® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER TM
TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Short Cord Instructions, Electric Power, Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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 electrical 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. Allow to cool before putting on or taking off parts. 6.
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 Vent are HOT. Keep out of reach of children to avoid possible injury. 1.
POWER OUTAGE 60-Minute Power Failure Back-Up Your Breadman® Ultimate™ Automatic Bread Maker has a 60-Minute Power Failure Back-Up 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.
BEFORE USING FOR THE FIRST TIME 1. Unpack and clean your Breadman® Ultimate™ Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman® Ultimate™ is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off. 2. Place the Breadman® Ultimate™ on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top. 3.
YOUR BREADMAN® ULTIMATE™ PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS 1. 11. 2. 3. 10. 4. 9. ¤ 8. (inside) 7. 5. 6. 1. 2. 3. 4. 5. 6. Removable Lid (P/N 22398) Viewing Window Steam Vents/Fruits & Nuts Dispenser Control Panel Power Supply Cord with Polarized Plug Heating Element 7. 8. 9. 10. 11.
CONTROL PANEL ® Program Time/Temperature TM The Breadman® Ultimate™ has a unique 24 Hour Delay Bake. You can Delay Bake for up to 24 hours in advance. Program Time The PROGRAM TIME/TEMP Button expands the Ultimate’s standard bread baking options by giving you the flexibility to alter times within the framework of a baking program. Using the already pre-programmed times, you can increase or decrease kneading, rising or baking times.
CONTROL PANEL (CONTINUED) Select Press this Button to select the Baking or Dough Cycle you want. Each time you press this Button, the indicator arrow moves to the next selection. Press this Button until your choice is indicated. Crust Control Select the Crust Color: Light, Medium or Dark. The Breadman® Ultimate™ is preset to Medium. Extras After you select the Cycle of your choice, you can then push EXTRAS to either activate or cancel the Dispenser function. The Breadman® Ultimate™ is preset to NO EXTRAS.
CONTROL PANEL 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. (CONTINUED) 61. Fruit & Nut Bread Dark (1 LB.) 62. Fruit & Nut Bread Dark (1.5 LB.) 63. Fruit & Nut Bread Dark (2 LB.) 64. Fruit & Nut Bread Rapid Light (1 LB.) 65. Fruit & Nut Bread Rapid Light (1.5 LB.) 66. Fruit & Nut Bread Rapid Light (2 LB.) 67. Fruit & Nut Bread Rapid Medium (1 LB.) 68. Fruit & Nut Bread Rapid Medium (1.5 LB.) 69.
KNEADING AND BAKING CYCLES WHITE BREAD This Cycle is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour. WHOLE WHEAT BREAD This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well.
KNEADING AND BAKING CYCLES (CONTINUED) BAKE ONLY This Cycle can be used if the crust is too light or if you wish to bake pre-made dough. It can be especially helpful if your bread, Batter Bread or cake is not quite done. Check every few minutes. This Cycle will bake for up to 1:30 (1 hour 30 minutes or 90 minutes) and from 300ºF to 375ºF. PERSONAL RECIPE The Breadman® Ultimate™ Bread Maker has 5 personal recipe Memory Cycles.
KNEADING AND BAKING CYCLES CHART Cycle Process White Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Bake Total Light 2 LB 0 Min 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 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 35 Min 2:55 1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 30 Min 2:50 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 50 Min 3:10 1.
KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process Crust Whole Wheat Light Medium Dark Whole Wheat Rapid Light Medium Dark Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 2 LB 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.
KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process French Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Bake Total Light 2 LB 0 Min 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 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 42 Min 3:17 1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 40 Min 3:15 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 55 Min 3:30 1.
KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process Fruit & Nut Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Light 2 LB 0 Min 5 Min 20 Min 40 Min 1.5 LB 0 Min 3 Min 22 Min 1 LB 0 Min 3 Min 2 LB 0 Min 1.
KNEADING AND BAKING CYCLES CHART (CONTINUED) Cycle Process Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 2 LB 0 Min 3 Min 27 MIn 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:30 1.
KNOW YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread. You must remember that when the ingredients combine with each other, they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the bread making process.
KNOW YOUR INGREDIENTS (CONTINUED) Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets. It is sometimes used in small portions with dense, lowgluten flours (such as whole wheat) to increase volume and lighten texture.
KNOW YOUR INGREDIENTS (CONTINUED) 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 Bread Maker yeast) for the active dry yeast or vice versa.
KNOW YOUR INGREDIENTS (CONTINUED) Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its 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 the refrigerator, it should be cut into small pieces for easier blending during the kneading process. Baking Powder Double acting baking powder is a leavening agent used in quick breads and cakes.
