Breadman TR2500BC User Manual

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INSTRUCTION

MANUAL &

RECIPE GUIDE

AUTOMATIC BREAD MAKER

MODEL: TR2500BC

RECIPE INDEX

Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 69

White Cycle Bread Recipes

White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Jalapeno Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

White Sourdough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

White Sourdough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Fat-Free White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Egg Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Buttermilk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Honey Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Maple Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Peach Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

Milk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Bloody Mary Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Banana Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Whole Wheat Cycle Bread Recipes

Sunflower & Sesame Seed Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Whole Wheat with Gluten Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Whole Wheat Cinnamon Raisin Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Southern Barley Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Caraway Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Onion Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Anadama Oatmeal Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Honey-Banana Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Whole Wheat Zucchini Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Yogurt Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

100% Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Pumpernickel Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Dairy Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Hearty Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

116

RECIPE INDEX

French Cycle Bread Recipes

French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

French Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Italian Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Sunny Mediterranean Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Fruit & Nut Cycle Bread Recipes

Spiced Pumpkin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Crunchy Cracked Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Soy Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Sweet Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

White Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Tr a il Mix Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Soy Almond Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Soy Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .62

Cheese Onion Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Carrot Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63

Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Breaded Pineapple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Crunchy Bread Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

(CONTINUED)

117

RECIPE INDEX

Batter Breads™ Cycle Recipes

Sweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 - 66

Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Spiced Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Cheddar Loaf Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Carrot Pecan Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68

Banana Nut Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

Low Carb Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70 - 77

Low Carb White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 - 71

Low Carb Onion Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Low Carb Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73

Low Carb Whole Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74

Low Carb Batter Breads™ Cycle Recipes

Low Carb Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75 - 76

Low Carb Cheddar Cheese Onion Loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77

Gluten Free Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78 - 84

Gluten Free Country White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78 - 79

Gluten Free Pumpernickel Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80

Gluten Free Corn Meal Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80

Gluten Free Onion Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81

Gluten Free Almond Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81

Gluten Free Alpine Cheese Onion Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82

Gluten Free Cheddar Confetti Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .82

Gluten Free Cinnamon Raisin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83

Gluten Free Bean or Chick-Pea Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83

Gluten Free Lemon Poppy Seed Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84

Gluten Free Lemon Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .84

(CONTINUED)

118

RECIPE INDEX

Bread/Pizza Dough Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85

Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Dough Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87 - 104

Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87

Wheat Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Buttermilk Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

Cheezy Garlic Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

Refreshing Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Cinnamon Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Sticky Breakfast Bun Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

Brioche Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94

French Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95

Challah Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Creamed Soup Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97

Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

Shredded Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

Shrimp Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98

Almond-Cherry Coffee Cake Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99

Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

Banana Wheat Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101

Egg Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102

Soft Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103

Pita Pocket Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104

Pizza Dough Recipes

Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105

Whole Wheat Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105

Rustic Pizza Margherita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106

Focaccia Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107

Jam Cycle Method and Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108 - 109

Strawberry, Blackberry, or Raspberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109

Blueberry, Apricot, Peach or Pear Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109

(CONTINUED)

119

TABLE OF CONTENTS

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Short Cord Instructions, Electric Power, Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Before Using For The First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Breadman® Ultimate Plus Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Your Breadman® Ultimate Plus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 8

Kneading And Baking Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 10

Kneading And Baking Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 - 15

Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 - 19

Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 - 21

Making Dough, Baking Bread and Batter Breads™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 - 25

Using The 24-Hour Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Advanced Baking Techniques: Bake Only . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Advanced Baking Techniques: Pause . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28 - 30

Advanced Baking Techniques: Personal Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31

PERSONAL RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 - 34

Rosemary French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32

Pumpkin Pull-Apart Pan Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33

Challah . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

Advanced Baking Techniques: Custom Program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 69

White Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 45

Whole Wheat Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 - 54

French Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 - 56

Fruit & Nut Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 - 63

Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64

Batter Breads™ Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 - 69

Low Carb Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70 - 77

Gluten Free Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78 - 84

Bread/Pizza Dough Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Dough Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87 - 104

Pizza Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105 - 107

Jam Cycle Method and Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108 - 109

Personal Recipe Memory Cycle Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110 - 111

User Maintenance Instructions, Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112

Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113

Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114

Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .116 - 119

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles or knobs.

3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts.

6. 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 Service for examination, repair or electrical or mechanical adjustment.

7. The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury.

8. Do not use outdoors.

9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.

10. Do not place on or near a hot gas or electric burner, or in a heated oven.

11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.

12. To disconnect, press and hold the STOP/RESET Button for a full second, remove plug from wall outlet.

13. Do not use appliance for other than intended use.

14. Avoid contacting moving parts.

SAVE THESE INSTRUCTIONS

FOR HOUSEHOLD USE ONLY

ADDITIONAL IMPORTANT SAFEGUARDS

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.

CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam

Vent are HOT. Keep out of reach of children to avoid possible injury.

1. A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance. All users of this appliance must read and understand this Instruction Manual before operating or cleaning this appliance.

2. If this appliance falls or accidentally becomes immersed in water, unplug it from the wall outlet immediately. Do not reach into the water!

3. When using this appliance, provide adequate air space above and on all sides for air circulation. Do not operate this appliance while it is touching or near curtains, wall coverings, clothing, dishtowels or other flammable materials.

4. To reduce the risk of fire, do not leave this appliance unattended during use.

5. If this appliance begins to malfunction during use, immediately unplug the cord. Do not use or attempt to repair a malfunctioning appliance!

6. The cord to this appliance should only be plugged into a 120V AC electrical wall outlet.

7. Do not use this appliance in an unstable position.

SHORT CORD INSTRUCTIONS

A short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.

Do not use an extension cord with this product.

ELECTRIC POWER

If electric circuit is overloaded with other appliances, your Bread Maker may not operate properly. The Bread Maker should be operated on a separate electrical circuit from other operating appliances.

POLARIZED PLUG

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 in 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.

POWER OUTAGE

60-Minute Power Failure Back-Up

Your Breadman® Ultimate Plus Automatic Bread Maker has a 60Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman® Ultimate Plus loses power for more than 60 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 non-perishable recipes you may try starting the Breadman® Ultimate Plus 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 ball from the Bread Pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350ºF/177ºC oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread.

If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.

NOTE: Power Failure Back-Up does not cover surges. If you

experience frequent surges, please use a surge protector.

BEFORE USING FOR THE FIRST TIME

1. Unpack and clean your Breadman® Ultimate Plus Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman® Ultimate Plus is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off.

2. Place the Breadman® Ultimate Plus on a dry, stable surface away from heat and away from areas where cooking grease or water may splatter onto it. Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top.

3. The Breadman® Ultimate Plus will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than recommended. If you do so, the bread may not mix or bake correctly and the Breadman® Ultimate Plus may be damaged. The maximum amount of ingredients to be used is as follows.

• Bread Cycles 4 to 4-2/3 cups

• Batter Breads™ and prepackaged cake mixes 4 cups

• Dough Cycles 4-2/3 cups

• Jam 3 cups fruit

4. Before first use, operate the Breadman® Ultimate Plus empty on the Rapid White Cycle program to burn off the manufacturing oils. Follow the instructions outlined in the MAKING DOUGH AND BAKING BREAD section of this Instruction Manual.

NOTE: During first use, this product may smoke and/or emit an odor

from mineral oils used in manufacturing. This is normal for a newly manufactured appliance.

BREADMAN®ULTIMATE PLUS TIPS

1. Remember to insert the Kneading Paddle first, then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadman® Ultimate Plus.

Inserting and Removing the Bread Pan

PLEASE NOTE:

2. To insert the Bread Pan in the Breadman®, seat it firmly in place.

3. To remove the Bread Pan from the Baking Chamber, hold the Handle with an oven mitt and lift gently. When you remove the Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to prevent burning. After you remove the loaf (by turning the Bread Pan upside down and shaking gently), check to see that the Kneading Paddle is removed from the loaf. If it is stuck in your bread, use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle.

If, at any time during the bread making process, you need to turn the Breadman® OFF, press the PAUSE Button. Then press STOP/RESET.

YOUR BREADMAN® ULTIMATE PLUS

PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS

11.

10.

8. (inside)

1. Removable Lid (P/N 22398B)

2. Viewing Window

3. Steam Vents/Fruits & Nuts Dispenser

4. Control Panel

5. Power Supply Cord with Polarized Plug

6. Heating Element

7. Baking Chamber

8. Drive Shaft (inside)

9. Bread Pan (P/N 22399)

10. Kneading Paddle (P/N 20274)

11. Bread Pan Handle

CONTROL PANEL

Display Window

Shows your selection and Timer setting.

Operation Light and Keep Warm Light

The Operation Light will illuminate while the Breadman® Ultimate Plus is ON; when the Breadman® is completed and in Keep Warm phase, the Keep Warm Light will flash.

Program Time/Temperature

The Breadman® Ultimate Plus has a unique 24 Hour Delay Bake. You can Delay Bake for up to 24 hours in advance.

Program Time

The PROGRAM TIME/TEMP Button expands the Ultimate’s standard bread baking options by giving you the flexibility to alter times within the framework of a baking program.

Using the already pre-programmed times, you can increase or decrease kneading, rising or baking times.

Program Temperature

The PROGRAM TIME/TEMPERATURE Button allows you to adjust baking temperatures when using the BAKE ONLY Cycle, when creating your Personal Recipe or Custom Program.

Save/Erase

Press this Button to either Save or Erase the changes made in the Program Time/Temperature function.

No/Yes/UP and DOWN Arrows

Use this pair of Buttons to register changes made in the Program Time/Temperature function and to set the Delay Timer.

Use this pair of Buttons to add or subtract time displayed in the Display Window.

 Each time you press this Button,

the Timer advances 10 minutes.

 Each time you press this Button, the Timer is set

back 10 minutes.

Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE

and DELAY BAKE.

CONTROL PANEL (CONTINUED)

Select

Press this Button to select the Baking or Dough Cycle you want. Each time you press this Button, the indicator arrow moves to the next selection. Press this Button until your choice is indicated.

Crust Control

Select the Crust Color: Light, Medium or Dark. The Breadman® Ultimate Plus is preset to Medium.

Extras

After you select the Cycle of your choice, you can then push activate or cancel the Dispenser function. The Breadman® Ultimate Plus is preset to NO EXTRAS.

Loaf Size

Select the Loaf Size: 1 LB., 1.5 LB., or 2 LB. The Breadman® Ultimate Plus is preset to 2 LB.

Pause

The PAUS E function can be activated only after the machine has started a Cycle. For more details, refer to the PAUSE section in this book.

Start

Press this Button to start the Cycle you choose and to start the Timer.

Stop/Reset

Press this Button for a full second to reset the Cycle’s Delay Bake setting or to cancel the program in progress.

When you press any Button, you should hear a beep. This lets you know you’ve pressed hard enough to activate your selection.

EXTRAS to either

Selection Options

Select from these Bread/Dough Cycles:

1. White Bread Light (1 LB.)

2. White Bread Light (1.5 LB.)

3. White Bread Light (2 LB.)

4. White Bread Medium (1 LB.)

5. White Bread Medium (1.5 LB.)

6. White Bread Medium (2 LB.)

7. White Bread Dark (1 LB.)

8. White Bread Dark (1.5 LB.)

9. White Bread Dark (2 LB.)

10. White Bread Rapid Light (1 LB.)

11. White Bread Rapid Light (1.5 LB.)

12. White Bread Rapid Light (2 LB.)

13. White Bread Rapid Medium (1 LB.)

14. White Bread Rapid Medium (1.5 LB.)

15. White Bread Rapid Medium (2 LB.)

16. White Bread Rapid Dark (1 LB.)

17. White Bread Rapid Dark (1.5 LB.)

18. White Bread Rapid Dark (2 LB.)

19. Whole Wheat Bread Light (1 LB.)

20. Whole Wheat Bread Light (1.5 LB.)

21. Whole Wheat Bread Light (2 LB.)

22. Whole Wheat Bread Medium (1 LB.)

23. Whole Wheat Bread Medium (1.5 LB.)

24. Whole Wheat Bread Medium (2 LB.)

25. Whole Wheat Bread Dark (1 LB.)

26. Whole Wheat Bread Dark (1.5 LB.)

27. Whole Wheat Bread Dark (2 LB.)

CONTROL PANEL (CONTINUED)

28. Whole Wheat Bread Rapid Light (1 LB.)

29. Whole Wheat Bread Rapid Light (1.5 LB.)

30. Whole Wheat Bread Rapid Light (2 LB.)

31. Whole Wheat Bread Rapid Medium (1 LB.)

32. Whole Wheat Bread Rapid Medium (1.5 LB.)

33. Whole Wheat Bread Rapid Medium (2 LB.)

34. Whole Wheat Bread Rapid Dark (1 LB.)

35. Whole Wheat Bread Rapid Dark (1.5 LB.)

36. Whole Wheat Bread Rapid Dark (2 LB.)

37. French Bread Light (1 LB.)

38. French Bread Light (1.5 LB.)

39. French Bread Light (2 LB.)

40. French Bread Medium (1 LB.)

41. French Bread Medium (1.5 LB.)

42. French Bread Medium (2 LB.)

43. French Bread Dark (1 LB.)

44. French Bread Dark (1.5 LB.)

45. French Bread Dark (2 LB.)

46. French Bread Rapid Light (1 LB.)

47. French Bread Rapid Light (1.5 LB.)

48. French Bread Rapid LIght (2 LB.)

49. French Bread Rapid Medium (1 LB.)

50. French Bread Rapid Medium (1.5 LB.)

51. French Bread Rapid Medium (2 LB.)

52. French Bread Rapid Dark (1 LB.)

53. French Bread Rapid Dark (1.5 LB.)

54. French Bread Rapid Dark (2 LB.)

55. Fruit & Nut Bread Light (1 LB.)

56. Fruit & Nut Bread Light (1.5 LB.)

57. Fruit & Nut Bread Light (2 LB.)

58. Fruit & Nut Bread Medium (1 LB.)

59. Fruit & Nut Bread Medium (1.5 LB.)

60. Fruit & Nut Bread Medium (2 LB.)

61. Fruit & Nut Bread Dark (1 LB.)

62. Fruit & Nut Bread Dark (1.5 LB.)

63. Fruit & Nut Bread Dark (2 LB.)

64. Fruit & Nut Bread Rapid Light (1 LB.)

65. Fruit & Nut Bread Rapid Light (1.5 LB.)

66. Fruit & Nut Bread Rapid Light (2 LB.)

67. Fruit & Nut Bread Rapid Medium (1 LB.)

68. Fruit & Nut Bread Rapid Medium (1.5 LB.)

69. Fruit & Nut Bread Rapid Medium (2 LB.)

70. Fruit & Nut Bread Rapid Dark (1 LB.)

71. Fruit & Nut Bread Rapid Dark (1.5 LB.)

72. Fruit & Nut Bread Rapid Dark (2 LB.)

73. Low Carb

74. Gluten Free

75. Batter Breads™/Cake Light

76. Batter Breads™/Cake Medium

77. Batter Breads™/Cake Dark

78. Jam

79. Dough (1 LB.)

80. Dough (1.5 LB.)

81. Dough (2 LB.)

82. Pizza Dough

83. Bake Only

84.-88. Personal Recipes

KNEADING AND BAKING CYCLES

WHITE BREAD

This Cycle is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour.

