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Breadmaker Owner’s Manual CAUTION: Use of controls or adjustments or performance of procedures other than those specified may result in hazardous radiation exposure. CAUTION - TO REDUCE THE RISK OF ELECTRIC SHOCK, DO NOT REMOVE COVER (OR BACK). WARNING: To reduce the risk of fire or electric shock, do not expose this appliance to rain or moisture. Table of Contents 1. Important Safeguards ..................................................................................................................
Table of Contents 5. Making Dough and Baking Bread ............................................................................................20 Tips and Hints for Good Results ................................................................................................20 Guidelines for Packaged Mixes: ................................................................................................20 Understanding Baking Cycles..............................................................................
Breadmaker Owner’s Manual Dill Bread...............................................................................................................................35 Fat Free White Bread ........................................................................................................36 Egg Bread..............................................................................................................................36 Buttermilk Bread ...............................................................
Table of Contents Day Old Bread Recipes .................................................................................................................56 Breaded Pineapple ............................................................................................................56 Bread Pudding ....................................................................................................................56 Crunchy Bread Snacks..........................................................................
Breadmaker Owner’s Manual Pizza Dough Recipes .....................................................................................................................81 Pizza Crust Dough..............................................................................................................81 Whole Wheat Pizza Crust Dough .................................................................................81 Foccacia Dough .......................................................................................
Important Safety Precautions 1. Important Safeguards When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electric shock do not immerse cord, plugs, or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning.
Breadmaker Owner’s Manual 3. When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other flammable materials. 4. To reduce the risk of fire, do not leave this appliance unattended during use. 5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance! 6.
About Your Beyond Breadmaker 2. About Your Beyond Breadmaker Your Beyond Breadmaker makes fantastic bread! It’s simple and intuitive to use. You’ll be baking delicious fresh bread in no time and you’ll be inspired to try new bread recipes. With your Beyond Breadmaker you can start from scratch and make your own favorite bread or you can add personal touches to and existing recipe.
Breadmaker Owner’s Manual Use the Custom Recipe Program to change the settings on any of the pre-programmed baking cycles. The Personal Recipe Program allows you to program the Breadmaker to prepare your favorite bread recipes. You can store 5 personal recipes in the Breadmaker’s recipe database. The Bake Only cycle allows you to bake frozen dough or dough that needs refrigeration as well as breads that need additional baking, up to 2 hours. Before First Use 1. Unpack the Breadmaker.
Getting Acquainted with Your Beyond Breadmaker 3. Getting Acquainted with Your Beyond Breadmaker Breadmaker Features and Controls Figure 1.
Breadmaker Owner’s Manual Control Panel Use the control panel to program all the Breadmaker’s functions. The control panel is illustrated in Figure 2. Push button functions are explained in Table 1. Figure 2. Breadmaker Control Panel Table 1. Control Panel Function 12 Keep Warm Operation A flashing light indicates Keep Warm. Steady light indicates a Breadmaker cycle is in progress.
Control Panel Program Time / Temp The Program function allows you to customize the standard baking cycles by modifying a baking cycle’s pre-set times for kneading, rising and so on. Please refer to “Programming Your Personal Recipes” beginning on page 26 for instructions on using the Program function. Save/Erase Press to save or erase changes made when using the Program function. Press to increase/decrease the amount of time. Time increases/ decreases in 10-minute increments.
Breadmaker Owner’s Manual Programming Your Home Code Adding Your Beyond Breadmaker to Your Home Hub Network Note: If you have a Home Hub use this procedure to set up your Home Hub network or to add the Breadmaker to an existing Home Hub network. If you do not have a Home Hub, skip this procedure. Home Code The Home Code is a unique identifier that your Home Hub uses to recognize the Beyond appliances in your home. To obtain your Home Code 1.
Manually Setting the Clock and Date Manually Setting the Clock and Date If you do not have a Home Hub follow these steps to set the Breadmaker’s time and date manually: 1. Unplug the Breadmaker and plug it back in. The unit will emit a long beep and “LOAD” will be displayed, flash for a few seconds, automatically change to “CONN”, flash for a few seconds, before displaying clock digits reading 00:00. The clock digits will read 00:00. In a few seconds the clock digits will flash 12:00.
Breadmaker Owner’s Manual 2. Hold the scanning wand as you would hold a pencil. Touch the lighted end of the wand against the package and to the left of the barcode. 3. Using a steady sweeping motion, move the wand across the bar code from left to right and from right to left at a medium to fast speed. Be sure to scan the entire barcode and to keep the wand tip touching the package. A beep tells you that the barcode was scanned successfully. Figure 3.
Using the Learn Function Your Breadmaker saves a list of all unrecognized barcodes. If your Breadmaker is on a Home Hub network, the Home Hub will update the Breadmaker’s database at least once each day (depending on what type of Internet connection you have). Your Breadmaker will now be able to recognize the barcode and program itself with the proper cooking instructions.
Breadmaker Owner’s Manual Programming Your Breadmaker from Your Personal Computer NOTE: To use this feature you must have a Home Hub and a Beyond Information Service. By accessing your Beyond Information Service from any web browser you can easily enter instructions for up to 5 custom baking programs. You can also choose to download baking programs for hundreds of packaged mixes. Here’s how: 1. Log onto your Beyond Information Service. Click on the picture of the Breadmaker. 2.