RECIPE TIPS Creating Your Own Yeast Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Ultimate™ is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present. The Breadman® Ultimate™ will also prepare dough for you to shape and bake in a conventional oven.
RECIPE TIPS (CONTINUED) 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.
MAKING DOUGH, BAKING BREAD AND BATTER BREADS™ The following are the general steps for using the Breadman® Ultimate™. Depending on the Cycles or recipe that you choose, some steps may not apply or there may be additional steps. Add all ingredients to the pan in the order listed in the recipe. The illustrations in this instruction manual are for information purposes only. You may find your Breadman® Ultimate™ looks different, however, the steps for operation are the same.
STEP 5 STEP 8 Press the CRUST CONTROL Button to choose the CRUST color you want. The Breadman® Ultimate™ is preset for MEDIUM CRUST color. Insert the Bread Pan into the Baking Chamber. Press down on the rim until it snaps securely into place. If the pan does not snap securely into place, remove Bread Pan. Wearing oven mitts, place fingers behind Bread Pan clips and gently pull away from oven wall. Insert Bread Pan again.
STEP 11 STEP 10 EXTRAS controls the Fruits & Nuts Dispenser. Press the START Button to begin the Kneading Cycle. Add ingredients, such as dried fruit or nuts, herbs, oats, etc. to the Fruits & Nuts Dispenser after placing ingredients in the Bread Pan. For the White, Whole Wheat, French, Fruit & Nut, Batter Breads™ and Dough Cycles, add any fruits or nuts, herbs, garlic, etc. into the Dispenser NOW! The Operation/Keep Warm Light will illuminate.
STEP 12 STEP 13 When your bread is finished baking the Breadman® will beep and “0:00” will appear in the Display Window. Press the STOP/RESET Button and open the Lid. Turn the Bread Pan upside down and shake to release the bread. Put on oven mitts and remove the Bread Pan. Remember that the Bread Pan and your loaf are both very hot! Be careful not to place either on a tablecloth, plastic surface, or other heat-sensitive surface which may scorch or melt.
USING THE 24-HOUR DELAY BAKE TIMER You can pre-program your Breadman® Ultimate™ so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual. Set ahead, Delay Baking does not activate in the Jam Cycle. Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy products, meats, fish, etc. that may spoil.
ADVANCED BAKING TECHNIQUES: BAKE ONLY The Bake Only Cycle offers the flexibility of both variable time and variable temperature. You can now bake a dough which was pre-made or purchased at the store, or, perhaps your recipe calls for the dough to rest in the refrigerator for an extended time. This Cycle can be used if the crust is too light and can be especially helpful if your bread, Batter Bread™ or cake is not quite done. Check every few minutes.
ADVANCED BAKING TECHNIQUES: PAUSE The Breadman® Ultimate™ bakes a traditional horizontal loaf. This feature, in combination with the PAUSE Button, allows you to be very creative with bread machine baking. You can press PAUSE at any time, during any Cycle. When you press PAUSE, the Bread Maker will stay “on hold” for approximately 10 minutes. You will hear a beep when the PAUSE begins. The time will flash until the Cycle is resumed.
ADVANCED BAKING TECHNIQUES: PAUSE Decorative Crusts (CONTINUED) At start of Baking process (check KNEADING AND BAKING CYCLE CHART for time details), press PAUSE. Leave Bread Pan in Breadman® Ultimate™. Use a very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe or cross, etc.) To prepare egg wash, use 1 egg white OR 1 whole egg + 1 TBL water; mix well. Carefully brush the top of bread and cuts with egg wash.
ADVANCED BAKING TECHNIQUES: PAUSE Mediterranean-style Bread Recipe (CONTINUED) Here’s a quick example of a rolled, Mediterranean-style bread using a French bread recipe: Press PAUSE at the end of the Shape process (see KNEADING AND BAKING CYCLE CHART for time details) and remove the Bread Pan. Close the Lid. Remove the dough and Kneading Paddle. Roll it out on a clean, lightly floured surface. Roll the dough into an 8˝ x 13˝ rectangle. Lightly brush with good olive oil, such as Tassos.
ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES 5 Memory Cycles to Save 5 Personal Recipes For advanced bakers, the Ultimate™ has 5 Personal Recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. Again Personal Recipe lets you be as creative as you need to be with a recipe. If you want the dough to Knead for 20 minutes, Punch Down for 10 seconds, and rise for an hour, just program in the numbers.
