Breadman BK2000IB User Manual

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Bring Home the Bakery

INSTRUCTION MANUAL

BREADMAN® BREAD MAKER

www.breadman.com

RECIPES INCLUDED

see reverse side

BK2000BQ

Please Read and Save this Use and Care Book

IMPORTANT SAFEGUARDS

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 off 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 Services for examination, repair or electrical or mechanical adjustment. Or, call the appropriate toll-free number on the cover of this manual.

❑ The use of accessory attachments not recommended by the

appliance manufacturer may cause ﬁre, 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.

CustomerCare Line:

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

USA/Canada

Caution, hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, ﬁres 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 (or detachable power-supply

cord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

b) Longer detachable power-supply cords or extension

cords are available and may be used if care is exercised in their use.

c) If a long detachable power-supply cord or extension

cord is used,

1) The marked electrical rating of the detachable power-supply cord or 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 longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.

Note: If the power supply cord is damaged, it should be replaced by qualified personnel; in Latin America, by an authorized service center.

POWER OUTAGE 7-Minute Power Failure Back-Up

Your Breadman® Bread Maker has a 7-minute power failure back-up 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 off.

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.

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

traditional bread pan (2) (Part #BK2000BQ-04)

† 11. Non-collapsible kneading paddles

for 1-lb. bread pans (2) (Part #BK2000BQ-05)

† 12. Measuring cup (Part #BK2000BQ-06) † 13. Measuring spoon (Part #BK2000BQ-07) † 14. Kneading paddle

removal key (Part # (Part #BK2000BQ-08)

Note: † indicates consumer replaceable/removable parts

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. 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 off, 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 ﬂour, although some recipes may include small amounts of whole wheat ﬂour.

WHOLE WHEAT

Used for recipes with signiﬁcant amounts of whole wheat or rye ﬂour, oats or bran. Whole wheat cycle begins with rest period during which ﬂours or grains absorb liquid ingredients. Soaking causes ﬂour 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.

SWEET

Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut ﬂakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.

GLUTEN-FREE

Used for gluten-free recipes.

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.

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, wafﬂes and ice cream.

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.

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 ﬁrst rise.

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

ALL-PURPOSE FLOUR

BRAN

BREAD FLOUR

CORNMEAL AND OATMEAL

CRACKED WHEAT

RYE FLOUR

SELF-RISING FLOUR

7 GRAIN CEREAL BLEND

VITAL WHEAT GLUTEN

WHOLE WHEAT FLOUR

All-purpose ﬂour is a blend of reﬁned hard and soft wheat ﬂours ideally suited for making quick breads and cakes.

Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from ﬂour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and ﬂavor. It is also used to enhance bread texture.

Bread ﬂour typically has higher gluten concentration than all-purpose ﬂour. Using bread ﬂour will produce loaves with better volume and structure.

Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance ﬂavor and texture of bread.

Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty ﬂavor and crunchy texture.

Rye ﬂour must always be mixed with high proportion of bread ﬂour, as it does not contain enough gluten to develop structure for high, even-grained loaf.

Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising ﬂour contains leavening ingredients that will interfere with bread and quick bread making.

7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, ﬂax seeds and hulled millet. It is used primarily to enhance ﬂavor and texture of bread.

Vital Wheat Gluten is manufactured from wheat ﬂour 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 ﬂour is milled from the entire wheat kernel, which contains the bran and germ. This high ﬁber ﬂour is richer in nutrients than all-purpose or bread ﬂour. Breads made with this ﬂour are usually smaller and heavier than white loaves. Many recipes mix whole wheat ﬂour with bread ﬂour or vital wheat gluten to produce higher, lighter-textured bread.

TIPS ON FLOUR STORAGE

Keep ﬂour in a secure, airtight container. Store rye and whole wheat ﬂours in a refrigerator, freeze or a cool area to prevent them from becoming rancid. Allow ﬂour to come to room temperature before using.

Note: Flours, while visibly similar, can be very different in how they are ground, milled, stored, etc. You may have to experiment with different brands of ﬂour 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 ﬂour to produce this gas. Three different 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.

CONVERSION CHART FOR BREAD MACHINE YEAST

¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast 1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast 1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast 2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast 1 tbsp. bread machine yeast = 2 tsp. quick-acting yeast

RAPID CYCLES

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.

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 POWDER

BAKING SODA

EGGS

FATS

LIQUIDS

SALT

SUGAR

Double-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 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.

Eggs 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.

Butter, 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.

All 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 ﬂavor, 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 ﬂavor variety.

Salt is necessary to balance ﬂavor 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 ﬁrst making a type of bread, do not increase or decrease amount of salt shown in the recipe.

Sugar is important for color and ﬂavor of breads. It also serves as food for yeast since it the supports fermentation process. Recipes in this book that call for sugar require granulated sugar.

Important: Do not substitute powdered sugar. Artiﬁcial sweeteners cannot be used as substitute, as yeast will not react properly with them.

