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USER MANUAL TR2500BC Applica
Breadman® Bring Home the Bakery™
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Breadman® Light Medium Dark - Xpress Shaker Operation 2:25 2.10 8.70 White Mobile Whole - French - Smooth Brush- - Low-CPU - Diaphy Fiber - Quava Snack -Jam -Gough -Peta Dough -Base Only Creat Canvas Extras Select Leaf Size Pause No Screenset Start Yes Stop Read Breadman® Customer Care Line: USA/Canada 1-800-231-9786Customer Care Line:
USA/Canada
1-800-231-9786
Mexico
01-800 714-2503
Accessories/Parts
(USA / Canada)
Accesorios/Partes
(EE.UU / Canadá)
1-800-738-0245
For online customer service
and to register your product, go to
www.prodprotect.com/applica
Please Read and Save this Use and Care Book
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including the following:
Read all instructions.
☐ Do not touch hot surfaces. Use handles or knobs.
☐ To protect against electrical shock do not immerse cord, plugs, 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.
☐ Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Services for examination, repair or electrical or mechanical adjustment. Or, call the appropriate toll-free number on the cover of this manual.
☐ The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury.
☐ Do not use outdoors.
☐ Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove.
☐ Do not place on or near a hot gas or electric burner, or in a heated oven.
☐ Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
☐ To disconnect, press and hold the STOP button for 2 seconds, remove plug from wall outlet.
☐ Do not use appliance for other than intended use.
□ Avoid contacting moving parts.
SAVE THESE INSTRUCTIONS
This product is for household use only.
Caution, hot surfaces: This appliance generates heat and escaping steam during use. Proper precautions must be taken to prevent the risk of burns, fires or other injury to persons or damage to property.
POLARIZED PLUG (120V Models Only)
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
TAMPER-RESISTANT SCREW
Warning: This appliance is equipped with a tamper-resistant screw to prevent removal of the outer cover. To reduce the risk of fire or electric shock, do not attempt to remove the outer cover. There are no user-serviceable parts inside. Repair should be done only by authorized service personnel.
ELECTRICAL CORD
a) A short power-supply cord (or detachable power-supply cord) is to be provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.
b) Longer detachable power-supply cords or extension cords are available and may be used if care is exercised in their use.
c) If a long detachable power-supply cord or extension cord is used,
1) The marked electrical rating of the detachable power-supply cord or extension cord should be at least as great as the electrical rating of the appliance,
2) If the appliance is of the grounded type, the extension cord should be a grounding-type 3-wire cord, and
3) The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over.
Note: If the power supply cord is damaged, it should be replaced by qualified personnel; in Latin America, by an authorized service center.
POWER OUTAGE
7-Minute Power Failure Back-Up
Your Stainless Steel Convection Bread Maker has a 7-minute power failure back-up feature. If the electricity goes off, the memory will store your course selection for up to 7 minutes. If the power comes back on within this time, bread making will resume where it left off.
If the bread maker loses power for more than 7 minutes and you are using any dairy products, perishables or meat in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations. For nonperishable recipes you may try starting the bread maker at the beginning of the course again. However, this may not always produce an acceptable loaf of bread.
If you are not sure when the outage occurred, remove the dough ball from the bread pan and place in an oven-safe baking container. Allow to double in size and place in a preheated (350°F/177°C) oven for 30 to 45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread. If the bread has already begun to bake when the outage occurs, you must begin with new ingredients.
Important: Power failure back-up does not cover surges. If you experience frequent surges, please use a surge protector.
Product may vary slightly from what is illustrated.
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Technical diagram of a coffee maker with numbered parts and close-ups of its internal components.† 1. Removable lid (Part # TR2500BC-01)
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Lid handle
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Viewing window
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Automatic fruit & nut dispenser
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Control panel
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Steam vents (both sides)
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Power cord
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Baking chamber
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Bread pan clips
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Drive shaft
† 11. Bread pan (Part # TR2500BC-02)
† 12. Kneading paddle (Part # TR2500BC-03)
- Bread pan handle
Note: † indicates consumer replaceable/removable parts
CONTROL PANEL
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Breadman 1 2 Keep Warm Operation Light Medium Dark White Whole Wheat French Sweet Low Carb Gluten Free Quick Breads Jam Dough Pizza Dough Bake Only 3 4 5 6 7 8 9 10 11 12 13 Crust Control Extras Select Loaf Size Pause Start Program Save/Erase Time/Temp No Yes STOP RESET1. Keep Warm Light
Illuminates at start of 60-minute Keep Warm cycle.
2. Operation Light
Illuminates when START button is pressed; when the bread making cycle is completed and in Keep Warm phase, the light will flash.
3. Display Window
Shows selection and timer setting
4. EXTRAS button
After you select your course, you can then push EXTRAS to activate. The breadmaker is preset to NO EXTRAS. Press the button again to cancel.
5. SELECT button
Selects bread/dough course you want. Each time the SELECT button is pressed, an arrow will indicate which course that is currently selected. For Rapid Bake, the word "RAPID" will appear in the display window.
6. PAUSE button
The 10-minute pause control can be activated only after machine has started a bread making cycle. For more details, refer to PAUSE section in this book.
7. START button
Press to start selected baking course.
8. SAVE/ERASE button
Press to save or erase changes made in PROGRAM function.
9. STOP/RESET button
Press and hold for approximately 5 seconds to clear display, reset baking course or delay bake timer setting, or to simply stop baking.
10. YES (▲) and NO (▼) buttons
Use this pair of buttons to register changes made in PROGRAM function and to set delay bake timer. Use this pair of buttons to add or subtract time displayed in the display window (see PROGRAM button).
▲ Increases in 10-minute intervals.
▼ Decreases time in 10-minute intervals.
Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE and DELAY BAKE.
11. PROGRAM button
Your bread maker has a unique 24-Hour Delay Bake Timer. You can delay bake for up to 24 hours in advance.
PROGRAM time
The PROGRAM button expands your bread maker's standard options by giving you flexibility to alter times within a particular baking program. This allows you to increase or decrease kneading, rising and baking times.
PROGRAM temperature
The PROGRAM button allows you to adjust baking temperatures using the BAKE ONLY course, for creating a personal recipe or when using a custom program.
12. LOAF SIZE button
Selects loaf size: 1 lb, 1½ lb. or 2 lb.
Loaf size is preset to 2 lb.
13. CRUST CONTROL button
Selects crust color: light, medium or dark
Crust color is preset to medium.
Note: When using Rapid bake, your crust color will be set to medium.
Note: When you press the buttons, you should hear a beep. This will let you know you've pressed hard enough to make your selection.
KNEADING AND BAKING COURSES
Note: If at any time during bread making process you need to turn bread maker off, press and hold the STOP/RESET button for approximately 5 seconds, then unplug the unit.
Note: During all courses except Jam, an audible beep will sound to check dough ball and scrape ingredients from sides of bread pan. Refer to KNEADING AND BAKING COURSE chart to determine when beep will sound.
Note: If bread is not removed immediately after baking and STOP/RESET button is not pressed, a controlled 60-minute Keep Warm cycle will begin (except during Quick Breads, Dough and Jam). For best results, remove bread immediately after baking process is complete.
White Bread
Used for breads that primarily include white bread flour, although some recipes may include small amounts of whole wheat flour.
Whole Wheat Bread
Used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. Whole wheat course begins with rest period during which flours or grains absorb liquid ingredients. Soaking causes flour or grain to soften and helps ingredients to combine. Generally, whole wheat and multi-grain breads are shorter and denser than white, French or sweet breads.
French Bread
Traditionally, French bread has crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine or milk.
Sweet
Used for recipes that contain eggs, fruit juice, additional sugar or added sweet ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking temperature is reduced to prevent burning.
Low Carb Bread
Used for recipes that are lower in carbohydrates.
Gluten Free Bread
Used for gluten free recipes.
Quick Breads
Used for recipes that contain baking powder or baking soda, rather than yeast, to make bread or cake rise. Cake recipes made from scratch must be specially designed for this course. Use this course to prepare prepackaged cake and quick bread mixes.
Jam
Add fruit, sugar and lemon juice for homemade jam – a great topping for homemade bread, waffles and ice cream.
Dough
Use to prepare dough for making bread or rolls which are shaped and allowed to rise before baking in a conventional oven. This program blends and kneads the dough and takes it through the first rise.
Pizza Dough
Use to prepare dough that requires less kneading and a single rise such as pizza and Focaccia dough.
Rapid Bake
Used for White, Whole Wheat, French, and Sweet courses to decrease time by approximately 1 hour. Choose recipe, then simply add amount of yeast listed for Rapid course. Bread may be shorter and denser.
Bake Only
Used if crust is too light or you wish to bake pre-made dough. Especially useful if your bread, sweet bread or cake is not quite done. Check every few minutes. Bakes for up to 2 hours from 200°F to 375°F.
Personal Recipe
Your bread maker has 5 personal recipe memory cycles. You have 5 spaces to program and save your favorite recipes. PERSONAL RECIPE lets you factor brand and type of flour, quality of yeast and even climate into course times. Information is stored in PERSONAL RECIPES file and kept separate from regular courses.
Custom Program
Allows you to alter existing settings in preset programs to manually change course lengths.
KNEADING AND BAKING COURSE CHART
| Course Crust Size Preheat | Knead 1 | Knead 2 | Rise 1 | Punch Rise 2 Shape | Rise 3 Bake Total | |||||||
| White Light | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 40 min | 3:00 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 35 min | 2:55 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 30 min | 2:50 | ||
| Medium | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 50 min | 3:10 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 45 min | 3:05 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 40 min | 3:00 | ||
| Dark | 1 lb. | - | 5 min | 20 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 60 min | 3:20 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 55 min | 3:15 | ||
| 2 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 15 sec | 49 m 45 s | 50 min | 3:10 | ||
| Rapid White | Light | 2 lb. | - | 5 min | 20 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 40 min | 2:00 |
| 1.5 lb. | - | 3 min | 22 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 35 min | 1:55 | ||
| 1 lb. | - | 3 min | 22 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 30 min | 1:50 | ||
| Medium | 2 lb. | - | 5 min | 20 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 50 min | 2:10 | |
| 1.5 lb. | - | 3 min | 22 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 45 min | 2:05 | ||
| 1 lb. | - | 3 min | 22 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 40 min | 2:00 | ||
| Dark | 2 lb. | - | 5 min | 20 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 60 min | 2:20 | |
| 1.5 lb. | - | 3 min | 22 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 55 min | 2:15 | ||
| 1 lb. | - | 3 min | 22 min | 15 min | 10 sec | 9 m 50 s | 10 sec | 29 m 50 s | 50 min | 2:10 | ||
| Whole Wheat | Light | 2 lb. | 30 min | 5 min | 15 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 40 min | 3:30 |
| 1.5 lb. | 30 min | 3 min | 17 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 37 min | 3:27 | ||
| 1 lb. | 30 min | 3 min | 17 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 35 min | 3:25 | ||
| Medium | 2 lb. | 30 min | 5 min | 15 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 45 min | 3:35 | |
| 1.5 lb. | 30 min | 3 min | 17 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 42 min | 3:32 | ||
| 1 lb. | 30 min | 3 min | 17 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 40 min | 3:30 | ||
| Dark | 2 lb. | 30 min | 5 min | 15 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 53 min | 3:43 | |
| 1.5 lb. | 30 min | 3 min | 17 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 50 min | 3:40 | ||
| 1 lb. | 30 min | 3 min | 17 min | 50 min | 10 sec | 24 m 50 s | 10 sec | 44 m 50 s | 48 min | 3:38 | ||
| Course Crust Size Preheat | Knead 1 | Knead 2 Rise | 1 Punch Rise | 2 Shape | Rise 3 Bake Total | |||||||
| Rapid Whole Wheat | Light | 2 lb. | 5 min | 5 min | 15 min | 30 min | 10 sec | 39 m 50 s | - | - | 40 min | 2:15 |
| 1.5 lb. | 5 min | 3 min | 17 min | 30 min | 10 sec | 39 m 50 s | - | - | 37 min | 2:12 | ||
| 1 lb. | 5 min | 3 min | 17 min | 30 min | 10 sec | 39 m 50 s | - | - | 35 min | 2:10 | ||
| Medium | 2 lb. | 5 min | 5 min | 15 min | 30 min | 10 sec | 39 m 50 s | - | - | 45 min | 2:20 | |
| 1.5 lb. | 5 min | 3 min | 17 min | 30 min | 10 sec | 39 m 50 s | - | - | 42 min | 2:17 | ||
| 1 lb. | 5 min | 3 min | 17 min | 30 min | 10 sec | 39 m 50 s | - | - | 40 min | 2:15 | ||
| Dark | 2 lb. | 5 min | 5 min | 15 min | 30 min | 10 sec | 39 m 50 s | - | - | 53 min | 2:28 | |
| 1.5 lb. | 5 min | 3 min | 17 min | 30 min | 10 sec | 39 m 50 s | - | - | 50 min | 2:25 | ||
| 1 lb. | 5 min | 3 min | 17 min | 30 min | 10 sec | 39 m 50 s | - | - | 48 min | 2:23 | ||
| French | Light | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 45 min | 3:20 |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 42 min | 3:17 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 40 min | 3:15 | ||
| Medium | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 55 min | 3:30 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 52 min | 3:27 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 50 min | 3:25 | ||
| Dark | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 65 min | 3:40 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 62 min | 3:37 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 29 m 50 s | 10 sec | 59 m 50 s | 60 min | 3:35 | ||
| Rapid French | Light | 2 lb. | - | 5 min | 20 min | 20 min | 8 sec | 44 m 52 s | - | - | 45 min | 2:15 |
| 1.5 lb. | - | 3 min | 22 min | 20 min | 8 sec | 44 m 52 s | - | - | 42 min | 2:12 | ||
| 1 lb. | - | 3 min | 22 min | 20 min | 8 sec | 44 m 52 s | - | - | 40 min | 2:10 | ||
| Medium | 2 lb. | - | 5 min | 20 min | 20 min | 8 sec | 44 m 52 s | - | - | 55 min | 2:25 | |
| 1.5 lb. | - | 3 min | 22 min | 20 min | 8 sec | 44 m 52 s | - | - | 52 min | 2:22 | ||
| 1 lb. | - | 3 min | 22 min | 20 min | 8 sec | 44 m 52 s | - | - | 50 min | 2:20 | ||
| Dark | 2 lb. | - | 5 min | 20 min | 20 min | 8 sec | 44 m 52 s | - | - | 65 min | 2:35 | |
| 1.5 lb. | - | 3 min | 22 min | 20 min | 8 sec | 44 m 52 s | - | - | 62 min | 2:32 | ||
| 1 lb. | - | 3 min | 22 min | 20 min | 8 sec | 44 m 52 s | - | - | 60 min | 2:30 | ||
| Sweet Light | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 55 min | 3:15 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 52 min | 3:12 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 50 min | 3:10 | ||
| Medium | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 65 min | 3:25 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 62 min | 3:22 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 60 min | 3:20 | ||
| Dark | 2 lb. | - | 5 min | 20 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 75 min | 3:35 | |
| 1.5 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 72 min | 3:32 | ||
| 1 lb. | - | 3 min | 22 min | 40 min | 10 sec | 24 m 50 s | 5 sec | 49 m 55 s | 70 min | 3:30 | ||
| Rapid Sweet | Light | 2 lb. | - | 5 min | 20 min | 25 min | 10 sec | 54 m 50 s | - | - | 55 min | 2:40 |
| 1.5 lb. | - | 3 min | 22 min | 25 min | 10 sec | 54 m 50 s | - | - | 52 min | 2:37 | ||
| 1 lb. | - | 3 min | 22 min | 25 min | 10 sec | 54 m 50 s | - | - | 50 min | 2:35 | ||
| Medium | 2 lb. | - | 5 min | 20 min | 25 min | 10 sec | 54 m 50 s | - | - | 65 min | 2:50 | |
| 1.5 lb. | - | 3 min | 22 min | 25 min | 10 sec | 54 m 50 s | - | - | 62 min | 2:47 | ||
| 1 lb. | - | 3 min | 22 min | 25 min | 10 sec | 54 m 50 s | - | - | 60 min | 2:45 | ||
| Dark | 2 lb. | - | 5 min | 20 min | 25 min | 10 sec | 54 m 50 s | - | - | 75 min | 3:00 | |
| 1.5 lb. | - | 3 min | 22 min | 25 min | 10 sec | 54 m 50 s | - | - | 72 min | 2:57 | ||
| 1 lb. | - | 3 min | 22 min | 25 min | 10 sec | 54 m 50 s | - | - | 70 min | 2:55 | ||
| Low Carb | 30 min | 3 min | 25 min | 80 min | 15 sec | 31 sec | 4 sec | 46 sec | 55 min | 4:30 | ||
| Gluten Free | - | 3 min | 10 min | 14 min | - | - | - | - | 52 min | 1:19 | ||
| Jam | 15 min | - | - | - | - | - | - | - | 50 min | 1:05 | ||
| Dough | 2 lb. | - | 3 min | 27 min | 60 min | - | - | - | - | - | 1:30 | |
| 1.5 lb. | - | 3 min | 24 min | 60 min | - | - | - | - | - | 1:27 | ||
| 1 lb. | - | 3 min | 21 min | 60 min | - | - | - | - | - | 1:24 | ||
| Pizza Dough | - | 3 min | 22 min | 30 min | - | - | - | - | - | 0:55 | ||
| Bake Only | 2 lb. | - | - | - | - | - | - | - | - | 120 min | 2:00 | |
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins. No movement occurs in the Bread Pan. This is normal.
*Jam Course has a rest period for 15 minutes before kneading begins. No movement occurs in the Bread Pan.
| Course Crust Knead 1 Knead 2 | Knead 3 Rest Knead 4 Knead | 5 Bake Total | |||||
| Quick Breads | Light 1 min 3 | min 2 min 2 min 1 min 2 min 6 | 9 min 1:20 | ||||
| Medium 1 min | 3 min 2 min 2 | min 1 min 2 min 79 min 1:30 | |||||
| Dark | 1 min 3 min 2 | min 2 min 1 min 2 min 89 min 1:40 |
KNOW YOUR INGREDIENTS
| FLOUR & OTHER GRAINS | |
| All-Purpose Flour | All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. |
| Bran | Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from flour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and flavor. It is also used to enhance bread texture. |
| Bread Flour | Bread flour typically has higher gluten concentration than all-purpose flour. Using bread flour with will produce loaves with better volume and structure. Bread flour should be used for all baking courses. |
| Cornmeal and Oatmeal | Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance flavor and texture of bread. |
| Cracked Wheat | Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture. |
| Rye Flour | Rye flour must always be mixed with high proportion of bread flour, as it does not contain enough gluten to develop structure for high, even-grained loaf. |
| Self-Rising Flour | Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising flour contains leavening ingredients that will interfere with bread and cake making. |
| 7 Grain Cereal Blend | 7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, flax seeds and hulled millet. It is used primarily to enhance flavor and texture of bread. |
| Vital Wheat Gluten | Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch to leave a very high protein content. (Gluten is the protein in wheat that makes dough elastic.) Gluten is available at most health food stores. It can be used in small portions to increase volume and lighten texture. |
| Whole Wheat Flour | Whole wheat flour is milled from the entire wheat kernel, which contains the bran and germ. This high fiber flour is richer in nutrients than all-purpose or bread flour. Breads made with this flour are usually smaller and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce high, light-textured bread. |
Tips on Flour Storage
Keep flour in a secure, airtight container. Store rye and whole wheat flours in a refrigerator, freezer, or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using.
Note: Flours, while visibly similar, can be very different in how they are ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist with these experiments.
YEAST
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread maker.
Tips on Yeast
Ensure your yeast is fresh by checking its expiration date. Ideally, yeast should be used several months before the expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast.
Note: Basic bread and dough recipes in this booklet were developed using active dry yeast. You may use chart below to substitute any quick-acting yeast (quick rise, fast rise or bread maker yeast) for active dry yeast.
Conversion Chart for Quick Rise Yeast
^3/_4 tsp. active dry yeast = 12 tsp. quick-acting yeast
1 tsp. active dry yeast = 3/4 tsp. quick-acting yeast
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast
Rapid Course Yeast
Rapid course settings for White, French, Whole Wheat and Sweet decrease time for making your favorite bread by approximately 1 hour. Choose recipe, then add an additional 12 tsp. of active dry or quick-acting yeast to the recipe. The bread may be shorter and denser.
| ADDITIONAL INGREDIENT NOTESImportant: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and consistency in your bread.Make sure to measure all ingredients exactly. | |
| Baking Powder | Double acting baking powder is leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as chemical reaction works when liquid ingredients are added and again during baking process. |
| Baking Soda | Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking, as chemical reaction works during baking process. |
| Eggs | Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s) at room temperature, large egg(s) should be used. |
| Fats | Shortening, butter and oil shorten or tenderize the texture of yeast breads. French bread gets unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from refrigerator, it should be cut into small pieces for easier blending during kneading process. |
| Liquids | All liquids should be warm 80°F/27°C to 90°F/32°C for all recipes. Liquids, such as milk, water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for flavor variety. |
| Salt | Salt is necessary to balance flavor in breads and cakes; it also limits growth of yeast. Do not increase or decrease amount of salt shown in recipes. |
| Sugar | Sugar is important for color and flavor of breads. It also serves as food for yeast since it the supports fermentation process. Recipes in this book that call for sugar require granulated sugar.Important: Do not substitute powdered sugar. Artificial sweeteners cannot be used as substitute, as yeast will not react properly with them. |
High-Altitude Baking
In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact:
Colorado Cooperative Extension Resource Center
Toll free: (877) 692-9358
E-mail: CERC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
In dry climates, flour is drier and requires slightly more liquid.
In humid climates, flour is wetter and will absorb less liquid, so less liquid is required.
How to Use
This product is for household use only.
Important: Your bread maker has an intelligent fuse system designed to protect the motor from overheating. It will automatically shut off the motor if there is an overheat risk. If this occurs, unplug the appliance, wait a few seconds for it to cool down, and plug in again following the instructions.
GETTING STARTED
- Remove packing materials and any stickers.
- Please go to www.prodprotect.com/applica to register your warranty.
- Place bread maker on dry, stable surface away from heat and areas where cooking grease or water may splatter on unit. Do not place near edge of countertop. If placing beneath cabinets, make sure there is enough room to open the lid without interference.
Important: Your bread maker will bake up at 2-lb. loaf. Do not put larger quantities of ingredients into bread pan. Bread will not mix and bake correctly and bread maker may be damaged. (See MAXIMUM INGREDIENT AMOUNTS.)
- Before first use, operate on Rapid White Course program without adding ingredients to burn off manufacturing oils. (Follow instructions in USING YOUR BREAD MAKER.)
Note: During first use, bread maker may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal.
MAXIMUM INGREDIENT AMOUNTS
- Bread courses: approximately 4 cups
- Quick breads and prepackaged cake mixes: 4 cups
- Dough courses: 4^2 / 3 cups
- Jam: 3 cups of fruit
BREAD PAN TIPS
Inserting bread pan
Note: Remember to insert kneading paddle first, then add all ingredients BEFORE inserting the bread pan into baking chamber in the order listed.
- When inserting bread pan into bread maker, make sure to set firmly in place.
Removing bread pan
- To remove bread pan from baking chamber, hold handle with an oven mitt and lift firmly.
Important: When you remove bread pan after baking, be sure to wear oven mitts to prevent burning.
- After removing loaf (by turning bread pan upside down and shaking gently), check to see that kneading paddle is removed from loaf. If it is stuck in bread, use non-metal utensil to gently remove it, taking care not to scratch the kneading paddle. Allow bread to cool before removing the kneading paddle.
CHECKING DOUGH CONSISTENCY
Although your bread maker will mix, knead and bake bread automatically, when baking bread from scratch, it is recommended that you learn to recognize condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet the most easily remedied. After 5 to 8 minutes in Knead 2, open bread maker to check consistency of dough. Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too dry, add 12 - 1 tsp. of liquid at a time. If it is too wet, add 12 - 1 tbsp. of flour at a time.
USING YOUR BREAD MAKER
Note: Depending on the course or recipe used, some steps may not apply or there may be additional steps. Refer to the respective course sections in this booklet for more detailed instructions.
natural_image
Line drawing of a kitchen appliance with a hand holding a handle, showing internal components and an upward arrow (no text or symbols)- Open lid and remove bread pan. Lift bread pan straight up and out using the handle (B).
Caution: Do not turn or shake bread pan while taking it out. If the bread pan is bent, temperature sensor may not work properly.
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Line drawing of a hand holding a small object on a surface, possibly a valve or switch (no text or symbols present)-
Position kneading paddle on the drive shaft. Match flat side of drive shaft to flat part of hole in kneading paddle. (C) Make sure paddle is secure.
-
Place ingredients into the bread pan. Important: Add ingredients to bread pan in the order listed in the recipe.
Important: Always add yeast, baking powder or baking soda last.
text_image
Yeast Dry Liquid D- Make small indentation on top of dry ingredients (not so deep it reaches the wet layer) and add yeast/baking powder/baking soda (D).
Important: Indentation for yeast is important, especially when using the delay bake timer. It keeps yeast away from the wet ingredients until the kneading process begins. (Liquid ingredients will prematurely activate the yeast.)
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Line drawing of a hand pouring liquid into a container using a filter (no text or symbols)-
Insert the bread pan into the baking chamber (E). Press down on rim of bread pan until it snaps securely into place.
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Close the lid. Plug into standard electrical outlet. Bread maker will beep and three zeros will flash in display window.
flowchart
graph TD
A["Breadman"] --> B["Light"]
A --> C["Medium"]
A --> D["Dark"]
B --> E["White"]
B --> F["White Whose"]
B --> G["Proud"]
B --> H["Sprout"]
B --> I["Low Carb"]
B --> J["Glcian Free"]
B --> K["Quick Exhaust"]
B --> L["Jam"]
B --> M["Clough"]
B --> N["Pick/Doogh"]
B --> O["Blade Only"]
C --> P["② Crew Control"]
C --> Q["③ Load Size"]
C --> R["④ Select"]
C --> S["⑤ Start"]
C --> T["⑥ Save/Erase"]
T --> U["Save/Erase"]
U --> V["No"]
U --> W["Yes"]
- Press SELECT to choose desired course (F1). The operation light will illuminate. Each time SELECT is pressed, unit and display will move to next course.
Note: As the SELECT button is pressed, the Rapid course setting will follow the regular course setting for White, Whole Wheat, French and Sweet. The word RAPID will appear on the digital display.
- Press CRUST CONTROL to choose crust color (F2). Bread maker is preset for medium crust.
Note: CRUST CONTROL will not be activated for the following courses:
- Jam
- Dough
- Pizza Dough
- Bake Only
- Rapid
- Press LOAF SIZE to select loaf size (F3). Bread maker is preset to 2 lb.
Note: Loaf size cannot be activated for the following courses:
- Sweet
- Jam
- Pizza Dough
Note: Although breadmaker is capable of making 1.0 lb. loaves, we recommend baking 1.5 and 2.0 lb recipes for more uniform loaves of bread. This is especially true for breads that contain whole grains or other special ingredients such as sunflower or sesame seeds.
- Add ingredients such as dried fruits or nuts and herbs, to the Fruit & Nut Dispenser. Press EXTRAS (F4).
Important: Do not exceed 23 cup capacity.
Important: Do not pour liquids or spices into dispenser. Always make sure fresh fruit or vegetables are not wet. Pat dry before putting them in the dispenser.
- Press START to begin kneading cycle (F5). The operation light will illuminate. The time remaining will begin to count down in display window. COURSE, LOAF SIZE, CRUST CONTROL and bread making cycle will be shown in display window.
Note: During kneading cycle, yeast will activate and viewing window may begin to fog. (This will clear eventually so you can view the progress.)
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Line drawing of a kitchen mixer with a hand pressing down, showing no text or symbols- When your bread is finished baking, bread maker will beep and "0:00" will appear in display window. Press STOP/RESET and open lid. Using oven mitts, remove bread pan (G).
Important: Remember, bread pan and loaf are both very hot! Be careful not to place either on tablecloth, plastic surface or other heat-sensitive surface that may scorch or melt.
Note: If bread is not removed immediately after baking and STOP/RESET is not pressed, the Keep Warm cycle will begin. Operation light will turn off and Keep Warm light will illuminate. Bread maker will automatically turn off after 60 minutes. For best results, remove bread immediately after baking.
Note: Keep Warm cycle does not apply to the following courses:
- Jam
- Dough
- Pizza Dough
- Bake Only
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Line drawing of hands operating a mechanical device with an arrow indicating motion (no text or symbols)- Turn bread pan upside down and shake to release bread (H). Place bread upright on wire rack to cool 15 - 30 minutes before cutting. This allows steam to escape.
Caution: Be sure to remove kneading paddle from the bread before serving.
Caution: Bread pan, kneading paddle and bread will be very hot.
-
Unplug unit and allow to cool completely before cleaning. (See CARE AND CLEANING INSTRUCTIONS.)
-
Once bread has cooled (approximately 1 hour) store in an airtight container SLICING AND STORING BREAD
For best results, place bread on wire rack and allow to cool for 15 - 30 minutes before slicing. Use electric knife or serrated knife for even slices.
Store unused bread, tightly sealed (sealable plastic bags or plastic containers work well) at room temperature for up to 3 days. For longer storage, (up to 1 month) place bread in sealed container in freezer. Since homemade bread has no preservatives, it tends to dry out and become stale faster. Leftover or slightly hardened bread may be cut into 12 -inch or 1-inch cubes and used in recipes to make croutons, bread pudding or stuffing.
USING 24-HOUR DELAY BAKE TIMER
Important: Delay baking does not activate Jam Course. Don't use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, etc.
To preset your bread maker, follow these steps:
- Add ingredients in the order listed as usual, taking care not to let yeast and liquid ingredients contact one another.
Note: If your recipe contains salt, add it with the liquid ingredients, taking care to keep it away from the yeast. - Close bread maker lid and plug it in.
- Press SELECT to choose course. Time needed for selected course appears in display window.
- Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.) Amount of time set is shown in display window
• To fast forward time, continually press ▲.
• To fast reverse, continually press ▼.
- For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press ▲ until the display reads 5:00 – meaning it will finish baking in 5 hours. This is the hour difference between 8:00 AM and 1:00 PM.
Note: Actual baking times will not change.
- Press LOAF SIZE to choose loaf size, press CRUST CONTROL to choose crust color, press EXTRAS if you are adding extras, then press START to begin timer. The colon (:) in time display begins to flash, letting you know timer is started. When your bread is finished baking, bread maker will beep and "0:00" will appear in display window. Press STOP and open lid.
- If you make an error after you've activated program and want to start over, press and hold STOP/RESET for approximately 5 seconds. Timer will clear and you can begin again.
BAKE ONLY
The Bake Only course offers the flexibility to vary time and temperature. You can bake pre-made dough or dough purchased at the store using this Course. You may also use this Course if crust color is too light or if your bread or cake is not quite done. Check every few minutes.
- Press the PROGRAM button.
- Using the ▲ and ▼ arrows, set temperature from 200°F - 375°F.
- Adjust the amount of time you need up to 2 hours.
- Press START to begin baking.
PAUSE
You can press PAUSE at any time, during any course. When you pause, bread maker will remain paused for approximately 10 minutes. You will hear a beep when the pause cycle begins; the time will flash until baking is resumed. Press START at any time to resume baking.
Note: If you forget to touch START, baking will resume automatically after 10 minutes.
Press and hold STOP/RESET to cancel course completely and return to the course selection display.
Use PAUSE to:
- Create decorative crusts
• Make pull-apart rolls
• Make braided breads
- Create rustic Mediterranean-style rolled bread
- Add crumbled toppings to coffee cakes
Important: Have all ingredients ready before starting PAUSE cycle.
Important: Do not leave lid standing open for extended periods of time. Always use an oven mitt when handling the bread pan or any part of the interior of the bread maker.
ADVANCED BAKING TECHNIQUES
Decorative Crusts
- At start of baking process (see KNEADING AND BAKING COURSE CHART), press PAUSE.
- Leave bread pan in bread maker.
- Using a knife or sharp blade, cut a decorative pattern in the top of the loaf (crisscross, slashes, etc).
- Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix well.
- Carefully brush top of loaf and cuts with egg wash, being careful not to spill or drip the wash into the bread pan or baking chamber. If desired, sprinkle with seeds or nuts.
- Press START when finished; work quickly to limit heat loss.
Pull-Apart Rolls
- At start of final rise (see KNEADING AND BAKING COURSE CHART), press PAUSE.
- Remove bread pan from baking chamber and close lid.
- Remove dough and kneading paddle from bread pan.
- Divide dough evenly (12, 18 or 24 pieces).
- Roll each piece into a round ball and arrange a single layer in the bread pan.
- Carefully brush this layer with egg wash and sprinkle with spices.
- Repeat layering and brushing with the remainder of the dough.
- Return bread pan to bread maker and press START.
Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings you desire.
Braided Breads
- At start of last rise (see KNEADING AND BAKING COURSE CHART), press PAUSE.
- Remove bread pan from baking chamber and close lid.
-
Remove dough and kneading paddle from bread pan.
-
Divide dough into 3 equal pieces.
- Stretch and roll each piece into a 10" (25 cm) rope.
- Place ropes on flat surface, side-by-side.
- Starting at center, braid ropes to one end, then turn to braid the second half; turn ends under and press to seal.
- Return to bread pan and tuck ends under loaf.
- If desired, brush with egg wash or water and sprinkle with seeds.
- Return bread pan to bread maker and press START.
Mediterranean-Style Rustic Bread
Note: The below is an example of how to make a rolled, Mediterranean-style rustic bread using a French bread recipe.
- Press PAUSE at the end of the shaping process (see KNEADING AND BAKING COURSE CHART).
- Remove bread pan from bread maker and close lid.
- Remove dough and kneading paddle from bread pan.
- Roll dough to an 8" x 13" (20 cm x 33 cm) rectangle on a clean, lightly floured surface.
- Lightly brush with good olive oil, then sprinkle with fresh chopped garlic, rosemary, basil and sun-dried tomatoes. Top with 13 cup crumbled feta or goat cheese. If desired, you may also add 2 – 3 slices of prosciutto.
- Tightly roll dough lengthwise into an 8" wide (20 cm) roll.
- Tuck ends under and place in bread pan.
- Return bread pan to bread maker, close lid and press START.
- The final rise will begin, followed by the baking process.
- As baking begins, press PAUSE again and remove bread pan.
- Slash top of crust and gently mist loaf with cold water, then return bread pan to baking chamber.
- Close lid and press START to complete your rustic Mediterranean bread.
Adding Crumbled Toppings to Coffee Cakes
Note: Works best with Quick Bread recipes
- At the end of last knead (see KNEADING AND BAKING CHART) press PAUSE.
- Remove bread pan from bread maker and close lid.
- Remove kneading paddle from batter.
- Top batter with desired crumb topping.
- Place bread pan back in baking chamber, close lid and press START.
Important: Removing kneading paddle on the Quick Breads course will help prevent tearing of cake/loaf when it is removed from pan after baking.
Special Glazes for Yeast Breads
Select 1 of the following special glazes to enhance your bread.
- Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush generously over dough – being careful not to touch the sides of the bread pan – prior to baking.
- Melted Butter Crust: Brush melted butter over just-baked bread for a softer, more tender crust.
- Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or cream.
- Sweet Icing Glaze: Mix 1 cup sifted confectioner's sugar with 1 to 2 tablespoons of milk until smooth. Drizzle glaze over raisin bread or sweet breads when they are almost cool.
Note: If desired, generously sprinkle with your choice of poppy, sesame or caraway seeds after glazing.
PERSONAL RECIPES
For advanced bakers, this bread maker has 5 personal recipe memory settings. This means you have 5 spaces to program and save your favorite personal recipes. With the personal recipe programmer, you can set the length of each cycle or skip a cycle entirely based on the recipe you are creating. You can factor in brand and type of flour, quality of yeast and even climate to determine cycle times.
Important: To save or erase a personal recipe, follow the instructions provided in CUSTOM PROGRAMS.
Note: We recommend that you keep a separate log of the cycle times for your Personal Recipes.
- To activate personal recipe program, press and hold PROGRAM for 1 second.
- Program each cycle time using ▲/▼ arrows to set time and then pressing PROGRAM again to set.
1st press: Preheat cycle
2nd press: Knead cycle 1
3rd press: Knead cycle 2
4th press: Rise 1
5th press: Punch
6th press: Rise 2
7th press: Shape
8th press: Rise 3
9th press: Bake cycle
10th press: Keep Warm cycle
11th press: Extras – Do you want to activate the fruit and nut dispenser? YES or NO
12th press: Temperature
Note: To skip a cycle, press the arrows until you reach zero (0), then press PROGRAM to move on to the next cycle of the baking program.
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Press PROGRAM a final time. The word SAVE will flash on the display.
-
Select YES or NO. Selecting YES will save your changes. If you select NO, the personal recipe course will proceed as programmed, but will revert back to the previously saved times at the end of baking.
Note: You can use the Delay Bake Timer when running personal recipe programs. Simply use the ▲/▼ arrows to set the time difference and press START.
CUSTOM PROGRAMS
The most versatile function on your bread maker, Custom Program is similar to Personal Recipe in that you can manually change the length of each cycle of a bread making course. Unlike Personal Recipe, Custom Program factors in LOAF SIZE and CRUST CONTROL.
Note: You can also use Custom Program to change kneading and bake times in Quick Breads course; heat and stir times in Jam course; knead and rise times in Dough course.
To manually change a preprogrammed course, follow these steps:
- Press SELECT until you reach desired course setting, such as White.
- Press PROGRAM; a beep will sound and "CUSTOM PROGRAM" will appear on the display in the upper left corner.
- Following the instructions in PERSONAL RECIPES, enter or change cycle times as outlined. Use KNEADING AND BAKING COURSE CHART as a reference.
- When you are finished, a final beep will sound, indicating your Custom Program changes have been made.
To reset a preprogrammed course to its original times, follow these steps:
- Press SELECT until you reach the Custom Program course setting you wish to change. It will be displayed in the display window.
- Press SAVE/RESET.
- Display will prompt ERASE, and you may simply press YES to accept and return to the default settings.
BREAD RECIPES...EASY AS 1-2-3
We suggest starting your bread making with this White Bread recipe. Follow steps previously outlined in this Instruction Manual. These steps have been written to eliminate most common errors in bread maker baking and may be helpful for any recipe.
Note: For White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid French, Sweet, Rapid Sweet courses, following the instructions in USING YOUR BREAD MAKER
WHITE BREAD
| Ingredients 1.0 lb. | 112 lb. 2.0 lb. | ||
| Water (80°F/27°C) 34 cup | + 1 tbsp. 1 cup 112 cups | ||
| Oil or butter 1 tbsp. 2 tbsp. | 212 tbsp. | ||
| Sugar 112 tbsp. 2 tbsp. 14 cup | |||
| Dry milk solids 1 tbsp. 112 tbsp. 2 tbsp. | |||
| Bread flour 214 cups 3 cups | 4 cups | ||
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select White Course | |||
| Select Rapid White | |||
| Active dry yeast | 2 tsp. | 212 tsp. | 234 tsp. |
WHITE SOURDOUGH STARTER
| Ingredients | Amount |
| Active dry yeast | 214 tsp. |
| Water (110°F/43°C) | 2 cups |
| Bread flour | 312 cups |
| Sugar | 1 tbsp. |
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5 minutes, then add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process. Cover loosely with plastic wrap and let stand in warm place for 5 days, stirring 3 times a day. Starter will "rise and fall" during fermentation period and become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour flavor to develop. When starter is developed, it is bubbly and may have yellow liquid layer on top; stir before using. It may be used for baking or placed in the refrigerator to use later; cover loosely.
To use starter, measure amount specified in recipe. After refrigeration, let container of starter come to room temperature before measuring – about 4 hours. If baking in the morning, leave starter out overnight.
Replenish with 1 cup flour, ^2/3 cup water [110°F/43°C] and 1 tsp. sugar. Stir until blended – some lumps may remain. Cover loosely and let stand 10 to 12 hours or overnight. Starter will rise and become bubbly. Stir, then place in refrigerator to store. Stir in 1 tsp. of sugar to keep active if not used every week.
WHITE SOURDOUGH BREAD
| Ingredients 1.0 | lb. 1 12 lb. 2.0 lb. | ||
| Water (80°F/27°C) 12 cup + 1 tbsp. 34 cup 34 cup + 1 tbsp. | |||
| Starter(see above recipe) | 34 cup 1 cup | 1 14 cup | |
| Sugar 2 tsp. 1 tbsp. | 4 tsp. | ||
| Salt 1 tsp. 1 12 tsp. 2 tsp. | |||
| Bread flour | 2 cups | 3 cups | 4 cups |
| Active dry yeast | 1 12 tsp. 2 tsp. | 2 14 tsp. | |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. 2 12 tsp. | 2 34 tsp. | |
CORNBREAD
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Eggs, large; room temperature | 1 | 1 | 2 |
| plus enough water (80°F/27°C) to equal | 34 cup + 2 tbsp. | 1 cup + 3 tbsp. | 113 cups |
| Oil or butter | 2 tbsp. | 3 tbsp. | 14 cup |
| Honey | 2 tbsp. | 3 tbsp. | 14 cup |
| Salt | 1 tsp. | 112 tsp. | 2 tsp. |
| Dry milk solids | 1 tbsp. | 2 tbsp. | 212 tbsp. |
| Bread flour | 2 cups 3 cups | 4 cups | |
| Cornmeal | 14 cup | 13 cup | 12 cup |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. | 212 tsp. | 234 tsp. |
FAT-FREE WHITE BREAD
| Ingredients | 1.0 lb. 1 12 lb. | 2.0 lb. | |
| Water [80°F/27°C] | 34 cup + 1 tbsp. | 1 cup + 3 tbsp. | 1 12 cups |
| Applesauce | 1 tbsp. | 2 tbsp. | 3 tbsp. |
| Sugar | 1 12 tbsp. | 3 tbsp. | 14 cup |
| Salt | 1 tsp. | 1 12 tsp. | 2 tsp. |
| Dry milk solids | 1 tbsp. | 1 12 tbsp. | 2 tbsp. |
| Bread flour | 2 14 cups | 3 cups | 4 cups |
| Cornmeal | 14 cup | 1/3 cup | 12 cup |
| Active dry yeast | 1 12 tsp. | 2 tsp. | 2 14 tsp. |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. | 2 12 tsp. | 2 34 tsp. |
EGG BREAD
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Eggs, large; room temperature | 1 | 2 | 2 |
| plus enough water [80°F/27°C] to equal | 34 cup + 1 tbsp. | 1 cup + 1 tbsp. | 113 cups |
| Oil or butter | 1 tbsp. | 112 tbsp. | 2 tbsp. |
| Sugar | 4 tsp. | 2 tbsp. | 212 tbsp. |
| Salt | 1 tsp. | 112 tsp. | 2 tsp. |
| Dry milk solids | 2 tbsp. | 3 tbsp. | 14 cup |
| Bread flour | 2 cups + 2 tbsp. | 3 cups | 4 cups |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. | 212 tsp. | 234 tsp. |
HONEY GRANOLA BREAD
| Ingredients 1.0 lb. 112 lb. 2.0 lb. | |||
| Water (80°F/27°C) 34 cup + 3 tbsp. | 1 cup + 3 tbsp. 112 cups | ||
| Oil or butter 2 tbsp. 3 tbsp. 14 cup | |||
| Honey 2 tbsp. 3 tbsp. 14 cup | |||
| Salt 1 tsp. 112 tsp. 2 tsp. | |||
| Dry milk solids 2 tbsp. | 212 tbsp. 3 tbsp. | ||
| Bread flour 2 cups | 3 cups | 4 cups | |
| Granola cereal | 73 cup | 34 cup | 1 cup |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. 212 tsp. 234 tsp. | ||
POTATO BREAD
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Eggs, large; room temperature | 1 | 2 | 2 |
| plus enough water (80°F/27°C) to equal | 34 cup + 2 tbsp. | 114 cups | 112 cups |
| Oil or butter 1 tbsp. | 2 tbsp. | 3 tbsp. | |
| Sugar | 4 tsp. 2 tbsp. | 3 tbsp. | |
| Salt | 1 tsp. | 112 tsp. | 2 tsp. |
| Dry milk solids | 2 tbsp. | 3 tbsp. | 14 cup |
| White pepper | 18 tsp. | 14 tsp. | 14 tsp. |
| Instant potato buds | 14 cup | 13 cup | 12 cup |
| Green onion tops, chopped | 1 tbsp. | 112 tbsp. | 2 tbsp. |
| Bread flour | 2 cups | 3 cups | 4 cups |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. | 212 tsp. | 234 tsp. |
WHOLE GRAIN BREAD
| Ingredients 1.0 lb. 1 12 lb. 2.0 lb. | |||
| Water [80°F/27°C] 14 cup | 13 cup 12 cup | ||
| Cultured buttermilk [80°F/27°C] | 23 cup 1 cup | 1 | 13 cups |
| Oil or butter 2 tsp. 1 tbsp. | 1 tbsp. + 1 tsp. | ||
| Molasses 3 tbsp. 14 cup | 13 cup | ||
| Salt 1 tsp. 1 12 tsp. 2 tsp. | |||
| Baking soda | 34 tsp. | 1 tsp. 1 12 tsp. | |
| Oat bran cereal, uncooked | 3 tbsp. 14 cup | 13 cup | |
| Cornmeal | 3 tbsp. 14 cup | 13 cup | |
| Rye flour | 3 tbsp. 14 cup | 13 cup | |
| Buckwheat flour | 3 tbsp. 14 cup | 13 cup | |
| Whole wheat flour | 13 cup | 12 cup | 13 cup |
| Bread flour | 113 cups | 2 cups | 3 cups |
| Active dry yeast | 112 tsp. 2 tsp. | 214 tsp. | |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. 212 tsp. | 234 tsp. | |
CRUNCHY CRACKED WHEAT BREAD
Note: This recipe requires a few quick preparation instructions.
- Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to prevent lumps.
- Let mixture stand for 20 minutes (at 80^ / 27^ ). Stir, pour into bread pan and add remainder of ingredients in order given.
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Cracked wheat | 12 cup | 34 cup 1 cup | |
| Water, boiling | 1 cup 112 cups | 134 cups | |
| Oil or butter | 112 tbsp. 2 tbsp. | 3 tbsp. | |
| Sugar | 4 tsp. 2 tbsp. 3 tbsp. | ||
| Salt | 1 tsp. 112 tsp. | 212 tsp. | |
| Bread flour | 2 cups | 3 cups 4 cups | |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select White Course | |||
| Select Rapid White Course | |||
| Active dry yeast | 2 tsp. 212 tsp. | 234 tsp. | |
SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD
| Ingredients 1 12 lb. 2.0 lb. | ||
| Eggs, large; room temperature | 1 | 1 |
| plus enough water (80°F/27°C) to equal | 1 cup + 2 tbsp. 1 14 cups | |
| Oil or butter 2 tbsp. 3 tbsp. | ||
| Molasses 1 tbsp. 2 tbsp. | ||
| Sugar 1 tbsp. 2 tbsp. | ||
| Salt 1 12 tsp. 2 tsp. | ||
| Bread flour 2 12 cups 3 cups | ||
| Whole wheat flour 12 cup | 1 cup | |
| Sesame seeds | 2 tbsp. | 2 12 tbsp. |
| Cumin seeds 14 tsp. | 14 tsp. | |
| Sunflower seeds (kernels) | 1 12 tbsp. | 2 tbsp. |
| Active dry yeast | 2 tsp. 2 14 tsp. | |
| Select Whole Wheat Course | ||
| Select Rapid Whole Wheat Course | ||
| Active dry yeast | 2 12 tsp. | 2 34 tsp. |
WHOLE WHEAT BREAD
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Egg whites 1 1 | 1 | ||
| plus enough cultured buttermilk (80°F/27°C) to equal | 1 cup | 1 cup + 3 tbsp. | 112 cups |
| Oil or butter | 2 tbsp. | 3 tbsp. | 14 cup |
| Molasses | 2 tbsp. | 3 tbsp. | 14 cup |
| Salt | 1 tsp. | 112 tsp. | 2 tsp. |
| Baking soda | 14 tsp. | 12 tsp. | 34 tsp. |
| Whole wheat flour | 2 cups | 3 cups | 4 cups |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select Whole Wheat Course | |||
| Select Rapid Whole Wheat Course | |||
| Active dry yeast | 2 tsp. | 212 tsp. | 234 tsp. |
WHITE WHEAT BREAD
| Ingredients 1.0 lb. | 112 lb. 2.0 lb. | ||
| Water (80°F/27°C) 34 cup | 1 cup + 2 tbsp. 114 cups + 2 | tbsp. | |
| Oil or butter 1 tbsp. 112 tbsp. 2 tbsp. | |||
| Sugar 2 tbsp. 3 tbsp. 14 cup | |||
| Salt 1 tsp. 112 tsp. | 2 tsp. | ||
| Dry milk solids 1 tbsp. 112 tbsp. 2 tbsp. | |||
| Bread flour | 134 cups | 273 cups | 312 cups |
| Whole wheat flour 14 cup | 13 cup | 12 cup | |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Add to dispenser (press EXTRAS before pressing START to begin baking): | |||
| Sunflower seeds (kernels) | 2 tbsp. 3 tbsp. 14 cup | ||
| Select Whole Wheat Course | |||
| Select Rapid Whole Wheat Course | |||
| Active dry yeast | 2 tsp. 212 tsp. | 234 tsp. | |
CARAWAY RYE BREAD
| Ingredients | 1.0 lb. | 112 lb. 2.0 lb. | |
| Eggs, large; room temperature | 1 | 1 | 2 |
| plus enough water (80°F/27°C) to equal | 34 cup | 1 cup + 1 tbsp. | 113 cups |
| Oil or butter | 2 tbsp. | 3 tbsp. | 14 cup |
| Honey 2 tbsp. | 3 tbsp. | 14 cup | |
| Salt | 1 tsp. 112 tsp. | 2 tsp. | |
| Dry milk solids | 1 tbsp. | 2 tbsp. | 3 tbsp. |
| Bread flour | 1 cup | 112 cups | 2 cups |
| Whole wheat flour | 12 cup | 34 cup | 1 cup |
| Caraway seeds | 1 tbsp. | 2 tbsp. | 3 tbsp. |
| Active dry yeast | 112 tsp. 2 tsp. | 214 tsp. | |
| Select Whole Wheat Course | |||
| Select Rapid Whole Wheat Course | |||
| Active dry yeast | 2 tsp. 212 tsp. | 234 tsp. | |
ONION RYE BREAD
| Ingredients 1.0 lb. | 112 lb. 2.0 lb. | ||
| Eggs, large; room temperature | 1 1 2 | ||
| plus enough water (80°F/27°C) to equal | 34 cup + 2 tbsp. | 1 cup + 3 tbsp. | 113 cups + 2 tbsp. |
| Oil or butter 2 tbsp. 3 tbsp. | 14 cup | ||
| Honey 2 tbsp. 3 tbsp. 14 cup | |||
| Salt 1 tsp. 112 tsp. 2 tsp. | |||
| Dry milk solids 1 tbsp. 2 | tbsp. 3 tbsp. | ||
| Bread flour 1 cup 112 cups 2 cups | |||
| Whole wheat flour | 12 cup | 34 cup | 1 cup |
| Caraway seeds | 1 tbsp. 2 tbsp. 3 tbsp. | ||
| Dehydrated onion | 2 tbsp. 3 tbsp. 14 cup | ||
| Active dry yeast | 112 tsp. 2 tsp. | 214 tsp. | |
| Select Whole Wheat Course | |||
| Select Rapid Whole Wheat Courset | |||
| Active dry yeast 2 tsp. 212 tsp. | 234 tsp. | ||
SEVEN GRAIN BREAD
| Ingredients | 1 12 lb. | 2.0 lb. |
| Eggs, large; room temperature | 1 | 1 |
| plus enough water (80°F/27°C) to equal | 1 cup + 2 tbsp. | 1 12 cups |
| Oil or butter | 2 tbsp. | 3 tbsp. |
| Honey | 2 tsp. | 1 tbsp. |
| Salt | 1 12 tsp. 2 tsp. | |
| Whole wheat flour | 1 12 cups | 2 cups |
| Bread flour | 12 cup | 1 cup |
| Brown rice flour | 14 cup | 13 cup |
| Spelt flour | 14 cup | 13 cup |
| Buckwheat flour 14 cup | 1/ | _3 cup |
| Rye flour | 14 cup | 13 cup |
| Oatmeal | 14 cup | 13 cup |
| Cornmeal | 2 tbsp. 14 cup | |
| Gluten | 3 tbsp. 14 cup | |
| Active dry yeast | 2 tsp. 2 14 tsp | |
| Select Whole Wheat Course | ||
| Select Rapid Whole Wheat Course | ||
| Active dry yeast | 2 12 tsp. | 2 34 tsp. |
TWO CHEESE BREAD
| Ingredients 1.0 lb. | 112 lb. 2.0 lb. | ||
| Eggs, large; room temperature | 1 1 1 | ||
| plus enough water (80°F/27°C) to equal | 34 cup 1 cup | 114 cups | |
| Oil or butter 2 tsp. 1 tbsp. | 112 tbsp. | ||
| Honey 1 tsp. 2 tsp. 1 tbsp. | |||
| Salt 1 tsp. 112 tsp. 2 tsp. | |||
| Dry milk or butter 2 tbsp. | 2 tbsp. | 3 tbsp. | |
| Whole wheat flour | 14 cup | 12 cup | 34 cup |
| Bread flour | 134 cups | 212 cups | 314 cups |
| Grated cheddar cheese | 23 cup 1 cup | 1 | 13 cups |
| Grated Parmesan cheese | 2 tbsp. 3 tbsp. 14 cup | ||
| Sesame seeds | 1 tsp. 2 tsp. | 1 tbsp. | |
| Active dry yeast | 112 tsp. 2 tsp. | 214 tsp. | |
| Select Whole Wheat Course | |||
| Select Rapid Whole Wheat Course | |||
| Active dry yeast | 2 tsp. 212 tsp. | 234 tsp. | |
PUMPERNICKEL BREAD
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Eggs, large; room temperature | 1 | 1 | 2 |
| plus enough water (80°F/27°C) to equal | 34 cup + 1 tbsp. | 1 cup + 2 tbsp. | 1 cup + 6 tbsp. |
| Oil or butter | 2 tbsp. | 3 tbsp. | 14 cup |
| Honey | 2 tbsp. | 3 tbsp. | 14 cup |
| Salt | 1 tsp. | 112 tsp. 2 tsp. | |
| Dry milk or butter | 1 tbsp. | 2 tbsp. 3 tbsp. | |
| Bread flour 1 cup | 112 cups | 2 cups | |
| Whole wheat flour | 12 cup 34 cup | 1 cup | |
| Rye flour | 12 cup | 23 cup 1 cup | |
| Caraway seeds | 1 tbsp. | 2 tbsp. | 3 tbsp. |
| Instant coffee granules | 1 tsp. 2 tsp. | 1 tbsp. | |
| Cocoa powder | 2 tbsp. | 3 tbsp. | 14 cup |
| Active dry yeast 112 tsp | 2 tsp. | 214 tsp. | |
| Select Whole Wheat Course | |||
| Select Rapid Whole Wheat Course | |||
| Active dry yeast | 2 tsp. | 212 tsp. | 234 tsp. |
HEARTY NUT BREAD
| Ingredients 1.0 lb. | 112 lb. 2.0 lb. | ||
| Water (80°F/27°C) 1 cup | 114 cups | 1 cup + 7 tbsp. | |
| Oil or butter 2 tsp. 1 tbsp. | 112 tbsp. | ||
| Molasses 3 tbsp. 14 cup | 1/3 cup | ||
| Salt 1 tsp. 112 tsp. 2 tsp. | |||
| Dry oatmeal, quick or regular | 1/3 cup 12 cup | 2/3 cup | |
| Whole wheat flour | 2/3 cup 1 cup 1 | 13 cups | |
| Bread flour | 113 cups | 2 cups | 233 cups |
| Walnuts, chopped | 2/3 cup 34 cup | 1 cup | |
| Active dry yeast | 112 tsp. 2 tsp. 214 tsp. | ||
| Select Whole Wheat Course | |||
| Select Rapid Whole Wheat Course | |||
| Active dry yeast | 2 tsp. 212 tsp. | 234 tsp. | |
FRENCH BREAD
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Water (80°F/27°C) | 34 cup + 2 tbsp. | 1 cup + 2 tbsp. | 112 cups |
| Oil | 1 tbsp. | 112 tbsp. | 2 tbsp. |
| Sugar | 1 tbsp. | 112 tbsp. | 2 tbsp. |
| Salt | 1 tsp. | 112 tsp. | 2 tsp. |
| Bread flour | 214 cups | 312 cups | 4 cups |
| Active dry yeast 112 tsp. | 2 tsp. | 214 tsp. | |
| Select French Course | |||
| Select Rapid French Course | |||
| Active dry yeast 2 tsp. | 212 tsp. | 234 tsp. | |
ITALIAN HERB BREAD
| Ingredients | 1.0 lb. | 112 lb. | 2.0 lb. |
| Water (80°F/27°C) | ^3/_4 cup + 2 tbsp. | 1 cup + 1 tbsp. | 114 cups + 2 tbsp. |
| Oil | 112 tbsp. | 2 tbsp. | 3 tbsp. |
| Sugar | 1 tbsp. | 2 tbsp. | 3 tbsp. |
| Salt | 1 tsp. | 112 tsp. | 2 tsp. |
| Dry milk solids | 1 tbsp. | 2 tbsp. | 3 tbsp. |
| Bread flour | 214 cups | 3 cups | 4 cups |
| Active dry yeast | 112 tsp. | 2 tsp. | 214 tsp. |
| Select French Course | |||
| Select Rapid French Course | |||
| Active dry yeast | 2 tsp. | 212 tsp. | 234 tsp. |
CINNAMON RAISIN BREAD
| Ingredients 1.0 | lb. 112 lb. 2.0 lb. | ||
| Water (80°F/27°C) 34 | cup 1 cup 114 cups + 2 tbsp. | ||
| Oil or butter 1 tbsp. | 112 tbsp. 2 tbsp. | ||
| Brown sugar, firmly packed | 112 tbsp. 212 tbsp. 3 tbsp. | ||
| Salt 1 tsp. 112 tsp. 2 tsp. | |||
| Dry milk solids 1 tbsp. | 112 tbsp. 2 tbsp. | ||
| Cinnamon 1 tsp. | 2 tsp. | 1 tbsp. | |
| Bread flour 214 cups | 3 cups | 4 cups | |
| Walnuts, chopped | 113 cup | 112 cup | 213 cup |
| Active dry yeast | 112 tsp. 2 tsp. | 214 tsp. | |
| Add to dispenser (press EXTRAS before pressing START to begin baking): | |||
| Raisins | 113 cup | 112 cup | 213 cup |
| Select Sweet Course | |||
| Select Rapid Sweet Course | |||
| Active dry yeast 2 tsp. | 212 tsp. | 234 tsp. | |
DRIED FRUIT BREAD
| Ingredients 1.0 lb. | 1 12 lb. | 2.0 lb. | |
| Water (80°F/27°C) | 34 cup 1 cup + 1 | Ibsp. 1 14 cups | |
| Oil or butter | 2 12 tbsp. | 3 tbsp. | 14 cup |
| Brown sugar 1 12 tbsp. | 2 12 tbsp. 14 | cup | |
| Salt | 1 tsp. | 1 12 tsp. | 2 tsp. |
| Dry milk solids | 1 tbsp. | 1 12 tbsp. 2 12 tbsp. | |
| Bread flour 2 14 cups | 3 cups | 4 cups | |
| Nutmeg | 12 tsp. 1 tsp. 1 12 | tsp. | |
| Active dry yeast | 1 12 tsp. | 2 tsp. | 2 14 tsp. |
| Add to dispenser (press EXTRAS before pressing START to begin baking): | |||
| Dried fruit | 13 cup | 12 cup | 23 cup |
| Select Sweet Course | |||
| Select Rapid Sweet Course | |||
| Active dry yeast | 2 tsp. | 2 12 tsp. | 2 34 tsp. |
SOY CINNAMON RAISIN BREAD
Note: For best results, choose LIGHT crust.
| Ingredients 1 12 lb. | |
| Water (80°F/27°C) 1 cup | |
| Oil or butter 3 tbsp. | |
| Sugar 2 tbsp. | |
| Salt 1 12 tsp. | |
| Dry milk 14 cup | |
| Bread flour 2 12 cups | |
| Cinnamon 1 tsp. | |
| Soy flour 12 cup | |
| Active dry yeast 2 tsp. | |
| Add to dispenser (press EXTRAS before pressing START to begin baking): | |
| Raisins 12 cup | |
| Select Sweet Course | |
| Select Rapid Sweet | |
| Active dry yeast 2 12 tsp. | |
QUICK BREADS
Important: Removing the kneading paddle on the Quick Breads course before the start of the Bake cycle will help prevent tearing your cake/loaf when it is removed from pan after baking.
Note: Quick breads course can be used to mix and bake a prepackaged cake mix or quick bread, in addition to making regular recipes.
Course Tips for Best Results
- It is important that you assist breadmaker in stirring process during Rest cycle. Refer to KNEADING AND BAKING COURSE CHART for times. Use a rubber spatula to gently scrape the ingredients from sides and corners of pan, and fold into wet mixture.
- Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger) works well using the Quick Breads course. As with any other liquid ingredients, the liquid should be 80°F/27°C and the eggs room temperature. Otherwise, add ingredients as listed on package instructions. 1-step angel food cake mixes may also be used. 2-step and swirl mix will work well using this program.
- Although delay bake timer is an option for this course, our experience has shown recipes included do not mix well when delayed. You may find a few of your recipes may work well; therefore, we have given you delay as an option.
Important: Don't use delay bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy products, meats, fish or any other ingredients that may spoil.
SWEET CORNBREAD
| Ingredients | 1 loaf |
| Eggs, large, at room temperature | 2 |
| Milk (80°F/27°C) | 1 cup |
| Butter, melted | 14 cup |
| Sugar | 34 cup |
| Salt | 1 tsp. |
| All-purpose flour | 2 cups |
| Cornmeal | 1 cup |
| Double acting baking powder | 1 tbsp. |
| Select Quick Breads course | |
PINEAPPLE COCONUT POUND CAKE
| Ingredients 1 cake | ||
| Eggs, large, at room temperature 2 | ||
| Crushed pineapple, undrained 1 cup | ||
| Butter, softened 1⁄4 cup | ||
| Sugar 3⁄4 cup | ||
| Salt 1⁄2 tsp. | ||
| Coconut, grated 1⁄2 cup | ||
| All-purpose flour 2 cups | ||
| Double acting baking powder 1 tbsp. | ||
| Add to dispenser (press EXTRAS before pressing START to begin baking): | ||
| Coconut, grated 1⁄2 cup | ||
| Select Quick Breads course | ||
CHEDDAR LOAF BREAD
| Ingredients 1 loaf | |
| Eggs, large, at room temperature 3 | |
| Crushed pineapple, undrained 1 cup | |
| Shortening, room temp. 12 cup | |
| Cheddar cheese, shredded 1 cup | |
| Sugar 12 cup | |
| Salt 34 tsp. | |
| All-purpose flour 2 cups | |
| Double acting baking powder 1 tbsp. | |
| Add to dispenser (press EXTRAS before pressing START to begin baking): | |
| Pecans, chopped | 12 cup |
| Select Quick Breads course | |
BANANA NUT CAKE
| Ingredients | 1 loaf |
| Whole eggs, large, at room temperature 2 | |
| Egg whites, at room temperature 2 | |
| Sour milk 1/ | 3 cup |
| Banana, mashed 1 12 cups | |
| Oil or butter 6 tbsp. | |
| Sugar 1 cup | |
| Salt 34 tsp. | |
| Cream of tartar 1 12 tsp. | |
| All-purpose flour 2 cups | |
| Baking soda 34 tsp. | |
| Double acting baking powder 2 tsp. | |
| Add to dispenser (press EXTRAS before pressing START to begin baking): | |
| Nuts, chopped 34 cup | |
| Select Quick Breads course | |
LOW CARB BREAD RECIPES... EASY AS 1-2-3
For all low carb recipes, use the Low Carb Course selection. Your bread maker is preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be changed on the Low Carb Course setting.
Important: Use exact ingredients listed in recipe; do not substitute! You may only substitute quick or rapid yeast for active dry yeast as given in the YEAST CONVERSION table on page 18.
LOW CARB WHITE BREAD
| Ingredients 2 lb. | |
| Water (80°F/27°C) | 1 12 cups |
| Canola oil | 3 tbsp. |
| Lemon juice | 2 tsp. |
| Liquid lecithin 1 tbsp. | |
| Butter, cold and cut in small pieces | 14 cup |
| Eggs, large, at room temperature | 2 |
| Salt | 2 tsp. |
| Psyllium husks | 3 tbsp. |
| Dry oatmeal, instant or regular | 3 tbsp. |
| Nutritional yeast flakes | 3 tbsp. |
| Oat bran | 34 cup |
| Splenda® | 14 cup |
| Rice bran | 14 cup |
| Vital wheat gluten | 1 cup |
| Bread flour 2 cups | |
| Active dry yeast | 6 tsp. |
| Select Low Carb Course | |
| Yield: 28 slices | |
Nutritional Analysis*
| Calories / slice 106 | |
| Calories from fat 45 | |
| Total fat 5 g | |
| Cholesterol 20 mg | |
| Sodium 187 mg | |
| Potassium 90 mg | |
| Carbohydrates 15 | |
| Dietary fiber 3 g | |
| Sugar 0.4 g | |
| Protein 5 g | |
| Vit A 85 iu | |
| Calcium 10 mg | |
| Iron 1 mg |
*Calories & nutritional information based on serving sizes listed in recipe.
LOW CARB CINNAMON RAISIN BREAD
| Ingredients | 2 lb. |
| Water [80°F/27°C] | 2 cups |
| Canola oil | 3 tbsp. |
| Liquid lecithin | 1 tbsp. |
| Salt | 1 tbsp. |
| Splenda® | 13 cup |
| Oat bran | 34 cup |
| Ground almonds 34 cup | |
| Vanilla-flavored whey protein powder | 1 cup |
| Vital wheat gluten 234 cups |
| Ingredients | 2 lb. | |
| Cinnamon | 1 tbsp. | |
| Active dry yeast | 6 tsp. | |
| Add to dispenser (press EXTRAS before pressing START to begin baking): | ||
| Raisins | 1/3 cup | |
| Select Low Carb Course | ||
| Yield: 28 slices | ||
Nutritional Analysis*
| Calories / slice 77 | |
| Calories from fat 36 | |
| Total fat 4 g | |
| Cholesterol 4 mg | |
| Sodium 268 mg | |
| Potassium 146 mg | |
| Carbohydrates 10 | |
| Dietary fiber 2 g | |
| Sugar 2 g | |
| Protein 10 g | |
| Vit A 1 iu | |
| Calcium | 19 mg |
| Iron 1 mg |
*Calories & nutritional information based on serving sizes listed in recipe.
LOW CARB SWEET BREADS
Note: Use the Quick Breads course and Light CRUST CONTROL for low carb quick breads.
LOW CARB CHOCOLATE CAKE
| Ingredients 1 cake | |
| Butter, melted 6 tbsp. | |
| Sour cream, room temperature 12 cup | |
| Eggs, large, at room temperature 6 | |
| Cocoa powder 14 cup | |
| Splenda® 3 tbsp. | |
| Soy flour 34 cup | |
| Select Quick Course and LIGHT crust color. | |
| Yield: 9 pieces | |
Nutritional Analysis*
| Calories / slice 182 | |
| Calories from fat 144 | |
| Total fat 9 g | |
| Cholesterol 171 mg | |
| Sodium 222 mg | |
| Potassium | 280 mg |
| Carbohydrates | 5 |
| Dietary fiber | 1 g |
| Sugar | 2 g |
| Protein | 8 g |
| Vit A | 510 iu |
| Calcium | 92 mg |
| Iron | 1 mg |
*Calories & nutritional information based on serving sizes listed in recipe.
GLUTEN FREE BREAD RECIPES... EASY AS 1-2-3
The Gluten Free course on your bread maker allows you to prepare fresh bread for a gluten-free diet or for bread lovers that have special dietary needs. Your bread maker is preset to medium crust color and a 1.5 lb. (680 g) loaf size; these cannot be changed on the Gluten Free course setting.
Important: Use exact ingredients listed in recipe; do not substitute! You may only substitute quick or rapid yeast for active dry yeast as given in the YEAST CONVERSION table.
Note: For all Gluten Free recipes, we used Red Star Quick Rise™ Yeast.
GLUTEN FREE COUNTRY WHITE BREAD
| Ingredients | 1.5 lb. |
| Water (110 - 115 °F / 43 - 46 °C) | 113 cups |
| Extra large eggs | 3 |
| Oil | 3 tbsp. |
| Cider vinegar | 1 tsp. |
| Sugar | 3 tbsp. |
| Salt | 112 tsp. |
| Dry milk | 12 cup |
| White rice flour | 2 cups |
| Potato starch flour | 114 cups |
| Soy flour | 1/3 cup |
| Tapioca flour | 12 cup |
| Xanthan gum 1 tbsp. | |
| Red Star Quick RiseTM Yeast | 412 tsp. |
| Select Gluten Free Course | |
GLUTEN FREE PUMPERNICKEL BREAD
| Ingredients 1.5 lb. | |
| Water (110 - 115 °F / 43 - 46 °C) | 1 cup |
| Extra large eggs 3 | |
| Oil 3 tbsp. | |
| Cider vinegar 1 tsp. | |
| Molasses 3 tbsp. | |
| Salt 1 12 tsp. | |
| Dry milk 12 cup | |
| Brown rice flour 2 cups | |
| Potato starch flour 12 cup | |
| Tapioca flour 12 cup | |
| Cocoa powder 1 tbsp. | |
| Xanthan gum 1 tbsp. | |
| Caraway seeds 1 tbsp. | |
| Red Star Quick RiseTM Yeast | 4 12 tsp. |
| Select Gluten Free Course | |
BREAD / PIZZA DOUGH COURSES
Dough Course Hints for Best Results
- If using delay bake timer, make sure yeast is on top of flour, away from liquids.
Important: Never allow dough to remain in bread maker after course is complete; it may over rise and damage machine.
- Rising times for dough after it is shaped and placed in baking pan will vary due to recipe, temperature and humidity level of your kitchen. Optimum temperature of room for rising is 80^-85^/27^-29^ . Rising is most essential feature in bread making.
- Breadmaker allows dough to have first rise or fermentation before dough is removed. Fermentation conditions gluten, (becoming pliable and elastic with a soft, smooth quality) develops flavor and leavens product.
- Sometimes a double rising is beneficial especially for whole grain or 100% whole wheat bread. Let dough rise once in breadmaker. Remove from breadmaker, punch down, let rise again, punch down and let rest 10 minutes. Resting allows gluten to relax and makes handling easier. Shape as desired and allow to rise until doubled in volume. If only 1 rise is desired, remove from breadmaker, let rest, shape and rise as above.
Baker's Hint:
- Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
• Always allow optimum rising of shaped dough.
- Use pastry brush to apply glaze.
- Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into 12 -inch balls. Place 3 balls in each muffin tin and let rise until doubled in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a D-inch thick square. Cut strips 1/8 -inch wide and 2-inches long. Place 1 strip across top of each ball. Repeat process, placing second strip in opposite direction across top of each ball.
Traditional Rolls
Shape into balls. For "pull apart" rolls, place dough balls with sides touching. For "individual" rolls place dough balls 2-inches apart.
DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
| Ingredients 1 lb. | 12 rolls | 1.5 lb.18 rolls | 2 lb.24 rolls |
| Eggs, large, at room temperature | 1 1 1 | ||
| Plus enough water (80°F/27°C) to equal | 34 cup 34 cup + tbsp. | 1tbsp. | 113 cups |
| Oil 2 tbsp. 3 tbsp. 14 cup | |||
| Sugar 2 tbsp. 3 tbsp. 14 cup | |||
| Salt 1 tsp. 112 tsp. 2 tsp. | |||
| Bread flour 2 cups 314 cups 4 cups | |||
| Active dry yeast | 112 tsp. | 2 tsp | 214 tsp. |
| Select Dough Course | |||
Method:
- Place on lightly floured surface. Divide into pieces and shape.
- Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.
- Bake at 350^ F/177°C for 15 to 25 minutes, or until done.
WHEAT DINNER ROLL DOUGH
| Ingredients | 1 lb.9 rolls | 2 lb.18 rolls |
| Water (80°F/27°C) | 34 cup | 112 cups |
| Oil | 1 tbsp. | 2 tbsp. |
| Brown sugar | 2 tbsp. | 14 cup |
| Salt | 1 tsp. | 2 tsp. |
| Bread flour | 114 cups | 212 cups |
| Whole wheat flour | 1 cup | 2 cups |
| Active dry yeast | 2 tsp. | 214 tsp. |
| Select Dough Course | ||
Method:
- Place on lightly floured surface. Divide into pieces and shape.
- Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.
- Bake at 350^ F/177°C for 25 – 30 minutes, or until golden brown.
CHEEZY GARLIC ROLL DOUGH
| Ingredients | 1.5 lb. 18 rolls | 2 lb. 24 rolls |
| Eggs, large, at room temp. 1 1 | ||
| Plus enough water (80°F/27°C) to equal | 1 cup 1 ^1 / | 3 cups |
| Oil 2 tbsp. 3 tbsp. | ||
| Sugar 1/3 cup 12 cup | ||
| Salt 1 12 tsp. 2 tsp. | ||
| Dry milk 1 tbsp. 2 tbsp. | ||
| Bread flour 3 12 cups 4 12 cups | ||
| Active dry yeast 2 tsp. 2 14 tsp. | ||
| Select Dough Course | ||
| Topping: | ||
| Parmesan cheese, grated | 12 cup | 23 cup |
| Garlic, finely minced | 1 12 tbsp. | 2 tbsp. |
| Butter, melted | 3 tbsp. 14 cup | |
Method:
- Place on lightly floured surface. Divide into pieces and shape.
- Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture. Place in greased 9" x 13" baking dish. Cover and let rise in warm place for 45 minutes or until doubled in size.
- Bake at 325^ F/163°C for 35 to 40 minutes, or until done.
STICKY BREAKFAST BUN DOUGH
| Ingredients | 1.5 lb. 12 rolls |
| Eggs, large, at room temp. | 1 |
| Plus enough water (80°F/27°C) to equal | 114 cups |
| Oil | 312 tsp. |
| Sugar | 13 cup |
| Salt | 112 tsp. |
| Bread flour | 312 cups |
| Active dry yeast | 2 tsp. |
| Select Dough Course | |
| Filling: | |
| Butter, softened | 12 cup |
| Sugar | 13 cup |
| Cinnamon | 1 tbsp. |
| Pecans, chopped | 12 cup |
| Topping: | |
| Butter, melted | 34 cup |
| Brown sugar 34 cup | |
| Ingredients 1.5 lb. | 12 rolls |
| Pecan halves (optional) 1 cup | |
Method:
- Place on lightly floured surface, roll dough into 12" x 16" rectangle and spread with butter. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with longest side and cut into 1" slices.
- Combine topping mixture and spread into a 13" x 9" baking dish. If you are using optional pecan halves, line bottom of the pan. Place slices on mixture and let rise in a warm place for 30 minutes or until doubled in size.
- Bake at 350^ F/177°C for 35 minutes, or until done. Use oven mitts to carefully invert onto a heat-proof tray; syrup will be very hot.
FRENCH BREAD DOUGH
| Ingredients 1.5 lb. | 1 loaf |
| Water [80°F/27°C] 1 14 cups | |
| Sugar 1 tbsp. | |
| Salt 1 12 tsp. | |
| Bread flour 3 12 cups | |
| Active dry yeast 2 tsp. | |
| Select Dough Course | |
| Glaze: | |
| Water 2 tbsp. | |
| Salt 12 tsp. | |
Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with the longest side, roll up tightly, pressing seams to seal and tapering each end.
Method 2: Place loaf on greased baking sheet, cover and let rise in a warm place 40 minutes or until doubled in size.
Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze ingredients and brush generously. Bake at 400^ F/ 205^ C for 20 – 25 minutes until golden brown.
Variations:
French Onion Bread: Add 14 cup dehydrated onion to dough and shape according Method 1 described above.
French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3 above.
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together ends of each roll and taper slightly. Place rolls on greased baking sheet; cover and let rise in warm place 25 - 30 minutes or until doubled in size. Bake at 400^ / 205^ for 15 - 20 minutes or until golden brown.
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long ropes. Fold each rope in half and twist, starting at fold. Place on greased baking sheet and brush with 13 cup melted butter. Cover and let rise in a warm place 25 - 30 minutes or until doubled in size. Brush with glaze and bake at 400^ / 205^ for 12 - 15 minutes or until golden brown.
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with 1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.
CHALLAH BREAD DOUGH
| Ingredients | 1 lb. Regular | 1.5 lb. Large |
| Eggs, large, at room temp. 1 1 | ||
| Plus enough water (80°F/27°C) to equal % cup 1 cup + 1 tbsp. | ||
| Oil 2 tbsp. 3 tbsp. | ||
| Sugar 1 12 tbsp. 2 tbsp. | ||
| Salt 1 tsp. 1 12 tsp. | ||
| Bread flour 2 cups 3 14 cups | ||
| Active dry yeast 1 12 tsp. 2 tsp. | ||
| Select Dough Course | ||
| Glaze: | ||
| Egg yolk, beaten | 1 | 1 |
| Water 1 tbsp. 1 tbsp. | ||
| Topping: | ||
| Poppy seeds | 1 tsp. | 1 tbsp. |
Method:
- Place dough on lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end, braid together. Pinch together at other end and secure braid.
- Transfer braided dough to greased baking sheet; cover and let rise in a warm place for 45 minutes or until doubled in size.
- Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds. Bake at 375^ F/190°C for 25 minutes or until done.
BAGEL DOUGH
| Ingredients | 1.5 lb.8 bagels |
| Water (80°F/27°C) | 1 cup |
| Sugar | 112 tbsp. |
| Salt | 112 tsp. |
| Bread flour | 3 cups |
| Active dry yeast | 2 tsp. |
| Select Dough Course | |
| Glaze: | |
| Egg, beaten | 1 |
| Toppings (optional) | Sesame seeds, poppy seeds, cracked wheat,dry cereal or dehydrated onions |
Method:
- Place on lightly floured surface. Divide into pieces. Roll each in smooth ball, making hole in center of each with thumbs. Gently pull to make 1-inch hole.
- Place on greased baking sheet. Cover and let rise in a warm place for 10 minutes.
- In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil. Place few bagels at a time in boiling water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet.
- Brush with egg and sprinkle with choice of toppings. Bake at 400^ F/204°C for 20 – 25 minutes or until done; cool on wire rack.
SOFT PRETZEL DOUGH
| Ingredients | 1.5 lb.16 pretzels |
| Water [80°F/27°C] 1 14 cups | |
| Egg yolk, room temp. 1 | |
| Oil 1 tbsp. | |
| Sugar 2 tbsp. | |
| Salt 1 12 tsp. | |
| White pepper D tsp. | |
| Bread flour 3 12 cups | |
| Active dry yeast 2 14 tsp. | |
| Select Dough Course | |
| Glaze: | |
| Egg white 1 | |
| Water 1 tbsp. | |
| Toppings (optional) Kosher salt, sesame seeds | |
Method:
- On lightly floured surface cut dough into pieces. Roll each piece into 16-inch rope. Cross ends of the rope to make loop; twist crossed ends once and fold across loop.
- Place on greased baking sheet 1½ inches apart. Brush with glaze and sprinkle with toppings. Bake at 375°F/190°C for 15 – 20 minutes or until done.
Variation:
Pepperoni Pretzel: Add 1 cup sliced pepperoni and 2 tbsp. Parmesan cheese to dough ingredients. Follow method of completion.
PIZZA CRUST DOUGH
| Ingredients | 1 lb.1 thick or 2 thin crusts | 2 lb.2 thick or 4 thin crusts |
| Water [80°F/27°C] | 34 cup | 1^2/_3 cups |
| Oil | 1 tbsp. | 2 tbsp. |
| Sugar | 1 tbsp. | 2 tbsp. |
| Salt | 112 tsp. | 2 tsp. |
| Dry milk | 1 tbsp. | 2 tbsp. |
| Bread flour | 214 cups | 412 cups |
| Active dry yeast | 1 tsp. | 2 tsp. |
| Select Pizza Dough Course | ||
Method:
- Place on lightly floured surface. Divide and press onto 12-inch pizza pan, raising edges.
- Spread pizza sauce over the dough and sprinkle with toppings.
- Bake at 425^ F/ 218^ C for 20 minutes or until crust is golden brown around edges.
WHOLE WHEAT PIZZA CRUST DOUGH
| Ingredients | 1 lb.2 thin crusts |
| Water (80°F/27°C) 1 cup | |
| Oil 2 tbsp. | |
| Sugar 1 tbsp. | |
| Salt 1 tsp. | |
| Whole wheat flour 1 cup | |
| Bread flour 1 12 cups | |
| Active dry yeast 1 tsp. | |
| Select Pizza Dough Course | |
Method:
- Place finished dough on lightly floured surface. Divide in half and press onto 12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal if desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do not divide.
- Bake at 425^ F/218°C for 10 – 12 minutes or until edges of crust begin to turn light golden brown. Remove, add toppings and return to oven to bake additional 15 – 20 minutes.
FOCACCIA DOUGH
| Ingredients 1.5 lb. | 1 loaf |
| Water (80°F/27°C) 1 cup | |
| Oil ^1 / | 3 cup |
| Sugar 2 tsp | |
| Salt 112 tsp. | |
| Bread flour 3 cups | |
| Dry Italian seasoning | 1 tsp. |
| Active dry yeast | 2 tsp. |
| Select Pizza Dough Course | |
| Garlic-Cheese Topping: | |
| Olive oil | 14 cup |
| Dried oregano | 112 tsp. |
| Garlic, finely minced | 14 cup |
| Parmesan cheese, grated | 13 cup |
| Salt 14 tsp. | |
| Greek-Style Topping: | |
| Olive oil | 14 cup |
| Dried oregano | 112 tsp. |
| Onion, thinly sliced | 1 cup |
| Feta cheese, crumbled | 13 cup |
| Black olives, sliced & drained | 14 cup |
| Salt 1⁄4 tsp. | |
Method:
- With oiled hands, evenly press dough into greased 9" x 13" pan. Using your fingertips, make indentations in dough.
- Cover, let rise in warm place for 20 minutes or until doubled in size. While dough is rising, select topping and prepare.
- In skillet, heat oil. For Garlic-Cheese Topping, stir in oregano and garlic immediately; remove from heat. For Greek Topping, stir in oregano and onions; cook until onions are soft, but not brown (approximately 5 minutes).
- Spoon topping mixture evenly over dough. Sprinkle with remaining ingredients.
- Bake at 400^ F/205°C for 20 minutes or until done.
JAM COURSE
Jam Course Method:
- Following steps in USING YOUR BREAD MAKER, selecting Jam course.
- Once Jam cycle is complete, remove bread pan from bread maker and pour hot jam into heat-safe container. Leave on countertop to partially cool; stir occasionally.
- Pour partially-cool jam into refrigerator/freezer-safe container, leaving 12 " of space at the top.
- Cover tightly to store. Jam will thicken upon cooling.
Course Hints for Best Results
- Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit, and other ingredients are necessary for good set.
- Use only ripe fruit (not overripe or under-ripe) for best flavor.
- Do not puree fruit. Drain cubed fruit before crushing. Crush with potato masher or food processor. Jam should have bits of fruit in it.
- Recipes should not exceed 3 cups fruit.
- Be sure to measure fruit AFTER is crushed, not before.
- Remove stems, seeds or pits from fruit before crushing.
- You may use strawberries, blackberries, raspberries or other thin skinned berries. Fruit such as peaches, pears and apricots may be used, but should be peeled and have seeds removed.
- Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw and drain before measuring. For thinner jam, use juice as part of 3 cups of berry or fruit amount.
-
Lemon juice adds necessary acid to berries or fruit.
-
You may decrease amount of sugar, but it will produce a thinner result. More sugar will make it thicker. For best results, sugar substitutes are not recommended.
• Average refrigerated life of jam is 2 weeks or up to several months frozen.
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM
| Fresh or frozen (thawed) fruit 3 cups | |
| Sugar 5 cups | |
| Select Jam Course | |
BLUEBERRY, APRICOT, PEACH OR PEAR JAM
| Fresh or frozen (thawed) fruit 3 cups | |
| Sugar 5 cups | |
| Lemon 3 tbsp. | |
| Select Jam Course | |
Important: Do not exceed amounts given!
Care and Cleaning
This product contains no user serviceable parts. Refer service to qualified service personnel.
CLEANING
Important: Always unplug bread maker and allow to cool competely prior to cleaing.
Bread pan and kneading paddle have nonstick surfaces, which make cleaning easier.
- After baking each loaf of bread, unplug bread maker and discard any crumbs.
- Remove bread pan from oven chamber and kneading paddle from bread pan. Then, as needed, wash bread pan and kneading paddle inside and out with warm, soapy water. Avoid scratching nonstick surfaces.
Caution: Do not place bread pane in dishwasher, or soak it in water.
- If kneading paddle is stuck to drive shaft, pour warm water into bread pan for up to 30 minutes, to loosen it. Do not use excessive force.
- Wipe inside of lid and oven cavity with slightly damp cloth or sponge. If any residue has scorched on heating element or elsewhere, wipe with nonabrasive pad to clean. Lid can be removed for cleaning.
Important: Do not put lid in dishwasher, as it may cause warping. Do not immerse in water, as it contains sensitive electronic sensors.
- To clean glass in lid, use glass cleaner or mild detergent and damp cloth or plastic scouring pad. Do not use abrasive cleaners or scouring pads, as they may scratch glass.
- Do not use vinegar, bleach or harsh chemicals to clean bread maker.
- Be sure bread maker is completely cooled before storing.
- Oven chamber contains heating element and drive shaft. Therefore, when cleaning, NEVER pour water, solvents or cleaning solutions into this area.
STORAGE
- All removable parts should be thoroughly cleaned and dried.
TROUBLESHOOTING
| Question Answer | |
| Why does height and shape of bread differ in each loaf? | Height and shape of bread may differ depending on the ingredients, room temperature and length of timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. |
| Bread has unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingredients. Accurate measurements are essential to make delicious bread. | |
| Kneading paddle comes out with bread. | This can happen, as kneading paddle is detachable. Use a nonmetal utensil to remove it.Caution: Kneading paddle will be hot. |
| Bread has floured corners. Sometimes flour in corner of bread pan may not have been completely kneaded into dough. Scrape it off loaf with knife. | |
| Can ingredients be halved or doubled? | NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is too much, bread rises out of bread pan. |
| Can fresh milk be used in place of dry milk? | YES. Be sure to decrease same measurement of water to equal liquid substitution. Fresh milk is not recommended when using delay bake timer, because it may spoil while sitting in bread pan. |
NEED HELP?
For service, repair or any questions regarding your appliance, call the appropriate 800 number on cover of this book. Please DO NOT return the product to the place of purchase. Also, please DO NOT mail product back to manufacturer, nor bring it to a service center. You may also want to consult the website listed on the cover of this manual.
Two-Year Limited Warranty
(Applies only in the United States and Canada)
What does it cover?
- Any defect in material or workmanship provided; however, Applica's liability will not exceed the purchase price of product.
For how long?
- Two years after date of purchase.
What will we do to help you?
- Provide you with a reasonably similar replacement product that is either new or factory refurbished.
How do you get service?
- Save your receipt as proof of date of sale.
- Visit the online service website at www.prodprotect.com/applica, or call toll-free 1-800-231-9786, for general warranty service.
- If you need parts or accessories, please call 1-800-738-0245.
What does your warranty not cover?
• Damage from commercial use
• Damage from misuse, abuse or neglect
- Products that have been modified in any way
- Products used or serviced outside the country of purchase
• Glass parts and other accessory items that are packed with the unit
• Shipping and handling costs associated with the replacement of the unit
- Consequential or incidental damages (Please note, however, that some states do not allow the exclusion or limitation of consequential or incidental damages, so this limitation may not apply to you.)
How does state law relate to this warranty?
- This warranty gives you specific legal rights. You may also have other rights that vary from state to state or province to province.
Made in People's Republic of China
Printed in People's Republic of China
NOTES
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Breadman Operation Light Medium Dark White Whole Wheat French Sweet Low Carb Gluten Flee Quick Breads Jams Dough FlazedDough Bake Only Personal Recipes CRUST FRUT+NUTS MENU LOAF PALISE START PROGRAM SAVE GRASE NO YES STOP RESET 12 11 10 9Pan integral (Whole Wheat)
Panes dulces (Sweet Breads)
Hornear Solamente (Bake Only)
Receta personal (Personal Recipe)
Colorado Cooperative Extension Resource Center
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Line drawing of a kitchen appliance with a hand holding a handle, showing a bowl and tray (no text or symbols)natural_image
Line drawing of a hand holding a small component above a battery (no text or symbols)natural_image
Simple diagram of a container with liquid and a small object inside, labeled 'D' (no text or symbols on the object itself)natural_image
Line drawing of a kitchen appliance with a hand holding a bucket and arrow indicating downward motion (no text or symbols)text_image
Breadman Light Medium Dot Operator Wheat White Wheat French Sweet Low Drink Brown Tree Quick Drinks Jam Dough Filled Dough Safe Only Personal Recipe ② CRUST FRUIT+AUTO ③ LDAP PALISE ④ MENU ⑤ START PROGRAM CHANGE NO STOP RESET Fnatural_image
Line drawing of a kitchen mixer with an upward arrow indicating motion (no text or symbols)San Jose, Costa Rica
Tel.: [506] 257-5716
223-0136
Ecuador
Col. Centro, Cuauhtemoc,
México, D.F.
Tel. 01 800 714 2503
Nicaragua
ServiTotal
City Market Nivel Plaza Local
153
Diagonal Hotel Melia,
Caracas.
Tel. (582) 324-0969
www.applica-latam.com
servicio@applicamail.com.mx
Col. Chapultepec Morales, Mexico D.F
Deleg. Miguel Hidalgo
CP 11570
C.U.I.T No. 30-69729892-0
Importado por / Imported by:
APPLICA MANUFACTURING, S. DE R. L. DE C. V.
Presidente Mazarik No111, 1er Piso
Col. Chapultepec Morales, Mexico D.F
Deleg. Miguel Hidalgo
CP 11570
MEXICO
Copyright © 2009 Applica Consumer Products, Inc.
2009/8-4-1E/S
Printed on recycled paper. Impreso en papel reciclado.