Toastmaster THE CORNER BAKERY Cookbook

The Corner Bakery

Bread & Dessert Maker

Cookbook

®

61218

2.

Welcome to Bread Making . . . . . . . . . . . . . . . . .3

Helpful Hints For Bread And Dough. . . . . . . .4

Bread Introduction . . . . . . . . . . . . . . . . . . . . . . .9

Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . .10

Day Old Bread Uses . . . . . . . . . . . . . . . . . . . .19

Fast Bake

™

Breads . . . . . . . . . . . . . . . . . . . . . .20

Dough Introduction . . . . . . . . . . . . . . . . . . . . .24

Helpful Hints for Dough . . . . . . . . . . . . . . . .25

Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . .26

Butter Introduction . . . . . . . . . . . . . . . . . . . . . .36

Helpful Hints for Butter . . . . . . . . . . . . . . . .37

Butter Recipes . . . . . . . . . . . . . . . . . . . . . . . .38

Desserts Introduction . . . . . . . . . . . . . . . . . . . .42

Helpful Hints for All Desserts . . . . . . . . . . . .43

High Altitude Adjustments . . . . . . . . . . . . . 46

Cake Introduction . . . . . . . . . . . . . . . . . . . . . .47

Helpful Hints for Cakes . . . . . . . . . . . . . . . . .48

Cake Recipes . . . . . . . . . . . . . . . . . . . . . . . . .49

Cheesecake Introduction . . . . . . . . . . . . . . . . .55

Helpful Hints for Cheesecakes . . . . . . . . . . .56

Cheesecake Recipes . . . . . . . . . . . . . . . . . . . .58

Pudding, Pie Filling & Fudge

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . .60

Helpful Hints for Puddings/

Pie Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . .61

Pudding/Pie Filling Recipes . . . . . . . . . . . . . .62

Helpful Hints for Fudge . . . . . . . . . . . . . . . . .65

Fudge Recipes . . . . . . . . . . . . . . . . . . . . . . . .66

Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . .70

Table of Contents

3.

Dear Breadman™ Customer:

Welcome to the Breadman™ family of happy bread bakers! We’re sure you’ll find machine bread making to be a rewarding and tasty experience.

Please be sure to take a few minutes to read the Use and Care Guide carefully and completely. While bread machines take a lot of the work out of
making homemade bread, they do require a bit of effort to achieve the best results. Make sure you are following the directions closely to ensure
success every time and pay particular attention to the section called “Helpful Hints for Bread & Dough.” If you follow the guidance offered in
these pages, you can avoid many of the most common difficulties. To assist you even more, our home economists, with help from their colleagues
at Red Star® Yeast & Products, have spent many hours in our test kitchens developing bread and dough recipes and suggestions for correcting
common problems that may occur from time to time. Please refer to the Checklist near the very back of the Use and Care Guide for this trou­bleshooting information.

Most people find that once they have become accustomed to the process of machine bread making, they can turn out wonderful loaves in ever­increasing numbers — and they also find that their friends and family will be happy to take any extras off their hands!

Breadman™ welcomes your comments and discoveries! Please write to us c/o The Test Kitchen, Breadman™ Inc., 1801 North Stadium

Boulevard, Columbia, Missouri 65202.

Thank you for deciding to join the Breadman™ family. We look forward to being a part of your bread making for many years to come. Happy
baking!

Sincerely,

Marilyn Wise

Manager Consumer Education & Product Testing

Use standard measuring spoons and level with
a straight edge of a knife.

Measurement Conversion Chart

12 tsp = 2 TBL
3 tsp = 1 TBL
2 TBL = 12 tsp
2 TBL = 8 cup
4 TBL = 4 cup
5 TBL + 1 tsp = 3 cup
8 TBL = 2 cup
12 TBL = p cup
16 TBL = 1 cup

a cup = 4 cup + 2 TBL
b cup = 2 cup + 2 TBL
c cup = p cup + 2 TBL

Dough Ball: Necessary For A Successful

Loaf Of Bread

Liquid amounts called for in a recipe may need
to be adjusted slightly because different cli­mates and seasons result in a wide variety of
humidity levels. You may want to check the
dough ball half way through the first kneading
cycle. At this point, the ball should be round,
smooth-textured, soft and slightly tacky to the
touch.

If it does not form a ball and is more like a bat­ter, add 1 tablespoon of flour at a time until it

4.

It is recommended that you read the following
information before you shop for your ingredi­ents. Your machine will bake up to a 2 pound
loaf of fresh bread containing approximately 4
cups of flour. All ingredients except liquids
must be at room temperature and liquids
should be approximately 80°F/27°C (baby bot­tle temperature) unless otherwise noted.
Always place the ingredients in the bread pan
in the order listed in the recipe: liquids, dry
ingredients and then yeast. Some ingredient
amounts are the same for different size loaves,
this is correct.

Measuring The Correct Way

Be sure to measure accurately for success. Even
slight measuring inaccuracies can make a big
difference in your results. Measure each ingredi­ent precisely before placing it into the bread pan.

When you are measuring liquids, use a clear
glass or plastic liquid measuring cup. To ensure
accuracy, set the measuring cup on the counter
top and read the measurement at eye level.

To measure your flour, spoon it lightly into a
standard dry ingredient measuring cup and level
it with a straight edge. Also, do not shake the
cup or tap it on the counter top. Do not scoop
the flour with the measuring cup as this tends
to pack more flour than the recipes call for.

Helpful Hints For Bread And Dough

reaches the appropriate consistency. On the
other hand, if the mixture is too dry to form a
ball or forms more than one ball, add 1 tea­spoon of water and allow it to absorb. Add
more water if necessary.

Provided you have used all of the ingredients
specified in the recipe, measured the ingredients
properly and have a “good” dough ball, you
should achieve a successful loaf of bread. If the
dough ball is dry , it may cause the bread
machine to fall off the counter top. Any damage
to your bread machine as a result of falling from
the counter will not be covered under warranty .

Yeast: The Number One Ingredient

Red Star Active Dry Y east was used in the
development of all the bread recipes listed in
this cookbook. However, Red Star Quick•Rise

™

Yeast may also be used. Amounts used do not
need to be varied when substituting one for the
other. When using bread machine yeast, follow
the package instructions.

A 4-oz package of Red Star Yeast contains
approximately 24 level teaspoons of yeast.
When the yeast is exposed to oxygen, moisture
or warmth, the activity of it deteriorates.
Therefore, it is recommended to store yeast in
an airtight container, refrigerating or freezing
it. Measure out the amount you need and

suring cup and fill it to the 4 cup level with
110°F/27°C - 115°F/46°C water. Stir in 1 tea­spoon granulated sugar and 12 teaspoons Red
Star Active Dry or Quick•Rise

™

Yeast. Leave
your stirring spoon in the cup. Set a timer for
10 minutes. As the yeast absorbs liquid, it will
begin to activate and rise to the surface. If at
the end of 10 minutes the yeast has multiplied
to the 2 cup mark, it is very active. The yeast
mixture may be used in your Breadman™
Corner Bakery and Dessert Maker in a recipe
that calls for 12 teaspoons of yeast. Remember
to adust your recipe for the 4 cup of water and
12 teaspoons of yeast used in the test. The
sugar does not need to be adjusted.

Flour: Bread Flour Is Essential For

Bread Recipes

All types of flour are affected by many factors,
such as milling grades, moisture content,
length of storage and manufacturing processes.
Adjustments to the recipes may need to be
made to compensate for climate changes in
different regions to ensure an excellent loaf.

Bread flour is a definite necessity. Milled from
hard winter or spring wheat, it has a higher
protein content that makes it more durable
than all-purpose flour. The protein, when
mixed with liquid, becomes gluten. When

5.

allow it to come to room temperature before
using it — this takes about 15 minutes.

If you have any doubt regarding the activity of
the yeast, you may use one of the following
tests to determine its strength. Each test calls
for a different amount of yeast as a base ingre­dient. This gives you more bread choices once
the test is complete.

To test for one package (24 teaspoons) of Red
Star Active Dry or Quick Rise

™

Yeast, use a
liquid measuring cup and fill it to the 2 cup
level with 110°F/27°C - 115°F/46°C water.
Stir in 1 teaspoon granulated sugar and 1
package (24 teaspoons) Red Star Active Dry
or Quick•Rise

™

Yeast. Leave your stirring
spoon in the cup. Set a timer for 10 minutes.
As the yeast absorbs liquid, it will begin to
activate and rise to the surface. If at the end of
the 10 minutes the yeast has multiplied to the
1 cup mark, it is very active.

The yeast mixture may be used in your
Breadman™ Corner Bakery and Dessert Maker
in a recipe that calls for 24 teaspoons of yeast.
Remember to adjust your recipe for the 2 cup
of water and 24 teaspoons of yeast used in the
test. The sugar does not need to be adjusted.

To test for 12 teaspoons of Red Star Active
Dry or Quick•Rise

™

Yeast, use a liquid mea-

kneaded, gluten becomes elastic and gives the
bread better structure. In contrast, all-purpose
flour, milled from a combination of soft and
hard wheat, becomes elastic too easily for use
in a bread machine and quickly loses the abil­ity to stretch well.

As a result, bread made from all-purpose flour
will be small and dense. Several well-known
mills now market bread flour. It is labeled
bread flour on the package and is available at
grocery stores.

Wheat is the only grain that contains the type
of protein that becomes elastic when kneaded.
Other flours, such as rye, barley, oats, soy, rice
and buckwheat, add flavor and fiber to breads
but do not add structure to the dough. There­fore, wheat flour is essential as a base when
making bread.

Vital wheat gluten is produced by processing
white flour one more step. White flour con­tains both protein and starch, and mills now
can remove most of the starch leaving only the
protein (gluten). When gluten is added to
recipes containing whole grain flours, it

Liquids: Activate The Yeast And Bind The

Dough
In this cookbook, the term liquid refers to all

wet ingredients used in the recipe. When yeast
is used in a bread machine, it is very important
that the liquid temperature is 80°F/27°C.
With this temperature, the yeast activates
gradually to accommodate the program of the
machine. When higher temperatures are used,
the yeast activates too quickly and the dough
becomes too warm.

Eggs are also considered part of the total liquid
amount. Eggs should be at room temperature.
When you remove them from the refrigerator,
place egg in shell in a bowl of warm water.

After warming egg to room temperature, place
egg in measuring cup and add enough liquid
80°F/27°C to equal whatever total measure­ment the recipe calls for. For example:

Yield 1 pound

egg, room temp. + enough 1

water 80°F/27°C to = p cup

6.

improves the volume and shape of the loaf sig­nificantly. Many grocery stores stock gluten in
the flour section. Health food and nutrition
centers also carry this item.

Flour is best kept in an airtight container. If
you are storing the flour for a long period of
time, you may want to keep it in the freezer, as
the refrigerator tends to dry it out. Whole
grain wheat flours, which have a higher oil
content, will become rancid much more
quickly than white flour and should always be
kept in the freezer. Be sure, however, to allow
all flours to return to room temperature before
placing in the machine.

Fat: Dough Enhancer And Conditioner

Recipes in this cookbook call for vegetable oil.
You may substitute in equal proportions solid
shortening, real butter or margarine. Divide
them into small pieces before placing in the
bread pan. There is no noticeable difference in
flavor but the crust may be crispier with real
butter. Margarine tends to make the crust a lit­tle tougher. Light and whipped margarines do
not work well.

Place the eggs (room temperature) in a liquid
measuring cup. Slowly add warm liquid
(80°F/27°C) to measuring cup until you have
reached the total amount called for in the
recipe.

Cinnamon and Garlic: Not True Friends Of

Yeast
In the past, cinnamon and sugar were sprin-

kled on dough before it was rolled up jelly-roll
fashion.

Adding it to the dough in a bread machine,
however, presents a problem. Cinnamon reacts
with bread dough just as a meat tenderizer
reacts with meat. It breaks down the structure.
Although it smells wonderful as it is baking,
some of the flavor is dissipated in the baking
process. Do not add more than what is listed

in the recipe.

Garlic inhibits yeast activity. Again, do not
add more than the quantity listed in the
recipe. For more garlic flavor, use a spread for
the bread rather than adding it to the dough.

equal proportions. Liquid milk (80°F/27°C) may
be substituted for water in equal proportions.
The dry milk may then be eliminated altogether.
The loaf will be slightly smaller.

Sugar: Honey may be substituted for sugar in

equal proportions. Reduce the liquid by the
same amount. Brown sugar may be substituted
for white sugar in equal proportions. Y east needs
sugar, no artificial sweetener should be used.

Salt: Salt-free recipes are not successful.

Dietetically sodium free (less than 5 mg sodium
per serving) or low salt (less than 2 the sodium
of table salt) may be used in equal amounts.
The bread will have a coarser texture.

Eggs: Liquid egg substitutes may be used as

directed on the carton. Two egg whites may be
substituted for one whole egg. Remember, all

egg products must be at room temperature.

Fruits and Vegetables

When adding fruits or vegetables to recipes, do
not exceed the amount listed. These products,
if used in excessive amounts, may inhibit the
rising of the bread.

Using Delay Timer

If you are going to use the delay timer, make
sure the yeast is added last, on top of the flour
and away from all liquids. This will keep the

7.

Salt: Regulates Yeast Activity

Salt is necessary to control the activity of
yeast, disciplining it to work slowly and
steadily. Without salt, yeast acts too rapidly.
Salt also strengthens the structure of the
dough. If too little or no salt is used, the bread
will rise rapidly and then fall. The texture may
also be course and/or uneven.

Sugar: Food For Yeast

Sugar is the favorite food of yeast, but too
much sugar will cause the yeast to overreact.
The loaf of bread will be small and dense.
Dried fruits also contribute sugar to the bread
dough. For best results, do not add any more
than is specified in each recipe. In addition,
avoid the use of artificial sweeteners because
the yeast cannot react with them.

Substitutes

It is common to experiment with ingredient
substitution. The following substitutions have
been found to be acceptable. However, results
may vary significantly. If you would like to try
other substitutions, there are several helpful
hint books available from retail stores to assist
you. However, results are not guaranteed.

Milk: Coffee creamer, non-dairy creamer or dry

buttermilk may be substituted for dry milk in

yeast from activating until the machine starts to
mix. Also, be sure to reduce the amount of
water by 1 teaspoon for a 1 pound loaf, 2 tea­spoons for a 12 pound loaf and 1 tablespoon for
a 2 pound loaf. Do not use eggs or any perish-

able foods with the Delayed Setting.

Bread Mixes and other Recipe Books

Use mixes labeled for up to 2 pound loaves. For
best results, use the Basic or Insta Program.
Even though there are a wide variety of recipes
for bread and dough offered here, you may be
looking for one that is not included in this
cookbook. Bread machine helpful hints and
recipe books are available at book and retail
stores. They offer a wide variety of recipes.
Refer to Basic Features in the Use and Care
Guide, for the best bread program to use for
other recipes. Minor adjustments may be neces­sary for best results.

High Altitude

High elevations may make the dough rise faster.
First, try the recipe as it is printed. If you find the
results are unsuccessful, decrease your yeast 4
teaspoon at a time. You may also have to increase
the water. Start with 2 tablespoons and increase

later time. Form the dough into the desired
shape and immediately freeze for one hour to
harden. Remove from the freezer and wrap in
plastic wrap. Next, place it in a plastic bag and
seal. Dough can be kept in the freezer for up to
four weeks. Thaw the dough in a plastic bag in
the refrigerator overnight or for several hours.
Unwrap and place on baking container. Cover
and let stand in warm, draft free place until
double the original size. Because the dough is
not room temperature, you will find it takes
longer than usual to rise. Bake according to
recipe instructions.

8.

If Additional Assistance is Needed

Remember — Breadman™ has a staff of

consumer relations representatives is also
available to help you. You will find them to be
a knowledgeable and friendly resource when­ever you need them. Please feel free to contact
them by:

Te lephone:

[phone]

Mail:

Breadman™ Inc.
Consumer Relations
1801 North Stadium Boulevard
Columbia, Missouri 65202

Hours: 8:00 a.m. - 5:30 p.m. CST

Email:

[e-mail]

Expert help is also available from Red Star

®

Yeast (1-800-445-4746).

it if necessary. The addition of gluten will also
help the structure of the bread. The recom­mended amount is 1 teaspoon per cup of flour.

Freezing Baked Breads and Rolls

When freezing breads and rolls, allow them to
cool before wrapping in plastic wrap. Place
them in a plastic bag and seal it. Bread may be
frozen for up to six weeks. When you thaw,
partially open the wrapping to allow the mois­ture to escape gradually for best results.

Freezing Dough

At the end of the dough program, you may
remove the dough and freeze it for baking at a

9.

Bread

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

1. Add ingredients to the bread pan in the order listed. Place the
bread pan in the bread machine.

2. Close the lid. Select the desired setting. Press START.

3. When the program is complete, remove bread bread pan from the
bread machine using oven mitts. Invert and shake to remove the
loaf. Allow loaf to cool, standing upright on a wire rack before
slicing.

We suggest starting your bread making with the White Bread recipe on
page 10. Follow each step carefully. These steps have been written to
eliminate the most common errors in bread machine baking and may be
helpful for any recipe.

10.

7. Place the pan into the bread machine. Close the lid.

8. Select BASIC PROGRAM, press BAKING to select crust color
desired, and set timer to delay, or press START for immediate
start.

9. At the end of the first knead process, check the dough ball. It
should be slightly tacky to the touch. At this time, push down
any dough or flour that may be on the sides of the pan.

10. Use oven mitts to carefully remove the bread pan at end of bake
process or at any time during the warm process.

CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.

11. Turn bread pan upside down and shake several times to release
the bread. If the bread loaf does not remove from pan easily, allow
it to set on a heat resistant surface. Do not use metal utensils
inside the bread pan or machine. Remove the kneading blade and
allow loaf to cool standing upright on wire rack approximately 20
minutes before cutting.

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

13. Unplug bread maker and allow to cool completely before clean-

ing. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread

maker after each use.

(Note: The Basic Recipe & Method for the White Bread recipe are similar
for all breads listed in the cookbook.)

White Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 1 TBL 12 cups
oil 1 TBL 2 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 4 cups
active dry yeast 14 tsp 12 tsp

Program

Quick•Rise

™

yeast 2 tsp 22 tsp

Insta Program

Basic Recipe & Method

1. Remove the bread pan from the bread maker. Attach the knead­ing blade onto the shaft. Make sure all ingredients, except water,
are at room temperature.

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

3. Use a measuring spoon to measure the oil and add to the bread
pan.

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

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

6. Carefully measure yeast with a measuring spoon; level off with the
straight edge of a knife and add to the bread pan. If using delay
timer, make sure yeast is on top of bread flour, away from liquids.

11.

Fat Free White Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 1 TBL 12 cups
applesauce* 1 TBL 2 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 4 cups
active dry yeast 14 tsp 12 tsp

Program

Quick•Rise

™

yeast 2 tsp 22 tsp

Insta Program

*Any variety
(Note: Substituting applesauce for oil in other recipes may not produce good

results.)

Cinnamon Raisin Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup 12 cup + 1 TBL
oil 1 TBL 2 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 12 tsp
dry milk 1 TBL 2 TBL
oatmeal, quick or regular 2 cup 1 cup
bread flour 2 cups 34 cups
active dry yeast 1p tsp 2 tsp

Program

Add at beep

cinnamon p tsp 14 tsp
raisins 3 cup l cup
walnuts 3 cup l cup

French Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 2 TBL 13 cup + 1 TBL
oil 2 TBL 2 TBL
sugar 1 TBL 1 TBL + 1 tsp
salt 1 tsp 2 tsp
bread flour 24 cups 4cups
active dry yeast 14 tsp 12 tsp

Program

Dried Fruit Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup 13 cups
oil 1 TBL 2 TBL
salt 1 tsp 12 tsp
brown sugar 12 TBL 4 cup
dry milk 1 TBL 3 TBL
bread flour 24 cups 4 cups
active dry yeast 1p tsp 1 TBL

Program

Add at beep

dried fruit bits 3 cup 1 cup
nutmeg 1 tsp 12 tsp

12.

Pumpernickel Bread

Size of Loaf 2 pounds

water 80°F/27°C 1l cups
oil 2 TBL
molasses 4 cup
salt 2 tsp
dry milk 2 TBL
cocoa powder 4 cup
instant coffee granules 2 tsp
caraway seeds 2 TBL
rye flour 12 cups
whole wheat flour 2 cup
bread flour 2p cups
active dry yeast 24 tsp

Program

Peanut Butter Honey Bread

Size of Loaf 2 pounds

water 80°F/27°C 13 cups
peanut butter, any style p cup
honey 3 cup
salt 12 tsp
dry milk 3 TBL
bread flour 4 cups
active dry yeast 2 3/4 tsp

Program

Buttermilk Bread

Size of Loaf 1

1

/2 pounds 2 pounds

cultured buttermilk 1 cup 12 cups

80°F/27°C
oil 3 TBL 4 cup
honey 3 TBL 4 cup
salt 12 tsp 2 tsp
baking soda 4 tsp 2 tsp
bread flour 34 cups 44 cups
active dry yeast 12 tsp 1p tsp
Program

Seed Bread

Size of Loaf 2 pounds

water 80°F/27°C 1 cup + 2 TBL
oil 1 TBL
honey 3 TBL
salt 1 tsp
bread flour 3 cups
oatmeal, quick 3 cup
or regular gluten 4 tsp
sunflower seeds 4 cup
sesame seeds 2 TBL
poppy seeds 2 TBL
anise seeds 2 tsp
active dry yeast 24 tsp

Program

13.

Italian Herb Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 2 TBL 13 cups
oil 4 tsp 3 TBL
sugar 1 TBL 2 TBL
salt 1 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 43 cups
dried Italian seasoning 1 tsp 4 tsp
active dry yeast 14 tsp 12 tsp

Program

Quick•Rise

™

yeast 2 tsp 2p tsp

Insta Program

Pesto Bread

Size of Loaf 2 pounds

water 80°F/27°C 13 cups
prepared pesto 80°F/27°C 3 cup
salt 12 tsp
sugar 2 TBL
whole wheat flour 14 cups
bread flour 3 cups
active dry yeast 2 tsp

Program

Quick•Rise

™

yeast 1 TBL

Insta Program

Dill Bread

Size of Loaf 2 pounds

water 80°F/27°C p cup
cottage cheese 1 cup
oil 2 TBL
sugar 3 TBL
salt 12 tsp
dry milk 2 TBL
bread flour 44 cups
dried dill weed 1 TBL
dried minced onion 1 TBL
active dry yeast 12 tsp

Program

Quick•Rise

™

yeast 22 tsp

Insta Program

14.

Jalapeño Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 2 cup 1 cup + 1 TBL
oil 12 TBL 3 TBL
whole kernel corn, 2 cup 1 cup

well drained

jalapeño peppers, 2 TBL 4 cup

sliced - well drained
sugar 1 TBL 2 TBL
salt 2 tsp 12 tsp
bread flour 2 cups 4 cups
corn meal 3 cup l cup
cilantro, dried 1 tsp 2 TBL
active dry yeast 12 tsp 2 tsp

Program

Quick•Rise

™

yeast 2 tsp 1 TBL

Insta Program

Whole Wheat Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cups + 3 TBL 14 cups + 2 TBL
oil 2 TBL 3 TBL
salt 12 tsp 24 tsp
brown sugar 4 cup 4 cup + 2 TBL
dry milk 2 TBL 3 TBL
whole wheat flour 2p cups 4 cups
active dry yeast 24 tsp 1 TBL

Program

Hearty Nut Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 1 cup 13 cups
oil 2 tsp 1 TBL
honey 3 TBL 3 cup
salt 1 tsp 2 tsp
dry milk 1 TBL 2 TBL
whole wheat flour 1 cup 2 cups
bread flour 13 cups 24 cups
walnuts 2 cup l cup
active dry yeast 1p tsp 22 tsp

Program

Potato Bread

Size of Loaf 2 pounds

water 80°F/27°C 14 cups
oil 3 TBL
salt 2 tsp
sugar 3 TBL
dry milk 3 TBL
instant potato flakes 4 cup
bread flour 4 cups
active dry yeast 2 tsp

Program

Quick•Rise

™

yeast 1 TBL

Insta Program

15.

Caraway Rye Bread

Size of Loaf 2 pounds

water 80°F/27°C 1l cups
oil 2 TBL
molasses 4 cup
salt 2 tsp
dry milk 2 TBL
rye flour 12 cups
whole wheat flour 2 cup
bread flour 3 cups
caraway seeds 2 TBL
active dry yeast 34 tsp

Program

Corn Bread

Size of Loaf 1 pound 2 pounds

egg, room temp. + enough 1 2

water 80°F/27°C to = p cup + 1 TBL 12 cups
oil 2 TBL 4 cup
sugar 2 TBL 4 cup
salt 1 tsp 2 tsp
dry milk 4 cup 2 cup
bread flour 2 cups 4 cups
corn meal 4 cup 2 cup
active dry yeast 12 tsp 2 tsp

Program

Double Chocolate Bread

Size of Loaf 2 pounds

egg, room temp. + enough 1

water 80ºF/27ºC to = 3/4 cup + 2 TBL
sour cream 80ºF/27ºC 2 cup
oil 1 TBL
salt 12 tsp
sugar 4 cup
bread flour 4 cups
cocoa powder 3 TBL
active dry yeast 22 tsp

Program

Add at beep

semi-sweet chocolate chips 1 cup

(Note: This is a very moist, dense bread.)

French Variation Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup + 2 TBL 12 cups
sugar 1 TBL 2 TBL
salt 1 tsp 2 tsp
bread flour 24 cups 43 cups
active dry yeast 14 tsp 2 tsp

Program

16.

White Wheat Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C p cup 12 cups
oil 1 TBL 2 TBL
salt 1 tsp 2 tsp
brown sugar 2 TBL 3 TBL
dry milk 1 TBL 3 TBL
whole wheat flour 4 cup 2 cups
bread flour 1p cups 2 cups
active dry yeast 1 tsp 2 tsp

Program

Sour Cream, Onion & Chives Bread

Size of Loaf 2 pounds

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup
sour cream 80°F/27°C p cup
oil 2 TBL
salt 24 tsp
sugar 2 TBL
bread flour 4 cups
dehydrated onions 12 TBL
chives, dried 2 TBL
active dry yeast 24 tsp

Program

Quick•Rise

™

yeast 34 tsp

Insta Program

Onion Rye Bread

Size of Loaf 2 pounds

water 80°F/27°C 14 cups
oil 12 TBL
molasses 4 cup
salt 12 tsp
dry milk 2 TBL
rye flour p cup
whole wheat flour p cup
bread flour 22 cups
dehydrated onions 12 TBL
caraway seeds 4 tsp
active dry yeast 22 tsp

Program

Honey Oatmeal Bread

Size of Loaf 1 pound 11/2 pounds

water 80°F/27°C 1 cup 12 cups
oil 1 TBL 12 TBL
honey 4 cup 6 TBL
salt 1 tsp 12 tsp
oatmeal, quick or regular 2 cup p cup
bread flour 24 cups 32 cups
active dry yeast 1 tsp 12 tsp

Program

17.

Tomato Herb Bread

Size of Loaf 2 pounds

water 80°F/27°C p cup + 1 TBL
oil 2 TBL
low sodium vegetable juice 80°F/27°C 2 cup
salt 14 tsp
sugar 2 TBL
dry milk 2 TBL
cilantro leaves, dried 2 tsp
oregano leaves, dried 1 tsp
garlic powder 1 tsp
bread flour 4 cups
sun dried tomatoes, snipped, 2 cup

unsalted and dried, not packed in oil

active dry yeast 2 tsp

Program

Quick•Rise

™

yeast 1 TBL

Insta Program

18.

Sourdough Starter

active dry yeast 24 tsp
water 110°F/43°C 2 cups
bread flour 32 cups
sugar 1 TBL

Sourdough French Bread

Size of Loaf 1 pound 2 pounds

water 80°F/27°C 2 cup + 1 TBL p cup + 2 TBL
starter* p cup 14 cups
sugar 2 tsp 4 tsp
salt 12 tsp 22 tsp
bread flour 24 cups 4 cups
active dry yeast 12 tsp 1 TBL

Program

*Only use starter recipe above.

Basic Recipe & Method

In a 4 quart glass container, dissolve yeast in water 110°F/43°C; let
stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon
until blended. Mixture will be thick; remaining lumps will dissolve dur­ing fermentation process. Cover loosely with plastic wrap and let stand
in warm place for 5 days, stirring 3 times a day. The starter will “rise
and fall” during the fermentation period and become thinner as it
stands. A temperature of 80°-85°F/27°-30°C is best for the sour flavor
to develop. An ideal place to store starter is on the counter next to
your range or refrigerator. When the starter is developed, it is bubbly
and may have a yellow liquid layer on top; stir before using. It may be
used for baking or placed in the refrigerator to use later, cover loosely.

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

Replenish with 1 cup flour, l cup warm water 110°F/43°C and 1 tea­spoon sugar. Stir until blended; some lumps may remain. Cover loosely
and let stand in warm place for 10 to 12 hours or overnight. The starter
will rise and become bubbly. Stir, then place in refrigerator to store.

Stir in 1 teaspoon sugar to keep it active if the starter is not used
every week.

19.

Breaded Pineapple

chunked pineapple 1 (15-oz) can
cornstarch 2 TBL
sugar 2 cup
butter 4 cup
white bread, 1 inch cubes 2 cups

Method

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

Day Old Bread Uses

Crunchy Bread Snacks

bread, sliced 2 inch thick 8 slices
butter, melted 4 cup
dry seasoning mix* 4 tsp

*Use any one of the following: dried spaghetti sauce seasoning, dry
ranch dressing, Italian herb seasoning, garlic powder or garlic salt.
Amounts may be adjusted to your taste.

Method

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

Bread Pudding

bread, 1 inch cubes 12 cups
vanilla cook & serve pudding & pie filling 1 (3-oz) box
cinnamon 1 tsp
milk, liquid 2 cups

Method

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

20.

Fast Bake™Breads

The Fast Bake™program, with hotter rise and bake temperatures, is
convenient for baking a hot, fresh loaf of bread in under an hour. The
longer bread programs, with lower rise and bake temperatures, will bake
a taller, more developed loaf of bread. And remember, you can always
use the delay feature for the longer programs.

As a result of the increased temperatures during the rise and bake
process, the loaf of bread produced from this program may have a dark,
crisp crust with a split on the top side of the loaf.

We suggest starting your Fast Bake

™

bread baking with this White
Bread Recipe. Follow each step carefully, noticing the water tempera­tures must be 110°-115°F/43°-46°C and that Quick•Rise

™

, Rapid

Rise

™

, Bread Machine or Instant Active Dry yeast must be used.

White Bread

Size of Loaf 1

1

/

2

pound 2 pounds

110°-115°F/43°-46°C 14 cups 12 cups + 3 TBL
oil 22 TBL 1/4 cup
sugar 2 TBL 3 TBL
salt 12 tsp 2 tsp
dry milk 12 TBL 2 TBL
bread flour 3 cups 4 cups
Quick•Rise™ yeast 52 tsp 6p tsp
Program

Basic Recipe & Method

1. Remove the bread pan from the bread maker. Attach the knead­ing blade onto the shaft. Have all ingredients ready. Make sure all
ingredients, except water, are at room temperature.

2. Use a liquid measuring cup to measure the water 110°-115°F/43°­46°C and pour into the bread pan.

3. Use a measuring spoon to measure the oil and add to the bread
pan.

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

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

6. Carefully measure Quick•Rise

™

yeast with a measuring spoon;
level off with the straight edge of a knife and add to the bread
pan.

7. Place the bread pan into the bread maker. Close the lid.

8. Press the FAST BAKE

™

button and press START.

9. At the beep during the kneading process (:53), check the dough
ball. It should be sticky to the touch. At this time, push down any
dough or flour that may be on the sides of the pan.

21.

French Bread

Size of Loaf 2 pounds

water 110°-115°F/43°- 46°C 12 cups + 2 TBL
oil 3 TBL
sugar 12 TBL
salt 12 tsp
bread flour 43 cups
Quick•Rise

™

yeast 6 tsp

Program

Pepperoni Pizza Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12 cups + 2 TBL
oil 3 TBL
pepperoni, thin sliced 1 cup
Parmesan cheese, grated 4 cup
sugar 12 TBL
salt 12 tsp
bread flour 43 cups
dried pizza seasoning 1 TBL
Quick•Rise

™

yeast 6 tsp

Program

10. When the beeper sounds the bread has finished baking.

11. Use oven mitts to carefully remove the bread pan.

CAUTION: The oven cavity, bread pan, kneading blade and bread
will be very hot. Use oven mitts.

12. Turn bread pan upside down and shake several times to release
the bread. Do not use metal utensils inside the bread pan or bread
maker. Remove the kneading blade and allow loaf to cool, stand­ing upright on wire rack approximately 20 minutes before cutting.

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

14. Unplug bread maker and allow to cool completely before clean-

ing. Clean bread pan after each use. Do not immerse the bread
pan in water (See cleaning instructions.) Clean inside of bread

maker after each use.

(Note: The Basic Recipe & Method for the Fast Bake

™

White Bread recipe

are similar for all Fast Bake

™

breads listed in the cookbook.)

22.

Potato Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 14 cups + 3 TBL
oil 3 TBL
sugar 2 TBL
salt 2 tsp
dry milk 4 cup
white pepper 4 tsp
instant potato buds 2 cup
green onion tops, chopped 2 TBL
bread flour 4 cups
Quick•Rise

™

yeast 6p tsp

Program

Cinnamon Raisin Nut Bread

Size of Loaf 11/2 pounds

water 110°-115°F/43°- 46°C 14 cups + 1 TBL
oil 7 tsp
brown sugar 32 TBL
salt 12 tsp
dry milk 12 TBL
bread flour 32 cups
cinnamon 1 tsp
raisins 2 cup
walnuts 2 cup
Quick•Rise

™

yeast 6p tsp

Program

Honey Granola Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12 cups + 1 TBL
oil 6 TBL
honey 22 TBL
salt 2 tsp
dry milk 3 TBL
bread flour 44 cups
granola cereal 1 cup
Quick•Rise

™

yeast 6p tsp

Program

Italian Bread

Size of Loaf 2 pounds

water 110°-115°F/43°-46°C 12 cups + 1 TBL
oil 2 TBL
sugar 4 cup
salt 2 tsp
dry milk 2 TBL
dried Italian seasoning 1 TBL
bread flour 4 cups
Quick•Rise

™

yeast 6p tsp

Program

23.

Fat Free Bread

Size of Loaf 2 pounds

water 80°F/27°C 12 cups
applesauce* 2 TBL
sugar 3 TBL
salt 2 tsp
dry milk 2 TBL
bread flour 48 cups
Quick•Rise

™

yeast 6p tsp

Program

*Any variety
(Note: Substituting applesauce for oil in other recipes may not produce good

results.)

White Wheat Bread

Size of Loaf 2 pounds

water 110°-115°F/43°- 46°C 12 cups + 3 TBL
oil 3 TBL
sugar 4 cup
salt 2 tsp
dry milk 2 TBL
bread flour 32 cups
whole wheat flour 2 cups
Quick•Rise

™

yeast 6 tsp

Program

24.

Dough

Dough...As Easy As 1-2-3

1. Add ingredients to the pan in the order listed. Refer to
page 4 for measuring information. Place the bread pan in the
bread machine.

2. Close the lid. Select the DOUGH setting. Press START.

3. Remove the dough from the bread pan when the bread machine
beeps eight times. Follow shaping and baking instructions.

25.

• If using delayed timer, make sure yeast is on top of flour, away from
liquids.

• If you allow the dough to remain in the bread machine after the cycle
is complete, it may over rise and damage the machine.

Crust Treatments (use only with dough program)

Always allow optimum rising of shaped dough. Use a pastry brush to
apply glaze. Bake as directed.

Egg Yolk Glaze— For a shiny golden crust, mix 1 slightly beaten egg or

egg yolk with 1 TBL water or milk.

Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg

white with 1 TBL water.

Lightly Floured

Sprinkle enough flour onto work area so that the dough can be handled
without sticking.

Shaping Rolls

Cloverleaf Rolls — Shape into 2-inch balls. Place 3 balls in each muf-

fin tin and let rise until double in size.

Crisscross Rolls — Shape into balls, setting two aside. Combine the

balls and roll into a 8-inch thick square. Cut strips 8-inch wide and 2
inches long. Place one strip across the top of each ball. Repeat this
process placing the second strip in the opposite direction across the top
of each ball.

Traditional Rolls — Shape into balls. For “pull apart” rolls, place

dough balls with sides touching. For “individual” rolls, place dough
balls 2 inches apart.

Helpful Hints for Dough

Dinner Roll Dough

Yield 12 rolls 18 rolls 24 rolls

egg, room temp. + 1 1 1

enough water

80°F/27°C to = p cup 1 cup + 1 TBL 13 cups
oil 2 TBL 3 TBL 4 cup
sugar 2 TBL 3 TBL 4 cup
salt 2 tsp 1 tsp 12 tsp
bread flour 2 cups 34 cups 4 cups
active dry yeast 1 tsp 12 tsp 2 tsp
Program

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place on a greased baking sheet. Cover and let rise in a warm
place for 30 minutes or until double in size.

3. Bake at 350°F/177°C for 15 - 25 minutes or until done.

26.

Focaccia Bread Dough

Yield 1 loaf

water 80°F/27°C 1 cup
olive oil 3 cup
sugar 2 tsp
salt 1 tsp
bread flour 3 cups
dried Italian seasoning 1 tsp
active dry yeast 12 tsp

Program

Garlic-cheese topping

olive oil 4 cup
dried oregano 12 tsp
garlic, finely minced 4 cup
Parmesan cheese, grated 3 cup
salt 4 tsp

Greek-style topping

olive oil 4 cup
dried oregano 12 tsp
onion, thinly sliced 1 cup
feta cheese, crumbled 3 cup
black olives, sliced, drained 4 cup
salt 4 tsp

Method

1. With oiled hands, evenly press dough into a greased 9-inch x 13­inch pan. Using your fingertips, make indentations in the dough.

2. Cover, let rise in a warm place for 20 minutes or until double in
size. While the dough is rising, select the topping and prepare.

3. In a skillet, heat oil.
For Garlic-cheese topping — stir in oregano and garlic —
immediately remove from heat.
For Greek topping — Stir in oregano and onions — cook
until onions are soft but not brown — approximately 5 minutes.

4. Spoon topping mixture evenly over dough. Sprinkle with
remaining ingredients.

5. Bake at 400°F/205°C for 20 minutes or until done.

27.

Wheat Dinner Roll Dough

Yield 12 rolls 18 rolls

water 80°F/27°C p cup 12 cups
oil 1 TBL 2 TBL
brown sugar 2 TBL 4 cup
salt 2 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 14 cups 22 cups
whole wheat flour 1 cup 2 cups
active dry yeast 12 tsp 2 tsp

Program

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Place on greased baking sheet. Cover and let rise in a warm
place for 30 minutes or until double in size.

3. Bake at 350°F/177°C for 25-30 minutes or until done.

Buttermilk Roll Dough

Yield 12 rolls 18 rolls

cultured buttermilk 1 cup 12 cups
80°F/27°C
oil 3 TBL 4 cup
honey 12 TBL 2 TBL
salt 1 tsp 12 tsp
bread flour p cup 14 cups
whole wheat flour 13 cups 2 cups
wheat germ 3 cup 2 cup
baking soda 4 tsp 4 tsp
active dry yeast 1p tsp 2 tsp

Program

Brush on rolls

butter, melted 2 TBL 3 TBL

Method

1. Place on lightly floured surface. Divide into pieces and shape.

2. Place on a greased baking sheet. Cover and let rise in a warm
place for 30 minutes or until double in size. Brush with melted
butter.

3. Bake at 350°F/177°C for 15-20 minutes or until done.

28.

French Bread Dough

Yield 1 loaf

water 80°F/27°C 14 cups
sugar 1 TBL
salt 1 tsp
bread flour 32 cups
active dry yeast 1 TBL

Program

Glaze

water 2 TBL
salt 2 tsp

Method

1. Place on a lightly floured surface. Roll into a large rectangle.
Starting with the longest side, roll up tightly, pressing the seams
to seal and tapering each end.

2. Place the loaf on a greased baking sheet, cover and let rise
in a warm place 40 minutes or until double in size.

3. With a knife, cut three diagonal slashes across top of the loaf.
Combine the glaze ingredients and brush the loaf generously.
Bake at 400°F/205°C for 20 - 25 minutes or until done.

Variations

French Onion Bread: Add 4 cup dehydrated onion to dough recipe and

shape according to method.

French Loaf: Instead of step #1, shape the dough into one large round

ball. Continue steps 2 and 3. Bake at 400°F/205°C 20 - 25 minutes or
until done.

(Tip : If desired, brush with glaze and sprinkle loaves, before baking, with
one of the following: sesame seeds, poppy seeds, caraway seeds or cracked
wheat.)

French Roll: Instead of step #1, divide into 12 pieces. Pinch together

the ends of each roll and taper slightly. Continue steps 2 and 3. Bake
at 400°F/205°C for 15 - 20 minutes or until done.

French Twists (use French Bread Dough recipe)

Method

1. Place on a lightly floured surface. Divide into 18 equal pieces.
Roll into 14 inch long ropes.

2. Fold each rope in half and twist, starting at fold.

3. Place on a greased baking sheet and brush with 3 cup of
melted butter. Cover and let rise in a warm place until
double in size.

4. Brush with glaze and bake at 400°F/205°C for 12 - 15 minutes or
until done.

29.

Cheesy Garlic Roll Dough

Yield 18 rolls 24 rolls

egg, room temp. + enough 1 1

water 80°F/27°C to = 1 cup 13 cups
oil 2 TBL 3 TBL
sugar 3 cup 2 cup
salt 1 tsp 12 tsp
bread flour 32 cups 42 cups
active dry yeast 12 tsp 2 tsp

Program

Topping

Parmesan cheese, grated 2 cup l cup
garlic, finely minced 12 TBL 2 TBL
butter, melted 3 TBL 4 cup

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Combine cheese and garlic. Dip pieces in melted butter and then
in cheese-garlic mixture. Place in greased 9-inch x 13-inch
baking dish. Cover and let rise in a warm place
1 hour or until double in size.

3. Bake at 325°F/163°C for 35-40 minutes or until done.

Pita Pocket Dough

Yield 20 pita pockets

water 80°F/27°C 13 cups
olive oil 8 tsp
sugar 4 tsp
salt 14 tsp
bread flour 2 cups
whole wheat flour 13 cups
active dry yeast 22 tsp

Program

Method

1. Place on a lightly floured surface. Divide into 10 pieces. Shape
each piece into a smooth ball.

2. Place 5 balls on a large baking sheet. Place the remaining five
balls on another baking sheet. Let rise about 20 minutes. With
fingertips flatten each ball into a 6 inch circle.

3. Bake at 500°F/260°C for 5 minutes or until puffed and tops
begin to brown.

4. Cut each in half to form 2 pockets.

30.

Refreshing Roll Dough

Yield 12 rolls 18 rolls

egg, room temp. + enough 1 1

water 80°F/27°C to = 1 cup 12 cups
butter 4 cup 3 cup
brown sugar 3 cup 2 cup
salt 1 tsp 12 tsp
bread flour 32 cups 42 cups
active dry yeast 12 tsp` 2 tsp

Program

Topping

butter, melted 2 cup p cup
orange peel, grated 2 TBL 4 cup
sugar 2 cup p cup

Method

1. Place on a lightly floured surface. Divide into pieces and shape.

2. Mix together topping ingredients, dip pieces in mixture,
coating well.

3. Place in greased 9-inch x 13-inch baking dish, cover and let rise
in a warm place 1 hour or until double in size.

4. Bake at 350°F/177°C for 20-30 minutes or until done. Serve
warm.

Challah Braid Dough

Yield regular large

egg, room temp. + enough 1 1

water 80°F/27°C to = p cup 1 cup + 1 TBL
oil 2 TBL 3 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 12 tsp
bread flour 2 cups 34 cups
active dry yeast 1 tsp 12 tsp

Program

Glaze

egg yolk, beaten 1 1
water 1 TBL 1 TBL

Topping

poppy seeds 1 tsp 1 TBL

Method

1. Place dough on a lightly floured surface. Divide into thirds, mak­ing 3 (10-inch regular, 13-inch large) ropes with tapered ends.
Pinch ropes together at one end, braid together. Pinch together at
other end and secure braid.

2. Transfer braided dough to greased baking sheet; cover and
let rise in a warm place 1 hour or until double in size.

3. Combine glaze ingredients and brush onto braid. Sprinkle with
poppy seeds and bake at 375°F/190°C for 25 minutes or until
done.

31.

Pizza Crust Dough

Yield 1 thick or 2 thin 2 thick or 4 thin

water 80°F/27°C p cup 1l cups
oil 1 TBL 2 TBL
sugar 1 TBL 2 TBL
salt 2 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 24 cups 42 cups
active dry yeast 1 tsp 2 tsp

Program

Method

1. Place on a lightly floured surface. Divide and press onto a
12-inch pizza pan, raising edges.

2. Spread pizza sauce over the dough and sprinkle with toppings.

3. Bake 425°F/218°C for 20 minutes or until crust is golden
brown around edges.

Pretzel Dough

Yield 16 pretzels

water 80°F/27°C 14 cups
egg yolk, room temperature* 1
oil 1 TBL
sugar 2 TBL
salt 1 tsp
white pepper 8 tsp
bread flour 32 cups
active dry yeast 1 TBL

Program

*Reserve egg white for glaze.

Glaze

egg white 1
water 1 TBL

Toppings (optional)

kosher salt, sesame seeds

Method

1. On a lightly floured surface cut dough into pieces. Roll each piece
into a 16-inch rope. Cross the ends of the rope to make a loop;
twist the crossed ends once and fold across the loop.

2. Place on a greased baking sheet 12 inches apart. Brush with glaze
and sprinkle with topping (optional). Bake at 375°F/190°C for
15-20 minutes or until done.

Variation

Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tablespoons

Parmesan cheese to dough ingredients. Follow method for completion.

32.

Bagel Dough

Yield 8 bagels

water 80°F/27°C 1 cup
sugar 12 TBL
salt 1 tsp
bread flour 3 cups
active dry yeast 24 tsp

Program

Glaze

egg, beaten 1

Toppings (optional)

sesame seeds, poppy seeds, cracked wheat dry cereal or dehydrated
onions

Method

1. Place on a lightly floured surface. Divide into pieces. Roll each
into a smooth ball, making a hole in the center of each with
thumbs. Gently pull to make a one inch hole.

2. Place on a greased baking sheet. Cover and let rise in a warm
place for 1 hour or until double in size.

3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2 table­spoons sugar. Place a few bagels at a time in boiling water.
Simmer 3 minutes, turning once. Remove with slotted spoon and
put back on greased baking sheet.

4. Brush with egg and sprinkle with choice of toppings. Bake at
400°F/204°C for 20-25 minutes or until done; cool on a wire rack.

Banana Wheat Bagel Dough

Yield 12 bagels

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup
oil 2 TBL
honey 1 TBL
salt 12 tsp
banana, mashed 2 cup
whole wheat flour 22 cups
bread flour 1 cup
active dry yeast 24 tsp

Program

Glaze

egg white, beaten 1
water 1 TBL

Toppings (optional)

poppy seeds, sesame seeds

Method

1. Place on a lightly floured surface. Divide into pieces. Roll each
into a smooth ball, making a hole in the center of each with
thumbs. Gently pull to make a one inch hole.

2. Place on a greased baking sheet. Cover and let rise in a
warm place for 1 hour or until double in size.

3. In a 3-quart saucepan, bring to a boil 2 quarts water and 2
tablespoons sugar. Place a few bagels at a time in boiling
water. Simmer 3 minutes turning once. Remove with slotted
spoon and put back on greased baking sheet.

4. Brush with egg white and sprinkle with choice of toppings.
Bake at 400°F/204°C for 20-25 minutes or until done; cool
on a wire rack.

33.

Almond Cherry Coffee Cake Dough

Yield 1 coffee cake

water 80°F/27°C 1 cup
oil 1 TBL
sugar 12 TBL
salt p tsp
dry milk 1 TBL
bread flour 34 cups
active dry yeast 12 tsp

Program

Filling

cream cheese, room temperature 8 oz
sugar 2 TBL
maraschino cherries, chopped 2 cup
milk, liquid 1 TBL
almond extract 2 tsp

Glaze

powdered sugar 2 cup
sour cream 1 TBL
milk, liquid 1-2 TBL
almonds, sliced 2 TBL
cherries 2 TBL

Method

1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rec­tangle. Spread filling over dough within 2-inch of edges. Starting
with longest side, roll dough up tightly, pressing edges to seal.

2. Place roll, seam-side down, on a greased baking sheet and join the
ends to form a ring; pinch to seal. With a knife, make cuts 12
inches apart from the outside edge to within one inch of the
inside edge. Turn each section on its side so filling shows.

3. Cover and let rise in a warm place 1 hour or until almost double
in size.

4. Uncover and bake at 375°F/190°C for 20-25 minutes or until
done.

5. Combine the first three glaze ingredients, adding only enough
milk for drizzling consistency. Drizzle over the warm coffee cake.
Decorate with almonds and cherries. Serve warm.

34.

Cinnamon Roll Dough

Yield 16 rolls

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup
oil 3 TBL
sugar 3 cup
salt 1 tsp
bread flour 32 cups
active dry yeast 12 tsp

Program

Filling

butter, softened 3 cup
sugar 4 cup
cinnamon 2 TBL
walnuts, finely chopped 4 cup
raisins 4 cup

Glaze

powdered sugar 2 cup
milk, liquid 3 TBL
vanilla extract 2 tsp

Method

1. On a lightly floured surface, roll dough into a 12-inch x 6-inch rec­tangle and spread with butter. Combine remaining filling ingredi­ents and sprinkle over butter. Roll up tightly, jelly-roll style,
starting with the longest side, and cutting into 1-inch slices.

2. Place in greased baking pan about 2-inch apart and let stand in a
warm place for 1 hour or until double in size.

3. Bake at 350°F/177°C for 25-30 minutes or until done.

4. Mix glaze ingredients until smooth and drizzle over top.

Whole Wheat Pizza Crust Dough

Yield 2 thin crusts

water 80°F/27°C 1 cup
oil 2 TBL
sugar 1 TBL
salt 1 tsp
whole wheat flour 1 cup
bread flour 12 cups
active dry yeast 24 tsp

Program

Method

1. (Sprinkle each pan with 1 tablespoon of cornmeal if desired.)
Place dough on a lightly floured surface. Divide in half and press
onto a 12-inch pizza pan, raising edges. Generously prick dough
with a fork. For one 12-inch thick crust, do not divide.

2. Bake 400°F/205°C for 10-12 minutes or until edges of crust begin
to turn a light golden brown. Remove, add toppings and return to
oven to bake an additional 15-20 minutes.

35.

Pie Crust Dough

Yield 2 crusts

water 80°F/27°C 2 cup
shortening 1 cup
salt 4 tsp
all-purpose flour* 24 cups

Program

*For best results, all-purpose flour must be used.

Method

1. Start dough program, allow to mix 6 - 10 minutes or until thor­oughly blended. Press STOP button to cancel program when dis­play reads :53.

2. Divide in half.

3. Place half of dough into pie pan.

4. Using fingertips, spread dough evenly onto bottom and sides
of pie dish. Repeat for second crust or roll out on a lightly
floured surface to put on top of pie. Prick bottom with fork.

5. Bake at 425°F/218°C for 20 minutes or until done.

Sticky Breakfast Bun Dough

Yield 12 buns

egg, room temp. + enough 1

water 80°F/27°C to = 1 cup + 2 TBL
oil 4 cup
sugar 3 cup
salt 1 tsp
bread flour 32 cups
active dry yeast 12 tsp

Program

Filling

butter, softened 2 cup
sugar 3 cup
cinnamon 1 TBL
pecans, chopped 2 cup

Topping

butter, melted p cup
brown sugar p cup

Method

1. On a lightly floured surface roll into a 12-inch x 16-inch rectan­gle and spread with butter. Combine remaining filling ingredients
and sprinkle over dough. Roll up tightly, jelly-roll style, starting
with the longest side, and cut into one inch slices.

2. Combine topping mixture and spread into a 13-inch x 9-inch
baking dish. Place slices on mixture and let rise in a warm place
for 1 hour or until double in size.

3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a
heat-proof tray.

36.

Butter

Butter...As Easy As 1-2-3

Although the old-fashioned churning method used to require a lot of
time and elbow grease, making butter in your Breadman™ Corner
Bakery Bread & Dessert Maker is now as easy as 1-2-3. Make the butter
first, add the additional ingredients, cover tightly and store in the refrig­erator. This will allow the additional ingredients to enhance the flavor
of the butter while your bread is baking.

A small amount of butter will be left in the bread pan. If making bread
right away, it is not necessary to wash the interior of the bread pan. The
bread dough will absorb the butter during the knead or bake process. Do
not immerse the pan; refer to cleaning instructions. Hand wash the lid
with mild soap and water and dry thoroughly.

37.

Tips

• Heavy whipping cream or heavy
cream will produce the most butter.
Light whipping cream and whipping
cream (30-36% butter fat) will churn
into a smaller amount of butter and
you may have to repeat part of the
butter program. Stop the program
when butter chunks are formed. Half
and half or other lower-fat dairy
products without the words
“whipping” or “cream” in the name
will not churn into butter.

•The average refrigerated life of salted
or unsalted butter is several weeks; up
to nine months if frozen.

•All butter is made from fresh sweet
cream. The choice of salted or unsalted
butter is a matter of personal preference,
but many cooks prefer unsalted butter for
baking. For salted butter, add 4 teaspoon
salt to 2 cup butter.

Basic Recipe & Method

1. Make sure your bread machine and pan
are at room temperature. Attach the
kneading blade onto the shaft of the
pan. Pour in 1 cup (236 ml) of cold,
heavy whipping cream or heavy cream
(containing at least 36% butter fat or 5
grams of fat per tablespoon). Place lid on
pan. Insert pan into bread machine and
close lid.

2. Select butter program, press START.
Halfway through the cycle, the mixture
may resemble whipped cream and then
begin to separate. The bread machine
will beep when the cycle is complete.

3. Pour off buttermilk and save (see Using
Buttermilk). To rinse butter, remove lid
and add 1 cup cold water, replace lid and
drain water into sink. Repeat. This will
rinse off any remaining buttermilk and
assist in hardening the butter. Remove
butter with a rubber spatula. Yields
approximately 2 cup. Flavor before
refrigerating.

Using Buttermilk

Buttermilk is the liquid left after churning but­ter. Most of the fat goes into the butter, not
the milk. It may be used in any recipe calling
for milk such as shakes, soups, sauces, pancakes
or waffles. Refrigerate until ready to use.

If you want to use this buttermilk to increase
calcium and protein in a bread recipe, it may be
substituted for any or all of the water. The bread
will be shorter and more dense. The buttermilk
should be scalded before using, to improve its
baking quality . Pour into sauce pan and heat to
200°F/94°C, then allow to cool to 80°F/27°C.

Today’s buttermilk sold in grocery stores is a cul­tured product rather than a by-product of churn­ing cream into butter. Cultured buttermilk is
made from fresh low-fat or skim milk with the
addition of nonfat dry milk solids, salts and
other ingredients. It also has a special bacterial
culture added which produces the characteristi­cally tart flavor. There is a cultured Buttermilk
Bread recipe in the bread recipe section.

Helpful Hints for Butter

38.

Flavored Butters

To make “flavored butters,” prepare plain butter as directed. Place but­ter into a deep bowl and beat in ingredients with a electric mixer until
well blended. Serve with fish, meat, poultry, vegetables, bagels, crackers
or bread.

Special thanks to the following organizations for their assistance:
American Dairy Association

®

, St. Louis District Dairy Council®and

Mid-American Dairymen Incorporated

®

.

Cheese Butters

Cheesabutter

butter 2 cup
dried Italian herb seasoning p tsp
garlic powder 2 tsp
pepper 2 tsp
Cheddar cheese, shredded 1 cup
lemon juice p tsp

Bleu Cheese Butter

butter 2 cup
bleu cheese, crumbled 12-oz
Worcestershire sauce 2 tsp

Feta Cheese Butter

butter 2 cup
feta cheese, crumbled 12-oz
Worcestershire sauce 2 tsp

Cheesy Olive Butter

butter 2 cup
onion, minced 1 tsp
Cheddar cheese, shredded 2 cup
stuffed green olives, chopped p cup

Fresh Herb Butters

Basil Garlic Butter

butter 2 cup
fresh basil, chopped OR 2 tsp
dried basil 2 tsp
garlic powder 8 tsp
ground black pepper 8 tsp
salt 4 tsp

Basil Spinach Butter

butter 2 cup
fresh basil, finely chopped 2 TBL
fresh spinach, finely chopped 2 TBL
ground black pepper 4 tsp
garlic powder 4 tsp
salt 4 tsp

39..

Spicy Lemon Chive Butter

butter 2 cup
fresh chives, minced OR 2 TBL
dried chives 2 TBL
fresh parsley, minced OR 2 TBL
dried parsley 12 tsp
lemon juice 2 tsp
ground red pepper 8 tsp
salt 4 tsp

Rosemary Butter

butter 2 cup
fresh rosemary, chopped OR 12 TBL
dried rosemary 4 tsp
fresh thyme, chopped OR 12 TBL
dried thyme 12 tsp
salt 8 tsp

Garlic Sage Butter

butter 2 cup
fresh sage, chopped 1 TBL
garlic cloves, minced OR 2 Lg
dried minced garlic 4 tsp
salt 4 tsp

Lemon Oregano Butter

butter 2 cup
lemon juice 4 cup
fresh oregano, chopped OR 2 TBL
dried oregano 1 tsp
salt 2 tsp
ground black pepper 8 tsp

Cilantro Butter

butter 2 cup
fresh cilantro, chopped 2 TBL
salt 4 tsp

Lemon Dill Butter

butter 2 cup
fresh dill, chopped OR 2 TBL
dried dill 2 tsp
lemon juice 1 tsp

40.

Breakfast Flavor Butters

Orange Marmalade Butter

butter 2 cup
orange marmalade 3 TBL

Maple Butter

butter 2 cup
pure maple syrup 4 cup

Praline Butter

butter 2 cup
pecans, finely chopped 2 TBL
maple extract 8 tsp
brown sugar 2 TBL
vanilla 4 tsp

Lemon Walnut Butter

butter 2 cup
lemon juice 1 tsp
lemon peel, grated 2 tsp
walnuts, chopped 2 TBL
sugar 1 tsp

Cinnamon Butter

butter 2 cup
sugar 1 tsp
cinnamon 4 tsp

Honey Butter

butter 2 cup
honey 4 cup

Strawberry Butter

butter 2 cup
strawberry jam 3 TBL

Apple Butter

butter 2 cup
cinnamon 4 tsp
honey or molasses 1 tsp
nutmeg 4 tsp
applesauce 2 TBL

Apple Spice Butter

butter 2 cup
apple pie spice 4 tsp
powdered sugar 4 tsp

41.

Full Flavor Butters

Garlic Butter

butter 2 cup
garlic salt 4 tsp
garlic powder 4 tsp

Onion Butter

butter 2 cup
onion salt 2 tsp
onion powder 2 tsp

Jalapeño Butter

butter 2 cup
jalapeño peppers, 2 TBL
chopped and drained
lemon juice 1 tsp

Beer Butter

butter 2 cup
beer 2 cup
seasoned salt 4 tsp

Red Bell Pepper Butter

butter 2 cup
red bell pepper, chopped 1
lemon juice 12 TBL
dried tarragon 2 tsp
dried thyme 4 tsp
salt 8 tsp
ground white pepper 8 tsp

Lime Butter

butter 2 cup
lime juice 2 tsp
lime peel, grated 1 tsp

Lemon Butter

butter 2 cup
lemon juice 2 tsp
lemon peel, grated 1 tsp

42.

Desserts

serrated knife and start on the outer edge, work­ing your way towards the center. Cheesecakes
need to be chilled before cutting; use a thin,
sharp knife, warmed first with hot water. Do not
use water to warm the knife when cutting
chocolate — it will discolor the cheesecake.
The puddings will yield eight generous servings,
pie fillings will fill a 8-inch to 9-inch pie dish,
and the candy will fill a 9-inch x 13-inch pan.

The toppings for these desserts are not made in
the Bread & Dessert Maker. They should be pre­pared following the instructions with the recipe.

At 1:48 remaining, the bread machine will
beep twice. At this time, to assist the machine
in picking up unmixed ingredients adhering to
the pan, use a plastic or rubber spatula and
push down along the sides and bottom corners
of the pan. Be careful to stay around the outer
edges of the pan because the kneading blade
will continue to turn during this time.

At 1:20 remaining, the bread machine will
beep 4 times. Some recipes have additional
ingredients to be added at this time. The spe­cial instructions to prepare them are listed
below the ingredients, follow them closely for
best results.

The dessert program cannot be delayed. For a
successful dessert, stirring at 1:48 is essential.

43.

Be sure to carefully read the Use and Care
Guide, as well as the hints at the beginning of
each of the different recipe sections. The first
recipe in each section also includes “step by
step” instructions to get you started.

These recipes have been specifically formu­lated for your Corner Bakery® Bread & Dessert
Maker. Do not increase or decrease the size of
the recipe. If you increase the recipe, it may
not bake thoroughly or may overflow into the
inner case. If you decrease the size, it may not
mix and will over cook. Do not be alarmed
that the desserts do not fill up the whole pan
like your loaf of bread. The moist, dense cakes
will range from 3 inches to 5 inches tall with a
pound cake-like texture. Refer to the Use and
Care Guide for general measuring instructions.

Make plans several hours ahead to make your
dessert for your meal — especially if you want
cheesecake — so you will have your pan free
for a fresh loaf of bread. After cooking your
dessert, allow your machine to cool down 30
minutes before making bread.

Cakes will yield 8 - 10 servings each depending
how they are cut. They may be cut into pie­shaped pieces, cut into thirds sideways and
lengthwise, or cut down the middle and sliced
into 1-inch thick pieces. For regular cakes, use a

In addition, the majority of these recipes con­tain perishable ingredients which could spoil if
the delay timer is used.

Loosening Your Cake

Use oven mitts to remove the pan from the
machine, and then use a thin plastic or rubber
spatula to gently loosen the cake from the
sides of the pan. Since this is the most likely
time for the dessert to crumble, be careful.

Loosening Your Cheesecake

Allow a cheesecake to remain in the Bread &
Dessert Maker for 1 hour after the program has
finished in order to firm it up. Use oven mitts
to remove the pan from the machine. Using a
plastic or rubber spatula, gently loosen the
cheesecake from the sides of the pan. Allow to
cool in pan on a heat-resistant surface for 1
hour. Place the pan with cheesecake in the
refrigerator for 5 hours to allow it to firm up.
Remove from the refrigerator, gently loosen
the cheesecake from the sides and turn upside
down to remove.

Helpful Hints for All Desserts

Cream Cheese: Use regular cream cheese

because it has a lower water content than low
fat or no-fat cream cheese. This, combined
with a higher fat content, produces a creamier
texture. Do not substitute Neufchâtel, cottage
cheese or ricotta cheese. To soften the cream
cheese, remove the foil and place on a
microwave-safe plate. Microwave on high 12 -
2 minutes, mixing with a fork every 30 seconds
until smooth, add to pan. Do not freeze cream
cheese - the texture becomes crumbly after
thawing, thus resulting in a grainy feel and
appearance.

Eggs: Eggs in the shell may be placed in warm

water for 15 minutes to bring to room temper­ature. Since Large eggs were used when creat­ing all of these recipes, you must do so also to
achieve good results. Do not use the Egg
Replacer called for in the pie fillings/puddings
in any other dessert recipes. Do not substitute
eggs for Egg Replacer in the pie fillings or pud­dings because real eggs will curdle in these
recipes. The only pie filling/pudding recipe
that calls for real eggs is the Lemon Pie Filling.
Because of the special steps involved in this
pie, the eggs do not curdle. Do not use liquid
egg substitute such as Egg Beaters

®

in any

dessert recipe.

Egg Replacer: Egg Replacer is a powdered culi-

nary substitute for eggs found in the health
food section of most grocery or health food

44.

Dessert Ingredients

All-Purpose Flour: All-purpose flour is best for

general baking needs. It is a blend of wheat
which is lower in protein content than bread
flour, and it is perfect for desserts. Bread flour
is not recommended because it will result in a
tough cake.

Butter or Margarine: Real butter has a wonder-

fully rich flavor that margarine will never
match. Nevertheless, in all of these recipes,
margarine can be substituted for butter. Do not
use reduced fat or fat-free products.

Chocolate Chips and Almond Bark: Using

real chocolate chips is recommended because
the taste and texture is less wax-like. Do not
substitute one type of chocolate for another in
the dessert recipes and do not use reduced fat
or no-fat chocolate.

To melt chocolate chips or flavored almond
bark, a microwave works well. Start the
process with dry equipment, as water will
cause chocolate to stiffen. To melt in a
microwave oven, place in a microwave-safe
bowl. Using high power, set the microwave for
20 seconds at a time, stirring after each 20 sec­ond interval until melted.

In the vanilla fudge recipe, other flavors of
almond bark such as butterscotch may be
substituted.

stores. It should be packed down when measur­ing. In some cases this has been used instead of
eggs because eggs will curdle in a pie filling or
pudding during the cooking process. Egg
Replacer is not the same as a liquid egg substi­tute - it does not contain any egg product (yolk
or white). If you are unable to purchase this
product locally, you may call Ener-G Foods, Inc.
at [phone] for more information.

Leavening Agents: Baking powder and baking

soda are both leavening agents that help batter
rise, resulting in a lighter dessert. Some recipes
call for both.

Liquids: The water, milk or any other liquid

called for in these recipes must be at 80°F/27°C,
similar to baby bottle temperature. Use a
microwave to warm.

Nuts: Nuts are interchangeable in all recipes -

almonds, walnuts or pecans, you decide! You
may substitute in equal amounts in any dessert
recipe. Almonds are used frequently in the
dessert recipes listed here. Toasting them
brings out the flavor and crunch that people
like and is surprisingly easy to do. Place the
almonds evenly on a cookie sheet or baking
pan and bake for 8-10 minutes at 350°F/177°C,
stirring occasionally. For the microwave, place
the almonds evenly on a glass pie plate and
cook 5-7 minutes on high, stirring every
minute until crisp. When cooking almonds in
the microwave, they will not brown like those

the total flavoring amount in any recipe.
Alteration of liquids will result in an over­baked or under-cooked dessert.

Sugar: Use granulated sugar unless otherwise

directed. When brown sugar is called for, pack
it down when measuring.

Whipped Toppings: Recipes listed here always

use powdered whipped topping mix, which is
designed to be mixed with liquids. It comes in
different sizes depending on the brand and is
found in the gelatin section of your favorite
grocery store. The sizes range from 1.3 to 1.75
ounces; it makes no difference which you
choose. Do not use frozen whipped toppings
because they tend to run after thawing and
when mixed with other ingredients.

45.

toasted in the oven but will still be crunchy
and have a toasted flavor.

Prepackaged Puddings: Some recipes call for

boxed pudding mix. Although there is a speci­fied weight amount beside the measurement,
as long as the brand you use is approximately
the same, it will work.

Real Extracts and Artificial/Imitation
Flavorings: Real extracts are made by dissolv-

ing the essential oils of ingredients, such as
almonds, oranges, lemons and vanilla beans,
in an alcohol base. Real extract has a stronger,
richer and more desirable taste than
artificial/imitation flavoring. If you are out of a
real extract and do not want to make a special
trip to the store, substitute an artificial/imita­tion flavoring or vanilla in its place in equal
amounts. Do not omit, decrease or increase

46.

High Altitude Adjustments

You may have to make adjustments in the scratch cake recipes if you
live above 3,000 feet. Try smaller amounts first, then make any neces­sary adjustment the next time you bake. Use these guidelines only if
these ingredients are in the recipe. Cheesecakes, fillings, puddings and
candy need no adjustments at any altitude unless indicated below each
recipe.

increase water or milk 1-4 TBL
decrease baking powder 8-4 tsp
decrease sugar 1-3 TBL
baking soda may require a slight reduction

At 6,000-6,500 feet, the following adjustments are recommended if

these ingredients are in the recipe:

increase water or milk 1 TBL
decrease baking powder 4 tsp
decrease sugar 2 TBL
baking soda may require a slight reduction

If the recipe calls for a one layer Jiffy

®

cake mix, follow the high alti-

tude directions listed on the mix.

47.

Cake

Cake...As Easy As 1-2-3

1. Add ingredients to the pan in the order listed. Place the pan
in the machine.

2. Close the lid. Select the DESSERT setting. Press START. When
the bread machine beeps, stir and add ingredients according to
recipe directions.

3. When program is complete, immediately remove pan from the
machine using oven mitts. Using a rubber spatula, loosen the cake
from the sides of the pan. Turn pan upside down and shake in an
up-and-down motion to release the cake. Allow to cool on a cool­ing rack until ready to frost.

These recipes were developed at sea level. If you live at high altitude,
adjustments may be necessary. The finished cake may be slightly shorter
than the average 3 to 5 inches.

48.

Cake Mixes

A one layer Jiffy®cake mix will mix and bake perfectly on the dessert
cycle. When preparing, use warm water (80°F/27°C) even though the
mix directions call for cold water. Add other ingredients per package
directions. Jiffy

®

cake mix is called for in some of these recipes. Do not
bake half of a regular cake by itself or, substitute half of a regular cake
for a Jiffy

®

cake mix in these recipes.

Angel Food Cake Mixes

If you would like to prepare a boxed, one-step angel food cake mix,
pour the water per package directions into the pan and add the entire
box of mix. Then follow these simple instructions: Start machine with­out pan inside. At the stir beep (1:48), without stopping the machine,
place the pan securely into the machine. Neither a two-step recipe nor
a swirl angel food cake will work using this program. When dessert pro­gram is complete, remove pan and rest it on its side until cake is cooled
completely (approximately 2 hours).

Angel Food Cake Variation

For a real variety of flavors, add 1 package of your favorite flavor of
Kool-Aid

®

(no sugar added). Dissolve Kool-Aid®in water called for in
the cake mix and add to pan. Then add cake mix. No other recipe
alterations are necessary.

Storing and Freezing

Store your cake in an airtight container. Cakes with perishable frostings
or toppings, such as carrot cake with a cream cheese frosting, should be
stored in the refrigerator. It is best to freeze cakes unfrosted.

Layered Cakes

To make a layered cake, insert toothpicks halfway up each side of the
cake to guide for straight cutting. Use a long, sharp knife to slice
through the layer. This will require more frosting, so you will need to
make 12 times the amount called for in the recipe below each cake.
Spread about 3 of the frosting over the first layer. Place second layer
on top and use the remaining frosting to cover sides and top of cake.

Helpful Hints for Cakes

49.

Basic Recipe & Method

1. Remove the pan from the machine. Attach the kneading blade
onto the shaft. Make sure all ingredients are at room temperature.
Eggs in the shell may be placed in a bowl of warm water for 15
minutes to bring to room temperature. Add warm eggs to pan.

2. Use a measuring cup to measure oil. Add to pan.

3. Measure grated (not chopped) carrots with a dry measuring
cup — do not pack. Place in the pan.

4. Use a measuring spoon to measure the orange extract, salt and cinna­mon; level off with a straight edge of a knife and add to the pan.

5. Use a dry measuring cup to measure sugar and level off with
the straight edge of a knife. Add to pan.

6. Spoon flour into a dry measuring cup and level off with the
straight edge of a knife. Add to pan.

7. Use a measuring spoon to measure the baking powder and baking
soda; level off with a straight edge of a knife and add to the pan.

8. Place the pan into the machine and close the lid. Select
DESSERT. Press START.

9. When the bread machine beeps twice (1:48), the cake should be
stirred. Using a plastic or rubber spatula, scrape down the sides to
the bottom of the pan. The kneading blade will continue to turn.
The bread machine will beep again at 1:20. For this recipe no fur­ther steps are necessary.

10. When the bread machine beeps an additional 8 times, the bake
cycle is complete. The display will read End.

11. Use oven mitts to carefully remove the pan and place on a flat
heat-resistant surface. Use a thin, rubber or plastic spatula and
gently loosen the cake from the sides of the pan.

12. Using oven mitts, carefully turn pan upside down and shake in an
up-and-down motion to release the cake. Remove kneading blade
from bottom of cake if necessary.

13. Prepare frosting by blending cream cheese, butter and orange
extract in a bowl with an electric mixer until creamy. Stir in pow­dered sugar and pecans until well-blended. Frost cake. Store in
refrigerator.

14. Unplug unit before cleaning. Clean pan after each use. Do not
immerse the pan in water (see cleaning instructions). Clean
inside of machine after each use with a damp cloth.

(Note: The Basic Recipe & Method for the Carrot Cake recipe are similar
for all cakes listed in the cookbook.)

Carrot Cake

eggs, room temperature 2 Lg
oil 4 cup
carrots, uncooked, grated 1 cup
orange extract 1 tsp
salt 1/8 tsp
cinnamon 1 tsp
sugar p cup
all-purpose flour p cup + 2 TBL
baking powder 2 tsp
baking soda 2 tsp

Program

Frosting

cream cheese, softened 3-oz
butter, softened 3 TBL
orange extract 1 tsp
powdered sugar 12 cups
pecans, chopped 4 cup

50.

Strawberry Pound Cake

egg, room temperature 1 Lg
canned strawberry pie filling p cup
Jiffy

®

one layer white cake mix 1

Program

Frosting

canned strawberry pie filling 2 TBL
butter, softened 3 TBL

Blend together with electric mixer until creamy.

powdered sugar 12 cups

Stir in and frost cake.

Chocolate Pudding Cake

egg, room temp. + enough 1 Lg

milk 80°F/27°C to = l cup
butter, melted 1 TBL
chocolate cook & serve

pudding & pie filling mix 4 cup
Jiffy

®

one layer Devil’s Food cake mix 1 pkg

Program

Topping

chocolate cook & serve

pudding & pie filling mix 4 cup
milk p cup
powdered sugar 1 cup

Boil and cook until thick. Frost cake.

51.

Chocolate Fudge Cake

eggs, room temperature 2 Lg
water 80°F/27°C l cup
oil 3 cup
vanilla extract 2 tsp
all-purpose flour 1 cup
cocoa powder 3 cup
instant coffee granules 12 TBL
salt 4 tsp
sugar 1 cup
baking powder p tsp
baking soda p tsp

Program

Frosting

milk chocolate chips 1 cup
sour cream 3 cup

Melt together. Cool and spread over cake. Store in refrigerator.

Poppy Seed Pound Cake

eggs, room temp + enough 1 Lg egg + 1 Lg yolk

milk 80 °F/27°C to = p cup
oil 3 cup
butter extract 12 tsp
almond extract 12 tsp
orange extract 12 tsp
all-purpose flour 12 cups
salt 2 tsp
sugar p cup + 2 TBL
poppy seeds 12 TBL
baking powder 1 tsp

Program

Place warm cake in dish with sides. Immediately prepare glaze.

Glaze

frozen concentrated 4 cup

orange juice, thawed*
sugar 2 cup

Heat until sugar dissolves.

butter flavoring 12 tsp
almond extract 12 tsp
orange extract 1 tsp

Remove from heat and stir in. Allow to cool 15 minutes. Poke holes in
top of warm cake with a toothpick and pour glaze over top.

*Frozen concentrated lemonade, thawed, may be substituted.

52.

Pound Cake

egg, room temp. + enough 1 Lg

milk 80°F/27°C to = l cup
butter, melted 1 TBL
vanilla extract 1 tsp
vanilla cook & serve 4 cup

pudding & pie filling
Jiffy

®

one layer yellow cake mix 1 pkg

Program

Frosting

vanilla cook & serve 4 cup

pudding & pie filling
milk p cup
powdered sugar 1 cup

Boil and cook until thick.

lemon extract 12 tsp
yellow food coloring 2 drops

Stir in and frost cake.

Hummingbird Cake

eggs, room temperature 2 Lg
oil 4 cup
banana, mashed 4 cup
pineapple, crushed, well drained 2 TBL
pineapple extract 2 tsp
vanilla extract 1 tsp
all-purpose flour 14 cups
salt 4 tsp
sugar l cup
cinnamon 1 tsp
pecans, chopped 4 cup
baking powder p tsp
baking soda p tsp

Program

Frosting

cream cheese, softened 3-oz
butter, softened 3 TBL
vanilla extract 1 tsp

Blend together with electric mixer until creamy.

powdered sugar 12 cups
pecans, chopped 3 cup

Blend in and frost cake. Store in refrigerator.

53.

Coffee Cake

egg, room temp. + enough 1 Lg

milk 80°F/27°C to = l cup
butter, melted 2 TBL
maple extract 2 tsp
Jiffy

®

one layer yellow cake mix 1 pkg

Program

Crumb Filling

butter, melted 2 TBL
brown sugar 2 TBL
all-purpose flour 3 TBL
cinnamon 4 tsp

Mix together and, without stopping the machine, sprinkle evenly over
batter at ingredient beep (1:20). The machine will start to bake at 1:15.

Glaze

powdered sugar 3 cup
milk 3 TBL
lemon extract 2 tsp

Blend together and drizzle over warm cake.

Amaretto Butter Cake

eggs, room temperature 2 Lg
oil 4 cup
water 80°F/27°C 3 cup
amaretto* 12 TBL
butter extract 12 tsp
almond extract 2 tsp
salt 8 tsp
all-purpose flour 1 cup
sugar p cup
almonds, sliced 4 cup
baking powder p tsp
baking soda p tsp

Program

*Vanilla may be substituted for amaretto.

Frosting

cream cheese, room temperature 3 TBL
butter, softened 2 TBL
almond extract 1 tsp
powdered sugar 12 cups

Blend together with electric mixer until creamy.

almonds, sliced 4 cup

Stir in and frost cake. Store in refrigerator.

54.

Rum Cake

egg, room temp. + enough 1 Lg

water 80°F/27°C to = l cup
butter, melted 1 TBL
rum extract 2 tsp
vanilla cook & serve 4 cup

pudding & pie filling
Jiffy

®

one layer yellow cake mix 1 pkg

Program

Place warm cake in dish with sides. Immediately prepare glaze.

Glaze

butter 3 TBL
water 3 TBL

Bring to boil. Remove from heat.

rum extract 1 tsp
powdered sugar p cup

Stir in and allow to cool for 15 minutes. Poke holes in top of warm cake
with a toothpick and pour glaze over top.

Apple Loaf Cake

eggs, room temperature 2 Lg
oil 4 cup
apple, peeled, slice 8 inch l cup
vanilla extract 1 tsp
all-purpose flour 1 cup
salt 8 tsp
sugar l cup
cinnamon p tsp
walnuts, chopped 3 cup
baking soda p tsp

Program

Caramel Topping

butter 4 cup
brown sugar 4 cup
sugar 4 cup
cornstarch 1 TBL
cream 4 cup

Bring to a boil, stirring constantly until thick. Remove from heat.

vanilla extract 1 tsp

Stir in. Allow to cool 15 minutes and serve over cake.

55.

Cheesecake

Cheesecake...As Easy As 1-2-3

1. Add ingredients to pan in the order listed. Place pan in the
machine.

2. Close the lid. Select the DESSERT setting. Press START. At the
beeps, stir or add ingredients according to recipe directions.

3. When program is complete, leave pan in machine for one hour to
firm up. Using oven mitts, remove pan from unit and use a rubber
spatula to loosen the cake from the sides of the pan. Allow to cool
in the pan on a heat-resistant surface for an additional 1 hour,
then place pan in refrigerator uncovered for at least 5 hours or
overnight before removing the cheesecake. Use a rubber spatula to
loosen the cake from the sides of the pan. Turn pan upside down
and shake in an up-and-down motion to release the cheesecake.

56.

Make your cheesecake at least a day ahead of time to allow the flavors
to mingle. And, as in all of these recipes, have all of the ingredients at
room temperature before starting.

Graham cracker crust included with Vanilla Cheesecake may be used
on all flavors.

Cheesecake Storage and Freezing

As with any dairy product, store cheesecake covered in the refrigerator.
Covering the cheesecake may cause condensation to collect on the top;
this may produce discoloration in chocolate cakes. If some moisture
does collect, simply wipe it off with a paper towel. It may be stored for
up to a week in the refrigerator. If you want to keep it longer, place it in
the freezer. All of these cakes freeze beautifully and can be kept for up
to 2 months. To freeze a cheesecake, remove it from the pan, freeze it
uncovered on a tray for at least 6 hours. Next, wrap it in heavy weight
foil or place it in an airtight plastic bag. Then put it back into the
freezer until needed. It is best to freeze the cake without the topping on
it. Thaw the unfrosted cake in the refrigerator overnight or at room
temperature for approximately 3 hours. Cheesecake may also be frozen
by the slice using these same steps.

Helpful Hints for Cheesecakes

Vanilla Cheesecake

eggs, room temperature 2 Lg
vanilla extract 1 TBL
lemon extract 1 tsp
orange extract 1 tsp
cream cheese, softened 3 (8-oz) pkg
sugar p cup
cornstarch 3 TBL

Program

Topping

vanilla flavored almond bark 4-oz
sour cream 3 cup

Graham Cracker Crust

graham cracker crumbs 1 cup
sugar 1 TBL
butter, melted 2 TBL
cream cheese, spreadable 4 cup

Basic Recipe & Method

1. Remove the pan from the machine. Attach the kneading blade to
the shaft. Make sure all ingredients are at room temperature. Eggs
in the shell may be placed in warm water for 15 minutes to bring
them to room temperature. Add eggs to the pan.

2. Use a measuring spoon to measure the vanilla extract, lemon
extract and orange extract; add to the pan.

3. Remove foil from cream cheese and place on a microwave-safe

57.

plate. Microwave for 12 - 2 minutes on high; mixing with a fork
every 30 seconds until smooth 80°F/27°C. Place in pan.

4. Use a dry measuring cup to measure the sugar; level off with the
straight edge of a knife and add to the pan. Measure cornstarch;
level off with a straight edge of a knife and add to the pan.

5. Place the pan into the machine and close the lid. Select
DESSERT. Press START.

6. When the bread machine beeps 2 times (1:48), the cheesecake
must be stirred. Using a plastic or rubber spatula, scrape down the
sides to the bottom of the pan. The kneading blade will continue
turning during this time. The bread machine will beep 4 times at
1:20. For this recipe, no further steps are necessary.

7. When the bread machine beeps 8 times (End), the cooking cycle
is complete. The display will read End. Allow the cheesecake to
remain in the machine for an additional hour. This will help the
cheesecake to firm up.

8. At the end of one hour, use oven mitts to carefully remove the
pan and place on a flat heat-resistant surface. Use a spatula to
gently loosen the cheesecake from the sides of the pan. Allow to
cool in pan at room temperature for one hour.

9. Place pan in the refrigerator for 5 hours or overnight to chill.

10. Use a spatula to gently loosen the cheesecake from the sides of
the pan before removing. Turn pan upside down and shake in an
up-and-down motion to release the cheesecake. Remove knead­ing blade from bottom of cheesecake if necessary.

11. Prepare topping by melting almond bark and sour cream together.
Cool slightly and spread over cheesecake. Store cheesecake in
refrigerator.

12. Unplug unit before cleaning. Clean pan after each use. Do not
immerse the pan in water (see cleaning instructions). Clean
inside of machine after each use with a damp cloth.

(Note: The Basic Recipe & Method for the Vanilla Cheesecake recipe are
similar for all cheesecakes listed in the cookbook.)

58.

Amaretto Orange Cheesecake

eggs, room temperature 2 Lg
almond extract 22 tsp
amaretto 1 tsp
cream cheese, softened 3 (8-oz) pkg
sugar p cup
orange gelatin(approx. 3-oz) 1 (3-oz) box
cornstarch 3 TBL
almonds, sliced 3 cup

Program

Topping

whipped topping mix 1 envelope
milk 80°F/27°C 4 cup

Blend together with an electric mixer until thick.

orange marmalade 2 TBL
orange extract 1 tsp
orange food coloring 2 drops

Stir in and spread over cake.

chocolate flavor Magic Shell® for drizzling
(found in the ice cream section of your favorite grocery store)

Drizzle over cake.

almonds, sliced 4 cup

Decorate with almonds and store in refrigerator.

Banana Split Cheesecake

eggs, room temperature 2 Lg
banana extract 1 TBL
pineapple extract 2 tsp
yellow food coloring 2 drops
cream cheese, softened 3 (8-oz) pkg
sugar p cup
cornstarch 3 TBL

Program

Decorations

strawberries, sliced
pineapple tidbits, drained
bananas, sliced
maraschino cherries
whipped cream
pecans, chopped
chocolate flavor magic shell for drizzling
(found in the ice cream section of your favorite grocery store)

Decorate and store in refrigerator.

59.

Chocolate Cheesecake

semi-sweet chocolate chips 2/3 cup

Melt before adding to pan.

eggs, room temperature 2 Lg
vanilla extract 2 tsp
cream cheese, softened 3 (8-oz) pkg
sugar p cup + 1 TBL

cornstarch 2 TBL + 1 tsp cocoa

Program

Topping

semi-sweet chocolate chips l cup
sour cream 3 cup

Melt together. Cool slightly and spread over cake. Store in refrigerator.

(Note: Substituting milk chocolate chips for semi-sweet chocolate chips in a
cheesecake is not recommended because it will result in a soft cake that is dif­ficult to remove from the pan. However, milk chocolate chips may be used in
place of the semi-sweet chocolate chips in the topping for a sweeter flavor.)

Marbled Cheesecake

eggs, room temperature 2 Lg
vanilla extract 2 tsp
cream cheese, softened 3 (8-oz) pkg
sugar p cup
cornstarch 3 TBL

Program

Marble

semi-sweet chocolate chips 4 cup

Melt chocolate chips. At the ingredient beep (1:20), without stopping the
machine, remove approximately 1/3 cup of batter and stir it into the melted
chocolate. Spoon the chocolate mixture on top of batter in the bread
machine. Cut chocolate through batter with a rubber spatula, thus creat­ing a marbled appearance. The machine will start to bake at 1:15.

Topping

semi-sweet chocolate chips l cup
sour cream 3 cup

Melt together. Cool slightly and spread over cake. Store in refrigerator.

60.

Pudding, Pie

Filling & Fudge

As Easy As 1-2-3

1. Add the ingredients to the pan in the order listed. Place the
pan in the machine.

2. Close the lid. Select the DESSERT setting. Press START. At the
beeps, stir and add ingredients according to recipe instructions.

3. When the program is complete, remove pan from the machine
using oven mitts. Carefully pour hot pie filling/pudding into a
heat-resistant bowl and stir in additional ingredients with a wire
whisk. This will help blend all ingredients together and fluff up
the filling. Chill pies in the refrigerator for approximately 3 hours
to set filling. If serving as pudding, you may serve immediately or
allow to chill in the refrigerator to thicken.

Any pie filling may be served as a pudding; but pudding cannot be used
as a pie filling because it will not set up enough.

61.

Crust

To make a cookie crust, coat an 8-inch to 9-inch pie dish with butter.
Place 20 creme sandwich cookies with fillings intact in a food processor
with a steel blade, pulsing until the cookie and creme fillings are finely
ground together. Melt 3 cup of butter and mix with crumbs. Reserve 2
tablespoons of crumbs for topping. Press remaining crumbs evenly onto
bottom and sides of pie dish. If you do not have a food processor, put
the cookies in a gallon size freezer zip top bag. Finely crush cookies with
a rolling pin. Start the pie filling in the Bread & Dessert Maker. Then
make the cookie crust and place it in the refrigerator to firm up.

Any of your traditional pie crusts can be used in place of the sandwich
cookie crusts. Or, for the sake of simplicity, use a pre-packaged graham
cracker or chocolate graham cracker crust. When putting the pie in the
oven to toast a topping, place on a cookie sheet for stability. You do not
need to place store bought crusts in the refrigerator to firm up. You may
use any creme filled, flavored, sandwich cookies like coconut maca­roon, chocolate, vanilla, lemon or peanut butter.

Storing

All of these pie fillings/puddings must be stored in the refrigerator.

Topping

Serve the pie with a whipped topping if you desire. Any extract can be
added for extra flavor. Decorate with reserved cookie crumbs. Or, top
with coconut or marshmallows and place under broiler to brown.

Basic Recipe & Method

1. Remove the pan from the machine. Attach the kneading blade
onto the shaft. Make sure all ingredients, except liquids, are at
room temperature.

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

3. Use a measuring spoon to measure the orange extract and
cinnamon; add to the pan.

4. Use a dry measuring cup to measure the Egg Replacer — pack it in
the measuring cup and level off with the straight edge of a knife.
Use a dry measuring cup to measure the sugar and the dry milk;
level off with the straight edge of a knife and add to the pan.

5. Add one envelope of dry whipped topping.

6. Place the pan into the machine and close the lid. Select
DESSERT. Press START.

7. When the bread machine beeps 2 times (1:48), the filling should
be stirred.

Helpful Hints for Puddings/Pie Fillings

62.

8. Use a measuring cup to
measure the bread cubes. When the bread machine beeps 4 times
(1:20), open the lid without stopping the machine and gently stir
in the cubed bread.

9. Use a measuring cup to measure raisins. When the bread machine
beeps an additional 8 times (End), the cooking cycle is complete.

10. Use oven mitts to carefully remove the pan and pour hot pudding
into a heat-resistant bowl. Gently stir in raisins with a wire whisk.

11. Prepare the rum sauce by bringing water, sugar, lemon slice,
orange slice, cinnamon stick and clove to a boil for 5 minutes.
Remove from heat and strain. Stir in rum and vanilla. Serve over
warm bread pudding. Store pudding in refrigerator.

12. Unplug unit before cleaning. Clean pan after each use. Do not
immerse the pan in water (see cleaning instructions). Clean
inside of machine after each use with a damp cloth.

(Note: The Basic Recipe & Method for the Bread Pudding recipe are simi­lar for all Puddings listed in the cookbook.)

Bread Pudding

water 80°F/27°C 4 cups
orange extract 1 tsp
cinnamon 12 tsp
Egg Replacer, packed 3 cup
sugar 14 cups
dry milk 13 cups
whipped topping mix 1 envelope

Program

bread, cubed 4 cups
raisins 2 cup

Rum Sauce

water 2 cup
sugar 2 cup
lemon, sliced 2 slices
orange, sliced 1 slice
cinnamon stick 1 stick (2 inches)
clove, whole 1
rum 4 cup
vanilla p tsp

63.

Rice Pudding

water 2 cups
instant rice, rinsed p cup

Place rice and water in a microwave-safe bowl. Microwave on high for 2
minutes. Remove and allow to stand 2 minutes. Drain and discard water.
Place rice in pan. Rinsing the rice will prevent it from being sticky and
difficult to serve.

water 80°F/27°C 4 cups
vanilla extract 2 tsp
honey 1 TBL
Egg Replacer, packed 2 cup
dry milk 13 cups
whipped topping mix 1 envelope
cinnamon 1 tsp
salt 2 tsp
sugar 14 cups

Program

nuts, chopped 2 cup
dried fruit 2 cup

Whisk in when the cooking is complete. Store in refrigerator.

Lemon Pie Filling

butter, melted 2 cup
yellow food coloring 5 drops
sugar 2 cups
lemon extract 1 TBL
all-purpose flour 3 TBL

Program

cream, hot 1 cup

Heat cream in microwave approximately 2 minutes until hot; small bub­bles will form around the edges of the container and a thin film on the
top.

eggs, beaten 3 Lg

In a bowl, slowly pour hot cream over the 3 beaten eggs while stirring
constantly with a wire whisk. Pour mixture into pan at stir beep (1:48).
This traditional southern pie will form a natural crust and topping. You
may serve the filling as is, or pour into a prepared pie crust with the nat­ural crust mixed throughout the pie. A graham cracker crust is tasty with
this filling. Store in refrigerator.

64.

Coconut Pie Filling

unflavored gelatin 1 envelope
water 4 cup

In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2
minutes and then microwave on high for 40 seconds. Stir and allow to set
2 minutes or until dissolved. Add to pan.

water 80°F/27°C 3 cups
Egg Replacer, packed 4 cup
sugar 1 cup
coconut 1 cup
dry milk 1 cup
whipped topping mix 1 envelope

Program

Store in refrigerator.

High Altitude Instructions

Prepare as directed but increase the Egg Replacer to a total of
6 tablespoons.

Chocolate Marshmallow Pie Filling

unflavored gelatin 1 envelope
water 4 cup

In a microwave-safe bowl, sprinkle gelatin over cold water. Let stand 2
minutes and then microwave on high for 40 seconds. Stir and allow to set
2 minutes or until thoroughly dissolved. Add to pan.

milk 80°F/27°C 2 cups
vanilla extract 2 tsp
sugar 2 cup
miniature marshmallows 12 cups
chocolate cook & serve 1 (3-oz) box

pudding & pie filling

Program

Pour the pie filling out and discard the film from the bottom of the pan.
The convenience of not having to stand over the stove to prepare the fill­ing is well worth the extra film at the bottom. Store in refrigerator.

Banana Pudding

water 80°F/27°C 3 cups
Egg Replacer, packed 4 cup
dry milk 1 cup
banana flavoring 1 TBL
sugar 1 cup
whipped topping mix 1 envelope

Program

banana, cubed 2 med

Whisk in when the cooking is complete. Store in refrigerator.

65.

As Easy As 1-2-3

1. Add the ingredients to the pan in the order listed. Place the pan
in the machine.

2. Close the lid. Select the DESSERT setting. Press START. When
the bread machine beeps, stir or add ingredients (according to
recipe directions).

3. When program is complete, remove pan from machine using
oven mitts. Using a rubber spatula, carefully pour hot fudge into a
9-inch x 13-inch heat-resistant baking container and allow to set
up at room temperature for approximately 3 hours.

Making fudge in a bread machine is so much easier than the old fash­ioned way of standing and stirring over the stove. However, anytime you
cook with chocolate it can be a little tricky to work with. To help ensure

success, make sure all utensils are completely dry — even a drop of water
will cause the chocolate mixture to stiffen and become granular.

Use vanilla-flavored almond bark in the Vanilla Fudge recipe because it
is easy to work with. It melts easier than white chocolate chips. You
may substitute butterscotch-flavored almond bark in equal amounts.

As in the cheesecake recipes, be sure to soften the cream cheese. Remove
foil and place on a microwave safe plate. Microwave on high for 12 to 2
minutes, mixing with a fork every 30 seconds until smooth; add to pan.

For best results, use the suggested pan size for the fudge so it will set up
in a reasonable length of time.

Fudge should be stored in an airtight container to prevent it from
drying out.

Helpful Hints for Fudge

66.

Basic Recipe & Method

1. Remove the pan from the machine. Attach the kneading blade
onto the shaft. Make sure all ingredients are at room temperature.

2. Put one half of the powdered sugar into the pan.

3. Melt butter; add to pan.

4. Remove foil from cream cheese and place on a microwave-safe
plate. Microwave for 12-2 minutes on high; mixing with a fork
every 30 seconds until smooth and 80°F/27°C. Place in pan.

5. Use a measuring spoon to measure the vanilla extract and
instant coffee granules; add to the pan.

6. Use a dry measuring cup to measure cocoa powder; level off with
the straight edge of a knife and add to the pan.

7. Place the pan into the machine and close the lid. Select
DESSERT. Press START.

8. Allow machine to begin mixing. Carefully add remaining pow­dered sugar one cup at a time, allowing to mix in after each addi­tion. It may be necessary to use a spatula to scrape down the sides
to the bottom of the pan. When all of the powdered sugar has
been added, close the lid and allow to mix.

9. When the bread machine beeps 2 times (1:48), the fudge must be
stirred. Using a plastic or rubber spatula, scrape down the sides to
the bottom of the pan.

10. Place milk chocolate chips and nuts in a large heat resistant
container.

11. When the bread machine beeps 8 times (End), the cooking cycle
is complete. Using oven mitts, immediately remove the pan from
the machine and carefully pour over chocolate chips and nuts.
The hot candy mixture will melt the chocolate chips when stirred
together. Stir until well blended. If you do not immediately
remove the pan and blend the two mixtures, the chocolate will
begin to set and it will not be possible to blend them together.

12. Pour into a greased 9-inch x 13-inch baking container and allow
to set up at room temperature for approximately 3 hours.

13. Unplug unit before cleaning. Clean pan after each use. Do not
immerse in water (see cleaning instructions). Clean inside of
machine after each use with a damp cloth.

(Note: The Basic Recipe & Method for the Mocha Chocolate Fudge recipe
are similar for all fudges listed in the cookbook.)

Mocha Chocolate Fudge

powdered sugar 2 lb

Put half in pan, placing other half aside.

butter, melted 1 cup
cream cheese, softened 2 (8-oz) pkg
vanilla extract 2 tsp
instant coffee granules 1 TBL
cocoa powder 2 cup

Program

milk chocolate chips 23-oz
nuts, chopped 1 cup

If you prefer plain chocolate fudge, simply leave out the instant coffee.
No other adjustments are necessary. For a unique flavor, try substituting
processed cheese in place of the cream cheese. It makes a wonderful
fudge.

67.

Vanilla Fudge

powdered sugar 2 lb

Put half in pan, placing other half aside.

butter, melted 1 cup
cream cheese, softened 2 (8-oz) pkg
vanilla extract 1 TBL

Program

Allow machine to begin mixing. Add one cup of the remaining powdered
sugar at a time, allowing it to mix in after each addition. It may be neces­sary to use a spatula to scrape down the sides to the bottom of the pan.
When all powdered sugar has been added, close the lid and allow to mix.

vanilla flavored almond bark 24-oz
nuts, chopped 1 cup

During the last 5 minutes of the cooking cycle, break almond bark into
pieces and melt in a large heat resistant container; stir in nuts. When the
bread machine beeps 8 times (End), IMMEDIATELY pour hot mixture
from pan into melted almond bark; blend well. Put into a 9-inch x 13­inch baking container and allow to set.

68.

Dear Breadman Friend,

It was an honor working on this project with the Breadman™ staff, and I thank them for giving me this opportunity. I loved creating these recipes for you
to enjoy and to give you the chance to impress your family and friends.

These recipes ensure many compliments and will guarantee you a reputation as a gourmet cook. As you master this essential appliance, it will be like having
an extra pair of hands working in the kitchen for you. You will then have the time to spend on yourself, your family or your friends. The convenience of the
bread maker and the taste of your warm homemade bread is unbeatable. And this same device is capable of freeing-up even more time for you by mixing
and baking your cakes and desserts with little effort from you. That’s right, its easy! Just put all of the ingredients into the pan, no dirty bowls or mixer to
clean up.

Do not be surprised if your spouse, roommate or teenage children want to use your new Bread & Dessert Maker. They may say that they want to master this
new technical wonder. But, most likely, they are (a) hungry or (b) want also to earn a gourmet reputation.

All the dessert recipes that come with the Corner Bakery are individually formulated and have successfully passed the rigorous standards of the Breadman™
Test Kitchen. If you wish to try your own recipes, do so with a pioneering spirit and keen sense of humor! Due to a number of factors — including pan size,
baking temperatures and mixing time — the ingredient measurements for your traditional recipes are almost guaranteed to require adjusting when prepared
in this one-of-a-kind appliance. And, since all recipes vary greatly, there is no hard and fast conversion formula I can suggest...other than encourage you to
enjoy the tremendous variety of recipes inside this cookbook.

Enjoy your new Breadman™ Corner Bakery & Dessert Maker — I wouldn’t go back to my old way of functioning in the kitchen for anything.

Sincerely,

Mary Crownover, Author and Recipe Creator

69.

Further Reading

Mary Crownover is the author of Cheesecake Extraordinaire (available in hardcover or paperback).
To order a hardcover edition, please contact Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235. They may be reached by tele­phone at [phone]. To order a paperback edition, please contact Contemporary Books, Two Prudential Plaza, Chicago, Illinois 60601. They may be
reached by telephone at [phone].
Mary is also the author of Filo Fantastic, published by Taylor Publishing Company, 1550 West Mockingbird Lane, Dallas, Texas 75235.
All of these cookbooks may be purchased at book stores across North America.

Breadman™ welcomes your comments and discoveries! Please write us c/o The Test Kitchen, Breadman™ Inc., 1801 North Stadium Blvd., Columbia, MO

65202.

70.

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Buttermilk Bread . . . . . . . . . . . . . . . . . . . . .12

Caraway Rye Bread . . . . . . . . . . . . . . . . . . . .15

Cinnamon Raisin Bread . . . . . . . . . . . . . . . .11

Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . .15

Cranberry Bread . . . . . . . . . . . . . . . . . . . . . .13

Dill Bread . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Double Chocolate Bread . . . . . . . . . . . . . . .15

Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . .11

Fat Free White Bread . . . . . . . . . . . . . . . . . .11

French Bread . . . . . . . . . . . . . . . . . . . . . . . . .11

French Variation Bread . . . . . . . . . . . . . . . .15

Hearty Nut Bread . . . . . . . . . . . . . . . . . . . . .14

Honey Oatmeal Bread . . . . . . . . . . . . . . . . .16

Italian Herb Bread . . . . . . . . . . . . . . . . . . . .13

Jalapeño Bread . . . . . . . . . . . . . . . . . . . . . . .14

Onion Rye Bread . . . . . . . . . . . . . . . . . . . . .16

Peanut Butter Honey Bread . . . . . . . . . . . . .12

Pesto Bread . . . . . . . . . . . . . . . . . . . . . . . . . .13

Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . .14

Pumpernickel Bread . . . . . . . . . . . . . . . . . . .12

Seed Bread . . . . . . . . . . . . . . . . . . . . . . . . . .12

Sour Cream, Onion & Chives Bread . . . . . .16

Sourdough French Bread . . . . . . . . . . . . . . .18

Sourdough Starter . . . . . . . . . . . . . . . . . . . . .18

Tomato Herb Bread . . . . . . . . . . . . . . . . . . .17

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

White Wheat Bread . . . . . . . . . . . . . . . . . . .16

Whole Wheat Bread . . . . . . . . . . . . . . . . . . .14

Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Breakfast Flavor Butters . . . . . . . . . . . . . . . .40

Cheese Butters . . . . . . . . . . . . . . . . . . . . . . .38

Fresh Herb Butters . . . . . . . . . . . . . . . . . . . .38

Full Flavor Butters . . . . . . . . . . . . . . . . . . . .41

Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47

Amaretto Butter Cake . . . . . . . . . . . . . . . . .53

Apple Loaf Cake . . . . . . . . . . . . . . . . . . . . . .54

Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . .49

Chocolate Fudge Cake . . . . . . . . . . . . . . . . .51

Chocolate Pudding Cake . . . . . . . . . . . . . . .50

Coffee Cake . . . . . . . . . . . . . . . . . . . . . . . . .53

Hummingbird Cake . . . . . . . . . . . . . . . . . . .52

Poppy Seed Pound Cake . . . . . . . . . . . . . . . .51

Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . .52

Rum Cake . . . . . . . . . . . . . . . . . . . . . . . . . . .54

Strawberry Pound Cake . . . . . . . . . . . . . . . .50

Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . .55

Amaretto Orange Cheesecake . . . . . . . . . . .58

Banana Split Cheesecake . . . . . . . . . . . . . . .58

Chocolate Cheesecake . . . . . . . . . . . . . . . . .59

Marbled Cheesecake . . . . . . . . . . . . . . . . . . .59

Vanilla Cheesecake . . . . . . . . . . . . . . . . . . . .56

Day Old Bread Uses . . . . . . . . . . . . . . . . . . . . .19

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . .19

Breaded Pineapple . . . . . . . . . . . . . . . . . . . .19

Crunchy Bread Snacks . . . . . . . . . . . . . . . . .19

Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24

Almond Cherry Coffee Cake Dough . . . . . .33

Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . .32

Banana Wheat Bagel Dough . . . . . . . . . . . .32

Buttermilk Roll Dough . . . . . . . . . . . . . . . . .27

Challah Braid Dough . . . . . . . . . . . . . . . . . .30

Cheesy Garlic Roll Dough . . . . . . . . . . . . . .29

Cinnamon Roll Dough . . . . . . . . . . . . . . . . .34

Dinner Roll Dough . . . . . . . . . . . . . . . . . . .25

Focaccia Bread Dough . . . . . . . . . . . . . . . . .26

French Bread Dough . . . . . . . . . . . . . . . . . . .28

French Twists . . . . . . . . . . . . . . . . . . . . . . . . .28

Index of Recipes

71.

Fast Bake™Breads . . . . . . . . . . . . . . . . . . . . . . .20

Cinnamon Raisin Nut Bread . . . . . . . . . . . .22

Fat Free Bread . . . . . . . . . . . . . . . . . . . . . . . .23

French Bread . . . . . . . . . . . . . . . . . . . . . . . . .21

Honey Granola Bread . . . . . . . . . . . . . . . . . .22

Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . .22

Pepperoni Pizza Bread . . . . . . . . . . . . . . . . . .21

Potato Bread . . . . . . . . . . . . . . . . . . . . . . . . .22

White Bread . . . . . . . . . . . . . . . . . . . . . . . . .20

White Wheat Bread . . . . . . . . . . . . . . . . . . .23

Pie Crust Dough . . . . . . . . . . . . . . . . . . . . . .35

Pita Pocket Dough . . . . . . . . . . . . . . . . . . . .29

Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . .31

Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . .31

Refreshing Roll Dough . . . . . . . . . . . . . . . . .30

Sticky Breakfast Bun Dough . . . . . . . . . . . . .35

Wheat Dinner Roll Dough . . . . . . . . . . . . . .27

Whole Wheat Pizza Crust Dough . . . . . . . . .34

Pudding, Pie Filling & Fudge . . . . . . . . . . . . . .60

Banana Pudding . . . . . . . . . . . . . . . . . . . . . .64

Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . .62

Chocolate Marshmallow Pie Filling . . . . . . .64

Coconut Pie Filling . . . . . . . . . . . . . . . . . . . .64

Lemon Pie Filling . . . . . . . . . . . . . . . . . . . . .63

Mocha Chocolate Fudge . . . . . . . . . . . . . . . .66

Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . .63

Vanilla Fudge . . . . . . . . . . . . . . . . . . . . . . . .67

P/N 61218

1801 North Stadium Boulevard
Columbia, Missouri 65202

©2003 Salton, Inc.

For more information on Salton, Inc. products, E-mail us at:

breadman

@Saltonusa.com

or visit our website:

http://www.breadman.com

or www.eSalton.com