Hamilton Beach 29882 User Guide
READ BEFORE USE
LIRE AVANT UTILISATION
LEA ANTES DE USAR
Visit www.hamiltonbeach.com for our
complete line of products and Use and
Care Guides – as well as delicious recipes,
tips, and to register your product online!
Rendez-vous sur www.hamiltonbeach.ca
pour notre liste complète de produits et de
nos manuels utilisateur – ainsi que nos
délicieuses recettes et nos conseils !
¡Visite www.hamiltonbeach.com (
o
www.hamiltonbeach.com.mx (México)
para ver otros productos de Hamilton Beach
o para contactarnos!
EE. UU.)
HomeBaker™
Breadmaker
Questions?
Please call us – our friendly
associates are ready to help.
USA: 1.800.851.8900
Questions ?
N’hésitez pas à nous appeler –
nos associés s’empresseront
de vous aider.
CAN : 1.800.267.2826
¿Preguntas?
Por favor llámenos – nuestros
amables representantes están
listos para ayudar.
EE. UU.: 1.800.851.8900
MEX: 01 800 71 16 100
Le invitamos a leer cuidadosamente este
instructivo antes de usar su aparato.
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Machine à pain
MC
HomeBaker
Máquina
Panificadora
HomeBaker™
English ...................... 2
Français ................... 32
Español ................... 62
Table of Contents
Important Safeguards .............................................................................. 3
Parts and Features .................................................................................... 4
Quick-Start Guide ..................................................................................... 5
Control Panel ............................................................................................ 6
Program Cycles ........................................................................................ 8
Detailed Instructions .............................................................................. 9
Timetable for Cycles .............................................................................. 11
Table des matières
Précautions importantes ....................................................................... 32
Pièces et caractéristiques ...................................................................... 34
Guide de démarrage rapide .................................................................. 35
Panneau de contrôle .............................................................................. 36
Cycles de programmation ..................................................................... 38
Instructions détaillées ............................................................................ 39
Tableau des durées des cycles .............................................................. 41
Tabla de contenidos
Salvaguardias Importantes ................................................................... 62
Partes y Características .......................................................................... 64
Guía de Inicio Rápido ............................................................................. 65
Panel de Control...................................................................................... 66
Ciclos de Programa ................................................................................ 68
Instrucciones Detalladas ....................................................................... 69
Tiempos de los Ciclos ............................................................................ 71
2
Removing Bread .................................................................................... 12
Cleaning .................................................................................................. 12
Tips: Bread Basics ................................................................................. 13
Tips: Use Exact Measurements ............................................................ 14
Frequently Asked Questions ................................................................. 15
Troubleshooting ..................................................................................... 16
Recipes ................................................................................................... 19
Retrait du pain ........................................................................................ 42
Nettoyage ............................................................................................... 42
Conseils : Notions élémentaires sur le pain ........................................ 43
Conseils : Mesurer avec précision ....................................................... 44
Foire aux questions ................................................................................ 45
Dépannage ............................................................................................. 46
Recettes ................................................................................................. 49
Cómo Quitar el Pan ................................................................................ 72
Limpieza .................................................................................................. 72
Consejos: Lo Esencial Sobre el Pan ..................................................... 73
Consejos: Utilice Mediciones Exactas .................................................. 74
Preguntas Frecuentes ............................................................................ 75
Resolviendo Problemas ......................................................................... 76
Recetas ................................................................................................... 79
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, electric shock, and/or injury to
persons, including the following:
1. Read all instructions.
2. This appliance is not intended for use by persons (including
children) with reduced physical, sensory, or mental capabilities,
or lack of experience and knowledge, unless they are closely
supervised and instructed concerning use of the appliance by a
person responsible for their safety.
3. Close supervision is necessary when any appliance is used by or
near children. Children should be supervised to ensure that they
do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs. Always use
oven mitts to handle hot bread pan or hot bread.
5. Do not put hand inside oven chamber after bread pan is
removed. Heating unit will still be hot.
6. To protect against electrical shock, do not immerse cord, plug,
or breadmaker in water or other liquid.
7.
Unplug from outlet when not in use and before cleaning. Allow to cool
before putting on or taking off parts, or before cleaning the appliance.
8. Do not operate any appliance with a damaged cord or plug, or
after the appliance malfunctions or is dropped or damaged in
any manner. Call our toll-free customer service number for
information on examination, repair, or adjustment.
9. The use of accessory attachments not recommended by the
appliance manufacturer may cause injuries.
10. Do not use outdoors.
11. Do not let cord hang over edge of table or counter or touch
hot surfaces.
12. Do not place on or near a hot gas or electric burner or in a
heated oven.
13. Extreme caution must be used when moving an appliance
containing hot oil or other hot liquids.
14. To disconnect, turn all controls off (O/STOP); then remove plug
from wall outlet.
15. Use extreme caution when removing bread pan.
16. To turn breadmaker OFF, press and hold the START/STOP button
for 2 seconds. See “Control Panel” section for more information.
17. Do not place eyes or face in close proximity with tempered
glass viewing window, in the event that the safety glass breaks.
18. Do not use appliance for other than intended use.
19. Clean oven interior carefully. Do not scratch or damage heating
element tube.
20. CAUTION: Risk of Electric Shock. Cook only in removable Bread
Pan.
SAVE THESE INSTRUCTIONS!
Other Consumer Safety Information
This product is intended for household use only.
w WARNING
with a polarized plug (one wide blade) to reduce the risk of electric
shock. The plug fits only one way into a polarized outlet. Do not
defeat the safety purpose of the plug by modifying the plug in any
way or by using an adapter. If the plug does not fit fully into the
outlet, reverse the plug. If it still does not fit, have an electrician
replace the outlet.
Electrical Shock Hazard: This product is provided
The length of the cord used on this appliance was selected to reduce
the hazards of becoming tangled in or tripping over a longer cord.
If a longer cord is necessary, an approved extension cord may be
used. The electrical rating of the extension cord must be equal to
or greater than the rating of the appliance. Care must be taken to
arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally
tripped over.
To avoid an electrical circuit overload, do not use another highwattage appliance on the same circuit with your breadmaker.
3
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Parts and Features
*To order parts:
US: 1.800.851.8900
www.hamiltonbeach.com
Canada: 1.800.267.2826
Mexico: 01 800 71 16 100
Kneading Paddle*
(unit includes 2
kneading paddles)
Kneading
Paddle*
Spare
Kneading
Paddle
Nonstick
Bread Pan*
Top Lid
Nonstick
Bread Pan*
Control Panel
4
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Viewing
Window
Ventilation Holes
Baking Chamber
Housing
Base
TO REMOVE BREAD PAN:
Using the bread pan handle, turn the
bread pan counterclockwise to unlock
it. Lift up and remove bread pan from
baking chamber.