Configure user Programs Configure User Programs Use this feature to program up to five custom recipes. Give your baking program a name and then use the pull-down menus to select the desired times and temperature for your baking program. When you’re finished entering your program, click SAVE. You can enter up to five personal programs. Add Mixes to Memory The Add Mixes to Memory feature allows you to choose from hundreds of available baking programs to download to your Breadmaker.
Breadmaker Owner’s Manual 5. Making Dough and Baking Bread Tips and Hints for Good Results The most important step when using your Breadmaker is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients in the order given in each recipe. • All ingredients should be as fresh as possible. Packaged foods should not be past the expiration date.
Understanding Baking Cycle • When using the scanning wand: If a mix is not in the Breadmaker’s database, follow package directions for the correct cycle. • Use the Batter Bread cycle for all cake, quick breads and muffin mixes. Understanding Baking Cycle Cycle Description White This setting is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour. The settings has the shortest overall times until baking is completed.
Breadmaker Owner’s Manual Inserting and Removing the Baking Pan Inserting the Baking Pan 1. Insert the kneading paddle onto the spindle in the center of the baking pan. The hole in the center of the kneading paddle has one flat surface that will align with the flat side on the spindle. 2. Gently place the baking pan into the baking chamber. The baking pan has a pair of metal tabs on the outside of the narrow ends. Make sure these align with the metal flanges inside the baking chamber. 3.
Using Beyond Breadmaker’s Special Features Using the Beyond Breadmaker’s Special Features Delay Bake Timer You can pre-program your Beyond Breadmaker to start baking automatically up to 24-hours in advance. That way, fresh bread can be waiting for you when you get home from work or when you get up in the morning. Note: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy products, meats, fish, etc. that may spoil. To set the Delay Bake Timer: 1.
Breadmaker Owner’s Manual Bake Only Bake Only allows you to select variable baking times and temperatures. This allows you to bake dough that you made by hand, dough that needs to be chilled in the refrigerator or dough that you purchased. To use the Bake Only feature: 1. Select the amount of time you need to bake, up to 2 hours. 2. Select the desired temperature from 200º to 375º F: Press PROGRAM TIME/TEMP, and arrows. 3. Press START.
Customizing Pre-Programmed Baking Cycles 4. Lightly brush with good quality, extra virgin olive oil. Sprinkle the oiled dough with fresh chopped garlic, basil, rosemary and sun-dried tomatoes. Top with 1/3 cup of crumbled feta or goat cheese. If you like, you could add 2 to 3 slices of prosciutto. 5. Roll the dough tightly jellyroll fashion, into an 8-1⁄2-inch wide roll. Tuck the ends under and place into the bread pan. Return the bread pan to the Breadmaker, close the lid and press START.
Breadmaker Owner’s Manual 9th press BAKE 10th press KEEP WARM 11th press NO EXTRAS 12th press Temperature 5. When you have finished, press PROGRAM for a final time. The word SAVE will flash. Press SAVE/ERASE to save your personal program. To reject your program, press STOP/RESET at any point in the programming process. NOTE: You can also use pre-programmed Delay Bake in addition to the manually programmed cycles. Use the and arrows to set the time difference after SAVE appears on the display screen.
Know Your Ingredients Power Loss Memory Your Beyond Breadmaker has a 60 minute power interrupt memory feature. If the electricity goes off, the memory will store the cycle in process for up to 60 minutes. If the power comes back on within this time, the cycle will resume where it left off.
Breadmaker Owner’s Manual Cracked Wheat Cracked wheat has a very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture. Rye Flour Rye flour must always be mixed with a high proportion of bread flour, as it does not contain enough gluten to develop the structure for a high, even-grained loaf. Self-Rising Flour Self-rising flour contains leavening ingredients that will interfere with bread and cake making.
Working with Yeast Note: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Breadmaker yeast) for the active dry yeast or vice versa.
Breadmaker Owner’s Manual Double Acting Baking Powder Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added and again when heat is applied. Baking Soda Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during baking process.
Recipe Tips Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads when they are almost cool. Bread Mixes and Other Recipe Books You can use prepackaged bread mixes or other Breadmaker recipes in your Breadmaker. Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB. loaves. Do not exceed the bread pan capacity.
Breadmaker Owner’s Manual 7. Recipes We suggest starting your bread making with this White Bread Recipe. Follow each step carefully. These steps have been written to eliminate the most common errors in Breadmaker baking and may be helpful for any recipe. White Bread Select White cycle. water 80º F/27º C oil sugar salt dry milk bread flour active dry yeast 1 LB 1.
Bread Recipes 13. Turn pan upside down and shake several times to release the bread. Do not use metal utensils inside the bread pan or machine. Remove the kneading paddle and allow loaf to cool standing upright on wire rack approximately 15-30 minutes before slicing. 14. When the bread has completely cooled, approximately 1 hour, store in an airtight container. 15. Unplug the Breadmaker before cleaning. Clean bread pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER.
Breadmaker Owner’s Manual 3. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely. 4. To use starter, measure the amount specified in the recipe below. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours. If baking in the morning, leave the starter out overnight. 5.
