Home Baker 29881 - Bread maker HAMILTON BEACH - Free user manual and instructions

Frequently Asked Questions - Home Baker 29881 HAMILTON BEACH

USER MANUAL Home Baker 29881 HAMILTON BEACH

Visit www.hamiltonbeach.com for our complete line of products and Use and Care Guides – as well as delicious recipes, tips, and to register your product online!

Questions? Please call us – our friendly associates are ready to help. USA: 1.800.851.8900

Parts and Features 4

Quick-Start Guide 5

Control Panel 6

Program Cycles 8

Detailed Instructions 9

Timetable for Cycles 11

Removing Bread 12

Cleaning 12

Tips: Bread Basics 13

Tips: Use Exact Measurements .... 14

Frequently Asked Questions 15

Troubleshooting....16

Recipes 19

Table des matières

Précautions importantes .... 32

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

1. Read all instructions.

2. This appliance is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge, unless they are closely supervised and instructed concerning use of the appliance by a person responsible for their safety.

3. Close supervision is necessary when any appliance is used by or near children. Children should be supervised to ensure that they do not play with the appliance.
4. Do not touch hot surfaces. Use handles or knobs. Always use oven mitts to handle hot bread pan or hot bread.
5. Do not put hand inside oven chamber after bread pan is removed. Heating unit will still be hot.
6. To protect against electrical shock, do not immerse cord, plug, or breadmaker in water or other liquid.
7. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts, or before cleaning the appliance.

8. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or is dropped or damaged in any manner. Call our toll-free customer service number for information on examination, repair, or adjustment.

9. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries.

10. Do not use outdoors.
11. Do not let cord hang over edge of table or counter or touch hot surfaces.
12. Do not place on or near a hot gas or electric burner or in a heated oven.
13. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
14. To disconnect, turn all controls off (O/STOP); then remove plug from wall outlet.
15. Use extreme caution when removing bread pan.
16. To turn breadmaker OFF, press and hold the START/STOP button for 2 seconds. See "Control Panel" section for more information.
17. Do not place eyes or face in close proximity with tempered glass viewing window, in the event that the safety glass breaks.
18. Do not use appliance for other than intended use.
19. Clean oven interior carefully. Do not scratch or damage heating element tube.
20. CAUTION: Risk of Electric Shock. Cook only in removable Bread Pan.

SAVE THESE INSTRUCTIONS!

Other Consumer Safety Information

This product is intended for household use only.

WARNING Electrical Shock Hazard: This product is provided with a polarized plug (one wide blade) to reduce the risk of electric shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or by using an adapter. If the plug does not fit fully into the outlet, reverse the plug. If it still does not fit, have an electrician replace the outlet.

The length of the cord used on this appliance was selected to reduce the hazards of becoming tangled in or tripping over a longer cord. If a longer cord is necessary, an approved extension cord may be used. The electrical rating of the extension cord must be equal to or greater than the rating of the appliance. Care must be taken to arrange the extension cord so that it will not drape over the countertop or tabletop where it can be pulled on by children or accidentally tripped over.

To avoid an electrical circuit overload, do not use another high-wattage appliance on the same circuit with your breadmaker.

3

Parts and Features

*To order parts:

US: 1.800.851.8900

www.hamiltonbeach.com

Canada: 1.800.267.2826

Mexico: 01 800 71 16 100

51.8900 tonbeach.com 00.267.2826 800 71 16 100 Nonstick Bread Pan* Kneading Paddle* (unit includes 2 kneading paddles) Spare Kneading Paddle Top Lid Viewing Window Ventilation Holes Control Panel Baking Chamber Housing

Kneading Paddle* Spare Kneading Paddle Nonstick Bread Pan* Lid Base

TO REMOVE BREAD PAN:

UNLOCK LOCK

Using the bread pan handle, turn the bread pan counterclockwise to unlock it. Lift up and remove bread pan from baking chamber.

Quick-Start Guide

See "Detailed Instructions" section for additional information.

1 Add Ingredients

Place kneading paddle on shaft, with arrow pointing up, pushing down as far as it will go, making sure flat surfaces are lined up.

Carefully measure and add ingredients to the bread pan in the EXACT order given in the recipe. TIP: Premeasure all ingredients, including add-ins (nuts, raisins), prior to beginning.

BEFORE FIRST USE: Wash and dry bread pan and kneading paddle. NOTE: Do not use metal utensils in bread pan since they may damage the nonstick surface.

CAUTION! Falling Object Hazard. Breadmaker can wobble and walk during kneading cycle. Always position it in the center of the counter away from the edge.

Place bread pan in the breadmaker, turning clockwise until it locks into place. Close cover. NOTE: Bread pan must lock into place for proper mixing and kneading.

2 Select Cycle

▶ Press CYCLE button until desired program number appears on the digital display.

▶ Press CRUST and LOAF SIZE buttons to ADJUST to desired setting (not adjustable in some cycles).

To program a Delayed Start, use the DELAY TIMER + or - buttons to add up to 12 hours before Cycle will start. Refer to page 10 for additional information.

3 Start Making Bread

▶ Press START/STOP. The digital display will show the time remaining in the cycle.

▶ Add-ins: After the second kneading cycle, 10 beeps will signal you to add fruit, nuts, etc.

Once complete, breadmaker will beep and begin Keep Warm cycle for up to 1 hour. Press START/STOP button for 2 seconds to cancel the Keep Warm cycle and turn off breadmaker.

Using oven mitts, turn counterclockwise to unlock the bread pan, and pull bread pan straight up. Still using oven mitts, shake loaf from pan and let cool for 10 minutes.

Control Panel

CYCLE CRUST LOAF SIZE LIGHT MEDIUM DARK 1.5LB 2.0LB 1:3:00 DELAY TIMER + - START/STOP

Preprogrammed Cycles

① Basic
② French
③ Gluten-Free
4 Quick
5 Sweet
6 1.5lb. Express
⑦ 2.0lb. Express
8 Dough
9 Jam
10 Cake
Whole Grain
⑫ Bake

CYCLE

Press CYCLE button to select your desired cycle. The corresponding cycle number is shown on the display.

CRUST COLOR

Press CRUST button to move the arrow to desired setting: Light, Medium, or Dark crust. (Crust is not adjustable in Cycles 8, 9, 10, 11, and 12.)

LOAF SIZE

Press the LOAF SIZE button to move the arrow to 1.5- or 2-lb. loaf size. (Loaf size is not an option in Cycles 4, 6, 7, 8, 9, 10, and 17.)

DELAY TIMER

Use the Delay Timer feature to start the breadmaker at a later time. Press the + and - buttons to increase the cycle time shown on the display. Add up to 13 hours including the delay time and breadmaking cycle.

NOTES:

• Set the Delay Time after selecting Cycle, Loaf Size, and Crust Color.
  • The 1.5 lb. Express, 2 lb. Express, and JAM cycles do not have a delay function.
• Do not use the timer function with recipes that include dairy or other ingredients, such as eggs, milk, cream, or cheese.

START/STOP BUTTON

Press the START/STOP button once to start a cycle. A short beep will be heard, the colon in the time display will begin to flash, and the cycle will start. To remove bread, press the START/STOP button to end the baking cycle.

To cancel a cycle, press the START/STOP button for at least 2 seconds.

Control Panel (cont.)

CYCLE CRUST LOAF SIZE LIGHT MEDIUM DARK 1.5LB 2.0LB 1:3:00 DELAY TIMER + - START/STOP

POWER INTERRUPTION

In the event of a power outage, the process of making bread will continue automatically within 5 minutes. If the interruption time is longer than 5 minutes, the unit will not continue running and the display will revert back to the default setting (Cycle 1). Medium Color, and 2-lb. loaf). If the dough has started rising, discard the ingredients in the bread pan and start over. If the dough has not entered the rising phase, you can press the START/STOP button to continue the cycle from the beginning.

WARNING DISPLAY

"HHH" – This warning means that the temperature inside of the bread pan is too high. Stop the program, unplug the power cord, open the cover, and let the machine cool down completely before restarting.

"LLL" – This warning means that the temperature inside of the bread pan is too low. The room temperature is too low for the breadmaker to function.

KEEP WARM

After baking cycle is complete, the bread machine will shift to the Keep Warm setting for 1 hour.

To cancel the Keep Warm process, press the START/STOP button for 2 seconds.

TIP: Removing bread immediately after baking cycle is complete will prevent crust from becoming darker.

Preprogrammed Cycles

① Basic
② French
③ Gluten-Free
4 Quick
5 Sweet
6 1.5lb. Express
⑦ 2.0lb. Express
8 Dough
9 Jam
10 Cake
⑪ Whole Grain
12 Bake

Program Cycles

Basic

For white and mixed breads consisting mainly of basic bread flour.

② French

For light breads made from fine flour. Normally, the bread is fluffy and has a crispy crust. This is not a suitable setting for recipes requiring butter, margarine, or milk.

③ Gluten-Free

For gluten-free breads and mixes.

Quick

For quick-bread recipes that do not use yeast for rising and instead may use baking powder or soda. Kneading, rising, and baking loaf within a time less than for basic bread.

⑤ Sweet

For breads with additives such as fruit juices, grated coconut, raisins, dry fruits, chocolate, or added sugar. Due to a longer phase of rising, the bread will be light and airy.

1.5 lb. Express

Kneading, rising, and baking a 1.5-lb. (680-g) loaf occurs in 58 minutes using a quick-rising yeast. Loaf will be smaller and rougher than that made with the Basic cycle.

7 2.0 lb. Express

Same as 1.5 lb. Express, but yields a 2-lb. (907-g) loaf.

Dough

This cycle prepares the yeast dough for buns, pizza crust, etc., to be baked in a conventional oven. There is no baking in this cycle.

# Jam

For making jams with fresh fruit.

⑩ Cake

Kneading, rising, and baking occurs, but with the aid of soda or baking powder.

Whole Grain

For breads with heavy varieties of flour that require a longer phase of kneading and rising (whole wheat flour, rye flour). Bread will be more compact and heavy.

⑫ Bake

When additional baking of breads is needed because a loaf is too light or not baked through. There is no kneading or resting.

Detailed Instructions

ULBACK LOCK 1

Using the bread pan handle, turn the bread pan counterclockwise and then pull it out of the appliance.

10.10 C UNLOCK LOCK 4

Place the bread pan into the appliance and make sure it is firmly locked in place by turning it clockwise. Close the lid.

BEFORE FIRST USE:

• Check for any missing or damaged parts.
• Clean all the parts according to the Cleaning section.
• Set the breadmaker on Bake mode and bake empty for about 10 minutes. Let unit cool down and clean all the detached parts again.

Simple line drawing of a mechanical switch or lever assembly with a power button (no text or symbols)

Push the kneading paddle onto the drive shaft inside the bread pan.

CAUTION Falling Object Hazard: Breadmaker can wobble and walk during kneading cycle. Always position it in the center of the counter away from the edge.

Plug in the appliance. A beep will be heard and the display will default to Cycle 1.

Press the CYCLE button until your desired cycle is displayed.

Press the LOAF SIZE button to move the arrow to 1.5- or 2-lb. loaf size. (Loaf size is not an option in Cycles 4, 6, 7, 8, 9, 10, and 12.)

Press the CRUST button to move the arrow to desired setting: Light, Medium, or Dark crust. (Crust is not adjustable in Cycles 8, 9, 10, 11, and 12.)

The appliance may emit a little smoke and/or odor when you turn it on for the first time. This is normal and will subside after the first or second use. Make sure the appliance has sufficient ventilation.
- Dry all parts thoroughly. The appliance is ready for use.

LAST: Yeast. MUST be separate from wet ingredients
SECOND: Dry ingredients (sugar, salt, shortening, flour)
FIRST: Liquid ingredients – room temperature

Add the ingredients to the bread pan in the order listed in the recipe. First, add the liquids, sugar, and salt; then the flour; and last the yeast. NOTE: Make sure that yeast does not come into contact with salt or liquids.

be heard and the display will default to Cycle ①.
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Detailed Instructions (cont.)

9 If desired, set the DELAY TIMER with the + and - buttons. (Delay function is not available in Cycles ⑥, ⑦, and ⑨.) NOTE: Do not use this feature when using dairy, eggs, etc.
10 Press the START/STOP button to begin the cycle. Breadmaker will beep once and the ":" in the digital display will begin to flash indicating the timer is counting down. The kneading paddle will begin to mix your ingredients. If Delay Timer was activated, kneading paddle will not mix ingredients until cycle is set to begin.
11 For add-ins (nuts, raisins), the machine will beep at the start of the second kneading. Open the lid and pour in your add-ins. This timing varies by cycle. (Refer to the Timetable for Cycles chart.)
12 Once the cycle is complete, the machine will beep 10 times and shift to the Keep Warm setting for 1 hour.
13 To stop the machine, press the START/STOP button for 2 seconds and the Keep Warm setting will end. Unplug the power cord and then open the lid using oven mitts.
14 Let the bread pan cool down slightly before removing the bread. Using oven mitts, carefully turn the bread pan counterclockwise to unlock and lift up on the handle to remove from the machine.
15 Using oven mitts, turn the bread pan upside down (with the bread pan handle folded down) onto a wire cooling rack or clean cooking surface and gently shake until bread falls out. Use a nonstick spatula to gently loosen the sides of the bread from the bread pan.
16 If kneading paddle remains in the bread, gently pry it out using a spatula or small utensil. When not in use or when operation is complete, unplug the power cord.

NOTE: Store remaining bread in a sealed plastic bag for up to three days at room temperature. To store for a longer time, place sealed plastic bag in refrigerator for up to 10 days.

Timetable for Cycles

Each of the cycles of the bread maker have different amounts of time devoted to kneading, rising, and/or baking. The chart below shows how many minutes are in each phase for specific cycles.

NOTE: Total Time adds all of those phases together. It does not include any delayed start time.

Bread pan and baking chamber will be hot and oven mitts should be used. Remove the bread pan by lifting the handle and turning it counterclockwise to unlock it from the base of the chamber.

Carefully shake the bread upside down until the loaf falls out of the bread pan. Allow to cool on a wire rack for 10 minutes before slicing.

TIP: If the kneading paddle comes out in the loaf, remove it with a spatula or small utensil.

When baking is complete, the unit will switch to the Keep Warm setting for up to 1 hour.

Press and hold the START/STOP button for 2 seconds to end this cycle before removing bread pan.

Slicing

Allow to cool for 10 minutes and slice with a bread knife.

Storing Homemade Bread

Fresh-baked bread is best when consumed as soon as possible. To store, wrap cooled loaf in foil or a plastic bag to preserve freshness. Bread can be frozen for up to 6 months.

Cleaning

1

To clean kneading paddle: If the kneading paddle is difficult to remove from the bread, add water to the bottom of the bread pan and allow to soak for up to 1 hour.

Wipe the paddle carefully with a damp cloth. The kneading paddle is dishwasher-safe.

12

WARNING Stock Hazard:

Disconnect power before cleaning. Do not immerse cord, plug, or housing in any liquid. Allow breadmaker to cool down completely before cleaning.

2

To clean bread pan: Remove the bread pan by turning it counterclockwise. Wipe inside and outside of bread pan with a damp cloth. Do not use any abrasive agents, in order to protect the nonstick coating. The bread pan must be dried completely before installation.

NOTE: The bread pan and kneading paddles are dishwasher-safe. The outside of the bread pan and base may discolor. This is normal.

3

To clean housing and top lid: After use, allow unit to cool. Use a damp cloth to wipe lid, housing, baking chamber, and interior of viewing window. Do not use any abrasive cleaners for cleaning, since this will degrade the high polish of the surface. Never immerse the housing into water for cleaning.

4

Before the breadmaker is packed for storage, ensure that it has completely cooled down, is clean and dry, and the top lid is closed.

Tips: Bread Basics

Ingredients

Two things can ensure a perfect loaf of bread: using fresh, quality ingredients and measuring them accurately.

Flour

All-Purpose Flour

Flour that contains no baking powder, suitable for "quick" breads or bread made with the Quick settings. Bread flour is better suited for yeast breads.

Bread Flour

Bread flour is the most important ingredient of making bread and is recommended in most yeast-bread recipes. It has a high gluten content and can keep the size of the bread from collapsing after rising. Flour varies by region. For example, American flour is milled from hard spring wheat; Canadian flour is milled from hard winter wheat.

Self-Rising Flour

Flour that contains baking powder, used especially for making cakes. Do not use self-rising flour in combination with yeast.

Whole-Wheat Flour

Whole-wheat flour is ground from the entire wheat kernel. Bread made with all or part whole-wheat flour will have higher fiber and nutritional content. Whole-wheat flour is heavier and, as a result, loaves may be smaller in size and have a heavier texture.

Tip:

To check whether the yeast is fresh and active:

• Pour 1 cup (237 ml) hot tap water into a measuring cup.
• Add 1 teaspoon (5 ml) white sugar and 1 Tablespoon (15 ml)
  yeast.
• Place the measuring cup in a warm place for about 5 minutes.
• Fresh, active yeast will begin to bubble or "grow." If it does not, the yeast is dead or inactive.

Other Ingredients

Egg

Eggs can improve bread texture and make the bread larger in size. The egg must be whisked in with the other liquid ingredients.

Salt

Salt is necessary to improve the bread flavor and crust color. It is also used to restrain yeast activity.

Shortening, Butter, and Vegetable Oil

Shortening and butter should be cut into small pieces before adding to liquid.

Sugar

Sugar is "food" for the yeast and also increases the sweet taste and color of bread. It is a very important element of making the bread rise. White sugar is normally used; however, brown sugar, powdered sugar, or cotton sugar may also be called for in some recipes.

Water and Other Liquids (always added first)

Water is an essential ingredient for making bread. Generally speaking, water should be at room temperature. Some recipes may call for milk or other liquids. Never use dairy with the Delay Timer option.

Yeast

Yeast is a living organism and should be kept in the refrigerator to remain fresh. It needs carbohydrates found in sugar and flour as nourishment. Yeast used in breadmaker recipes will be sold under several different names: Bread machine yeast (preferred), active-dry yeast, and instant yeast.

Before using, check the expiration date of the yeast. Return to refrigerator immediately after each use.

Tips: Use Exact Measurements

One of the most important steps of making good bread is the proper measurement of ingredients. Measure each ingredient carefully and add to your bread pan in the order given in the recipe.

Adding Sequence

Always add ingredients in the order given in the recipe.

FIRST: Liquid ingredients

SECOND: Dry ingredients

LAST: Yeast

The yeast should only be placed on the dry flour and never come in contact with the liquid or salt.

When you use the Delay Timer function for a long time, never add perishable ingredients such as eggs or milk.

Liquid Ingredients

Water, fresh milk, or other liquids should be measured with a glass measuring cup with clear markings and a spout. Set the cup on the counter and lower yourself to check the liquid level. When measuring cooking oil or other ingredients, clean the measuring cup thoroughly in between.

Liquid Measurement Conversion Chart

Fluid Ounce(s)	Cup	Tablespoon(s)	Teaspoons
8	1	16	48
7	7/8	14	42
6	3/4	12	36
5	5/8	10	30
4	1/2	8	24
3	3/8	6	18
2	1/4	4	12
1	1/8	2	6
		1	3
14		1/2	1 1/2

Dry Measurements

Measure dry ingredients by gently spooning flour, etc., into the measuring cup and then, once filled, leveling off with a knife. Never use the measuring cup to scoop your dry ingredients directly from a container as this could add up to one tablespoon of extra ingredients. Do not tap the bottom of the measuring cup or pack down.

HINT: Before measuring, stir the flour to aerate it.

When measuring small amounts of dry ingredients, such as salt or sugar, use a measuring spoon, making sure it is leveled off. Weighing dry ingredients with a digital scale will provide better baking results.

Dry Measurement Weight Equivalents

1 cup of:	Ounces	Grams
All-purpose flour	4.4	125
Bread flour	4.5	128
Whole-wheat flour	4.2	119
Rye flour	3.6	102

Frequently Asked Questions

May I use a sugar substitute in place of sugar?

Sugar is necessary for the yeast to produce a light loaf with a good height. Results may vary with the type and amount of sugar substitute used. If you are going to use an artificial sweetener, choose one that is aspartame-based rather than saccharin-based.

May I omit the salt or sugar from the recipe?

No, both the sugar and salt play an important role in the breadmaking process. Salt prevents the yeast from overreacting and the bread from overrising. The combination of sugar, salt, and yeast is a key part of the breadmaking process. Remember that the total sugar and salt amounts are divided among all the slices, so the amount of sugar and salt per serving is small.

When do I add raisins, nuts, etc., to the bread?

This breadmaker will beep at the start of the second kneading to let you know when to add raisins, nuts, seeds, etc. This timing varies by cycle. (Refer to the Timetable for Cycles chart.) If you are using the Delay Start timer and it is more convenient, you may add ingredients at the start.

Can I open the lid while the breadmaker is operating?

This breadmaker is designed with a window in the lid to let you watch your bread's progress. Quick checks are OK in the early stages of kneading and to add ingredients when the beeper sounds. However, the temperature in the baking chamber adjusts for the Rising and Baking stages. Opening the lid during these steps could cause the loaf to fall or not bake properly. Sometimes condensation forms on the window after initial mixing and kneading. It usually disappears once the baking cycle starts so you should be able to get a clear view of your loaf.

Can I use my favorite bread recipes in my breadmaker?

Yes, but you will need to experiment to get the right proportion of ingredients. Become familiar with the unit and make several loaves of bread with recipes provided before you begin experimenting. Never exceed a total amount of 4 1/4 (1 L) cups of dry ingredients (that includes flours, oats, cornmeal, etc.). Use the recipes in this book to help determine the ratio of dry ingredients to liquid and amounts of yeast, sugar, salt, and butter/margarine to use.

What will happen if I leave the bread in the bread pan after baking?

This unit has a 60-minute Keep Warm cycle that lets you leave the bread in the pan for up to an hour after baking is complete. Once the warming cycle is over, it is best to remove the bread immediately or the bottom of your loaf will absorb moisture and become soggy.

Can the recipe be cut in half?

No, it is not recommended. The ingredient proportions work better in the full amounts.

How can bread mixes be used in the machine and at what setting?

The package instructions will list the amount of water and amount of yeast to use. Be sure to add liquid, then dry ingredients, followed by yeast. Do not allow the yeast to sit in the liquid. The bread type setting is dependent upon the type of bread mix being used (i.e., White bread uses the Basic bread setting; Sweet Bread setting is for use with dried fruit, cheese, or nuts; whole-wheat or multigrain should use the Whole Grain setting; Crust setting, either Light or Dark, is a personal preference). Do not use bread mixes that exceed 2-lb. (907-g) loaf size.

What is the difference between American flour and Canadian Flour?

Canadian flour has a higher protein or gluten content than American flour. You can substitute US flour in even amounts for Canadian flour. However, Canadian flour may absorb more moisture. Check your dough during the first kneading cycle. If it appears dry, you may add up to 1 Tablespoon (15 ml) of additional water per cup of flour in the recipe. Add the water 1 Tablespoon (15 ml) at a time until desired consistency of a soft and supple dough is reached.

Troubleshooting

PROBLEM	PROBABLE CAUSE	SOLUTION
Odor or burning smell.	Flour or other ingredients have spilled into the baking chamber.	Stop the breadmaker and allow to cool completely.Wipe excess flour, etc., from the baking chamber with a paper towel.TIP: Measure ingredients over the counter, adding them to the bread pan prior to insertion into the machine.
Ingredients not blending; can hear motor turning.	Bread pan or kneading paddle may not be installed properly.Too many ingredients.	Make sure kneading paddle is set all the way on shaft.Measure ingredients accurately.
“HHH” displays when START/STOP button is pressed.	Internal temperature of breadmaker is too high.	Allow unit to cool down in between cycles.Unplug unit, open lid, and remove bread pan.Allow to cool 15-30 minutes before beginning new cycle.
Window is cloudy or covered with condensation.	May occur during mixing or rising cycles.	Condensation usually disappears during baking cycle. Clean window well in between uses.
Kneading paddle comes out with the bread.	Thicker crust with dark crust setting.	It is not uncommon for the kneading paddle to come out with the bread loaf. Once the loaf cools, remove the paddle with a spatula.Choose a lighter crust (Cycles 1–7 only).
Dough is not blending thoroughly; flour and other ingredients are built up on sides of pan; bread loaf is coated with flour.	· Bread pan or kneading paddle may not be installed properly.· Too many dry ingredients.· Gluten-free dough is typically very wet. It may need additional help by scraping sides with a rubber spatula.	· Make sure bread pan is securely set in unit and kneading paddle is firmly on shaft.· Make sure ingredients are measured accurately and added in the proper order.· Excess flour can be removed from loaf once baked and cooled. Add water, one tablespoon at a time, until dough has formed into a ball.
Bread rises too high or pushes lid up.	· Ingredients not measured properly (too much yeast, flour).· Kneading paddle not in bread pan.· Forgot to add salt.	· Measure all ingredients accurately and make sure sugar and salt have been added.· Try decreasing yeast by 1/4 teaspoon (1.2 ml).· Check installation of kneading paddle.
Bread does not rise; loaf is short.	· Inaccurate measurement of ingredients or inactive yeast.· Lifting lid during cycles.	· Measure all ingredients accurately.· Check expiration date of yeast and flour.· Liquids should be room temperature.
Bread has a crater in the top of the loaf once baked.	· Dough has risen too fast.· Too much yeast or water.· Incorrect cycle chosen for the recipe.	· Measure all ingredients accurately.· Decrease yeast or water slightly.
Crust color is too light.	· Opening the lid during baking.	· Do not open lid during baking.· Select a darker crust option (Cycles 1–7 only).
Crust color is too dark.	· Too much sugar in the recipe.	· Decrease sugar amount slightly.· Select a lighter crust option (Cycles 1–7 only).
Bread loaf is lopsided.	Too much yeast or water.Kneading paddle pushes dough to one side before rising and baking.	Measure all ingredients accurately.Decrease yeast or water slightly.Some loaves may not be evenly shaped, particularly with whole-grain flour.
Loaves made are different shapes.	Varies by the type of bread.	Whole-grain or multigrain is denser and may be shorter than a basic white bread.
Bottom of loaf is soggy.	Bread has remained in bread pan on Keep Warm setting too long and absorbed moisture.	End Keep Warm setting by pressing START/STOP for 2–3 seconds.Remove bread from bread pan using oven mitts.
Bread is hollow or holey inside.	Dough too wet, too much yeast, no salt.Water too hot.	Measure all ingredients accurately.Decrease yeast or water slightly. Check salt measurement.Use room-temperature water.
Underbaked or sticky, doughy bread.	Too much liquid; incorrect cycle chosen.	Decrease liquid and measure ingredients carefully.Check cycle chosen for recipe.
Bread mashes down when slicing.	Bread is too hot.	Allow to cool on a wire rack for 15–30 minutes before slicing.
Bread has a heavy, thick texture.	Too much flour, old flour.Not enough water.	Try increasing water or decreasing flour.Whole-grain breads will have a heavier texture.
Base of bread pan has darkened or is spotted.	After washing in dishwasher.	This is normal and will not affect the bread pan.

Recipes – Basic (Cycle ①)

White

1.5-lb. (680-g) Loaf

1 cup (237 ml) water

1 1/8 teaspoons (5.5 ml) salt

1 Tablespoon (15 ml) sugar

3 Tablespoons (44 ml) butter or vegetable oil

3 1/2 cups (828 ml) bread flour

1 1/2 teaspoons (7.4 ml) bread machine yeast

White Wheat

1.5-lb. (680-g) Loaf

1 1/4 cup (296 ml) water

1 1/2 teaspoons (7.4 ml) salt

1. Tablespoon (15 ml) sugar

2 Tablespoons (30 ml) butter or vegetable oil

2 Tablespoons (30 ml) nonfat dry milk

2 cups (473 ml) bread flour

1 cup (237 ml) whole-wheat flour

1 1/2 teaspoons (7.4 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/3 cups (315 ml) water

1 1/2 teaspoons (7.4 ml) salt

2 Tablespoons (30 ml) sugar

1/4 cup (59 ml) butter or vegetable oil

4 1/2 cups (1.1 L) bread flour

1 3/4 teaspoons (8.6 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/2 cups (355 ml) water

2 teaspoons (10 ml) salt

2 Tablespoons (30 ml) sugar

3 Tablespoons (44 ml) butter or vegetable oil

3 Tablespoons (44 ml) nonfat dry milk

2 1/2 cups (591 ml) bread flour

1 1/2 cups (355 ml) whole-wheat flour

2 teaspoons (10 ml) bread machine yeast

NOTE: Canadian flour has a higher protein or gluten content than American flour. You can substitute US flour in even amounts for Canadian flour. However, Canadian flour may absorb more moisture. Check your dough during the first kneading cycle. If it appears dry, you may add up to 1 Tablespoon (15 ml) of additional water per cup of flour in the recipe. Add the water 1 Tablespoon (15 ml) at a time until desired consistency of a soft and supple dough is reached.

Onion

1.5-lb. (680-g) Loaf

1 cup (237 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
2 Tablespoons (30 ml) butter or vegetable oil
2 Tablespoons (30 ml) dried minced onion
3 1/2 cups (828 ml)bread flour
2 teaspoons (10 ml) bread machine yeast

Onion Poppy Seed

1.5-lb. (680-g) Loaf

1 cup (237 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) butter or vegetable oil
3 1/2 cups (828 ml) bread flour
1 1/2 teaspoons (7.4 ml) onion flakes
2 teaspoons (10 ml) poppy seeds
2 teaspoons (10 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or vegetable oil
3 Tablespoons (44 ml) dried
minced onion
4 1/2 cups (1.1 L) bread flour
2 1/2 teaspoons (12.3 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/3 cups (315 ml) water
1 1/2 teaspoons (7.4 ml) salt
2 Tablespoons (30 ml) sugar
1/4 cup (59 ml) butter or vegetable oil
4 1/2 cups (1.1 L) bread flour
2 teaspoons (10 ml) onion flakes 1 Tablespoon (15 ml) poppy seeds
2 1/4 teaspoons (11.1 ml) bread machine yeast

Recipes – Basic (Cycle ①)

Oatmeal-Buttermilk

1.5-lb. (680-g) Loaf

1 cup (237 ml) buttermilk

1 teaspoon (5 ml) salt

2 Tablespoons (30 ml) sugar

3 Tablespoons (44 ml) butter or vegetable oil

3/4 cup (177 ml) regular oats (old-fashioned oats)

2 1/2 (591 ml) cups bread flour 2 teaspoons (10 ml) bread machine yeast

Maple Wheat

1.5-lb. (680-g) Loaf

1 cup (237 ml) buttermilk

1 teaspoon (5 ml) salt

2 Tablespoons (30 ml) nonfat dry milk

2 Tablespoons (30 ml) maple syrup

2 Tablespoons (30 ml) butter or vegetable oil

1 cup (237 ml) whole-wheat flour

2 cups (473 ml) bread flour

1 1/2 teaspoons (7.4 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/4 cups (296 ml) buttermilk

1 1/4 teaspoons (6.2 ml) salt

2 Tablespoons (30 ml) sugar 1/4 cup (59 ml) butter or vegetable oil

1 cup (237 ml) regular oats (old-fashioned oats)

2 3/4 cups (651 ml) bread flour

2 1/2 teaspoons (12.3 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/3 cups (315 ml) buttermilk

1 teaspoon (5 ml) salt

2 Tablespoons (30 ml) nonfat dry milk

3 Tablespoons (44 ml) maple syrup

2 Tablespoons (30 ml) butter or vegetable oil

1 1/2 cups (355 ml) whole-wheat flour

2 1/2 cups (591 ml) bread flour

2 teaspoons (10 ml) bread machine yeast

Italian Parmesan Bread

1.5-lb. (680-g) Loaf

1 cup (237 ml) + 2 Tablespoons

(30 ml) water

1 1/8 teaspoons (5.5 ml) salt

1. Tablespoon (15 ml) sugar

2. Tablespoons (44 ml) olive oil

3 1/2 cups (828 ml) bread flour

1 teaspoon (5 ml) dried, crushed basil

1 teaspoon (5 ml) dried, crushed oregano

3 Tablespoons (44 ml) grated Parmesan cheese

1 1/2 teaspoons (7.4 ml) bread machine yeast

Light Rye

1.5-lb. (680-g) Loaf

1 cup (237 ml) water

1 1/2 teaspoons (7.4 ml) salt

2 Tablespoons (30 ml) sugar

1 Tablespoon (15 ml) butter or vegetable oil

2 teaspoons (10 ml) caraway seed

2 cups (473 ml) bread flour

1 cup (237 ml) rye flour

1 1/2 teaspoons (7.4 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/3 cups (315 ml) water

1 1/2 teaspoons (7.4 ml) salt

2 Tablespoons (30 ml) sugar

1/4 cup (59 ml) olive oil

4 1/2 cups (1.1 L) bread flour

1 1/2 teaspoons (7.4 ml) dried, crushed basil

1 1/2 teaspoons (7.4 ml) dried, crushed oregano

1/4 cup (59 ml) grated Parmesan cheese

2 1/4 teaspoons (11.1 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/2 cups (355 ml) water

1 1/2 teaspoons (7.4 ml) salt

2 Tablespoons (30 ml) sugar

1 Tablespoon (15 ml) butter or vegetable oil

2 teaspoons (10 ml) caraway seed

3 cups (710 ml) bread flour

1 1/2 cups (355 ml) rye flour

2 teaspoons (10 ml) bread machine yeast

Recipes – Basic (Cycle ①)

Honey Granola

1.5-lb. (680-g) Loaf

1 cup (237 ml) + 2 Tablespoons (30 ml) water
1 1/8 teaspoons (5.5 ml) salt
1 Tablespoon (15 ml) sugar
3 Tablespoons (44 ml) butter or vegetable oil
1 1/2 cups (355 ml) bread flour
1 cup (237 ml) whole-wheat flour
1 cup (237 ml) granola
1 1/4 teaspoons (6.2 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/2 cups (355 ml) water
1 1/2 teaspoons (7.4 ml) salt
1/4 cup (59 ml) honey
2 Tablespoons (30 ml) butter or vegetable oil
2 1/2 cups (591 ml) bread flour
1 cup (237 ml) whole-wheat flour
1 cup (237 ml) granola
2 teaspoons (10 ml) bread
machine yeast

Recipes – French (Cycle 2)

NOTE: Dark crust setting is recommended.

French

1.5-lb. (680-g) Loaf

1 cup (237 ml) + 2 Tablespoons (30 ml) water
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) sugar
3 1/2 cups (828 ml) bread flour
1 1/2 teaspoons (7.4 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/2 cups (355 ml) water
1 1/2 teaspoons (7.4 ml) salt
1 1/2 teaspoons (7.4 ml) sugar
4 1/2 cups (1.1 L) bread flour
2 teaspoons (10 ml) bread

machine yeast

Recipes – Gluten-Free (Cycle ③)

Gluten-Free Sandwich Bread

1.5-lb. (680-g) Loaf

1 1/2 cups (355 ml) warm milk (cow, rice, soy, or nut)
3/4 cup (177 ml) whole egg (must measure 3/4 cups)
1/4 cup (59 ml) vegetable oil
1 teaspoon (5 ml) cider vinegar or lemon juice
3/4 teaspoon (3.7 ml) sea salt
2 Tablespoons (30 ml) sugar
1 Tablespoon (15 ml) xanthan gum
1 teaspoon (5 ml) guar gum 3/4 teaspoon (3.7 ml) lecithi granules (plain soy)
1 Tablespoon (15 ml) potato flour 3 cups (710 ml) gluten-free all-purpose baking flour
2 teaspoons (10 ml) active dry yeast

Have all ingredients at room temperature. Whisk together liquid ingredients until very smooth. Add liquid ingredients to bread pan. In separate bowl, whisk together dry ingredients, except yeast, until thoroughly blended. Pour the dry ingredients on top of the wet. Make a small well on the top middle of the dry ingredients and add the yeast.

Recipe Courtesy of Bob's Red Mill Natural Foods, copyright 2010. Visit Bob's Red Mill online at www.bobsredmill.com for more bread machine recipes or to find out where Bob's Red Mill products are sold.

22

Whole-Grain Bread

This gluten-free recipe is over 50% whole grain using the brown rice flour.

1.5-lb. (680-g) Loaf

1 1/2 cups (355 ml) hot water (150°F/66°C)
3 large eggs, lightly beaten
1 teaspoon (5 ml) cider vinegar 1/4 cup (59 ml) canola oil
2 cups (473 ml) brown rice flour
1/2 cup (118 ml) tapioca flour
1/2 cup (118 ml) potato starch
1/2 cup (118 ml) garbanzo bean flour
1 1/2 teaspoons (7.4 ml) sea salt
4 1/2 teaspoons (22.2 ml) xanthan gum
3 Tablespoons (44 ml) sugar
3 Tablespoons (44 ml) nondairy creamer
2 1/4 teaspoons (11.1 ml) active dry yeast

In a bowl, whisk together the hot water, eggs, vinegar, and oil. Place the liquid ingredients in the bread pan. In a separate bowl, stir together rice flour, tapioca flour, potato starch, garbanzo bean flour, sea salt, xanthan gum, nondairy creamer, and sugar. Pour the dry ingredients on top of the liquid. Make a small well on the top middle of the dry ingredients and add the yeast.

Recipe Courtesy of Bob's Red Mill Natural Foods, copyright 2010.

Visit Bob's Red Mill online at www.bobsredmill.com for more bread machine recipes or to find out where Bob's Red Mill products are sold.

Recipes – Quick (Cycle 4)

Banana-Nut Quick Bread

1.5-lb. (680-g) Loaf

1 cup (237 ml) water

1/4 cup (59 ml) butter or vegetable oil

2 eggs, slightly beaten

14-ounce (397 g) package banana

quick-bread mix

1/2 cup (118 ml) finely chopped nuts

Cornbread

NOTE: Light crust setting is recommended.

1.5-lb. (680-g) Loaf

2 eggs, slightly beaten

1 cup (237 ml) milk

1/2 teaspoon (2.4 ml) bread machine yeast

2 8.5-ounce(241-g) packages corn muffin mix

Moist Devil's Food Cake

NOTE: Light crust setting is recommended.

1.5-lb. (680-g) Loaf

12-ounce (340-g) can evaporated milk

1/2 cup (118 ml) butter or vegetable oil

3 eggs, slightly beaten

18-ounce (510-g) package Devil's Food cake mix

Yellow Pound Cake

1.5-lb. (680-g) Loaf

1 1/3 (315 ml) cups water

1/3 cup (79 ml) butter or vegetable oil

3 large eggs, slightly beaten

3.9-ounce (111-g) vanilla instant pudding mix

18-ounce (510 g) package yellow cake mix

Recipes – Sweet (Cycle 5)

NOTE: Light crust setting is recommended.

Cranberry Orange Pecan

1.5-lb. (680-g) Loaf

3/4 cup (177 ml) water

1/4 cup (59 ml) orange juice

1 1/2 teaspoons (7.4 ml) salt

1/4 cup (59 ml) sugar

2 Tablespoons (30 ml) nonfat dry milk

2 Tablespoons (30 ml) butter, cut in small pieces

3 1/2 cups (828 ml) bread flour

1 1/2 teaspoons (7.4 ml) orange zest

2 teaspoons (10 ml) bread machine yeast

1/3 cup (79 ml) dried cranberries

1/3 cup (79 ml) chopped pecans

2-lb. (907-g) Loaf

1 cup (237 ml) water

1/4 cup (59 ml) orange juice

2 teaspoons (10 ml) salt

1/3 cup (79 ml) sugar

2 1/2 Tablespoons (37 ml) nonfat dry milk

2 1/2 Tablespoons (37 ml) butter, cut in small pieces

4 cups (946 ml) bread flour

2 1/2 teaspoons (12.3 ml) orange zest

2 1/2 teaspoons (12.3 ml) bread machine yeast

1/2 cup (118 ml) dried cranberries

1/2 cup (118 ml) chopped pecans

Add cranberries and pecans at Add Ingredient signal. Before adding them, place in a resealable bag with 1 teaspoon (5 ml) flour to coat.

Cinnamon-Raisin

1.5-lb. (680-g) Loaf

1 cup (237 ml) water

1 1/2 teaspoons (7.4 ml) salt

1/4 cup (59 ml) sugar

2 Tablespoons (30 ml) nonfat dry milk

2 Tablespoons (30 ml) butter or vegetable oil

2 3/4 cups (651 ml) bread flour

1 1/2 teaspoons (7.4 ml) cinnamon

2 teaspoons (10 ml) bread machine yeast

3/4 cup (177 ml) raisins

2-lb. (907-g) Loaf

1 1/4 cups (296 ml) water

2 teaspoons (10 ml) salt

1/3 cup (79 ml) sugar

2 1/2 Tablespoons (37 ml) nonfat dry milk

2 1/2 Tablespoons (37 ml) butter or vegetable oil

4 cups (946 ml) bread flour

2 1/2 teaspoons (12.3 ml)

cinnamon

2 1/2 teaspoons (12.3 ml) bread machine yeast

1 cup (237 ml) raisins

Add raisins at Add Ingredient signal. Breadmaker will beep 10 times about 30 minutes after the cycle begins.

Recipes - 1.5 lb. Express (Cycle 6)

NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting is recommended for best browning.

White

1.5-lb. (680-g) Loaf

1 cup (237 ml) warm water

1/2 teaspoon (2.4 ml) salt

3 Tablespoons (44 ml) sugar

2 Tablespoons (30 ml) butter or vegetable oil

2 Tablespoons (30 ml) nonfat dry milk

3 1/4 cups (769 ml) bread flour 1 Tablespoon (15 ml) instant yeast

Pepper-Dill

1.5-lb. (680-g) Loaf

1 cup (237 ml) warm water

1 teaspoon (5 ml) salt

1/2 teaspoon (2.4 ml) black

pepper

1/2 teaspoon (2.4 ml) dried

dillweed

3 Tablespoons (44 ml) sugar

2 Tablespoons (30 ml) butter or vegetable oil

2 Tablespoons (30 ml) nonfat dry

milk

3 cups (710 ml) bread flour

1 Tablespoon (15 ml) instant yeast

Recipes - 2.0 lb. Express (Cycle 7)

NOTE: The Express cycle has only one rising time. Bread will be heavier and not as high as bread in other cycles. Using the Dark setting is recommended for best browning.

White

2-lb. (907-g) Loaf

1 1/2 cups (355 ml) warm water
2 teaspoons (10 ml) salt
1/4 cup (59 ml) sugar
2 1/2Tablespoons (37 ml) butter or vegetable oil
2 Tablespoons (30 ml) nonfat dry milk
4 1/4 cups (1 L) bread flour
1 Tablespoon (15 ml) instant yeast

Pepper-Dill

2-lb. (907-g) Loaf

1 3/4 cups (414 ml) warm water
1 teaspoon (5 ml) salt
1/2 teaspoon (2.4 ml) black
pepper
1 teaspoon (5 ml) dried dillweed
1/4 cup (59 ml) sugar
3 Tablespoons (44 ml) butter or
vegetable oil
2 Tablespoons (30 ml) nonfat dry milk
4 1/2 cups (1.1 L) bread flour
1 Tablespoon (15 ml) instant yeast

Recipes – Dough (Cycle 8)

Dinner Rolls

1 cup (237 ml) milk

1/4 cup (59 ml) butter, room

temperature

1 egg, slightly beaten

/4 cup (59 ml) sugar

1 teaspoon (5 ml) salt

4 cups (946 ml) all-purpose flour

2 teaspoons (10 ml) bread

machine yeast

At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter. Grease a 9- x 13-inch (23- x 33-cm) baking pan. Cut dough in half; then divide each half into 8 pieces. Place in greased pan. Let rise until almost double in size, about 45 minutes. Bake at 375°F (190°C) for 15 to 20 minutes or until done. Makes 16 rolls.

Pizza Crust

1 cup (237 ml) water

1 teaspoon (5 ml) salt

1 Tablespoon (15 ml) butter or

vegetable oil

3 cups (710 ml) bread flour

2 teaspoons (10 ml) bread

machine yeast

At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Shape into a 15- to 16-inch (38- x 40-cm) round pizza pan. Add favorite pizza ingredients. Bake at 475°F (246°C) for 20 to 25 minutes or until done. Makes one 16-inch (40-cm) pizza.

Focaccia

Dough

1 cup (237 ml) water

1 teaspoon (5 ml) salt

2 Tablespoons (30 ml) olive oil

3 1/4 cups (769 ml) bread flour

1 Tablespoon (15 ml) Italian

seasoning

2 teaspoons (10 ml) active dry yeast

Toppings

1 to 2 Tablespoons (15 to 30 ml)

cornmeal

2 Tablespoons (30 ml) olive oil

3 Tablespoons (44 ml) fresh basil.

coarsely chopped

1/4 cup (59 ml) grated Parmesan

cheese

At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Sprinkle cornmeal on a jelly roll pan or cookie sheet. Roll dough into a large rectangle. Place rectangle onto pan. Using your fingers, make dents in the dough about 1 to 2 inches (2.5 to 5 cm) apart. Brush oil over top of dough. Let rise 30 to 45 minutes. Sprinkle dough with basil and cheese. Bake at 400°F (204°C) for 20 to 25 minutes. Makes 1 focaccia.

Recipes – Dough (Cycle 8)

Cinnamon Raisin Buns

Dough

1/2 cup (118 ml) plus
1 Tablespoon (15 ml) warm milk
2 eggs, slightly beaten
1 teaspoon (5 ml) salt
1/2 cup (118 ml) sugar
1/4 cup (59 ml) butter, room
temperature
4 cups (946 ml) all-purpose flour
2 1/2 teaspoons (12.3 ml) bread
machine yeast

Icing

3- ounces (85 g) cream cheese,
room temperature
3 Tablespoons (44 ml) butter,
room temperature
1 cup (237 ml) confectioners
sugar
1 teaspoon (5 ml) vanilla extract
Pinch salt

Filling

1/3 cup (79 ml) butter, softened 3/4 cup (177 ml) brown sugar

2 Tablespoons (30 ml) cinnamon 3/4 cup (177 ml) raisins

At the end of the Dough cycle, remove the dough from the breadmaker. Press and hold the START/STOP button for several seconds to end the cycle. Place on floured counter and let the dough rest for 10 minutes. Roll dough to a large rectangle about 14" x 16" (36 cm x 41 cm). Spread with softened butter. Mix the brown sugar and cinnamon; then sprinkle over the butter. Scatter the raisins over the butter and sugar. Roll up dough from the longest side. Cut into rolls about 1-inch (2.5-cm) thick. Place in a greased 10- x 14-inch (25- x 36-cm) baking pan.* Cover and let rise until almost doubled, about 1 hour. Bake at 375°F (190°C) for 20 to 25 minutes, or until done. Let cool slightly; then ice.

Icing: Combine the cream cheese, butter, confectioners sugar, vanilla, and salt.

Makes about 16 large cinnamon rolls.

*Can also use a 9- x 13-inch (23- x 33-cm) baking pan plus a 9- x 5-inch (23- x 13-cm) loaf pan.

28

Recipes – Jam (Cycle 9)

Strawberry Jam

6 cups (1.4 L) strawberries,

capped, cut into small pieces

(approx. 2 lbs. [907 g] fresh)

1 1/2 cups (355 ml) sugar
1 box low-sugar fruit pectin
1 Tablespoon (15 ml) lemon juice

In a large mixing bowl, combine all ingredients. Pour into bread pan.

Start breadmaker. After cycle has finished, allow jam to cool about 1

hour before transferring into storage containers. Store in refrigerator

for up to 3 weeks or in freezer for 1 year. Makes 6 cups (1.4 L).

Recipes – Cake (Cycle 10)

Use entire box of any brand or flavor of 18-ounce (510-g) or

18 3/4-ounce (532-g) Cake Mix. Follow package directions using

Cycle 10.

Recipes – Whole-Grain (Cycle ⑪)

Vital wheat gluten can be found in the baking aisle of your supermarket. It helps bread to rise when using ingredients such as whole grain flours that normally produce very heavy, dense breads.

Whole-Wheat

1.5-lb. (680-g) Loaf

1 1/4 cups (296 ml) water

2 Tablespoons (30 ml) vegetable oil

1 1/2 teaspoons (7.4 ml) salt

2 Tablespoons (30 ml) sugar

2 Tablespoons (30 ml) nonfat dry milk

4 teaspoons (20 ml) vital wheat gluten

3 1/2 cups (828 ml) whole-wheat flour

1 1/2 teaspoons (7.4 ml) bread machine yeast

2-lb. (907-g) Loaf

1 3/4 cups (414 ml) water

3 Tablespoons (44 ml) vegetable oil

1 1/2 teaspoons (7.4 ml) salt

3 Tablespoons (44 ml) sugar

2 Tablespoons (30 ml) nonfat dry milk

2 Tablespoons (30 ml) vital wheat gluten

4 1/2 cups (1.1 L) whole-wheat flour

2 teaspoons (10 ml) bread machine yeast

High-Fiber Bran

1.5-lb. (680-g) Loaf

1 1/4 cups (296 ml) water

1/2 teaspoon (2.4 ml) salt

2 Tablespoons (30 ml) honey

2 Tablespoons (30 ml) butter or

vegetable oil

1 cup (237 ml) whole bran cereal

1 1/2 cups (355 ml) whole-wheat flour

1 1/2 cups (355 ml) bread flour

2 teaspoons (10 ml) bread machine yeast

2-lb. (907-g) Loaf

1 1/2 cups (355 ml) plus

1 Tablespoon (15 ml) water

1 teaspoon (5 ml) salt

3 Tablespoons (44 ml) honey

2 Tablespoons (30 ml) butter or vegetable oil

1 cup (237 ml) whole bran cereal

1 3/4 cups (414 ml) whole-wheat

flour

1 3/4 cups (414 ml) bread flour

2 1/2 teaspoons (12.3 ml) bread machine yeast

Limited Warranty

This warranty applies to products purchased and used in the U.S. and Canada. This is the only express warranty for this product and is in lieu of any other warranty or condition.

This product is warranted to be free from defects in material and workmanship for a period of five (5) years from the date of original purchase in Canada and one (1) year from the date of original purchase in the U.S. During this period, your exclusive remedy is repair or replacement of this product or any component found to be defective, at our option; however, you are responsible for all costs associated with returning the product to us and our returning a product or component under this warranty to you. If the product or component is no longer available, we will replace with a similar one of equal or greater value.

This warranty does not cover glass, filters, wear from normal use, use not in conformity with the printed directions, or damage to the product resulting from accident, alteration, abuse, or misuse. This warranty extends only to the original consumer purchaser or gift recipient. Keep the original sales receipt, as proof of purchase is required to make a warranty claim. This warranty is void if the product is used for other than single-family household use or subjected to any voltage and waveform other than as specified on the rating label (e.g., 120V \~ 60 Hz).

We exclude all claims for special, incidental, and consequential damages caused by breach of express or implied warranty. All liability is limited to the amount of the purchase price. Every implied warranty, including any statutory warranty or condition of merchantability or fitness for a particular purpose, is disclaimed except to the extent prohibited by law, in which case such warranty or condition is limited to the duration of this written warranty. This warranty gives you specific legal rights. You may have other legal rights that vary depending on where you live. Some states or provinces do not allow limitations on implied warranties or special, incidental, or consequential damages, so the foregoing limitations may not apply to you.

To make a warranty claim, do not return this appliance to the store. Please call 1.800.851.8900 in the U.S. or 1.800.267.2826 in Canada or visit hamiltonbeach.com in the U.S. or hamiltonbeach.ca in Canada. For faster service, locate the model, type, and series numbers on your appliance.

PRÉCAUTIONS IMPORTANTES

UNLOCK LOCK

Basic/De base
② French/Francais
③ Gluten-Free/Sans Gluten
4 Quick/Rapide
⑤ Sweet/Sucré
⑤ 1.5lb. Express/ 1,5lb. (680g) Express
⑦ 2.0lb. Express/2,0lb. (907g) Express
⑧ Dough/Pâte
9 Jam/Confiture
10 Cake/Gâteau
⑪ Whole Grain/Grains Entiers
12 Bake/Cuisson

CYCLE

1 Basic/De base
② French/Français
③ Gluten-Free/Sans Gluten
4 Quick/Rapide
5 Sweet/Sucré
⑥ 1.5lb. Express/1,5lb. (680g) Express
⑦ 2.0lb. Express/2,0lb. (907g) Express
B Dough/Pâte
9 Jam/Confiture
10 Cake/Gâteau
⑪ Whole Grain/Grains Entiers
⑫ Bake/Cuisson

Cycles de programmation

① Basic (De base)

6 1.5 lb. Express (1,5 lb [680 g] Express)

⑦ 2.0 lb. Express (2,0 lb [907 g] Express)

Simple line drawing of a mechanical switch or lever assembly with a power button (no text or symbols)

Recettes – Basic (De base) (Cycle ①)

Recettes – Basic (De base) (Cycle ①)

Recettes - Basic (De base) (Cycle ①)

Recettes – French (Français) (Cycle 2)

Recettes – Gluten-Free (Sans gluten) (Cycle ③)

Pain de sandwich sans gluten

1,5 lb (680 g) Pain

Recettes – Quick (Rapide) (Cycle 4)

Recettes - 2.0 lb. Express (Express 2,0 lb) (Cycle 7)

Recettes – Dough (Pâte) (Cycle 8)

Petits pains mollets

Recettes – Dough (Pâte) (Cycle 8)

Recettes – Jam (Confiture) (Cycle 9)

Confiture de fraise

UNLOCK LOCK

1 Basic
② French
③ Gluten-Free
④ Quick
5 Sweet
6 1.5lb. Express
⑦ 2.0lb. Express
8 Dough
9 Jam
10 Cake
⑪ Whole Grain
12 Bake

CICLO

① Basic
② French
③ Gluten-Free
4 Quick
5 Sweet
6 1.5lb. Express
⑦ 2.0lb. Express
8 Dough
9 Jam
10 Cake
⑪ Whole Grain
12 Bake

Ciclos de Programa

① Basic (Básico)

Simple line drawing of a mechanical switch or lever assembly with a power button (no text or symbols)

Mixcoac MEXICO 03910 D.F.

Tel: [phone] • Fax: [phone]

Nuevo Leon