West Bend 41200CF, L5762 User Manual

Instruction Manual

Register this and other Focus Electrics products through our website:

www.focuselectrics.com

Important Safeguards............................................................................................... 2

Operating Precautions.............................................................................................. 3

Getting To Know Your Breadmaker ......................................................................... 3

Know Your Ingredients............................................................................................. 6

Basic Steps in Making Bread ................................................................................... 9

Cleaning Your Breadmaker .................................................................................... 10

Troubleshooting ..................................................................................................... 11

Recipes .................................................................................................................. 14

Warranty................................................................................................................. 19

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

© 2008 West Bend®, a Brand of Focus Electrics, LLC.

www.focuselectrics.com

IMPORTANT SAFEGUARDS

To prevent personal injury or property damage, read and follow all instructions
and warnings.

When using electrical appliances, basic safety precautions should always be
followed including the following:

• Read all instructions, including these important safeguards and the care and use
instructions in this manual.

• Do not touch hot surfaces. Use handle or knobs.

• To protect against electric shock do not immerse cord, plugs, or other electric

parts in water or other liquids.

• Close supervision is necessary when this appliance is used by or near children.

• Unplug the appliance from outlet when not in use and before cleaning. Allow to

cool before putting on or taking off parts.

• Do not operate any appliance with a damaged cord or plug or after the appliance
malfunctions or if the appliance is dropped or damaged in any manner. If you
experience any problems with your appliance, unplug it immediately from the
electrical outlet. For service information see warranty page.

• The use of accessory attachments not recommended by Focus Electrics may
cause fire, electric shock, or injury to persons.

• Do not use this appliance outdoors.

• Do not let cord hang over the edge of a table or counter, or touch hot surfaces.

• Do not place on or near a hot gas or electric burner, or in a heated oven.

• Extreme caution must be used when moving an appliance containing hot oil or

other hot liquids.

• To disconnect, turn any control to “OFF,” then remove plug from wall outlet.

• Do not use appliance for other than intended use.

• Avoid contacting moving parts.

• Do not let cord contact hot surface, including the stove.

• This appliance has a polarized plug (one blade is wider than the other). To

reduce the risk of electric shock, this plug is intended to 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 modify the plug
in any way.

• For household use only.

2

To prevent personal injury or property damage, read and follow all instructions
and warnings.

OPERATING PRECAUTIONS

• Set breadpan on hot pad, trivet or other heat protective surface. Do not set hot
breadpan directly on the counter, table or other surface.

• Do not put hand inside oven chamber after bread pan is removed. Heating unit
will still be hot.

• Do not use your breadmaker with a converter or transformer. This will destroy
the electronic controls.

• Do not attempt to repair this appliance yourself.

• A short power-supply cord is provided to reduce risks resulting from becoming

entangled in or tripping over a longer cord.

• Longer, detachable power-supply cords or extension cords are available and
may be used if care is exercised in their use. While use of an extension cord is
not recommended, if you must use one, the marked electrical rating of the
detachable power-supply cord or extension cord should be at least as great as
the electrical rating of the appliance. If the appliance is of the grounded type, the
extension cord should be a grounding-type 3-wire cord. The cord should be
arranged so that it will not hang over the counter top or tabletop where it can be
pulled by children or tripped over.

SAVE THESE INSTRUCTIONS

GETTING TO KNOW YOUR BREADMAKER

The control panel on your bread maker was designed to be very easy to use. Please
review the following features to better understand the control panel.

3

CONTROL PANEL and FUNCTIONS

LCD DISPLAY: The display indicates when the appliance is ready for use. When

the unit is first plugged in the default program is displayed. “1 3:25” appears on the
display. The “1”specifies which program is selected (1-12 programs) and the “3:25”
is the length of the program in hour:minutes. The position of the marking at the top
of the display indicates the weight of the loaf selected (1, 1-1/2 or 2lb) with 2lb as the
default. The position of the marking at the bottom of the display indicates the degree
of browning that is selected (light, medium, dark or rapid) with medium as the
default. As the program proceeds the digits of the time displayed will decrease
progressively indicating remaining time. During operation the status of the program
is indicated in the display with a mark at the active program mode; “Timer,”
“Preheating,” “Kneading,” “Pause,” “Rising,” “Baking,” “Keep Warm,” and program
“End.”

