® Stainless Steel Convection Bread Maker Care Line: Customer USA/Canada 1-800-231-9786 Accessories/Parts (USA / Canada) 1-800-738-0245 For online customer service and to register your product, go to www.prodprotect.
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: q Read all instructions. q Do not touch hot surfaces. Use handles or knobs. q To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. q Close supervision is necessary when any appliance is used by or near children. q Unplug from outlet when not in use and before cleaning.
ADDITIONAL IMPORTANT SAFEGUARDS 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. Caution: During use, the internal parts of the bread maker and the area around the steam vents are HOT. Keep out of reach of children to avoid possible injury.
SHORT CORD INSTRUCTIONS A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord. Do not use an extension cord with this product. ELECTRIC POWER If electric circuit is overloaded with other appliances, your bread maker may not operate properly. The bread maker should be operated on a separate electrical circuit from other operating appliances. POLARIZED PLUG This appliance has a polarized plug (one blade is wider than the other).
Product may vary slightly from what is illustrated. 1. 13. 2. 12. 11. 3. 10. 4. 9. 5. Keep OperatiWarm on Sweet Quick Crust Loaf Program Time/Temp No Breads Breads PizzaDoug Control h Extras Size Pause Save/Er ase Select Start Yes 6. 8. 7. † 1. Removable lid (Part # TR2700-01) 2. Viewing window 3. Fruit & nut dispenser 4. Control panel 5. Steam vents 6. Power supply cord with polarized plug 7. Baking chamber 8. Drive shaft † 9. Bread pan (Part # TR2700-02) † 10.
CONTROL PANEL Keep Warm Operation 2 1 Sweet Quick Breads PizzaDough Crust Control Extras Loaf Size Pause Select 8 6 Start Program Time/Temp 7 Save/Erase Yes No 9 10 11 4 3 12 5 1. Display Window Shows selection and timer setting. 2. Operation Light Illuminates when START button is pressed; when cycle is completed and in Keep Warm phase, light will flash. 3. Program (PROG) Your bread maker has a unique 24-Hour Delay Bake Timer. You can delay baking for up to 24 hours in advance.
Program (PROG) Temperature The PROG button allows you to adjust baking temperatures when using BAKE ONLY Course, when creating your Personal Recipe or Custom Program. 4. Save/Erase Press this button to save or erase changes made in Program function. 5. Yes/No and Up/Down Arrows Use this pair of buttons to register changes made in Program function and to set delay timer. Use this pair of buttons to add or subtract time displayed in the Display Window. ▲ Increases in 10-minute intervals.
Selection Options Select from these bread/dough courses: 1. White Bread Light (1 lb) 2. White Bread Light (1.5 lb) 3. White Bread Light (2 lb) 4. White Bread Medium (1 lb) 5. White Bread Medium (1.5 lb) 6. White Bread Medium (2 lb) 7. White Bread Dark (1 lb) 8. White Bread Dark (1.5 lb) 9. White Bread Dark (2 lb) 10. White Bread Rapid Light (1 lb) 11. White Bread Rapid Light (1.5 lb) 12. White Bread Rapid Light (2 lb) 13. White Bread Rapid Medium (1 lb) 14. White Bread Rapid Medium (1.5 lb) 15.
36. Whole Wheat Bread Rapid Dark (2 lb) 37. French Bread Light (1 lb) 38. French Bread Light (1.5 lb) 39. French Bread Light (2 lb) 40. French Bread Medium (1 lb) 41. French Bread Medium (1.5 lb) 42. French Bread Medium (2 lb) 43. French Bread Dark (1 lb) 44. French Bread Dark (1.5 lb) 45. French Bread Dark (2 lb) 46. French Bread Rapid Light (1 lb) 47. French Bread Rapid Light (1.5 lb) 48. French Bread Rapid Light (2 lb) 49. French Bread Rapid Medium (1 lb) 50. French Bread Rapid Medium (1.5 lb) 51.
74. Gluten Free 75. Batter Breads / Cake Light 76. Batter Breads / Cake Medium 77. Batter Breads / Cake Dark 78. Jam 79. Dough (1 lb) 80. Dough (1.5 lb) 81. Dough (2 lb) 82. Pizza dough 83. Bake Only 84. – 88. Personal Recipes How to Use This product is for household use only. Important: Your bread maker has an intelligent fuse system designed to protect the motor from overheating. It will automatically shut off the motor if there is an overheat risk.