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, ﬂour is drier and requires slightly more

liquid.

• In humid climates, ﬂour 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 ﬁrst use, operate on Rapid White cycle without adding ingredients to burn off manufacturing oils. (Follow instructions in USING YOUR BREAD MAKER.)

Note: During ﬁrst 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.

MAXIMUM INGREDIENT AMOUNTS

• Bread cycles: approximately 5 cups

• Quick breads: 4 cups

• Dough cycle: 4

cups

• Jam: 3 cups of fruit mixture

BREAD PAN TIPS Inserting bread pan

Note: Remember to insert kneading paddles ﬁrst, 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 ﬁrmly 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 ﬂour 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 ﬂour at a time.

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 speciﬁc 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 ﬂat side of drive shaft to ﬂat 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.

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

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

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

cup capacity.

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.

8. Press MENU to choose desired cycle (F1). 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 (F2). Bread maker is preset for medium crust.

Note: CRUST will not be activated for the following cycles: ❏ Jam ❏ Dough ❏ Bake Only ❏ Rapid

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 ﬁnished 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

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.

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 off 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.)

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 ﬂat side of drive shaft to ﬂat 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.

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 ﬁnish 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 stufﬁng.

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 ﬁnish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM.

Note: Actual baking times will not change.

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 ﬂash, letting you know timer is started. When your bread is ﬁnished 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 offers the ﬂexibility 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 ﬂour, 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 ﬁrst rise or fermentation before dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops ﬂavor and leavens product.

• Sometimes a double rising is beneﬁcial 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.

• Baker’s Tip: Dough has doubled in volume when an indentation remains after tip of a ﬁnger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.

Lightly Floured

Sprinkle enough ﬂour 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.

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.

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.

Cloverleaf Rolls

Shape into ½-inch balls. Place 3 balls in each greased mufﬁn tin.

Crisscross Rolls

Shape into balls, setting 2 aside. Combine balls and roll into

-inch thick square. Cut strips

-inch wide and 2-inches

long. Brush 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.

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.

Crescent Rolls

On lightly ﬂoured 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 ﬂoured 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 ﬂavor.

• 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!

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualiﬁed 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.

TROUBLESHOOTING

QUESTION ANSWER

Why does height and shape of bread differ in each loaf?

Height and shape of bread may differ depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread.

Bread has unusual aroma. Why?

Kneading paddle comes out with bread.

Bread has ﬂoured corners. Sometimes ﬂour in the corners of the bread pan may not have been completely kneaded into

Can ingredients be halved or doubled?

Can fresh milk be used in place of dry milk?

* Splenda® is a registered trademark of McNeil Nutritionals, LLC. Applica Consumer Products, Inc. is not afﬁliated, sponsored or endorsed by McNeil Nutritionals. Copyright© 2013 Applica Consumer Products, Inc. Made in People’s Republic of China Printed in People’s Republic of China 2013/1-7-53

Stale ingredients may have been used or too much yeast may have been used. Always use 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.

dough. Scrape it off the loaf with a knife. Check bread about 10 minutes into kneading cycle. If all ﬂour is not incorporated, use a rubber spatula to remove the ﬂour 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.

Notes:

Bring Home the Bakery

RECIPE BOOK

BREADMAN® BREAD MAKER

www.breadman.com

INSTRUCTIONS & TIPS

BK2000BQ

see reverse side

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 ﬁ 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 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 ﬁ 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.

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

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

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

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 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 ﬂ our 3¼ cups 4 cups 4 tsp.

Bread machine yeast 1¼ tsp. 1½ tsp. 5 cups

Vital wheat gluten 1½ tsp.

2 tbsp. 3 tbsp. ¼ 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

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.

Sunﬂ ower 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 ﬂ our ½ cup ½ cup ¾ cup

Bread ﬂ our 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

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 ﬂ our 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 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

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

1½ tbsp. 2 tbsp.

margarine, cut in pieces

Maple syrup

1½ tbsp. 2 tbsp.

(not pancake syrup)

Oatmeal, instant or

¾ cup 1 cup

regular

Salt 1 tsp. 1 tsp.

Bread ﬂ our 3½ cups 4 cups

Vital wheat gluten 3 tsp. 4 tsp.

Bread machine yeast 2 tsp. 3 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 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

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 ﬂ our 4 cups 4½ cups

Bread machine yeast 1½ tsp. 2 tsp.

Unsalted sunﬂ ower seeds ½ cup ½ cup

1½ tbsp. 2 tbsp.

1. Measure ingredients, except sunﬂ ower seeds, into bread pan in

the order listed.

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

3. Add sunﬂ ower 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

+ 2 tbsp.

Unsalted butter or

1 tbsp. 1½ tbsp. 2 tbsp.

margarine, cut in pieces

Unsweetened coconut ¼ cup

/3 cup ½ 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 ﬂ our 2½ cups 3½ cups 4 cups

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

Chopped lightly toasted

¼ cup ½ cup 1 cup

hazelnuts

/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

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 ﬂ our 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 ﬂ our 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

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 ﬂ our 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 ﬂ our 1 cup 1¼ cups

Bread ﬂ our 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

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

2 tbsp. 3 tbsp.

margarine, cut in pieces

Molasses ¼ cup

Salt 1¾ tsp.

Whole wheat ﬂ our 4 cups 5 cups

Vital wheat gluten 3 tbsp. ¼ cup

Bread machine yeast 3 tsp.

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 ﬂ our 1½ cups 2 cups

Rye ﬂ our 1 cup 1¼ cups

Whole wheat ﬂ our 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

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 ﬂ our ¾ cup 1 cup

Rye ﬂ our ¾ cup 1 cup

Bread ﬂ our 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 ﬂ our 1 cup 1

Bread ﬂ our 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

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 margarine, cut in pieces

Honey

Grated orange peel

Salt

Whole wheat ﬂ our

Bread ﬂ our

Vital wheat gluten (optional)

Bread machine yeast

Dried cranberries

1 cup 1¼ cups

2 tbsp. 2½ tbsp.

4 tsp. 2 tbsp.

1½ tsp. 2 tsp.

1 tsp. 1¼ tsp.

1¼ cups 1½ cups

2 cups 2½ cups

1 tsp. 2 tsp.

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 WHOLE WHEAT. Choose loaf size and desired crust color.

Press the 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.

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 ﬂ our 1¼ cups 1½ cups

Bread ﬂ our 2 cups 2½ cups

Bread machine yeast 2 tsp. 3 tsp.

Vital wheat gluten 1½ tsp. 2 tsp.

Raisins

Walnuts, chopped

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 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

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 ﬂ our 1¼ cups 1½ cups

Bread ﬂ our 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 ﬂ our 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

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 ﬂ our 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 ﬂ our 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

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

1½ tsp. 2 tsp. 2 tsp.

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 ﬂ our 2½ cups 3 cups 3½ cups

Whole wheat ﬂ our 1 cup 1¼ cups 1½ cups

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

Kalamata olives, well

¾ cup 1 cup 1¼ cup

drained and chopped

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 ﬂ our 3 cups 3¾ cups

Semolina ﬂ our 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

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 ﬂ our 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 ﬂ our 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

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 ﬂ our 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, ﬁ nely chopped

Italian parsley, chopped 2 tbsp. 3 tbsp.

Garlic pepper ¼ tsp. ½ tsp.

Salt 1 tsp. 1¼ tsp.

Bread ﬂ our 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

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 ﬂ our 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 ﬂ our 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

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 ﬂ our 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

Tip: 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 ﬂ our 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

CRANBERRY ORANGE BREAD

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

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F) Enough to

SWEET

Sugar 2 tbsp. 3 tbsp.

Dry skim milk powder 2 tbsp. 3 tbsp.

Dried cranberries ½ cup

Dried orange peel 1 tsp. 2 tsp.

Ground cinnamon 1 tsp. 1½ tsp

Salt 1¼ tsp. 1½ tsp.

Unsalted butter, or margarine, cut in pieces

Bread ﬂ our 3½ cups 4 cups

Bread machine yeast 1¼ tsp. 1½ tsp.

Pecans, chopped ½ cup

1 1

measure 1½ cups with egg

2 tbsp. 3 tbsp.

Enough to measure 2 cups with egg

/3 cup

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

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

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

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

5. Plug unit into wall outlet.

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

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

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

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

MAKES 1 LOAF

PANETTONE

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Milk (80°F – 90°F) ½ cup

Unsalted butter or margarine, cut in pieces

Sugar ¼ cup

Diced mixed candied fruit

Diced candied cherries ¼ cup ¼ cup

Diced candied lemon peel

Dried orange peel 1 tsp. 1½ tsp.

Anise seed ½ tsp. 1 tsp.

Salt ¾ tsp. 1 tsp.

Bread ﬂ our 2¾ cups 3¼ cups

Bread machine yeast 2 tsp. 3 tsp.

Lightly toasted pine nuts

1 2

/3 cup

¼ cup

/3 cup

¼ cup ½ cup

2 tbsp. ¼ cup

cup ½ cup

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

order listed.

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

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

4. Plug unit into wall outlet.

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

Press the START button.

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

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

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

(at least 20 minutes).

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

sprinkle with additional chopped toasted pine nuts.

SWEET

PUMPKIN APPLE BREAD

INGREDIENTS 1½-LB. 2-LB.

Water (80°F – 90°F) ½ cup

Pumpkin puree ½ cup

Large eggs, at room temperature

Honey 3 tbsp. ¼ cup

Dry skim milk powder ¼ cup

SWEET

Unsalted butter, cut in pieces

Salt 1 tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ½ tsp.

Allspice ¼ tsp. ¼ tsp.