“START/STOP” Button

cancel a program. Pressing the button when the bread maker is idle will start the
program. Pressing the button when the bread maker is active will pause the
program. Pressing the button while the program is paused will resume the program.
When the bread maker is active or paused, pressing and holding the button until a
short alert is heard will cancel the program. A short alert is heard with each press of
the “START/STOP” button. You must set all your desired program settings before
starting the program. The program cannot be changed while the bread maker is
active.

UP and DOWN “TIMER” Buttons

program end time. Only the following programs can be used with the delay timer: (1)
“BASIC,” (2) “FRENH,” (3) “WHOLEWHEAT,” (4) “SWEET,” (8) “DARK,” (9)
“DOUGH” and (10) “BAGEL DOUGH.” The (5) “SUPER RAPID 1.5lb,” (6) “SUPER
RAPID 2lb,” (7) “QUICK,” (11) “JAM” and (12) “BAKE” programs can not be started
with the delay timer. The delay hours and minutes will be added to the
preprogrammed times for the specific program. The time indicated in the display is
the time until the end of the cycle. The maximum time delay is 12 hours and 58
minutes per program.

Example: It is 8:30 p.m. and you would like the bread ready for the next morning at
7:00 a.m. Determine the time difference, 7:00 a.m. is 10 hours and 30 minutes
ahead of 8:30 p.m. Press the “TIMER” up or down button until 10:30 appears in the
display.

NEVER use the time delay function when using perishable ingredients such as milk,
eggs, fruit, yogurt, etc.!

: The “START/STOP” button is used to start, stop, pause or

: The “TIMER” buttons are used to set a delayed

4

“COLOR” Button

button; light, medium, dark color or rapid function.

“LOAF” Button: The “LOAF” button adjusts the various programs for the selected
loaf size; 1lb, 1½lb or 2lb.

“MENU” Button: Use the “MENU” button to select the desired program. In general,
use the following suggested programs for the following specialties.

MENU SELECTIONS
Menu 1: “BASIC” for white, rye, potato, egg, garlic and similar breads. The “BASIC”

setting can be used for almost any bread recipe containing mostly bread flour.

Menu 2: “FRENCH” for the preparation of particularly light white and Italian breads.
Menu 3: “WHOLEWHEAT” for breads containing 50% or more whole wheat, cracked

wheat, buttermilk wheat and like breads.
Menu 4: “SWEET BREAD” for preparing breads with raisins, cinnamon, apricots and

similar breads.

Menu 5: “SUPER RAPID 1½ lb.” for preparing 1½ lb. loaves in an hour.
Menu 6: “SUPER RAPID 2 lb.” for preparing 2 lb. loaves in an hour.
Menu 7: “QUICK” for quick breads that do not use yeast and require only mixing

and baking.
Menu 8: “BROWN BREAD” for preparing dark bread, pumpernickel or similar

breads.

Menu 9: “DOUGH” for the preparation of dough with no baking.
Menu 10: “BAGEL DOUGH” for the preparation of bagel dough.
Menu 11: “JAM” to cook marmalades and jams.
Menu 12: “BAKE” to bake and/or brown bread or cakes.

: The desired browning level or the rapid function is set with this

5

ALERTS, SOUNDS and OTHER GENERAL FUNCTIONS

Alert: The alert sounds;

• At the pressing of any button that allows function selection. If the button doesn’t

beep, that function choice is not available.

• During the second kneading cycle of the “BASIC”, WHOLEWHEAT”, “SWEET”

and “BROWN BREAD” programs to signal that the cereals, fruit, nuts or other
ingredients can be added.

• When the end of the program is reached.

• During the warming phase at the end of the baking procedure the alert sounds

several times.

Power Interruption

: If there is a brief power interruption of less than five minutes,
the program position is stored in memory and the machine will resume when the
power is restored.

Over-temp Error: If trying to prepare consecutive batches, an “E01” will appear in
the display when pressing start and the alert will sound if the appliance temperature
is too high. Press and hold the “START/STOP” button untl the “E01” message clears
and the basic setting appears on the display. Remove the bread pan, leave the
cover open, and allow the appliance to cool for 15-20 minutes. Only the “BAKE”
program can be started immediately after clearing the “E01” message even if the
appliance is still hot.

KNOW YOUR INGREDIENTS AND MEASURE ACCURATELY

Although bread making seems very basic, it is a science and the proportions of
ingredients are critical. The most important step in using your bread maker is to
measure the ingredients precisely and accurately. Read the following information to
better understand the importance each ingredient plays in the bread making process.
Always make sure the ingredients are fresh.

Measure the liquid ingredients in see-through measuring cups with

accurate markings. Place the cup on a flat surface and measure at “Eye Level,” not
at an angle. All measurements must be accurate. Always use liquids between 80­90°F (27-32°C) to assure optimal yeast activity.

Spoon the dry ingredients into the appropriate measuring cups or

spoons, and then level off with table knife. All ingredients measured in measuring
spoons and cups must be level, not rounded or heaping.

Never scoop measuring cups into dry ingredients. This will compress the

ingredients into the cup and cause the dough to be dry which will result in a short
loaf of bread.

6

BREAD FLOUR should be used in your bread maker. It contains more gluten­forming proteins than all-purpose flour and will provide well-formed loaves with good
structure. Several different brands of bread flour are available.

WHOLE WHEAT FLOUR can be used in your bread maker using the
“WHOLEWHEAT” bread setting. Whole wheat flour contains the entire wheat kernel,
including the bran and germ. Therefore, breads made with 100 percent or a high
percentage of whole wheat flour will be lower in height and heavier in texture than
bread made with bread flour. The “WHOLEWHEAT” setting on your bread maker is
programmed to better develop the structure of wheat breads for optimum results.

RYE FLOUR can be used in combination with bread flour in the preparation of rye or
pumpernickel bread. However, it cannot be used alone as it does not contain
enough protein to develop adequate gluten for structure.

SUGAR and OTHER SWEETENERS provide food for the yeast, add height and
flavor to the bread and give the crust a golden color. Types of sweeteners that can
be used include sugar, brown sugar, honey, molasses, maple syrup, corn syrup and
fruits, dried or fresh. Do not use artificial sweeteners as a substitute for sugars and
other natural sweeteners; the yeast will not react properly and poor results will be
attained.

MILK enhances flavor and increases the nutritional value of bread. Any type of milk
dry, whole, 2%, 1%, skim, buttermilk or canned evaporated milk can be used in
making bread. Refrigerated milk may be warmed to 80-90°F (27-32°C) however do
not overheat (above 100°F, 38°C) as this could affect the yeast activity. Do not use
regular milk when using the “Time Delay” function. Use dry milk and water as a
substitute.

WATER used in combination with dry milk can be substituted for regular milk and
must be used when using the “Time Delay” function as regular milk can spoil when
left at room temperature for several hours. Use lukewarm water, about 80-90°F (27­32°C). Do not use water above 100°F (38°C) as this could affect the yeast.

BUTTER, MARGARINE, SHORTENING and OILS serve several purposes in bread
making as they tenderize the bread, add flavor and richness. Butter and margarine
are interchangeable in recipes. Butter and margarine can be used right from the
refrigerator. Cut cold butter or margarine into smaller pieces for faster blending
during the knead cycle. Low-fat or fat-free bread can be made by substituting equal
amounts of unsweetened applesauce or plain yogurt for the amount of fat
recommended in the recipe. Using less fat will affect the height, tenderness and
texture of the bread, which is normal.

7

EGGS add color, richness and leavening to bread. Use only large eggs. No
premixing is needed. Egg substitutes can be used in place of fresh eggs. One egg
equals ¼ cup of egg substitute. To reduce cholesterol, you can substitute two (2)
egg whites for a large egg in the recipes without affecting the end result. Watch the
dough during the knead cycle as some minor adjustment may be needed to get the
dough to the right consistency.

SALT has several functions in making bread. It controls yeast growth while
strengthening the gluten structure to make the dough more elastic and also adds
flavor. Use ordinary table salt in your bread maker. Using too little or eliminating the
salt will cause the dough to over rise. Using too much can prevent the dough from
rising as high as it should. “Light” salt can be used as a substitute for ordinary table
salt, providing it contains both potassium chloride and sodium. Use the same
amount as recommended for table salt. When adding salt to the bread pan, add to
one corner to keep it away from the yeast, especially when using time delay as the
salt can affect the yeast activity.

YEAST is a living organism, which through fermentation, feeds on carbohydrates in
flour and sugar to produce carbon dioxide gas that makes the bread rise. Active dry,
fast rising or bread machine yeast can be used in your bread maker. Use only the
amount stated in the recipes. Using a little more can cause the dough to over rise
and bake into the top of the bread maker. Fast rising yeast and bread machine
yeast are virtually the same and interchangeable with one another. Do not use
compressed yeast as poor results may be obtained. A ¼-ounce envelope of yeast
contains 2¼ teaspoons. Yeast can also be purchased in bulk so you can measure
the exact amount needed. Once opened, keep refrigerated. Always make sure
yeast is fresh and has not passed the “Use By” date.

SPECIAL NOTE ON CINNAMON AND GARLIC: Adding too much cinnamon or
garlic can affect the texture and size of the loaf obtained. Cinnamon can break down
the structure of the dough, affecting height and texture. Too much garlic can inhibit
the yeast activity. Use only the amount of cinnamon and garlic recommended in the
recipe.

8

BASIC STEPS IN MAKING BREAD

Always clean your new appliance thoroughly before using. Refer to “Cleaning
Your Breadmaker” section.

1. Insert the bread pan; place the non-stick coated bread pan exactly in the middle

of the base inside the baking space. When the bread pan is pressed lightly in
the center the fixing device locks into place. To remove the bread pan, pull with
medium force on the bread pan carrying handle. CAUTION: The handle is hot
after baking. Use oven mitts or hot pads when removing a hot bread pan.

2. Position the knead bar on to the shaft in the bottom of the bread pan, matching

the hub shape with the shaft shape. You may need to twist the bar slightly for
the knead bar to drop in place. Make sure the knead bar is pushed down on the
shaft all the way.

3. Add ingredients to the bread pan in the order listed in the recipe; liquids first,

then the butter or margarine, next the dry ingredients and finally the yeast. For
best results level the dry ingredients before adding the yeast.

4. Plug the bread maker cord into a 120 volt, AC electrical outlet ONLY.

5. Use the “MENU” button to select the desired program menu.

6. Use the “COLOR” button to select the desired degree of browning.

7. Use the “LOAF” button to select the desired loaf size.

8. If desired, use the “TIMER” up or down arrows to set the elapsed time for when

the program is to be completed.

9. Press the “START/STOP” button to begin the program. The start indicator will

illuminate. After the bread maker has been turned on, the programmed setting
cannot be changed without canceling the program. To change the setting, hold
the “START/STOP” button down until the alert sounds and the green “operation”
light goes out. Then program the control as desired and turn back on.

10. When the bread is done, an alert will sound and the start indicator will flash.

Turn the bread maker off by holding the “START/STOP” button down until the
alert sounds and the start indicator light goes out. Unplug the cord from the
electrical outlet. If the bread maker is not turned off after the cycle is complete,
the bread maker will automatically go into a one hour “Keep Warm” mode. If the
machine is not turned off after the end of the “Keep Warm” period, the machine
will turn itself off and the start indicator will go out.

11. Remove the bread pan. CAUTION: The handle is hot after baking. Use oven

mitts or hot pads when removing a hot bread pan.

9

12. Invert the bread pan and shake gently until the loaf falls out. Place the bread on

a rack to cool 15 to 20 minutes. The knead bar will normally stay in the bread
pan when the bread is removed, but may on occasion slide out in the bread. If
the knead bar is inside the loaf, remove before slicing. If making another loaf of
bread right away, be sure the machine is turned off and allowed to cool 15 to 20
minutes with the cover open.

High Altitude Adjustment: Reduced air pressure at high altitudes causes yeast
gases to expand more rapidly and the dough to rise more quickly. The dough can
rise so much that when it begins to bake, it will collapse due to overstretching of the
gluten structure. To slow the rising of the dough, reduce the amount of yeast by ¼
teaspoon at a time until you find the right amount. You can also reduce the amount
of liquid by a teaspoon or two. Some experimentation will be needed when using
your bread maker at high altitudes.

CLEANING YOUR BREADMAKER

1. Unplug the cord from the electrical outlet and allow the appliance to cool

completely before cleaning.

2. Immediately after the bread is removed from the bread pan, fill the bread pan

half full with warm water and a small amount of dish soap. Allow the bread pan
to soak for 5 to 20 minutes or until the knead bar can be lifted off of the shaft.
You may need to twist the knead bar slightly to loosen. The knead bar may
need to soak in water before it can be removed. If the knead bar is difficult to
remove after soaking, secure the cross bar on the underside of the bread pan
while twisting the knead bar to loosen. Wash the inside of the bread pan and
knead bar with a soft cloth, rinse and dry. Use a mild detergent. Never use
chemical cleaning agents, oven cleaners, abrasive scouring pads, or cleansers
on the bread pan or knead bar as damage to the coating or finish can occur.
Replace the knead bar on the shaft.

3. Never immerse the bread pan in water or wash in an automatic

dishwasher as damage to the bearing that turns the knead bar
can occur. Wipe the inside of the oven chamber and the outside
surfaces of the bread maker with a damp cloth if necessary.
Never dip the appliance in water or fill the baking compartment with water! For
easy cleaning, the lid can be removed by positioning it vertically and pulling it
out.

NOTE: The coating on the inside of bread pan may change color over time, this is
normal and does not affect the bread.

10

TROUBLESHOOTING GUIDE

Review the following Problems, Possible Causes and Solutions below.

LOAF SIZE & SHAPE

Short loaves

• Wheat breads will be shorter than white breads due to less gluten forming

protein in whole-wheat flour.

• Not enough liquid - Increase liquid by 1-2 teaspoons.

• Sugar omitted or not enough added - Assemble ingredients as listed in recipe.

• Wrong type of flour used - Do not use all-purpose flour.

• Not enough yeast used or too old - Measure amount recommended and check

freshness date on package.

• Wrong type of yeast used - Use fast rising or bread machine yeast. Do not use

compressed yeast.

Flat loves, no rising

• Yeast omitted - Assemble ingredients as listed in recipe.

• Yeast too old - Check expiration date.

• Liquid too hot - Use lukewarm liquids 80-90°F (27-32°C).

• Too much salt added - Use amount recommended in recipe.

• Sugar or other sweetener omitted - Assemble ingredients as listed in recipe.

Top and sides cave in

• Too much liquid – Reduce liquid by 1-2 teaspoons.

• Too much yeast – Use recommended amount.

Gnarly or knotted top, not smooth

• Not enough liquid – Increase liquid by 1-2 teaspoons.

• Too much flour – Measure flour accurately, leveling off measuring cup.

Loaves uneven, shorter on one end

• Dough too dry preventing even rise in bread pan – Increase liquid by 1-2

teaspoons.

Collapsed while baking

• May be caused from baking in high altitude – Make adjustment for high altitude

baking by reducing yeast by ¼ teaspoon and reducing liquid by 1-2 teaspoons.

11

BREAD TEXTURE

Heavy, dense texture

• Too much flour – Measure accurately, leveling off measuring cup.

• Not enough yeast – Add recommended amount of yeast.

• Not enough sugar – Add recommended amount of sugar.

Open, coarse, or holey texture

• Salt omitted – Assemble ingredients as listed in recipe.

• Too much yeast – Add recommended amount of yeast.

• Too much liquid – Reduce liquid by 1-2 teaspoons.

Bread doesn’t slice well, very sticky

• Sliced while too hot – Allow bread to cool on rack at least 15-20 minutes before

slicing to release steam.

• Not using proper knife – Use a good bread knife or electric knife.

Center of loaf raw, not baked through

• Too much liquid – Reduce liquid by 1-2 teaspoons.

• Power outage during operation – If the power goes out during operation for

longer than 5 minutes, the bread maker will remain off when the power is
restored. Remove the unbaked loaf from the bread pan and start over with fresh
ingredients.

• Forgot to put knead bar in bread pan – Always make sure the knead bar is on

the shaft in bottom of the bread pan before adding ingredients.

CRUST and COLOR THICKNESS

Dark crust color/too thick

• Too much sugar – Reduce sugar by half.

Loaf of bread is burned

• Bread maker is malfunctioning – See Warranty page for service information.

Crust too light

• Not enough sugar or fat – Increase sugar or fat by half the amount

recommended.

12

BREAD PAN PROBLEMS

Knead bar cannot be removed

• Add warm water to the bread pan and allow the knead bar to soak before trying

to remove. Follow the cleaning instructions. You may need to twist the knead
bar slightly after soaking to loosen. Do not immerse the bread pan in water.

Bread sticks to bread pan/difficult to shake out

• Can happen over prolonged use – Wipe the inside of the bread pan, from the

ribs down with vegetable oil or solid shortening. Or add 1 tsp. vegetable oil to
the liquid in the bread pan before adding dry ingredients. Do not use vegetable
spray as sticking can worsen. Or, let bread sit in bread pan for 10 minutes
before shaking out. Replacement bread pan may be ordered. See Warranty
section.

MACHINE MECHANICS

Ingredients not mixed

• Did not start machine – After programming the control panel, press the

“START/STOP” button to turn on.

• Forgot to put knead bar in bread pan – Always make sure the knead bar is on

the shaft in the bottom of the bread pan before adding ingredients.

Burning odor noted during operation

• Ingredients spilled inside oven – Be careful not to spill ingredients when adding

to the bread pan as they will burn on the heating unit and cause smoke.

• Bread pan leaks – Replacement bread pan may be ordered. See Warranty

section.

• Exceeding capacity of bread pan – Do not use more ingredients than

recommended in recipe and always measure accurately.

Machine unplugged by mistake or power lost during use for longer than 5
minutes. How can I save the bread?

• If machine is in knead cycle, reprogram to the same bread setting and turn the

machine back on.

• If machine is in rise or bake cycle, preheat conventional oven to 350°F (177°C).

Carefully remove the bread pan from the machine and bake on rack in center of
oven for 20-25 minutes or until golden brown.

Alert sounds, display shows “E01” and machine cannot be turned on.

• Bread maker too hot to make consecutive loaves – Unplug the cord from the

outlet and allow to cool with the bread pan removed and cover open for 15-20
minutes. Plug the cord back in the outlet, add bread pan and start machine.

• Bread maker is malfunctioning – See Warranty section for service information.

13

RECIPES

Pre-packaged bread mixes can be used in your bread maker. Simply follow the
instructions given for the specific bread mix. Unless otherwise stated for the bread
mix, use the 1½ lb. setting for loaf size. Follow standard practices; liquid ingredients
into the bread pan first, then dry ingredients with the yeast, if required going in last.
Following are some scratch bread recipes to get you started. There are many recipe
books containing bread recipes and many more recipes can be found on the
Internet. You may also visit our web site at www.focuselectrics.com to find additional
recipes and helpful information to make your bread making a pleasurable and
rewarding experience.

BASIC

Old Fashioned White Bread

Made with milk for a tender crust and fine texture. Bread just like Grandma used to
make that you can make, too!

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

11 oz. (1¼ cups + 2
Tbsp.)
2 Tbsp. BUTTER or MARGARINE 2 Tbsp.
3 ⅓ Cups BREAD FLOUR 4 Cups
1½ Tbsp. SUGAR 2 Tbsp.
1¼ Tsp. SALT 1½ Tsp.
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.

-or- -or- -or-

1½ Tsp. BREAD MACHINE/FAST RISE

MILK 13 oz. (1½ cups + 2

Tbsp.)

2 Tsp.

YEAST

14

FRENCH

French Bread

Crusty on the outside, chewy on the inside. Just the way it should be!

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10½ oz. (1¼ cups + 1
Tbsp.)
1 Tbsp. BUTTER or MARGARINE 1½ Tbsp.
3 ⅓ Cups BREAD FLOUR 4¼ Cups
1½ Tsp. SUGAR 2 Tsp.
1¼ Tsp. SALT 1½ Tsp.
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.

-or- -or- -or-

1½ Tsp. BREAD MACHINE/FAST RISE

WATER, 80° F 12½ oz. (1½ cups +

1 Tbsp.)

2 Tsp.

YEAST

WHOLEWHEAT

100% Whole Wheat Bread

A dense bread, packed with fiber since all whole-wheat flour is used. A longer
kneading cycle at the “WHEAT” setting will provide great results. If the bread
collapses during the baking period, add 1 or 1½ tablespoons vital wheat gluten to the
recipe for respective loaf size to prevent this from happening. Vital wheat gluten can
be found at most health food stores.

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

9 oz. (1 cup + 2 Tbsp.) WATER, 80° F 11½ oz. (1¼ cups +

3 Tbsp.)
1 EGG, large 1
1 Tbsp. MOLASSES 1½ Tbsp.
1 Tbsp. HONEY 1½ Tbsp.
2 Tbsp. BUTTER or MARGARINE 2 Tbsp.
3 ⅓ Cups WHOLE WHEAT FLOUR 4¼ Cups
2 Tbsp. DRY MILK 2 Tbsp.
1¼ Tsp. SALT 1½ Tsp
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.

-or- -or- -or-

1½ Tsp. BREAD MACHINE/FAST RISE

YEAST

2 Tsp.

15

SWEET

Raisin Bread

What better bread to wake up to in the morning! Warm from the bread maker or
toasted, a great way to start the day.

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10½ oz. (1¼ cup + 1
Tbsp.)
2 Tbsp. BUTTER or MARGARINE 2 Tbsp.
3 ⅓ Cups BREAD FLOUR 4 Cups
2 Tbsp. DRY MILK 2 Tbsp.
2 Tbsp. SUGAR 2½ Tbsp.
1½ Tsp. SALT 1¾ Tsp.
1 Tsp. GROUND CINNAMON 1¼ Tsp.
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.

-or- -or- -or-

1½ Tsp. BREAD MACHINE/FAST RISE

¾ Cup RAISINS 1 Cup
¼ Cup CHOPPED NUTS (optional) ⅓ Cup

WATER, 80° F 12½ oz. (1½ cups +

1 Tbsp.)

2 Tsp.

YEAST

SUPER RAPID 1.5 lb. and SUPER RAPID 2 lb.

Use your recipe of choice and add 1 teaspoon yeast for those recipes using yeast.

QUICK

Nut Bread

This is the master recipe of which variations can be created as provided below.
Always make sure to grease the inside of the bread pan and knead bars with
shortening before adding ingredients and allow the bread to cool in the bread pan on
a rack for at least 15 minutes to ensure a good release.

1½ Pound Loaf INGREDIENTS

4 Tbsp. VEGETABLE OIL
6 oz. (¾ cup) MILK
2 EGGS, large
2½ Cups ALL PURPOSE FLOUR
1 Cup SUGAR
2½ Tsp. BAKING POWDER
½ Tsp. BAKING SODA
1 Tsp. SALT
½ Cup CHOPPED NUTS

16

NUT BREAD FLAVOR VARIATIONS

Banana Nut: Replace vegetable oil with ½ cup softened butter or margarine, cut

into small pieces for thorough blending; reduce milk to 2 tablespoons; add 1⅓ cups
mashed ripe banana (about 2 medium).

Cherry Pecan: Reduce milk to ½ cup; use chopped pecans for chopped nuts; add ½
cup chopped maraschino cherries, well drained.

Cranberry Nut: Reduce milk to ½ cup and add 1 cup coarsely chopped cranberries.
Date: Omit chopped nuts and add ¾ cup chopped dates and ½ teaspoon ground

nutmeg.

BROWN

CLASSIC RYE BREAD

A light, but hearty rye that can be prepared with or without caraway seed depending
on your pleasure.

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 oz. (1¼ cups + 1
Tbsp.)
1 Tbsp. BUTTER or MARGARINE 1 Tbsp.
2⅓ Cups BREAD FLOUR 3 Cups
1 Cup MEDIUM RYE FLOUR 1¼ Cups
2 Tbsp. DRY MILK 2 Tbsp.
1½ Tbsp. SUGAR 1½ Tbsp.
1¼ Tsp. SALT 1½ Tsp
2 Tsp. CARAWAY SEED, optional 2 Tsp.
2 Tsp. ACTIVE DRY YEAST 2¼ Tsp.

-or- -or- -or-

1½ Tsp. BREAD MACHINE/FAST RISE

WATER, 80° F 12 oz. (1½ cups)

2 Tsp.

YEAST

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DOUGH

Basic Dinner Rolls/Bread Sticks

Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf,
crescent and parker or even bread sticks for fun! Makes between 2 and 3 dozen
rolls depending on shape made. Freeze any leftover rolls for another time.

1½ Pound Loaf INGREDIENTS

7½ oz. (¾ cup + 1 Tbsp.) WATER, 80° F
3 Tbsp. BUTTER or MARGARINE
3 Cups BREAD FLOUR
3½ Tbsp. SUGAR
2 Tbsp. DRY MILK
1 Tsp. SALT
2 Tsp. ACTIVE DRY YEAST

-or- -or­1½ Tsp. BREAD MACHINE/FAST RISE YEAST
SOFTENED BUTTER or SLIGHTLY BEATEN

EGG WHITE

BAGEL DOUGH

Basic Bagel

1½ Pound Loaf INGREDIENTS

8 oz. (1 cup) WATER, 80° F
3 Cups BREAD FLOUR
2 Tbsp. SUGAR
1½ Tsp. SALT
1½ Tbsp., cut into 6 pieces BUTTER or MARGARINE
2 Tsp. ACTIVE DRY YEAST

-or- -or­1½ Tsp. BREAD MACHINE/FAST RISE YEAST
3 Quarts WATER
1 Tbsp. SUGAR
POPPY or SESAME SEEDS (for garnish)

BREADMAKER STRAWBERRY JAM

INGREDIENTS

1 CUP GRANULATED SUGAR

1 TBSP POWDERED LOW SUGAR FRUIT PECTIN

1½ CUPS FRESH STRAWBERRIES, washed, sliced and hulled

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