Welbilt ABM4000 User Manual

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Page 1

Easy Ba--~n8

SPECIRCATIONS

MODEL: ABM4000 POWER REQUIREMENT: 120V, 60Hz.

POWER CONSUMPTION:

HEATER: 420 WATTS MOTOR: 75 WATTS

RECIPES & INSTRUCTION- MANUAL

P.O. Box 220709

Great Neck. New York 11021

THE BREAD MACHINE

MODEL ABM4000

WELSILT@

Page 2

F r

IMPORTANT SAFEGUARDS

HOUSEHOLD USE ONLY

When using electrical appliances, basic s~fetyprecautions should always be followed, including the following:

1. Read all instructions before using the appliance.

2. Do not touch hot surfaces. Usetheappliance's handles or knobs.

3. To protect againstelectrical shock,do not immersepower cord, plugs, or the appliance in water or other liquid.

4. To preventinjuries or burns,do not insert your hand into the

appliance when it is operating.

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

6. Unplug the appliance from the wall outlet after use and batorn cleaning. Allow the appliance to cool beforeattaching or

removing parts.

7. Do not operate any appliance with a damagedpowor cord or plug, or afterthe appliance malfunctions,or after thu nppllflnoo has been damaged in any manner.

8. The use of accessory attachmentsnot recommQndodby the appliance manufacturermaycause injuries.

9. Do not use the appliance outdoors.

10. Do not let the appliance's power cord hang OVQrthe edge of a table or counter.

11. Do not placethe appliance on or near a hot g88 or electric burner or in a heatedoven.

12. Extremecaution must be used when moving on appliance that

contains hot liquids.

13. When using an extension cord, always attach the plug to the appliance first, then plug the extension cord into the wall outlet. To disconnect, first turn any appliance controls to OFF,then disconnect the plug from the wall outlet.

14. Do not use any appliance for anythingother than its intended use.

SAVE THESE INSTRUCTIONS

FOR LATER USE

This unit hasa short power supply cord to reduce the risk resulting from becoming entangled in or tripping over a longer cord. An

extension cord maybe used if you are careful in its use.If a longer detachable power supply cord or extension cord is used, (1)the marked electrical rating of the cord set or extension cord should be at least as great as the electrical ration of the appliance, and (2)the cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or

tripped over accidentally. If the appliance is of the grounded type, the extension cord should be a grounding type 2-wire cord. The power cord must be kept dry and must not be bent or have any- thing put on top of it

To reduce the hazard of potential shock, this item has a polarized

plug (one blade is wider than the other),which will fit only one way in a polarized outlet Ifthe plug does not fit the outlet properly,turn the plug the other way, if it still does not fit, contact a qualified electrician for assistance.Never use this plug with an extension cord unless it fits properly.DO NOT ATTEMPTTO DEFEATTHIS

SAFETYFEATURE.

. --- - ---

Page 3

Easy Baking

Recipes & Instruction Manual

Published by Cookbook Resource USA, Ltd

Responsibility for the success and/or originality of the recipes for this book

No part of the contents of this book may be reproduced by any means

without permission of the copyright co-owners. Cookbook Resource USA

is a registered trademark of Cookbook Resource USA, Ltd.

WELBIL Pi) is a registered trademark of Welbilt Appliance Inc.

Milwaukee/1995

copyrights C>1992 & 1993 by

Cookbook Resource USA, Ltd.

Welbilt Appliance, Inc.

and

Before using the Bread Machine for the first time, please read the instructions

contained in this manual. Follow the steps carefully and use the ingredients

If you should have any questions or problems, please write to:

Welbilt Bread Machine Customer Service

Monday to Friday, 9:00 AM to 5:00 PM Eastern time

specified in this book.

P.O. Box 220709

Great Neck. New York 11021

Or call us at

1-800-872-1656

CONTENTS

Instruction Manual

Control Panel...

Bread Machine Programs ProgrammableTimer

YourWelbilt Machine ... Suggestionsfor Safety& Enjoyment

Kneading,Rising & Baking Cycles:CHART Kneading,Rising & Baking Cycles:STEP-BY-STEP Inserting/Removing Pan & Cleaning

Insider's Guide to Easy Baking

Traditional Yeast Breads Gluten-Free Breads Quick Breads

Yeast Breads Made Automatically

Basic Breads

BasicWhite Bread """""""'"'' BasicWhite BreadVariations RyeBread ...

Onion Bread Cinnamon Nut RaisinBread Egg Bread ''''''''''''''''''''''''''''''''

Chevre-Cracked Pepper Bread

Whole Grain Breads

100%Whole Wheat Bread

Sunflower OatmealBread Honey Oats'N' Barley Bread

Dark PumpernickelBread

Triple Wheat Bread ......

Shredded Wheat Bread

9 10 11 12 13 14 15

21 24

25 26 27 28 29 30 31

32 33 34 35 36 37

(continued next page)

Page 4

CONTENTS (confd.)

Hand-Shaped Breads

Pizza Dough ...........

Pizza Dough Variations

Bagels ............

French Bread Cinnamon Rolls Bread Sticks.

Holiday Bread

Gluten-Free

Brown & White Rice Bread

"Mock" Light RyeBread Cinnamon RaisinBread

Cheddar Loaf

Quick Breads

Banana Nut Bread

CornBread........

Irish Soda Bread Apple Walnut Loaf

Breads

38 39 40

42 43 44 45

46 48 50 52

54 55 56 57

Instruction Manual

Practical Solutions

Trouble Shooting for The Bread Machine 63

)

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Page 5

CONTROLPANEL

ABM4000

.2,3 CUPSBASICBREAD

.4 CUPSBASICBREAD

.2 CUPSWHOLEGRAIN

.3 CUPSWHOLEGRAIN

.4 CUPSWHOLEGRAIN

.2 CUPSQUICKBREAD

. DOUGH~

CONTROL PANEL (cant'd.)

BREAD MACHINE PROGRAMS

Your WELBIL T@Bread Machine has seven separate programs to choose from:

Making 2, 3 Cups or 4 Cups Basic BreadAutomatically: PressSELECTto 2, 3 CUPS BASICBREADor press SELECTto

4 CUPS BASICBREADthen choose either NORMALor LIGHT program when making bread automatically by pressing the COLOR

button. Press START.The Bread Machine will knead the dough twice, rise the dough three times and then bake it to perfection.

SPECIAL NOTE: Gluten-Free Breads use 2, 3 CUPS BASIC BREAD program.

MakingWhole Grain Bread Automatically:

PressSELECTto choose either the 2 CUPSWHOLEGRAIN, 3 CUPSWHOLEGRAINor 4 CUPSWHOLEGRAINprogram. Now choose either the NORMALor LIGHTsetting by pressing the

COLORbutton. PressSTART.The Bread Machine will kneadthe dough twice, rise the dough three times and then bake it to

perfection.

. NORMAL

. LIGHT

CCOLOR)

. RUNr::::::\ . WAIT~

MakingQuick Bread Automatically:

Pressthe SELECTbutton to 2 CUPS QUICKBREADthen choose either the NORMALor LIGHTprogram by pressing the COLOR

button. Press START.The Bread Machine will kneadthe dough once and then bakeit to perfection.

Making Yeast Dough Automatically:

Choosethe DOUGHprogram by pressingthe SELECTbutton. Press

START.The Bread Machine will knead and risethe dough twice. At

the end of the program you will removethe dough and hand-shape

it according to your recipe. Dough will then be baked in a conven-

tional oven.

(continued next page)

Page 6

CONTROL PANEL (cant'd.)

PROGRAMMABLE TIMER

To set the programmableTIMER,follow these steps: D Placethe ingredientsin the bread pan. D Select the program you desire. D Decide how muchlater you want the bread or dough to be ready.

For example: it is 8:00AMand you wantto have bread ready at 6:00PM,or 10hours later.

D Setthe programmableTIMER by pressingthe down (~) arrow or

up (.) arrow the appropriate number of times until you getthe number of hours and minutes later that you want your bread or dough to be ready.For example:beforeleaving for work at 8:00AMyou decide to make a Basic White Bread and wish it ready for dinner at 6:00PM(or 10 hours later).Press the up arrow until 10:00appears on the control panel.Press START.Your Bread Machine will begin making your breadat the appropriate time for it to be ready at exactly 6:00PM.

D If you wish to re-program for anothertime, press STOP/RESET

and repeat the steps.

YOUR WELBILT@BREAD MACHINE

ABM4000

. SPECIAL NOTE: Do not use the Programmable TIMER with

recipes that contain perishable ingredients.

A. Ud

B. Viewing Window

C. Air Exhaust D. Pan Handle E. Bread Pan F. Dough Blade

G. Drive Shaft H. Heating Element

I. Control Panel

J. Power Cord

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Page 7

SUGGESTIONSFOR MAXIMUM

ENJOYMENT AND SAFETY

1. The baking portion and lid of the Bread Machine become extremely hot during baking.Always use a kitchen mitt or pot holder when touching these parts.

2. Do not operatethisappliance on the same circuit as other high

voltageappliances. .

3. Positionthe Bread Machine at least 4 inches from the front of

the counter or working surface.Do not place any flammable materialsor objects on top of the appliance when plugged in or during operation.

4. Do not use the Bread Machine nearanyelectrical equipment like radios,TVs,or stereos since poor reception or interference may occur.

5. Always use the Bread Machine on a clean, dry work surface away from exposed elements,direct sunlight, or other sources

of heat or cold.

6. Only usethe Bread Machine on a non-flammable work surface or counter.Neveruseon floor or on carpeting or on top of any cloth objects like tablecloths or placemats.

7. Never stick your hand or any kitchen utensils into the bread pan during operation.

8. Do not use accessoriesor attachmentsnot included or recommendedbyWelbilt.

9. Do not put any components in the dishwasher.

10. Do not attemptto tamper with or make any adjustmentsto the electrical componentsor parts.

11. Do not use this appliance other than for its intended use.

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Page 8

KNEADING, RISING and BAKING CYCLES(cant'd.)

INSERTING AND REMOVING THE BREAD PAN

WarmingCycle: Sincetemperature plays such an important role in

making good bread and dough, your Welbilt Bread Machine will warm the ingredientsto the optimumtemperatureto ensure the

best results.

First Mixing(Kneading):The BreadMachine will intermittentlymix

the ingredientsfor a few seconds at which time it will then

begin to kneadthe dough to form a smooth ball.

Second Mixing(Kneading): Kneadingthe dough makesthe gluten

elastic enough to form the structure of the bread.

Add Fruit/Nuts: The Bread Machine will beep several times a few

minutes before the end of the second kneading. This is the best time to add ingredients like nuts and raisins, etc.

First Rising: When dough has been well-kneaded, the gluten forms

thin elastic strandsthat make up the structure of the bread.As the yeastdevelopsand multiplies,it produces carbon dioxide gas.The gas becomestrapped in the gluten strands forming bubbles.As these bubbles collect, the dough expands and rises.

First Punch Down: The Bread Machine kneads the dough for a few

seconds to deflateit.

Second Rise: The yeastwill once again produce carbon dioxide

gas.

Second Punch Down: The Bread Machine again kneads the dough

for a few seconds to deflate it again.

Third Rise: The gluten strands are now strong enough to support

the loaf. The yeastwill once again produce carbon dioxide gas and the dough will rise to its maximumheight.

Baking: If you are using the NORMALor REGULARprogram,the

bread will be baked to perfection. If you are making bread that cOf.'ltainstoo much sugar in the recipe,it may cause the bread to overbake.Set your machine on the lightestsetting.

Keep Warm: If you are unable to removethe baked bread immedi-

ately after baking,the Bread Machine will keep the loaf warm as to reduce the effects of the condensationthat will form between

the loaf andthe pan.Nevertheless,always removethe bread as quickly as possible after the baking cycle is completed.

1. Beforeusing the Bread Machine for the first time, be certainto wash the breadpan and dough blade with warm water and mild dish-washing liquid. Towel dry. Never put the bread pan and

blade into the dishwasher.

2. All mixing, kneading,rising and baking (when appropriate)take place in the bread pan. The pan is covered with a non-stick coating which will scratch if nottreatedand cared for properly. Clean and treat the pan as you would a non-stick frying pan.

3. To reinsert the pan, place over the locking mechanism located on the bottomof the baking compartment.Push down. To removethe pan, pull up.

4. Rememberto insert the kneading blade on the shaft located in the bread pan before adding your ingredients.

5. Since the breadpan will be hot after the baking cycle, always

use a kitchen mittor pot holder when removing it.

6. To remove the bread from the pan (for model #ABM4100T, first removethe dough hook), invert upside down and gently shake up and down until the loaf slides out. If the bread does not come out of the pan easily,use a non-metallic kitchen utensil to pry it out.

CLEANING INSTRUCTIONS

If taken care of properly,your Welbilt@Bread Machine will provide you with manyyearsof use and hundreds of loaves of delicious

bread.

1. Aftereach use,unplug the Bread Machine. Let the unit cool down to room temperature.Wipe out the baking compartment and the inner lid with a clean, damp cloth or sponge.

2. Removethe kneading blade from the pan. It may be necessaryto fill the pan with water in order to loosen the blade from the shaft.

Cleanthe pan and blade with warm water and mild dishwashing liquid. Never use abrasive or strong household cleaners since

they will damage the non-stick finish. Towel dry.

3. Wipe down the cabinet of the BreadMachine with a clean,damp cloth or sponge.Towel dry.

Page 9

INSIDER'S GUIDE TO EASY BAKING

Your Welbilt BreadMachine produces delicious baked goods with ease.This marvelousmachine 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 machines. Using an automatic Bread Machine requires you accurately

measureeach ingredient (especiallyyeastand water)for best results.For best results,have your ingredientsat roomtemperature

65° to 85°F, unlessotherwise specified.

TRADITIONALYEASTBREADS

The mention of fresh-baked bread evokes different memoriesfor

different people. But,there's one thing certain aboutall good yeast breads.They're always moist and meaty.Pinch or squeezea slice of good bread.It will, slowly but surely,resume its original shape.

PREPARATIONFOR GOODRESULTS

Your Bread Machine produces satisfyingresults if you carefully

follow directions and use the indicated ingredients.

Bread Flour: Now available in most supermarketsin 5 lb. bags, bread flour is higher in gluten than unbleached all-purpose flour. Gluten,a natural protein found in wheat flour, makes dough elastic when efficiently kneaded.This high gluten content produces higher volume loaves.Breadflour is the flour of choice when working with

yeast and whole grain breads, unless otherwise specified. Never use flour that has been sitting in an open bag or container for more than six months or during an extended period of high humidity.

Active Dry Yeast: Use only dry yeast- never compressed cake yeast.The amountgiven in the recipe is for ,activedry yeast. For conversion to fast-rising yeast, seechart below. Check its expiration date.Yeastis the leavening agent that causes dough to expand or "rise." Liquid and warmth bring yeast back to life. When reactivated,

yeast releasescarbon dioxide bubbles that make well-kneaded dough rise.

If the yeast is close to the expiration date or the expiration date

has passed,it should be discarded and fresh yeast purchased.

Never useyeastfromtorn or previouslyopened packets. If using bulk yeastfrom a jar, always store properly according to the manufacturer'sinstructions on the package. To check ifyouryeast

good, proof your yeast.

is still

HOWTO PROOFYEASTFOR BREADMACHINES

Startwith a clear plasticor glass 1-cup measure. Pour in % cup of water (110°-115°F).Add 1 teaspoonsugar and stir until dissolved.Next,add 2%teaspoons active dry yeast (one %-ounce

package)and stir.Setaside for 10minutesto ferment. After 10 minutes,a crest of foam similar to root beer foam should have

developed with the crest at the rim of the cup. If foam crests below rim, discard and buy fresh yeastfor your Bread Machine.

Conversion Chart for Fast-Rising Yeast 1%teaspoons active dry yeast = 1 teaspoon fast-rising yeast 2%teaspoons active dry yeast = 1%teaspoonsfast-rising yeast 1 tablespoon active dry yeast = 2%teaspoons of fast-rising yeast

EXCEPTION:In the ABM4100T.1%teaspoons active dry yeast equals

1%teasponsfast-rising yeast

Estimated Equivalents

2 cups flour = 1 lb. bread

3 cups flour = 1%Ibs. bread

4 cups flour = 2 Ibs.bread

Sweetener and,Salt: Nevereliminatethe sweetener in the recipe.

Yeastusesit as energy on which to grow. Salt also plays an

important role. It helps stabilize the rising process so that the dough rises evenly.

Insider's Guide 17

Page 10

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

Non-fat Dry Milk: Always use non-fat dry milk to prevent

spoilage and to maintainthe proper balanceof wet to dry

ingredients.Ifthereare eggs in the recipe, never use the pro-

grammabletimer in order to preventspoilage.

Shortening: Always use stick butter/oil. It has less moisturethan

tub butter and less air than whipped. Measure:1 stick = % cup = 8 tablespoons.

Water and Liquids: Water and all other liquid ingredients should be at approximately80°F. If you do not havea thermometerto measuretemperature,use room temperature liquids.

