Bring Home the Bakery TM INSTRUCTION MANUAL BREADMAN® BREAD MAKER www.breadman.
Please Read and Save this Use and Care Book IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: ❑ Read all instructions. ❑ Do not touch hot surfaces. Use handles or knobs. ❑ To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. ❑ Close supervision is necessary when any appliance is used by or near children. ❑ Unplug from outlet when not in use and before cleaning.
Caution, hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property. POLARIZED PLUG (120V Models Only) This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug.
POWER OUTAGE 7-Minute Power Failure Back-Up Your Breadman® Bread Maker has a 7-minute power failure back-up feature. If the electricity goes out, the memory will store your cycle selection for up to 7 minutes. If the power comes back on within this time, bread making will resume where it left off.
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CONTROL PANEL 1. POWER LIGHT Illuminates when START button is pressed. 2. DISPLAY WINDOW Shows selection and timer setting. DISPLAY WINDOW 3. MENU BUTTON Selects cycle. Each time the MENU button is pressed, the number for the cycle selected and the program time will appear in the display window. 4. START/STOP BUTTON Press and hold for several seconds to clear display, reset cycle or to simply stop baking. 5.
6. LOAF BUTTON Selects loaf size: 1½-lb., 2-lb. or 2½-lb. Loaf size is preset to 2½-lb. Rapid loaf is preset to 2-lb. Note: For two, 1-lb. loaves, see section “BAKING ONE POUND LOAVES”. 7. COLOR BUTTON Selects crust color: light, medium or dark. Crust color is preset to medium. Note: When using Rapid bake, your crust color will be set to medium. Note: When you press the buttons, you should hear a beep. This will let you know you’ve pressed hard enough to make your selection.
SWEET Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning. GLUTEN-FREE Used for gluten-free recipes. QUICK BREAD Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread rise. Cake recipes made from scratch must be specially designed for this cycle.
KNOW YOUR INGREDIENTS FLOUR & OTHER GRAINS ALL-PURPOSE FLOUR All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. BRAN Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and flavor. It is also used to enhance bread texture.
TIPS ON FLOUR STORAGE Keep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freeze or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using. Note: Flours, while visibly similar, can be very different in how they are ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments.
ADDITIONAL INGREDIENT NOTES Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread. Make sure to measure all ingredients exactly. BAKING POWDER Double-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as chemical reaction works when liquid ingredients are added and again during baking process.
CLIMATE CHANGES & BAKING • In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary. • In dry climates, flour is drier and requires slightly more liquid. • In humid climates, flour is wetter and will absorb less liquid, so less liquid is required. HOW TO USE THIS PRODUCT IS FOR HOUSEHOLD USE ONLY. GETTING STARTED • Remove packing materials and any stickers. • Please go to www.prodprotect.
BREAD PAN TIPS Inserting bread pan Note: Remember to insert kneading paddles first, then add all ingredients in the order listed BEFORE inserting the bread pan into baking chamber. Important: Collapsible kneading paddles may fall when ingredients are added. This is normal. They will stand up when kneading begins. • When inserting bread pan into bread maker, make sure to set firmly in place. Removing bread pan • To remove bread pan from baking chamber, hold handle with an oven mitt and lift straight up.
USING YOUR BREAD MAKER Note: D epending on the cycle or recipe used, some steps may not apply or there may be additional steps. Refer to the respective recipes instructions in the recipes portion of this book, as well as the specific cycle instructions located at the end of these usage instructions. 1. Open lid and remove bread pan. Lift bread pan straight up and out using the handle (B). Caution: Do not turn or shake bread pan while taking it out.
8. Press MENU to choose desired cycle (F1). The POWER light will illuminate. Each time MENU is pressed, unit and display will move to the next cycle. Note: As the MENU button is pressed, the Rapid cycle setting will follow the regular cycle setting for White, Whole Wheat and Sweet. 9. Press CRUST to choose crust color (F2). Bread maker is preset for medium crust. Note: CRUST will not be activated for the following cycles: ❏ Jam ❏ Dough ❏ Bake Only ❏ Rapid F 10.
Note: If bread is not removed immediately after baking and START/ STOP is not pressed, the Keep Warm mode will begin. Bread maker will automatically turn off after 60 minutes. For best results, remove bread immediately after baking. Note: Keep Warm does not apply to the following cycles: ❏ Jam ❏ Dough ❏ Bake Only 13. Turn bread pan upside down and shake to release bread (H). Place bread upright on wire rack to cool at least 20 minutes before slicing.
6. For LOAF size, press the ▲ and ▼ buttons simultaneously and hold; unit will beep and display will indicate loaf size of (2) 1.0 lbs. 7. Press START to begin kneading cycle. The POWER light will illuminate. The time remaining will begin to count down in display window. Bread time and loaf size will be shown in display window. 8. If additional ingredients are listed after the yeast, such as nuts and fruits, listen for the beep near the end of the kneading cycle, about 30 minutes into the program.
5. Press LOAF to choose loaf size, press CRUST to choose crust color, then press START to begin timer. The colon (:) in time display begins to flash, letting you know timer is started. When your bread is finished baking, bread maker will beep and “0:00” will appear in display window. Press START/STOP and open lid. 6. If you make an error after you’ve activated program and want to start over, press and hold START/STOP for approximately 5 seconds. Timer will clear and you can begin again.
desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from bread maker, let rest, shape and rise as above. • Baker’s Tip: Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again. SPECIAL TIPS FOR MAKING DOUGH Important: For use only with the Dough Cycle • Always allow optimum rising of shaped dough.
Crescent Rolls On lightly floured board, roll dough to 12-inch circle. Spread with softened butter. Cut into 16 wedges beginning at wider end. Place rolls 2-inches apart on greased baking sheet with points underneath; curve rolls slightly. If desired, brush with melted butter just before baking. Rosettes On lightly floured board, roll about 1½ oz. piece of dough into 14-inch rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under knot and second end into the top center of the loose knot.
Care and Cleaning This product contains no user serviceable parts. Refer service to qualified service personnel. CLEANING Important: Always unplug bread maker and allow to cool completely prior to cleaning. Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier. 1. After baking each loaf of bread, unplug bread maker and allow to cool; discard any crumbs. 2. Remove bread pan from oven chamber and kneading paddle from bread pan.
TROUBLESHOOTING QUESTION ANSWER Why does height and shape of bread differ in each loaf? Height and shape of bread may differ depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. Bread has unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to make delicious bread.
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Bring Home the Bakery TM RECIPE BOOK BREADMAN® BREAD MAKER www.breadman.
IT’S TIME TO BRING HOME THE BAKERY™! Your Breadman® Bread Maker makes it easy to prepare and bake a variety of breads, dough, and even jams and chutney! The unique features of this bread maker are each designed to deliver bakeryquality results with ease. You can find out more in the Use & Care section of this book, but the features below are especially important to note as you get started with these recipes.
TABLE OF CONTENTS CYCLE WHITE RECIPE PAGE Basic White Bread ....................................................6 Multi-Seeded White Bread .......................................7 Beer Bread ...............................................................8 Oatmeal Bread .........................................................9 Anadama Bread ......................................................10 Coconut Hazelnut Bread ........................................11 Maple Walnut Bread ........................
CYCLE 4 RECIPE PAGE DOUGH Dinner Rolls (also includes Cinnamon Roll variation) ................54 Sweet Wheat Dinner Rolls ....................................55 Onion Rolls .............................................................56 Best Ever Pizza Dough (also includes Foccacia variation) ..........................57 Whole Wheat Pizza Dough .....................................58 Gluten Free Pizza Dough ........................................59 Grissini ...........................................
CYCLE 1-LB. LOAF RECIPES RECIPE PAGE Basic White Bread, 1-lb. loaf ...........................87 Multi-Seeded White Bread, 1-lb. loaf ..............88 Oatmeal Bread, 1-lb. loaf ................................89 Coconut Hazelnut Bread, 1-lb. loaf .................90 Maple Walnut Bread, 1-lb. loaf ........................91 Swiss Cheese Bread, 1-lb. loaf ........................92 Onion Cheese Bread, 1-lb. loaf ........................93 Whole Wheat Bread, 1-lb. loaf .........................
