Breadman BK2000B, BK2000BQ Recipe Book

Bring Home the Bakery

RECIPE BOOK

BREADMAN® BREAD MAKER

www.breadman.com

INSTRUCTIONS & TIPS

BK2000BQ

see reverse side

❍ BK2000B ❍ BK2000BQ

IT’S TIME TO BRING HOME THE BAKERY™!

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

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

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

cup;

TABLE OF CONTENTS

CYCLE RECIPE PAGE

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

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

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

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

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

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

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

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

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

CYCLE RECIPE PAGE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CYCLE RECIPE PAGE

DOUGH Dinner Rolls

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

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

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

Best Ever Pizza Dough

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CYCLE RECIPE PAGE

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

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

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

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

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

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

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

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

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

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

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

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

CYCLE RECIPE PAGE

1-LB. LOAF

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

4 5

WHITE

BASIC WHITE BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

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

Unsalted butter or

2 tbsp. 3 tbsp. ¼ cup

margarine, cut in pieces

Sugar 2 tsp. 1 tbsp. 4 tsp.

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

Salt 1 tsp. 1¼ tsp. 1¾ tsp.

Bread ﬂour 3¼ cups 4 cups 4 tsp.

Bread machine yeast 1¼ tsp. 1½ tsp. 5 cups

Vital wheat gluten 1½ tsp.

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

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

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

Press the START button.

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

MULTI-SEEDED WHITE BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) 1 cup

+ 1½ tbsp.

Vegetable oil 1½ tbsp. 2 tbsp. 2½ tbsp.

Sugar 3 tbsp. ¼ cup

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

Sunﬂower seeds 3 tbsp. ¼ cup

Flax seeds 2 tsp. 1 tbsp. 2 tbsp.

Poppy seeds 1½ tsp. 2 tsp. 2 tsp.

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

Sesame seeds 2 tsp. 1 tbsp. 2 tbsp.

Salt 1 tsp. 1¼ tsp. 1½ tsp.

Whole wheat ﬂour ½ cup ½ cup ¾ cup

Bread ﬂour 2¾ cups 3½ cups 3¾ cups

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

cups 1½ cups

/3 cup

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHITE

6 7

WHITE

BEER BREAD

INGREDIENTS 1½-LB. 2-LB.

Beer (80°F – 90°F) ½ cup ¾ cup

Water (80°F – 90°F) ½ cup ½ cup

Green onions, chopped

Sugar 2 tsp. 1 tbsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1½ tsp. 2 tsp.

¼ cup ¾ cup

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

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

3. Select

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

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

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

MAKES 1 LOAF

WHITE. Choose loaf size and desired crust color.

Press the

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

(at least 20 minutes).

START button.

OATMEAL BREAD

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

INGREDIENTS 1½-LB. 2-LB.

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

Water (80°F – 90°F) ¼ cup

Unsalted butter or margarine, cut in pieces

Maple syrup (not pancake syrup)

Oatmeal, instant or regular

Salt 1 tsp. 1 tsp.

Bread ﬂour 3½ cups 4 cups

Vital wheat gluten 3 tsp. 4 tsp.

Bread machine yeast 2 tsp. 3 tsp.

1½ tbsp. 2 tbsp.

¾ cup 1 cup

/3 cup

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

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

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

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

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

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

MAKES 1 LOAF

WHITE

8 9

WHITE

ANADAMA BREAD

INGREDIENTS 1½-LB. 2-LB.

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

Molasses 3 tbsp. ¼ cup

Dry skim milk powder 3 tbsp. ¼ cup

Salt 1 tsp. 1½ tsp.

Unsalted butter or margarine, cut in pieces

Yellow cornmeal ½ cup ¾ cup

Bread ﬂour 4 cups 4½ cups

Bread machine yeast 1½ tsp. 2 tsp.

Unsalted sunﬂower seeds ½ cup ½ cup

1½ tbsp. 2 tbsp.

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

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

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

4. Plug unit into wall outlet.

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

COCONUT HAZELNUT BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) ¾ cup 1 cup

Unsalted butter or margarine, cut in pieces

Unsweetened coconut ¼ cup

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

Light brown sugar 1½ tbsp. 3 tbsp. ¼ cup

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

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Bread ﬂour 2½ cups 3½ cups 4 cups

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

Chopped lightly toasted hazelnuts

1 tbsp. 1½ tbsp. 2 tbsp.

¼ cup ½ cup 1 cup

+ 2 tbsp.

/3 cup ½ cup

/3 cups

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

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

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

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

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

Press the START button.

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHITE

10 11

WHITE

MAPLE WALNUT BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) 1 cup

cups 1½ cups

+ 2 tbsp.

Vegetable oil 4 tbsp. 6 tbsp. 6 tbsp.

Maple syrup (not pan-

6 tbsp. 6 tbsp.

cake syrup)

Lemon extract ½ tsp. ¾ tsp. 1 tsp.

Salt 1 tsp. 1 tsp. 1¼ tsp.

Uncooked oatmeal,

1 cup 1½ cups 1¾ cup

instant or regular

Bread ﬂour 3½ cups 4 cups 4½ cups

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

Walnuts, chopped ½ cup

cup

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

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

3. Add walnuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

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

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

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

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

MAKES 1 LOAF

SWISS CHEESE BREAD

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

INGREDIENTS 1½-LB. 2-LB.

Buttermilk (80°F – 90°F) ¾ cup 1 cup

Water (80°F – 90°F)

Shredded Swiss cheese ¾ cup 1 cup

Honey 1 tbsp. 1½ tbsp.

Baking powder 1 tsp. 1¼ tsp.

Dried dill ¾ tsp. 1 tsp.

Dried chives ¾ tsp. 1 tsp.

Salt 1 tsp. 1½ tsp.

Bread ﬂour 3½ cups 4 cups

Bread machine yeast 1¾ tsp. 2½ tsp.

/3 cup ½ cup

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHITE

12 13

WHITE

ONION CHEESE BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Water (80°F – 90°F) ½ cup ¾ cup

Cottage cheese

/3 cup ½ cup

Shredded Swiss cheese ¼ cup ½ cup

Grated Parmesan

3 tbsp. ¼ cup

cheese

Unsalted butter or

2 tsp. 1 tbsp.

margarine, cut in pieces

Sugar 1½ tbsp. 2 tbsp.

Salt 1¼ tsp. 1¾ tsp.

Instant minced onion 2 tsp. 1 tbsp.

Parsley, chopped 1 tbsp. 1 tbsp.

Bread ﬂour 2¾ cups 3¼ cups

Bread machine yeast 1¼ tsp. 1¾ tsp.

1 cup

cup

1½ tbsp.

2½ tbsp.

2 tsp.

2 tbsp.

3¾ cups

2¼ tsp.

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHOLE WHEAT BREAD

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

INGREDIENTS 1½-LB. 2-LB.

Milk (80°F – 90°F) ½ cup ¾ cup

Water (80°F – 90°F) ¼ cup ¼ cup

Small curd cottage

¼ cup

cheese (80°F – 90°F)

Unsalted butter or

3 tbsp. ¼ cup

margarine, cut in pieces

Honey 3 tbsp. ¼ cup

Salt 1½ tsp. 2 tsp.

Whole wheat ﬂour 1 cup 1¼ cups

Bread ﬂour 2½ cups 2¾ cups

Bread machine yeast 1¾ tsp. 2¼ tsp.

/3 cup

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

14 15

100% WHOLE WHEAT BREAD

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

WHolE

WHEaT

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) ¾ cup 1 cup

Milk (80°F – 90°F) ¾ cup

Unsalted butter or margarine, cut in pieces

Molasses ¼ cup

Salt 1¾ tsp.

Whole wheat ﬂour 4 cups 5 cups

Vital wheat gluten 3 tbsp. ¼ cup

Bread machine yeast 3 tsp.

2 tbsp. 3 tbsp.

1½ cup

/3 cup

2½ tsp.

4½ tsp.

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

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

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

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

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

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

MAKES 1 LOAF

CARAWAY RYE BREAD

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

Oil 3 tbsp. ¼ cup

Honey 3 tbsp. ¼ cup

Dry skim milk powder 2 tbsp. 3 tbsp.

Salt 1¼ tsp. 2 tsp.

Bread ﬂour 1½ cups 2 cups

Rye ﬂour 1 cup 1¼ cups

Whole wheat ﬂour ¾ cup 1 cup

Caraway seeds 1½ tbsp. 2 tbsp.

Bread machine yeast 1¼ tsp. 2 tsp.

1 2

measure 1¼ cups with egg

Enough to measure 1¾ cups with egg

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

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

16 17

PUMPERNICKEL BREAD

INGREDIENTS 1½-LB. 2-LB.

WHolE

WHEaT

Large eggs, at room temperature

Water (80°F – 90°F) ¾ cup 1

Oil 2 tbsp. ¼ cup

Honey 2 tbsp. ¼ cup

Non fat Dry skim milk powder

Cocoa powder 3 tbsp. ¼ cup

Caraway seeds 2 tbsp. 3 tbsp.

Instant coffee granules 2 tsp. 1 tbsp.

Salt 1½ tsp. 2 tsp.

Whole wheat ﬂour ¾ cup 1 cup

Rye ﬂour ¾ cup 1 cup

Bread ﬂour 1½ cups 2 cups

Bread machine yeast 1¾ tsp. 2¼ tsp.

2 2

/3 cups

3 tbsp. 3 tbsp.

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

OATMEAL PECAN BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1½ cups

Molasses ¼ cup

Vegetable oil 1 tbsp. 1½ tbsp.

Salt 1½ tsp. 2 tsp.

Dry oatmeal, instant

½ cup

or regular

Whole wheat ﬂour 1 cup 1

Bread ﬂour 2½ cups

Bread machine yeast 2 tsp. 2¼ tsp.

Dried apricots, chopped ½ cup ½ cup

cup

Pecans, chopped and

toasted

/3 cup

/3 cups

½ cup

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

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

18 19

WHOLE WHEAT CRANBERRY BREAD

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

WHolE

WHEaT

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F)

Unsalted butter or

1 cup 1¼ cups

2 tbsp. 2½ tbsp.

margarine, cut in pieces

Honey

Grated orange peel

Salt

Whole wheat ﬂour

Bread ﬂour

Vital wheat gluten

4 tsp. 2 tbsp.

1½ tsp. 2 tsp.

1 tsp. 1¼ tsp.

1¼ cups 1½ cups

2 cups 2½ cups

1 tsp. 2 tsp.

(optional)

Bread machine yeast

Dried cranberries

2 tsp. 1 tbsp.

¾ cup 1 cup

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

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

Plug unit into wall outlet

3. Select

Press the

WHOLE WHEAT. Choose loaf size and desired crust color.

START button.

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHOLE WHEAT RAISIN BREAD

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

INGREDIENTS 1½-LB. 2-LB.

/3 cups

Water (80°F – 90°F) 1¼ cups

Unsalted butter or

2 tbsp. 2½ tbsp.

margarine, cut in pieces

Honey 4 tsp. 2 tbsp.

Grated orange peel 4 tsp. 2 tbsp.

Salt 1 tsp. 1¼ tsp.

Ground cinnamon ¾ tsp. 1 tsp.

Whole wheat ﬂour 1¼ cups 1½ cups

Bread ﬂour 2 cups 2½ cups

Bread machine yeast 2 tsp. 3 tsp.

Vital wheat gluten 1½ tsp. 2 tsp.

Raisins

Walnuts, chopped

cup ½ cup

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

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

WHEaT

WHolE

20 21

YOGURT WHOLE WHEAT BREAD

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

WHolE

WHEaT

INGREDIENTS 1½-LB. 2-LB.

Plain nonfat yogurt (80°F – 90°F)

Water (80°F – 90°F) ½ cup ½ cup

Vegetable oil 1 tbsp. 1½ tbsp.

Maple syrup (not pancake syrup)

Salt 1½ tsp. 2 tsp.

Whole wheat ﬂour 1¼ cups 1½ cups

Bread ﬂour 2 cups 2½ cups

Bulgur wheat 1½ tbsp. 2 tbsp.

Bread machine yeast 2 tsp. 2¼ tsp.

¾ cup 1 cup

1½ tbsp. 2 tbsp.

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

CLASSIC FRENCH BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1¼ cups

Sugar 1 tbsp. 1 tbsp.

Salt 1¼ tsp. 1½ tsp.

Bread ﬂour 3

Bread machine yeast 1½ tsp. 1½ tsp.

cups 4 cups

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

22 23

HERBED FRENCH BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 2 cups

Olive oil 2 tsp. 2 tbsp.

Instant minced onion 2 tsp. 2 tbsp.

FRENCH

Fresh parsley, chopped 1 tbsp. 2 tbsp.

Fresh garlic, minced 1½ tsp. 1½ tbsp.

Sugar 1 tbsp. 1½ tbsp.

Salt ½ tsp. 1½ tsp.

Garlic pepper ¼ tsp. ½ tsp.

Bread ﬂour 3½ cups 5½ cups

Bread machine yeast 1 tsp. 2 tsp.

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

PEPPERED FRENCH BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1

Olive oil 1 tbsp. 1½ tbsp.

Instant minced onion 2 tsp. 1 tbsp.

Vital wheat gluten 2 tsp. 1 tbsp.

Coarse ground pepper ½ tsp. ½ tsp.

Salt 1¼ tsp. 2 tsp.

Bread ﬂour 3½ cups 3¾ cups

Bread machine yeast 1½ tsp. 2 tsp.

/3 cups

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

24 25

OLIVE ROSEMARY FRENCH BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

cups

Water (80°F – 90°F) 1½ cups

Olive oil 2 tsp. 1 tbsp. 1½ tbsp.

FRENCH

Rosemary garlic seasoning blend

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

Sugar ¾ tsp. 1 tsp. 2 tsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Bread ﬂour 2½ cups 3 cups 3½ cups

Whole wheat ﬂour 1 cup 1¼ cups 1½ cups

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

Kalamata olives, well drained and chopped

1½ tsp. 2 tsp. 2 tsp.

¾ cup 1 cup 1¼ cup

2 cups

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

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

ITALIAN SEMOLINA BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups 1½ cups

Olive Oil 2 tbsp. 3 tbsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 3 cups 3¾ cups

Semolina ﬂour ¾ cup 1 cup

Bread machine yeast 1½ tsp. 2 tsp.

Toasted pine nuts ½ cup ½ cup

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

26 27

HERBED ITALIAN LOAF

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

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1¼ cups

Olive oil 1½ tbsp. 2 tbsp.

FRENCH

Instant minced onion 1½ tbsp. 2 tbsp.

Fresh parsley, chopped 2 tbsp. 2 tbsp.

Minced fresh garlic 2 tsp. 1 tbsp.

Sugar 1 tsp. 2 tsp.

Salt 1 tsp. 1½ tsp.

Fresh basil, chopped 1 tbsp. 2 tbsp.

Fresh oregano, chopped 1 tbsp. 2 tbsp.

Bread ﬂour 4½ cups 5½ cups

Bread machine yeast 1¼ tsp. 2 tsp.

Toasted pine nuts

/3 cup ½ cup

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

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

Plug unit into wall outlet.

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

Press the START button.

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

ASIAGO PESTO BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1¼ cups

+ 2 tbsp.

Extra virgin olive oil 1½ tbsp. 2 tbsp.

Asiago cheese, shredded

cup ½ cup

Prepared pesto ¼ cup

Sugar 1 tsp. 1½ tsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 4 cups 4½ cups

Bread machine yeast 1½ tsp. 2 tsp.

Toasted pine nuts

cup ½ cup

1½ cups

cup

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

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

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

Press the START button.

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

28 29

PEPPERONI PARMESAN BREAD

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

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) ¾ cup 1 cup

Finely chopped

FRENCH

pepperoni

Mozzarella cheese 1 cup 1¼ cups

Italian seasoning ¾ tsp. 1 tsp.

Sugar ¾ tsp. 1 tsp.

Salt ¾ tsp. 1 tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1¾ tsp. 2¼ tsp.

/3 cup ½ cup

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

SUNDRIED TOMATO PARMESAN BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1¼ cups

Olive oil 3 tbsp. ¼ cup

Grated Parmesan cheese

Sundried tomatoes, ﬁnely chopped

Italian parsley, chopped 2 tbsp. 3 tbsp.

Garlic pepper ¼ tsp. ½ tsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1¼ tsp. 2 tsp.

/3 cup ½ cup

¼ cup

/3 cup

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

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

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

FRENCH

30 31

CINNAMON RAISIN BREAD

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

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

SWEET

Firmly packed light brown sugar

Dry skim milk powder 1½ tbsp. 2 tbsp.

Unsalted butter or margarine, cut in pieces

Ground cinnamon 1 tsp. 1½ tsp.

Salt 1 tsp. 1½ tsp.

Bread ﬂour 3 cups 3¾ cups

Bread machine yeast 1 tsp. 1¼ tsp.

Raisins ½ cups ¾ cup

1 1

measure 1 cup with egg

1½ tbsp. 2 tbsp.

Enough to measure 1½ cups with egg

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

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

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

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

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

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

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

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

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

MAKES 1 LOAF

GOLDEN POTATO BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Potato Cooking water (80°F – 90°F)*

Large eggs, at room temperature

Mashed potatoes* ½ cup ¾ cup 1 cup

Unsalted butter, cut in pieces

Sugar 1 tsp. 1 tsp. 1½ tsp.

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

Dried chives 2 tsp. 1 tbsp. 1½ tbsp.

Potato starch 1½ tbsp. 2 tbsp. 2½ tbsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Bread ﬂour 2½ cups 3 cups 3½ cups

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

½ cup + 2 tbsp.

1 1 2

1½ tbsp. 2 tbsp. 3 tbsp.

¾ cup 1 cup

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

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

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

Press the START button.

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

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

MAKES 1 LOAF

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

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

SWEET

32 33

CHERRY ALMOND BREAD

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

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

SWEET

Unsalted butter or margarine, cut in pieces

Dried cherries

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

Sugar 1½ tbsp. 2 tbsp. 2½ tbsp.

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

Ground cinnamon ½ tsp. ½ tsp. ¾ tsp.

Salt ½ tsp. ½ tsp. ¾ tsp.

Bread ﬂour 2½ cups 3 cups 3½ cups

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

Toasted slivered almonds

1 1 2

Enough to measure ¾ cup with egg

measure

1 cup with

egg

1½ tbsp. 2 tbsp. 3 tbsp.

cup ½ cup ¾ cup

cup ½ cup

Enough to measure 1¼ cups with egg

cup

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

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

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

4. Add almonds into automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

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

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

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

sprinkle with additional toasted slivered almonds.

CHOCOLATE HAZELNUT BREAD

INGREDIENTS 1½-LB. 2-LB. 2½-LB.

Large eggs, at room temperature

Water (80°F – 90°F) ½ cup ¾ cup 1 cup

Unsalted butter, cut in pieces

Unsweetened cocoa powder

Sugar

Salt ½ tsp. 1 tsp. 1½ tsp.

Bread ﬂour 2 cups 2¾ cups 3 cups

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

Toasted and skinned hazelnuts nuts, chopped

1 2 2

1½ tbsp. 2 tbsp. 3 tbsp.

cup

¼ cup

cup

½ cup

cup

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

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

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

4. Plug unit into wall outlet.

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

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

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

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

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

with additional chopped hazelnuts.

SWEET

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