Bread Recipes Corn Bread Select White cycle. 1 LB 1.5 LB 2 LB 1 1 1 3⁄4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups oil 2 TBL 3 TBL 1⁄4 cup honey 2 TBL 3 TBL 1⁄4 cup salt 1 tsp 1-1⁄2 tsp 2 tsp egg(s) room temperature plus enough water 80º F/ 27º C to equal dry milk 1 TBL 2 TBL 2-1⁄2 TBL bread flour 2 cups 3 cups 4 cups corn meal 1⁄4 cup 1/3 cup 1⁄2 cup active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp 1 LB 1.
Breadmaker Owner’s Manual Fat Free White Bread Select White cycle. water 80º F/27º C applesauce* sugar 1 LB 1.5 LB 2 LB 3⁄4 cup + 1 TBL 1 cup 1-1⁄2 cups 1 TBL 2 TBL 3 TBL 1-1⁄2 TBL 3 TBL 1⁄4 cup salt 1 tsp 1-1⁄4 tsp 2 tsp dry milk 1 TBL 1-1⁄2 TBL 2 TBL 2-1⁄4 cups 3 cups 4 cups 1-1⁄4 tsp 2 tsp 2-1⁄4 tsp 1 LB 1.
Bread Recipes Honey Granola Bread Select White cycle. 1 LB 1.5 LB 2 LB 3⁄4 cup + 3 TBL 1 cup + 3 TBL 1-1⁄2 cups oil 2 TBL 3 TBL 1⁄4 cup honey 2 TBL 3 TBL 1⁄4 cup water 80º F/27º C salt 1 tsp 1-1⁄2 tsp 2 tsp dry milk 2 TBL 2-1⁄2 TBL 3 TBL bread flour 2 cups 3 cups 4 cups granola cereal 2/3 cup 3⁄4 cup 1 cup active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp 1 LB 1.5 LB 2 LB Maple Bread Select White cycle.
Breadmaker Owner’s Manual Peach Bread Select White cycle. 1 LB 1.5 LB 2 LB apricot nectar 80º F/27º C 5 TBL 3⁄4 cup 1 cup peach yogurt 80º F/27º C 3 TBL 1⁄4 cup 1/3 carrots, uncookedgrated 5 TBL 1⁄2 cup 3⁄4 cup oil 1 TBL 2 TBL 3 TBL honey 1 TBL 2 TBL 3 TBL salt 1 tsp 1-1⁄2 tsp 2 tsp bread flour 2 cups 3 cups 4 cups active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp 1 LB 1.
Bread Recipes Milk Bread Select White cycle. 1 LB 1.5 LB 2 LB milk 80º F/27º C 3⁄4 cup 1 cup 1-1⁄2 cups oil 2 TBL 2 TBL 3 TBL sugar 1 tsp 1-1⁄2 tsp 2 tsp salt 1⁄2 tsp 1-1⁄2 tsp 2 tsp bread flour 2 cups 3 cups 4 cups active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp 1.5 LB 2 LB Whole Grain Bread Select White cycle.
Breadmaker Owner’s Manual Bloody Mary Bread Select White cycle. 1 LB 1.5 LB 2 LB water 80º F/27º C 1⁄4 cup 1⁄4 cup 1⁄4 cup bloody mary mix 80º F/27º C 1⁄2 cup 3⁄4 cup 1 cup green onion tops, chopped 1 TBL 2 TBL 3 TBL oil 1 TBL 2 TBL 3 TBL sugar 1 TBL 3⁄4 tsp 3 TBL salt 1⁄2 tsp 2 TBL 1 tsp bread flour 2 cups 3 cups 4 cups dried parsley 1 TBL 2 TBL 3 TBL 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp 1 LB 1.
Bread Recipes Sunflower and Sesame Seed Bread Select Whole Wheat cycle. 1.
Breadmaker Owner’s Manual Whole Wheat with Gluten Bread Select Whole Wheat cycle. water 80º F/27º C oil molasses salt 1 LB 1.5 LB 2 LB 1 cup 1-1⁄4 cups 1-1⁄2 cups 1-1⁄2 TBL 2-1⁄2 TBL 3 TBL 2 TBL 2-1⁄2 TBL 3 TBL 1 tsp 1-1⁄2 tsp 2 tsp dry milk 1-1⁄2 TBL 2 TBL 3 TBL whole wheat flour 2-1⁄2 cups 3-3⁄4 cups 4 cups gluten 1-1⁄2 TBL 2-1⁄2 TBL 3 TBL active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp Whole Wheat Cinnamon Raisin Walnut Bread Select Whole Wheat cycle.
Bread Recipes Southern Barley Bread Select Whole Wheat cycle. 1 LB egg room temperature plusenough water 80º F/27º C to equal 1.
Breadmaker Owner’s Manual Onion Rye Bread Select Whole Wheat cycle. 1 LB 1.
Bread Recipes Honey Banana Whole Wheat Bread Select Whole Wheat cycle. 1 LB 1.
Breadmaker Owner’s Manual Two Cheese Bread Select Whole Wheat cycle. 1 LB 1.
