Breadman BK1050S, BK1060S Recipe Book

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Page 1

Bring Home the Bakery

RECIPE BOOK

PROFESSIONAL BREAD MAKER

www.breadman.com

INSTRUCTIONS & TIPS

BK2000BQ

see reverse side

BK1050S / BK1060S

Page 2

IT’S TIME TO BRING HOME THE BAKERY™!

Your Professional 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 bakery-quality results with ease. You can ﬁnd out more in the Instruction Manual 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. The ingredients used in the fruit & nut dispenser are always listed after the yeast in the ingredients list. Use this feature only when the amount to add is less

than

/3 cup.

Collapsible Kneading Paddle: This unique paddle is designed to collapse automatically before baking begins, so you can avoid the hassle of removing the paddle from your ﬁnished loaf and leaving a hole in the bottom of your bread.

TABLE OF CONTENTS

CYCLE RECIPE PAGE

WHITE Basic White Bread ....................................................5

Multi-Seeded White Bread .......................................6

Beer Bread ...............................................................7

Oatmeal Bread .........................................................8

Granola Raisin Bread ...............................................9

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

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

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

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

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

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

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

QUICK Banana Macadamia Quick Bread ...........................41

Coconut Ginger Quick Bread ..................................42

Gingerbread Quick Bread .......................................43

Orange Date Nut Quick Bread ................................44

Orange Walnut Quick Bread ...................................45

Prune Poppy Seed Quick Bread .............................46

LOW CARB Low Carb Seeded Bread .........................................47

Low Carb Whole Wheat Bread ...............................48

Low Carb Rye Bread ...............................................49

Low Carb Almond Bread ........................................50

Low Carb Molasses Bread .....................................51

Low Carb Pecan Bread ...........................................52

GLUTEN FREE Gluten Free Bread ..................................................53

Gluten Free Buttermilk Bread ...............................54

Gluten Free Herb Bread .........................................55

Gluten Free Pumpernickel Bread ..........................56

Seeded Gluten Free Bread .....................................57

Spelt Bread .............................................................58

Gluten Free Potato & Chive Bread .........................59

Page 3

CYCLE RECIPE PAGE

DOUGH Dinner Rolls ...........................................................60

(also includes Cinnamon Roll variation) ................60

Sweet Wheat Dinner Rolls ....................................61

Onion Rolls .............................................................62

Best Ever Pizza Dough ...........................................63

(also includes Foccacia variation) ..........................63

Whole Wheat Pizza Dough .....................................64

Gluten Free Pizza Dough ........................................65

Grissini ...................................................................66

Philadelphia Soft Pretzels......................................67

Apple Filled Baked Doughnuts...............................68

Apple Filled Challah ...............................................69

Raspberry Pecan Twist...........................................70

Apricot Braid ..........................................................71

Sweet Potato Pecan Braid .....................................72

Candy Cane Cherry Braid .......................................73

Holiday Stollen .......................................................74

ARTISAN Artisan Foccacia Dough .........................................75

Artisan Semolina Boules .......................................76

Artisan Apricot Pecan Boule ..................................77

CYCLE RECIPE PAGE

JAM Apricot Key Lime Preserves .........................78

Blueberry Mango Preserves ........................79

Blueberry Pineapple Preserves ................... 80

Peachy Lemon Preserves .............................81

Pineapple Papaya Preserves ........................82

Raspberry Mango Preserves ........................83

Strawberry Kiwi Preserves ...........................84

Curried Apple Mango Marmalade ................85

Orange Mojo Marmalade ..............................86

Apple Curry Chutney ....................................87

Pepper Chutney ............................................ 88

Chipotle Ketchup ..........................................89

BASIC WHITE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F)

Unsalted butter or margarine, cut in pieces

Sugar 1½ tsp. 2 tsp. 1 tbsp. 1 tbsp.

Dry skim milk powder

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread ﬂour 3 cups 3¼ cups 4 cups 4 cups

Bread machine yeast

1 cup+ 1 tbsp. 1¼ cups 1½

cups

1 tbsp. 2 tbsp. 3 tbsp. 3 tbsp.

1½ tbsp. 2 tbsp. 3 tbsp. 3 tbsp.

1 tsp. 1¼ tsp. 1½ tsp. 2 tsp.

1½ 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 WHITE. Choose loaf size and desired crust color. Press the START/STOP 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 Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

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WHITE

MULTI-SEEDED WHITE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F)

Oil 1 tbsp. 1½ tbsp. 2 tbsp. 2 tbsp.

Sugar 1½ tsp. 3 tbsp. ¼ cup ¼ cup

Dry skim milk powder

Sunﬂower seeds 3 tbsp. 3 tbsp. ¼ cup ¼ cup

Flaxseeds 1 tsp. 2 tsp. 1 tbsp. 1 tbsp.

Poppy seeds 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

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

Sesame seeds 2 tsp. 2 tsp. 1 tbsp. 1 tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Whole wheat ﬂour ½ cup ½ cup ½ cup ½ cup

Bread ﬂour 2¼ cups 2¾ cups 3½ cups 3½ cups

Bread machine yeast 1¼ tsp. 1¾ tsp. 2¼ tsp. 2¾ tsp.

¾ cup 1 cup + 1½

tbsp.

2 tbsp. 2 tbsp. 2 tbsp. 2 tbsp.

/3 cups 11/3 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 WHITE. Choose loaf size and desired crust color. Press the START/STOP 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 Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

BEER BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Beer (80°F – 90°F)

Water (80°F – 90°F)

Green onions, chopped

Sugar 1 tsp. 2 tsp. 1 tbsp. 1 tbsp.

