Use & Care Manual

WHOLE WHEAT CRANBERRY BREAD

Note: For 1-lb. loaf recipe, please refer to page 96.

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.

Honey

4 tsp. 2 tbsp.

Grated orange peel

1½ tsp. 2 tsp.

Salt

1 tsp. 1¼ tsp.

Whole wheat ﬂ our

1¼ cups 1½ cups

Bread ﬂ our

2 cups 2½ cups

Vital wheat gluten

(optional)

1 tsp. 2 tsp.

Bread machine yeast

2 tsp. 1 tbsp.

Dried cranberries

¾ cup 1 cup

1. Measure ingredients, except cranberries, 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 button.

4. At “add ingredient” beep, add cranberries.

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 bread 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

WHOLE

WHEAT

WHOLE

WHEAT