Bread Recipes Yogurt Whole Wheat Bread Select Whole Wheat cycle. 1.5 LB 2 LB plain nonfat yogurt 80º F/27º C 3⁄4 cup 1 cup water 80º F/27º C 1⁄4 cup 1⁄2 cup 1 TBL 1-1⁄2 TBL 1-1⁄2 TBL 2 TBL oil maple syrup salt 1 tsp 2 tsp whole wheat flour 1-1/3 cups 1-1⁄2 cups bread flour 1-2/3 cups 2-1⁄2 cups wheat germ 1-1⁄2 TBL 2 TBL 2 tsp 2-1⁄4 tsp active dry yeast Pumpernickel Bread Select Whole Wheat cycle. 1 LB egg(s) room temperature plus enough water 80º F/ 27º C to equal 1.
Breadmaker Owner’s Manual Dairy Whole Wheat Bread Select Whole Wheat cycle. 1 LB 1.5 LB 2 LB water 80º F/27º C 1⁄4 cup 1⁄4 cup 1⁄4 cup milk 80º F/27º C 1/3 cup 1⁄2 cup 3⁄4 cup 3 TBL 1⁄4 cup 1/3 1-1⁄2 TBL 2-1⁄2 TBL 1⁄4 cup 4 tsp 2 TBL 1⁄4 cup cottage cheese 80º F/27º C oil honey cup salt 1-1⁄2 tsp 2 tsp 2-1⁄2 tsp whole wheat flour 2/3 cup 1 cup 1-1⁄4 cups 1-1/3 cups 2 cups 2-3⁄4 cups 1-1⁄2 tsp 2-1⁄4 tsp 2-3⁄4 tsp 1 LB 1.
Bread Recipes French Bread Select French cycle. water 80º F/27º C 1 LB 1.5 LB 2 LB 3⁄4 cup + 2 TBL 1 cup + 2 TBL 1-1⁄2 cups oil (optional) 1 TBL 1-1⁄2 TBL 2 TBL sugar 1 TBL 1-1⁄2 TBL 2 TBL salt bread flour active dry yeast 1 tsp 1-1⁄2 tsp 2 tsp 2-1⁄4 cups 3-1⁄2 cups 4 cups 1-1⁄4 tsp 2 tsp 2-1⁄4 tsp Italian herb Bread Select French cycle. water 80º F/27º C oil 1 LB 1.
Breadmaker Owner’s Manual Spiced Pumpkin Bread Select Fruit & Nut cycle. egg(s) room temperature plus enough water 80º F/ 27º C to equal oil canned pumpkin 1 LB 1.
Bread Recipes Crunchy Cracked Wheat Bread Method 1. Add cracked wheat to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. 2. Let the mixture stand for 20 minutes (to 80º F/27º C). Stir, pour it into the bread pan, and add the rest of the ingredients in order given. 3. Select Fruit & Nut cycle. 1 LB 1.
Breadmaker Owner’s Manual Sweet Walnut Bread Select Fruit & Nut cycle. Select EXTRAS before START water 80º F/27º C oil sugar 1 LB 1.5 LB 2 LB 3⁄4 cup 1 cup 1-1⁄2 cups 1 TBL 1-1⁄2 TBL 2 TBL 1-1⁄2 TBL 2 TBL + 1 tsp 3 TBL salt 1 tsp 1-1⁄2 tsp 2 tsp dry milk 1 TBL 1-1⁄2 TBL 2 TBL bread flour 2 cups 3 cups 4 cups active dry yeast 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp cup 1⁄2 cup 2/3 cup 1 LB 1.
Bread Recipes Dried Fruit Bread Select Fruit & Nut cycle. Select EXTRAS before START water 80º F/27º C 1 LB 1.
Breadmaker Owner’s Manual Cheese Onion Bread Select Fruit and Nut cycle. 1 LB 1.5 LB 2 LB water 80º F/27º C 3⁄4 cup 3⁄4 cup + 3 TBL 1-1⁄2 cups sugar 2 TBL 3 TBL 1⁄4 cup salt 1 tsp 1-1⁄2 tsp 2 tsp 2-1⁄4 cups 3 cups 4-1⁄4 cups 1⁄2 cup 3⁄4 cup 1 cup 1 TBL 1-1⁄2 TBL 2 TBL 1-1⁄2 tsp 2 tsp 2-1⁄4 tsp bread flour Cheddar cheese, shredded dehydrated onion active dry yeast Soy Almond Fruit Bread For best results select LIGHT crust control. Select Fruit & Nut cycle.
Bread Recipes Soy Cinnamon Raisin Bread 1.5 LB water 80º F/27º C 1 cup oil 3 TBL sugar 2 TBL salt 1-1⁄2 tsp dry milk 1⁄4 cup bread flour 2-1⁄2 cups cinnamon 1 tsp soy flour 1⁄2 cup active dry yeast 2 tsp Add to Dispenser: raisins 1⁄2 cup Carrot Raisin Bread Select Fruit & Nut cycle. Press Extras before START. 1 LB 1.
Breadmaker Owner’s Manual DAY OLD BREAD RECIPES Breaded Pineapple chunked pineapple 1 15-oz can cornstarch 2 TBL sugar 1⁄2 cup butter 1⁄4 cup white bread, 1-inch cubes 2 cups 1. Drain pineapple, reserve juice. 2. Add enough water to juice to equal 1 cup. 3. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake in a conventional oven at 350º F/ 177º C for 35 minutes.
Bread Recipes BATTER BREAD RECIPES The Batter Breads cycle will mix and bake: • A pre-packaged cake mix, quick bread, muffin mix, or most scratch recipes. • A full size cake mix, 16 oz., 18 oz., 13 oz. • Quick bread, or muffin mix, 9 oz. or larger • One step angel food cake mixes may also be used. • Neither a two step or swirl mix will work using this program. • Liquids should be 80º F/27º C, eggs room temperature. Otherwise, add ingredients as listed on the package instructions.
Breadmaker Owner’s Manual Sweet Corn Bread Select Batter Breads cycle. 1 LOAF eggs, room temperature 2 large milk 80º F/27º C 1 cup butter, melted 1⁄4 cup sugar 1⁄4 cup salt 1 tsp all-purpose flour 1 cup corn meal 1 cup double acting baking powder 1 TBL 1. Remove the bread pan from the Breadmaker. Attach the kneading paddle onto the drive shaft. Make sure all ingredients, except water, are at room temperature. 2.
Bread Recipes Pineapple Coconut Pound Cake Select Batter Breads cycle. Stir, use a spatula to fold in any flour around the sides of the pan. 1 CAKE eggs, room temperature 2 large crushed pineapple, undrained 1 cup butter, softened 1⁄4 cup sugar 3⁄4 cup salt 1⁄2 tsp coconut, grated 1⁄2 cup all-purpose flour 2 cups baking powder 1 TBL Spiced Zucchini Bread Select Batter Breads cycle. Use a spatula to fold in any flour around the sides of the pan.
Breadmaker Owner’s Manual Cheddar Loaf Bread Select Batter Breads cycle. Use a spatula to fold in any flour around the sides of the pan. 1 LOAF eggs, room temperature 3 large milk 80º F/27º C 1 cup shortening, room temp. 1⁄2 cup cheddar cheese, shredded 1 cup sugar 1⁄2 cup salt 3⁄4 tsp all-purpose flour 2 cups baking powder 1 TBL pecans, chopped 1⁄2 cup Carrot Pecan Bread Select Batter Breads cycle. Use a spatula to fold in any flour around the sides of the pan.
Jam Cycle Instructions Banana Nut Cake Select Batter Breads cycle. Stir, use a spatula to fold in any flour around the sides of the pan.
Breadmaker Owner’s Manual Making Jam: Basic Procedure 1. With kneading paddle in position, add the crushed fruit to the baking pan. 2. Add the rest of the called-for ingredients. 3. Insert baking pan into the Breadmaker. Close lid. 4. Select Jam cycle. 5. Press START. The Breadmaker will pre-heat for 15 minutes before any movement occurs in the pan. After preheating, the jam will be heated and mixed for approximately 60 minutes. The entire cycle takes 1 hour 5 minutes.
Dough Recipes DOUGH RECIPES Crust Treatments (use only with dough program) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake in a conventional oven according to recipe instructions. • When working with dough, sprinkle enough all purpose flour on the work surface to prevent the dough from sticking. You may also need to flour your hands and utensils that come into contact with the dough.
Breadmaker Owner’s Manual Wheat Dinner Roll Dough Select Dough cycle. 12 rolls 18 rolls water 80º F/27º C 3⁄4 cup 1-1⁄2 cups oil 1 TBL 2 TBL brown sugar 2 TBL 1⁄4 cup salt 1⁄2 tsp 1 tsp dry milk bread flour whole wheat flour active dry yeast 1 TBL 2 TBL 1-1⁄4 cups 2-1⁄2 cups 1 cup 2 cups 1-1⁄2 tsp 2 tsp Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet.
Dough Recipes Cheezy Garlic Roll Dough Select Dough cycle. 18 rolls egg room temperature plus enough water 80º F/27º C to equal oil sugar salt bread flour active dry yeast 24 rolls 1 1 1 cup 1-1/3 cups 2 TBL 3 TBL cup 1⁄2 cup 1/3 1 tsp 1-1⁄2 tsp 3-1⁄2 cups 4-1⁄2 cups 1-1⁄2 tsp 2 tsp 1⁄2 cup 2/3 cup Topping: Parmesan cheese, grated garlic, finely minced butter, melted 1-1⁄2 TBL 2 TBL 3 TBL 1⁄4 cup Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
Breadmaker Owner’s Manual Refreshing Roll Dough 12 rolls 18 rolls 1 1 enough water 80º F/27º C to equal 1 cup 1-1⁄2 cups butter 1⁄4 cup brown sugar 1/3 egg room temperature plus salt cup 1/3 cup 1⁄2 cup 1 tsp 1-1⁄2 tsp 3-1⁄2 cups 4-1⁄2 cups 1-1⁄2 tsp 2 tsp butter, melted 1⁄2 cup 3⁄4 cup orange peel, grated 2 TBL 1⁄4 cup sugar 1⁄2 cup 3⁄4 cup bread flour active dry yeast Topping Method 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
Dough Recipes Cinnamon Roll Dough Select Dough cycle. 16 rolls egg room temperature plus enough water 80º F/27º C to equal oil sugar salt bread flour active dry yeast 1 1 cup 3 TBL 1/3 cup 1 tsp 3-1⁄2 cups 1-1⁄2 tsp Filling: butter, melted 1/3 sugar 1⁄4 cup cinnamon 2 TBL walnuts, finely chopped 1⁄4 cup raisins 1⁄4 cup cup Glaze powdered sugar 1⁄2 cup milk, liquid 3 TBL vanilla extract 1⁄2 tsp Method 1.