Salt ½ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread ﬂour 2½ cups 3 cups 3¾

Bread machine yeast

/3 cup ½ cup ¾ cup ¾ cup

¼ cup ½ cup ½ cup ½ cup

3 tbsp. ¼ cup ¾ cup ¾ cup

cups

1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

3¾ 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 WHITE. Choose loaf size and desired crust color. Press the START/STOP 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 Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

6 7

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WHITE

OATMEAL BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Buttermilk (80°F – 90°F)

Water (80°F – 90°F)

Unsalted butter or

1 cup 1¼ cups 1½ cups 1½ cups

2 tbsp. ¼ cup

/3 cup

1 tbsp. 1½ tbsp. 2 tbsp. 2 tbsp.

margarine, cut in pieces

Maple syrup

1 tbsp. 1½ tbsp. 2 tbsp. 2 tbsp.

(not pancake syrup)

Oatmeal, instant or

½ cup ¾ cup 1 cup 1 cup

regular

Salt ¾ tsp. 1 tsp. 1 tsp. 1 tsp.

Bread ﬂour 3 cups 3½ cups 4 cups 4 cups

Vital wheat gluten 2 tsp. 3 tsp. 4 tsp. 4 tsp.

Bread machine yeast 1 tsp. 2 tsp. 3 tsp. 3½ 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 WHITE. Choose loaf size and desired crust color. Press the START/STOP 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

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

GRANOLA RAISIN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Milk (80°F – 90°F)

Water (80°F – 90°F)

Unsalted butter or margarine, cut in pieces

Honey 1 tbsp. 1½ tbsp. 2½ tbsp. 2½ tbsp.

Maple pecan granola cereal

Salt ½ tsp. ¾ tsp. 1¼ tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ¾ tsp. 1 tsp. 1 tsp.

Bread ﬂour 2½ cups 3 cups 3¾ cups 3¾ cups

Bread machine yeast 1 tsp. 1½ tsp. 2¼ tsp. 2¾ tsp.

Raisins

½ cup ¾ cup 1¼ cups 1¼ cups

1 tbsp. 1 tbsp. 2 tbsp. 2 tbsp.

1 tbsp. 1½ tbsp. 2½ tbsp. 2½ tbsp.

/3 cup ½ cup 1 cup 1 cup

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

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

Note: For a 1-lb. or 1½-lb. loaf, you can add the raisins into automatic fruit & nut dispenser here; for a 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 WHITE. Choose loaf size and desired crust color. Press the START/STOP button.

4. If adding ingredients directly to the bread pan for larger loaves, add raisins at “add ingredient” beep.

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 Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

8 9

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WHITE

ANADAMA BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

1 cup 1 cup + 2 tbsp. 1½ cups

Molasses 2 tbsp. 3 tbsp. ¼ cup

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

Salt 1 tsp. 1 tsp. 1½ tsp.

Unsalted butter or margarine, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp.

Yellow cornmeal ½ cup ½ cup ¾ cup

Bread ﬂour 3½ cups 4 cups 4½ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp.

Unsalted sunﬂower seeds

/3 cup ½ cup ½ cup

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/STOP 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

INGREDIENTS 1½-LB. 2-LB. RAPID

Water (80°F – 90°F)

Unsalted butter or margarine, cut in pieces

Unsweetened coconut ¼ cup

Chopped candied ginger

Light brown sugar 1½ tbsp. 3 tbsp. 3 tbsp.

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

Salt ¾ tsp. 1 tsp. 1 tsp.

Bread ﬂour 2½ cups 3½ cups 3½ cups

Bread machine yeast ¾ tsp. 2 tsp. 2¾ tsp.

Chopped lightly toasted hazelnuts

¾ cup 1 cup + 2 tbsp. 1 cup + 2 tbsp.

1 tbsp. 1½ tbsp. 1½ tbsp.

/3 cup

2 tbsp. 2 tbsp. 2 tbsp.

¼ cup ½ cup ½ cup

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

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

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

4. Plug unit into wall outlet.

5. Select WHITE. Choose loaf size and desired crust color. Press the START/STOP 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 Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

10 11

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WHITE

MAPLE WALNUT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup 1

/3 cups 11/3 cups

Vegetable oil 2 tbsp. 4 tbsp. 6 tbsp. 6 tbsp.

Maple syrup (not pancake syrup) ¼ cup 6 tbsp. 6 tbsp. 6 tbsp.

Lemon extract ½ tsp. ½ tsp. ¾ tsp. ¾ tsp.

Salt ½ tsp. 1 tsp. 1 tsp. 1 tsp.

Uncooked oatmeal, instant or regular ½ cup 1 cup 1½ cups 1½ cups

Bread ﬂour 2¾ cups 3½ cups 4 cups 4 cups

Bread machine yeast 1 tsp. 1½ tsp. 2¼ tsp. 2¾ tsp.

Walnuts, chopped ½ cup

/3 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/STOP 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

Note: For RAPID cycle, select the RAPID WHITE setting immediately following the standard setting in the program list

SWISS CHEESE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Buttermilk (80°F – 90°F)

Water (80°F – 90°F)

Shredded Swiss cheese ½ cup ¾ cup 1 cup 1 cup

Honey 2 tsp. 1 tbsp. 1½ tbsp. 1½ tbsp.

Baking powder ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Dried dill ½ tsp. ¾ tsp. 1 tsp. 1 tsp.

Dried chives ½ tsp. ¾ tsp. 1 tsp. 1 tsp.