HOW TO JUDGE IF THINGS ARE GOING WELL

Ingredients for Success

Always measurethe ingredientscarefully using U.S.standard measuring cups and spoons. Kitchen flatware and coffee cups vary in size and should never be used.All ingredients should be at room temperature unless otherwise noted in recipe. Since you will be using all natural ingredients to makeyour homemade bread,the quality of the ingredients is important.Sinceflour is milled from wheat, and other grains, the quality and make up of the flour will vary from crop to crop, from year to yeareventhough the mills make every attemptto blend the grains for proper consistency.

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

from brand "X" bread flour does not providea satisfactory loaf of bread, try another brand. The same applies to yeast.)Some

packages of yeastwill provide greater rising activity than others. If your bread does not rise well, try another package of yeast or another brand. We havealso seen that certain brands of yeast work better with certain brands of flour. (Experimentuntil you find the

combination that works best for you.)

Although the quality of the bread should not be affected by th'e

type/source of water used,extremely hard or soft water can deter- mine whether a loaf of bread is good or bad.If your water falls in this category,only make bread using bottled spring water with a low mineral content or try to substitute the water with low fat milk.

Dough Development

After the first kneading cycle, the ball of kneaded dough should

be smooth and elastic.The top of the dough should be slightly sticky and should begin to fill out on the bottom of the pan while rising. If the dough appears stiff and lumpy,it is too dry. Dough that is too dry can result in short loaves of bread which appear

overbaked.

HINT:Dueto varying flour conditions,the dough mayappear too dry after kneading the first couple of minutes. If this is the case,press STOP/RESET.PRESSSTARTand add additional water,a tablespoon at a time, until the dough appears elastic.

. Do not exceed the following recommendations for:

2, 3 Cup Flour Capacity:

No more than 2 tablespoons additional water.

4 CupFlour Capacity:

No more than 3 tablespoons additional water.

When measuringflour never scoop it out of the bag or the canister with the measuring cup. Always spoon the flour into the cup. Insert a clean kitchen knifeinto the flour a couple of times to eliminate clumps or air pockets. Leveloff the top of the cup with the

knife.Neverpack the flour down.

If the dough appears to be very loose and sticky, it is too moist. You can overcome this problem by making sure you measurethe ingredients properly or add less water (approximately one to two tablespoons less)to compensatefor a higher than normal moisture content of the flour. (Doughthat is too moist can result in over-

risen, collapsed, wrinkled loaves of bread.)

Insider's Guide 19

Page 11

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

Baking

Always setyour Bread Machine on the proper baking settingas specified in the recipe.If the bread bakestoo dark, try a lighter setting. If the bread continues to bake too dark the dough may be too dry inhibiting the bread to rise properly. (Tryadding one to two

tablespoons of additional water for better baking results.)Too much sugar in a recipe may also cause bread to overbake.The same is true with dried fruits. Try cutting down on the amount called for in the recipe by 25 to 50%.

Do not use your BreadMachine if the room temperature is lower than 65°F since the dough will not rise well and the loaveswill be short. If the ambienttemperatureis higher than 85°F the dough can over-rise and the bread can possibly collapse or wrinkle during baking and the crumb texture will be coarse.

GLUTEN-FREEBREADS

It is estimatedthat at leastone out of 2,500Americans has celiac diseaseand suffersfrom gluten intolerance.This disease is categorized by injury to the primarysmall intestine lining associated with the ingestion of specific proteins (gluten)found in wheat, barley,oats and rye.The only known treatmentfor celiac disease is

strict adherence to a gluten-free diet.

YourWelbilt BreadMachine has been developed to handle

gluten-free doughs with ease.The recipes found in the Gluten-Free section of your EasyBaking cookbook havebeen developed without using any grains or ingredientsthat contain gluten.

THE FINISHEDPRODUCT

For a crisp, crunch crust,always removethe breadfrom the Bread Machine after the baking cycle. Removefrom the pan and let coolon a wire rack in a draft free location. For a softer crust, immediatelyplace the baked loaf of bread in an open plastic bag or loosely wrap in foil.

The size of the bakedloaf of bread will vary from loafto loaf due

to ingredients and ambient condition. Nevertheless,the general rule

is that the breadsize should be near the top of the pan to 1-inch below.

SPECIAL NOTE: GLUTEN-FREE BREADS

Since making gluten-free yeast bread is different than

traditional baking, carefully read the following information.

ffJ

(continued next page)

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Insider's Guide 21

Page 12

INSIDER'S GUIDETO EASY BAKING (cont'd.) .

PREPARATIONFORGOODRESULTS

. Carefullyfollowdirections inyour EasyBaking recipes, and use

the indicated ingredients for successful gluten-free baking!To

facilitatepurchasinggluten-freeingredients,call: .

DietarySpecialties

P.O.Box 227,Rochester,NY 14601

PH: (800)544-0099

Yeast: Check with the yeast manufacturer to insure that the yeast

is gluten-free. Only use active dry yeast when making these recipes.

Gluten-Free Flour: Only use flour that is certified to be gluten-

free. Buy it from a reliable source to insure freshness.

Eggs: While whole eggs are called for in the recipes, you can

also use a half cup of any egg substitute when two eggs are called

for in the recipe. If there are eggs in therecipe, do not use the

ProgrammableTimerin order to prevent spoilage.

Lecithin: Softens the loaf and improves texture. Granular and

liquid are interchangeable since they measure the same.

Xanthan Gum: Manufactured from corn, xanthan gum acts as a

substitute for the gluten and gives structure so that the gluten-free dough rises well.

Vinegar: While not effecting the flavor of the bread, gluten-free vinegar helps to strengthen the dough to rise better and should be used when specified.

Lactose Intolerance: You may substitute the non-fat dry milk in

the recipe with a powdered milk substitute. Vitamite@or Lacto- Free@ derived from soy, work well. Those sensitive to soy may use

dry baby formula made from a acceptable food substance.

HOW TO JUDGE IF THINGS ARE GOING WELL

Dough Development

Afterthe Bread Machine begins to knead for the firstfew minutes, look at the dough which looks likea batter. Ifitappears to be too dry,add water 1 teaspoon at a time up to a maximumof 2 table- spoons. Use rubber spatula if needed to be certain all ingredients mixproperly.Whenthe dough is the rightconsistency, itwillswirl around the machine and have a definiteraised markon top. Ifthe dough is smooth on top and has no markings,itprobably is too

moist;the bread willhave a coarse texture. Baking

Alwaysset yourBread Machine on the proper bakingcycle as specified in the recipe. When the baking cycle is finished,test the bread for doneness witha toothpick.Ifnot quite done, leave the

baked bread in the machine for an extra 10 minutes.

Mostloaves willbake about 1-inch below the top of the pan. However,those that contain additional ingredients, such as dried

fruitsand nuts, may bake higher.Since gluten-free breads are made with non-traditionalingredients,the bread's texture willbe slightly different.Nevertheless,the bread willbe picture perfect and tasty. As withall fresh homemade bread, gluten-free bread is best eaten within24 hours ofbeing baked.

Pleasecarefully read Instruction Manual before proceeding. Referto the Practical Solutions Guide at the back of this

book for additional baking assistance.

Insider's Guide 23

Page 13

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

QUICK BREADS

The secret to makingmoist quick breadis to mix the ingredients just enough as to not overwork the flour and developtoo much gluten. This is just the opposite of makingyeast breads and dough. With the Welbilt Bread Machine the mixingaction gently, although

effectively,mixesand blends the ingredientsfor best results. By first creaming the butter/oil and then cutting in the dry ingredients,the

flour particles become coated. Do not be concerned if there are

small lumps in the batter before the breadbegins to bake.They will eventuallydisappear.

Organization is Essential:The Welbilt Bread Machine is pro-

grammedto eliminate any of the guesswork. However,it is essential

that you be well organized when making quick breads. Startby

preparing all ingredientsas indicated in the recipe. Havethem ready to add when listed in directions. Do not deviate from the specified sequence since that could affect how the quick breads

turn out.

Ingredient Temperature: Ingredients must be at room temper-

ature when making quick breads.Butter/oil that is too cold will not cream easily with dry ingredientsand the quick breads will be tough and chewy.

Pleasecarefully read Instruction Manual before proceeding. Referto the Practical Solutions Guide at the back of this

book for additional baking assistance.

Recipes

BASICWHITE BREAD

Everyone's badmouthingwhite bread these days.Sometimes, however,only white bread will do. So we developeda recipe to

easeyour guilt. It's moist and meaty and has no preservatives.

Add ingredients in the order listed.All ingredients must be at

room temperature.

1 lb.loaf

active dry yeast 1 teaspoons bread flour

granulated sugart salt

nonfat dry milk butter/oil

water

2)4 cups 3 cups 4 teaspoons 1 teaspoon 1 teaspoons 2 teaspoons 4 teaspoons 2 tablespoons 2 tablespoons 4 teaspoons

% cup + 1 TBL

1 lb. loaf 2 lb. loaf

2 teaspoons 2 teaspoons

2 tablespoons

2 tablespoons 1 cup + 1 TBL 1)4 cups + 1 TBL

4 cups 2 tablespoons

2 tablespoons

AUTOMATICBREADPROGRAM

o Press SELECTto 2, 3 cups (1 Ib, 1Y2Ib) BASIC BREAD or 4

cups (2 Ib) BASIC BREAD o Press COLORto NORMAL o Press START.

o After baking, pressSTOP/RESET.Removebread from Bread

Machine and baking pan. Coolon rack.

Basic Breads 25

Page 14

BASIC WHITE BREAD VARIATIONS

RYE BREAD

Letyour imaginationtake wing when baking variations of Basic

White Bread.Pleasenote that when usinga flavoring high in salt,

such as dried soup/dip mix,eliminate salt in the basic recipe.

After adding nonfatdry milk for Basic White Bread,add one or more of flavorings.Adjustthe amountaccording to taste, but please don't exceedthe maximumamount stated.Nextadd the salt,sugar, bread flour and yeast.Continue with directions for Automatic Bread

Program.

o Nuts:chopped walnuts,pecans,peanuts- 1 lb. loaf use Y-acup;

1%lb.loaf use % cup; 2 lb. loaf use % cup. o Dried Herbs:basilleaves,oregano leaves,Italian spices,fine

herbs,etc. - 2 to 3 teaspoons. o Spices:powderedor ground spices (onion powder, cardamon,

etc.)- use2 to 3 teaspoons.Do not use garlic or cinnamon as

they will be the cause of a shorter loaf. o Dried Fruit: raisins,chopped prunes,chopped dates,craisins -

1 lb. loaf use % cup; 1%lb. loaf use %cup; 2 lb. loaf use%cup.

(Do not useapricots as they will cause a shorter loaf.)Reduce

the sugar in the recipe for 1 lb. loaf to 2 teaspoons; 1%lb. loaf to

1 tablespoon;2 lb. loaf to 2 tablespoons.

o Grated or ShreddedCheese:Parmesan,Romano,Swiss,Cheddar

Cheese - 1 lb. loaf use 1 cup; 1Y2lb. loaf use 1% cups; 2 lb. loaf

use 2 cups. Reducethe water in the recipe for 1 lb. loaf by

1tablespoon;1%lb.loafby2tablespoons;2lb.loafby3tablespoons.

NOTE:Seed such as sunflower,poppy or sesame are not recom-

mended for this recipe. The amount of fat in them will throw off

the recipe.

Chewy RyeBreadis the ultimatedeli sandwich bread.Since rye

flour has very little gluten, it is to be mixed with breadflour so that

it rises properly. The caraway seeds are what give this bread its characteristic flavor.

Add ingredients in the order listed (exceptcaraway seeds).

All ingredients mustbe at room temperature.

active dry yeast medium rye flour

bread flour brown sugar

salt nonfat dry milk

butter/oil

water carawayseeds

1 lb. loaf

1~ teaspoons

% cup

1~ cups

4 teaspoons 1 teaspoon 1 tablespoon. 4 teaspoons

% cup + 1 TBL

2 teaspoons

1~ lb. loaf

2 teaspoons 1 cup 2 cups 2 tablespoons

1~ teaspoons

2 tablespoons 2 tablespoons 1 cup + 1 TBL

1 tablespoon

2 lb. loaf

2 teaspoons 2 cups 2 cups 2 tablespoons 2 teaspoons 2 tablespoons 2 tablespoons

1Y.;cups + 1 TBL 1~ tablespoons

AUTOMATICBREADPROGRAM o Press SELECTto 2, 3 cups (1 Ib, 1~ Ib) BASIC BREADor 4

cups (2 Ib) BASICBREAD

o PressCOLORto NORMAL o Press START.Whenthe Bread Machine beeps before the end of

the last kneading,add the caraway seed.

o Afterbaking,press STOP/RESET.Removebread from Bread

Machine and baking pan. Coolon rack.

26 Basic Breads

Basic Breads 27

Page 15

ONION BREAD

CINNAMON NUT RAISIN BREAD

The humble onion is found inevery cuisine. Its most famous"r~; is in French onion soup. Today dried onion soup mixis added to recipes more often than served as soup. So, we tried it in yeast dough. The resultingbread satisfies the most extreme craving for

onions.

Add ingredients in the order listed (exceptdry onion mix).

All ingredients must be at room temperature.

1 lb. loaf

active dry yeast 1);2teaspoons 2 teaspoons 1);2teaspoons bread flour

granulatedsugar 2 teaspoons 1 tablespoon 2 tablespoons nonfat dry milk 4 teaspoons 2 tablespoons 2 tablespoons

butter/oil

water

dry onion soup mix

2Ji cups 3 cups 4 cups

4 teaspoons 2 tablespoons

Ye cup 1 cup + 1 TBl

4 teaspoons 2 tablespoons

1);2 lb. loaf

2 lb. loaf

2 tablespoons

1Ji cups

1 packet (1 oz)

AUTOMATICBREADPROGRAM

o PressSELECTto 2, 3 cups (1 Ib,1)1;; Ib) BASICBREADor 4

cups (2 Ib) BASIC BREAD

o Press COLORto NORMAL o Press START.When the Bread Machine beeps before the end of

the last kneading,add the dry onion mix.

o After baking, press STOP/RESET.Removebread from Bread

Machine and baking pan. Coolon rack.

Remember when Momfixedraisin toast for breakfast or a snack?

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

Add ingredients in the order listed(except raisins and nuts).All

ingredientsmustbeat roomtemperature.

2 lb. loaf

2 teaspoons 4 cups 2 teaspoons

1 TBl + 1 TSP 2 teaspoons 2 tablespoons 2 tablespoons

1Ji cups + 1 TBl

% cup % cup

active dry yeast

bread flour cinnamon

dark brown sugar salt

nonfat dry milk butter/oil

water raisins

chopped nuts

1 lb. loaf

1);2 teaspoons

2Ji cups

);2teaspoon

2 teaspoons 1 teaspoon 4 teaspoons 4 teaspoons

% cup + 1 TBl YJcup

YJcup

1);2 lb. loaf

2 teaspoons 3 cups

% teaspoon

1 tablespoon

1);2 teaspoons 2 tablespoons 2 tablespoons

1 cup+ 1TBl

);2cup

AUTOMATICBREADPROGRAM

o PressSELECTto 2,3 cups (1 Ib, 1)1;;Ib) BASIC BREAD or 4

cups (2 Ib) BASIC BREAD

o Press COLORto NORMAL. o Press START.Whenthe Bread Machine beeps before the end of

the last kneading,add the raisins and chopped nuts.

o After baking, press STOP/RESET.Removebreadfrom Bread

Machine and baking pan. Coolon rack.

28 Basic Breads

Basic Breads 29

Page 16

EGG BREAD

CHEVRE CRACKED-PEPPER BREAD

Our Egg Bread is toothsome yet light. Maybe one morning you'll be lucky and find some leftover Egg Bread in the kitchen to make

some of the World's Best French toast!

Add ingredients in the order listed.All ingredients must be at

room temperature.

active dry yeast

bread flour granulated sugar

salt nonfat dry milk

egg yolk butter/oil water

1 lb. loaf

1 teaspoons

2);,;cups 1 tablespoon 1 teaspoon 1 tablespoon 1 large 1 tablespoon

% cup

1 lb. loaf

2 teaspoons 3 cups 2 tablespoons

1 teaspoons

2 tablespoons 2 large 2 tablespoons 1 cup minus 1 TBL

AUTOMATICBREADPROGRAM

D PressSELECTto 2, 3 cups (1 Ib, 1~ Ib) BASIC BREAD or 4

cups (2 Ib) BASIC BREAD D Press COLORto NORMAL D PressSTART.

D After baking, press STOP/RESET.Removebread from Bread

Machine and baking pan. Coolon rack.

2 lb. loaf

2 teaspoons 4 cups 2 tablespoons 2 teaspoons 3 tablespoons 3 large 3 tablespoons

1);,; cups minus 1 TBL

What isall this fussabout black pepper?While some people cough and sneezeas fashionable waiters grind it onto salads,other diners cry, "More, more!" So, here's a bread that will knock your socks off. Not only is it chock full of this current star of spices, but chevre adds a pungenttwist.

Add ingredients in the order listed (except black pepper).

All ingredients must be at room temperature.

1 lb. loaf

active dry yeast 1 teaspoons 2 teaspoons bread flour

granulated sugar salt

nonfat dry milk soft goat cheese

water

cracked black

pepper

2);,;cups 4 teaspoons

% teaspoon

4 teaspoons 2 tablespoons 3 tablespoons

1 ounces

% cup

2 teaspoons 1 tablespoon 3 tablespoons

1 lb. loaf 2 lb. loaf

2 teaspoons 3 cups 4 cups 2 tablespoons 1 teaspoon 1 teaspoons

2);,;ounces 1 cup minus 1 TBL

2 tablespoons

3 ounces

1);,; cup minus 1 TBL

AUTOMATICBREADPROGRAM D PressSELECTto 2, 3 cups (1 Ib, 1~ Ib) BASIC BREAD or 4

cups (2 Ib) BASIC BREAD

D Press COLORto NORMAL D PressSTART.Whenthe Bread Machine beeps before the end of

the last kneading,add the black pepper.

D After baking, press STOP/RESET.Removebread from Bread

Machine and baking pan. Coolon rack.

30 Basic Breads

Basic Breads 31

Page 17

100%WHOLE WHEAT BREAD

SUNFLOWER OATMEALBREAD

Just about everyone is concerned about adding more fiber to their diet.Well,our 100%WholeWheatBread adds a substantial amount

of nutritious,full-flavoredfiber.

Add ingredients in the order listed.All ingredients must be at

room temperature.

1 lb. loaf

active dry yeast

whole wheat flour salt

nonfat dry milk honey

butter/oil water

1J.J! teaspoons

2J.J!cups

J.J!teaspoon

1 tablespoon

Y.Icup

1 tablespoon

% cup + 1 TBl

AUTOMATIC BREAD PROGRAM 0 Press SELECT to 2 cups (1 Ib), 3 cups (1)1 Ib) or 4 cups (2Ib)

WHOLE GRAIN

o Press COLOR to NORMAL. o Press START.

o After baking, press STOP/RESET. Remove bread from Bread

Machine and baking pan. Coolon rack.

1J.J!lb. loaf

2 teaspoons 3 cups 1 teaspoon 2 tablespoons

Y.Icup

1 tablespoon

1Y.Icups minus 1 TBl

2 teaspoons 4 cups

1J.J!teaspoons

3 tablespoons

YJ cup

1J.J!tablespoons

1J.J!cups

2 lb. loaf

I I

in a whole wheat,oatmealand honey baseevoke visions of fields ripe with golden grains.

Add ingredients in the order listed (except sunflower seeds).All

ingredients mustbe at room temperature,unless otherwise noted.

1 lb. loaf

active dry yeast

whole wheat flour uncooked oatmeal

bread flour salt

granulated sugar 1 teaspoon nonfat dry milk butter/oil

honey water

sunflower seds YJ cup

hulled

1J.J!teaspoons 2 teaspoons

1 cup 1J.J!cups

YJ cup

% cup

J.J!teaspoon

2 tablespoons 1 tablespoon

1 tablespoon YaCUP

% cup

1J.J!lb. loaf 2 lb. loaf

4J.J!teaspoons 2J.J!cups

J.J!cup % cup

1 cup 1 teaspoon 2 teaspoons 3 tablespoons 2 tablespoons

1J.J!cups 1J.J!teaspoons

Y.Icup

1 cup + 3 TBlS

J.J! cup

1% cups

J.J! cup

AUTOMATICBREADPROGRAM o Press SELECTto 2 cups (1 Ib), 3 cups (1)1 Ib) or 4 cups (2 Ib)

WHOLEGRAIN

o Press COLORto NORMAL.

o Press START.Whenthe Bread Machine beeps before the end of

the last kneading, add the sunflower seeds.

o After baking,press STOP/RESET.Removebread from Bread

Machine and baking pan.Coolon rack.

This one is definitelyfromthe Heartland!Crunchy sunflower seeds

32 Whole Grain Breads

Whole Grain Breads 33

Page 18

HONEYOATS'N' BARLEYBREAD

DARK PUMPERNICKELBREAD

Studies indicate that oat bran is even more beneficialthan health-

fulwheat bran. So, we couldn't resist adding some to one ofour

whole grain breads. Lotsof oatmeal plus crunchy barley make this bread a sure hit.

Add ingredients in the order listed. All ingredients must be at

room temperature, unless otherwise noted.

active dry yeast whole wheat flour uncooked oats

oat bran uncooked barley

bread flour granulated sugar

salt

nonfat dry milk butter loil

honey

water

1 lb. loaf

1)1:;teaspoons 1 cup

)I:;cup

3 tablespoons 2 tablespoons

% cup

1)1:;teaspoon

)I:; teaspoon

1 tablespoon

% cup + 2 TBLS 1)1:;cups + 2 TBLS

1)1:; lb.loaf

2 teaspoons

1)1:;cups

% cup

13 cup )i cup

1 cup 2 teaspoons 1 teaspoon

Yacup

1 tablespoon

% cup

13 cup )i cup

2)1:;cups

1)1:;teaspoons

3 tablespoons 4 tablespoons

113 cups

AUTOMATICBREADPROGRAM

o Press SELECTto 2 cups (1 Ib),3 cups (1Yz Ib)or 4 cups

(2 Ib)WHOLEGRAIN o Press COLORto NORMAL. o Press START.

o Afterbaking, press STOP/RESET.Remove bread fromBread

Machine and baking pan. Coolon rack.

2 lb. loaf

There's something about pumpernickelthat begs for a big pot of soup and a roaringfire.Perhaps its darkness recalls winter nights in the Slaviccountries of its origins.

Add ingredients in the order listed (except chocolate). All

ingredients must be at room temperature, unless otherwise noted.

1)1:; lb. loaf

active dry yeast medium rye flour bread flour

onion powder salt

milk

dark molasses butter loil

water

unsweetened chocolate, melted

1 tablespoon 1 cup 2 cups 1 teaspoon

)I:; teaspoon

)l:; cup

)i cup

1 tablespoon

)i cup + 2 TBL

ounce

AUTOMATICBREADPROGRAM

o Press SELECT to 3 cups (1Yz Ib) or 4 cups (2 Ib) WHOLE GRAIN o Press COLOR to NORMAL.

o Press START.When the Bread Machine beeps before the end of

the last kneading, add the melted unsweetened chocolate.

o After baking, press STOP/RESET. Remove bread from Bread

Machine and baking pan. Coolon rack.

2 lb. loaf

4)1:; teaspoons

113cups 2% cups

4 teaspoons % teaspoon % cup 13 cup

4 teaspoons 13cup + 2 TBL

1)1:;ounces

34 Whole Grain Breads

Whole Grain Breads 35

Page 19

TRIPLE WHEAT BREAD SHREDDED WHEAT BREAD

Now, if you thought our 100% Whole Wheat Bread was good, wait until you try this one.Triple wheat,triple treat! Whole wheat flour, wheat germ and wheat bran plus dark molassescreate a loaf brimming with fiber.

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

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

molasses.

Add ingredients in the order listed. All ingredients must be at

room temperature, unless otherwise noted. Add ingredients in the order listed. All ingredients must be at

1 lb. loaf 1)1;; lb. loaf 2 lb. loaf

active dry yeast 1)1;;teaspoons 2 teaspoons 4 teaspoons

whole wheat flour wheat germ

wheat bran

cracked wheat bread flour salt

nonfat dry milk 1 tablespoon 2 tablespoons

butter/oil

dark molasses

water

AUTOMATICBREADPROGRAM

1 cup 1)1;;cups 2 cups

YJ cup )I;;cup % cup YJ cup

2 tablespoons

% cup 1 cup 2 cups

)I;; teaspoon 1 teaspoon 1)1;;teaspoons

2 teaspoons 1 tablespoon 2 tablespoons

% cup

)I;;cup

Y.I cup

Y.Icup

1)1;;cups minus 1 TSP

% cup YJ cup

3 tablespoons 2 TBL + 2 TSP 4 tablespoons

1% cups

o Press SELECTto 2 cups (1 Ib), 3 cups (1y.!Ib) or 4 cups

(2 Ib) WHOLE GRAIN

o PressCOLORto NORMAL.

o Press START.

.0 Afterbaking,pressSTOP/RESET.RemovebreadfromBread

Machine and baking pan. Coolon rack.

room temperature, unless otherwise noted.

1 lb. loaf

active dry yeast

whole wheat flour bread flour salt

nonfat dry milk 1 tablespoon butter/oil

light molasses 3 tablespoons

mini-shredded

wheat biscuits water

1)1;;teaspoons 2 teaspoons

1Y.I cups 2 cups 2% cups

% cup 1 cup 1YJcups

)l;; teaspoon 1 teaspoon

2 tablespoons

% cup 1 cup

1 cup 1Y.I cups + 1 TBL 1YJcups

1)1;; lb. loaf

3 tablespoons 4 tablespoons

Y.Icup

2 lb. loaf

1 TBL + 1 TSP

1)1;;teaspoons

4 tablespoons

1YJ cups

AUTOMATICBREADPROGRAM o Press SELECTto 2 cups (1 Ib), 3 cups (1y.!Ib) or 4 cups

(2 Ib) WHOLE GRAIN o Press COLORto NORMAL. o Press START.

o After baking, press STOP/RESET.Removebread from Bread

Machine and baking pan. Coolon rack.

36 Whole Grain Breads Whole Grain Breads 37

Page 20

PIZZA DOUGH

PIZZA DOUGH VARIATIONS

It's time to changethe timeworn phrase"As Americanas apple pie" to "As American as pizza pie!" Our country is so taken with pizza that entire restaurantchains are devoted to it.They even promise to deliver hoton the spot, or your next one's free. Why bother with carryoutpizza when you can makeyour own in about

the time it takes to haveone delivered?

Add ingredients in the order listed.All ingredients must be at

room temperature.

% cup water

2 tablespoons ofive oil 1 teaspoon saft

2% cups bread flour

1% teaspoons active dryyeast

DOUGH PROGRAM o Press SELECT to DOUGH. o Press START.

o At the end of the program press STOP/RESET. Remove dough

from the Bread Machine. Dough is ready for hand shaping, rising and baking.

HAND-SHAPING o Place dough on a lightly floured surface. Cover dough with

a clean cloth, and let dough restfor 10 minutes.Cut into halves.

Presseach evenly into a lightly greased 12-inch pizza pan. Prick dough all over with a fork.

o Bakein a 4000F preheated oven for 12 to 15 minutes,until crust

is lightly browned.Yield:2 12-inch crusts.

o Removefrom oven and spread/sprinkle crust with your favorite

pizzatoppings.Returnto oven for 10to 15 minutes,until toppings are bubbling and/or melted.

VARIATIONS

o Substitute1~to 1 cup whole wheat flour for same amount of

bread flour.

o Add 1 tablespoon crushed herbs (oregano,Italian spices,etc.)

to ingredientsjust before adding oil.

o Add 1 cup gratedor shredded cheese(gratedParmesan,

Romano,shredded Cheddar,pepper jack) to ingredientsjust

before adding oil.

38 Hand-Shaped Breads

r -- --

Hand-Shaped Breads 39

Page 21

BAGELS

BAGELS (contd.)

There's nothing in this world like a chewy bagel - smothered with cream cheese and lavished with lox. Bagelsjoin the melting pot of

ethnic foods Americanscall their own. Yet they remain unique in the realm of yeast breads.A lot of kneadingmakesthem chewy, and boiling them in sugar gives them their shine. Pile on the seeds,salt

or onions - and mazeltov!

Add ingredients in the order listed.All ingredients must be at

room temperature.

1 cup water

1% teaspoons salt

2 tablespoons granulated sugar 3 cups bread flour

214 teaspoons active dry yeast

DOUGH PROGRAM o Press SELECT to DOUGH. o Press START.

o At the end of the pr.ogram press STOP/RESET. Remove dough

from the Bread Machine. Dough is ready for hand shaping, rising and baking.

HAND-SHAPING o Bring 3 quartswaterto boil in a largepot.Stir in 3 tablespoons

of sugar.

o Place dough on a lightly floured surface. Let dough rest for

5 minutes.

o Cut dough into 9 equal pieces.Rolleach into a smooth ball.

Flattenballs,and poke a hole in the middle of each with your thumb. Next twirl the dough to enlarge the hole and even out the dough.around it.Coverbagels with a clean cloth, and let restfor

10 minutes.

o With a large metal spatula, carefullytransfer bagels to boiling

water,three at a time. Let boil for 1 minute,turning bagels over midway. Removebagelsfrom water with a slotted spoon and drain briefly on a clean towel. Transfer drained bagels to baking sheetssprinkled with corn meal,four to five bagels per sheet.

o If desired,glazetops of bagelswith egg white and sprinkle with

poppy or sesameseeds, course salt and/or reconstituted dry

onions. Bake bagels in 375°F preheatedoven for 20to 25

minutes,until well-browned. Yield:9 bagels.

40 Hand-Shaped Breads

Hand-Shaped Breads 41

Page 22

'r-

FRENCH BREAD

,"..'.~::" '. Q

Have you ever noticed that the French have a flair for th~ fi~er

things in life?This is especially true when it comes to bread!

Add ingredients in the order listed.All ingredients must be at

room temperature.

1 cup + 2 tablespoons water 1 teaspoon salt 2 teaspoons granulated sugar 3 cups bread flour 2 teaspoons active dry yeast

DOUGH PROGRAM o Press SELECT to DOUGH. o Press START.

o At the end of the program press STOP/RESET. Remove dough

from the Bread Machine. Dough is ready for hand shaping, rising

and baking. .

HAND-SHAPING

o Place dough on a lightly floured surface. Letdough rest for

5 minutes.

o Cut dough into halves. Roll each portion in a long rope and place

in trough of a lightly greased,double-trough baguettepan

(maximum3-inchwidetrough)..

o Glaze each baguettewith egg white.Slash 5 times diagonally

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

minutes.

o Glaze unslashedportions again with egg white. Bake in a

400°F preheatedovenfor 25 to 30 minutes,until deep brown. Yield: 2 baguettes.

CINNAMON ROLU

We have yet to meet a person who does not like cinnamon rolls. The recipe that follows is simple to prepareand is not overly sweet

Prepareone recipe for Holiday Bread(see"Contents" for page).

Do not add raisins.Use hand-shaping technique shown on this

page.

Brown Sugar- Cinnamon Filling:

% cup dark brown sugar

2 teaspoons cinnamon 2 tablespoons softened butter

(Mix together to form a soft paste.)

Icing:

3 tablespoons softened butter 2 teaspoons unbleached all-purpose flour

% cup Confectioner's sugar % teaspoon vanilla extract

(Blend all ingredients until smooth.)

HAND-SHAPING

o Place prepared dough on a lightly floured surface. Let dough rest

for 5 minutes.

o With a lightly floured rolling pin, roll dough into a ~-inch thick

rectangle.Square off edges. Spreadevenly with brown sugar-

cinnamon filling. Roll up lengthwise,jelly-roll fashion. Pinch

edgestogether.

o Slice into 1-inch thick rounds. Place on a lightly greased baking

sheet Cover with a clean cloth. Place in a warm, draft-free spot to rise until doubled in size,about 1 hour.

o Bake in a 350°F preheated oven for 15to 20 minutes,until

golden brown. Removeand coolon a rack.When cooled to room temperature,drizzle with icing.

42 Hand-Shaped Breads

Hand-Shaped Breads 43

Page 23

BREAD STICKS

HOLIDAY BREAD

Bread sticks are simple to makeandfun to eat.They also make wonderful gifts for familyand friends.

Prepareone recipe for Pizza Dough (see"Contents" for page).

Use hand-shaping technique shown on this page.

Optional Toppings:

1 large egg beaten with 1 teaspoon water

2 tablespoons finelygrated Parmesanor

sharp Cheddar Cheese

1 tablespoon seeds or herbs/spices

HAND-SHAPING

o Place dough on a lightly floured surface. Let dough restfor

5 minutes.

o With a lightly floured rolling pin, roll dough into a ~-inch thick

rectangle.Square off edges.

o Optional Toppings: Brush the surface with egg wash. Sprinkle

lightly with grated Parmesanor Cheddar cheese,or desired seeds,herbsor spices.

o Cut into 8-inch long by ~-inch wide strips. Carefully place on

a lightly greased baking sheet,allowing %-inch between each

bread stick.

o Bake in 375°F preheated oven for 15to 20 minutes,until golden

brown.

Nothing is as festive as Holiday Bread- rich with raisins.

Add ingredients in the order listed (exceptfor raisins).All

ingredients must be at roomtemperature.

% cup water

2 tablespoons butter/oil 2 large eggs

1% teaspoons salt

2 tablespoons granulated sugar 3 cups bread flour

2% teaspoons active dry yeast

% cup raisins

(candied fruit maybe substituted)

DOUGH PROGRAM

o Press SELECT to DOUGH.

o Press START. When the Bread Machine beeps before the end of

the last kneading, add the raisins.

o At the end of the program press STOP/RERSET. Remove dough

from the Bread Machine. Dough is ready for hand shaping, rising and baking.

HAND-SHAPING o Place dough on a lightly floured surface.Letdough rest for

5 minutes.

44 Hand-Shaped Breads

o Divide dough into thirds. Roll each portion into a 14-inch rope.

Place ropes side-by-side on a greased baking sheet. Braid ropes

and tuck ends under securely. Cover with a clean cloth. Place in

a warm, draft-free spot to rise until doubled in size,about45 to 60 minutes.

o Brushbraidwith egg white. Bake in 375°F preheatedoven for 25

to 30 minutes,until deep golden brown.

Hand-Shaped Breads 45

Page 24

BROWN & WHITE RICEBREAD

ThiS will be your standard daily fare.Easily prepared, it is good toasted or plain.Sandwiches will now be on your menu again!

Carefullyfollow the directions on the next page. Making gluten-

free bread differs from traditional baking.For additional information,

referto "Gluten-Free Breads" in the Insider's Guide.

Liquid Ingredients: 1% cups water

114cup vegetable oil

3 large eggs, lightly beaten 1 teaspoon vinegar

Dry Ingredients:

% cup nonfat dry milk

1% teaspoon salt

3 tablespoons granulated sugar 1 tablespoory xanthum gum

2114 cups white rice flour

1 cup brown rice flour

2% teaspoons active dry yeast

BROWN &WHITE RICEBREAD (cant'd.)

INGREDIENTPREPARATION

Placelightly beateneggs into the BreadMachine pan. Add the rest of the liquid ingredients to pan.Stir together with a rubber spatula.Measuredry ingredientsinto a medium-size bowl. Whisk

together thoroughly. Place dry ingredients into Bread Machine pan

on top of liquids. All ingredients must be.atroom temperature.

AUTOMATIC BREAD PROGRAM

o Press SELECT to 2,3 CUPS BASIC BREAD. o Press COLOR to LIGHT. o Press START.

o After baking, press STOP/RESET. Remove bread from the Bread

Machine and baking pan. Coolon rack.

46 Gluten-Free Breads

NOTE: If dough appears dry, add 1 teaspoon water at a time up to a maximum of 2 tablespoons.

Gluten-Free Breads 47

Page 25

"MOCK" LIGHTRYE BREAD

"MOCK" LIGHTRYE BREAD (confd.)

You'll find it hard to believe that this ryebread recipe is really gluten-free. Now a real,grilled Reubensandwich can be more than

a dream.

Carefully follow the directions on the next page.Making gluten-

free bread differs from traditional baking. For additional information, refer to "Gluten-Free Breads" in the Insider's Guide.

Liquid Ingredients: 1% cups water

4 tablespoons vegetableoil

2 tablespoons molasses 3 large eggs, lightly beaten

1 teaspoon vinegar

Dry Ingredients:

% cup nonfat dry milk

1% teaspoons salt

% cup light brown sugar,

firmly packed

1 tablespoon xanthum gum

2 tablespoons caraway seeds

2% cups white rice flour

1 cup brown rice flour

2114teaspoons activedry yeast

NOTE:

If dough appears dry, add

1 teaspoon water at a time up to

a maximum of 2 tablespoons.

INGREDIENTPREPARATION

Place lightly beaten eggs into the Bread Machine pan. Add the rest of the liquid ingredients to pan.Stir together with a rubber spatula.Measure dry ingredients into a medium-size bowl. Whisk together thoroughly. Place dry ingredientsinto Bread Machine pan on top of liquids. All ingredients must be at room temperature.

AUTOMATIC BREAD PROGRAM o Press SELECT to 2, 3 CUPS BASIC BREAD.

o Press COLOR to LIGHT. o Press START.

o After baking, press STOP/RESET. Remove bread from the Bread

Machine and baking pan. Coolon rack.

48 Gluten-Free Breads

Gluten-Free Breads 49

Page 26

...

CINNAMON RAISIN BREAD

Few things can beatthesmellofcinnamonbread.Especiallywhen

it's filled with plump,juicy raisins.Paired with a dish of homemade applesauce,you have a snack fit for a king!

Carefullyfollow the directions on the next page.Making gluten- free bread differs from traditional baking.For additional information, referto "Gluten-Free Breads"in the Insider's Guide.

Liquid Ingredients:

1113cups water

% cup vegetable oil

3 large eggs, lightly beaten 1 teaspoon vinegar

Dry Ingredients:

112cup nonfat dry milk

1112teaspoons salt

3 tablespoons granulated sugar

2114teaspoons xanthum gum

:V4cup raisins

1112teaspoons cinnamon

2 cups white rice flour

1 cup + 2 tablespoons brown

rice flour

211.,teaspoons active dry yeast

CINNAMON RAISIN BREAD (cant'd.)

INGREDIENTPREPARATION

Place lightly beateneggs into the Bread Machine pan.Add the restof the liquid ingredientsto pan. Stir together with a rubber spatula.Measuredry ingredientsinto a medium-size bowl.Whisk together thoroughly. Place dry ingredientsinto Bread Machine pan

01)top of liquids. All ingredients mustbe at room temperature.

AUTOMATIC BREAD PROGRAM

o Press SELECT to 2, 3 CUPS BASIC BREAD. o Press COLOR to LIGHT. o Press START.

o After baking, press STOP/RESET. Remove bread from the Bread

Machine and baking pan. Coolon rack.

50 Gluten-Free Breads

NOTE: Ifdough appears dry, add 1 teaspoon water at a time up to a maximum of 2 tablespoons.

Gluten-Free Breads 51

Page 27

CHEDDAR LOAF

CHEDDAR LOAF (cent'd.)

Atender,flavorfultreat.When made with mild cheddar, the

appearance of this loaf is nothing short of gorgeous. However, lactose-intolerant cooks maywant to usean aged, sharp cheddar. A "yummy" loaf with fewer "tummy" problems.

Carefully follow the directions on the next page. Making gluten- free bread differs from traditional baking. For additional information, referto "Gluten-Free Breads" in the Insider's Guide.

Liquid Ingredients:

1112 cups water

114cup vegetable oil

3 large eggs, lightly beaten

1 teaspoon vinegar

Dry Ingredients:

1/4 cup nonfat dry milk

1112teaspoons salt

3 tablespoons granulated sugar 1 tablespoon xanthum gum

1112cups grated cheddar cheese 10/4 cups white rice flour 1114cups brown rice flour 2'4 teaspoons active dry yeast

NOTE: If dough appears dry, add

1 teaspoon water at a time up to

.a maximum of 2 tablespoons.

INGREDIENTPREPARATION

Place lightly beaten eggs into the Bread Machine pan. Add the rest of the liquid ingredients to pan. Stir together with a rubber spatula. Measure dry ingredients into a medium-size bowl. Whisk together thoroughly. place dry ingredients into Bread Machine pan on top of liquids. Allingredients must be at room temperature.

AUTOMATIC BREAD PROGRAM

o Press SELECT to 2, 3 CUPS BASIC BREAD. o Press COLOR to LIGHT. o Press START.

o After baking, press STOP/RESET. Remove bread from the Bread

Machine and baking pan. Coolon rack.

52 Gluten-Free Breads

Gluten-Free Breads 53

..:...

Page 28

BANANA NUT BREAD

CORN BREAD

We've seen manyan eye light up at the mention of Banana Nut

Bread.It hasto be one of the most popular quick breads around.

Premeasureingredient groups (sifttogether ingredient Group D).

Place in bowls near BreadMachine.All ingredients must be at room temperature.

A 2112tablespoonsbutter/oil

11.cup granulated sugar

If. cup dark brown sugar,packed

1 cup mashedripe banana

2 large eggs C % cup chopped walnuts D 1% cups unbleachedall-purpose flour

1 teaspoon baking soda

1 teaspoon salt E % cup milk

AUTOMATICBREADPROGRAM- o Place ingredient Group A in BreadMachine pan. Press SELECT

for Quick Bread.PressCOLORfor LIGHT.PressSTART.Mix for

1 minute and 15seconds, scraping down sides of pan with spatula if necessary.

o Add ingredient Group B. Mix for 1 minute and 15 seconds,

scraping down sides of pan if necessary.

o Add ingredient Group C, then D and then E.Scrape down sides

of pan if necessary.

o Lower lid. After baking, press STOP/RESET.RemoveQuick

Bread from Bread Machine. Coolon rack.

Have you ever noticed how mostquick breads resemble cake?

Well, corn breadis one quick bread that can be described as savory rather than sweet

Premeasureingredient groups (sifttogether ingredient Group C).

Place in bowls near Bread Machine. All ingredients must be at room

temperature.

3 tablespoons butter/oil 2 tablespoons granulated sugar

2 large eggs

11f3 cups unbleached all-purpose flour

1f2 cup cornmeal

21f2 teaspoons baking powder

% cup milk

AUTOMATICBREADPROGRAM o Place ingredient Group A in Bread Machine pan.PressSELECT

for Quick Bread.Press COLORfor LIGHT.PressSTART.Mix for 1 minute and 15seconds,scraping down sides of pan with spatula if necessary.

o Add ingredient Group B. Mix for 1 minute and 15 seconds,

scraping down sidesof pan if necessary.

o Add ingredient Group C, then D. Scrape down sides of pan if

necessary.

o Lower lid. After baking, press STOP/RESET.RemoveQuick

Breadfrom Bread Machine. Coolon rack.

54 Quick Breads

I-

Quick Breads 55

Page 29

--- .

IRISH SODA BREAD

You won't want to wait for St Paddy'sDayto enjoy this raisin- studded,butterybread.

Premeasureingredientgroups (sift together ingredient Group B).

Place in bowls near Bread Machine. All ingredients must be at room

temperature.

~ cup buttermilk

1 large egg

11/2 teaspoons caraway seeds

2 cups flour

1/4cup granulated sugar

11/2 teaspoons baking soda

1/4teaspoon salt

1/2 cup raisins

AUTOMATICBREADPROGRAM

o Place ingredient Group A in Bread Machine pan. PressSELECT

for Quick Bread.PressCOLORfor LIGHT.PressSTART.Mix for 2 minutes,scraping down sides of pan with spatula if necessary.

o Add ingredient Group B. Mix for 1 minute,scraping down sides of

pan if necessary. o Add ingredient Group C. Scrape down sides of pan if necessary. o Lower lid. After baking, press STOP/RESET.RemoveQuick

Bread from Bread Machine. Coolon rack.

APPLEWALNUT LOAF

The glorious aromaof baking apples, cinnamon and nutmegis this recipe's hallmark.

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

A 1/2 cup granulated sugar

2 tablespoons vegetable oil

1 large egg 1 tablespoon milk

1 cup grated peeled Granny Smith apple

1/2 cup chopped walnuts

D 11/2 cups unbleached all-purpose flour

% teaspoon baking soda

1/4 teaspoon baking powder 1/4 teaspoon salt

1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg

AUTOMATICBREADPROGRAM

o Place ingredient Group A in Bread Machine pan. PressSELECT

for Quick Bread.PressCOLORfor LIGHT.Press START.Mix for

1 minute and 15seconds,scraping down sides of pan with

spatula if necessary.

o Add ingredient Group B. Mix for 1 minute and 15 seconds,

scraping down sidesof pan if necessary.

o Add ingredientGroup C,then D and then E.Scrapedown sides

of pan if necessary.

o Lower lid. After baking, press STOP/RESET.RemoveQuick

Bread from,BreadMachine. Coolon rack.

56 Quick Breads

Quick Breads 57

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Page 30

Practical Solutions to Easy Baking

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

BASIC and WHOLE GRAIN YEAST BREADS

Problem

Cause

Solution

Dough/Bread did not rise enough.

Problem

Ingredients were not at room temperature.

Ingredients were not placed in Bread Machine pan in the recipe's recommended order.

Yeast did not activate.

Low gluten flour used.

High altitude.

Pnct:k:aJ SoIatioas

BASIC and WHOLE GRAIN YEASTBREADS(cont'd.)

Cause

Ingredients must be at room temperature unless otherwise noted.

Place ingredients in Bread Machine pan in the recommended order.

Be certain yeast is fresh; check expiration date on back of package. Proof yeast as necessary. (See Insider's Guide.)

Do not reduce amount of sugar or sweetener called for in recipe; do not use artificial sweeteners.

Too much salt used, inhibiting dough to rise. Use amount specified in recipe.

Unless otherwise noted, always use bread flour.

For every 1000 feet above 3000 feet sea level, reduce the water by 1 tablespoon, up to 4 table- spoons maximum.

Solution

Bread collapses when baked.

Bread touches lid.

Bread does not bake

thoroughly.

Bread burns.

Dough rose unevenly.

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

Too much or wrong type of yeast was used.

Ingredients were not measured properly.

Lid was up.

Ambient temperature lower than 70°F.

Baking temperature is too high.

Make sure water is no warmer than room temper- ature (65° to 85°F.) Flour is very absorbent and absorbs moisture from air during periods of excessive humidity. If dough too sticky, bread can collapse. Reduce water or liquid in recipe by 2 to 3 tablespoons. Let appliance knead for 1 to 2 min- utes; if dough appears too dry, add additional water 1 tablespoon at a time, up to 3 tablespoons.

and less humid; reduce yeast by 25 to 50%. If

recipe calls for 1% teaspoons, try 1% teaspoons

down to 1 teaspoon.

Use specified amount of either active dry or fast- rising yeast

Measure ingredients carefully. Use U.S. Standard measuring cups and spoons.

Do not open lid during final rising and baking cycle.

Use appliance in warmer location.

Set Bread Machine on lower setting.

Recipe has been modified.

Reduce amount of sweetener and shortening.

Page 31

0> o

Practical Solutions

HAND-SHAPEDBREADS

Problem

Dough does not stretch when rolled

out or shaped.

Bread browns too

quickly.

Cause

Gluten needs to rest

Oven may not be calibrated properly.

Changesin weather mayaffect moisture contents of ingredients.

Solution

Cover dough with a clean cloth and let rest for 5 to 10 minutes before proceeding.

Test oven temperaturewith an oven thermometer.

If temperatureis not the same as thermostat

setting,have oven serviced.

Addan additional 1 to 2 tablespoons of water to

recipe the next time bread is made. Jfbread continues to brown too quickly, tent a

sheet of aluminum foil over bread or rolls to slow down browning process.

Problem

Ingredients are not well blended.

Bread does not bake

thoroughly.

Bread Burns.

Bread does not rise

enough.

Bread collapses when baked.

Cause

Ingredients were not combined as recommended.

Bread Machine lid was up.

Ingredients were not measured properly.

Bread baked on Normal setting.

Recipe needs to be modified. Reduce quantity of shortening or sweetener.

Yeast did not activate.

Ingredients were not at room temperature. Ingredients must be at room temperature.

Wrong flour to liquid ratio. Increase flour. If that doesn't totally solve

Combine and mix dry and liquid ingredients. Add as instructed in the recipe.

Lid must be down while baking.

Measure ingredients carefully. Use U.S. Standard measuring cups and spoons.

Check that your dry and liquid measuring cups are exactly the same size.

Bake bread on Light

Be certain yeast is fresh; check expiration date

on package. Be sure that yeast has been properly stored.

problem, increase xanthan gum.

Solution

Loaf is small, misshapen.

Too much flour was used.

Gluten-free baking questions can be answered by calling Red Star Yeast Celiac Hotline

at BOO-4-CELIAC between 9 a.m. and 5 p.m. Central time.

Measure flour carefully. Be careful not to pack into measuring cup.

Page 32

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TROUBLESHOOTING GUIDE

FOR THE BREAD MACHINE

Q: My BreadMachine did not start when I pressed the STARTpad.

A: Your machine is PRE-WARMINGthe ingredients for the first few

minutes.It is extremelyimportantto understand your bread machineISWORKINGPROPERLYwhen you push the START pad and no blade action starts.

A: Your machine was not plugged into a 120 Volt, 60 Hz.Outlet

capable of providing the proper watts of electricity.

Q: After Pre-Warmingcycle my machinestarted but there Is no

kneading action.

A: The kneading bladewas not placed on the shaft.

Q: My Bread Machine blade turns slow and Intermittently for the

first minute.

A: Afterthe pre-warming cycle, your bread machine will slowly and

intermittentlymixthe ingredients for the first minuteor so. After,

the blade will turn quickly and begin to kneadthe dough into a smooth ball.

Q: I just used my machine and now It won't re-start.

A: Your machine has not cooled down sufficiently. Removethe

baking pan and wait until your machine cools down. Once

cooled, replace the baking pan and press START.

Q: My Bread Machine did not bake the bread after the last RISING

cycle.

A: Make sure you've selected BASICor WHOLEGRAINyeast

breads.If you havechosen DOUGH,your machine will knead

and rise the dough but will not bakethe bread.

Q: My Bread Machine "beeps" at the end of the last kneading

cycle.

A: Your machine will beep severaltimes a few minutes before the

end of the last kneading cycle. This is to letyou know, this is the

besttime to add ingredients such as raisins, nuts, chocolate

chips, poppy seeds,etc.

Q: My Broad Machine we. accidentally unplugged from the power

outlet during operation.

A: If there WOIftn interruption Inthe power supply,the program

was cnncoled. If the kneading cycle has begun,removethe old ingredients find startover adding new ingredients.

l 62