WHOLE WHEAT BREAD

This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. Generally, Whole Wheat and multi-grain breads are shorter and denser than White, French, or Fruit & Nut.

FRENCH BREAD

Tr aditionally, French bread has a crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine, or milk.

FRUIT & NUT BREAD

Use this Cycle for recipes that use fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.

LOW CARB BREAD

Use this Cycle for low carb bread recipes containing special flours designed for low carb diets. Try both the low carb bread recipes and low carb batter bread recipes included in this book and then experiment with your own additions and/or substitutions.

GLUTEN FREE BREAD

Use this Cycle to bake fresh and wonderful breads for people with special dietary needs. Try the gluten free recipes included in this book and then experiment with your own additions and/or substitutions.

BATTER BREADS

This Cycle is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Cycle. Use this Cycle to prepare pre-packaged cake and quick bread mixes.

KNEADING AND BAKING CYCLES (CONTINUED)

JAM

Use this setting for making jams from fresh fruits. Do not double recipes or allow ingredients to boil over the Baking Pan into the Baking Chamber. Should this happen, stop the Bread Maker immediately. Allow to cool and clean thoroughly.

RAPID BREAD

The Rapid settings for White, Whole Wheat, French, and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply add the amount of yeast listed for the Rapid Cycle. The bread may be shorter and denser.

BAKE ONLY

This Cycle can be used if the crust is too light or if you wish to bake pre-made dough. It can be especially helpful if your bread, Batter Bread or cake is not quite done. Check every few minutes. This Cycle will bake for up to 1:30 (1 hour 30 minutes or 90 minutes) and from 300ºF to 375ºF.

PERSONAL RECIPE

The Breadman® Ultimate Plus Bread Maker has 5 personal recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. PERSONAL BAKER lets you factor the brand and type of flour, quality of yeast, and even your climate, into the Cycle times. This information is then stored in the PERSONAL BAKER file, and kept separate from the Regular Cycles for White, Whole Wheat, French, and Fruit & Nut breads.

CUSTOM PROGRAM

The Custom Program feature allows you to alter existing settings in the preset programs; manually change the length of the Cycles..

KNEADING AND BAKING CYCLES CHART

Process

Cycle

White Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 40 Min 3:00

White Rapid Light 2 LB 0 Min 5 Min 20 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 40 Min 2:00

Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 35 Min 2:55

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 30 Min 2:50

Medium 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 50 Min 3:10

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 45 Min 3:05

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 40 Min 3:00

Dark 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 60 Min 3:20

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 55 Min 3:15

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 50 Min 3:10

1.5 LB 0 Min 3 Min 22 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 35 Min 1:55

1 LB 0 Min 3 Min 22 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 30 Min 1:50

Medium 2 LB 0 Min 5 Min 20 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 50 Min 2:10

1.5 LB 0 Min 3 Min 22 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 45 Min 2:05

1 LB 0 Min 3 Min 22 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 40 Min 2:00

Dark 2 LB 0 Min 5 Min 20 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 60 Min 2:20

1.5 LB 0 Min 3 Min 22 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 55 Min 2:15

1 LB 0 Min 3 Min 22 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 50 Min 2:10

KNEADING AND BAKING CYCLES CHART

(CONTINUED)

Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total

Whole Wheat Light 2 LB 30 Min 5 Min 15 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 40 Min 3:30

Whole Wheat Rapid Light 2 LB 5 Min 5 Min 15 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 40 Min 2:15

Process

1.5 LB 30 Min 3 Min 17 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 37 Min 3:27

1 LB 30 Min 3 Min 17 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 35 Min 3:25

Medium 2 LB 30 Min 5 Min 15 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 45 Min 3:35

1.5 LB 30 Min 3 Min 17 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 42 Min 3:32

1 LB 30 Min 3 Min 17 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 40 Min 3:30

Dark 2 LB 30 Min 5 Min 15 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 53 Min 3:43

1.5 LB 30 Min 3 Min 17 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 50 Min 3:40

1 LB 30 Min 3 Min 17 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 48 Min 3:38

1.5 LB 5 Min 3 Min 17 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 37 Min 2:12

1 LB 5 Min 3 Min 17 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 35 Min 2:10

Medium 2 LB 5 Min 5 Min 15 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 45 Min 2:20

1.5 LB 5 Min 3 Min 17 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 42 Min 2:17

1 LB 5 Min 3 Min 17 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 40 Min 2:15

Dark 2 LB 5 Min 5 Min 15 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 53 Min 2:28

1.5 LB 5 Min 3 Min 17 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 50 Min 2:25

1 LB 5 Min 3 Min 17 Min 30 Min 10 Sec 39 M 50 S 0 Min 0 Min 48 Min 2:23

NOTE: Whole Wheat Cycles have a rest period for up to 30 minutes before kneading begins.

No movement occurs in the Bread Pan. This is normal.

KNEADING AND BAKING CYCLES CHART

Process

Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total

French Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 45 Min 3:20

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 42 Min 3:17

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 40 Min 3:15

Medium 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 55 Min 3:30

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 52 Min 3:27

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 50 Min 3:25

Dark 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 65 Min 3:40

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 62 Min 3:37

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 60 Min 3:35

French Rapid Light 2 LB 0 Min 5 Min 20 Min 20 Min 8S 44 M 52S 0 Min 0 Min 45 Min 2:15

1.5 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 42 Min 2:12

1 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 40 Min 2:10

Medium 2 LB 0 Min 5 Min 20 Min 20 Min 8S 44 M 52S 0 Min 0 Min 55 Min 2:25

1.5 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 52 Min 2:22

1 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 50 Min 2:20

Dark 2 LB 0 Min 5 Min 20 Min 20 Min 8S 44 M 52S 0 Min 0 Min 65 Min 2:35

1.5 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 62 Min 2:32

1 LB 0 Min 3 Min 22 Min 20 Min 8S 44 M 52S 0 Min 0 Min 60 Min 2:30

(CONTINUED)

MOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase

will begin for each selection (except Batter Breads,™ Doughs, Jam and Pasta Dough). While this will help reduce condensation between loaf and Bread Pan, it is best to remove bread as soon as possible after completion of the Baking phase.

KNEADING AND BAKING CYCLES CHART

Process

Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total

Fruit & Nut Light 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 55 Min 3:15

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 52 Min 3:12

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 50 Min 3:10

Medium 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 65 Min 3:25

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 62 Min 3:22

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 60 Min 3:20

Dark 2 LB 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 75 Min 3:35

1.5 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 72 Min 3:32

1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 70 Min 3:30

Fruit & Nut Rapid Light 2 LB 0 Min 5 Min 20 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 55 Min 2:40

1.5 LB 0 Min 3 Min 22 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 52 Min 2:37

1 LB 0 Min 3 Min 22 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 50 Min 2:35

Medium 2 LB 0 Min 5 Min 20 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 65 Min 2:50

1.5 LB 0 Min 3 Min 22 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 62 Min 2:47

1 LB 0 Min 3 Min 22 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 60 Min 2:45

Dark 2 LB 0 Min 5 Min 20 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 75 Min 3:00

1.5 LB 0 Min 3 Min 22 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 72 Min 2:57

1 LB 0 Min 3 Min 22 Min 25 Min 10 Sec 54 M 50 S 0 Min 0 Min 70 Min 2:55

Low Carb 30 Mn 3 Mn 25 Mn 80 Mn 15 Sec 31 Sec 4 Sec 46 Sec 55 Mn 4:30

Gluten Free 0 Mn 3 Mn 10 Mn 14 Mn 0 Sec 0 Sec 0 Sec 0 Sec 52 Mn 1:19

Jam 15 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 50 Min 1:05

(CONTINUED)

NOTE: Jam Cycle has a rest period for 15 minutes before kneading begins. No

movement occurs in the Bread Pan. This is normal.

KNEADING AND BAKING CYCLES CHART

Process

Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total

Dough 2 LB 0 Min 3 Min 27 MIn 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:30

1.5 LB 0 Min 3 Min 24 Min 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:27

1 LB 0 Min 3 Min 21 Min 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:24

Pizza Dough 0 Min 3 Min 22 Min 30 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0:55

Bake Only 2 LB 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 0 Min 90 Min 1:30

Personal Recipe 1 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 50 Min 3:10

Personal Recipe 2 30 Min 5 Min 15 Min 50 Min 10 Sec 24 M 50 S 10 Sec 44 M 50 S 45 Min 3:35

Personal Recipe 3 0 Min 5 Min 20 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 55 Min 3:30

Personal Recipe 4 0 Min 5 Min 20 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 65 Min 3:25

Personal Recipe 5 0 Min 5 Min 20 Min 15 Min 10 Sec 9 M 50 S 10 Sec 29 M 50 S 50 Min 2:10

Process

Cycle Crust Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Total

Batter Breads™ Light 1 Min 3 Min 2 Min 2 Min 1 Min 2 Min 69 Min 1:20

Medium 1 Min 3 Min 2 Min 2 Min 1 Min 2 Min 79 Min 1:30

Dark 1 Min 3 Min 2 Min 2 Min 1 Min 2 Min 89 Min 1:40

(CONTINUED)

Cycle Personal Recipe Temperature ºF

White Bread 1 336

Whole Wheat Bread 2 336

French Bread 3 348

Fruit & Nut Bread 4 300

White Rapid Bread 5 336

Cake 300

Jam 329

Bake Only 300 - 375

KNOW YOUR INGREDIENTS

It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour, water and yeast results in a chemical reaction that produces bread. You must remember that when the ingredients combine with each other, they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the bread making process.

All-Purpose Flour

All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. The most popular brands of flour have been tested for quick bread and cakes in the Breadman® Ultimate Plus with excellent results.

Bran

Bran (unprocessed) is the coarse outer portion of the 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

Bread flour is a high gluten/protein flour that typically has a higher gluten concentration than all-purpose flour. Using bread flour with the Breadman® Ultimate Plus will produce loaves with better volume and structure.

Cornmeal and Oatmeal

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

Cracked Wheat

Cracked wheat has a 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

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

Self-Rising Flour

Self-rising flour contains leavening ingredients that will interfere with bread and cake making.

Ultimate Plus Bread Maker.

Self-Rising Flour is NOT RECOMMENDED for use with your Breadman®

7 Grain Cereal Blend

7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet.

KNOW YOUR INGREDIENTS (CONTINUED)

Vital Wheat Gluten

Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets. It is sometimes used in small portions with dense, lowgluten flours (such as whole wheat) to increase volume and lighten texture.

Whole Wheat Flour

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 a high, light-textured bread.

Flour Storage

Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a refrigerator, freezer 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 by virtue of how they were

ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS Section of this

Instruction Manual 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 or rapid rise or bread machine yeasts are quick-acting.

RECOMMENDED for use with your

Ensure your yeast is fresh by checking its 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.

The following test can be used to determine if your yeast is stale and inactive.

1. Place 1/2 cup of hot (110ºF-115ºF/43ºC-46ºC) water into a liquid measuring cup.

2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface.

3. Allow mixture to sit for 10 minutes undisturbed.

4. The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.

Breadman® Ultimate Plus Bread Maker.

Fresh (cake) yeast is NOT

KNOW YOUR INGREDIENTS (CONTINUED)

NOTE: The basic bread and dough recipes in this booklet were developed using

active dry yeast. You may use the chart below to substitute any quick-acting yeast

(quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa.

Conversion Chart for Quick Rise Yeast

3/4 tsp active dry yeast = 1/2 tsp quick rise yeast

1 tsp active dry yeast = 3/4 tsp quick rise yeast 1-1/2 tsp active dry yeast = 1 tsp quick rise yeast 2-1/4 tsp active dry yeast = 1-1/2 tsp quick rise yeast

1 TBL active dry yeast = 2 tsp quick rise yeast

Sugar

Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them. Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount.

Salt

Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of salt shown in the recipes. Dietetically sodium-free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be more coarse.

Liquids

All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk (1%, 2%, whole and skim), water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide a 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.

Eggs

Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for egg(s) at room temperature, large egg(s) should be used. Liquid egg substitutes may be used as directed on the carton or 2 egg whites may be substituted for 1 whole egg. They must also be room temperature.

KNOW YOUR INGREDIENTS (CONTINUED)

Fats

Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the kneading process.

Baking Powder

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 the chemical reaction works when liquid ingredients are added and again during the baking process..

Baking Soda

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 the chemical reaction works during the baking process.

MEASURING YOUR INGREDIENTS

The most important step when using your Breadman® Ultimate Plus for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.

Liquid Measurements

Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be aligned to the appropriate mark of measurement. A “guesstimate” is not good enough, as it could throw off the critical balance of the recipe.

Dry Measurements

Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift flour in bread making.

When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey or molasses), a standard measuring spoon must be used. Measurements must be level, not heaping.

The Breadman® Ultimate Plus Bread Maker produces delicious baked goods with ease. This marvelous appliance asks only that you carefully follow the recipe instructions. In most cooking, a pinch of this and a dash of that is fine, but this is not the case for automatic Bread Makers. Using this Breadman® Ultimate Plus requires that you accurately measure each ingredient.

RECIPE TIPS

Creating Your Own Yeast Breads

Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Ultimate Plus is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present. The Breadman® Ultimate Plus will also prepare dough for you to shape and bake in a conventional oven. The recipes included in this book were developed for this Bread Maker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman®. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 4 to 4-2/3 cups for Bread Baking Cycles and 4-2/3 cups for Dough Cycles, or an unsatisfactory baking performance could result. When using your own yeast bread recipes to bake an old favorite, use recipes in this cookbook as a guide for converting portions from your recipe to your Breadman® Ultimate Plus.

Special Glazes for Yeast Breads

Give your just-baked bread a professional finish. After glazing, generously sprinkle with your choice of poppy, sesame or caraway seeds, if desired. Select 1 of the following special glazes to enhance your bread.

• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough.

NOTE: Apply to breads just before baking.

• 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 icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze. Drizzle the glaze over raisin bread or sweet breads when they are almost cool.

Bread Mixes and Other Recipe Books

You can use prepackaged bread mixes or other Bread Maker recipes in your Breadman® Ultimate Plus. Follow package or recipe directions for making 1, 1.5 or 2 LB loaves. Do not exceed the Bread Pan capacity.

Checking Dough Consistency

Although the Breadman® Ultimate Plus will mix, knead, and bake bread automatically, when baking bread from scratch, it is necessary that you learn to recognize the condition of your dough.The ratio of flour to liquid is the most critical factor in any bread recipe, yet incorrect measurements are most easily remedied. After 5 to 10 minutes in the 2nd Knead process, open the Breadman® Ultimate Plus to check the consistency of the dough. The dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add liquid 1/2 to 1 teaspoon at a time. If it is too wet, add 1/2 to 1 tablespoon of flour at a time.

The Batter Breads™ batter will look like normal cake batter.

RECIPE TIPS (CONTINUED)

High-Altitude 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. For more information on High Altitude Baking guides contact:

Colorado Cooperative Extension Resource Center To ll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www

In dry climates, flour is drier and requires slightly more liquid.

In humid climates, flour is wetter and will absorb less liquid. Therefore less

liquid is required.

Slicing and Storing Bread

For best results, place the bread on a wire rack and allow to cool for 15 to 30 minutes before slicing. Use an electric knife or a serrated knife for even slices. For rectangular slices, place the loaf on its side and slice across.

Store unused bread tightly covered, (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 a tightly covered container in the freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster than commercially-made bread.

Leftover or slightly hardened bread may be cut into 1/2-inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.

.ext.colostate/edu/depts/coopext

Measurement/Conversion Chart

1-1/2 tsp = 1/2 TBL 8 TBL = 1/2 cup

3 tsp = 1 TBL 12 TBL = 3/4 cup

1/2 TBL = 1-1/2 tsp 16 TBL = 1 cup

2 TBL = 1/8 cup 3/8 cup = 1/4 cup + 2 TBL 4 TBL = 1/4 cup 5/8 cup = 1/2 cup + 2 TBL

5 TBL+ 1 tsp = 1/3 cup 7/8 cup = 3/4 cup + 2 TBL

MAKING DOUGH, BAKING BREAD AND BATTER BREADS™

The following are the general steps for using the Breadman® Ultimate Plus. Depending on the Cycles or recipe that you choose, some steps may not apply or there may be additional steps.

Add all ingredients to the Bread Pan in the order listed in the recipe. The illustrations in this instruction manual are for information purposes only. You may find your

Breadman® Ultimate Plus looks different, however, the steps for operation are the same. Always use the freshest ingredients available. By carefully following the simple recipes that come

with the Breadman® Ultimate Plus, you will be able to bake delicious bread every time.

STEP 1

Open the Lid and remove the Bread Pan.

Lift the Bread Pan straight up and out of the machine, using the Handle. Do not turn or shake the Bread Pan while taking it out. If the Bread Pan is bent, the temperature sensor may not work properly.

STEP 2

Position the Kneading Paddle on the Drive Shaft.

Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle. Make sure the Paddle is secure.

STEP 3

Place the ingredients into the Bread Pan.

For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast, baking powder or baking soda.

ALWAYS ADD YEAST, BAKING POWDER OR BAKING SODA LAST.

YEAST/BAKING POWDER OR BAKING SODA

DRY INGREDIENTS

WATER OR LIQUIDS

STEP 4

Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast/baking powder/ baking soda to the indentation.

This order of adding ingredients is important, especially when using the Delay Bake Timer for yeast bread baking, because it keeps the yeast away from the wet ingredients until the Kneading process begins. (Liquid ingredients will prematurely activate the yeast.)

STEP 5

STEP 8

Insert the Bread Pan into the Baking Chamber. Press down on the rim until it

snaps securely into place.

If the Bread Pan does not snap securely into place, remove Bread Pan. Wearing oven mitts, place fingers behind Bread Pan clips and gently pull away from oven wall. Insert Bread Pan again.

STEP 6

Close the Lid. Plug into 120 V ~ 60 Hz outlet. The Breadman® will beep and the display indicator will light up with flashing zeros.

STEP 7

Press the SELECT Button to choose the Cycle you want.

Each time the SELECT Button is pressed, it will beep and the Indicator will move to the next Cycle in the Display Window.

Press the CRUST CONTROL Button to choose the Crust Color you want. The

Breadman® Ultimate Plus is preset for Medium Crust Color.

NOTE: CRUST CONTROL cannot be

activated for the following Cycles:

• Jam

• Dough

• Pizza Dough

• Bake Only

STEP 9

Press the LOAF SIZE Button to select: 1 LB., 1.5 LB., or 2 LB. The Breadman®

Ultimate Plus is preset to 2 LB.

NOTE: LOAF SIZE cannot be

activated for the following Cycles:

• Batter Breads™

• Jam

• Pizza Dough

• Bake Only

NOTE: Although the Breadman® Ultimate

Plus is capable of making 1 LB, 1.5 LB and 2 LB loaves, we recommend baking

1.5 and 2 LB recipes for more uniform loaves of bread. The smaller size recipes and mixes will not fill the Bread Pan when finished. This is especially true for breads that contain whole grains or other special ingredients such as Sunflower & Sesame Seed Whole Wheat Bread and Anadama Oatmeal Bread. Some 1 LB recipes have been omitted.

STEP 10

STEP 11

EXTRAS controls the Fruits & Nuts Dispenser.

Add ingredients, such as dried fruit or nuts, herbs, oats, etc. to the Fruits & Nuts Dispenser after placing ingredients in the Bread Pan.

For the White, Whole Wheat, French, Fruit & Nut, Batter Breads™ and Dough Cycles, add any fruits or nuts, herbs, garlic, etc. into the Dispenser NOW!

WARNING: Do not exceed 2/3 cup

capacity.

NOTE: Do not pour liquids or spices

into the Dispenser. Always make sure fresh fruit or vegetables are not wet. Pat dry before putting them in the Dispenser.

Press the START Button to begin the Kneading Cycle.

The Operation/Keep Warm Light will illuminate. The TIME remaining will begin to count down in the Display Window. CYCLE, LOAF SIZE, CRUST COLOR, and PROCESS will be shown in the Display Window.

The Breadman® Ultimate Plus will begin mixing the ingredients. Then, it will begin the kneading process.

•After 5 to 10 minutes into 2nd Kneading process, check the dough ball, or stir ingredients if needed.

• During the rest process of the Batter Breads™ Cycle, use a rubber spatula to fold in any flour from around the edges of the Bread Pan.

During this process, the yeast will activate and normally the Viewing Window may begin to fog. (This will clear eventually so you can view the loaf’s progress).

Opening the Lid will not stop the kneading process. Quickly close Lid to prevent heat loss. At this time, also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan.

STEP 12

STEP 13

When your bread is finished baking the Breadman®will beep and “0:00” will appear in the Display Window. Press the STOP/RESET Button and open the Lid.

Put on oven mitts and remove the Bread Pan. Remember that the Bread Pan and your loaf are both very hot! Be careful not to place either on a tablecloth, plastic surface, or other heat-sensitive surface which may scorch or melt.

If the bread is not removed immediately after baking and if the STOP/RESET Button is not pressed, the Keep Warm controlled temperature reduction will begin. The Keep Warm Light will illuminate. The Breadman® Ultimate Plus will automatically shut OFF after 60 minutes. While this will help prevent the bread from becoming soggy, for best results, remove bread immediately after the baking Cycle is complete.

NOTE: The Keep Warm phase does not

apply to the following Cycles:

• Jam

• Dough

• Pizza Dough

• Bake Only

Turn the Bread Pan upside down and shake to release the bread.

Place the bread upright on a wire rack to cool 20 to 30 minutes before cutting. This allows the steam to escape.

When making Batter Breads™ or cake, allow the finished loaf or cake to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting.

When the Batter Breads™ or cake has completely cooled, approximately 1 hour, store in an air tight container.

CAUTION: Be sure to remove the

Kneading Paddle from the bread.

CAUTION: The Bread Pan, Kneading

Paddle and bread will be very hot.

• Always unplug the Breadman® Ultimate Plus Bread Maker after each use.

USING THE 24-HOUR DELAY BAKE TIMER

You can pre-program your Breadman® Ultimate Plus so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual.

Set ahead, Delay Baking does not activate in the Jam Cycle.

Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy products, meats, fish, etc. that may spoil.

•Although the Delay Bake Timer is an option for Batter Breads™, our experience has shown that the recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option.

NOTE!

To preset your Breadman® Ultimate Plus, follow these steps:

1. Add the ingredients as usual, taking care not to let the yeast and liquid ingredients contact one another.

2. If your recipe contains salt, please add salt with liquid ingredients, keeping it away from the yeast.

3. Close the Breadman® Ultimate Plus Lid and plug it in.

4. Select the Cycle you want. The time needed for the selected Cycle appears in the Display Window.

5. Press the  Ti mer Button once for each 10 minutes you want to add. (Use the  Button to subtract 10 minutes time from the Timer.) The amount of time you set is shown in the Display Window.

• For example, if it is 8 o’clock AM and you want a loaf of bread ready at 1 o’clock PM, press the  Ti mer Button until the display reads 5:00, meaning it will finish baking in five hours. This is the hour difference between 8 o’clock AM and 1 o’clock PM.

Note: Actual baking times will not change.

6. Press START to begin the Timer. The colon (:) in the time displayed begins to flash, letting you know the Timer is started. When the Display Window indicates 0:00, baking is completed.

7. If you make an error after you’ve activated the program and want to start over, press and hold RESET. The Timer will clear and you can begin again.

ADVANCED BAKING TECHNIQUES: BAKE ONLY

The Bake Only Cycle offers the flexibility of both variable time and variable temperature. You can now bake a dough which was pre-made or purchased at the store, or, perhaps your recipe calls for the dough to rest in the refrigerator for an extended time.

This Cycle can be used if the crust is too light and can be especially helpful if your bread, Batter Breads™ or cake is not quite done. Check every few minutes.

Press the PROGRAM TIME/TEMPERATURE Button; using the  and  arrows, adjust the amount of time you need to bake, for up to 1:30 (1 hour 30 minutes or 90 minutes). Then set the temperature range from 300ºF to 375ºF. Press START to begin the baking process.

ADVANCED BAKING TECHNIQUES: PAUSE

The Breadman® Ultimate Plus bakes a traditional horizontal loaf. This feature, in combination with the PAUSE Button, allows you to be very creative with bread machine baking.

You can press PAUSE at any time, during any Cycle.

When you press PAUSE, the Bread Maker will stay “on hold” for approximately 10 minutes. You will hear a beep when the PAUSE begins. The time will flash until the Cycle is resumed.

Press the START Key and the machine will start again at the point where it left off. If you forget to touch START, the

machine will automatically reactivate after the 10 minutes have elapsed.

Touch STOP to cancel the Cycle completely and return to the Cycle Selection Display.

Using PAUS E will let you:

•Create decorative crusts

•Make pull-apart rolls

•Create rustic Mediterranean-styled rolled bread

•Add crumble toppings to coffee cakes

•Make braided breads

Have all special ingredients ready before starting. PAUSE allows up to approximately 10 minutes to prepare bread

products.

ADVANCED BAKING TECHNIQUES:

PAUSE (CONTINUED)

Decorative Crusts

Pull-Apart Rolls

Braided Breads

At start of Baking process (check KNEADING AND BAKING CYCLE CHART for time details), press PAUSE . Leave Bread Pan in Breadman® Ultimate Plus. Use a very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe or cross, etc.)

To prepare egg wash, use 1 egg white OR 1 whole egg + 1 TBL water; mix well. Carefully brush the top of bread and cuts with egg wash.

Be careful not to spill or drip egg wash into Bread Pan or Baking Chamber, as it will burn.

Press the START Button; work quickly to limit amount of heat loss.

At start of final rise time (check KNEADING AND BAKING CYCLE CHART for time details) press PAUSE . Remove the Bread Pan from the Breadman® Ultimate Plus and close the Lid. Remove dough and Kneading Paddle from the Bread Pan. Divide dough into even pieces (12, 18, or 24). Roll each piece into a round ball; layer into Bread Pan. Carefully brush 1st layer with egg wash; sprinkle with spices. Continue layering and spicing until all dough balls are used. Return to Breadman® Ultimate Plus and press the START Button.

Use Italian spices, cinnamon sugar, seeds, or any combination of toppings you desire.

At start of last Rise (check KNEADING AND BAKING CYCLE CHART for time details), press the PAUSE Button.

Remove Bread Pan and Kneading Paddle. Close Lid. Divide dough into 3 equal pieces. Stretch and roll each piece into 10-inch rope. Place ropes on a flat surface side by side. Starting at middle, braid to end, turn to braid second half, seal ends. Return to Bread Pan and tuck ends under loaf. If desired brush with water or egg wash and sprinkle with seeds (i.e. poppy or sesame seeds). Return to Breadman® Ultimate Plus and press the

Button.

START

ADVANCED BAKING TECHNIQUES:

PAUSE (CONTINUED)

Mediterranean-style Bread Recipe

Add Crumbled Toppings to Coffee Cakes

IMPORTANT

NOTE:

Here’s a quick example of a rolled, Mediterranean-style bread using a French bread recipe:

Press PA USE at the end of the Shape process (see KNEADING AND BAKING CYCLE CHART for time details) and remove the Bread Pan. Close the Lid.

Remove the dough and Kneading Paddle. Roll it out on a clean, lightly floured surface. Roll the dough into an 8˝ x 13˝ rectangle.

Lightly brush with good olive oil, such as

Tassos. Then, sprinkle with fresh chopped garlic, basil, rosemary, and sun-dried tomatoes. Top with 1/3 cup of crumbled feta or goat cheese. If you would like, you could even add 2-3 slices of prosciutto.

Roll the dough up tightly into an 8˝ wide roll. Tuck the ends under and place into the Bread Pan. Return the Bread Pan to the Breadman® Ultimate Plus, close the Lid and press the

The final rise will begin, immediately followed by the baking process

START Button.

As the baking begins, press PAUS E again and remove the Bread Pan. Slash the top crust, gently mist the loaf with cold water, return the Bread Pan to the Baking Chamber, close the Lid and press

START. Your rustic,

alfresco Mediterranean bread will soon finish baking.

BATTER BREADS: At end of last Knead (check KNEADING AND BAKING CYCLE CHART), touch the PAUSE Button; then remove Bread Pan from Breadman® Ultimate Plus. Close Lid. Remove the Kneading Paddle from the batter. Top batter with Crumb Topping listed in your recipe. Place Bread Pan back into Breadman® Ultimate Plus, and press the START Button.

Removing the Kneading Paddle will help prevent tearing the cake/loaf when it is removed from the Pan after baking.

Do not leave the Lid standing open for extended periods of time. ALWAYS use an oven mitt when handling the Bread Pan and follow the Important Safeguards found in the beginning of this book.

When returning breads to Bread Pan without the Kneading Paddle breads will have only a small hole (the Drive Shaft) in finished product.

ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES

5 Memory Cycles to Save 5 Personal Recipes

To Ac tivate

For advanced bakers, the Ultimate has 5 Personal Recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. Again Personal Recipe lets you be as creative as you need to be with a recipe. If you want the dough to Knead for 20 minutes, Punch Down for 10 seconds, and rise for an hour, just program in the numbers. If you want to skip a phase, press the arrows until you hit zero, then press the PROGRAM TIME/TEMP Button and move onto the next phase of the Baking Program. Follow the instructions for SAVE/ERASE as with the Custom Programs.

This is the set of programs which the pro’s love.

Personal Recipe lets you factor the brand and type of flour, quality of yeast — even your climate — into the Cycle times. It’s then set aside in the Personal Recipe file, away from the regular Cycles for White, French, Whole Wheat, etc.

We recommend that for your own reference, you keep a log of the time in the charts provided at the end of this book.

Personal Recipes (1 through 5) appear at the end of the Cycle selection phase. Refer to the last page of the KNEADING AND BAKING TIME CHARTS to see what Cycle times and temperatures are pre-programmed into the Personal Recipes.

Press PROGRAM TIME/TEMP for 1 second

1st press Pre-heat time 2nd press Knead 1 time 3rd press Knead 2 times 4th press Rise 1 5th press Punch 6th press Rise 2 7th press Shape

8th press Rise 3

9th press Bake 10th press Keep Warm 11th press Temperature 12th press EXTRAS: YES or NO

Do you want Fruits & Nuts Dispenser activated?

When you have finished, press time. The word

SAVE will flash. Select either YES or NO. When you

PROGRAM TIME/TEMP for a final

select YES, the changes will be permanently made. If you selected NO to save the changes, the Cycle will proceed with the temporary selections and then revert back to the previously saved times at the end of the Cycle.

You can also use pre-programmed manually programmed Cycles. Use the

Delay Bake in addition to the

 and  arrows to set the time

difference. Press START.

PERSONAL RECIPES

ROSEMARY FRENCH BREAD

Rosemary adds a pleasant touch to this highly flavored bread.

Ingredients: 1.5 LB 2 LB

Water, 80ºF/27ºC1 cup + 2 TBL 1-1/2 cups Olive Oil 1-1/2 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Sugar 1-1/2 TBL 2 TBL Bread Flour 3 cups 4 cups Active Dry Yeast 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Rosemary, dried 1 TBL + 1 tsp 2 TBL

Method:

Place all ingredients in Bread Pan in order listed. Insert Bread Pan into Bread Maker. Keep pressing the

Window disappears and Press the PROGRAM TIME/TEMP Button. Using the UP  and DOWN  arrows, set the Preheat Time to 0. (This Cycle may already be preset to 0.) Press the Button to enter. KNEAD 1 will appear at the center of the Display Window. Using the UP  and DOWN  arrows, set Knead 1 Time to 5 minutes. Press the PROGRAM TIME/TEMP Button to enter. Continue entering times for remaining processes as indicated below; making sure to press the PROGRAM TIME/TEMP Button after entering each time.

Suggestion:

Record the name and settings on forms in back of instruction manual to make it easier to remember where to find the correct setting for these recipes.

SELECT Button until the Cycle Selection arrow on the right side of the Display

PERSONAL RECIPE 1 appears at the bottom of the Display Window.

PROGRAM TIME/TEMP

Program: Time/Temperature

Preheat 0 minutes Knead 1 5 minutes Knead 2 23 minutes Rise 1 40 minutes Punch 20 seconds** Rise 2 30 minutes Shape 15 seconds** Rise 3 50 minutes Bake 50 minutes Keep Warm as desired Extras YES Te mperature 355ºF Save YES or NO Total time 3 hours 18 minutes

**Punch and Shape are in seconds rather than minutes.

PUMPKIN PULL-APART PAN ROLLS

A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham.

Ingredients: 2 LB

16 Rolls

Water, 80ºF/27ºC2 TBL Eggs, large, room temperature 2 Vegetable Oil 1/4 cup Pumpkin, canned, mashed 1 cup Pumpkin Pie Spice 4 tsp Salt 1-1/2 tsp Brown Sugar 1/3 cup Bread Flour 4 cups Active Dry Yeast 1 TBL Butter, melted 1/3 cup

Method:

Press PAUS E at end of 20-second Punch. Remove Bread Pan and Kneading Paddle; close Lid. On a lightly floured surface, gently roll or stretch dough into a 20 to 24-inch rope. Divide dough into 16 to 24 pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer coated balls in Bread Maker. Return Bread Pan to Bread Maker; close Lid. Press the START for final rise and bake.

Program: Time/Temperature

Suggestion:

Record the name and settings on forms in back of instruction manual to make it easier to remember where to find the correct setting for these recipes.

Preheat 0 minutes Knead 1 5 minutes Knead 2 25 minutes Rise 1 60 minutes Punch 20 seconds Rise 2 55 minutes Shape 0 seconds Rise 3 0 minutes Bake 50 minutes Keep Warm as desired Extras NO Te mperature 335ºF Save YES or NO Total time 3 hours 15 minutes **Punch and Shape are in seconds rather than minutes.

CHALLAH

This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version uses an easy braiding technique that yields an unbelievable beautiful loaf.

Ingredients: 2 LB

Water, 80ºF/27ºC1 cup

Eggs, large, room temperature 2 Vegetable Oil 2 TBL Salt 2 tsp Sugar 2 TBL Bread Flour 4 cups Active Dry Yeast 2-1/4 tsp

Method:

Press PAUS E at end of 15-second Punch. Remove Bread Pan and Kneading Paddle; close Lid. On a lightly floured surface, divide dough into 4 equal pieces. Set one section aside; stretch and roll the other 3 sections into 12-inch ropes. Braid ropes from center to ends; pinch and tuck ends under the seal. With a sharp knife, cut slit in the top of braid beginning and ending one inch from ends. Place in Bread Pan. Divide 4th section into 3 pieces; roll into 12-inch ropes and braid. Slightly moisten cut in large braid and place small braid in slit and tuck ends under. Press top braid firmly into place.

Return Bread Pan to Bread Maker; close Lid. Press the START Button. At the end of Rise 3, press PAUSE. Carefully brush the top of the braid with egg wash (1 whole egg plus 1 TBL water, mixed), sprinkle with sesame or poppy seeds, if desired.

Program: Time/Temperature

Suggestion:

Record the name and settings on forms in back of instruction manual to make it easier to remember where to find the correct setting for these recipes.

Preheat 0 minutes Knead 1 3 minutes Knead 2 27 minutes Rise 1 50 minutes Punch 15 seconds Rise 2 5 minutes Shape 0 seconds Rise 3 50 minutes Bake 50 minutes Keep Warm 0 minutes Extras as desired Te mperature 365ºF Save YES or NO Total time 3 hours 05 minutes **Punch and Shape are in seconds rather than minutes.

ADVANCED BAKING TECHNIQUES:

The most versatile function on the Breadman® Ultimate Plus, Custom Program is similar to Personal Recipe in that you can manually change the length of each process of the Bread Maker’s preprogrammed Cycles.

Unlike Personal Recipe, the Custom Program factors in 1, 1.5, or 2 LB. loaf size and light, medium or dark crust control.

To manually change a pre-programmed Cycle, follow the guidelines below and you’ll experience the ability to truly regulate a program to bake your breads, your way.

You can also use Custom Program to change kneading and bake times in Batter Breads™; heat and stir times in Jam; knead and rise times in Dough.

Again, use the  and  arrows to increase or decrease the times and temperature.

To use Custom Program:

1. Press SELECT until you reach your preset Cycle, such as White.

2. Press PROGRAM TIME/TEMP. A beep will sound. CUSTOM PROGRAM will appear in the

upper left corner of the Display Window.

3. Following the instructions from Personal Recipe, enter or change

the times as outlined. You can use the KNEADING AND BAKING CYCLES chart in this Instruction Manual as a reference.

4. When you are finished, a final beep will sound. Your Custom

(manual) Program changes have been made.

CUSTOM PROGRAM

Resetting the Custom Program & Personal Recipe Memory

To reset the Breadman® Ultimate Plus’ memory to its original process times, in the Cycle to be changed is in the Display Window. Then press SAVE/ERASE. The Display Window will prompt ERASE. Signal your choice by pressing YES.

A beep will sound and the Display Window will return to the preprogrammed Custom Program or Personal Recipe Cycle times.

Personal Recipe or Custom Program, press SELECT until

BREAD RECIPES...AS EASY AS 1-2-3

We suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in Bread Maker baking and may be helpful for any recipe.

WHITE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TBL 1-1/4 cup + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 1-1/2 tsp 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2 TBL Bread Flour 2-1/4 cups 3-1/4 cups 4-1/2 cups Active Dry Yeast 1-1/2 tsp 1-3/4 tsp 2 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-1/2 tsp 2-3/4 tsp

White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid French, Fruit & Nut, Rapid Fruit & Nut Cycle Method:

1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the Bread Pan.

3. Use a measuring spoon to measure the oil and add to the Bread Pan.

4. Use a measuring spoon to measure the sugar, salt and dry milk; level off with the straight edge of a knife and add to the Bread Pan.

5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the Bread Pan.

6. Carefully measure yeast with a measuring spoon; level off with the straight edge of a knife and add to the Bread Pan. If using Delay Bake Timer, make sure yeast is on top of bread flour, away from liquids. The Rapid setting for White Bread decreases the time for making bread by approximately an hour. If you wish to bake a bread in less time, add the amount of yeast listed for the RAPID Cycle instead of the longer Cycle.

7. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.

8. Press the Color. Press the LOAF SIZE Button to choose loaf size. Press the START Button for an immediate start. If Delay Bake is desired, press the  TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this Instruction Manual).

SELECT Button; choose White Bread. Press the CRUST Button to choose Crust

BREAD RECIPES...EASY AS 1-2-3 (CONTINUED)

9. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour from the sides of the Bread Pan.

10. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. “0:00” will appear in the Display Window; the colon will begin to flash. The Operation/Keep Warm Light will flash.

11. Press STOP and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase. The Light will go out when the STOP Button is activated

CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.

12. Turn Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing.

13. When the bread has completely cooled, approximately 1 hour, store in an airtight container.

14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® after each use.

JALAPENO BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1/2 cup 3/4 cup 1 cup Oil 1-1/2 TBL 2-1/2 TBL 3 TBL Canned Whole Kernel Corn,

well drained 1/2 cup 3/4 cup 1 cup Jalapeno Peppers, well drained 2 TBL 3 TBL 1/4 cup Sugar 2 tsp 2 TBL 2-1/2 TBL Salt 1/4 tsp 1 tsp 1-3/4 tsp Bread Flour 2 cups 3 cups 4 cups Corn Meal 1/3 cup 1/2 cup 2/3 cup Fresh Cilantro, chopped 2 tsp 1 TBL 4 tsp Active Dry Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/2 tsp 2-3/4 tsp 1 TBL

WHITE SOURDOUGH STARTER

Ingredients:

Active Dry Yeast 2-1/4 tsp Water, 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL

In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. The starter will “rise and fall” during the fermentation period and become thinner as it stands. A temperature of 80°F/27°C is best for the sour flavor to develop. An ideal place is on the counter next to your range. When the starter is developed, it is bubbly and may have a yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later, cover loosely.

To use starter, measure the amount specified in the recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours. If baking in the morning, leave the starter out overnight.

Replenish with 1 cup flour, 2/3 cup water, (110°F/43°C) and 1 teaspoon sugar. Stir until blended; some lumps may remain. Cover loosely and let stand in warm place for 10 to 12 hours or overnight. The starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 teaspoon sugar to keep active if the starter is not used every week.

WHITE SOURDOUGH BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1/2 cup + 1 TBL 3/4 cup 3/4 cup + 1 TBL Starter* 3/4 cup 1 cup 1-1/4 cups Sugar 2 tsp 1 TBL 4 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL + 1/2 tsp

*Only use Sourdough Starter recipe above.

BANANA BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups

Oil 1 TBL 2 TBL 3 TBL Banana Cake Mix* 1 cup 1-1/2 cups 2 cups Bread Flour 1 cup 1-1/2 cups 2 cups Gluten 1-1/2 tsp 2 tsp 2-1/4 tsp Active Dry Yeast Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

*Or any other variety of cake mix for flavor variation.

CORN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups

Oil 2 TBL 3 TBL 1/4 cup Honey 1-1/2 TBL 3 TBL 1/4 cup Salt 3/4 tsp 1-1/2 tsp 2 tsp Dry Milk 2 tsp 1-1/2 TBL 2-1/2 TBL Bread Flour 2 cups 3 cups 4 cups Corn Meal 1/4 cup 1/3 cup 1/2 cup Active Dry Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/2 tsp 2-3/4 tsp 1 TBL

DILL BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 2 3

plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL

Oil 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2-1/4 tsp Bread Flour 2 cups 3 cups 4 cups Dried Dill Weed 1-1/2 tsp 1 TBL 1-1/2 TBL Dehydrated Onion 2 tsp 1 TBL 1-1/2 TBL Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

FAT-FREE WHITE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup 1-1/2 cups Applesauce, unsweetened 1 TBL 2 TBL 3 TBL Sugar 1-1/2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2 TBL Bread Flour 2-1/4 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

EGG BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 2 2

plus enough Water, 80°F/27°C

to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups

Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 1 TBL 2 TBL 2-1/2 TBL Salt 3/4 tsp 1-1/2 tsp 2 tsp Dry Milk 1-1/2 TBL 2 TBL 2-1/2 TBL Bread Flour 2 cups + 2 TBL 3 cups 4 cups Active Dry Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/2 tsp 2-3/4 tsp 1 TBL

BUTTERMILK BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Cultured Buttermilk, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups + 2 TBL Oil 2 TBL 3 TBL 1/4 cup Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Baking Soda 1/4 tsp 1/2 tsp 3/4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

HONEY GRANOLA BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 1-1/2 TBL 3 TBL 1/4 cup Salt 3/4 tsp 1-1/2 tsp 2 tsp Dry Milk 1-1/2 TBL 2-1/2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Granola Cereal 2/3 cup 3/4 cup 1 cup Active Dry Yeast 1-3/4 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

MAPLE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 2 TBL 1 cup 1-1/3 cups Oil 2 TBL 1/4 cup 6 TBL Maple Syrup 2 TBL 1/4 cup 6 TBL Maple Extract 1/4 tsp 1/2 tsp 3/4 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Dry Oatmeal, quick or regular 3/4 cups 1 cup 1-1/2 cups Walnuts, chopped 1/2 cup 3/4 cup 1 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

PEACH BREAD

Ingredients: 1 LB 1.5 LB 2 LB

MILK BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Milk, 80°F/27°C 3/4 cup 1 cup 1-1/2 cups Oil 2 TBL 2-1/2 TBL 3 TBL Sugar 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

BLOODY MARY BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1/4 cup 1/4 cup 1/4 cup Bloody Mary Mix, 80°F/27°C 1/2 cup 3/4 cup 1 cup Green Onion tops, chopped 1 TBL 2 TBL 3 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1/2 tsp 3/4 tsp 1 tsp Bread Flour 2 cups 3 cups 4 cups Dried Parsley 1 TBL 2 TBL 3 TBL Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

BANANA GRANOLA BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/2 cups + 2 TBL Oil 2 TBL 2-1/2 TBL 3 TBL Honey 2 TBL 2-1/2 TBL 3 TBL Banana Extract 1/2 tsp 3/4 tsp 1 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 2-1/2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Granola Cereal 2/3 cup 3/4 cup 1 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Banana Chips, crushed 1/3 cup 1/2 cup 2/3 cup

Select White Cycle

Select Rapid White Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD

Ingredients: 1.5 LB 2 LB

Egg, large, room temperature plus 1 1

enough Water, 80°F/27°C

to equal 1 cup + 2 TBL 1-1/4 cups Oil 2 TBL 3 TBL Molasses 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Bread Flour 2-1/2 cups 3 cups Whole Wheat Flour 1/2 cup 1 cup Sesame Seeds 2 TBL 2-1/2 TBL Cumin Seeds 1/4 tsp 1/2 tsp Sunflower Seeds (kernels) 1-1/2 TBL 2 TBL Active Dry Yeast 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-3/4 tsp 1 TBL

WHOLE WHEAT WITH GLUTEN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1 cup 1-1/4 cups 1-1/2 cups Oil 1-1/2 TBL 2-1/2 TBL 3 TBL Molasses 2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL 3 TBL Whole Wheat Flour 2-1/2 cups 3-3/4 cups 4 cups Gluten 1-1/2 TBL 2-1/2 TBL 3 TBL Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg White(s) room temperature plus 1 2 3

enough Water, 80°F/27°C to equal 3/4 cup 1 cup + 2 TBL 1-1/2 cups

Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1/2 tsp 1-1/2 tsp 2 tsp Cinnamon 1/2 tsp 1 tsp 1-1/4 tsp Whole Wheat Flour 2 cups 3 cups 4 cups Walnuts, chopped 1/3 cup 1/2 cup 2/3 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Raisins 1/3 cup 1/2 cup 2/3 cup

Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SOUTHERN BARLEY BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup + 2 TBL 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TBL Honey 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1/4 cup Barley, cooked 3 TBL 1/4 cup 5 TBL Grits, uncooked 2 tsp 1 TBL 1-1/2 TBL Oat Bran Cereal, uncooked 1/4 cup 1/3 cup 1/2 cup Whole Wheat Flour 1/2 cup 1 cup 1-1/2 cups Bread Flour 1-1/2 cups 2 cups 2-1/2 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

CARAWAY RYE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C

to equal 3/4 cup 1 cup + 1 TBL 1-1/3 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Dry Milk 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 1 cup 1-1/2 cups 2 cups Whole Wheat Flour 1/2 cup 3/4 cup 1 cup Rye Flour 1/2 cup 2/3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

ONION RYE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C

to equal 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups + 2 TBL Oil 2 TBL 3 TBL 1/4 cup Honey 1-1/2 TBL 3 TBL 1/4 cup Dry Milk 2 tsp 2 TBL 3 TBL Salt 3/4 tsp 1-1/2 tsp 2 tsp Bread Flour 1 cup 1-1/2 cups 2 cups Whole Wheat Flour 3/4 cup 3/4 cup 1 cup Rye Flour 1/2 cup 2/3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Dehydrated Onion 2 TBL 3 TBL 1/4 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

ANADAMA OATMEAL BREAD

PLEASE NOTE: The following recipe requires a few quick preparation instructions.

•Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.

• Let the mixture cool for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan and add the rest of the ingredients in the order given.

Ingredients: 1.5 LB 2 LB

Boiling Water 1 cup + 2 TBL 1-1/2 cups Oatmeal 1/4 cup 1/3 cup Cornmeal 2 TBL 3 TBL

Oil 2 TBL 3 TBL Molasses 2 TBL 3 TBL Dry Milk 1/4 cup 1/3 cup Salt 1-1/2 tsp 2 tsp Whole Wheat Flour 1 cup 1-1/2 cups Bread Flour 2 cups 2-1/2 cups Gluten 2 TBL 3 TBL Active Dry Yeast 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-3/4 tsp 1 TBL

HONEY-BANANA WHOLE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TBL Honey 3 TBL 1/4 cup 5 TBL Vanilla 1/4 tsp 1/2 tsp 3/4 tsp Salt 1-1/2 tsp 2 tsp 2-1/2 tsp Banana, mashed 3/4 cup 1 cup 1-1/4 cups Whole Wheat Flour 1 cup 1-1/2 cups 2 cups Bread Flour 1-1/4 cups 1-1/2 cups 2 cups Poppy Seeds 1-1/2 tsp 2 tsp 2-1/2 tsp Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SEVEN GRAIN BREAD

Ingredients: 1.5 LB 2 LB

Egg, large, room temperature plus 1 1

enough Water, 80°F/27°C

to equal 1 cup + 2 TBL 1-1/2 cups Oil 2 TBL 3 TBL Honey 2 tsp 1 TBL Salt 1-1/2 tsp 2 tsp Whole Wheat Flour 1-1/2 cups 2 cups Bread Flour 1/2 cup 1 cup Brown Rice Flour 1/4 cup 1/3 cup Spelt Flour 1/4 cup 1/3 cup Buckwheat Flour 1/4 cup 1/3 cup Rye Flour 1/4 cup 1/3 cup Oatmeal 1/4 cup 1/3 cup Cornmeal 2 TBL 1/4 cup Gluten 3 TBL 1/4 cup Active Dry Yeast 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-3/4 tsp 1 TBL

TWO CHEESE BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup 1-1/4 cups Oil 2 tsp 1 TBL 1-1/2 TBL Honey 1 tsp 2 tsp 1 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 1/4 cup 1/3 cup Whole Wheat Flour 1/4 cup 1/2 cup 3/4 cup Bread Flour 1-3/4 cups 2-1/2 cups 3-1/4 cups Grated Cheddar Cheese 2/3 cup 1 cup 1-1/3 cups Grated Parmesan Cheese 2 TBL 3 TBL 1/4 cup Sesame Seeds 1 tsp 2 tsp 1 TBL Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

WHOLE WHEAT ZUCCHINI HERB BREAD

Ingredients: 1.5 LB 2 LB

Water, 80°F/27°C 1/2 cup 3/4 cup Honey 2 tsp 1 TBL Oil 1 TBL 1-1/2 TBL Salt 1-1/2 tsp 2 tsp Zucchini, shredded 1 cup 1-1/2 cups Whole Wheat Flour 3/4 cup 1 cup Bread Flour 2 cups 2-1/2 cups Basil (dried) 1/2 tsp 1/2 tsp

or Basil (fresh) 1 tsp 1 tsp Sesame Seeds 2 tsp 1 TBL Active Dry Yeast 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-3/4 tsp 1 TBL

YOGURT WHOLE WHEAT BREAD

Ingredients: 1.5 LB 2 LB

Plain Nonfat Yogurt, 80°F/27°C 3/4 cup 1 cup Water, 80°F/27°C 1/4 cup 1/2 cup Oil 1 TBL 1-1/2 TBL Maple Syrup 1-1/2 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Whole Wheat Flour 1-1/3 cups 1-1/2 cups Bread Flour 1-2/3 cups 2-1/2 cups Wheat Germ 1-1/2 TBL 2 TBL Active Dry Yeast 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-3/4 tsp 1 TBL

100% WHOLE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup + 3 TBL 1-1/4 cups + 2 TBL Oil 1-1/2 TBL 2 TBL 3 TBL Molasses 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1-1/2 TBL 2 TBL 3 TBL Whole Wheat Flour 2 cups 3-1/4 cups 4-1/3 cups Active Dry Yeast 1 tsp 1-1/2 tsp 2-1/2 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 1-3/4 tsp 2-1/4 tsp 3-1/4 tsp

PUMPERNICKEL BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 1 2

plus enough Water, 80°F/27°C

to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Dry Milk 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 1 cup 1-1/2 cups 2 cups Whole Wheat Flour 1/2 cup 3/4 cup 1 cup Rye Flour 1/2 cup 2/3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Instant Coffee Granules 1 tsp 2 tsp 1 TBL Cocoa Powder 2 TBL 3 TBL 1/4 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

DAIRY WHOLE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1/4 cup 1/4 cup 1/4 cup Milk, 80°F/27°C 1/3 cup 1/2 cup 3/4 cup Cottage Cheese, 80°F/27°C 3 TBL 1/4 cup 1/3 cup Oil 1-1/2 TBL 2-1/2 TBL 1/4 cup Honey 4 tsp 2 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Whole Wheat Flour 2/3 cup 1 cup 1-1/4 cups Bread Flour 1-1/3 cups 2 cups 2-3/4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

HEARTY NUT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 1 cup 1-1/4 cups 1 cup + 7 TBL Oil 2 tsp 1 TBL 1-1/2 TBL Molasses 3 TBL 1/4 cup 1/3 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Oatmeal, quick or regular 1/3 cup 1/2 cup 2/3 cup Whole Wheat Flour 2/3 cup 1 cup 1-1/3 cups Bread Flour 1-1/3 cups 2 cups 2-2/3 cups Walnuts, chopped 2/3 cup 3/4 cup 1 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Whole Wheat Cycle

Select Rapid Whole Wheat Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

FRENCH BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TBL 1-1/3 cups Olive Oil 1 TBL 1 TBL + 1 tsp 2 TBL Sugar 1 TBL 1 TBL + 1-1/2 tsp 2 TBL Salt 3/4 tsp 1 tsp 1-1/2 tsp Bread Flour 2-1/4 cups 3-1/4 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select French Cycle

Select Rapid French Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

FRENCH HERB BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water 80º F/27º C3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups Olive Oil 1-1/2 tsp 1 TBL 1-1/2 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Sugar 1 TBL 1-1/2 TBL 2 TBL Dried Herbs, crushed 1/2 tsp 3/4 tsp 1 tsp Garlic, dehydrated, minced 1/8 tsp 1/4 tsp 1/4 tsp Garlic, powder 1/8 tsp 1/4 tsp 1/4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select French Cycle

Select Rapid French Cycle Active Dry Yeast 2-1/4 tsp 2--3/4 tsp 1 TBL

ITALIAN HERB BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL Oil 1-1/2 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2-1/4 cups 3 cups 4 cups Dried Italian Seasoning 1 tsp 2 tsp 1 TBL Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select French Cycle

Select Rapid French Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SUNNY MEDITERRANEAN BREAD

NOTE: Bread can be prepared as Dough; Use Dough Cycle and prepare as round bread.

Ingredients: 1 LB 1.5 LB 2 LB

Water 80º F/27º C3/4 cup + 2 TBL 1 cup + 2 TBL 1-1/2 cups Sun Dried Tomatoes in oil

drained and chopped 1/3 cup 1/2 cup 2/3 cup Oil from Tomatoes 1-1/2 tsp 1 TBL 1-1/2 TBL Olive Oil 1-1/2 tsp 1 TBL 1-1/2 TBL Tomato Paste 1 tsp 1-1/2 tsp 2 tsp Olives, rinsed, chopped 3 TBL 1/4 cup 1/3 cup Salt 1/2 tsp 1 tsp 1-1/2 tsp Sugar 1-1/2 tsp 1 TBL 1-1/2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select French Cycle

Select Rapid French Cycle Active Dry Yeast 2-1/4 tsp 2--3/4 tsp 1 TBL

SPICED PUMPKIN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Eggs(s), large, room temperature 1 2 2

plus enough Water, 80°F/27°C

to equal 1/4 cup 1/2 cup 3/4 cup Oil 2 TBL 3 TBL 1/4 cup Canned Pumpkin 2/3 cup 1 cup 1-1/4 cups Brown Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Cloves, ground 1/4 tsp 1/4 tsp 1/4 tsp Nutmeg 1/2 tsp 3/4 tsp 1 tsp Cinnamon 1-1/2 tsp 2-1/4 tsp 2-3/4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

CINNAMON RAISIN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 1 cup 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2 TBL Cinnamon 1 tsp 2 tsp 1 TBL Bread Flour 2-1/4 cups 3 cups 4 cups Walnuts, chopped 1/3 cup 1/2 cup 2/3 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Raisins 1/3 cup 1/2 cup 2/3 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

CRUNCHY CRACKED WHEAT BREAD

PLEASE NOTE: The following recipe requires a few quick preparation instructions.

• Add cracked wheat to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.

• Let the mixture stand for 20 minutes (to 80°F/27°C). Stir, pour it into the Bread Pan, and add the rest of the ingredients in order given.

Ingredients: 1 LB 1.5 LB 2 LB

Water, Boiling 1 cup 1-1/2 cups 1-3/4 cups Cracked Wheat 1/2 cup 3/4 cup 1 cup

Oil 1-1/2 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2-1/2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SOY HERB BREAD

For best results, choose Light Crust Color.

Ingredients: 1.5 LB

Water, 80°F/27°C 1-1/4 cups Oil 2 TBL Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Dried Dill Weed 1 tsp Garlic Salt 1/2 tsp Dry Mustard 1/2 tsp Dried Basil 1/4 tsp Dried Oregano 1/4 tsp Bread Flour 2-3/4 cups Soy Flour 1/2 cup Active Dry Yeast 2 tsp Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-3/4 tsp

SWEET WALNUT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 1 cup 1-1/2 cups

Oil 1 TBL 1-1/2 TBL 2 TBL

Sugar 1-1/2 TBL 2 TBL + 1 tsp 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Walnuts, chopped 1/3 cup 1/2 cup 2/3 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

WHITE WHEAT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2 TBL Bread Flour 1-3/4 cups 2-2/3 cups 3-1/2 cups Whole Wheat Flour 1/4 cup 1/3 cup 1/2 cup Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Sunflower Seeds (kernels) 2 TBL 3 TBL 1/4 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

DRIED FRUIT BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 1 cup + 1 TBL 1-1/4 cups Oil 2-1/2 TBL 3 TBL 1/4 cup Brown Sugar 1-1/2 TBL 2-1/2 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2-1/2 TBL Bread Flour 2-1/4 cups 3 cups 4 cups Nutmeg 1/2 tsp 1 tsp 1-1/2 tsp Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Dried Fruit 1/3 cup 1/2 cup 2/3 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

TRAIL MIX BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 1-1/4 cups 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Fruit & Nut Trail Mix 1/3 cup 1/2 cup 2/3 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

SOY ALMOND FRUIT BREAD

Ingredients: 1.5 LB

Water, 80°F/27°C 1 cup Oil 3 TBL Almond Extract 1/2 tsp Sugar 1-1/2 tsp Salt 1-1/2 tsp Dry Milk 1-1/2 TBL Bread Flour 2-1/2 cups Soy Flour 1/2 cup Almonds, slivered 2 TBL Active Dry Yeast 2 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Dried Mixed Fruit, diced 1/2 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-3/4 tsp

SOY CINNAMON RAISIN BREAD

NOTE: For best results, choose Light Crust Color.

Ingredients: 1.5 LB

Water, 80°F/27°C 1 cup Oil 3 TBL Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/4 cup Bread Flour 2-1/2 cups Cinnamon 1 tsp Soy Flour 1/2 cup Active Dry Yeast 2 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Raisins 1/2 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-3/4 tsp

CHEESE ONION BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Water, 80°F/27°C 3/4 cup 3/4 cup + 3 TBL 1-1/2 cups Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2-1/4 cups 3 cups 4-1/4 cups Cheddar Cheese, shredded 1/2 cup 3/4 cup 1 cup Dehydrated Onion 1 TBL 1-1/2 TBL 2 TBL Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

CARROT RAISIN BREAD

Ingredients: 1 LB 1.5 LB 2 LB

Egg, large, room temperature plus 1 1 1

enough Water, 80°F/27°C

to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 2 TBL 3 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1-1/2 tsp 2 tsp 2-1/2 tsp Carrots, uncooked and grated 1/2 cup 3/4 cup 1 cup Bread Flour 2-1/4 cups 3-1/4 cups 4 cups Apple Pie Spice 3/4 tsp 1 tsp 1-1/2 tsp Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Raisins 1/3 cup 1/2 cup 2/3 cup

Select Fruit & Nut Cycle

Select Rapid Fruit & Nut Cycle Active Dry Yeast 2-1/4 tsp 2-3/4 tsp 1 TBL

DAY OLD BREAD RECIPES

BREADED PINEAPPLE

Ingredients:

Chunked Pineapple 1 (15-oz) can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1-inch cubes 2 cups

Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick. Pour over pineapple and bread, toss lightly to mix. Bake at 350°F/177°C for 35 minutes.

BREAD PUDDING

Ingredients:

Bread, 1-inch cubes 1-1/2 cups Vanilla Cook & Serve Pudding & Pie Filling 1 (3-oz) box Cinnamon 1 tsp Milk, liquid 2 cups

Mix all ingredients in a microwave-safe 1-quart casserole. Cook uncovered in microwave on high for 7 minutes or until boiling—stir occasionally during the last half of cooking. Or, bake in oven at 350°F/177°C for 30 minutes—stir halfway through cooking time. Serve warm or cold.

CRUNCHY BREAD SNACKS

Ingredients:

Bread, sliced 1/2-inch thick 8 slices Butter, melted 1/4 cup Dry Seasoning Mix* 4 tsp

*Use any one of the following: dried spaghetti sauce seasoning, dry ranch dressing,

Italian herb seasoning, garlic powder, or garlic salt. Amounts may be adjusted to your taste.

Melt butter and add seasoning. Place bread on baking sheet and lightly brush with butter mixture. Bake at 350°F/177°C for 10 to 15 minutes or until brown. Allow to cool breaking into bite-size pieces.

BATTER BREADS™

The Batter Breads™ Cycle will mix and bake a pre-packaged cake mix or quick bread.

SWEET CORN BREAD

Ingredients: 1 Loaf

Eggs, large, room temperature 2 Milk, 80°F/27°C 1 cup Butter, melted 1/4 cup Sugar 3/4 cup Salt 1 tsp All-Purpose Flour 2 cups Corn Meal 1 cup Double Acting Baking Powder 1 TBL

Select Batter Breads™ Cycle

Method:

1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Shaft. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water, are at room temperature.

2. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.

3. Press the SELECT Button; choose Batter Breads™. Press the CRUST Button to choose Crust Color. If Delay Bake is desired, press the  TIMER Buttons to set the Delay Bake Timer and then press Instruction Manual) or press the START Button for an immediate start.

NOTE:

Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other

dairy products, meats, fish, etc. that may spoil.

4. During the Rest process, use a rubber spatula to push down any batter or flour from the sides of the Bread Pan. Refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual to check the time.

5. Before the baking begins, remove the Bread Pan from the Bread Maker. Remove the Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to complete the bake process. Removing the Paddle will help prevent tearing the cake/loaf when it is removed from the Bread Pan after baking.

6. When your bread is finished baking the Breadman® will beep and “0:00” will appear in the Display Window. Press the STOP Button and open the Lid.

START for delay. (See DELAY BAKE TIMER section in this

CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND

BREAD WILL BE VERY HOT. USE OVEN MITTS.

7. Remove the Bread Pan from the Breadman® as soon as the Cycle is complete and allow the cake or Batter Breads™ to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting.

8. When the bread has completely cooled, approximately 1 hour, store in an air tight container.

9. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® after each use.

Batter Breads™ Cycle Hints for Best Results

• It is important that you assist the Breadman® in the stirring process during the rest time. Refer to KNEADING AND BAKING Cycle Chart in this Instruction Manual for the appropriate time. Use a rubber spatula to gently scrape the ingredients from the sides and corners of the Pan, and fold into the wet mixture.

•Although the Delay Bake Timer is an option for this Cycle, our experience has shown that the recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option.

PINEAPPLE COCONUT POUND CAKE

Ingredients: 1 Cake

Eggs, large, room temperature 2 Crushed Pineapple, undrained 1 cup Butter, softened 1/4 cup Sugar 3/4 cup Salt 1/2 tsp All-Purpose Flour 2 cups Double Acting Baking Powder 1 TBL

Add to Dispenser: (Press EXTRAS Button before START.)

Coconut, grated 1/2 cup

Select Batter Breads™ Cycle

During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

SPICED ZUCCHINI BREAD

Ingredients: 1 Loaf

Eggs, large, room temperature 3 Butter, softened 3/4 cup Vanilla Extract 1-1/2 tsp Zucchini, finely grated - unpeeled 1-1/2 cups Sugar 1-1/2 cups Salt 3/4 tsp Cinnamon 3/4 tsp All-Purpose Flour 2-2/3 cups Baking Soda 1 tsp Double Acting Baking Powder 2 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Pecans, chopped 2/3 cup

Select Batter Breads™ Cycle

During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

CHEDDAR LOAF BREAD

Ingredients: 1 Loaf

Eggs, large, room temperature 3 Milk, 80°F/27°C 1 cup Shortening, room temp. 1/2 cup Cheddar Cheese, shredded 1 cup Sugar 1/2 cup Salt 3/4 tsp All-Purpose Flour 2 cups Double Acting Baking Powder 1 TBL

Add to Dispenser: (Press EXTRAS Button before START.)

Pecans, chopped 1/2 cup

Select Batter Breads™ Cycle

During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

CARROT PECAN BREAD

Ingredients: 1 Loaf

Eggs, large, room temperature 2 Milk, 80°F/27°C 2/3 cup Butter, softened 1/4 cup Carrots, finely grated 1-1/2 cups Sugar 1/3 cup Dark Brown Sugar 1/3 cup All-Purpose Flour 2-1/4 cups Salt 1/2 tsp Cinnamon 3/4 tsp Nutmeg 1/4 tsp Double Acting Baking Powder 1 TBL

Add to Dispenser: (Press EXTRAS Button before START.)

Pecans, chopped 2/3 cup

Select Batter Breads™ Cycle

During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

BANANA NUT CAKE

Ingredients: 1 Cake

Whole Eggs, large, room temperature 2 Egg Whites, room temperature 2 Sour Milk 1/3 cup Banana, mashed 1-1/2 cups Oil 6 TBL Sugar 1 cup Salt 3/4 tsp Cream of Tartar 1-1/2 tsp All-Purpose Flour 2 cups

Baking Soda 3/4 tsp Double Acting Baking Powder 2 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Nuts, chopped 2/3 cup

Select Batter Breads™ Cycle

During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan.

LOW CARB BREAD RECIPES

Use the exact ingredients listed in each recipe, do not substitute. You may substitute quick or rapid yeast for the active dry yeast according to the conversion chart in the INSTRUCTION MANUAL & RECIPE GUIDE. For all of our low-carb yeast bread recipes, use the Low Carb Cycle. The Bread Maker is preset to Medium Crust Color; and 2 lb. loaf size and cannot be changed.

...AS EASY AS 1-2-3

LOW CARB WHITE BREAD

Ingredients: 2 LB.

Water, 80°F/27°C 1-1/2 cups Canola Oil 3 TBL Lemon Juice 2 tsp Liquid Lecithin 1 TBL Butter, cold and cut into small pieces 1/4 cup Eggs, large, room temperature 2 Salt 2 tsp Psyllium Husks 3 TBL Dry Oatmeal, quick or regular 3 TBL Nutritional Yeast Flakes 3 TBL Oat Bran 3/4 cup Splenda® 1/4 cup Rice Bran 1/4 cup Vital Wheat Gluten 1 cup Bread Flour 2 cups Active Dry Yeast 6 tsp

Select Low Carb Cycle

Yield: 28 slices

Low Carb White Bread NUTRITIONAL ANALYSIS

Calories Calories Total Fal Cholesterol Sodium Potassium Carbo- Dietary Sugar Protein Vit A Calcium Iron

per Slice from Fat (g) (mg) (mg) (mg) hydrates Fiber (g) (g) (g) (IU) (mg) (mg)

106 45 5 20 187 90 15 3 0.4 5 85 10 1

*Calories and nutritional information based serving sizes listed in recipe.

Method:

1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water and butter are at room temperature.

2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the Bread Pan.

3. Use a measuring spoon to measure the oil, lemon juice, and liquid lecithin.

4. Use a measuring cup to measure the butter, and cut it into small pieces. Add the eggs.

5. Use a measuring spoon to measure the salt, psyllium husks, oats, and nutritional yeast.

6. Lightly spoon oat bran into a measuring cup; level off with the straight edge of a knife and add to the Bread Pan. Measure the Splenda®, rice bran, vital wheat gluten, and bread flour in the same manner and add to the Bread Pan. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.

7. Press the SELECT Button; choose Low Carb. Press the START Button to start immediately.

NOTE: Do not use the Delay Bake Timer since some of the recipes include eggs and other

fresh ingredients and you need to fold in some of the ingredients from the sides of the Bread Pan.

8. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan.

9. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. “0:00” will appear in the Display Window; the colon will begin to flash. The Operation/Keep Warm Light will flash.

10. Press STOP Button and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase. The Light will go out when the STOP Button is activated.

CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE

OVEN MITTS.

11. Turn Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow loaf to cook standing upright on wire rack approximately 15 to 30 minutes before slicing.

12. Cut the loaf in half, top to bottom and then cut each half into 1/2 inch slices.

13. When the bread has completely cooled, approximately 1 hour, store in an airtight container.

LOW CARB ONION RYE BREAD

Ingredients: 2 LB

Water, 80°F/27°C 2-1/4 cups Canola Oil 2 TBL Lemon Juice 1 TBL Liquid Lecithin 1 TBL Salt 2 TBL Brown Rice Protein Powder 3/4 cup Wheat Bran 1-1/2 cups Whole Grain Rye Flour 1-1/2 cups Vital Wheat Gluten 2-1/4 cups Dehydrated Onion Flakes 2 TBL Caraway Seeds 3 TBL Active Dry Yeast 4-1/2 tsp

Select Low Carb Cycle

Yield: 28 slices

Low Carb Onion Rye Bread NUTRITIONAL ANALYSIS

Calories Calories Total Fal Cholesterol Sodium Potassium Carbo- Dietary Sugar Protein Vit A Calcium Iron

per Slice from Fat (g) (mg) (mg) (mg) hydrates Fiber (g) (g) (g) (IU) (mg) (mg)

80 18 2 0 504 90 9 2 1 9 2 8 1

*Calories and nutritional information based serving sizes listed in recipe.

LOW CARB CINNAMON RAISIN BREAD

Ingredients: 2 LB

Water, 80°F/27°C 2 cups Canola Oil 3 TBL Liquid Lecithin 1 TBL Salt 1 TBL Splenda® 1/3 cup Oat Bran 3/4 cup Ground Almonds 3/4 cup Vanilla Flavored Whey Protein Powder 1 cup Vital Wheat Gluten 2-3/4 cups Cinnamon 1 TBL Active Dry Yeast 6 tsp

Add to Dispenser: (Press EXTRAS Button before START.)

Raisins 1/3 cup

Select Low Carb Cycle

Yield: 28 slices

Low Carb Cinnamon Raisin Bread NUTRITIONAL ANALYSIS

Calories Calories Total Fal Cholesterol Sodium Potassium Carbo- Dietary Sugar Protein Vit A Calcium Iron

per Slice from Fat (g) (mg) (mg) (mg) hydrates Fiber (g) (g) (g) (IU) (mg) (mg)

77 36 4 4 268 146 10 2 2 10 1 19 1

*Calories and nutritional information based serving sizes listed in recipe.

LOW CARB WHOLE GRAIN BREAD

Ingredients: 2 LB

Water, 80°F/27°C 2 cups Lemon Juice 2 tsp Butter, cold and cut into small pieces 1/4 cup Liquid Lecithin 1 TBL Eggs, large, room temperature 2 Salt 1-3/4 tsp Oat Bran 1/4 cup Nutritional Yeast Flakes 3 TBL Wheat Bran 1/4 cup Psyllium Husks 1/2 cup Ground Flax Seeds Meal 1/4 cup Unflavored Whey Protein Powder 1/2 cup Vital Wheat Gluten 1/2 cup Whole Wheat Flour 2-1/2 cups Active Dry Yeast 6 tsp

Select Low Carb Cycle

Yield: 28 slices

Low Carb Whole Grain Bread NUTRITIONAL ANALYSIS

Calories Calories Total Fal Cholesterol Sodium Potassium Carbo- Dietary Sugar Protein Vit A Calcium Iron

per Slice from Fat (g) (mg) (mg) (mg) hydrates Fiber (g) (g) (g) (IU) (mg) (mg)

90 27 3 21 171 108 12 3 0.3 6 85 11 1

*Calories and nutritional information based serving sizes listed in recipe.

LOW CARB BATTER BREADS™

Use the Batter Breads™ Cycle and Light Crust Color for both of our low-carb Batter Breads™ recipes.

LOW CARB CHOCOLATE CAKE

Ingredients: 1 Cake

Butter, melted 6 TBL Sour Cream, room temperature 1/2 cup Eggs, large, room temperature 6 Cocoa Powder 1/4 cup Splenda® 3 TBL Soy Flour 3/4 cup Double Acting Baking Powder 1-1/2 tsp

Select Batter Breads™ Cycle and Light Crust Color

Yield: 9 pieces

Low Carb Chocolate Cake NUTRITIONAL ANALYSIS

Calories Calories Total Fal Cholesterol Sodium Potassium Carbo- Dietary Sugar Protein Vit A Calcium Iron

per Piece from Fat (g) (mg) (mg) (mg) hydrates Fiber (g) (g) (g) (IU) (mg) (mg)

182 144 9 171 222 280 5 1 2 8 510 92 1

*Calories and nutritional information based serving sizes listed in recipe.

Method:

1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft.

2. Use a measuring spoon to measure the butter and a measuring cup to measure the sour cream. Add the eggs. Make sure all ingredients are at room temperature. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual.

3. Use measuring cup and spoons to measure the cocoa powder, Splenda®, soy flour, and baking powder and place into a sifter. Sift dry ingredients together and add to the Bread Pan.

4. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.

5. Press the SELECT Button; choose Batter Breads™. Press the CRUST Button to choose Light Crust Color. Press the START Button for an immediate start.

NOTE: Do not use the Delay Bake Timer since the recipes include eggs and other

fresh ingredients.

6. During the Rest process, use a rubber spatula to push down any batter or flour that may be on the sides of the Bread Pan. Refer to the KNEADING AND BAKING CYCLES Charts in this Instruction Manual to check the time.

7. Before the baking begins, remove the Bread Pan from the Bread Maker. Remove the Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to complete the bake process. Removing the Paddle will help prevent tearing the cake/loaf when it is removed from the Bread Pan after baking.

8. When your cake is finished baking, the Breadman® will beep and “0:00” will appear in the Display Window. Press STOP and open the Lid.

9. Remove the Bread Pan from the Breadman® as soon as the Cycle is complete and allow the cake to remain in the Pan for 20 minutes on a cooking rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn upside down to remove. Allow to cool 15 to 30 minutes before cutting into 9 serving slices.

CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.

10. When the cake has completely cooled, approximately 1 hour, store in an airtight container.

11. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® after each use.

LOW CARB CHEDDAR CHEESE ONION BREAD

Ingredients: 1 Loaf

Olive Oil 6 TBL Sour Cream, room temperature 6 TBL Eggs, large, room temperature 6 Dehydrated Onion Flakes 2 TBL Cheddar Cheese, shredded 1-1/2 cups Soy Flour 1 cup Unflavored Whey Protein Powder 1 cup Double Acting Baking Powder 1-1/2 tsp

Select Batter Breads™ Cycle and Light Crust Color

Yield: 18 slices

During the Rest process, use a spatula to fold in any ingredients from the sides of the Bread Pan.

Low Carb Cheddar Cheese Onion Bread NUTRITIONAL ANALYSIS

Calories Calories Total Fal Cholesterol Sodium Potassium Carbo- Dietary Sugar Protein Vit A Calcium Iron

per Piece from Fat (g) (mg) (mg) (mg) hydrates Fiber (g) (g) (g) (IU) (mg) (mg)

184 106 12 93 153 212 3 .5 2 17 211 114 trace

*Calories and nutritional information based serving sizes listed in recipe.

GLUTEN FREE BREAD RECIPES

Use the Breadman® Ultimate Plus Automatic Bread Maker to prepare fresh and delicious bread for those on a gluten-free diet. The Gluten Free Cycle allows you to take control by helping you to effortlessly bake any number of wonderful breads to serve people with special dietary needs

Use the exact ingredients listed in each recipe, do not substitute. All recipes tested used Red Star Quick RiseTMYeast. The Bread Maker is preset to Medium Crust Color; and 1.5 lb. loaf size and cannot be changed.

...AS EASY AS 1-2-3

GLUTEN FREE COUNTRY WHITE BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/3 cups Extra Large Eggs 3 Oil 3 TBL Cider vinegar 1 tsp Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 1/2 cup White Rice Flour 2 cups Potato Starch Flour 1-1/4 cups Soy Flour 1/3 cup Tapioca Flour 1/2 cup Xanthan Gum 1 TBL Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

Method:

1. Remove the Bread Pan from the Bread Maker. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water (110°-115°F/43°-46°C) and pour into the Bread Pan.

3. Place whole, uncracked eggs in a bowl of warm water for 15 minutes to bring to room temperature before adding to the pan.

4. Use a measuring spoon to measure the oil and cider vinegar; add to the Bread Pan.

5. Use a measuring spoon to measure the sugar and salt; level off with the edge of a knife and add to the Bread Pan. Use a measuring cup to measure the dry milk; add to the Bread Pan.

6. Lightly spoon white rice flour into a measuring cup, level off with the straight edge of a knife and add to the Bread Pan. Repeat for the potato starch flour, soy flour, and tapioca flour.

7. Use a measuring spoon to measure the xanthan gum; level off with the straight edge of a knife and add to the Bread Pan. Smooth into all corners. Lightly tap the Bread Pan 3 times to settle dry ingredients.

GLUTEN FREE RECIPES

8. Use a measuring spoon to carefully measure the Red Star Quick RiseTMYeast; level off with the straight edge of a knife and add to the Bread Pan.

9. Place the Bread Pan into the Bread Maker. Push down on the rim until it snaps into place. Close the lid.

10. Press the SELECT Button; choose Gluten Free; then press START.

11. After 5 to 10 minutes into the Kneading process, check the mixture. It should swirl about in the machine with a definite raised pattern on top. At this time, use a rubber spatula to push any flour or dough from the sides of the bread down into the mixture.

12. After the beeper sounds, press the STOP Button and use oven mitts to carefully remove the Bread Pan after baking. The Light will go out when the STOP Button is activated.

CAUTION: THE PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT.

USE OVEN MITTS.

13. Turn Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Bread Machine. Remove the Kneading Paddle and allow loaf to cook standing upright on wire rack approximately 15 to 30 minutes before slicing.

14. Cut the loaf in half, top to bottom and then cut each half into 1/2 inch slices.

15. When the bread has completely cooled, approximately 1 hour, store in an airtight container.

16. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® after each use

...AS EASY AS 1-2-3 (CONTINUED)

GLUTEN FREE PUMPERNICKEL BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1 cup Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp Molasses 3 TBL Salt 1-1/2 tsp Dry Milk 1/2 cup Brown Rice Flour 2 cups Potato Starch Flour 1/2 cup Tapioca Flour 1/2 cup Cocoa Powder 1 TBL Xanthan Gum 1 TBL Caraway Seeds 1 TBL Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE CORN MEAL BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/3 cups Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp brown sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/2 cup White Rice Flour 2 cups Tapioca Flour 1/3 cup Yellow Corn Meal 1 cup Xanthan Gum 1 TBL Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE ONION DILL BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/2 cups Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/3 cup White Rice Flour 2 cups Potato Starch Flour 2/3 cup Soy Flour 1/3 cup Tapioca Flour 1/2 cup Onion Powder 1/2 tsp Dried Dill Weed 1 TBL Xanthan Gum 3-1/2 tsp Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE ALMOND FRUIT BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/2 cups + 1 TBL Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp almond extract 1/2 tsp Sugar 1/4 cup Salt 1-1/2 tsp Dry Milk 1/2 cup White Rice Flour 2 cups Potato Starch Flour 2/3 cup Soy Flour 1/3 cup Tapioca Flour 1/2 cup Dried Mixed Fruit Diced 3/4 cup Almond, slivered 1/3 cup Xanthan Gum 3-1/2 tsp Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE ALPINE CHEESE ONION BREAD

Method:

Combine 5 TBL instant minced onion with 1 TBL hot water. Set aside to cool, then add to Bread Pan.

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/3 cups Extra Large Eggs 3 Cider Vinegar 1 tsp Swiss Cheese, Shredded 3/4 tsp Sugar 2 TBL Salt 1 tsp White Rice Flour 2 cups Potato Starch Flour 1/2 cup Soy Flour 1/3 cup Tapioca Flour 1/2 cup Dry Mustard 1 tsp Xanthan Gum 3-1/2 tsp Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE CHEDDAR CONFETTI BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/3 cups Extra Large Eggs 3 Cider Vinegar 1 tsp Cheddar cheese, shredded 1 cup Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/3 cup White Rice Flour 2 cups Potato Starch Flour 1/2 cup Soy Flour 1/4 cup Tapioca Flour 1/2 cup Onion Powder 1 tsp Dry Mustard 1 tsp Xanthan Gum 3-1/2 tsp Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE CINNAMON RAISIN BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp Sugar 1/4 cup Salt 1-1/2 tsp Dry Milk 1/2 cup White Rice Flour 2 cups Potato Starch Flour 1/3 cup Soy Flour 1/4 cup Tapioca Flour 2/3 cup Cinnamon 1-1/2 tsp Raisin 3/4 cup Xanthan Gum 1 TBL Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE BEAN OR CHICK PEA BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp Gluten Free Maple Flavoring 1/2 tsp Brown Sugar 3 TBL Salt 1-1/2 tsp Chick Pea Flour 1-1/3 cup Cornstarch 1 cup Tapioca Flour 1 cup Xanthan Gum 4 tsp Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE LEMON POPPY SEED BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp Lemon Peel, Grated 2 tsp Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 2/3 cup White Rice Flour 2 cups Potato Starch Flour 3/4 cup Tapioca Flour 1/4 cup Xanthan Gum 1 TBL Poppy Seed 1-1/2 TBL Red Star Quick RiseTMYeast 4 1/2 tsp

Select Gluten Free Cycle

GLUTEN FREE LEMON WALNUT BREAD

Ingredients: 1.5 LB.

Water, 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider Vinegar 1 tsp Lemon Peel, grated 2 tsp Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 2/3 cup White Rice Flour 2 cups Potato Starch Flour 3/4 cup Tapioca Flour 1/4 cup Xanthan Gum 1 TBL Walnuts 2/3 cup Red Star Quick RiseTMYeast 4-1/2 tsp

Select Gluten Free Cycle

BREAD / PIZZA DOUGH CYCLES

Dough Cycles Method:

1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.

2. Press the choose loaf size (Pizza Dough does not have this option). If Delay Bake is desired, press the  TIMER Buttons to set the Delay Bake Timer and then press START for delay. (See DELAY BAKE TIMER section in this Instruction Manual) or press the START Button for an immediate start.

NOTE: Don’t use the Delay Bake Timer if your recipe includes eggs, fresh milk, yogurt, or other

dairy products, meats, fish, etc. that may spoil.

3. When your dough is finished, the Breadman® will beep and “0:00” will appear in the Display Window. Press the STOP Button and open the Lid. Remove the dough from the Bread Pan. Follow recipe shaping and baking instructions.

Dough Cycle Hints for Best Results

• If using Delay Bake Timer, make sure yeast is on top of flour, away from liquids.

IMPORTANT:

•Never allow the dough to remain in the Bread Maker after the Cycle is complete; it may over rise and damage the machine.

•Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe, temperature and humidity level of your kitchen. The optimum temperature of the room for rising is 80°-85°F/27°-29°C. Rising is the most essential feature in bread making.

• The Bread Maker allows the dough to have a first rise or fermentation before the dough is removed. Fermentation conditions the gluten, (becoming pliable and elastic with a soft, smooth quality) develops the flavor and leavens the product.

• Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let the dough rise once in Bread Maker. Remove from Bread Maker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows the 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.

SELECT Button; choose Dough or Pizza Dough. Press the LOAF SIZE Button to

BAKER’S HINT:

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

MAKING DOUGHS: CRUST TREATMENTS

(For use only with the Dough Cycles)

•Always allow optimum rising of shaped dough.

•Use a pastry brush to apply glaze.

• Bake as directed.

Egg Yolk Glaze

For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.

Egg White Glaze

For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.

Lightly Floured

Sprinkle enough flour onto work area so that the dough can be handled without sticking.

Shaped Rolls:

Cloverleaf Rolls

Shape into 1/2-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size.

Crisscross Rolls

Shape into balls. Combine 2 of the balls and roll into a 1/8-inch thick square. Cut strips 1/8inch wide and 2-inches long. Place 1 strip across the top of each ball. Repeat this process placing the second strip in the opposite direction across the top of each ball.

Traditional Rolls

Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For “individual” rolls place dough balls 2-inches apart.

DOUGH CYCLE RECIPES

...AS EASY AS 1-2-3

DINNER ROLL DOUGH

Ingredients: 1 LB 1.5 LB 2 LB

12 Rolls 18 Rolls 24 Rolls

Egg, large, room temperature plus 1 1 1

enough Water, 80 to equal 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups

Oil 2 TBL 3 TBL 1/4 cup Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 -1/4 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp

Select Dough Cycle

Method:

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.

3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until golden brown.

ºF/27ºC

WHEAT DINNER ROLL DOUGH

Ingredients: 1 LB 2 LB

9 Rolls 18 Rolls

Water, 80ºF/27ºC 3/4 cup 1-1/2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1/4 cup Salt 1 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1-1/4 cups 2-1/2 cups Whole Wheat Flour 1 cup 2 cups Active Dry Yeast 2 tsp 2-1/4 tsp

Select Dough Cycle

Method:

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.

3. Bake at 350ºF/177ºC for 25 to 30 minutes, or until golden brown.

BUTTERMILK ROLL DOUGH

Ingredients: 1 LB 1.5 LB

9 Rolls 12 Rolls

Cultured Buttermilk, 80ºF/27ºC 3/4 cup 1 cup Oil 3 TBL 1/4 cup Honey 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3 cups Wheat Germ 1/3 cup 1/2 cup Baking Soda 1/4 tsp 1/4 tsp Active Dry Yeast 1-1/2 tsp 2 tsp

Select Dough Cycle

Butter, melted 2 TBL 3 TBL

Method:

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size. Brush with melted butter.

3. Bake at 350ºF/177ºC for 15 to 20 minutes, or until golden brown.

4. Brush melted butter onto the tops of rolls.

CHEEZY GARLIC ROLL DOUGH

Ingredients: 1.5 LB 2 LB

12 Rolls 18 Rolls

Egg, large, room temperature plus 1 1

enough Water, 80

to equal 1 cup 1-1/2 cups Oil 2 TBL 3 TBL Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 3-1/2 cups 4-1/2 cups Active Dry Yeast 2 tsp 2-1/4 tsp

Select Dough Cycle

Topping:

Parmesan Cheese, grated 1/2 cup 2/3 cup Garlic, finely minced 1-1/2 TBL 2 TBL Butter, melted 3 TBL 1/4 cup

Method:

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a warm place for 45 minutes or until doubled in size.

3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until golden brown.

ºF/27ºC

REFRESHING ROLL DOUGH

Ingredients: 1.5 LB 2 LB

12 Rolls 18 Rolls

Egg, Large, room temperature plus 1 1

enough Water, 80

to equal 1 cup 1-1/2 cups Butter 1/4 cup 1/3 cup Brown Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Bread Flour 3-1/2 cups 4-1/2 cups Active Dry Yeast 2 tsp 2-1/4 tsp

Select Dough Cycle

Topping:

Butter, melted 1/2 cup 3/4 cup Orange Peel, grated 2 TBL 1/4 cup Sugar 1/2 cup 3/4 cup

Method:

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Mix together topping ingredients, dip pieces in mixture coating well.

3. Place in greased 9-inch x 13-inch baking dish. Cover and let rise in a warm place for 30 minutes or until doubled in size. Brush with melted butter.

4. Bake at 350ºF/177ºC for 20 to 30 minutes, or until golden brown. Serve warm.

ºF/27ºC

CINNAMON ROLL DOUGH

Ingredients: 1.5 LB

12 Rolls

Egg, large, room temperature plus 1

enough Water, 80

to equal 1 cup Oil 3 TBL Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp

Select Dough Cycle

Filling:

Butter, melted 1/3 cup Sugar 1/4 cup Cinnamon 2 TBL Walnuts, finely chopped 1/4 cup Raisins 1/4 cup

Glaze:

Powdered Sugar 1/2 cup Milk, liquid 3 TBL Vanilla Extract 1/2 tsp

ºF/27ºC

Method:

1. Place on a lightly floured surface, roll dough into a 12-inch x 6-inch rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over butter. Roll up tightly, jelly-roll style, starting with the longest side and cut into 1-inch slices.

2. Place on a greased baking pan, about 1/2-inch apart and let stand in a warm place for 30 minutes or until doubled in size.

3. Bake at 350ºF/177ºC for 25 to 30 minutes, or until golden brown.

4. Mix glaze ingredients until smooth and drizzle over top.

STICKY BREAKFAST BUN DOUGH

Ingredients: 1.5 LB

12 Buns

Egg, large, room temperature plus 1

BRIOCHE ROLL DOUGH

Ingredients: 1.5 LB

18 Rolls

Water, 80ºF/27ºC1 cup Egg Yolks 6 Butter, cold, chipped into pieces 6 TBL Salt 1-1/2 tsp Sugar 6 TBL Dry Milk 3 TBL Vanilla Extract 1/4 tsp Bread Flour 3 cups Active Dry Yeast 2-1/4 tsp

Select Dough Cycle

Glaze:

Whisk together 2 egg yolks and 1 tablespoon water.

Method:

1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough into 3 equal sections. Divide each section into 6 pieces. Make each piece into a brioche by dividing into a large and small ball. Roll to make round and place large ball in a greased brioche or muffin cup.

2. Dip smaller ball into glaze and then place on top of larger ball. Allow to rise until indentation remains after gently touching the side of the roll. Brush the rolls with glaze.

3. Bake at 350ºF/177ºC for 10 to 15 minutes until golden brown.

Breadman TR2500BC User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual