Breadman BK1050S, BK1060S Recipe Book

Bring Home the Bakery

RECIPE BOOK

PROFESSIONAL BREAD MAKER

www.breadman.com

INSTRUCTIONS & TIPS

BK2000BQ

see reverse side

BK1050S / BK1060S

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

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

4 5

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

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

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

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

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

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

16 17

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

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

20 21

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

22 23

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

24 25

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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