Ground ginger ¼ tsp. ¼ tsp.

Ground nutmeg ¼ tsp. ¼ tsp.

Ground pecans ¼ cup

Bread ﬂ our 3¼ cups 4 cups

Bread machine yeast 1 tsp. 1½ tsp.

Dried apples, chopped ¼ cup

1 2

1 tbsp. 2 tbsp.

/3 cup

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

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

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

4. Plug unit into wall outlet.

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

Press the START button.

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

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

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

(at least 20 minutes).

MAKES 1 LOAF

PUMPKIN PECAN BREAD

INGREDIENTS 1½-LB. 2-LB.

Large eggs, at room temperature

Water (80°F – 90°F Enough to

Cooked pumpkin

Vanilla extract 1½ tsp. 2 tsp.

Unsalted butter or margarine, cut in pieces

Light brown sugar 3 tbsp. ¼ cup

Dried orange peel 2 tsp. 1 tbsp.

Ground cinnamon 1 tsp. 1½ tsp.

Salt 1½ tsp. 2 tsp.

Nutmeg, ground ¼ tsp. ½ tsp.

Bread ﬂ our 3½ cups 4 cups

Bread machine yeast 1½ tsp. 2 tsp.

Toasted pecans ½ cup ½ cup

1 2

Enough to measure ¾ cup with egg

cup ½ cup

measure 1 cup

with egg

3 tbsp. ¼ cup

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

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

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

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

5. Plug unit into wall outlet.

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

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

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

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

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

(at least 20 minutes).

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

sprinkle with additional chopped toasted pecans.

SWEET

TROPICAL FRUIT BREAD

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

INGREDIENTS

Large eggs, at room temperature

Water (80°F – 90°F)

SWEET

Dry skim milk powder

Tropical fruit bits

Unsalted butter, cut in pieces

Fresh orange peel, grated

Sugar

Salt

Bread ﬂ our

Bread machine yeast

Macadamia nuts, chopped

1½-LB. 2-LB. 2½-LB.

1 1 2

Enough to measure ¾ cup with egg

1½ tbsp. 2 tbsp. 3 tbsp.

¾ cup 1 cup 1 cup

1½ tbsp. 2 tbsp. 3 tbsp.

2 tsp. 1 tbsp. 2 tbsp.

1½ tbsp. 2 tbsp. 2½ tbsp.

½ tsp. ½ tsp. ¾ tsp.

3 cups 3½ cups 4 cups

1¾ tsp. 2¼ tsp. 2½ tsp.

½ cup ½ cup ¾ cup

Enough to measure 1 cup with egg

Enough to measure 1¼ cup with egg

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

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

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

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

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

Press the START button.

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

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

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

(at least 20 minutes).

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

with additional chopped macadamia nuts.

GLUTEN FREE BREAD (2-LB.)

INGREDIENTS

1½ cups water (80°F – 90°F)

3 large eggs, at room temperature

¼ cup vegetable oil

1 tsp. cider vinegar

2 cups white rice ﬂ our

cup dry skim milk powder

1½ tsp. salt

½ cup potato starch

½ cup tapioca ﬂ our

/3 cup cornstarch

3 tbsp. sugar

1 tbsp. xanthan gum

2¼ tsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select GLUTEN FREE. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

FREE

GLUTEN

GLUTEN FREE BUTTERMILK BREAD (2-LB.)

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

INGREDIENTS

1¼ cups water (80°F – 90°F)

3 large eggs, at room temperature

¼ cup unsalted butter or margarine, cut in pieces

1 tsp. cider vinegar

2 cups white rice ﬂ our

GLUTEN

FREE

½ cup potato ﬂ our

½ cup tapioca ﬂ our

¼ cup dry buttermilk powder

¼ cup sugar

¼ cup green onion, chopped

3½ tsp. xanthan gum

1 tbsp. fresh dill, chopped

1½ tsp. salt

2¼ tsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select GLUTEN FREE. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

GLUTEN FREE HERB BREAD (2-LB.)

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

INGREDIENTS

1½ cups water (80°F – 90°F)

1 large egg, at room temperature

2 egg whites, at room temperature

1 tbsp. cheese & chive egg substitute

1¼ cups white rice ﬂ our

1 cup brown rice ﬂ our

¾ cup tapioca ﬂ our

¼ cup potato starch

/3 cup dry skim milk powder

2 tbsp. sugar

3¼ tsp. xanthan gum

1¼ tsp. salt

1 tsp. herbs d’ Provence

5 tsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select GLUTEN FREE. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

FREE

GLUTEN

GLUTEN FREE PUMPERNICKEL BREAD (2-LB.)

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

INGREDIENTS

1½ cups water (80°F – 90°F)

3 large eggs, at room temperature

3 tbsp. molasses

2 tbsp. canola oil

1 tsp. cider vinegar

GLUTEN

FREE

2 cups white rice ﬂ our

/3 cup potato starch

/3 cup tapioca ﬂ our

3 tbsp. ﬁ rmly packed light brown sugar

2½ tsp. xanthan gum

2 tsp. cocoa powder

2 tsp. instant coffee granules

1½ tsp. salt

1 tbsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select GLUTEN FREE. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

SEEDED GLUTEN FREE BREAD (2-LB.)