Quick-Start Guide
See “Detailed Instructions” section for additional information.
Add Ingredients
1
Place kneading paddle on
shaft, with arrow pointing
up, pushing down as far as
it will go, making sure flat
surfaces are lined up.
Select Cycle
2
Press CYCLE button until desired
program number appears on the digital
display.
Start Making Bread
3
Carefully measure and add ingredients to the bread pan in
the EXACT order given in the recipe.
TIP: Premeasure all ingredients, including add-ins (nuts,
raisins), prior to beginning.
Press CRUST and LOAF SIZE buttons to
ADJUST to desired setting (not adjustable
in some cycles).
BEFORE FIRST USE: Wash and dry bread pan and kneading paddle.
NOTE: Do not use metal utensils in bread pan since they may damage the
nonstick surface.
CAUTION! Falling Object Hazard. Breadmaker can wobble and walk during
kneading cycle. Always position it in the center of the counter away from
the edge.
LAST: Yeast. MUST be separate
from wet ingredients
SECOND: Dry ingredients (sugar,
salt, shortening, flour)
FIRST: Liquid ingredients – room
temperature
Place bread pan in the
breadmaker, turning clockwise
until it locks into place. Close
cover.
NOTE: Bread pan must lock
into place for proper mixing
and kneading.
To program a Delayed Start, use the
DELAY TIMER + or – buttons to add up
to 12 hours before Cycle will start. Refer
to page 10 for additional information.
Press START/STOP. The digital display
will show the time remaining in the cycle.
Using oven mitts, turn counterclockwise to unlock the bread pan,
and pull bread pan straight up. Still using oven mitts, shake loaf
from pan and let cool for 10 minutes.
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Add-ins: After the second kneading cycle,
10 beeps will signal you to add fruit, nuts,
etc.
Once complete, breadmaker will beep
and begin Keep Warm cycle for up to
1 hour.
Press START/STOP button for 2 seconds
to cancel the Keep Warm cycle and turn
off breadmaker.
5
Control Panel
Preprogrammed Cycles
CYCLE
Press CYCLE button to select your desired
cycle. The corresponding cycle number is
shown on the display.
CRUST COLOR
Press CRUST button to move the arrow
to desired setting: Light, Medium, or Dark
crust. (Crust is not adjustable in Cycles ,
, , , and .)
LOAF SIZE
Press the LOAF SIZE button to move the
arrow to 1.5- or 2-lb. loaf size. (Loaf size is
not an option in Cycles , , , , , ,
and .)
6
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DELAY TIMER
Use the Delay Timer feature to start the breadmaker at a later time. Press the + and – buttons
to increase the cycle time shown on the display. Add up to 13 hours including the delay time
and breadmaking cycle.
NOTES:
• Set the Delay Time after selecting Cycle, Loaf Size, and Crust Color.
• The 1.5 lb. Express, 2 lb. Express, and JAM cycles do not have a delay function.
• Do not use the timer function with recipes that include dairy or other ingredients, such as
eggs, milk, cream, or cheese.
START/STOP BUTTON
Press the START/STOP button once to start a cycle. A short beep will be heard, the colon
in the time display will begin to flash, and the cycle will start. To remove bread, press the
START/STOP button to end the baking cycle.
To cancel a cycle, press the START/STOP button for at least 2 seconds.
Control Panel (cont.)
POWER INTERRUPTION
In the event of a power outage, the process of making bread will continue automatically within 5 minutes. If the
interruption time is longer than 5 minutes, the unit will not continue running and the display will revert back to
the default setting (Cycle , Medium Color, and 2-lb. loaf). If the dough has started rising, discard the ingredients
in the bread pan and start over. If the dough has not entered the rising phase, you can press the START/STOP
button to continue the cycle from the beginning.
WARNING DISPLAY
“HHH” – This warning means that the temperature inside of the bread pan is too high. Stop the program, unplug
the power cord, open the cover, and let the machine cool down completely before restarting.
“LLL” – This warning means that the temperature inside of the bread pan is too low. The room temperature is too
low for the breadmaker to function.
Preprogrammed Cycles
KEEP WARM
After baking cycle is complete, the bread machine will shift to the Keep Warm setting for 1 hour.
To cancel the Keep Warm process, press the START/STOP button for 2 seconds.
TIP: Removing bread immediately after baking cycle is complete will prevent crust from becoming darker.
7
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Program Cycles
Basic
For white and mixed breads consisting mainly of basic
bread flour.
French
For light breads made from fine flour. Normally, the bread
is fluffy and has a crispy crust. This is not a suitable setting
for recipes requiring butter, margarine, or milk.
Gluten-Free
For gluten-free breads and mixes.
Quick
For quick-bread recipes that do not use yeast for rising and
instead may use baking powder or soda. Kneading, rising,
and baking loaf within a time less than for basic bread.
Sweet
For breads with additives such as fruit juices, grated
coconut, raisins, dry fruits, chocolate, or added sugar.
Due to a longer phase of rising, the bread will be light and
airy.
1.5 lb. Express
Kneading, rising, and baking a 1.5-lb. (680-g) loaf occurs in
58 minutes using a quick-rising yeast. Loaf will be smaller
and rougher than that made with the Basic cycle.
2.0 lb. Express
Same as 1.5 lb. Express, but yields a 2-lb. (907-g) loaf.
Dough
This cycle prepares the yeast dough for buns, pizza crust,
etc., to be baked in a conventional oven. There is no baking
in this cycle.
Jam
For making jams with fresh fruit.
Cake
Kneading, rising, and baking occurs, but with the aid of soda
or baking powder.
Whole Grain
For breads with heavy varieties of flour that require a longer
phase of kneading and rising (whole wheat flour, rye flour).
Bread will be more compact and heavy.
Bake
When additional baking of breads is needed because a loaf
is too light or not baked through. There is no kneading or
resting.
8
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Detailed
Instructions
BEFORE FIRST USE:
• Check for any missing or damaged parts.
• Clean all the parts according to the Cleaning
section.
• Set the breadmaker on Bake mode and bake
empty for about 10 minutes. Let unit cool
down and clean all the detached parts again.
The appliance may emit a little smoke and/or
odor when you turn it on for the first time.
This is normal and will subside after the first
or second use. Make sure the appliance has
sufficient ventilation.
• Dry all parts thoroughly. The appliance is ready
for use.
LAST: Yeast. MUST be separate
from wet ingredients
1
Using the bread pan handle,
turn the bread pan counterclockwise and then pull it out of
the appliance.
SECOND: Dry ingredients (sugar,
FIRST: Liquid ingredients – room
2
Push the kneading paddle onto
the drive shaft inside the bread
pan.
w CAUTION
Hazard: Breadmaker can wobble
and walk during kneading cycle.
Always position it in the center of
the counter away from the edge.
Plug in the appliance. A beep will be heard and the display will default to Cycle .
5
Press the CYCLE button until your desired cycle is displayed.
6
Falling Object
3
Add the ingredients to the bread pan in the order listed in the recipe.
First, add the liquids, sugar, and salt; then the flour; and last the yeast.
NOTE: Make sure that yeast does not come into contact with salt or
liquids.
salt, shortening, flour)
temperature
4
Place the bread pan into the
appliance and make sure it is
firmly locked in place by turning
it clockwise. Close the lid.
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Press the LOAF SIZE button to move the arrow to 1.5- or 2-lb. loaf size. (Loaf size is not an option
7
in Cycles , , , , , , and .)
Press the CRUST button to move the arrow to desired setting: Light, Medium, or Dark crust.
8
(Crust is not adjustable in Cycles , , , , and .)
9
Detailed Instructions (cont.)
If desired, set the DELAY TIMER with the + and – buttons. (Delay function is not available in Cycles , , and .)
9
NOTE: Do not use this feature when using dairy, eggs, etc.
Press the START/STOP button to begin the cycle. Breadmaker will beep once and the “:” in the digital display will begin to flash indicating
10
the timer is counting down. The kneading paddle will begin to mix your ingredients. If Delay Timer was activated, kneading paddle will
not mix ingredients until cycle is set to begin.
For add-ins (nuts, raisins), the machine will beep at the start of the second kneading. Open the lid and pour in your add-ins. This timing
11
varies by cycle. (Refer to the Timetable for Cycles chart.)
Once the cycle is complete, the machine will beep 10 times and shift to the Keep Warm setting for 1 hour.
12
To stop the machine, press the START/STOP button for 2 seconds and the Keep Warm setting will end. Unplug the power cord and then
13
open the lid using oven mitts.
Let the bread pan cool down slightly before removing the bread. Using oven mitts, carefully turn the bread pan counterclockwise to
14
unlock and lift up on the handle to remove from the machine.
Using oven mitts, turn the bread pan upside down (with the bread pan handle folded down) onto a wire cooling rack or clean cooking
15
surface and gently shake until bread falls out. Use a nonstick spatula to gently loosen the sides of the bread from the bread pan.
If kneading paddle remains in the bread, gently pry it out using a spatula or small utensil. When not in use or when operation is complete,
16
unplug the power cord.
NOTE: Store remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a longer time, place sealed plastic
bag in refrigerator for up to 10 days.
10
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Timetable for Cycles
Each of the cycles of the bread maker have different amounts of time
devoted to kneading, rising, and/or baking. The chart below shows
how many minutes are in each phase for specific cycles.
NOTE: Total Time adds all of those phases together. It does not
include any delayed start time.
CYCLE
Basic – 1.5 lb.
2 lb.
French – 1.5 lb.
2 lb.
Gluten-Free – 1.5 lb.
2 lb.
Quick
Sweet – 1.5 lb.
2 lb.
1.5-lb. Express
2.0-lb. Express
Dough
Jam
Cake
Whole Grain – 1.5 lb.
2 lb.
Bake
FIRST
KNEADING
9 min.
10 min.
16 min.
18 min.
9 min.
10 min.
7 min.
10 min.
10 min.
12 min.
9 min.
20 min.
–
10 min.
15 min.
15 min.
–
FIRST
DOUGH
RISE
20 min.
20 min.
40 min.
40 min.
25 min.
25 min.
5 min.
5 min.
5 min.
11 min.
9 min.
30 min.
–
5 min.
40 min.
40 min.
–
ADD
INGREDIENTS
AT BEEP
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
SECOND
KNEADING
14 min.
15 min.
19 min.
22 min.
18 min.
20 min.
8 min.
20 min.
20 min.
–
–
–
–
20 min.
5 min.
5 min.
–
SECOND
DOUGH
RISE
25 min.
25 min.
30 min.
30 min.
35 min.
35 min.
30 min.
30 min.
–
–
40 min.
–
30 min.
25 min.
25 min.
–
THIRD
DOUGH
RISE
45 min.
45 min.
50 min.
50 min.
1 hr. 10 min.
1 hr. 10 min.
55 min.
50 min.
–
–
–
–
35 min.
40 min.
40 min.
–
BAKE
1 hr.
1 hr. 5 min.
1 hr. 5 min.
1 hr. 10 min.
55 min.
1 hr.
1 hr. 20 min.
50 min.
1 hr.
35 min.
40 min.
–
1 hr. 20 min.
1 hr. 10 min.
50 min.
55 min.
1 hr.
TOTAL
TIME
2 hrs. 53 min.
3 hrs.
3 hrs. 40 min.
3 hrs. 50 min.
3 hrs. 32 min.
3 hrs. 40 min.
1 hr. 40 min.
2 hrs. 50 min.
2 hrs. 55 min.
58 min.
58 min.
1 hr. 30 min.
1 hr. 20 min.
2 hrs. 50 min.
2 hrs. 55 min.
3 hrs.
1 hr.
KEEP
WARM
(1 HOUR)
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
No
Yes
Yes
Yes
Yes
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Removing Bread
Bread pan and baking chamber will be hot
and oven mitts should be used. Remove the
bread pan by lifting the handle and turning it
counterclockwise to unlock it from the base
of the chamber.
Carefully shake the bread upside down until
the loaf falls out of the bread pan. Allow to
cool on a wire rack for 10 minutes before
slicing.
TIP: If the kneading paddle comes out in the
loaf, remove it with a spatula or small utensil.
Electrical Shock Hazard:
w WARNING
Cleaning
Disconnect power before cleaning. Do not immerse cord, plug, or housing in any liquid. Allow breadmaker
to cool down completely before cleaning.
When baking is complete, the unit will switch to the Keep Warm setting for up to
1 hour.
Press and hold the START/STOP button for 2 seconds to end this cycle before
removing bread pan.
Slicing
Allow to cool for 10 minutes and slice with a bread knife.
Storing Homemade Bread
Fresh-baked bread is best when consumed as soon as possible.
To store, wrap cooled loaf in foil or a plastic bag to preserve
freshness. Bread can be frozen for up to 6 months.
1
To clean kneading paddle:
If the kneading paddle is difficult
to remove from the bread, add
water to the bottom of the bread
pan and allow to soak for up to
1 hour.
Wipe the paddle carefully with a
damp cloth. The kneading paddle
is dishwasher-safe.
