Black & Decker BK1015W User Manual

1.5 LB BREAD MAKER

MAQUINA DE HACER PAN DE 1,5 Libras MACHINE À PAIN DE 1,5 LB

Customer Care Line:

USA 1-800-231-9786 Accessories/Parts (USA) 1-800-738-0245 For online customer service

and to register your product, go to

www.prodprotect.com/applica

Servicio para el cliente:

México 01-800 714-2503 Accesorios/Partes (EE.UU) 1-800-738-0245 Para servicio al cliente y para

registrar su garantía, visite

www.prodprotect.com/applica

Service line à la clientèle:

Canada 1-800-231-9786 Accessoires/Pièces (Canada) 1-800-738-0245

Pour accéder au service à la clientèle en ligne ou pour inscrire votre produit en ligne, rendez-vous à

www.prodprotect.com/applica

MODEL/MODELO/MODÈLE ❍ BK1015W

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:

❍ Read all instructions. ❍ Do not touch hot surfaces. Use handles or oven mitts. ❍ To protect against a risk of electric shock, do not immerse cord, plug,

or other parts of this breadmaker in water or other liquid, except the mixing paddle, which may be immersed when removed from the bread pan for cleaning.

❍ Close supervision is necessary when any appliance is used by or near

children.

❍ Unplug from outlet when not in use and before cleaning. Allow to cool

before cleaning, putting on, or taking off parts.

❍ Do not operate any appliance with a damaged cord or plug or after

the appliance malfunctions or has been dropped or damaged in any manner. If the product requires attention within the warranty period, call the toll free number on the cover of this manual for information on examination, repair, or adjustment.

❍ The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

❍ Do not use outdoors. ❍ Do not let cord hang over the edge of table or counter, or touch hot

surfaces.

❍ Do not place on or near a hot gas or electric burner, a heated oven. ❍ Extreme caution must be used when moving an appliance containing

hot contents or liquids.

❍ To disconnect, turn any control to “OFF,” then remove plug from the

wall outlet.

❍ Do not use appliance for other than intended use. ❍ Avoid contact with moving parts. ❍ To reduce the risk of electric shock, cook only in removable container

SAVE THESE INSTRUCTIONS

This product is for household use only.

POLARIZED PLUG (120V Models Only)

This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.

TAMPER-RESISTANT SCREW Warning: This appliance is equipped with a tamper-resistant screw to prevent

removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside. Repair should be done only by authorized service personnel.

ELECTRICAL CORD

a) A short power-supply cord (or detachable power-supply cord) is to

be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

b) Longer detachable power-supply cords or extension cords are

available and may be used if care is exercised in their use.

c) If a long detachable power-supply cord or extension cord is used,

1) The marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance,

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2) If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord, and

3) The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

Note: If the power supply cord is damaged, it should be replaced by qualified personnel.

BREAD MAKER QUICK START GUIDE

1. Before use, always wash all pieces to remove any sediment or oils left behind from production and previous use and to eliminate any odd tastes due to the residue that may be on the bread pan.

2. When following the recipe:

• Always add ingredients into the bread pan in the order they are listed.

• Measure ingredients carefully and accurately.

• To measure liquids, use a see-through liquid measuring cup and check the measurement at eye level.

• When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off the ingredients with the straight-edge of a metal spatula or knife.

• Inaccurate measurements, even if only slightly off, can make a difference in your results.

• Yeast is always added last. Make a small well In the center of the ﬂour and add the yeast. Be sure that the yeast does not touch the liquid ingredients, salt or fat.

3. The following test can be used to determine whether your yeast is stale and inactive:

a) Place 1 cup lukewarm water into a 2 cup measuring cup. b) Add 1 tsp. of yeast and ¼ tsp sugar. Stir to blend. c) Let stand at room temperature for at least 5 minutes undisturbed. d) The mixture should foam and produce a strong yeast aroma. If this does

not occur, fresh yeast should be purchased.