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

INGREDIENTS

/3 cups water (80°F – 90°F)

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

/3 cup unsalted butter or margarine, melted

1 tsp. cider vinegar

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

1 tbsp. golden ﬂ axseeds

1 tbsp. sesame seeds

1 tbsp. black sesame seeds

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

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

3. Select GLUTEN FREE. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

FREE

GLUTEN

SPELT BREAD (2-LB.)

INGREDIENTS

1 cup + 1 tbsp. water (80 – 90°F)

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

3 tbsp. dry skim milk powder

3 tbsp. sugar

3 cups spelt ﬂ our

1 tsp. bread machine yeast

GLUTEN

FREE

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

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

3. Select GLUTEN FREE. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

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

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

INGREDIENTS

1¼ cups water (80°F – 90°F)

3 large eggs, at room temperature

¾ cup cottage cheese, at room temperature

3 tbsp. vegetable oil

1 tsp. cider vinegar

2 cups white rice ﬂ our

½ cup cornstarch

½ cup instant potato buds

½ cup potato starch

½ cup dry skim milk powder

½ cup tapioca ﬂ our

¼ cup snipped fresh chives

¼ cup sugar

1½ tsp. salt

2¼ tsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select GLUTEN FREE. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

FREE

GLUTEN

BANANA MACADAMIA BREAD (2-LB.)

INGREDIENTS

/3 cup milk

1 cup mashed banana, about 2 medium

2½ cups all-purpose ﬂ our

1 cup sugar

½ cup unsalted butter or margarine, softened

2 eggs, slightly beaten

2½ tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

BREAD

½ cup macadamia nuts, chopped

QUICK

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

2. Spoon batter evenly into bread pan.

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

4. Select QUICK BREAD. Press the START button.

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

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

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

(at least 20 minutes)

MAKES A 2-LB. LOAF

COCONUT GINGER| QUICK BREAD (2-LB.)

INGREDIENTS

1 cup + 2 tbsp. half & half

2 large eggs, at room temperature

¼ cup oil

1 tsp. coconut extract

1 tsp. lemon extract

¾ cup sugar

1 tbsp. grated lemon peel

2 cups all-purpose ﬂ our

2 tbsp. candied ginger, ﬁ nely chopped

1 tbsp. baking powder

½ tsp. salt

1¼ cups toasted shredded coconut

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

2. Spoon batter evenly into bread pan.

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

4. Select QUICK BREAD. Press the START button.

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

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

(at least 20 minutes)

MAKES A 2-LB. LOAF

QUICK

BREAD

GINGERBREAD QUICK BREAD (2-LB.)

INGREDIENTS

2 cups all-purpose ﬂ our

½ cup ﬁ rmly packed light brown sugar

2 tbsp. candied ginger, ﬁ nely chopped

2 tsp. ground ginger

2 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. ground allspice

¾ tsp. salt

BREAD

¾ cup buttermilk

QUICK

2 large eggs, slightly beaten

½ cup molasses

¼ cup unsalted butter or margarine, melted

¼ cup water

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

2. Spoon batter evenly into bread pan.

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

Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

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

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

(at least 20 minutes)

MAKES A 2-LB. LOAF

ORANGE DATE NUT BREAD (2-LB.)

INGREDIENTS

1 cup boiling water

1 cup dates, chopped

1 tsp. baking soda

2 large eggs, at room temperature

1¾ cups all-purpose ﬂ our

¾ cup ﬁ rmly packed dark brown sugar

1 tsp. baking powder

½ tsp. salt

¼ cup unsalted butter or margarine, softened

1 tsp. vanilla extract

½ tsp. orange extract

1 cup walnuts, chopped

1. Pour boiling water over dates in a small bowl. Add baking soda.

Let stand at room temperature for 20 minutes.

2. Transfer date mixture to bread pan. Measure remaining

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

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

Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

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

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

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

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

(at least 20 minutes)

MAKES A 2-LB. LOAF

QUICK

BREAD

ORANGE WALNUT QUICK BREAD (2-LB.)

INGREDIENTS

2¼ cups all-purpose ﬂ our

1 cup toasted walnuts, chopped

¾ cup sugar

2 tbsp. grated orange peel

4 tsp. baking powder

¼ tsp. salt

¼ cup unsalted butter or margarine, softened

¾ cup milk

BREAD

½ cup sour cream

QUICK

2 large eggs, slightly beaten

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

2. Spoon batter evenly into bread pan.

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

Plug unit into wall outlet.