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2
To clean bread pan:
Remove the bread pan by turning
it counterclockwise. Wipe inside
and outside of bread pan with
a damp cloth. Do not use any
abrasive agents, in order to
protect the nonstick coating.
The bread pan must be dried
completely before installation.
NOTE: The bread pan and kneading
paddles are dishwasher-safe. The
outside of the bread pan and base
may discolor. This is normal.
3
To clean housing and top lid:
After use, allow unit to cool. Use
a damp cloth to wipe lid, housing,
baking chamber, and interior of
viewing window. Do not use any
abrasive cleaners for cleaning,
since this will degrade the high
polish of the surface. Never
immerse the housing into water
for cleaning.
4
Before the breadmaker is packed
for storage, ensure that it has
completely cooled down, is clean
and dry, and the top lid is closed.
Tips: Bread Basics
Ingredients
Two things can ensure a perfect loaf of bread: using fresh, quality ingredients and measuring them accurately.
Flour
All-Purpose Flour
Flour that contains no baking powder, suitable for “quick” breads or
bread made with the Quick settings. Bread flour is better suited for
yeast breads.
Bread Flour
Bread flour is the most important ingredient of making bread and
is recommended in most yeast-bread recipes. It has a high gluten
content and can keep the size of the bread from collapsing after rising.
Flour varies by region. For example, American flour is milled from hard
spring wheat; Canadian flour is milled from hard winter wheat.
Self-Rising Flour
Flour that contains baking powder, used especially for making cakes.
Do not use self-rising flour in combination with yeast.
Whole-Wheat Flour
Whole-wheat flour is ground from the entire wheat kernel. Bread made
with all or part whole-wheat flour will have higher fiber and nutritional
content. Whole-wheat flour is heavier and, as a result, loaves may be
smaller in size and have a heavier texture.
Tip:
To check whether the yeast is fresh and active:
• Pour 1 cup (237 ml) hot tap water into a measuring cup.
• Add 1 teaspoon (5 ml) white sugar and 1 Tablespoon (15 ml)
yeast.
• Place the measuring cup in a warm place for about 5 minutes.
• Fresh, active yeast will begin to bubble or “grow.” If it does not,
the yeast is dead or inactive.
Other Ingredients
Egg
Eggs can improve bread texture and make the bread larger in size.
The egg must be whisked in with the other liquid ingredients.
Salt
Salt is necessary to improve the bread flavor and crust color. It is also
used to restrain yeast activity.
Shortening, Butter, and Vegetable Oil
Shortening and butter should be cut into small pieces before adding to
liquid.
Sugar
Sugar is “food” for the yeast and also increases the sweet taste and
color of bread. It is a very important element of making the bread
rise. White sugar is normally used; however, brown sugar, powdered
sugar, or cotton sugar may also be called for in some recipes.
Water and Other Liquids (always added first)
Water is an essential ingredient for making bread. Generally speaking,
water should be at room temperature. Some recipes may call for milk
or other liquids. Never use dairy with the Delay Timer option.
Yeast
Yeast is a living organism and should be kept in the refrigerator to remain
fresh. It needs carbohydrates found in sugar and flour as nourishment.
Yeast used in breadmaker recipes will be sold under several different
names: Bread machine yeast (preferred), active-dry yeast, and instant
yeast.
Before using, check the expiration date of the yeast. Return to
refrigerator immediately after each use.
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Tips: Use Exact Measurements
One of the most important steps of making good bread is the proper measurement of ingredients. Measure each ingredient carefully and add to
your bread pan in the order given in the recipe.
Adding Sequence
Always add ingredients in the order given in the recipe.
FIRST: Liquid ingredients
SECOND: Dry ingredients
LAST: Yeast
The yeast should only be placed on the dry flour and never come
in contact with the liquid or salt.
When you use the Delay Timer function for a long time, never add
perishable ingredients such as eggs or milk.
Liquid Ingredients
Water, fresh milk, or other liquids should be measured with a glass
measuring cup with clear markings and a spout. Set the cup on the
counter and lower yourself to check the liquid level. When measuring
cooking oil or other ingredients, clean the measuring cup thoroughly
in between.
Liquid Measurement Conversion Chart
Fluid Ounce(s)
8
7
6
5
4
3
2
1
14
Cup
1
7/8
3/4
5/8
1/2
3/8
1/4
1/8
Tablespoon(s)
16
14
12
10
8
6
4
2
1
1/2
Teaspoons
48
42
36
30
24
18
12
6
3
1 1/2
Dry Measurements
Measure dry ingredients by gently spooning flour, etc., into the
measuring cup and then, once filled, leveling off with a knife. Never
use the measuring cup to scoop your dry ingredients directly from a
container as this could add up to one tablespoon of extra ingredients.
Do not tap the bottom of the measuring cup or pack down.
HINT: Before measuring, stir the flour to aerate it.
When measuring small amounts of dry ingredients, such as salt or
sugar, use a measuring spoon, making sure it is leveled off.
Weighing dry ingredients with a digital scale will provide better baking
results.
Dry Measurement Weight Equivalents
1 cup of:
All-purpose flour
Bread flour
Whole-wheat flour
Rye flour
Ounces
4.4
4.5
4.2
3.6
Grams
125
128
119
102
840194103 ENv04.indd 14840194103 ENv04.indd 14 12/15/14 4:18 PM12/15/14 4:18 PM
Frequently Asked Questions
May I use a sugar substitute in place of sugar?
Sugar is necessary for the yeast to produce a light loaf with a good
height. Results may vary with the type and amount of sugar substitute
used. If you are going to use an artificial sweetener, choose one that is
aspartame-based rather than saccharin-based.
May I omit the salt or sugar from the recipe?
No, both the sugar and salt play an important role in the breadmaking
process. Salt prevents the yeast from overreacting and the bread from
overrising. The combination of sugar, salt, and yeast is a key part of
the breadmaking process. Remember that the total sugar and salt
amounts are divided among all the slices, so the amount of sugar
and salt per serving is small.
When do I add raisins, nuts, etc., to the bread?
This breadmaker will beep at the start of the second kneading to let
you know when to add raisins, nuts, seeds, etc. This timing varies by
cycle. (Refer to the Timetable for Cycles chart.) If you are using the
Delay Start timer and it is more convenient, you may add ingredients
at the start.
Can I open the lid while the breadmaker is operating?
This breadmaker is designed with a window in the lid to let you watch
your bread’s progress. Quick checks are OK in the early stages of
kneading and to add ingredients when the beeper sounds. However,
the temperature in the baking chamber adjusts for the Rising and
Baking stages. Opening the lid during these steps could cause the loaf
to fall or not bake properly. Sometimes condensation forms on the
window after initial mixing and kneading. It usually disappears once
the baking cycle starts so you should be able to get a clear view of
your loaf.
Can I use my favorite bread recipes in my breadmaker?
Yes, but you will need to experiment to get the right proportion of
ingredients. Become familiar with the unit and make several loaves of
bread with recipes provided before you begin experimenting. Never
exceed a total amount of 4 1/4 (1 L) cups of dry ingredients (that
includes flours, oats, cornmeal, etc.). Use the recipes in this book to
help determine the ratio of dry ingredients to liquid and amounts of
yeast, sugar, salt, and butter/margarine to use.
What will happen if I leave the bread in the bread pan after baking?
This unit has a 60-minute Keep Warm cycle that lets you leave the
bread in the pan for up to an hour after baking is complete. Once the
warming cycle is over, it is best to remove the bread immediately or
the bottom of your loaf will absorb moisture and become soggy.
Can the recipe be cut in half?
No, it is not recommended. The ingredient proportions work better in
the full amounts.
How can bread mixes be used in the machine and at what setting?
The package instructions will list the amount of water and amount
of yeast to use. Be sure to add liquid, then dry ingredients, followed
by yeast. Do not allow the yeast to sit in the liquid. The bread type
setting is dependent upon the type of bread mix being used (i.e., White
bread uses the Basic bread setting; Sweet Bread setting is for use with
dried fruit, cheese, or nuts; whole-wheat or multigrain should use the
Whole Grain setting; Crust setting, either Light or Dark, is a personal
preference). Do not use bread mixes that exceed 2-lb. (907-g) loaf size.
What is the difference between American flour and Canadian Flour?
Canadian flour has a higher protein or gluten content than American
flour. You can substitute US flour in even amounts for Canadian flour.
However, Canadian flour may absorb more moisture. Check your
dough during the first kneading cycle. If it appears dry, you may add
up to 1 Tablespoon (15 ml) of additional water per cup of flour in the
recipe. Add the water 1 Tablespoon (15 ml) at a time until desired
consistency of a soft and supple dough is reached.
15
840194103 ENv04.indd 15840194103 ENv04.indd 15 12/15/14 4:18 PM12/15/14 4:18 PM
Troubleshooting
PROBLEM
Odor or burning smell.
Ingredients not blending;
can hear motor turning.
“HHH” displays when
START/STOP button
is pressed.
Window is cloudy
or covered with
condensation.
Kneading paddle comes
out with the bread.
PROBABLE CAUSE
• Flour or other ingredients have spilled into the
baking chamber.
• Bread pan or kneading paddle may not be
installed properly.
• Too many ingredients.
• Internal temperature of breadmaker is too high.
• May occur during mixing or rising cycles.
• Thicker crust with dark crust setting.
SOLUTION
• Stop the breadmaker and allow to cool completely.
Wipe excess flour, etc., from the baking chamber
with a paper towel.
TIP: Measure ingredients over the counter, adding
them to the bread pan prior to insertion into the
machine.
• Make sure kneading paddle is set all the way on
shaft.
• Measure ingredients accurately.
• Allow unit to cool down in between cycles.
Unplug unit, open lid, and remove bread pan.
Allow to cool 15–30 minutes before beginning
new cycle.
• Condensation usually disappears during baking
cycle. Clean window well in between uses.
• It is not uncommon for the kneading paddle to
come out with the bread loaf. Once the loaf cools,
remove the paddle with a spatula.
• Choose a lighter crust (Cycles – only).
16
840194103 ENv04.indd 16840194103 ENv04.indd 16 12/15/14 4:18 PM12/15/14 4:18 PM
Troubleshooting (cont.)
PROBLEM
Dough is not blending
thoroughly; flour and
other ingredients are
built up on sides of pan;
bread loaf is coated with
flour.
Bread rises too high or
pushes lid up.
Bread does not rise; loaf
is short.
Bread has a crater in
the top of the loaf once
baked.
Crust color is too light.
Crust color is too dark.
PROBABLE CAUSE
• Bread pan or kneading paddle may not be
installed properly.
• Too many dry ingredients.
• Gluten-free dough is typically very wet. It may
need additional help by scraping sides with a
rubber spatula.
• Ingredients not measured properly (too much
yeast, flour).
• Kneading paddle not in bread pan.
• Forgot to add salt.
• Inaccurate measurement of ingredients or inactive
yeast.
• Lifting lid during cycles.
• Dough has risen too fast.
• Too much yeast or water.
• Incorrect cycle chosen for the recipe.
• Opening the lid during baking.
• Too much sugar in the recipe.
SOLUTION
• Make sure bread pan is securely set in unit and
kneading paddle is firmly on shaft.
• Make sure ingredients are measured accurately
and added in the proper order.
• Excess flour can be removed from loaf once
baked and cooled. Add water, one tablespoon at
a time, until dough has formed into a ball.
• Measure all ingredients accurately and make sure
sugar and salt have been added.
• Try decreasing yeast by 1/4 teaspoon (1.2 ml).
• Check installation of kneading paddle.
• Measure all ingredients accurately.
• Check expiration date of yeast and flour.
• Liquids should be room temperature.
• Measure all ingredients accurately.
• Decrease yeast or water slightly.
• Do not open lid during baking.
• Select a darker crust option (Cycles – only).
• Decrease sugar amount slightly.
• Select a lighter crust option (Cycles – only).
17
840194103 ENv04.indd 17840194103 ENv04.indd 17 12/15/14 4:18 PM12/15/14 4:18 PM
Troubleshooting (cont.)
PROBLEM
Bread loaf is lopsided.
Loaves made are
different shapes.
Bottom of loaf is soggy.
Bread is hollow or holey
inside.
Underbaked or sticky,
doughy bread.
Bread mashes down
when slicing.
Bread has a heavy, thick
texture.
Base of bread pan has
darkened or is spotted.
PROBABLE CAUSE
• Too much yeast or water.
• Kneading paddle pushes dough to one side
before rising and baking.
• Varies by the type of bread.
• Bread has remained in bread pan on Keep Warm
setting too long and absorbed moisture.
• Dough too wet, too much yeast, no salt.
• Water too hot.
• Too much liquid; incorrect cycle chosen.
• Bread is too hot.
• Too much flour, old flour.
• Not enough water.
• After washing in dishwasher.
SOLUTION
• Measure all ingredients accurately.
• Decrease yeast or water slightly.
• Some loaves may not be evenly shaped, particularly
with whole-grain flour.
• Whole-grain or multigrain is denser and may be
shorter than a basic white bread.
• End Keep Warm setting by pressing START/STOP
for 2–3 seconds.
• Remove bread from bread pan using oven mitts.
• Measure all ingredients accurately.
• Decrease yeast or water slightly. Check salt
measurement.
• Use room-temperature water.
• Decrease liquid and measure ingredients carefully.
• Check cycle chosen for recipe.
• Allow to cool on a wire rack for 15–30 minutes
before slicing.
• Try increasing water or decreasing flour.
• Whole-grain breads will have a heavier texture.
• This is normal and will not affect the bread pan.
18
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Recipes – Basic (Cycle )
NOTE: Canadian flour has a higher protein or gluten content than American flour.
You can substitute US flour in even amounts for Canadian flour. However, Canadian
flour may absorb more moisture. Check your dough during the first kneading cycle.
If it appears dry, you may add up to 1 Tablespoon (15 ml) of additional water per
cup of flour in the recipe. Add the water 1 Tablespoon (15 ml) at a time until desired
consistency of a soft and supple dough is reached.
White
1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) butter or
vegetable oil
3 1/2 cups (828 ml) bread flour
1 1/2 teaspoons (7.4 ml) bread
machine yeast
White Wheat
1.5-lb. (680-g) Loaf
1 1/4 cup (296 ml) water
1 1/2 teaspoons (7.4 ml) salt
1 Tablespoon (15 ml) sugar
2 Tablespoons (30 ml) butter or
vegetable oil
2 Tablespoons (30 ml) nonfat
dry milk
2 cups (473 ml) bread flour
1 cup (237 ml) whole-wheat flour
1 1/2 teaspoons (7.4 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/ 4 cup (59 ml) butter or
vegetable oil
4 1/2 cups (1.1 L) bread flour
1 3/4 teaspoons (8.6 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/2 cups (355 ml) water
2 teaspoons (10 ml) salt
2 Tablespoons (30 ml) sugar
3 Tablespoons (44 ml) butter
or vegetable oil
3 Tablespoons (44 ml) nonfat
dry milk
2 1/2 cups (591 ml) bread flour
1 1/2 cups (355 ml) whole-wheat
flour
2 teaspoons (10 ml) bread
machine yeast
Onion
1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
2 Tablespoons (30 ml) butter
or vegetable oil
2 Tablespoons (30 ml) dried
minced onion
3 1/2 cups (828 ml)
2 teaspoons (10 ml) bread
machine yeast
bread flour
Onion Poppy Seed
1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) butter
or vegetable oil
3 1/2 cups (828 ml) bread flour
1 1/2 teaspoons (7.4 ml) onion
flakes
2 teaspoons (10 ml) poppy seeds
2 teaspoons (10 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or
vegetable oil
3 Tablespoons (44 ml) dried
minced onion
4 1/2 cups (1.1 L) bread flour
2 1/2 teaspoons (12.3 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or
vegetable oil
4 1/2 cups (1.1 L) bread flour
2 teaspoons (10 ml) onion flakes
1 Tablespoon (15 ml) poppy
seeds
2 1/4 teaspoons (11.1 ml) bread
machine yeast
19
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Recipes – Basic (Cycle )
Oatmeal-Buttermilk
1.5-lb. (680-g) Loaf
1 cup (237 ml) buttermilk
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) sugar
3 Tablespoons (44 ml) butter or
vegetable oil
3/ 4 cup (177 ml) regular oats
(old-fashioned oats)
2 1/2 (591 ml) cups bread flour
2 teaspoons (10 ml) bread
machine yeast
Maple Wheat
1.5-lb. (680-g) Loaf
1 cup (237 ml) buttermilk
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) nonfat
dry milk
2 Tablespoons (30 ml) maple
syrup
2 Tablespoons (30 ml) butter or
vegetable oil
1 cup (237 ml) whole-wheat flour
2 cups (473 ml) bread flour
1 1/2 teaspoons (7.4 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/4 cups (296 ml) buttermilk
1 1/4 teaspoons (6.2 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or
vegetable oil
1 cup (237 ml) regular oats
(old-fashioned oats)
2 3/4 cups (651 ml) bread flour
2 1/2 teaspoons (12.3 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/3 cups (315 ml) buttermilk
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) nonfat
dry milk
3 Tablespoons (44 ml) maple
syrup
2 Tablespoons (30 ml) butter or
vegetable oil
1 1/2 cups (355 ml) whole-wheat
flour
2 1/2 cups (591 ml) bread flour
2 teaspoons (10 ml) bread
machine yeast
Italian Parmesan Bread
1.5-lb. (680-g) Loaf
1 cup (237 ml) + 2 Tablespoons
(30 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) olive oil
3 1/2 cups (828 ml) bread flour
1 teaspoon (5 ml) dried, crushed
basil
1 teaspoon (5 ml) dried, crushed
oregano
3 Tablespoons (44 ml) grated
Parmesan cheese
1 1/2 teaspoons (7.4 ml) bread
machine yeast
Light Rye
1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) butter or
vegetable oil
2 teaspoons (10 ml) caraway
seed
2 cups (473 ml) bread flour
1 cup (237 ml) rye flour
1 1/2 teaspoons (7.4 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) olive oil
4 1/2 cups (1.1 L) bread flour
1 1/2 teaspoons (7.4 ml) dried,
crushed basil
1 1/2 teaspoons (7.4 ml) dried,
crushed oregano
1/4 cup (59 ml) grated Parmesan
cheese
2 1/4 teaspoons (11.1 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/2 cups (355 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) butter or
vegetable oil
2 teaspoons (10 ml) caraway
seed
3 cups (710 ml) bread flour
1 1/2 cups (355 ml) rye flour
2 teaspoons (10 ml) bread
machine yeast
20
840194103 ENv04.indd 20840194103 ENv04.indd 20 12/15/14 4:18 PM12/15/14 4:18 PM
Recipes – Basic (Cycle )
Honey Granola
1.5-lb. (680-g) Loaf
1 cup (237 ml) + 2 Tablespoons
(30 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) butter or
vegetable oil
1 1/2 cups (355 ml) bread flour
1 cup (237 ml) whole-wheat flour
1 cup (237 ml) granola
1 1/4 teaspoons (6.2 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/2 cups (355 ml) water
1 1/2 teaspoons (7.4 ml) salt
1/4 cup (59 ml) honey
2 Tablespoons (30 ml) butter or
vegetable oil
2 1/2 cups (591 ml) bread flour
1 cup (237 ml) whole-wheat flour
1 cup (237 ml) granola
2 teaspoons (10 ml) bread
machine yeast
Recipes – French (Cycle )
NOTE: Dark crust setting is recommended.
French
1.5-lb. (680-g) Loaf
1 cup (237 ml) + 2 Tablespoons
(30 ml) water
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
3 1/2 cups (828 ml) bread flour
1 1/2 teaspoons (7.4 ml) bread
machine yeast
2-lb. (907-g) Loaf
1 1/2 cups (355 ml) water
1 1/2 teaspoons (7.4 ml) salt
1 1/2 teaspoons (7.4 ml) sugar
4 1/2 cups (1.1 L) bread flour
2 teaspoons (10 ml) bread
machine yeast
21
840194103 ENv04.indd 21840194103 ENv04.indd 21 12/15/14 4:18 PM12/15/14 4:18 PM
Recipes – Gluten-Free (Cycle )
Gluten-Free Sandwich Bread
1.5-lb. (680-g) Loaf
1 1/2 cups (355 ml) warm milk
(cow, rice, soy, or nut)
3/ 4 cup (177 ml) whole egg (must
measure 3/4 cups)
1/4 cup (59 ml) vegetable oil
1 teaspoon (5 ml) cider vinegar or
lemon juice
3/4 teaspoon (3.7 ml) sea salt
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) xanthan
gum
1 teaspoon (5 ml) guar gum
3/ 4 teaspoon (3.7 ml) lecithin
granules (plain soy)
1 Tablespoon (15 ml) potato flour
3 cups (710 ml) gluten-free
all-purpose baking flour
2 teaspoons (10 ml) active dry
yeast
Have all ingredients at room temperature. Whisk together liquid
ingredients until very smooth. Add liquid ingredients to bread pan.
In separate bowl, whisk together dry ingredients, except yeast, until
thoroughly blended. Pour the dry ingredients on top of the wet. Make a
small well on the top middle of the dry ingredients and add the yeast.
Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Visit Bob’s Red Mill online at www.bobsredmill.com for more bread machine
recipes or to find out where Bob’s Red Mill products are sold.
22
Whole-Grain Bread
This gluten-free recipe is over 50% whole grain using the
brown rice flour.
1.5-lb. (680-g) Loaf
1 1/2 cups (355 ml) hot water
(150°F/66°C)
3 large eggs, lightly beaten
1 teaspoon (5 ml) cider vinegar
1/4 cup (59 ml) canola oil
2 cups (473 ml) brown rice flour
1/2 cup (118 ml) tapioca flour
1/2 cup (118 ml) potato starch
1/2 cup (118 ml) garbanzo bean
flour
1 1/2 teaspoons (7.4 ml) sea salt
4 1/2 teaspoons (22.2 ml) xanthan
gum
3 Tablespoons (44 ml) sugar
3 Tablespoons (44 ml) nondairy
creamer
2 1/4 teaspoons (11.1 ml) active
dry yeast
In a bowl, whisk together the hot water, eggs, vinegar, and oil. Place the
liquid ingredients in the bread pan. In a separate bowl, stir together
rice flour, tapioca flour, potato starch, garbanzo bean flour, sea salt,
xanthan gum, nondairy creamer, and sugar. Pour the dry ingredients
on top of the liquid. Make a small well on the top middle of the dry
ingredients and add the yeast.
Recipe Courtesy of Bob’s Red Mill Natural Foods, copyright 2010.
Visit Bob’s Red Mill online at www.bobsredmill.com for more bread machine
recipes or to find out where Bob’s Red Mill products are sold.
840194103 ENv04.indd 22840194103 ENv04.indd 22 12/15/14 4:18 PM12/15/14 4:18 PM
Recipes – Quick (Cycle )
Banana-Nut Quick Bread
1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1/4 cup (59 ml) butter or
vegetable oil
2 eggs, slightly beaten
14-ounce (397 g) package banana
quick-bread mix
1/2 cup (118 ml) finely chopped
nuts
Cornbread
NOTE: Light crust setting is
recommended.
1.5-lb. (680-g) Loaf
2 eggs, slightly beaten
1 cup (237 ml) milk
1/ 2 teaspoon (2.4 ml) bread
machine yeast
2 8.5-ounce
muffin mix
(241-g)
packages corn
Moist Devil’s Food Cake
NOTE: Light crust setting is
recommended.
1.5-lb. (680-g) Loaf
12-ounce (340-g) can evaporated
milk
1/2 cup (118 ml) butter or
vegetable oil
3 eggs, slightly beaten
18-ounce (510-g) package
Devil’s Food cake mix
Yellow Pound Cake
1.5-lb. (680-g) Loaf
1 1/3 (315 ml) cups water
1/3 cup (79 ml) butter or
vegetable oil
3 large eggs, slightly beaten
3.9-ounce (111-g) vanilla instant
pudding mix
18-ounce (510 g) package yellow
cake mix
23
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Recipes – Sweet (Cycle )
NOTE: Light crust setting is recommended.
Cranberry Orange Pecan
1.5-lb. (680-g) Loaf
3/4 cup (177 ml) water
1/4 cup (59 ml) orange juice
1 1/2 teaspoons (7.4 ml) salt
1/4 cup (59 ml) sugar
2 Tablespoons (30 ml) nonfat dry
milk
2 Tablespoons (30 ml) butter, cut
in small pieces
3 1/2 cups (828 ml) bread flour
1 1/2 teaspoons (7.4 ml) orange
zest
2 teaspoons (10 ml) bread
machine yeast
1/3 cup (79 ml) dried cranberries
1/3 cup (79 ml) chopped pecans
Add cranberries and pecans at Add Ingredient signal. Before adding
them, place in a resealable bag with 1 teaspoon (5 ml) flour to coat.
2-lb. (907-g) Loaf
1 cup (237 ml) water
1/4 cup (59 ml) orange juice
2 teaspoons (10 ml) salt
1/3 cup (79 ml) sugar
2 1/2 Tablespoons (37 ml) nonfat
dry milk
2 1/2 Tablespoons (37 ml) butter,
cut in small pieces
4 cups (946 ml) bread flour
2 1/2 teaspoons (12.3 ml) orange
zest
2 1/2 teaspoons (12.3 ml) bread
machine yeast
1/2 cup (118 ml) dried cranberries
1/2 cup (118 ml) chopped pecans
Cinnamon-Raisin
1.5-lb. (680-g) Loaf
1 cup (237 ml) water
1 1/2 teaspoons (7.4 ml) salt
1/4 cup (59 ml) sugar
2 Tablespoons (30 ml) nonfat dry
milk
2 Tablespoons (30 ml) butter or
vegetable oil
2 3/4 cups (651 ml) bread flour
1 1/2 teaspoons (7.4 ml) cinnamon
2 teaspoons (10 ml) bread
machine yeast
3/4 cup (177 ml) raisins
Add raisins at Add Ingredient signal. Breadmaker will beep 10 times
about 30 minutes after the cycle begins.
2-lb. (907-g) Loaf
1 1/4 cups (296 ml) water
2 teaspoons (10 ml) salt
1/3 cup (79 ml) sugar
2 1/2 Tablespoons (37 ml) nonfat
dry milk
2 1/2 Tablespoons (37 ml) butter
or vegetable oil
4 cups (946 ml) bread flour
2 1/2 teaspoons (12.3 ml)
cinnamon
2 1/2 teaspoons (12.3 ml) bread
machine yeast
1 cup (237 ml) raisins
24
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Recipes – 1.5 lb. Express (Cycle )
NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting
is recommended for best browning.
White
1.5-lb. (680-g) Loaf
1 cup (237 ml) warm water
1/2 teaspoon (2.4 ml) salt
3 Tablespoons (44 ml) sugar
2 Tablespoons
vegetable oil
2 Tablespoons (30 ml) nonfat dry
milk
3 1/4 cups (769 ml) bread flour
1 Tablespoon (15 ml) instant
yeast
(30 ml)
butter or
Pepper-Dill
1.5-lb. (680-g) Loaf
1 cup (237 ml) warm water
1 teaspoon (5 ml) salt
1/2 teaspoon (2.4 ml) black
pepper
1/2 teaspoon (2.4 ml) dried
dillweed
3 Tablespoons (44 ml) sugar
2 Tablespoons
vegetable oil
2 Tablespoons (30 ml) nonfat dry
milk
3 cups (710 ml) bread flour
1 Tablespoon (15 ml) instant
yeast
(30 ml)
butter or
25
840194103 ENv04.indd 25840194103 ENv04.indd 25 12/15/14 4:18 PM12/15/14 4:18 PM
Recipes – 2.0 lb. Express (Cycle )
NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting
is recommended for best browning.
White
2-lb. (907-g) Loaf
1 1/2 cups (355 ml) warm water
2 teaspoons (10 ml) salt
1/4 cup (59 ml) sugar
2 1/2
Tablespoons
vegetable oil
2 Tablespoons (30 ml) nonfat dry
milk
4 1/4 cups (1 L) bread flour
1 Tablespoon
(37 ml)
(15 ml)
butter or
instant yeast
Pepper-Dill
2-lb. (907-g) Loaf
1 3/4 cups (414 ml) warm water
1 teaspoon (5 ml) salt
1/2 teaspoon (2.4 ml) black
pepper
1 teaspoon (5 ml) dried dillweed
1/4 cup (59 ml) sugar
3
Tablespoons
vegetable oil
2 Tablespoons (30 ml) nonfat dry
milk
4 1/2 cups (1.1 L) bread flour
1 Tablespoon
(44 ml)
(15 ml)
butter or
instant yeast
26
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Recipes – Dough (Cycle )
Dinner Rolls
1 cup (237 ml) milk
1/4 cup (59 ml) butter, room
temperature
1 egg, slightly beaten
1/4 cup (59 ml) sugar
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end
the cycle. Place on floured counter. Grease a 9- x 13-inch (23- x 33-cm)
baking pan. Cut dough in half; then divide each half into 8 pieces. Place
in greased pan. Let rise until almost double in size, about 45 minutes.
Bake at 375°F (190°C) for 15 to 20 minutes or until done. Makes 16
rolls.
1 teaspoon (5 ml) salt
4 cups (946 ml) all-purpose flour
2 teaspoons (10 ml) bread
machine yeast
Pizza Crust
1 cup (237 ml) water
1 teaspoon (5 ml) salt
1 Tablespoon
vegetable oil
3 cups (710 ml) bread flour
2 teaspoons (10 ml) bread
machine yeast
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end the
cycle. Place on floured counter and let the dough rest for 10 minutes.
Shape into a 15- to 16-inch (38- x 40-cm) round pizza pan. Add favorite
pizza ingredients. Bake at 475°F (246°C) for 20 to 25 minutes or until
done. Makes one 16-inch (40-cm) pizza.
(15 ml)
butter or
Focaccia
Dough
1 cup (237 ml) water
1 teaspoon (5 ml) salt
2 Tablespoons (30 ml) olive oil
3 1/4 cups (769 ml) bread flour
1 Tablespoon (15 ml) Italian
seasoning
2 teaspoons (10 ml) active dry
yeast
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end the
cycle. Place on floured counter and let the dough rest for 10 minutes.
Sprinkle cornmeal on a jelly roll pan or cookie sheet. Roll dough into
a large rectangle. Place rectangle onto pan. Using your fingers, make
dents in the dough about 1 to 2 inches (2.5 to 5 cm) apart. Brush oil
over top of dough. Let rise 30 to 45 minutes. Sprinkle dough with
basil and cheese. Bake at 400°F (204°C) for 20 to 25 minutes. Makes
1 focaccia.
Toppings
1 to 2 Tablespoons (15 to 30 ml)
cornmeal
2 Tablespoons (30 ml) olive oil
3 Tablespoons (44 ml) fresh basil,
coarsely chopped
1/4 cup (59 ml) grated Parmesan
cheese
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Recipes – Dough (Cycle )
Cinnamon Raisin Buns
Dough
1/ 2 cup (118 ml) plus
1 Tablespoon (15 ml) warm milk
2 eggs, slightly beaten
1 teaspoon (5 ml) salt
1/2 cup (118 ml) sugar
1/4 cup (59 ml) butter, room
temperature
4 cups (946 ml) all-purpose flour
2 1/2 teaspoons (12.3 ml) bread
machine yeast
Filling
1/3 cup (79 ml) butter, softened
3/4 cup (177 ml) brown sugar
At the end of the Dough cycle, remove the dough from the breadmaker.
Press and hold the START/STOP button for several seconds to end the
cycle. Place on floured counter and let the dough rest for 10 minutes.
Roll dough to a large rectangle about 14” x 16” (36 cm x 41 cm). Spread
with softened butter. Mix the brown sugar and cinnamon; then sprinkle
over the butter. Scatter the raisins over the butter and sugar. Roll up
dough from the longest side. Cut into rolls about 1-inch (2.5-cm) thick.
Place in a greased 10- x 14-inch (25- x 36-cm) baking pan.* Cover and
let rise until almost doubled, about 1 hour. Bake at 375°F (190°C) for 20
to 25 minutes, or until done. Let cool slightly; then ice.
Icing: Combine the cream cheese, butter, confectioners sugar, vanilla,
and salt.
Makes about 16 large cinnamon rolls.
*Can also use a 9- x 13-inch (23- x 33-cm) baking pan plus a 9- x 5-inch
(23- x 13-cm) loaf pan.
Icing
3- ounces (85 g) cream cheese,
room temperature
3 Tablespoons (44 ml) butter,
room temperature
1 cup (237 ml) confectioners
sugar
1 teaspoon (5 ml) vanilla extract
Pinch salt
2 Tablespoons (30 ml) cinnamon
3/4 cup (177 ml) raisins
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