Kenmore Easy Baking, Choice Easy Baking Recipe & Instruction Booklet

strengthen the dough while rising and also controls the

yeast so that the dough rises evenly. (Ifyou must

eliminate or cut back on these two ingredients, please be
aware that the quality of the bread may be affected.)

Always measure the ingredients carefully using U.S.
standard measuring cups and spoons. Kitchen flatware
and coffee cups vary in size and should never be used. All
ingredients should be at room temperature unless
otherwise noted in recipel Since you will be using all
natural ingredients to make your home made bread, the
quality of the ingredients is important. Since flour is

milled from wheat, the quality and make up of the flour

will vary from crop to crop, from year to year even though

the mills make every attempt to blend the wheat for
proper consistency.

Nevertheless, you may see that your bread does not
come out the same when using flour from a different
brand. If this is the case, we suggest that you experiment.

(If, for example, the bread made from brand "X" bread

flour does not provide a satisfactory loaf of bread, try

another brand. Thesame applies to yeast.) Some
packages of yeast will provide greater rising _activitythan
others. Ifyour bread does not rise well, tryanother
package of yeast or another brand. We have also seen that
certain brands ofyeast work better with certain brands of

flour. (Experiment until you find the combination that

works best for you.)

Although the quality of the bread should not be affected
by the type/source of water used, extremely hard or soft
water can determine whether a loaf of bread is good or
bad. If your water falls in this category, only make bread

using bottled spring water with a low mineral content or
try to substitute the water with low fat milk.

JUDGE IF THINGS ARE GOING WELL

Development

s

the first kneading cycle, the ball of kneaded

should be smooth and elastic. The top of the

be slightly sticky and should begin to fill

the bottom of the pan while rising. If the dough

stiff and lumpy, it is too dry. You should add an

to two tablespoons of water to the side of

:pan once the Bread Machine begins the second

Dough that is too dry can result in short

of bread which appear overbaked.

measuring flour never scoop it out of the bag or

with the measuring cup. Always spoon the

into the cup. Insert a clean kitchen knife into the

couple of times to eliminate clumps or air

Level off the top of the cup with the knife.

pack the flour down.

to be very loose and sticky, it is

•You can overcome this problem by making

measure the ingredients properly or add less

y one to two tablespoons less) to

for a higher than normal moisture content

(Dough that is too moist can result in over-

wrinkled loaves of bread.)

set your Bread Machine on the proper baking

as specified in the recipe, if the bread does not

sufficiently, choose a darker setting the next time. If

bread bakes too dark, try a lighter setting. If the

continues to bake too dark, the dough may be too

iii

dry inhibiting the bread to rise properly. (/_y adding one
to two tablespoons of additional water for better baking

results.) Too much sugar in a recipe may also cause

bread to overbake. The same is true with dried fruits.
Try cutting down on the amount called for in the recipe

by 25 to 50%.

Do not use your Bread Machine if the room
temperature is lower than 65°F since the dough will not
rise well and the loaves will be short. If the ambient
temperature is higher than 85°E the dough can over-rise
and the bread can possibly collapse or wrinkle during
baking and the crumb texture will be coarse. The ideal
temperature for making bread is always 70 ° to 80°F.

THE FINISHED PRODUCT

For a crisp, crunchy crust, always remove the bread
from the Bread Machine after the baking and cool down
cycles. Remove from the pan and let cool on a wire rack
in a draft free location. For a softer crust, immediately
place the baked loaf of bread in an open plastic bag or
loosely wrap in foil.

The size of the baked loaf of bread will vary from loaf

.to loaf due to ingredients and ambient condition.

Nevertheless, the general rule is that the bread size

should be 1-inch from the top of the pan to 1-inch below

the top. If you are making bread using whole grain
flours, the size of the loaf will be shorter.

If additional baking assistance is needed, please refer

to the baking information contained in this book

or consult the owner's manual.

Baking

Kenmore Choice Bread Machine with Multi-Logic_

Easy Baking

Published by Cookbook Resource USA, Ltd.

Milwaukee/June 1992

copyright © 1992 by

Cookbook Resource USA,Ltd.

and

Welbilt Appliance, Inc.

Responsibility for the success and/or originality of the recipes for the Kenmore

Choice Bread Machine contained herein rests with Welbilt Appliance, Inc.

P.O. Box 3618

New Hyde Park, NY 11042

Phone: [phone]

Acknowledgements

Authors:

Claudia Burns

and

Tom Lacalamita

Editor:

M. Katherine Scott Reising

Graphic Design:

Dave Hackett

All rights reserved. No part of the contents of this book may be reproduced by

any means without permission by the publisher. Cookbook Resource USA isa

registered trademark of Cookbook Resource USA, Ltd.

Kenmore Edition

August1993

Printed in the United States of America

24681097531

CONTENTS

Introduction ................................................................. 5

Insider's Guide to Easy Baking ................................... 6

Yeast Breads

Basic White Bread ................................................. 10

Basic White Bread Variations ............................... 11

Cinnamon Nut Bread ............................................ 12

Maple Walnut Wheat Bread .................................. 13

Rye Bread ............................................................... 14

Onion Bread ........................................................... 15

Chevre Cracked-Pepper Bread .............................. 16

Pesto Bread ............................................................ 17

Cheddar Bacon Bread ............................................ 18

French Bread ......................................................... 19

Pizza Dough ......................................................... .. 20

Pizza Dough Variations ......................................... 21

Bagels ..................................................................... 22

Holiday Braid ......................................................... 24

Whole Grain Breads

100% Whole Wheat Bread .................................... 26

7-Grain Bread ........................................................ 27

Sunflower Oatmeal Bread ..................................... 28

Triple Wheat Bread ................................................ 29

Honey Oats 'N' Barley Bread .................................... 30

Shredded Wheat Bread .............................................. 31

Dark Pumpernickel Bread .................................... 32

Shaping for Pumpernickel Bread ......................... 33

Protein Rolls .......................................................... 34

2 3

CONTENTS (cont'd.) INTRODUCTION

QuickBreads

Banana Nut Bread ................................................. 36

Chocolate Chip Zucchini Bread ........................... 37

AppleWalnut Loaf................................................. 38

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

CarrotPecan Bread................................................ 40

Pumpkin Spice Bread............................................ 42

Cookies & Bars

Chocolate Chip Cookies ........................................ 44

Peanut Butter ........................................................ 45

Sugar Cookies ........................................................ 46

Shortbreads ............................................................ 47

Spicy Date Cookies ................................................ 48

Chocolate Chocolate Chip Cookies ...................... 50

Hermits .................................................................. 51

Granola Crunchies ................................................ 52

Pecan Fingers ........................................................ 54

Chocolate Brownies .............................................. 55

Butterscotch Brownies ......................................... 56

Apple Walnut Bars ................................................. 57

Aloha Apricot Squares ........................................... 58

Pastries

Basic Pie Crust ....................................................... 60

Cream Cheese Pie Crust ....................................... 61

Pfite Bris_e ............................................................. 62

Pfite-_-choux .......................................................... 63

Danish Pastries ...................................................... 64

Practical Solutions to Easy Baking .......................... 67

/Jeople are interested in cooking and baking more now

than ever before. Just go to any supermarket or house-
wares department. Awaiting you is a proliferation of
new foods and gadgets as well as many old favorites in
new packaging.

There seems to be just one problem though. We are

pretty good at opening a package and popping it into
the microwave. Yet we are often lost when presented with
a mixing bowl and a recipe. Perhaps you have worked

with various doughs and have not been completely

satisfied with the results. Or, possibly the pace of a busy
day leaves little time for baking pleasures.

The Kenmore Choice Bread Machine and easy-to-

follow recipes take all the guesswork out of making ,
delicious baked goods. All you have to do is add the
ingredients and push START. The Bread Machine does
all the hard work. You get the gratificatio!! And, you'll
know exactly what you are eating - you made it from
scratch without artificial ingredients or preservatives.

For those of you fortunate enough to have already
discovered the secrets of cooking and baking...well, you
are in for a real treat. Now they've never been easier.

4 5

INSIDER'S GUIDE TO EASY BAKING

Your Kenmore Choice Bread Machine produces

delicious baked goods with ease. This marvelous
machine asks only that you carefully follow the recipe
instructions! Use indicated ingredients and measure
them precisely. For best results, have your ingredients
at room temperature (70 ° ) unless otherwise specified.
Press START. You have now entered the amazing world
of Easy Baking.

Yeast and Whole Grain Breads

The mention of fresh-baked bread evokes different

memories for different people. But, there's one thing
certain about all good yeast and whole grain breads.
They're always moist and meaty. Pinch or squeeze a slice

of good bread. It will, slowly but surely, resume its
original shape. Your Bread Machine produces satisfying
results if you carefully follow directions and use the
indicated ingredients.

Bread Flour: Now available in most supermarkets, bread flour is
higher in gluten than unbleached all-purpose flour. Gluten, a
natural protein found in wheat flour, makes dough elastic when
efficiently kneaded. This high gluten content produces higher

volume loaves. Bread flour is the flour of choice when working with
yeast and whole grain breads, unless otherwise specified.

Active Dry Yeast: Use only active dry yeast - never fast-rising

yeast or compressed cake yeast. Check its expiration date. Yeast is

the leavening agent that causes dough to expand or "rise." Liquid
and warmth bring yeast back to life. When reactivated, yeast
releases carbon dioxide bubbles that make well-kneaded dough rise.

Sweetener and Salt: Never eliminate the sweetener in the recipe.

Yeast uses it as energy on which to grow. Salt also plays an

important role. It helps stabilize the rising process so that the

dough rises evenly.

Non-fat Dry Milk: Always use non-fat dry milk to prevent
spoilage and to maintain the proper balance of wet to dry
ingredients. If there are eggs in the recipe, never use the

programmable timer in order to prevent spoilage.

Shortening: Always use stick butter/margarine. It has less

moisture than tub butter/margarine and less air than whipped.

Measure: i stick = 1/2cup = 8 tablespoons.

Quick Breads, Cookies & Bars, and Pastries

The secret to making delectable, chewy cookies is to
mix the ingredients just enough as to not overwork the
flour and develop too much of the gluten. This is just the
opposite of making yeast and whole grain breads .The
same rule for cookies and bars applies to making quick
breads, pie crusts and other types of pastry doughs.

Organization is Essential: The Kenmore Choice Bread Machine
is programmed to eliminate any of the guesswork. However, it is
essential that you be well organized. Start by preparing all
ingredients as indicated in the recipe. Have them ready to add

when listed in directions. Do not deviate from the specified

sequence since that could affect the finished product.

6 7

INSIDER'S GUIDE TO EASY BAKING (cont'd.)

Ingredient Temperature: Ingredientsmust be at the temperature
specifiedin recipe. Butter/margarine that is too cold, and not at

roomtemperature, willnot cream with sugar when making cookie
dough. Piecrust, in contrast, must only be made with very cold

butter/margarineso that it can be cut into the flour and not

creamed. Thisis what makes cookies soft and pie crust flaky.

Follow the simple detailed recipes that begin on the next page.

You, too, will be able to e:cperience delicious results every timer

I lease carefully read Owner's Manual before proceeding.

Refer to the Practical Solutions Guide on page 67.

Remember when dieters declined bread because it was

starchy and fattening? Well, nutritionists won a reprieve
for bread when they reminded us that it's comprised of
complex carbohydrates and full of fiber. In fact, four old
friends -- bread, cereal, rice and pasta -- form the
foundation of the USDRs current
"Eating Right" pyramid. Six to

eleven servings are recom-
mended daily.

How refreshing to
know we can indulge
in the ultimate com-
fort food without
guilt. We certainly

owe thanks to those

who insisted, "Let .-..

• :-...-2

them eat bread!" i.-_:_!{.i-

Yeast Breads 9

BASIC WHITE BREAD

T_

___veryone's badmouthing white bread these days.

Sometimes, however, only white bread will do. So we

developed a recipe to ease your guilt. It's moist and meaty

and has no preservatives.

Add ingredients in the order listed. All ingredients

must be at room temperature.

1 si4 teaspoons active dry yeast

3 cups bread flour

1 teaspoon salt
1 I/2 tablespoons granulated sugar
1 I/2 tablespoons nonfat dry milk
1 1/2 tablespoons butter/margarine

1 cup plus 3 tablespoons plus I teaspoon water

[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and

4 minutes.

BASIC WHITE BREAD VARIATIONS

Now you can have fun baking variations of Basic White

Bread. Let your imagination take wing. Please note that

when using a flavoring high in salt, such as dried soup/dip

mix, eliminate salt in the basic recipe.

After adding 11/2 tablespoons nonfat dry milk for Basic

White Bread, add one or more of flavorings. Adjust the

amount according to taste, but #ease don't exceed the
maximum amount stated. Next add the butter/margarine

and water. Now press SELECT for Yeast Dough. Press
START. Continue with directions.

[] 1/4to 1/2cup chopped nuts (walnuts, pecans, peanuts)
[] 1 tablespoon dried herbs (basil leaves, oregano leaves,

Italian spices, fines herbes, etc.)

[] 1 tablespoon powdered or ground spice (garlic powder,

onion powder, cinnamon, cardamom, etc.)

[] 1/2cup dried fruit (raisins, chopped prunes, chopped

dates, craisins, etc.)

[] I to 11/2 cups grated or shredded cheese (Parmesan,

Romano, Swiss, Cheddar, etc.)

[] 1/4to 1/2cup seeds (sunflower, sesame, poppy, etc.)

Yeast Breads 11

10

CINNAMON NUT RAISIN BREAD

Remember when Mom fixed raisin toast for breakfast or

a snack? Well, we've gone a little further by adding
cinnamon, chopped nuts and dark brown sugar to our
raisin bread.

Add ingredients in the order listed. All ingredients

must be at room temperature.

1 3/4 teaspoons active dry yeast

3 cupsbreadflour
1 teaspoon salt

I tablespoon dark brown sugar, packed
1/2 tablespoon granulated sugar
I/2 teaspoon ground cinnamon

2 tablespoons nonfat dry milk

I/2 cup raisins
I/2 cup chopped walnuts (optional)

2 tablespoons butter/margarine

1 I/4 cups water

[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and

4 minutes.

MAPLE WALNUT WHEAT BREAD

One of our favorite restaurants makes all its own baked
goods. At dinner, they feature a homemade loaf with a

tantalizing flavor. We finally discovered it's maple. After
dining in that exceptional restaurant many times, this
bread has become a must. We have recreated it for you.

Add ingredients in the order listed. All ingredients

must be at room temperature.

1¾

2

1
1

I/2

11/2
11/2
11/2

1

11/4

teaspoons active dry yeast
cups bread flour
cup whole wheat flour
teaspoon salt
cup chopped walnuts

tablespoons buttermilk powder
tablespoons butter/margarine
tablespoons 100% pure maple syrup
teaspoon maple flavor, or to taste
cups plus I teaspoon water

[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and

4 minutes.

12 .YeastBreads13

RYE BREAD

!-'roducing high, moist loaves with whole grains is very

difficult when you're making bread by hand. This is
especially true when using rye flour which has little or no
gluten. Fortunately, the Bread Machine has superior
kneading action perfect for whole grains. Extra rising
time plus some bread flour to boost the gluten yields a

loaf that is moist, chewy and remarkably high in volume.

Add ingredients in the order listed. All ingredients

must be at room temperature.

2

z 1

/ 2

1

3 2

5o¢

1%

1

/

teaspoons active dry yeast
cup medium rye flour
cups bread flour
teaspoon salt
tablespoons dark brown sugar, packed
tablespoon caraway seed (optional, but gives
rye bread its characteristic flavor)
tablespoons butter/margarine
cup plus 3 tablespoons plus _z-t_o-poon water

[] Press SELECT for Whole Grain.

[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and

10 minutes.

ONION BREAD

The humble onion is found in every cuisine. Its most

famous role is in French onion soup. Today dried onion

soup mix is added to recipes more often than served as
soup. So, we tried it in yeast dough. The resulting bread
satisfies the most extreme craving for onions.

Add ingredients in the order listed. All ingredients

must be at room temperature.

1 3/4 teaspoons active dry yeast

3 cupsbreadflour

1/2 teaspoon salt

1 tablespoon granulated sugar

1 1-ounce packet dry onion soup dip/mix
1 1/2 tablespoons nonfat dry milk
1 1/2 tablespoons butter/margarine

1 cup plus 3 tablespoons plus I teaspoon water

[] Press SELECT for Yeast Bread.

[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and

4 minutes.

Yeast Breads 1._

14

CHEVRE CRACKED-PEPPER BREAD

PESTO BREAD

What is all this fuss about black pepper? While some

people cough and sneeze as fashionable waiters grind it
onto salads, other diners cry, "More, more!" So, here's a
bread that will knock your socks off. Not only is it chock
full of this current star of spices, but chevre adds a
pungent twist.

Add ingredients in the order listed. All ingredients

must be at room temperature.

1 3/4 teaspoons active dry yeast

3 cups bread flour

1 teaspoon salt

1 1/2tablespoons granulatedsugar

1 tablespoon cracked black pepper, or to taste

1 t/2 tablespoons nonfat dry milk
21/4 ounces goat cheese, with herbs if desired, cut

in quarters

I cup plus 3 tablespoons plus 2 teaspoons water

[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and

4 minutes.

Pesto is Italian and means simply "paste." Our favorite is

made of fresh basil, garlic, olive oil, grated cheese and
pine nuts. We experimented and put it into bread dough.

The results are dramatic! You'll find prepared pesto in
most supermarkets.

Add ingredients in the order listed. All ingredients

must be at room temperature.

2 teaspoons active dry yeast

3 cupsbreadflour
1 1/4teaspoons salt
I z/2 tablespoons granulated sugar
1 1/2tablespoons nonfat dry milk

3 tablespoons preparedpesto, stirred to evenly

distribute oil

1 1/2tablespoons olive oil

1 cup plus 1 tablespoon plus I teaspoon water

[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.
[] Press START. Bread will be ready in 4 hours and

4 minutes.

16 Yeast Breads 17

CHEDDAR BACON BREAD

When we set out to develop a cheese bread for the

Bread Machine, the decision was to go whole hog and use
bacon as well. What a dynamite combo! If you're

watching cholesterol, this bread is not for you...well,

maybe one bite would be okay.

Add ingredients in the order listed. Add only half of the

crumbled bacon. Reserve remaining bacon for second

kneading. All ingredients must be at room temperature.

1 3/4 teaspoons active dry yeast

3 cups bread flour

3/4 teaspoon salt

1 1/2tablespoons granulatedsugar

5 to 6slices bacon (crisp fried and crumbled,

divided in half)
1 1/2tablespoons nonfat dry milk
1 1/2 cups shredded sharp cheddar cheese

1 cup plus 3 tablespoons plus I teaspoon water

[] Press SELECT for Yeast Bread.
[] Press BAKING CONTROL for Medium.

[] Press START. When Bakery beeps 10 times, 5 minutes

before the end of the second kneading, add the other
half of crumbled bacon. Bread will be ready in 4 hours

and 4 minutes.

FRENCH BREAD

F/

/'!ave you ever noticed that the French have a flair for

the finer things in life? This is especially true when it

comes to bread!

Add ingredients in the order listed. All ingredients

must be at room temperature.

2 teaspoons active dry yeast
3 cups bread flour

1 1/2 teaspoons salt

2 teaspoons sugar

1 1/4 cups plus I tablespoon plus 1 teaspoon water

El Press SELECT for Multi-Logic Program. The Kneading

light will flash. Press VH or AM to program 2nd
Kneading time of: 0 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or ZkMto program
2nd Rising time of: 0. Repeat this step Once again to
program Baking time of: 0. Press Multi-Logic
Program to lock in the new program times. Press
START. Dough will be ready for hand shaping, rising
and baking in I hour and 15 minutes.

El Place dough on lightly floured surface. Cut dough into

halves. Roll each portion in a long rope and place in
trough of a lightly greased, double-trough baguette
pan (maximum 3-inch wide trough).

El Glaze each baguette with egg white. Slash 5 times

diagonally with a very sharp knife or pair of scissors.
Place in a warm, draft-free spot to rise for 45 to 60
minutes or until doubled.

El Glaze unslashed portions again with egg white and

bake in a 400°F preheated oven for 25 to 30 minutes,
until deep brown.

18 Yeast Breads 19

PIZZA DOUGH PIZZA DOUGH VARIATIONS

/t's time to change the timeworn phrase "As American as

apple pie" to "As American as pizza pie!" Our country is
so taken with pizza that entire restaurant chains are
devoted to it. They even promise to deliver hot on the
spot, or your next one's free. Why bother with carryout
pizza when you can make your own in about the time it
takes to have one delivered?

Add ingredients in the order listed. All ingredients

must be at room temperature.

1 3/4 teaspoons active dry yeast

21/2 cups bread flour

1 teaspoon salt

1/2 teaspoon granulated sugar

1 1/2tablespoons olive oil

1 cup minus i tablespoon water

[]

[]

[]

Press SELECT for Mixing. Press Multi-Logic Program.
LED timer will flash. Press VH or AM to program
mixing time of :10. Press Multi-Logic Program to lock
in the new program time. Press START. Appliance will
stop mixing and will beep at end of 10 minutes. Do not
open lid. Let dough rest for 15 minutes.

Place dough on lightly floured surface. Cut into halves.
Press each evenly into a lightly greased 12-inch pizza
pan. Prick dough all over with a fork. Bake for 12 to 15
minutes in a 400°F preheated oven, until crust is
lightly browned.

Remove from oven and spread/sprinkle crust with your
favorite pizza toppings. Return to oven for 10 to 15
minutes, until toppings are bubbling and/or melted.
Yield: 2 12-inch pizza crusts.

[] Substitute 1/2to I cup whole wheat flour for same

amount bread flour.

[] Add 1 tablespoon crushed herbs (oregano, Italian

spices, etc.) to ingredients just before adding oil.

[] Add I cup grated or shredded cheese (grated

Parmesan, Romano, shredded Cheddar, pepper jack)
to ingredients just before adding oil.

20 YeastBreads21

BAGELS

There's nothing in this world like a chewy bagel -
smothered with cream cheese and lavished with lox.
Bagels join the melting pot of ethnic foods Americans call
their own. Yet they remain unique in the realm of yeast
breads. A lot of kneading makes them chewy, and boiling
them in barley malt syrup gives them their shine. Pile on
the seeds, salt or onions - and mazeltov!

Add ingredients in the order listed. All ingredients

must be at room temperature.

4 teaspoons active dry yeast

3 cups bread flour

% tablespoon salt

2 tablespoonsgranulatedsugar

1 teaspoon barley malt syrup

2 tablespoons poppy or sesame seeds (optionaO

1 1/4 cup plus I teaspoon water

[] Press SELECT for Multi-Logic Program. The Kneading

light will flash. Press VH or AM to program 2nd
Kneading time of :15 (1st Kneading and 1st Rising are

pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of: 0. Repeat this step once again to
program Baking time of: 0. Press Multi-Logic Program
to lock in the new program times. Press START. Dough
will be ready for hand shaping, rising and baking in
1 hour and 30 minutes.

BAGELS (cont'd.)

[] Bring 3 quarts water to boil in a large pot. Stir in

1 tablespoon barley malt syrup.

[] Remove dough from Bread Machine; place on a lightly

floured surface. Cut dough into 9 equal pieces. Roll
each into a smooth ball. Flatten balls, and poke a hole
in the middle of each with your thumb. Next twirl the

dough to enlarge the hole and even out the dough
around it. Cover bagels with a kitchen towel, and let

rest for 10 minutes.

[] With a large metal spatula, carefully transfer bagels to

boiling water, three at a time. Let boil for 1 minute,
turning bagels over midway. Remove bagels from
water with a slotted spoon and drain briefly on a clean

towel. Transfer drained bagels to baking sheets
sprinkled with corn meal, four to five bagels per sheet.

[] If desired, glaze tops of bagels with egg white and

sprinkle with poppy or sesame seeds, course salt
and!or reconstituted dry onions. Bake bagels in

375°F preheated oven for 20 to 25 minutes, until
well-browned.

22 .YeastBreads23

HOLIDAY BRAID

_T

/ ¥othing is as festive as braided yeast loaves - rich with

raisins or studded with crunchy seeds.

Add ingredients in the order listed. All ingredients

must be at room temperature.

1 I/4 teaspoons active dry yeast
2 % cups bread flour

1/4 teaspoon salt
1/a cup granulated sugar

1/2cup raisins (optionaO

i tablespoon butter/margarine
1 large egg

3/4 cup plus 2 teaspoons water

[]

[]

[]

Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd
Kneading time of: 0 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of: 0. Repeat this step once again to
program Baking time of: 0. Press Multi-Logic Program
to lock in the new program times. Press START. Dough
will be ready for hand shaping, rising and baking in
I hour and 15 minutes.

Place dough on a lightly floured surface. Divide dough
into thirds. Roll each portion into a 14-inch rope.
Place ropes side-by-side on a greased baking sheet.
Braid ropes and tuck ends under securely. Cover and
place in a warm draft-free spot to rise for 45 to 60
minutes or until doubled in size.

Brush braid with egg white. Bake in preheated 375°F
oven for 25 to 30 minutes, until deep golden brown.

Whole Grain

Breads

Today's consumer demands and devours hearty, whole

grain loaves which are high in healthy nutritional fiber.

Whole grain flours are substantially lower in gluten than
processed flours. As a result, they produce lower, denser,

drier loaves. Most of these breads benefit by the addition of
a little bread flour to boost the gluten and help dough rise.

The Bread Machine compensates for the poor rising

power of whole grains by allowing you to pro-
gram longer rising
periods. Be sure to do

so for the recipes in
this chapter. If you
are a purist, whole
grain flour can be

substituted for the
bread flour. Be pre-

pared, however, for
smaller loaves.

24

Whole GrainBreadsi

100% WHOLE WHEAT BREAD 7-GRAIN BREAD

Hand made 100% whole wheat bread usually doesn't

rise very much. That's why the Bread Machine is such a

great invention. Its superior kneading action makes very

elastic doughs, plus it can be programmed for long rising

periods.

Add ingredients in the order listed. All ingredients

must be at room temperature, unless otherwise noted.

21/2 teaspoons active dry yeast

3 cups whole wheat flour
1 teaspoon salt
2 tablespoons nonfat skim milk
1 tablespoon butter/margarine

1/4 cup honey

1 1/4cups warm (105°-115°F) water

[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Tent a piece of aluminum foil, shiny side

down, over glass dome at start of Baking. Remove

when Cooling begins. Bread will be ready in 4 hours and

10 minutes.

A dark, moist loaf that's perfect for sandwiches! Such is

the reward when slicing into a loaf of 7-Grain Bread. The
machine's great kneading power makes it moist, and the
7-grain cereal makes it full of extra fiber.

Add ingredients in the order listed. All ingredients

must be at room temperature, unless otherwise noted.

21/4 teaspoons active dry yeast

1 1/2 cups whole wheat flour

1 cupbreadflour
1 teaspoon salt

1/2cup crumbled 7-grain cereal flakes

3 tablespoons nonfat dry milk
1 tablespoons unsweetened cocoa powder
2 tablespoons butter/margarine

1/8cup dark molasses

1 cup plus 3 tablespoons plus 2 teaspoons

warm (105°-115°F) water

[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Tent a piece of aluminum foil, shiny side

down, over glass dome at start of Baking. Remove

when Cooling begins. Bread will be ready in 4 hours and

10 minutes.

26 Whole Grain Breads 27

SUNFLOWER OATMEAL BREAD TRIPLE WHEAT BREAD

This one is definitely from the Heartland! Crunchy
sunflower seeds in a whole wheat, oatmeal and honey

base evoke visions of fields ripe with golden grains in

America's "bread basket." Try toasting a thick slice of

Sunflower Oatmeal Bread and spreading it with honey
butter.

Add ingredients in the order listed. All ingredients

must be at room temperature, unless otherwise noted.

21/4 teaspoons active dry yeast

1 1/2cups whole wheat flour

1/2 cup old-fashioned oatmeal, uncooked
1/2 cup hulled sunflower seeds

1 cupbreadflour
1 teaspoon salt
2 teaspoons granulated sugar
3 tablespoons nonfat dry milk
2 tablespoons butter/margarine

1/s cup honey

1 cup plus 3 tablespoons warm (105°-115°F) water

[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.

[] Press START. Bread will be ready in 4 hours and

10 minutes.

Now,if you thought our 100% Whole Wheat Bread was

good, wait until you try this one. Triplewheat, triple
treat!Whole wheat flour, wheat germ and wheat bran

plus dark molasses create a loaf brimming with fiber.

Add ingredients in the order listed. All ingredients

must be at room temperature, unless otherwise noted.

21/2 teaspoons active dry yeast

1 1/2 cups whole wheat flour

1/2 cup wheat germ
1/2 cup wheat bran
1/4 cup cracked wheat

1 cup bread flour
1 teaspoon salt

2 tablespoons nonfat dry milk

1 tablespoon butter/margarine

1/4 cup dark molasses

1 1/2cups minus I teaspoon warm (105°-115°F) water

[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Bread will be ready in 4 hours and

10 minutes.

28 Whole Grain Breads 29

HONEY OATS 'N' BARLEY BREAD SHREDDED WHEAT BREAD

Studies indicate that oat bran is even more beneficial

than healthful wheat bran. So, we couldn't resist adding
some to one of our whole grain breads. Even better, a
little oat bran goes a long way. Lots of oatmeal plus
crunchy barley make this bread a sure hit with the whole
family!

Add ingredients in the order listed. All ingredients

must be at room temperature, unless otherwise noted.

21/2 teaspoons active dry yeast

1 1/2 cups whole wheat flour

3/4 cup quick-cooking oats, uncooked
1/3 cup oat bran
1/4 cup quick-cooking barley, uncooked

1 cupbreadflour

2 teaspoons granulated sugar

1 teaspoon salt

1/8 cup honey

11/2 cups plus 2 tablespoons warm (105°-115°F) water

[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.
[] Press START. Bread will be ready in 4 hours and

10 minutes.

Connoisseurs of shredded wheat know their favorite
cereal has no added sugar or salt. It's just pure, wholesome

goodness in a delightfully crunchy form. The idea of
basing a bread on breakfast cereal was intriguing, as is
the spicy hint imparted by light molasses.

Add ingredients in the order listed. All ingredients

must be at room temperature, unless otherwise noted.

21/4 teaspoons active dry yeast

2 cups whole wheat flour

1 cupbreadflour
1 teaspoon salt
3 tablespoons butter/margarine

1/4 cup light molasses

1 cup (2 ounces) mini-shredded wheat biscuits

11/4 cup plus I tablespoons plus I teaspoon

warm (105°-115°F) water

[] Press SELECT for Whole Grain.
[] Press BAKING CONTROL for Light.

[] Press START. Tent a piece of aluminum foil, shiny side

down, over glass dome at start of Baking. Remove
when Cooling begins. Bread will be ready in
4 hours and 10 minutes.

.....i_

30 _Whole Grain Breads 31

DARK PUMPERNICKEL BREAD SHAPING FOR PUMPERNICKEL BREAD

There's something about pumpernickel that begs for a
big pot of soup and a roaring fire. Perhaps its darkness
recalls winter nights in the Slavic countries of its origins.

Add ingredients in the order listed. All ingredients

must be at room temperature.

21/4 teaspoons active dry yeast

1 cup medium rye flour
2 cups breadflour

1/2tablespoon salt

1 ounce unsweetened chocolate, melted
1 teaspoon onion powder (optional)

1/2cup milk

1 tablespoon butter/margarine

1/4 cup dark molasses

1/2cup plus 1 tablespoon water

[]

Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd

Kneading time to :20 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time of : 0. (Appliance will automatically

rise dough for 20 minutes before punching it down).

Press Multi-Logic Program again. The Baking light
will flash. Press VH or AM to : 0. Press Multi-Logic

Program to lock in new program times. Press START.

Dough will ready in i hour and 55 minutes.

[] On a lightly floured surface, shape dough as desired, or

use one of the following suggestions.

[]

[]

Large Round Loaf: Form dough into smooth ball.
Place on greased baking sheet. After 1-hour rising,
glaze top of loaf with egg white and slash twice
diagonally with a very sharp knife. Bake in 375°F
preheated oven for 40 to 45 minutes.

Large Oblong Loaf: Roll dough into 10- by 9-inch
rectangle. Starting at short end, roll up dough tightly.

Tuck ends under securely and pinch seam. Place on
greased baking sheet. After 1-hour rising, glaze top of
loaf with egg white and slash twice diagonally with a
very sharp knife. Bake in 375°F preheated oven for

40 to 60 minutes.

[] Baguettes: Divide dough into halves. Roll each piece

into 10- by 12-inch rope. Place each rope into a trough
of a greased double-trough baguette pan (no wider
than a 3-inch trough). After 1-hour rising, glaze top of
each baguette with egg white and slash four times
with a very sharp knife. Bake in 375°F preheated oven
for 40 to 45 minutes.

[] Rolls: Divide dough into 12 equal portions. Roll each

piece into a smooth ball. Place on greased baking
sheets, six per sheet. After 1-hour rising, glaze top of

each roll with egg white. Bake in 375°F preheated

oven for 20 minutes.

32 Whole Grain Breads 33

PROTEIN ROLLS

Protein Rolls are remarkably light, moist and high in

volume. They earn their name through the addition of
cottage cheese.

Add ingredients in the order listed. All ingredients

must be at room temperature.

21/4 teaspoons active dry yeast

2 cups whole wheat flour

1 teaspoon salt
2 tablespoons honey
1/4teaspoon baking soda

1 large egg

1 cup undrained cottage cheese

1 tablespoon water

[]

[]

[]

Press SELECT for Multi-Logic Program. The Kneading
light will flash. Press VH or AM to program 2nd
Kneading time to :20 (1st Kneading and 1st Rising are
pre-programmed). Press Multi-Logic Program again.
The Rising light will flash. Press VH or AM to program
2nd Rising time to : 0. (Appliance will automatically
rise dough for 20 minutes before punching it down).
Press Multi-Logic Program again. The Baking Light

will flash. Press VH or AM to :0. Press Multi-Logic

Program to lock in new program times. Press START.
Dough will be ready in I hour and 55 minutes.

On a lightly floured surface, divide dough into 9 equal
portions. Roll each piece into a ball and place in a
lightly greased 9-inch square baking pan. Cover pan
with a clean cloth. Place in a warm, draft-free spot to
rise until doubled in size, about 30 to 45 minutes.

Glaze tops of rolls with egg white. Bake in 350°F
preheated oven for 20 to 25 minutes, until tops are
deeply browned.

Quick,

l reaas

Quick breads fit somewhere between yeast breads and
cakes. Baking soda and baking powder instead of yeast
are used as leavening agents. Yet, they are baked in loaf
pans -- hence, breads. No rising time is required for
quick breads in comparison to yeast breads --
consequently, quick. Even though they have a cakelike
texture and aroma, quick breads are less sweet and
denser than cakes. Frosting is not used,
although a sprinkle of cinnamon sugar on
top is occasionally suggested. This is not
to say they are any less popular than
cakes. Quick breads typically

call for tasty things like fruit
and nuts. If your mouth's
not watering by now, it

will once you smell

the enticing " *:_._.
aroma of your
first loaf

baking.

34 Quick Breads 35

BANANA NUT BREAD _ CHOCOLATE CHIP ZUCCHINI BREAD

We,ve seen many an eye light up at the mention of
Banana Nut Bread. It has to be one of the most popular
quick breads around.

Premeasure ingredient groups (sift together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A 21/2

1/_
1/,

B 1

2

C 1/_

D 11/2

1
1

E 1/2

tablespoons butter/margarine
cup granulated sugar

cup dark brown sugar, packed
cup mashed ripe banana

large eggs
cup chopped walnuts

cups unbleached all-purpose flour
teaspoon baking soda
teaspoon salt

cup milk

[]

[]

[]

[]

Place ingredient Group A in pan. Press
SELECT for Quick Bread. Press BAKING CONTROL
for Light. Press START. Mix for i minute and 15
seconds, scraping down sides of pan with spatula if

necessary.

Add ingredient Group B. Mix for i minute and 15
seconds, scraping down sides of pan if necessary.

Add ingredient Groups C, then D and then E. Scrape

down sides of pan if necessary.

After mixing, lower lid and tent a piece of aluminum

foil, shiny side down, over glass dome. Loaf will be
ready in 11/2hours.

The pale green flesh and delicate flavor of zucchini

balance the sweetness of the chocolate chips in this

recipe.

Premeasure ingredient groups (sift together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A

B
C

D

2 tablespoons butter/margarine

1/2 cup light brown sugar

2 large eggs

1 cup grated unpeeled zucchini

1/2 cup miniature chocolate chips

1/2 cups unbleached all-purpose flour

1 teaspoon baking soda
1 teaspoon salt

1/4 cup buttermilk
1/2 cup miniature chocolate chips

[] Place ingredient Group A in pan. Press

SELECT for Quick Bread. Press BAKING CONTROL
for Light. Press START. Mix for i minute and 15
seconds, scraping down sides of pan with spatula if
necessary.

[] Add ingredient Group B. Mix for i minute and 10

seconds, scraping down sides of pan if necessary.

[] Add ingredient Groups C, then D and then E. Scrape

down sides of pan if necessary.

[] After mixing, lower lid. Loaf will be ready in 11/2hours.

36 Quick Breads 37

38

APPLE WALNUT LOAF

The glorious aroma of baking apples, cinnamon and
nutmeg is this recipe's hallmarks.

Premeasure ingredient groups (sift together
ingredient Group D). Place in bowls near Bread Machine.
All ingredients must be at room temperature.

A

B

C

D

J/2 cup granulated sugar

2 tablespoons vegetable oil

1 large egg
1 tablespoon milk

1 cup gratedpeeled Granny Smith apple

1/2 cup chopped walnuts

J/2 cups unbleached all-purpose flour
J/2 teaspoon baking soda
1/4 teaspoon baking powder

1/4 teaspoon salt
1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

[] Place ingredient Group A in pan. Press

SELECT for Quick Bread. Press BAKING CONTROL

for Light. Press START.Mixfor 1 minute and 15

seconds, scraping down sides of pan with spatula if

necessary.

[] Add ingredient Group B. Mixfor 1 minute and 15

seconds, scraping down sides of pan if necessary.

[] Add ingredient Group C. Mixfor 15 seconds, scraping

down sides of pan if necessary.

[] Add ingredient Group D. Scrape down sides of pan if

necessary.

[] After mixing, lower lid and tent a piece of aluminum

foil, shiny side down, over glass dome. Loaf will be

ready in 11/2hours.

CORN BREAD

Have you ever noticed how most quick breads resemble

cake? Well, corn bread is one quick bread that can be

described as savory rather than sweet.

Premeasure ingredient groups (sift together

ingredient Group C). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A

B
C

3 tablespoons butter/margarine
2 tablespoonsgranulatedsugar

2 large eggs

1 1/s cups unbleached all-purpose flour

1/2 cup cornmeal

2 J/2 teaspoons baking powder

D _h cup milk

[] Place ingredient Group A in pan. Press

SELECT for Quick Bread. Press BAKING CONTROL
for Light. Press START. Mix for I minute and 15
seconds, scraping down sides of pan with spatula if
necessary.

[] Add ingredient Group B. Mix for I minute and 15

seconds, scraping down sides of pan if necessary.

[] Add ingredient Groups C and then D. Scrape down

sides of pan if necessary.

[] After mixing, lower lid. Loaf will be ready in 11/2hours.

:_uickBreads39

CARROT PECAN BREAD CARROT PECAN BREAD (cont'd.)

Carrots have been cultivated for over 2000 years.
Elizabethan women adorned their hair with the wispy,

fernlike leaves of carrots. Today this culinary staple is
honored in a delicious quick bread.

Premeasure ingredient groups (sift together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A

3 tablespoons butter/margarine
1/4cup granulated sugar
1/4cup dark brown sugar, packed

B 2
C 1

D 1%

1/2

1/2

%

E 1/_

large eggs
cup finely grated carrots

cup chopped pecans

cups unbleached all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon ground cinnamon

teaspoon ground nutmeg

teaspoon salt

cup milk

[] Place ingredient Group A in pan. Press

SELECT for Quick Bread. Press BAKING CONTROL
for Light. Press START. Mix for 1 minute and 15
seconds, scraping down sides of pan with spatula if
necessary.

[] Add ingredient Group B. Mix for 1 minute and

10 seconds, scraping down sides of pan if necessary.

[] Add ingredient Group C. Gradually add ingredient

Group D and then E. Scrape down sides of pan if
necessary.

[] Lower lid. Loaf will be ready in 11/2 hours.

40 Quick Breads 41

PUMPKIN SPICE BREAD

A smiling jack-o'-lantern signals fall. But there's no need

to wait. Here's a year-round treat as close as you'll get to
old-fashioned pumpkin pie...without the crust.

Premeasure ingredient groups (sift together
ingredient Group D). Place in bowls near Bread Machine.
All ingredients must be at room temperature.

A 2 tablespoons butter/margarine

1/4 cup granulated sugar

1/4 cup clark brown sugar, packed

B 1 cup cannedpumpkin

2 large eggs

C 1/2 cup raisins or miniature chocolate chips
D 1 1/2cups unbleached all-purpose flour

1 teaspoon baking soda
1 teaspoon salt

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

l/8 teaspoon ground nutmeg

E 1/2 cup milk

[] Place ingredient Group A in pan. Press

SELECT for Quick Bread. Press BAKINGCONTROL

for Light. Press START.Mixfor I minute and 15

seconds, scraping down sides of pan with spatula if

necessary.

[] Add ingredient group B. Mix for 1 minute and 10

seconds, scraping down sides of pan if necessary.

[] Add ingredient group C, then D and then E. Scrape

down sides of pan if necessary.

[] Lower lid. Loaf will be ready in 1 l/ahours.

Cookies

&Bars

We,ve never met anyone who didn't care for cookies.
Perhaps it's a throwback to our kindergarten days, when

we were rewarded with cookies and milk. If we were

really lucky, Mom had more cookies waiting for us when
we got home from school. Cookies are handy little treats.
Eat them on the run. Tuck them into a lunch box. Serve
them on a dessert platter. Give them as gifts.

There are more varieties of cookies than any other

baked product. Just imagine all the

flavorings that can be added to
basic ingredients. Plus,
cookies come in all sizes
shapes and colors.
Whether called
"cookies" by
Americans or

"biscuits" by
the English,

these small " :=
treats are a

revered dessert
form.

42 Cookies & Bars 4,3

CHOCOLATE CHIP COOKIES

..7.•

Chocolate chip cookies are so popular that there are
contests for the best recipe. Wouldn't you just love to be
the judge?

Premeasure ingredient groups (stir together
ingredient Group D). Place in small bowls near Bread
Machine. All ingredients must be at room temperature.

B

C

D

1/2cup butter/margarine

1/2cup granulated sugar
1/2cup dark brown sugar, packed

1 large egg

1/2teaspoon vanilla extract

1

13/4

1/_

cup (6 ounces) chocolate chips

cup chopped walnuts (optional)
cups unbleached all-purpose flour

teaspoon baking soda
teaspoon salt

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for I minute,

scraping down sides of pan with spatula if necessary.
[] Add ingredient Group B. Mix for I minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C, then gradually add ingredient

Group D. Mix for I minute, scraping down sides of pan

if necessary. Press CLEAR/STOP when dough appears
to be well blended. Do not overmix.

[] Drop dough by rounded teaspoons onto greased

baking sheets. Bake in 375°F preheated oven for
9 to 11 minutes. Yield: 3 1/zdozen

PEANUT BUTTER COOKIES

Herds a recipe so peanutty, you'll think it's right from

the jar. Natural peanut butter is really dynamite in this
recipe!

Premeasure ingredient groups (stir together
ingredient Group C). Place in bowls near Bread Machine.
All ingredients must be at room temperature.

A

B
C

1/2 cup butter/margarine

1 cup crunchy peanut butter

1/2 cup granulated sugar
1/2 cup dark brown sugar, packed

1 large egg

1 1/2cups unbleached all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for I minute,

scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for I minute, scraping

down sides of pan if necessary.

[]

Gradually add ingredient Group C. Mix for about 1
minute, scraping down sides of pan if necessary. Press
CLEAR/STOP when dough appears to be well blended.
Do not overmix.

[] Drop dough by rounded teaspoons onto greased

baking sheets. Bake in 375°F preheated oven for

10 to 12 minutes. Yield: 4 1/2dozen

44 Cookies& Bars&5

SUGAR COOKIES

What happy feelings of nostalgia sugar cookies evoke!

They take us back to childhood helping Mom or

Grandma roll out the dough.

Premeasure ingredient groups (sift together

ingredient Group C). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A

1
1

B 1

1

C 2

1

1/_

cup butter/margarine
cup sugar

large egg
tablespoon milk

teaspoon vanilla
cups unbleached all-purpose flour

teaspoon baking powder

teaspoon salt

[]

[]

[]

[]

Place ingredient Group A in pan. Press
SELECT for Mixing. Press START. Mix for i minute,
scraping down sides of pan with spatula if necessary.

Add ingredient Group B. Mix for I minute, scraping

down sides of pan if necessary.
Gradually add ingredient Group C. Mix for about 30

seconds, scraping down sides of pan if necessary. Press
CLEAR/STOP when dough appears to be well blended.
Do not overmix.

Divide dough into quarters. On a lightly floured

surface, roll one-fourth of dough very thin. Chill

remaining dough. Cut dough into desired shapes with
cookie cutters and place on greased baking sheets.
Sprinkle cookies with sugar if desired. Bake in 350°F

preheated oven for 5 to 6 minutes.

SHORTBREADS

If you're a butter lover, you'll adore shortbread - the

ultimate butter cookie of the world. Our very simple
recipe goes way back and has survived the test of time
with flying colors.

Add ingredients in the order listed. All ingredients

must be at room temperature.

1 cup butter

1 1/2 cups unbleached all-purpose flour

1/4 cup cornstarch
1/2 cup confectioners'sugar

[] Press SELECT for Mixing. Place butter in pan.

Press START. Add remaining ingredients. Mix for 30
seconds to I minute, scraping down sides of pan with a
spatula if necessary. Press CLEAR/STOP when dough
appears to be well blended. Do not overmix.

[] Shape dough as desired or use one of the following

suggestions. Drop Cookies: Drop rounded teaspoons of
dough onto greased baking sheets. Pressed Cookies:
Place dough in cookie press. Press out shapes onto
greased baking sheets. Puffs: Chill dough for 1 hour
until firm. Roll teaspoons of dough into 1-inch balls
and place on greased baking sheets.

[] Bake in 300°F preheated oven 20 to 24 minutes, just

until lightly golden.

46 .Cookies & Bars 47

SPICY DATE COOKIES SPICY DATE COOKIES (cont'd.)

These cookies are a salute to California and Arizona -

two states in which domestic dates are grown.

Premeasure ingredient groups (stir together
ingredient Group D) Place in small bowls near Bread
Machine. All ingredients must be at room temperature.

A

B
C
D

E

F

1 cup butter

2/3 cup dark brown sugar, packed

2 large eggs

7/4 cup milk
7/2 cup unbleached all-purpose flour

1 7/2 teaspoons ground allspice

1 teaspoon baking powder

7/2 teaspoon baking soda
7/2 teaspoon salt

1/2 cup chopped walnuts

1 cup whole wheat flour
1 cupchoppeddates

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for I minute,
scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B and then C. Mix for 1 minute,

scraping down sides of pan if necessary.

[] Gradually add ingredient Group D. Mix for I minute,

scraping down sides of pan if necessary.

[] Add ingredient Group E. Mix for I minute, scraping down

sides of bowl if necessary.

[] Add ingredient Group E Mix for up to I minute. Press

CLEAR/STOP when dough appears to be well blended.

Do not overmix.

[] Place pan in refrigerator for about 1hour, or until dough is

firm. Drop dough byrounded tablespoons onto greased
baking sheets. Bake in 350°F preheated oven for 10 to 12
minutes. Yield: 2 1/2dozen

48 Cookies & Bars 49

CHOCOLATE CHOCOLATE CHIP COOKIES HERMITS

Double chocolate cookies may mean double trouble to

some, but double delicious to others. Which fate do you
claim?

Premeasure ingredient groups (sift together
ingredient Group D). Place in bowls near Bread Machine.
All ingredients must be at room temperature.

A 1 cup butter

1 J/2 cups granulated sugar

B 2 large eggs

I teaspoon vanilla extract
1 tablespoon brewedcoffee

C 2 cups (12 ounces) chocolate chips
D 2 cups unbleached all-purpose flour

2/3 cup unsweetened cocoa powder

i/4 teaspoon baking soda
1/2 teaspoon salt

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for I minute,

scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for I minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C, then gradually add ingredient

Group D. Mix for up to 1 minute, scraping down sides

of pan if necessary. Press CLEAR/STOP when dough

appears to be well blended. Do not overmix.

[] Drop dough by rounded teaspoons onto greased

baking sheets. Bake in 350°F preheated oven 11 to 13

minutes, until lightly browned. Yield: 5 dozen

These delicious drop cookies are reminiscent of

gingerbread.

Premeasure ingredient groups (sift together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A 1/2 cup butter

1 cupgranulatedsugar

B 2 large eggs

1/2 cup dark molasses

2 tablespoons milk

C 1 cup raisins, chopped
D 21/2

2

1/,

1

i/4

1

cups unbleached all-purpose flour
teaspoons baking powder
teaspoon salt
teaspoon ground cinnamon
teaspoon ground cloves
teaspoon ground nutmeg

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for 1 minute,
scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for I minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C, then gradually add ingredient

Group D. Mix for up to I minute, scraping down sides
of pan if necessary. Press CLEAR/STOP when dough
appears to be well blended. Do not overmix.

[] Drop dough by rounded teaspoons onto greased

baking sheets. Bake in 350°F preheated oven 11 to 13
minutes, until lightly browned. Yield: 5 dozen

50 Cookies & Bars 51

GRANOLA CRUNCHIES GRANOLA CRUNCHIES (cont'd.)

We created these cookies by using a granola recipe from

a friend who claims his homemade granola is the best in
the world.

Premeasure ingredient groups (stir together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A 1/2 cup butter/margarine

1/4 cup honey
lh cup dark molasses

1 1/2 cups dark brown sugar, packed

B 2 large eggs

1/4cup milk

C 1/2 cup chopped dried cranberries or apricots

1/2cup raisins or chopped dried dates
1/2cup chopped dry roasted, unsalted peanuts

D 2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt
1/2cup wheat germ

E 2 cups quick-cooking oatmeal, uncooked

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for i minute,
scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for i minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C, then gradually add ingredient

Group D. Mix for 1 minute, scraping down sides of pan
if necessary.

[] Add one-fourth of ingredient Group E every 30

seconds, scraping down sides of bowl if necessary.
Press CLEAR/STOP when dough appears to be well
blended. Do not overmix.

[] Drop dough by rounded teaspoons onto greased

baking sheets. Bake in 350°F preheated oven for 15 to

17 minutes, until lightly browned. Yield: 4 dozen

52 Cookies & Bars 53

CHOCOLATE BROWNIES

PECAN FINGERS

Rich in pecans, butter and powdered sugar, this cookie

is a holiday classic.

Premeasure all ingredient groups. Place in bowls near
Bread Machine. All ingredients must be at room
temperature, unless otherwise noted.

A 3/4 cup butter

1/4cup plus ! tablespoon confectioners' sugar

B 1 teaspoon vanilla extract

C 1 cup very finely choppedpecans
D 2 cups unbleached all-purpose flour
E 2 to 3 teaspoons ice water

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START.Mix for 1 minute,
scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for 1 minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C. Mix for 30 seconds. Add

ingredient Group D, mix for 1 minute, scraping down
sides of pan if necessary.

[]

Add ingredient Group E, 1 teaspoon at a time. Let
mix until dough begins to come together. Press
CLEAR/STOP. Do not overmix. Dough will be
crumbly, but should hold together when pressed.

[] Roll walnut-sized balls of dough in 2 1/2-inch finger

lengths. Taper ends slightly. Place onto baking sheets.
Bake in 300°F preheated oven for 30 to 35 minutes.
While warm, shake in bag containing 1/2cup con-
fectioners' sugar. Cool on rack. Yield: 2 1/2dozen

Mention bar cookies, and what immediately comes to

mind? Brownies, of course - those dense, intense
chocolate cakelike squares that drive us all to distraction.

Premeasure ingredient groups (sift together
ingredient Group D). Place in bowls near Bread Machine.
All ingredients must be at room temperature.

A 1 1/4 cups granulated sugar

3/4 cup butter/margarine

3 large eggs

B 3 ounces semi-sweet chocolate, melted

1 I/2 teaspoons vanilla extract

C 1 cup unbleached all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

D 1/2 cup choppednuts (optional)

D Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for 2 minutes,
scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for 2 minutes, scraping

down sides of pan if necessary.

[] Gradually add ingredient Group C, then gradually add

ingredient Group D. Mix for up to 1 minute, scraping
down sides of pan if necessary. Press CLEAR/STOP
when dough appears to be well blended. Do not
overmix.

[] Quickly and carefully remove the pan from the Bread

Machine and invert over a greased 13- by 9-inch pan.

Scrape batter into pan, spreading evenly. Bake in

350°F preheated oven 40 to 50 minutes. Yield: 24

squares

54 Cookies & Bars 55

BUTTERSCOTCH BROWNIES APPLE WALNUT BARS

TT

fTere's a variation on the ever-popular brownie theme.

With their butter and brown sugar, butterscotch
brownies are reminiscent of caramel.

Premeasure ingredient groups (sift together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A 1/4 cup butter/margarine

1 cup dark brown sugar, packed

B 1 large egg

1 teaspoon vanilla extract

C 1/2 cup choppedpecans
D 1/2 cup unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoonbakingpowder

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for I minute,
scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for i minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C, then gradually add ingredient

Group D. Mix for up to 1 minute, scraping down sides
of pan if necessary. Press CLEAR/STOP when dough
appears to be well blended. Do not overmix.

[] Quickly and carefully remove the pan from the Bread

Machine and invert over greased 8-inch square pan.
Scrape batter into pan, spreading evenly. Bake in
350°F preheated oven 30 minutes. Yield: 16 squares

These bar cookies will fill your kitchen with wonderful
aroma.

Premeasure ingredient groups (sift together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A

B
C

D

1 cup butter/margarine
1/2cup granulated sugar
1/2cup dark brown sugar, packed

2 large eggs

2

cups chopped cored and peeled Granny Smith
apples
cup chopped walnuts

%

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoongroundcinnamon

1/2 teaspoon salt

[] Place ingredient Group A in pan. Press

SELECT for Mixing. Press START. Mix for 1 minute,

scraping down sides of pan with spatula if necessary.

[] Add ingredient Group B. Mix for I minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C, then gradually add ingredient

Group D. Mix for I to 1 1/2minutes or until well
blended, scraping down sides of pan if necessary. Press
CLEAR/STOP. Do not overmix.

[] Quickly and carefully remove the pan from the Bread

Machine and invert over a greased 13- by 9-inch pan.

Scrape batter into pan, spreading evenly. Bake in
325°F preheated oven 45 minutes. Yield: 24 squares

56 Cookies & Bars 57

58

ALOHA APRICOT SQUARES

What a fitting end to our cookies section. But, that's
really not why we named them Aloha Apricot Squares.

The crunchy coconut reminds us of Hawaii.

Premeasure ingredient groups (sift together

ingredient Group D). Place in bowls near Bread Machine.

All ingredients must be at room temperature.

A

B

C

D

1/2 cup butter/margarine

1 cup dark brown sugar, packed

1/4 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract

2/3 cup dried apricots, chopped into small pieces

1 cup chopped macadamia nuts or pecans

3/4 cup sweetened flaked coconut

1 1/3 cups unbleached all-purpose flour

1/2teaspoon baking powder
1/4teaspoon salt

[] Place ingredient Group A in pan. Press SELECT for

Mixing. Press START. Mix for I minute, scraping down
sides of bowl with spatula if necessary.

[] Add ingredient Group B. Mix for 1 minute, scraping

down sides of pan if necessary.

[] Add ingredient Group C, then gradually add ingredient

Group D. Mix for 11/2to 2 minutes or until well blended,
scrapping down sides of pan if necessary. Press
CLEAR/STOP. Do not overmix.

[]

Quickly and carefully remove the pan from the Bread
Machine and invert over a greased 13- by 9-inch pan.
Scrape batter into pan, spreading evenly. Bake in
325°F preheated oven 35 to 40 minutes, until lightly
browned. Yield: 24 squares

_pastries

The word pastry has two culinary meanings. One refers
to a dough used for sweet desserts, such as pies and tarts,
as well as nonsweet foods, such as appetizers and snacks.
The word pastry also describes a baked food with the

characteristic flakiness of pastry doughs, such as Danish
and cream puffs.

Many people find pastry
preparation intimidating. Now even
the most heavy-handed can turn out

light and flaky pastries. This chapter
offers an assortment including
American-style pie crust
with solid vegetable

shortenings and

butter-laden French

crust. The latter often

inspires reverence in its ....

own right! "q

Pastries 59

CREAM CHEESE PIE CRUSTBASIC PIE CRUST

7-)

Daking flaky pie crust can challenge even the most

intrepid cook. Now its preparation is no longer an
intimidating process.

For best results, shortening and water must be chilled.

2 cups unbleached all-purpose flour
3/4 teaspoon salt
2/3 cup cold solid vegetable shortening

4 to 5 teaspoons ice water

[] Place flour and salt in pan. Press SELECT for Mixing.

Press START. Mix briefly, then add shortening. Mix for
2 to 3 minutes, until flour is coarse and crumbly.

[] Add up to 4 tablespoons ice water, I tablespoon at a

time, only until mixture begins to come together. If
necessary, add up to 3 teaspoons more ice water, a
teaspoon at a time, if dough appears to be dry. When
dough comes together, press CLEAR/STOP. Do not
overmix.

[] Wrap ball of dough in waxed paper. Refrigerate for at

least I hour before rolling out. Yield: 2 9-inch pie
crusts or I double-crust pie

if you love a rich pie crust, you'll adore this one. Not

only is it bursting with butter, it's also chock full of

cream cheese. This is a very smooth crust, suitable for
savory as well as sweet fillings. Be sure to chill the dough
after mixing, as the cream cheese makes it very soft.

For best results, butter and cream cheese must be

chilled.

2 cups unbleached all-purpose flour

3/4 teaspoon salt
1/2 cup cold butter, preferrably unsalted

3 3-ounce packages cold cream cheese

[] Cut butter into 48 small chunks. Refrigerate for a least

10 minutes after cutting. Cut cold cream cheese into

9 chunks.

[] Put flour and salt in pan. Press SELECT for Mixing.

Press START.Mix briefly, then add butter. Mix for 7
minutes. Dough will be coarse and crumbly.

[] Add cream cheese. Mix just until dough begins to hold

together, and cream cheese is blended. Press
CLEAR/STOP. Do not overmix.

[]

Wrap ball of dough in waxed paper. Refrigerate for at
least 1 hour before rolling out. Yield: 2 9-inch crusts.

60 Pastries 61

PATE BRISEE

If you think pie is the only way to finish a memorable

meal, wait until you taste this French tart crust. Fill it
with fruit or custard. The crust will be the star of this
dessert!

For best results, butter, shortening and water must be

chilled.

1/2 cup cold unsalted butter

1 1/3 cups unbleached flour

1/2 teaspoon salt

2 tablespoons cold vegetable shortening
1 to 2 tablespoon ice water

[] Cut butter into 48 small chunks. Refrigerate for a least

10 minutes after cutting.

[] Put flour and salt in pan. Press SELECT for Mixing.

Press START. Mix briefly, then add butter and mix for 7
minutes. Dough should be coarse and crumbly.

[] Add 1 tablespoon ice water. If necessary, add up to 3

additional teaspoons ice water, I teaspoon at a time,
until dough begins to hold together. Press
CLEAR/STOP. Do not overmix.

[] Wrap ball of dough in waxed paper. Refrigerate for at

least 1 hour before roiling out. Yield: 1 10-inch tart
crust.

[] P_te Sucr_e Variation: Reduce salt to )/8teaspoon and

add 1 tablespoon granulated sugar.

PATE-A-CHOUX

Choux pastry is the fancy name for cream puffs and

eclairs. Our version is suited to sweet or savory treatments.
How about custard-filled eclairs, cream puffs oozing with
whipped cream or a choux puff with chicken h la king?

Premeasure ingredients. Place in bowls near Bread

Machine. All ingredients should be at room temperature.

1/3 cup unsalted butter

1 cup water
1 cup unbleached all-purpose flour

1/8 teaspoon salt

3 large eggs, broken into individual bowls

[]

[]

[]

[]

[]

Press SELECT for Mixing.
Place butter and water in a small saucepan and bring

to a full, rolling boil. Quickly pour water/butter into
pan. Press START and immediately dump flour, all at
once, into bowl. Add salt. Dough should form a ball.

Mix for 2 minutes.
Add one egg. Mix for 1 minute. Add second egg. Mix

for 1 minute. Add third egg. Mix for I minute. Press

CLEAR/STOP.
Drop dough by '/4 cup measures onto greased baking

sheets, into round shapes for puffs or oblong shapes

for eclairs, four to six per sheet.
Bake in 400°F preheated oven for 20 minutes, until

puffed. Reduce oven to 350°F, and bake for 25 minutes

or until golden brown. Remove from oven and baking
sheets. Either slice tops off of puffs or prick them with
a fork to release any steam.

62 Pastries 63

DANISH PASTRIES DANISH PASTRIES (cont'd.)

Yeast pastry is a different animal than regular yeast

dough. Pastry dough rises slowly in the fridge. The butter
stays firm, so the pastries puff prettily while baking. Our
Danish are very convenient to make. First you mix the
dough in the Bread Machine, then refrigerate it over-
night. Next day, you shape, rise and bake the pastries. Use
a variety of favorite fillings and everyone will be ecstatic.

Premeasure ingredient groups (stir together
ingredient Group A). Place in bowls near Bread Machine.
All ingredients must be at room temperature, unless
otherwise noted.

A 3

3

B
C 3

1

3/8

D 2

cups unbleached all-purpose flour
teaspoons salt

tablespoons granulated sugar

cup cold unsalted butter, cut into 48 pieces

teaspoons active dry yeast
teaspoon granulated sugar
cup warm (105°-115°F) water

large egg yolks (reserve whites for glaze)
cup milk

[] Prepare ingredient Group C by sprinkling yeast and

sugar over water in a small bowl. Be sure water is

warm 105°-115°E In 3 to 5 minutes the yeast should

be foamy. Set aside.

[] Place ingredient Group A in pan. Press SELECT for

Mixing. Press START. Add ingredient Group B. Mix for

8 to 11 minutes, until butter is cut into flour and

mixture looks crumbly.

[]

Add ingredient Group C, and then Group D. Scrape

down sides of pan with a spatula if necessary. Mix until
dough is well blended and smooth. Dough will be very
soft and sticky. Press CLEAR/STOP. Do not overrnix.

[] Place dough in a 5-quart bowl. Place a paper towel

over top of the bowl and tightly cover with foil.
Refrigerate 8 to 24 hours.

[] After the "cool rise", remove from refrigerator, and

place dough on a lightly floured work surface. Dough
should be firm. If sticky, dust with flour.

[]

Cut dough into 18 equal portions. Roll each piece into
a 16-inch rope. Loosely coil each rope on a large
greased baking sheet, six pastries per sheet, tucking

ends under. Cover with a clean towel and let sit at
room temperature for 30 to 45 minutes to rise.

[]

With knuckles of one hand, press down on the center
of each pastry to form an indentation, leaving only a
narrow rim around edge of each pastry. Glaze rims
with reserved egg white. Put about i tablespoon pie
filling, jam or preserves into each indentation.

[] Bake pastries in 375°F preheated oven for 15 to 20

minutes, until deep golden brown. Yield: 18 pastries

64 Pastries 65

\

Z

©

--4

The following tips will provide you with practical solutions to problems you might experience when
using your Kenmore Choice Bread Machine. Read the Owner's Manual also. It will guide you to
understand the usage of this appliance to achieve maximum enjoyment.

YEAST AND WHOLE GRAIN BREADS

Problem Cause Solution

Dough/Bread did Ingredients were not at room temperature. Ingredients must be at room temperature unless other-
not rise enough. Ingredients were not placed in pan in the recipe's wise noted. Place ingredients in pan in the

recommended order, recommended order.

Yeast did not activate.

Bread collapses

when baked.

Be certain yeast is fresh; check expiration date on back of
package. Do not reduce amount of sugar or sweetener

called for in recipe; do not use artificial sweeteners.
Too much salt used, inhibiting dough to rise. Useamount
specified in recipe.

Lowgluten flour used. Unless otherwise noted, always use bread flour.

High altitude.

Dough rose unevenly.

For every 1000 feet above 3000 feet sea level, reduce the
water by i tablespoon, up to 4 tablespoons maximum.

"4

Make sure water is no warmer than room temperature
(70°-80 ° F.) Flour isvery absorbent and absorbs moisture
from air during periods of excessive humidity. If dough too
sticky, bread can collapse. Reduce water or liquid in recipe
by 4 tablespoons. Letappliance knead for 1 to 2 minutes;
ifdough appears too dry, add additional water 1 tablespoon
at a time, up to 3 tablespoons.

oo

Practical Solutions

YEAST AND WHOLE GRAIN BREADS (€ont'd)

Problem Cause Solution

Bread touches Weather very hot and/or humid. Do not bake bread in Bread Machine until cooler and less

glass dome. humid; reduce yeast by 25 to 50%. If recipe calls for 2

teaspoons, try 1'/2teaspoons down to i teaspoon.

Too much or wrong type of yeast was used. Use specified amount of yeast.

Do not use fast rising yeast; only use active dry yeast.

Bread does not bake Ingredients were not measured properly. Measure ingredients carefully. Use U.S. Standard

thoroughly, measuring cups and spoons.

Lidwas up. Do not open lidduring final kneading and baking cycle.

Ambient temperature lower than 70°F. Use appliance in warmer location.

Bread burns. Baking temperature is too high. Set Baking Control on lower setting.

Recipe has been modified. Reduce amount of sweetener and shortening.

QUICK BREADS

Problem Cause Solution

Butter/margarine Too hard. All ingredients must be at room temperature unless
does not blend in otherwise noted.

well with other

ingredients.

Ingredients are not Ingredients were not added at appropriate moment. Pre-measure all ingredients. Add as indicated in recipe.
well blended.

Quick bread doesn't Lid was up. Lid must be down while baking.

bake completely.

Quick bread was not baked at fight temperature. Set Baking Control on darker setting and tent a piece of

aluminum foil, shiny side down, over glass dome.

Quick bread bums. Quick bread was not baked at right temperature. Set Baking Control on lighter setting.

Recipe has been modified. Reduce amount of sweetener and shortening.

_D

Practical Solutions

COOKIES

Problem Cause Solution

Butter/margarine Too hard. All ingredients must be at room temperature unless
does not blend in otherwisenoted.
well with other

ingredients.

Ingredients are Ingredients were not added at appropriate moment. Pre-measure all ingredients. Add as indicated in recipe.

not well blended.

Cookies spread too Dough istoo soft.
much when baked.

Ingredients must be at room temperature. Ambient
temperature should not exceed 80°F.

Do not over mix cookie dough. Press CLEAR/STOP

when dough appears well mixed.

If dough is too soft, refrigerate forapproximately 1 hour

oruntil slightly firm.

PASTRIES

Pie crust and p_t_ Ingredients were at wrong temperature. Butter and/or shortenings and water must be well chilled.

brisdedough too
soft and sticky. Doughwasover-worked. Neverworkdoughlonger than specifiedin recipe.

Dough istoo warm;gluten is notrelaxed.

Dough isvery difficult

to roll out and/or is

sticky.

Chill dough in refrigerator for appoximately ] hour or
until firm. This "rest" allows gluten to relax and butter/
shortening to harden. This is very important so that crust
will be light and flaky when baked.

Problem Cause Solution

P_te-_-choux dough is Dough is too soft. Only use large eggs.

too thin and runny.

High humidity or procedure was not followed.

Baked p_te-_-choux
is soggy with raw
dough in center.

Always prick baked p_te-a-choux with fork (or slice off

tops with a knife) as soon as they come out of the oven to
release any steam.

On occasion there will be some "raw" dough in the center
of the baked p_,te-_-choux. This is normal. Carefully re-

move any "raw" dough you may see with a fork.

For additional baking assistance, please refer to your Owner's Manual or contact customer service

at 516-365-5040 x 344 between 9 a.m. and 5p.m. Eastern time.

You may also address inquiries to:

Welbilt Appliance, Inc.

P.O. Box 3618
New Hyde Park, NY 11042

AUTHORS

Claudia Burns is the founder of Breadwinners, an
international network of baking instructors who teach

bread-baking in their homes. In addition to her skills as
a teacher and baker, she authors a monthly BREADS
column for the Food Section of The Milwaukee Journal.
A recent assignment to review automatic bread machines
opened the door to the world of automatic breadmaking
for Claudia. She has created these recipes to enhance
your baking pleasure.

Food has always played an important role in the life
of Tom Lacalamita, who was raised in a family of chefs
and purveyors. Tom has taken this knowledge and applied
it to the world of appliances in pursuit of designing the
"ultimate" in kitchen gadgets. Being involved with
automatic bread makers the past five years, Tom has
taken the features most people have been asking for and
successfully put them altogether in a nice neat package

called the Kenmore Choice Bread Machine.

72