West Bend Automatic Bread & Dough Maker Care And Use Instructions

WEST BEND

Automatic Bread & Dough Maker

To prevent personal injury or property damage, read and follow the instructions and/or warnings in this care use instructional manual.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed to reduce the risk of fire, property damage,
electrical shock and/or personal injury, including the following:

• Read all instructions before using.

• Do not touch hot surfaces. Use handles or knobs. Always use potholders or oven mitts to handle hot bread pan or hot bread.

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

• To protect against electric shock, do not place cord, plug or appliance in water or other liquid.

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

• Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts and before

cleaning appliance.

• Avoid contacting moving parts.

• Do not operate appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any

manner.

• The use of accessory attachments not recommended by The West Bend Company may result in fire, electrical shock or

personal injury.

• Do not use outdoors.

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

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

• Do not use appliance for other than intended use.

• To disconnect power, press stop button to turn control off, then remove plug from wall outlet. Never pull on the cord.

• Extreme caution must be used when moving appliance during operation.

SAVE THESE INSTRUCTIONS

Your bread maker needs no special care other than cleaning. See warranty section in this booklet for service details. Do not
attempt to repair it yourself. For household use only.

An off odor from motor may be noted with first use, which is normal and will disappear with use.

ELECTRIC CORD STATEMENT

CAUTION: Your bread maker has a short cord as a safety precaution to prevent personal injury or property damage resulting

from pulling, tripping or becoming entangled with the cord. Do not allow children to be near or use this bread maker without
close adult supervision. If you must use a longer cord set or an extension cord when using the bread maker, the cord must be
arranged so it will not drape or hang over the edge of a counter-top, tabletop or surface area where it can be pulled on by children
or tripped over. To prevent electrical shock, personal injury or fire, the electrical rating of the extension cord you use must be the
same or more than the wattage of the bread maker (wattage is stamped on backside of bread maker).

IMPORTANT SAFETY INSTRUCTIONS

This appliance has a polarized plug (one blade is wider than the other). As a safety feature, this plug will fit in a polarized outlet
only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Never use with an extension cord unless plug can be fully inserted. Do not attempt to defeat this safety feature.

Your West Bend® Automatic Bread & Dough Maker was designed for use with 120 volt, 60 hz electrical service ONLY. Use of

your bread and dough maker with a converter or transformer will destroy the electronic control and will void your warranty.

L4979 The West Bend Company

IMPORTANT INFORMATION ON PROTECTING ELECTRONIC CONTROL

To protect bread maker’s electronic control against possible damage caused by surges in electrical power line, we recommend using a
surge protector device, available in the electronic department of most discount/hardware stores. Simply plug surge protector into the
electrical outlet, then plug bread maker cord into receptacle of surge protector.

HELPFUL HINTS FOR SUCCESSFUL BREAD BAKING

To ensure great baking results in your West Bend Bread and Dough Maker, please take a few minutes to review the following tips and

read the basic instructions in the front section of this book. Please pay close attention on how to measure ingredients, as this is the

most important step in bread machine baking and the difference between success and failure.

IMPORTANT TIPS TO KEEP IN MIND WHEN MAKING BREAD ARE:

• Make sure knead bar is in pan before adding ingredients. Simply match hole in bar with shape of shaft and slide on. You may

need to twist bar slightly to slide all the way down on shaft.

• Always use fresh ingredients.

• Measure ingredients accurately using correct measuring cups and spoons:

USE see-through glass or plastic measuring cups with graduated markings for liquids. Measure liquids at eye

level for accuracy.

USE set of solid, nesting type measuring cups for dry ingredients. ALWAYS SPOON DRY INGREDIENTS,

especially bread flour, into measuring cups, then level with a knife.

DO NOT SCOOP measuring cups into flour as this will cause dough to be too dry and result in short loaves.

USE set of graduated measuring spoons for smaller quantities of ingredients, measuring level, not rounded or

heaping.

• Add ingredients to pan in this order: 1) all liquid ingredients first including butter or margarine, 2) all dry ingredients, EXCEPT

YEAST, putting salt in one corner of pan to keep away from yeast. 3) level dry ingredients in pan, 4) make a slight well in center
and add yeast.

• Lock pan securely in machine. Simply hold pan with FRONT side facing you and angle back edge of pan into oval shaped

holder to lock hooks into notches. Then push front of pan down to lock in place.

• Make bread and crust color and loaf size selections first, then turn machine on.

• Feel free to check dough during knead cycle for any minor adjustment that may be needed. After 8-10 minutes of kneading,

open cover to look at and touch dough. (Opening cover at this time does not affect performance). Dough should be in a ball
between knead bars and feel a bit sticky. This is perfect and needs no adjustment. If dough is very sticky and clinging to sides or
in one corner of pan, it is too wet and needs flour. Add 1 tablespoon flour at a time until dough forms into a soft ball. If dough is
too dry and separates into 2 balls on knead bars, add lukewarm water, ½ tablespoon to 1 tablespoon at a time until dough becomes
soft and elastic and a bit sticky to the touch. When making any adjustment, always allow flour or water to be blended into dough
thoroughly, about 1 minute, before making any further adjustments.

1

“QUICK START” STEPS FOR MAKING FIRST LOAF OF BREAD

You are probably very anxious to start using your new bread maker without having the time to read this book from cover to cover.
Follow these “Quick Start” steps for making that first loaf of bread, whether using the mix included with your bread maker or one of
the recipes in this book. And while you are enjoying that first slice of freshly baked bread, sit back and read the book to ensure
successful baking results each and every time. It contains very important information on the proper use of your bread maker.

“QUICK START” STEPS FOR USING BREAD MIX INCLUDED WITH BREAD MAKER

Unlock pan from machine by lifting up on front edge. Remove pan. Wash pan and knead bars as recommended in “CLEAN BEFORE
USING” section. Make sure knead bars are positioned correctly on shafts in bottom of pan. See Diagram 8 on page 10.

1. Measure 1¼ cups (10 ounces) lukewarm water in glass or plastic see-through measuring cup. Make sure water level is exactly at the
1¼ cup marking, at “EYE LEVEL”. Pour water into bread pan.

2. Open bag of dry ingredients and pour into pan on top of water. Level ingredients with knife, pushing some into corners of pan.

3. Make a well in center of dry ingredients; add yeast from packet included with mix.

4. Lock pan into bread maker with FRONT side facing you. See Diagram 10 on page 11. Close door. Plug bread maker into electrical
outlet.

5. The bread maker is already preprogrammed for making the bread mix. After the machine is plugged in, indicator arrows will point

to the basic/specialty bread setting, medium crust color and 1½ lb. loaf size. The process time of 3:30 (3 hours, 30 minutes) will
appear in display as this is the time needed to make the bread mix. Press start/stop button to turn machine on. Red on light will glow,

colon between hours and minutes will flash and time will count down in minutes so you always know how much time remains until
bread is done.

As machine advances, an alert will sound during the knead cycle as a reminder to add any ingredients called for in a recipe. Ignore this
alert when using the bread mix included with your machine as no additional ingredients need to be added.

When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding start/stop button down until red
ON light goes out, about 4 seconds. Open door. Using hot pads or oven mitts, carefully lift front edge of bread pan up to unlock then

lift pan out of machine. Shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.

See “Clean After Each Use” section in this book for cleaning pan and knead bar.

“QUICK START” STEPS FOR MAKING A RECIPE IN THIS BOOK

Choose one of the many bread recipes included in this book and follow the basic steps that follow. Either a 1½ or 2 pound loaf of
bread can be made depending on the size loaf desired.

Unlock pan from machine by lifting up along front edge. Remove pan. Wash pan and knead bar as recommended in “Clean Before
Using” section in this book.

1. Read “MEASURING INGREDIENTS ACCURATELY” section in this booklet, as this is VERY IMPORTANT.

2. Add all liquid ingredients to pan first then butter or margarine followed by the dry ingredients, except the yeast. Level dry

ingredients pushing some into the corners of pan. Make a well in center of dry ingredients and add the recommended amount of yeast
for the type being used and loaf size.

3. Lock pan into bread maker with FRONT side facing you. See Diagram 10. Close door. Plug bread maker into electrical outlet.

4. Press bread select button until arrow points to recommended bread setting given in recipe. Next, press crust color button until arrow

points to desired crust color: LIGHT, MEDIUM or DARK. The press loaf size button until arrow points to the size loaf being
prepared, 1½ lb. or 2 lb. The process time will appear in display for the program selected. Press start/stop button to turn machine on.

Red on light will glow, colon between hours and minutes will flash and time will count down in minutes so you always know how
much time remains until bread is done.

As machine advances, an alert will sound during the knead cycle as a reminder to add any ingredients called for in a recipe. If no
additional ingredient(s) need to be added, simply ignore this alert.

When done, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding start/stop button down until red
ON light goes out, about 4 seconds. Open door. Using hot pads or oven mitts carefully lift front edge of pan up to unlock, then lift pan

out of machine. Shake bread out of pan. Cool on rack 15 to 30 minutes before slicing.

See “Clean After Each Use” section in this book for cleaning pan and knead bar.

2

OTHER TIPS TO KEEP IN MIND WHEN USING YOUR BREAD MAKER

1. DO NOT REMOVE the bread pan or touch any moving parts when bread maker is in operation. If you need to stop the bread
maker during operation, hold the start/stop button down for 4 seconds or until the red ON light goes out.

2 BE SURE to allow adequate ventilation around the bread maker when it is in operation. Keep it out of drafts and direct sunlight and

at least 4 inches away from walls, cabinets and other appliances, especially heating and cooling appliances which can interfere with
the internal bread maker temperatures and affect the loaf of bread being prepared.

3. DO NOT IMMERSE base of bread pan in water or other liquid as this can damage the bearings on the bottom of the pan that turns

the knead bars. See “Clean After Each Use” section for further details.

4. ALWAYS place bread maker on a DRY, STABLE, heatproof countertop or table during use. Since the bread maker contains a

motor, some vibration occurs during the knead cycle.

5. AVOID touching bread maker during the bake cycle as exterior surfaces become hot. ALWAYS use potholders when removing

and handling the bread pan after baking.

6. FOLLOW instructions as given for best results. TH E MOST IMPORTANT STEP IN BREAD MAKING IS TO MEASURE
INGREDIENTS ACCURATELY. See “MEASURING INGREDIENTS ACCURATLEY” section in this booklet.

7. DO NOT EXCEED the ingredient capacity of the bread maker. See “Know Your Ingredients” section in this booklet. Use only

fresh ingredients.

8. ALWAYS ADD INGREDIENTS in the order listed in the recipes. Add liquid ingredients to the bread pan first, the butter or

margarine next, followed by the dry ingredients and finally the yeast in the very center. Before adding the yeast, ALWAYS tap the
pan to settle the dry ingredients, then level off the ingredients, pushing into the corners to prevent liquid from seeping up. Then add
the yeast to the very center of the pan, making a slight well in the center of the dry ingredients. This sequence is very important,
especially when using the delay start timer of your bread maker to prevent over fermentation of the yeast.

9.IN THE EVENT OF A P OWER OUTAGE, the bread maker will turn off and automatically resume where it left off in the cycle if

power is restored within 5 to 10 seconds. If power is not restored in 5 to 10 seconds, the bread maker will remain off when power is
restored. If this occurs, you will need to remove the contents from the bread pan and start over using fresh ingredients. The red ON
light will remain off and the display will reset to the default setting; basic/specialty, medium crust, 1½ lb. loaf, with 3:30 in display.

10. DO NOT COVER bread maker with anything during operation as this can cause malfunction.

11. DO NOT TOUCH control panel buttons after bread maker has been turned ON as this will interrupt the cycle. Turn bread maker

OFF after completion of cycle.

12. DO NOT LEAVE bread make plugged into electrical outlet when not in use to prevent it from being accidentally turned ON.

KNOW YOUR INGREDIENTS

Although bread making seems very basic, it is a science and the proportions of ingredients are critical. Read the following information
to better understand the importance each ingredient plays in the bread making process. Also, always make sure your ingredients are
fresh.

• FLOUR is the main ingredient in making bread. It provides structure and food for the yeast. Several different types of flour
can be used in your bread maker, but DO NOT USE all-purpose flour, cake flour or self-rising flour as poor results will be

obtained. BREAD FLOUR SHOULD be used in your bread maker as it contains more gluten-forming proteins than all-purpose
flour and will provide tall, well formed loaves with good structure. Several different brands of bread flour are available for use in
your bread maker.

• WHOLE WHEAT FLOUR can be used in your bread maker at the whole wheat setting. This flour contains the entire
wheat kernel, including the bran and germ; therefore, breads made with 100% or a high percentage of whole wheat flour will be

lower in height and heavier in texture than bread made with bread flour. The whole wheat setting on your machine has a longer
knead time to better develop the structure of wheat breads for optimum results.

3

• RYE FLOUR can be used in combination with bread flour in the preparation of rye or pumpernickel bread. But, it cannot be

used alone as it does not contain enough protein to develop adequate gluten for structure.

SPECIAL NOTE ON FLOUR

How to make minor adjustments for dough: All flours are affected by growing conditions, milling, storage, humidity and even the
manufacturer. While not visibly different, you may need to make some minor adjustments when using different brands of flour as
well as compensating for the humidity in your area. Always store flour in an airtight container. Store whole grain flours (whole
wheat, rye) in refrigerator to prevent them from becoming rancid.
Measure the amount of flour as directed in each recipe but make any adjustment after the first 8 to 10 minutes of continuous kneading.
Feel free to check the condition of the dough during the knead cycle as this is the only time you can make any minor adjustment:

• Open cover and touch dough. If it feels a little sticky and there is a slight smear under both knead bars, no adjustment is

necessary.

• If dough is very sticky, clinging to the sides of pan or in one corner, and is more like a batter than a dough, add one

tablespoon flour. Allow it to work in before making any further adjustment.

• If dough is dry and the machine seems to be laboring during kneading or the dough is not being kneaded between the two

bars, add one tablespoon lukewarm water at a time. Once again, allow it to work in before making any further adjustments.

• The dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit

sticky, leaving a slight residue on your fingers-the feel of perfect dough. The bottom of the bread pan will also be clean of any
dough residue.

• DO NOT EXCEED 4 cups of bread flour for the 2 pound loaf or 3⅓ cups bread flour for the 1½ pound loaf. Breads

containing whole wheat, cereals or oats should not exceed a total of 3½ cups for the 1½ pound loaf or 4½ cups for the 2 pound
loaf.

•
CAUTION: Be careful to avoid knead bars as possible finger pinching could occur

• 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, whether dried or fresh. When using a liquid sweetener such as honey or molasses, the total amount of liquid in the recipe
will need to be reduced slightly by the same measurement of liquid sweetener used. A special tip when measuring sticky liquid

sweeteners is to coat the measuring spoon with vegetable oil before measuring. This will help the liquid sweeteners slide right
out.

DO NOT USE ARTIFICIAL SWEETENERS as a substitute for sugar and other natural sweeteners as the yeast will not react

properly and poor results will be obtained.

• MILK enhances flavor and increases the nutritional value of bread. Any type of milk (whole, 2%, 1%, skim, buttermilk or

canned evaporated milk) can be used. Refrigerated milk must always be warmed to 75-85° F before adding to bread pan. Warm

in a glass measuring cup in microwave or in a small pan on top of the range. DO NOT HEAT MILK ABOVE 100° F AS THIS

COULD AFFECT THE YEAST.

• WATER used in combination with dry milk is a good substitute for regular milk and must be used when using the timer

feature as regular milk can spoil when left at room temperature for several hours. Use lukewarm water, about 75-85° F, for best

results. DO NOT USE WATER ABOVE 100° F AS THIS COULD AFFECT THE YEAST.

Using too much liquid can cause the bread to collapse during the bake cycle. During humid weather, slightly less liquid may be
needed, as the flour will absorb moisture from the air. In dry weather, slightly more liquid may be needed as flour can lose
moisture. When you experience a severe change in weather, it is best to check the condition of the dough during the knead cycle

as noted in the FLOUR paragraph for any minor adjustment that may be needed.

Water and milk are mostly interchangeable in recipes. Eliminate dry milk in recipes when substituting milk for water. Check
dough during the knead cycle for any minor adjustments. Slightly more milk may be needed when substituting for water.

• BUTTER, MARGARINE, OTHER FATS and OILS serve several purposes as they tenderize the bread, add flavor and

richness and contribute to the storage life of bread by retaining moisture. An excess of fat, however, can inhibit rising, so
accuracy is critical.

Butter, margarine and solid shortening are interchangeable in recipes. You may wish to cut butter and margarine into four (4)
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 nonfat yogurt for the amount of fat recommended in the recipe. Watch dough as it kneads for
any minor adjustments, which may be necessary.

4

• EGGS add color, richness and leavening to bread. Use 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 each
large egg in the recipes without affecting the end result. Watch the dough during the knead cycle for any needed adjustments. A

special tip when using eggs is to run them under warm water for about one minute before cracking, as this helps the egg slide out
of the shell better.

• SALT has several functions in making bread. It inhibits the yeast growth while strengthening the gluten structure to make

the dough more elastic, plus it 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 same amount as

recommended for table salt. When adding salt to pan, add to one corner to keep it away from yeast, especially when using timer

as the salt can retard its growth.

• YEAST is a living organism, which, through fermentation, feeds on carbohydrates in flour and sugar to produce carbon

dioxide gas, which 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 recipe. Using a little more can cause the dough to over-rise and bake into the top of bread maker.
Fast rising yeast and bread machine yeast are virtually the same and interchangeable with one another.

DO NOT USE COMPRESSED CAKE YEAST. Recipes in this book were tested using only active dry, fast rising and bread

machine yeast.

Keep yeast stored in the refrigerator. You may find it handy to purchase yeast in glass jars so as to measure the exact amount
without having to waste any. If using yeast packed in a ¼-ounce foil envelope, it is best to open a fresh envelope every time you
bake. If you save the unused amount from the open envelope, store in a dry, airtight container in the refrigerator. Date the
container and use promptly. Do not mix old and new yeast in a recipe. A ¼-ounce foil envelope of yeast contains 2¼ teaspoons.

ALWAYS MAKE SURE YEAST IS FRESH AND HAS NOT EXPIRED THE “USE B Y “ DATE PRINTED ON THE
JAR OR ENVELOPE.

• VITAL WHEAT GLUTEN is the gluten protein, which has been rinsed from wheat flour and then dried. Vital gluten will

increase the protein content in flour to product a higher loaf of bread with lighter texture. About the only time you may wish to
consider adding vital gluten is for 100% whole wheat bread or recipes containing a high percentage of whole wheat or other
whole grain flours or cereals. As a guideline, add one (1) teaspoon vital gluten per cup of flour used in the recipe. Check the
dough during kneading; you may need to add a little water as the vital gluten absorbs liquid. Vital gluten can be obtained at
most health food stores. Do not use gluten flour, as this contains less protein and is less effective.

Or, to increase the protein content, you can use a large egg as a substitute for vital gluten. Just add it to the liquid in the bottom
of pan and reduce the recommended amount of liquid in recipe by two (2) ounces (¼ cup). Again, check the condition of the
dough during the knead cycle.

• CINNAMON AND GARLIC: Adding too much cinnamon or garlic can affect the texture and size of the loaf. Cinnamon

can break down the structure of the dough, affecting height and texture, and garlic can inhibit the yeast activity. Use only the
amount of cinnamon and garlic recommended in the recipe; don’t be generous.

MEASURING INGREDIENTS: THE KEY TO SUCCESSFUL BREAD MAKING

The most important part of bread making is to MEASURE THE INGREDIENTS PRECISELY AND ACCURATELY. You may

need to adjust your measuring habits, but the rewards for doing so will be great. Follow these very important tips:

• READ the recipe first and organize the ingredients in the order in which they are added to the pan. Many bread disasters

occur because an ingredient was left out or added twice.

• DO NOT EXCEED the ingredient capacity of the bread maker. Use only fresh ingredients.

• ALWAYS ADD INGREDIENTS in the order listed: liquid ingredients first, then butter or margarine, dry ingredients next

and finally yeast in the very center. Before adding yeast, ALWAYS tap the pan to settle dry ingredients into corners of pan to

5

prevent liquid from seeping up. Make a slight well in center of dry ingredients and place the yeast in the well. This sequence is

very important, especially when using the timer to prevent yeast from getting wet before bread making begins.

1. ALWAYS use standard glass or plastic “see-through” liquid measuring cups to measure liquids. Place cup on flat surface and
measure at “eye level”, not at an angle. The liquid level line MUST be right to the measurement marking, not above or below. A

“looks close enough” measurement can spell disaster in bread making.

SPECIAL TIP: Place liquid measuring cup on inside of kitchen cabinet to measure at eye level.

Liquid level must be exact to markings on liquid measuring cups. Too much or too little liquid will affect the
height of the loaf.

2. ALWAYS use standard dry measuring cups (cups that nest together) to measure dry ingredients, especially flour. Dry measuring

cups are those that nest together.

ALWAYS SPOON dry ingredients into the measuring cup, then level with a knife. DO NOT SCOOP measuring cups into dry

ingredients, especially flour, as it compresses the ingredients into the cup and causes the dough to be dry and result in a short loaf. See
Diagrams 2 and 3.

SPECIAL TIP: To lighten flour before measuring, move a spoon through it several times.

All ingredients measured in

measuring spoons must be level, not
rounded or heaping.

3. ALWAYS use standard measuring spoons for ingredients such as yeast, salt, sugar, dry milk and small amounts of honey, molasses
or water. The measurements MUST BE LEVEL, not rounded or heaping as a little difference can affect the bread. See Diagram 4.

DO NOT USE TABLEWARE AS MEASURING SPOONS as these vary in size and will not be accurate.

USING BREAD MIXES IN YOUR BREAD MAKER

Pre-packaged bread mixes can be used in your bread maker. Follow the directions for making a 1½ pound loaf or 2 pound loaf. Use

the basic/specialty bread setting for most mixes unless preparing a 100% whole wheat or natural grain mix, which would require the
whole whe a t bread setting. Add the recommended amount of liquid to the bread pan first, then flour mixture and finally the yeast.
Select desired crust color, loaf size and start the bread maker. The time delay feature can be used with bread mixes providing no

perishable ingredients are used such as milk and eggs, which can spoil when left at room temperature for several hours.

MAKE YOUR OWN MIXES

To save time, money and energy, you can prepare your own mixes and store them in the refrigerator until ready to use. Simply

measure all dry ingredients in the recipes EXCEPT YEAST into a plastic bag or seal-able container. Label the type of bread and loaf

size. When ready to use, let the flour mixture stand at room temperature 15 minutes. Add recommended liquids, then the dry flour

mixture to pan. Level and add yeast to the center. Program and start the bread maker. Use time delay if recipe recommends its use.

6

ADAPTING YOUR FAVORITE BREAD/DOUGH RECIPES

After you have prepared some of the recipes in this book, you may wish to adapt your own conventional bread recipes. Some
experimentation will be required and you will need to check the condition of the dough during the knead cycle for any adjustments
needed. Either use on of the recipes in this book that is similar to your recipe as a guide, or use this formula:

For each cup of flour used in recipe use: For Example, based on the formula to the left using 4 cups of flour start with:

3 ounces liquid, 75-85° F 12 ounces liquid, 75-85° F
½ tablespoon sweetener 2 tablespoons fat
½ teaspoon salt 4 cups of bread flour
½ tablespoon fat (butter/margarine) 1½ teaspoons salt
scant ¾ teaspoon active dry or 2 tablespoons sweetener
½ teaspoon bread machine/fast rise yeast 2 teaspoons active dry yeast or bread machine/fast rise yeast

Add ingredients to pan in recommended sequence: liquids first, then fat, then all dry ingredients except yeast. Level dry ingredients in

pan. Make a slight well and add yeast to well. Program for basic/specialty setting, medium crust and correct loaf size setting. After

8 to 10 minutes of continuous kneading, check the condition of dough. It should be soft, a bit sticky with a slight smear under the
knead bars. If too wet and sticky, add one (1) tablespoon of flour at a time until dough gathers into a ball and does not cling to sides
of pan. If too dry and motor is laboring, add one (1) tablespoon liquid at a time until the dough becomes more pliable. Do not exceed
4 cups of flour for a 2 lb. loaf; 3 to 3⅓ cups of flour are needed for a 1½ lb. loaf to evenly fill the pan.

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
at high altitudes, 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 2 to 3 teaspoons. Some experimentation will be needed when using your bread maker at high altitudes. Make notes on
the amount of yeast and liquid used for future reference.

7

8

BECOMING FAMILIAR WITH CONTROL PANEL

Before using your bread maker, it is important that you understand how to use the control panel as this is the “brains” of the machine.
Review the following features to better understand what each button is designed to do and the options that are available to you when
using this machine.

BREAD SELECT BUTTON

The BREAD SELECT button lets you choose two different bread settings as well as a dough setting.
With each press of the BREAD SELECT button, the indicator arrow will point to a bread or dough

setting on the control panel. The time required to complete each also appears in the display as follows:

basic/specialty …………….3:30 (medium crust)
whole whe a t …………………3:40 (medium crust)
dough ……………………...1:40

The basic/specialty setting can be used for almost any bread recipe containing at least 50% bread
flour. If a recipe contains less than 50% bread flour, then use the whole wheat settings as these

settings feature a longer knead cycle, which is beneficial for whole grain flours.

The dough setting is used when you wish to make dough for hand shaping and baking in your own

oven, such as dinner rolls.

When using the basic/specialty, whole wheat and dough settings, an audible alert will sound during

the knead cycle as a reminder to add ingredients, such as nuts, raisins, etc. if recommended in recipe. If
not adding extra ingredients, ignore this alert or use it as a checkpoint to check the condition of the dough for any minor adjustment
that may be necessary.

CRUST COLOR BUTTON

The crust color button lets you choose three different crust colors for yeast bread. With each press of the crust color button, the

indicator arrow will point to light, medium or dark on the control panel. Select the desired crust color you wish for the bread recipe

you are preparing. The crust color button does not apply to the dough setting.

LOAF SIZE BUTTON

The loaf size button lets you select between making 1½ and 2 pound loaves of bread and recipes for both sizes are included in this
book. With each press of the loaf size button, the arrow indicator will alternately point to the 1½ lb. and 2 lb. setting on the control
panel. Selecting the loaf size is important as the programming is different to ensure the optimum results for both sizes. The loaf size

button does not apply to the dough setting.

TIME DELAY BUTTONS

The TIME DELAY buttons let you program the bread maker to start at a later time, which is especially convenient if you wish to

wake up to a fresh loaf of bread in the morning or come home to a fresh loaf for dinner. The timer can be programmed to delay the

start of the bread maker for up to 13 hours at all settings. When using the time delay feature, no perishable ingredients should be
used, such as milk, eggs, cheese, yogurt, etc. as these foods can spoil when held at room temperature for several hours. Simply

prepare the recipe you wish to make, place the bread into the bread maker, program the bread select, crust color and loaf size, then
enter the number of hours and minutes from when you start the bread maker to when you want the bread done. The (up)

delay button will scroll up in 10 minute intervals, whereas the (down)

See “HOW TO USE TIME DELAY” section in this book for more details. The recipes with the

delay mode

.

time delay button will scroll down in 10 minute intervals.

symbol can be used in the time

time

START/STOP BUTTON

Use the start/stop button to turn bread maker on and off. Before starting the machine, you must first program the bread select and
crust color and loaf size if applicable, plus the time delay if being used. To start the bread maker, press start/stop button once.

9

When on, red signal light under the word ON will glow. To turn off, press and hold start/stop button down for about three (3)
seconds or until the red ON light goes out.

Once you have started the bread maker, the colon between hours and minutes will flash and minutes will begin to count down.

When process time elapses, 0:00 will appear in display and audible alert will sound to let you know the bread is done. Turn off by

pressing start/stop button until red light goes out. Remove bread pan using oven mitts and shake loaf out of pan onto cooling rack.

Cool before slicing.

If the bread pan is not removed immediately after baking, machine will automatically go into keep warm mode for up to three (3)
hours to keep bread warm. The red ON light will remain lit during this time. If machine is not turned off during keep warm period,

machine will automatically turn off.

If using dough setting, machine will automatically turn off upon completion of cycle, red light will go out, alert will sound and

display will reset to dough setting. Remove the pan containing the dough and shape/form as desired for conventional baking. Do not
leave pan containing dough inside machine after completion of cycle as dough will continue to rise and could overflow the pan. See
Dough section for more details.

TOO HOT/TOO COLD WARNING

If inside of oven chamber is too hot or too cold for bread making, the word “Hot” or “Col” will appear in display along with alert
sounding to indicate that machine cannot be turned on. You will need to remove pan and allow chamber to cool or warm accordingly.

Typically “Hot” will appear in display when you make consecutive loaves and forget to turn machine off between loaves. Allow
chamber to cool with door open 10 to 15 minutes or until machine can be turned on without warning going off. If “Col” appears in
display, move bread maker to a warmer area for 15 minutes or until machine can be turned on without warning going off. If oven is
too hot, the yeast can be killed; if too cold, the growth of the yeast will be retarded.

CLEAN BEFORE USING

Lift pan up along front edge to unlock from bread maker, then lift out.

SPECIAL NOTE: The bread pan is not immersible and should never be washed in an automatic dishwasher.

Immersing the pan in water can cause damage to the bearings that turns the knead bars. Dishwasher cleaning
can reduce the non-stick qualities of the non-stick finish, causing the bread to stick in the pan.

Only two parts, the bread pan and knead bars, need to be cleaned before making bread. Simply fill bread pan with a small amount of
warm water and dishwashing detergent. The knead bars lift off shafts in bottom of pan. You may need to twist the bars slightly to
remove. Wash the inside of the pan and knead bar with a soft dishcloth or sponge. Empty the bread pan and rinse the inside and knead
bars with warm water and dry with a soft cloth. Do not use any abrasive scouring pads or cleansers on bread pan or knead bar as
damage to the non-stick coating can occur. Wipe the inside of chamber and outside surfaces of machine with a soft damp cloth if
necessary, dry with a soft cloth.

CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid.

HOW TO USE—BASIC STEPS IN MAKING BREAD

1. Position knead bars onto shafts in bottom of pan, matching hub shape to shaft shape. Make sure both knead bars are pushed down

onto shafts all the way. You may need to twist bars slightly to drop in place. See
Diagram 8.

2. Add ingredients to pan in order listed in recipe, MAKING SURE, to add any liquid

ingredients first, followed by dry ingredients, then butter or margarine and lastly the
yeast. After the dry ingredients are added to the pan, tap to settle, then level dry
ingredients, pushing some of the dry mixture into the corners of the pan. This will
prevent any liquid from seeping up from the corners. Make a slight well in center of
dry ingredients and add the yeast to the well. This is especially important when using

the time delay to prevent the yeast from getting wet before the bread making process begins.

10

3. Lock pan into bread maker by angling back edge of pan into oval shaped holder. Then firmly push front edge of pan down to lock in

place. See Diagram 10 for more details. If pan does not lock securely, remove pan and reposition until secured. Pan must always be
locked in place for bread maker to function properly. Always make sure the side of pan marked FRONT is positioned to the front.
Close door.

4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press the bread
select button for type of bread being made. Then press crust color button for desired

color, light, medium or dark. Press loaf size button for the size loaf being prepared, 1½

or 2 lb. The total process time for the selections made will appear in display. Program

time delay if being used.

5. Press the start/stop button once to turn machine on. When on, red light will glow and

colon between hours and minutes will flash. After bread maker has been turned on,

programmed setting cannot be changed. To change settings, hold start/stop button down

until red light goes out. Then program control as desired and turn back on. The bread making process will then begin. You may hear
faint clicking sounds which is normal as gentle heat is being provided to warm the pan and ingredients for best results. As cycle
advances, an alert will sound during the knead cycle as a reminder to add any extra ingredients if the recipe recommends doing so.
Simply open door and add the ingredients to the pan on top of dough. The added ingredients will be mixed in during the remainder of

the knead cycle. DO NOT STOP THE MACHINE TO ADD INGREDIENTS. If no ingredients are to be added, simply ignore this

alert when it sounds or use it as a checkpoint to check the condition of the dough to make sure it is right.

CAUTION: To avoid burn injury, do not touch door, glass window, vent or sidewalls of bread maker during the bake cycle, as these

surfaces are hot.

6. When cycle is complete, 0:00 will appear in display and audible alert will sound. Turn bread maker off by holding start/stop button

down until light goes out. The just completed program will reappear in display. Unplug cord from electrical outlet.

It is best to remove bread immediately from machine for a crispier crust. Open door and remove bread pan using oven mitts. To
unlock pan, lift up along front edge to unlock then remove pan from machine. If pan does not unlock easily, tap upward along front

edge of pan until pan unlocks. Handle bread pan carefully as it is hot. See diagram

11.

CAUTION: To avoid burn injury, always use oven mitts to remove the hot bread

pan from bread maker and when removing the baked loaf of bread from pan. Do
not allow oven mitts to touch the hot heating element in bottom of bread maker
when removing pan.

11

CAUTION: If using hot pads rather than oven mitts for removing hot bread pan from

bread maker, be careful not to allow pads to touch hot heating elements as they can
become singed or even start on fire if not careful. See diagram 12.

Invert bread pan and shake until loaf falls out on cooling rack. Knead bars will
normally stay in pan when bread is removed, but may on occasion, slide out with bread.
If bars are inside loaf, remove before slicing. Cool bread for at least 15 to 30 minutes. If

bread is not removed right after cycle is complete, the bread maker will automatically go into a keep warm mode for up to three (3)

hours. The on light will remain lit during this time and 0:00 will appear in display. When removing bread pan during keep warm

period, always use oven mitts as pan will still be hot. Turn bread maker off by holding start/stop button down until on light goes out.

Unplug cord from electrical outlet after use. If bread maker is not turned off during keep warm period, it will automatically shut itself
off after three (3) hours and the on light will go out.

CAUTION: To avoid burn injury, do not put hands inside oven chamber or touch heating unit after completion of the bake cycle, as
these surfaces are hot.

HOW TO USE DOUGH SETTING

The dough setting will prepare dough for hand shaping/forming and baking in your own oven. Use this setting when you wish to make
dinner rolls, cinnamon rolls, donuts, bread sticks or your own favorite dough recipes. The time delay can be used with the dough
setting. The crust color and loaf size buttons do not apply to the dough setting.

Follow these steps for using the DOUGH setting:

1. Position knead bars onto shafts in bottom of bread pan. Make sure both knead bars are pushed down onto shafts. Twist slightly if

needed to drop bars in place.

2. Add ingredients to pan in order listed in recipe, MAKING SURE to add any liquid ingredients first, followed by dry ingredients, then

butter or margarine and lastly the yeast. After dry ingredients are added to the pan, tap pan several times to settle the ingredients, then
push some of the flour mixture into the corners of pan. This prevents liquid from seeping up from the corners. Make a slight well in

center of flour and add the yeast to well. This is especially important when using the time delay to prevent the yeast from getting wet.

3. Lock bread pan into bread make. Pan must always be locked in place for bread maker to function properly. Always make sure the side

of pan marked FRONT is positioned to the front. Close door.

4. Plug bread maker cord into a 120 volt AC electrical outlet ONLY. Press BREAD SELECT button until indicator arrow points to
dough setting on control panel. The process time of 1:40 (1 hour, 40 minutes) will appear in display. Program time delay if desired.

5. Press START/STOP button once to turn bread maker on. When turned on, the red light will glow and the colon between hours and

minutes will flash. The dough will mix, then be kneaded and allowed to rise before being stirred down. At this time, 0:00 will appear in
the display and an audible alert will sound to let you know the dough is done. Lift front edge of pan up and remove pan from machine.
Complete recipe following instructions. The bread maker will automatically turn itself off upon completion of the dough cycle and the
red light will go out. Unplug cord from electrical outlet after cycle is complete.

HOW TO USE TIME DELAY

The time delay can be used at all settings. Follow steps 1-4 for making bread or dough. Use only recipes with the symbol with the

time delay as these recipes do not contain any perishable ingredients that will spoil when left at room temperature for several hours.

NEVER USE PERISHABLE INGREDIENTS (milk, eggs, cheese, yogurt, etc.) WITH THE TIME DELAY AS THESE
INGREDIENTS CAN SPOIL WHEN HELD A T ROOM TEMPERATURE SEVERAL HOURS BEFORE THE BREAD
MAKER TURNS ON.

After completing above-mentioned steps, continue with steps below:

1. Count the number of hours and minutes between the time you will start the machine to when you want

the bread or dough to be done.

For Example: You are ready to start the machine at 9:30 and want the bread done at 6:00. The number of hours and minutes between

9:30 and 6:00 is 8½ hours or 8:30. 8:30 is the time you enter into the time delay. Hold the (up)

time up in 10-minute increments until 8:30 appears in display. If you go past 8:30, use the (down)

time delay button down to scroll the

time delay button to scroll down

12

in 10-minute increments until you reach 8:30. The maximum time for timer is 13 hours (13:00). The bread or dough process time is
automatically figured into the delay time, as this is the time from which you begin to count up

.

2. Press START/STOP button once to turn the bread maker on. The red light will glow, the colon between hours and minutes will flash

and the timer will count down by 1-minute intervals. When the timer reaches the programmed bread or dough process time, the machine
will begin making bread or dough. When the bread/dough is done, 0:00 will appear in the display and an audible alert will sound to let

you know it is done. If in the bread mode, the bread maker will automatically go into the Keep Warm mode for up to 3 hours or until
the bread maker is turned off. If in the Dough mode, the bread maker will automatically turn itself off when the dough is complete.
Unplug cord from electrical outlet. Remove bread or dough from bread maker. Alwa ys use potholder or oven mitt when removin g hot
bread pan from bread maker after baking. Cool loaf on rack 15 to 30 minutes before slicing.

CAUTION: To avoid burn injury, do not touch cover, vent or sidewalls of bread maker during the bake cycles, as these surfaces are

hot. Do not put hands inside oven chamber or touch the heating unit after completion of the bake cycle, as these surfaces are also hot.

SLICING BREAD

Always allow bread to cool at least 15 to 30 minutes before slicing. If you attempt to slice the bread immediately after baking, it will
be very difficult to slice and will be sticky.

STORING BREAD

Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in
a plastic bag to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to one week. For longer
storage, put the bread in the freezer. Slice before freezing so you can remove only the number of slices you need at a time.

CLEAN AFTER EACH USE

DO NOT IMMERSE BOTTOM OF BREAD PAN IN WATER!

The bread pan is not immersible and should never be washed in an automatic dishwasher. This can cause damage to the bearings that
turns the knead bars and reduce the non-stick qualities of the coating, causing the bread to stick.

1. Unplug cord from electrical outlet and allow bread maker to cool before cleaning.

2. The bread pan and knead bars must be cleaned after each use to ensure performance. After bread is removed from pan, fill pan half

full with warm water and small amount of dish soap. Set pan in empty sink or on hot pad and allow to soak for 5 to 10 minutes or until
knead bars can be lifted off shaft. Twist bar slightly to loosen. The knead bar must soak in water before it can be removed. Wash
inside of pan and knead bars with a soft cloth, rinse and dry. Replace bars on shaft. Also, be sure that shafts in bottom of pan are kept

clean to ensure that the knead bars fits properly. DO NOT use any type of utensil or tool to clean the gasket around the shafts as
damage will occur and result in leakage. DO NOT use any abrasive scouring pads or cleansers on bread pan or knead bars as damage

to finish can occur. The coating inside of bread pan may change color over time, which is normal and does not affect the bread or
dough.

CAUTION: To prevent personal injury or electric shock, do not immerse bread maker base, its cord or plug in water or other liquid.

3. Wipe inside of chamber and outside surfaces of bread maker with a damp cloth if necessary. The door is removable for cleaning if

needed. Simply open it 90 degrees and lift up to disengage from hinge pins. Wipe cover with a damp, soapy cloth and dry. DO NOT

immerse door in water or place in automatic dishwasher as water will get in between the parts and cause damage. After cleaning,
replace door by aligning socket openings over hinge pins. Lower door onto pins. Door should move freely from side to side after being
replaced.

So you know exactly what is going on inside the bread maker during the process time, the following chart breaks down the time in
minutes that each cycle requires. These times are approximate and should be used only as a guide. The total process time is also given
in hours and minutes depending on the crust selection made.

13

Cycles:

MIX
REST
KNEAD
RISE (1)
STIR-DOWN (1)
RISE (2)
STIR-DOWN (2)
RISE (3)
BAKE – Light

Medium
Dark

Total Time
(hr./min.)
Light
Medium
Dark

MIX – When the bread maker is turned on, it will mix the ingredients about 6 minutes. The knead bars will start and stop during the

mixing action which is normal.

REST – After the initial mixing period, the dough is allowed to rest about 10 minutes before the kneading action begins. You may

hear faint clicking sounds during this Rest period, which is normal and indicates the bread maker is working properly in keeping the
dough warm.

KNEAD – The total knead time varies depending on the bread selection made and loaf size. Total kneading time at the
basic/specialty setting ranges between 23 and 25 minutes; between 26 and 30 minutes at the whole wheat setting and 23 minutes at
the dough setting. The longer knead times are required at the whole wheat setting to better develop the gluten in whole wheat flour.

SPECIAL NOTES:

An audible alert will sound during the knead cycle of all settings to let you know when to add ingredients such as raisins, nuts, cheese,
etc. to prevent over mixing or crushing. Ignore alert if not adding ingredients.

If you need to make any adjustment to the recipe, such as adding a little more flour or liquid in order for the dough to form a ball and
be of soft consistency, you must make this adjustment during this knead period. Use alert described above, or set a separate timer to
remind you to check the dough during the kneading period to make any necessary adjustments.

RISE (1) – After the dough is kneaded, it is allowed to rise for a certain period of time. You may hear faint clicking sounds during the

rise as gentle heat is being provided to keep the chamber warm.

BASIC/

SPECIALTY

1½ lb. 2 lb. 1½ lb. 2 lb.

6 min.
10 min.
23 min.
32 min.
4 min.
15 min.
3 min.
51 min.
55 min.
65 min.
75 min.

3:20
3:30
3:40

6 min.
10 min.
25 min.
28 min.
5 min.
15 min.
5 min.
45 min.
60 min.
70 min.
80 min.

3:20
3:30
3:40

WHOLE
WHEAT

6 min.
10 min.
26 min.
33 min.
5 min.
15 min.
3 min.
56 min.
55 min.
65 min.
75 min.

3:30
3:40
3:50

6 min.
10 min.
30 min.
33 min.
5 min.
15 min.
5 min.
45 min.
60 min.
70 min.
80 min.

3:30
3:40
3:50

DOUGH

6 min.
10 min.
23 min.
56 min.
4 min.

1:40

STIR-DOWN (1) – after the dough has risen, it is then stirred down briefly by the knead bar to remove excess carbon dioxide gas
created by the yeast. SPECIAL NOTE: If using the DOUGH setting, its cycle is complete at this time and ready for hand shaping,

rising and baking in you own oven. An audible alert will sound and the bread maker will turn itself off after completion of the

DOUGH cycle.

RISE (2) – The dough is then allowed to rise again, but for a shorter period time.

STIR DOWN (2) – after the shorter rise time, the dough is again stirred down by the knead bars to remove excess gas and also to

shape the dough into a ball for the final rise. This final knead ensures that the bread will have good texture.

RISE (3) – The dough then goes into the final rise to achieve its maximum height. Again, you may hear faint clicking sounds during

the rise as gentle heat is provided to keep the chamber warm.

BAKE – The bread is then baked for the specified time depending on the crust color selection made: light, medium or dark. An

audible alert will sound when the bread is done and 0:00 will appear in the display. If the bread maker is not turned off, it will

automatically go into the Keep Warm mode for up to 3 hours. After the bread is removed, turn bread maker off by holding down the
START/STOP button for 4 seconds or until the red signal light goes out.

14

TROUBLESHOOTING GUIDE

Following are some typical problems that can occur when making bread in your bread maker. Please review the problems, their
possible causes and the corrective action that should be taken to ensure successful bread making.

PROBLEM POSSIBLE CAUSE SOLUTION

1. Top inflated,
mushroom-like in
appearance.

2. Top and sides cave in -Too much liquid.

3. Center of loaf is raw,
not baked through.

4. Gnarly, knotted top,
not smooth.

5. Dark crust color/too
thick.

6. Loaf is burned. -Bread maker malfunctioning. -See Warranty section for servicing.

-Too much yeast.

-Too much sugar.

-Too much flour.

-Substituted active dry yeast for bread machine/fast­rising yeast.

-Not enough salt.

-Warm, humid weather.

-May be caused by high altitude.

-Too much yeast.

-Too much liquid.

-Power outage during operation.

-Forgot to put knead bars in pan.

-Not enough liquid.

-Too much flour.

-DARK crust setting used. -Use LIGHT or MEDIUM crust color setting the

-Reduce yeast by ¼ to ½ teaspoon.

-Reduce sugar by 1 teaspoon.

-Reduce flour by 2 to 3 tablespoons.

-Use correct amount of bread machine/fast-rising
yeast.

-Use amount recommended in recipe.

-Reduce liquid by 1 tablespoon and reduce yeast by
¼ to ½ teaspoon.

-Make recommended adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.

-Reduce liquid by 1 tablespoon.

-Use amount recommended in recipe.

-Reduce liquid by 1 tablespoon.

-If power goes out during operation for more than 10
seconds, bread maker will remain off when power is
restored. You will need to remove unbaked loaf from
pan and start over with fresh ingredients. If power is
restored within about 10 seconds machine will
resume operation where it left off.

-Always put knead bars on shaft in pan before
adding ingredients.

-Increase liquid by 1 tablespoon.

-Measure flour accurately, leveling off measuring
cup.

next time.

7. Crust too thick. -Bread baked too long. -Use lighter crust color setting the next time to
shorten bake time.

8. Knead bars cannot be

removed.

9. Flat loaves, no rising -Yeast omitted.

-Water must be added to bread pan for knead bars to
soak before it can be removed.

-Yeast too old.

-Liquid too hot.

-Too much salt added.

-Sugar or other sweetener omitted.

-If using timer, yeast got wet before bread making
process started.

-Follow cleaning instructions after use. You may
need to twist bars slightly after soaking to loosen.

-Add ingredients as listed in recipe

-Check expiration date.

-Use lukewarm liquid, about 80° F.

-Use amount recommended.

-Add ingredients as listed in recipe.

-Push dry ingredients into corners of pan. Make well
in center of dry ingredients for yeast to protect it
from liquids.

15

TROUBLESHOOTING GUIDE (continued)

PROBLEM POSSIBLE CAUSE SOLUTION

10. Collapsed while
baking

11. Collapsed while
baking.

12. Doesn’t slice well,
very sticky.

13. Open, coarse, holey
texture.

-May be caused from baking in high altitude.

-Exceeding capacity of bread pan.

-Not enough salt used or omitted.

-Too much yeast or wrong type used.

-Warm, humid weather.

-May be caused by high altitude.

-Exceeding capacity of bread pan.

-Not enough salt used or omitted.

-Too much yeast or wrong type used.

-Warm, humid weather.

- Sliced while too hot.

-Not using proper knife.

-Sale omitted.

- Too much yeast.

- Too much liquid

-Make recommended adjustment for high altitude
baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.

-Do not use more ingredients than recommended for
2 pound loaf.

-Use amount of salt recommended in recipe.

-Measure right type of yeast accurately.

-Reduce liquid by 1 tablespoon and reduce yeast by
¼ to ½ teaspoon.

-Make recommended adjustment for high altitude

baking by reducing yeast by ¼ teaspoon and
reducing liquid by 2 to 3 teaspoons.

-Do not use more ingredients than recommended for
2 pound loaf.

-Use amount recommended in recipe.

-Measure right type of yeast accurately.

-Reduce liquid by 1 tablespoon and reduce yeast by
to ½ teaspoon.

-Allow bread to cool on rack at least 15 to 30

minutes before slicing to release steam.

- Use a good bread knife or electric knife.

-Assemble ingredients as listed in recipe.

-Measure right amount of recommended yeast.

-Reduce liquid by 1 tablespoon.

14. Heavy, dense
texture.

15. Ingredients not
mixed.

16. Burning odor noted
during operation

17.Bread sticks to
pan/difficult to shake
out.

18. WHOOPS!
Machine unplugged by
mistake or power was
lost.

How can I save the
bread?

-Too much flour.

-Not enough yeast.

-Not enough sugar.

-Did not start bread maker.

-Forgot to put knead bar in pan.

-Ingredients spilled inside oven.

-Pan leaks.

-Exceeding capacity of bread pan.

-Can happen over prolonged use. -Wipe inside of bread pan, from ribs down, lightly

-If machine in knead cycle, reprogram to same bread setting and color and turn machine back on.

-If machine in rise cycle, remove dough from pan, shape and place in greased 9-by-5-inch loaf pan, cover

and allow to rise until doubled. Bake in preheated conventional oven at 350° F for 40 to 45 minutes or until

golden brown.

-If in bake cycle, preheat conventional oven to 350° F and remove top rack. Carefully remove pan from

machine and place on bottom oven rack. Bake until golden brown.

-Measure accurately. Leveling off measuring cup.

-Measure recommended amount of yeast.

-Measure accurately.

-After programming control panel, press start/stop

button to turn machine on.

-Knead bar must be on shaft in bottom of pan before
adding ingredients.

-Be careful not to spill when adding to pan.
Ingredients can burn onto heating unit and cause
smoke.

-Replacement pan may be ordered.

-Do not use more ingredients than recommended in
recipe and always measure accurately.

with vegetable oil or solid shortening. Or, add 1­teaspoon vegetable oil to liquid in pan before adding
dry ingredients. Do not use a vegetable spray as
sticking can worsen. Or, let bread sit in pan 10
minutes before shaking out.

-Replacement pan may be ordered.

16

NUTRITIONAL INFORMATION

Nutritional information was calculated using butter and whole milk when called for in the recipes and is based on a ½­inch thick slice of bread. For less calories and total fat, you may substitute margarine for butter and low-fat milk for whole
milk.

Country White Bread Total Calories: French Bread Total Calories:

133.5 Total Fat(g):1.9 Total Carb(g):24.5 Total 131.0 Total Fat(g):1.6 Total Carb(g):24.5 Total
Protein(g):4.5 Fiber(g):0.9 Chol(mg):3.8 Protein(g):4.3 Fiber(g):0.9 Chol(mg):2.8
Sodium(mg):199.9 Sodium(mg):191.7

Classic Rye Bread Total Calories: Italian He rb Bread Total Calories: 137.3

124.3 Total Fat(g):1.3 Total Carb(g):24.1 Total Total Fat(g):2.3 Total Carb(g):24.3 Total
Protein(g):4.1 Fiber(g):1.8 Chol(mg):2.0 Protein(g):4.9 Fiber(g):1.1 Chol(mg):4.4
Sodium(mg):193.0 Sodium(mg):213.7

Honey Oatmeal Bread Total Calories: Basic Dinner Rolls/Bread Sticks Total Calories:

134.1 Total Fat(g):2.0 Total Carb(g):24.7 Total 115.5 Total Fat(g):2.5 Total Carb(g):19.8 Total
Protein(g):4.5 Fiber(g):1.0 Chol(mg):3.8 Protein(g):3.7 Fiber(g):0.7 Chol(mg):5.7
Sodium(mg):199.7 Sodium(mg):146.8

Egg Bread Total Calories: Cinnamon Rolls Total Calories: 177.3

148.3 Total Fat(g):3.0 Total Carb(g):24.8 Total Total Fat(g):7.9 Total Carb(g):22.8 Total
Protein(g):5.4 Fiber(g):0.9 Chol(mg):29.7 Protein(g):5.5 Fiber(g):0.9 Chol(mg):28.6
Sodium(mg):209.4 Sodium(mg):126.2

100% Whole Wheat Bread Total Calories: Raisin Bread Total Calories:177.4 Total Fat(g):

127.5 Total Fat(g):2.0 Total Carb(g):23.5 3.4 Total Carb(g):32.7 Total Protein(g):5.1 Fiber(g):1.4
Chol(mg):3.8 Protein(g):4.6 Fiber(g):3.4 Chol(mg):3.8 Sodium(mg):231.3
Sodium(mg):202.4

Half Whole Wheat Bread Total Calories: Cinnamon Oatmeal Raisin Bread Total Calories:

126.5 Total Fat(g):1.9 Total Carb(g):23.3 Total 145.0 Total Fat(g):2.8 Total Carb(g):26.0
TotalProtein(g):4.3 Fiber(g):2.0 Chol(mg):3.8 Total Protein(g):4.7 Fiber(g):1.21 Chol(mg):6.9
Sodium(mg):200.9 Sodium(mg):207.3

Apricot Almond Bread Total Calories: Bran Bread Total Calories:146.3 Total Fat(g)

143.8 Total Fat(g):3.1 Total Carb(g):24.1 2.6 Total Carb(g):26.3 Total Protein(g):4.6 Fiber(g):1.4
Chol(mg):3.8 Total Protein(g):4.7 Fiber(g):1.21 Chol(mg):5.6 Sodium(mg) 228.2
Sodium(mg):200.4

Buttermilk Wheat Bread Total Calories: Cheese Bread Total Calories:

125.8 Total Fat(g):2.1 Total Carb(g):22.2 Total 158.9 Total Fat(g):4.3 Total Carb(g):23.8 Total
Protein(g):4.8 Fiber(g):2.3 Chol(mg):4.5 Protein(g):6.1 Fiber(g):0.9 Chol(mg):22.3
Sodium(mg):327.5 Sodium(mg):224.5

Cracked Wheat Bread Total Calories: Croissants Total Calories:

133.0 Total Fat(g):1.7 Total Carb(g):25.3 Total 186.6 Total Fat(g):10.8 Total Carb(g):19.5 Total
Protein(g):4.4 Fiber(g):1.9 Chol(mg):2.8 Protein(g):5.7 Fiber(g):0.7 Chol(mg):27.7
Sodium(mg):297.8 Sodium(mg):200.4

17

Raised Doughnuts Total Calories: Focaccia Total Calories:

173.2 Total Fat(g):5.5 Total Carb(g):25.2 Total 132.1 Total Fat(g):4.3 Total Carb(g):20.0 Total
Protein(g):5.6 Fiber(g):0.8 Chol(mg):19.4 Protein(g):4.0 Fiber(g):0.8 Chol(mg):6.1
Sodium(mg):158.5 Sodium(mg):211.7

Garlic Bread Total Calories: Dill Bread Total Calories: 134.2

133.1 Total Fat(g):2.2 Total Carb(g):24.3 Total Total Fat(g):2.2 Total Carb(g):24.6 Total
Protein(g):4.6 Fiber(g):0.9 Chol(mg):3.8 Protein(g):4.6 Fiber(g):1.1 Chol(mg):3.8
Sodium(mg):200.2 Sodium(mg):200.5

Shredded Wheat Bread Total Calories: Multi- gra in French Brea d Total Calories:

141.5 Total Fat(g):1.9 Total Carb(g):26.4 Total 119.6 Total Fat(g):1.6 Total Carb(g):22.1 Total
Protein(g):4.7 Fiber(g):1.1 Chol(mg):3.8 Protein(g):4.1 Fiber(g):1.5 Chol(mg):2.8
Sodium(mg):200.3 Sodium(mg):198.3

Panettone Total Calories: Stollen Fruit Bread Total Calories: 183.8

183.4 Total Fat(g):4.3 Total Carb(g):32.2 Total Total Fat(g):3.3 Total Carb(g):34.3 Total
Protein(g):5.8 Fiber(g):1.3 Chol(mg):29.4 Protein(g):4.8 Fiber(g):1.4 Chol(mg):3.7
Sodium(mg):210.3 Sodium(mg):196.3

Old Fashioned White Bread Total Calories: Pizza Dough Total Calories:65.7 Total Fat(g):

143.9 Total Fat(g):2.7 Total Carb(g):25.0 1.9 Total Carb(g):10.7 Total Protein(g):1.5 Fiber(g):0.5
Chol(mg):6.7 Protein(g):5.0 Fiber(g):0.9 Chol(mg):0.1 Sodium(mg):108.8
Sodium(mg):205.6

Sourdough Wheat Bread Total Calories: Whole Wheat Pizza Dough Total Calories:

136.6Total Fat(g):1.0 Total Carb(g):27.1 Total 64.6 Total Fat(g):1.1 Total Carb(g):11.5
TotalProtein(g):5.1 Fiber(g):2.1 Chol(mg):2.0 Total Protein(g):2.3 Fiber(g):1.9 Chol(mg):0
Sodium(mg):193.6 Sodium(mg):61.9

Traditional French Bre ad Total Calories: Potato Bread Total Calories:132.6 Total Fat(g):

107.3 Total Fat(g):1.2 Total Carb(g):20.2 1.9 Total Carb(g):24.4 Total Protein(g):4.4 Fiber(g):1.0
Chol(mg):1.8 Protein(g):3.6 Fiber(g):0.8 Chol(mg):3.8 Sodium(mg):201.7
Sodium(mg):158.1

Pumpernickel Rye Bread Total Calories: Wheat ‘n Yogurt Bread Total Calories: 147.8

130.1 Total Fat(g):2.7 Total Carb(g):23.3 Total Fat(g):2.7 Total Carb(g):25.8 Total Protein(g):5.7
Fiber(g):2.0 Chol(mg):5.5 Total Protein(g):4.2 Total Fiber(g):2.6 Chol(mg):5.9 Sodium(mg):308.1
Sodium(mg):203.5

Rye Dinner Rolls Total Calories: Sourdough Total Calories:141.5 Total Fat(g):

101.9 Total Fat(g):2.4 Total Carb(g):17.6 1.1 Total Carb(g):27.4 Total Protein(g):5.0 Fiber(g):1.0
Chol(mg):5.7 Protein(g):3.2 Fiber(g):1.7 Chol(mg):2.0 Sodium(mg):191.0
Sodium(mg):146.4

Wheat Dinner Rolls Total Calories:

105.3 Total Fat(g):2.5 Total Carb(g):18.1
Total Protein(g):3.7 Chol(mg):5.7 Fiber(g):1.6
Sodium(mg):147.3

18

BASIC/SPECIALTY BREAD SETTING

- The recipes in this section can be made at the basic/specialty bread setting. The time delay can be used with the recipes

with the

- Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being
used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in the center of dry ingredients for the yeast.
This is especially important when using the time delay to prevent the yeast from becoming wet before the bread making process
begins.

- Use LUKEWARM water, about 80°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can
kill the yeast.

- MILK MUST BE WARMED to about 80°F, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY FROM
THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a
thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 100°F, as this can kill the yeast. Allow to cool if
too hot or add a little cold milk to cool it off.

- If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.

- Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use
the light or dark crust color setting the next time you prepare the recipe.

- An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will
prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients.

Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, simply ignore this alert.

-If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough

softens. Do not add too much extra water as this can cause the bread to collapse or be under baked. The bread dough should be

soft and a bit sticky to the touch after kneading.

symbol.

OLD FASHIONED WHITE BREAD

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

1½ Pound Loaf

11 ounces (1¼ cup + 2 Tbsp.)
2 tablespoons
3⅓ cups
2 tablespoons
1¼ teaspoons
2 teaspoons

- or ­1½ teaspoons

BREAD MACHINE/FAST RISE YEA ST

INGREDIENTS

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

-or-

2 Pound Loaf

13 ounces (1½ cups+ 2 tbsp.)
2 tablespoons
4 cups
2½ tablespoons
1½ teaspoons
2 ¼ teaspoons

-or­2 teaspoons

FOLLOW THESE INSTRUCTIONS FOR THIS RECIPE

BREAD SELECT SETTING
TO USE: basic/specia lty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,

then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker.

19

4. Program for recommended bread select

setting and desired crust color. Program time
delay if being used. Start bread maker. When
done, turn off, unlock pan and remove with
oven mitts. Shake bread out of pan. Cool on
rack before slicing.

COUNTRY WHITE BREAD

1½ Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
3⅓ cups
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

INGREDIENTS

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

DRY MILK

SUGAR

SALT

ACTIVE DRY YEAST

- or -

2 Pound Loaf

12 ounces (1½ cups)
2 tablespoons
4 cups
2 tablespoons
2½ tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

POTATO BREAD

An old-time favorite, using instant potato flakes. Save liquid from cooking potatoes to replace water in this recipe for added flavor.

1½ Pound Loaf

11 ounces (1¼ cups + 2 tbsp.)
2 tablespoons
3¼ cups
½ cup
2 tablespoons
2 tablespoons
1¼ teaspoons
1¾ teaspoons

- or ­1¼ teaspoons

INSTANT POTATO FLAKES

BREAD MACHINE/FAST RISE YEAST

INGREDIENTS

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

DRY MILK

SUGAR

SALT

ACTIVE DRY YEAST

-or-

2 Pound Loaf

13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
3¾ cups
⅔ cup
2 tablespoons
2½ tablespoons
1½ teaspoons
2 ¼ teaspoons

-or­1½ teaspoons

EGG BREAD

1½ Pound Loaf

6½ ounces (¾ cup + 1 tbsp.)
2
2 tablespoons
3¼ cups
1½ tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

INGREDIENTS

WATER, 80°°°° F

EGGS, large

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE

BREAD SELECT SETTING
TO USE: basic/specia lty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,

then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker.

2 Pound Loaf

9½ ounces (1 cups + 3 tbsp.)
2
2 tablespoons
4 cups
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

4. Program for recommended bread select

setting and desired crust color and loaf size.
Program time delay if being used. Start bread
maker. When done, turn off, unlock pan and
remove with oven mitts. Shake bread out of
pan. Cool on rack before slicing.

20

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
2 tablespons
2⅓ cups
1 cup
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

1½ Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
3⅓ cups
2 tablespoons
1 tablespoon
1 tablespoon
2 teaspoons
1¼ teaspoons
2 teaspoons

- or ­1½ teaspoons

HONEY OATMEAL BREAD

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal.

WATER, 80°°°° F

HONEY

BUTTER or MARGARINE

BREAD FLOUR

OATS, quick or old-fashioned

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

13 ounces (1½ cups + 2 tbsp)
2 tablespoons
2 tablespoons
3½ cups
1 cup
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

ITALIAN HERB BREAD

INGREDIENTS

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

GRATED PARMESAN CHEESE

DRY MILK

SUGAR

ITALIAN SEASONING

SALT

ACTIVE DRY YEAST

-or-

BREAD MACHINE/FAST RISE YEAST

2 Pound Loaf

12 ounces (1½ cups)
2 tablespoons
4 cups
3 tablespoons
1½ tablespoons
1½ tablespoons
2½ teaspoons
1½ teaspoons
2 ¼ teaspoons

-or­2 teaspoons

DILL BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
3⅓ cups
1½ tablespoons
1¼ teaspoons
1 tablespoon
2 tablespoons
2 teaspoons

- or –
1½ teaspoons

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

DILL WEED

DRY MILK

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

12 ounces (1½ cups)
2 tablespoons
4 cups
2 tablespoons
1½ teaspoons
1½ tablespoons
2 tablespoons
2¼ teaspoons

-or­2 teaspoons

FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE

BREAD SELECT SETTING
TO USE: basic/specia lty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,

then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker.

4. Program for recommended bread select

setting and desired crust color. Program time
delay if being used. Start bread maker. When
done, turn off, unlock pan and remove with
oven mitts. Shake bread out of pan. Cool on
rack before slicing.

21

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
3⅓ cups
2 tablespoons
1 tablespoon
1½ tablespoons
1¼ teaspoons
½ teaspoons
2 teaspoons

- or –
1½ teaspoons

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
1½ tablespoons
2⅓ cups
1 cup
2 tablespoons
1½ tablespoons
1¼ teaspoons
1 teaspoon
2 teaspoons

- or –
1½ teaspoons

GARLIC BREAD

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

DRY MILK

DRIED PARSLEY FLAKES

SUGAR

SALT

GARLIC POWDER

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

CLASSIC RYE BREAD

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

MEDIUM RYE FLOUR

DRY MILK

SUGAR

SALT

CARAWAY SEED, optional

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

12 ounces (1½ cups)
2 tablespoons
4 cups
2 tablespoons
1½ tablespoons
2 tablespoons
1½ teaspoons
½-¾ teaspoon
2¼ teaspoons

-or­2 teaspoons

12 ounces (1½ cups)
2 tablespoons
3 cups
1¼ cups
2 tablespoons
1½ tablespoons
1½ teaspoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

PUMPERNICKEL RYE BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
3 tablespoons
2¼ cups
½ cup
½ cup
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

BREAD MACHINE/FAST RISE YEAST

WATER, 80°°°° F

MOLASSES

BUTTER or MARGARINE

BREAD FLOUR

MEDIUM RYE FLOUR

WHOLE WHEAT FLOUR

COCOA, unsweetened

SALT

ACTIVE DRY YEAST

- or -

FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE

BREAD SELECT SETTING
TO USE: basic/specia lty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,

then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

12 ounces (1½ cups)
2 tablespoons
3 tablespoons
2⅔ cups

⅔ cup
⅔ cup

2½ tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

4. Program for recommended bread select

setting and desired crust color. Program time
delay if being used. Start bread maker. When
done, turn off, unlock pan and remove with
oven mitts. Shake bread out of pan. Cool on
rack before slicing.

22

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

11 ounces (1¼ cups + 3 tbsp.)
2 tablespoons
3 cups
2 large biscuits, broken
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

10 ounces (1¼ cups)
2 tablespoons
2 tablespoons
3 cups
1 cup
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

SHREDDED WHEAT BREAD

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

SHREDDED WHEAT CEREAL

BROWN SUGAR, packed

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

BRAN BREAD

WATER, 80°°°° F

HONEY

BUTTER or MARGARINE

BREAD FLOUR

BRAN FLAKES CEREAL

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
3¾ cups
2 large biscuits, broken
3 tablespoons
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

12 ounces (1½ cups)
3 tablespoons
2 tablespoons
3¾ cups
1¼ cups
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

FRENCH BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10½ ounces (1¼ cups + 1 tbsp.)
1 tablespoon
½ tablespoon
3⅓ cups
1 tablespoon
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

OLIVE or VEGETABLE OIL

BREAD MACHINE/FAST RISE YEAST

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

FOLLOW THESE INSTRUCTIONS FOR RECIPES ON THIS PAGE

BREAD SELECT SETTING TO USE: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients,

then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker

12½ ounces (1½ cups + 1 tbsp.)
1 tablespoon
1 tablespoon
4¼ cups
1½ tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

4. Program for recommended bread select

setting and desired crust color. Program time
delay if being used. Start bread maker. When
done, turn off, unlock pan and remove with
oven mitts. Shake bread out of pan. Cool on
rack before slicing.

23

MULTI-GRAIN FRENCH

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
1 tablespoon
2 cups
1 cup
½ cup

1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry

ingredients, then level ingredients, pushing some of the mixture into
the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

BREAD MACHINE/FAST RISE YEAST

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

WHOLE WHEAT FLOUR

7-GRAIN CEREAL

SALT

ACTIVE DRY YEAST

- or -

12 ounces (1½ cups)
1½ tablespoons
3 cups
1 cup
½ cup

1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

4. Program for recommended bread select setting and

desired crust color. Program time delay if being used.
Start bread maker. When done, turn off, unlock pan and
remove with oven mitts. Shake bread out of pan. Cool on
rack before slicing.

SOURDOUGH STARTER RECIPE

1 cup milk
3 tablespoons plain, nonfat yogurt
1 cup bread flour

1. In saucepan or microwave, heat milk to 100°F. Remove from heat and stir in yogurt with a wooden or plastic spoon. Do not use
metal utensils. Pour mixture into a warm glass, ceramic or plastic 6-cup bowl with a tight fitting lid. Do not use a metal bowl. Cover
and let stand in a warm place 18 to 24 hours or until mixture is consistency of yogurt. When clear liquid forms on top of mixture, stir
to blend in. If liquid turns pink in color, discard mixture and start over with fresh ingredients.

2. After mixture thickens, stir in 1 cup bread flour. Cover bowl tightly and let stand in warm place until mixture bubbles and has a sour
smell, 2 to 5 days. Any clear liquid that forms on top of mixture can be stirred in. If the liquid turns pink in color, discard mixture and
start over with fresh ingredients. Makes about 1⅓ cups. Use starter immediately or cover and refrigerate until ready to use. See
instructions below for proper use and maintenance of starter.

TO USE AND MAINTAIN SOURDOUGH STARTER

1. Remove amount of room temperature starter as needed for recipe. If starter was refrigerated, allow to sit at room temperature 12 to
24 hours or until bubbly. Stir in clear liquid that forms and remove amount needed for recipe.

2. Replenish starter every time some is removed with equal amounts of warm milk and bread flour. For example, if 1 cup of starter
was removed to make bread, replenish remaining starter with 1 cup of warm, 100°F milk and 1 cup of bread flour. Stir well to blend,
cover bowl and let stand in warm place until bubbly, 12 to 24 hours. Use immediately or cover and refrigerate until used, allowing to
set at room temperature 12 to 24 hours before using as noted in Step 1 above. If at any time liquid on surface of mixture turns pink in
color, discard mixture and start over with fresh ingredients.

24

SOURDOUGH TIPS:

- Do not use metal bowls or spoons to store and/or stir starter.

- If starter is not going to be used immediately cover and refrigerate. The clear liquid that forms on the surface should be stirred in
once a week.

- If the liquid that forms on the surface of starter turns pink in color at any time, discard the starter and start over again with fresh
ingredients.

- Starter should always be at room temperature before it is used.

- Thickness of starter will vary, therefore when making the first loaf of sourdough bread, observe dough during the kneading cycle. If
the dough seems too dry, add 1 teaspoon of water at a time until dough is soft and elastic. If dough is too wet and does not form a ball
of dough, add 1-tablespoon bread flour at a time until dough forms into a nice ball.

- The sour taste of the bread will vary with the tartness of the starter. Note that the recipes provide amounts of starter to use for mild
and strong sourdough flavor. You may wish to start with the mild flavored recipe first.

- Sourdough bread made in a bread machine usually requires the addition of yeast as most starters are not strong enough to be used
alone for proper rising of bread in the programmed times.

- To increase the supply of starter, feed with 2 cups of bread flour and 2 cups of 100°F milk.

-To share starter with a friend, give 2 cups away, 1 cup to use immediately and the second cup to feed and maintain supply.

SOURDOUGH BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

5½ ounces (⅔ cup)
8 ounces (1 cup)
1 tablespoon
2¾ cups
1 tablespoon
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

WATER, 80°°°° F

SOURDOUGH STARTER, room temp

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

6½ ounces (¾ cup + 1 tbsp.)
10 ounces (1¼ cups)
2 tablespoons
3½ cups
1½ tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

FOLLOW THESE INSTRUCTIONS F OR THE RECIPES ON THIS PAGE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry

ingredients, then level ingredients, pushing some of the mixture into
the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

SOURDOUGH WHEAT BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

5 ounces (½ cup + 2 tbsp.)
8 ounces (1 cup)
1 tablespoon
1 tablespoon
1 tablespoon
1½ cups
1½ cups
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

SOURDOUGH STARTER, room temp

BREAD MACHINE/FAST RISE YEAST

WATER, 80°°°° F

BUTTER or MARGARINE

HONEY

MOLASSES

BREAD FLOUR

WHOLE WHEAT FLOUR

SALT

ACTIVE DRY YEAST

- or -

4. Program for recommended bread select setting and

desired crust color and loaf size settings. Program time
delay if being used. Start bread maker. When done, turn
off, unlock pan and remove with oven mitts. Shake bread
out of pan. Cool on rack before slicing.

SPEICAL NOTE: The amount of starter used in these

recipes will produce a mild tasting sour dough bread. If
you would like a stronger taste, reduce the amount of
water by 1 tablespoon and increase the amount of starter
by 2 tablespoons for the 1½ lb loaf and 4 tablespoons for
the 2 pound loaf.

6 ounces (¾ cup)
10 ounces (1¼ cups)
2 tablespoons
1 tablespoon
1 tablespoon
1¾ cups
1¾ cups
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

25

RAISIN BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10½ ounces (1¼ cups + 1 tbsp.)
2 tablespoons
3⅓ cups
2 tablespoons
2 tablespoons
1½ teaspoons
1 teaspoon
2 teaspoons

- or –
1½ teaspoons
¾ cup
¼ cup

BREAD MACHINE/FAST RISE YEA ST

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

DRY MILK

SUGAR

SALT

GROUND CINNAMON

ACTIVE DRY YEAST

- or -

RAISINS**

CHOPPED NUTS, optional

CINNAMON OATMEAL RAISIN BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

11 ounces (1¼ cups + 2 tbsp.)
2 tablespoons
2¾ cups
¾ cup
2 tablespoons
1¼ teaspoons
1 teaspoon
2 teaspoons

- or –
1½ teaspoons
½ cup

BUTTER or MARGARINE

OATS, quick or old-fashioned

BREAD MACHINE/FAST RISE YEA ST

FOLLOW THESE INSTRUCTIONS F OR THE RECIPES ON THIS PAGE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry

ingredients, then level ingredients, pushing some of the mixture into
the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

MILK, 80°°°° F

BREAD FLOUR

BROWN SUGAR, packed

SALT

GROUND CINNAMON

ACTIVE DRY YEAST

- or -

RAISINS**

12½ ounces (1½ cups + 1 tbsp.)
2 tablespoons
4 cups
2 tablespoons
2½ tablespoons
1¾ teaspoons
1¼ teaspoons
2¼ teaspoons

-or­2 teaspoons
1 cup
⅓ cup

4. Program for recommended bread select setting and

desired crust color and loaf size settings. Program time
delay if being used. Start bread maker. When done, turn
off, unlock pan and remove with oven mitts. Shake bread
out of pan. Cool on rack before slicing.

SPEICAL NOTE: **To make raisin bread without

being present to add the raisins, follow steps 1-3 above.
Then place raisins around the outside edge of pan, on top

of dry ingredients, away from the yeast. Do not add

raisins to the liquid in pan as the raisins will absorb too
much liquid and a poor loaf of bread will be obtained.
Continue with step 4.

13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
3¼ cups
1 cup
2½ tablespoons
1½ teaspoons
1¼ teaspoons
2¼ teaspoons

-or­2 teaspoons
⅔ cup

26

CHEESE BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

8½ ounces (1 cup + 1 tbsp.)
1
2 tablespoons
3⅓ cups
1½ tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons
⅔ cup

WATER, 80°°°° F

EGG, large

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEA ST

SHREDDED SHARP CHEDDAR

CHEESE, frozen

10 ounces (1¼ cups)
1
2 tablespoons
4 cups
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons
1 cup

PANETTONE

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

6½ ounces (¾ cup + 1 tbsp.)
2
¼ teaspoon
3 tablespoons
3⅓ cups
3 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

⅓ cup
⅓ cup

2 tablespoons
1 tablespoon

BREAD MACHINE/FAST RISE YEA ST

MIXED CANDIED FRUIT and PEEL

BLANCHED, SLIVERED ALMONDS

FOLLOW THESE INSTRUCTIONS F OR THE RECIPES ON THIS PAGE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry

ingredients, then level ingredients, pushing some of the mixture into the
corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

WATER, 80°°°° F

EGGS, large

VANILLA EXTRACT

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

RAISINS

GRATED LEMON RIND

4. Program for recommended bread select setting and

desired crust color and loaf size settings. Start bread
maker. Add frozen cheese or fruit and nuts, depending on
recipe being prepared, when alert sounds during the
knead cycle. When done, turn off, unlock pan and
remove with oven mitts. Shake bread out of pan. Cool on
rack before slicing.

8 ounces (1 cup)
2
½ teaspoon
3 tablespoons
4 cups
3 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons
½ cup
½ cup
3 tablespoons
2 tablespoons

27

APRICOT ALMOND BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
3¼ cups
2 tablespoons
2 tablespoons
1¼ teaspoons
½ teaspoon
2 teaspoons

- or –
1½ teaspoons
½ cup
½ cup

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

DRY MILK

BROWN SUGAR, packed

SALT

GROUND NUTMEG

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEA ST

CHOPPED, DRITED APRICOTS

BLANCHED, SLIVERED ALMONDS

11½ ounces (1¼ cups + 3 tbsp.)
2 tablespoons
3¾ cups
2 tablespoons
3 tablespoons
1½ teaspoons
¾ teaspoon
2¼ teaspoons

-or­2 teaspoons

⅔ cup
⅓ cup

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker

4. Program for recommended bread select setting and desired crust color and loaf size settings. Program time delay if being used. Start bread maker.

Add fruit and nuts when alert sounds during the knead cycle. When done, turn off, unlock pan and remove with oven mitts. Shake bread out of pan.
Cool on rack before slicing.

SPECIAL TIP: To make apricot almond bread overnight or without having to be present to add the fruit and nuts, follow steps 1-3. Then place
apricots and almonds around the outside edge of pan, on top of dry ingredients away from yeast. Do not add these ingredients to the water in pan as
they will absorb too much liquid and affect the consistency of the dough. Continue with step 4. Do not add more apricots than recommended as the
consistency of the dough will be affected.

STOLLEN FRUIT BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

6 ounces (¾ cups
1
2 tablespoons
3 cups
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons
¼ cup
¼ cup
¼ cup
¼ cup

3 tablespoons

WATER, 80°°°° F

EGG, large

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEA ST

RED CANDIED CHERRIES

GREEN CANDIED CHERRIES

BLANCHED, SLIVERED ALMONDS RAISINS

BREAD FLOUR

8½ ounces (1 cup + 1 tbsp.)
1
2 tablespoons
3¾ cups
3 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

⅓ cup
⅓ cup
⅓ cup
⅓ cup

4 tablespoons

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry

ingredients, level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread

maker

5. Dust cherries, nuts and raisins with flour. Add when

alert sounds during the knead cycle. When done, turn
off, unlock pan and remove with oven mitts. Shake
bread out of pan. Cool on rack before slicing.

4. Program recommended bread select setting and desired crust color and loaf

size settings. Turn bread maker on.

28

WHOLE WHEAT BREAD SETTING

-The recipes in this section can be made at the whole-wheat bread setting. The time delay can be used with the recipes with the

symbol.

- Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast being

used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the yeast. This is

especially important when using the time delay to prevent the yeast from becoming wet before the bread making process begins.

- Use LUKEWARM water about 80°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this can

kill the yeast.

- MILK MUST BE WARMED to about 80°F, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY
FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a
thermometer to measure correct temperature. DO NOT OVERHEAT MILK, above 100°F, as this can kill the yeast. Allow to cool if

too hot or add a little cold milk to cool it off.

- If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.

- Start with medium crust color setting the first time you make a loaf. Make a comment at the bottom of each recipe if you wish to use
the light or dark crust color setting the next time you prepare the recipe.

- Recipes containing 50% or more whole grain flour, grains or cereals will benefit from the longer kneading time at the whole-wheat

setting. If the bread collapses during the bake cycle, especially when using 100% whole grain flours, add 1 or 1½ tablespoons vital
wheat gluten to the recipe the next time for the respective loaf size, or add one (1) large egg, reducing the recommended amount of
liquid by two (2) ounces. Egg will add protein for better structure; and is available at most health food stores. Watch the dough during
the knead cycle to see if any minor adjustment in liquid or flour is needed.

- Whole grain breads are typically shorter in height and denser in texture than breads made with bread flour.

- Stone-ground wheat flour is coarser than the steel-ground wheat flour and as a result, breads make with stone-ground flour will be
shorter. You may want to add vital gluten to the dry ingredients if using stone-ground whole-wheat flour or other stone or coarse
ground flours for best results. Add 1 tablespoon for the 1½ lb loaf; 1½ tablespoons for the 2 lb. loaf.

-If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough
softens. Do not add too much extra water as this can cause the bread too collapse or be under baked. The bread dough should be soft
and a bit sticky to the touch after kneading.

- An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This will
prevent these added ingredients from becoming over mixed or crushed. Simply open door when alert sounds and add the ingredients.
Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients, ignore the alert.

WHEAT ‘N YOGURT BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

8 ounces (1 cup)
½ cup
2 tablespoons
1⅓ cups
2 cups
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –

1½ teaspoons

WATER, 80°°°° F

PLAIN NONFAT YOGURT

BUTTER or MARGARINE

BREAD FLOUR

WHOLE WHEAT FLOUR

DRY MILK

BROWN SUGAR, packed

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

9 ounces (1 cup + 2 tbsp.)
⅔ cup
2 tablespoons
1½ cups
2¾ cups
2 tablespoons
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or-

2 teaspoons

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

Bread Select Setting To Use: whole wheat

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle

dry ingredients, level ingredients, pushing some of the mixture
into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan

into bread maker

29

4. Program for whole wheat and desired crust color and loaf

size settings. Turn bread maker on. When done, turn off,
unlock pan and remove with oven mitts. Shake bread out of
pan and cool on rack before slicing.

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

9 ounces (1 cup + 2 tbsp.)
1
1 tablespoon
1 tablespoon
2 tablespoons
3⅓ cups
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10½ ounces (1¼ cups + 1 tbsp.)
1 tablespoon
2 tablespoons
1⅔ cups
1⅔ cups
2 tablespoons
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

100% WHOLE WHEAT BREAD

WATER, 80°°°° F

EGG, large

MOLASSES

HONEY

BUTTER or MARGARINE

WHOLE WHEAT FLOUR

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

50% WHOLE WHEAT BREAD

WATER, 80°°°° F

HONEY

BUTTER or MARGARINE

BREAD FLOUR

WHOLE WHEAT FLOUR

BROWN SUGAR, packed

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEAST

11½ ounces (1¼ cups + 3 tbsp.)
1
1 tablespoon
2 tablespoons
2 tablespoons
4¼ cups
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

12 ounces (1½ cups)
1½ tablespoons
2 tablespoons
2 cups
2 cups
2 tablespoons
2 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

CRACKED WHEAT BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

10 ounces (1¼ cups)
2 tablespoons
2 cups
1 cup
½ cup
2 tablespoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons

Bread Select Setting To Use: basic/specialty

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry

ingredients, then level ingredients, pushing some of the mixture into
the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker.

FOLLOW THESE INSTRUCTIONS F OR THE RECIPES ON THIS PAGE

CRACKED WHEAT CEREAL

BREAD MACHINE/FAST RISE YEAST

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

WHOLE WHEAT FLOUR

BROWN SUGAR, packed

SALT

ACTIVE DRY YEAST

- or -

13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
2½ cups
1⅓ cups
⅔ cup
3 tablespoons
1½ teaspoons
2¼ teaspoons

-or­2 teaspoons

4. Program for whole-wheat setting and desired crust

color and loaf size settings. Program time delay if being
used. Start bread maker. When done, turn off, unlock pan
and remove with oven mitts. Shake bread out of pan.
Cool on rack before slicing.

30

BUTTERMILK WHEAT BREAD

1½ Pound Loaf INGREDIENTS 2 Pound Loaf

12 ounces (1½ cups)
2 tablespoons
2 cups
1¼ cups
2 tablespoons
1¼ teaspoons
¼ teaspoon
2 teaspoons

- or –
1½ teaspoons

Bread Select Setting To Use: whole wheat

1. Add liquid ingredients and butter to pan.

2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry

ingredients, then level ingredients, pushing some of the mixture into the
corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

BREAD MACHINE/FAST RISE YEAST

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

BUTTERMILK, 80°°°° F

BUTTER or MARGARINE

WHOLE WHEAT FLOUR

BREAD FLOUR

BROWN SUGAR, packed

SALT

BAKING SODA

ACTIVE DRY YEAST

- or -

14 ounces (1¾ cups)
2 tablespoons
2⅔ cups
1⅓ cups
3 tablespoons
1½ teaspoons
½ teaspoon
2¼ teaspoons

-or­2 teaspoons

4. Program for whole-wheat setting and desired crust

color and loaf size settings. Program time delay if being
used. Start bread maker. When done, turn off, unlock
pan and remove with oven mitts. Shake bread out of
pan. Cool on rack before slicing.

DOUGH SETTING

• The recipes in this section can be made at the dough setting. The dough setting will prepare the dough for you by kneading it and

then letting it rise about 56 minutes before being stirred down by the knead bars. You then remove the dough from the pan, shapes
as desired and let it rise at room temperature before baking in your own oven.

• The time delay can be used with recipes with the

dough setting as they do not apply to making dough.

• Active dry, bread machine or fast rising yeast may be used in the recipes. Use the recommended amount for the type of yeast

being used. Bread machine and fast rising yeast are interchangeable. ALWAYS make a well in center of dry ingredients for the
yeast. This is especially important when using the time delay to prevent the yeast from becoming wet before the dough making
process begins.

• Use LUKEWARM water, about 80°F, to activate the yeast for best results. DO NOT USE HOT WATER, above 100°F, as this

can kill the yeast.

• MILK MUST BE WARMED to about 80°F, in order to activate the yeast for best results. DO NOT USE MILK DIRECTLY

FROM THE REFRIGERATOR. Gently warm milk in microwave at low power or in a pan on top of range over low heat, using a
thermometer to measure correct temperature. DO NOT OVER-HEAT MILK above 100°F,, as this can kill the yeast. Allow to cool
if too hot or add a little cold milk to cool it off.

• If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.

• An audible alert will sound during the knead cycle to let you know when to add ingredients if recipe recommends doing so. This

will prevent these added ingredients, such as raisins and nuts, from being over mixed or crushed. Simply open door when alert
sounds and add the ingredients. Close door. Do not turn bread maker off when adding ingredients. If you are not adding ingredients,
ignore alert.

• Make sure to remove the dough from pan after completion of cycle. An audible alert will sound and the machine will

automatically turn off when the dough cycle is complete. If the dough is left inside the machine, it will continue to rise and could
over rise if left inside long enough, possible flowing into the oven chamber.

• Most of your favorite yeast dough recipes can be prepared in your bread maker at the dough setting, however, do not exceed four

(4) cups of flour as the dough may not be kneaded properly. Some minor adjustment may be needed during the knead period for
proper condition of the dough.

• If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until dough

softens. Do not add too much extra water, as the dough can get too sticky. The dough should be soft to the touch after kneading.

symbol. The crust color and loaf size buttons cannot be activated at the

31

• Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into

an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and
punch down if needed. When ready to use, shape, rise and bake as recipe directs.

• To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, remove

from freezer and thaw in refrigerator or at room temperature. Keep covered to prevent the dough from drying out. Once thawed,
allow dough to rise until doubled in size, then bake as directed.

BASIC DINNER ROLLS/BREAD STICKS

INGREDIENTS

8 ounces (1 cup)
3 tablespoons
3 cups
3½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons

- or –

1½ teaspoons

FOLLOW THESE IN STRUCTIONS FOR TH E BASIC DINNER ROLLS/B READ STICKS RECIPE

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle

dry ingredients, level ingredients, pushing some of the mixture into the
corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Program time delay if being used. Start bread

maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.

BREAD MACHINE/FAST RISE YEA ST

SOFTENED BUTTER o r SLIGHTLY

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BEATEN EGG WHITE

5. Finish as desired, following shaping directions. Place

on greased baking pans or sheets, cover and let rise in
warm, draft-free place until double in size, about 45
minutes to 1 hour. Brush with butter or slightly beaten
egg white and bake in preheated 350° F oven for 15 to
20 minutes or until golden brown. Serve warm.

BREAD SELECT SETTING: dough

Makes between 2 and 3 dozen rolls
depending on shape made.

HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH

CRESCENT ROLLS CLOVERLEAF ROLLS

1. Divide dough into 4 equal pieces. Roll each piece 1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball.
into a circle ¼-inch thick. 2. Place 3 balls into greased muffin cup. Brush with softened butter.

2. Cut each circle into 6 pie-shaped wedges. Roll Cover and let rise until double in size.
each wedge from wide end to narrow tip. Makes 1½ dozen.

3. Curve ends to form crescent. Place 1 inch apart on
greased cookie sheet. Continue recipe instructions.

Makes 2 dozen.

FOUR-LEAF CLOVER ROLLS BREAD STICKS – Makes 2 dozen

1. Roll dough into a rectangle, ½-inch thick. Cut into 1. Divide dough into 4 equal pieces. Divide each piece into 6 portions.
18 equal-sized pieces. 2. Roll each piece into a rope 8 inches long. Place 1 inch apart on

2. Shape each piece into a ball. Place each ball into a greased cookie sheet.
greased muffin cup. 3. Brush with egg white/water mixture and sprinkle with sesame or

3.With scissors, snip each ball completely into quarters. poppy seeds, grated Parmesan cheese, garlic salt or other topping.

Continue recipe instructions. Makes 1½ dozen. Continue recipe instructions. For drier breadsticks, reduce heat to

300º F after baking 10 minutes and bake 25 to 30 minutes longer.

FOR PARKER HOUSE ROLLS – Makes 3 dozen

1. Roll dough into a circle ¼-inch thick. Cut dough into 3-inch circles using biscuit cutter. Brush with
softened butter.

2. Crease each biscuit through center with handle of wooden spoon.

3. Fold biscuits over so top half overlaps bottom slightly. Place close together in a greased 13 x 9 and a
9 x 9 inch pan. Brush with softened butter. Cover and let rise until double in size.

32

WHEAT DINNER ROLLS

INGREDIENTS

8½ ounces (1 cup + 1tbsp.)
3 tablespoons
1½ cups
1½ cups
3½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons

- or –

1½ teaspoons

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle

dry ingredients, level ingredients, pushing some of the mixture into the
corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Program time delay if being used. Start bread

maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.

BREAD MACHINE/FAST RISE YEA ST

SOFTENED BUTTER o r MARGARINE

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

WHOLE WHEAT FLOUR

BROWN SUGAR, packed

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BREAD SELECT SETTING: dough

Makes about 1½ dozen rolls depending
on shape made.

5. Knead dough about 1 minute. Shape into cloverleaf or

four-leaf clover rolls following shaping directions. Brush
with softened butter or margarine, cover and let rise in
warm, draft-free place until double in size, about 45
minutes to 1 hour. Bake in preheated 350° F oven for 15
to 20 minutes or until golden brown. Serve warm.

RYE DINNER ROLLS

INGREDIENTS

8 ounces (1 cup)
2 tablespoons
3 tablespoons
1½ cups
1½ cups
2 tablespoons
1 teaspoon
2 teaspoons

- or –
1½ teaspoons

1

FOLLOW THESE IN STRUCTIONS FOR THE RYE DINNER ROLLS REC IP E

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to

settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Program time delay if being used. Start bread

maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.

BREAD MACHINE/FAST RISE YEA ST

EGG WHITE, slightly beaten

WATER, 80°°°° F

HONEY

BUTTER or MARGARINE

BREAD FLOUR

MEDIUM RYE FLOUR

DRY MILK

SALT

ACTIVE DRY YEAST

- or -

BREAD SELECT SETTING: dough

Makes about 2 dozen.

5. Knead dough about 1 minute. Roll dough into a

rectangle, abut ¾-thick. Cut into 6 strips, then cut each
strip into 4 pieces. Roll each piece of dough into a 2­inch ball. Place on greased cookie sheet. Cover and let
rise in warm, draft-free place, about 30 to 45 minutes
or until double in size. brush with slightly beaten egg
white and sprinkle with coarse salt or caraway seed or
both. Bake in preheated 375° F oven for 15 to 20
minutes or until golden brown. Serve warm.

33

PIZZA DOUGH

Single Crust 12-14 inch

7½ ounces (¾ cup + 3 tbsp.)
2 tablespoons
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons

- or –
1½ teaspoons

6 to 8 ounces

BREAD MACHINE/FAST RISE YEA ST

FAVORITE MEAT, TOPPINGS, CHEESE

INGREDIENTS

WATER, 80°°°° F

VEGETABLE OIL

ALL PURPOSE FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

PIZZA SAUCE

FOLLOW THESE INSTRUCTIONS FOR THE PIZZA DOUGH RECIPES

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle

dry ingredients, level ingredients, pushing some of the mixture into the
corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Program time delay if being used. Start bread

maker. When done, unlock pan from bread maker. Place dough onto
floured surface. knead about 1 minute, then let rest 15 minutes.

Double Crust 2-12/14 inch

10½ ounces (1¼ cups + 1 tbsp.)
4 tablespoons
4 cups
1 teaspoon
1 teaspoon
2½ teaspoons

- or –
2 teaspoons

12 to 16 ounces

5. Roll dough out to fit 12 or 14-inch pizza pan. Place

dough into greased pan, which has been sprinkled with
cornmeal. Press dough into pan, forming an edge. Let
dough rise in warm, draft-free place, about 20 to 25
minutes.

6. Spread pizza sauce evenly over crust, then top with
favorite meat, toppings and shredded cheese. Bake in
preheated 425° F oven for 20 to 25 minutes or until
golden brown. Let rest 5 minutes before cutting.

Single Crust INGREDIENTS

8½ ounces (1 cup + 1 tbsp.)
1 tablespoon
2½ cups
½ teaspoon
½ teaspoon
2 teaspoons

- or –
1½ teaspoons

6 to 8 ounces

WHOLE WHEAT PIZZA DOUGH

WATER, 80°°°° F

VEGETABLE OIL

WHOLE WHEAT FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEA ST

PIZZA SAUCE

FAVORITE MEAT, TOPPINGS, CHEESE

Double Crust

13 ounces (1½ cups + 2 tbsp.)
2 tablespoons
4 cups
1 teaspoon
1 teaspoon
2½ teaspoons

- or –
2 teaspoons

12 to 16 ounces

FOCACCIA

Bread Select Setting: dough INGREDIENTS

7½ ounces (¾ cup + 3 tbsp.)
3 tablespoons
3 cups
2 tablespoons
3½ tablespoons
1 teaspoon
2 teaspoons

- or –
1½ teaspoons
2 tablespoons
2 tablespoons
2 teaspoons
1 teaspoon, or to taste

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

DRY MILK

SUGAR

SALT

ACTIVE DRY YEAST

- or -

BREAD MACHINE/FAST RISE YEA ST

OLIVE OIL

GRATED PARMESAN CHEESE

ROSEMARY LEAVES

GARLIC SALT

34

FOLLOW THESE IN STRUCTIONS FOR THE FOCACCIA RECIPE

BREAD SELECT SETTING TO USE: dough

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to

settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Program time delay if being used. Start bread

maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.

5. Knead dough about 1 minute. Roll dough into a

rectangle to fit jellyroll pan or large cookie sheet, about
15x10 inches. Place on greased pan and press dough
evenly into pan forming an edge. Cover and let rise in
warm, draft-free place for 20 to 30 minutes until
slightly risen. With handle of wooden spoon, make
indentations in dough at every inch. Brush dough with
olive oil, then sprinkle with Parmesan cheese, rosemary
leaves and garlic salt.

6. Bake in preheated 400° F oven for 15 minutes or

until golden brown. Cool slightly and cut into squares
for serving. Serve warm.

TRADITIONAL FRENCH BREAD

Bread Select Setting: dough INGREDIENTS

10 ounces (1¼ cups)
1 tablespoon
3½ cups
1½ teaspoons
1¼ teaspoons
2 teaspoons

- or –
1½ teaspoons
1
1 teaspoon

FOLLOW THESE IN STRUCTIONS FOR THE TRADITIONAL FRENCH BREAD RECIPE ABOVE

BREAD SELECT SETTING TO USE: dough

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to

settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Program time delay if being used. Start bread

maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.

Bread Select Setting: dough INGREDIENTS

8 ounces (1 cup)
3 tablespoons
3 cups
2 tablespoons
3 tablespoons
¼ teaspoons
3 teaspoons

- or –
2 teaspoons
¾ cup (1½ sticks)
1

BREAD MACHINE/FAST RISE YEA ST

EGG WHITE, slightly beaten

POPPY or SESAME SEEDS for garnish

BREAD MACHINE/FAST RISE YEA ST

EGG WHITE, slightly beaten

WATER, 80°°°° F

BUTTER or MARGARINE

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

WATER

CROISSANTS

WATER, 80°°°° F

BUTTER

BREAD FLOUR

DRY MILK

SUGAR

SALT

ACTIVE DRY YEAST

- or -

COLD BUTTER, sliced thin

5. Roll dough into a 15x12-inch rectangle. Roll up

tightly from long side, seal and taper ends. Place seam
side down on greased baking sheet sprinkled with
cornmeal. Cover and let rise in warm, draft-free place
for 45 to 55 minutes or until nearly double in size. With
sharp knife, make 3 or 4¼-inch deep diagonal cuts on
top of loaf. Combine egg white with water and brush
mixture on to0p of loaf. Sprinkle with poppy or sesame
seeds if desired or leave plain.

6. Bake in preheated 400° F oven for 45 minutes or

until golden brown. Cool slightly before slicing.

Makes 1 large loaf

Makes 18 medium size croissants

35

FOLLOW THESE INSTRUCTIONS FO R THE CROISSANT RECIP E

BREAD SELECT SETTING TO USE: dough

1. Add water and 3 tablespoons butter to pan.

2. Add bread flour, sugar, dry milk and salt to pan. Tap pan to settle

dry ingredients, level ingredients, pushing some of the mixture into
the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Program time delay if being used. Start bread

maker. When done, unlock pan from bread maker. Place dough into a
greased bowl. Cover and refrigerate 30 minutes.

5. Place dough onto lightly floured surface. Roll into a 15x12-inch

rectangle. Cover ⅔ of dough with thinly sliced butter. Fold unbuttered
third of dough over the center buttered third, then fold again, over the
remaining buttered third. Seal ends and long side of dough. Place on
lightly greased cookie sheet, cover with plastic wrap and place in
refrigerator for 30 minutes.

6. Place dough on lightly floured surface, with long

sides vertical to you. Roll out into a 15x12-inch
rectangle. Fold in thirds, folding from end to end. Place
back onto greased cookie sheet, cover with plastic wrap
and refrigerate at least 4 hours or overnight. The longer
refrigeration time will result in flakier croissants.

7. Place dough on lightly floured surface, with long

side vertical to you. Roll out into a 15x12-inch
rectangle. Cut rectangle into thirds, both crosswise and
lengthwise. Then cut each piece diagonally in half to
form 18 triangles. Roll each triangle up, starting at
wide end, to form crescent shape. Place croissants on
greased cookie sheet, curving ends so they almost
touch. Brush or spray lightly with water. Cover and let
rise in warm, draft-free place 30 to 50 minutes or until
double in size.

8. Brush croissants with slightly beaten egg white.

Bake in preheated 375° F oven for 15 minutes to 20
minutes or until golden brown.

36

CINNAMON ROLLS

Bread Select Setting: dough INGREDIENTS

8 ounces (1 cup)
1
4 tablespoons
3⅓ cups
3 tablespoons
½ teaspoon
2 teaspoons

- or –
1½ teaspoons

FILLING:

¼ cup
¼ cup
2 teaspoons
½ teaspoon
⅓ cup

FOLLOW THESE IN STRUCTIONS FOR THE CINNAMON ROLL RECIPE

BREAD SELECT SETTING TO USE: dough

1. Add milk, egg and butter to pan.

2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to

settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Start bread maker. When done, unlock pan

from bread maker. Place dough on floured surface. Knead dough
about 1 minute, then let rest 15 minutes.

5. Roll dough into a rectangle, 15x10-inches. Spread ¼ cup melted

butter over dough to within 1 inch of edges. Then sprinkle ¼ cup
sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.
Roll dough up tightly on long side. Press edges to seal and form into a
12-inch long, evenly shaped roll. With a knife or 8-inch long piece of
thread or dental floss, slide under roll and criss-cross t\ends to cut
neatly through dough. Place rolls into a greased 13x9-inch baking pan.
Cover and let rise in warm, draft-free place until double in size, about
30 to 45 minutes.

BUTTER or MARGARINE

BREAD MACHINE/FAST RISE YEA ST

BUTTER or MARGARINE, melted

GROUND NUTMEG, optional

MILK, 80°°°° F

EGG, large

BREAD FLOUR

SUGAR

SALT

ACTIVE DRY YEAST

- or -

SUGAR

GROUND CINNAMON

CHOPPED NUTS

Makes 12 rolls.

6. Bake in preheated 375° F oven for 20 to 25 minutes

or until golden brown. Cool in pan on rack for 10 to 15
minutes, then drizzle with powdered sugar icing made
by combining 1 cup powdered sugar with 1 to 2
tablespoons milk and ½ teaspoon vanilla. Blend until
smooth. If too thin or thick, add more powdered sugar
or milk, respectively, until desired consistency is
reached. Cut apart and remove from pan.

37

RAISED DOUGHNUTS

Bread Select Setting: dough INGREDIENTS

6 ounces (¾ cup)
2 ounces (¼ cup)
1
4 tablespoons
3½ cups
¼ cup
1 teaspoon
2 teaspoons

MILK, 80°°°° F

WATER, 80°°°° F

EGG, large

VEGETABLE SHORTENING

ALL PURPOSE or BREAD FLOUR

SUGAR

SALT

BREAD MACHINE/FAST RISE YEA ST

VEGETABLE OIL, for frying donuts

Recipe makes 1½ dozen.

FOLLOW THESE INSTRUCTIONS FO R THE RAISED DOUGHNUTS RECIPE

BREAD SELECT SETTING TO USE: dough

1. Add liquid ingredients and shortening to pan.

2. Add flour, sugar and salt to pan. Tap pan to settle dry ingredients,

level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into

bread maker

4. Program for dough. Start bread maker. When done, unlock pan

from bread maker. Place dough on floured surface then let rest 15
minutes.

5. Roll dough into a rectangle, about ½-inch thick. Cut with doughnut

cutter. Leave on counter to rise, covered. Knead together scraps of
dough, let rest 10 minutes and reroll. Cut into doughnuts. Let
doughnuts rise, covered in warm, draft-free place for 30 to 45 minutes
or until double in size.

6. Fry 3 to 4 doughnuts at a time in 3 inches of

vegetable oil, preheated to 375° F. Turn doughnuts
over as they rise to the surface. Fry 2 to 3 minutes until
golden brown on both sides. Remove and place on
paper towel to drain. Continue frying doughnuts. Frost
or sugar as desired.

**For best results, use FAST RISE or BREAD
MACHINE YEAST for lighter, fluffier doughnuts. If
Active Dry Yeast is used, additional rising time may be
necessary. Use 3 teaspoons active dry yeast for this
recipe.

90 DAY WARRANTY

Your West Bend® Warranty covers failures in the materials and workmanship of this Bread Maker for 90 days from the date of
original purchase. Any failed part of the Bread Maker will be repaired or replaced without charge.

This warranty gives you specific legal rights and you may also have other rights, which vary from state to state. This warranty does
not cover alleged damaged caused by misuse, abuse, accidents or alterations to the Bread Maker.

BONUS! RECIPE BOOK

A recipe book (book number L5146) containing dozens of recipes developed exclusively for West Bend® Bread Makers is available.

To order, write to the address below. Include $6.95 (plus your area tax for Wisconsin, Georgia and Illinois residents) with your

request. Payment must accompany order. Make check or money order payable to The West Bend Company. Please allow two weeks
for delivery. Prices subject to change without notice.

The West Bend Company SPECIFICATIONS: 120 V AC, 60 Hz
Attn: Housewares Customer Service Heater – 700 Watts
P.O. Box 2780 Motor – 125 Watts
West Bend, WI. 53095-2780

REPLACEMENTS PARTS AVAILABLE

Replacement bread pans and knead bars may be ordered directly from The West Bend Company. To order, write to the address above
or order online at

of your machine, a description of what you want and the quantity. Along with this information please include your name, mailing
address (Post Office boxes will

Discover credit card number (debit cards not accepted), expiration date, for the billing of the part(s) to you. (Your state’s sales tax
for Wisconsin, Illinois and Georgia residents) and a handling fee will be added to your total charge. Or, to send a check or

money order, call 262-334-6949 to obtain purchase amount. Please allow 2 weeks for delivery.

www.westbend.com . Be sure to include the catalog number of your Bread Maker (#410--), found on the back

not be accepted as we ship via UPS and need a physical address) and your Visa, MasterCard or

L4979 NOT VALID IN MEXICO

38

WEST BEND®

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