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INSTRUCTION MANUAL & RECIPE GUIDE

1. Course Course Total 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 5min 20min 3 03 40 min 10 sec 25 min 15 sec 50 min 60 min 60 mi 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 White Dark 1 5 LB 3 15 3min 22min 2 58 40 10 sec 25 min 15 sec 50 min 55 min 60 mi 6 White Light 1 5 LB 2 50 2 38 35 min 7 White Med 1 0 LB 3 00 2 43 40 min 8 White Dark 1 0 LB 3 10 3min 22min 2 53 40 10 sec 25 min 15 sec 50 min 50 min 60 mi 9 White Light 1 0 LB 2 50 2 33 30 min 2 10 Rapid White Med 2 0 LB 2 10 1 53 50 min 11 Rapid White Dark 2 0 LB 2 20 5 20min 2 03 15 min 10 sec 10 min 10 sec 30 min 60 min 60 mi 12 Rapid White Light 2 0 LB 2 00 1 43 40 min 13 Rapid White Med 1 5 LB 2 05 1 48 45 min 14 Rapid White Dark 1 5 LB 2 15 38min 22min 1 58 15 10 sec 10 min 10 sec 30 min 55 min 60 mi 15 Rapid White Light 1 5 LB 1 55 1 38 35 min 16 Rapid White Med 1 0 LB 2 00 1 43 40 min 17 Rapid White Dark 1 0 LB 2 10 38min 22min 1 53 15 10 sec 10 min 10 sec 30 min 50 min 60 mi 18 Rapid White Light 1 0 LB 1 50 1 33 30 min 3 19
2. 22 31 Whole Wheat Course Bread Recipes 32 40 French Course Bread Recipes i eu EE tle Seen ENG p ee Eg 40 41 Fruit amp Nut Course Bread 41 47 Deluxe Super Rapid Breads Method and Recipes 48 52 Day Old Bread Recipes isons e edness Ei vady ted meets 53 Batter Bread Course Recipes As Easy 1 2 3 54 58 Bread Pizza Pasta Dough 59 Making Doughs Crust Treatments 2 222222222222 60 Dough Course Recipes As Easy 1 2 3 61 78 Pizza Dough Recipes As Easy 1 2 3 19 81 Pasta Dough Recipes As Easy As 1 2 3 82 84 Cookie Dough Recipes As Easy As 1 2 3 85 Jam Course Method and Recipes 86 87 User Maintenance Instructions Cleaning and Storage 88 Before Calling For 2 89 Ee di dT EE EK 90 SUBPOSEIOLS EE AR PG DE RE sew EED EA EE Ge gee 91 Specifications po RE EG 92 Re
3. 51 Deluxe Super Rapid Cinnamon Raisin Bread 52 Deluxe Super Rapid Pepperoni Pizza 52 DAY OED BREAD REGIPES tse toer ted Erge be od ce ew awe Sr dan be EE GER EY 53 Breaded Pineapple ceses reer Meee Pee aera as DrECeE EET 53 Bread Pudding ser tse kas on SEE REDE kena be ES 53 Crunchy Bread Snacks ae EE AL cee ee eee DRADE ESI 53 BATTER BREADS 24 bag ee epi seers boar PX be Dee ed PY 54 55 Sweet Com Bread si du et breed ufa 54 Pineapple Coconut Pound Cake 2 56 Spiced Zucchini Bread ers mr hee ER WO EE gee 56 Cheddar Bread sa SE tek Ed SERE EE RE HE 57 arrot P can duces bte Ne Pees X 57 Banana Nut Cake tes ME RA ES RE ie KERR ES Te 58 BREAD PIZZA PASTA DOUGH 6 6 59 Making Doughs Crust Treatments 60 Dinner Roll Dough veses raed weet aise baw Pe 61 Wheat Dinner Roll Dough rh Ee ROER lag ened 62 Buttermilk Roll Dough t erres Se RE ee SR oh ee ET aes bee Yeu 63 Cheezy Garlic Roll Dough i e era St ep UE d 64 R
4. Sour Cream 1 2 cup Cream Cheese softened 1 8 oz pkg Green Onions chopped 6 Mayonnaise 1 cup Accent Seasoning 2 1 2 tsp Green Onions chopped 3 Worcestershire Sauce to taste Mix and chill before serving Mix and chill before serving 72 ALMOND CHERRY COFFEE CAKE DOUGH Ingredients 1 Coffee Cake Water 80 27 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 Yeast 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 Extract 1 2 tsp Glaze Powdered Sugar 1 2 cup Sour Cream 1 TBL Milk liquid 1 2 TBL Almonds sliced 2 TBL Cherries 2 TBL Method 1 Place on a lightly floured surface Roll into a 15 inch x 10 inch rectangle Spread filling over dough within 1 2 inch of edges Starting with longest side roll dough up tightly pressing edges to seal 2 Place roll seam side down on a greased baking sheet and join the ends to form a ring pinch to seal With a knife make cuts 1 1 2 inches apart from the outside edge to within 1 inch of the inside edge Turn each section on its side so filling shows 3 Cover and let rise in a warm place 40 minutes or until almost doubled in size 4 Uncover and bake at 375 F 190 C for 20 to 25 minut
5. INSTRUCTION MANUAL amp RECIPE GUIDE TABLE OF CONTENTS Timportant Safepuards SR EED eee e 1 Additional Important Safeguards GE ee ee Ge Ge Ge Ge Se ene ee ee ee ee 2 Short Cord drop tette se a Tone Ee Re REGSE qe Goes eye 2 Electric Power Poor tuae iecit ded tee cete LE utar 2 Polarized PluB EE s thee PES ei Miei Rs 2 Power Outage be up or ee beg perd ep Se AE apes en ded 3 Before Using For The First Time 4 BreadinanB Pro ERA EE SERE EE ag neari DE DoE ne veering IRE 4 Your Br eadman sPro SE ts OE 5 Control Panel c te AE OE eee eee 6 Kneading And Baking Courses 7 8 Kneading And Baking Course Chart 9 10 Know Your Ingredients ter ER EE EE REGIE dow a Wag RE LE AEE 11 14 Measuring Your Ingredients 2 1 14 Recipe Tips ires RR ee el ES ce a ale Bea Ree 15 16 Making Dough And Baking Bread 17 20 Using The 18 Hour Delay Bake Timer 21 Bread Recipes As Easy As 1 2 3 oo cece ene net s 22 White Course Bread Recipes
6. Place the Bread Pan into the Breadman Pro Push down on the rim until it fits firmly into place Close the Lid Press the SELECT Button choose Course 1 White Bread Press the CRUST Button to choose crust color Press the LOAF Button to choose loaf size If Delay Bake is desired press the TIMER Buttons to set the Delay Bake Timer and then press START for delay See DELAY BAKE TIMER section in this Instruction Manual or press the START Button for an immediate start 22 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 KNEADING AND BAKING COURSE CHART in this Instruction Manual to check the Display Time that the beep will sound 10 After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase 0 00 will appear in the Display Window the colon will begin to flash The Operation Keep Warm Light will flash 11 Press STOP and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase The Light will go out when the STOP Button is activated CAUTION THE PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE OVEN MITTS 12 Turn Bread Pan upside down and shake several
7. 50 JA min 3 74 Deluxe Super Rapid 1 5 LB 59 2min 12 0 M6min 29min 75 Deluxe Super Rapid 1 0 LB 59 2min 12min 50 18 27 10 76 Batter Bread Med 1 30 imi 3mi 124 2min 2min 1min 2min 79mi TT Batter Bread Dark 1 40 imi 3m 134 2 min 2min 1min 2min 89min 78 Batter Bread Light 1 20 imi 3m 114 2 min 2min 1min 2min 69min 11 79 Dough 2 0 LB 1 30 38min 27min 1 08 60 min 80 Dough 1 5 LB 1 27 3min 24min 1 05 60 min 81 Dough 1 0 LB 1 24 3min 21min 1 02 60 min 12 82 Pizza Dough 50 5min 15min 38 30 13 83 Ja 1 05 15 min 50 min stir 14 84 Pasta Dough 0 14 min 2mi 06 5min 1min 5min Jam Course has rest period for 15 minutes before kneading begins No movement occurs in the Bread Pan NOTE If bread is not removed immediately after baking a controlled Keep Warm phase will begin for each selection except Deluxe Super Rapid Batter Bread Doughs Jam and Pasta Dough While this will help reduce condensation between loaf and Bread Pan it is best to remove bread as soon as possible after completion of the Baking phase 10 KNOW YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef Baking bread i
8. amp Nut The Rapid Courses White French Whole Wheat and Fruit amp 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 using to the recipe The bread may be shorter and denser Course 9 Deluxe Super Rapid The Deluxe Super Rapid Course bakes breads in as little as 59 minutes Course 10 Batter Bread This Course is Ps for recipes that POR baking powder or baking soda rather than yeast to make bread or cake rise Cake recipes made from scratch must be specially designed for this Course Use this Course to prepare pre packaged cake and quick bread mixes Course 11 Dough Use the Bread Dough Course to prepare dough for making bread or rolls which are shaped before baking in a conventional oven Course 12 Pizza Dough Use the Pizza Dough Course to prepare doughs which require less kneading and rising such as pizza and focaccia dough Course 13 Jam Add fruit sugar and lemon juice for homemade jam A great topping for homemade bread waffles and ice cream Course 14 Pasta Dough Add jon favorite ingredients when you effortlessly prepare fresh pasta dough This Course is also useful for general purpose mixing KNEADING AND BAKING COURSE CHART
9. press the A TIMER Buttons to set the Delay Bake Timer and then press START for delay See DELAY BAKE TIMER section in this Instruction Manual or press the START Button for an immediate start NOTE Don t use the Delay Bake Timer if your recipe includes eggs fresh milk yogurt or other dairy products meats fish etc that may spoil 4 At the beep during the kneading process check the dough At this time push down any dough or flour that may be on the sides of the Bread Pan and if desired add additional ingredients i e raisins nuts and spices If necessary stir ingredients during the rest time Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound 5 Before the baking begins remove the Bread Pan from the Bread Maker Remove the Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to complete the bake process Removing the paddle will help prevent tearing the cake loaf when it is removed from the pan after baking 6 When your bread is finished baking the Breadman Pro will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid 54 CAUTION THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE OVEN MITTS 7 8 9 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 fo
10. 1 4 cup Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Baking Soda 1 4 tsp 1 2 tsp 3 4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 27 HONEY GRANOLA BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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 Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp MAPLE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 1 1 3 cups Oil 2 TBL 1 4 cup 6 TBL Maple Syrup 2 TBL 1 4 cup 6 TBL Maple Extract 1 4 tsp 1 2 tsp 3 4 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Dry Oatmeal quick or regular 3 4 cups 1 cup 1 1 2 cups Walnuts chopped 1 2 cup 3 4 cup 1 cup Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 28 BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB
11. 1 4 cup 1 3 cup 1 2 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Sunflower Seeds kernels 2 TBL 3 TBL 1 4 cup Select Fruit amp Nut Course 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp DRIED FRUIT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 cup 1 TBL 1 1 4 cups Oil 2 1 2 TBL 3 TBL 1 4 cup Brown Sugar 1 1 2 TBL 2 1 2 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 1 2 TBL Bread Flour 2 1 4 cups 3 cups 4 cups Nutmeg 1 2 tsp 1 tsp 1 1 2 tsp Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Dried Fruit 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Course 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 44 TRAIL MIX BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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 Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Fruit amp Nut Trail Mix 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Course 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp SOY ALMOND FRUIT BREAD Ingredients 1 5 LB Water 80 F 27 C 1 cup Oil 3 TBL Almond Extract 1 2 tsp Sugar 1 1 2 tsp Salt 1 1 2 tsp Dry Milk 1 1 2 TBL B
12. 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 1 tsp 1 1 2 tsp Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Raisins 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Course 7 1 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 47 DELUXE SUPER RAPID BREADS We 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 F 43 46 C and that Quick Rise Rapid Rise Bread Machine or Instant Active Dry Yeast must be used DELUXE SUPER RAPID WHITE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100 115 F 43 46 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 1 1 2 TBL 2 TBL 2 1 2 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 1 TBL 2 TBL 3 TBL Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select Deluxe Super Rapid Course 9 9 9 48 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 110 115 F 43 46 C and pour into the Bread Pan Use a measuring spoon to measure the
13. 4 tsp 2 1 2 tsp 2 3 4 tsp FRENCH BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups Oil optional 1 TBL 1 1 2 TBL 2 TBL Sugar 1 TBL 1 1 2 TBL 2 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 1 4 cups 3 1 2 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select French Course 5 5 5 Select Rapid French Course 6 6 6 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 40 ITALIAN HERB BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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 Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select French Course 5 5 5 Select Rapid French Course 6 6 6 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp SPICED PUMPKIN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 2 2 plus enough Water 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 Cinnamon 1 1 2 tsp 2 1 4 tsp 2 3 4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Fruit amp Nut Co
14. Apricot Nectar 80 F 27 C 5 TBL 3 4 cup 1 cup Peach Yogurt 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 Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp POTATO BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 2 2 plus enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 1 4 cups 1 1 2 cups Oil 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1 4 cup White Pepper 1 8 tsp 1 4 tsp 1 4 tsp Instant Potato Buds 1 4 cup 1 3 cup 1 2 cup Green Onion Tops chopped 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 29 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 Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp WHOLE GRAIN BREAD Ingredients 1 0 LB 1 5
15. COOKIE DOUGH AS EASY AS 1 2 3 AMARETTO RAISIN COOKIES Ingredients 2 dozen Amaretto Liquor or Vanilla 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 Press START 2 When the beeper sounds on Breadman Pro remove the dough from the Bread Pan Drop by rounded tablespoons on to a lightly greased or papered cookie sheet 3 Bake at 350 F 177 C for 12 to 15 minutes or until golden brown OATMEAL RAISIN COOKIES Ingredients 2 1 2 dozen Eggs large room temperature 2 Butter melted 1 cup Brown Sugar packed 1 cup Sugar 1 2 cup All Purpose Flour 1 1 2 cups Cinnamon 1 tsp Salt 1 2 tsp Quick or Old Fashioned Oats 3 cups like Quaker Raisins 1 cup Baking Soda 1 tsp Select Pasta Dough Course 14 85 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 Use a liquid measuring cup to measure the drained crushed fruit Use a dry measuring cup to measure the sugar Use a measuring spoon to measure the lemon juice if using A Ww N
16. Method 1 Place on a lightly floured surface Divide into 10 pieces Shape each piece into a smooth ball 2 Place 5 balls on a large baking sheet Place the remaining 5 balls on another baking sheet Let rise about 20 minutes With fingertips flatten each ball into a 6 inch circle 3 Bake at 500 F 260 C for 5 minutes or until puffed and tops begin to brown 4 Cut each in half to form 2 pockets 78 PIZZA DOUGH RECIPES AS EASY AS 1 2 3 PIZZA CRUST DOUGH Ingredients 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts Water 80 F 27 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 Yeast 1 tsp 2 tsp Select Pizza Dough Course 12 12 Method 1 Place on a lightly floured surface Divide and press onto a 12 inch pizza Pan raising edges 2 Spread pizza sauce over the dough and sprinkle with toppings 3 Bake at 425 F 218 C for 20 minutes or until crust is golden brown around edges WHOLE WHEAT PIZZA CRUST DOUGH Ingredients 2 Thin Crusts Water 80 F 27 C 1 cup Oil 2 TBL Sugar 1 TBL Salt 1 tsp Whole Wheat Flour 1 cup Bread Flour 1 1 2 cups Active Dry Yeast 1 tsp Select Pizza Dough Course 12 Method 1 Place finished dough on a lightly floured surface Divide in half and press onto a 12 inch pizza pan raising edges Sprinkle each Pan with 1 tablespoon
17. Place the Bread Pan into the Breadman Pro Push down until it fits firmly into place Close Lid Press the SELECT Button Choose Course 13 Jam Press START The Bread Maker will pre heat for 15 minutes before any movement occurs in the Bread Pan After pre heating the jam will be heated and mixed for approximately 50 minutes The entire Jam Course takes 1 hour 5 minutes OC OO When the jam is finished the Breadman Pro will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid CAUTION THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE OVEN MITTS 9 Remove the Bread Pan from the Breadman Pro BE SURE TO USE OVEN MITTS 10 Pour the hot jam into a heat safe container Leave on the counter top to partially cool stir occasionally 11 Pour the partially cool jam into a refrigerator freezer safe container leaving 1 2 of space at the top 12 Cover tightly to store Jam will thicken upon cooling 86 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 Jam should have bits of fruit in it Recipes should not exceed 3 cups fruit Be sure to measure fruit AFTE