4. Select QUICK BREAD. Press the START button.

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

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

(at least 20 minutes)

MAKES A 2-LB. LOAF

TIP: IF DESIRED, FROST WITH CONFECTIONERS’ SUGAR FROSTING

AND SPRINKLE WITH ADDITIONAL CHOPPED TOASTED WALNUTS.

PRUNE POPPYSEED QUICK BREAD (2-LB.)

INGREDIENTS

½ cup milk

2 large eggs, slightly beaten

/3 cup unsalted butter or margarine, softened

1½ cups all-purpose ﬂ our

1 cup sugar

1 tbsp. grated orange peel

1 tbsp. poppy seeds

2 tsp. baking powder

½ tsp. salt

1 tsp. vanilla extract

1 cup prunes, ﬁ nely chopped

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

2. Spoon batter evenly into bread pan.

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

Plug unit into wall outlet.

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

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

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

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

(at least 20 minutes)

MAKES A 2-LB. LOAF

QUICK

BREAD

DINNER ROLLS

INGREDIENTS

¼ cup milk (80°F – 90°F)

¼ cup + 2 tbsp. water (80°F – 90°F)

1 large egg, at room temperature

¼ cup sugar

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2½ cups bread ﬂ our

2¼ tsp. active dry or bread machine yeast

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

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

3. Select DOUGH. Press the START button.

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

DOUGH

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

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

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

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

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

VARIATION – CINNAMON ROLLS:

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

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

3. Roll up jellyroll style starting at long end.

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

9 x 12 inch bread pan.

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

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

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

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

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

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

SWEET WHEAT DINNER ROLLS

INGREDIENTS

1 cup milk (80°F – 90°F)

/3 cup unsalted butter or margarine, cut in pieces

1 large egg, at room temperature

¼ cup sugar

½ tsp. salt

2½ cups bread ﬂ our

1 cup whole wheat ﬂ our

2¼ tsp. bread machine yeast

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

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

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

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

DOUGH

ONION ROLLS

INGREDIENTS

1 cup milk (80°F – 90°F)

2 large eggs, at room temperature

¼ cup sugar

6 tbsp. unsalted butter or margarine, cut in pieces

1 tbsp. instant minced onion

1 tsp. caraway seeds

½ tsp. salt

3¼ cups bread ﬂ our

2¼ tsp. active dry or bread machine yeast

1 egg white

Instant minced onion

DOUGH

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

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

additional instant minced onion just before baking.

BEST EVER PIZZA DOUGH

INGREDIENTS

1 ½ cups beer or water (80°F – 90°F)

1 tbsp. honey or sugar

2 tbsp. extra virgin olive oil

1½ tsp. salt

4¼ cups bread ﬂ our

2 tsp. bread machine yeast

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

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

9. Repeat with remaining dough.

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

sprinkle with cornmeal. Roll out dough on a lightly ﬂ oured surface and ﬁ t into pan. Cover loosely with plastic wrap and set aside until doubled in size (about 40 minutes). Using oiled ﬁ ngertips, press indentations into dough about ½-inch deep and about 1-inch apart. Drizzle with 3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, ¾ cup freshly grated Parmesan, Romano and Asiago cheese and

cup mixture of fresh chopped herbs such as parsley, rosemary, basil and oregano. Bake in preheated oven at 425ºF until crust is golden and bread is puffed (about 20 minutes).

DOUGH

WHOLE WHEAT PIZZA DOUGH

INGREDIENTS

/3 cups water (80°F – 90°F)

¼ cup olive oil

1½ tsp. salt

2½ cups bread ﬂ our

1 cup whole wheat ﬂ our

2 tsp. bread machine yeast

DOUGH

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

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

Plug unit into wall outlet.

3. Select DOUGH. Press the START button.

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

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

place dough on a lightly ﬂ oured surface.

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

7. Divide dough in half. Set one half aside and keep covered. Lightly

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

8. Repeat with remaining dough.

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

GLUTEN FREE PIZZA DOUGH

INGREDIENTS

1 cup buttermilk

¼ cups water, at room temperature

2 large eggs, at room temperature

1 egg white, at room temperature

3 tbsp olive oil

1½ cups tapioca ﬂ our

1 cup white rice ﬂ our

1 cup brown rice ﬂ our

½ cup potato starch

1 tsp. salt

1 tbsp. sugar

1 tbsp. xanthan gum

2 tbsp bread machine yeast

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

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

Plug unit into wall outlet.

3. Select DOUGH. Press the START button.

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

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

place dough on a lightly ﬂ oured surface.

6. Divide dough into 3 equal portions. Set 2 pieces aside and keep

covered. Lightly brush 3, 12-inch pizza pans with olive oil and sprinkle with cornmeal; set aside. Place

of dough on prepared

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

7. Top with desired topping ingredients such as sauce, cheese and

vegetables. Return to oven and bake for 12 minutes or until edges are golden and cheese is bubbling.

