Breadman TR900S-OM User Manual

INSTRUCTION

MANUAL &

RECIPE GUIDE

AUTOMATIC BREAD MAKER

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

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

Short Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Electric Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

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

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

Breadman® Pro Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Your Breadman® Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Control Panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Kneading And Baking Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 - 8

Kneading And Baking Course Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 10

Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 - 14

Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 - 16

Making Dough And Baking Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 - 20

Using The 18-Hour Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

White Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 - 31

Whole Wheat Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 - 40

French Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 - 41

Fruit & Nut Course Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 - 47

Deluxe Super Rapid Breads Method and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 52

Day Old Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53

Batter Bread™ Course Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 - 58

Bread/Pizza/Pasta Dough Courses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Making Doughs: Crust Treatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Dough Course Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 - 78

Pizza Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 - 81

Pasta Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 - 84

Cookie Dough Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85

Jam Course Method and Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 - 87

User Maintenance Instructions, Cleaning and Storage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88

Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89

Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90

Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91

Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 - 96

TABLE OF CONTENTS

LIMITED ONE YEAR WARRANTY

Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or

workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.

Warranty Coverage: This warranty is void if the product has been damaged by accident in shipment, unreasonable use, misuse, neglect, improper service, commercial use, repairs by unauthorized personnel, normal wear and tear, improper assembly, installation or maintenance abuse or other causes not arising out of defects in materials or workmanship. This warranty is effective only if the product is purchased and operated in the USA, and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed, altered, defaced or rendered illegible. Wear and tear for Bread Pans and Paddles is not considered a manufacturer’s defect.

Implied Warranties: ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE (1) YEAR FROM THE DATE OF PURCHASE. Some states do not allow limitations on how long an implied warranty lasts, so the above limitation may not apply to you.

Warranty Performance: During the above one-year warranty period, a product with a defect will be either repaired or replaced with a reconditioned comparable model (at our option) when the product is returned to the Repair Center, or the purchase price refunded. The repaired or replacement product will be in warranty for the balance of the one-year warranty period and an additional one-month period. No charge will be made for such repair or replacement.

Service and Repair: Should the appliance malfunction, you should first call toll-free 1 (800) 233-9054 between the hours of 9:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem. Please refer to model number TR900S when you call.

In-Warranty Service (USA): For an appliance covered under the warranty period, no charge is made for service or postage. Call for return authorization 1 (800) 233-9054.

Out-of Warranty Service: A flat rate charge by model is made for out-of-warranty service. Include $15.00 (U.S.) for return shipping and handling. We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement.

For Products Purchased in the USA, but Used in Canada: You may return the product insured, packaged with sufficient protection, and postage and insurance prepaid to the USA address listed below. Please note that all customs duty / brokerage fees, if any, must be paid by you and we will require you to pay the cost of customs duty / brokerage fees to us in advance of our performing any service.

Risk During Shipment: We cannot assume responsibility for loss or damage during incoming shipment. For your protection, carefully package the product for shipment and insure it with the carrier. Be sure to enclose the following items with your appliance: any accessories related to your problem, your full return address and daytime phone number, a note describing the problem you experienced, a copy of your sales receipt or other proof of purchase to determine warranty status. C.O.D. shipments cannot be accepted.

To return the appliance,

ship to:

To contact us,

please write to, call, or email:

ATTN: Repair Center Salton, Inc. Salton, Inc. P.O. Box 7366 708 South Missouri Street Columbia, MO 65205-7366 Macon, MO 63552 1 (800) 233-9054

E-mail: Salton@Saltonusa.com

Limitation of Remedies: No representative or person is authorized to assume for Salton, Inc. any other liability in connection with the sale of our products. There shall be no claims for defects or failure of performance or product failure under any theory of tort, contract or commercial law including, but not limited to negligence, gross negligence, strict liability, breach of warranty and breach of contract. Repair, replacement or refund shall be the sole remedy of the purchaser under this warranty, and

in no event shall Salton be liable for any incidental or

consequential damages, losses or expenses.

Some states do not allow the exclusion or limitation of

incidental or consequential damages, so the above limitation or exclusion may not apply to you. Legal Rights: This warranty gives you specific legal rights, and you may also have other rights which vary from

state to state. For more information on Salton products: visit our website: www.breadman.com, or email us at:

breadman@saltonusa.com or eSalton.com

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 Button for 2 seconds, 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 Owner’s 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.

Your Breadman® Pro Automatic Bread Maker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Course in process for up to 60 minutes. If the power comes back on within this time, the Course will resume where it left off. If the Breadman® Pro 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® Pro at the beginning of the Course 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.

60-Minute Power Failure Back-Up

POWER OUTAGE

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

2. Place the Breadman® Pro 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® Pro 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® Pro may be damaged. The maximum amount of ingredients to be used is as follows.

• Bread Courses approximately 4 cups

• Batter Bread™ and

prepackaged cake mixes 4 cups

• Dough Courses 4-2/3 cups

• Jam 3 cups fruit

4. Before first use, operate Breadman® Pro empty on the Rapid White Course 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.

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® Pro.

2. To insert the Bread Pan in the Breadman® Pro, 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.

BEFORE USING FOR THE FIRST TIME

Inserting and Removing the Bread Pan

BREADMAN® PRO TIPS

YOUR BREADMAN® PRO

1. Removable Lid (P/N 22396)

2. Handle

3. Viewing Window

4. Air Vent

5. Control Panel

6. Steam Vents

7. Electric Cord with Polarized Plug

8. Course Selection

9. Oven (Baking Chamber)

10. Bread Pan Clip

11. Drive Shaft

12. Bread Pan (P/N 20275)

13. Kneading Paddle (P/N 20274)

14. Bread Pan Handle

13.

14.

12.

11.

10.

Selection Options

Select from these Bread/Dough Courses:

1.White

2.Rapid White

3.Whole Wheat

4.Rapid Whole Wheat

5.French

6.Rapid French

7.Fruit & Nut

8.Rapid Fruit & Nut

9.Deluxe Super Rapid

10. Batter Bread™

11. Dough

12. Pizza Dough

13. Jam

14. Pasta Dough

Select

Press this Button to select the Bread/Dough Course you want. Each time the SELECT Button is pressed, a new Course number will appear in the Display Window. (The selections will be displayed in the order listed.)

Crust Control

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

Loaf Size

Select the Loaf Size: 1.0 LB, 1.5 LB, or 2.0 LB. The Breadman® Pro is preset to 2.0 LB.

Start

Press this Button to start the Baking Course you choose.

18-Hour Delay Bake Timer

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

 Use this Button to advance the Timer at

10 minute intervals.

(Hint: Hold down the Button for fast forward.)

 Use this Button to set the Timer back at

10 minute intervals.

(Hint: Hold down the Button for fast reverse.)

Stop

Press and hold this Button for 2 seconds to clear the display, to reset the Baking Course or Delay Bake Timer setting, or to simply stop baking.

Display Window

Shows your Selection and Timer setting.

Operation/Keep Warm Light

The Operation/Keep Warm Light illuminates when the START Button is activated; when the Breadman® Pro is completed and in Keep Warm phase, the Light will flash.

NOTE: When you press the 

or , SELECT, START, or

STOP Button, you should hear a beep. This lets you know you’ve pressed hard enough and your selection was made.

CONTROL PANEL

KNEADING AND BAKING COURSES

If, at any time during the bread making process, you need to turn the Breadman® Pro OFF, press the STOP Button. Then unplug the unit.

• 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough.

• During all Courses except Jam, an audible beep will sound to

check the dough ball and scrape ingredients from the sides of the Bread Pan, to add additional ingredients (i.e., raisins, nuts, and spices) or to stir ingredients. Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound.

• If bread is not removed immediately after baking and the STOP Button is not pressed, a controlled 60 minute Keep Warm phase will begin for each Course selection (except Deluxe Super Rapid, Batter Bread,™ Doughs and Jam). Although this will help prevent the bread from becoming soggy, for best results, remove bread immediately after the baking process is complete.

PLEASE NOTE:

60 Minute Keep Warm phase

After Kneading, an audible beep will sound

Course 1. White Bread

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

Course 3. Whole Wheat Bread

Use this Course for recipes with significant amounts of whole wheat or rye flour, oats, or bran.

The Whole Wheat Course 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 breads.

Course 5. French Bread

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

Course 7. Fruit & Nut

Use this Course 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.

Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat,

8. Rapid Fruit & Nut

The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe. The bread may be shorter and denser.

Course 9. Deluxe Super Rapid

The Deluxe Super Rapid Course bakes breads in as little as 59 minutes!

Course 10. Batter Bread™

This Course 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 Course. Use this Course to prepare pre-packaged cake and quick bread mixes.

Course 11. Dough

Use the Bread Dough Course to prepare dough for making bread or rolls which are shaped before baking in a conventional oven.

Course 12. Pizza Dough

Use the Pizza Dough Course to prepare doughs which require less kneading and rising such as pizza and focaccia dough.

Course 13. Jam

Add fruit, sugar, and lemon juice for homemade jam. A great topping for homemade bread, waffles, and ice cream.

Course 14. Pasta Dough

Add your favorite ingredients when you effortlessly prepare fresh pasta dough. This Course is also useful for general purpose mixing.

KNEADING AND BAKING COURSES (CONTINUED)

Course Course Total 1st 2nd

Beep

2nd 3rd Keep

Name / Size Time Preheat Knead Knead

Display

Rise Punch Rise Punch Rise Bake Warm

1 1. White Med. 2.0 LB 3:10 2:53 50 min

2. White Dark 2.0 LB 3:20 — 5 min 20 min 3:03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 min

3. White Light 2.0 LB 3:00 2:43 40 min

4. White Med. 1.5 LB 3:05 2:48 45 min

5. White Dark 1.5 LB 3:15 — 3 min 22 min 2:58 40 min 10 sec 25 min 15 sec 50 min 55 min 60 min

6. White Light 1.5 LB 2:50 2:38 35 min

7. White Med. 1.0 LB 3:00 2:43 40 min

8. White Dark 1.0 LB 3:10 — 3 min 22 min 2:53 40 min 10 sec 25 min 15 sec 50 min 50 min 60 min

9. White Light 1.0 LB 2:50 2:33 30 min

2 10. Rapid White Med. 2.0 LB 2:10 1:53 50 min

11. Rapid White Dark 2.0 LB 2:20 — 5 min 20 min 2:03 15 min 10 sec 10 min 10 sec 30 min 60 min 60 min

12. Rapid White Light 2.0 LB 2:00 1:43 40 min

13. Rapid White Med. 1.5 LB 2:05 1:48 45 min

14. Rapid White Dark 1.5 LB 2:15 — 3 min 22 min 1:58 15 min 10 sec 10 min 10 sec 30 min 55 min 60 min

15. Rapid White Light 1.5 LB 1:55 1:38 35 min

16. Rapid White Med. 1.0 LB 2:00 1:43 40 min

17. Rapid White Dark 1.0 LB 2:10 — 3 min 22 min 1:53 15 min 10 sec 10 min 10 sec 30 min 50 min 60 min

18. Rapid White Light 1.0 LB 1:50 1:33 30 min

3 19. Whole Wheat Med. 2.0 LB 3:35 2:53 45 min

20. Whole Wheat Dark 2.0 LB 3:43 30 min 5 min 15 min 3:01 50 min 10 sec 25 min 10 sec 45 min 53 min 60 min

21. Whole Wheat Light 2.0 LB 3:30 2:48 40 min

22. Whole Wheat Med. 1.5 LB 3:32 2:50 40 min

23. Whole Wheat Dark 1.5 LB 3:40 30 min 3 min 17 min 2:58 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min

24. Whole Wheat Light 1.5 LB 3:27 2:45 35 min

25. Whole Wheat Med. 1.0 LB 3:30 2:48 40 min

26. Whole Wheat Dark 1.0 LB 3:38 30 min 3 min 17 min 2:56 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min

27. Whole Wheat Light 1.0 LB 3:25 2:43 35 min

4 28. Rapid Whole Wheat Med. 2.0 LB 2:20 2:03 45 min

29. Rapid Whole Wheat Dark 2.0 LB 2:28 5 min 5 min 15 min 2:11 30 min 10 sec 40 min ——53 min 60 min

30. Rapid Whole Wheat Light 2.0 LB 2:15 1:58 40 min

31. Rapid Whole Wheat Med. 1.5 LB 2:17 2:00 42 min

32. Rapid Whole Wheat Dark 1.5 LB 2:25 5 min 3 min 17 min 2:08 30 min 10 sec 40 min ——50 min 60 min

33. Rapid Whole Wheat Light 1.5 LB 2:10 1:55 37 min

34. Rapid Whole Wheat Med. 1.0 LB 2:15 1:58 40 min

35. Rapid Whole Wheat Dark 1.0 LB 2:23 5 min 3 min 17 min 2:06 30 min 10 sec 40 min ——48 min 60 min

36. Rapid Whole Wheat Light 1.0 LB 2:10 1:53 35 min

5 37. French Med. 2.0 LB 3:30 3:13 55 min

38. French Dark 2.0 LB 3:40 — 5 min 20 min 3:23 40 min 10 sec 30 min 10 sec 60 min 65 min 60 min

39. French Light 2.0 LB 3:20 3:03 45 min

40. French Med. 1.5 LB 3:27 3:10 52 min

41. French Dark 1.5 LB 3:37 — 3 min 22 min 3:20 40 min 10 sec 30 min 10 sec 60 min 62 min 60 min

42. French Light 1.5 LB 3:17 3:00 42 min

43. French Med. 1.0 LB 3:25 3:08 50 min

44. French Dark 1.0 LB 3:35 — 3 min 22 min 3:18 40 min 10 sec 30 min 10 sec 60 min 60 min 60 min

45. French Light 1.0 LB 3:15 2:58 40 min

KNEADING AND BAKING COURSE CHART

*Whole Wheat Courses 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 COURSE CHART (CONTINUED)

Course Course Total 1st 2nd

Beep

2nd 3rd Keep

Name / Size Time Preheat Knead Knead

Display

Rise Punch Rise Punch Rise Bake Warm

6 46. Rapid French Med. 2.0 LB 2:25 2:08 55 min

47. Rapid French Dark 2.0 LB 2:35 — 5 min 20 min 2:18 20 min 8 sec 45 min ——65 min 60 min

48. Rapid French Light 2.0 LB 2:15 1:58 45 min

49. Rapid French Med. 1.5 LB 2:22 2:05 52 min

50. Rapid French Dark 1.5 LB 2:32 — 3 min 22 min 2:15 20 min 8 sec 45 min ——62 min 60 min

51. Rapid French Light 1.5 LB 2:12 1:55 42 min

52. Rapid French Med. 1.0 LB 2:20 2:03 50 min

53. Rapid French Dark 1.0 LB 2:30 — 3 min 22 min 2:13 20 min 8 sec 45 min ——60 min 60 min

54. Rapid French Light 1.0 LB 2:10 1:53 40 min

7 55. Fruit&Nut Med. 2.0 LB 3:25 3:08 65 min

56. Fruit&Nut Dark 2.0 LB 3:35 — 5 min 20 min 3:18 40 min 10 sec 25 min 5 sec 50 min 75 min 60 min

57. Fruit&Nut Light 2.0 LB 3:15 2:58 55 min

58. Fruit&Nut Med. 1.5 LB 3:22 3:05 62 min

59. Fruit&Nut Dark 1.5 LB 3:32 — 3 min 22 min 3:15 40 min 10 sec 25 min 5 sec 50 min 72 min 60 min

60. Fruit&Nut Light 1.5 LB 3:12 2:55 52 min

61. Fruit&Nut Med. 1.0 LB 3:20 3:03 60 min

62. Fruit&Nut Dark 1.0 LB 3:30 3 min 22 min 3:13 40 min 10 sec 25 min 5 sec 50 min 70 min 60 min

63. Fruit&Nut Light 1.0 LB 3:10 2:53 50 min

8 64. Fruit&Nut Rapid Med. 2.0 LB 2:50 2:33 65 min

65. Fruit&Nut Rapid Dark 2.0 LB 3:00 — 5 min 20 min 2:43 25 min 10 sec 55 min ——75 min 60 min

66. Fruit&Nut Rapid Light 2.0 LB 2:40 2:23 55 min

67. Fruit&Nut Rapid Med. 1.5 LB 2:47 2:30 62 min

68. Fruit&Nut Rapid Dark 1.5 LB 2:57 — 3 min 22 min 2:40 25 min 10 sec 55 min ——72 min 60 min

69. Fruit&Nut Rapid Light 1.5 LB 2:37 2:20 52 min

70. Fruit&Nut Rapid Med. 1.0 LB 2:45 2:28 60 min

71. Fruit&Nut Rapid Dark 1.0 LB 2:55 — 3 min 22 min 2:38 25 min 10 sec 55 min ——70 min 60 min

72. Fruit&Nut Rapid Light 1.0 LB 2:35 2:18 50 min

9 73. Deluxe Super Rapid 2.0 LB :59 — 2 min 12 min :50 14 min ————31 min —

74. Deluxe Super Rapid 1.5 LB :59 — 2 min 12 min :50 16 min ————29 min —

75. Deluxe Super Rapid 1.0 LB :59 — 2 min 12 min :50 18 min ————27 min —

10 76. Batter Bread™ Med. 1:30 — 1 min 3 min 1:24 2 min 2 min 1 min 2 min — 79 min —

77. Batter Bread™ Dark 1:40 — 1 min 3 min 1:34 2 min 2 min 1 min 2 min — 89 min —

78. Batter Bread™ Light 1:20 — 1 min 3 min 1:14 2 min 2 min 1 min 2 min — 69 min —

11 79. Dough 2.0 LB 1:30 — 3 min 27 min 1:08 60 min ———— — —

80. Dough 1.5 LB 1:27 — 3 min 24 min 1:05 60 min ———— — —

81. Dough 1.0 LB 1:24 — 3 min 21 min 1:02 60 min ———— — —

12 82. Pizza Dough :50 — 5 min 15 min :38 30 min ———— — — 13 83. Jam 1:05 15 min ————————50 min (stir) — 14 84. Pasta Dough 0:14 — 1 min 2 min :06 — 5 min 1 min 5 min ———

*Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan.

**NOTE: If bread is not removed immediately after baking, a controlled Keep Warm phase will begin for each

selection (except Deluxe Super Rapid, Batter Bread,™ 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.

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® Pro 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® Pro 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. Self-Rising Flour is NOT RECOMMENDED for use with your Bread Maker.

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, low-gluten 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, lighttextured 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. Fresh (cake) yeast is

NOT RECOMMENDED for use with your Bread Maker.

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 (110

ºF-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.

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

Rapid Settings Additional Yeast Amounts

The Rapid Course settings for White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately 1 hour. Choose a recipe, then simply ADD an additional 1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe. The bread may be shorter and denser.

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.

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.

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.

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 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 baking process.

MEASURING YOUR INGREDIENTS

The most important step when using your Breadman® Pro 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® Pro 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® Pro 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® Pro 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® Pro 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® Pro. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 4 cups for Bread Baking Courses and 4-2/3 cups for Dough Courses, 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® Pro.

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® Pro. Follow package or recipe directions for making 1.0, 1.5 or 2.0 LB loaves. Do not exceed the Bread Pan capacity.

Checking Dough Consistency

Although the Breadman® Pro 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 most easily remedied. After 5 to 8 minutes in the Knead stage, open the Breadman® Pro 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.

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 Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www

.ext.colostate/edu/depts/coopext

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.

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

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.

STEP 4

STEP 3

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.)

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 1

The following are the general steps for using the Breadman® Pro. Depending on the Courses or recipe that you choose, some steps may not apply or there may be additional steps. Refer to the Bread, Rapid Bread, Deluxe Super Rapid Bread, Batter Bread,™Fruit & Nut Breads, Doughs, Pizza Dough, Pasta Dough or Jam sections in this Instruction Manual.

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® Pro 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® Pro, you will be able to bake delicious bread every time.

MAKING DOUGH AND BAKING BREAD

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 2

YEAST

DRY INGREDIENTS

WATER OR LIQUIDS

Press the SELECT Button to choose the Course you want.

The Operation/Keep Warm Light will illuminate.Each time the SELECT Button is pressed, it will beep and the Indicator will move to the next Course in the Display Window.

Press the CRUST Button to choose the CRUST color.

The Breadman® Pro is preset

for MEDIUM CRUST color. NOTE: Crust control cannot be

activated for the following Courses:

• Batter Bread™

• Jam

• Dough

• Pizza Dough

• Pasta Dough

Press the LOAF SIZE Button to select: 1.0 LB, 1.5 LB, or 2.0 LB. The Breadman® Pro

is preset to 2.0 LB. NOTE: Loaf size cannot be

activated for the following Courses:

• Batter Bread™

• Jam

• Pizza Dough

• Pasta Dough

NOTE: Although the Breadman® Pro is

capable of making 1.0 LB, 1.5 LB and

2.0 LB loaves, we recommend baking 1.5 and 2.0 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.

Insert the Bread Pan into the Baking Chamber.

Press down on the rim of the

Bread Pan 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 5

STEP 6

Close the Lid. Plug into 120 V ~ 60 Hz outlet. The Breadman® Pro will beep and three zeros “000” will flash in the Display Window.

STEP 7

STEP 8

STEP 9

NOTE: When using the Dough, Pizza Dough,

Pasta Dough, Batter Bread™ or Jam Courses, steps 7 and 8 are not needed.

Press the

START Button to begin the

Kneading Course.

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

The Breadman® Pro will begin mixing the ingredients for a minute. Then, it will begin the kneading process. 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).

For the White, Whole Wheat, French, Fruit & Nut and Dough Courses, the Breadman® Pro will beep before the end of the Kneading Course, at which time you may add any fruits or nuts, herbs, meat, garlic, etc.

NOTE: The Beeper will sound for all

Bread and Dough Courses.

Opening the Lid will not stop the kneading process. Add ingredients quickly and evenly over dough. 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.

If using the Rapid Course or Delay Bake Timer, add all of the ingredients at the beginning. The ingredients will be chopped into smaller pieces.

When your bread is finished baking the Breadman® Pro will beep and “0:00” will appear in the Display Window. Press the STOP 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 Button is not pressed, the Keep Warm controlled temperature reduction will begin. The Operation/Keep Warm Light will begin to flash. The Breadman® Pro will automatically shut OFF; the Light will turn off after 60 minutes. Although this will help prevent the bread from becoming soggy, for best results, remove bread immediately after the baking Course is complete.

NOTE: The Keep Warm phase does not

apply to the following Courses:

• Deluxe Super Rapid

• Batter Bread™

• Jam

• Dough

• Pizza Dough

• Pasta Dough

STEP10

STEP 11

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

Place the bread upright on a wire rack to cool 15 to 30 minutes before cutting. This allows the steam to escape.

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® Pro Bread Maker after each use.

STEP 12

NOTE!

USING THE 18-HOUR DELAY BAKE TIMER

You can pre-program your Breadman® Pro 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 COURSES charts in this Instruction Manual.

Set ahead, Delay Baking does not activate in the Deluxe Super Rapid, Jam or Pasta Dough Course.

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

To preset your Breadman® Pro, follow these steps:

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

2. Close the Breadman® Pro Lid and plug it in.

3. Press the SELECT Button to choose the Baking Course you want. The time needed for the selected Baking Course appears in the Display Window.

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

• To fast forward time, continually press the  Button. To fast reverse, continually press the  Button.

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

NOTE: Actual baking times will not change.

5. Press the LOAF Button to choose loaf size, press the CRUST Button to choose crust color, then press the START Button to begin the Timer. The colon (:) in the time displayed begins to flash, letting you know the Timer is started. When your bread is finished baking the Breadman® Pro will beep and “0:00” will appear in the Display Window. Press the STOP Button and open the Lid.

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

BREAD RECIPES...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: 1.0 LB 1.5 LB 2.0 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup 1-1/2 cups Oil 1 TBL 2 TBL 2-1/2 TBL Sugar 1-1/2 TBL 2 TBL 1/4 cup Salt 1 tsp 1-1/4 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 Course 1 1 1

Select Rapid White Course 2 2 2 Active Dry Yeast 2 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 Course Method:

1. Remove the Bread Pan from the Breadman® Pro. 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. Add an additional 1/2 teaspoon of active dry yeast (or quick-rise yeast) when baking rapid breads.

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

8. Press the

SELECT Button; choose Course 1, White Bread. Press the CRUST Button to choose crust color. Press the LOAF Button to choose loaf size. 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.

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

9. At the beep during the 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. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer to the KNEADING AND BAKING COURSE CHART in this Instruction Manual to check the Display Time that the beep will sound.

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® Pro after each use.

JALAPENO BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 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 1 TBL 2 TBL 2-1/2 TBL Salt 1/2 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 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Course 1 1 1

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

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: 1.0 LB 1.5 LB 2.0 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 Course 1 1 1

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

*Only use Sourdough Starter recipe above.

BANANA BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 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 Course 1 1 1

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

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

CORN BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 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 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 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 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Course 1 1 1

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

DILL BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 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 Course 1 1 1

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

FAT-FREE WHITE BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 LB

Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup 1-1/2 cups Applesauce 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 Course 1 1 1

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

EGG BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 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 4 tsp 2 TBL 2-1/2 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1/4 cup Bread Flour 2 cups + 2 TBL 3 cups 4 cups Active Dry Yeast 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Course 1 1 1

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

BUTTERMILK BREAD

Ingredients: 1.0 LB 1.5 LB 2.0 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 Course 1 1 1

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

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