Use & Care Manual

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BK2000BQ

RECIPE BOOK

PROFESSIONAL BREAD MAKER

BK1050S / BK1060S

www.breadman.com

INSTRUCTIONS & TIPS

see reverse side

Bring Home the Bakery

Summary of content (46 pages)

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Bring Home the Bakery TM recipe book PROFESSIONAL BREAD MAKER www.breadman.
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It’s time to Bring Home the Bakery™! Your Professional 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 bakery-quality results with ease. You can find out more in the Instruction Manual section of this book, but the features below are especially important to note as you get started with these recipes.
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RECIPE PAGE Dough Dinner Rolls ...........................................................60 (also includes Cinnamon Roll variation).................60 Sweet Wheat Dinner Rolls .....................................61 Onion Rolls..............................................................62 Best Ever Pizza Dough............................................63 (also includes Foccacia variation)...........................63. Whole Wheat Pizza Dough......................................64.
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6 Ingredients 1-LB. 1½-LB. 2-LB. RAPID Water (80°F – 90°F) ¾ cup 1 cup + 1½ tbsp. 11/3 cups 11/3 cups Oil 1 tbsp. 1½ tbsp. 2 tbsp. 2 tbsp. Sugar 1½ tsp. 3 tbsp. ¼ cup ¼ cup Dry skim milk powder 2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp. Sunflower seeds 3 tbsp. 3 tbsp. ¼ cup ¼ cup Flaxseeds 1 tsp. 2 tsp. 1 tbsp. 1 tbsp. Poppy seeds 1 tsp. 1½ tsp. 2 tsp. 2 tsp. Black sesame seeds 2 tsp. 2 tsp. 1 tbsp. 1 tbsp. Sesame seeds 2 tsp. 2 tsp. 1 tbsp. 1 tbsp. Salt ¾ tsp.
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Ingredients 1-LB. 1½-LB. 2-LB. RAPID Buttermilk (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups Water (80°F – 90°F) 2 tbsp. ¼ cup 1/3 Unsalted butter or margarine, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp. 2 tbsp. Maple syrup (not pancake syrup) 1 tbsp. 1½ tbsp. 2 tbsp. 2 tbsp. 1/3 cup Oatmeal, instant or regular ½ cup ¾ cup 1 cup 1 cup Salt ¾ tsp. 1 tsp. 1 tsp. 1 tsp. Bread flour 3 cups 3½ cups 4 cups 4 cups Vital wheat gluten 2 tsp. 3 tsp. 4 tsp. 4 tsp.
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10 Ingredients 1-LB. 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 1 cup + 2 tbsp. 1½ cups Molasses 2 tbsp. 3 tbsp. ¼ cup Dry skim milk powder 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1 tsp. 1½ tsp. Unsalted butter or margarine, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp. Yellow cornmeal ½ cup ½ cup ¾ cup Bread flour 3½ cups 4 cups 4½ cups Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. Unsalted sunflower seeds 1/3 ½ cup ½ cup cup 1.
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Ingredients 1-LB. 1½-LB. 2-LB. RAPID 1. Measure ingredients, except walnuts, into bread pan in the order listed. Water (80°F – 90°F) ¾ cup 1 cup 11/3 cups 11/3 cups 2. Insert bread pan securely into baking chamber; close lid. Vegetable oil 2 tbsp. 4 tbsp. 6 tbsp. 6 tbsp. 3. Add walnuts into automatic fruit & nut dispenser. Maple syrup (not pancake syrup) ¼ cup 6 tbsp. 6 tbsp. 6 tbsp. 4. Plug unit into wall outlet. Lemon extract ½ tsp. ½ tsp. ¾ tsp. ¾ tsp. Salt ½ tsp. 1 tsp.
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WHITE 14 Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. Water (80°F – 90°F) ½ cup ½ cup ¾ cup Cottage cheese ¼ cup 1/3 cup ½ cup 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Shredded Swiss cheese ¼ cup ¼ cup ½ cup Grated Parmesan cheese 2 tbsp. 3 tbsp. ¼ cup Unsalted butter or margarine, cut in pieces 1 tsp. 2 tsp. 1 tbsp. Sugar 1 tbsp. 1½ tbsp. 2 tbsp. Salt 1 tsp. 1¼ tsp. 1¾ tsp.
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whole wheat 16 CARAWAY RYE BREAD Ingredients 1-LB. 1½-LB. 2-LB. RAPID 1. Measure ingredients into bread pan in the order listed. Water (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup 1 2 ½ cup ¾ cup 1 cup 1 cup Large eggs, at room temperature 1 Milk (80°F – 90°F) 2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet Unsalted butter or margarine, cut in pieces 1 tbsp. 2 tbsp. 3 tbsp. 3 tbsp. 3. Select WHOLE WHEAT. Choose loaf size and desired crust color.
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OATMEAL PECAN BREAD whole wheat Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. Large eggs, at room temperature 1 2 2 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups Water (80°F – 90°F) 2/3 cup ¾ cups 11/3 cups 3 tbsp. ¼ cup 1/3 1/3 Oil 1½ tbsp. 2 tbsp. ¼ cup 3. Select WHOLE WHEAT. Choose loaf size and desired crust color.
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whole wheat Ingredients 1-LB. 1½-LB. 2-LB. RAPID Water (80°F – 90°F) ¾ cup 1 cup 1¼ cups 1¼ cups Unsalted butter or margarine, cut in pieces 1½ tbsp. 2 tbsp. 2½ tbsp. 2½ tbsp. Honey 1 tbsp. 4 tsp. 2 tbsp. 2 tbsp. Grated orange peel 1 tsp. 1½ tsp. 2 tsp. 2 tsp. Salt ¾ tsp. 1 tsp 1¼ tsp. 1¼ tsp. Whole wheat flour 1 cup 1¼ cups 1½ cups 1½ cups Bread flour 1¾ cups 2 cups 2½ cups 2½ cups Vital wheat gluten (optional) 1 tsp. 1 tsp. 2 tsp. 2 tsp.
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CLASSIC FRENCH BREAD whole wheat 22 Ingredients 1-LB. 1½-LB. 2-LB. Plain nonfat yogurt (80°F – 90°F) ½ cup ¾ cup 1 cup Water (80°F – 90°F) 1/3 ½ cup ½ cup Vegetable oil 2 tsp. 1 tbsp. 1½ tbsp. cup 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Water (80°F – 90°F) 1 cup+ 1 tbsp.
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FRENCH 24 PEPPERED FRENCH BREAD Ingredients 1-LB. 1½-LB. 2-LB. RAPID 1. Measure ingredients into bread pan in the order listed. Water (80°F – 90°F) ¾ cup 1 cup 2 cups 2 cups Water (80°F – 90°F) 1 cup 1¼ cups 12/3 cups 12/3 cups Olive oil 1½ tsp. 2 tsp. 2 tbsp. 2 tbsp. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Olive oil 2 tsp. 1 tbsp. 1½ tbsp. 1½ tbsp. Instant minced onion 2 tsp. 2 tsp. 2 tbsp. 2 tbsp. 3. Select FRENCH.
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FRENCH 26 ITALIAN SEMOLINA BREAD Ingredients 1-LB. 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 1½ cups 12/3 cups Olive oil 1 tsp. 2 tsp. 1 tbsp. Rosemary garlic seasoning blend 1 tsp. 1½ tsp. 2 tsp. Dried rosemary, crushed ½ tsp. ¾ tsp. 1 tsp. Sugar ½ tsp. ¾ tsp. 1 tsp. Salt ½ tsp. 1 tsp. 1½ tsp. Bread flour 2 cups 2½ cups 3 cups Whole wheat flour ¾ cup 1 cup 1¼ cups 1. Measure ingredients, except olives, into bread pan in the order listed. 2.
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FRENCH 28 Ingredients 1-LB. 1½-LB. 2-LB. Water (80°F – 90°F) 1 cup 1 cup 1¼ cups Olive oil 1 tbsp. 1½ tbsp. 2 tbsp. Instant minced onion 1 tbsp. 1½ tbsp. 2 tbsp. Fresh parsley, chopped 2 tbsp. 2 tbsp. 2 tbsp. Minced fresh garlic 1 tsp. 2 tsp. 1 tbsp. Sugar 1 tsp. 1 tsp. 2 tsp. Salt 1 tsp. 1 tsp. 1½ tsp. Fresh basil, chopped 1 tsp. 1 tbsp. 2 tbsp. Fresh oregano, chopped 1 tsp. 1 tbsp. 2 tbsp. Bread flour 3¾ cups 4½ cups 5½ cups Bread machine yeast 1 tsp. 1¼ tsp.
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FRENCH 30 SUNDRIED TOMATO PARMESAN BREAD 1. Measure ingredients into bread pan in the order listed. Ingredients 1-LB. 1½-LB. 2-LB. 1. Measure ingredients into bread pan in the order listed. Water (80°F – 90°F) ½ cup ¾ cup 1 cup Ingredients 1-LB. 1½-LB. 2-LB. Finely chopped pepperoni ¼ cup 1/3 ½ cup 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Water (80°F – 90°F) ¾ cup 1 cup 1¼ cups Mozzarella cheese 2/3 1 cup 1¼ cups 3.
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SWEET 32 Ingredients 1-LB. 1½-LB. 2-LB. Large eggs, at room temperature 1 1 1 Water (80°F – 90°F) Enough to measure ¾ cup with egg Enough to measure 1 cup with egg Enough to measure 1½ cups with egg Firmly packed light brown sugar 1 tbsp. 1½ tbsp. 2 tbsp. Dry skim milk powder 1½ tbsp. 2 tbsp. 2 tbsp. Unsalted butter or margarine, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp. Ground cinnamon ¾ tsp. 1 tsp. 1½ tsp. Salt ¾ tsp. 1 tsp. 1½ tsp.
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SWEET 34 Ingredients 1-LB. 1½-LB. 2-LB. Large eggs, at room temperature 1 1 1 Water (80°F – 90°F) Enough to measure ½ cup + 2 tbsp. with egg Enough to measure ¾ cup with egg Enough to measure 1 cup with egg Unsalted butter or margarine, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp. Dry skim milk powder 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 1 tbsp. 1½ tbsp. 2 tbsp. Dried orange peel ½ tsp. 1 tsp. 1 tsp. Ground cinnamon ½ tsp. ½ tsp. ½ tsp. Salt ½ tsp. ½ tsp. ½ tsp.
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SWEET 36 Ingredients 1-LB. 1½-LB. 2-LB. Large eggs, at room temperature 1 1 1 Water (80°F – 90°F) Enough to measure 1 cup with egg Enough to measure 1½ cups with egg Enough to measure 2 cups with egg Sugar 1 tbsp. 2 tbsp. 3 tbsp. Dry skim milk powder 1 tbsp. 2 tbsp. 3 tbsp. Dried cranberries ¼ cup ½ cup 2/3 Dried orange peel ½ tsp. 1 tsp. 2 tsp. Ground cinnamon ½ tsp. 1 tsp. 1½ tsp Salt 1 tsp. 1¼ tsp. 1½ tsp. Unsalted butter, or margarine, cut in pieces 1 tbsp. 2 tbsp.
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SWEET 38 Ingredients 1-LB. 1½-LB. 2-LB. Water (80°F – 90°F) 1/3 cup ½ cup 2/3 cup Pumpkin puree ¼ cup ½ cup 2/3 cup Large eggs, at room temperature 1 1 2 Honey 2 tbsp. 3 tbsp. ¼ cup Dry skim milk powder 2 tbsp. ¼ cup 1/3 Unsalted butter, cut in pieces 1 tbsp. 1 tbsp. 2 tbsp. Salt ¾ tsp. 1 tsp. 1¼ tsp. Ground cinnamon ½ tsp. ½ tsp. ½ tsp. Allspice ¼ tsp. ¼ tsp. ¼ tsp. Ground ginger ¼ tsp. ¼ tsp. ¼ tsp. Ground nutmeg ¼ tsp. ¼ tsp. ¼ tsp.
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SWEET 40 Ingredients 1-LB. 1½-LB. 2-LB. Large eggs, at room temperature 1 1 1 Water (80°F – 90°F) Enough to measure ½ cup with egg Enough to measure ¾ cup with egg Enough to measure 1 cup with egg Dry skim milk powder 1 tbsp. 1½ tbsp. 2 tbsp. Tropical fruit bits ½ cup ¾ cup 1 cup Unsalted butter, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp. Fresh orange peel, grated 1 tsp. 2 tsp. 1 tbsp. Sugar 1 tbsp. 1½ tbsp. 2 tbsp. Salt ½ tsp. ½ tsp. ½ tsp.
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GINGERBREAD QUICK BREAD (2-LB.) Ingredients 1. In a large mixing bowl, combine ingredients in order listed. Ingredients 1. In a large mixing bowl, combine ingredients in order listed. 1 cup + 2 tbsp. half & half 2. Spoon batter evenly into bread pan. 2 cups all-purpose flour 2. Spoon batter evenly into bread pan. 2 large eggs, at room temperature 3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. ½ cup firmly packed light brown sugar 3.
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Ingredients 1 cup boiling water 1 cup dates, chopped 1 tsp. baking soda 1. Pour boiling water over dates in a small bowl. Add baking soda. Let stand at room temperature for 20 minutes. 2. Transfer date mixture to bread pan. Measure remaining ingredients, except walnuts, into bread pan in the order listed. 1. In a large mixing bowl, combine ingredients in order listed. Ingredients 2. Spoon batter evenly into bread pan. 2¼ cups all-purpose flour 3.
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Ingredients ½ cup milk 2 large eggs, slightly beaten 1/3 cup unsalted butter or margarine, softened 1½ cups all-purpose flour 1 cup sugar 1 tbsp. grated orange peel 1 tbsp. poppy seeds QUICK BREADS 2 tsp. baking powder ½ tsp. salt 1 tsp. vanilla extract 1 cup prunes, finely chopped LOW CARB SEEDED BREAD (2-LB.) 1. In a large mixing bowl, combine ingredients, except prunes, into order listed. 2. Spoon batter evenly into bread pan. 3. Insert bread pan securely into baking chamber; close lid.
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LOW CARB WHOLE WHEAT BREAD (2-LB.) 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 LOW CARB RYE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. Ingredients 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 1 cup water (80°F – 90°F) 2.
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LOW CARB ALMOND BREAD (2-LB.) LOW CARB MOLASSES BREAD (2-LB.) Ingredients 1. Measure ingredients into bread pan in the order listed. Ingredients 1. Measure ingredients into bread pan in the order listed. ½ cup water (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 1 cup + 2 tbsp. water (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.
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GLUTEN FREE BREAD (2-LB.) 1. Measure ingredients, except pecans, bread pan in the order listed, except pecans. Ingredients 1. Measure ingredients into bread pan in the order listed. 1½ cups water (80°F – 90°F) 2 large eggs, at room temperature 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3 large eggs, at room temperature 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 2 tbsp. oil 3. Select LOW CARB.
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Ingredients 1. Measure ingredients into bread pan in the order listed. 1½ cups water (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Ingredients 1. Measure ingredients into bread pan in the order listed. 1¼ cups water (80°F – 90°F) 3 large eggs, at room temperature 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. ¼ cup unsalted butter or margarine, cut in pieces 3. Select GLUTEN FREE.
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GLUTEN FREE PUMPERNICKEL BREAD (2-LB.) Ingredients 1½ cups water (80°F – 90°F) 3 large eggs, at room temperature 3 tbsp. molasses 2 tbsp. canola oil 1 tsp. cider vinegar 2 cups white rice flour SEEDED GLUTEN FREE BREAD (2-LB.) 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. Ingredients 2. Insert bread pan securely into bread pan. Close lid. Plug unit into wall outlet. 12/3 cups water (80°F – 90°F) 2.
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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 3 tbsp. sugar 3 cups spelt flour 1 tsp. bread machine yeast 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select GLUTEN FREE. Press the START/STOP button. 4. The complete signal will sound when bread is done. 5.
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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 Tip: If desired, brush with melted butter or beaten egg white and sprinkle with sesame, poppy or fennel seeds just before baking. Variation – Cinnamon Rolls: 1. Roll out dough on lightly floured surface to 9 x 14 inch rectangle. 2. Brush with about 2 tbsp. melted butter. Sprinkle with a mixture of 3 tbsp. sugar and ½ tsp.
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ONION ROLLS BEST EVER PIZZA DOUGH Ingredients 1. Measure ingredients into bread pan in the order listed. Ingredients 1 cup milk (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 1½ cups beer or water (80°F – 90°F) 2 large eggs, at room temperature 1 tbsp. honey or sugar ¼ cup sugar 3. Select DOUGH. Press the START/STOP button. 6 tbsp. unsalted butter or margarine, cut in pieces 4. The complete signal will sound when dough is ready.
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WHOLE WHEAT PIZZA DOUGH GLUTEN FREE PIZZA DOUGH Ingredients 1. Measure ingredients into bread pan in the order listed. Ingredients 11/3 cups water (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 1 cup buttermilk ¼ cup olive oil 1½ tsp. salt 3. Select DOUGH. Press the START/STOP button. ¼ cup water, at room temperature 2 large eggs, at room temperature 2½ cups bread flour 4. The complete signal will sound when dough is ready.
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GRISSINI Ingredients 1 cup water (80°F – 90°F) 1/3 cup olive oil 2 tsp. sugar 1½ tsp. salt 3 cups bread flour 2 tsp. bread machine yeast 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4. The complete signal will sound when dough is ready. 5. Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface. 6. Invert a large mixing bowl over dough and let rest for 10 minutes. 7.
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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 instructions) DOUGH 68 1. Measure ingredients into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select DOUGH. Press the START/STOP button. 4.
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Ingredients ¾ cup milk (80°F – 90°F) ¼ cup water (80°F – 90°F) 4 large eggs, at room temperature 1/3 cup + 1 tbsp. sugar 3 tbsp. unsalted butter or margarine, cut in pieces ½ tsp. salt 4 cups bread flour 2¼ tsp. active dry or bread machine yeast ½ cup seedless raspberry jam 1 cup toasted pecans, chopped Confectioners’ sugar frosting 1. Measure milk, water, 3 eggs, 1/3 cup sugar, butter, salt, flour and yeast into bread pan in the order listed. 2. Insert bread pan securely into baking chamber; close lid.
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CANDY CANE CHERRY BRAID (2-LB.) 1. Measure ingredients, except pecans, into bread pan in the order listed. Ingredients 1 large egg, at room temperature 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Water (80°F – 90°F) ½ cup mashed cooked sweet potato 3. Select DOUGH. Press the START/STOP button. Ingredients 2/3 cup milk (80°F – 90°F) ¼ cup firmly packed light brown sugar 2 tbsp. unsalted butter or margarine, cut in pieces ½ tsp.
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Ingredients 2/3 cup milk (80°F – 90°F) 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 ½ cup currants 1. Measure ingredients, except candied fruit, currants and almonds into bread pan in order listed. 2. Insert bread pan securely into unit.
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ARITSAN SEMOLINA BOULES ARITSAN APRICOT PECAN BOULE Ingredients 1. Measure ingredients into bread pan in the order listed. 2 cups water (80°F – 90°F) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3 tbsp. olive oil 4 tsp. sugar 3. Select ARTISAN. Press the START/STOP button. Ingredients 1/3 cup water (80°F – 90°F) 1 cup apricot nectar 2 tbsp. vegetable oil 1 tbsp. finely chopped garlic 4. The complete signal will sound when dough is ready. 1 tbsp.
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APRICOT KEY LIME PRESERVES Ingredients 3 cups fresh apricots, chopped 1 cup sugar 1 tbsp. fresh key lime juice 1 tbsp. key lime zest 1 pkg. (1.75 oz.) powdered pectin BLUEBERRY MANGO PRESERVES 1. Measure ingredients in order listed into bread pan. Ingredients 1. Measure ingredients in order listed into bread pan. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 2 cups fresh blueberries 2. Insert bread pan securely into baking chamber; close lid.
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BLUEBERRY PINEAPPLE PRESERVES PEACHY LEMON PRESERVES Ingredients 1. Measure ingredients in order listed into bread pan. Ingredients 1. Measure ingredients in order listed into bread pan. 2 cups fresh blueberries 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3 cups fresh peaches, coarsely chopped (about 1½ lbs.) 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 1 cup fresh pineapple, coarsely chopped 1 cup sugar 3.
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PINEAPPLE PAPAYA PRESERVES Ingredients 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 RASPBERRY MANGO PRESERVES 1. Measure ingredients in order listed into bread pan. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select JAM. Press the START/STOP button. 4. The complete signal will sound when the preserves are done. 5.
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STRAWBERRY KIWI PRESERVES Ingredients 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 CURRIED APPLE MANGO MARMALADE 1. Measure ingredients in order listed into bread pan. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select JAM. Press the START/STOP button. 4. The complete signal will sound when the preserves are done. 5.
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ORANGE MOJO MARMALADE Ingredients 1 small onion, very thinly sliced ¼ cup orange peel, slivered 1/3 cup fresh orange juice 1½ tbsp. fresh lime juice 1 cup sugar 1 tbsp. fresh oregano, chopped 1/8 tsp. salt APPLE CURRY CHUTNEY 1. Measure ingredients in order listed into bread pan. 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3. Select JAM. Press the START/STOP button. 4. The complete signal will sound when the jam is done. 5.
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PEPPER CHUTNEY Ingredients 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 5 jalapeno peppers, seeded and diced 2 large cloves garlic, minced ¼ cup fresh cilantro, chopped CHIPOTLE KETCHUP 1. Measure ingredients into bread pan. Ingredients 2. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 1 medium onion, diced 1 tbsp. olive oil 3. Select JAM. Press the START/STOP button.
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Notes: 90 Notes: 91