Salt ¾ tsp. 1 tsp. 1½ tsp. 1½ tsp.

Bread ﬂour 3 cups 3½ cups 4 cups 4 cups

Bread machine yeast 1½ tsp. 1¾ tsp. 2½ tsp. 2¾ tsp.

½ cup ¾ cup 1 cup 1 cup

¼ cup

/3 cup ½ 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/STOP 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

Note: For RAPID cycle, select the RAPID WHITE setting immediately following the standard setting in the program list.

WHITE

12 13

Page 8

WHITE

ONION CHEESE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

Cottage cheese ¼ cup

Shredded Swiss cheese ¼ cup ¼ cup ½ cup

Grated Parmesan cheese

Unsalted butter or margarine, cut in pieces

Sugar 1 tbsp. 1½ tbsp. 2 tbsp.

Salt 1 tsp. 1¼ tsp. 1¾ tsp.

Instant minced onion 1½ tsp. 2 tsp. 1 tbsp.

Parsley, chopped 1 tbsp. 1 tbsp. 1 tbsp.

Bread ﬂour 2½ cups 2¾ cups 3¼ cups

Bread machine yeast 1 tsp. 1¼ tsp. 1¾ tsp.

½ cup ½ cup ¾ cup

/3 cup ½ cup

2 tbsp. 3 tbsp. ¼ cup

1 tsp. 2 tsp. 1 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 WHITE. Choose loaf size and desired crust color. Press the START/STOP 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

WHOLE WHEAT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Milk (80°F – 90°F)

Water (80°F – 90°F)

Small curd cottage cheese (80°F – 90°F)

Unsalted butter or margarine, cut in pieces

Honey 2 tbsp. 3 tbsp. ¼ cup ¼ cup

Salt 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

Whole wheat ﬂour ¾ cup 1 cup 1¼

Bread ﬂour 2 cups 2½ cups 2¾

Bread machine yeast 1 tsp. 1¾ tsp. 2¼ tsp. 2¾ tsp.

¼ cup ½ cup ¾ cup ¾ cup

¼ cup ¼ cup ¼ cup ¼ cup

2 tbsp. ¼ cup

2 tbsp. 3 tbsp. ¼ cup ¼ cup

/3 cup1/3 cup

cups

1¼ cups

2¾ 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 WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP 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

Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

WHEaT

WHolE

14 15

Page 9

100% WHOLE WHEAT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

WHolE

WHEaT

Water (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup

Milk (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup

Unsalted butter or margarine, cut in pieces

Molasses 2 tbsp. ¼ cup ¼ cup ¼ cup

Salt 1 tsp. 1¾ tsp. 2¼ tsp. 2¼ tsp.

Whole wheat ﬂour 3 cups 4 cups 5 cups 5 cups

Vital wheat gluten 2 tbsp. 3 tbsp. ¼ cup ¼ cup

Bread machine yeast 2 tsp. 3 tsp. 4 tsp. 4½ tsp.

1 tbsp. 2 tbsp. 3 tbsp. 3 tbsp.

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

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

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

Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

CARAWAY RYE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F)

Oil 2 tbsp. 3 tbsp. ¼ cup

Honey 2 tbsp. 3 tbsp. ¼ cup

Dry skim milk powder 1 tbsp. 2 tbsp. 3 tbsp.

Salt 1 tsp. 1¼ tsp. 2 tsp.

Bread ﬂour 1¼ cups +

Rye ﬂour ¾ cup 1 cup 1¼ cups

Whole wheat ﬂour ½ cup ¾ cup 1 cup

Caraway seeds 1 tbsp. 1½ tbsp. 2 tbsp.

Bread machine yeast 1 tsp. 1¼ tsp. 2 tsp.

1 1 2

Enough to measure 1 cup with egg

2 tbsp.

Enough to measure 1¼ cups with egg

1½ cups 2 cups

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/STOP 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

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Page 10

PUMPERNICKEL BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

WHolE

WHEaT

Large eggs, at room temperature

Water (80°F – 90°F)

Oil 1½ tbsp. 2 tbsp. ¼ cup

Honey 1½ tbsp. 2 tbsp. ¼ cup

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

Cocoa powder 1 tbsp. 3 tbsp. ¼ cup

Caraway seeds 2 tsp. 2 tbsp. 3 tbsp.

Instant coffee granules ½ tsp. 2 tsp. 1 tbsp.

Salt ¾ tsp. 1½ tsp. 2 tsp.

Whole wheat ﬂour

Rye ﬂour

Bread ﬂour 1½ cups 1½ cups 2 cups

Bread machine yeast 1 tsp. 1¾ tsp. 2¼ tsp.

1 2 2

/3 cup ¾ cups 11/3 cups

/3 cup 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 WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP 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 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F)

Molasses 3 tbsp. ¼ cup

Vegetable oil 2 tsp. 1 tbsp. 1½ tbsp. 1½ tbsp.

Salt 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

Dry oatmeal, instant or regular

Whole wheat ﬂour ¾ cup 1 cup 1

Bread ﬂour 2 cups 2½ cups 2

Bread machine yeast 1½ tsp. 2 tsp. 2¼ tsp. 2¾ tsp.

Dried apricots, chopped ¼ cup ½ cup ½ cup ½ cup

Pecans, chopped and toasted

1 cup 1¼ cups 1½ cups 1½ cups

/3 cup ½ cup

¼ cup

/3 cup ½ cup ½ cup

/3 cup

/3 cups 11/3 cups

/3 cups 22/3 cups

/3 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 a outlet.

Note: For 1-lb. loaf, you can add the apricots and pecans into automatic fruit & nut dispenser here; for a 1½-lb. or 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/STOP button.

4. If adding ingredients directly to the bread pan for larger loaves, add apricots and pecans at “add ingredient” beep.

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

Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

WHEaT

WHolE

18 19

Page 11

WHOLE WHEAT CRANBERRY BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

WHolE

WHEaT

Water (80°F – 90°F)

Unsalted butter or margarine, cut in pieces

Honey 1 tbsp. 4 tsp. 2 tbsp. 2 tbsp.

Grated orange peel 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

Salt ¾ tsp. 1 tsp 1¼ tsp. 1¼ tsp.

Whole wheat ﬂour 1 cup 1¼ cups 1½ cups 1½ cups

Bread ﬂour 1¾ cups 2 cups 2½ cups 2½ cups

Vital wheat gluten (optional)

Bread machine yeast 1½ tsp. 2 tsp. 2 tbsp. 2 tbsp. +

Dried cranberries

¾ cup 1 cup 1¼ cups 1¼ cups

1½ tbsp. 2 tbsp. 2½ tbsp. 2½ tbsp.

1 tsp. 1 tsp. 2 tsp. 2 tsp.

/3 cup ¾ cup 1 cup 1 cup

½ tsp.

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

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

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

4. If adding ingredients directly to the bread pan for larger loaves, add cranberries at “add ingredient” beep.

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 Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

WHOLE WHEAT RAISIN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

Unsalted butter or

1 cup 1¼ cups 1

1½ tbsp. 2 tbsp. 2½ tbsp. margarine, cut in pieces

Honey 1 tbsp. 4 tsp. 2 tbsp.

Grated orange peel 1 tbsp. 4 tsp. 2 tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ¾ tsp. 1 tsp.

Whole wheat ﬂour 1 cup 1¼ cups 1½ cups

Bread ﬂour 1½ cups 2 cups 2½ cups

Bread machine yeast 1¼ tsp. 2 tsp. 3 tsp.

Vital wheat gluten 1 tsp. 1½ tsp. 2 tsp.

Raisins ¼ cup

Walnuts, chopped ¼ cup

/3 cup ½ cup

/3 cups

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 a wall outlet.

Note: For 1-lb. or 1½-lb. loaf, you can add the raisins and walnuts into automatic fruit & nut dispenser here; for a 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/STOP button.

4. If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins and walnuts at “add ingredient” beep.

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

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Page 12

YOGURT WHOLE WHEAT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

WHolE

WHEaT

Plain nonfat yogurt (80°F – 90°F) ½ cup ¾ cup 1 cup

Water (80°F – 90°F)

Vegetable oil 2 tsp. 1 tbsp. 1½ tbsp.

Maple syrup (not pancake syrup) 1 tbsp. 1½ tbsp. 2 tbsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Whole wheat ﬂour 1 cup 1¼ cups 1½ cups

Bread ﬂour 1½ cups 2 cups 2½ cups

Bulgur wheat 1 tbsp. 1½ tbsp. 2 tbsp.

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

/3 cup ½ 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 WHOLE WHEAT. Choose loaf size and desired crust color. Press the START/STOP 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 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup+ 1 tbsp. 1¼ cups 1¼ cups

Sugar 2 tsp. 1 tbsp. 1 tbsp.

Salt 1 tsp. 1¼ tsp. 1½ tsp.

Bread ﬂour 3¼ cups 3

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

/3 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/STOP 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

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Page 13

HERBED FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup 2 cups 2 cups

Olive oil 1½ tsp. 2 tsp. 2 tbsp. 2 tbsp.

Instant minced onion 2 tsp. 2 tsp. 2 tbsp. 2 tbsp.

FRENCH

Fresh parsley, chopped 1 tbsp. 1 tbsp. 2 tbsp. 2 tbsp.

Fresh garlic, minced 1 tsp. 1½ tsp. 1½ tbsp. 1½ tbsp.

Sugar 1 tbsp. 1 tbsp. 1½ tbsp. 1½ tbsp.

Salt ½ tsp. ½ tsp. 1½ tsp. 1½ tsp.

Garlic pepper ¼ tsp. ¼ tsp. ½ tsp. ½ tsp.

Bread ﬂour 3 cups 3½ cups 5½ cups 5½ cups

Bread machine yeast ¾ tsp. 1 tsp. 2 tsp. 2½ 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/STOP 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

Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

PEPPERED FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup 1¼ cups 1

Olive oil 2 tsp. 1 tbsp. 1½ tbsp. 1½ tbsp.

Instant minced onion 2 tsp. 2 tsp. 1 tbsp. 1 tbsp.

Vital wheat gluten 1 tsp. 2 tsp. 1 tbsp. 1 tbsp.

Coarse ground pepper ¼ tsp. ½ tsp. ½ tsp. ½ tsp.

Salt 1 tsp. 1¼ tsp. 2 tsp. 2 tsp.

Bread ﬂour 3 cups 3½ cups 3¾ cups 3¾ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

/3 cups 12/3 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/STOP 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

Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

FRENCH

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Page 14

OLIVE ROSEMARY FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1½ cups 1

Olive oil 1 tsp. 2 tsp. 1 tbsp.

Rosemary garlic

FRENCH

seasoning blend 1 tsp. 1½ tsp. 2 tsp.

Dried rosemary, crushed ½ tsp. ¾ tsp. 1 tsp.

Sugar ½ tsp. ¾ tsp. 1 tsp.

Salt ½ tsp. 1 tsp. 1½ tsp.

Bread ﬂour 2 cups 2½ cups 3 cups

Whole wheat ﬂour ¾ cup 1 cup 1¼ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp.

Kalamata olives, well drained and chopped ½ cup ¾ cup 1 cup

/3 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/STOP button.

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

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 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups

Olive Oil 1 tbsp. 2 tbsp. 3 tbsp. 3 tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread ﬂour 2½ cups 3 cups 3¾ cups 3¾ cups

Semolina ﬂour ½ cup ¾ cup 1 cup 1 cup

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

Toasted pine nuts

/3 cup ½ cup ½ cup ½ cup

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

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

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

4. Plug unit into wall outlet.

5. Select FRENCH. Choose loaf size and desired crust color. Press the START/STOP 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 Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

FRENCH

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Page 15

HERBED ITALIAN LOAF

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

Olive oil 1 tbsp. 1½ tbsp. 2 tbsp.

Instant minced onion 1 tbsp. 1½ tbsp. 2 tbsp.

FRENCH

Fresh parsley, chopped 2 tbsp. 2 tbsp. 2 tbsp.

Minced fresh garlic 1 tsp. 2 tsp. 1 tbsp.

Sugar 1 tsp. 1 tsp. 2 tsp.

Salt 1 tsp. 1 tsp. 1½ tsp.

Fresh basil, chopped 1 tsp. 1 tbsp. 2 tbsp.

Fresh oregano, chopped 1 tsp. 1 tbsp. 2 tbsp.

Bread ﬂour 3¾ cups 4½ cups 5½ cups

Bread machine yeast 1 tsp. 1¼ tsp. 2 tsp.

Toasted pine nuts ¼ cup

1 cup 1 cup 1¼ cups

/3 cup ½ cup

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

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

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

4. Plug unit into wall outlet.

5. Select FRENCH. Choose loaf size and desired crust color. Press the START/STOP 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

ASIAGO PESTO BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F)

1 cup 1¼ cups +

2 tbsp.

Extra virgin olive oil 1 tbsp. 1½ tbsp. 2 tbsp. 2 tbsp.

Asiago cheese,

¼ cup

/3 cup ½ cup ½ cup

shredded

Prepared pesto 3 tbsp. ¼ cup

Sugar ¾ tsp. 1 tsp. 1½ tsp. 1½ tsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread ﬂour 3 cups 4 cups 4½ cups 4½ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

Toasted pine nuts ¼ cup

/3 cup ½ cup ½ cup

1½ cups 1½ cups

/3 cup

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

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

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

4. Plug unit into wall outlet.

5. Select FRENCH. Choose loaf size and desired crust color. Press the START/STOP 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 Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

FRENCH

28 29

Page 16

PEPPERONI PARMESAN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

Finely chopped pepperoni

FRENCH

Mozzarella cheese

Italian seasoning ½ tsp. ¾ tsp. 1 tsp.

Sugar ½ tsp. ¾ tsp. 1 tsp.

Salt ½ tsp. ¾ tsp. 1 tsp.

Bread ﬂour 2½ cups 3 cups 3¾ cups

Bread machine yeast 1 tsp. 1¾ tsp. 2¼ tsp.

½ cup ¾ cup 1 cup

¼ cup

/3 cup 1 cup 1¼ cups

/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/STOP 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 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

Olive oil 2 tbsp. 3 tbsp. ¼ cup

Grated Parmesan cheese ¼ cup

Sundried tomatoes, ﬁnely chopped

Italian parsley, chopped 1 tbsp. 2 tbsp. 3 tbsp.

Garlic pepper ½ tsp. ½ tsp. ½ tsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Bread ﬂour 2½ cups 3 cups 3¾ cups

Bread machine yeast 1 tsp. 1¼ tsp. 2 tsp.

¾ cup 1 cup 1¼ cups

/3 cup ½ cup

2 tbsp. 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/STOP 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

Page 17

CINNAMON RAISIN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F)

Firmly packed light

SWEET

brown sugar

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

Unsalted butter or margarine, cut in pieces

Ground cinnamon ¾ tsp. 1 tsp. 1½ tsp.

Salt ¾ tsp. 1 tsp. 1½ tsp.

Bread ﬂour 2½ cups 3 cups 3¾ cups

Bread machine yeast ¾ tsp. 1 tsp. 1¼ tsp.

Raisins ½ cup ½ cup ¾ cup

1 1 1

Enough to measure ¾ cup with egg

1 tbsp. 1½ tbsp. 2 tbsp.

Enough to measure 1 cup with egg

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 a wall outlet.

Note: For 1-lb. or 1½-lb. loaf, you can add the raisins into automatic fruit & nut dispenser here; for a 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/STOP button.

5. If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins at “add ingredient” beep.

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 bread 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

GOLDEN POTATO BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Potato cooking water (80°F – 90°F)*

Large eggs, at room temperature 1 1 1

Mashed potatoes*

Unsalted butter, cut in pieces 1 tbsp. 1½ tbsp. 2 tbsp.

Sugar ¾ tsp. 1 tsp. 1 tsp.

Dry skim milk powder 1 tbsp. 2 tbsp. 3 tbsp.

Dried chives 1½ tsp. 2 tsp. 1 tbsp.

Potato starch 1 tbsp. 1½ tbsp. 2 tbsp.

Salt ¾ tsp. 1 tsp. 1½ tsp.

Bread ﬂour 2 cups 2½ cups 3 cups

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

½ cup ½ cup +

/3 cup ½ cup ¾ cup

2 tbsp.

