User Manual

8. Press the MENU Button until 7 (PASTA) appears in the Display Window.
9. Press the START/STOP Button.
10. After 5 minutes (:09), open the Lid and use a rubber spatula to gently scrape the ingredients
from the sides and corners of the Bread Pan and fold into the wet mixture. Close the Lid
and allow the program to complete.
11. Grasp the Handle to remove the Bread Pan after the end of the kneading/mixing process.
12. Turn Bread Pan upside down and shake several times to remove the dough onto a lightly
floured surface.
13. Using a rolling pin, on a floured surface, roll out dough to about 1/8 inch thickness. Cut
dough into strips about 1/2 inch wide.
14. Add finished pasta to 6 cups of boiling salted water and cook 10 to 15 minutes or until
tender. DO NOT OVERCOOK. Drain well.
15. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING.
Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER.
(See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean the
inside of the Breadman® Bread Maker after each use.
DUMPLINGS
Ingredients:
Milk, 80°F/27°C (warm) 1 cup
Oil 1/2 cup
Salt 1/4 tsp
All-Purpose Flour 2-2/3 cups
Baking Powder 4 tsp
Select PASTA cycle
Method:
1. Place dough in bowl.
2. Using a teaspoon, carefully drop
dumplings into 6 cups of boiling broth.
3. Turn down heat to medium and cook
10 to 15 minutes or until tender.
DO NOT OVERCOOK.
Makes 4 servings.
DINNER ROLL DOUGH
Ingredients: 1.5 LB 2 LB
18 Rolls 24 Rolls
Egg, large, room temperature plus 1 1
enough Water, 80ºF/27ºC
to equal 3/4 cup + 1 TBL 1-1/3 cups
Oil 3 TBL 1/4 cup
Sugar 3 TBL 1/4 cup
Salt 1-1/2 tsp 2 tsp
Bread Flour 3 -1/4 cups 4 cups
Active Dry Yeast 2 tsp 2-1/4 tsp
Select DOUGH cycle
Method:
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes
or until doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until golden brown.
WHEAT DINNER ROLL DOUGH
Ingredients: 2 LB
18 Rolls
Water, 80ºF/27ºC 1-1/2 cups
Oil 2 TBL
Brown Sugar 1/4 cup
Salt 2 tsp
Dry Milk 2 TBL
Bread Flour 2-1/2 cups
Whole Wheat Flour 2 cups
Active Dry Yeast 2-1/4 tsp
Select DOUGH cycle
AMARETTO RAISIN
COOKIES
Ingredients:
Amaretto Liquor
or Vanilla Extract 1 TBL
Eggs room temperature 2
Butter, softened 1 cup
Brown Sugar, packed 3/4 cup
Raisins 3/4 cup
All-Purpose Flour 2-1/2 cups
Baking Powder 1-1/2 tsp
Select PASTA cycle
After 5 minutes, use a spatula to fold in any
flour from the sides of the Bread Pan. When
the cycle is complete, use a spatula to fold
in any unmixed ingredients and if necessary
start the cycle again.
Method:
1. Spoon on to a lightly greased cookie
sheet.
2. Bake at 350°F/177°C for 12-15 minutes
or until done.
Makes 2 dozen cookies.
OATMEAL RAISIN
COOKIES
Ingredients:
Eggs room temperature 2
Butter, melted 1 cup
Brown Sugar, packed 1 cup
Sugar 1/2 cup
All-Purpose Flour 1-1/2 cups
Cinnamon 1 tsp
Salt 1/2 tsp
Quaker® Quick or
Old Fashioned Oats 3 cups
Raisins 1 cup
Baking Soda 1 tsp
Select PASTA cycle
After 5 minutes, use a spatula to fold in any
flour from the sides of the Bread Pan. When
the cycle is complete, use a spatula to fold
in any unmixed ingredients and if necessary
start the cycle again.
Method:
1. Spoon onto a lightly greased
cookie sheet.
2. Bake at 350°F/177°C for 12-15 minutes
or until done.
Makes 2-1/2 dozen cookies.
PIE CRUST
Ingredients:
Water 80°F/27°C (warm) 1/2 cup
Oil 3/4 cup
Salt 1/4 tsp
All-Purpose Flour 2-1/2 cups
Select PASTA cycle
Method:
1. Divide in half and roll out on a lightly
floured surface.
2. Put in pie pan and pierce bottom with
a fork.
3. Bake at 425°F/218°C for 20 minutes or
until done.
Makes 2 crusts.
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Use this cycle to mix doughs and then follow directions with the recipe to complete the
baking/cooking.
Several different kinds of doughs can be mixed using the PASTA program. Remove dough and
follow directions with the recipe to complete the baking/cooking.
• It is very important that you assist the Bread Maker in the stirring process. After
5 minutes (:09), open the Lid and use a rubber spatula to gently scrape the ingredients from
the sides and corners of the Bread Pan and fold into the wet mixture. Close the Lid and
allow the Bread Maker to complete the cycle.
• Because cookie dough is more difficult to work with, it may be necessary to repeat part
or all of the PASTA cycle. Remember to check the mixture after 5 minutes and assist
when necessary.
SEMOLINA PASTA
Ingredients:
Milk, 80°F/27°C (warm) 3/4 cup
Oil 6 TBL
Salt 1/4 tsp
Semolina (Pasta) Flour 2 cups
Select PASTA cycle
Method:
1. Remove the Bread Pan from the Breadman® Bread Maker. Attach the Kneading Paddle
onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except milk, are
at room temperature.
2. Use a liquid measuring cup to measure the milk (80°F/27°C) and pour into the Bread Pan.
3. Use a measuring spoon to measure the oil and add to the Bread Pan.
4. Use a measuring spoon to measure salt; level off with the straight edge of a knife and add to
the Bread Pan.
5. Lightly spoon semolina (pasta) flour into a dry measuring cup; level off with the straight
edge of a knife and add to the Bread Pan.
6. Smooth into all corners. Lightly tap Pan on countertop 3 times to settle all ingredients.
7. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into
place. Close the Lid.
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FOCACCIA DOUGH
Ingredients: 1.5 LB
1 Loaf
Water, 80ºF/27ºC 1 cup
Olive Oil 1/3 cup
Sugar 2 tsp
Salt 1-1/2 tsp
Bread Flour 3 cups
Dried Italian Seasoning 1 tsp
Active Dry Yeast 2 tsp
Select DOUGH cycle
Garlic-Cheese Topping:
Olive Oil 1/4 cup
Dried Oregano 1-1/2 tsp
Garlic, finely minced 1/4 cup
Parmesan Cheese, grated 1/3 cup
Salt 1/4 tsp
Greek-Style Topping:
Olive Oil 1/4 cup
Dried Oregano 1-1/2 tsp
Onion, thinly sliced 1 cup
Feta Cheese, crumbled 1/3 cup
Black Olives, sliced - drained 1/4 cup
Salt 1/4 tsp
Method:
1. With oiled hands, evenly press dough into a greased 9-inch x 13-inch Pan. Using your
fingertips, make indentations in the dough.
2. Cover, let rise in a warm place for 20 minutes or until doubled in size. While the dough is
rising, select the topping and prepare.
3. In a skillet, heat oil. For Garlic-Cheese Topping, stir in oregano and garlic. Immediately
remove from heat. For Greek-Style Topping, stir in oregano and onions. Cook until onions
are soft but not brown (approximately 5 minutes).
4. Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.
5. Bake at 400ºF/205ºC for 20 minutes or until golden brown.
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STICKY BREAKFAST BUN DOUGH
Ingredients: 1.5 LB
12 Buns
Egg, large, room temperature plus 1
enough Water, 80ºF/27ºC
to equal 1 cup
Oil 3-1/2 tsp
Sugar 1/3 cup
Salt 1-1/2 tsp
Bread Flour 3-1/2 cups
Active Dry Yeast 2 tsp
Select DOUGH cycle
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
Pecan Halves (optional) 1 cup
Method:
1. Place on a lightly floured surface, roll dough into a 12-inch x 16-inch rectangle and spread
with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly,
jelly-roll style, starting with the longest side and cut into 1-inch slices.
2. Combine topping mixture and spread into a 13-inch x 9-inch baking dish. If you are using
optional pecan halves, line the bottom of the pan. Place slices on mixture and let rise in a
warm place for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 35 minutes, or until golden brown. Use oven mitts to carefully
invert onto a heat-proof tray; syrup will be very hot.
DOUGH CYCLE RECIPES
Method:
1. Place on a lightly floured
surface. Divide into pieces
and shape.
2. Place on a greased baking
sheet. Cover and let
rise in a warm place for
30 minutes or until
doubled in size.
3. Bake at 350ºF/177ºC for
25 to 30 minutes, or until
golden brown.
PASTA RECIPES
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