4. Do not cover the bread maker with towels or other material that may prevent steam from escaping. Some steaming from vents is normal. Because of escaping steam, you should keep the breadmaker several inches away from cabinets while making bread.

5. Do not place any objects on top of the breadmaker.

Important: Add ingredients in the order they are speciﬁed in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the bread pan, as it may produce poor results and may damage your breadmaker.

TIPS FOR GETTING HANDLING DOUGH FOR THE BEST RESULTS

1. Use only fresh ingredients.

2. In the U.S.: Use Bread Flour; In Canada: Use All-Purpose Flour or Canadian Bread Flour.

3. Use lukewarm water —not cold water.

4. Measure ingredients accurately and level off dry ingredients with the straight edge of metal spatula or knife.

5. When recipes call for a “lightly ﬂoured surface,” use about 1 tablespoon ﬂour on the surface. You may want to lightly ﬂour your hands or rolling pin for easy dough manipulation.

6. Recipes referring to a “greased/oiled” bowl call for about 1 tablespoon oil or soft vegetable shortening spread on the bottom and sides of the bowl. You may prefer to use a nonstick vegetable spray to “grease” the bowl to cut down on added fats and calories. Place the ball of dough into the bowl and turn it over so that the dough is lightly greased on all sides.

7. When you let dough “rest”, form the dough into a ball and place it on a clean dry surface. Invert a large clean bowl over the dough and let it stand as directed in your recipe. When you let dough “rise” according to recipe directions, place it in a warm, draft-free area. For best results, cover the bowl with a clean, dry towel. To produce a tender product, make sure the dough rises until double in size.

8. Dough may be wrapped in plastic wrap and stored in a freezer for later use. Bring the dough to room temperature before using.

9. Important to note that “RAPID BAKE” will make a denser loaf of bread

BREAD AND DOUGH INGREDIENTS:

Some ingredients differ between Canada and the United States. Cheese, confectioner’s (icing) sugar and cornmeal are just a few ingredients that vary between the two countries. The major difference is in ﬂour.

Eggs

Eggs add richness and velvety texture to bread dough. When bread calls for eggs (s),large egg(s) at room temperature should be used.

Flours

Canadian ﬂours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose Flour and Bread Flour. U.S. “All-Purpose Flour” will produce poor results and should not be used with this unit. In the U.S., it is important to use “Bread Flour” for even-textured loaves.

Bread ﬂour is processed from hard wheat and is high in the protein substance called gluten. When mixed and kneaded, the gluten stretches and incorporates air bubbles to produce a light, ﬁne-textured loaf. The stretchy resilience of gluten makes this kind of ﬂour most tolerant to high temperatures, altitude, or high humidity.

Canadian “All-Purpose Flour” is easy to ﬁnd and has been extensively tested with the recipes included in this book with good results. Canadian Bread Flour may also be used with good results.

Whole wheat and multi-grain ﬂours contain the bran and germ of the grain. Although higher in ﬁber, these ﬂours are lower in gluten than bread ﬂour. Rye ﬂour does not contain any gluten and therefore, must be used in combination with other ﬂours. Whole wheat, multi-grain and rye ﬂour typically produce shorter, denser loaves. Whole wheat ﬂours vary greatly between the United States and Canada and from one brand to another. The recipes have been developed and tested using nationally available brands of ﬂour.

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Fat

Butter, margarine or vegetable shortening are often interchangeable in most bread recipes. They add ﬂavor and tenderize the texture of the bread. French bread gets its unique texture and crust from the lack of fat added to the recipe. However, recipes that include fat stay fresh longer. They should be used at room temperature. (If using fat directly from the refrigerator cut it into small pieces for easier blending. Vegetable oil should not be substituted for shortening, butter or margarine

Salt

Used In very small amounts, salt adds ﬂavor and controls the rising action of the yeast, allowing the dough to rise evenly. Changing the amount of salt in a given recipe may result in shorter, gummier bread. In high altitude areas, additional salt may be needed to improve bread results; however, keep in mind that too much salt may prevent the bread from rising.

Liquid

Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry milk, and water are the most commonly used liquids in bread recipes. Milk provides a soft crust, and gives bread a velvety texture. If your recipe calls for powdered milk and you prefer to use fresh milk, simply substitute the milk for the water and powder. Water makes a crisper crust.

Sweeteners Natural sweeteners, such as white or brown sugar, honey, and molasses help the yeast in a recipe to grow by supporting the fermentation process. Sugar serves as food for the yeast. Without sugar, the yeast will not grow and the bread will not rise. The balance of sugar, salt, and yeast is a very important part of the bread making process. Sweeteners enhance the bread ﬂavor and the browning process. Do not substitute confectioners' sugar or artiﬁcial sweeteners for sugar in existing recipes as yeast will not react properly with them.

Yeast

Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat will kill the yeast, too little will slow the yeast action. Check the expiration date to be sure the yeast is fresh. (The expiration date should be at least 6 months from the date of use.)recipes in this cookbook have been tested with Bread Machine yeast.

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

Product may vary slightly from what is illustrated.

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1. Lid

2. Lid handle (one on each side)

3. Viewing window

4. Steam vent (not shown)

5. Wire handle † 6. Nonstick, bread pan (Part # BK1015-01) (not shown)

7. Digital display

8. Control panel † 9. Kneading tool (Part # BK1015-02) (not shown) † 10. Measuring cup (Part # BK1015-03) (not shown) † 11. Measuring scoop (Part # BK1015-04) (not shown)

Note: † indicates consumer replaceable/removable parts

How to Use

This product is for household use only.

Control Panel

1. Digital Display:

Shows the following: Number for each program setting selection (1-9) with preprogrammed baking time Crust color (Light, Medium or Dark) Minute-by-minute countdown of remaining time for selected program

2. Crust Color Button : Lets you choose your preferred crust color:

Light, Medium and Dark.

3. Start/Stop Button : Press to begin the cycle and to display the total

time for the selected bread to be completed. To cancel the cycle, press and hold for about 3 seconds until you hear a beep. The unit beeps to indicate that it has stopped.

Important: Do not press Stop when checking the progress of the bread; it will cancel the program. Once a cycle is canceled, you will have to start over again.

4. Menu Button: Press this button to select the baking cycle you want.

A beep sounds each time you press the button.

5. Timer Buttons : Press these buttons to set the time for delay bake

(up to 13-hour delay). For example, you can time your bread to be ready for dinner or when you wake up in the morning. Set it by selecting how much time you want to pass before the bread is completed. For example, if it is 8:00 p.m. and you want the bread to be ready at 7:00 a.m., set it for 11 hours.

You can also use these buttons to adjust the time of the cycle. They adjust up or down in 10-minute increments. Changes must be made before the unit begins operation.

PROGRAM

SETTING

MENU #

DISPLAYED

BAKING OR

PROCESS TIME

DESCRIPTION

DISPLAYED

Basic 1 3:20 Use this setting for

most recipes that use white flour.

French 2 3:36 Bakes breads that

have a crisp crust and have a light texture. Recipes usually do not include butter, margarine or milk.

Whole Wheat 3 3:53 Bakes breads with a

combination of white and whole wheat flours.

Sweet 4 3:22 Bakes breads that

contain eggs and higher sugar content.

Rapid White 5 :58 Mixes, kneads and

bakes breads in less than 1 hour total time.

Gluten Free 6 2:10 Used for gluten free

recipes.

Dough 7 1:30 Prepares dough that

can be used for rolls, coffee cakes, pizza and other breads shaped risen and baked in a conventional oven.

Jam 8 1:05 Prepare jams,

chutneys, marmalade, ketchup and preserves from fresh fruits and vegetables.

Bake 9 1:00 Used to increase

baking time in increments of 10 minutes

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How to Use

This unit is for household use only.

HELPFUL HINTS FOR USING YOUR BREAD MAKER

1. Follow the directions: The liquid is always the ﬁrst ingredient. Dry ingredients follow and the yeast is added last. Make a small well in the center of the ﬂour and place the yeast there. This is especially important when using the delay-bake function to avoid activating the yeast too soon.

2. Measure carefully: Use the appropriate measuring tools and measure carefully. The measuring cup included should be used for dry measurement only. Spoon dry ingredients into the measuring cup and level off with the straight edge of a metal spatula or the back of a knife. Measure liquids in a glass or plastic measuring cup designed for liquids. Use measuring spoons for liquid and dry ingredients. Level off with a metal spatula or the back of a knife.

3. Keep it fresh: Use fresh ingredients at room temperature. In Canada, use All-Purpose Flour or Bread Flour; in the USA, use Bread Flour. Use yeast that has an expiration date of at least 6 months in the future. Avoid using perishable ingredients (such as milk, eggs and cheese) when using the delaybake function.

4. Perfect dough: In very humid weather, bread may require a little more ﬂour. Check the bread toward the end of the ﬁrst rise. If it seems sticky, add 1 or 2 tablespoons of ﬂour to the second kneading cycle until the dough forms a smooth ball. If the bread seems very dry or knocks in the kneading cycle, sprinkle room temperature water into the bowl, 1 teaspoon at a time, until dough forms a smooth ball.

5. Look, but don't open: The glass in the cover is there to monitor the process. Do not open the lid during the rise and baking process. In the initial mixing you may open the cover to use a rubber spatula to blend in any ingredients that have stuck to the sides of the bread pan or to add ingredients at the “add ingredient” beep.

6. Patience: Wait at least 20 minutes before slicing freshly baked bread; it will still be deliciously warm but easier to slice. If you like a crisp crust, remove the bread as soon as the baking cycle is complete. To make another loaf of bread, let the unit cool completely.

7. Save it for another day: To freeze freshly baked bread, cool completely on a wire rack. Wrap securely in plastic wrap and then foil using a drugstore close. To serve, remove from foil and defrost in microwave wrapped in paper towels. For that freshly baked ﬂavor, reheat in the oven.

8. Adding ingredients: All functions except Rapid, allow for the addition of ingredients, such as dried fruits and nuts; the beep sounds just before kneading is complete. This happens about 30 minutes into the program.

9. Avoid delay: The delay-bake function cannot be used for Rapid, Quick Breads or the Dough setting. It is not recommended for Whole Grain or Preserves.

10. Test the water: For most breads, use water that is 80° to 90°F (26 °C to 32 °C); for Rapid Bake breads, use water at 110°F to 120°F (43 °C to 48 °C).

11. Some noteworthy solutions:

If bread is:

• too brown - select a lighter crust.

• too light - select a darker crust.

• too coarse - make sure you add salt.

• too heavy - use less ﬂour (1 tbsp. at a time).

• too low - use less ﬂour or more yeast or water that is not too hot, or check the date on your yeast.

• too high - try less yeast (¼ tsp. at a time).

• collapses in the center - dough is too wet or ﬂour is not strong enough, or amount is too great for the unit.

POWER OUTAGE 7-Minute Power Failure Back-Up

Your Bread Maker has a 7-minute power failure back-up feature. If the electricity goes off, the memory will store your course selection for up to 60 minutes. If the power comes back on within this time, bread making will resume where it left off.

If the bread maker loses power for more than 7 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations. For nonperishable recipes you may try starting the bread maker at the beginning of the course again. However, this may not always produce an acceptable loaf of bread.

If you are not sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking container. Allow to double in size and place in a preheated (350ºF/177ºC) oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread. If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.

Important: Power failure back-up does not cover surges. If you experience frequent surges, please use a surge protector.

GETTING STARTED

• Remove all packing material, and any stickers from the product.

• Remove and save literature

• Please go to www.prodprotect.com/applica to register your warranty.

• For additional information about your new bread machine go to www.blackanddeckerappliances.com

• Your bread machine is partially assembled in the box.

• Take the appliance apart

1 To Remove Baking Pan

Using the lid handles, lift and open the lid. Grasp the sides of the bread pan and turn counterclockwise . Use the handle on the bread pan to pull straight up to remove.

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• Wash all removable parts as instructed in CARE AND CLEANING section on page 14 of this manual. This will remove any traces of dust or residue left from manufacturing and shipping.

• Place on a dry level counter. Make sure you have enough space above the unit to open the lid.

2 Attach Kneading Paddle

• Align the ﬂat side of the hole in the kneading paddle with the ﬂat side of shaft

• Gently push paddle onto the shaft until securely in place.

READY TO BAKE Note: You can select one of the recipes and speciﬁc instructions provided on

pages15-20.

Adding Ingredients into Bread Pan

• To measure liquids, use a glass or plastic see-through measuring cup and check measurement at eye level.

• When measuring dry ingredients, use standard dry measuring cups or measuring spoons and level off with the straight-edge of a metal spatula or knife.

• Add ingredients at room temperature.

• Add ingredients in order listed: liquid—then dry—then yeast (always last).

• Make small indentation with the back of a spoon or your ﬁnger in the top of the dry ingredients and add the yeast to the indentation. Do not let the yeast touch the liquid below. This is especially important when baking cycle

1 Insert Bread Pan

• Place the bread pan into the unit in a diagonal left position as shown

• Turn the bread pan clockwise until it is securely in place. Bring down the handle.

• Close the lid and plug the unit into an electrical outlet. The unit beeps and the program setting

1 (Basic) displays as the default setting. 2 Select Settings

• Select the appropriate program setting according to recipe instructions.

Note: If you make a mistake in your selection, you have to go through the remaining program settings then start over to select the correct setting.

• Press the button to select desired crust (Light, Medium or Dark). The line at the bottom of the screen moves to each selection every time you press the key.

3 Start Kneading/Baking Cycle

• Press the button. The glass window lets you watch the process of the bread as it is mixed, kneaded and baked. If additional ingredients are in the recipe, listen for the beep near the end of the kneading cycle (about 30 minutes into the program).

• When the baking cycle is complete, you hear a beep.

• Open the lid and using oven mitts, turn the bread pan clockwise and gently pull the pan straight up and out to remove.

Caution: Do not turn or shake bread pan while taking it out. If the bread pan is bent, temperature sensor may not work properly.

Note: The bottom of the bread pan is very hot. To avoid burning counter

surfaces, make sure to place it on a rack or on its side.

• Invert the bread pan over a wire rack and shake to remove bread. If necessary, use a nonstick spatula, gently inserted along the sides of the pan to loosen the bread.

Important: Metal utensils might scratch the nonstick surface.

• Unplug the unit.

• Turn bread right side up and let it cool for about 20 minutes before slicing.

Important: The bread maker will not operate again until it has cooled down.

• If paddles remain in bread, allow bread to cool. Turn on its side and pull paddles out. It may be necessary to use a paring knife to remove baked bread from around the paddle. Use care to avoid scratching the nonstick coating on the paddles.

Caution: The pan is very hot. To avoid burning counter surfaces, make sure to place it on a rack once the bread has been removed.

CHECKING DOUGH CONSISTENCY

Although your bread maker will mix, knead and bake bread automatically, when baking bread from scratch, it is recommended that you learn to recognize condition of your dough. The ratio of ﬂour to liquid is the most critical factor in any bread recipe, yet the most easily remedied. After 5 to 8 minutes in Knead 2, open bread maker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add 1 tsp. of liquid at a time. If it is too wet, add 1 tbsp. of ﬂour at a time.

SPECIAL FUNCTIONS KEEP WARM FUNCTION

The keep warm function automatically begins when the baking cycle is completed. Bread can be kept warm for up to one hour. After one hour, remove the bread as instructed under section 3 START KNEADING/BAKING CYCLE.

Note: The crust softens if the bread stays in the unit. Note: Keep Warm cycle does not apply to the following courses:

• Jam

• Dough

• Bake

To use the Timer Buttons

• Add your recipe ingredients to the bread pan.

• Select your settings.

• Set the additional or reduced amount of time which you want to add or subtract from the pre-programmed time.

Tip: To advance the time quickly, press and hold down the buttons.

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SLICING AND STORING BREAD

For best results, place bread on wire rack and allow to cool for at least 20 minutes before slicing. Use serrated knife or electric knife for even slices.

Store unused bread, tightly sealed (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place well sealed bread in freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into ½-inch or 1-inch cubes and used to make croutons or in recipes for bread pudding or stufﬁng.

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualiﬁed service personnel.

CLEANING

1. Unplug the unit and let it cool.

2. Grip the kneading paddle and pull straight up to remove. If you have trouble removing the kneading paddle, place warm water in the bread pan for 10-15 minutes to loosen the paddle.

3. Wash the bread pan and kneading blade in warm, soapy water or in the dishwasher.

Important: Do not use abrasive cleansers or steel wool to clean the bread pan or kneading paddle. These could damage the nonstick coating.

4. Wipe the outside of the unit with a damp cloth. Do not immerse in water or other liquid.

STORING

1. Make sure the unit is unplugged, clean and dry.

2. Store the unit with the lid closed.

3. Do not place heavy objects on the lid.

RECIPES

Program Setting: 1 (Basic) MULTISEEDED WHITE BREAD

1 cup plus 1½ tbsp. water (80 to 90ºF) 1 ½ tbsp. olive oil 3 tbsp. sugar 2 tbsp. dried milk powder 3 tbsp. sunflower seeds 2 tsp. flax seeds 2 tsp. black sesame seeds 2 tsp. sesame seeds 1 ½ tsp. poppy seeds 1 tsp. salt ½ cup whole wheat flour 2 ¾ cups bread flour 1 ¾ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select WHITE setting and desired color.

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit and carefully remove bread from pan. (Kneading blade may remain in bread. Remove blade when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

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Program Setting: 2 (French) HERBED FRENCH BREAD

1 cup water (110 to 120°F (43 to 48°C)) 2 tsp. olive oil 2 tsp. instant minced onion 1 tbsp. chopped fresh parsley 1½ tsp. minced garlic 1 tbsp. sugar ½ tsp. salt ¼ tsp. garlic pepper 3 ½ cups bread flour 1 tsp. active dry or bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select FRENCH setting and select color.

4. Press Start button.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove baking pan from the unit and carefully remove bread from baking pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve at least 20 minutes.

Program Setting: 3 (Whole Wheat) WHOLE WHEAT CRANBERRY BREAD

1 cup water (80 to 90°F (26 to 32°C)) 2 tbsp. unsalted butter or margarine, cut into pieces 4 tsp. honey 1½ tsp. grated orange peel 1 tsp. salt 1¼ cups whole wheat flour 1 tsp. vital wheat gluten (optional) 2 cups bread flour 2 tsp. bread machine rise yeast ¾ cup dried cranberries or chopped dried apricots

1. Measure ingredients, except cranberries into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Whole Wheat setting and color.

4. Press Start button.

5. Add cranberries at "add ingredient" beep.

The Complete Signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit and carefully remove bread from bread pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve at least 20 minutes.

Program Setting: 4 (Sweet) CHERRY ORANGE BREAD

1 large egg, at room temperature Water (80 to 90ºF.) 2 tbsp. sugar 2 tbsp. dry skim milk powder ½ cup dried cherries or cranberries 1 tsp. dried orange peel 1 tsp. ground cinnamon 1¼ tsp. salt 2 tbsp. butter or margarine, cut into pieces 3½ cups bread flour 1¼ tsp. active dry or bread machine yeast ½ cup chopped pecans or walnuts

1. Place egg in measuring cup; add water to measure 1½ cups.

2. Measure ingredients, except pecans, into bread pan in the order listed.

3. Insert bread pan securely into unit; place nuts in dispenser. Close lid. Plug unit into wall outlet

4. Select SWEET setting and desired color.

5. Push Start button.

6. The Complete Signal will sound when bread is done.

7. Using pot holders, remove bread pan from the unit and carefully remove bread from pan. (Kneading blade may remain in bread. Remove blade when bread has cooled.)

8. Allow bread to cool on wire rack until ready to serve (at least 20 minutes) .

9. If desired frost loaf with confectioners’ sugar frosting and sprinkle with additional chopped nuts.

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Program Setting: 5 (Rapid White) OATMEAL BREAD

1½ cups buttermilk (80-90˚F) ¾ cup water (80 to 90ºF) 2 tbsp. unsalted butter or margarine, cut into pieces 2 tbsp. maple syrup (not pancake syrup) 1 cup quick cooking or old fashioned oatmeal 1 tsp. salt 4 cups bread flour 4 tsp. vital wheat gluten 3½ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select RAPID WHITE setting and desired color.

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit and carefully remove bread from pan. (Kneading blade may remain in bread. Remove blade when bread has cooled.)

7. Allow bread to cool on wire rack until ready to serve (at least 20 minutes).

Program Setting: 6 (Gluten Free) GLUTEN FREE BUTTERMILK BREAD

1¼ cups water (80 to 90ºF) 3 large eggs, at room temperature ¼ cup butter or margarine 1 tsp. cider vinegar 2 cups white rice flour ½ cup potato flour ½ cup tapioca flour ¼ cup dry buttermilk powder ¼ cup sugar ¼ cup chopped green onion 3½ tsp. xanthum gum 1 tbsp. chopped fresh dill 1½ tsp. salt 2¼ tsp. bread machine yeast

1. Measure ingredients into baking pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select Gluten Free setting and appropriate loaf size (2lb.).

4. Push Start button.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit and carefully remove bread from pan. (Kneading blade may remain in bread. Remove blade when bread has cooled.)

7. Allow bread to cool on wire rack at least 20 minutes.

Program Setting: 7 (Dough) DINNER ROLLS

¼ cup milk (80 to 90°F (26 to 32°C)) ¼ cup + 2 tbsp. water (80 to 90°F (26 to 32°C)) 1 large egg, at room temperature ¼ cup sugar 2 tbsp. butter or margarine, cut into small pieces ½ tsp. salt 2½ cups bread flour 2¼ tsp. active dry or bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet.

3. Select Dough setting.

4. Press Start button.

5. The Complete Signal will sound when bread is done.

6. Using pot holders, remove bread pan from the unit and place dough on

lightly floured surface.

7. Invert large mixing bowl over dough and let rest for 10 minutes.

8. Shape into your favorite dinner rolls shapes such as braids, Parker

House or clover leaf.

9. Cover and let rise until doubled in size (about 30 minutes).

10. Bake at 375°F (190°F) for 12 minutes or until golden brown.

Note: If desired, brush with melted butter or beaten egg and sprinkle with sesame, poppy or fennel seeds.

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 3 tsp. ground cinnamon. Top with cup raisins.

3. Roll up jelly-roll style, starting at long end.

4. Cut into 1-inch slices and arrange in greased 9 x 12-inch baking pan.

5. Cover and let rise in warm place until doubled in size (about 45 minutes).

6. Bake at 350°F (177°C) for 30 minutes or until golden.

7. Remove from oven and cool on wire rack.

ENGLISH

Program Setting: 8 (Jam) APPLE CURRY CHUTNEY

2½ cups finely chopped apples ¾ cup sugar 1 jalapeno, seeded and diced 2 tsp. minced fresh ginger ½ tsp. curry powder 2 tbsp. apple juice 1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into unit. Close lid. Plug unit into wall outlet

3. Select JAM setting and push the Start button.

4. The Complete Signal will sound when the preserves are done.

5. Using pot holders, remove bread pan from the unit and cool on wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

Program Setting: 9 (Bake)

Use to increase baking time in 10-minute intervals from 1-1½ hour.

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