Breadman TR900S_OM manual

® INS TRUCTION MANUAL & RECIPE GUIDE A UTOMA TIC BREAD MAKER TR900S_OM 9/2/03 4:31 PM Page 1[...]

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Short Cord Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

LIMITED ONE YEAR WARRANTY W arranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product. W arranty Coverage: This warranty is void if the product has been da[...]

1 IMPO R T ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. T o protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. 4. Close supervision is neces[...]

2 ADDITIONAL IMPO R T ANT SAFEGUARDS CAUTION HOT SURF ACES: 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 . CAUTION: During use, the internal parts of the Bread Maker and the area around the Steam V ent are HOT . Kee[...]

Y our Breadman ® Pro Automatic Bread Maker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Course in process for up to 60 minutes. If the power comes back on within this time, the Course will resume where it left off. If the Breadman ® Pro loses power for more than 60 minutes and you are using[...]

4 1. Unpack and clean your Breadman ® Pro Automatic Bread Maker; see CLEANING INSTRUCTIONS. When the Breadman ® Pro is packaged for shipment, a clear plastic film is placed over the Control Panel; carefully peel it off. 2. Place the Breadman ® Pro on a dry , stable surface away from heat and away from areas where cooking grease or water may spla[...]

5 YOUR BREADMAN ® PRO 1. Removable Lid (P/N 22396) 2. Handle 3. V iewing W indow 4. Air V ent 5. Control Panel 6. Steam V ents 7. Electric Cord with Polarized Plug 8. Course Selection 9. Oven (Baking Chamber) 10. Bread Pan Clip 11. Drive Shaft 12. Bread Pan (P/N 20275) 13. Kneading Paddle (P/N 20274) 14. Bread Pan Handle 1. 4. 2. 3. 6. 13. 14. 12.[...]

Selection Options Select from these Bread/Dough Courses: 1. White 2. Rapid White 3. Whole Wheat 4. Rapid Whole Wheat 5. French 6. Rapid French 7. Fruit & Nut 8. Rapid Fruit & Nut 9. Deluxe Super Rapid 10. Batter Bread ™ 11. Dough 12. Pizza Dough 13. Jam 14. Pasta Dough Select Press this Button to select the Bread/Dough Course you want. Ea[...]

7 KNEADING AND BAKING COURSES If, at any time during the bread making process, you need to turn the Breadman ® Pro OFF , press the STOP Button. Then unplug the unit. • 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough. • During all Courses except Jam, an audible beep will sound to check the dough ball and scrape ingredients from the sid[...]

Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat, 8. Rapid Fruit & Nut The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour . Choose a recipe, then simply ADD an additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are[...]

Course Course T otal 1st 2nd Beep 2nd 3rd Keep Name / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm 1 1. White Med. 2.0 LB 3:10 2:53 50 min 2. White Dark 2.0 LB 3:20 — 5 min 20 min 3:03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 min 3. White Light 2.0 LB 3:00 2:43 40 min 4. White Med. 1.5 LB 3:05 2:48 45 min 5. Whit[...]

10 KNEADING AND BAKING COURSE CHAR T (CONTINUED) Course Course T otal 1st 2nd Beep 2nd 3rd Keep Name / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm 6 46. Rapid French Med. 2.0 LB 2:25 2:08 55 min 47. Rapid French Dark 2.0 LB 2:35 — 5 min 20 min 2:18 20 min 8 sec 45 min —— 65 min 60 min 48. Rapid French Light 2.0 [...]

11 KNO W YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef. Baking bread is much more of a science, since the process of combining flour , water and yeast results in a chemical reaction that produces bread. Y ou must remember that when the ingredients combine with each other , they produce a specific[...]

12 KNO W YOUR INGREDIENTS (CONTINUED) Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets[...]

13 KNO W YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. Y ou may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa. Conversion Chart for Quick Rise Y east 3/4 tsp active dry yeast = [...]

14 KNO W YOUR INGREDIENTS (CONTINUED) Fats Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its 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 the refrigerator , it should be cut into small pieces for easier b[...]

15 RECIPE TIPS Creating Y our Own Y east Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman ® Pro is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake wit[...]

16 RECIPE TIPS (CONTINUED) 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 T oll free: (877) 692-9358 E-mail: CERC@vines.colostate.ed[...]

Place the ingredients into the Bread Pan. For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast, baking powder or baking soda. AL W A YS ADD YEAST , BAKING POWDER OR BAKING SODA LAST . STEP 4 STEP 3 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeas[...]

Press the SELECT Button to choose the Course you want. The Operation/Keep W arm Light will illuminate.Each time the SELECT Button is pressed, it will beep and the Indicator will move to the next Course in the Display W indow . Press the CRUST Button to choose the CRUST color . The Breadman ® Pro is preset for MEDIUM CRUST color . NOTE: Crust contr[...]

19 NOTE: When using the Dough, Pizza Dough, Pasta Dough, Batter Bread ™ or Jam Courses, steps 7 and 8 are not needed. Press the ST AR T Button to begin the Kneading Course. The Operation/Keep W arm Light will illuminate. The TIME remaining will begin to count down in the Display W indow . LOAF SIZE and CRUST COLOR will be shown in the Display W i[...]

20 T urn the Bread Pan upside down and shake to release the bread. Place the bread upright on a wire rack to cool 15 to 30 minutes before cutting. This allows the steam to escape. CAUTION: Be sure to remove the Kneading Paddle from the bread. CAUTION: The Bread Pan, Kneading Paddle and bread will be very hot. • Always unplug the Breadman ® Pro B[...]

NOTE! 21 USING THE 18-HOUR DELA Y BAKE TIMER Y ou can pre-program your Breadman ® Pro so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day . Simply refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual. Set ahead, Delay Baking does not activate in the Deluxe Super Rapid,[...]

22 BREAD RECIPES...EASY AS 1-2-3 W e suggest starting your bread making with this White Bread Recipe. Follow the steps previously outlined in this Instruction Manual. These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe. WHITE BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 °[...]

23 BREAD RECIPES...EASY AS 1-2-3 (CONTINUED) 9. At the beep during the kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. If desired, add additional ingredients (i.e., raisins, nuts, and spices). If necessary , stir ingredients. Refer to the K[...]

24 WHITE SOURDOUGH ST ARTER Ingredients: Active Dry Y east 2-1/4 tsp W ater , 110 ° F/43 ° C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container , dissolve yeast in water , 110 ° F/43 ° C; let stand 5 minutes, add flour and sugar . Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will di[...]

25 BANANA BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups Oil 1 TBL 2 TBL 3 TBL Banana Cake Mix* 1 cup 1-1/2 cups 2 cups Bread Flour 1 cup 1-1/2 cups 2 cups Gluten 1-1/2 tsp 2 tsp 2-1/4 tsp Active Dry Y east Select White Course 1 1 1 Select Rap[...]

DILL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 2 3 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2-1/4 tsp Bread Flour 2 cups 3 cups 4 cups Dried Dill W eed 1-1/2 tsp 1 TBL 1-1/2 TBL Dehydrated Onion 2 tsp [...]

27 EGG BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 2 2 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 4 tsp 2 TBL 2-1/2 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1/4 cup Bread Flour 2 cups + 2 TBL 3 cups 4 cups Active Dry Y east 1-1/2 ts[...]

28 HONEY GRANOLA BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 2-1/2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Granola Cereal 2/3 cup 3/4 cup 1 cup Active Dry Y east 1-1/2 tsp 2 tsp 2-1/4 tsp Selec[...]

29 PEACH BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Apricot Nectar , 80 ° F/27 ° C 5 TBL 3/4 cup 1 cup Peach Y ogurt, 80 ° F/27 ° C 3 TBL 1/4 cup 1/3 cup Carrots, uncooked and grated 5 TBL 1/2 cup 3/4 cup Oil 1 TBL 2 TBL 3 TBL Honey 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Y east 1-1/2 tsp 2 tsp 2-1/[...]

30 MILK BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Milk, 80 ° F/27 ° C 3/4 cup 1 cup 1-1/2 cups Oil 2 TBL 2 TBL 3 TBL Sugar 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Y east 1-1/2 tsp 2 tsp 2-1/4 tsp Select White Course 1 1 1 Select Rapid White Course 2 2 2 Active Dry Y east 2 tsp 2-1/2 tsp 2-3/4 tsp[...]

31 BLOODY MARY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 1/4 cup 1/4 cup 1/4 cup Bloody Mary Mix, 80 ° F/27 ° C 1/2 cup 3/4 cup 1 cup Green Onion tops, chopped 1 TBL 2 TBL 3 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1/2 tsp 3/4 tsp 1 tsp Bread Flour 2 cups 3 cups 4 cups Dried Parsley 1 TBL 2 TBL 3 TBL Active Dr[...]

32 SUNFLO WER & SESAME SEED WHOLE WHEA T BREAD Ingredients: 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 enough W ater , 80 ° F/27 ° C to equal 1 cup + 2 TBL 1-1/4 cups Oil 2 TBL 3 TBL Molasses 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Bread Flour 2-1/2 cups 3 cups Whole Wheat Flour 1/2 cup 1 cup Sesame Seeds 2 TBL 2-1/2 TBL C[...]

33 WHOLE WHEA T WITH GLUTEN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 1 cup 1-1/4 cups 1-1/2 cups Oil 1-1/2 TBL 2-1/2 TBL 3 TBL Molasses 2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1-1/2 TBL 2 TBL 3 TBL Whole Wheat Flour 2-1/2 cups 3-3/4 cups 4 cups Gluten 1-1/2 TBL 2-1/2 TBL 3 TBL Active Dry Y east 1-1/2 tsp 2 [...]

34 SOUTHERN BARLEY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 2 TBL 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TBL Honey 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1/4 cup Barley , cooked 3 TBL 1/4 cup 5 TBL Grits, uncooked 2 tsp 1 TBL 1-1/2 T[...]

35 ONION RYE BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 1 2 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups + 2 TBL Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Dry Milk 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 1 cup 1-1/2 cups 2 cups Whole Wheat Flour 1/2 c[...]

36 HONEY -BANANA WHOLE WHEA T BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 1-1/2 TBL 2 TBL Honey 3 TBL 1/4 cup 5 TBL V anilla 1/4 tsp 1/2 tsp 3/4 tsp Salt 1-1/2 tsp 2 tsp 2-1/2 tsp Banana, mashed 3/4 cup 1 cup 1-1/4 cups Whole Wheat Flour [...]

37 TWO CHEESE BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup 1 cup 1-1/4 cups Oil 2 tsp 1 TBL 1-1/2 TBL Honey 1 tsp 2 tsp 1 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 2 TBL 1/4 cup 1/3 cup Whole Wheat Flour 1/4 cup 1/2 cup 3/4 cup Bread Flour 1-3/4 cups 2-1/2 cups 3-1/4 [...]

38 YOGURT WHOLE WHEA T BREAD Ingredients: 1.5 LB 2.0 LB Plain Nonfat Y ogurt, 80 ° F/27 ° C 3/4 cup 1 cup W ater , 80 ° F/27 ° C 1/4 cup 1/2 cup Oil 1 TBL 1-1/2 TBL Maple Syrup 1-1/2 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Whole Wheat Flour 1-1/3 cups 1-1/2 cups Bread Flour 1-2/3 cups 2-1/2 cups Wheat Germ 1-1/2 TBL 2 TBL Active Dry Y east 2 tsp 2-1/4 t[...]

39 PUMPERNICKEL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature 1 1 2 plus enough W ater , 80 ° F/27 ° C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Dry Milk 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 1 cup 1-1/2 cups 2 cups Whole Wheat Flour 1/2 cup[...]

40 HEARTY NUT BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 1 cup 1-1/4 cups 1 cup + 7 TBL Oil 2 tsp 1 TBL 1-1/2 TBL Molasses 3 TBL 1/4 cup 1/3 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Oatmeal, quick or regular 1/3 cup 1/2 cup 2/3 cup Whole Wheat Flour 2/3 cup 1 cup 1-1/3 cups Bread Flour 1-1/3 cups 2 cups 2-2/3 cups W alnuts, chopped [...]

41 IT ALIAN HERB BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL Oil 1-1/2 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2-1/4 cups 3 cups 4 cups Dried Italian Seasoning 1 tsp 2 tsp 1 TBL Active Dry Y east 1-1/2 tsp 2 tsp 2-[...]

42 CINNAMON RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup 1 cup 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2 TBL Cinnamon 1 tsp 2 tsp 1 TBL Bread Flour 2-1/4 cups 3 cups 4 cups W alnuts, chopped 1/3 cup 1/2 cup 2/3 cup Activ[...]

43 SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB W ater , 80 ° F/27 ° C 1-1/4 cups Oil 2 TBL Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Dried Dill W eed 1 tsp Garlic Salt 1/2 tsp Dry Mustard 1/2 tsp Dried Basil 1/4 tsp Dried Oregano 1/4 tsp Bread Flour 2-3/4 cups Soy Flour 1/2 cup Active Dry Y east 2 tsp Select Fru[...]

44 WHITE WHEA T BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL Oil 1 TBL 1-1/2 TBL 2 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL 1-1/2 TBL 2 TBL Bread Flour 1-3/4 cups 2-2/3 cups 3-1/2 cups Whole Wheat Flour 1/4 cup 1/3 cup 1/2 cup Active Dry Y east 1-1/2 tsp 2 t[...]

45 TRAIL MIX BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 80 ° F/27 ° C 3/4 cup 1-1/4 cups 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Y east 1-1/2 tsp 2 tsp 2-1/4 tsp Add: Fruit & Nut T rail Mix 1/3 cup 1/2 cup 2/3 cup Select Fruit & Nut Course 7 [...]

46 SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color . Ingredients: 1.5 LB W ater , 80 ° F/27 ° C 1 cup Oil 3 TBL Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/4 cup Bread Flour 2-1/2 cups Cinnamon 1 tsp Soy Flour 1/2 cup Active Dry Y east 2 tsp Add: Raisins 1/2 cup Select Fruit & Nut Course 7 Select Rapid Fruit & Nut Cou[...]

47 CARROT RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus 1 1 1 enough W ater , 80 ° F/27 ° C to equal 3/4 cup 1 cup 1-1/4 cups Oil 1 TBL 2 TBL 3 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1-1/2 tsp 2 tsp 2-1/2 tsp Carrots, uncooked and grated 1/2 cup 3/4 cup 1 cup Bread Flour 2-1/4 cups 3-1/4 cups 4 cups Apple Pie Spice [...]

48 DELUXE SUPER RAPID BREADS W e suggest starting your super rapid bread baking with this Deluxe Super Rapid White Bread Recipe. Follow each step carefully , noticing that water temperatures must be 110 - 115 º F/43 - 46 º C and that Quick Rise, Rapid Rise, Bread Machine* or Instant Active Dry Y east must be used. DELUXE SUPER RAPID WHITE BREAD I[...]

49 Deluxe Super Rapid Method: 1. Remove the Bread Pan from the Breadman ® Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready . Make sure all ingredients, except water , are at room temperature. 2. Use a liquid measuring cup to measure the water (1 10 - 115 º F/43 - 46 º C) and pour into the Bread Pan. 3. Use a measu[...]

50 Deluxe Super Rapid Course Hints for Best Results • The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch, loose ball with a smooth texture. Do not add extra flour . • Check the dough ball, and if necessary , use a rubber spatula to push any flour or dough from the sides of the Bread Pan down into the dou[...]

51 DELUXE SUPER RAPID FRENCH BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 100 º -115 º F/43 º -46 º C 3/4 cup +2 TBL 1 cup + 3 TBL 1-1/2 cups + 2 TBL Oil 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Sugar 2 tsp 1 TBL 4 tsp Bread Flour 2 cups 3 cups 4 cups Super Rapid T ype Y east 4 tsp 5-1/4 tsp 7 tsp Select Deluxe Super Rapid Course 9 [...]

52 DELUXE SUPER RAPID CINNAMON-RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB W ater , 100 º -115 º F/43 º -46 º C 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/2 cups + 2 TBL Oil 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Brown Sugar 2 TBL 3 TBL 1/4 cup Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Cinnamon 1/2 tsp 1 tsp 1-1/2 tsp Raisin[...]

53 DA Y OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple 1 (15-oz) can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1-inch cubes 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar , add juice and margarine and heat until thick. Pour over pineapple and bread, toss[...]

54 BA TTER BREAD ™ The Batter Bread ™ Course will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD 1 loaf Eggs, large, room temperature 2 Milk, 80 ° F/27 ° C 1 cup Butter , melted 1/4 cup Sugar 3/4 cup Salt 1 tsp All-Purpose Flour 2 cups Corn Meal 1 cup Double Acting Baking Powder 1 TBL Select Batter Bread ™ Course 10 M[...]

55 CAUTION; THE OVEN CA VITY , BREAD P AN, KNEADING P ADDLE AND BREAD WILL BE VER Y HOT . USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman ® Pro as soon as the Course is complete and allow the cake or Batter Bread ™ to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gent[...]

56 PINEAPPLE COCONUT POUND CAKE 1 cake Eggs, large, 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 Baking Powder 1 TBL Select Batter Bread ™ Course 10 Stir , use a spatula to fold in any flour around the sides of the Bread Pan. SPICED ZUCC[...]

57 CHEDDAR LOAF BREAD 1 loaf Eggs, large, room temperature 3 Milk, 80 ° F/27 ° C 1 cup Shortening, room temp. 1/2 cup Cheddar Cheese, shredded 1 cup Sugar 1/2 cup Salt 3/4 tsp All-Purpose Flour 2 cups Baking Powder 1 TBL Pecans, chopped 1/2 cup Select Batter Bread ™ Course 10 Stir , use a spatula to fold in any flour around the sides of the Bre[...]

58 BANANA NUT CAKE 1 cake Whole Eggs, large, room temperature 2 Egg Whites, room temperature 2 Sour Milk 1/3 cup Banana, mashed 1-1/2 cups Oil 6 TBL Sugar 1 cup Salt 3/4 tsp Cream of T artar 1-1/2 tsp All-Purpose Flour 2 cups Nuts, chopped 3/4 cup Baking Soda 3/4 tsp Baking Powder 2 tsp Select Batter Bread ™ Course 10 Stir , use a spatula to fold[...]

59 BREAD / PIZZA / P AST A DOUGH COURSES Dough Courses Method: 1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman ® Pro. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Course 1[...]

60 MAKING DOUGHS: CRUST TREA TMENTS (For use only with the Dough Courses) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Y olk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk. Egg White Glaze For a shiny , chewy crust, mix 1 slightly be[...]

61 DINNER ROLL DOUGH Ingredients: 12 Rolls 18 Rolls 24 Rolls Egg, large, room temperature plus 1 1 1 enough W ater , 80 º F/27 º C to equal 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups Oil 2 TBL 3 TBL 1/4 cup Sugar 2 TBL 3 TBL 1/4 cup Salt 1tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 -1/4 cups 4 cups Active Dry Y east 1-1/2 tsp 2 tsp 2-1/4 tsp Select Dough Co[...]

62 WHEA T DINNER ROLL DOUGH Ingredients: 9 Rolls 18 Rolls W ater , 80 º F/27 º C 3/4 cup 1-1/2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1/4 cup Salt 1 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1-1/4 cups 2-1/2 cups Whole Wheat Flour 1 cup 2 cups Active Dry Y east 2 tsp 2-1/4 tsp Select Dough Course 11 11 Method: 1. Place on a lightly floured surfa[...]

63 BUTTERMILK ROLL DOUGH Ingredients: 12 Rolls 18 Rolls Cultured Buttermilk, 80 º F/27 º C 1 cup 1-1/2 cups Oil 3 TBL 1/4 cup Honey 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3 cups Wheat Germ 1/3 cup 1/2 cup Baking Soda 1/4 tsp 1/4 tsp Active Dry Y east 1-1/2 tsp 2 tsp Select Dough Course 11 11 Butter , melted 2 TBL 3 TBL Method: 1.[...]

64 CHEEZY GARLIC ROLL DOUGH Ingredients: 18 Rolls 24 Rolls Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 1 cup 1-1/3 cups Oil 2 TBL 3 TBL Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 3-1/2 cups 4-1/2 cups Active Dry Y east 2 tsp 2-1/4 tsp Select Dough Course 11 11 T opping: Parmesan Ch[...]

65 REFRESHING ROLL DOUGH Ingredients: 12 Rolls 18 Rolls Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 1 cup 1-1/2 cups Butter 1/4 cup 1/3 cup Brown Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Bread Flour 3-1/2 cups 4-1/2 cups Active Dry Y east 2 tsp 2-1/4 tsp Select Dough Course 11 11 T opping: Butter , melted 1/2 cu[...]

66 CINNAMON ROLL DOUGH Ingredients: 16 Rolls Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1 cup Oil 3 TBL Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Course 11 Filling: Butter , melted 1/3 cup Sugar 1/4 cup Cinnamon 2 TBL W alnuts, finely chopped 1/4 cup Raisins 1/4 cup Gl[...]

67 STICKY BREAKF AST BUN DOUGH Ingredients: 12 Buns Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1-1/4 cups Oil 3-1/2 tsp Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Course 11 Filling: Butter , softened 1/2 cup Sugar 1/3 cup Cinnamon 1 TBL Pecans, chopped 1/2 cup T opping:[...]

68 BRIOCHE ROLL DOUGH Ingredients: 18 Rolls W ater , 80 º F/27 º C 1/2 cup Egg Y olks 6 Butter , cold, chipped into pieces 6 TBL Salt 1-1/2 tsp Sugar 6 TBL Dry Milk 3 TBL V anilla Extract 1/4 tsp Bread Flour 3 cups Active Dry Y east 2-1/4 tsp Select Dough Course 11 Glaze: Whisk together 2 egg yolks and 1 tablespoon water . Method: 1. Remove dough[...]

69 FRENCH BREAD DOUGH Ingredients: 1 Loaf W ater , 80 º F/27 º C 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Course 11 Glaze: W ater 2 TBL Salt 1/2 tsp Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly , pressing the seam[...]

70 CHALLAH BREAD DOUGH Ingredients: Regular Large Egg, large, room temperature plus 1 1 enough W ater , 80 º F/27 º C to equal 3/4 cup 1 cup + 1 TBL Oil 2 TBL 3 TBL Sugar 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3-1/4 cups Active Dry Y east 1-1/2 tsp 2 tsp Select Dough Course 11 11 Glaze: Egg Y olk, beaten 1 1 W ater 1 TBL 1 TBL T [...]

71 CREAMED SOUP BREAD BO WL DOUGH Ingredients: 4 Bowls Egg, large, room temperature plus 2 enough W ater , 80 º F/27 º C to equal 1 cup + 5 TBL Oil 2 TBL Honey 1/4 cup Dry Milk 3 TBL Salt 2 tsp Bread Flour 2-1/4 cups Whole Wheat Flour 1 cup R ye Flour 1 cup Caraway Seeds 3 TBL Dehydrated Onions 1/4 cup Active Dry Y east 2 tsp Select Dough Course [...]

72 P ARTY DIP BREAD BO WL Ingredients: 1 Bowl W ater , 80 º F/27 º C 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Course 11 NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Course. Method: 1. Place dough on a lightly floured surface. Shape into smooth round balls and plac[...]

73 ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1 Coffee Cake W ater , 80 º F/27 º C 1 cup Oil 1 TBL Sugar 1-1/2 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Bread Flour 3 -1/4 cups Active Dry Y east 2 tsp Select Dough Course 11 Filling: Cream Cheese, room temperature 8 oz Sugar 2 TBL Maraschino Cherries, drained, chopped 1/2 cup Milk, liquid 1 TBL Almond E[...]

74 BAGEL DOUGH Ingredients: 8 Bagels W ater , 80 º F/27 º C 1 cup Sugar 1-1/2 TBL Salt 1-1/2 tsp Bread Flour 3 cups Active Dry Y east 2 tsp Select Dough Course 11 Glaze: Egg, beaten T oppings (optional): Sesame Seeds, poppy seeds, cracked wheat dry cereal, or dehydrated onions Method: 1. Place on a lightly floured surface. Divide into pieces. Rol[...]

75 BANANA WHEA T BAGEL DOUGH Ingredients: 12 Bagels Egg, large, room temperature plus 1 enough W ater , 80 º F/27 º C to equal 1 cup Oil 2 TBL Honey 1 TBL Salt 1-1/2 tsp Banana, mashed 1/2 cup Whole Wheat Flour 2-1/2 cups Bread Flour 1 cup Active Dry Y east 2 tsp Select Dough Course 11 Glaze: Egg White, beaten 1 W ater 1 TBL T oppings (optional):[...]

76 EGG BAGELS Ingredients: 12 Bagels W ater , 80 º F/27 º C 3/4 cup Egg 1 Salt 1-1/2 tsp Sugar 2 TBL Bread Flour 3 cups Active Dry Y east 2 tsp Select Dough Course 11 Method: 1. When Course is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and then divide each part into 3 piece[...]

77 SOFT PRETZEL DOUGH Ingredients: 16 Pretzels W ater , 80 º F/27 º C 1-1/4 cups Egg Y olk, room temperature 1 Oil 1 TBL Sugar 2 TBL Salt 1-1/2 tsp White Pepper 1/8 tsp Bread Flour 3-1/2 cups Active Dry Y east 2-1/4 tsp Select Dough Course 11 Glaze: Egg White 1 W ater 1 TBL T oppings: (optional): Kosher salt, sesame seeds Method: 1. On a lightly [...]

78 PIT A POCKET DOUGH Ingredients: 20 Pita Pockets W ater , 80 º F/27 º C 1-1/3 cups Olive Oil 8 tsp Sugar 4 tsp Salt 1-1/2 tsp Bread Flour 2 cups Whole Wheat Flour 1-1/3 cups Active Dry Y east 2 tsp Select Dough Course 11 Method: 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2. Place 5 balls o[...]

79 PIZZA CRUST DOUGH Ingredients: 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts W ater , 80 º F/27 º C 3/4 cup 1-2/3 cups Oil 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 2-1/4 cups 4-1/2 cups Active Dry Y east 1 tsp 2 tsp Select Pizza Dough Course 12 12 Method: 1. Place on a lightly floured surface. Div[...]

80 RUSTIC PIZZA MARGHERIT A Ingredients: 2 Thin Crusts W ater , 80 º F/27 º C 1 cup + 2 TBL Olive Oil 1-1/2 TBL Salt 1-1/2 tsp Sugar 1-1/2 tsp Bread Flour 3 cups Active Dry Y east 1-1/2 tsp Select Pizza Dough Course 12 T opping 1 Pizza 2 Pizzas Corn Meal 2 tsp 4 tsp Olive Oil 1 TBL 2 TBL T omatoes, large or 2 4 Roma T omatoes, large, thinly slice[...]

81 FOCACCIA DOUGH Ingredients: 1 Loaf W ater , 80 º F/27 º C 1 cup Olive Oil 1/3 cup Sugar 2 tsp Salt 1-1/2 tsp Bread Flour 3 cups Dried Italian Seasoning 1 tsp Active Dry Y east 2 tsp Select Pizza Dough Course 12 Garlic-Cheese T opping: Olive Oil 1/4 cup Dried Oregano 1-1/2 tsp Garlic, finely minced 1/4 cup Parmesan Cheese, grated 1/3 cup Salt 1[...]

82 P AST A DOUGH...AS EASY AS 1-2-3 The Pasta Dough Course allows you the versatility to prepare many types of dough for your baking enjoyment. Here you will find not only Pasta Dough but cookies, pie crust and dumplings to get you started. BASIC P AST A DOUGH Ingredients: 1.0 LB 2.0 LB Milk, 80 ° F/27 ° C 3/4 cup 1-1/2 cups Oil 6 TBL 3/4 cup Sal[...]

83 11. Use 6 cups of boiling water for 1.0 LB of dough and cook for 10 to 15 minutes or until tender . DO NOT OVER COOK. Drain well. 12. Use in any of your favorite pasta recipes. 13. UNPLUG UNIT AND ALLO W TO COOL COMPLETEL Y BEFORE CLEANING. Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD P AN IN W A TER. (See CLEANING INSTRUCTIONS outli[...]

84 DUMPLINGS Ingredients: 4 servings Milk, 80 ° F/27 ° C 1 cup Oil 1/2 cup Salt 1/4 tsp All-Purpose Flour 2-2/3 cups Baking Powder 4 tsp Select Pasta Dough Course 14 Method: 1. When beeper sounds on Breadman ® Pro, remove dough from Bread Pan. Place in a bowl. 2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth. 3. Lower h[...]

85 AMARETTO RAISIN COOKIES Ingredients: 2 dozen Amaretto Liquor or V anilla Extract 1 TBL Eggs, large, room temperature 2 Butter , softened 1 cup Brown Sugar , packed 3/4 cup Raisins 3/4 cup All-Purpose Flour 2-1/2 cups Baking Powder 1-1/2 tsp Select Pasta Dough Course 14 Method for Cookies: 1. Press the SELECT Button; Choose Course 14, Pasta Dough[...]

86 JAM COURSE Jam Course Method: 1. Remove the Bread Pan from the Breadman ® Pro. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready . Clean fresh berries or fruit, cut into 1/2-inch cubes. Drain fruit before crushing. 2. Use a liquid measuring cup to measure the drained, crushed fruit. 3. Use a dry measuring cup to measur[...]

87 Jam Course Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar , fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor . • Do not puree fruit. Drain cubed fruit before crushing. Crush with a potato masher or food processor .[...]

CLEANING INSTRUCTIONS • All removable parts should be thoroughly cleaned and dried. • Store with Lid closed. Place Bread Pan into the Breadman ® Pro with Kneading Paddle inside. Bread Pan and Kneading Paddle Cleaning Instructions 88 USER MAINTENANCE INSTRUCTIONS STO RAGE Any service requiring disassembly , other than the cleaning described bel[...]

89 BEFO RE CALLING FO R SER VICE Questions Answers 1 Why does the height and shape of bread differ in each loaf? The height and shape of bread may differ depending on the ingredients, room temperature and length of the timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread. 2 The bread has an unusual aroma. Why?[...]

90 1. Unplugged/power outage 2. Oven area is too hot (Display – – H, – – HI) 3. Oven area is too cold (Display – – L, – – LI) 4. Display reads: _  or _   5. Ingredients spilled on heating element 6. T op Lid was open during baking 7. Bread left in Bread Pan too long after program 8. Bread sliced just after baking (steam [...]

91 1. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up. 4. Needs service. 5. W ait until Course is complete; unplug, allow to cool and clean. 6. Only open Lid during kneading process to check dough ball or to add ingredients. 7. Remove bread as soon as Course is done [...]

92 SPECIFICA TIONS Power Supply 120 V ~ 60 Hz Heater 430W Kneading Motor 70W Dimension (WxDxH) Approx. 16 " x 9 " x 13 " W eight Approx. 15 LB Power Consumption TR900S_OM 9/2/03 4:31 PM Page 95[...]

93 RECIPE INDEX BREAD RECIPES...EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23 WHITE BREAD RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23 White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [...]

RECIPE INDEX (CONTINUED) 94 Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 T wo Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 Whole Wheat Zucchini Herb Bread . . . . . . . . . . . . . . . . . . . . . . . [...]

95 DELUXE SUPER RAPID BREADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 Deluxe Super Rapid White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .48 - 50 Deluxe Super Rapid Country White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50 Deluxe Super[...]

96 Creamed Soup Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Shredded Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [...]

If after reading this instruction booklet you still have questions about using the Breadman ® Automatic Bread Maker , please write or call: Salton, Inc. P .O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday - Friday 8am - 5pm CST For more information on Salton, Inc. products, E-mail us at: breadman@ saltonusa.com OR, visit our website: http[...]