Note: Remember to insert kneading paddle first, then add all ingredients BEFORE inserting the bread pan into baking chamber. • When inserting bread pan into bread maker, make sure to seat firmly in place. Removing bread pan • To remove bread pan from baking chamber, hold handle with an oven mitt and lift gently. Important: When you remove bread pan after baking, be sure to wear oven mitts to prevent burning.
Gluten Free Bread Used for gluten free recipes. Batter Bread Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Course. Use this Course to prepare pre-packaged cake and quick bread mixes. Jam Add fruit, sugar, and lemon juice for homemade jam – a great topping for homemade bread, waffles and ice cream.
KNEADING AND BAKING COURSE CHART Course Crust Size White Light Medium Dark Rapid White Light Medium Dark Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 2 lb. 5 min 20 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 40 min 3:00 1.5 lb. 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 35 min 2:55 1 lb. 3 min 22 min 40 min 10 sec 24 m 50 s 15 sec 49 m 45 s 30 min 2:50 2 lb.
Course Crust Size Preheat Whole Wheat Light 2 lb. Medium Dark Rapid Whole Wheat Light Medium Dark 14 Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 30 min 5 min 15 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 40 min 3:30 1.5 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 37 min 3:27 1 lb. 30 min 3 min 17 min 50 min 10 sec 24 m 50 s 10 sec 44 m 50 s 35 min 3:25 2 lb.
Course Crust Size French Light Medium Dark Rapid French Light Medium Dark Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 2 lb. 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 45 min 3:20 1.5 lb. 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 42 min 3:17 1 lb. 3 min 22 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 40 min 3:15 2 lb. 5 min 20 min 40 min 10 sec 29 m 50 s 10 sec 59 m 50 s 55 min 3:30 1.5 lb.
Course Crust Size Sweet Light Medium Dark Rapid Sweet Light Medium Dark Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 2 lb. 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 55 min 3:15 1.5 lb. 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 52 min 3:12 1 lb. 3 min 22 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 50 min 3:10 2 lb. 5 min 20 min 40 min 10 sec 24 m 50 s 5 sec 49 m 55 s 65 min 3:25 1.5 lb.
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal. *Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan.
KNOW YOUR INGREDIENTS All-Purpose Flour All-purpose flour is 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.
Note: Flours, while visibly similar, can be very different by virtue of how they were 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. Yeast Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas.
Eggs Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s) at room temperature, large egg(s) should be used. Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from refrigerator, it should be cut into small pieces for easier blending during kneading process.
High-Altitude 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. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext In dry climates, flour is drier and requires slightly more liquid.
4. Make small indentation on top of dry ingredients (not so deep it reaches the wet layer) and add yeast/baking powder/baking soda. Important: Indentation for yeast is important, especially when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process begins. (Liquid ingredients will prematurely activate the yeast.) 5. Insert the bread pan into the baking chamber. Press down on rim of bread pan until it snaps securely into place (D).
11. Press START to begin kneading cycle. The operation light will illuminate. The TIME remaining will begin to count down in display window. COURSE, LOAF SIZE, CRUST COLOR and CYCLE will be shown in display window. (E). Note: During kneading cycle, yeast will activate and viewing window may begin to fog. (This will clear eventually so you can view the progress.) E 12. When your bread is finished baking, bread maker will beep and “0:00” will appear in display window. Press STOP and open lid.
3. Press MENU to choose Course. Time needed for selected Course appears in display window. 4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount of time set is shown in display window q To fast forward time, continually press ▲. q To fast reverse, continually press ▼. q For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press ▲ until the display reads 5:00 – meaning it will finish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM.
Important: Do not leave lid standing open for extended periods of time. Always use an oven mitt when handling the bread pan or any part of the interior of the bread maker. Decorative Crusts 1. At start of baking process (see KNEADING AND BAKING CHART), press PAUSE. 2. Leave bread pan in bread maker. 3. Using a knife or sharp blade, cut a decorative pattern in the top of the loaf (criss-cross, slashes, etc). 4. Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well. 5.
4. Roll dough to an 8” x 13” (20 cm x 33 cm) rectangle on a clean, lightly floured surface. 5. Lightly brush with good olive oil, then sprinkle with fresh chopped garlic, rosemary, basil and sub-dried tomatoes. Top with 1/3 cup crumbled feta or goat cheese. If desired, you may also add 2 – 3 slices of prosciutto. 6. Tightly roll dough lengthwise into an 8” wide (20 cm) roll. 7. Tuck ends under and place in bread pan. 8. Return bread pan to bread maker, close lid and press START. 9.
9th press: Bake cycle 10th press: Keep Warm cycle 11th press: Temperature 12th press: Extras – Do you want to activate the fruit and nut dispenser? YES or NO Note: To skip a cycle, press the arrows until you reach zero (0), then press PROG to move on to the next cycle of the baking program. 3. Press PROG a final time. The word SAVE will flash on the display. 4. Select YES or NO. Selecting YES will save your changes.
BREAD RECIPES...EASY AS 1-2-3 We suggest starting your bread making with this White Bread recipe. Follow steps previously outlined in this Instruction Manual. These steps have been written to eliminate most common errors in bread maker baking and may be helpful for any recipe. WHITE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup + 1 tbsp. 1 cup 1½ cups Oil 1 tbsp. 2 tbsp. 2½ tbsp. Sugar 1½ tbsp. 2 tbsp. ¼ cup Dry milk 1 tbsp. 1½ tbsp. 2 tbsp.
desired, press START to begin immediately. 9. At beep during kneading process, check dough ball (see CHECKING DOUGH CONSISTENCY). It will be sticky to the touch. At this time, push down any dough or flour that may be on sides of bread pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. (See KNEADING AND BAKING COURSE CHART to check time beep will sound.) 10. After ending beep sound, bread maker will start 60-minute Keep Warm cycle.
WHITE SOURDOUGH BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ½ cup + 1 tbsp. ¾ cup ¾ cup + 1 tbsp. Starter (see above recipe) ¾ cup 1 cup 1¼ cup Sugar 2 tsp. 1 tbsp. 4 tsp. Salt 1 tsp. 1½ tsp. 2 tsp. Bread flour 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp. Select White Course Select Rapid White Course Active dry yeast CORNBREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 1 2 ¾ cup + 2 tbsp. 1 cup + 3 tbsp.
FAT-FREE WHITE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. ¾ cup + 1 tbsp. 1 cup + 3 tbsp. 1½ cups 1 tbsp. 2 tbsp. 3 tbsp. 1½ tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2 tbsp. Bread flour 2¼ cups 3 cups 4 cups Cornmeal ¼ cup / cup ½ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp. Water (80°F/27°C) Applesauce Sugar 1 3 Select White Course Select Rapid White Course Active dry yeast EGG BREAD Ingredients 1.0 lb. 1½ lb. 2.
POTATO BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 2 2 ¾ cup + 2 tbsp. 1¼ cups 1½ cups Oil 1 tbsp. 2 tbsp. 3 tbsp. Sugar 4 tsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 2 tbsp. 3 tbsp. ¼ cup White pepper 1/8 ¼ tsp. ¼ tsp. Instant potato buds ¼ cup / cup ½ cup Green onion tops, chopped 1 tbsp. 1½ tbsp. 2 tbsp. Bread flour 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp.
WHOLE GRAIN BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¼ cup 1 3 / cup ½ cup Cultured buttermilk (80°F/27°C) 2 3 / cup 1 cup 11/3 cups Oil 2 tsp. 1 tbsp. 1 tbsp. + 1 tsp. Molasses 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Baking soda ¾ tsp. 1 tsp. 1½ tsp. Oat bran cereal, uncooked 3 tbsp. ¼ cup 1 3 Cornmeal 3 tbsp. ¼ cup 1 3 Rye flour 3 tbsp. ¼ cup 1 3 Buckwheat flour 3 tbsp.
SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients 1½ lb. 2.0 lb. 1 1 1 cup + 2 tbsp. 1¼ cups Oil 2 tbsp. 3 tbsp. Molasses 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp. Salt 1½ tsp. 2 tsp. Bread flour 2½ cups 3 cups Whole wheat flour ½ cup 1 cup Sesame seeds 2 tbsp. 2½ tbsp. Cumin seeds ¼ tsp. ¼ tsp. Sunflower seeds (kernels) 1½ tbsp. 2 tbsp. Active dry yeast 2 tsp. 2¼ tsp. 2½ tsp. 2¾ tsp.
WHOLE WHEAT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 1 1 plus enough cultured buttermilk (80°F/27°C) to equal 1 cup 1 cup + 3 tbsp. 1½ cups Oil 2 tbsp. 3 tbsp. ¼ cup Molasses 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Baking soda ¼ tsp. ½ tsp. ¾ tsp. Whole wheat flour 2 cups 3 cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp.
CARAWAY RYE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 1 2 plus enough water (80°F/27°C) to equal ¾ cup 1 cup + 1 tbsp. 11/3 cups Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3 tbsp. Bread flour 1 cup 1½ cups 2 cups Whole wheat flour ½ cup ¾ cup 1 cup Caraway seeds 1 tbsp. 2 tbsp. 3 tbsp. Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp.
ONION RYE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 1 2 ¾ cup + 2 tbsp. 1 cup + 3 tbsp. 11/3 cups + 2 tbsp. Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3 tbsp. Bread flour 1 cup 1½ cups 2 cups Whole wheat flour ½ cup ¾ cup 1 cup Caraway seeds 1 tbsp. 2 tbsp. 3 tbsp. Dehydrated onion 2 tbsp. 3 tbsp. ¼ cup Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp.
SEVEN GRAIN BREAD Ingredients 1½ lb. 2.0 lb. 1 1 1 cup + 2 tbsp. 1½ cups Oil 2 tbsp. 3 tbsp. Honey 2 tsp. 1 tbsp. Salt 1½ tsp. 2 tsp. Whole wheat flour 1½ cups 2 cups Bread flour ½ cup 1 cup Brown rice flour ¼ cup ¹/³ cup Spelt flour ¼ cup ¹/³ cup Buckwheat flour ¼ cup ¹/³ cup Rye flour ¼ cup ¹/³ cup Oatmeal ¼ cup ¹/³ cup Cornmeal 2 tbsp. ¼ cup Gluten 3 tbsp. ¼ cup Active dry yeast 2 tsp. 2¼ tsp. 2½ tsp. 2¾ tsp.
TWO CHEESE BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 1 1 plus enough water (80°F/27°C) to equal ¾ cup 1 cup 1¼ cups Oil 2 tsp. 1 tbsp. 1½ tbsp. Honey 1 tsp. 2 tsp. 1 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 2 tbsp. 2 tbsp. 3 tbsp. Whole wheat flour ¼ cup ½ cup ¾ cup 1¾ cups 2½ cups 3¼ cups Eggs, large; room temperature Bread flour Grated cheddar cheese 2 3 / cup 1 cup 11/3 cups Grated Parmesan cheese 2 tbsp. 3 tbsp. ¼ cup Sesame seeds 1 tsp. 2 tsp. 1 tbsp.
PUMPERNICKEL BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. 1 1 2 ¾ cup + 1 tbsp. 1 cup + 2 tbsp. 1 cup + 6 tbsp. Oil 2 tbsp. 3 tbsp. ¼ cup Honey 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3 tbsp. Bread flour 1 cup 1½ cups 2 cups Whole wheat flour ½ cup ¾ cup 1 cup Rye flour ½ cup 2 3 / cup 1 cup Caraway seeds 1 tbsp. 2 tbsp. 3 tbsp. Instant coffee granules 1 tsp. 2 tsp. 1 tbsp. Cocoa powder 2 tbsp. 3 tbsp.
HEARTY NUT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) 1 cup 1¼ cups 1 cup + 7 tbsp. Oil 2 tsp. 1 tbsp. 1½ tbsp. Molasses 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. Dry oatmeal, quick or regular 1 3 / cup ½ cup Whole wheat flour 2 3 / cup 1 cup 11/3 cups 11/3 cups 2 cups 22/3 cups / cup ¾ cup 1 cup 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp. Bread flour Walnuts, chopped Active dry yeast 2 3 / cup 1 3 2 tsp.
FRENCH BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. ¾ cup + 2 tbsp. 1 cup + 2 tbsp. 1½ cups Oil 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 1 tbsp. 1½ tbsp. 2 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Bread flour 2¼ cups 3½ cups 4 cups Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. 2 tsp. 2½ tsp. 2¾ tsp. Water (80°F/27°C) Select French Course Select Rapid French Course Active dry yeast ITALIAN HERB BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. ¾ cup + 2 tbsp. 1 cup + 1 tbsp. 1¼ cups + 2 tbsp. 1½ tbsp.