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 SWEET. Choose loaf size and desired crust color. Press the START/STOP 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

*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

Page 18

CHERRY ALMOND BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F)

SWEET

Unsalted butter or margarine, cut in pieces

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

Sugar 1 tbsp. 1½ tbsp. 2 tbsp.

Dried orange peel ½ tsp. 1 tsp. 1 tsp.

Ground cinnamon ½ tsp. ½ tsp. ½ tsp.

Salt ½ tsp. ½ tsp. ½ tsp.

Bread ﬂour 2 cups 2½ cups 3 cups

Bread machine yeast 1½ tsp. 2 tsp. 2½ tsp.

Toasted slivered almonds

Dried cherries ¼ cup

1 1 1

Enough to measure ½ cup + 2

Enough to measure ¾

cup with egg tbsp. with egg

1 tbsp. 1½ tbsp. 2 tbsp.

¼ cup

/3 cup ½ cup

Enough to measure 1 cup with egg

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

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

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

Note: For 1-lb. or 1½-lb. loaf, you can add the almonds and cherries into automatic fruit & nut dispenser here; for a 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/STOP button.

5. If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins at “add ingredient” beep.

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 toasted slivered almonds.

CHOCOLATE HAZELNUT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F)

Unsalted butter, cut in pieces

Unsweetened cocoa powder

Sugar ¼ cup

Salt ¼ tsp. ½ tsp. 1 tsp.

Bread ﬂour 1½ cups 2 cups 2¾ cups

Bread machine yeast ¾ tsp. 1 tsp. 1½ tsp.

Toasted and skinned hazelnuts, chopped

1 1 2

/3 cup ½ cup ¾ cup

1 tbsp. 1½ tbsp. 2 tbsp.

3 tbsp. ¼ cup

/3 cup ½ cup

¼ cup

/3 cup ½ cup

/3 cup

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

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

3. Plug unit into wall outlet.

4. Add hazelnuts into automatic fruit & nut dispenser.

5. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP 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 toasted hazelnuts.

SWEET

34 35

Page 19

CRANBERRY ORANGE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F)

SWEET

Sugar 1 tbsp. 2 tbsp. 3 tbsp.

Dry skim milk powder 1 tbsp. 2 tbsp. 3 tbsp.

Dried cranberries ¼ cup ½ cup

Dried orange peel ½ tsp. 1 tsp. 2 tsp.

Ground cinnamon ½ tsp. 1 tsp. 1½ tsp

Salt 1 tsp. 1¼ tsp. 1½ tsp.

Unsalted butter, or margarine, cut in pieces

Bread ﬂour 3 cups 3½ cups 4 cups

Bread machine yeast 1 tsp. 1¼ tsp. 1½ tsp.

Pecans, chopped

1 1 1

Enough to measure 1 cup with egg

Enough to measure 1½ cups with egg

1 tbsp. 2 tbsp. 3 tbsp.

/3 cup ½ cup

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, except pecans, into bread pan in the order listed.

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

4. Add pecans into automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP 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 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Milk (80°F – 90°F)

Unsalted butter or margarine, cut in pieces

Sugar ¼ cup

Diced mixed candied fruit 2 tbsp. ¼ cup ½ cup

Diced candied cherries 2 tbsp. ¼ cup ¼ cup

Diced candied lemon peel 1 tbsp. 2 tbsp. ¼ cup

Dried orange peel ½ tsp. 1 tsp. 1½ tsp.

Anise seed ¼ tsp. ½ tsp. 1 tsp.

Salt ½ tsp. ¾ tsp. 1 tsp.

Bread ﬂour 2 cups 2¾ cups 3¼ cups

Bread machine yeast 1 tsp. 2 tsp. 3 tsp.

Lightly toasted pine nuts ¼ cup

1 1 2

/3 cup ½ cup

3 tbsp. ¼ cup

/3 cup

/3 cup ½ cup

/3 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 automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP 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 pecans.

SWEET

36 37

Page 20

PUMPKIN APPLE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

Pumpkin puree ¼ cup ½ cup

Large eggs, at room temperature

Honey 2 tbsp. 3 tbsp. ¼ cup

SWEET

Dry skim milk powder 2 tbsp. ¼ cup

Unsalted butter, cut in pieces

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ½ tsp. ½ tsp.

Allspice ¼ tsp. ¼ tsp. ¼ tsp.

Ground ginger ¼ tsp. ¼ tsp. ¼ tsp.

Ground nutmeg ¼ tsp. ¼ tsp. ¼ tsp.

Ground pecans 3 tbsp. ¼ cup

Bread ﬂour 2¾ cups 3¼ cups 4 cups

Bread machine yeast ¾ tsp. 1 tsp. 1½ tsp.

Dried apples, chopped

/3 cup ½ cup

1 1 2

1 tbsp. 1 tbsp. 2 tbsp.

¼ cup ¼ cup

/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 automatic fruit & nut dispenser.

4. Plug unit into wall outlet

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

PUMPKIN PECAN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F)

Cooked pumpkin ¼ cup

Vanilla extract 1 tsp. 1½ tsp. 2 tsp.

Unsalted butter or margarine, cut in pieces

Light brown sugar 2 tbsp. 3 tbsp. ¼ cup

Dried orange peel 1 tsp. 2 tsp. 1 tbsp.

Ground cinnamon ½ tsp. 1 tsp. 1½ tsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Nutmeg, ground ¼ tsp. ¼ tsp. ½ tsp.

Bread ﬂour 3 cups 3½ cups 4 cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp.

Toasted pecans, chopped

1 1 2

Enough to measure ½ cup + 1 tbsp.

Enough to measure ¾ cup with egg

Enough to measure 1 cup with egg

with egg

/3 cup ½ cup

2 tbsp. 3 tbsp. ¼ cup

/3 cup ½ cup ½ 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; close lid.

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

5. Plug unit into wall outlet.

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

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

sprinkle with additional chopped toasted pecans.

SWEET

38 39

Page 21

TROPICAL FRUIT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F)

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

SWEET

Tropical fruit bits ½ cup ¾ cup 1 cup

Unsalted butter, cut in pieces

Fresh orange peel, grated

Sugar 1 tbsp. 1½ tbsp. 2 tbsp.

Salt ½ tsp. ½ tsp. ½ tsp.

Bread ﬂour 2¼ cups 3 cups 3½ cups

Bread machine yeast 1¼ tsp. 1¾ tsp. 2¼ tsp.

Macadamia nuts, chopped

1 1 1

Enough to measure ½ cup with egg

1 tbsp. 1½ tbsp. 2 tbsp.

1 tsp. 2 tsp. 1 tbsp.

/3 cup ½ cup ½ cup

Enough to measure ¾ cup with egg

Enough to measure 1 cup with egg

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

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

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

4. Add macadamia nuts into automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START/STOP 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 Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle

with additional chopped macadamia nuts.

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

½ cup macadamia nuts, 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 QUICK BREAD. Press the START/STOP 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 ONE, 2-LB. LOAF

QUICK

BREaDS

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Page 22

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

BREaDS

2 cups all-purpose ﬂour

QUICK

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/STOP 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 ONE, 2-LB. LOAF

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

¾ cup buttermilk

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/STOP 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 ONE, 2-LB. LOAF

QUICK

BREaDS

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Page 23

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

BREaDS

½ tsp. salt

QUICK

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/STOP 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 ONE, 2-LB. LOAF

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

½ cup sour cream

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/STOP 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 ONE, 2-LB. LOAF

Tip: If desired, frost with confectioners’ sugar frosting and sprinkle

with additional chopped toasted walnuts.

QUICK

BREaDS

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Page 24

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

BREaDS

1 tbsp. poppy seeds

QUICK

2 tsp. baking powder

½ tsp. salt

1 tsp. vanilla extract

1 cup prunes, ﬁnely chopped

1. In a large mixing bowl, combine ingredients, except prunes, into 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/STOP 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 ONE, 2-LB. LOAF

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/STOP 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 ONE, 2-LB. LOAF

loW

CaRB

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Page 25

LOW CARB WHOLE WHEAT BREAD (2-LB.)

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

CaRB

¼ cup wheat bran

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3 tbsp. nutritional yeast powder

3 tbsp. oat bran

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/STOP 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 ONE, 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/STOP 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 ONE, 2-LB. LOAF

loW

CaRB

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Page 26

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

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1 tsp. Splenda

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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/STOP 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 ONE, 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/STOP 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 ONE, 2-LB. LOAF

loW

CaRB

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Page 27

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

¼ cup Splenda®*

2 tsp. salt

1 cup vital wheat gluten

¾ cup oat bran

¼ cup wheat bran

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3 tbsp. quick cooking oats

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3 tbsp. nutritional yeast powder

3 tbsp. psyllium husk powder

¼ cup rice protein powder

2¼ tsp. bread machine yeast

¼ cup ﬁnely chopped pecans

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

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

3. Select LOW CARB. Press the START/STOP button.

4. At “add ingredient” beep, add pecans

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 ONE, 2-LB. LOAF

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

/3 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/STOP 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 ONE, 2-LB. LOAF

FREE

GlUTEN

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Page 28

GLUTEN FREE BUTTERMILK BREAD (2-LB.)

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

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

GlUTEN

FREE

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/STOP 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 ONE, 2-LB. LOAF

GLUTEN FREE HERB BREAD (2-LB.)

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/STOP 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 ONE, 2-LB. LOAF

FREE

GlUTEN

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Page 29

GLUTEN FREE PUMPERNICKEL BREAD (2-LB.)

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

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

GlUTEN

FREE

1½ tsp. salt

1 tbsp. bread machine yeast

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

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

3. Select GLUTEN FREE. Press the START/STOP 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 ONE, 2-LB. LOAF

SEEDED GLUTEN FREE BREAD (2-LB.)

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/STOP 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 ONE, 2-LB. LOAF

FREE

GlUTEN

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Page 30

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/STOP 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 ONE, 2-LB. LOAF

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

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 into wall outlet.

3. Select GLUTEN FREE. Press the START/STOP 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 ONE, 2-LB. LOAF

FREE

GlUTEN

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Page 31

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/STOP button.

4. The complete signal will sound when bread 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. Shape into your favorite dinner rolls shapes such as braids, butter horns, Parker house or clover leaf.

Tip: If desired, brush with melted butter or beaten egg white and sprinkle with sesame, poppy or fennel seeds just before baking.

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/STOP button.

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

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, butte 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 white and sprinkle with sesame, poppy or fennel seeds.

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8. Bake in a preheated oven at 375ºF about 20 minutes until golden and fully baked. (Rolls will sound hollow when tapped.

MAKES ABOUT 2 DOZEN DINNER ROLLS

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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

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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/STOP button.

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

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.

8. Bake in a preheated oven at 375ºF about 20 minutes until golden and fully baked. (Rolls will sound hollow when tapped.)

MAKES ABOUT 2 DOZEN DINNER ROLLS

Tip: If desired, brush with a beaten egg white and sprinkle with

additional instant minced onion just before baking.

BEST EVER PIZZA DOUGH

INGREDIENTS

1½ 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/STOP button.

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

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 ¾ cup 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).

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Page 33

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/STOP button.

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

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 OR 1 THICK CRUST PIZZA

GLUTEN FREE PIZZA DOUGH

INGREDIENTS

1 cup buttermilk

¼ cup 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/STOP button.

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

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

/3 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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Page 34

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

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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/STOP button.

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

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. 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.

MAKES ABOUT 30 BREADSTICKS

Note: Cheese Mixture: Combine ½ cup grated Parmesan cheese,

2 tbsp. lightly toasted sesame seeds, 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

1 ½ 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/STOP button.

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

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.

DoUGH

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.

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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 instructions)

DoUGH

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/STOP button.

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

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

/3 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, 1 ½ tbsp. sugar, ½ tsp ground cinnamon and 1 tsp. fresh lemon juice.

APPLE FILLED CHALLAH (2-LB.)

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/STOP button.

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

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

/3 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, 2-LB. 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/STOP button.

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

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 (2-LB.)

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/STOP button.

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

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

/3 apricot

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 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, 2-LB. LOAF

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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 BREAD (2-LB.)

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

DoUGH

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/STOP button.

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

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. 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, 2-LB. LOAF

CANDY CANE CHERRY BRAID (2-LB.)

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/STOP 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, drizzle with confectioners’ sugar frosting before serving.

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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, 2-LB. LOAF

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HOLIDAY STOLLEN (2-LB.)

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

½ cup currants

DoUGH

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

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

3. Select DOUGH. Press the START/STOP button.

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

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. 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, 2-LB. LOAF

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

with additional toasted slivered almonds.

ARITSAN FOCCACIA DOUGH

INGREDIENTS

1½ cups water (80°F – 90°F)

2 tsp. honey

2½ tsp. sea salt

½ cup whole wheat ﬂour

3½ 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 ARTISAN. Press the START/STOP button.

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

5. Turn dough out onto well ﬂoured board. (Kneading paddle may remain in dough; if so, remove paddle.)

6. Punch down and knead to remove air from dough.

7. Cover and let rest for 10 minutes.

8. Divide dough into 2 equal portions. Place one piece of dough on a large baking sheet brushed with olive oil and sprinkled with cornmeal. Press and ﬂatten dough suing heel of your hand into 10 x 10 inch square. Brush the top with olive oil.

9. Press ﬂour coated ﬁngertips into bread at 1-inch intervals. Repeat with other half of dough. Cover and let rise until doubled in size, about 45 minutes.

10. Lightly press ﬁngertips into bread again. Sprinkle with garlic pepper, dried parsley and Rosemary garlic blend.

11. Bake at 425ºF for 20 minutes or until golden and loaves test done. Move breads to wire rack to cool. Serve warm.

MAKES 2 LOAVES

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aRTISaN

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ARITSAN SEMOLINA BOULES

INGREDIENTS

2 cups water (80°F – 90°F)

3 tbsp. olive oil

4 tsp. sugar

1 tbsp. ﬁnely chopped garlic

1½ tsp. crushed dried rosemary

1½ tsp. sea salt

2 cups semolina ﬂour

2¾ cups bread ﬂour

4 tsp. vital wheat gluten

2 tsp. bread machine yeast

aRTISaN

DoUGH

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 ARTISAN. Press the START/STOP button.

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

5. Turn dough out onto well ﬂoured board. (Kneading paddle may remain in dough; if so, remove paddle.)

6. Punch down and knead to remove air from dough.

7. Cover and let rest for 10 minutes.

8. Divide dough into 4 equal pieces. Shape each into a ball and place, seam side down on lightly greased baking sheet.

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

10. Uncover and dust loaves lightly with ﬂour. Using sharp knife or razor blade, cut cross about 3 inches long and ¼-inch deep in to top each loaf.

11. Bake at 425ºF for 25 minutes or until golden and loaves test done. Move breads to wire rack to cool.

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

MAKES 4 SMALL LOAVES

ARITSAN APRICOT PECAN BOULE

INGREDIENTS

/3 cup water (80°F – 90°F)

1 cup apricot nectar

2 tbsp. vegetable oil

1 tbsp. maple syrup

2 tsp. salt

1¾ cups whole wheat ﬂour

1¾ cups bread ﬂour

2¼ tsp. bread machine yeast

/3 cup dried cranberries

/3 cup chopped pecans

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 ARTISAN. Press the START button.

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

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

6. Turn dough out onto well ﬂoured board. (Kneading paddle may remain in dough; if so, remove paddle.)

7. Punch down and knead to remove air from dough.

8. Cover and let rest for 10 minutes.

7. Shape dough into a ball and place, seam side down on lightly greased baking sheet.

8. Cover and let rise until doubled in size, about 45 minutes.

9. Uncover and dust loaves lightly with ﬂour. Using sharp knife or razor blade, cut cross about 3 inches long and ¼-inch deep in to top loaf.

10. Bake at 425ºF for 25 minutes or until golden and loaves test done. Move breads to wire rack to cool.

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

MAKES 1 LOAF

DoUGH

aRTISaN

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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/STOP 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.

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

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/STOP 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 2 CUPS

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7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

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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/STOP 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.

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

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/STOP 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

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6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

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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/STOP 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.

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/STOP 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 3 CUPS

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7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

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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/STOP 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.

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

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/STOP 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 3 CUPS

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MAKES ABOUT 1½ CUPS

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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

/8 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/STOP 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

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

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/STOP 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

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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/STOP 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

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

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/STOP 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

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Notes:

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