Welbilt ABM 2900 User Manual

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READ AND SAVE THESE INSTRUCTION

BREADMAKER

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MODEL: ABM 2900

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IMPORTANT SAFEGUARDS

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WHEN USING ELECTRICAL APPLIANCES, BASIC SAFETY PRECAUTIONS SHOULD ALWAYS BE FOLLOWED, INCLUDING THE FOLLOWINGS:

1. Read all instructions carefully.

2. Do not touch hot surfaces. Use handles or knobs and a potholder. Do not close or clog the steam vent openings under any circumstances.

3. To protect against electrical shock, do not immerse cord, plug, or any other part of this Breadmaker, in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near children.

5. Unplug the power supply cord when the appliance is not in use, or before cleaning. Allow to cool before putting on or taking off any parts, and before cleaning the appliance.

6. Do not use or operate the appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner.

7. The use of accessory attachments not recommended or sold by Welbilt may cause injuries.

8. Do not use outdoors.

9. Do not let the power supply cord hang over the edge of table or counter, or touch hot surfaces.

10. Do not place the appliance on or near heat sources such as gas or electric stove ovens, or burners.

11. Extreme caution must be given when moving an appliances containing hot contents or liquids.

12. To disconnect, press STOP, then remove plug from wall outlet. Grip plug and pull from wall outlet. Never pull on the cord.

13. Do not use the Breadmaker for other than intended use.

14. Avoid contact with moving parts.

15. Do not pour any ingredients directly into the Breadmaker- only into the baking pan. The baking pan must be in place to avoid electric shock.

16. Do not operate this appliance in the presence of explosive and / or flammable fumes.

17. This appliance is intended for household use only and not for commercial or industrial use.

18. To avoid damaging the machine, do not place the Baking Pan or any object on top of the unit.

19. Do not clean with scouring pads. The baking pan and kneading blade have a non-stick coating.

Refer to "Cleaning" section of this book.

20. Do not use Breadmaker for storage purposes nor insert any utensils, as they may create a fire or electric shock.

SAVE THESE INSTRUCTIONS

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Your bread maker makes REGULAR Loaves of 1 lb. breads.

There are 11 settings, including one for dough.

A "Keep Warm" function prevents the bread from getting soggy by keeping finished bread warm up to an hour after the baking is completed. This function stops when the unit is turned OFF / STOP or unplugged.

An "add-ingredient" function signals with an audible tone when it is time to add ingredients such as fruits or nuts to reCipes used with the Basic Breads (2-3) and Sweet (8) settings. The signal tone comes on 32 minutes into the cycle (after initial kneading) so that your fruit or nuts will remain whole rather than be chopped up by the Kneading Blade. If you use the TIMER to delay baking, you may add all ingredients at once and bypass this function;

however, your fruit or nuts may get somewhat "chopped." Do not cover the bread maker with towels or other material that may prevent steam from

escaping. Some steaming from vents is normal.

Do not place any objects on top of the bread maker.

Unplug the unit and wait until it cools, then remove any food substances from inside the inner case of the Breadmaker by wiping with a damp sponge or cloth. See "Care and Cleaning", page 13 for full cleaning details.

IMPORTANT: Always add ingredients in the order they are specified in the recipe. For best results, accurate measuring of ingredients is very important. Do not put larger quantities than recommended into the Baking Pan as it may produce poor results and may damage the bread maker.

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BEFORE FIRST USE

Enjoy using your Welbilt Automatic Breadmaker. Before first use, please take a few minutes to read this Operating Instruction / Cookbook and to find a place to keep it handy for reference. Pay particular attention to the safety instructions we have provided for your protection. Carefully unpack the Breadmaker and removeall'packaging materials. To remove any dust that may have accumulated during packing, wipe the Baking Pan, Kneading Blade and outside surface of the Breadmaker with a clean, damp cloth. Do not use scouring pads or any abrasives on

any part of the Breadmaker ..

GENERAL INFORMATION

Plug the cord into a 120 volt AC outlet. The cord length of this Breadmaker was selected to reduce the possibility of tangling or tripping over a longer cord. If more cord length is needed use a UL certified extension cord rated no less than 15 amperes and 120 volts. The longer cord should be arranged so that it will not drape over the countertop where it can be pulled on by children or tripped over.

TABLE OF CONTENTS

OPERATING INSTRUCTION SECTION

Important Safeguards Things You Should Know About Your Breadmaker Before First Use Names Of Parts

Control Panel Settings And Functions Setting Descriptions

How To Use Your Automatic Breadmaker Bread and Dough Settings

Using the Timer for Delayed Completion Slicing And Storing Bread Care and Cleaning

COOKBOOK SECTION

Tips On Using Your Automatic Breadmaker Knowing Your Ingredients Measuring Your Ingredients

Ingredient Temperatures Creating Your Own Yeast Breads Other Tips Special Glazes For Yeast Breads

RECIPE SECTION Yeast Breads

Basic White Bread

100% Whole Wheat Bread Pumpernickel Bread

Potato Bread Caraway Rye Bread

Cracked Wheat Bread Seven Grain Bread Italian Herb Bread Corn Bread Cheese 'N' Onion Bread Sour Cream Bread Pesto Bread Beer Bread

Dark Rye Bread Sauerkraut Rye Bread

Irish Soda Bread

- -

7-10 7-9

11-12

13-17 13-16 16 17 17 17 17

18 18

19 19

20 20

French Bread Cottage Dill Bread

Yogurt Bread Honey Granola Bread Chunky Nut Bread Sunny Orange Bread

Raisin Bread Mixed Fruit Bread Peanut Butter Bread

Cranberry Nut Bread Chocolate Bread

Banana Nut Bread Russian Kulich

Dough Ilecipes

Sour Dough Starter Sour Dough French Bagels

Croissants Pizza Dough

Layered Pizza Loaf White Rolls

Wheat Rolls Pumpernickel RQlls

Pretzels Raspberry Braid

Hot Cross Buns Jewish Challah Loaf

English Muffins Doughnuts Raisin Kolacky

Quick Bread Jam

Baking Cycling Time Need Help? (Questions and Answers)

Baking Tips Guide Introduction

Baking Tips Guide For Yeast Breads Troubleshooting Notes Call Time

21 21 21 21

21 22 22 22 22 22 22

23 23

24 24 25

25 25

26 27 27

27-28

30-32 32 33-34

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NAMES OF PARTS

Lid

Lid Handle

Kneading Blade

Wire Handle

Viewing Window Ven

Baking Pan

Inner Case

Main Bod Back Vents

Not Visible Here

Side Vents

On Both Sides

PowerSuQ.Q!y

Attachment Plu

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CONTROL PANEL SETTINGS & FUNCTIONS

WHOLE WHEAT

o liGHT

() REGULAR'

o RAPID

BASIC BREADS

o LIGHT

e REGULAR

o DARK

SPECIALTY

& FRENCH

o SWEET

o OOUGH

TIMER SET

~ CAKE

IQUICK BREADa. JAM

4) (3

NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep .

Shows .• and T Arrows.

Arrows will move time up or down in 30-minute increment.

Shows one digit for the Setting Number (One of the numbers 1 to 11, depending on

Press to select the setting of your choice (number 1 thru 11- "1" for LIGHT, "2" for

Shows minute-by-minute baking time countdown.

Press to start operation or begin Timer countdown for delayed completion.

Press and hold until you hear a beep to stop operation or cancel a Timer setting.

STOP

TIMER

DISPLAY

SELECT

START

REGULAR, "3" for DARK, "4" for LIGHT Whole Wheat Bread, "5" for REGULAR Whole

Wheat Bread, etc. The selected setting automatically assigns the time needed tocomplete the process.

the setting you choose for a particular recipe).

Use when setting the TIMER to delay baking.

(Note: Do not press "STOP" when you are just checking the progress of our bread.)

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SETTING DESCRIPTIONS

NOTE: The number in parentheses following each setting description represents the total baking time.

SASIC BREADS

These settings are used for breads which primarily use white flour; though some recipes may include small amounts of whole wheat flour as well. These settings have the minimum number of rising cycles a'nd the shortest overall times until baking is completed. Therefore, loaves will be slightly denser than French or Sweet breads.

SETTING 1 - Light (2 hours 45 minutes)

Setting #1 takes less time than Setting #2 and #3. Use this setting if you are adding ingredients such as cheese, nuts, or cornmeal as they tend to brown easily.

SETTING 2 - Regular (2 hours 50 minutes)

Most recipes use Setting #2.

SETTING 3 - Dark (3 hours 10 minutes)

Setting #3 has a longer baking time and will produce a loaf with a darker crust.

WHOLE WHEAT/MULTI GRAIN

These settings are used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. They begin

with a delay period of 32 minutes during which the flours or grains soak in the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. These settings also have an extra rise cycle to allow heavy wheat/grains to expand, Generally, whole wheat/multi grain breads are shorter and denser

than Basic, French, or Sweet breads.

SETTING 4 - Light"(4 hours 20 minutes)

SETTING 5 - Regular (4 hours 30 minutes)

Setting #5 has a slightly longer bake time than #4 and loaves will have a darker crust. Use #4 to obtain a lighter crust or for recipes with added ingredients (bran, raisins, dried fruit, fruit juice) which may brown easily.

SETTING 6 - Rapid (3 hours 20 minutes)

SPECIALTY

SETTING 7 - French (3 hours 30 minutes)

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

SETTING 8 - Sweet (3 hours 25 minutes)

Use this setting for recipes that use fruit juice, additional sugar, or added sweet ingredients such as coconut flakes, raisins, dried fruit, or chocolate. Baking temperature is reduced to prevent burning and the extra rise cycle gives the loaves a light, airy texture.

SETTING 9 - Dough (1 hours 30 minutes)

This setting makes dough only and will not bake the final bread. Dough can be shaped to make pizza, rolls, pretzels, doughnuts and round or braided breads that must then be baked in an oven or fried in a deep fryer (ie. doughnuts).

Follow dough recipes for specific directions.

SETTING 10 - Cake/Quick Bread (1 hour 40 minutes)

SETTING 11 - Jam (1 hour)

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HOW TO USE YOUR BREADMAKER

The 8 bread settings in this unit will combine ingredients, knead, and make bread from start to finish automatically. The DOUGH setting makes dough for a variety of recipes but you must shape and bake the dough yourself in an oven. To delay completion, the automatic TIMER may be programmed to make bread ordough while you are at work or asleep. (See "Using The Timer For Delayed Completion" pg. 10)

The Cookbook Section of this book includes recipes that have been thoroughly tested in WelbilfIDown test kitchens to ensure best results. Recipes have been created by our staff home economists specifically for this Automatic Breadmaker and may not produce acceptable results in other similar Breadmaker.

FOR ALL SETTINGS (#1 THRU 11) FOLLOWTHESE INSTRUCTIONS:

Open the lid and remove the Baking Pan by pulling straight up on the

handle. It is important to remove the Baking Pan from the unit rather than putting ingredients into the Pan while it is in place to avoid accidentally spilling ingredients into the inner case.

Attach the Kneading Blade onto the shaft inside the Baking Pan by lining

up the flat side of the blade with the flat side on the shaft. Push the blade

firmly onto the shaft.

Warning:

Place your Automatic Breadmaker where it is level,

stable and secure.

- Be sure to set the kneading blade firmly into place otherwise

the blad~ may come off during

operation, which may affect the kneading or mixing.

- Be sure the shaft is clean of any residue (i.e. dough). This

will ensure the kneading blade will fully seat into place.

Select a recipe from the Cookbook section of this booklet, when following

the recipes:

- Measure ingredients carefully and accurately. To measure liquids, use a see-through liquid measuring cup and check the measurement at eye level. When measuring dry ingredients, use a standard~dry measuring cup and level the ingredients with a straightedge knife.

Inaccurate measurement, even if only slightly off, can make a difference in results. Use standard measuring spoons and level off with

a straightedge knife. (See "Measuring Your Ingredients" pg. 16)

- Always add ingredients into the Baking Pan in the order they are listed.

- Yeast is always added last. Be sure that the yeast does not touch the liquid ingredients.

Yeast

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Be careful not to mix the yeast with any of the wet ingredients especially when using the de- layed timer feature, otherwise,

the bread may not rise properly.

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HOW TO USE YOUR BREADMAKER

Place the Baking Pan back into the unit

with the word LEFT on the rim of the Pan on the left side of the Breadmaker when

the Control Panel is facing you. Push

down on the Pan until you hear it click firmly into place. Fold the handle down.

Close the lid and connect the plug to an outlet (120 volt). You will hear a beep sound and the display window is empty.

Select the appropriate setting for your recipe (#1thru 11) by pressing

the SELECT button on the pad. Each time SELECT is pressed, the number in the display window will advance to the next setting.

Special Note:

If the baking pan is not installed in the proper orientation or firmly clicked into place the kneading

blade will fail to operate. The baking pan in one position as indicated.

Caution:

This appliance has a polarized plug (one blade is wider than the

other). As a safety feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.

Do not attempt to defeat this

safety feature.

can only be installed

Press the START pad. The Baking time in hours and minutes will

appear in the display. For example, if you chose a recipe using the Basic Bread setting (#1) for Light Crust, the display will show 2:45. It will count down the remaining bake time in one-minute decrement (2:44, 2:43, etc.) until the bread is done. When the baking time is com- pleted, a signal tone will sound

three times and the display window will flash "END".

Warning:

Do not place the baking pan or any other object on the top of the

unit. To avoid damaging the bread maker's surface, do not

put any object or the hot baking pan on top of the unit.

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HOW TO USE YOUR BREADMAKER

This Bread maker is designed with a "Keep Warm" function that

automatically begins when the BAKE time is completed. At the end of the

BAKE cycle "END" will appear (in the display window) up to 60 minutes after baking is complete and will keep the bread warm during that time. You may remove the Baking Pan at any time during the "Keep Warm" cycle. To turn off the "Keep Warm" feature before the 60 minutes are up, simply press the STOP button and hold it for 3 seconds until you hear a "beep". END will disappear and the display window will now be empty.

UNPLUG THE UNIT WHEN FINISHED. Never leave the unit plugged

in when not in use. The "Keep warm" feature is not provided for in the

DOUGH setting. If you leave finished dough in the Bread maker over a

period of time, it may over-rise and produce poor results. For best results,

remove dough at the end of the cycle and follow the recipe directions for

shaping, resting and baking.

This Breadmaker has a convenient Viewing Window so that you may watch the progress of the bread as it is mixed, kneaded, and baked.

Occasionally, some moisture may be formed in the window during

processing. If moisture forms, you may lift the lid to look inside during

the mixing and kneading stages, however, DO NOT OPEN THE LID

DURING THE BAKING CYCLE (approximately the last hour or so) as this

may cause the bread to collapse.

Note: There is no "Keep Warm" feature

on dough setting #9.

Do not open the lid during the

baking cycle (approximately the

last hour or so in each breadmaking program) as this

may cause the bread to col- lapse.

To remove the bread from the Baking Pan, use pot holders aroven mitts

and pull straight up on the Baking Pan handle. Turn the pan upside down

and shake the bread out onto a wire cooling rack. The Baking Pan has

a non-stick coated finish so that the bread should come out easily. Do

not use metal utensils to remove bread as they may scratch the non-stick

coating. If you have difficulty removing bread from the Baking Pan, slide

a flat rubber or plastic spatula along the sides of the pan to loosen the

loaf. Turn the pan over and shake the loaf out. Allow the bread to cool

before slicing (See "Slicing and Storing Bread" pg. 10). If the Kneading

Paddle remains in the bottom of the Baking Pan, it may be necessary

to fill the baking pan with warm water in order to loosen the Kneading

Paddle from the shaft. If the Kneading Paddle remains in the bottom of the loaf of bread, use the endofa plastic spoon or other non-metal utensil to remove. Do not use a knife or any other sharp metcHobject as it will scratch the non-stick coating on Kneading Blade.

".\

Always check to see where the kneading blade is when remov- ing a baked leaf of bread., If it remains stuck in the bread you may accidentally riamage it by cutting into it while slicing.

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HOW TO USE YOUR BREADMAKER

USING THE TIMER FOR DELAYED COMPLETION

Use the TIMER when you would like to delay the completion of your bread. This feature allows you to delay the bake time for up to 12 hours. For example, it lets you set the TIMER at 8 p.m. one evening so that you can wake to fresh bread by 8 a.m. the following morning.

TO SET THE TIMER, FOllOW THESE INSTRUCTIONS:

NOTE:

Be sure you have followed the "How to Use Your Breadmaker" steps 1-6 in preparing the ingredients in the Baking Pan. It is not recommended that you use the "Delayed Completion" function and TIMER with recipes that call for fresh ingredients which might be spoiled such as eggs, fresh milk, sour cream, or

cheese.

To set the TIMER, determine when you would like your bread to be finished. For example, if it is 8 p.m. when you place all your ingredients in the Baking Pan and you would like to wake up to the aroma of fresh-baked bread at 8 a.m., you will want a total of 12 hours before your bread is complete. Once you. have chosen the appropriate setting for your recipe (for example, if you are doing a Sweet bread, you will push SELECT until #8 is showing in the display), you simply set the TIMER to bring it up to your

total hours - in this case 12 hours.

Press the .•. arrow on the control panel and 3:25 - the time for setting #8 - will automatically come up in the display window. Continue to Press .•.until the display reads 12:00 (or is as close to this as possible, since your timer moves in 30 minute increments, your actual reading for this setting will be 11:55 or

12:25). You do not need to mathematically calculate the difference between the setting time (3:25) and the total hours you want (12:00). The machine will automatically adjust to include the setting time. Simply setthe TIMER for your total hours (12). If you pass the desired time, simply pres~ T to go back.

Once you have set the time, press START.The colon (:) in the display will flash to indicate that the TIMER has been set and the countdown will begin. The TIMER will count down in one-minute increments. When the display reaches END, your bread is complete and the beeper will sound.

If you make a mistake while setting the TIMER, press and hold the STOP button until it beeps. This will clear the display and you can set the TIMER again.

SLICING AND STORING BREAD

For best results place bread on a wire rack and allow to cool 15 to 30 minutes before slicing. You may use an electric knife for even slices. Otherwise, use a sharp knife with a serrated blade. For square slices, place the loaf on its

side and slice across.

Store unused bread tightly covered (zip-lock style bags or plastic containers work well) at room temperature up to

three days. If weather is hot and humid, store in the refrigerator overnight. For longer storage (up to one month),

place bread in a tightly covered container in the freezer. If you store the bread in the refrigerator, leave it out to bring it to room temperature before serving. Since homemade bread has no preservatives it tends to dry out and become

stale faster than commercially made bread.

Leftover slightly hardened bread may be cut into 1.3 cm recipes to make croutons, bread pudding, or stuffing.

(1/2 inch) or 2.5 cm (1 inch) cubes and used in favorite

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CARE AND CLEANING

CAUTION

To prevent electrical shock, unplug the unit before cleaning. Wait until the Breadmaker has cooled prior to cleaning. Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock.

For best performance and (Tlaintenance, it is recommended to clean the Breadmaker after each use as

follows:

Outer Body, Lid, and Inner Case: Wipe the lid and outer body of the unit with a damp cloth or slightly

dampened sponge. Use a damp sponge or cloth to wipe out any flour, crumbs, or other materials from the inner case.

Baking Pan and Kneading Blade Both the Baking Pan and Kneading Blade have a non-stick coated surface. Do not use any harsh cleansers, abrasive materials or utensils on these parts that may scratch their surfaces. Over time, the non-stick surface may change in appearance due to moisture and steam. This is normal and has no effect on its use or quality.

Remove the Baking Pan and Kneading Blade from the inner case before cleaning. Wipe the outside of the Baking Pan with a damp cloth. NEVER SUBMERGE THE BAKING PAN in water, You may hand wash the inside of the Baking Pan with soapy water. If the Kneading Blade gets stuck on its shaft, fill the Baking Pan with hot water and soak it for about 30 minutes or until it loosens and can be removed easily. If the hole in the Kneading Blade becomes clogged, carefully clean it out with a wooden or plastic toothpick ..

Paint Thinner

Benzine Steel Wool

Pads Polishing

Powder Chemical Dustcloth

CAUTION: None of the Breadmaker parts are dishwasher safe. DO NOT place the Baking Pan or Kneading Blade in the

dishwasher.

Special care for the non-stick finish. Avoid damaging the coating. Do not use metal utensils such as spatulas, knives or forks. The coating may change color after long use; this is only caused by moisture and steam and will not affect the performance of the unit or quality of your bread.

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CARE AND CLEANING

STORING THE UNIT

Be sure to dry all parts before storing including wiping any moisture from the Viewing Window. Close the Lid and do not store anything on top of the Lid.

POLARIZED PLUG

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to defeat this safety feature.

To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user serviceable parts inside. Repair should be done only by authorized service personnel.

TIPS ABOUT THE ELECTRICAL CORD

The cord length of this appliance has been selected to reduce the possibility of tangling or tripping over a longer

cord. If additional cord length is needed, an extension cord rated not less than 15 amperes, 120 volts and UL

certified, may be used. If using an extension, be sure to arrange it so that it cannot be pulled or tripped on.

TROUBLESHOOTING

Specific questions about the Breadmaker functions and problems with ingredients or recipes are addressed in the "Need Help?" section on pages 30-32. For better performance, if you want to continue a second loaves of bread after the first one, allow the unit to cool sufficiently. It can be done by open the lid, remove the Baking Pan and allow

the inside of the unit to cool.

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TIPS ON USING YOUR BREADMAKER _

INTRODUCTION

Waking to the smell of homemade bread baking in the kitchen is one of the most comforting memories of childhood. Can you remember rushing downstairs to taste the bread, hot out of the oven, with butter melting on top? What

a great way to start the morning! The Automatic Breadmaker by Welbilt0 can create that same experience every morning.