PERSONAL RECIPES ROSEMARY FRENCH BREAD Rosemary adds a pleasant touch to this highly flavored bread. Ingredients: Water, 80ºF/27ºC Olive Oil Salt Sugar Bread Flour Active Dry Yeast 1.5 LB 1 cup + 2 TBL 1-1/2 TBL 1-1/2 tsp 1-1/2 TBL 3 cups 2 tsp Add to Dispenser: (Press EXTRAS Button before START.) Rosemary, dried 1 TBL + 1 tsp 2 LB 1-1/2 cups 2 TBL 2 tsp 2 TBL 4 cups 2-1/4 tsp 2 TBL Method: Place all ingredients in Bread Pan in order listed. Insert Bread Pan into Bread Maker.
PUMPKIN PULL-APART PAN ROLLS A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham. Ingredients: 2 LB 16 Rolls Water, 80ºF/27ºC Eggs, large, room temperature Vegetable Oil Pumpkin, canned, mashed Pumpkin Pie Spice Salt Brown Sugar Bread Flour Active Dry Yeast Butter, melted 2 TBL 2 1/4 cup 1 cup 4 tsp 1-1/2 tsp 1/3 cup 4 cups 1 TBL 1/3 cup Method: Press PAUSE at end of 20-second Punch. Remove Bread Pan and Kneading Paddle; close Lid.
CHALLAH This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version uses an easy braiding technique that yields an unbelievable beautiful loaf. Ingredients: 2 LB Water, 80ºF/27ºC 1 cup Eggs, large, room temperature Vegetable Oil Salt Sugar Bread Flour Active Dry Yeast 2 2 TBL 2 tsp 2 TBL 4 cups 2-1/4 tsp Method: Press PAUSE at end of 15-second Punch.
ADVANCED BAKING TECHNIQUES: CUSTOM PROGRAM The most versatile function on the Breadman® Ultimate™ , Custom Program is similar to Personal Recipe in that you can manually change the length of each process of the Bread Maker’s preprogrammed Cycles. Unlike Personal Recipe, the Custom Program factors in 1, 1.5, or 2 LB. loaf size and light, medium or dark crust control.
BREAD RECIPES...AS EASY AS 1-2-3 We suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. WHITE BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.
BREAD RECIPES...EASY AS 1-2-3 (CONTINUED) 9. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. 10. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. “0:00” will appear in the Display Window; the colon will begin to flash. The Operation/Keep Warm Light will flash. 11.
WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast Water, 110°F/43°C Bread Flour Sugar 2-1/4 tsp 2 cups 3-1/2 cups 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day.
BANANA BREAD Ingredients: 1 LB 1.5 LB 2 LB 1 1 1 cup 1-1/2 cups 1 TBL 1 cup 1 cup 1-1/2 tsp 2 TBL 1-1/2 cups 1-1/2 cups 2 tsp 3 TBL 2 cups 2 cups 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1.
DILL BREAD Ingredients: 1 LB 1.5 LB 2 LB 2 3 1 cup + 1 TBL 1 cup + 6 TBL 1 TBL 4 tsp 1 tsp 2 cups 1-1/2 tsp 2 tsp 1-1/2 tsp 2 TBL 2 TBL 1-1/2 tsp 3 cups 1 TBL 1 TBL 2 tsp 3 TBL 3 TBL 2-1/4 tsp 4 cups 1-1/2 TBL 1-1/2 TBL 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
EGG BREAD Ingredients: 1 LB 1.5 LB 2 LB 2 2 1 cup + 1 TBL 1-1/3 cups 1 TBL 1 TBL 3/4 tsp 1-1/2 TBL 2 cups + 2 TBL 1-3/4 tsp 1-1/2 TBL 2 TBL 1-1/2 tsp 2 TBL 3 cups 2 tsp 2 TBL 2-1/2 TBL 2 tsp 2-1/2 TBL 4 cups 2-1/4 tsp 2-1/2 tsp 2-3/4 tsp 1 TBL 1 LB 1.