8. Repeat with remaining dough.

MAKES 3, 12-INCH THIN CRUST PIZZAS

DOUGH

GRISSINI

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

INGREDIENTS

1 cup water (80°F – 90°F)

/3 cup olive oil

2 tsp. sugar

1½ tsp. salt

3 cups bread ﬂ our

2 tsp. bread machine yeast

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

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

3. Select DOUGH. Press the START button.

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

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

DOUGH

place dough on a lightly ﬂ oured surface.

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

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

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

9. Allow breadsticks to cool on a wire rack.

10. Repeat with remaining half of dough.

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

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

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

PHILADELPHIA SOFT PRETZELS

INGREDIENTS

1 cup water (80°F – 90°F)

1 tsp. sugar

1½ tsp. salt

4 cups bread ﬂ our

2 tsp. bread machine yeast

6 cups water

1½ tbsp. baking soda

Kosher salt

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

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

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

MAKES ABOUT 2 DOZEN PRETZELS

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

DOUGH

APPLE FILLED BAKED DOUGHNUTS

INGREDIENTS

¼ cup milk

¼ cup + 2 tbsp. water (80°F – 90°F)

1 large egg, at room temperature

¼ cup sugar

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2½ cups bread ﬂ our

2¼ tsp. active dry or bread machine yeast

Filling (recipe below)

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

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

DOUGH

3. Select DOUGH. Press the START button.

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

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

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

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

8. Remove ﬁ lling from refrigerator and drain very well.

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

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

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

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

cup granulated sugar in second

shallow bowl.

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

MAKES 22 DOUGHNUTS Tip: Doughnuts are best served warm.

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

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

APPLE FILLED CHALLAH

INGREDIENTS

1 cup water (80°F – 90°F)

2 large eggs, at room temperature

2 tbsp. sugar

2 tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread ﬂ our

2 tsp. active dry or bread machine yeast

3 medium apples, ﬁ nely chopped

½ cup raisins

1 tsp. grated lemon peel

½ tsp. ground cinnamon

1 tbsp. honey

1 tbsp. lemon juice

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

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

Plug unit into wall outlet.

3. Select DOUGH setting. Press the START button.

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

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

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

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

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

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

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

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

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

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

DOUGH

RASPBERRY PECAN TWIST

INGREDIENTS

¾ cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

4 large eggs, at room temperature

/3 cup + 1 tbsp. sugar

3 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

4 cups bread ﬂ our

2¼ tsp. active dry or bread machine yeast

½ cup seedless raspberry jam

1 cup toasted pecans, chopped

Confectioners’ sugar frosting

DOUGH

1. Measure milk, water, 3 eggs,

/3 cup sugar, butter, salt, ﬂ our and

yeast into bread pan in the order listed.

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

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

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

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

12. Cool on a wire rack.

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

MAKES ONE LARGE COFFEE BREAD

APRICOT BRAID

INGREDIENTS

¾ cup water (80°F – 90°F)

¼ cup apricot nectar

2 large eggs, at room temperature

2 tbsp. sugar

2 tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread ﬂ our

2 tsp. active dry or bread machine yeast

1 cup dried apricots, chopped

½ cup toasted skinned hazelnuts, chopped

½ tsp ground cinnamon

1 tbsp. honey

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

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

apricot

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

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

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

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

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

DOUGH

SWEET POTATO PECAN BRAID

INGREDIENTS

/3 cup milk (80°F – 90°F)

1 large egg, at room temperature

½ cup mashed cooked sweet potato

¼ cup ﬁ rmly packed light brown sugar

2 tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2¾ cups bread ﬂ our

2¼ tsp. active dry or bread machine yeast

½ cup toasted pecans, chopped

DOUGH

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

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

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

10. Place on wire rack and allow to cool.

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

before serving.

CANDY CANE CHERRY BRAID

INGREDIENTS

2 large eggs, at room temperature

Water (80°F – 90°F)

3 tbsp. unsalted butter or margarine, cut in pieces

¼ cup dry skim milk powder

¼ cup sugar

½ cup candied cherries, diced

¼ cup candied lemon peel, diced

2 tsp. grated lemon peel

1 tsp. salt

½ tsp. almond extract

3¾ cups bread ﬂ our

2 tsp. active dry or bread machine yeast

½ cup toasted almonds, chopped

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

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

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

4. Select DOUGH. Press the START button.

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

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

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

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

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

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

11. Cool on a wire rack.

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

MAKES ONE LARGE LOAF

DOUGH

HOLIDAY STOLLEN

INGREDIENTS

/3 cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

1 large egg, at room temperature

3 tbsp. unsalted butter or margarine, cut in pieces

¼ cup sugar

1 tbsp. grated lemon peel

1 tbsp. grated orange peel

½ tsp. salt

3½ cups bread ﬂ our

2 tsp. active dry or bread machine yeast

½ cup toasted slivered almonds

½ cup candied fruit, diced

DOUGH

½ cup currants

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

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

3. Select DOUGH. Press the START button.

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

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

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

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

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

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

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

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

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

with additional toasted slivered almonds.

LOW CARB SEEDED BREAD (2 LB.)

INGREDIENTS

½ cup water (80°F – 90°F)

½ cup heavy cream (80°F – 90°F)

1 large egg, at room temperature

½ tsp. molasses

¾ tsp. salt

¾ cup vital wheat gluten

½ cup almond ﬂ our

½ cup wheat bran

/3 cup pumpkin seeds

¼ cup rice protein powder

2 tbsp. ﬂ axseeds

1 tsp. Splenda®*

2 tsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select LOW CARB. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

LOW

CARB

LOW CARB WHOLE WHEAT BREAD (2 LB.)

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

INGREDIENTS

2 cups water (80°F – 90°F)

¼ cup unsalted butter or margarine, cut in pieces

2 large eggs, at room temperature

2 tsp. lemon juice

1¾ tsp. salt

2½ cups whole wheat ﬂ our

½ cup whey protein powder

½ cup vital wheat gluten

½ cup psyllium husk powder

¼ cup ﬂ axseed meal

¼ cup wheat bran

3 tbsp. nutritional yeast powder

CARB

3 tbsp. oat bran

LOW

4½ tsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select LOW CARB. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

LOW CARB RYE BREAD (2 LB.)

INGREDIENTS

1 cup water (80°F – 90°F)

1 tbsp. oil

½ tsp. molasses

1 tsp. salt

¾ cup vital wheat gluten

½ cup rye ﬂ our

½ cup wheat bran

¼ cup rice protein powder

1 tbsp. caraway seeds

1 tsp. Splenda®*

1½ tsp. bread machine yeast

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

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

Plug unit into wall outlet.

3. Select LOW CARB. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

LOW

CARB

LOW CARB ALMOND BREAD (2 LB.)

INGREDIENTS

½ cup water (80°F – 90°F)

½ cup heavy cream (80°F – 90°F)

1 large egg, at room temperature

½ tsp. molasses

¾ tsp. salt

¾ cup vital wheat gluten

½ cup almond ﬂ our

½ cup wheat bran

/3 cup pumpkin seeds

¼ cup rice protein powder

2 tbsp. ﬂ axseeds

1 tsp. Splenda®*

2 tsp. bread machine yeast

CARB

LOW

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

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

3. Select LOW CARB. Press the START button.

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

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

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

MAKES A 2-LB. LOAF

LOW CARB MOLASSES BREAD (2 LB.)

INGREDIENTS

1 cup + 2 tbsp. water (80°F – 90°F)

1 tbsp. oil

2 tsp. molasses

1 cup vital wheat gluten

/3 cup almond meal

/3 cup wheat bran

/3 cup whey protein powder

1 tbsp. toasted sesame seeds

1 tsp. salt

2 tsp. bread machine yeast

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

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

3. Select LOW CARB. Press the START button.

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

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

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

MAKES A 2-LB. LOAF

LOW

CARB

LOW CARB PECAN BREAD (2 LB.)

INGREDIENTS

/3 cups water (80°F – 90°F)

2 large eggs, at room temperature

2 tbsp. oil

1 tbsp. liquid lecithin

2 tsp. fresh lemon juice

¼ cup unsalted butter or margarine, cut in pieces

¼ cup Splenda®*

2 tsp. salt

1 cup vital wheat gluten

¾ cup oat bran

¼ cup wheat bran

3 tbsp. quick cooking oats

3 tbsp. nutritional yeast powder

3 tbsp. psyllium husk powder

CARB

¼ cup rice protein powder

LOW

2¼ tsp. bread machine yeast

¼ cup ﬁ nely chopped pecans

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

order listed.

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

3. Add pecans into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select LOW CARB. Press the START button.

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

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

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

(at least 20 minutes).

MAKES A 2-LB. LOAF

APRICOT KEY LIME PRESERVES

INGREDIENTS

3 cups fresh apricots, chopped

1 cup sugar

1 tbsp. fresh key lime juice

1 tbsp. key lime zest

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

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

Plug unit into wall outlet.

3. Select JAM and Press the START button.

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

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

carefully pour preserves into clean jars.

6. Place in refrigerator to cool.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 2 CUPS

JAM

BLUEBERRY MANGO PRESERVES

INGREDIENTS

2 cups fresh blueberries

1 cup fresh mango, coarsely chopped

¾ cup sugar

1 tbsp. grated lime peel

1 tbsp. fresh lime juice

1 pkg. (1.75 oz.) powdered pectin

JAM

1. Measure ingredients in order listed into bread pan.

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

Plug unit into wall outlet.

3. Select JAM. Press the START button.

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

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

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

BLUEBERRY PINEAPPLE PRESERVES

INGREDIENTS

2 cups fresh blueberries

1 cup fresh pineapple, coarsely chopped

1 cup sugar

1 tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

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

Plug unit into wall outlet.

3. Select JAM. Press the START button.

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

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

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

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

Breadman BK2000IB User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual