12 tsp crushed dried rosemary 12 tsp sea salt 2 cups semolina flour 2 cups bread flour 4 tsp vital wheat gluten 2 tsp bread machine yeast 1 Measure ingredients into bread pan in t
3. Plug unit into wall outlet Select SWEET Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Tip If desired frost loaf with confectioners sugar frosting and sprinkle with additional chopped macadamia nuts BANANA MACADAMIA BREAD 2 LB INGREDIENTS 2 3 cup milk 1 cup mashed banana about 2 medium 2 2 cups all purpose flour 1 cup sugar Y2 cup unsalted butter or margarine softened 2 eggs slightly beaten 2 tsp baking powder 2 tsp baking soda 3 4 tsp salt Ye cup macadamia nuts chopped Ina large mixing bowl combine ingredients in order listed Spoon batter evenly into bread pan Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select QUICK BREAD Press the START STOP button The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle
4. Salt tsp 1 tsp 2 tsp Whole wheat flour 1 3 cup cup 1 cup Rye flour 1 3 cup cup 1 cup Bread flour 1 2 cups 12 cups 2 cups Bread machine yeast 1 tsp 1 tsp 2 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF OATMEAL PECAN BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Water 80 F 90 F 1 cup 1 cups 1 2 cups 1 cups Molasses 3tbsp cup 1 3 cup 1 3 cup Vegetable oil 2 tsp 1 tbsp 12 tbsp 1 tbsp Salt 1 tsp 1 2 tsp 2 tsp 2 tsp Dry oatmeal instant or scup cup 273 Cup 273 cup regular Whole wheat flour cup 1 cup 1 3 cups 11 3 cups Bread flour 2cups 2 cups 22 3 cups 22 3 cups Bread machine yeast 12 tsp 2 tsp 2 tsp 2 tsp Dried apricots chopped cup 2 cup Yo cup 2 cup Pecans chopped and Y4 Cup 1 3 cup Yo cup Yo cup toasted 1 Measure ingredients except apricots and pecans into bread
5. Ye cup currants ouw Ff O co N 9 10 11 Measure ingredients except candied fruit currants and almonds into bread pan in order listed Insert bread pan securely into unit Close lid Plug appliance into wall outlet Select DOUGH Press the START STOP button At add ingredient beep add almonds currants and candied fruit The complete signal will sound when dough is ready Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Invert a large mixing bowl over dough and let rest for 10 minutes Ona large baking sheet roll dough into 14 x 8 inch oval Fold one long side over the other to within 1 inch of the opposite side Pinch the edges to seal Cover and let rise until doubled in size about 45 minutes Bake in a preheated oven at 375 F about 25 minutes until golden and fully baked Bread will sound hollow when fully baked Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF Tip If desired frost loaf with confectioners sugar frosting and sprinkle with additional toasted slivered almonds ARITSAN FOCCACIA DOUGH INGREDIENTS 1 cups water 80 F 90 F 2 tsp honey 2 2 tsp sea salt Y2 cup whole wheat flour 34 cups bread flour 2 tsp bread machine yeast 10 11 Measure ingredients into bread pan in the order listed
6. F 3 large eggs at room temperature V4 cup unsalted butter or margarine cut in pieces 1 tsp cider vinegar 2 cups white rice flour Y2 cup potato flour Y2 cup tapioca flour V4 cup dry buttermilk powder V4 cup sugar 1 4 cup green onion chopped 32 tsp xanthan gum 1 tbsp fresh dill chopped 12 tsp salt EFF N3119 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF GLUTEN FREE HERB BREAD 2 LB INGREDIENTS 1 cups water 80 F 90 F 1 large egg at room temperature 2 egg whites at room temperature 1 tbsp cheese amp chive egg substitute 1 cups white rice flour 1 cup brown rice flour 3 4 cup tapioca flour V4 cup potato starch 2 3 cup dry skim milk powder 2 tbsp sugar 3 tsp xanthan gum 1 tsp salt 1 tsp herbs d Provence 5 tsp bread machine yeast
7. Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select GLUTEN FREE Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF GLUTEN FREE GLUTEN FREE PUMPERNICKEL BREAD 2 LB INGREDIENTS 1 cups water 80 F 90 F 3 large eggs at room temperature 3 tbsp molasses 2 tbsp canola oil 1 tsp cider vinegar 2 cups white rice flour 2 3 cup potato starch 1 3 cup tapioca flour 3 tbsp firmly packed light brown sugar 2 tsp xanthan gum 2 tsp cocoa powder 2 tsp instant coffee granules 12 tsp salt EFF N3LA19 1 tbsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into bread pan Close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread ha
8. 3 CUPS CURRIED APPLE MANGO MARMALADE INGREDIENTS 2 2 cups apples diced 1 large ripe mango peeled seeded and coarsely chopped 34 cup sugar 2 tsp minced fresh ginger V2 tsp curry powder 4 tsp cayenne powder 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the jam is done 5 Using a pot holder remove bread pan from baking chamber and carefully pour jam into clean jars 6 Place in refrigerator to cool 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 112 CUPS 85 JAM Inve 86 ORANGE MOJO MARMALADE INGREDIENTS 1 small onion very thinly sliced V4 cup orange peel slivered 1 3 cup fresh orange juice 12 tbsp fresh lime juice 1 cup sugar 1 tbsp fresh oregano chopped 8 tsp salt 4 tsp ground cumin 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the jam is done 5 Using pot holders remove bread pan from baking chamber and cool on wire rack Carefully pour jam into clea
9. STOP button At add ingredient beep add pecans The complete signal will sound when dough is ready Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Invert a large mixing bowl over dough and let rest for 10 minutes Divide dough into 3 equal pieces Shape each piece into a 14 inch roll Place ropes together on lightly greased baking sheet Braid ropes loosely Tuck ends under braid Cover and let rise in a warm place until doubled in size about 40 minutes Bake in preheated oven at 375 F about 25 minutes or until golden Place on wire rack and allow to cool MAKES ONE 2 LB LOAF Tip If desired drizzle with confectioners sugar frosting before serving CANDY CANE CHERRY BRAID 2 LB INGREDIENTS 2 large eggs at room temperature Water 80 F 90 F 3 tbsp unsalted butter or margarine cut in pieces Y4 cup dry skim milk powder V4 cup sugar Ye cup candied cherries diced V4 cup candied lemon peel diced 2 tsp grated lemon peel 1 tsp salt 2 tsp almond extract 3 cups bread flour 2 tsp active dry or bread machine yeast 12 cup toasted almonds chopped 11 In a measuring cup add enough water to eggs to measure 1 cups Pour into bread pan Add remaining ingredients except almonds into bread pan in the order listed Insert bread pan securely i
10. Select ARTISAN Press the START button At add ingredient beep add cranberries and pecans The complete signal will sound when dough is done Turn dough out onto well floured board Kneading paddle may remain in dough if so remove paddle Punch down and knead to remove air from dough Cover and let rest for 10 minutes Shape dough into a ball and place seam side down on lightly greased baking sheet Cover and let rise until doubled in size about 45 minutes Uncover and dust loaves lightly with flour Using sharp knife or razor blade cut cross about 3 inches long and inch deep in to top loaf Bake at 425 F for 25 minutes or until golden and loaves test done Move breads to wire rack to cool Allow bread to cool on wire rack until ready to serve at least 20 minutes MAKES 1 LOAF ARTISAN DOUGH Inve 78 APRICOT KEY LIME PRESERVES INGREDIENTS 3 cups fresh apricots chopped 1 cup sugar 1 tbsp fresh key lime juice 1 tbsp key lime zest 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM and Press the START STOP button 4 The complete signal will sound when the preserves are done 5 Using a pot holder remove bread pan from baking chamber and carefully pour preserves into clean jars 6 Place in refrigerator to c
11. chopped 2 tbsp 2 tbsp 2 tbsp Minced fresh garlic 1 tsp 2 tsp 1 tbsp Sugar 1 tsp 1 tsp 2 tsp Salt 1 tsp 1 tsp 12 tsp Fresh basil chopped 1 tsp 1 tbsp 2 tbsp Fresh oregano chopped 1 tsp 1 tbsp 2 tbsp Bread flour 33 4 cups 42 cups 52 cups Bread machine yeast 1 tsp 1 tsp 2 tsp Toasted pine nuts V4 Cup 1 3 cup Yo cup Oh Fes GON gt Measure ingredients except pine nuts into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add pine nuts into automatic fruit amp nut dispenser Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF ASIAGO PESTO BREAD INGREDIENTS 1 LB 1V2 LB 2 LB RAPID Water 80 F 90 F 1 cup 1 cups 1 cups 1 cups 2 tbsp Extra virgin olive oil 1 tbsp 1 tbsp 2 tbsp 2 tbsp Asiago cheese 4 cup 1 3 cup Yo cup V2 cup shredded Prepared pesto 3 tbsp cup 1 3 cup 1 3 cup Sugar tsp 1 tsp 12 tsp 1 tsp Salt tsp 1 tsp 1 tsp 1 tsp Bread flour 3cups 4cups 42 cups 42 cups Bread mac
12. cup V2 cup V2 cup 80 F 90 F Green onions 3 tbsp 4 Cup cup cup chopped Sugar 1 tsp 2 tsp 1 tbsp 1 tbsp Salt Vo tsp 1 tsp 1 tsp 1 tsp Bread flour 22 cups 3 cups 3 3 cups cups Bread machine 1 tsp 1 tsp 2 tsp 22 tsp yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select WHITE Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list WHITE ALIHM OATMEAL BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Buttermilk 80 F 90 F 1 cup 1 cups 1 2 cups 1 cups Water 80 F 90 F 2 tbsp Y cup 1 3 cup 1 3 cup Unsalted butter or 1 tbsp 1 2 tbsp 2 tbsp 2 tbsp margarine cut in pieces Maple syrup 1 tbsp 1 2 tbsp 2 tbsp 2 tbsp not pancake syrup Oatmeal instant or Ye cup cup 1 cup 1 cup regular Salt tsp 1 tsp 1 tsp 1 tsp Bread flour 3 cups 3v2 cups
13. from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF LOW CARB LOW CARB ALMOND BREAD 2 LB INGREDIENTS 12 cup water 80 F 90 F 1V2 cup heavy cream 80 F 90 F 1 large egg at room temperature 2 tsp molasses tsp salt 3 4 cup vital wheat gluten Y2 cup almond flour 2 cup wheat bran 1 3 cup pumpkin seeds V4 Cup rice protein powder 2 tbsp flaxseeds 1 tsp Splenda auvo M01 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF LOW CARB MOLASSES BREAD 2 LB INGREDIENTS 1 cup 2 tbsp water 80 F 90 F 1 tbsp oil 2 tsp molasses 1 cup vital wheat gluten 1 3 cup almond meal 1 3 cup wheat bran 1 3 cup wh
14. has cooled ao poe i 2 8 Allow bread to cool on a wire rack until ready to serve at least Bread machine yeast 1 2 tsp 2 tsp 22 tsp 20 minutes r slivered V4 cup 1 3 cup Ye cup MAKES 1 LOAF Soa Tip If desired frost loaf with confectioners sugar frosting and sprinkle Dried cherries Y cup 1 3 cup Yo cup with additional toasted slivered almonds SWEET 13J3MS CRANBERRY ORANGE BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Large eggs at room 1 1 1 temperature Water 80 F 90 F Enough to Enough to Enough to measure 1 measure 1 measure 2 cup with egg cups with egg cups with egg Sugar 1 tbsp 2 tbsp 3 tbsp Dry skim milk powder 1 tbsp 2 tbsp 3 tbsp Dried cranberries a cup Ve cup 2 3 cup Dried orange peel V2 tsp 1 tsp 2 tsp Ground cinnamon V2 tsp 1 tsp 12 tsp Salt 1 tsp 1 tsp 12 tsp Unsalted butter or 1 tbsp 2 tbsp 3 tbsp margarine cut in pieces Bread flour 3 cups 3 cups 4 cups Bread machine yeast 1 tsp 1 tsp 12 tsp Pecans chopped 1 3 cup Y2 cup 273 cup 36 1 Place egg in a measuring cup add water to required amount Pour into bread pan 2 Add remaining ingredients except pecans into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add pecans into automatic fruit amp nut dispenser Plug unit into wall outlet Select SWEET Choose loaf size and desired crust col
15. in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS PEACHY LEMON PRESERVES INGREDIENTS 3 cups fresh peaches coarsely chopped about 1 lbs 1 cup sugar 1 tbsp gated lemon peel 2 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin Measure ingredients in order listed into bread pan Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select JAM Press the START STOP button The complete signal will sound when the preserves are done Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars Place in refrigerator to set Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS 81 JAM Inve 82 PINEAPPLE PAPAYA PRESERVES INGREDIENTS 2 cups fresh pineapple chopped 1 cup fresh papaya chopped cup sugar 1 tbsp grated lemon peel 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store in refrigera
16. into the bread pan at the add Unsweetened cocoa 3 tbsp Ya cup 1 3 cup The complete signal will sound when bread is done i ingredient beep since the full amount required for the recipe is more powder 7 Using pot holders remove bread pan from baking chamber and Unsalted pet or 1 tbsp 12 tbsp 2 tbsp than the dispenser will hold carefully remove bread from pan If kneading paddle remains in ee ee 4 Select SWEET Choose loaf size and desired crust color Press the sugar cup i cup Ap bread remove paddle once bread has cooled Dry skim milk powder 1 tbsp 12 tbsp 2 tbsp START STOP button Salt V4 tsp V2 tsp 1 tsp 8 Allow bread to cool on a wire rack until ready to serve at least Sugar 1 tbsp 172 tbsp 2 tbsp 5 If adding ingredients directly to the bread pan for a 2 lb loaf add Bread flour 12 cups 2 cups 23 4 cups 20 minutes Dried I ht it ia raisins at add ingredient beep aa hi i a E Wha MAKES 1 LOAF LERE ZSP 5P ali 6 The complete signal will sound when bread is done sca shed NS yeas al a 213p i l l l Ground cinnamon V2 tsp V2 tsp V2 tsp 7 Using pot holders remove bread pan romibalinaehamberand Toasted and skinned 1 4 cup 1 3 cup Ye cup Tip If desired frost loaf with confectioners sugar frosting and sprinkle Salt Y2 tsp Ye tsp Ye tsp carefully remove bread from pan If kneading paddle remains in hazelnuts chopped with additional chopped toasted hazelnuts Bread fl 2 zy 3 bread remove paddle once bread
17. is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF PUMPKIN PECAN BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Large eggs at room 1 1 2 temperature Water 80 F 90 F Enough to Enough to Enough to measure 12 measure measure 1 cup 1 tbsp cup with egg cup with egg with egg Cooked pumpkin 4 cup 1 3 cup Ye cup Vanilla extract 1 tsp 1 tsp 2 tsp Unsalted butter or 2 tbsp 3 tbsp Y4 cup margarine cut in pieces Light brown sugar 2 tbsp 3 tbsp 4 cup Dried orange peel 1 tsp 2 tsp 1 tbsp Ground cinnamon V2 tsp 1 tsp 1 tsp Salt 1 tsp 1 tsp 2 tsp Nutmeg ground V4 tsp 4 tsp Yo tsp Bread flour 3 cups 3 cups 4 cups Bread machine yeast 1 tsp 12 tsp 2 tsp Toasted pecans 1 3 cup V2 cup Ve cup chopped ow Aa O N Place egg in a measuring cup add water to required amount Pour into bread pan Add remaining ingredients except pecans into bread pan in order listed Insert bread pan securely into baking chamber close lid Add toasted pecans into automatic fruit amp nut dispenser Plug unit into wall outlet Select SWEET Choose loaf size and desired crust color Press the START STOP button The comp
18. once bread has cooled Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF 41 QUICK BREADS saviud NIIN 42 COCONUT GINGER QUICK BREAD 2 LB INGREDIENTS 1 cup 2 tbsp half amp half 2 large eggs at room temperature V4 cup oil 1 tsp coconut extract 1 tsp lemon extract 3 4 cup sugar 1 tbsp grated lemon peel 2 cups all purpose flour 2 tbsp candied ginger finely chopped 1 tbsp baking powder v2 tsp salt 1 cups toasted shredded coconut 1 In a large mixing bowl combine ingredients in order listed 2 Spoon batter evenly into bread pan 3 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 4 Select QUICK BREAD Press the START STOP button 5 The complete signal will sound when the bread is done 6 Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF GINGERBREAD QUICK BREAD 2 LB INGREDIENTS 2 cups all purpose flour V2 cup firmly packed light brown sugar 2 tbsp candied ginger finely chopped 2 tsp
19. pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into a outlet WHEAT WHOLE Note For 1 lb loaf you can add the apricots and pecans into automatic fruit amp nut dispenser here for a 12 lb or 2 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 3 Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button 4 If adding ingredients directly to the bread pan for larger loaves add apricots and pecans at add ingredient beep 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list IWAHM TIOHM WHOLE WHEAT CRANBERRY BREAD INGREDIENTS 1 LB 1 LB 2 LB RAPID Water 80 F 90 F cup 1 cup 1 cups 1 cups Unsalted butter or 12 tbsp 2 tbsp 2 2 tbsp 2 tbsp margarine cut in pieces Honey 1 tbsp 4 tsp 2 tbsp 2 tbsp Grated orange peel 1 tsp 12 tsp 2 tsp 2 ts
20. potatoes in saucepan of cold water Bring to boil reduce heat and cook until fork tender drain reserving liquid Mash potatoes without any additions of salt butter or milk Cool water to 80 F to 90 F and allow mashed potatoes to stand covered at room temperature for use 33 SWEET 13J3MS CHERRY ALMOND BREAD CHOCOLATE HAZELNUT BREAD 1 Place egg in a measuring cup add water to required amount Pour 1 Measure ingredients except hazelnuts into bread pan in the order gg INGREDIENTS 1 LB 1 2 LB 2 LB into bread pan INGREDIENTS 1 LB 1 2 LB 2 LB listed Large eggs at room 1 1 1 2 Add remaining ingredients except almonds and cherries into bread Large eggs at room 1 1 2 2 Insert bread pan securely into baking chamber close lid temperature pan in order listed temperature 3 Plug unit into wall outlet Water 80 F 90 F Enough to Enough to Enough to 3 Habe gelee securely into baking chamber close lid Plug unit Water 80 F 90 F aep Vecip cup A Aad hazelnuts int a tomatic fruit amp nut dispenser 3 P a pepe sere a Note For 1 lb or 12 Lb loaf you can add the almonds and cherries Unsalted butter cut in 1 tbsp 12 tbsp 2 tbsp gt SPL loat Size ahdidesired crust eolon hres tie tbsp with into automatic fruit amp nut dispenser here for a 2 lb loaf we pieces E i L i aenea E egg recommend waiting and adding directly
21. signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list WHITE ALIHM ONION CHEESE BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Water 80 F 90 F 2 cup 12 cup cup Cottage cheese a cup 1 3 cup Ye cup Shredded Swiss cheese cup V4 Cup Ye cup Grated Parmesan 2 tbsp 3 tbsp V4 Cup cheese Unsalted butter or 1 tsp 2 tsp 1 tbsp margarine cut in pieces Sugar 1 tbsp 1 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Instant minced onion 12 tsp 2 tsp 1 tbsp Parsley chopped 1 tbsp 1 tbsp 1 tbsp Bread flour 22 cups 2 Cups 3 cups Bread machine yeast 1 tsp 1 tsp 1 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select WHITE Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddl
22. tsp 1 tsp Bread flour 3 cups 32 3 cups 4 cups Bread machine yeast 1 tsp 1 tsp 1 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF 23 FRENCH HONAYd HERBED FRENCH BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Water 80 F 90 F cup 1 cup 2 cups 2 cups Olive oil 1 2 tsp 2 tsp 2 tbsp 2 tbsp Instant minced onion 2 tsp 2 tsp 2 tbsp 2 tbsp Fresh parsley chopped 1 tbsp 1 tbsp 2 tbsp 2 tbsp Fresh garlic minced 1 tsp 1 tsp 1 tbsp 1 tbsp Sugar 1 tbsp 1 tbsp 1 tbsp 1 tbsp Salt V2 tsp V2 tsp 1 tsp 12 tsp Garlic pepper tsp 4 tsp V2 tsp 2 tsp Bread flour 3 cups 3 cups 52 cups 5 2 cups Bread machine yeast tsp 1 tsp 2 tsp 2 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select
23. tsp salt 22 cups whole wheat flour Y2 cup whey protein powder Y2 cup vital wheat gluten Ye cup psyllium husk powder V4 cup flaxseed meal Y4 cup wheat bran 3 tbsp nutritional yeast powder 3 tbsp oat bran 4 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF LOW CARB RYE BREAD 2 LB INGREDIENTS 1 cup water 80 F 90 F 1 tbsp oil 2 tsp molasses 1 tsp salt 3 4 cup vital wheat gluten V2 cup rye flour Y2 cup wheat bran V4 cup rice protein powder 1 tbsp caraway seeds 1 tsp Splenda 12 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan
24. 2 LB LOAF GLUTEN FREE H9noG 60 DINNER ROLLS INGREDIENTS V4 cup milk 80 F 90 F Y cup 2 tbsp water 80 F 90 F 1 large egg at room temperature V4 cup sugar 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 22 cups bread flour 2 tsp active dry or bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Shape into your favorite dinner rolls shapes such as braids butter horns Parker house or clover leaf 8 Bake in a preheated oven at 375 F about 20 minutes until golden and fully baked Rolls will sound hollow when tapped MAKES ABOUT 2 DOZEN DINNER ROLLS SWEET WHEAT DINNER ROLLS Tip If desired brush with melted butter or beaten egg white and sprinkle with sesame poppy or fennel seeds just before baking INGREDIENTS 1 cup milk 80 F 90 F Variation Cinnamon Rolls 7 1 3 cup unsalted butter or margarine cut in pieces 1 Roll out dough on lightly floured surface to 9 x 14 inch rectangle 1l arge egg at room temperatu
25. 4cups 4 cups Vital wheat gluten 2 tsp 3 tsp 4 tsp 4 tsp Bread machine yeast 1 tsp 2 tsp 3 tsp 3 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select WHITE Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list GRANOLA RAISIN BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Milk 80 F 90 F V2 cup cup 1 cups 1 cups Water 80 F 90 F 1 tbsp 1 tbsp 2 tbsp 2 tbsp Unsalted butter or 1 tbsp 12 tbsp 2 2 tbsp 2 tbsp margarine cut in pieces Honey 1 tbsp 12 tbsp 2 2tbsp 22 tbsp Maple pecan granola 1 3 cup V2 cup 1 cup 1 cup cereal Salt Vo tsp tsp 1 tsp 1 tsp Ground cinnamon Vo tsp tsp 1 tsp 1 tsp Bread flour 2 2 cups 3 cups 3 cups 3 cups Bread machine yeast 1 tsp 12 tsp 2 tsp 2 tsp Raisins 1 3 cup V2 cup 1 cup 1 cup 1 Measure ing
26. 8 oz tomatoes drained and chopped 4 The complete signal will sound when the preserves are done 4 The complete signal will sound when the ketchup is done Y2 cup sun dried tomatoes chopped 2 bottled chipotle peppers in adobe drained and chopped Inve 5 jalapeno peppers seeded and diced 5 Using a pot holder remove bread pan from baking chamber and Y2 cup cider vinegar 5 Using a pot holder remove bread pan from baking chamber and carefully pour the mixture into clean jars carefully spoon into a heatproof bowl Cover and allow to stand for 2 large cloves garlic minced cup light brown sugar at least 10 minutes to cool i 6 Refrigerate jars to cool 4 cup fresh cilantro chopped f 1 tbsp molasses 6 Spoon into blender jar process on high speed until smooth about 4 2 cups sugar 7 Store in refrigerator up to 3 weeks 1 tsp celery seeds 1 minute 1 package 1 75 oz powdered pectin MAKES ABOUT 2 2 CUPS Y2 tsp ground cinnamon 7 Strain and pour into jars 1 cup cider vinegar tsp cloves 8 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS Ive JAM 90 Notes Notes 91
27. B 2 LB RAPID Water 80 F 90 F cup 1cup 1 11 3 cups 11 3 cups tbsp Oil 1 tbsp 1 2 tbsp 2 tbsp 2 tbsp Sugar 1 2 tsp 3 tbsp V4 Cup V4 Cup Dry skim milk pow 2 tbsp 2 tbsp 2 tbsp 2 tbsp der Sunflower seeds 3 tbsp 3 tbsp V4 Cup V4 cup Flaxseeds 1 tsp 2 tsp 1 tbsp 1 tbsp Poppy seeds 1 tsp 12 tsp 2 tsp 2 tsp Black sesame seeds 2 tsp 2 tsp 1 tbsp 1 tbsp Sesame seeds 2 tsp 2 tsp 1 tbsp 1 tbsp Salt tsp 1 tsp 1 tsp 1 tsp Whole wheat flour Yo cup 2 cup Ye cup Yo cup Bread flour 2 cups 2 cups 3 cups 3 cups Bread machine yeast 1 tsp 1 tsp 2 tsp 2 tsp Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select WHITE Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list BEER BREAD INGREDIENTS 1 LB 1V2 LB 2 LB RAPID Beer 1 3 cup Ve cup cup cup 80 F 90 F Water 4 Cup Yo
28. Breadman Bring Home the Bakery RECIPE BOOK PROFESSIONAL BREAD MAKER INSTRUCTIONS amp TIPS see reverse side www breadman com BK1050S BK1060S IT S TIME TO BRING HOME THE Automatic Fruit amp Nut Dispenser This feature automatically adds TABLE OF CONTENTS CYCLE RECIPE PAGE extra ingredients like fruits and nuts to some recipes The ingredients y used in the fruit amp nut dispenser are always listed after the yeast in the SWEET Cinnamon Raisin Bread sesser 32 PASTEI ingredients list Use this feature only when the amount to add is less ne RELIRE EAGE Golden Potato Bread ccscscsnsnennisnnnnnennnnne 33 Your Professional Bread Maker makes it easy to prepare and bake a than s cup WHITE Basic White Bread ccccecceeeseeeeeeeeseeeeeeeeeeeeeeeees 5 Cherry Almond Bread seses 34 variety of breads dough and even jams and chutney The unique features Collapsible Kneading Paddle This unique paddle is designed to Multi Seeded White Bread cccccecceesseeeeeeeeeee 6 Chocolate Hazelnut Bread cccccsccsceeseeeseeeees 35 of this bread maker are each designed to deliver bakery quality results collapse automatically before baking begins so you can avoid the hassle Beer Bread ics 3sc0 wiser antecinndesiaciitaaantnts 7 Cranberry Orange Bread 36 with ease You can find out more in the Instruction Manual section of of removing the paddle from your finished
29. EMOLINA BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Water 80 F 90 F 1 cup 1 cups 1 2cups 1 cups Olive Oil 1 tbsp 2 tbsp 3 tbsp 3 tbsp Salt tsp 1 tsp 1 tsp 1 tsp Bread flour 2 2 cups 3 cups 3 cups 3 cups Semolina flour Yo cup cup 1 cup 1 cup Bread machine yeast 1 tsp 12 tsp 2 tsp 2 tsp Toasted pine nuts 1 3 cup Yo cup Vo cup V2 cup Ob Be Qik D Measure ingredients except pine nuts into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add pine nuts into automatic fruit amp nut dispenser Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID FRENCH setting immediately following the standard setting in the program list 27 FRENCH HONAud HERBED ITALIAN LOAF INGREDIENTS 1 LB 1V2 LB 2 LB Water 80 F 90 F 1 cup 1 cup 1 cups Olive oil 1 tbsp 12 tbsp 2 tbsp Instant minced onion 1 tbsp 1 2 tbsp 2 tbsp Fresh parsley
30. FRENCH Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID FRENCH setting immediately following the standard setting in the program list PEPPERED FRENCH BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Water 80 F 90 F 1 cup 1 cups 12 3 cups 12 3 cups Olive oil 2 tsp 1 tbsp 1 tbsp 1 tbsp Instant minced onion 2 tsp 2 tsp 1 tbsp 1 tbsp Vital wheat gluten 1 tsp 2 tsp 1 tbsp 1 tbsp Coarse ground pepper Ya tsp V2 tsp V2 tsp V2 tsp Salt 1 tsp 1 tsp 2tsp 2 tsp Bread flour 3 cups 3 cups 3 cups 3 cups Bread machine yeast 1 tsp 1 2 tsp 2tsp 2 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select FRENCH Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread r
31. HM TIOHM 100 WHOLE WHEAT BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Water 80 F 90 F V2 cup cup 1 cup 1 cup Milk 80 F 90 F V2 cup cup 1 cup 1 cup Unsalted butter or 1 tbsp 2 tbsp 3tbsp 3 tbsp margarine cut in pieces Molasses 2 tbsp V4 Cup V4 cup V4 cup Salt 1 tsp 13 4 tsp 24 tsp 2 tsp Whole wheat flour 3 cups 4 cups 5cups 5 cups Vital wheat gluten 2 tbsp 3 tbsp V4 cup V4 cup Bread machine yeast 2 tsp 3 tsp 4 tsp 42 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into unit close lid Plug unit into wall outlet 3 Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list CARAWAY RYE BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Large eggs at room 1 1 2 temperature Water 80 F 90 F Enough to Enough to Enough to measure measure measure 1 cup with 1 cups 1 cups egg with
32. NNAMON RAISIN BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Large eggs at room 1 1 1 temperature Water 80 F 90 F Enough to Enough to Enough to measure measure 1 measure 11 2 cup with egg cup with egg cups with egg Firmly packed light 1 tbsp 12 tbsp 2 tbsp brown sugar Dry skim milk powder 1 tbsp 2 tbsp 2 tbsp Unsalted butter or 1 tbsp 12 tbsp 2 tbsp margarine cut in pieces Ground cinnamon tsp 1 tsp 1 2 tsp Salt tsp 1 tsp 12 tsp Bread flour 22 cups 3 cups 3 cups Bread machine yeast tsp 1 tsp 1 tsp Raisins Ye cup 2 cup cup 1 2 2 Place egg in a measuring cup add water to required amount Pour into bread pan Add remaining ingredients except raisins into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into a wall outlet Note For 1 lb or 1 2 Lb loaf you can add the raisins into automatic fruit amp nut dispenser here for a 2 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 4 Select SWEET Choose loaf size and desired crust color Press the START STOP button 5 If adding ingredients directly to the bread pan for a 2 lb loaf add raisins at add ingredient beep 6 The complete signal will sound whe
33. WHEAT RAISIN BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Water 80 F 90 F 1 cup 1 cups 12 3 cups Unsalted butter or 1 tbsp 2 tbsp 22 tbsp margarine cut in pieces Honey 1 tbsp 4 tsp 2 tbsp Grated orange peel 1 tbsp 4 tsp 2 tbsp Salt tsp 1 tsp 1 tsp Ground cinnamon V2 tsp J tsp 1 tsp Whole wheat flour 1 cup 1 cups 1 2 cups Bread flour 1 cups 2 cups 22 cups Bread machine yeast 1 tsp 2 tsp 3 tsp Vital wheat gluten 1 tsp 1 tsp 2 tsp Raisins 4 cup 1 3 cup Yo cup Walnuts chopped Y4 cup 1 3 cup Yo cup 1 Measure ingredients except raisins and walnuts into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into a wall outlet Note For 1 lb or 1 2 Lb loaf you can add the raisins and walnuts into automatic fruit amp nut dispenser here for a 2 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 3 Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button 4 If adding ingredients directly to the bread pan for a 2 lb loaf add raisins and walnuts at add ingredient beep 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If
34. achine yeast 6 cups water 1 tbsp baking soda Kosher salt Measure first 5 ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select DOUGH Press the START STOP button The complete signal will sound when dough is ready Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Invert a large mixing bowl over dough and let rest for 10 minutes Cut dough into 1 oz pieces Roll each piece into 20 inch rope Shape into pretzel shape pinching ends to seal Dissolve baking soda in water in large shallow saucepan Bring to boil Drop pretzels in small batches into water and let them cook until they float about 1 minute Drain and place them ona greased baking sheet Sprinkle with coarse salt Bake in a preheated oven at 425 F for 15 minutes or until golden Cool on a wire rack MAKES ABOUT 2 DOZEN PRETZELS Tip These are best eaten the day they are baked 67 DOUGH H9noG 68 APPLE FILLED BAKED DOUGHNUTS INGREDIENTS Y4 cup milk Y cup 2 tbsp water 80 F 90 F 1 large egg at room temperature V4 cup sugar 2 tbsp unsalted butter or margarine cut in pieces v2 tsp salt 2 2 cups bread flour 2 tsp active dry or bread machine yeast Filling recipe below instructions 1 Measu
35. bread flour 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START STOP button 4 The complete signal will sound when dough is ready 5 Using pot holders remove bread pan from baking chamber and place dough ona lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Divide dough in half On a lightly floured board roll 1 2 of dough into 13 x 15 inch rectangle Brush dough evenly with 1 tbsp additional olive oil If desired sprinkle evenly with seed or cheese mixture see below 8 Using a pastry cutter cut dough lengthwise into 30 thin strips Place strips on a lightly greased baking sheet Bake in preheated oven at 425 F about 14 minutes until golden and fully baked 9 Allow breadsticks to cool on a wire rack 10 Repeat with remaining half of dough MAKES ABOUT 30 BREADSTICKS Note Cheese Mixture Combine 2 cup grated Parmesan cheese 2 tbsp lightly toasted sesame seeds 1 2 tsp salt and tsp pepper Seed Mixture Combine 2 tbsp each of black sesame seeds flaxseeds poppy seeds and lightly toasted sesame seeds along with Y2 tsp salt and tsp pepper PHILADELPHIA SOFT PRETZELS INGREDIENTS 1 cup water 80 F 90 F 1 tsp sugar 12 tsp salt 4 cups bread flour 2 tsp bread m
36. d Asiago cheese and 3 4 cup mixture of fresh chopped herbs such as parsley rosemary basil and oregano Bake in preheated oven at 425 F until crust is golden and bread is puffed about 20 minutes 63 DOUGH H9noG 64 WHOLE WHEAT PIZZA DOUGH INGREDIENTS 11 3 cups water 80 F 90 F Y4 cup olive oil 12 tsp salt 22 cups bread flour 1 cup whole wheat flour 2 tsp bread machine yeast 9 Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select DOUGH Press the START STOP button The complete signal will sound when dough is ready Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Invert a large mixing bowl over dough and let rest for 10 minutes Divide dough in half Set one half aside and keep covered Lightly brush 2 large pizza pans with olive oil and sprinkle with cornmeal set aside On lightly floured surface roll out half of dough to fit prepared pan Top with desired topping ingredients such as sauce cheese and vegetables Bake in a preheated oven at 425 F for 20 minutes or until edges are golden and cheese is bubbling Repeat with remaining dough MAKES 2 15 INCH THIN CRUST PIZZAS OR 1 THICK CRUST PIZZA GLUTEN FREE PIZZA DOUGH INGREDIENTS 1 cup buttermilk Y4 cup water at room temperature
37. e START STOP button At add ingredient beep add pecans The complete signal will sound when bread is done OF Ol e Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF GLUTEN FREE BREAD 2 LB INGREDIENTS 1 cups water 80 F 90 F 3 large eggs at room temperature Y4 cup vegetable oil 1 tsp cider vinegar 2 cups white rice flour 2 3 cup dry skim milk powder 12 tsp salt Y2 cup potato starch V2 cup tapioca flour 1 3 cup cornstarch 3 tbsp sugar 1 tbsp xanthan gum 2 tsp bread machine yeast Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select GLUTEN FREE Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF GLUTEN FREE GLUTEN FREE BUTTERMILK BREAD 2 LB INGREDIENTS 1 cups water 80 F 90
38. e once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF WHOLE WHEAT BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Milk 80 F 90 F cup V2 cup cup cup Water 80 F 90 F 1 4 Cup 1 4 cup Va cup Ya cup Small curd cottage 2 tbsp cup 1 3 cup 1 3 cup cheese 80 F 90 F Unsalted butter or 2 tbsp 3 tbsp Va cup Ya cup margarine cut in pieces Honey 2 tbsp 3 tbsp Va cup Ya cup Salt 1 tsp 1 2 tsp 2tsp 2 tsp Whole wheat flour cup 1 cup 1 1 cups cups Bread flour 2 cups 2 2 cups 2 23 4 Cups cups Bread machine yeast 1 tsp 13 4 tsp 2 tsp 2 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet WHEAT WHOLE 3 Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list IWA
39. eat Bread eeeeeeees 48 Whole Wheat Raisin Bread cceeeeeeeeeeeees 21 Low Carb Rye Bread ceccceeeseeseeeesseeeeeteesenees 49 Yogurt Whole Wheat Bread ceeeeeseeeeeeeteeeneee 22 Low Carb Almond Bread esecceseesesseenteeeteeeees 50 Low Carb Molasses Bread eceesceeseeeeteeeneeeees 51 FRENCH Classic French Bread eceeceeceeseenteeeeeseeeeeens 23 Low Carb Pecan Bread ccccceceeceeeeeeeeeteeeeeees 52 Herbed French Bread eeeesseescesseeteseeeteeeneetsees 24 Peppered French Bread seeren 25 GLUTEN FREE Gluten Free Bread eccceccceeeseceeeeeeeeeeeeeeeeeeaees 53 Olive Rosemary French Bread ceeeeeeees 26 Gluten Free Buttermilk Bread 0 ceceeeeeees 54 Italian Semolina Bread eeceeeeeseeeeeseeeeeeeees 27 Gluten Free Herb Bread sesser 55 Herbed Italian Loaf 28 Gluten Free Pumpernickel Bread 00 0 56 Asiago Pesto Bread ceccceeeeseeeeeeeeeeeseeneines 29 Seeded Gluten Free Bread ssec 57 Pepperoni Parmesan Bread c cccceeseeseeeeees 30 Spelt Breads lt 3 ic cactidstcu soraia iiia 58 Sundried Tomato Parmesan Bread ss00008 31 Gluten Free Potato amp Chive Bread c 00ccseeee 59 CYCLE RECIPE PAGE CYCLE RECIPE PAGE DOUGH Dinner ROWS ceges e e 60 JAM Apricot Key Lime Preserves 78 also includes Cinnamon Roll variation 6 60 Blueberry Mang
40. egg with egg Oil 2 tbsp 3 tbsp 4 Cup Honey 2 tbsp 3 tbsp 4 Cup Dry skim milk powder 1 tbsp 2 tbsp 3 tbsp Salt 1 tsp 1 tsp 2 tsp Bread flour 1 cups 1 2 cups 2 cups 2 tbsp Rye flour cup 1 cup 1 cups Whole wheat flour Yo cup cup 1 cup Caraway seeds 1 tbsp 12 tbsp 2 tbsp Bread machine yeast 1 tsp 1 tsp 2 tsp 1 Place egg in a measuring cup add water to required amount Pour into bread pan 2 Add remaining ingredients into bread pan in the order listed WHEAT WHOLE 3 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 4 Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF IWAHM TIOHM PUMPERNICKEL BREAD INGREDIENTS 1 LB 1V2 LB 2 LB Large eggs at room 1 2 2 temperature Water 80 F 90 F 2 3 cup Cups 11 3 cups Oil 1 2 tbsp 2 tbsp 4 cup Honey 12 tbsp 2 tbsp 4 cup Dry skim milk powder 12 tbsp 3 tbsp 3 tbsp Cocoa powder 1 tbsp 3 tbsp 4 cup Caraway seeds 2 tsp 2 tbsp 3 tbsp Instant coffee granules V2 tsp 2 tsp 1 tbsp
41. emove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID FRENCH setting immediately following the standard setting in the program list 25 FRENCH HONAud OLIVE ROSEMARY FRENCH BREAD INGREDIENTS 1 LB 1V2 LB 2 LB Water 80 F 90 F 1 cup 1 2 cups 12 3 cups Olive oil 1 tsp 2 tsp 1 tbsp Rosemary garlic seasoning blend 1 tsp 12 tsp 2 tsp Dried rosemary crushed 1 2 tsp tsp 1 tsp Sugar V2 tsp tsp 1 tsp Salt V2 tsp 1 tsp 1 tsp Bread flour 2 cups 22 cups 3 cups Whole wheat flour 3 4 cup 1 cup 1 cups Bread machine yeast 1 tsp 12 tsp 2 tsp Kalamata olives well drained and chopped 2 cup cup 1 cup Measure ingredients except olives into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START STOP button 4 At add ingredient beep add olives The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF ITALIAN S
42. er 80 F 90 F 3 4 cup 1 cup 1 cups pepperoni Select FRENCH Choose loaf size and desired crust color Press the re Select FRENCH Choose loaf size and desired crust color Press the gt START STOP button Olive oil 2 tbsp 3tbsp cup START STOP button Mozzarella cheese 3 Cup 1 cup 1 cups Grated P h y 7 y 1 3 The complete signal will sound when bread is done deka cla lie 3 cup lia The complete signal will sound when bread is done Italian seasoning V2 tsp 3 4 tsp 1 tsp f Sundried tomatoes finely 2 tbsp V4 cup 1 3 cup Sugar V2 tsp tsp 1 tsp Using pot holders remove bread pan from baking chamber and chopped Using pot holders remove bread pan from baking chamber and F F carefully remove bread from pan If kneading paddle remains in carefully remove bread from pan If kneading paddle remains in Salt 2 tsp tsp 1 tsp bread remove paddle once bread has cooled Italian parsley chopped 1 tbsp 2 tbsp 3 tbsp bread remove paddle once bread has cooled 1 3 i licens 2 cups Scups Sasa Allow bread to cool on a wire rack until ready to serve at least Garlic pepper Ya tsp Ya tsp Ya tsp Allow bread to cool on a wire rack until ready to serve at least Bread machine yeast 1 tsp 1 tsp 2 tsp 20 minutes Salt tsp 1 tsp 1 tsp 20 minutes MAKES 1 LOAF Bread flour 2 2 cups 3 cups 3 cups MAKES 1 LOAF Bread machine yeast 1 tsp 1 tsp 2 tsp 31 FRENCH 13J3MS CI
43. ey protein powder 1 tbsp toasted sesame seeds 1 tsp salt 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF LOW CARB LOW CARB PECAN BREAD 2 LB INGREDIENTS 17 3 cups water 80 F 90 F 2 large eggs at room temperature 2 tbsp oil 1 tbsp liquid lecithin 2 tsp fresh lemon juice 4 cup unsalted butter or margarine cut in pieces 4 cup Splenda 2 tsp salt 1 cup vital wheat gluten cup oat bran Y4 cup wheat bran 3 tbsp quick cooking oats auvo M01 3 tbsp nutritional yeast powder 3 tbsp psyllium husk powder Y4 cup rice protein powder 2 tsp bread machine yeast 1 4 cup finely chopped pecans 1 Measure ingredients except pecans bread pan in the order listed except pecans 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select LOW CARB Press th
44. ground ginger 2 tsp baking soda 1 tsp ground cinnamon 2 tsp ground allspice tsp salt cup buttermilk 2 large eggs slightly beaten Y2 cup molasses 4 cup unsalted butter or margarine melted V4 cup water 1 Ina large mixing bowl combine ingredients in order listed 2 Spoon batter evenly into bread pan 3 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 4 Select QUICK BREAD Press the START STOP button 5 The complete signal will sound when the bread is done 6 Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF 43 QUICK BREADS saviud NIIN 44 ORANGE DATE NUT BREAD 2 LB INGREDIENTS 1 cup boiling water 1 cup dates chopped 1 tsp baking soda 2 large eggs at room temperature 1 cups all purpose flour cup firmly packed dark brown sugar 1 tsp baking powder Y tsp salt 4 cup unsalted butter or margarine softened 1 tsp vanilla extract 12 tsp orange extract 1 cup walnuts chopped s DO oO A 8 Pour boiling water
45. he order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select ARTISAN Press the START STOP button 4 The complete signal will sound when dough is ready 5 Turn dough out onto well floured board Kneading paddle may remain in dough if so remove paddle 6 Punch down and knead to remove air from dough 7 Cover and let rest for 10 minutes 8 Divide dough into 4 equal pieces Shape each into a ball and place seam side down on lightly greased baking sheet 9 Cover and let rise until doubled in size about 45 minutes 10 Uncover and dust loaves lightly with flour Using sharp knife or razor blade cut cross about 3 inches long and inch deep in to top each loaf 11 Bake at 425 F for 25 minutes or until golden and loaves test done Move breads to wire rack to cool 12 Allow bread to cool on wire rack until ready to serve at least 20 minutes MAKES 4 SMALL LOAVES ARITSAN APRICOT PECAN BOULE INGREDIENTS eee 1 3 cup water 80 F 90 F 1 cup apricot nectar 2 tbsp vegetable oil 1 tbsp maple syrup D Ol OO 2 tsp salt 1 cups whole wheat flour N 1 cups bread flour 2 tsp bread machine yeast 23 cup dried cranberries 233 cup chopped pecans Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet
46. hine yeast 1 tsp 12 tsp 2 tsp 2 tsp Toasted pine nuts Y4 cup 1 3 cup Yo cup Ye cup Ol Be Qh 9 Measure ingredients except pine nuts into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add pine nuts into automatic fruit amp nut dispenser Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID FRENCH setting immediately following the standard setting in the program list 29 FRENCH PEPPERONI PARMESAN BREAD SUNDRIED TOMATO HONAud 30 INGREDIENTS 1 LB 1 LB 2 LB 1 Measure ingredients into bread pan in the order listed PARM ESAN BREAD 1 Measure ingredients into bread pan in the order listed Water 80 F 90 F Ye cup cup 1 cup f Insert bread pan securely into baking chamber close lid Plug unit INGREDIENTS 1 LB 1 2 LB 2 LB Insert bread pan securely into baking chamber close lid Plug unit into wall outlet into wall outlet Finely chopped V4 cup 1 3 cup V2 cup Wat
47. id Plug unit into wall outlet 3 Select GLUTEN FREE Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF GLUTEN FREE POTATO amp CHIVE BREAD 2 LB INGREDIENTS 1 4 cups water 80 F 90 F 3 large eggs at room temperature cup cottage cheese at room temperature 3 tbsp vegetable oil 1 tsp cider vinegar 2 cups white rice flour Y2 cup cornstarch 2 cup instant potato buds Y2 cup potato starch 2 cup dry skim milk powder Y2 cup tapioca flour V4 cup snipped fresh chives 4 Cup sugar 1 2 tsp salt 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug into wall outlet 3 Select GLUTEN FREE Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE
48. in olive oil 12 tsp salt 41 4 cups bread flour 2 tsp bread machine yeast Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START STOP button The complete signal will sound when dough is ready 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Divide dough in half Set one half aside and keep covered Lightly 9 brush 2 large pizza pans with olive oil and sprinkle with cornmeal set aside On lightly floured surface roll out half of dough to fit prepared pan Top with desired topping ingredients such as sauce cheese and vegetables Bake in a preheated oven at 425 F for 20 minutes or until edges are golden and cheese is bubbling Repeat with remaining dough MAKES 2 15 INCH THIN CRUST PIZZAS For Foccacia Brush 1512 x 10 inch jelly roll pan with olive oil and sprinkle with cornmeal Roll out dough on a lightly floured surface and fit into pan Cover loosely with plastic wrap and set aside until doubled in size about 40 minutes Using oiled fingertips press indentations into dough about 1 2 inch deep and about 1 inch apart Drizzle with 3 to 4 tbsp olive oil and sprinkle with 1 tsp coarse or sea salt cup freshly grated Parmesan Romano an
49. into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add toasted hazelnuts into automatic fruit amp nut dispenser Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done ort WN o 7 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 8 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list WHITE ALIHM MAPLE WALNUT BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Water 80 F 90 F cup 1 cup 11 3 cups 11 3 cups Vegetable oil 2 tbsp 4 tbsp 6 tbsp 6 tbsp Maple syrup not pancake syrup V4 Cup 6 tbsp 6 tbsp 6 tbsp Lemon extract V2 tsp V2 tsp tsp tsp Salt V2 tsp 1 tsp 1 tsp 1 tsp Uncooked oatmeal instant or regular V2 cup 1 cup 1 2 cups 1 cups Bread flour 2 cups 3 cups 4 cups 4 cups Bread machine yeast 1 tsp 1 tsp 2 tsp 2 tsp Walnuts chopped 1 2 cup 2 3 cup 2 3 cup 2 3 cup oF ee ON Measure ingredients except walnuts into bread pan in the order listed Insert bread pan secure
50. juice APPLE FILLED CHALLAH 2 LB INGREDIENTS 1 cup water 80 F 90 F 2 large eggs at room temperature 2 tbsp sugar 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 4 cups bread flour 2 tsp active dry or bread machine yeast 3 medium apples finely chopped Ye cup raisins 1 tsp grated lemon peel 12 tsp ground cinnamon 1 tbsp honey 1 tbsp lemon juice 1 Measure first 8 ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH setting Press the START STOP button 4 The complete signal will sound when dough is ready 5 Meanwhile in a bowl combine apples raisins lemon peel cinnamon honey and lemon juice Cover and refrigerate until ready to use This can be made a day ahead 6 Using pot holders remove bread pan from baking chamber and place dough on lightly floured surface 7 Invert a large mixing bowl over dough and let rest for 10 minutes 8 Divide dough into 3 equal pieces On a lightly floured board roll out each piece into a 6 x 14 inch rectangle Spread 3 apple mixture down one long side of rectangle Roll up jellyroll fashion and pres edges to seal Repeat with remaining 2 pieces of dough Place ropes together on a lightly greased baking sheet Braid ropes loosely Tuck ends under braid to seal 9 Cover and le
51. kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF WHEAT WHOLE 21 IWAHM TIOHM 22 YOGURT WHOLE WHEAT BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Plain nonfat yogurt 80 F 90 F V2 cup cup 1 cup Water 80 F 90 F 1 3 cup Y2 cup Y2 cup Vegetable oil 2 tsp 1 tbsp 12 tbsp Maple syrup not pancake syrup 1 tbsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 2 tsp Whole wheat flour 1 cup 1 cups 1 2 cups Bread flour 1 2 cups 2 cups 22 cups Bulgur wheat 1 tbsp 1 tbsp 2 tbsp Bread machine yeast 12 tsp 2 tsp 214 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF CLASSIC FRENCH BREAD INGREDIENTS 1 LB 1V2 LB 2 LB Water 80 F 90 F 1 cup 1 tbsp 1 cups 1 cups Sugar 2 tsp 1 tbsp 1 tbsp Salt 1 tsp 1
52. lete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Tip If desired frost loaf with lemon confectioner s sugar frosting and sprinkle with additional chopped toasted pecans 39 SWEET 13J3MS TROPICAL FRUIT BREAD chopped INGREDIENTS 1 LB 1 2 LB 2 LB Large eggs at room 1 1 1 temperature Water 80 F 90 F Enough to Enough to Enough to measure 12 measure measure 1 cup with egg cup with egg cup with egg Dry skim milk powder 1 tbsp 1 tbsp 2 tbsp Tropical fruit bits Yo cup 3a cup 1 cup Unsalted butter cut 1 tbsp 1 tbsp 2 tbsp in pieces Fresh orange peel 1 tsp 2 tsp 1 tbsp grated Sugar 1 tbsp 12 tbsp 2 tbsp Salt V2 tsp V2 tsp V2 tsp Bread flour 214 cups 3 cups 3 cups Bread machine yeast 1 tsp 1 tsp 2 tsp Macadamia nuts 1 3 cup V2 cup Ye cup 40 ow FR O 0o si Place egg in a measuring cup add water to required amount Pour into bread pan Add remaining ingredients except macadamia nuts into bread pan in order listed Insert bread pan securely into baking chamber close lid Add macadamia nuts into automatic fruit amp nut dispenser
53. loaf and leaving a hole in the Oatmeal Bread cscccssssssesssssseesessssesesssseessessseneeesseess 8 Panettone ossein 37 this book but the features below are especially important to noteasyou bottom of your bread Granola Raisin Bread rseson 9 Pumpkin Apple Bread c cccccccscesseeseesteeeteeeees 38 getstarted witiitheseTecipss Anadama Bread ceccceseescceseeeeeeseeteeeteaeeeaeeeneees 10 Pumpkin Pecan Bread cccccceeeeseeeeeeseeeeeeees 39 Coconut Hazelnut Bread cccceeeeeeeeeeeeeeeeeees 11 Tropical Fruit Bread cccceeeeeceeeeeeseeteeeeeeneees 40 Maple Walnut Bread cccccceeeeeeeeeeeeeeeteeeeeeees 12 Swiss Cheese Bread ceeeeseesesseeseeeseetseeeeateees 13 QUICK Banana Macadamia Quick Bread 41 Onion Cheese Bread eeeceeceeceeseentessetseeeeeeeees 14 Coconut Ginger Quick Bread eeeeeeeeeeeeteeeees 42 Gingerbread Quick Bread cee 43 WHOLE WHEAT Whole Wheat Bread eects 15 Orange Date Nut Quick Bread ee 44 100 Whole Wheat Bread eee eeeeeeeeteeneeteees 16 Orange Walnut Quick Bread 45 Caraway Rye Bread c cccceeeeceeeeeeeeeeteeeeeeeeeees 17 Prune Poppy Seed Quick Bread cceeeeee 46 Pumpernickel Bread ccccseeeeeeeeeeceeeeeneeeeneees 18 Oatmeal Pecan Bread eeeseeseeseeeseeenteeteeeereeees 19 LOW CARB Low Carb Seeded Bread eeeeceesteeseetteeeteeeaes 47 Whole Wheat Cranberry Bread c ceeeees 20 Low Carb Whole Wh
54. ly into baking chamber close lid Add walnuts into automatic fruit amp nut dispenser Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list SWISS CHEESE BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Buttermilk 80 F 90 F cup 3 4 cup 1 cup 1 cup Water 80 F 90 F cup 1 3 cup Y2 cup V2 cup Shredded Swiss cheese cup 3a cup 1 cup 1 cup Honey 2 tsp 1 tbsp 1 tbsp 1 tbsp Baking powder tsp 1 tsp 1 tsp 1 tsp Dried dill 2 tsp Y tsp 1 tsp 1 tsp Dried chives 2 tsp Y tsp 1 tsp 1 tsp Salt tsp 1 tsp 1 tsp 1 tsp Bread flour 3 cups 3 cups 4 cups 4 cups Bread machine yeast 1 2 tsp 1 tsp 22 tsp 2 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select WHITE Choose loaf size and desired crust color Press the START STOP button 4 The complete
55. n bread is done 7 Using pot holders remove bread pan from the unit and carefully remove bread from bread pan If kneading paddle remains in bread remove paddle once bread has cooled 8 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF GOLDEN POTATO BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Potato cooking water 80 F 90 F cup Yeocup cup 2 tbsp Large eggs at room temperature 1 1 Mashed potatoes 1 3 cup V2 cup 3 4 cup Unsalted butter cut in pieces 1 tbsp 1 2 tbsp 2 tbsp Sugar tsp 1 tsp 1 tsp Dry skim milk powder 1 tbsp 2 tbsp 3 tbsp Dried chives 1 2 tsp 2tsp 1 tbsp Potato starch 1 tbsp 1 2 tbsp 2 tbsp Salt tsp 1 tsp 12 tsp Bread flour 2 cups 2 2 cups 3 cups Bread machine yeast tsp tsp 214 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select SWEET Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Place peeled
56. n jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS APPLE CURRY CHUTNEY INGREDIENTS 22 cups apples finely chopped cup sugar 1 jalapeno seeded and diced 2 tsp minced fresh ginger Yo tsp curry powder 2 tbsp apple juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour preserves into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 21 2 CUPS 87 JAM PEPPER CHUTNEY CHIPOTLE KETCHUP INGREDIENTS 1 Measure ingredients into bread pan INGREDIENTS 1 Measure ingredients in order listed into bread pan 1 medium green pepper seeded and diced 2 Insert bread pan securely into baking chamber close lid Plug unit i medumoni n diced 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet into wall outlet 1 medium red pepper seeded and diced 1 tbsp olive oil 3 Select JAM Press the START STOP button 3 Select JAM Press the START STOP button 1 bunch green onions sliced 1 can 2
57. nto baking chamber close lid Place almonds in dispenser and close dispenser lid Plug unit into wall outlet Select DOUGH Press the START STOP button The complete signal will sound when dough is ready Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Divide dough into 3 equal parts Roll each part into 18 inch rope Using all 3 ropes braid and tuck ends under to seal Place ona greased baking sheet Curve one end to resemble candy cane Cover and let rise until doubled in size about 45 minutes Bake in preheated oven at 375 F for 30 minutes until golden brown and sounds hollow when tapped on the bottom Cool on a wire rack Tip If desired frost with confectioners frosting colored with red food coloring Decorate with sugar snowflakes OR if desired omit frosting and brush braid with beaten egg just before baking the crust will have a high gloss MAKES ONE 2 LB LOAF 73 DOUGH H9noG 74 HOLIDAY STOLLEN 2 LB INGREDIENTS 273 cup milk 80 F 90 F 4 cup water 80 F 90 F 1 large egg at room temperature 3 tbsp unsalted butter or margarine cut in pieces V4 cup sugar 1 tbsp grated lemon peel 1 tbsp grated orange peel V2 tsp salt 3 cups bread flour 2 tsp active dry or bread machine yeast Y2 cup toasted slivered almonds 2 cup candied fruit diced
58. o Preserves esee 79 Sweet Wheat Dinner Rolls cceeeeeseeeeeeeeeeees 61 Blueberry Pineapple Preserves 05 80 ONION ROUS urinet erodeer oaiae sas inakaa 62 Peachy Lemon Preserves cccsseeeeeees 81 Best Ever Pizza Dough ccecccccecceeeeeeeeeeeeeeeeees 63 Pineapple Papaya Preserves 82 also includes Foccacia variation ccccccecee 63 Raspberry Mango Preserves 0see0 83 Whole Wheat Pizza Dough ccceeeceeeteeeeeteeees 64 Strawberry Kiwi Preserves ccseeee 84 Gluten Free Pizza Dough 0 cc cceeceeeeseeeeteeeeeeees 65 Curried Apple Mango Marmalade 85 GPISSUMlliecsievesadesbste ai siitecsapees oe EENS 66 Orange Mojo Marmalade cseeeee 86 Philadelphia Soft Pretzels cceesceeeseeeseeeeeeees 67 Apple Curry Chutney cccseeecseeeteeees 87 Apple Filled Baked Doughnuts eeeeeeeeeeeees 68 Pepper Chutney cccccceceeeceeeeeteeeeteeeeees 88 Apple Filled Challah cccccccccssesseeseeeeseeeseeetees 69 Chipotle Ketchup sssi is sitnine 89 Raspberry Pecan TWiSt cccccecseeeeeeeeeeeteeeeeeees 70 Apricot Braid ccccececseceeeceeeeeeeeeeeeeeeeeseeeeeenees 71 Sweet Potato Pecan Braid eeeeeeeesereeeteeeneeees 12 Candy Cane Cherry Braid c ccccsceeeseeeteeeeeeees 73 Holiday Stollen ceeceeeeceeeceeeceneeeeeeeeseneeeeeeeeees 74 ARTISAN Artisan Foccacia Do
59. ool 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 2 CUPS BLUEBERRY MANGO PRESERVES INGREDIENTS 2 cups fresh blueberries 1 cup fresh mango coarsely chopped cup sugar 1 tbsp grated lime peel 1 tbsp fresh lime juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour preserves into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS 79 JAM Inve 80 BLUEBERRY PINEAPPLE PRESERVES INGREDIENTS 2 cups fresh blueberries 1 cup fresh pineapple coarsely chopped 1 cup sugar 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store
60. or Press the START STOP button The complete signal will sound when bread is done ow fF WwW N 8 Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 9 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF PANETTONE INGREDIENTS 1 LB 1 2 LB 2 LB Large eggs at room tem 1 1 2 perature Milk 80 F 90 F 1 3 cup Ye cup 23 cup Unsalted butter or 3 tbsp 4 cup 1 3 cup margarine cut in pieces Sugar V4 cup 1 3 cup 1 3 cup Diced mixed candied fruit 2 tbsp 4 cup Ye cup Diced candied cherries 2 tbsp V4 cup V4 cup Diced candied lemon peel 1 tbsp 2 tbsp V4 cup Dried orange peel V2 tsp 1 tsp 12 tsp Anise seed V4 tsp Yo tsp 1 tsp Salt V2 tsp tsp 1 tsp Bread flour 2 cups 2 Cups 3 cups Bread machine yeast 1 tsp 2 tsp 3 tsp Lightly toasted pine nuts V4 cup 1 3 cup Yo cup 1 Measure ingredients except pine nuts into bread pan in order listed Insert bread pan securely into baking chamber close lid Add pine nuts into automatic fruit amp nut dispenser Plug unit into wall outlet Select SWEET Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread is done ort WN o 7 Using pot holders remove bread pan from the unit and ca
61. ound when the bread is done 6 Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF Tip If desired frost with confectioners sugar frosting and sprinkle with additional chopped toasted walnuts 45 Quick BREADS saviud NIIN 46 PRUNE POPPYSEED QUICK BREAD 2 LB INGREDIENTS V2 cup milk 2 large eggs slightly beaten 1 3 cup unsalted butter or margarine softened 1 2 cups all purpose flour 1 cup sugar 1 tbsp grated orange peel 1 tbsp poppy seeds 2 tsp baking powder V2 tsp salt 1 tsp vanilla extract 1 cup prunes finely chopped wo mi Oe OY S Ina large mixing bowl combine ingredients except prunes into order listed Spoon batter evenly into bread pan Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select the QUICK BREAD Press the START STOP button At add ingredient beep add prunes The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefull
62. over dates in a small bowl Add baking soda Let stand at room temperature for 20 minutes Transfer date mixture to bread pan Measure remaining ingredients except walnuts into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select QUICK BREAD Press the START STOP button At add ingredient beep add walnuts The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF ORANGE WALNUT QUICK BREAD 2 LB INGREDIENTS 2 cups all purpose flour 1 cup toasted walnuts chopped cup sugar 2 tbsp grated orange peel 4 tsp baking powder 4 tsp salt 4 cup unsalted butter or margarine softened cup milk Ye cup sour cream 2 large eggs slightly beaten 1 Ina large mixing bowl combine ingredients in order listed 2 Spoon batter evenly into bread pan 3 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 4 Select QUICK BREAD Press the START STOP button 5 The complete signal will s
63. p cup Bread flour 3 cups 4 cups 4 2 cups Bread machine yeast 1 tsp 1 tsp 2 tsp Unsalted sunflower seeds 1 3 cup Ve cup V2 cup Measure ingredients except sunflower seeds into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid 3 Add sunflower seeds into automatic fruit amp nut dispenser 4 Plug unit into wall outlet 5 Select WHITE Choose loaf size and desired crust color Press the START STOP button 6 The complete signal will sound when bread is done 7 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 8 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF COCONUT HAZELNUT BREAD INGREDIENTS 1 2 LB 2 LB RAPID Water 80 F 90 F cup 1 cup 2 tbsp 1 cup 2 tbsp Unsalted butter or 1 tbsp 1 tbsp 1 tbsp margarine cut in pieces Unsweetened coconut cup 1 3 cup 1 3 cup Chopped candied 2 tbsp 2 tbsp 2 tbsp ginger Light brown sugar 1 2 tbsp 3 tbsp 3 tbsp Dry skim milk powder 1 tbsp 1 tbsp 1 tbsp Salt tsp 1 tsp 1 tsp Bread flour 2 2 cups 3 cups 3 cups Bread machine yeast tsp 2 tsp 2 tsp Chopped lightly toasted cup 2 cup Ye cup hazelnuts Measure ingredients except toasted hazelnuts
64. p Salt tsp 1 tsp 1 tsp 1 tsp Whole wheat flour 1 cup 1 cups 1 cups 1 cups Bread flour 1 cups 2 cups 2 2 cups 2 2 cups Vital wheat gluten 1 tsp 1 tsp 2 tsp 2 tsp optional Bread machine yeast 1 2 tsp 2 tsp 2 tbsp 2 tbsp V2 tsp Dried cranberries 2 3 cup cup 1 cup 1 cup Measure ingredients except cranberries into bread pan in the order listed Insert a bread pan securely into unit close lid Plug unit into wall outlet Note For 1 lb loaf you can add the apricots and pecans into automatic fruit amp nut dispenser here for a 12 lb or 2 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 3 Select WHOLE WHEAT Choose loaf size and desired crust color Press the START STOP button If adding ingredients directly to the bread pan for larger loaves add cranberries at add ingredient beep The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHOLE WHEAT setting immediately following the standard setting in the program list WHOLE
65. p If desired brush with melted butter or olive oil and sprinkle with garlic salt OR brush with beaten egg white and sprinkle with sesame poppy or fennel seeds 61 DOUGH H9noG ONION ROLLS INGREDIENTS 1 cup milk 80 F 90 F 2 large eggs at room temperature V4 cup sugar 6 tbsp unsalted butter or margarine cut in pieces 1 tbsp instant minced onion 1 tsp caraway seeds V2 tsp salt 3 cups bread flour 2 tsp active dry or bread machine yeast 62 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START STOP button 4 The complete signal will sound when dough is ready 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Shape into your favorite dinner rolls shapes such as pan rolls braids or rosettes 8 Bake in a preheated oven at 375 F about 20 minutes until golden and fully baked Rolls will sound hollow when tapped MAKES ABOUT 2 DOZEN DINNER ROLLS Tip If desired brush with a beaten egg white and sprinkle with additional instant minced onion just before baking BEST EVER PIZZA DOUGH INGREDIENTS 12 cups beer or water 80 F 90 F 1 tbsp honey or sugar 2 tbsp extra virg
66. re 2 Brush with about 2 tbsp melted butter Sprinkle with a mixture of 1 4 cup sugar 3 tbsp sugar and 1 2 tsp ground cinnamon Top with cup raisins 12 tsp salt 3 Roll up jellyroll style starting at long end 2V2 cups bread flour 4 Cut into 1 inch slices and arrange in greased 9 x 12 inch bread pan 1 cup whole wheat flour 5 Cover and let rise in warm place until doubled in size about 21 4 tsp bread machine yeast 45 minutes 6 Bake in preheated oven at 375 F until golden brown about 20 minutes 7 Remove from pan and cool on a wire rack 8 If desired drizzle with confectioners sugar frosting when cool 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START STOP button 4 The complete signal will sound when dough is ready 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Shape into your favorite dinner rolls shapes such as braids butte horns Parker house or clover leaf 8 Cover and let rise until doubled in size about 45 minutes Bake in a preheated oven at 350 F for 15 minutes or until golden and fully baked Rolls will sound hollow when lightly tapped with your finger MAKES ABOUT 2 DOZEN DINNER ROLLS Ti
67. re ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START STOP button 4 The complete signal will sound when dough is ready 5 Meanwhile prepare filling see recipe below Cover and refrigerate 6 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 7 Invert a large mixing bowl over dough and let rest for 10 minutes 8 Remove filling from refrigerator and drain very well 9 Divide dough into 22 equal pieces Roll each piece into a 2 inch circle Place 1 tsp apple filling in center Bring edges up to cover filling and pinch edges to seal 10 Place each ball of dough seam side down on a greased baking sheet about 2 inches apart Cover and let rise until doubled in size about 45 minutes 11 Bake in preheated oven at 375 F about 14 minutes until lightly golden and fully baked 12 Meanwhile combine 3 tbsp confectioners sugar and 2 tbsp water in shallow bowl Place 1 3 cup granulated sugar in second shallow bowl 13 Roll each hot doughnut in confectioners mixture and then in granulated sugar to cover doughnuts completely Place on a wire rack to cool MAKES 22 DOUGHNUTS Tip Doughnuts are best served warm Apple Filling In a bowl combine 1 cup finely chopped apples cup raisins 1 tbsp sugar 2 tsp ground cinnamon and 1 tsp fresh lemon
68. redients except raisins into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Note For a 1 lb or 142 lb loaf you can add the raisins into automatic fruit amp nut dispenser here for a 2 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 3 Select WHITE Choose loaf size and desired crust color Press the START STOP button 4 If adding ingredients directly to the bread pan for larger loaves add raisins at add ingredient beep 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list WHITE ALIHM ANADAMA BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Water 80 F 90 F 1 cup 1 cup 2 tbsp 1 cups Molasses 2 tbsp 3 tbsp V4 cup Dry skim milk powder 2 tbsp 3 tbsp V4 Cup Salt 1 tsp 1 tsp 1 tsp Unsalted butter or margarine cut in pieces 1 tbsp 1 tbsp 2 tbsp Yellow cornmeal V2 cup Yo cu
69. refully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 8 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Tip If desired frost loaf with lemon confectioners sugar frosting and sprinkle with additional chopped toasted pecans 37 SWEET 13J3MS 38 PUMPKIN APPLE BREAD INGREDIENTS 1 LB 1 2 LB 2 LB Water 80 F 90 F 1 3 cup V2 cup 2 3 cup Pumpkin puree 4 Cup V2 cup 2 3 cup Large eggs at room 1 1 2 temperature Honey 2 tbsp 3 tbsp 4 cup Dry skim milk powder 2 tbsp Y4 cup 1 3 cup Unsalted butter cut 1 tbsp 1 tbsp 2 tbsp in pieces Salt tsp 1 tsp 1 tsp Ground cinnamon V2 tsp Yo tsp V2 tsp Allspice V4 tsp V4 tsp V4 tsp Ground ginger tsp V4 tsp tsp Ground nutmeg tsp 4 tsp V4 tsp Ground pecans 3 tbsp V4 Cup 1 3 cup Bread flour 23 4 Cups 3 cups 4 cups Bread machine yeast tsp 1 tsp 1 tsp Dried apples V4 Cup Y4 cup 1 3 cup chopped or ON gt o Measure ingredients except dried apples into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add dried apples into automatic fruit amp nut dispenser Plug unit into wall outlet Select SWEET Choose loaf size and desired crust color Press the START STOP button The complete signal will sound when bread
70. s cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF SEEDED GLUTEN FREE BREAD 2 LB INGREDIENTS 17 3 cups water 80 F 90 F 1 large egg at room temperature enough egg whites to measure cup 1 3 cup unsalted butter or margarine melted 1 tsp cider vinegar 1 pkg 16 oz gluten free bread mix 1 tbsp golden flaxseeds 1 tbsp sesame seeds 1 tbsp black sesame seeds 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF GLUTEN FREE SPELT BREAD 2 LB INGREDIENTS 1 cup 1 tbsp water 80 90 F 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 3 tbsp dry skim milk powder 3 tbsp sugar 3 cups spelt flour 1 tsp bread machine yeast EFF N3119 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close l
71. t rise in warm place until doubled in size about 40 minutes Bake in preheated oven at 375 F about 25 minutes or until golden 10 Place on a wire rack and allow to cool MAKES ONE 2 LB LOAF Tip If desired combine cup confectioners sugar and enough lemon juice to make a smooth consistency Drizzle over cooled bread 69 DOUGH H9noG 70 RASPBERRY PECAN TWIST INGREDIENTS 3 4 cup milk 80 F 90 F 4 cup water 80 F 90 F 4 large eggs at room temperature 1 3 cup 1 tbsp sugar 3 tbsp unsalted butter or margarine cut in pieces V2 tsp salt 4 cups bread flour 2 tsp active dry or bread machine yeast 2 cup seedless raspberry jam 1 cup toasted pecans chopped Confectioners sugar frosting Measure milk water 3 eggs 1 3 cup sugar butter salt flour and yeast into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select DOUGH Press the START STOP button The complete signal will sound when dough is ready Using pot holders remove bread pan from baking chamber and place dough ona lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Roll dough into 10 x 14 inch rectangle Spread jam evenly to within 9 10 11 12 13 1 inch of the edges of the dough Sprinkle with pecans Roll up jellyroll st
72. tly floured surface Invert large mixing bowl over dough and let rest for 10 minutes Divide dough into 3 equal pieces On a lightly floured board roll out each piece into a 6 x 14 inch rectangle Spread 1 3 apricot mixture down one long side of rectangle Roll up jellyroll fashion and pres edges to seal Repeat with remaining 2 pieces of dough Place ropes together on lightly greased baking sheet Braid ropes loosely Tuck ends under braid to seal Cover and let rise in warm place until doubled in size about 40 minutes Bake in preheated oven at 375 F about 25 minutes or until golden Place on a wire rack and allow to cool MAKES ONE 2 LB LOAF Tip If desired combine cup confectioners sugar and enough apricot nectar to make a smooth consistency Drizzle over cooled bread 71 DOUGH H9noG 72 SWEET POTATO PECAN BREAD 2 LB INGREDIENTS 2 33 cup milk 80 F 90 F 1 large egg at room temperature Y2 cup mashed cooked sweet potato 4 cup firmly packed light brown sugar 2 tbsp unsalted butter or margarine cut in pieces V2 tsp salt 2 cups bread flour 2 tsp active dry or bread machine yeast 2 cup toasted pecans chopped oo A W 10 Measure ingredients except pecans into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select DOUGH Press the START
73. tor for up to 3 weeks MAKES ABOUT 3 CUPS RASPBERRY MANGO PRESERVES INGREDIENTS 2 cups fresh raspberries 1 large ripe mango peeled seeded and coarsely chopped ya cup sugar 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the jam is done 5 Using a pot holder remove bread pan from baking chamber and carefully pour jam into clean jars 6 Place in refrigerator to cool 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS 83 JAM Inve 84 STRAWBERRY KIWI PRESERVES INGREDIENTS 2 cups strawberries coarsely chopped 1 cup golden or green kiwi coarsely chopped 3 4 cup sugar 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START STOP button 4 The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT
74. ugh cc eeeeeeeeeeereeeneeeneeeneees 79 Artisan Semolina Boules cc ceeceeeeseeseeeeenees 76 Artisan Apricot Pecan Boule c c ccsceeeeeeeees 77 BASIC WHITE BREAD INGREDIENTS 1 LB 1 2 LB 2 LB RAPID Water 80 F 90 F 1 cup 1tbsp 1 cups 1 1 cups cups Unsalted butter or 1 tbsp 2 tbsp 3tbsp 3 tbsp margarine cut in pieces Sugar 1 tsp 2 tsp 1 tbsp 1 tbsp Dry skim milk 12 tbsp 2 tbsp 3tbsp 3 tbsp powder Salt tsp 1 tsp 1 tsp 1 tsp Bread flour 3 cups 3 cups 4cups 4cups Bread machine 1 tsp 1 tsp 1 2 tsp 2 tsp yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select WHITE Choose loaf size and desired crust color Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Note For RAPID cycle select the RAPID WHITE setting immediately following the standard setting in the program list WHITE ALIHM MULTI SEEDED WHITE BREAD INGREDIENTS 1 LB 1 2 L
75. y turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF LOW CARB SEEDED BREAD 2 LB INGREDIENTS 12 cup water 80 F 90 F 1V2 cup heavy cream 80 F 90 F 1 large egg at room temperature 2 tsp molasses tsp salt 3 4 cup vital wheat gluten Y2 cup almond flour Y2 cup wheat bran 1 3 cup pumpkin seeds V4 cup rice protein powder 2 tbsp flaxseeds 1 tsp Splenda 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START STOP button 4 The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES ONE 2 LB LOAF 47 LOW CARB auvo M01 LOW CARB WHOLE WHEAT BREAD 2 LB INGREDIENTS 2 cups water 80 F 90 F V4 cup unsalted butter or margarine cut in pieces 2 large eggs at room temperature 2 tsp lemon juice 13 4
76. yle to form a 14 inch roll Pinch edges to seal Place on a greased baking sheet seam side down Cut lengthwise into 2 14 inch pieces With cut side facing up twist pieces and tuck ends under Cover and let rise until doubled in size about 30 minutes Lightly beat remaining egg and brush over the top of the bread Bake in a preheated oven at 375 F for about 25 minutes or until golden and fully baked Bread will sound hollow when tapped Cool on a wire rack When cooled drizzle with confectioners sugar frosting MAKES ONE LARGE COFFEE BREAD APRICOT BRAID 2 LB INGREDIENTS 3 4 cup water 80 F 90 F V4 cup apricot nectar 2 large eggs at room temperature 2 tbsp sugar 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 4 cups bread flour 2 tsp active dry or bread machine yeast 1 cup dried apricots chopped 12 cup toasted skinned hazelnuts chopped 1 2 tsp ground cinnamon 1 tbsp honey 10 Measure first 8 ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select DOUGH Press the START STOP button The complete signal will sound when dough is ready Meanwhile in bowl combine apricots hazelnuts cinnamon and honey Cover and set aside Using pot holders remove bread pan from baking chamber and place dough on ligh

Breadman BK1050S, BK1060S Use & Care Manual

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Breadman BK1050S, BK1060S Use &amp; Care Manual

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Breadman BK1050S, BK1060S Use & Care Manual