Breadman Bead Maker User Manual

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Bring Home the Bakery

RECIPE BOOK

BREADMAN® BREAD MAKER

www.breadman.com

INSTRUCTIONS & TIPS

BK2000BQ

see reverse side

❍ BK2000B ❍ BK2000BQ

IT’S TIME TO BRING HOME THE BAKERY™!

Your Breadman® Bread Maker makes it easy to prepare and bake a variety of breads, dough, and even jams and chutney! The unique features of this bread maker are each designed to deliver bakeryquality results with ease. You can ﬁnd out more in the Use & Care section of this book, but the features below are especially important to note as you get started with these recipes.

Automatic Fruit & Nut Dispenser: This feature automatically adds extra ingredients like fruits and nuts to some recipes that use the traditional bread pan. The ingredients used in the fruit & nut dispenser are always listed after the yeast in the ingredients list. Use this feature with the traditional bread pan only, when the amount to add is less than do not use with the 1-lb. bread pans.

Collapsible Kneading Paddles: These unique paddles are designed to collapse automatically before baking begins. You can avoid the hassle of removing the paddle from your ﬁnished loaf and leaving a hole in the bottom of your bread. Use these paddles in the traditional bread pan only; do not use with the 1-lb. bread pans.

cup;

TABLE OF CONTENTS

CYCLE RECIPE PAGE

WHITE Basic White Bread ....................................................6

Multi-Seeded White Bread .......................................7

Beer Bread ...............................................................8

Oatmeal Bread .........................................................9

Anadama Bread ......................................................10

Coconut Hazelnut Bread ........................................11

Maple Walnut Bread ...............................................12

Swiss Cheese Bread ...............................................13

Onion Cheese Bread ...............................................14

CYCLE RECIPE PAGE

SWEET Cinnamon Raisin Bread .........................................32

Golden Potato Bread ..............................................33

Cherry Almond Bread ............................................34

Chocolate Hazelnut Bread .....................................35

Cranberry Orange Bread ........................................36

Panettone ...............................................................37

Pumpkin Apple Bread ............................................38

Pumpkin Pecan Bread ...........................................39

Tropical Fruit Bread ...............................................40

WHOLE WHEAT Whole Wheat Bread ................................................15

100% Whole Wheat Bread ......................................16

Caraway Rye Bread ................................................17

Pumpernickel Bread ..............................................18

Oatmeal Pecan Bread ............................................19

Whole Wheat Cranberry Bread ..............................20

Whole Wheat Raisin Bread .....................................21

Yogurt Whole Wheat Bread ....................................22

FRENCH Classic French Bread .............................................23

Herbed French Bread .............................................24

Peppered French Bread .........................................25

Olive Rosemary French Bread ...............................26

Italian Semolina Bread ...........................................27

Herbed Italian Loaf.................................................28

Asiago Pesto Bread ................................................29

Pepperoni Parmesan Bread ...................................30

Sundried Tomato Parmesan Bread........................31

GLUTEN FREE Gluten Free Bread ..................................................41

Gluten Free Buttermilk Bread ...............................42

Gluten Free Herb Bread .........................................43

Gluten Free Pumpernickel Bread ..........................44

Seeded Gluten Free Bread .....................................45

Spelt Bread .............................................................46

Gluten Free Potato & Chive Bread .........................47

QUICK BREAD Banana Macadamia Quick Bread ...........................48

Coconut Ginger Quick Bread ..................................49

Gingerbread Quick Bread .......................................50

Orange Date Nut Quick Bread ................................51

Orange Walnut Quick Bread ...................................52

Prune Poppy Seed Quick Bread .............................53

CYCLE RECIPE PAGE

DOUGH Dinner Rolls

(also includes Cinnamon Roll variation) ................54

Sweet Wheat Dinner Rolls ....................................55

Onion Rolls .............................................................56

Best Ever Pizza Dough

(also includes Foccacia variation) ..........................57

Whole Wheat Pizza Dough .....................................58

Gluten Free Pizza Dough ........................................59

Grissini ...................................................................60

Philadelphia Soft Pretzels......................................61

Apple Filled Baked Doughnuts...............................62

Apple Filled Challah ...............................................63

Raspberry Pecan Twist...........................................64

Apricot Braid ..........................................................65

Sweet Potato Pecan Braid .....................................66

Candy Cane Cherry Braid .......................................67

Holiday Stollen .......................................................68

LOW CARB Low Carb Seeded Bread .........................................69

Low Carb Whole Wheat Bread ...............................70

Low Carb Rye Bread ...............................................71

Low Carb Almond Bread ........................................72

Low Carb Molasses Bread .....................................73

Low Carb Pecan Bread ...........................................74

CYCLE RECIPE PAGE

JAM Apricot Key Lime Preserves .........................75

Blueberry Mango Preserves ........................76

Blueberry Pineapple Preserves ................... 77

Peachy Lemon Preserves .............................78

Pineapple Papaya Preserves ........................79

Raspberry Mango Preserves ........................80

Strawberry Kiwi Preserves ...........................81

Curried Apple Mango Marmalade ................82

Orange Mojo Marmalade ..............................83

Apple Curry Chutney ....................................84

Pepper Chutney ............................................ 85

Chipotle Ketchup ..........................................86

CYCLE RECIPE PAGE

1-LB. LOAF

RECIPES Basic White Bread, 1-lb. loaf ...........................87

Multi-Seeded White Bread, 1-lb. loaf .............. 88

Oatmeal Bread, 1-lb. loaf ................................89

Coconut Hazelnut Bread, 1-lb. loaf .................90

Maple Walnut Bread, 1-lb. loaf ........................91

Swiss Cheese Bread, 1-lb. loaf ........................92

Onion Cheese Bread, 1-lb. loaf ........................93

Whole Wheat Bread, 1-lb. loaf .........................94

100% Whole Wheat Bread, 1-lb. loaf ............... 95

Whole Wheat Cranberry Bread, 1-lb. loaf .......96

Whole Wheat Raisin Bread, 1-lb. loaf ..............97

Yogurt Whole Wheat Bread, 1-lb. loaf .............98

Olive Rosemary French Bread, 1-lb. loaf ........99

Herbed Italian Loaf, 1-lb. loaf ........................100

Pepperoni Parmesan Bread, 1-lb. loaf ..........101

Cinnamon Raisin Bread, 1-lb. loaf.................102

Golden Potato Bread, 1-lb. loaf .....................103

Cherry Almond Bread, 1-lb. loaf....................104

Cranberry Orange Bread, 1-lb. loaf ...............105

Tropical Fruit Bread, 1-lb. loaf .......................106

Gluten Free Buttermilk Bread, 1-lb. loaf ......107

Gluten Free Herb Bread, 1-lb. loaf ................108

Gluten Free Pumpernickel Bread, 1-lb. loaf .109

Seeded Gluten Free Bread, 1-lb. loaf ............ 110

Gluten Free Potato Bread, 1-lb. loaf ..............111

Low Carb Whole Wheat Bread, 1-lb. loaf ......112

4 5

WHITE

BASIC WHITE BREAD

Note: For 1-lb. loaf recipe, please refer to page 87.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) 1¼ cups 1½ cups 1¾ cups

Unsalted butter or

2 tbsp. 3 tbsp. ¼ cup

margarine, cut in pieces

Sugar 2 tsp. 1 tbsp. 4 tsp.

Dry skim milk powder 2 tbsp. 3 tbsp. ¼ cup

Salt 1 tsp. 1¼ tsp. 1¾ tsp.

Bread ﬂour 3¼ cups 4 cups 4 tsp.

Bread machine yeast 1¼ tsp. 1½ tsp. 5 cups

Vital wheat gluten 1½ tsp.

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

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

3. Select WHITE. Choose loaf size and desired crust color.

Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and

carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

MULTI-SEEDED WHITE BREAD

Note: For 1-lb. loaf recipe, please refer to page 88.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) 1 cup

+ 1½ tbsp.

Vegetable oil 1½ tbsp. 2 tbsp. 2½ tbsp.

Sugar 3 tbsp. ¼ cup

Dry skim milk powder 2 tbsp. 2 tbsp. 2½ tbsp.

Sunﬂower seeds 3 tbsp. ¼ cup

Flax seeds 2 tsp. 1 tbsp. 2 tbsp.

Poppy seeds 1½ tsp. 2 tsp. 2 tsp.

Black sesame seeds 2 tsp. 1 tbsp. 2 tbsp.

Sesame seeds 2 tsp. 1 tbsp. 2 tbsp.

Salt 1 tsp. 1¼ tsp. 1½ tsp.

Whole wheat ﬂour ½ cup ½ cup ¾ cup

Bread ﬂour 2¾ cups 3½ cups 3¾ cups

Bread machine yeast 1¾ tsp. 2¼ tsp. 2½ tsp.

cups 1½ cups

/3 cup

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

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

3. Select WHITE. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from the unit and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHITE

6 7

WHITE

BEER BREAD

INGREDIENTS 1½-LB. 2-LB.

Beer (80°F – 90°F) ½ cup ¾ cup

Water (80°F – 90°F) ½ cup ½ cup

Green onions, chopped

Sugar 2 tsp. 1 tbsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1½ tsp. 2 tsp.

¼ cup ¾ cup

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

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

3. Select

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and

6. Allow bread to cool on a wire rack until ready to serve

MAKES 1 LOAF

WHITE. Choose loaf size and desired crust color.

Press the

carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

(at least 20 minutes).

START button.

OATMEAL BREAD

Note: For 1-lb. loaf recipe, please refer to page 89.

INGREDIENTS 1½-LB. 2-LB.

Buttermilk (80°F – 90°F) 1¼ cups 1½ cups

Water (80°F – 90°F) ¼ cup

Unsalted butter or margarine, cut in pieces

Maple syrup (not pancake syrup)

Oatmeal, instant or regular

Salt 1 tsp. 1 tsp.

Bread ﬂour 3½ cups 4 cups

Vital wheat gluten 3 tsp. 4 tsp.

Bread machine yeast 2 tsp. 3 tsp.

1½ tbsp. 2 tbsp.

¾ cup 1 cup

/3 cup

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

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

3. Select WHITE. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES 1 LOAF

WHITE

8 9

WHITE

ANADAMA BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup + 2 tbsp. 1½ cups

Molasses 3 tbsp. ¼ cup

Dry skim milk powder 3 tbsp. ¼ cup

Salt 1 tsp. 1½ tsp.

Unsalted butter or margarine, cut in pieces

Yellow cornmeal ½ cup ¾ cup

Bread ﬂour 4 cups 4½ cups

Bread machine yeast 1½ tsp. 2 tsp.

Unsalted sunﬂower seeds ½ cup ½ cup

1½ tbsp. 2 tbsp.

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

2. Insert bread pan securely into baking chamber; close lid.

3. Add sunﬂower seeds into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select WHITE. Choose loaf size and desired crust color. Press the START button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

COCONUT HAZELNUT BREAD

Note: For 1-lb. loaf recipe, please refer to page 90.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) ¾ cup 1 cup

Unsalted butter or margarine, cut in pieces

Unsweetened coconut ¼ cup

Chopped candied ginger 2 tbsp. 2 tbsp. 3 tbsp.

Light brown sugar 1½ tbsp. 3 tbsp. ¼ cup

Dry skim milk powder 1 tbsp. 1½ tbsp. 2 tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Bread ﬂour 2½ cups 3½ cups 4 cups

Bread machine yeast ¾ tsp. 2 tsp. 2¼ tsp.

Chopped lightly toasted hazelnuts

1 tbsp. 1½ tbsp. 2 tbsp.

¼ cup ½ cup 1 cup

+ 2 tbsp.

/3 cup ½ cup

/3 cups

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

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet. Note: For 1½ and 2-lb. loaves, you can add the toasted hazelnuts

into automatic fruit & nut dispenser; for 2½-lb loaf, we recommend waiting and adding directly into the bread pan at the “add ingredient” beep, since the full amount required for the recipe is more than the dispenser will hold.

3. Select WHITE. Choose loaf size and desired crust color.

Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHITE

10 11

WHITE

MAPLE WALNUT BREAD

Note: For 1-lb. loaf recipe, please refer to page 91.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) 1 cup

cups 1½ cups

+ 2 tbsp.

Vegetable oil 4 tbsp. 6 tbsp. 6 tbsp.

Maple syrup (not pan-

6 tbsp. 6 tbsp.

cake syrup)

Lemon extract ½ tsp. ¾ tsp. 1 tsp.

Salt 1 tsp. 1 tsp. 1¼ tsp.

Uncooked oatmeal,

1 cup 1½ cups 1¾ cup

instant or regular

Bread ﬂour 3½ cups 4 cups 4½ cups

Bread machine yeast ¾ tsp. 2¼ tsp. 2½ tsp.

Walnuts, chopped ½ cup

cup

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

2. Insert bread pan securely into baking chamber; close lid.

3. Add walnuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select WHITE. Choose loaf size and desired crust color. Press the 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. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES 1 LOAF

SWISS CHEESE BREAD

Note: For 1-lb. loaf recipe, please refer to page 92.

INGREDIENTS 1½-LB. 2-LB.

Buttermilk (80°F – 90°F) ¾ cup 1 cup

Water (80°F – 90°F)

Shredded Swiss cheese ¾ cup 1 cup

Honey 1 tbsp. 1½ tbsp.

Baking powder 1 tsp. 1¼ tsp.

Dried dill ¾ tsp. 1 tsp.

Dried chives ¾ tsp. 1 tsp.

Salt 1 tsp. 1½ tsp.

Bread ﬂour 3½ cups 4 cups

Bread machine yeast 1¾ tsp. 2½ tsp.

/3 cup ½ cup

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

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

3. Select WHITE. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHITE

12 13

WHITE

ONION CHEESE BREAD

Note: For 1-lb. loaf recipe, please refer to page 93.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) ½ cup ¾ cup

Cottage cheese

/3 cup ½ cup

Shredded Swiss cheese ¼ cup ½ cup

Grated Parmesan

3 tbsp. ¼ cup

cheese

Unsalted butter or

2 tsp. 1 tbsp.

margarine, cut in pieces

Sugar 1½ tbsp. 2 tbsp.

Salt 1¼ tsp. 1¾ tsp.

Instant minced onion 2 tsp. 1 tbsp.

Parsley, chopped 1 tbsp. 1 tbsp.

Bread ﬂour 2¾ cups 3¼ cups

Bread machine yeast 1¼ tsp. 1¾ tsp.

1 cup

cup

1½ tbsp.

2½ tbsp.

2 tsp.

2 tbsp.

3¾ cups

2¼ tsp.

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

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

3. Select WHITE. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHOLE WHEAT BREAD

Note: For 1-lb. loaf recipe, please refer to page 94.

INGREDIENTS 1½-LB. 2-LB.

Milk (80°F – 90°F) ½ cup ¾ cup

Water (80°F – 90°F) ¼ cup ¼ cup

Small curd cottage

¼ cup

cheese (80°F – 90°F)

Unsalted butter or

3 tbsp. ¼ cup

margarine, cut in pieces

Honey 3 tbsp. ¼ cup

Salt 1½ tsp. 2 tsp.

Whole wheat ﬂour 1 cup 1¼ cups

Bread ﬂour 2½ cups 2¾ cups

Bread machine yeast 1¾ tsp. 2¼ tsp.

/3 cup

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

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

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

14 15

100% WHOLE WHEAT BREAD

Note: For 1-lb. loaf recipe, please refer to page 95.

WHolE

WHEaT

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) ¾ cup 1 cup

Milk (80°F – 90°F) ¾ cup

Unsalted butter or margarine, cut in pieces

Molasses ¼ cup

Salt 1¾ tsp.

Whole wheat ﬂour 4 cups 5 cups

Vital wheat gluten 3 tbsp. ¼ cup

Bread machine yeast 3 tsp.

2 tbsp. 3 tbsp.

1½ cup

/3 cup

2½ tsp.

4½ tsp.

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

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

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES 1 LOAF

CARAWAY RYE BREAD

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

Oil 3 tbsp. ¼ cup

Honey 3 tbsp. ¼ cup

Dry skim milk powder 2 tbsp. 3 tbsp.

Salt 1¼ tsp. 2 tsp.

Bread ﬂour 1½ cups 2 cups

Rye ﬂour 1 cup 1¼ cups

Whole wheat ﬂour ¾ cup 1 cup

Caraway seeds 1½ tbsp. 2 tbsp.

Bread machine yeast 1¼ tsp. 2 tsp.

1 2

measure 1¼ cups with egg

Enough to measure 1¾ cups with egg

1. Place egg in a measuring cup; add water to required amount. Pour into bread pan.

2. Add remaining ingredients into bread pan in the order listed.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

4. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

16 17

PUMPERNICKEL BREAD

INGREDIENTS 1½-LB. 2-LB.

WHolE

WHEaT

Large eggs, at room temperature

Water (80°F – 90°F) ¾ cup 1

Oil 2 tbsp. ¼ cup

Honey 2 tbsp. ¼ cup

Non fat Dry skim milk powder

Cocoa powder 3 tbsp. ¼ cup

Caraway seeds 2 tbsp. 3 tbsp.

Instant coffee granules 2 tsp. 1 tbsp.

Salt 1½ tsp. 2 tsp.

Whole wheat ﬂour ¾ cup 1 cup

Rye ﬂour ¾ cup 1 cup

Bread ﬂour 1½ cups 2 cups

Bread machine yeast 1¾ tsp. 2¼ tsp.

2 2

/3 cups

3 tbsp. 3 tbsp.

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

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

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

OATMEAL PECAN BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1½ cups

Molasses ¼ cup

Vegetable oil 1 tbsp. 1½ tbsp.

Salt 1½ tsp. 2 tsp.

Dry oatmeal, instant

½ cup

or regular

Whole wheat ﬂour 1 cup 1

Bread ﬂour 2½ cups

Bread machine yeast 2 tsp. 2¼ tsp.

Dried apricots, chopped ½ cup ½ cup

cup

Pecans, chopped and

toasted

/3 cup

/3 cups

½ cup

1. Measure ingredients, except apricots and pecans, into bread pan in the order listed.

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

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.

4. At “add ingredient” beep, add apricots and pecans.

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. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

18 19

WHOLE WHEAT CRANBERRY BREAD

Note: For 1-lb. loaf recipe, please refer to page 96.

WHolE

WHEaT

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F)

Unsalted butter or

1 cup 1¼ cups

2 tbsp. 2½ tbsp.

margarine, cut in pieces

Honey

Grated orange peel

Salt

Whole wheat ﬂour

Bread ﬂour

Vital wheat gluten

4 tsp. 2 tbsp.

1½ tsp. 2 tsp.

1 tsp. 1¼ tsp.

1¼ cups 1½ cups

2 cups 2½ cups

1 tsp. 2 tsp.

(optional)

Bread machine yeast

Dried cranberries

2 tsp. 1 tbsp.

¾ cup 1 cup

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

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet

3. Select

Press the

WHOLE WHEAT. Choose loaf size and desired crust color.

START button.

4. At “add ingredient” beep, add cranberries.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHOLE WHEAT RAISIN BREAD

Note: For 1-lb. loaf recipe, please refer to page 97.

INGREDIENTS 1½-LB. 2-LB.

/3 cups

Water (80°F – 90°F) 1¼ cups

Unsalted butter or

2 tbsp. 2½ tbsp.

margarine, cut in pieces

Honey 4 tsp. 2 tbsp.

Grated orange peel 4 tsp. 2 tbsp.

Salt 1 tsp. 1¼ tsp.

Ground cinnamon ¾ tsp. 1 tsp.

Whole wheat ﬂour 1¼ cups 1½ cups

Bread ﬂour 2 cups 2½ cups

Bread machine yeast 2 tsp. 3 tsp.

Vital wheat gluten 1½ tsp. 2 tsp.

Raisins

Walnuts, chopped

cup ½ cup

1. Measure ingredients, except raisins and walnuts, into bread pan in the order listed.

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

Note: For 1½-lb. loaf, you can add the raisins and walnuts into automatic fruit & nut dispenser; for 2-lb. loaf, we recommend waiting and adding directly into the bread pan at the “add ingredient” beep, since the full amount required for the recipe is more than the dispenser will hold.

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

20 21

YOGURT WHOLE WHEAT BREAD

Note: For 1-lb. loaf recipe, please refer to page 98.

WHolE

WHEaT

INGREDIENTS 1½-LB. 2-LB.

Plain nonfat yogurt (80°F – 90°F)

Water (80°F – 90°F) ½ cup ½ cup

Vegetable oil 1 tbsp. 1½ tbsp.

Maple syrup (not pancake syrup)

Salt 1½ tsp. 2 tsp.

Whole wheat ﬂour 1¼ cups 1½ cups

Bread ﬂour 2 cups 2½ cups

Bulgur wheat 1½ tbsp. 2 tbsp.

Bread machine yeast 2 tsp. 2¼ tsp.

¾ cup 1 cup

1½ tbsp. 2 tbsp.

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

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

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

CLASSIC FRENCH BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1¼ cups

Sugar 1 tbsp. 1 tbsp.

Salt 1¼ tsp. 1½ tsp.

Bread ﬂour 3

Bread machine yeast 1½ tsp. 1½ tsp.

cups 4 cups

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

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

3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

22 23

HERBED FRENCH BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 2 cups

Olive oil 2 tsp. 2 tbsp.

Instant minced onion 2 tsp. 2 tbsp.

FRENCH

Fresh parsley, chopped 1 tbsp. 2 tbsp.

Fresh garlic, minced 1½ tsp. 1½ tbsp.

Sugar 1 tbsp. 1½ tbsp.

Salt ½ tsp. 1½ tsp.

Garlic pepper ¼ tsp. ½ tsp.

Bread ﬂour 3½ cups 5½ cups

Bread machine yeast 1 tsp. 2 tsp.

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

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

3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

PEPPERED FRENCH BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1

Olive oil 1 tbsp. 1½ tbsp.

Instant minced onion 2 tsp. 1 tbsp.

Vital wheat gluten 2 tsp. 1 tbsp.

Coarse ground pepper ½ tsp. ½ tsp.

Salt 1¼ tsp. 2 tsp.

Bread ﬂour 3½ cups 3¾ cups

Bread machine yeast 1½ tsp. 2 tsp.

/3 cups

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

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

3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

24 25

OLIVE ROSEMARY FRENCH BREAD

Note: For 1-lb. loaf recipe, please refer to page 99.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

cups

Water (80°F – 90°F) 1½ cups

Olive oil 2 tsp. 1 tbsp. 1½ tbsp.

FRENCH

Rosemary garlic seasoning blend

Dried rosemary, crushed ¾ tsp. 1 tsp. 1 tsp.

Sugar ¾ tsp. 1 tsp. 2 tsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Bread ﬂour 2½ cups 3 cups 3½ cups

Whole wheat ﬂour 1 cup 1¼ cups 1½ cups

Bread machine yeast 1½ tsp. 2 tsp. 2¼ tsp.

Kalamata olives, well drained and chopped

1½ tsp. 2 tsp. 2 tsp.

¾ cup 1 cup 1¼ cup

2 cups

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

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

3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.

4. At “add ingredient” beep, add olives directly into the bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

ITALIAN SEMOLINA BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1½ cups

Olive Oil 2 tbsp. 3 tbsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 3 cups 3¾ cups

Semolina ﬂour ¾ cup 1 cup

Bread machine yeast 1½ tsp. 2 tsp.

Toasted pine nuts ½ cup ½ cup

1. Measure ingredients, except pine nuts, into bread pan in the order listed. Add pine nuts into automatic fruit & nut dispenser.

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

3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

26 27

HERBED ITALIAN LOAF

Note: For 1-lb. loaf recipe, please refer to page 100.

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1¼ cups

Olive oil 1½ tbsp. 2 tbsp.

FRENCH

Instant minced onion 1½ tbsp. 2 tbsp.

Fresh parsley, chopped 2 tbsp. 2 tbsp.

Minced fresh garlic 2 tsp. 1 tbsp.

Sugar 1 tsp. 2 tsp.

Salt 1 tsp. 1½ tsp.

Fresh basil, chopped 1 tbsp. 2 tbsp.

Fresh oregano, chopped 1 tbsp. 2 tbsp.

Bread ﬂour 4½ cups 5½ cups

Bread machine yeast 1¼ tsp. 2 tsp.

Toasted pine nuts

/3 cup ½ cup

1. Measure ingredients, except pine nuts, into bread pan in the order listed. Add pine nuts into automatic fruit & nut dispenser.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color.

Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

ASIAGO PESTO BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups

+ 2 tbsp.

Extra virgin olive oil 1½ tbsp. 2 tbsp.

Asiago cheese, shredded

cup ½ cup

Prepared pesto ¼ cup

Sugar 1 tsp. 1½ tsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 4 cups 4½ cups

Bread machine yeast 1½ tsp. 2 tsp.

Toasted pine nuts

cup ½ cup

1½ cups

cup

1. Measure ingredients, except toasted pine nuts, into bread pan in the order listed. Add pine nuts into automatic fruit & nut dispenser.

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

3. Select FRENCH. Choose loaf size and desired crust color.

Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from the unit and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

28 29

PEPPERONI PARMESAN BREAD

Note: For 1-lb. loaf recipe, please refer to page 101.

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) ¾ cup 1 cup

Finely chopped

FRENCH

pepperoni

Mozzarella cheese 1 cup 1¼ cups

Italian seasoning ¾ tsp. 1 tsp.

Sugar ¾ tsp. 1 tsp.

Salt ¾ tsp. 1 tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1¾ tsp. 2¼ tsp.

/3 cup ½ cup

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

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

3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

SUNDRIED TOMATO PARMESAN BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1¼ cups

Olive oil 3 tbsp. ¼ cup

Grated Parmesan cheese

Sundried tomatoes, ﬁnely chopped

Italian parsley, chopped 2 tbsp. 3 tbsp.

Garlic pepper ¼ tsp. ½ tsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1¼ tsp. 2 tsp.

/3 cup ½ cup

¼ cup

/3 cup

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

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

3. Select FRENCH. Choose loaf size and desired crust color. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

30 31

CINNAMON RAISIN BREAD

Note: For 1-lb. loaf recipe, please refer to page 102.

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

SWEET

Firmly packed light brown sugar

Dry skim milk powder 1½ tbsp. 2 tbsp.

Unsalted butter or margarine, cut in pieces

Ground cinnamon 1 tsp. 1½ tsp.

Salt 1 tsp. 1½ tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1 tsp. 1¼ tsp.

Raisins ½ cups ¾ cup

1 1

measure 1 cup with egg

1½ tbsp. 2 tbsp.

Enough to measure 1½ cups with egg

1. Place egg in a measuring cup; add water to required amount. Pour into bread pan.

2. Add remaining ingredients, except raisins, into bread pan in the order listed.

3. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet. Note: For 1½-lb. loaf, you can add the raisins into automatic fruit &

nut dispenser; for 2-lb loaf, we recommend waiting and adding directly into the bread pan at the “add ingredient” beep, since the full amount required for the recipe is more than the dispenser will hold.

4. Select SWEET. Choose loaf size and desired crust color. Press the 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 bread pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES 1 LOAF

GOLDEN POTATO BREAD

NOTE: For 1-lb. loaf recipe, please refer to page 103.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Potato Cooking water (80°F – 90°F)*

Large eggs, at room temperature

Mashed potatoes* ½ cup ¾ cup 1 cup

Unsalted butter, cut in pieces

Sugar 1 tsp. 1 tsp. 1½ tsp.

Dry skim milk powder 2 tbsp. 3 tbsp. ¼ cup.

Dried chives 2 tsp. 1 tbsp. 1½ tbsp.

Potato starch 1½ tbsp. 2 tbsp. 2½ tbsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Bread ﬂour 2½ cups 3 cups 3½ cups

Bread machine yeast ¾ tsp. 2 tsp. 2¼ tsp.

½ cup + 2 tbsp.

1 1 2

1½ tbsp. 2 tbsp. 3 tbsp.

¾ cup 1 cup

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

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

3. Select SWEET. Choose loaf size and desired crust color.

Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (Kneading paddle may remain in bread. Remove paddle when bread has cooled.)

MAKES 1 LOAF

* Place peeled potatoes in saucepan of cold water. Bring to boil;

reduce heat and cook until fork tender; drain, reserving liquid. Mash potatoes without any additions of salt, butter or milk. Cool water to 80°F to 90°F and allow mashed potatoes to stand covered at room temperature for use.

SWEET

32 33

CHERRY ALMOND BREAD

Note: For 1-lb. loaf recipe, please refer to page 104.

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

SWEET

Unsalted butter or margarine, cut in pieces

Dried cherries

Dry skim milk powder 1½ tbsp. 2 tbsp. 3 tbsp.

Sugar 1½ tbsp. 2 tbsp. 2½ tbsp.

Dried orange peel 1 tsp. 1 tsp. 1½ tsp.

Ground cinnamon ½ tsp. ½ tsp. ¾ tsp.

Salt ½ tsp. ½ tsp. ¾ tsp.

Bread ﬂour 2½ cups 3 cups 3½ cups

Bread machine yeast 2 tsp. 2½ tsp. 2¾ tsp.

Toasted slivered almonds

1 1 2

Enough to measure ¾ cup with egg

measure

1 cup with

egg

1½ tbsp. 2 tbsp. 3 tbsp.

cup ½ cup ¾ cup

cup ½ cup

Enough to measure 1¼ cups with egg

cup

1. Place egg in a measuring cup, add water to required amount. Pour into bread pan.

2. Add remaining ingredients, except almonds, into bread pan in order listed.

3. Insert bread pan securely into baking chamber. Close lid.

4. Add almonds into automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START button.

7. The complete signal will sound when bread is done.

8. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

9. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

ip: If desired, frost loaf with confectioners’ sugar frosting and

sprinkle with additional toasted slivered almonds.

CHOCOLATE HAZELNUT BREAD

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Large eggs, at room temperature

Water (80°F – 90°F) ½ cup ¾ cup 1 cup

Unsalted butter, cut in pieces

Unsweetened cocoa powder

Sugar

Salt ½ tsp. 1 tsp. 1½ tsp.

Bread ﬂour 2 cups 2¾ cups 3 cups

Bread machine yeast 1 tsp. 1½ tsp. 1¾ tsp.

Toasted and skinned hazelnuts nuts, chopped

1 2 2

1½ tbsp. 2 tbsp. 3 tbsp.

cup

¼ cup

cup

½ cup

cup

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

2. Insert bread pan securely into baking chamber. Close lid.

3. Add hazelnuts into the automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select SWEET. Choose loaf size and desired crust color. Press the START button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES 1 LOAF Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle

with additional chopped hazelnuts.

SWEET

34 35

CRANBERRY ORANGE BREAD

Note: For 1-lb. loaf recipe, please refer to page 105.

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

SWEET

Sugar 2 tbsp. 3 tbsp.

Dry skim milk powder 2 tbsp. 3 tbsp.

Dried cranberries ½ cup

Dried orange peel 1 tsp. 2 tsp.

Ground cinnamon 1 tsp. 1½ tsp

Salt 1¼ tsp. 1½ tsp.

Unsalted butter, or margarine, cut in pieces

Bread ﬂour 3½ cups 4 cups

Bread machine yeast 1¼ tsp. 1½ tsp.

Pecans, chopped ½ cup

1 1

measure 1½ cups with egg

2 tbsp. 3 tbsp.

Enough to measure 2 cups with egg

/3 cup

1. Place egg in a measuring cup; add water to required amount. Pour into bread pan.

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

3. Insert bread pan securely into baking chamber; close lid.

4. Add pecans into the automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START button.

7. The complete signal will sound when bread is done.

8. Using pot holders remove bread pan from the unit and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES 1 LOAF

PANETTONE

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Milk (80°F – 90°F) ½ cup

Unsalted butter or margarine, cut in pieces

Sugar ¼ cup

Diced mixed candied fruit

Diced candied cherries ¼ cup ¼ cup

Diced candied lemon peel

Dried orange peel 1 tsp. 1½ tsp.

Anise seed ½ tsp. 1 tsp.

Salt ¾ tsp. 1 tsp.

Bread ﬂour 2¾ cups 3¼ cups

Bread machine yeast 2 tsp. 3 tsp.

Lightly toasted pine nuts

1 2

/3 cup

¼ cup

/3 cup

¼ cup ½ cup

2 tbsp. ¼ cup

cup ½ cup

1. Measure ingredients, except pine nuts, into bread pan in order listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add pine nuts into the automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select SWEET. Choose loaf size and desired crust color. Press the 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. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF Tip: If desired, frost loaf with lemon confectioners’ sugar frosting and

sprinkle with additional chopped toasted pine nuts.

SWEET

36 37

PUMPKIN APPLE BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) ½ cup

Pumpkin puree ½ cup

Large eggs, at room temperature

Honey 3 tbsp. ¼ cup

Dry skim milk powder ¼ cup

SWEET

Unsalted butter, cut in pieces

Salt 1 tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ½ tsp.

Allspice ¼ tsp. ¼ tsp.

Ground ginger ¼ tsp. ¼ tsp.

Ground nutmeg ¼ tsp. ¼ tsp.

Ground pecans ¼ cup

Bread ﬂour 3¼ cups 4 cups

Bread machine yeast 1 tsp. 1½ tsp.

Dried apples, chopped ¼ cup

1 2

1 tbsp. 2 tbsp.

/3 cup

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

2. Insert bread pan securely into baking chamber; close lid.

3. Add dried apples into the automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select SWEET. Choose loaf size and desired crust color.

Press the START button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF

PUMPKIN PECAN BREAD

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F Enough to

Cooked pumpkin

Vanilla extract 1½ tsp. 2 tsp.

Unsalted butter or margarine, cut in pieces

Light brown sugar 3 tbsp. ¼ cup

Dried orange peel 2 tsp. 1 tbsp.

Ground cinnamon 1 tsp. 1½ tsp.

Salt 1½ tsp. 2 tsp.

Nutmeg, ground ¼ tsp. ½ tsp.

Bread ﬂour 3½ cups 4 cups

Bread machine yeast 1½ tsp. 2 tsp.

Toasted pecans ½ cup ½ cup

1 2

Enough to measure ¾ cup with egg

cup ½ cup

measure 1 cup

with egg

3 tbsp. ¼ cup

1. Place egg in a measuring cup, add water to required amount. Pour into bread pan.

2. Add remaining ingredients, except pecans, into bread pan in order listed.

3. Insert bread pan securely into baking chamber; place nuts in dispenser. Close lid.

4. Add pecans into the automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START button.

7. At “add ingredient” beep, add pecans.

8. The complete signal will sound when bread is done.

9. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

10. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF Tip: If desired, frost loaf with lemon confectioner’s sugar frosting and

sprinkle with additional chopped toasted pecans.

SWEET

38 39

TROPICAL FRUIT BREAD

Note: For 1-lb. loaf recipe, please refer to page 106.

INGREDIENTS

Large eggs, at room temperature

Water (80°F – 90°F)

SWEET

Dry skim milk powder

Tropical fruit bits

Unsalted butter, cut in pieces

Fresh orange peel, grated

Sugar

Salt

Bread ﬂour

Bread machine yeast

Macadamia nuts, chopped

1½-LB. 2-LB. 2½-LB.

1 1 2

Enough to measure ¾ cup with egg

1½ tbsp. 2 tbsp. 3 tbsp.

¾ cup 1 cup 1 cup

1½ tbsp. 2 tbsp. 3 tbsp.

2 tsp. 1 tbsp. 2 tbsp.

1½ tbsp. 2 tbsp. 2½ tbsp.

½ tsp. ½ tsp. ¾ tsp.

3 cups 3½ cups 4 cups

1¾ tsp. 2¼ tsp. 2½ tsp.

½ cup ½ cup ¾ cup

Enough to measure 1 cup with egg

Enough to measure 1¼ cup with egg

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

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet. Note: For 1½ and 2-lb. loaves, you can add the macadamia nuts into

automatic fruit & nut dispenser; for 2½-lb loaf, we recommend waiting and adding directly into the bread pan at the “add ingredient” beep, since the full amount required for the recipe is more than the dispenser will hold.

3. Select WHITE. Choose loaf size and desired crust color.

Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES 1 LOAF Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle

with additional chopped macadamia nuts.

GLUTEN FREE BREAD (2-LB.)

INGREDIENTS

1½ cups water (80°F – 90°F)

3 large eggs, at room temperature

¼ cup vegetable oil

1 tsp. cider vinegar

2 cups white rice ﬂour

cup dry skim milk powder

1½ tsp. salt

½ cup potato starch

½ cup tapioca ﬂour

/3 cup cornstarch

3 tbsp. sugar

1 tbsp. xanthan gum

2¼ tsp. bread machine yeast

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

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

3. Select GLUTEN FREE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

GlUTEN

FREE

40 41

GLUTEN FREE BUTTERMILK BREAD (2-LB.)

Note: For 1-lb. loaf recipe, please refer to page 107.

INGREDIENTS

1¼ cups water (80°F – 90°F)

3 large eggs, at room temperature

¼ cup unsalted butter or margarine, cut in pieces

1 tsp. cider vinegar

2 cups white rice ﬂour

GlUTEN

FREE

½ cup potato ﬂour

½ cup tapioca ﬂour

¼ cup dry buttermilk powder

¼ cup sugar

¼ cup green onion, chopped

3½ tsp. xanthan gum

1 tbsp. fresh dill, chopped

1½ tsp. salt

2¼ tsp. bread machine yeast

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

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

3. Select GLUTEN FREE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

GLUTEN FREE HERB BREAD (2-LB.)

Note: For 1-lb. loaf recipe, please refer to page 108.

INGREDIENTS

1½ cups water (80°F – 90°F)

1 large egg, at room temperature

2 egg whites, at room temperature

1 tbsp. cheese & chive egg substitute

1¼ cups white rice ﬂour

1 cup brown rice ﬂour

¾ cup tapioca ﬂour

¼ cup potato starch

/3 cup dry skim milk powder

2 tbsp. sugar

3¼ tsp. xanthan gum

1¼ tsp. salt

1 tsp. herbs d’ Provence

5 tsp. bread machine yeast

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

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

3. Select GLUTEN FREE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

GlUTEN

FREE

42 43

GLUTEN FREE PUMPERNICKEL BREAD (2-LB.)

Note: For 1-lb. loaf recipe, please refer to page 109.

INGREDIENTS

1½ cups water (80°F – 90°F)

3 large eggs, at room temperature

3 tbsp. molasses

2 tbsp. canola oil

1 tsp. cider vinegar

GlUTEN

FREE

2 cups white rice ﬂour

/3 cup potato starch

/3 cup tapioca ﬂour

3 tbsp. ﬁrmly packed light brown sugar

2½ tsp. xanthan gum

2 tsp. cocoa powder

2 tsp. instant coffee granules

1½ tsp. salt

1 tbsp. bread machine yeast

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

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

3. Select GLUTEN FREE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

SEEDED GLUTEN FREE BREAD (2-LB.)

Note: For 1-lb. loaf recipe, please refer to page 110.

INGREDIENTS

/3 cups water (80°F – 90°F)

1 large egg, at room temperature + enough egg whites to measure ¾ cup

/3 cup unsalted butter or margarine, melted

1 tsp. cider vinegar

1 pkg. (16 oz.) gluten free bread mix

1 tbsp. golden ﬂaxseeds

1 tbsp. sesame seeds

1 tbsp. black sesame seeds

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

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

3. Select GLUTEN FREE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

GlUTEN

FREE

44 45

SPELT BREAD (2-LB.)

INGREDIENTS

1 cup + 1 tbsp. water (80 – 90°F)

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

3 tbsp. dry skim milk powder

3 tbsp. sugar

3 cups spelt ﬂour

1 tsp. bread machine yeast

GlUTEN

FREE

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

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

3. Select GLUTEN FREE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

GLUTEN FREE POTATO & CHIVE BREAD (2-LB.)

Note: For 1-lb. loaf recipe, please refer to page 111.

INGREDIENTS

1¼ cups water (80°F – 90°F)

3 large eggs, at room temperature

¾ cup cottage cheese, at room temperature

3 tbsp. vegetable oil

1 tsp. cider vinegar

2 cups white rice ﬂour

½ cup cornstarch

½ cup instant potato buds

½ cup potato starch

½ cup dry skim milk powder

½ cup tapioca ﬂour

¼ cup snipped fresh chives

¼ cup sugar

1½ tsp. salt

2¼ tsp. bread machine yeast

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

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

3. Select GLUTEN FREE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

GlUTEN

FREE

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BANANA MACADAMIA BREAD (2-LB.)

INGREDIENTS

/3 cup milk

1 cup mashed banana, about 2 medium

2½ cups all-purpose ﬂour

1 cup sugar

½ cup unsalted butter or margarine, softened

2 eggs, slightly beaten

2½ tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

BREaD

½ cup macadamia nuts, chopped

QUICK

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

5. The complete signal will sound when the bread is done.

6. Using pot holders remove bread pan from baking chamber and place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on the wire rack until ready to serve

(at least 20 minutes)

MAKES A 2-LB. LOAF

COCONUT GINGER| QUICK BREAD (2-LB.)

INGREDIENTS

1 cup + 2 tbsp. half & half

2 large eggs, at room temperature

¼ cup oil

1 tsp. coconut extract

1 tsp. lemon extract

¾ cup sugar

1 tbsp. grated lemon peel

2 cups all-purpose ﬂour

2 tbsp. candied ginger, ﬁnely chopped

1 tbsp. baking powder

½ tsp. salt

1¼ cups toasted shredded coconut

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

5. The complete signal will sound when the bread is done.

7. Allow bread to cool on the wire rack until ready to serve

(at least 20 minutes)

MAKES A 2-LB. LOAF

QUICK

BREaD

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GINGERBREAD QUICK BREAD (2-LB.)

INGREDIENTS

2 cups all-purpose ﬂour

½ cup ﬁrmly packed light brown sugar

2 tbsp. candied ginger, ﬁnely chopped

2 tsp. ground ginger

2 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. ground allspice

¾ tsp. salt

BREaD

¾ cup buttermilk

QUICK

2 large eggs, slightly beaten

½ cup molasses

¼ cup unsalted butter or margarine, melted

¼ cup water

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

5. The complete signal will sound when the bread is done.

7. Allow bread to cool on the wire rack until ready to serve

(at least 20 minutes)

MAKES A 2-LB. LOAF

ORANGE DATE NUT BREAD (2-LB.)

INGREDIENTS

1 cup boiling water

1 cup dates, chopped

1 tsp. baking soda

2 large eggs, at room temperature

1¾ cups all-purpose ﬂour

¾ cup ﬁrmly packed dark brown sugar

1 tsp. baking powder

½ tsp. salt

¼ cup unsalted butter or margarine, softened

1 tsp. vanilla extract

½ tsp. orange extract

1 cup walnuts, chopped

1. Pour boiling water over dates in a small bowl. Add baking soda. Let stand at room temperature for 20 minutes.

2. Transfer date mixture to bread pan. Measure remaining ingredients, except walnuts, into bread pan in the order listed.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

5. At “add ingredient” beep, add walnuts.

6. The complete signal will sound when the bread is done.

7. Using pot holders remove bread pan from baking chamber and place on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn bread out of bread pan and turn right side up. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

8. Allow bread to cool on the wire rack until ready to serve

(at least 20 minutes)

MAKES A 2-LB. LOAF

QUICK

BREaD

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ORANGE WALNUT QUICK BREAD (2-LB.)

INGREDIENTS

2¼ cups all-purpose ﬂour

1 cup toasted walnuts, chopped

¾ cup sugar

2 tbsp. grated orange peel

4 tsp. baking powder

¼ tsp. salt

¼ cup unsalted butter or margarine, softened

¾ cup milk

BREaD

½ cup sour cream

QUICK

2 large eggs, slightly beaten

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

5. The complete signal will sound when the bread is done.

7. Allow bread to cool on the wire rack until ready to serve

(at least 20 minutes)

MAKES A 2-LB. LOAF

TIP: IF DESIRED, FROST WITH CONFECTIONERS’ SUGAR FROSTING

AND SPRINKLE WITH ADDITIONAL CHOPPED TOASTED WALNUTS.

PRUNE POPPYSEED QUICK BREAD (2-LB.)

INGREDIENTS

½ cup milk

2 large eggs, slightly beaten

/3 cup unsalted butter or margarine, softened

1½ cups all-purpose ﬂour

1 cup sugar

1 tbsp. grated orange peel

1 tbsp. poppy seeds

2 tsp. baking powder

½ tsp. salt

1 tsp. vanilla extract

1 cup prunes, ﬁnely chopped

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet.

4. Select the QUICK BREAD. Press the START button.

5. At “add ingredient” beep, add prunes.

6. The complete signal will sound when the bread is done.

8. Allow bread to cool on the wire rack until ready to serve

(at least 20 minutes)

MAKES A 2-LB. LOAF

QUICK

BREaD

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DINNER ROLLS

INGREDIENTS

¼ cup milk (80°F – 90°F)

¼ cup + 2 tbsp. water (80°F – 90°F)

1 large egg, at room temperature

¼ cup sugar

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

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 baking chamber; close lid. Plug unit into wall outlet.

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

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5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

7. Shape into your favorite dinner rolls shapes such as braids, butter horns, Parker house or clover leaf.

8. Bake in a preheated oven at 375ºF about 20 minutes until golden

and fully baked. (Rolls will sound hollow when tapped.)

VARIATION – CINNAMON ROLLS:

1. Roll out dough on lightly ﬂoured surface to 9 x 14 inch rectangle.

2. Brush with about 2 tbsp. melted butter. Sprinkle with a mixture of 3 tbsp. sugar and ½ tsp. ground cinnamon. Top with ¼ cup raisins.

3. Roll up jellyroll style starting at long end.

4. Cut into 1-inch slices and arrange in greased

9 x 12 inch bread pan.

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

6. Bake in preheated oven at 375ºF until golden brown (about 20 minutes).

7. Remove from pan and cool on a wire rack.

8. If desired, drizzle with confectioners’ sugar frosting when cool.

SWEET WHEAT DINNER ROLLS

INGREDIENTS

1 cup milk (80°F – 90°F)

/3 cup unsalted butter or margarine, cut in pieces

1 large egg, at room temperature

¼ cup sugar

½ tsp. salt

2½ cups bread ﬂour

1 cup whole wheat ﬂour

2¼ tsp. bread machine yeast

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

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

7. Shape into your favorite dinner rolls shapes such as braids, butter horns, Parker house or clover leaf.

8. Cover and let rise until doubled in size (about 45 minutes). Bake in a preheated oven at 350ºF for 15 minutes or until golden and fully baked. (Rolls will sound hollow when lightly tapped with your ﬁnger.)

MAKES ABOUT 2 DOZEN DINNER ROLLS Tip: If desired, brush with melted butter or olive oil and sprinkle with

garlic salt OR, brush with beaten egg whites and sprinkle with sesame, poppy or fennel seeds.

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MAKES ABOUT 2 DOZEN DINNER ROLLS Tip: If desired, brush with melted butter or beaten egg whites and

sprinkle with sesame, poppy or fennel seeds just before baking.

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ONION ROLLS

INGREDIENTS

1 cup milk (80°F – 90°F)

2 large eggs, at room temperature

¼ cup sugar

6 tbsp. unsalted butter or margarine, cut in pieces

1 tbsp. instant minced onion

1 tsp. caraway seeds

½ tsp. salt

3¼ cups bread ﬂour

2¼ tsp. active dry or bread machine yeast

1 egg white

Instant minced onion

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1. Measure ingredients, except egg white and additional instant minced onion, into bread pan in the order listed.

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

7. Shape into your favorite dinner rolls shapes such as pan rolls, braids or rosettes.

MAKES ABOUT 2 DOZEN DINNER ROLLS Tip: If desired, brush with beaten egg white and sprinkle with

additional instant minced onion just before baking.

BEST EVER PIZZA DOUGH

INGREDIENTS

1 ½ cups beer or water (80°F – 90°F)

1 tbsp. honey or sugar

2 tbsp. extra virgin olive oil

1½ tsp. salt

4¼ cups bread ﬂour

2 tsp. bread machine yeast

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

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

7. Divide dough in half. Set one half aside and keep covered. Lightly brush 2 large pizza pans with olive oil and sprinkle with cornmeal; set aside.

8. On lightly ﬂoured surface roll out half of dough to ﬁt prepared pan. Top with desired topping ingredients such as sauce, cheese and vegetables. Bake in a preheated oven at 425ºF for 20 minutes or until edges are golden and cheese is bubbling.

9. Repeat with remaining dough.

MAKES 2, 15-INCH THIN CRUST PIZZAS For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and

sprinkle with cornmeal. Roll out dough on a lightly ﬂoured surface and ﬁt into pan. Cover loosely with plastic wrap and set aside until doubled in size (about 40 minutes). Using oiled ﬁngertips, press indentations into dough about ½-inch deep and about 1-inch apart. Drizzle with 3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, ¾ cup freshly grated Parmesan, Romano and Asiago cheese and mixture of fresh chopped herbs such as parsley, rosemary, basil and oregano. Bake in preheated oven at 425ºF until crust is golden and bread is puffed (about 20 minutes).

cup

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WHOLE WHEAT PIZZA DOUGH

INGREDIENTS

/3 cups water (80°F – 90°F)

¼ cup olive oil

1½ tsp. salt

2½ cups bread ﬂour

1 cup whole wheat ﬂour

2 tsp. bread machine yeast

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

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

7. Divide dough in half. Set one half aside and keep covered. Lightly brush 2 large pizza pans with olive oil and sprinkle with cornmeal; set aside. On lightly ﬂoured surface, roll out half of dough to ﬁt prepared pan. Top with desired topping ingredients such as sauce, cheese and vegetables. Bake in a preheated oven at 425ºF for 20 minutes or until edges are golden and cheese is bubbling.

8. Repeat with remaining dough.

MAKES 2, 15-INCH THIN CRUST PIZZAS OR 1 THICK CRUST PIZZA

GLUTEN FREE PIZZA DOUGH

INGREDIENTS

1 cup buttermilk

¼ cups water, at room temperature

2 large eggs, at room temperature

1 egg white, at room temperature

3 tbsp olive oil

1½ cups tapioca ﬂour

1 cup white rice ﬂour

1 cup brown rice ﬂour

½ cup potato starch

1 tsp. salt

1 tbsp. sugar

1 tbsp. xanthan gum

2 tbsp bread machine yeast

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

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

6. Divide dough into 3 equal portions. Set 2 pieces aside and keep covered. Lightly brush 3, 12-inch pizza pans with olive oil and sprinkle with cornmeal; set aside. Place

of dough on prepared

pizza pan and gently press the dough to cover the bottom of the pan evenly. Bake in preheated oven at 425ºF for about 15 minutes.

7. Top with desired topping ingredients such as sauce, cheese and vegetables. Return to oven and bake for 12 minutes or until edges are golden and cheese is bubbling.

8. Repeat with remaining dough.

MAKES 3, 12-INCH THIN CRUST PIZZAS

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GRISSINI

Note: Grissini are Italian-style pencil-thin breadsticks.

INGREDIENTS

1 cup water (80°F – 90°F)

/3 cup olive oil

2 tsp. sugar

1½ tsp. salt

3 cups bread ﬂour

2 tsp. bread machine yeast

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

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and

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place dough on a lightly ﬂoured surface.

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

7. Divide dough in half. On a lightly ﬂoured board, roll ½ of dough into 13 x 15 inch rectangle. Brush dough evenly with 1 tbsp. additional olive oil. If desired, sprinkle evenly with seed or cheese mixture (see below).

8. Using a pastry cutter, cut dough lengthwise into 30 thin strips. Place strips on a lightly greased baking sheet. Bake in preheated oven at 425ºF about 14 minutes until golden and fully baked.

9. Allow breadsticks to cool on a wire rack.

10. Repeat with remaining half of dough.

Note: CHEESE MIXTURE: Combine ½ cup grated Parmesan cheese, 2 tbsp.

lightly toasted sesame seeds, ½ tsp salt and ¼ tsp. pepper.

SEED MIXTURE: Combine 2 tbsp. each of black sesame seeds, ﬂaxseeds, poppy seeds and lightly toasted sesame seeds, along with ½ tsp. salt and ¼ tsp pepper.

PHILADELPHIA SOFT PRETZELS

INGREDIENTS

1 cup water (80°F – 90°F)

1 tsp. sugar

1½ tsp. salt

4 cups bread ﬂour

2 tsp. bread machine yeast

6 cups water

1½ tbsp. baking soda

Kosher salt

1. Measure ﬁrst 5 ingredients into bread pan in the order listed.

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

7. Cut dough into 1½ oz. pieces. Roll each piece into 20-inch rope. Shape into pretzel shape, pinching ends to seal.

8. Dissolve baking soda in water in large shallow saucepan. Bring to boil. Drop pretzels, in small batches into water and let them cook until they ﬂoat (about 1 minute). Drain and place them on a greased baking sheet. Sprinkle with coarse salt.

9. Bake in a preheated oven at 425ºF for 15 minutes or until golden. Cool on a wire rack.

MAKES ABOUT 2 DOZEN PRETZELS

Tip: These are best eaten the day they are baked.

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APPLE FILLED BAKED DOUGHNUTS

INGREDIENTS

¼ cup milk

¼ cup + 2 tbsp. water (80°F – 90°F)

1 large egg, at room temperature

¼ cup sugar

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2½ cups bread ﬂour

2¼ tsp. active dry or bread machine yeast

Filling (recipe below)

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

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

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3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Meanwhile, prepare ﬁlling (see recipe below). Cover and refrigerate.

6. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

8. Remove ﬁlling from refrigerator and drain very well.

9. Divide dough into 22 equal pieces. Roll each piece into a 2-inch circle. Place 1 tsp. apple ﬁlling in center. Bring edges up to cover ﬁlling and pinch edges to seal.

10. Place each ball of dough, seam side down, on a greased baking sheet, about 2-inches apart. Cover and let rise until doubled in size (about 45 minutes).

11. Bake in preheated oven at 375ºF about 14 minutes until lightly golden and fully baked.

12. Meanwhile, combine 3 tbsp. confectioners’ sugar and 2 tbsp. water in shallow bowl. Place

cup granulated sugar in second

shallow bowl.

13. Roll each hot doughnut in confectioners’ mixture and then in granulated sugar to cover doughnuts completely. Place on a wire rack to cool.

MAKES 22 DOUGHNUTS Tip: Doughnuts are best served warm.

Apple Filling: In a bowl, combine 1 cup ﬁnely chopped apples, ¼ cup

raisins, 1½ tbsp. sugar, ½ tsp ground cinnamon and 1 tsp. fresh lemon juice.

APPLE FILLED CHALLAH

INGREDIENTS

1 cup water (80°F – 90°F)

2 large eggs, at room temperature

2 tbsp. sugar

2 tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread ﬂour

2 tsp. active dry or bread machine yeast

3 medium apples, ﬁnely chopped

½ cup raisins

1 tsp. grated lemon peel

½ tsp. ground cinnamon

1 tbsp. honey

1 tbsp. lemon juice

1. Measure ﬁrst 8 ingredients into bread pan in the order listed.

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

3. Select DOUGH setting. Press the START button.

4. The complete signal will sound when dough is done.

5. Meanwhile in a bowl, combine apples, raisins, lemon peel, cinnamon, honey and lemon juice. Cover and refrigerate until ready to use. (This can be made a day ahead.)

6. Using pot holders remove bread pan from baking chamber and place dough on lightly ﬂoured surface.

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

8. Divide dough into 3 equal pieces. On a lightly ﬂoured board, roll out each piece into a 6 x 14 inch rectangle. Spread

apple mixture down one long side of rectangle. Roll up jellyroll fashion and pres edges to seal. Repeat with remaining 2 pieces of dough. Place ropes together on a lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid to seal.

9. Cover and let rise in warm place until doubled in size (about 40 minutes). Bake in preheated oven at 375ºF about 25 minutes or until golden.

10. Place on a wire rack and allow to cool.

MAKES ONE LARGE LOAF Tip: If desired, combine ¾ cup confectioners’ sugar and enough lemon

juice to make a smooth consistency. Drizzle over cooled bread.

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RASPBERRY PECAN TWIST

INGREDIENTS

¾ cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

4 large eggs, at room temperature

/3 cup + 1 tbsp. sugar

3 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

4 cups bread ﬂour

2¼ tsp. active dry or bread machine yeast

½ cup seedless raspberry jam

1 cup toasted pecans, chopped

Confectioners’ sugar frosting

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1. Measure milk, water, 3 eggs,

/3 cup sugar, butter, salt, ﬂour and

yeast into bread pan in the order listed.

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

7. Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within 1 inch of the edges of the dough. Sprinkle with pecans. Roll up jellyroll style to form a 14-inch roll. Pinch edges to seal.

8. Place on a greased baking sheet, seam side down. Cut lengthwise into 2, 14-inch pieces. With cut side facing up, twist pieces and tuck ends under.

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

10. Lightly beat remaining egg and brush over the top of the bread.

11. Bake in a preheated oven at 375ºF for about 25 minutes or until golden and fully baked. (Bread will sound hollow when tapped.)

12. Cool on a wire rack.

13. When cooled, drizzle with confectioners’ sugar frosting.

MAKES ONE LARGE COFFEE BREAD

APRICOT BRAID

INGREDIENTS

¾ cup water (80°F – 90°F)

¼ cup apricot nectar

2 large eggs, at room temperature

2 tbsp. sugar

2 tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread ﬂour

2 tsp. active dry or bread machine yeast

1 cup dried apricots, chopped

½ cup toasted skinned hazelnuts, chopped

½ tsp ground cinnamon

1 tbsp. honey

1. Measure ﬁrst 8 ingredients into bread pan in the order listed.

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

3. Select DOUGH. Press the START button.

4. The complete signal will sound when dough is done.

5. Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and honey. Cover and set aside.

6. Using pot holders remove bread pan from baking chamber and place dough on lightly ﬂoured surface.

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

8. Divide dough into 3 equal pieces. On a lightly ﬂoured board, roll out each piece into a 6 x 14 inch rectangle. Spread

apricot

mixture down one long side of rectangle. Roll up jellyroll fashion and press edges to seal. Repeat with remaining 2 pieces of dough. Place ropes together on lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid to seal.

9. Cover and let rise in warm place until doubled in size (about 40 minutes). Bake in preheated oven at 375ºF about 25 minutes or until golden.

10. Place on a wire rack and allow to cool.

MAKES ONE LARGE LOAF Tip: If desired, combine ¾ cup confectioners’ sugar and enough

apricot nectar to make a smooth consistency. Drizzle over cooled bread.

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SWEET POTATO PECAN BRAID

INGREDIENTS

/3 cup milk (80°F – 90°F)

1 large egg, at room temperature

½ cup mashed cooked sweet potato

¼ cup ﬁrmly packed light brown sugar

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2¾ cups bread ﬂour

2¼ tsp. active dry or bread machine yeast

½ cup toasted pecans, chopped

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

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

3. Select DOUGH. Press the START button.

4. At “add ingredient” beep, add pecans.

5. The complete signal will sound when dough is done.

6. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

8. Divide dough into 3 equal pieces. Shape each piece into a 14-inch roll. Place ropes together on lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid.

9. Cover and let rise in a warm place until doubled in size (about 40 minutes). Bake in preheated oven at 375ºF about 25 minutes or until golden.

10. Place on wire rack and allow to cool.

MAKES ONE LARGE LOAF Tip: If desired, drizzle with confectioners’ sugar frosting

before serving.

CANDY CANE CHERRY BRAID

INGREDIENTS

2 large eggs, at room temperature

Water (80°F – 90°F)

3 tbsp. unsalted butter or margarine, cut in pieces

¼ cup dry skim milk powder

¼ cup sugar

½ cup candied cherries, diced

¼ cup candied lemon peel, diced

2 tsp. grated lemon peel

1 tsp. salt

½ tsp. almond extract

3¾ cups bread ﬂour

2 tsp. active dry or bread machine yeast

½ cup toasted almonds, chopped

1. In a measuring cup, add enough water to eggs to measure 1¼ cups. Pour into bread pan.

2. Add remaining ingredients, except almonds, into bread pan in the order listed.

3. Insert bread pan securely into baking chamber; close lid. Place almonds in dispenser and close dispenser lid. Plug unit into wall outlet.

4. Select DOUGH. Press the START button.

5. The complete signal will sound when dough is ready.

6. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

7. Divide dough into 3 equal parts. Roll each part into 18 inch rope.

8. Using all 3 ropes, braid and tuck ends under to seal. Place on a greased baking sheet. Curve one end to resemble candy cane.

9. Cover and let rise until doubled in size (about 45 minutes).

10. Bake in preheated oven at 375ºF for 30 minutes until golden brown and sounds hollow when tapped on the bottom.

11. Cool on a wire rack.

Tip: If desired, frost with confectioners’ frosting colored with red food coloring. Decorate with sugar snowﬂakes. OR, if desired, omit frosting and brush braid with beaten egg just before baking; the crust will have a high gloss.

MAKES ONE LARGE LOAF

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HOLIDAY STOLLEN

INGREDIENTS

/3 cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

1 large egg, at room temperature

3 tbsp. unsalted butter or margarine, cut in pieces

¼ cup sugar

1 tbsp. grated lemon peel

1 tbsp. grated orange peel

½ tsp. salt

3½ cups bread ﬂour

2 tsp. active dry or bread machine yeast

½ cup toasted slivered almonds

½ cup candied fruit, diced

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½ cup currants

1. Measure ingredients, except candied fruit, currants and almonds into bread pan in order listed.

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

3. Select DOUGH. Press the START button.

4. At “add ingredient” beep, add almonds, currants and candied fruit.

5. The complete signal will sound when dough is done.

6. Using pot holders remove bread pan from baking chamber and place dough on a lightly ﬂoured surface.

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

8. On a large baking sheet, roll dough into 14 x 8 inch oval. Fold one long side over the other to within 1-inch of the opposite side. Pinch the edges to seal.

9. Cover and let rise until doubled in size (about 45 minutes).

10. Bake in a preheated oven at 375ºF about 25 minutes until golden and fully baked. (Bread will sound hollow when fully baked.)

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

MAKES ONE LARGE LOAF Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle

with additional toasted slivered almonds.

LOW CARB SEEDED BREAD (2 LB.)

INGREDIENTS

½ cup water (80°F – 90°F)

½ cup heavy cream (80°F – 90°F)

1 large egg, at room temperature

½ tsp. molasses

¾ tsp. salt

¾ cup vital wheat gluten

½ cup almond ﬂour

½ cup wheat bran

/3 cup pumpkin seeds

¼ cup rice protein powder

2 tbsp. ﬂaxseeds

1 tsp. Splenda

2 tsp. bread machine yeast

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

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

3. Select LOW CARB. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

loW

CaRB

68 69

LOW CARB WHOLE WHEAT BREAD (2 LB.)

NOTE: For 1-lb. loaf recipe, please refer to page 112.

INGREDIENTS

2 cups water (80°F – 90°F)

¼ cup unsalted butter or margarine, cut in pieces

2 large eggs, at room temperature

2 tsp. lemon juice

1¾ tsp. salt

2½ cups whole wheat ﬂour

½ cup whey protein powder

½ cup vital wheat gluten

½ cup psyllium husk powder

¼ cup ﬂaxseed meal

¼ cup wheat bran

3 tbsp. nutritional yeast powder

CaRB

3 tbsp. oat bran

loW

4½ tsp. bread machine yeast

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

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

3. Select LOW CARB. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

LOW CARB RYE BREAD (2 LB.)

INGREDIENTS

1 cup water (80°F – 90°F)

1 tbsp. oil

½ tsp. molasses

1 tsp. salt

¾ cup vital wheat gluten

½ cup rye ﬂour

½ cup wheat bran

¼ cup rice protein powder

1 tbsp. caraway seeds

1 tsp. Splenda

1½ tsp. bread machine yeast

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

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

3. Select LOW CARB. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

loW

CaRB

70 71

LOW CARB ALMOND BREAD (2 LB.)

INGREDIENTS

½ cup water (80°F – 90°F)

½ cup heavy cream (80°F – 90°F)

1 large egg, at room temperature

½ tsp. molasses

¾ tsp. salt

¾ cup vital wheat gluten

½ cup almond ﬂour

½ cup wheat bran

/3 cup pumpkin seeds

¼ cup rice protein powder

2 tbsp. ﬂaxseeds

CaRB

1 tsp. Splenda

2 tsp. bread machine yeast

loW

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

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

3. Select LOW CARB. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES A 2-LB. LOAF

LOW CARB MOLASSES BREAD (2 LB.)

INGREDIENTS

1 cup + 2 tbsp. water (80°F – 90°F)

1 tbsp. oil

2 tsp. molasses

1 cup vital wheat gluten

/3 cup almond meal

/3 cup wheat bran

/3 cup whey protein powder

1 tbsp. toasted sesame seeds

1 tsp. salt

2 tsp. bread machine yeast

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

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

3. Select LOW CARB. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

MAKES A 2-LB. LOAF

loW

CaRB

72 73

LOW CARB PECAN BREAD (2 LB.)

INGREDIENTS

/3 cups water (80°F – 90°F)

2 large eggs, at room temperature

2 tbsp. oil

1 tbsp. liquid lecithin

2 tsp. fresh lemon juice

¼ cup unsalted butter or margarine, cut in pieces

CaRB

¼ cup Splenda

2 tsp. salt

1 cup vital wheat gluten

¾ cup oat bran

¼ cup wheat bran

3 tbsp. quick cooking oats

3 tbsp. nutritional yeast powder

3 tbsp. psyllium husk powder

¼ cup rice protein powder

loW

2¼ tsp. bread machine yeast

¼ cup ﬁnely chopped pecans

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

2. Insert bread pan securely into baking chamber; close lid.

3. Add pecans into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select LOW CARB. Press the START button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

MAKES A 2-LB. LOAF

APRICOT KEY LIME PRESERVES

INGREDIENTS

3 cups fresh apricots, chopped

1 cup sugar

1 tbsp. fresh key lime juice

1 tbsp. key lime zest

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

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

3. Select JAM and Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using a pot holder, remove bread pan from baking chamber and carefully pour preserves into clean jars.

6. Place in refrigerator to cool.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 2 CUPS

74 75

JaM

BLUEBERRY MANGO PRESERVES

INGREDIENTS

2 cups fresh blueberries

1 cup fresh mango, coarsely chopped

¾ cup sugar

1 tbsp. grated lime peel

1 tbsp. fresh lime juice

1 pkg. (1.75 oz.) powdered pectin

JaM

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select JAM. Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour preserves into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

BLUEBERRY PINEAPPLE PRESERVES

INGREDIENTS

2 cups fresh blueberries

1 cup fresh pineapple, coarsely chopped

1 cup sugar

1 tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

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

3. Select JAM. Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JaM

76 77

PEACHY LEMON PRESERVES

INGREDIENTS

3 cups fresh peaches, coarsely chopped (about 1½ lbs.)

1 cup sugar

1 tbsp. gated lemon peel

2 tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

JaM

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select JAM. Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and

cool on a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

PINEAPPLE PAPAYA PRESERVES

INGREDIENTS

2 cups fresh pineapple, chopped

1 cup fresh papaya, chopped

¾ cup sugar

1 tbsp. grated lemon peel

1 tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

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

3. Select JAM. Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JaM

78 79

RASPBERRY MANGO PRESERVES

INGREDIENTS

2 cups fresh raspberries

1 large ripe mango, peeled, seeded and coarsely chopped

¾ cup sugar

1 tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select JAM. Press the START button.

4. The complete signal will sound when the jam is done.

5. Using a pot holder, remove bread pan from baking chamber and carefully pour jam into clean jars.

6. Place in refrigerator to cool.

7. Store in refrigerator for up to 3 weeks.

STRAWBERRY KIWI PRESERVES

INGREDIENTS

2 cups strawberries, coarsely chopped

1 cup golden or green kiwi, coarsely chopped

¾ cup sugar

1 tbsp. fresh lemon juice

1 pkg. ( 1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

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

3. Select JAM. Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JaM

80 81

MAKES ABOUT 3 CUPS

JaM

CURRIED APPLE MANGO MARMALADE

INGREDIENTS

2½ cups apples, diced

1 large ripe mango, peeled, seeded and coarsely chopped

¾ cup sugar

2 tsp. minced fresh ginger

½ tsp. curry powder

¼ tsp. cayenne powder

1 pkg. (1.75 oz.) powdered pectin

JaM

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select JAM. Press the START button.

4. The complete signal will sound when the jam is done.

5. Using a pot holder, remove bread pan from baking chamber and

carefully pour jam into clean jars.

6. Place in refrigerator to cool.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 1½ CUPS

ORANGE MOJO MARMALADE

INGREDIENTS

1 small onion, very thinly sliced

¼ cup orange peel, slivered

/3 cup fresh orange juice

1½ tbsp. fresh lime juice

1 cup sugar

1 tbsp. fresh oregano, chopped

/3 tsp. salt

¼ tsp. ground cumin

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

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

3. Select JAM. Press the START button.

4. The complete signal will sound when the jam is done.

5. Using pot holders remove bread pan from baking chamber 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.

MAKES ABOUT 3 CUPS

JaM

82 83

APPLE CURRY CHUTNEY

INGREDIENTS

2½ cups apples, ﬁnely chopped

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

JaM

1. Measure ingredients in order listed into bread pan.

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

3. Select JAM. Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on a wire rack. Carefully pour preserves into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 2½ CUPS

PEPPER CHUTNEY

INGREDIENTS

1 medium green pepper, seeded and diced

1 medium red pepper, seeded and diced

1 bunch green onions, sliced

½ cup sun dried tomatoes, chopped

5 jalapeno peppers, seeded and diced

2 large cloves garlic, minced

¼ cup fresh cilantro, chopped

4½ cups sugar

1 package (1.75 oz.) powdered pectin

1 cup cider vinegar

1. Measure ingredients into bread pan.

2. Insert bread pan securely into baking chamber; close lid.

Plug unit into wall outlet.

3. Select JAM. Press the START button.

4. The complete signal will sound when the preserves are done.

5. Using a pot holder remove bread pan from baking chamber and

carefully pour the mixture into clean jars.

6. Refrigerate jars to cool.

7. Store in refrigerator up to 3 weeks.

MAKES ABOUT 2½ CUPS

JaM

84 85

CHIPOTLE KETCHUP

INGREDIENTS

1 medium onion, diced

1 tbsp. olive oil

1 can (28 oz.) tomatoes, drained and chopped

2 bottled chipotle peppers in adobe, drained and chopped

½ cup cider vinegar

¼ cup light brown sugar

1 tbsp. molasses

1 tsp. celery seeds

½ tsp. ground cinnamon

¼ tsp. cloves

JaM

1. Measure ingredients in order listed into bread pan.

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

3. Select JAM. Press the START button.

4. The complete signal will sound when the ketchup is done.

5. Using a pot holder, remove bread pan from baking chamber and carefully spoon into a heatproof bowl. Cover and allow to stand for at least 10 minutes to cool.

6. Spoon into blender jar; process on high speed until smooth

(about 1 minute).

7. Strain and pour into jars.

8. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

BASIC WHITE BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

cup

Water (80°F – 90°F)

Unsalted butter or margarine, cut in pieces

Sugar 2 tsp.

Dry skim milk powder 1 tbsp.

Salt ¾ tsp.

Bread ﬂour 2 cups

Bread machine yeast ¾ tsp.

1 tbsp.

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

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

3. Select WHITE cycle and (2) 1.0-lb. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

86 87

1 lB

loaVES

MULTI-SEEDED WHITE BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¾ cup

Vegetable oil 1 tbsp.

Sugar 1½ tsp.

Dry skim milk powder 2 tbsp.

Sunﬂower seeds 3 tbsp.

Black sesame seeds 2 tsp.

Sesame seeds 2 tsp.

Golden ﬂax seeds 1 tsp.

Poppy seeds 1 tsp.

Salt ¾ tsp.

Whole wheat ﬂour ½ cup

Bread ﬂour 2¼ cups

Bread machine yeast 1¼ tsp.

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

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

3. Select WHITE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

OATMEAL BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Buttermilk (80°F – 90°F) 1 cup

Water (80°F – 90°F) 2 tbsp.

Unsalted butter or margarine, cut in pieces

Maple syrup (not pancake syrup) 1 tbsp.

Oatmeal, instant or regular ½ cup

Salt ¾ tsp.

Bread ﬂour 3 cups

Vital wheat gluten 2 tsp.

Bread machine yeast 1 tsp.

1 tbsp.

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

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

3. Select WHITE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

88 89

1 lB

loaVES

COCONUT HAZELNUT BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¾ cup

Unsalted butter or margarine, cut in pieces

Unsweetened coconut ¼ cup

Chopped candied ginger 1 tbsp

Light brown sugar 1½ tsp.

Dry skim milk powder 1½ tbsp.

Salt ¾ tsp.

Bread ﬂour 2 cups

Bread machine yeast ¾ tsp.

Chopped lightly toasted hazelnuts ¼ cup

1 tbsp.

1. Measure ingredients, except hazelnuts, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select WHITE cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add toasted hazelnuts directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

MAPLE WALNUT BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¾ cup

Vegetable oil 2 tbsp.

Maple syrup 2 tbsp.

Lemon extract ½ tsp.

Salt ¾ tsp.

Uncooked oatmeal, instant or regular ½ cup

Bread ﬂour 2 cups

Bread machine yeast ¾ tsp.

Walnuts, chopped ½ cup

1. Measure ingredients, except walnuts, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select WHITE cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add walnuts directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

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

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

90 91

1 lB

loaVES

SWISS CHEESE BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Buttermilk (80°F – 90°F) ½ cup

Water (80°F – 90°F) ¼ cup

Shredded Swiss cheese ½ cup

Honey 2 tsp.

Baking powder ¾ tsp.

Dried dill ¼ tsp.

Dried chives ½ tsp.

Salt ¾ tsp.

Bread ﬂour 2 cups

Bread machine yeast 1½ tsp.

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

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

3. Select WHITE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

ONION CHEESE BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ½ cup + 1 tbsp.

Cottage cheese ¼ cup

Shredded Swiss cheese ¼ cup

Grated Parmesan cheese 2 tbsp.

Unsalted butter or margarine, cut into pieces

Sugar 1 tbsp.

Salt 1 tsp.

Instant minced onion 1½ tsp.

Chopped parsley 1 tbsp.

Bread ﬂour 2 cups

Bread machine yeast ¾ tsp.

1 tbsp.

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

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

3. Select WHITE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

92 93

1 lB

loaVES

WHOLE WHEAT BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Milk (80°F – 90°F) ¼ cup

Water (80°F – 90°F) ¼ cup

Small curd cottage cheese (80°F – 90°F) 2 tbsp.

Unsalted butter or margarine, cut in pieces

Honey 2 tbsp.

Salt 1 tsp.

Whole wheat ﬂour ¾ cup

Bread ﬂour 2 cups

Bread machine yeast 1 tsp.

2 tbsp.

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

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

3. Select WHOLE WHEAT cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

100% WHOLE WHEAT BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¼ cup

Milk (80°F – 90°F) ½ cup

Unsalted butter or margarine, cut in pieces

Molasses 2 tbsp.

Salt 1 tsp.

Whole wheat ﬂour 2 cups

Vital wheat gluten 2 tbsp.

Bread machine yeast 2 tsp.

1 tbsp.

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

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

3. Select WHOLE WHEAT cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVS

1 lBS

94 95

1 lB

loaVES

WHOLE WHEAT CRANBERRY BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¾ cup

Unsalted butter or margarine, cut in pieces

Honey 1 tbsp.

Grated orange peel 1 tbsp.

Salt ¾ tsp.

Whole wheat ﬂour 1 cup

Bread ﬂour 1 cup

Vital wheat gluten (optional) 1 tsp.

Bread machine yeast 1 tsp.

Dried cranberries

1½ tbsp.

cup

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

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select WHOLE WHEAT cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add cranberries

directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

WHOLE WHEAT RAISIN BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¾ cup

Unsalted butter or margarine, cut in pieces

Honey 1 tbsp.

Grated orange peel 1 tbsp.

Salt ¾ tsp.

Ground cinnamon ½ tsp.

Whole wheat ﬂour 1 cup

Bread ﬂour 1 cup

Bread machine yeast 1 tsp.

Vital wheat gluten 1 tsp.

Raisins ¼ cup

Chopped walnuts ¼ cup

1½ tbsp.

1. Measure ingredients, except raisins and walnuts, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select WHOLE WHEAT cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add raisins and walnuts directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

96 97

1 lB

loaVES

YOGURT WHOLE WHEAT BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Plain nonfat yogurt (80°F – 90°F) ½ cup

Water (80°F – 90°F)

Vegetable oil 2 tsp.

Maple syrup (not pancake syrup) 1 tbsp.

Salt 1 tsp.

Whole wheat ﬂour 1 cup

Bread ﬂour 1½ cups

Bulgur wheat 1 tbsp.

Bread machine yeast 1½ tsp.

cup

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

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

3. Select WHOLE WHEAT CYCLE and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

OLIVE ROSEMARY FRENCH BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) 1 cup

Olive oil 1 tsp.

Rosemary garlic seasoning blend 1 tsp.

Dried rosemary, crushed ½ tsp.

Sugar ½ tsp.

Salt ½ tsp.

Bread ﬂour 2 cups

Whole wheat ﬂour ¾ cup.

Bread machine yeast 1 tsp.

Kalamata olives, well drained and chopped ½ cup

1. Measure ingredients, except Kalamata olives, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select FRENCH cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add Kalamata olives directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

98 99

1 lB

loaVES

HERBED ITALIAN LOAF, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) 1 cup

Olive oil 1 tbsp.

Instant minced onion 1 tbsp.

Chopped fresh parsley 2 tbsp.

Minced fresh garlic 1 tsp.

Sugar 1 tsp.

Salt 1 tsp.

Chopped fresh basil 1 tsp.

Chopped fresh oregano 1 tsp.

Bread ﬂour 3¾ cups

Bread machine yeast 1 tsp.

Toasted pine nuts ¼ cup

1. Measure ingredients, except pine nuts, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select FRENCH cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add pine nuts directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

PEPPERONI PARMESAN BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ½ cup

Finely chopped pepperoni ¼ cup

cup

Mozzarella cheese

Italian seasoning ½ tsp.

Sugar ½ tsp.

Salt ½ tsp.

Bread ﬂour 2½ cups

Bread machine yeast 1 tsp.

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

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

3. Select FRENCH cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

100 101

1 lB

loaVES

CINNAMON RAISIN BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

1-LB. (EACH) 1-LB. (EACH)

Large eggs, at room temperature 1

Water (80°F – 90°F) ½ cup

Firmly packed light brown sugar 1 tbsp.

Dry skim milk powder 1 tbsp.

Unsalted butter or margarine, cut in pieces

Ground cinnamon 1 tsp.

Salt 1 tsp.

Bread ﬂour 2 cups

Bread machine yeast ¾ tsp.

Raisins ½ cup

1 tbsp.

1. Measure ingredients, except raisins, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select SWEET cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add raisins directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

GOLDEN POTATO BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

1-LB. (EACH) 1-LB. (EACH)

Potato Cooking water (80°F – 90°F)* ¼ cup + 2 tbsp.

Egg beaters, at room temperature 2 tbsp.

cup

Mashed potatoes*

Unsalted butter, cut in pieces 1 tbsp.

Sugar ½ tsp.

Dry skim milk powder 1½ tbsp.

Dried chives 1½ tsp.

Potato starch 2 tbsp.

Salt ¾ tsp.

Bread ﬂour 1½ cups

Bread machine yeast 1 tsp.

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

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

3. Select SWEET cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

* Place peeled potatoes in saucepan of cold water. Bring to boil;

loaVES

1 lB

102 103

1 lB

loaVES

CHERRY ALMOND BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Large eggs, at room temperature 1

Water (80°F – 90°F) ½ cup

Unsalted butter or margarine, cut in pieces

Dried cherries ¼ cup

Dry skim milk powder 1 tbsp.

Sugar 1 tbsp.

Dried orange peel 1 tsp.

Ground cinnamon ¾ tsp.

Salt 1 tsp.

Bread ﬂour 2 cups

Bread machine yeast ½ tsp.

Toasted slivered almonds ¼ cup

1 tbsp.

1. Measure ingredients, except almonds, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select SWEET cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add almonds

directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

CRANBERRY ORANGE BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Large eggs, at room temperature 1

Water (80°F – 90°F)

Sugar 1 tbsp.

Dry skim milk powder 1 tbsp.

Dried cranberries ¼ cup

Dried orange peel ½ tsp.

Ground cinnamon ½ tsp.

Salt 1 tsp.

Unsalted butter, or margarine, cut in pieces

Bread ﬂour 2 cups

Bread machine yeast ¾ tsp.

Pecans, chopped

Enough to measure with egg

1 tbsp.

cup

1. Measure ingredients, except pecans, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select SWEET cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add pecans directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

104 105

1 lB

loaVES

TROPICAL FRUIT BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Large eggs, at room temperature 1

Water (80°F – 90°F) ½ cup

Dry skim milk powder 1 tbsp.

Tropical fruit bits ½ cup

Unsalted butter or margarine, cut in pieces

Fresh orange peel, grated 1 tsp.

Sugar 1 tbsp.

Salt ½ tsp.

Bread ﬂour 2 cups

Bread machine yeast ½ tsp.

Macadamia nuts, chopped

1 tbsp.

cup

1. Measure ingredients, except Macadamia nuts, into 1-lb. bread pan in the order listed.

2. Insert bread pan securely into baking chamber. Close lid.

Plug unit into wall outlet.

3. Select SWEET cycle and (2) 1.0-LB. LOAF SIZE.

Press the START button.

4. At “add ingredient” beep, open the lid and add Macadamia nuts directly into bread pan.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

GLUTEN FREE BUTTERMILK BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ½ cup + 2 tbsp.

Egg beaters, at room temperature 3 oz.

Unsalted butter or margarine, cut in pieces

Cider vinegar ½ tsp.

White rice ﬂour 1 cup

Potato ﬂour ¼ cup

Tapioca ﬂour ¼ cup

Dry buttermilk powder 2 tbsp.

Sugar 2 tbsp.

Green onion, chopped 2 tbsp.

Xanthan gum 1¾ tsp.

Fresh dill, chopped 1½ tsp.

Salt ¾ tsp.

Bread machine yeast

2 tbsp.

tsp.

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

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

3. Select GLUTEN FREE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

106 107

1 lB

loaVES

GLUTEN FREE HERB BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¾ cup

Cheese & chive egg beaters, at room temperature

Egg white 1

White rice ﬂour ½ cup + 2 tbsp.

Brown rice ﬂour ½ cup

Potato ﬂour ¼ cup

Tapioca ﬂour ¼ cup + 2 tbsp.

Potato starch 2 tbsp.

Dry skim milk powder

Sugar 1 tbsp.

Xanthan gum 1½ tsp.

Salt ¾ tsp.

Herbs d’Provence ½ tsp.

Bread machine yeast 2½ tsp.

2½ tbsp.

cup

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

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

3. Select GLUTEN FREE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

GLUTEN FREE PUMPERNICKEL BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ¾ cup

cup

Egg beaters, at room temperature

Molasses 1½ tbsp.

Canola oil 1 tbsp.

Cider vinegar ½ tsp.

White rice ﬂour 1 cup

Potato starch

Tapioca ﬂour 3 tbsp.

Firmly packed brown sugar 1½ tbsp.

Xanthan gum 1¼ tsp.

Cocoa powder 1 tsp.

Instant coffee granules 1 tsp.

Salt ¾ tsp.

Bread machine yeast 1½ tsp.

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

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

3. Select GLUTEN FREE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

108 109

1 lB

loaVES

SEEDED GLUTEN FREE BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Milk (80°F – 90°F) 7 oz.

Egg beaters, at room temperature

Melted butter or margarine 3 tbsp.

Cider vinegar ½ tsp.

Gluten free bread mix ½ pkg. (16 oz.)

Golden ﬂax seeds 1 tbsp.

Sesame seeds 1 tbsp.

Black sesame seeds 1½ tsp.

3 oz.

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

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

3. Select GLUTEN FREE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

GLUTEN FREE POTATO & CHIVE BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) ½ cup + 2 tbsp.

Egg beaters, at room temperature 3 oz.

Cottage cheese, at room temperature ½ cup

Vegetable oil 1½ tbsp.

Cider vinegar ½ tsp.

White rice ﬂour 1 cup

Cornstarch ¼ cup

Instant potato buds ¼ cup

Potato starch ¼ cup

Dry skim milk powder ¼ cup

Tapioca ﬂour ¼ cup

Snipped fresh chives 2 tbsp.

Sugar 2 tbsp.

Salt ¾ tsp.

tsp.

Bread machine yeast

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

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

3. Select GLUTEN FREE cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

loaVES

1 lB

110 111

1 lB

loaVES

LOW CARB WHOLE WHEAT BREAD, 1-LB. LOAF

Note: Use the ingredient measures below for each of the

1-lb. loaf pans.

INGREDIENTS 1-LB. (EACH)

Water (80°F – 90°F) 1 cup

loaVES

Unsalted butter or margarine, cut in pieces

Large egg, at room temperature 1

Lemon juice 1 tsp.

Salt ¾ tsp.

Whole wheat ﬂour 1¼ cups

Protein whey ¼ cup

Vital wheat gluten ¼ cup

Psyllium husk powder ¼ cup

Flax seed meal 2 tbsp.

Wheat bran ¼ cup

Nutritional yeast ﬂakes 1½ tbsp.

Oat bran 1½ tbsp.

Bread machine yeast 2¼ tsp.

1 lB

2 tbsp.

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

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

3. Select LOW CARB cycle and (2) 1.0-LB. LOAF SIZE. Press the START button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully remove bread from pan. (If kneading paddle remains in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve

(at least 20 minutes).

EACH PAN MAKES ONE 1-LB. LOAF

Notes:

112 113

Breadman Bead Maker User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual