TR2500BC
®
TM
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
1
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.
2
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.
3
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.
4
¤
YOUR BREADMAN® ULTIMATE PLUS
PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS
1.
11.
10.
9.
8.
(inside)
7.
6.
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
2.
3.
4.
5.
7. Baking Chamber
8. Drive Shaft (inside)
9. Bread Pan (P/N 22399)
10. Kneading Paddle (P/N 20274)
11. Bread Pan Handle
5
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.
6
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.)
7
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
8
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.
9
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..
10
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
11
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.
12
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.
13
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.
14
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
15
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.
16
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.
17
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.
18
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.
19
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.
20
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
21
¤
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.)
22
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.
23
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.
24
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