Breadman TR2500BC инструкция обслуживания

® TM INS TRUCTION MANUAL & RECIPE GUIDE A UTOMA TIC BREAD MAKER MODEL: TR2500BC TR2500_FINAL 10/14/05 3:14 PM Page 1[...]

116 RECIPE INDEX Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 69 White Cycle Bread Recipes White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Jalapeno Bread . . . . . . . . . . . . . . . [...]

RECIPE INDEX (CONTINUED) 117 French Cycle Bread Recipes French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 5 French Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Italian Herb Bread . . . . . . . . [...]

118 Batter Breads™ Cycle Recipes Sweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65 - 66 Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Spiced Zucchini Bread . . . . . . . . . . . . . . . . . . . . . . . . . . .[...]

119 Bread/Pizza Dough Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85 Making Doughs: Crust T reatments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Dough Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . [...]

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Short Cord Instructions, Electric Power , Polarized Plug . . . . . . . . . [...]

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 necessa[...]

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

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

¤ YOUR BREADMAN ® UL TIMA TE PLUS 1. Removable Lid (P/N 22398B) 2. V iewing W indow 3. Steam V ents/Fruits & Nuts Dispenser 4. Control Panel 5. Power Supply Cord with Polarized Plug 6. Heating Element 7. Baking Chamber 8. Drive Shaft (inside) 9. Bread Pan (P/N 22399) 10. Kneading Paddle (P/N 20274) 11. Bread Pan Handle 2. 1. 3. 5. 7. 6. 4. 9.[...]

Additional options can be activated using EXTRAS, PROGRAM, SA VE/ERASE and DELA Y BAKE . Program Time/T emperature The Breadman® Ultimate Plus has a unique 24 Hour Delay Bake . Y ou can Delay Bake for up to 24 hours in advance. Program Time The PROGRAM TIME/TEMP Button expands the Ultimate’ s standard bread baking options by giving you the flexi[...]

CONTROL P ANEL (CONTINUED) Select Press this Button to select the Baking or Dough Cycle you want. Each time you press this Button, the indicator arrow moves to the next selection. Press this Button until your choice is indicated. Crust Control Select the Crust Color: Light, Medium or Dark. The Breadman® Ultimate Plus is preset to Medium. Extras Af[...]

CONTROL P ANEL (CONTINUED) 28. Whole Wheat Bread Rapid Light (1 LB.) 29. Whole Wheat Bread Rapid Light (1.5 LB.) 30. Whole Wheat Bread Rapid Light (2 LB.) 31. Whole Wheat Bread Rapid Medium (1 LB.) 32. Whole Wheat Bread Rapid Medium (1.5 LB.) 33. Whole Wheat Bread Rapid Medium (2 LB.) 34. Whole Wheat Bread Rapid Dark (1 LB.) 35. Whole Wheat Bread R[...]

9 KNEADING AND BAKING CYCLES WHITE BREAD This Cycle is used for breads that primarily use white flour , although some recipes may include small amounts of whole wheat flour . WHOLE WHEA T BREAD This Cycle is used for recipes with significant amounts of whole wheat or rye flour , oats, or bran. It begins with a rest period during which the flours or[...]

10 KNEADING AND BAKING CYCLES (CONTINUED) JAM Use this setting for making jams from fresh fruits. Do not double recipes or allow ingredients to boil over the Baking Pan into the Baking Chamber . Should this happen, stop the Bread Maker immediately . Allow to cool and clean thoroughly . RAPID BREAD The Rapid settings for White, Whole Wheat, French, [...]

11 KNEADING AND BAKING CYCLES CHAR T Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total White Light 2 LB 0 Min 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 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M 45 S 35 Min 2:55 1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 15 Sec 49 M [...]

12 KNEADING AND BAKING CYCLES CHAR T (CONTINUED) Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total 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 2[...]

13 KNEADING AND BAKING CYCLES CHAR T (CONTINUED) Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total French Light 2 LB 0 Min 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 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S 10 Sec 59 M 50 S 42 Min 3:17 1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 29 M 50 S[...]

14 KNEADING AND BAKING CYCLES CHAR T (CONTINUED) Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Fruit & Nut Light 2 LB 0 Min 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 0 Min 3 Min 22 Min 40 Min 10 Sec 24 M 50 S 5 Sec 49 M 55 S 52 Min 3:12 1 LB 0 Min 3 Min 22 Min 40 Min 10 Sec 24[...]

Cycle Personal Recipe Temperature º F White Bread 1 336 Whole Wheat Bread 2 336 French Bread 3 348 Fruit & Nut Bread 4 300 White Rapid Bread 5 336 Cake 300 Jam 329 Bake Only 300 - 375 Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Total Dough 2 LB 0 Min 3 Min 27 MIn 60 Min 0 Min 0 Min 0 Min 0 Min 0 Min 1:30 1.5 [...]

16 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[...]

17 KNO W YOUR INGREDIENTS (CONTINUED) V ital 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 market[...]

18 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 = [...]

19 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[...]

20 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® Ultimate Plus is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and[...]

21 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 To ll 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 CRUST CONTROL Button to choose the Crust Color you want. The Breadman® Ultimate Plus is preset for Medium Crust Color . NOTE: CRUST CONTROL cannot be activated for the following Cycles: • Jam • Dough • Pizza Dough • Bake Only Press the LOAF SIZE Button to select: 1 LB., 1.5 LB., or 2 LB. The Breadman® Ultimate Plus is preset to [...]

24 EXTRAS controls the Fruits & Nuts Dispenser . Add ingredients, such as dried fruit or nuts, herbs, oats, etc. to the Fruits & Nuts Dispenser after placing ingredients in the Bread Pan. For the White, Whole Wheat, French, Fruit & Nut, Batter Breads™ and Dough Cycles, add any fruits or nuts, herbs, garlic, etc. into the Dispenser NO [...]

25 When your bread is finished baking the Breadman ® will beep and “0:00” will appear in the Display W indow . Press the STOP/RESET Button and open the Lid. Put on oven mitts and remove the Bread Pan. Remember that the Bread Pan and your loaf are both very hot! Be careful not to place either on a tablecloth, plastic surface, or other heat-sens[...]

26 USING THE 24-HOUR DELA Y BAKE TIMER Y ou can pre-program your Breadman® Ultimate Plus 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 CYCLES charts in this Instruction Manual. Set ahead, Delay Baking does not activate in the Jam Cycle. Don’[...]

27 ADV ANCED BAKING TECHNIQUES: BAKE ONL Y The Bake Only Cycle offers the flexibility of both variable time and variable temperature. Y ou can now bake a dough which was pre-made or purchased at the store, or , perhaps your recipe calls for the dough to rest in the refrigerator for an extended time. This Cycle can be used if the crust is too light [...]

28 ADV ANCED BAKING TECHNIQUES: P A USE The Breadman® Ultimate Plus bakes a traditional horizontal loaf. This feature, in combination with the PA U S E Button, allows you to be very creative with bread machine baking. Y ou can press P AUSE at any time, during any Cycle. When you press PA U S E , the Bread Maker will stay “on hold” for approxim[...]

Braided Breads 29 ADV ANCED BAKING TECHNIQUES: PA USE (CONTINUED) At start of Baking process (check KNEADING AND BAKING CYCLE CHAR T for time details), press PA U S E . Leave Bread Pan in Breadman® Ultimate Plus. Use a very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe or cross, etc.) To prepare egg [...]

ADV ANCED BAKING TECHNIQUES: PA USE (CONTINUED) 30 Here’ s a quick example of a rolled, Mediterranean-style bread using a French bread recipe: Press PA U S E at the end of the Shape process (see KNEADING AND BAKING CYCLE CHAR T for time details) and remove the Bread Pan. Close the Lid. Remove the dough and Kneading Paddle. Roll it out on a clean,[...]

31 ADV ANCED BAKING TECHNIQUES: PERSONAL RECIPES For advanced bakers, the Ultimate has 5 Personal Recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. Again Personal Recipe lets you be as creative as you need to be with a recipe. If you want the dough to Knead for 20 minutes, Punch Down [...]

ROSEMARY FRENCH BREAD Rosemary adds a pleasant touch to this highly flavored bread. Ingredients: 1.5 LB 2 LB W ater , 80 º F/27 º C1 cup + 2 TBL 1-1/2 cups Olive Oil 1-1/2 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Sugar 1-1/2 TBL 2 TBL Bread Flour 3 cups 4 cups Active Dry Y east 2 tsp 2-1/4 tsp Add to Dispenser: (Press EXTRAS Button before ST AR T . ) Rosem[...]

33 PUMPKIN PULL-AP ART P AN ROLLS A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellent accompaniment for ham. Ingredients: 2 LB 16 Rolls W ater , 80 º F/27 º C2 TBL Eggs, large, room temperature 2 V egetable Oil 1/4 cup Pumpkin, canned, mashed 1 cup Pumpkin Pie Spice 4 tsp Salt 1-1/2 tsp Brown Sugar 1/3 c[...]

34 CHALLAH This Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. It is often braided into intricate shapes and topped with sesame seeds or poppy seeds. Our version uses an easy braiding technique that yields an unbelievable beautiful loaf. Ingredients: 2 LB W ater , 80 º F/27 º C1 c u p Eggs, large, room t[...]

Resetting the Custom Program & Personal Recipe Memory 35 ADV ANCED BAKING TECHNIQUES: CUSTOM PROGRAM The most versatile function on the Breadman® Ultimate Plus, Custom Program is similar to Personal Recipe in that you can manually change the length of each process of the Bread Maker’ s pre- programmed Cycles. Unlike Personal Recipe, the Cust[...]

36 We 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 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TB[...]

9. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour from the sides of the Bread Pan. 10. After the beeper sounds the Bread Maker will start a 60 minute Keep W arm phase. “0:00” will appear in the Display W indow; the colon will begin to flash. T[...]

38 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 dissolve d[...]

39 BANANA BREAD Ingredients: 1 LB 1.5 LB 2 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 Cycle Select Rapid White Cycle [...]

40 DILL BREAD Ingredients: 1 LB 1.5 LB 2 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 1 TBL[...]

41 EGG BREAD Ingredients: 1 LB 1.5 LB 2 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 1 TBL 2 TBL 2-1/2 TBL Salt 3/4 tsp 1-1/2 tsp 2 tsp Dry Milk 1-1/2 TBL 2 TBL 2-1/2 TBL Bread Flour 2 cups + 2 TBL 3 cups 4 cups Active Dry Y east 1-3/4 ts[...]

42 HONEY GRANOLA BREAD Ingredients: 1 LB 1.5 LB 2 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 1-1/2 TBL 3 TBL 1/4 cup Salt 3/4 tsp 1-1/2 tsp 2 tsp Dry Milk 1-1/2 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 1-3/4 tsp 2 tsp 2-1/4 tsp Sel[...]

43 PEACH BREAD Ingredients: 1 LB 1.5 LB 2 LB[...]

44 MILK BREAD Ingredients: 1 LB 1.5 LB 2 LB Milk, 80°F/27°C 3/4 cup 1 cup 1-1/2 cups Oil 2 TBL 2-1/2 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 Cycle Select Rapid White Cycle Active Dry Y east 2-1/4 tsp 2-3/4 tsp 1 TBL BLOODY MARY BREAD[...]

45 BANANA GRANOLA BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/2 cups + 2 TBL Oil 2 TBL 2-1/2 TBL 3 TBL Honey 2 TBL 2-1/2 TBL 3 TBL Banana Extract 1/2 tsp 3/4 tsp 1 tsp 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 ea[...]

46 SUNFLO WER & SESAME SEED WHOLE WHEA T BREAD Ingredients: 1.5 LB 2 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 Cumin S[...]

47 WHOLE WHEA T CINNAMON RAISIN W ALNUT BREAD Ingredients: 1 LB 1.5 LB 2 LB Egg White(s) room temperature plus 1 2 3 enough W ater , 80°F/27°C to equal 3/4 cup 1 cup + 2 TBL 1-1/2 cups Oil 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1/2 tsp 1-1/2 tsp 2 tsp Cinnamon 1/2 tsp 1 tsp 1-1/4 tsp Whole Wheat Flour 2 cups 3 cups 4 cups W alnuts, ch[...]

48 CARA W A Y RYE BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 1 2 plus enough W ater , 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL 1-1/3 cups 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 3/4 cup 1 cup R [...]

49 ANADAMA OA TMEAL BREAD PLEASE NOTE: The following recipe requires a few quick preparation instructions. •A dd oatmeal and cornmeal to heat-proof bowl. Pour in boiling water , stirring to prevent lumps. • Let the mixture cool for 20 minutes (to 80°F/27°C). Stir , pour it into the Bread Pan and add the rest of the ingredients in the order gi[...]

50 HONEY -BANANA WHOLE WHEA T BREAD Ingredients: 1 LB 1.5 LB 2 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 1 cup 1-[...]

51 TWO CHEESE BREAD Ingredients: 1 LB 1.5 LB 2 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 cups Gra[...]

52 YOGURT WHOLE WHEA T BREAD Ingredients: 1.5 LB 2 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 tsp Select [...]

53 PUMPERNICKEL BREAD Ingredients: 1 LB 1.5 LB 2 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 3/4 cup[...]

54 HEARTY NUT BREAD Ingredients: 1 LB 1.5 LB 2 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 2/3 cup [...]

55 FRENCH BREAD Ingredients: 1 LB 1.5 LB 2 LB W ater , 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TBL 1-1/3 cups Olive Oil 1 TBL 1 TBL + 1 tsp 2 TBL Sugar 1 TBL 1 TBL + 1-1/2 tsp 2 TBL Salt 3/4 tsp 1 tsp 1-1/2 tsp Bread Flour 2-1/4 cups 3-1/4 cups 4 cups Active Dry Y east 1-1/2 tsp 2 tsp 2-1/4 tsp Select French Cycle Select Rapid French Cycle Active Dry[...]

56 IT ALIAN HERB BREAD Ingredients: 1 LB 1.5 LB 2 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 2-1/4 tsp [...]

57 SPICED PUMPKIN BREAD Ingredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 2 2 plus enough W ater , 80°F/27°C to equal 1/4 cup 1/2 cup 3/4 cup Oil 2 TBL 3 TBL 1/4 cup Canned Pumpkin 2/3 cup 1 cup 1-1/4 cups Brown Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Cloves, ground 1/4 tsp 1/4 tsp 1/4 tsp Nutmeg 1/2 tsp 3/4 tsp 1 tsp [...]

58 CINNAMON RAISIN BREAD Ingredients: 1 LB 1.5 LB 2 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 Active Dry Y [...]

59 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 Fruit &[...]

60 WHITE WHEA T BREAD Ingredients: 1 LB 1.5 LB 2 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 tsp 2-1/4[...]

61 TRAIL MIX BREAD Ingredients: 1 LB 1.5 LB 2 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 to Dispenser: (Press EXTRAS Button before ST AR T . ) Fruit & Nut T rail Mix 1/3 cup 1/2[...]

62 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 T BL 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 to Dispenser: (Press EXTRAS Button before ST AR T . ) Raisins 1/2 cup Select Fruit &[...]

63 CARROT RAISIN BREAD Ingredients: 1 LB 1.5 LB 2 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 3/4 tsp [...]

64 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[...]

65 The Batter Breads™ Cycle will mix and bake a pre-packaged cake mix or quick bread. SWEET CORN BREAD Ingredients: 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 Breads™ Cycle Method: 1. Remo[...]

66 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® as soon as the Cycle is complete and allow the cake or Batter Breads™ to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loo[...]

67 PINEAPPLE COCONUT POUND CAKE Ingredients: 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 All-Purpose Flour 2 cups Double Acting Baking Powder 1 TBL Add to Dispenser: (Press EXTRAS Button before ST AR T . ) Coconut, grated 1/2 cup Select Batter Breads™ Cycle During [...]

68 CHEDDAR LOAF BREAD Ingredients: 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 Double Acting Baking Powder 1 TBL Add to Dispenser: (Press EXTRAS Button before ST AR T . ) Pecans, chopped 1/2 cup Select Batter Breads?[...]

69 BANANA NUT CAKE Ingredients: 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 TB L Sugar 1 cup Salt 3/4 tsp Cream of T artar 1-1/2 tsp All-Purpose Flour 2 cups Baking Soda 3/4 tsp Double Acting Baking Powder 2 tsp Add to Dispenser: (Press EXTRAS Button before ST AR T . [...]

70 Use the exact ingredients listed in each recipe, do not substitute. Y ou may substitute quick or rapid yeast for the active dry yeast according to the conversion chart in the INSTRUCTION MANUAL & RECIPE GUIDE. For all of our low-carb yeast bread recipes, use the Low Carb Cycle. The Bread Maker is preset to Medium Crust Color; and 2 lb. loaf [...]

71 Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready . Make sure all ingredients, except water and butter are at room temperature. 2. Use a liquid measuring cup to measure the water (80°F/27°C) and pour into the Bread Pan. 3. Use a measuring spoon to measure the oil, l[...]

72 LO W CARB ONION RYE BREAD Ingredients: 2 LB W ater , 80°F/27°C 2-1/4 cups Canola Oil 2 TBL Lemon Juice 1 TBL Liquid Lecithin 1 TBL Salt 2 TBL Brown Rice Protein Powder 3/4 cup Wheat Bran 1-1/2 cups Whole Grain R ye Flour 1-1/2 cups V ital Wheat Gluten 2-1/4 cups Dehydrated Onion Flakes 2 TBL Caraway Seeds 3 TBL Active Dry Y east 4-1/2 tsp Sele[...]

73 LO W CARB CINNAMON RAISIN BREAD Ingredients: 2 LB W ater , 80°F/27°C 2 cups Canola Oil 3 TBL Liquid Lecithin 1 TBL Salt 1 TBL Splenda® 1/3 cup Oat Bran 3/4 cup Ground Almonds 3/4 cup V anilla Flavored Whey Protein Powder 1 cup V ital Wheat Gluten 2-3/4 cups Cinnamon 1 TBL Active Dry Y east 6 tsp Add to Dispenser: (Press EXTRAS Button before S[...]

74 LO W CARB WHOLE GRAIN BREAD Ingredients: 2 LB W ater , 80°F/27°C 2 cups Lemon Juice 2 tsp Butter , cold and cut into small pieces 1/4 cup Liquid Lecithin 1 TBL Eggs, large, room temperature 2 Salt 1-3/4 tsp Oat Bran 1/4 cup Nutritional Y east Flakes 3 TBL Wheat Bran 1/4 cup Psyllium Husks 1/2 cup Ground Flax Seeds Meal 1/4 cup Unflavored Whey [...]

75 LO W CARB BA TTER BREADS™ Use the Batter Breads™ Cycle and Light Crust Color for both of our low-carb Batter Breads™ recipes. LO W CARB CHOCOLA TE CAKE Ingredients: 1 Cake Butter , melted 6 TBL Sour Cream, room temperature 1/2 cup Eggs, large, room temperature 6 Cocoa Powder 1/4 cup Splenda® 3 TBL Soy Flour 3/4 cup Double Acting Baking Po[...]

76 Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. 2. Use a measuring spoon to measure the butter and a measuring cup to measure the sour cream. Add the eggs. Make sure all ingredients are at room temperature. Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual. 3. Use measuri[...]

77 LO W CARB CHEDDAR CHEESE ONION BREAD Ingredients: 1 Loaf Olive Oil 6 TBL Sour Cream, room temperature 6 TBL Eggs, large, room temperature 6 Dehydrated Onion Flakes 2 TBL Cheddar Cheese, shredded 1-1/2 cups Soy Flour 1 cup Unflavored Whey Protein Powder 1 cup Double Acting Baking Powder 1-1/2 tsp Select Batter Breads™ Cycle and Light Crust Colo[...]

78 Use the Breadman® Ultimate Plus Automatic Bread Maker to prepare fresh and delicious bread for those on a gluten-free diet. The Gluten Free Cycle allows you to take control by helping you to effortlessly bake any number of wonderful breads to serve people with special dietary needs Use the exact ingredients listed in each recipe, do not substit[...]

79 8. Use a measuring spoon to carefully measure the Red Star Quick Rise TM Y east; level off with the straight edge of a knife and add to the Bread Pan. 9. Place the Bread Pan into the Bread Maker . Push down on the rim until it snaps into place. Close the lid. 10. Press the SELECT Button; choose Gluten Free; then press ST AR T. 11. After 5 to 10 [...]

80 GLUTEN FREE PUMPERNICKEL BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1 cup Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Molasses 3 TBL Salt 1-1/2 tsp Dry Milk 1/2 cup Brown Rice Flour 2 cups Potato Starch Flour 1/2 cup T apioca Flour 1/2 cup Cocoa Powder 1 TBL Xanthan Gum 1 TBL Caraway Seeds 1 TBL Red Star Quick Rise T[...]

81 GLUTEN FREE ONION DILL BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1-1/2 cups Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/3 cup White Rice Flour 2 cups Potato Starch Flour 2/3 cup Soy Flour 1/3 cup T apioca Flour 1/2 cup Onion Powder 1/2 tsp Dried Dill W eed 1 TBL Xanthan Gum 3-1/[...]

82 GLUTEN FREE ALPINE CHEESE ONION BREAD Method: Combine 5 TBL instant minced onion with 1 TBL hot water . Set aside to cool, then add to Bread Pan. Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1-1/3 cups Extra Large Eggs 3 Cider V inegar 1 tsp Swiss Cheese, Shredded 3/4 tsp Sugar 2 TBL Salt 1 tsp White Rice Flour 2 cups Potato Starc[...]

83 GLUTEN FREE CINNAMON RAISIN BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Sugar 1/4 cup Salt 1-1/2 tsp Dry Milk 1/2 cup White Rice Flour 2 cups Potato Starch Flour 1/3 cup Soy Flour 1/4 cup T apioca Flour 2/3 cup Cinnamon 1-1/2 tsp Raisin 3/4 cup Xanthan Gum 1 TBL R[...]

84 GLUTEN FREE LEMON POPPY SEED BREAD Ingredients: 1.5 LB. W ater , 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBL Cider V inegar 1 tsp Lemon Peel, Grated 2 tsp Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 2/3 cup White Rice Flour 2 cups Potato Starch Flour 3/4 cup T apioca Flour 1/4 cup Xanthan Gum 1 TBL Poppy Seed 1-1/2 TBL Red Star[...]

85 Dough Cycles 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®. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Dough or Pizza Dough. Press the LOAF SIZE Button to [...]

86 (For use only with the Dough Cycles) •A lways allow optimum rising of shaped dough. •U se 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 beaten egg white with 1 TBL water . [...]

87 DINNER ROLL DOUGH Ingredients: 1 LB 1.5 LB 2 LB 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 1 tsp 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 t[...]

88 WHEA T DINNER ROLL DOUGH Ingredients: 1 LB 2 LB 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 Cycle Method: 1. Place on a lightly floured su[...]

89 BUTTERMILK ROLL DOUGH Ingredients: 1 LB 1.5 LB 9 Rolls 12 Rolls Cultured Buttermilk, 80 º F/27 º C 3/4 cup 1 cup 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 Cycle Butter , melted 2 TBL 3 TBL Method: 1[...]

90 CHEEZY GARLIC ROLL DOUGH Ingredients: 1.5 LB 2 LB 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 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 Cycle T opping: Parmes[...]

91 REFRESHING ROLL DOUGH Ingredients: 1.5 LB 2 LB 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 Cycle T opping: Butter , melted 1[...]

92 CINNAMON ROLL DOUGH Ingredients: 1.5 LB 12 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 Cycle Filling: Butter , melted 1/3 cup Sugar 1/4 cup Cinnamon 2 TBL W alnuts, finely chopped 1/4 cup Raisins 1/4 cup[...]

93 STICKY BREAKF AST BUN DOUGH Ingredients: 1.5 LB 12 Buns Egg, large, room temperature plus 1[...]

94 BRIOCHE ROLL DOUGH Ingredients: 1.5 LB 18 Rolls W ater , 80 º F/27 º C1 c u p Egg Y olks 6 Butter , cold, chipped into pieces 6 TBL Salt 1-1/2 tsp Sugar 6 TBL Dry Milk 3 TBL Va nilla Extract 1/4 tsp Bread Flour 3 cups Active Dry Y east 2-1/4 tsp Select Dough Cycle Glaze: Whisk together 2 egg yolks and 1 tablespoon water . Method: 1. Remove dou[...]

95 FRENCH BREAD DOUGH Ingredients: 1.5 LB 1 Loaf W ater , 80 º F/27 º C1 c u p Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Y east 2 tsp Select Dough Cycle 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 seams[...]

96 CHALLAH BREAD DOUGH Ingredients: 1 LB 1.5 LB 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 Cycle Glaze: Egg Y olk, beaten 1 1 W ater 1 TBL 1 T[...]

97 CREAMED SOUP BREAD BO WL DOUGH Ingredients: 2 LB 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 Cy[...]

98 P ARTY DIP BREAD BO WL Ingredients: 1.5 LB 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 Cycle NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle. Method: 1. Place dough on a lightly floured surface. Shape into a smooth round ball and p[...]

99 ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1.5 LB 1 Coffee Cake W ater , 80 º F/27 º C1 c u p 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 Cycle Filling: Cream Cheese, room temperature 8 oz Sugar 2 TBL Maraschino Cherries, drained, chopped 1/2 cup Milk, liquid 1 TBL Almon[...]

100 BAGEL DOUGH Ingredients: 1.5 LB 8 Bagels W ater , 80 º F/27 º C1 c u p Sugar 1-1/2 TBL Salt 1-1/2 tsp Bread Flour 3 cups Active Dry Y east 2 tsp Select Dough Cycle Glaze: Egg, beaten 1 T oppings (optional): Sesame Seeds, Poppy Seeds, Cracked Wheat Dry Cereal, or Dehydrated Onions Method: 1. Place on a lightly floured surface. Divide into 8 pi[...]

101 BANANA WHEA T BAGEL DOUGH Ingredients: 1.5 LB 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 Cycle Glaze: Egg White, beaten 1 W ater 1 TBL T oppings (option[...]

102 EGG BAGELS Ingredients: 1.5 LB 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 Cycle Method: 1. When Cycle 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 pi[...]

103 SOFT PRETZEL DOUGH Ingredients: 1.5 LB 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 Cycle Glaze: Egg White 1 W ater 1 TBL T oppings: (optional): Kosher salt, sesame seeds Method: 1. On a ligh[...]

104 PIT A POCKET DOUGH Ingredients: 1.5 LB 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 Cycle Method: 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2. Place 5 bal[...]

105 PIZZA CRUST DOUGH Ingredients: 1 LB 2 LB 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 Cycle Method: 1. Place on a lightly floured surface.[...]

106 RUSTIC PIZZA MARGHERIT A Ingredients: 1.5 LB 2 Thin Crusts W ater , 80 º F/27 º C1 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 Cycle T opping: 2 Pizzas Corn Meal 4 tsp Olive Oil 2 TBL T omatoes, large or 4 Roma T omatoes, large, thinly sliced 8 Basil Leaves, [...]

107 FOCACCIA DOUGH Ingredients: 1.5 LB 1 Loaf W ater , 80 º F/27 º C1 c u p 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 Cycle 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 S[...]

108 JAM CYCLE METHOD AND RECIPES ... AS EASY AS 1-2-3 Jam Cycle Method: 1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. Have all ingredients ready . Clean fresh berries or fruit, cut into 1/2-inch cubes and drain. If using frozen fruit, thaw and drain. 2. Use a liquid measuring cup to measure the draine[...]

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

110 MY PERSONAL RECIPE TIME SETTINGS FO RMS Recipe Name: Program: Ti me/T emperature Preheat minutes Knead 1 minutes Knead 2 minutes Rise 1 minutes Punch seconds Rise 2 minutes Shape seconds Rise 3 minutes Bake minutes Keep W arm Extras Te mperature º F To tal time Notes: PERSONAL RECIPE MEMOR Y CYCLE 1 Recipe Name: Program: Ti me/T emperature Pre[...]

111 MY PERSONAL RECIPE TIME SETTINGS FO RMS Recipe Name: Program: Ti me/T emperature Preheat minutes Knead 1 minutes Knead 2 minutes Rise 1 minutes Punch seconds Rise 2 minutes Shape seconds Rise 3 minutes Bake minutes Keep W arm Extras Te mperature º F To tal time Notes: PERSONAL RECIPE MEMOR Y CYCLE 5 TR2500_FINAL 10/14/05 3:14 PM Page 117[...]

CLEANING INSTRUCTIONS •A ll removable parts should be thoroughly cleaned and dried. • Store with Lid closed. Place Bread Pan into the Breadman® with Kneading Paddle inside. Bread Pan and Kneading Paddle Cleaning Instructions 112 USER MAINTENANCE INSTRUCTIONS STO RAGE Any service requiring disassembly , other than the cleaning described below ,[...]

113 BEFO RE CALLING FOR 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?[...]

114 1. Unplugged/power outage 2. Oven area is too hot (Display – – H) 3. Oven area is too cold (Display – – L) 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 was not allowed to esca[...]

115 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 Cycle is complete; unplug, allow to cool and clean. 6. Only open Lid during kneading process to check dough ball. 7. Remove bread as soon as Cycle is done and place on wire rack.[...]

LIMITED ONE- YEAR WARRANTY W arranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable. F or a period of one (1) year from the date of or[...]