CINNAMON RAISIN BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup 1 cup 1¼ cups + 2 tbsp. Oil 1 tbsp. 1½ tbsp. 2 tbsp. 1½ tbsp. 2½ tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2 tbsp. Cinnamon 1 tsp. 2 tsp. 1 tbsp. Bread flour 2¼ cups 3 cups 4 cups / cup ½ cup 2 3 1½ tsp. 2 tsp. Brown sugar, firmly packed Walnuts, chopped Active dry yeast 1 3 / cup 2¼ tsp.
CRUNCHY CRACKED WHEAT BREAD Note: This recipe requires a few quick preparation instructions. • Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to prevent lumps. • Let mixture stand for 20 minutes (at 80°F/27°C). Stir, pour into bread pan and add remainder of ingredients in order given. Ingredients 1.0 lb. 1½ lb. 2.0 lb. Cracked wheat ½ cup ¾ cup 1 cup Water, boiling 1 cup 1½ cups 1¾ cups 1½ tbsp. 2 tbsp. 3 tbsp. Sugar 4 tsp. 2 tbsp. 3 tbsp. Salt 1 tsp. 1½ tsp.
WHITE WHEAT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. Water (80°F/27°C) ¾ cup 1 cup + 2 tbsp. 1¼ cups + 2 tbsp. Oil 1 tbsp. 1½ tbsp. 2 tbsp. Sugar 2 tbsp. 3 tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2 tbsp. 1¾ cups 2 / cups 3½ cups / cup ½ cup 2 tsp. 2¼ tsp. Bread flour Whole wheat flour ¼ cup Active dry yeast 1½ tsp. 3 4 1 4 Add to dispenser (press EXTRAS before pressing START to begin baking): Sunflower seeds (kernels) 2 tbsp. 3 tbsp.
DRIED FRUIT BREAD Ingredients 1.0 lb. 1½ lb. 2.0 lb. ¾ cup 1 cup + 1 tbsp. 1¼ cups Oil 2½ tbsp. 3 tbsp. ¼ cup Brown sugar 1½ tbsp. 2½ tbsp. ¼ cup Salt 1 tsp. 1½ tsp. 2 tsp. Dry milk 1 tbsp. 1½ tbsp. 2½ tbsp. 2¼ cups 3 cups 4 cups Nutmeg ½ tsp. 1 tsp. 1½ tsp. Active dry yeast 1½ tsp. 2 tsp. 2¼ tsp. Water (80°F/27°C) Bread flour Add to dispenser (press EXTRAS before pressing START to begin baking): Dried fruit / cup ½ cup 2 tsp. 2½ tsp.
SOY CINNAMON RAISIN BREAD Note: For best results, choose Light crust. Ingredients 1½ lb. Water (80°F/27°C) 1 cup Oil 3 tbsp. Sugar 2 tbsp. Salt 1½ tsp. Dry milk ¼ cup Bread flour 2½ cups Cinnamon 1 tsp. Soy flour ½ cup Active dry yeast 2 tsp. Add to dispenser (press EXTRAS before pressing START to begin baking): Raisins ½ cup Select Fruit & Nut Course Select Rapid Fruit & Nut Active dry yeast 2½ tsp.
BATTER BREADS Batter Breads Course will mix and bake a prepackaged cake mix or quick bread. SWEET CORN BREAD Ingredients Eggs, large, at room temperature 1 loaf 2 Milk (80°F/27°C) 1 cup Butter, melted ¼ cup Sugar ¾ cup Salt 1 tsp. All-purpose flour 2 cups Cornmeal 1 cup Double acting baking powder 1 tbsp.
Method: 1. Remove bread pan from bread maker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature. 2. Place bread pan into bread maker. Push down on rim until it fits firmly into place. Close lid. 3. Press MENU; choose Batter Breads Course. Press CRUST to choose crust color.
PINEAPPLE COCONUT POUND CAKE 1 cake Ingredients Eggs, large, at room temperature 2 Crushed pineapple, undrained 1 cup Butter, softened ¼ cup Sugar ¾ cup Salt ½ tsp. Coconut, grated ½ cup All-purpose flour 2 cups Double acting baking powder 1 tbsp. Add to dispenser (press EXTRAS before pressing START to begin baking): Coconut, grated ½ cup Select Batter Breads Course Note: During rest cycle, stir with a spatula to fold in any flour around sides of bread pan.
CHEDDAR LOAF BREAD Ingredients Eggs, large, at room temperature 1 loaf 3 Crushed pineapple, undrained 1 cup Shortening, room temp. ½ cup Cheddar cheese, shredded 1 cup Sugar ½ cup Salt ¾ tsp. All-purpose flour 2 cups Double acting baking powder 1 tbsp. Add to dispenser (press EXTRAS before pressing START to begin baking): Pecans, chopped ½ cup Select Batter Breads Course Note: During rest cycle, stir with a spatula to fold in any flour around sides of bread pan.
BANANA NUT CAKE Ingredients 1 loaf Whole eggs, large, at room temperature 2 Egg whites, at room temperature 2 Sour milk Banana, mashed ¹/³ cup 1½ cups Oil 6 tbsp. Sugar 1 cup Salt ¾ tsp. Cream of tartar 1½ tsp. All-purpose flour 2 cups Baking soda ¾ tsp. Double acting baking powder 2 tsp.
LOW CARB BREAD RECIPES... EASY AS 1-2-3 For all low carb recipes, use the Low Carb Course selection. Your bread maker is preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be changed on the Low Carb Course setting. Important: Use exact ingredients listed in recipe; do not substitute! You may only substitute quick or rapid yeast for active dry yeast as given in the YEAST CONVERSION chart in this Use and Care manual. LOW CARB WHITE BREAD Ingredients Water (80°F/27°C) 2 lb.
Nutritional Analysis* Calories / slice 106 Calories from fat 45 Total fat 5g Cholesterol 20 mg Sodium 187 mg Potassium 90 mg Carbohydrates 15 Dietary fiber 3g Sugar 0.4 g Protein 5g Vit A 85 iu Calcium 10 mg Iron 1 mg *Calories & nutritional information based on serving sizes listed in recipe. Low Carb Course Method: 1. Remove bread pan from bread maker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS.
6. Press STOP and use oven mitts to carefully remove bread pan. The indicator light will go out when the STOP button is pressed. Caution: Bread pan, kneading paddle and bread will be extremely hot. Use oven mitts. 7. Turn bread pan upside-down and shake several times to release bread. Do not use metal utensils inside bread pan or bread maker. Remove kneading paddle and allow loaf to cool standing upright on wire rack approximately 15 – 30 minutes prior to slicing. 8.
Ingredients 2 lb. Raisins / cup 1 3 Select Low Carb Course Yield: 28 slices Nutritional Analysis* Calories / slice 77 Calories from fat 36 Total fat 4g Cholesterol 4 mg Sodium 268 mg Potassium 146 mg Carbohydrates 10 Dietary fiber 2g Sugar 2g Protein 10 g Vit A 1 iu Calcium 19 mg Iron 1 mg *Calories & nutritional information based on serving sizes listed in recipe.
LOW CARB BATTER BREADS Use the Batter Breads Course and Light CRUST for low carb Batter Breads. Follow the method given for Low Carb Breads, but choose Batter Breads course in step #3 and select CRUST color LIGHT. LOW CARB CHOCOLATE CAKE Ingredients 1 cake Butter, melted 6 tbsp. Sour cream, room temperature ½ cup Eggs, large, at room temperature 6 Cocoa powder ¼ cup Splenda® 3 tbsp. Soy flour ¾ cup Select Batter Breads Course and LIGHT crust color.
Protein 8g Vit A 510 iu Calcium 92 mg Iron 1 mg *Calories & nutritional information based on serving sizes listed in recipe. GLUTEN FREE BREAD RECIPES... EASY AS 1-2-3 The Gluten Free Course on your bread maker allows you to prepare fresh bread for a gluten-free diet or for bread lovers that have special dietary needs. Your bread maker is preset to medium crust color and a 1.5 lb. (681 g) loaf size; these cannot be changed on the Gluten Free Course setting.
Ingredients 1.5 lb. Xanthan gum 1 tbsp. Red Star Quick Rise™ Yeast 4½ tsp. Select Gluten Free Course Gluten Free Method: 1. Remove bread pan from bread maker. Attach kneading paddle onto shaft. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Make sure all ingredients, except water, are at room temperature. 2. Place bread pan into breadmaker. Push down on rim until it fits firmly into place. Close lid. 3. Press MENU and choose Gluten Free Course.
GLUTEN FREE PUMPERNICKEL BREAD Ingredients Water (110 – 115 °F / 43 – 46 °C) Extra large eggs 1.5 lb. 1 cup 3 Oil 3 tbsp. Cider vinegar 1 tsp. Molasses 3 tbsp. Salt 1½ tsp. Dry milk ½ cup Brown rice flour 2 cups Potato starch flour ½ cup Tapioca flour ½ cup Cocoa powder 1 tbsp. Xanthan gum 1 tbsp. Caraway seeds 1 tbsp. Red Star Quick Rise Yeast 4½ tsp.
BREAD / PIZZA / PASTA DOUGH COURSES Dough Courses Method: 1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR INGREDIENTS. Place bread pan into bread maker. Push down on rim until it fits firmly into place. Close lid. 2. Press MENU button; choose Bread Dough or Pizza Dough Course. Press LOAF to choose loaf size and then CRUST to choose crust color.
Lightly Floured Sprinkle enough flour onto work area so dough can be handled without sticking. Shaped Rolls: Cloverleaf Rolls Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size. Crisscross Rolls Shape into balls, setting 2 aside. Combine balls and roll into a 1/8-inch thick square. Cut strips 1/8-inch wide and 2-inches long. Place 1 strip across top of each ball. Repeat process, placing second strip in opposite direction across top of each ball.
WHEAT DINNER ROLL DOUGH Ingredients 1.0 lb. 9 rolls 2 lb. 18 rolls Water (80°F/27°C) ¾ cup 1½ cups Oil 1 tbsp. 2 tbsp. Brown sugar 2 tbsp. ¼ cup Salt 1 tsp. 2 tsp. 1¼ cups 2½ cups Whole wheat flour 1 cup 2 cups Active dry yeast 2 tsp. 2¼ tsp. Bread flour Select Dough Course Method: 1. Place on lightly floured surface. Divide into pieces and shape. 2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size. 3.
CHEEZY GARLIC ROLL DOUGH Ingredients 1.5 lb. 18 rolls 2.0 lb. 24 rolls Eggs, large, at room temp. 1 1 Plus enough water (80°F/27°C) to equal 1 cup 11/3 cups Oil 2 tbsp. 3 tbsp. Sugar 1/3 cup ½ cup Salt 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 3½ cups 4½ cups 2 tsp. 2¼ tsp. Bread flour Active dry yeast Select Dough Course Topping: Parmesan cheese, grated Garlic, finely minced Butter, melted ½ cup / cup 2 3 1½ tbsp. 2 tbsp. 3 tbsp. ¼ cup Method: 1.
STICKY BREAKFAST BUN DOUGH Ingredients Eggs, large, at room temp. 1.5 lb 12 rolls 1 Plus enough water (80°F/27°C) to equal 1¼ cups Oil 3½ tsp. Sugar 1/3 cup Salt 1½ tsp. Bread flour 3½ cups Active dry yeast 2 tsp. Select Dough Course Filling: Butter, softened ½ cup Sugar 1/3 cup Cinnamon 1 tbsp.
Ingredients 1.5 lb 12 rolls Brown sugar ¾ cup Pecan halves (optional) 1 cup Method: 1. Place on lightly floured surface, roll dough into 12” x 16” rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over dough.Roll up tightly, jelly-roll style, starting with longest side and cut into 1” slices. 2. Combine topping mixture and spread into a 13” x 9” baking dish. If you are using optional pecan halves, line bottom of the pan.
FRENCH BREAD DOUGH Ingredients Water (80°F/27°C) 1.5 lb. 1 loaf 1¼ cups Sugar 1 tbsp. Salt 1½ tsp. Bread flour 3½ cups Active dry yeast 2 tsp. Select Dough Course Glaze: Water 2 tbsp. Salt ½ tsp. Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with longest side, roll up tightly, pressing seams to seal and tapering each end. Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place 40 minutes or until doubled in size.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat. CHALLAH BREAD DOUGH 1.0 lb. Regular 1.5 lb. Large 1 1 Plus enough water (80°F/27°C) to equal ¾ cup 1 cup + 1 tbsp. Oil 2 tbsp. 3 tbsp. 1½ tbsp. 2 tbsp. Salt 1 tsp. 1½ tsp. Bread flour 2 cups 3¼ cups Active dry yeast 1½ tsp. 2 tsp. 1 1 1 tbsp. 1 tbsp. 1 tsp. 1 tbsp. Ingredients Eggs, large, at room temp.
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes or until doubled in size. 3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375ºF/190ºC for 25 minutes or until done. BAGEL DOUGH Ingredients Water (80°F/27°C) 1.5 lb. 8 bagels 1 cup Sugar 1½ tbsp. Salt 1½ tsp. Bread flour 3 cups Active dry yeast 2 tsp.
SOFT PRETZEL DOUGH Ingredients Water (80°F/27°C) Egg yolk, room temp. 1.5 lb. 16 pretzels 1¼ cups 1 Oil 1 tbsp. Sugar 2 tbsp. Salt 1½ tsp. White pepper 1/8 tsp. Bread flour 3½ cups Active dry yeast 2¼ tsp. Select Dough Course Glaze: Egg white Water Toppings (optional) 1 1 tbsp. Kosher salt, sesame seeds Method: 1. On lightly floured surface cut dough into pieces. Roll each piece into 16-inch rope. Cross ends of the rope to make loop; twist crossed ends once and fold across loop. 2.
PIZZA CRUST DOUGH Ingredients 1.0 lb. 2 lb. 1 thick or 2 thin crusts 2 thick or 4 thin crusts Water (80°F/27°C) ¾ cup 12/3 cups Oil 1 tbsp. 2 tbsp. Sugar 1 tbsp. 2 tbsp. Salt 1½ tsp. 2 tsp. Dry milk 1 tbsp. 2 tbsp. 2¼ cups 4½ cups 1 tsp. 2 tsp. Bread flour Active dry yeast Select Pizza Dough Course Method: 1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan, raising edges. 2. Spread pizza sauce over the dough and sprinkle with toppings. 3.
WHOLE WHEAT PIZZA CRUST DOUGH Ingredients 1.0 lb. 2 thin crusts Water (80°F/27°C) 1 cup Oil 2 tbsp. Sugar 1 tbsp. Salt 1 tsp. Whole wheat flour 1 cup Bread flour Active dry yeast 1½ cups 1 tsp. Select Pizza Dough Course Method: 1. Place finished dough on lightly floured surface. Divide in half and press onto 12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal if desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide. 2.
FOCACCIA DOUGH Ingredients 1.5 lb. 1 loaf Water (80°F/27°C) 1 cup Oil 1 3 Sugar / cup 2 tsp Salt 1½ tsp. Bread flour 3 cups Dry Italian seasoning 1 tsp. Active dry yeast 2 tsp. Select Pizza Dough Course Garlic-Cheese Topping: Olive oil ¼ cup Dried oregano 1½ tsp. Garlic, finely minced ¼ cup Parmesan cheese, grated 1 3 Salt ¼ tsp.
Ingredients 1.5 lb. 1 loaf Greek-Style Topping: Olive oil ¼ cup Dried oregano 1½ tsp. Onion, thinly sliced 1 cup Feta cheese, crumbled 1 3 Black olives, sliced & drained ¼ cup Salt ¼ tsp. / cup Method: 1. With oiled hands, evenly press dough into greased 9” x 13” pan . Using your fingertips, make indentations in dough. 2. Cover, let rise in warm place for 20 minutes or until doubled in size. While dough is rising, select topping and prepare. 3. In skillet, heat oil.
JAM COURSE Jam Course Method: 1. Remove bread pan from bread maker. Attach kneading paddle to drive shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into ½-inch cubes. Drain fruit before crushing. 2. Use liquid measuring cup to measure drained, crushed fruit. 3. Use dry measuring cup to measure sugar. 4. Use measuring spoon to measure lemon juice, if using. 5. Place bread pan into bread maker. Push down until it fits firmly into place. Close lid. 6. Press MENU; choose Jam Course.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM Fresh or frozen (thawed) fruit 3 cups Sugar 5 cups Select Jam Course BLUEBERRY, APRICOT, PEACH OR PEAR JAM Fresh or frozen (thawed) fruit 3 cups Sugar 5 cups Lemon 3 tbsp.
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 compeltely prior to cleaing. Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier. 1. After baking each loaf of bread, unplug bread maker and 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.
NEED HELP? For service, repair or any questions regarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual.
2009/4-29-139E Printed on recycled paper. 80 Copyright © 2009 Applica Consumer Products, Inc.