There's very little effort on the part of the baker, because this Automatic Breadmaker is a sophisticated counter- top appliance with a computer memory that does all the work for you. Just follow the recipe instructions, and wake

up to the old-fashioned smell of fresh bread baking in your Automatic Breadmaker. But don't stop at baking bread in this appliance. Besides being able to do all kinds of specialty breads, including 100% whole wheat, you can also prepare doughs for croissants, bagels, doughnuts, pizzas and more. Everything is easy and tastes homemade,

because it is.

Bake some bread and make some memories, for yourself, and the people you love.

KNOWING YOUR INGREDIENTS

It is often said that cooking is an art relying on the creativity of the chef while baking bread is much more of a

science. This means that the process of combining flour, water and yeast results in a chemical reaction that

produces bread. You have to remember that when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process.

1 ALL PURPOSE FLOUR

All-Purpose Flour is a blend of refined hard and soft wheat flours especially suitable for making breads and cakes. Most popular brands have been tested in the Bread maker with excellent results.

2 BREAD FLOUR

Bread Flour is a high gluten/protein flour that has been treated with conditioners that give dough a greater tolerance during kneading. Bread Flour typically has a higher gluten concentration than All Purpose Flour; however, depending

on different milling practices this may vary. It is not necessary to use Bread Flour with your Breadmaker, as most All Purpose Flours will produce loaves with good volume and structure.

3 WHOLE WHEAT FLOUR

Whole Wheat Flour is milled from the entire wheat kernel which contains the bran and germ and makes it heavier and richer in nutrients than All Purpose Flour. Breads made with this flour are. usually smaller and heavier than white

loaves. To overcome this Whole Wheat Flour is usually mixed with All Purpose Flour, Bread Flour, or Gluten Flour to produce a high light textured bread.

4 RYE FLOUR

Rye Flour is a high fibre flour similar to Whole Wheat Flour, also called Graham Flour. Rye Flour must always be mixed with a high proportion of All Purpose Flour, Bread Flour, or Gluten Flour, as it does not contain enough gluten to develop the structure for a high even grained loaf.

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TIPS ON USING YOUR BREADMAKER

5 GLUTEN FLOUR

Gluten Flour is Wheat Flour that has been treated to remove nearly all the starch, which leaves a very high gluten content. (Gluten is the protein in the wheat that makes the dough elastic). This flour is usually available at most health food stores and is sometimes used in small portions with dense low gluten flours such as whole wheat to increase volume and lighten texture.

6 CAKE FLOUR

Cake Flour is made from softer or lower protein wheats and is specially designed for use in cake recipes.

7 SELF-RISING FLOUR

Self Rising Flours contain unnecessary leavening ingredients that will interfere with bread and cake making. It is not recommended for use.

IMPORTANT SPECIAL NOTE ON FLOURS

Flours, while visibly similar, can be very different by virtue of how they were grown, milled, stored, etc. You may find that you will have to experiment with different brands of flour to help you make that perfect loaf. A Baking Tips Guide has been provided on pages 33 and 34 of this book to assist you with these experiments. Storage is also very important, as all flours should be kept in a secure, airtight container. Rye and Whole Wheat Flours should be maintained in a refrigerator, or a cool area to prevent them from becoming rancid.

8 BRAN

Bran (unprocessed) & Wheat Germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrichment, heartiness and flavor.

They are also used to enhance the texture of bread.

9 CORNMEAL & OATMEAL

Cornmeal & Oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are

used primarily to enhance the favor and texture.

10 CRACKED WHEAT

Cracked Wheat is very coarse in texture. It comes from wheat kernels cut into angular fragments. It gives Whole Grain Breads a nutty flavor and crunchy texture.

11 SEVEN GRAIN CEREAL BLEND

Seven-Grain Cereal Blend is a blend of cracked wheat, oats, bran, rye, corn meal, flax seeds, and hulled millet.

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TIPS ON USING YOUR BREADMAKER

12 YEASTS

ACTIVE DRY YEAST

Yeast through a fermentation process produces gas (carbon dioxide) necessary to make the bread rise. Yeast must be able to feed on sugar and flour carbohydrates in order to produce this gas. Active dry granular yeast is used in all recipes that call for yeast. There are basically three different types of yeast available, fresh, dry and instant quick rising. It is recommended that traditional dry yeast be used, however, instant quick rising can also be used in lesser amounts. (Note: The recipes in this cookbook were developed using traditional dry yeast), Fresh or compressed cake yeast is not recommended as they will produce poor results. Yeast must always be stored in a refrigerator to keep it fresh. Too much heat will kill it. Ensure your yeast is fresh by checking its expiration date. Once a package or can of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated as soon as possible for future use. Often bread or dough, which fails to rise, is due to stale yeast being used. The following test can be used to determine whether your yeast is stale and inactive: A) Place 1/2 cup of lukewarm water into a small bowl or cup. B) Stir 1 tsp. of sugar into the water then sprinkle 2 tsp. of yeast over the surface. C) Place bowl or cup in a warm area and allow to sit for 10 minutes undisturbed. D) The mixture should foam and produce a strong yeast aroma. If this does not occur, fresh .yeast should be purchased.

CONVERSION CHART FOR FAST-RISING YEAST

1 1/2 teaspoons active dry yeast = 1 teaspoon fast-rising yeast 2 1/2 teaspoons active dry yeast = 1 1/2 teaspoons fast-rising yeast 1 1/2 teaspoons active dry yeast = 2 1/4 teaspoons fast-rising yeast

13 SUGAR

Sugar is important for the color and flavour of breads. It is also food for the yeast as it supports the fermentation process. Recipes in this cook book that call for sugar require granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated. Artificial sweeteners cannot be used asa substitute for sugar as the yeast will not react properly with them.

14 SALT

Salt is necessary to balance the flavour of breads and cakes, as well as for the crust colour that develops during baking. Salt also limits the growth of yeast so the amounts shown in the recipes should not be increased. For dietary

reasons it may even be eliminated entirely, however, your bread may over-proof and rise higher than normal.

15 LIQUIDS

Liquids such as milk (1%,2%, whole & skim) or a combination of powdered rrftlk and water, can be used when making

bread. Milk will improve flavour, provide a velvety texture and soften the crust, while water alone will produce a crispier crust, Some liquids call for juice (orange, apple, etc.) to be added as a flavour enhancer.

16 EGGS

Eggs add richness and a velvety texture to bread doughs and cakes. Use large-size eggs in these recipes.

17 SHORTENING, BUTTER & MARGARINE

Shortening, Butter and Margarine "shortens" or tenderizes the texture of yeast breads. French Bread gets its unique crust and texture' from the lack of butter added. However, breads that call for butter stay fresh longer. If butter or

margarine is used direct from the refrigerator, it should be cut into small pieces for easier blending during the

kneading cycle. Oil should not be used as a substitute for butter, margarine or shortening.

Page 17

TIPS ON USING YOUR BREADMAKER .

18 BAKING POWDER

Baking Powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added.

19 BAKING SODA

Baking Soda is another leavening agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during baking process.

MEASURING YOUR INGREDIENTS

The key and most important step when using your Breadmaker is measuring your ingredients precisely and accurately. It is extremely important to measure each liquid and dry ingredient properly or it could result in a poor or unacceptable baking result. The ingredients must also be added into the baking pan in the order in which they are given in each recipe. Liquid and dry measurements are done somewhat differently and are as follows:

Liquid Measurements

Either plastic or glass transparent liquid measuring cups must be used

to measure all liquids such as water or milk. When reading amounts, the measuring cup must be placed on a horizontal flat surface and viewed

at eye level (not on an angle). The liquid level line must be aligned to the mark of measurement. A "guesstimate" is not good enough as it could throw out the critical balance of the recipe.

Dry Measurements

Dry measurements (especially flours) must be done using standard size dry measuring cups. These cups are available in various size graduations. Dry measuring must be done by gently spooning ingredients into the measuring cup and then once filled, levelling off with a knife (See Fig. 1 and 2 below). Scooping or tapping a measuring cup will pack the ingredients and you will end up with more than is required. This extra amount could affect the balance of the recipe. Do not sift the flour.·

When measuring small amounts of dry or liquid ingredients (ie. Yeast, Sugar, Salt, Powdered Milk, Honey, Molasses) a standard measuring spoon must be used. Measurements must be level, not heaping as this small difference could throw out the critical balance of the recipe.

Your Bread maker produces delicious baked goods with ease. This marvelous machine asks only that you carefully

follow the recipe instructions. In basic cooking, normally "a pinch of this and a dash of that" is fine, but not for

automatic Bread makers. Using an automatic Bread maker requires you accurately measure eactr ingredient (especially yeast and water) for best results. For best results, have your ingredients at room temperature unless otherwise specified.

Fig. 1

Fig. 2

Page 18

TIPS ON USING YOUR BREADMAKER

INGREDIENT TEMPERATURES

All ingredients, especially liquids (water or milk), should be warmed to room temperature 21°C (70°F). If ingredients are too cold, below 1QoC (50°F), they will not activate the yeast. Extremely hot liquids, above 40°C (104°F), may

kill the yeast.

CREATING YOUR OWN YEAST BREADS

With the Automatic Breadmaker, even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with a computer brain, the dough is mixed, kneaded, proofed, and baked without you being present. The Automatic Breadmaker can also just

prepare the dough, and when it's ready, you shape and bake in a conventional pages are "tailored" for this Welbilt® Breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread, and each was tested in our machines. It is extremely important not to exceed the amounts of flour

specified in each of the recipes or else it could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favorite, use the recipes in this cookbook as a guide for converting portions from your recipe to your Breadmaker.

OTHER TIPS

Place all recipe ingredients into the baking pan so that yeast is not touching any liquid. Use Bread Flour when a recipe calls for white flour, because our testing has shown that it consistently provides the best quality bread. After completing the process of making Dough in your Bread maker, typically when letting dough rise outside the Bread machine, allow 30 minutes or until dough doubles in size. Dough should be lightly greased and covered with waxed paper and a dry towel. It should be placed in a warm area free from drafts, Humidity makes dough more moist, therefore humidity and high altitudes require adjustments. For humidity, add an extra tablespoon of flour if consistency isn't right. For high altitudes, decrease yeast amount approximately 1/4 teaspoon, and decrease sugar and/or water or milk slightly. (See Baking Tips Guide pages 33 & 34) The DOUGH setting is great for mixing, kneading, and proofing (allowing dough tb rise) richor dough like croissa"nt doughs. Use the Automatic Breadmaker to prepare this dough so all you need to do is shape and bake it according to your recipe. When recipes call for a "lightly floured surface," use about 1 to 2 tablespoons of flour on the surface. You may want to lightly flour your fingers or rolling pin for easy dough manipulation. When you let dough "rest" and "rise" according to a recipe, place it in a warm, draft-free area. If the dough doesn't double in size, it may not produce a tender product. Dough is ready when an indentation remains when

it is touched. If the dough you are rolling shrinks back, let it rest covered for a few minutes before rolling again.

Dough may be wrapped in plastic and stored in a freezer for later use. Bring the dough to room temperature before using.

oven. The recipes on the following

SPECIAL GLAZES FOR YEAST BREADS

Give your just baked bread a professional finish. Select one of the following special glazes to enhance your bread.

Egg Glaze:

Beat 1 large egg and 1tablespoon of water together, brush generously (Note: apply only to doughs before baking).

Melted Butter Crust:

BrLish melted butter over just baked bread for a softer, tender crust.

Milk Glaze:

For a softer, shiny crust, brush just baked bread with milk or cream.

Sweet Icing Glaze:

Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a consistent glaze, drizzle over Raisin Bread

or Sweet Breads.

Poppy/Sesame/Caraway Seed/Cornmeal/Oatmeal: Sprinkle your choice of these seeds generously over just

glazed bread.

----------------- 17 -----------------

Page 19

RECIPES

BASIC WHITE BREAD

Ingredient

METHOD

1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread selling.

4 Push start bullon. 5 The Breadmaker will beep 3 times and the

display will flash "END" when bread is done. 6 Using oven mills, remove pan from unit. 7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

Yield: Makes 1 loaf

2 tbsp.

1cup

ltbsp.

2,3

1tsp.

1150.11/4tso.

LightRegular/Dark

5/8 cup

ltbsp.

21/2tbsp.21/2tbsp.

22/3cups31/3 cups

2tbsp.

ltsp.

Whole Wheat Flour

Molasses

Water

Skim Milk Powder

(j) Yeast

~hortening

Honey

Salt

Use Selling

100% WHOLE WHEAT BREAD

Ingredient

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread selling.

4 Push start bullon. 5 The Bread maker will beep 3 times and the display

will flash "END" when bread is done. 6 Using oven mills, remove pan from unit. 7 Remove bread from baking pan.

(and kneading blade from bread if required). 8 Allow to cool before slicing.

Yield: Makes 1 loaf

5,6

11/2 tsp.

2 tbsp.

2tbsp.

11/4tso.1 1/2 tSo:

21/2cups31/4cups

1tbsp.2tbsp.

ltbsp.1tbsp.

1tsp.

LightRegular/Rapid

3/8 cup1cup

1tbsp.

Water

Molasses

White Flour

Whole Wheat Flour

Instant coffee

mYeast

Use Selling

Locoa

ISkim Milk Powder

Shortening

Salt

Rye Flour

Sugar

PUMPERNICKEL BREAD

Ingredient

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread selling.

4 Push start bullon. 5 The Breadmaker will beep 3 times and the display

6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan.

8 Allow to cool before slicing.

Yield: Makes 1 loaf

11/2150.

2,3

1 tbsp.

11/2tsp.

11/4cups

2 tbsp.

will flash "END" when bread is done.

(and kneading blade from bread if required)

1tbsp.

1cup

11/2tso.

1tbsp.2tbsp.

1tbsp.2 tbsp.

3/4 cup1 cup

LightRegular/Dark

1tbsp.

1tbsp.2 tbsp.

11/3cups13/4cups

1/4 cup1/2cup

t tap.

1tsp.

POTATO BREAD

Ingredient

METHOD

1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid.

3 Select appropriate bread setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

Yield: Makes 1 loaf

2,3

Light

Regular/Dark

II/2lso.11/2lsD.

1cup1113cups

1 tbsp.2tbsp.

1tbsp.2tbsp.

1tbsp.2 tbsp.

11/2.tsp.II/2tsp.

1/3 cup1/3 cup

21/2 cups31/2 cups

CARAWAY RYE BREAD

METHOD

1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting. 4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when bread Is done.::~~~

6 Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

Yield: Makes 1 loaf

CD See page 15 for additional Dry Yeast Information.

" All of the recipes in this book have been tested with your Breadmaker. If the result is not satisfied, ingredi- ents adjustment may be needed (particularly yeast & water). For details, please refer to the "Baking Tips for Yeast Bread" on page 33-34.

18 ----------------

Page 20

6 U~

--: . :' ~,-

ITAL

White

11/2ts . 1 Yeast

Salt

Hone

Water

Wate

11/4ts ':'

11/215

1tbsp.

1cup

RegularIngredientLightRegularIngn

1 tsp.

Light

2tbsp.$our

1113cups

2/3 cups-

2/3 cup

1 tbsp.

1tbsp.

11/4tsp.

1/2 cup

1tbsp.

8 AllYield: Makes 1 loaf

, All of the recipes in this book have been tested with

(and kneading blade from bread if required)8 Allow to cool before slicing.

your Breadmaker. If the result is not satisfied, ingredi-ents adjustment may be needed (particularly yeast &

6 Using oven mitts, remove pan from unit.

for Yeast Bread' on page 33-34.

water). For details, please refer to the "Baking Tips Yield: Makes 1 loaf

RECIPES

Water

Dried Onion

White Flour

Skim Milk Powder

Salt

' Old cheddar

Salt

White Flour

Whole Wheat Flour

2tbsp.

1cup

1tbsp.

1cup11/4cups

11/4tsp.

1 tsp.

2tsp.1tbsp.

2tbsp.

2 cupscheese (grated)

1/3 cup

1 tbsp.Sugar1tbsp.2tbsp.

1cup11/3cups

12/3cups

Light

3/4Isp.

1tbsp.

Yeast

Ingredient

Use Setting

Shortening

Honey

Use Setting

METI

4 Push start button.

1 ME

2 Ins

4 Pu

will flash "END" when bread is done.

wil

Yield: Makes 1 loaf

'NOTE:

1 Me

3 Se

METHOD

METI

METHOD

6 Us

7 Re

Use ~

3 Se

4 PL

7 RE

5 Th

Skim Milk Powder

8 All

4 Push start button.

Yield

will flash "END" when bread is done.

3 Select appropriate bread setting.

2 Insert baking pan securely into unit, close lid.

Seven Grain Cereal

7 Remove bread from baking pan.

(and kneading blade from bread if required)

5 The Breadmaker will beep 3 times and the display

6 Using oven mitts, remove pan from unit.

8 Allow 10 cool before slicing.(ar

1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid.. .::.

result in a slightly collapsed loaf.

3 Select appropriate bread setting.

1 Measure ingredients into baking pan.

7 Remove bread from baking pan.

Using cheese with a high lat high moisture content may

5 The Bread maker will beep 3 times and the display

CHEESE

(al

--I

SEVEN GRAIN BREAD

Yield:

'N' ONION BREADSOU

2 1m

IAN HERB BREAD

edient

Milk Powder

ening

Ma~oram

Basil

Thyme

Flour

ast

etting

Light 1cup

1tbsp. 1tbsp. 2tbsp. 1 tsp. 1/2tsp.

1/2 tsp.

1/2tsp. 21/3 cups

1ts

Regular

1 1/3 cups 2tbsp. 2tbsp.

1 tbsp.

ltsp.

1 tsp.

1tsp.

31/4 cups

11/2ts

asure ingredients into baking pan.

ert baking pan securely into unit, close lid.

ect appropriate bread setting.

h start button.

Breadmaker will beep 3 times and the display

flash "END" when bread is done.

ng oven mitts, remove pan from unit

move bread from baking pan.

d kneading blade from bread

w to cool before slicing.

Makes 1 loaf

if required)

UR CREAM BREAD

edient

Cream

e Flour

east

Settin

asure ingredients into baking pan.

ert baking pan securely into unit, close lid.

ect appropriate bread setting.

sh start button. e Breadmaker will beep 3 times and the display

flash "END" when bread is done.

ng oven mitts, remove pan from unit.

move bread from baking pan,

d kneading blade from bread if required)

ow to cool before slicing.

Makes 1 loaf

Page 21

RECIPES

PESTO BREAD

Regular 1 cup 1 tbsp. 1tsp. 1/3cup f273Cups 12/3 cups 1 ts

METHOD

1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. S The Breadmaker will beep 3 times and the display

will flash "END" when bread is done.

6 Using oven mitts, remove pan from unit.

7 Refl10ve bread from baking pan.

(and kneading blade from bread if required)

B Allow to cool before slicing.

Yield: Makes 1 loaf

BEER BREAD

Light 11/4cups 1tbsp. 2tbsp. 1 tsp. 11/4cups 3/4 cup 1/4 cup 1/4cup 2 ts

METHOD

1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid. 3 Select appropriafe bread setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done.

6 Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

Yield: Makes 1 loaf

DARK RYE BREAD

Ingredient

old Black Colfee

Shortening Molasses

Brown Sugar

Wi1It8Fiou r

Dark Rye Flour

Yeast

Use Setting

METHOD

1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan.

(and kneading blade from bread if required) 8 Allow to cool before slicing.

Yield: Makes 1 loaf

Light 1cup

1tbsp. 1tbsp. 1 tbsp.

1tsp. 13I4Cups 3/4 cup

lIs

Regular/Dark 11/4cups 2 tbsp. 2 tbsp. 2 tbsp.

11/2tsp.

21/2 cups

1cup 11/4ts

2.3

SAUERKRAUT RYE BREAD

Large 1 cup 1tbsp. 1tbsp. 1 tbsp. 1 tsp. 1 cup 1 tbsp. 22/3 cups 1cup 11/2ts

-1-

• NOTE: Sauerkraut must be well drained and have the

moisture squeezed out.

METHOD

1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. S The Breadmaker will beep 3 times and the display

will flash "END" when bread is done.

6 Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

Yield: Makes 1 loaf

IRISH SODA BREAD

Regular

11/3cups 2tbsp. 2tbsp.

1/2tsp.

1/4 cup

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done.

6 Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

(and kneading blade from bread if required)

B Allow to cool before slicing. Yield: Makes 1 loaf

FRENCH BREAD

METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. S The Breadmaker will beep 3 times and the display

will flash "END· when bread is done.

6 Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

(and kneading blade from bread if required)

B Allow to cool before slicing.

Yield: Makes 1 loaf

<D See page 15 for additional Dry Yeast Information .

• All of the recipes in this book have been tested with your Breadmaker. If the result is not satisfied. ingredi- ents adjustment may be needed (particularly yeast & water). For details, please refer to the "Baking Tips for Yeast Bread" on page 33-34.

20-----------------

Page 22

'. - -

4 Push start button.

• All of the recipes in this book have been tested with

your Breadmaker. If the result is not satisfied, ingredi·ents adjustment maybe needed (particularly yeast &

for Yeast Bread" on page 33-34.

water). For details, please refer to the "Baking Tips

·'oi

J.; .-- .

7 Granola

11/2ts

~.~.'

Regular

1 tbsp.

1cup

2 tbsp.

1 tbsp.

ltsp.11/2tsp.

1cup

1 tsp. Shortening

31/4 cups Honey

1 tsp.

1 tsp. Honey.2 tbsp. Sugar

3/4 cup

1/4 cup White Flour

etting

Measure ingredients into baking pan.

3 cups

2 tbsp.

Regular

11/3cups

HONEY GRANOLA BREAD

RECIPES

COTTAGE DILL BREAD

1/3cup1/2 cup

21/4 cups3 cups

ltbsp.2 tbsp.

ltbsp.2tbsp.

2 tbsp.1/4 cup

Light

Regular

1/4 cup

2 tbsp.

3 1/4 cups

2 tbsp.

Sa~

Use

Skim Milk Powder

Water

Salt

White Flour

METHOD Raisins

Water

Skim Milk Powder

Raisins

2 Insert baking pan securely into baking unit, clos(llid.

Salt

Sunflower Seeds

Cinnamon

Yeast

Use Setting

Ingredient

IngredientLight

Yogurt1 1/3cups

Brown sugar

3 Select appropriate bread setting.

Ingredient

Orange Juice1/2 cup

11/4cups

Shortening1 tbsp. Shortening

Orange Rind

(grated)1tsp.

1 Measure ingredients into baking pan.

Regular/Dark

Salt11/2tsp.

2 tbsp.

1tbsp.

2 tbsp.

1/4 cup

METHOD

4 Push start button.

Yield: Makes 1 loaf

YeastIts11/2

will flash "END' when bread is done.

White Flour

4 Push start button.

METHOD

will flash "END" when bread is done.

4 Push start button.

will flash "END" when bread is done.

Use Setting

5 The Breadmaker will beep 3 times and the display

6 Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

8 Allow to cool before slicing.

(and kneading blade from bread if required)

7 Remove bread from baking pan.

8 Allow to cool before slicing.

1 Measure ingredients into baking pan.

2 Insert baking pan securely into baking unit, close lid.

3 Select appropriate bread setting.

2 Insert baking pan securely into baking unit, close lid.

2 Insert baking pan securely into baking unit, close lid.3 Select appropriate bread setting.

Use Setting'

5 The Breadmaker will beep 3 times and the display

5 The Breadmaker will beep 3 times and the dis~ay

6 Using oven mitts, remove pan from unit.7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

YOGURT BREAD

SUNNY ORANGE BREADRAISIN BREAD

3 Select appropriate bread setting.

5 The ffreadmaker will beep 3 times and the display

1 Measure ingredients into baking pan.

will flash "END' when bread is done.

6 Using oven mitts, remove pan from unit.

Yield: Makes 1 loaf

While Flour

METHOD

6 Using oven mitts, remove pan from unit.

8 Allow to cool before slicing.

(and kneading blade from bread if required)

Yield: Makes 1 loafYield: Makes 1 loaf

CHUNKY NUT BREAD

Page 23

RECIPES

MIXED FRUIT BREAD

Water

.Salt

Peanut Butter

(j) DIY Yeast

White Flour

Brown Sugar

Use Setting

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into baking unit, close lid. 3 Select appropriate bread setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan.

(and kneading blade from bread if required) 8 Allow to cool before slicing.

Yield: Makes 1 loaf

PEANUT BUTTER BREAD

Ingredient

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid.

3 Select appropriate bread setting. 4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done.

6 Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

Yield: Makes 1 loaf

Regular

11l2tso.

1 1/3 cup

1/4 cup

1/2 cup

31/4 cups

1 tsp.

White Flour

Lemon Juice

Water

Shortening

Salt

c;ranberries

Honey

(f) Yeast

Walnuts (chopped)

Use Setting

l;ranberry JUIce

CRANBERRY NUT BREAD

Ingredient

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done. 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking pan.

(and kneading blade from bread if required) 8 Allow to cool before slicing.

Yield: Makes 1 loaf

Reaular

11l2tsn.

1tsp.

1/2 cup

31/4cups

1tsp.

1/2 cup

2tbsp.

1/4cup

1/2 cup

CHOCOLATE BREAD

Regular

Water

emon

Skim Milk Powder

alt

1cup

-s!lortening

Honey

v'hite Flour

1) DIY Yeast

UseSetting

anana (mashed)

Valnuts (chopped)

METHOD

1 Measure Ingredients Into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.· .

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done. 6 Using' oven mitts, remove pan from unit. 7 Remove bread from baking pan.

(and kneading blade from bread if required) 8 Allow to cool before slicing.

Yield: Makes 1 loaf

BANANA NUT BREAD

Ingredient

METHOD

1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done.

1tsp.

1112tso.

2 tbsp.

Regular/Dark

1 cup

2 tbsp.

1 1/2 tsp.

3 1/2 cups

1/2 cup

1/4 cup

2,3

2 tbsp.

e Using oven mitts, remove pan from unit.

7 Remove bread from baking pan.

(and kneading blade from bread if required)

8 Allow to cool before slicing.

Yield: Makes 1 loaf

RUSSIAN KULICH

METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when bread is done. __ 6 Using oven mitts, remove pan from unit. 7 Remove bread from baking.pan.

(and kneading blade from bread'i!-required) 8 Allow to cool before slicing.

Yield: Makes 1 loaf

<D See page 15 for additional Dry Yeast Information .

• All of the recipes in this book have been tested with your Breadmaker. If the result is not satlsfled. Ingredi- ents adjustment may be needed (particularly yeest & water). For details, please refer to the "Baking Tips for Yeast Bread" on page 33-34.

-----------------22-----------------

Page 24

RECIPES

SOUR DOUGH STARTER

Skim Milk

White Flour

Plain Yogurt

(1) 1-1/2 qt. Ceramic or glass container

Ingredient

(with tight-fitting lid)

To Prepare:

1 Heat skim milk to gOoF (32°C) to 100°F (38°C) 2 Remove from heat and stir in yogurt. 3 Let mixture stand at room. temperature 18-24 hours

or until a curd forms. Stir once or twice with a wooden spoon, to keep liquid mixed in.

4 Stir in flour gradually, mixing well.

5 Let stand 2-5 days untit bubbly and spongy-looking

with a good sour aroma.

6 Refrigerate.

To use:

1 Bring to room temperature and allow to bubble. 2 Use amount recommended in recipe. 3 After each use replenish starter.

To replenish:

1 If 1 1/2 cups starter was used. add 3/4 cup flour

and 3/4 cup skim milk to remaining starter. Note: total volume must remain same.

2 Allow mixture to stand at room temperature for 18-

24 hours.

3 Refrigerate until needed.

BAGELS

White Ftour

Water

Salt

Use :;etting

Sugar

1 Dry Yeast

Ingredient

Regular

1 cup

3 tbsp.

1 cup

1 1/2 tsp.

Regular

1 cup

1 tsp.

3 cups

1 tsp.

Water

White Flour

Water

Salt

Cornstarch

Sour Dough Starter

\..,ornmeal

Use Setting

Sugar

1 Dry Yeast

SOUR DOUGH FRENCH

Ingredient

METHOD

1 Measure sour dough starter, water, sugar, salt, flour,

and yeast into pan. 2 Insert baking pan securely into unit, close lid. 3 Select appropriate bread setting.

4 Push start button. 5 When dough is ready remove from pan, and divide

dough in half. Roll dough back and forth, elongating

it into a 14-inch log. 6 Place each loaf on a stift piece of cardboard.

Sprinkle with 1/4 cup cornmeal. Cover lightly with

plastic wrap or damp cloth. Allow to rise in a warm

place free from drafts until putty or double in size

(about 45 minutes to 1 hour).

7 Adjust oven rack to the lowest position.

Place a 12 x ls-inch baking pan without sides on top rack as oven is preheating to 400°F (200°C). Then place a baking pan with sides on the bottom rack: Add 1/4-inch boiling water.

8 Combine cornstarch and water.

Heat to boiling while stirring, allow to cool.

9 With very sharp knife, cut four, 1I2-inch deep

diagonal slashes on top of loaves. Brush the entire surface of each loaf with cornstarch mixture.

10 Slide each loaf oft cardboard onto top baking sheet

in oven.

11 Bake at 400°F (2000c) for 25 minutes or until bread

sounds hollow when tapped. Brush every 5 to 7 minutes with cornstarch mixture.

Yield: Makes 2 loaves

1/2 cup

1 1/2 tsp.

3 tsp.

1 tsp_

Regular

1 1/2 cups

1 1/2 tsp.

3 1/2 cups

1/4 cup

METHOD

1 Measure water, sugar, salt, ftour, and yeast into

baking pan.

2 Insert baking pan securely into unit, close lid.

3 Select appropriate bread setting & push start button. 4 When dough is ready, remove from pan and turn

dough out onto a lightly'f1oured surface.

5 Divide into 10 equal portions. Roll into smooth

balls. Use thumbs to make a 1-1/2 inch hole in the center of each ball.

6 Place on a greased baking sheet. 7 Grease top of each bagel with soft shortening.

Cover with wax paper and dry towel.

Place in a warm area free of drafts and allow to rise

for 30-minutes.

8 Meanwhile,-bring 3 quarts of water and 1tablespoon

sugar to boil.

9 Simmer 3 to 4 bagels at a time in water for 5 to 6

minutes per side.

10Turn once or twice. Remove with slotted spoon.

Drain on paper towels. Place on greased baking

sheet dusted with cornmeal.

11 Brush lightly with egg yolk and water mixture. Q Sprinkle with poppy or sesame seeds. diced onion,

garlic chips, or shredded chaddar cheese, if desired.

13 Bake at 400°F (200°C) 25 to 30 minutes.

Yield: Makes 10 bagels

CD See page 15 for additional Dry Yeast Information.

• All of the recipes in this book have been tested with your Breadmaker. If the result is not satisfied, ingredi- ents adjustment may be needed (particularly yeast & water). For details, please refer to the ·Baking Tips

for Yeast Bread" on page 33-34.

23----------------------

1. Divide dough into 10 equal place.

2. Hold ball with both hands, use thumbs to make a hole in the center of each ball. Continue to work with dough until hole is about 1 1/2 inches and ball is shaped like a doughnut.

3. With a metal spatula, place bagels into boiling water and cook 5 to 6 minutes per side, tuming once or twice. (This helps to develop a chewy crust.) Remove from water and drain on paper towels.

4. Place bagels on greased baking sheet dusted with commeal. Brush lightly with mixture of water and egg yolk. Sprinkle with your choice of seeds or salt.

Page 25

RECIPES

CROISSANTS

Butter

Butter Chilled and Sliced

Water

Skim Milk Powder

White Flour

mDrv Yeast

Egg

Sugar

Salt

Ingredients

with 1 tbsp. of cold water)Use ~etting

METHOD 1 Measure water, dry milk, sugar, salt, butter, flour,

into baking pan. Sprinkle yeast into center of flour. 2 Insert baking pan securely into unit, close lid. 3 Select dough setting and push start button. 4 Meanwhile, roll

between two sheets of waxed paper into a

lOx 7-inch rectangle. Chill at least 1 hour. 5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready. 6 Remove dough from pan and roll dough out to 1/4

inch thickness on a lightly-floured surface into a

12-inch square.

7 Place chilled butter on center third of dough.

Fold each side over the buttered side.

Roll dough to 20 x 14-inch rectangle. S Fold dough into thirds, seal edges. Roll into a 20 x

14-inch rectangle. Fold and roll twice more. Cover securely with plastic wrap. Chill in freezer for 20 minutes. Repeal folding and rolling 3 times.

9 Roll dough to liS" thickness into a 10"x15-inch

rectangle. Cut into 6 squares. Cut ~ach square in half to form 12 triangles.

1) Roll each triangle loosely, starting from the wide end. Place seam side down on greased baking pan.

11Curve ends, Sprinkle water on top, Cover lightly with

damp cloth and allow to rise in a warm area free from drafts 45 to 50 minutes or until doubled in size.

12 Brush lightly with beaten egg and water. 13Bake at 375°F (190°C), 10 to 15 minutes, or until

golden brown and flaky.

Yield: Makes 12 croissants

3 tSD.

1/2 cup

1 large (whisked together

Regular

3/4 cup

1 tbsp.

1 tsp.

1 tbsp.

2 cups

2 tbsp.

1/2 cup of chilled butter slices

White Flour

• Beer

Butter

1m Drv Yeast

Use Setting

Sugar

iSall

1. For flaky croissants, place chilled dough on a cool

surface such as marble. Place chilled butter in center third of dough square: Fold each side over buttered

side.

2. Roll dough out again into a 3IB-inch-thick or 20 x 14- inch rectangle. Turn over, occasionally flouring sur- face lightly to prevent sticking.

3. Fold dough in thirds to make a rectangle again. Roll and fold dough this way twice.

PIZZA DOUGH

Ingredients

" NOTE: Water can be substituted for beer in this recipe resulting in a crispier crust.

METHOD

1 Place beer, butter, sugar and salt into baking pan. 2 Add flour. Sprinkle yeast into center of flour. 3 Insert pan securely into baking unit, close lid. 4 Select dough setting and push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready. 6 Preheat your oven to 4000F (2000c) 7 Remove dough from pan and press dough into a

lightly greased 12" pizza pan. Brush lightly with

vegetable oil. Cover dough and allow to stand 15

minutes in a warm draft free area. 8 Spoon tomato or pizza sauce over dough, top with

your favorite ingredients & grated mozzarella cheese. 9 Bake at 4000F (200°C) 25-30 minutes or until crust

is golden brown and cheese is bubbly. NOTE:

For a thinner crust pizza, divide dough in half and press into 2-12" pans.

Yield: Makes one thkk pizza crust.

1tbSD.

1 cup

1 tbsp.

1 tsp.

2314 cups

Regular

2 tbsp.

<D See page 15 for additional Dry Yeast Information.

4. Roll dough into a rectangle about to x 15-inch rectangle. Cut into 6 squares, Cut each

square in half to from a total of 12 triangles.

5. Roll up each triangle, starting from the wide end.

Place seam-side down on greased baking pan.

liB-inch thick or

24 -----------------

Page 26

RECIPES

LAYERED PIZZA LOAF WHITE ROLLS WHEAT ROLLS

Regular 1 cup 1 tbsp. 2 tbsp. 1 tsp. 23/4 cups 1 ts

"NOTE: Water can be substituted for beer in this recipe resulting in a crispier crust.

METHOD

1 Place beer, butter, sugar and salt into baking pan. 2 Add four, Sprinkle yeast into center of flour 3 Insert pan securely into baking unit, close lid. 4 Select dough setting and push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready.

6 Prepare filling ingredients during final half hour

dough is rising. All ingredients should be at room temperature.

7 Thaw spinach and squeeze dry. Add egg, parmesan

cheese and basil. Set aside. 8 Cook, crumble and drain Italian sausage, set aside. 9 Slice mushrooms, onion and green pepper

t) Shred mozzarella cheese.

11 Set aside 1/4 dough. 12 Roll remaining dough into a 18" x 12" rectangle.

Lightly press into a greased 10" x 5" loaf pan,

allowing dough to hang 1/2" over on all sides.

13 Sprinkle one half of cheese onto bottom of dough.

14Layer in remaining ingredients in the order listed in

the filling recipe.

15Top with remaining cheese.

1) Roll remaining dough into a 10" x 5" rectangle. 17 Fold over and seal edges.

11 Cut 3 steam slits in dough.

19Bake at 375°F (190°C) for 30-40 minutes until allow

sounding

20 Allow to cool in pan for 15 minutes before removing.

Filling Ingredients: Frozen spinach (300 g) 10 oz.

Grated parmesan 1/3 cup

Egg 1 Basil 1 tsp. Mozzarella (300 g) 10 oz. Italian sausage (300 g) 10 oz. Pizza sauce 1 1/4 cups Green peppers 1/3 cup Mushrooms 1/3 cup Chopped onion 1/3 cup

Yield: Makes 1 loaf.

CD See page 15 for additional Dry Yeast Information.

" All of the recipes in this book have been tested with your Breadmaker If the result is not satisfied, ingredi- ents adjustment may be needed (particularly yeast & water). For details, please refer to the "Baking Tips for Yeast Bread" on page 33-34.

Regular

1 1/4 cups 1 tbsp. 2 tbsp. 2 tbsp.

1 1/2 tsp. 31/4 cups 111215

METHOD 1 Measure ingredients into baking pan. 2 Insert baking pan securely into unit, close lid. 3 Select dough setting.

4 Push slart button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready.

6 Remove dough from pan and turn dough out onto

a lightly floured surface. 7 Divide into 12 equal pieces. 8 Shape each into a ball. 9 Place in greased muHin tins.

10Brush lightly with melted butter.

11 Let stand, covered for 20-25 minutes.

12 Bake at 375°F (190°C) for 15-20 minutes.

Yield: Makes 12 rolls

PUMPERNICKEL ROLLS

Ingredient Water Skim Milk Powder

Shortening Sugar

Molasses

WhiieFiour Whole Wheat Flour Rye Flour

Cocoa Instant CoHee

) Yeast

Use Setting

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid. 3 Select dough setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready.

6 Remove dough from pan and turn dough out onto

a lightly floured surface. 7 Divide into 12 equal pieces. 8 Shape each into a ball. 9 Piace jn greased muHin tins.

10 Brush lightly with melted butter. 11 Let stand, covered for 20-25 minutes.

12Bake at 375°F (190'C) for 15-20 minutes.

Yield: Makes 12 rolls

Regular 1 1/4 cups 2 tbsp. 1 tbsp. 2 tbsp. 2 tbsp.

1 1/2 tsp. 1 3/4 c.tJps

1 cup 1/2 cup

2 tbsp.

11l2tsp. 1112ts

Regular 1 1/4 cups 2 tbsp. 2 tbsp. 2 tbsp. 1tbsp. 11/2tsp. 31/4 cups

11/2ts

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into unit, close lid. 3 Select dough setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready.

6 Remove dough from pan and turn dough out onto

a lightly floured surface. 7 Divide into 12 equal pieces. 8 Shape each i.oto a ball. 9 Place in greased muHin tins. 10Brush lightly with melted butter

11 Let stand, covered for 20-25 minutes. 12 Bake at 37S'F (190"C) for 15-20 minutes.

Yield: Makes 12 rolls

PRETZELS

" NOTE: Water can be substituted for beer in this recipes resulting in a crispier crust.

METHOD 1 Place beer, butter, sugar and salt into baking pan. 2 Add flour. Sprinkle yeast into center of flour.

3 Insert pan securely into baking unit, close lid. 4 Select dough setting. 5 The Breadmaker will beep 3 times and the display

-<:,

will flash "END" when dough is ready.

6 Remove dough from pan and turn dough onto lightly

floured board divide into 4 equal portions.

7 Cut each quarter into 4 equal portions. Roll each

piece of dough into a thin rope about 12 inches long.

B To shape into pretzel, pick up ends of rope in each

hand and curve into a circle, crossing ends at top.

9 Twist ends once and lay down over bottom of circle.

t) Invert pretzels so ends are underneath, place about

1 inch a part on well-greased baking sheets. Then brush with beaten egg and sprinkle lightly with coarse salt, poppy seeds, or sesame seeds.

1 Bake at 400°F (200'C), 10 to 12 minutes. Q For crispy, dry crunchy pretzels, place cooked

pretzels in cool oven, on an ungreased baking

sheet. Allow to stand 3 hours or ovemight. This

process allows pretzels to become dry & crunchy.

13 For soft and chewy pretzels, serve warm with

mustard.

Yield: Makes 16 pretzels

Page 27

RECIPES

Butter

Water

White Flour

Egg (beaten)

(i) Orv Yeast

Use Setting

Sugar

Sa~

RASPBERRY BRAID

Ingredient

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into baking unit, close lid. 3 Select dough setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready.

6 Remove dough from pan and on a lightly floured

surface, divide dough in half. 7 Roll each half into a 14" x 8" rectangle. 8 Spread 1/4 cup raspberry jam down (lengthwise)

centre third of each rectangle. 9 Make diagonal cuts from the outer edges one inch

apart and three inches long. (See fig. 1)

1) Fold alternate strips of dough over filling.

(See fig. 2) 11 Place on greased baking sheets. 12 Brush with me~ed and cooled butter. 13Let rise 30 minutes. 14 Brush with an egg yolk and 1tbsp. water mixture. 15Combine until crumbly:

2 tbsp. soft butter

2 tbsp. brown sugar

1/3 cup flour

1/4 tsp. nutmeg 16Sprinkle half over each dough. 17Sake at 350"F 175°C), for 30-35 minutes

Yield: Makes 2 braids.

2 tso.

Regular

1 1/4 cups

32/3 cups

2 tbsp.

1/4 cup

3/4 tsp.

White Flour

Milk

ISa~

Raisins

IButter

I<:;illOamon

IGround Cloves

(i) Orv Yeast

I Sugar

Egg (Beaten)

Nutmeg

Use Setting

HOT CROSS BUNS

Ingredient

METHOD 1 Measure ingredients into baking pan.

2 Insert baking pan securely into baking unit, close lid. 3 Select dough setting. 4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready. 6 Remove dough from pan and divide into 12 pieces. 7 Shape into round, slightly flattened buns. 8 Place 2" apart on greased baking sheets. 9 Cover and let rise 30 minutes or until double.

10Combine (and brush on buns) 1slightly beaten egg

with 1 tbsp, water. 11 Slash top of bun to form a cross. 12Bake at 375°F (190"C) for 16-18 minutes. 13 Drizzle "cross", while hot, with icing sugar glaze

consisting of:

3/4 cup sifted icing sugar.

1 tbsp. milk

2 drops almond flavouring.

Yield: Makes 12 buns.

1/4 tsp.

3 tso.

3 1/2 cups

Regular

1cup

1 1/4 cups

1/4 cup

1/3 cup

1 large

1 tsp.

1/2 tsp.

Water

White Flour

Butter

Skim Milk Powder

Use Setting

(i) Orv Yeast

Sugar

Salt

Eggs (beaten)

ilk

Use Setting

White Flour

(I) Orv Yeast

gg (beaten)

hortening

Salt

ugar

JEWISH CHALLAH LOAF

Ingredient

METHOD

1 Measure ingredients into baking pan.

2 Insert baking pan securely into baking unit, close lid.

3 Select dough setting.

4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready.

6 Remove dough from pan and divide dough into 6

equal portions.

7 Roll, with palm of hands into long smooth strips.

Thll pieces should be thick in the middle and

gradually tapered towards the ends. 8 Braid the 6 dough strips. 9 Place on a lightly greased baking sheet.

10Cover and let rise 30 minutes. 11 Brush with egg yolk. 12Bake at 375°F (190°C) for 30-35 minutes

Yield: Makes 1 loaf.

11/2tso.

1 cup

3 tbsp.

1/4 cup

1 1/2 tsp.

31/2 cups

Regular

ENGLISH MUFFINS

Ingredient

2 tbsp.

2 tso.

1 cup

2 tbsp.

Regular

1 tsp.

3 cups

<D See page 15 for additional Dry Yeast Information.

" All of the recipes in this book have been tested with your Breadmaker. If the result is not satisfied, ingredi-

ents adjustment may be needed (particularly yeast & water). For details, please refer to the "Baking Tips for Yeast Bread" on page 33-34.

METHOD

1 Measure ingredients into baking pan.

2 Insert baking pan sacurelyinto baking unit, close lid.

3 Select dough setting.

4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready.

6 Remove dough from pan and roll to 1/4" thick.

7 Cut into 3" circles. 8 Place on cornmeal sprinkled baking sheets. 9 Brush with water and sprinkle with com' meal.

10Cover and let rise 30 minutes. 11 Preheat an ungreased grill to 35O"F(175OC). 12 Grill 6-7 minutes on each side or until golden

brown.

Yield: Makes 20 muffins.

Page 28

RECIPES

RAISIN KOlACKY

Ingredient Water

Skim Milk Powder Sugar

Butter Egg

Salt White Flour

UJ Dry Yeast

Use·Setting

METHOD

1 Measure ingredients into baking pan. 2 Insert baking pan securely i"to baking unit. close lid. 3 Select dough setting.

4 Push start button. 5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready. 6 Remove dough from pan. 7 Roll dough out to 1/2" thick 8 Cut with a 2 1/2" biscuit cutter

9 Place 2" apart on greased baking sheets.

10Cover and let rise 30 minutes or until double in size. 11 Press an indent In the centre of each bun.

leaVing a 1/4" rim around the edge. 12 Fill with raiSin filling.

13Bake at 400°F (200°C) for 10 minutes.

Raisin fillin9 Combine: 2 cups seedless raisins

1 cup brown sugar 1 tsp. cinnamon 1/2 tsp allspice 1 1/3 cup water

Bring to a boll stirring constantly. Cook 1 minute longer.

Remove from heat and cool.

Yield: Makes 18-20 buns

Regular

1 cup

Milk

White Flour

Salt

Egg (beaten)

Use Setting

Shortening

Sugar

I CD Dry Yeast

ltbsp

1/4cup 2 tbsp.

TTarge(i)eaten)

3/41sp 3-1/2 cups 1tbs

DOUGHNUTS

Ingredient

METHOD' 1 Measure ingredients into baking pan.

2 Insert baking pan securely into baking unit, close lid. 3 Select dough setting 4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when dough is ready

6 Roll dough to 1/2" thick. 7 Cut with a 2 1/2" doughnut cutter.

8 Let rise, covered. 30 minutes or until double in size. 9 Deep fat fry at 375°F (190°C). 10Turn doughnuts as they rise to the surface.

Fry until brown on both sides.

11 Drain on absorbent paper.

Yield: Makes 2 dozen doughnuts.

11/2tsD.

1 1/4 cups

1/4 cup

1 tsp.

31/2 cups

1/4 cup

Regular

Water

Vegetable Oil

Egg Whites

'Super Moist Cake Mix

Use Setting

Milk

Vanilla

Eggs

Shortening

CAKE

Pre-measure ingredient groups (sift together ingredi-

ent Group 2). Place in bowls near Bread Machine. All ingredients must be at room temperature.

Ingredient

'Super Moist is a registered Trade Mark of General Mills, Inc.

METHOD

1 Measure water. oil & egg whites & place in baking

pan.

2 Add Contents from box Cake Mix to baking pan. 3 Select #10

4 Push Start Button. 5 The Bread Make will beep 3 times and the display

will flash "END" when cake is done.

6 Push and hold down stop button until buzzer sounds. 7 Unplug Bread Maker. 8 Using oven mitts. remove pan from unit & allow to

cool.

9 Carefully remove cake from pan.

3/4 cup

Regular

1/4cup

1 Box (S17g)

BEST 2 EGG CAKE

Pre-measure ingredient groups (sift together ingredi- ent Group 2). Place in bowls near Bread Machine. All ingredients must be at room temperature.

(1) Ingredient

1/3cup

3/4 cup

1 tsp.

Regular

CD See page 15 for additional Dry Yeast Information .

• All of the recipes in this book have been tested with your Breadmaker. If the result is not satisfied. ingredi- ents adjustment may be needed (particularly yeast & water). For details. please refer to the "Baking Tips for Yeast Bread" on page 33-34.

Salt

Sifted Cake Flour

Baking Powder

27 ------------------

(2)

Ingredient

METHOD

1 Measure and place ingredients from group 1in bread

machine bucket

2 Measure and sift together ingredients in group 2.

Then place in bread machine pan.

3 Select #10 setting. 4 Push Start Button.

5 The Bread Make will beep 3 times and the display

will fresh "END" when cake is done. 6 Push and hold down stop button until buzzer sounds. 7 Unplug Bread Maker. 8 Using oven mitts, remove pan from unit and allow to

cool. 9 Carefully remove cake from pan.

Regular

1tsp.

21/4 cups

21/2tsp.

Page 29

RECIPES I QUICK BREADS

BANANA NUT BREAD

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

Pre-measure ingredient groups (sift together ingredi- ents Group 2). Place in bowls near Bread Machine. All ingredients must be at room temperature.

(1) Ingredient

(2)

Ingredient

Packed

All-Purpose Flour

METHOD 1 Measure and place ingredients from group 1 in bread

machine baking pan.

2 Measure and sift together ingredients in group 2.

Then place in bread machine baking pan.

3 Press select to #10 for quick bread. 4 Press start. Bread Machine will mix and bake bread

automatically. 5 When display reads "END" the baking is complete. 6 Press and hold stop button until buzzer sounds.

Display is Blank. 7 Unplug bread maker. 8 Using oven mitts, Take pan out of bread machine and

let cool before removing Banana Nut Loaf.

21/2 tbsp.

1/2 cup

1cup

2 Large Eggs

1/2 cups

Regular

Butter 1 Oil

Milk

Eggs

Unbleached

I Cornmeal

Baking Powder

fGranulated Sugar

1/4 cup

1/4cup

11/2cups

1tsp.

Regular

CORNBREAD

Have you ever noticed how most quick breads re- semble cake? Well, com bread is one quick bread that can be described as savory rather than sweet.

Pre-measure ingredient groups (sift together ingredi- ents Group 2). Place in bowls near Bread Machine. All ingredients must be at room temperature.

1 Oil

(1) Ingredient

(2)

Ingredient

All-Purpose Flour

METHOD 1 Measure and place ingredients from group 1 in bread

machine baking pan.

2 Measure and sift together ingredients in group 2.

Then place in bread machine baking pan.

3 Press select to #10 for quick bread. 4 Press start. Bread Machine will mix and bake bread

automatically. 5 When display reads "END" the baking is complete. 6 Press and hold stop button until buzzer sounds.

Display is Blank. 7 Unplug bread maker. 8 Using oven mitts, Take pan out of bread machine and

let cool before removing Com Bread.

Milk

Butter

Unbleached

Egg

Chopped Walnuts

Baking Soda

Baking Powder

,Salt

'Ground Cinnamon

Granulated Sugar

,Ground Nutmeg

Grated Peeled,

1/2 cup

2 Large Eggs

3 tbsp.

Regular

(2)

Regular

11/3cups

21/2 tsp.

1/2cup

2 tbsp.

APPLE WALNUT LOAF

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

Pre-measure ingredient groups (sift together ingredi- ents Group 2). Place in bowls near Bread Machine. All ingredients must be at room temperature.

(1) Ingredient

Ingredient Regular

Granny Smith Apple

All-Purpose Flour

METHOD 1 Measure and place ingredients from group 1 in bread

machine baking pan.

2 Measure and sift together ingredients in group 2.

Then place in bread machine baking pan. 3 Press select to #10 for quick bread. 4 Press start. Bread Machine will mix and bake bread

automatically. _

5 When display reads "END" the baking is complete.

6 Press and hold stop button until buzzer sounds.

Display is Blank. 7 Unplug bread maker. 8 Using oven mitts, Take pan out of bread machine and

let cool before removing Apple Walnut Loaf.

1tbsp.

1cup

1 Large Eggs

1/2 cup

11/2Ccps

1l2tsp.

1/4tsp.

1/2cup

- 1/4tsp.

1/4 tsp.

1/4tsp.

Regular

2 tbsp.

IRIS SODA BREAD

You won't want to wait for St. Paddy's Day to enjoy this raisin-studded, buttery bread.

Pre-measure ingredient groups (sift together ingredi- ents Group 2). Place in bowls near Bread Machine. All ingredients must be at room temperature.

(1) Ingredient

(2)

Ingredient Regular

All-Purpose Flour

METHOD 1 Measure and place ingredients from group 1in bread

machine baking pan.

2 Measure and sift together ingredients in group 2.

Then place in bread machine baking pan. 3 Press select to #10 for quick bread. 4 Press start. Bread Machine will mix and bake bread

automatically. 5 When display reads "END" the baking is complete. 6 Press and hold stop button until buzzer sounds.

Display is Blank . 7 Unplug bread maker. 8 Using oven mitts, Take pan out

let cool before removing Irish Soda Bread.

Lemon Juice

Powdered Pectin

Sugar

Use setting

vrushed Fresh ::;trawberries

1/2 cup

Regular

3/4 cup

1Large Egg

2 cups

11/2tsp.

1/4tsp.

1/4 cfup

01 bread machine and

JAMS

Ingredient

or Other Types of Fruit

FOR OTHER JAMS, FOLLOW THE SAME BASIC RECIPE, ONLY SUBSTITUTE THE DESIRED FRESH FRUIT INGREDIENT.

METHOD

1 Measure the ingredients into baking pan.

2 Insert the baking pan securely into baking unit,

close lid. 3 Select#11 4 Push start button.

5 The Breadmaker will beep 3 times and the display

will flash "END" when the jam is done. 6 Using oven mitts, remove pan from unit.

CD See page 15 for additional Dry Yeast Information.

1cup

1 pack (50g or 3 H. oz.)

Regular

3 cups

2 tbsp.

28----------------------

Page 30

BAKING CYCLE TIME ABM 2900

1 LB. BREADMAKER - BAKING CYCLE'TIME ABM 2900 SELECTIONS

··

··-

.··

··

·-

.·

··

30 min.

10 sec.

30 min.

10 sec.

5 sec.

90min.

1:30

60 min..

COURSE

Rise 2

Time

---

BASIC'

WHOLE

FRENCHSWEETDOUGH

WHEATWHEAT

5 sec.3 sec.3 sec.

5 sec.

31 min.

22 min.31 min.24 min.

76 min.

40 min.

2:50

4:20

10 sec.

5 sec.

10 sec.

55 min.

54 min.

30 min.

5 sec.

30 min.

29 min.

10 sec.

6 min.6 min.

BASIC

WHOLEWHOLE

REGULAR

WHEAT

REGULARRAPID

5 sec.

3 sec.5 sec.

31 min.

18 min.25 min.25 min.

79 min.39 min.34 min.

60 min.

3:10

4:303:203:303:25

1:401:00

45 min.45 min.

49 min.

15 min.

15 sec.15 sec.5 sec.

15 min.29 min.

6 min.

6 min.6 min.6 min.6 min.6 min.

4567

CAKE!JAM

60 min.60 min.60 min.60 min.60 min.60 min.60 min.

DARK

4 min.45 min.

6 min.

*15 min.

27 min.

6 min.

60 min.

23 min.29 min.29 min.

45 min..50 min.70 min.45 min.55 min.56 min.65 min.50 min.

2:45

10 sec.10 sec.

64 min.54 min.54 min.

BASIC

5 sec.5 sec.5 sec.

5 sec.

QUICK

BREAD

* Knead and Warm Cycle

29----------------

Page 31

NEED HELP?

QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION

inserted properly. Make sure the pan is facing the

slicing the bread. Since the blade can be discon-

corners of the baking pan. When this happens, it

discarded and the process started from the

before the bread will be ready. These sounds are

lb..)

baking. Running warm or hot water over the blade

beginning.

ingredients in the most efficient manner possible.

long. Fresh ingredients such as eggs and mil~

Q1 How do I make doughnuts with my Breadmaker? A 1 The Breadmaker only makes the dough for the

minutes.

the bottom of the Breadmaker.

feature.

in a conventional deep fryer.

stuck, soak in lukewarm water for about 30

should never be used with the delayed timer

of the outer crust with a sharp knife.

nected from the pan, it is not a malfunction if it

should loosen it enough to be removed. If still

comes out in your bread.

right way and that it has "clicked" and seated into

made by the motor when kneading the dough. It isa normal operation, not a malfunction.

usually can be eaten or simply trim off that portion

It also serves to keep the yeast from combiningwith the liquid before the dough is mixed.

doughnuts. You must form and fry the doughnuts

A3 In some cases, the flour mix may remain on the

A4 The Kneading Blade or baking pan may not be

A6 The milk will spoil if left sitting in the machine too

A 10 Your Bread maker makes REGULAR (1

A11 The kneading blade may "stick" in place after

A2 Remove it with a pair of plastic tongs before

A 7 No. The unfinished bread or dough should be

AS Timing for each setting is outlined on page 6.

AS This allows for the Breadmaker to mix the

A9 The machine must start operation several hours

-----------------30-----------------

Page 32

NEED HELP?

QUESTIONS ABOUT GENERAL PERFORMANCE ANl)"OPERATION

012 How many watts is my Breadmaker?

013 Can I wash the baking pan in the dishwasher?

014 What will happen if I leave the finished bread in

the baking pan?

015 Why did the dough only partially mix? Why didn't

it mix completely?

016 Why didn't the bread rise?

A 12 430 watts during the baking cycle. Very little power

is consumed during the kneading and rising cycles.

A 13 No. The baking pan and kneading blade must be

washed by hand.

A14 It may result in a "soggy" loaf of bread as excess

steam (moisture) would not be able to escape. Allow to coolon a wire rack after baking to prevent

this.

A15 The batter may be too heavy or dry. Also, the

kneading blade or baking pan may not be inserted properly. Ingredients may have been added in the wrong order. (See Baking Tips Guide on page 33 and 34).

A16 The yeast could be bad, expired or possibly no

yeast was added at all. Also, if the mixing was not complete, rising problems could develop. Gluten- free flour will also affect the amount of rising. There are numerous reasons for this problem and

are outlined in the Baking Tips Guide on page 33 and 34.

017 Why can't the delayed finish be set for more than

12 hour? What is the minimum time a cycle may

be delayed?

QUESTIONS ABOUT INGREDIENTS/RECIPES

018How do I know when to add raisins, nuts, etc. to

the bread?

019How come my bread comes out too moist? What

can I do?

A17 The maximum length of delay is 12 hours

including the particular cycle time. For example, setting 8 has a cycle that takes 3:25 hours, so it

may be delayed up to 8 1/2 hours. The delay

cannot exceed 12 hours since the yeast and

ingredients may not work well. The minimum length of delay for each setting is 30 minutes, as

the delay clock increase in 30 minute increments.

On setting 'Z thru 3 and 8, there is beeper tone to

A18 signal that vou may add raisins, nuts, etc. after

the initial kneading cycle is complete. (NOTE: The beeper sounds after 32 minutes.)

However, in most cases, the added ingredients are

broken apart during the initial kneading cycle. So,

if it is more convenient for you to add them at the

start, results will be fine.

Humidity may affect the dough. Add an extra

A 19 tablespoon of flour. Also, high altitude may have

the same effect. Decrease the amount of yeast by

1/4 teaspoon and decrease the sugar and/or water/ milk slightly. (See Baking Tips Guide on page 33

& 34).

31 ------.....;,;;;;;;;;;;;;;:;.:;;;;;;;;:;.:;;;;;;;;:;.:===========

Page 33

NEED HELP?

QUESTIONS ABOUT INGREDIENTS I RECIPES

020 Why do I get air bubbles at the top of the bread? I A20 This can be caused by using too much yeast.

021 When using raisins, the Breadmaker crushes IA21

them. How can I avoid this?

022Why does my bread rise and then collapse or

crater?

023 Can I use my favorite bread recipes (traditional

yeast bread) in my bread machine?

024 Is it important for ingredients to be at room

temperature before adding them to the Baking Pan?

A22 The bread may be rising too fast. To reduce the

A23 Yes, but you will need to experiment to get the

A24 No, as long as ingredients an~ not extremely cold

Ingredients such as raisins, nuts etc. should be added when the signal time comes on approxi- mately 32 minutes into the cycle (after initial kneading) to prevent this from occurring (See page

2).

rate of rising, reduce the amount of water and/ or increase the amount of salt and/ or decrease the

amount of yeast. (See Baking Tips Guide on page 33 & 34).

right proportion of ingredients. Become familiar with the unit and make several loaves of bread

before you begin experimenting. Never exceed a total amount of 4 2/3 cups dry ingredients (that includes flours, oats, cornmeal, bran, cereal, cracked wheat, etc.). Use the recipes in this bock

to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and butter/margarine to use.

or hot, Milk, eggs, butter/margarine, and yeast can be added directly from the refrigerator with good results.

025 Why do the loaves vary in height and weight? The

. whole wheat and multi-grain breads are always

shorter. Am I doing some thing wrong?

A25 No, it is normal for Whole Wheat and Multi-Grain

breads to be shorter and denser than Basic or

French breads. Whole Wheat and Rye flours are heavier than while bread flour, therefore they don't rise as much during the bread making process.

They also typically have added ingredients, such as oats, bran, nuts and raisins, which contribute to

the shorter height and denser texture.

BAKING TIPS GUIDE INTRODUCTION

When the Welbilf® Cookbook was developed, hundreds of loaves of bread were baked using popular brands of flours and yeasts available. Adjustments were made to the recipes based on ingredients from popular brands. For example,

if you use flour processed by a local mill it may have different characteristics and produce different results than some

of the more popular national brands. If you followed the recipe in the cookbook exactly and feel the results should

be better than what you are currently achieving, use the BAKING TIPS GUIDE on following pages 33

you produce a loaf of bread to suit you personal tastes. There are usually several possible solutions to improve each

result. You can make adjustments one at a time, or you can try a combination of them all at once. We suggest

you keep track of your "baking experiments" so you can determine what adjustments were made to create your

perfect loaf.

& 34 to help

-----------------32----------------

Page 34

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BAKING TIPS FOR YEAST BREADS

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33 -----------------

Page 35

BAKING TIPS FOR YEAST BREADS

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---------------- 34 -----------------

. ,I

Page 36

TROUBLESHOOTING

CRATERED BREAD

If the top cave in, it is probably too much moisture inside the bread. This could be caused by using canned fruit

or vegetables. You are better to drain well and blow them dry first or to reduce your water by 1 tablespoon. Crater

Bread also happen with cheese bread because of each cheese has its own moisture content. A soggy sides and

silly shapes could be happened from leaving a loaf in the bucket after baking is completed.

MUSHROOM BREAD

There is too much yeast, so that it's blown its top. Yeast is almost always measured in teaspoons and is active

dry type. Please do not mix your active dry yeast with fast rise yeast in same bread. There is also too much sugar, or ingredients with sugar like dried fruit. Decrease the sugar or honey accordingly. Another possibility is too much

of water used. Try decreasing it by 1/8 cup at a time. If a recipe still explodes to the top, try to replace 1/4 of the

total flour with whole wheat flour.

GNARLY LOAVES

Your dough probably needs more moisture. It is suggested to reduce flour 1 tablespoon at a time or to increase liquids 1 tablespoon at a time until you reach the right balance for your machine.

HIGHER ALTITUDE

The low air pressure in higher altitudes means that less resistance is exerted on yeast, so your bread may rise faster. Try to decrease the amount of yeast by 1/4 teaspoon at a time to slow the rising. Also try to decrease water by no more than 1/8 cup. You can also see that climate can change the results of your bread due to different

temperature, and humidity of different locations in the world.

CAKE STICKING AT THE BOTTOM OF BUCKET

This is happened due to the amount of liquids is too much. We did an experiment to reduce the amount of water

to 3/4 cup from 1 1/4 cup and to reduce the amount of vegetable oil to 1/4 cup from 1/3 cup' as what Betty Crocker SuperMoist Cake Mix said. We found out that the cake came out excellent. You can see that the magic of baking

is under your control through the bread machine.

JAM

If you find that your jam is not thicken enough, you may restart this particular Jam cycle again.

Most recipes contain sugar in some form for sweetness but to start the yeast and to promote browning. Salt, on the other hand, inhibits the yeast, but is needed for flavor. Thus you can control the balance of the chemical reaction

between flour, yeast, water, sugar and salt to make a good loaf of bread according to your desired fluffiness, weight, and browning.

Please not to believe a recipe that can work until you have already made it Otherwise, please follow suggestions from this guide.

35-----------------

Welbilt ABM 2900 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual