When using electrical appliances, basic safety precautions should
always be followed including the following:
•Read all instructions.
•Do not touch hot surfaces. Use handles or knobs.
•To protect against electrical shock do not immerse cord, plugs, or
appliance in water or other liquid.
•Close supervision is necessary when any appliance is used by or
near children.
•Unplug from outlet when not in use and before cleaning. Allow to
cool before putting on or taking o parts.
•Do not operate any appliance with a damaged cord or plug, or
after the appliance malfunctions or has been damaged in any
manner. Contact Consumer Support at the toll-free number listed
in the warranty section.
•The use of accessory attachments not recommended by the
appliance manufacturer may cause re, electric shock or injury.
•Do not use outdoors.
•Do not let cord hang over edge of table or counter, or touch hot
surfaces, including the stove.
•Do not place on or near a hot gas or electric burner, or in a
heated oven.
•Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
•To disconnect, press and hold the STOP button for several
seconds, remove plug from wall outlet.
•Do not use appliance for other than intended use.
•Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
This product is for household use only.
Customer Care Line
USA/Canada
1-800-231-9786
Accessories/Parts
(USA / Canada)
1-800-738-0245
For online customer service
and to register your product, go to
www.prodprotect.com/applica
:
2
Caution, hot surfaces: This appliance
generates heat and escaping steam
during use. Proper precautions must
be taken to prevent the risk of burns,
res or other injury to persons or
damage to property.
POLARIZED PLUG (120V Models Only)
This appliance has a polarized plug (one blade is wider than the
other). To reduce the risk of electric shock, this plug is intended
to fit into a polarized outlet only one way. If the plug does not fit
fully into the outlet, reverse the plug. If it still does not fit, contact a
qualified electrician. Do not attempt to modify the plug in any way.
TAMPER-RESISTANT SCREW
Warning: This appliance is equipped with a tamper-resistant
screw to prevent removal of the outer cover. To reduce the risk
of fire or electric shock, do not attempt to remove the outer
cover. There are no user-serviceable parts inside. Repair should
be done only by authorized service personnel.
ELECTRICAL CORD
a) A short power-supply cord is provided to reduce the risks
resulting from becoming entangled in or tripping over a
longer cord.
b) Extension cords are available and may be used if care is
exercised in their use.
c) If an extension cord is used:
1) The marked electrical rating of the extension cord
should be at least as great as the electrical rating of the
appliance;
2) If the appliance is of the grounded type, the extension
cord should be a grounding-type 3-wire cord; and
3) The cord should be arranged so that it will not drape
over the counter top or tabletop where it can be pulled
on by children or tripped over.
Note: If the power cord is damaged, please call our Customer
Service line listed in these instructions.
3
POWER OUTAGE
7-Minute Power Failure Back-Up
Your Breadman
feature. If the electricity goes out, the memory will store your cycle
selection for up to 7 minutes. If the power comes back on within
this time, bread making will resume where it left o.
If the bread maker loses power for more than 7 minutes and you
are using any dairy products, perishables or meat in your bread,
you should discard the contents of the recipe and start again with
new fresh ingredients due to health and sanitary considerations. For
nonperishable recipes you may try starting the bread maker at the
beginning of the cycle again. However, this may not always produce
an acceptable loaf of bread.
If you are not sure when the outage occurred, remove the dough
and discard.
®
Bread Maker has a 7-minute power failure back-up
Product may vary slightly from what is illustrated.
† 1. Removable lid (Part # BK2000BQ-01)
2. Lid handle
3. Cord wrap (not shown)
4. Viewing window
5. Automatic fruit & nut dispenser
6. Control panel
7. Baking chamber
† 8. Traditional bread pan (Part # BK2000BQ-02)
† 9. 1-lb. bread pans (2) (Part # BK2000BQ-03)
† 10. Collapsible kneading paddles for
Note: † indicates consumer
replaceable/removable parts
4
1
2
4
8
5
9
11
7
10
12
13
6
14
5
CONTROL PANEL
1. POWER LIGHT
Illuminates when START button is pressed.
2. DISPLAY WINDOW
Shows selection and timer setting.
DISPLAY
WINDOW
3. MENU BUTTON
Selects cycle. Each time the MENU button is
pressed, the number for the cycle selected and the
program time will appear in the display window.
4. START/STOP BUTTON
Press and hold for several seconds to clear display,
reset cycle or to simply stop baking.
5. ▲ AND ▼BUTTONS
Use this pair of buttons to adjust the bake only
time and to set delay bake timer; add or subtract
time displayed in the display window.
▲ Increases in 10-minute intervals.
▼ Decreases time in 10-minute intervals.
6
6. LOAF BUTTON
Selects loaf size: 1½-lb., 2-lb. or 2½-lb.
Loaf size is preset to 2½-lb.
Rapid loaf is preset to 2-lb.
Note: For two, 1-lb. loaves, see section
“BAKING ONE POUND LOAVES”.
7. COLOR BUTTON
Selects crust color: light, medium or dark.
Crust color is preset to medium.
Note: When using Rapid bake, your crust color will be set
to medium.
Note: When you press the buttons, you should hear a beep. This
will let you know you’ve pressed hard enough to make your
selection.
KNEADING AND BAKING Cycles
Note: If at any time during bread making process you need to turn
bread maker o, press and hold the START/STOP button for several
seconds, then unplug the unit.
Note: If bread is not removed immediately after baking and START/
STOP button is not pressed, a controlled 60-minute Keep Warm
mode will begin (except during Quick Bread,
Dough and Jam). For best results, remove bread immediately after
baking process is complete.
WHITE
Used for breads that primarily include white bread our, although
some recipes may include small amounts of whole wheat our.
WHOLE WHEAT
Used for recipes with signicant amounts of whole wheat or rye
our, oats or bran. Whole wheat cycle begins with rest period
during which ours or grains absorb liquid ingredients. Soaking
causes our or grain to soften and helps ingredients to combine.
Generally, whole wheat and multi-grain breads are shorter and
denser than white, French or sweet.
FRENCH
Traditionally, French bread has a slightly crispier crust and lighter
texture than white bread. Recipes usually do not include butter,
margarine or milk.
7
SWEET
Used for recipes that contain eggs, fruit juice, additional sugar or
added sweet ingredients such as coconut akes, raisins, dried fruit
or chocolate. Baking temperature is reduced to prevent burning.
GLUTEN-FREE
Used for gluten-free recipes.
LOW CARB
Used for recipes that are lower in carbohydrates.
JAM
Use to prepare preserves, marmalade, chutneys and ketchup. Add
fruit, sugar and lemon juice for homemade preserves –
a great topping for homemade bread, waes and ice cream.
QUICK BREAD
Used for recipes that contain baking powder or baking soda, rather
than yeast, to make bread rise. Cake recipes made from scratch
must be specially designed for this cycle.
DOUGH
Use to prepare dough for making bread, rolls or pizza which are
shaped and allowed to rise before baking in a conventional oven.
This program blends and kneads the dough and takes it through
the rst rise.
8
RAPID
Used for White, Whole Wheat and Sweet cycles to decrease time
to approximately 1 hour. Choose recipe, then simply add ½ tsp. to
amount of yeast listed for a 2-lb. loaf. Bread may be shorter and
denser than bread made using the longer program.
BAKE ONLY
Used if crust is too light or you wish to bake pre-made
dough – also especially useful if your bread is not quite done. Check
every few minutes. Bakes for up to 1 hour, 30 minutes.
KNOW YOUR INGREDIENTS
FLOUR & OTHER GRAINS
ALLPURPOSE FLOURAll-purpose our is a blend of rened hard and soft wheat ours ideally suited for making quick
breads and cakes.
BRANBran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from our by sift-
ing or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and
avor. It is also used to enhance bread texture.
BREAD FLOURBread our typically has higher gluten concentration than all-purpose our. Using bread our will
produce loaves with better volume and structure.
CORNMEAL AND OATMEALCornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut
oats. They are used primarily to enhance avor and texture of bread.
CRACKED WHEATCracked wheat has very coarse texture. It comes from wheat kernels cut into angular
fragments. It gives whole grain breads a nutty avor and crunchy texture.
RYE FLOURRye our must always be mixed with high proportion of bread our, as it does not contain enough
gluten to develop structure for high, even-grained loaf.
SELFRISING FLOURSelf-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising our
contains leavening ingredients that will interfere with bread and quick bread making.
7 GRAIN CEREAL BLEND7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds and hulled millet.
It is used primarily to enhance avor and texture of bread.
VITAL WHEAT GLUTENVital Wheat Gluten is manufactured from wheat our that has been treated to remove nearly all of the
starch to leave a very high protein content. (Gluten is the protein in wheat that Makes dough
elastic.) Vital Wheat Gluten is available at most health food stores. It can be used in small portions to
increase volume and lighten texture.
WHOLE WHEAT FLOURWhole wheat our is milled from the entire wheat kernel, which contains the bran and germ. This
high ber our is richer in nutrients than all-purpose or bread our. Breads made with this our are
usually smaller and heavier than white loaves. Many recipes mix whole wheat our with bread our or
vital wheat gluten to produce higher, lighter-textured bread.
9
TIPS ON FLOUR STORAGE
Keep our in a secure, airtight container. Store rye and whole wheat
ours in a refrigerator, freeze or a cool area to prevent them from
becoming rancid. Allow our to come to room temperature before
using.
Note: Flours, while visibly similar, can be very dierent in how they
are ground, milled, stored, etc. You may have to experiment with
dierent brands of our to help you make the perfect loaf. See
RECIPE TIPS to assist with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon
dioxide gas necessary to make bread rise. Yeast feeds on
carbohydrates in sugar and our to produce this gas. Three dierent
types of yeast are available: fresh (cake), active dry and quick-acting.
Quick, rapid rise and bread machine yeasts are quick-acting. Fresh
(cake) yeast is NOT RECOMMENDED for
use with your bread maker.
TIPS ON YEAST
Ensure your yeast is fresh by checking its expiration date. Ideally,
yeast should be used several months before the expiration date.
Once a package or jar of yeast is opened, it is important that the
remaining contents be immediately resealed and refrigerated or
frozen for future use. Often dough that fails to rise is due to stale
yeast.
Note: Basic bread and dough recipes in this booklet were
developed using active dry yeast. You may use chart below to
substitute any quick-acting yeast (quick rise, fast rise or bread
maker yeast) for active dry yeast.
Rapid cycle settings for White, Whole Wheat and Sweet decrease
time for making your favorite bread in approximately 1 hour.
Choose recipe, then add an additional ½ tsp. of bread machine
yeast to the recipe. The bread may be shorter
and denser.
10
ADDITIONAL INGREDIENT NOTES
Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and
consistency in your bread. Make sure to measure all ingredients exactly.
BAKING POWDERDouble-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening
agent does not require rising time before baking, as chemical reaction works when liquid ingredients
are added and again during baking process.
BAKING SODABaking soda is another leavening agent, not to be confused or substituted for baking powder.
It also does not require rising time before baking, as chemical reaction works during baking process.
EGGSEggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s),
large egg(s) at room temperature should be used.
FATSButter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique crust and
texture from the lack of added fat. However, breads that call for fat stay fresh longer.
If butter is used directly from refrigerator, it should be cut into small pieces for easier blending
during kneading process.
LIQUIDSAll liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a combination
of powdered milk and water, can be used when making bread. Milk will improve avor,
provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable
or fruit juices and potato water may be used for avor variety.
SALTSalt is necessary to balance avor in breads and cakes; it also limits growth of yeast. Changing the amount of
salt in a given recipe may result in shorter, gummier bread. When rst making a type of bread, do not increase
or decrease amount of salt shown in the recipe.
SUGARSugar is important for color and avor of breads. It also serves as food for yeast since it the supports fermenta-
tion process. Recipes in this book that call for sugar require granulated sugar.
Important: Do not substitute powdered sugar. Articial sweeteners cannot be used as substitute,
as yeast will not react properly with them.
11
CLIMATE CHANGES & BAKING
• In high-altitude areas (over 3,000 feet) dough tends to rise faster,
as there is less air pressure. Therefore, less yeast is necessary.
• In dry climates, our is drier and requires slightly more liquid.
• In humid climates, our is wetter and will absorb less liquid, so
less liquid is required.
Important: Your bread maker will bake up at 2½-lb. loaf.
Do not put larger quantities of ingredients into bread pan.
Bread will not mix and bake correctly and bread maker may be
damaged. (See MAXIMUM INGREDIENT AMOUNTS.)
• Before rst use, operate on Rapid White cycle without adding
ingredients to burn o manufacturing oils. (Follow instructions
in USING YOUR BREAD MAKER.)
Note: During rst use, bread maker may smoke and/or
emit an odor from mineral oils used in manufacturing. This is
normal.
How to Use
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.
GETTING STARTED
• Remove packing materials and any stickers.
• Please go to www.prodprotect.com/applica to register your
warranty.
• Place bread maker on dry, stable, level surface away from heat
and areas where cooking grease or water may splatter on
unit. Do not place near edge of countertop. If placing beneath
cabinets, make sure there is enough room to open the lid
without interference.
12
MAXIMUM INGREDIENT AMOUNTS
• Bread cycles: approximately 5 cups
• Quick breads: 4 cups
• Dough cycle: 4
• Jam: 3 cups of fruit mixture
2
/
cups
3
BREAD PAN TIPS
Inserting bread pan
Note: Remember to insert kneading paddles rst, then add all
ingredients in the order listed BEFORE inserting the bread pan into
baking chamber.
Important: Collapsible kneading paddles may fall when
ingredients are added. This is normal. They will stand up when
kneading begins.
• When inserting bread pan into bread maker, make sure to set
rmly in place.
Removing bread pan
• To remove bread pan from baking chamber, hold handle with an
oven mitt and lift straight up.
Important: When you remove bread pan after baking, be sure
to wear oven mitts to prevent burning.
• After removing loaf (by turning bread pan upside down and
shaking gently), check to see that kneading paddle is removed
from loaf. If it is stuck in bread, allow bread to cool; then use
the paddle removal key to remove it, taking care not to scratch
the kneading paddles. Allow bread to cool before removing the
kneading paddles.
CHECKING DOUGH CONSISTENCY
Although your bread maker will mix, knead and bake bread
automatically, when baking bread from scratch, it is recommended
that you learn to recognize condition of your dough. The ratio of
our to liquid is the most critical factor in any bread recipe, yet the
most easily remedied. After 5 to 8 minutes in Knead 2, open bread
maker to check consistency of dough. Dough should be in a soft,
tacky ball (feel sticky like scotch tape). If it is too dry, add 1 tsp. of
liquid at a time. If it is too wet, add 1 Tbsp. of our at a time.
13
Using your bread maker
Note: Depending on the cycle or recipe used, some steps may
not apply or there may be additional steps. Refer to the
respective recipes instructions in the recipes portion of this
book, as well as the specic cycle instructions located at the
end of these usage instructions.
1. Open lid and remove bread pan. Lift
bread pan straight up and out using
the handle B.
Caution: Do not turn or shake bread
pan while taking it out. If the bread pan
is bent, temperature sensor may
not work properly.
2. Position kneading paddle on the drive
shaft. Match at side of drive shaft to
at part of hole in kneading paddle (C).
Make sure paddle is secure.
3. Place ingredients into the bread pan.
Note: As you add ingredients into the
bread pan, the collapsible kneading
paddles may fall; this is normal.
Paddles will stand up automatically
once the cycle is started.
Important: Add ingredients to bread pan in the order listed in
the recipe.
Important: Always add yeast last.
B
C
4. Make small indentation on top of dry
Yeast
ingredients (not so deep it reaches the
wet layer) and add yeast (D).
Important:
Indentation for yeast is
Dry
important, especially when using
the delay bake timer. It keeps yeast
away from the wet ingredients until
D
Liquid
the kneading process begins. (Liquid
ingredients will prematurely activate
the yeast.)
5. Insert the bread pan into the baking
chamber (E). Press down on rim of
bread pan until it snaps securely into
place.
6. Close the lid. If your recipe includes
E
extra ingredients such as fruits or nuts
(listed after the yeast in the recipe), add
these to the automatic fruit and dispenser.
Important: Do not exceed
2
/
cup capacity.
3
Important: Do not pour liquids or spices into dispenser. Always
make sure fresh fruit or vegetables are not wet;
pat dry before putting them in the dispenser.
7. Plug into standard electrical outlet. Bread maker will beep and
program 1 and 3:25 will appear in the display window.
14
8. Press MENU to choose desired cycle (F). The POWER light will
illuminate. Each time MENU is pressed, unit and display will
move to the next cycle.
Note: As the MENU button is pressed, the Rapid cycle setting will
follow the regular cycle setting for White, Whole Wheat
and Sweet.
9. Press CRUST to choose crust color (F). Bread maker is preset for
medium crust.
Note:CRUST will not be activated for the following cycles:
❏ Jam
❏ Dough
❏ Bake Only
❏ Rapid
F
10. Press LOAF to select loaf size (F3). Bread maker is preset to 2½
lb.
Note: Loaf size cannot be activated for the following cycles:
❏ Jam
❏ Dough
❏ Rapid
❏ Gluten Free
❏ Low Carb
11. Press START to begin kneading cycle (F4). The POWER light
will illuminate. The time remaining will begin to count down in
display window. Bread making time, program number and color
will be shown in display window.
Note: During kneading cycle, yeast will activate and viewing
window may begin to fog. (This will clear eventually so you can
view the progress.)
12. When your bread is nished baking,
bread maker will beep and
“3:25” will appear in display window.
Press START/ STOP
and open lid. Using oven mitts, remove
bread pan (G).
Important: Remember, bread pan
G
and loaf are both very hot! Be careful
not to place either on tablecloth, plastic surface or other
heat-sensitive surface that may scorch or melt.
15
Note: If bread is not removed immediately after baking and START/
STOP is not pressed, the Keep Warm mode will begin. Bread
maker will automatically turn o after 60 minutes. For best
results, remove bread immediately after baking.
Note: Keep Warm does not apply to the following cycles:
❏ Jam
❏ Dough
❏ Bake Only
13. Turn bread pan upside down and shake to release bread (H).
Place bread upright on wire rack to cool
at least 20 minutes before slicing.
Note: The collapsible kneading paddles
are designed to stay in the bread
pan instead of sticking in your
bread. Check to see if the paddles
stayed in the pan. If not, follow the
caution statements below when
removing.
Caution: Be sure to remove kneading paddle from the
bread before serving.
Caution: Bread pan, kneading paddle and bread will be very
hot. Allow bread to cool before removing the paddle and
always use the paddle removal key.
14. Unplug unit and allow to cool completely before cleaning. (See
CARE AND CLEANING INSTRUCTIONS.)
H
Important: Make sure to clean the inside of the baking chamber
thoroughly after each use.
15. Once bread has cooled (approximately 2 hours) store in an
airtight container.
BAKING ONE POUND LOAVES
Important: You can bake either one or two breads at a time,
as desired. The recipe book contains recipes for White, Whole
Wheat , French, Sweet, Low Carb and Gluten Free 1-lb. loaves
(see 1-lb. loaves recipe section at the back of the recipe book).
1. Open lid and remove traditional bread pan
(if stored in appliance.)
Caution: Do not turn or shake bread pan while taking it out.
If the bread pan is bent, temperature sensor may not work
properly.
2. Insert one of the two non-collapsible kneading paddles (do
not use collapsible paddles) into each of the 1-lb. bread pans.
Position kneading paddle on the drive shaft. Match at side of
drive shaft to at part of hole in kneading paddle. Make sure
paddle is secure.
3. Follow steps 3 and 4 in USING YOUR BREAD MAKER to add
ingredients.
4. Insert one bread pan over each drive coupling in the baking
chamber and press down on rim of bread pan until it snaps
securely in place.
5. Follow steps 5 through 9 in USING YOUR BREAD MAKER to begin
setting programming.
16
6. For LOAF size, press the ▲ and ▼ buttons simultaneously and
hold; unit will beep and display will indicate loaf size
of (2) 1.0 lbs.
7. Press START to begin kneading cycle. The POWER light will
illuminate. The time remaining will begin to count down in
display window. Bread time and loaf size will be shown in display
window.
8. If additional ingredients are listed after the yeast, such as nuts
and fruits, listen for the beep near the end of the kneading cycle,
about 30 minutes into the program.
Add those ingredients.
Important: Do not use the automatic fruit and nut dispenser
with the 1-lb. bread pans.
9. Follow directions from step 12 to 15 in USING YOUR BREAD
MAKER to nish baking.
SLICING AND STORING BREAD
For best results, place bread on wire rack and allow to cool at least
20 minutes before slicing. Use electric knife or serrated knife for
even slices.
Store unused bread, tightly sealed (sealable plastic bags or plastic
containers work well) at room temperature for up to 3 days. For
longer storage, (up to 1 month) place bread in sealed container in
freezer. Since homemade bread has no preservatives, it tends to dry
out and become stale faster. Leftover or slightly hardened bread
may be cut into ½-inch or 1-inch cubes and used in recipes to make
croutons, bread pudding or stung.
USING 15-HOUR DELAY BAKE TIMER
Important: Delay baking does not activate JAM cycle. Do not
use delay bake timer if your recipe includes perishables, such as,
eggs, fresh milk, yogurt or other dairy products and meats, etc.
To preset your bread maker, follow these steps:
1. Add ingredients in the order listed as usual, taking care not to let
yeast and liquid ingredients contact one another.
Note: If your recipe contains salt, add it with the liquid ingredients,
taking care to keep it away from the yeast.
2. Close bread maker lid and plug it in.
3. Press MENU to choose cycle. Time needed for selected cycle
appears in display window.
4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract
time.) Amount of time set is shown in display window.
• To fast-forward time, continually press ▲ .
• To fast-reverse, continually press ▼ .
• For example, if it is 8:00 AM and you want bread ready at 1:00
PM, press ▲until the display reads 5:00 – meaning it will nish
baking in 5 hours. This is the hour dierence between 8:00 AM
and 1:00 PM.
Note: Actual baking times will not change.
17
5. Press LOAF to choose loaf size, press CRUST to choose crust
color, then press START to begin timer. The colon (:) in time
display begins to ash, letting you know timer is started. When
your bread is nished baking, bread maker will beep and “0:00”
will appear in display window. Press START/STOP and open lid.
6. If you make an error after you’ve activated program and want
to start over, press and hold START/STOP for approximately 5
seconds. Timer will clear and you can begin again.
BAKE ONLY
The Bake Only cycle oers the exibility to vary time. You can bake
pre-made dough or dough purchased at the store using this cycle.
You may also use this cycle if crust color is too light or if your sweet
bread is not quite done. Check every
few minutes.
1. Press the MENU button and move to cycle 13.
2. Adjust the amount of time you need up to 90 minutes.
3. Press START to begin baking.
SPECIAL GLAZES FOR YEAST BREADS
Select one of the following special glazes to enhance your bread.
• Melted Butter Crust: Brush melted butter over just-baked bread
for a softer, more tender crust.
• Milk Glaze: For a softer, shiny crust, brush just-baked bread with
milk or cream.
• Sweet Icing Glaze: Mix 1 cup sifted confectioner’s sugar with 1 to
2 tablespoons of milk, water or fruit juice until smooth. Drizzle
glaze over raisin or sweet bread when they are almost cool.
Note: If desired, generously sprinkle with your choice of nuts or
seeds after glazing.
DOUGH CYCLE
Tips for Best Results
• If using delay bake timer, make sure yeast is on top of our, away
from liquids.
Important: Never allow dough to remain in bread maker after
cycle is complete; it may over rise and damage machine.
• Rising times for dough after it is shaped and placed in baking
pan will vary due to recipe, temperature and humidity level of
your kitchen. Optimum temperature for rising is 80°– 85°F. Rising
is the most essential feature in bread making.
• Bread maker allows dough to have rst rise or fermentation
before dough is removed. Fermentation conditions gluten,
(becoming pliable and elastic with a soft, smooth quality)
develops avor and leavens product.
• Sometimes a double rising is benecial especially for whole
grain or 100% whole wheat bread. Let dough rise once in bread
maker. Remove from bread maker, punch down, let rise again,
punch down and let rest 10 minutes. Resting allows gluten to
relax and Makes handling easier. Shape as desired and allow
to rise until doubled in volume. If only 1 rise is desired, remove
from bread maker, let rest, shape and rise as above.
18
• Baker’s Tip: Dough has doubled in volume when an indentation
remains after tip of a nger is pressed lightly and quickly into
dough. If indentation springs back, cover and let rise a few more
minutes and check again.
SPECIAL TIPS FOR MAKING DOUGH
Important: For use only with the Dough Cycle
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed in recipe.
LIGHTLY FLOURED
Sprinkle enough our onto work area so dough can be handled
without sticking.
SHAPED ROLLS
Important: Once rolls are shaped, cover and let rise until doubled
before baking.
CLOVERLEAF ROLLS
Shape into ½-inch balls. Place 3 balls in each greased
mun tin.
APPLY JUST BEFORE BAKING
EGG YOLK GLAZE
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1
Tbsp. water or milk.
EGG WHITE GLAZE
For shiny, chewy crust, mix 1 slightly beaten egg white with
1 Tbsp. water.
If desired, sprinkle chopped nuts or fruit and/or seeds
after glazing.
CRISSCROSS ROLLS
Shape into balls, setting 2 aside. Combine balls and roll into a
inch thick square. Cut strips
1
/
-inch wide and 2-inches long. Brush
8
top of roll with beaten egg. Place 1 strip across top of each ball.
Repeat process, placing second strip in opposite direction across
top of each ball.
1
/
-
8
TRADITIONAL ROLLS
Shape into balls. For “pull apart” rolls, place dough balls with sides
touching in 8 or 9-inch round or square greased baking pan. For
“individual” rolls place dough balls 2 inches apart.
19
CRESCENT ROLLS
On lightly oured board, roll dough to 12-inch circle. Spread with
softened butter. Cut into 16 wedges beginning at wider end.
Place rolls 2-inches apart on greased baking sheet with points
underneath; curve rolls slightly. If desired, brush with melted butter
just before baking.
ROSETTES
On lightly oured board, roll about 1½ oz. piece of dough into
14-inch rope. Tie in a loose knot, leaving 2 long ends. Tuck one end
under knot and second end into the top center of the loose knot.
Place 2-inches apart on lightly greased baking sheet.
JAM CYCLE
Method:
1. Following steps in USING YOUR BREAD MAKER; select
JAM cycle.
2. Once JAM cycle is complete, remove bread pan from bread
maker and pour hot mixture into heat-safe jars, leaving ½” of
space at the top.
3. Allow to partially cool. Cover tightly to store. Mixture will thicken
upon cooling.
Tips for Best Results
• Do not reduce sugar or use sugar substitutes. Exact amounts of
sugar, fruit, and other ingredients are necessary for good set.
• Use only ripe fruit (not overripe or under-ripe) for best avor.
• Do not puree fruit. Jam should have bits of fruit in it.
• Recipes should not exceed 3 cups fruit.
• Remove stems, seeds or pits from fruit.
• You may use strawberries, blackberries, raspberries or other thin
skinned berries. Fruit such as peaches, pears and apricots may be
used, but should be peeled and have seeds removed.
• Frozen berries or fruit (no sugar added) may be substituted for
fresh. Thaw and drain before measuring. For thinner jam, use
juice as part of 3 cups of berry or fruit amount.
• Lemon juice adds necessary acid to berries or fruit.
• You may decrease amount of sugar, but it will produce a thinner
result. More sugar will make it thicker. For best results, sugar
substitutes are not recommended.
• Average refrigerated life of jam is 2 weeks or up to several
months if frozen.
Important: Do not exceed amounts given in recipes!
20
Care and Cleaning
This product contains no user serviceable parts. Refer service to
qualied service personnel.
CLEANING
Important: Always unplug bread maker and allow to cool
completely prior to cleaning.
Bread pan and kneading paddle have nonstick surfaces, which
make cleaning easier.
1. After baking each loaf of bread, unplug bread maker and allow
to cool; discard any crumbs.
2. Remove bread pan from oven chamber and kneading paddle
from bread pan. Wash bread pan and kneading paddle inside
and out with warm, soapy water. Avoid scratching nonstick
surfaces.
Caution: Do not place bread pan in dishwasher, or soak it
in water.
3. If kneading paddle is stuck to drive shaft, pour warm water
into bread pan for up to 30 minutes, to loosen it. Do not use
excessive force.
4. Wipe inside of lid and oven baking chamber with slightly damp
cloth or sponge. If any residue has scorched on heating element
or elsewhere, wipe with nonabrasive pad to clean. Lid can be
removed for cleaning. Dry baking chamber and lid thoroughly.
Important: Do not put lid in dishwasher, as it may cause
warping. Do not immerse in water, as it contains sensitive
electronic sensors.
5. To clean glass in lid, use glass cleaner or mild detergent and
damp cloth or plastic scouring pad. Do not use abrasive cleaners
or scouring pads, as they may scratch glass.
6. Do not use vinegar, bleach or harsh chemicals to clean bread
maker.
7. Be sure bread maker is completely cooled before storing.
8. Baking chamber contains heating element and drive shaft. When
cleaning, NEVER pour water, solvents or cleaning solutions into
this area.
STORAGE
All removable parts should be thoroughly cleaned and dried.
Store lid closed. Place bread pan into bread maker with
kneading paddle inside.
21
TROUBLESHOOTING
QUESTIONANSWER
Why does height and shape
of bread dier in each loaf?
Bread has unusual aroma. Why?Stale ingredients may have been used or too much yeast may have been used. Always use
Kneading paddle comes out
with bread.
Bread has oured corners.Sometimes our in the corners of the bread pan may not have been completely kneaded into dough.
Can ingredients be halved
or doubled?
Can fresh milk be used
in place of dry milk?
Height and shape of bread may dier depending on the ingredients, room temperature
and length of timer cycle. Also, accurate measurement of ingredients is essential to
make delicious bread.
fresh ingredients. Accurate measurements are essential to make delicious bread.
This can happen, as kneading paddle is detachable. Use a nonmetal utensil to remove it.
Caution: Kneading paddle will be hot. Allow bread to cool before removing paddles.
Scrape it o the loaf with a knife. Check bread about 10 minutes into kneading cycle. If all our is not
incorporated, use a rubber spatula to remove the our from the sides of the bread pan so it can be
incorporated into the dough.
NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is
too much, bread rises out of bread pan.
YES. Be sure to decrease same measurement of water to equal liquid substitution.
Fresh milk is not recommended when using delay bake timer, because it may spoil while
sitting in bread pan.
22
NEED HELP?
For service, repair or any questions regarding your appliance, call
the appropriate 800 number on cover of this book. Please DO NOT
return the product to the place of purchase. Also, please DO NOT
mail product back to manufacturer, nor bring it to a service center.
You may also want to consult the website listed on the cover of this
manual.
Two-Year Limited Warranty
(Applies only in the United States and Canada)
What does it cover?
• Any defect in material or workmanship provided; however,
Spectrum Brands, Inc.’s liability will not exceed the purchase
price of product.
For how long?
• Two years from the date of original purchase with proof of such
purchase.
What will we do to help you?
• Provide you with a reasonably similar replacement product that
is either new or factory refurbished.
How do you get service?
• Save your receipt as proof of date of sale.
• Visit the online service website at www.prodprotect.com/applica,
or call toll-free 1-800-231-9786, for general warranty service.
• If you need parts or accessories, please call 1-800-738-0245.
What does your warranty not cover?
• Damage from commercial use
• Damage from misuse, abuse or neglect
• Products that have been modied in any way
• Products used or serviced outside the country of purchase
• Glass parts and other accessory items that are packed with the unit
• Shipping and handling costs associated with the replacement of
the unit
• Consequential or incidental damages (Please note, however,
that some states do not allow the exclusion or limitation of
consequential or incidental damages, so this limitation may not
apply to you.)
How does state law relate to this warranty?
• This warranty gives you specic legal rights. You may also have
other rights that vary from state to state or province
to province.
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 nd 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
2
/
cup; do not use with the
3
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 nished 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.
2
Table of Contents
CYCLERECIPEPAGE
WHITEBasic White Bread .......................................................................6
Multi-Seeded White Bread.......................................................7