HONEY GRANOLA BREAD Ingredients: Water, 80°F/27°C Oil Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup + 3 TBL 2 TBL 1-1/2 TBL 3/4 tsp 1-1/2 TBL 2 cups 2/3 cup 1-3/4 tsp 1 cup + 3 TBL 3 TBL 3 TBL 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
PEACH BREAD Ingredients: Apricot Nectar, 80°F/27°C Peach Yogurt, 80°F/27°C Carrots, uncooked and grated Oil Honey Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.5 LB 2 LB 5 TBL 3 TBL 5 TBL 1 TBL 1 TBL 1 tsp 2 cups 1-1/2 tsp 3/4 cup 1/4 cup 1/2 cup 2 TBL 2 TBL 1-1/2 tsp 3 cups 2 tsp 1 cup 1/3 cup 3/4 cup 3 TBL 3 TBL 2 tsp 4 cups 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
MILK BREAD Ingredients: Milk, 80°F/27°C Oil Sugar Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 2 TBL 1 tsp 1 tsp 2 cups 1-1/2 tsp 1 cup 2-1/2 TBL 1-1/2 tsp 1-1/2 tsp 3 cups 2 tsp 1-1/2 cups 3 TBL 2 tsp 2 tsp 4 cups 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
BANANA GRANOLA BREAD Ingredients: Water, 80°F/27°C Oil Honey Banana Extract Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 2 TBL 2 TBL 1/2 tsp 1 tsp 2 TBL 2 cups 2/3 cup 1-1/2 tsp 1 cup + 2 TBL 2-1/2 TBL 2-1/2 TBL 3/4 tsp 1-1/2 tsp 2-1/2 TBL 3 cups 3/4 cup 2 tsp 1-1/2 cups + 2 TBL 3 TBL 3 TBL 1 tsp 2 tsp 3 TBL 4 cups 1 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Molasses Sugar Salt Bread Flour Whole Wheat Flour Sesame Seeds Cumin Seeds Sunflower Seeds (kernels) Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1.
WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients: 1 LB 1.5 LB 2 LB 2 3 1 cup + 2 TBL 1-1/2 cups 3 TBL 3 TBL 1-1/2 tsp 1 tsp 3 cups 1/2 cup 2 tsp 1/4 cup 1/4 cup 2 tsp 1-1/4 tsp 4 cups 2/3 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
CARAWAY RYE BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1.
ANADAMA OATMEAL BREAD PLEASE NOTE: The following recipe requires a few quick preparation instructions. • Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. • Let the mixture cool for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan and add the rest of the ingredients in the order given.
HONEY-BANANA WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Vanilla Salt Banana, mashed Whole Wheat Flour Bread Flour Poppy Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1 1.
TWO CHEESE BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Honey Salt Dry Milk Whole Wheat Flour Bread Flour Grated Cheddar Cheese Grated Parmesan Cheese Sesame Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1.
YOGURT WHOLE WHEAT BREAD Ingredients: 1.5 LB 2 LB 3/4 cup 1/4 cup 1 TBL 1-1/2 TBL 1-1/2 tsp 1-1/3 cups 1-2/3 cups 1-1/2 TBL 2 tsp 1 cup 1/2 cup 1-1/2 TBL 2 TBL 2 tsp 1-1/2 cups 2-1/2 cups 2 TBL 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
PUMPERNICKEL BREAD Ingredients: 1 LB 1.5 LB 2 LB 1 2 1 cup + 2 TBL 3 TBL 3 TBL 2 TBL 1-1/2 tsp 1-1/2 cups 3/4 cup 2/3 cup 2 TBL 2 tsp 3 TBL 2 tsp 1 cup + 6 TBL 1/4 cup 1/4 cup 3 TBL 2 tsp 2 cups 1 cup 1 cup 3 TBL 1 TBL 1/4 cup 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
HEARTY NUT BREAD Ingredients: Water, 80°F/27°C Oil Molasses Salt Dry Oatmeal, quick or regular Whole Wheat Flour Bread Flour Walnuts, chopped Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1.
FRENCH BREAD Ingredients: Water, 80°F/27°C Olive Oil Sugar Salt Bread Flour Active Dry Yeast Select French Cycle Select Rapid French Cycle Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup + 1 TBL 1 TBL 1 TBL 3/4 tsp 2-1/4 cups 1-1/2 tsp 1 cup + 2 TBL 1 TBL + 1 tsp 1 TBL + 1-1/2 tsp 1 tsp 3-1/4 cups 2 tsp 1-1/3 cups 2 TBL 2 TBL 1-1/2 tsp 4 cups 2-1/4 tsp 2-1/4 tsp 2-3/4 tsp 1 TBL 1 LB 1.
ITALIAN HERB BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Dried Italian Seasoning Active Dry Yeast Select French Cycle Select Rapid French Cycle Active Dry Yeast 1 LB 1.
SPICED PUMPKIN BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Oil Canned Pumpkin Brown Sugar Salt Cloves, ground Nutmeg Cinnamon Bread Flour Active Dry Yeast Select Fruit & Nut Cycle Select Rapid Fruit & Nut Cycle Active Dry Yeast 1 LB 1.
CINNAMON RAISIN BREAD Ingredients: Water, 80°F/27°C Oil Brown Sugar Salt Dry Milk Cinnamon Bread Flour Walnuts, chopped Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 1 TBL 1-1/2 TBL 1 tsp 1 TBL 1 tsp 2-1/4 cups 1/3 cup 1-1/2 tsp 1 cup 1-1/2 TBL 2-1/2 TBL 1-1/2 tsp 1-1/2 TBL 2 tsp 3 cups 1/2 cup 2 tsp 1-1/4 cups + 2 TBL 2 TBL 3 TBL 2 tsp 2 TBL 1 TBL 4 cups 2/3 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C Oil Sugar Salt Dry Milk Dried Dill Weed Garlic Salt Dry Mustard Dried Basil Dried Oregano Bread Flour Soy Flour Active Dry Yeast Select Fruit & Nut Cycle 1-1/4 cups 2 TBL 3 TBL 1-1/2 tsp 1 TBL 1 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1/4 tsp 2-3/4 cups 1/2 cup 2 tsp Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-3/4 tsp SWEET WALNUT BREAD Ingredients: 1 LB 1.
WHITE WHEAT BREAD Ingredients: Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 1 TBL 2 TBL 1 tsp 1 TBL 1-3/4 cups 1/4 cup 1-1/2 tsp 1 cup + 2 TBL 1-1/2 TBL 3 TBL 1-1/2 tsp 1-1/2 TBL 2-2/3 cups 1/3 cup 2 tsp 1-1/4 cups + 2 TBL 2 TBL 1/4 cup 2 tsp 2 TBL 3-1/2 cups 1/2 cup 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
TRAIL MIX BREAD Ingredients: Water, 80°F/27°C Oil Honey Salt Bread Flour Active Dry Yeast 1 LB 1.5 LB 2 LB 3/4 cup 2 TBL 2 TBL 1 tsp 2 cups 1-1/2 tsp 1-1/4 cups 3 TBL 3 TBL 1-1/2 tsp 3 cups 2 tsp 1-1/2 cups 1/4 cup 1/4 cup 2 tsp 4 cups 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.) Fruit & Nut Trail Mix 1/3 cup 1/2 cup 2/3 cup Select Fruit & Nut Cycle Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp SOY ALMOND FRUIT BREAD Ingredients: 1.
SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C Oil Sugar Salt Dry Milk Bread Flour Cinnamon Soy Flour Active Dry Yeast 1 cup 3 TBL 2 TBL 1-1/2 tsp 1/4 cup 2-1/2 cups 1 tsp 1/2 cup 2 tsp Add to Dispenser: (Press EXTRAS Button before START.
CARROT RAISIN BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Oil Sugar Salt Carrots, uncooked and grated Bread Flour Apple Pie Spice Active Dry Yeast 1 LB 1.5 LB 2 LB 1 1 1 3/4 cup 1 TBL 2 TBL 1-1/2 tsp 1/2 cup 2-1/4 cups 3/4 tsp 1-1/2 tsp 1 cup 2 TBL 3 TBL 2 tsp 3/4 cup 3-1/4 cups 1 tsp 2 tsp 1-1/4 cups 3 TBL 1/4 cup 2-1/2 tsp 1 cup 4 cups 1-1/2 tsp 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before START.
DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple Cornstarch Sugar Butter White Bread, 1-inch cubes 1 (15-oz) can 2 TBL 1/2 cup 1/4 cup 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 35 minutes.
BATTER BREADS™ The Batter Breads™ Cycle will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD 1 Loaf Eggs, large, room temperature Milk, 80°F/27°C Butter, melted Sugar Salt All-Purpose Flour Corn Meal Double Acting Baking Powder 2 1 cup 1/4 cup 3/4 cup 1 tsp 2 cups 1 cup 1 TBL Select Batter Breads™ Cycle Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Shaft. Add ingredients to the Bread Pan in the order listed.
CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® as soon as the Cycle is complete and allow the cake or Batter Breads™ to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting. 8.
PINEAPPLE COCONUT POUND CAKE 1 Cake Eggs, large, room temperature Crushed Pineapple, undrained Butter, softened Sugar Salt All-Purpose Flour Double Acting Baking Powder 2 1 cup 1/4 cup 3/4 cup 1/2 tsp 2 cups 1 TBL Add to Dispenser: (Press EXTRAS Button before START.) Coconut, grated 1/2 cup Select Batter Breads™ Cycle During the Rest process, use a spatula to fold in any flour around the sides of the Bread Pan.
CHEDDAR LOAF BREAD 1 Loaf Eggs, large, room temperature Milk, 80°F/27°C Shortening, room temp. Cheddar Cheese, shredded Sugar Salt All-Purpose Flour Double Acting Baking Powder 3 1 cup 1/2 cup 1 cup 1/2 cup 3/4 tsp 2 cups 1 TBL Add to Dispenser: (Press EXTRAS Button before START.) Pecans, chopped 1/2 cup Select Batter Breads™ Cycle During the Rest process, use a spatula to fold in any flour around the sides of the Bread Pan.
BANANA NUT CAKE 1 Cake Whole Eggs, large, room temperature Egg Whites, room temperature Sour Milk Banana, mashed Oil Sugar Salt Cream of Tartar All-Purpose Flour Baking Soda Double Acting Baking Powder 2 2 1/3 cup 1-1/2 cups 6 TBL 1 cup 3/4 tsp 1-1/2 tsp 2 cups 3/4 tsp 2 tsp Add to Dispenser: (Press EXTRAS Button before START.) Nuts, chopped 2/3 cup Select Batter Breads™ Cycle During the Rest process, use a spatula to fold in any flour around the sides of the Bread Pan.
BREAD / PIZZA DOUGH CYCLES Dough Cycles Method: 1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Dough or Pizza Dough. Press the LOAF SIZE Button to choose loaf size (Pizza Dough does not have this option).
MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Cycles) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk. Egg White Glaze For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water. Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking.
DOUGH CYCLE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH Ingredients: 1 LB 1.5 LB 2 LB 12 Rolls 18 Rolls 24 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 1 1 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups Oil Sugar Salt Bread Flour Active Dry Yeast 2 TBL 2 TBL 1 tsp 2 cups 1-1/2 tsp 3 TBL 3 TBL 1-1/2 tsp 3 -1/4 cups 2 tsp 1/4 cup 1/4 cup 2 tsp 4 cups 2-1/4 tsp Select Dough Cycle Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
WHEAT DINNER ROLL DOUGH Ingredients: Water, 80ºF/27ºC Oil Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast 1 LB 2 LB 9 Rolls 18 Rolls 3/4 cup 1 TBL 2 TBL 1 tsp 1 TBL 1-1/4 cups 1 cup 2 tsp 1-1/2 cups 2 TBL 1/4 cup 2 tsp 2 TBL 2-1/2 cups 2 cups 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.
BUTTERMILK ROLL DOUGH Ingredients: Cultured Buttermilk, 80ºF/27ºC Oil Honey Salt Bread Flour Wheat Germ Baking Soda Active Dry Yeast 1 LB 1.5 LB 9 Rolls 12 Rolls 3/4 cup 3 TBL 1-1/2 TBL 1 tsp 2 cups 1/3 cup 1/4 tsp 1-1/2 tsp 1 cup 1/4 cup 2 TBL 1-1/2 tsp 3 cups 1/2 cup 1/4 tsp 2 tsp 2 TBL 3 TBL Select Dough Cycle Butter, melted Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet.
CHEEZY GARLIC ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast 1.5 LB 2 LB 12 Rolls 18 Rolls 1 1 1 cup 2 TBL 1/3 cup 1-1/2 tsp 1 TBL 3-1/2 cups 2 tsp 1-1/2 cups 3 TBL 1/2 cup 2 tsp 2 TBL 4-1/2 cups 2-1/4 tsp 1/2 cup 1-1/2 TBL 3 TBL 2/3 cup 2 TBL 1/4 cup Select Dough Cycle Topping: Parmesan Cheese, grated Garlic, finely minced Butter, melted Method: 1. Place on a lightly floured surface.
REFRESHING ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Butter Brown Sugar Salt Bread Flour Active Dry Yeast 1.5 LB 2 LB 12 Rolls 18 Rolls 1 1 1 cup 1/4 cup 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp 1-1/2 cups 1/3 cup 1/2 cup 2 tsp 4-1/2 cups 2-1/4 tsp 1/2 cup 2 TBL 1/2 cup 3/4 cup 1/4 cup 3/4 cup Select Dough Cycle Topping: Butter, melted Orange Peel, grated Sugar Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2.
CINNAMON ROLL DOUGH Ingredients: 1.5 LB 12 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast 1 1 cup 3 TBL 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Cycle Filling: Butter, melted Sugar Cinnamon Walnuts, finely chopped Raisins 1/3 cup 1/4 cup 2 TBL 1/4 cup 1/4 cup Glaze: Powdered Sugar Milk, liquid Vanilla Extract 1/2 cup 3 TBL 1/2 tsp Method: 1.
STICKY BREAKFAST BUN DOUGH Ingredients: 1.5 LB 12 Buns Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast 1 1 cup 3-1/2 tsp 1/3 cup 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Cycle Filling: Butter, softened Sugar Cinnamon Pecans, chopped 1/2 cup 1/3 cup 1 TBL 1/2 cup Topping: Butter, melted Brown Sugar 3/4 cup 3/4 cup Pecan Halves (optional) 1 cup Method: 1.
BRIOCHE ROLL DOUGH Ingredients: 1.5 LB 18 Rolls Water, 80ºF/27ºC Egg Yolks Butter, cold, chipped into pieces Salt Sugar Dry Milk Vanilla Extract Bread Flour Active Dry Yeast 1 cup 6 6 TBL 1-1/2 tsp 6 TBL 3 TBL 1/4 tsp 3 cups 2-1/4 tsp Select Dough Cycle Glaze: Whisk together 2 egg yolks and 1 tablespoon water. Method: 1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough into 3 equal sections. Divide each section into 6 pieces.
FRENCH BREAD DOUGH Ingredients: 1.5 LB 1 Loaf Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast 1 cup 1 TBL 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Cycle Glaze: Water Salt 2 TBL 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. Method 2: Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or until doubled in size.
CHALLAH BREAD DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Sugar Salt Bread Flour Active Dry Yeast 1 LB 1.5 LB Regular Large 1 1 3/4 cup 2 TBL 1-1/2 TBL 1 tsp 2 cups 1-1/2 tsp 1 cup + 1 TBL 3 TBL 2 TBL 1-1/2 tsp 3-1/4 cups 2 tsp 1 1 TBL 1 1 TBL 1 tsp 1 TBL Select Dough Cycle Glaze: Egg Yolk, beaten Water Topping: Poppy Seeds Method: 1. Place dough on a lightly floured surface.
CREAMED SOUP BREAD BOWL DOUGH Ingredients: 2 LB 4 Bowls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions Active Dry Yeast 2 1 cup + 5 TBL 2 TBL 1/4 cup 3 TBL 2 tsp 2-1/4 cups 1 cup 1 cup 3 TBL 1/4 cup 2 tsp Select Dough Cycle NOTE: Any 2 LB. bread or dough recipe may be used; mix on Dough program. Method: 1. Place dough on a lightly floured surface and divide into 4 equal pieces.
PARTY DIP BREAD BOWL 1.5 LB Ingredients: 1 Bowl Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast 1-1/4 cups 1 TBL 1-1/2 tsp 3-1/2 cups 2 tsp Select Dough Cycle NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle. Method: 1. Place dough on a lightly floured surface. Shape into smooth round balls and place on a greased baking sheet. 2. Cover and let dough rise in a warm place for 1 hour or until doubled in size. 3.
ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1.5 LB 1 Coffee Cake Water, 80ºF/27ºC Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast 1 cup 1 TBL 1-1/2 TBL 1-1/2 tsp 1 TBL 3-1/4 cups 2 tsp Select Dough Cycle Filling: Cream Cheese, room temperature Sugar Maraschino Cherries, drained, chopped Milk, liquid Almond Extract 8 oz 2 TBL 1/2 cup 1 TBL 1/2 tsp Glaze: Powdered Sugar Sour Cream Milk, liquid Almonds, sliced Cherries 1/2 cup 1 TBL 1- 2 TBL 2 TBL 2 TBL Method: 1.
BAGEL DOUGH Ingredients: 1.5 LB 8 Bagels Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast 1 cup 1-1/2 TBL 1-1/2 tsp 3 cups 2 tsp Select Dough Cycle Glaze: Egg, beaten 1 Toppings (optional): 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 1-inch hole. 2. Place on a greased baking sheet.
BANANA WHEAT BAGEL DOUGH Ingredients: 1.5 LB 12 Bagels Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Oil Honey Salt Banana, mashed Whole Wheat Flour Bread Flour Active Dry Yeast 1 1 cup 2 TBL 1 TBL 1-1/2 tsp 1/2 cup 2-1/2 cups 1 cup 2 tsp Select Dough Cycle Glaze: Egg White, beaten Water 1 1 TBL Toppings (optional): Poppy Seeds, Sesame Seeds Method: 1. Place on a lightly floured surface. Divide into pieces.
EGG BAGELS Ingredients: 1.5 LB 12 Bagels Water, 80ºF/27ºC Egg Salt Sugar Bread Flour Active Dry Yeast 3/4 cup 1 1-1/2 tsp 2 TBL 3 cups 2 tsp Select Dough Cycle Method: 1. When Cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and then divide each part into 3 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.
SOFT PRETZEL DOUGH Ingredients: 1.5 LB 16 Pretzels Water, 80ºF/27ºC Egg Yolk, room temperature Oil Sugar Salt White Pepper Bread Flour Active Dry Yeast 1-1/4 cups 1 1 TBL 2 TBL 1-1/2 tsp 1/8 tsp 3-1/2 cups 2-1/4 tsp Select Dough Cycle Glaze: Egg White Water 1 1 TBL Toppings: (optional): Kosher salt, sesame seeds Method: 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope.
PITA POCKET DOUGH Ingredients: 1.5 LB 20 Pita Pockets Water, 80ºF/27ºC Olive Oil Sugar Salt Bread Flour Whole Wheat Flour Active Dry Yeast 1-1/3 cups 8 tsp 4 tsp 1-1/2 tsp 2 cups 1-1/3 cups 2 tsp Select Dough Cycle 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. With fingertips, flatten each ball into a 6-inch circle. 3.
PIZZA DOUGH RECIPES PIZZA CRUST DOUGH Ingredients: Water, 80ºF/27ºC Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Pizza Dough Cycle 1 LB 2 LB 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts 3/4 cup 1 TBL 1 TBL 1-1/2 tsp 1 TBL 2-1/4 cups 1 tsp 1-2/3 cups 2 TBL 2 TBL 2 tsp 2 TBL 4-1/2 cups 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.
RUSTIC PIZZA MARGHERITA Ingredients: 1.
FOCACCIA DOUGH Water, 80ºF/27ºC 1.
JAM CYCLE METHOD AND RECIPES...AS EASY AS 1-2-3 Jam Cycle Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Clean fresh berries or fruit, cut into 1/2-inch cubes and drain. If using frozen fruit, thaw and drain. 2. Use a liquid measuring cup to measure the drained fruit, then crush with a potato masher or with your hands. 3. Use a dry measuring cup to measure the sugar. 4.
Jam Cycle Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor. • Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food processor. Jam should have bits of fruit in it. • Recipes should not exceed 3 cups fruit. • Be sure to measure fruit AFTER it has been crushed, not before.
MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 1 Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time PERSONAL RECIPE MEMORY CYCLE 2 Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Time/Temperature minutes minutes minutes minutes seconds minutes seconds minutes minutes ºF Notes: Time/Temperature minutes minutes minutes minutes seconds mi
MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 5 Recipe Name: Program: Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Time/Temperature minutes minutes minutes minutes seconds minutes seconds minutes minutes ºF Notes: 96
USER MAINTENANCE INSTRUCTIONS Any service requiring disassembly, other than the cleaning described below, must be performed by an authorized service representative. Unauthorized service will void your warranty. CLEANING INSTRUCTIONS Caution Bread Pan and Kneading Paddle Cleaning Instructions Caution ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. The Bread Pan and Kneading Paddle have non-stick surfaces which make cleaning easy. 1.
BEFORE CALLING FOR SERVICE Questions Answers 1 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. 2 The bread has an unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients.
CHECKLIST BAKING RESULTS: Bread Smoke Sides of Maker emitted bread does not from collapse/ operate/ steam bottom is ingredients vent/ damp not mixing burning smell Bread rises too much/ coarse texture Bread falls/ coarse texture Short & Slices dense uneven texture & sticky 1. Unplugged/power outage 2. Oven area is too hot (Display – – H) 3. Oven area is too cold (Display _ – – L) 4. Display reads: _ or 5. Ingredients spilled on heating element 6. Top Lid was open during baking 7.
SUGGESTIONS The following suggestions have a corresponding number found on the CHECKLIST. Be sure to read both. 1. 2 - 3. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. Open Lid, remove Bread Pan and allow to cool or warm up. 4. Needs service. 5. Wait until Cycle is complete; unplug, allow to cool and clean. 6. Only open Lid during kneading process to check dough ball. 7. Remove bread as soon as Cycle is done and place on wire rack. 8.
RECIPE INDEX BREAD RECIPES...AS EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 37 WHITE BREAD RECIPES White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Jalapeno Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 White Sourdough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
RECIPE INDEX (CONTINUED) Pumpernickel Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Dairy Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Hearty Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 FRENCH BREAD RECIPES French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
RECIPE INDEX (CONTINUED) BATTER BREADS™ RECIPES Sweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 - 66 Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Spiced Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Cheddar Loaf Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
RECIPE INDEX (CONTINUED) PIZZA DOUGH RECIPES Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Whole Wheat Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Rustic Pizza Margherita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Focaccia Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
LIMITED ONE YEAR WARRANTY Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.
IMPORTANT NOTICE If any parts are missing or defective, DO NOT return this product. Please call our Consumer Service Department for assistance. 800-233-9054 Monday - Friday 8am - 5pm CST Thank You If after reading this instruction booklet you still have questions about using the Breadman® Automatic Breadmaker, please write or call: Salton, Inc. P.O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday - Friday 8am - 5pm CST For more information on Salton, Inc.