Breadmaker Owner’s Manual Sticky Breakfast Bun Dough Select Dough cycle. 12 BUNS egg room temperature plus enough water 80º F/27º C to equal 1 1-1⁄4 cups oil 3-1⁄2 tsp sugar 1/3 salt bread flour active dry yeast cup 1 tsp 3-1⁄2 cups 1-1⁄2 tsp Filling: butter, softened 1⁄2 cup sugar 1/3 cup cinnamon 1 TBL pecans, chopped 1⁄2 cup Topping: butter, melted 3⁄4 cup brown sugar 3⁄4 cup Method 1. On a lightly floured surface roll into a 12-inch x 16-inch rectangle and spread with butter.
Dough Recipes Brioche Roll Dough Select Dough cycle. 18 rolls water 80º F/27º C egg yolks butter, cold, chipped into pieces salt sugar dry milk vanilla extract 1⁄2 cup 6 6 TBL 1-1⁄2 tsp 6 TBL 3 TBL 3 drops bread flour 3 cups active dry yeast 2-1⁄4 tsp Glaze: Whisk together 2 egg yolks and 1 tablespoon water. Method 1. Remove dough from pan and punch down to remove any air bubbles. Divide dough into three equal sections. Divide each section into six pieces.
Breadmaker Owner’s Manual French Bread Dough Select Dough cycle. 1 loaf water 80º F/27º C 1-1⁄4 cups sugar 1 TBL salt 1 tsp bread flour active dry yeast 3-1⁄2 cups 1 TBL Glaze: water 2 TBL salt 1⁄2 tsp Method 1. Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end. 2. Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or until double in size. 3.
Dough Recipes Challah Braid Dough Select Dough cycle. regular egg room temperature plusenough water 80º F/27º C to equal oil sugar salt bread flour active dry yeast large 1 1 3⁄4 cup 1 cup + 1 TBL 2 TBL 3 TBL 1-1⁄2 TBL 2 TBL 1 tsp 1-1⁄2 tsp 2 cups 3-1⁄4 cups 1 tsp 1-1⁄2 tsp 1 1 1 TBL 1 TBL 1 tsp 1 TBL Glaze: egg yolk, beaten water Topping: poppy seeds Method 1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch) ropes with tapered ends.
Breadmaker Owner’s Manual Creamed Soup Bread Bowl Dough Select Dough cycle. Note: Any 2.0 LB. bread or dough recipe may be used; mix on dough program. 4 bowls eggs room temperature plus enough water 80º F/27º C to equal 2 1 cup + 5 TBL oil 2 TBL honey 1⁄4 cup dry milk 3 TBL salt bread flour 2 tsp 2-1⁄4 cups whole wheat flour 1 cup rye flour 1 cup caraway seeds 3 TBL dehydrated onions 1⁄4 cup active dry yeast 2-3⁄4 tsp Method 1.
Dough Recipes Party Dip Bread Bowl Dough Select Dough cycle. Note: Any 1.5 LB. bread or dough recipe may be used; mix on dough program. 1 bowl water 80º F/27º C sugar salt bread flour active dry yeast 1-1⁄4 cups 1 TBL 1 tsp 3-1⁄2 cups 1 TBL Method 1. Place dough on a lightly floured surface. Shape into smooth round ball and place on a greased baking sheet. 2. Cover and let rise in a warm place for one hour or until double in size. 3.
Breadmaker Owner’s Manual Shrimp Dip Mix and chill before serving.
Dough Recipes Almond Cherry Coffee Cake Dough Select Dough cycle. 1 coffee cake water 80º F/27º C oil sugar 1 cup 1 TBL 1-1⁄2 TBL salt 3⁄4 tsp dry milk 1 TBL bread flour active dry yeast 3-1⁄4 cups 1-1⁄2 tsp Filling: cream cheese, room temperature 8 oz sugar 2 TBL maraschino cherries, chopped 1⁄2 cup milk, liquid 1 TBL almond extract 1⁄2 tsp Glaze: powdered sugar 1⁄2 cup sour cream 1 TBL milk, liquid 1-2 TBL almonds, sliced 2 TBL cherries 2 TBL Method 1.
Breadmaker Owner’s Manual Bagel Dough Select Dough cycle. 8 bagels water 80º F/27º C sugar salt 1 cup 1-1⁄2 TBL 1 tsp bread flour 3 cups active dry yeast 2-1⁄4 tsp Glaze: egg, beaten Toppings (optional): 1 sesame seeds, poppy seeds, cracked wheat dry cereal, or dehydrated onions Method 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one-inch hole. 2. Place on a greased baking sheet.
Dough Recipes Banana Wheat Bagel Dough Select Dough cycle. 12 bagels egg room temperature plus 1 enough water 80º F/27º C to equal 1 cup oil 2 TBL honey salt banana, mashed whole wheat flour bread flour active dry yeast 1 TBL 1-1⁄2 tsp 1⁄2 cup 2-1⁄2 cups 1 cup 2-1⁄4 tsp Glaze: egg white, beaten water Toppings (optional): 1 1 TBL poppy seeds, sesame seeds Method 1. Place on a lightly floured surface. Divide into pieces.
Breadmaker Owner’s Manual Egg Bagels Select Dough cycle. 12 bagels water 80º F/27º C 3⁄4 cup egg 1 salt 1 tsp sugar 2 TBL bread flour 3 cups active dry yeast 2-1⁄4 tsp Method 1. When cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into four parts and then each part into three pieces. Shape each piece into a smooth ball with finger, punch hole in center. Pull dough gently to make a 1 to 2-inch hole. Let rise 20 minutes. 2.
Dough Recipes Soft Pretzel Dough Select Dough cycle. 16 pretzels water 80º F/27º C egg yolk room temperature 1-1⁄4 cups 1 oil 1 TBL sugar 2 TBL salt 1 tsp white pepper bread flour active dry yeast 1/8 tsp 3-1⁄2 cups 1 TBL Glaze: egg white water Toppings (optional): 1 1 TBL kosher salt, sesame seeds Method 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope.
Breadmaker Owner’s Manual Pita Pocket Dough Select Dough cycle. 20 pita pockets water 80º F/27º C 1-1/3 cups olive oil 8 tsp sugar 4 tsp salt bread flour whole wheat flour active dry yeast 1-1⁄4 tsp 2 cups 1-1/3 cups 2-1⁄2 tsp Method 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. Let rise about 20 minutes.
Pizza Dough Recipes PIZZA DOUGH RECIPES Pizza Crust Dough Select Pizza Dough cycle. 1 thick or 2 thin crusts 2 thick or 4 thin crusts water 80º F/27º C 3⁄4 cup 1-2/3 cups oil 1 TBL 2 TBL sugar 1 TBL 2 TBL salt 1⁄2 tsp 1 tsp dry milk bread flour active dry yeast 1 TBL 2 TBL 2-1⁄4 cups 4-1⁄2 cups 1 tsp 2 tsp Method 1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza pan, raising edges. 2. Spread pizza sauce over the dough and sprinkle with toppings. 3.
Breadmaker Owner’s Manual Foccacia Dough Select Pizza Dough cycle.
Personal Recipes PERSONAL RECIPES Suggestion: Record the recipe name and settings on forms provided on pages 102-107 to make it easier to remember where to find the correct setting for these recipes. Pumpkin Pull-Apart Pan Rolls A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.
Breadmaker Owner’s Manual Method Activate Pause at end of Punch. Remove bread pan and kneading paddle; close the lid. On a lightly floured surface, gently roll or stretch dough into a 20-inch rope. Divide dough into 16 pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer coated balls in bread pan. Return pan to Breadmaker; close lid. Press START for final Rise and Bake. Challah This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal.
Personal Recipes Method 1. After 15 second Punch; press PAUSE. Remove the bread pan and kneading paddle, close lid. 2. On lightly floured surface divide the dough into 4 equal pieces. Set one piece aside. Stretch and roll the other 3 pieces into 12-inch ropes. 3. Braid the ropes from center to ends; pinch and tuck ends under to seal. 4. With sharp knife, cut a slit in the top of the braid beginning and ending one-inch from ends. Place the dough in the bread pan. 5.
Breadmaker Owner’s Manual powdered sugar 1 cup maple flavoring 1⁄4 tsp butter, melted 1 TBL hot coffee 2 TBL Program Preheat 0 minutes Knead 1 6 minutes Knead 2 15 minutes Rise 1 40 minutes Punch 10 seconds Rise 2 5 minutes Shape 0 seconds Rise 3 45 minutes Bake 50 minutes Keep Warm 0 minutes Extras Temperature Save Total Time no 326º F your choice 2 hours 41 minutes Method Prepare this recipe in 2 batches. Begin by dividing the dough into 2 equal portions. First batch: 1.
Personal Recipes Second batch: 1. While the first batch of rolls is rising and baking in Breadmaker, roll out the second half of the dough into a 13-inch x 9-inch rectangle. Brush with 2 TBL melted butter and sprinkle with remaining filling. 2. Roll the dough and cut it into 6 pieces as with first half. Place pieces, swirl-side up into muffin cups. Cover with plastic wrap and place in the freezer. Store rolls up to two weeks in a freezer weight plastic bag. 3.
Breadmaker Owner’s Manual Holiday Dried Fruit and Nut Bread Jewel-tones of red and gold lend a festive touch to this special bread. You may choose traditional fruit bread shaped for the holidays by selecting the PERSONAL RECIPE feature. For more traditionally shaped holiday bread, use the Breadmaker’s DOUGH cycle and shape into a Stollen or Braid. Both methods are presented. Ingredients 1.5 LB 2.
Personal Recipes Method Traditionally shaped holiday bread: Use DOUGH cycle with 2.0 LB dough. Remove dough from bread pan; Punch down to release gas. Stollen: (2 small); divide dough into 2 equal parts. On lightly floured surface, roll or pat each half to a 12Ó x 8Ó-inch oval. Fold in half lengthwise and curve into crescent. Press folded edge firmly to partially seal. Place on greased baking sheet. Cover; let rise in warm place until dough tests ripe*, about 40 minutes.
Breadmaker Owner’s Manual Rosemary French Bread Fresh rosemary adds a pleasant touch to this highly flavored bread. water 80º F/27º C olive oil 1.5 LB 2.0 LB 1-1/3 cups 1-2/3 cups 2 TBL 3 TBL 1-1⁄2 tsp 2 tsp sugar 1 TBL 1 TBL + 1 tsp rosemary, fresh, sniped 2 TBL 3 TBL bread flour 3 cups 4 cups 2 tsp 2-1⁄4 tsp salt active dry yeast 1. Place all ingredients in the bread pan in the order listed. Insert the pan into Breadmaker. 2. Select PERSONAL RECIPE 1 Press PROGRAM TIME/TEMP.
Care and Maintenance 8. Care and Maintenance CAUTION! Risk of personal injury. The Beyond Breadmaker does not container any userserviceable components. Do not disassemble the Breadmaker for any reason. Refer all repair and service needs to qualified personnel. If your Breadmaker is not functioning properly, please contact: Toastmaster Inc. National Service Center 708 South Missouri St.
Breadmaker Owner’s Manual Cleaning the Bread Pan and kneading paddle • Wash the bread pan and kneading paddle with warm, soapy water. Rinse and dry. Avoid scratching the non-stick surfaces. DO NOT WASH THE BREAD PAN IN A DISHWASHER OR IMMERSE / SOAK IT IN WATER. DO NOT WASH THE KNEADING PADDLE IN THE DISHWASHER. IT WILL MAR THE NON-STICK FINISH. • If kneading paddle is stuck to the drive shaft, pour warm water in the bread pan and allow to stand for 10 - 15 minutes. DO NOT USE EXCESSIVE FORCE.
Troubleshooting Why do I have to add the ingredients in a certain order? This allows the Bread Maker to mix the ingredients in the most efficient manner possible. When using the timer, it also keeps the yeast from combining with the liquid before the dough is mixed. When setting the Timer for morning, why does the Bread Maker make sounds late at night? The Bread Maker must start operation several hours before the bread will be ready. These sound are made by the motor when kneading the dough.
Breadmaker Owner’s Manual Home Hub Network Problems Problem Answer You must set the breadmaker to the proper Home Code. See “Programming You Home Code Into Your Breadmaker” on page 13. My Home Hub does not recognize my breadmaker. You may need to wait a few minutes after plugging in your breadmaker, or select Appliances>Detect Appliances from the Home Hub Menu. In some instances you may need to change the electrical outlet you plug your Breadmaker or Home Hub into.
Troubleshooting Baking Problems The sides of the bread collapse and the bottom of the bread is damp. The bread has a heavy, thick texture. The bread is not baked completely in the center. The bread has a coarse or holey texture. The bread rose too much. The bread did not rise enough. The bread has a floured top. • The bread may have been left in the bread pan too long after baking. Remove the bread from the pan sooner.
Breadmaker Owner’s Manual 10. One Year Limited Warranty Warranty: This Westinghouse® product is warranted to be free from defects in materials or workmanshipfor a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
Contact Information Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in connection with the sale of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and breach of contract.
Breadmaker Owner’s Manual 12. Appendix Beyond Breadmaker Baking Cycles The following tables list times for each stage of the Breadmaker’s pre-programmed baking cycles. By using Extras, Program, Personal Recipe and Delay Bake, you can amend and expand these standard cycles. NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each selection (except Batter Breads, Jam, Dough, Pizza Dough and Bake Only).
Appendix Knead 1 Knead 2 Rise 1 Punch Down Shape Rise 3 Bake Keep Warm 24m40s 10 s 44m40s 45 m 60 m 10 s 24m40s 10 s 44m40s 53 m 60 m 10 s 24m40s 10 s 44m40s 40 m 60 m Crust Timer Preheat Medium 3:35 30 m 5m 15 m 50 m 10 s Dark 3:43 30 m 5m 15 m 50 m Light 3:30 30 m 5m 15 m 50 m Rise 2 Whole Wheat, 2.0 Lb Loaf Whole Wheat, 1.
Breadmaker Owner’s Manual Crust Timer Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Keep Warm French, 1.
Appendix Knead 1 Knead 2 Rise 1 Punch Down Shape Rise 3 Bake Keep Warm 54m40s 0 0 62 m 60 m 10 s 54m40s 0 0 72 m 60 m 10 s 54m40s 0 0 52 m 60 m Crust Timer Preheat Med. 2.47 0 5m 20 m 25 m 10 s Dark 2:57 0 5m 20 m 25 m Light 2.37 0 5m 20 m 25 m Rise 2 Fruit & Nut, Rapid, 1.5 Lb Loaf Fruit & Nut, Rapid, 1.0 Lb Loaf Med. 2.45 0 5m 20 m 25 m 10 s 54m40s 0 0 60 m 60 m Dark 2:55 0 5m 22 m 25 m 10 s 54m40s 0 0 70 m 60 m Light 2.
Breadmaker Owner’s Manual 13. Personal Recipes and Custom Programs Use these forms to enter program notes for your personal recipes and pre-programmed recipes that you have customized.
Personal Recipes Personal Recipe 3 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm Personal Recipe 4 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm 103
Breadmaker Owner’s Manual Personal Recipe 5 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm Custom Recipe 1 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm 104
Custom Recipes Custom Recipe 2 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm Custom Recipe 3 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm 105
Breadmaker Owner’s Manual Custom Recipe 4 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm Custom Recipe 5 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm 106
Custom Recipes Custom Recipe 6 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm Custom Recipe 7 Recipe Name Preheat Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm 107