WHITE BASIC WHITE BREAD 1. 2. Note: For 1-lb. loaf recipe, please refer to page 87. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Water (80°F – 90°F) 1¼ cups 1½ cups 1¾ cups 3. Unsalted butter or margarine, cut in pieces 2 tbsp. 3 tbsp. ¼ cup Sugar 2 tsp. 1 tbsp. 4 tsp. 4. 5. Dry skim milk powder 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1¼ tsp. 1¾ tsp. Bread flour 3¼ cups 4 cups 4 tsp. Bread machine yeast 1¼ tsp. 1½ tsp. 5 cups Vital wheat gluten 6 1½ tsp. 6.
1. 2. Note: For 1-lb. loaf recipe, please refer to page 88. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Water (80°F – 90°F) 1 cup + 1½ tbsp. 1 /3 cups 1½ cups 3. Vegetable oil 1½ tbsp. 2 tbsp. 2½ tbsp. Sugar 3 tbsp. ¼ cup 1 4. 5. Dry skim milk powder 2 tbsp. 2 tbsp. 2½ tbsp. Sunflower seeds 3 tbsp. ¼ cup 1 Flax seeds 2 tsp. 1 tbsp. 2 tbsp. Poppy seeds 1½ tsp. 2 tsp. 2 tsp. Black sesame seeds 2 tsp. 1 tbsp. 2 tbsp. Sesame seeds 2 tsp. 1 tbsp. 2 tbsp. Salt 1 tsp. 1¼ tsp.
WHITE BEER BREAD 8 INGREDIENTS 1½-LB. 2-LB. Beer (80°F – 90°F) ½ cup ¾ cup Water (80°F – 90°F) ½ cup ½ cup Green onions, chopped ¼ cup ¾ cup Sugar 2 tsp. 1 tbsp. Salt 1 tsp. 1¼ tsp. Bread flour 3 cups 3¾ cups Bread machine yeast 1½ tsp. 2 tsp. 1. 2. 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 WHITE. Choose loaf size and desired crust color. Press the START button.
Note: For 1-lb. loaf recipe, please refer to page 89. INGREDIENTS 1½-LB. 2-LB. Buttermilk (80°F – 90°F) 1¼ cups 1½ cups Water (80°F – 90°F) ¼ cup 1 Unsalted butter or margarine, cut in pieces 1½ tbsp. 2 tbsp. Maple syrup (not pancake syrup) 1½ tbsp. 2 tbsp. Oatmeal, instant or regular ¾ cup 1 cup Salt 1 tsp. 1 tsp. Bread flour 3½ cups 4 cups Vital wheat gluten 3 tsp. 4 tsp. Bread machine yeast 2 tsp. 3 tsp. /3 cup WHITE OATMEAL BREAD 1. 2.
WHITE ANADAMA BREAD 10 1. INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup + 2 tbsp. 1½ cups Molasses 3 tbsp. ¼ cup Dry skim milk powder 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. Unsalted butter or margarine, cut in pieces 1½ tbsp. 2 tbsp. Yellow cornmeal ½ cup ¾ cup Bread flour 4 cups 4½ cups Bread machine yeast 1½ tsp. 2 tsp. Unsalted sunflower seeds ½ cup ½ cup Measure ingredients, except sunflower seeds, into bread pan in the order listed. 2.
WHITE COCONUT HAZELNUT BREAD 1. Note: For 1-lb. loaf recipe, please refer to page 90. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Water (80°F – 90°F) ¾ cup 1 cup + 2 tbsp. 11/3 cups Unsalted butter or margarine, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp. Unsweetened coconut ¼ cup 1 /3 cup ½ cup Chopped candied ginger 2 tbsp. 2 tbsp. 3 tbsp. Light brown sugar 1½ tbsp. 3 tbsp. ¼ cup Dry skim milk powder 1 tbsp. 1½ tbsp. 2 tbsp. Salt ¾ tsp. 1 tsp. 1¼ tsp.
WHITE MAPLE WALNUT BREAD 1. Note: For 1-lb. loaf recipe, please refer to page 91. 12 INGREDIENTS 1½-LB. 2-LB. 2½-LB. Water (80°F – 90°F) 1 cup + 2 tbsp. 11/3 cups 1½ cups Vegetable oil 4 tbsp. 6 tbsp. 6 tbsp. Maple syrup (not pancake syrup) 6 tbsp. 6 tbsp. 2 Lemon extract ½ tsp. ¾ tsp. 1 tsp. Salt 1 tsp. 1 tsp. 1¼ tsp. Uncooked oatmeal, instant or regular 1 cup 1½ cups 1¾ cup Bread flour 3½ cups 4 cups 4½ cups Bread machine yeast ¾ tsp. 2¼ tsp. 2½ tsp.
Note: For 1-lb. loaf recipe, please refer to page 92. INGREDIENTS 1½-LB. 2-LB. Buttermilk (80°F – 90°F) ¾ cup 1 cup Water (80°F – 90°F) 1 /3 cup ½ cup Shredded Swiss cheese ¾ cup 1 cup Honey 1 tbsp. 1½ tbsp. Baking powder 1 tsp. 1¼ tsp. Dried dill ¾ tsp. 1 tsp. Dried chives ¾ tsp. 1 tsp. Salt 1 tsp. 1½ tsp. Bread flour 3½ cups 4 cups Bread machine yeast 1¾ tsp. 2½ tsp. 1. 2. 3. 4. 5. 6. WHITE SWISS CHEESE BREAD Measure ingredients into bread pan in the order listed.
WHITE ONION CHEESE BREAD Note: For 1-lb. loaf recipe, please refer to page 93. 14 1. 2. Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select WHITE. Choose loaf size and desired crust color. Press the START 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. (Kneading paddle may remain in bread.
WHOLE WHEAT BREAD INGREDIENTS 1½-LB. 2-LB. Milk (80°F – 90°F) ½ cup ¾ cup Water (80°F – 90°F) ¼ cup ¼ cup Small curd cottage cheese (80°F – 90°F) ¼ cup 1 Unsalted butter or margarine, cut in pieces 3 tbsp. ¼ cup Honey 3 tbsp. ¼ cup Salt 1½ tsp. 2 tsp. Whole wheat flour 1 cup 1¼ cups Bread flour 2½ cups 2¾ cups Bread machine yeast 1¾ tsp. 2¼ tsp. /3 cup 1. 2. Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid.
100% WHOLE WHEAT BREAD Note: For 1-lb. loaf recipe, please refer to page 95. WHOLE WHEAT 16 INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) ¾ cup 1 cup Milk (80°F – 90°F) ¾ cup 1½ cup Unsalted butter or margarine, cut in pieces 2 tbsp. 3 tbsp. Molasses ¼ cup 1 Salt 1¾ tsp. 2½ tsp. Whole wheat flour 4 cups 5 cups Vital wheat gluten 3 tbsp. ¼ cup Bread machine yeast 3 tsp. 4½ tsp. 1. 2. 3. 4. 5. /3 cup 6. Measure ingredients into bread pan in the order listed.
CARAWAY RYE BREAD 1½-LB. 2-LB. 1. Large eggs, at room temperature 1 2 Water (80°F – 90°F) Enough to measure 1¼ cups with egg Enough to measure 1¾ cups with egg 2. 3. Oil 3 tbsp. ¼ cup Honey 3 tbsp. ¼ cup Dry skim milk powder 2 tbsp. 3 tbsp. Salt 1¼ tsp. 2 tsp. Bread flour 1½ cups 2 cups Rye flour 1 cup 1¼ cups Whole wheat flour ¾ cup 1 cup Caraway seeds 1½ tbsp. 2 tbsp. Bread machine yeast 1¼ tsp. 2 tsp. 4. 5. 6. 7.
PUMPERNICKEL BREAD WHOLE WHEAT 18 INGREDIENTS 1½-LB. 2-LB. Large eggs, at room temperature 2 2 Water (80°F – 90°F) ¾ cup 11/3 cups Oil 2 tbsp. ¼ cup Honey 2 tbsp. ¼ cup Non fat Dry skim milk powder 3 tbsp. 3 tbsp. Cocoa powder 3 tbsp. ¼ cup Caraway seeds 2 tbsp. 3 tbsp. Instant coffee granules 2 tsp. 1 tbsp. Salt 1½ tsp. 2 tsp. Whole wheat flour ¾ cup 1 cup Rye flour ¾ cup 1 cup Bread flour 1½ cups 2 cups Bread machine yeast 1¾ tsp. 2¼ tsp. 1. 2.
OATMEAL PECAN BREAD 1½-LB. 2-LB. 1. Water (80°F – 90°F) 1¼ cups 1½ cups 2. Molasses ¼ cup 1 Vegetable oil 1 tbsp. 1½ tbsp. Salt 1½ tsp. 2 tsp. Dry oatmeal, instant or regular ½ cup 2 Whole wheat flour 1 cup 11/3 cups Bread flour 2½ cups 22/3 cups Bread machine yeast 2 tsp. 2¼ tsp. Dried apricots, chopped ½ cup ½ cup Pecans, chopped and toasted 1 /3 cup ½ cup /3 cup /3 cup 3. 4. 5. 6. 7. Measure ingredients, except apricots and pecans, into bread pan in the order listed.
WHOLE WHEAT CRANBERRY BREAD Note: For 1-lb. loaf recipe, please refer to page 96. WHOLE WHEAT 20 1. INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 1¼ cups Unsalted butter or margarine, cut in pieces 2 tbsp. 2½ tbsp. 3. Honey 4 tsp. 2 tbsp. Grated orange peel 1½ tsp. 2 tsp. Salt 1 tsp. 1¼ tsp. 4. 5. 6. Whole wheat flour 1¼ cups 1½ cups Bread flour 2 cups 2½ cups Vital wheat gluten (optional) 1 tsp. 2 tsp. Bread machine yeast 2 tsp. 1 tbsp.
Note: For 1-lb. loaf recipe, please refer to page 97. INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) 1¼ cups 12/3 cups Unsalted butter or margarine, cut in pieces 2 tbsp. 2½ tbsp. Honey 4 tsp. 2 tbsp. Grated orange peel 4 tsp. 2 tbsp. Salt 1 tsp. 1¼ tsp. Ground cinnamon ¾ tsp. 1 tsp. Whole wheat flour 1¼ cups 1½ cups Bread flour 2 cups 2½ cups Bread machine yeast 2 tsp. 3 tsp. Vital wheat gluten 1½ tsp. 2 tsp. Raisins 1 /3 cup ½ cup Walnuts, chopped 1 /3 cup ½ cup 1.
YOGURT WHOLE WHEAT BREAD Note: For 1-lb. loaf recipe, please refer to page 98. WHOLE WHEAT 22 1. 2. INGREDIENTS 1½-LB. 2-LB. Plain nonfat yogurt (80°F – 90°F) ¾ cup 1 cup 3. Water (80°F – 90°F) ½ cup ½ cup Vegetable oil 1 tbsp. 1½ tbsp. 4. 5. Maple syrup (not pancake syrup) 1½ tbsp. 2 tbsp. Salt 1½ tsp. 2 tsp. Whole wheat flour 1¼ cups 1½ cups Bread flour 2 cups 2½ cups Bulgur wheat 1½ tbsp. 2 tbsp. Bread machine yeast 2 tsp. 2¼ tsp. 6.
CLASSIC FRENCH BREAD 1½-LB. 2-LB. Water (80°F – 90°F) 1¼ cups 1¼ cups Sugar 1 tbsp. 1 tbsp. Salt 1¼ tsp. 1½ tsp. Bread flour 3 /3 cups 4 cups Bread machine yeast 1½ tsp. 1½ tsp. 2 1. 2. 3. 4. 5. 6. 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 button. The complete signal will sound when bread is done.
HERBED FRENCH BREAD FRENCH 24 INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 2 cups Olive oil 2 tsp. 2 tbsp. Instant minced onion 2 tsp. 2 tbsp. Fresh parsley, chopped 1 tbsp. 2 tbsp. Fresh garlic, minced 1½ tsp. 1½ tbsp. Sugar 1 tbsp. 1½ tbsp. Salt ½ tsp. 1½ tsp. Garlic pepper ¼ tsp. ½ tsp. Bread flour 3½ cups 5½ cups Bread machine yeast 1 tsp. 2 tsp. 1. 2. 3. 4. 5. 6. Measure ingredients into bread pan in the order listed.
PEPPERED FRENCH BREAD 1½-LB. 2-LB. Water (80°F – 90°F) 1¼ cups 12/3 cups Olive oil 1 tbsp. 1½ tbsp. Instant minced onion 2 tsp. 1 tbsp. Vital wheat gluten 2 tsp. 1 tbsp. Coarse ground pepper ½ tsp. ½ tsp. Salt 1¼ tsp. 2 tsp. Bread flour 3½ cups 3¾ cups Bread machine yeast 1½ tsp. 2 tsp. 1. 2. 3. 4. 5. 6. 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.
OLIVE ROSEMARY FRENCH BREAD Note: For 1-lb. loaf recipe, please refer to page 99. FRENCH 26 1. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Water (80°F – 90°F) 1½ cups 1 /3 cups 2 cups Olive oil 2 tsp. 1 tbsp. 1½ tbsp. Rosemary garlic seasoning blend 1½ tsp. 2 tsp. 2 tsp. Dried rosemary, crushed ¾ tsp. 1 tsp. 1 tsp. Sugar ¾ tsp. 1 tsp. 2 tsp. Salt 1 tsp. 1½ tsp. 2 tsp. Bread flour 2½ cups 3 cups 3½ cups Whole wheat flour 1 cup 1¼ cups 1½ cups Bread machine yeast 1½ tsp. 2 tsp.
ITALIAN SEMOLINA BREAD 1½-LB. 2-LB. Water (80°F – 90°F) 1¼ cups 1½ cups Olive Oil 2 tbsp. 3 tbsp. Salt 1 tsp. 1¼ tsp. Bread flour 3 cups 3¾ cups Semolina flour ¾ cup 1 cup Bread machine yeast 1½ tsp. 2 tsp. Toasted pine nuts ½ cup ½ cup 1. 2. 3. 4. 5. 6. Measure ingredients, except pine nuts, into bread pan in the order listed. Add pine nuts into automatic fruit & nut dispenser. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select FRENCH.
HERBED ITALIAN LOAF Note: For 1-lb. loaf recipe, please refer to page 100. FRENCH 28 INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 1¼ cups Olive oil 1½ tbsp. 2 tbsp. Instant minced onion 1½ tbsp. 2 tbsp. Fresh parsley, chopped 2 tbsp. 2 tbsp. Minced fresh garlic 2 tsp. 1 tbsp. Sugar 1 tsp. 2 tsp. Salt 1 tsp. 1½ tsp. Fresh basil, chopped 1 tbsp. 2 tbsp. Fresh oregano, chopped 1 tbsp. 2 tbsp. Bread flour 4½ cups 5½ cups Bread machine yeast 1¼ tsp. 2 tsp.
INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) 1¼ cups + 2 tbsp. 1½ cups Extra virgin olive oil 1½ tbsp. 2 tbsp. Asiago cheese, shredded 1 ½ cup Prepared pesto ¼ cup 1 Sugar 1 tsp. 1½ tsp. Salt 1 tsp. 1¼ tsp. Bread flour 4 cups 4½ cups Bread machine yeast 1½ tsp. 2 tsp. Toasted pine nuts 1 /3 cup ½ cup /3 cup /3 cup 1. 2. 3. 4. 5. 6. Measure ingredients, except toasted pine nuts, into bread pan in the order listed. Add pine nuts into automatic fruit & nut dispenser.
PEPPERONI PARMESAN BREAD Note: For 1-lb. loaf recipe, please refer to page 101. FRENCH 30 INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) ¾ cup 1 cup Finely chopped pepperoni 1 /3 cup ½ cup Mozzarella cheese 1 cup 1¼ cups Italian seasoning ¾ tsp. 1 tsp. Sugar ¾ tsp. 1 tsp. Salt ¾ tsp. 1 tsp. Bread flour 3 cups 3¾ cups Bread machine yeast 1¾ tsp. 2¼ tsp. 1. 2. 3. 4. 5. 6. Measure ingredients into bread pan in the order listed.
INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 1¼ cups Olive oil 3 tbsp. ¼ cup Grated Parmesan cheese 1 /3 cup ½ cup Sundried tomatoes, finely chopped ¼ cup 1 Italian parsley, chopped 2 tbsp. 3 tbsp. Garlic pepper ¼ tsp. ½ tsp. Salt 1 tsp. 1¼ tsp. Bread flour 3 cups 3¾ cups Bread machine yeast 1¼ tsp. 2 tsp. 1. 2. 3. 4. 5. /3 cup 6. Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
CINNAMON RAISIN BREAD Note: For 1-lb. loaf recipe, please refer to page 102. SWEET 32 INGREDIENTS 1½-LB. 2-LB. Large eggs, at room temperature 1 1 Water (80°F – 90°F) Enough to measure 1 cup with egg Enough to measure 1½ cups with egg Firmly packed light brown sugar 1½ tbsp. 2 tbsp. Dry skim milk powder 1½ tbsp. 2 tbsp. Unsalted butter or margarine, cut in pieces 1½ tbsp. 2 tbsp. Ground cinnamon 1 tsp. 1½ tsp. Salt 1 tsp. 1½ tsp.
GOLDEN POTATO BREAD 1. 2. INGREDIENTS 1½-LB. 2-LB. 2½-LB. Potato Cooking water (80°F – 90°F)* ½ cup + 2 tbsp. ¾ cup 1 cup 3. Large eggs, at room temperature 1 1 2 4. 5. Mashed potatoes* ½ cup ¾ cup 1 cup Unsalted butter, cut in pieces 1½ tbsp. 2 tbsp. 3 tbsp. Sugar 1 tsp. 1 tsp. 1½ tsp. Dry skim milk powder 2 tbsp. 3 tbsp. ¼ cup. Dried chives 2 tsp. 1 tbsp. 1½ tbsp. Potato starch 1½ tbsp. 2 tbsp. 2½ tbsp. Salt 1 tsp. 1½ tsp. 2 tsp.
CHERRY ALMOND BREAD 1. Note: For 1-lb. loaf recipe, please refer to page 104. SWEET 34 INGREDIENTS 1½-LB. 2-LB. 2½-LB. Large eggs, at room temperature 1 1 2 Water (80°F – 90°F) Enough to measure ¾ cup with egg Enough to measure 1 cup with egg Enough to measure 1¼ cups with egg Unsalted butter or margarine, cut in pieces 1½ tbsp. 2 tbsp. 3 tbsp. Dried cherries 1 ½ cup ¾ cup Dry skim milk powder 1½ tbsp. 2 tbsp. 3 tbsp. Sugar 1½ tbsp. 2 tbsp. 2½ tbsp. Dried orange peel 1 tsp.
INGREDIENTS 1½-LB. 2-LB. 2½-LB. Large eggs, at room temperature 1 2 2 Water (80°F – 90°F) ½ cup ¾ cup 1 cup Unsalted butter, cut in pieces 1½ tbsp. 2 tbsp. 3 tbsp. Unsweetened cocoa powder ¼ cup 1 /3 cup ½ cup Sugar 1 /3 cup ½ cup 2 Salt ½ tsp. 1 tsp. 1½ tsp. Bread flour 2 cups 2¾ cups 3 cups Bread machine yeast 1 tsp. 1½ tsp. 1¾ tsp. Toasted and skinned hazelnuts nuts, chopped 1 ½ cup 2 /3 cup 1. 2. 3. 4. 5. 6. 7. /3 cup /3 cup 8.
CRANBERRY ORANGE BREAD Note: For 1-lb. loaf recipe, please refer to page 105. SWEET 36 INGREDIENTS 1½-LB. 2-LB. Large eggs, at room temperature 1 1 Water (80°F – 90°F) Enough to measure 1½ cups with egg Enough to measure 2 cups with egg Sugar 2 tbsp. 3 tbsp. Dry skim milk powder 2 tbsp. 3 tbsp. Dried cranberries ½ cup 2 Dried orange peel 1 tsp. 2 tsp. Ground cinnamon 1 tsp. 1½ tsp Salt 1¼ tsp. 1½ tsp. Unsalted butter, or margarine, cut in pieces 2 tbsp. 3 tbsp.
INGREDIENTS 1½-LB. 2-LB. Large eggs, at room temperature 1 2 Milk (80°F – 90°F) ½ cup 2 Unsalted butter or margarine, cut in pieces ¼ cup 1 Sugar ¼ cup 1 Diced mixed candied fruit ¼ cup ½ cup Diced candied cherries ¼ cup ¼ cup Diced candied lemon peel 2 tbsp. ¼ cup Dried orange peel 1 tsp. 1½ tsp. Anise seed ½ tsp. 1 tsp. Salt ¾ tsp. 1 tsp. Bread flour 2¾ cups 3¼ cups Bread machine yeast 2 tsp. 3 tsp. Lightly toasted pine nuts 1 /3 cup /3 cup /3 cup 1. 2. 3. 4. 5. 6.
PUMPKIN APPLE BREAD SWEET 38 INGREDIENTS 1½-LB. 2-LB. Water (80°F – 90°F) ½ cup 2 Pumpkin puree ½ cup 2 Large eggs, at room temperature 1 2 Honey 3 tbsp. ¼ cup Dry skim milk powder ¼ cup 1 Unsalted butter, cut in pieces 1 tbsp. 2 tbsp. Salt 1 tsp. 1¼ tsp. Ground cinnamon ½ tsp. ½ tsp. Allspice ¼ tsp. ¼ tsp. Ground ginger ¼ tsp. ¼ tsp. Ground nutmeg ¼ tsp. ¼ tsp. Ground pecans ¼ cup 1 Bread flour 3¼ cups 4 cups Bread machine yeast 1 tsp. 1½ tsp.
INGREDIENTS 1½-LB. 2-LB. Large eggs, at room temperature 1 2 Water (80°F – 90°F Enough to measure ¾ cup with egg Enough to measure 1 cup with egg Cooked pumpkin 1 /3 cup ½ cup Vanilla extract 1½ tsp. 2 tsp. Unsalted butter or margarine, cut in pieces 3 tbsp. ¼ cup Light brown sugar 3 tbsp. ¼ cup Dried orange peel 2 tsp. 1 tbsp. Ground cinnamon 1 tsp. 1½ tsp. Salt 1½ tsp. 2 tsp. Nutmeg, ground ¼ tsp. ½ tsp. Bread flour 3½ cups 4 cups Bread machine yeast 1½ tsp. 2 tsp.
TROPICAL FRUIT BREAD 1. Note: For 1-lb. loaf recipe, please refer to page 106. SWEET 40 INGREDIENTS 1½-LB. 2-LB. 2½-LB. Large eggs, at room temperature 1 1 2 Water (80°F – 90°F) Enough to measure ¾ cup with egg Enough to measure 1 cup with egg Enough to measure 1¼ cup with egg Dry skim milk powder 1½ tbsp. 2 tbsp. 3 tbsp. Tropical fruit bits ¾ cup 1 cup 1 cup Unsalted butter, cut in pieces 1½ tbsp. 2 tbsp. 3 tbsp. Fresh orange peel, grated 2 tsp. 1 tbsp. 2 tbsp.
GLUTEN FREE BREAD (2-LB.) 1½ cups water (80°F – 90°F) 3 large eggs, at room temperature ¼ cup vegetable oil 1 tsp. cider vinegar 1. 2. 3. 4. 5. 2 cups white rice flour /3 cup dry skim milk powder 2 1½ tsp. salt ½ cup potato starch 6. 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 button. The complete signal will sound when bread is done.
GLUTEN FREE BUTTERMILK BREAD (2-LB.) Note: For 1-lb. loaf recipe, please refer to page 107. INGREDIENTS 1¼ cups water (80°F – 90°F) 3 large eggs, at room temperature 1. 2. 3. 4. 5. ¼ cup unsalted butter or margarine, cut in pieces 1 tsp. cider vinegar 2 cups white rice flour GLUTEN FREE ½ cup potato flour ½ cup tapioca flour ¼ cup dry buttermilk powder ¼ cup sugar ¼ cup green onion, chopped 3½ tsp. xanthan gum 1 tbsp. fresh dill, chopped 1½ tsp. salt 2¼ tsp. bread machine yeast 42 6.
Note: For 1-lb. loaf recipe, please refer to page 108. INGREDIENTS 1½ cups water (80°F – 90°F) 1 large egg, at room temperature 1. 2. 3. 4. 5. 2 egg whites, at room temperature 1 tbsp. cheese & chive egg substitute 1¼ cups white rice flour 1 cup brown rice flour 6. 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 button. The complete signal will sound when bread is done.
GLUTEN FREE PUMPERNICKEL BREAD (2-LB.) Note: For 1-lb. loaf recipe, please refer to page 109. INGREDIENTS 1½ cups water (80°F – 90°F) 3 large eggs, at room temperature 1. 2. 3. 4. 5. 3 tbsp. molasses 2 tbsp. canola oil 1 tsp. cider vinegar GLUTEN FREE 2 cups white rice flour /3 cup potato starch 2 /3 cup tapioca flour 1 3 tbsp. firmly packed light brown sugar 2½ tsp. xanthan gum 2 tsp. cocoa powder 2 tsp. instant coffee granules 1½ tsp. salt 1 tbsp. bread machine yeast 44 6.
Note: For 1-lb. loaf recipe, please refer to page 110. INGREDIENTS 1 /3 cups water (80°F – 90°F) 2 1 large egg, at room temperature + enough egg whites to measure ¾ cup /3 cup unsalted butter or margarine, melted 1 1 tsp. cider vinegar 1 pkg. (16 oz.) gluten free bread mix 1. 2. 3. 4. 5. 6. 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 button.
SPELT BREAD (2-LB.) INGREDIENTS 1 cup + 1 tbsp. water (80 – 90°F) 2 tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt 3 tbsp. dry skim milk powder 1. 2. 3. 4. 5. 3 tbsp. sugar 3 cups spelt flour 1 tsp. bread machine yeast GLUTEN FREE 46 6. 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 button. The complete signal will sound when bread is done.
Note: For 1-lb. loaf recipe, please refer to page 111. INGREDIENTS 1¼ cups water (80°F – 90°F) 3 large eggs, at room temperature 1. 2. 3. 4. 5. ¾ cup cottage cheese, at room temperature 3 tbsp. vegetable oil 1 tsp. cider vinegar 2 cups white rice flour 6. 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 button. The complete signal will sound when bread is done.
BANANA MACADAMIA BREAD (2-LB.) INGREDIENTS 2 /3 cup milk 1 cup mashed banana, about 2 medium 2½ cups all-purpose flour 1 cup sugar ½ cup unsalted butter or margarine, softened 1. 2. 3. 4. 5. 6. 2 eggs, slightly beaten 2½ tsp. baking powder ½ tsp. baking soda ¾ tsp. salt ½ cup macadamia nuts, chopped QUICK BREAD 48 7. In a 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.
INGREDIENTS 1 cup + 2 tbsp. half & half 2 large eggs, at room temperature ¼ cup oil 1 tsp. coconut extract 1. 2. 3. 4. 5. 6. 1 tsp. lemon extract ¾ cup sugar 1 tbsp. grated lemon peel 2 cups all-purpose flour 2 tbsp. candied ginger, finely chopped 7. In a 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 button.
GINGERBREAD QUICK BREAD (2-LB.) INGREDIENTS 2 cups all-purpose flour ½ cup firmly packed light brown sugar 2 tbsp. candied ginger, finely chopped 2 tsp. ground ginger 1. 2. 3. 4. 5. 6. 2 tsp. baking soda 1 tsp. ground cinnamon ½ tsp. ground allspice ¾ tsp. salt ¾ cup buttermilk QUICK BREAD 2 large eggs, slightly beaten ½ cup molasses ¼ cup unsalted butter or margarine, melted ¼ cup water 50 7. In a large mixing bowl, combine ingredients in order listed. Spoon batter evenly into bread pan.
ORANGE DATE NUT BREAD (2-LB.) 1. 1 cup boiling water 2. 1 cup dates, chopped 1 tsp. baking soda 3. 2 large eggs, at room temperature 4. 5. 6. 7. 1¾ cups all-purpose flour ¾ cup firmly packed dark brown sugar 1 tsp. baking powder ½ tsp. salt ¼ cup unsalted butter or margarine, softened 1 tsp. vanilla extract ½ tsp. orange extract 1 cup walnuts, chopped 8. Pour boiling water over dates in a small bowl. Add baking soda. Let stand at room temperature for 20 minutes. Transfer date mixture to bread pan.
ORANGE WALNUT QUICK BREAD (2-LB.) INGREDIENTS 2¼ cups all-purpose flour 1 cup toasted walnuts, chopped ¾ cup sugar 2 tbsp. grated orange peel 1. 2. 3. 4. 5. 6. 4 tsp. baking powder ¼ tsp. salt ¼ cup unsalted butter or margarine, softened ¾ cup milk QUICK BREAD 52 7. In a 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 button.
INGREDIENTS ½ cup milk 2 large eggs, slightly beaten /3 cup unsalted butter or margarine, softened 1 1½ cups all-purpose flour 1 cup sugar 1. 2. 3. 4. 5. 6. 7. 1 tbsp. grated orange peel 1 tbsp. poppy seeds 2 tsp. baking powder ½ tsp. salt 1 tsp. vanilla extract 8. In a 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 the QUICK BREAD. Press the START button.
DINNER ROLLS INGREDIENTS ¼ cup milk (80°F – 90°F) ¼ cup + 2 tbsp. water (80°F – 90°F) 1 large egg, at room temperature ¼ cup sugar 2 tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt 2½ cups bread flour 2¼ tsp. active dry or bread machine yeast 1. 2. DOUGH 3. 4. 5. 6. 7. 8. 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 button.
SWEET WHEAT DINNER ROLLS 1 cup milk (80°F – 90°F) /3 cup unsalted butter or margarine, cut in pieces 1 1 large egg, at room temperature ¼ cup sugar ½ tsp. salt 2½ cups bread flour 1 cup whole wheat flour 2¼ tsp. bread machine yeast 1. 2. 3. 4. 5. 6. 7. 8. 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 button. The complete signal will sound when dough is done.
ONION ROLLS INGREDIENTS 1 cup milk (80°F – 90°F) 2 large eggs, at room temperature ¼ cup sugar 6 tbsp. unsalted butter or margarine, cut in pieces 1 tbsp. instant minced onion 1 tsp. caraway seeds ½ tsp. salt 3¼ cups bread flour 2¼ tsp. active dry or bread machine yeast 1 egg white Instant minced onion DOUGH 56 1. 2. 3. 4. 5. 6. 7. Measure ingredients, except egg white and additional instant minced onion, into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid.
7. INGREDIENTS 1 ½ cups beer or water (80°F – 90°F) 1 tbsp. honey or sugar 8. 2 tbsp. extra virgin olive oil 1½ tsp. salt 4¼ cups bread flour 2 tsp. bread machine yeast 1. 2. 3. 4. 5. 6. 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 button. The complete signal will sound when dough is done.
WHOLE WHEAT PIZZA DOUGH INGREDIENTS 11/3 cups water (80°F – 90°F) ¼ cup olive oil 1½ tsp. salt 2½ cups bread flour 1 cup whole wheat flour 2 tsp. bread machine yeast 1. 2. 3. 4. 5. 6. 7. 8. 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 button. The complete signal will sound when dough is done.
GLUTEN FREE PIZZA DOUGH INGREDIENTS 1 cup buttermilk ¼ cups water, at room temperature 1. 2. 1 egg white, at room temperature 3. 4. 5. 3 tbsp olive oil 6. 2 large eggs, at room temperature 1½ cups tapioca flour 1 cup white rice flour 1 cup brown rice flour ½ cup potato starch 7. 1 tsp. salt 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 button.
GRISSINI Note: Grissini are Italian-style pencil-thin breadsticks. INGREDIENTS 1 cup water (80°F – 90°F) /3 cup olive oil 1 2 tsp. sugar 1½ tsp. salt 8. 9. Using a pastry cutter, cut dough lengthwise into 30 thin strips. Place strips on a lightly greased baking sheet. Bake in preheated oven at 425ºF about 14 minutes until golden and fully baked. Allow breadsticks to cool on a wire rack. 10. Repeat with remaining half of dough. Note: CHEESE MIXTURE: Combine ½ cup grated Parmesan cheese, 2 tbsp.
PHILADELPHIA SOFT PRETZELS 1 cup water (80°F – 90°F) 1 tsp. sugar 1½ tsp. salt 4 cups bread flour 2 tsp. bread machine yeast 6 cups water 1½ tbsp. baking soda Kosher salt 1. 2. 3. 4. 5. 6. 7. 8. 9. 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 button. The complete signal will sound when dough is done.
APPLE FILLED BAKED DOUGHNUTS INGREDIENTS ¼ cup milk ¼ cup + 2 tbsp. water (80°F – 90°F) 1 large egg, at room temperature ¼ cup sugar 2 tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt 2½ cups bread flour 2¼ tsp. active dry or bread machine yeast Filling (recipe below) 1. 2. DOUGH 3. 4. 5. 6. 7. 62 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 button.
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 ½ cup raisins 1 tsp. grated lemon peel ½ tsp. ground cinnamon 1 tbsp. honey 1 tbsp. lemon juice 1. 2. 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. 3.
RASPBERRY PECAN TWIST INGREDIENTS 1. ¾ cup milk (80°F – 90°F) 2. ¼ cup water (80°F – 90°F) 4 large eggs, at room temperature /3 cup + 1 tbsp. sugar 1 3 tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt 4 cups bread flour 3. 4. 5. 6. 7. 2¼ tsp. active dry or bread machine yeast ½ cup seedless raspberry jam 8. 1 cup toasted pecans, chopped Confectioners’ sugar frosting DOUGH 9. 10. 11. 12. 13.
INGREDIENTS ¾ cup water (80°F – 90°F) ¼ 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 ½ cup toasted skinned hazelnuts, chopped ½ tsp ground cinnamon 1 tbsp. honey 1. 2. 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. 3. Select DOUGH.
SWEET POTATO PECAN BRAID INGREDIENTS /3 cup milk (80°F – 90°F) 2 1 large egg, at room temperature ½ cup mashed cooked sweet potato ¼ cup firmly packed light brown sugar 2 tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt 2¾ cups bread flour 2¼ tsp. active dry or bread machine yeast ½ cup toasted pecans, chopped 1. Measure ingredients, except pecans 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.
INGREDIENTS 2 large eggs, at room temperature Water (80°F – 90°F) 3 tbsp. unsalted butter or margarine, cut in pieces ¼ cup dry skim milk powder ¼ cup sugar ½ cup candied cherries, diced ¼ cup candied lemon peel, diced 2 tsp. grated lemon peel 1 tsp. salt ½ tsp. almond extract 3¾ cups bread flour 2 tsp. active dry or bread machine yeast ½ cup toasted almonds, chopped 1. In a measuring cup, add enough water to eggs to measure 1¼ cups. Pour into bread pan. 2.
HOLIDAY STOLLEN INGREDIENTS /3 cup milk (80°F – 90°F) 2 ¼ cup water (80°F – 90°F) 1 large egg, at room temperature 3 tbsp. unsalted butter or margarine, cut in pieces ¼ cup sugar 1 tbsp. grated lemon peel 1 tbsp. grated orange peel ½ tsp. salt 3½ cups bread flour 2 tsp. active dry or bread machine yeast ½ cup toasted slivered almonds ½ cup candied fruit, diced DOUGH ½ cup currants 1. Measure ingredients, except candied fruit, currants and almonds into bread pan in order listed. 2.
LOW CARB SEEDED BREAD (2 LB.) INGREDIENTS 1. 2. ½ cup water (80°F – 90°F) ½ cup heavy cream (80°F – 90°F) 1 large egg, at room temperature ½ tsp. molasses ¾ tsp. salt ¾ cup vital wheat gluten ½ cup almond flour ½ cup wheat bran 3. 4. 5. 6. Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select LOW CARB. Press the START button. The complete signal will sound when bread is done.
LOW CARB WHOLE WHEAT BREAD (2 LB.) NOTE: For 1-lb. loaf recipe, please refer to page 112. INGREDIENTS 2 cups water (80°F – 90°F) ¼ cup unsalted butter or margarine, cut in pieces 2 large eggs, at room temperature 2 tsp. lemon juice 1¾ tsp. salt 2½ cups whole wheat flour ½ cup whey protein powder ½ cup vital wheat gluten ½ cup psyllium husk powder ¼ cup flaxseed meal ¼ cup wheat bran 3 tbsp. nutritional yeast powder LOW CARB 70 3 tbsp. oat bran 4½ tsp. bread machine yeast 1. 2. 3. 4. 5. 6.
LOW CARB RYE BREAD (2 LB.) INGREDIENTS 1. 2. 1 cup water (80°F – 90°F) 1 tbsp. oil ½ tsp. molasses 1 tsp. salt ¾ cup vital wheat gluten ½ cup rye flour ½ cup wheat bran ¼ cup rice protein powder 3. 4. 5. 6. Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select LOW CARB. Press the START button. The complete signal will sound when bread is done.
LOW CARB ALMOND BREAD (2 LB.) INGREDIENTS ½ cup water (80°F – 90°F) ½ cup heavy cream (80°F – 90°F) 1 large egg, at room temperature ½ tsp. molasses ¾ tsp. salt ¾ cup vital wheat gluten ½ cup almond flour ½ cup wheat bran /3 cup pumpkin seeds 1 ¼ cup rice protein powder 2 tbsp. flaxseeds 1 tsp. Splenda®* 2 tsp. bread machine yeast LOW CARB 72 1. 2. 3. 4. 5. 6. Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
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 /3 cup almond meal 1. 2. 3. 4. 5. 1 /3 cup wheat bran 1 /3 cup whey protein powder 1 1 tbsp. toasted sesame seeds 6. Measure ingredients into bread pan in the order listed. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select LOW CARB. Press the START button. The complete signal will sound when bread is done.
LOW CARB PECAN BREAD (2 LB.) INGREDIENTS 12/3 cups water (80°F – 90°F) 2 large eggs, at room temperature 2 tbsp. oil 1 tbsp. liquid lecithin 2 tsp. fresh lemon juice 1. 2. 3. 4. 5. 6. 7. ¼ cup unsalted butter or margarine, cut in pieces ¼ cup Splenda®* 2 tsp. salt 1 cup vital wheat gluten ¾ cup oat bran ¼ cup wheat bran 3 tbsp. quick cooking oats 3 tbsp. nutritional yeast powder 3 tbsp. psyllium husk powder LOW CARB ¼ cup rice protein powder 2¼ tsp. bread machine yeast ¼ cup finely chopped pecans 74 8.
INGREDIENTS 1. 2. 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 3. 4. 5. 6. 7. Measure ingredients in order listed into bread pan. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select JAM and Press the START button. The complete signal will sound when the preserves are done. Using a pot holder, remove bread pan from baking chamber and carefully pour preserves into clean jars.
BLUEBERRY MANGO PRESERVES INGREDIENTS 1. 2. 2 cups fresh blueberries 1 cup fresh mango, coarsely chopped ¾ cup sugar 1 tbsp. grated lime peel 1 tbsp. fresh lime juice 1 pkg. (1.75 oz.) powdered pectin 3. 4. 5. 6. 7. 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 button. The complete signal will sound when the preserves are done.
INGREDIENTS 1. 2. 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 3. 4. 5. 6. 7. 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 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.
PEACHY LEMON PRESERVES INGREDIENTS 3 cups fresh peaches, coarsely chopped (about 1½ lbs.) 1 cup sugar 1 tbsp. gated lemon peel 2 tbsp. fresh lemon juice 1 pkg. (1.75 oz.) powdered pectin 1. 2. 3. 4. 5. 6. 7. 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 button. The complete signal will sound when the preserves are done.
INGREDIENTS 1. 2. 2 cups fresh pineapple, chopped 1 cup fresh papaya, chopped ¾ cup sugar 1 tbsp. grated lemon peel 1 tbsp. fresh lemon juice 1 pkg. (1.75 oz.) powdered pectin 3. 4. 5. 6. 7. 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 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.
RASPBERRY MANGO PRESERVES INGREDIENTS 1. 2. 2 cups fresh raspberries 1 large ripe mango, peeled, seeded and coarsely chopped ¾ cup sugar 1 tbsp. fresh lemon juice 1 pkg. (1.75 oz.) powdered pectin 3. 4. 5. 6. 7. 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 button. The complete signal will sound when the jam is done.
INGREDIENTS 1. 2. 2 cups strawberries, coarsely chopped 1 cup golden or green kiwi, coarsely chopped ¾ cup sugar 1 tbsp. fresh lemon juice 1 pkg. ( 1.75 oz.) powdered pectin 3. 4. 5. 6. 7. 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 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.
CURRIED APPLE MANGO MARMALADE INGREDIENTS 1. 2. 2½ cups apples, diced 1 large ripe mango, peeled, seeded and coarsely chopped ¾ cup sugar 2 tsp. minced fresh ginger ¼ tsp. cayenne powder 6. 7. 1 pkg. (1.75 oz.) powdered pectin MAKES ABOUT 1½ CUPS ½ tsp. curry powder JAM 82 3. 4. 5. 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 button.
ORANGE MOJO MARMALADE INGREDIENTS 1. 2. 1 small onion, very thinly sliced ¼ cup orange peel, slivered /3 cup fresh orange juice 1 1½ tbsp. fresh lime juice 1 cup sugar 1 tbsp. fresh oregano, chopped /3 tsp. salt 1 3. 4. 5. 6. 7. 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 button. The complete signal will sound when the jam is done.
APPLE CURRY CHUTNEY INGREDIENTS 1. 2. 2½ cups apples, finely chopped ¾ cup sugar 1 jalapeno, seeded and diced 2 tsp. minced fresh ginger 2 tbsp. apple juice 6. 7. 1 pkg. (1.75 oz.) powdered pectin MAKES ABOUT 2½ CUPS ½ tsp. curry powder JAM 84 3. 4. 5. 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 button. The complete signal will sound when the preserves are done.
PEPPER CHUTNEY INGREDIENTS 1. 2. 1 medium green pepper, seeded and diced 1 medium red pepper, seeded and diced 1 bunch green onions, sliced ½ cup sun dried tomatoes, chopped 3. 4. 5. Measure ingredients into bread pan. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select JAM. Press the START button. The complete signal will sound when the preserves are done. Using a pot holder remove bread pan from baking chamber and carefully pour the mixture into clean jars.
CHIPOTLE KETCHUP INGREDIENTS 1 medium onion, diced 1 tbsp. olive oil 1 can (28 oz.) tomatoes, drained and chopped 2 bottled chipotle peppers in adobe, drained and chopped 1. 2. 3. 4. 5. ½ cup cider vinegar ¼ cup light brown sugar 1 tbsp. molasses 1 tsp. celery seeds 7. 8. ½ tsp. ground cinnamon MAKES ABOUT 3 CUPS ¼ tsp. cloves JAM 86 6. Measure ingredients in order listed into bread pan. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Select JAM.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) 2 Unsalted butter or margarine, cut in pieces 1 tbsp. Sugar 2 tsp. Dry skim milk powder 1 tbsp. Salt ¾ tsp. Bread flour 2 cups Bread machine yeast ¾ tsp. /3 cup 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. Select WHITE cycle and (2) 1.0-lb. LOAF SIZE.
MULTI-SEEDED WHITE BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 88 INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ¾ cup Vegetable oil 1 tbsp. Sugar 1½ tsp. Dry skim milk powder 2 tbsp. Sunflower seeds 3 tbsp. Black sesame seeds 2 tsp. Sesame seeds 2 tsp. Golden flax seeds 1 tsp. Poppy seeds 1 tsp. Salt ¾ tsp. Whole wheat flour ½ cup Bread flour 2¼ cups Bread machine yeast 1¼ tsp. 1. 2. 3. 4. 5. 6.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Buttermilk (80°F – 90°F) 1 cup Water (80°F – 90°F) 2 tbsp. Unsalted butter or margarine, cut in pieces 1 tbsp. Maple syrup (not pancake syrup) 1 tbsp. Oatmeal, instant or regular ½ cup Salt ¾ tsp. Bread flour 3 cups Vital wheat gluten 2 tsp. Bread machine yeast 1 tsp. 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed.
COCONUT HAZELNUT BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 90 1. 2. INGREDIENTS 1-LB. (EACH) 3. Water (80°F – 90°F) ¾ cup 4. Unsalted butter or margarine, cut in pieces 1 tbsp. Unsweetened coconut ¼ cup Chopped candied ginger 1 tbsp Light brown sugar 1½ tsp. Dry skim milk powder 1½ tbsp. Salt ¾ tsp. Bread flour 2 cups Bread machine yeast ¾ tsp. Chopped lightly toasted hazelnuts ¼ cup 5. 6. 7.
1. Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 2. INGREDIENTS 1-LB. (EACH) 3. Water (80°F – 90°F) ¾ cup 4. Vegetable oil 2 tbsp. Maple syrup 2 tbsp. Lemon extract ½ tsp. Salt ¾ tsp. Uncooked oatmeal, instant or regular ½ cup Bread flour 2 cups Bread machine yeast ¾ tsp. Walnuts, chopped ½ cup 5. 6. 7. Measure ingredients, except walnuts, into 1-lb. bread pan in the order listed. Insert bread pan securely into baking chamber. Close lid.
SWISS CHEESE BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 92 INGREDIENTS 1-LB. (EACH) Buttermilk (80°F – 90°F) ½ cup Water (80°F – 90°F) ¼ cup Shredded Swiss cheese ½ cup Honey 2 tsp. Baking powder ¾ tsp. Dried dill ¼ tsp. Dried chives ½ tsp. Salt ¾ tsp. Bread flour 2 cups Bread machine yeast 1½ tsp. 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed. Insert bread pan securely into baking chamber.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ½ cup + 1 tbsp. Cottage cheese ¼ cup Shredded Swiss cheese ¼ cup Grated Parmesan cheese 2 tbsp. Unsalted butter or margarine, cut into pieces 1 tbsp. Sugar 1 tbsp. Salt 1 tsp. Instant minced onion 1½ tsp. Chopped parsley 1 tbsp. Bread flour 2 cups Bread machine yeast ¾ tsp. 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed.
WHOLE WHEAT BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LBS LOAVS 94 1. 2. 3. Measure ingredients into 1-lb. bread pan in the order listed. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. Select WHOLE WHEAT cycle and (2) 1.0-LB. LOAF SIZE. Press the START 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.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ¼ cup Milk (80°F – 90°F) ½ cup Unsalted butter or margarine, cut in pieces 1 tbsp. Molasses 2 tbsp. Salt 1 tsp. Whole wheat flour 2 cups Vital wheat gluten 2 tbsp. Bread machine yeast 2 tsp. 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet.
WHOLE WHEAT CRANBERRY BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 96 1. 2. INGREDIENTS 1-LB. (EACH) 3. Water (80°F – 90°F) ¾ cup 4. Unsalted butter or margarine, cut in pieces 1½ tbsp. Honey 1 tbsp. Grated orange peel 1 tbsp. Salt ¾ tsp. Whole wheat flour 1 cup Bread flour 1 cup Vital wheat gluten (optional) 1 tsp. Bread machine yeast 1 tsp. Dried cranberries 1 /3 cup 5. 6. 7.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1. 2. INGREDIENTS 1-LB. (EACH) 3. Water (80°F – 90°F) ¾ cup 4. Unsalted butter or margarine, cut in pieces 1½ tbsp. Honey 1 tbsp. Grated orange peel 1 tbsp. Salt ¾ tsp. Ground cinnamon ½ tsp. Whole wheat flour 1 cup Bread flour 1 cup Bread machine yeast 1 tsp. Vital wheat gluten 1 tsp. Raisins ¼ cup Chopped walnuts ¼ cup 5. 6. 7. Measure ingredients, except raisins and walnuts, into 1-lb.
YOGURT WHOLE WHEAT BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 98 INGREDIENTS 1-LB. (EACH) Plain nonfat yogurt (80°F – 90°F) ½ cup Water (80°F – 90°F) 1 Vegetable oil 2 tsp. Maple syrup (not pancake syrup) 1 tbsp. Salt 1 tsp. Whole wheat flour 1 cup Bread flour 1½ cups Bulgur wheat 1 tbsp. Bread machine yeast 1½ tsp. /3 cup 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1. 2. INGREDIENTS 1-LB. (EACH) 3. Water (80°F – 90°F) 1 cup 4. Olive oil 1 tsp. Rosemary garlic seasoning blend 1 tsp. Dried rosemary, crushed ½ tsp. Sugar ½ tsp. Salt ½ tsp. Bread flour 2 cups Whole wheat flour ¾ cup. Bread machine yeast 1 tsp. Kalamata olives, well drained and chopped ½ cup 5. 6. 7. Measure ingredients, except Kalamata olives, into 1-lb. bread pan in the order listed.
HERBED ITALIAN LOAF, 1-LB. LOAF 1. Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 100 2. INGREDIENTS 1-LB. (EACH) 3. Water (80°F – 90°F) 1 cup 4. Olive oil 1 tbsp. Instant minced onion 1 tbsp. Chopped fresh parsley 2 tbsp. Minced fresh garlic 1 tsp. Sugar 1 tsp. Salt 1 tsp. Chopped fresh basil 1 tsp. Chopped fresh oregano 1 tsp. Bread flour 3¾ cups Bread machine yeast 1 tsp. Toasted pine nuts ¼ cup 5. 6. 7.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ½ cup Finely chopped pepperoni ¼ cup Mozzarella cheese 1 Italian seasoning ½ tsp. Sugar ½ tsp. Salt ½ tsp. Bread flour 2½ cups Bread machine yeast 1 tsp. /3 cup 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. Select FRENCH cycle and (2) 1.0-LB. LOAF SIZE.
CINNAMON RAISIN BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 102 1. 2. 1-LB. (EACH) 1-LB. (EACH) 3. Large eggs, at room temperature 1 4. Water (80°F – 90°F) ½ cup Firmly packed light brown sugar 1 tbsp. Dry skim milk powder 1 tbsp. Unsalted butter or margarine, cut in pieces 1 tbsp. Ground cinnamon 1 tsp. Salt 1 tsp. Bread flour 2 cups Bread machine yeast ¾ tsp. Raisins ½ cup 5. 6. 7.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1-LB. (EACH) 1-LB. (EACH) Potato Cooking water (80°F – 90°F)* ¼ cup + 2 tbsp. Egg beaters, at room temperature 2 tbsp. Mashed potatoes* 1 Unsalted butter, cut in pieces 1 tbsp. Sugar ½ tsp. Dry skim milk powder 1½ tbsp. Dried chives 1½ tsp. Potato starch 2 tbsp. Salt ¾ tsp. Bread flour 1½ cups Bread machine yeast 1 tsp. /3 cup 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed.
CHERRY ALMOND BREAD, 1-LB. LOAF INGREDIENTS 1-LB. (EACH) Large eggs, at room temperature 1 Water (80°F – 90°F) ½ cup Unsalted butter or margarine, cut in pieces 1 tbsp. Dried cherries ¼ cup Dry skim milk powder 1 tbsp. Sugar 1 tbsp. Measure ingredients, except almonds, into 1-lb. bread pan in the order listed. 2. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. 3. Select SWEET cycle and (2) 1.0-LB. LOAF SIZE. Press the START button. 4.
CRANBERRY ORANGE BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1. 2. INGREDIENTS 1-LB. (EACH) 3. Large eggs, at room temperature 1 4. Water (80°F – 90°F) Enough to measure 2/3 cup with egg Sugar 1 tbsp. Dry skim milk powder 1 tbsp. Dried cranberries ¼ cup Dried orange peel ½ tsp. Ground cinnamon ½ tsp. Salt 1 tsp. Unsalted butter, or margarine, cut in pieces 1 tbsp. Bread flour 2 cups Bread machine yeast ¾ tsp. Pecans, chopped 1 5. 6.
TROPICAL FRUIT BREAD, 1-LB. LOAF 1. Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 106 2. INGREDIENTS 1-LB. (EACH) 3. Large eggs, at room temperature 1 4. Water (80°F – 90°F) ½ cup Dry skim milk powder 1 tbsp. Tropical fruit bits ½ cup Unsalted butter or margarine, cut in pieces 1 tbsp. Fresh orange peel, grated 1 tsp. Sugar 1 tbsp. Salt ½ tsp. Bread flour 2 cups Bread machine yeast ½ tsp. Macadamia nuts, chopped 1 5. 6. 7.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ½ cup + 2 tbsp. Egg beaters, at room temperature 3 oz. Unsalted butter or margarine, cut in pieces 2 tbsp. Cider vinegar ½ tsp. White rice flour 1 cup Potato flour ¼ cup Tapioca flour ¼ cup Dry buttermilk powder 2 tbsp. Sugar 2 tbsp. Green onion, chopped 2 tbsp. Xanthan gum 1¾ tsp. Fresh dill, chopped 1½ tsp. Salt ¾ tsp. Bread machine yeast 11/8 tsp. 1. 2. 3. 4.
GLUTEN FREE HERB BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 108 INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ¾ cup Cheese & chive egg beaters, at room temperature 2½ tbsp. Egg white 1 White rice flour ½ cup + 2 tbsp. Brown rice flour ½ cup Potato flour ¼ cup Tapioca flour ¼ cup + 2 tbsp. Potato starch 2 tbsp. Dry skim milk powder 1 Sugar 1 tbsp. Xanthan gum 1½ tsp. Salt ¾ tsp. Herbs d’Provence ½ tsp.
GLUTEN FREE PUMPERNICKEL BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ¾ cup Egg beaters, at room temperature 1 Molasses 1½ tbsp. Canola oil 1 tbsp. Cider vinegar ½ tsp. White rice flour 1 cup Potato starch 1 Tapioca flour 3 tbsp. Firmly packed brown sugar 1½ tbsp. Xanthan gum 1¼ tsp. Cocoa powder 1 tsp. Instant coffee granules 1 tsp. Salt ¾ tsp. Bread machine yeast 1½ tsp. /3 cup 1. 2. 3.
SEEDED GLUTEN FREE BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 110 INGREDIENTS 1-LB. (EACH) Milk (80°F – 90°F) 7 oz. Egg beaters, at room temperature 3 oz. Melted butter or margarine 3 tbsp. Cider vinegar ½ tsp. Gluten free bread mix ½ pkg. (16 oz.) Golden flax seeds 1 tbsp. Sesame seeds 1 tbsp. Black sesame seeds 1½ tsp. 1. 2. 3. 4. 5. 6. Measure ingredients into 1-lb. bread pan in the order listed.
Note: Use the ingredient measures below for each of the 1-lb. loaf pans. INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) ½ cup + 2 tbsp. Egg beaters, at room temperature 3 oz. Cottage cheese, at room temperature ½ cup Vegetable oil 1½ tbsp. Cider vinegar ½ tsp. White rice flour 1 cup Cornstarch ¼ cup Instant potato buds ¼ cup Potato starch ¼ cup Dry skim milk powder ¼ cup Tapioca flour ¼ cup Snipped fresh chives 2 tbsp. Sugar 2 tbsp. Salt ¾ tsp. Bread machine yeast 11/8s tsp. 1.
LOW CARB WHOLE WHEAT BREAD, 1-LB. LOAF Note: Use the ingredient measures below for each of the 1-lb. loaf pans. 1 LB LOAVES 112 INGREDIENTS 1-LB. (EACH) Water (80°F – 90°F) 1 cup Unsalted butter or margarine, cut in pieces 2 tbsp. Large egg, at room temperature 1 Lemon juice 1 tsp. Salt ¾ tsp. Whole wheat flour 1¼ cups Protein whey ¼ cup Vital wheat gluten ¼ cup Psyllium husk powder ¼ cup Flax seed meal 2 tbsp. Wheat bran ¼ cup Nutritional yeast flakes 1½ tbsp. Oat bran 1½ tbsp.
Notes: 113