18. and the STOP Keep Warm phase Button is not pressed a controlled 60 minute Keep Warm phase will begin for each Course selection except Deluxe Super Rapid Batter Bread Doughs and Jam Although this will help prevent the bread from becoming soggy for best results remove bread immediately after the baking process is complete Course 1 White Bread This Course is used for breads that primarily use white flour although some recipes may include small amounts of whole wheat flour Course 3 Whole Wheat Bread Use this Course for recipes with significant amounts of whole wheat or rye flour oats or ran The Whole Wheat Course begins with a rest period during which the flours or grains absorb the liquid ingredients Soaking causes the flour or grain to soften and helps ingredients to combine well Generally Whole Wheat and multi grain breads are shorter and denser than White French or Fruit amp Nut breads Course 5 French Bread Traditionally French bread has a crispier crust and lighter texture than white bread Recipes usually do not include butter margarine or milk Course 7 Fruit amp Nut Use this Course for recipes that use fruit juice additional sugar or added sweet ingredients such as coconut flakes raisins dried fruit or chocolate Baking temperature is reduced to prevent burning KNEADING AND BAKING COURSES CONTINUED Courses 2 Rapid White 4 Rapid French 6 Rapid Whole Wheat 8 Rapid Fruit
19. duty brokerage fees to us in advance of our performing any service Risk During Shipment We cannot assume responsibility for loss or damage during incoming shipment For your protection carefully package the product for shipment and insure it with the carrier Be sure to enclose the following items with your appliance any accessories related to your problem your full return address and daytime phone number a note describing the problem you experienced a copy of your sales receipt or other proof of purchase to determine warranty status C 0 D shipments cannot be accepted To return the appliance ship to To contact us please write to call or email ATTN Repair Center Salton Inc Salton Inc 0 Box 7366 708 South Missouri Street Columbia MO 65205 7366 Macon MO 63552 1 800 233 9054 E mail Salton Saltonusa com Limitation of Remedies No representative or person is authorized to assume for Salton Inc any other liability in connection with the sale of our products There shall be no claims for defects or failure of performance or product failure under any theory of tort contract or commercial law including but not limited to negligence gross negligence strict liability breach of warranty and breach of contract Repair replacement or refund shall be the sole remedy of the purchaser under this warranty and in no event shall Salton be liable for any incidental or consequential damages losses or expenses Some states do not a
20. following special glazes to enhance your bread Egg Glaze Beat 1 large egg and 1 tablespoon of water together brush generously over dough NOTE Apply to breads just before baking Melted Butter Crust Brush melted butter over just baked bread for a softer more tender crust Milk Glaze For a softer shiny crust brush just baked bread with milk or cream Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze Drizzle the glaze over raisin bread or sweet breads when they are almost cool Bread Mixes and Other Recipe Books You can use prepackaged bread mixes or other bread maker recipes in your Breadman Pro Follow package or recipe directions for making 1 0 1 5 or 2 0 LB loaves Do not exceed the Bread Pan capacity Checking Dough Consistency Although the Breadman Pro will mix knead and bake bread automatically when baking bread from scratch it is necessary that you learn to recognize the condition of your dough The ratio of flour to liquid is the most critical factor in any bread recipe yet most easily remedied After 5 to 8 minutes in the Knead stage open the Breadman Pro to check the consistency of the dough The dough should be in a soft tacky ball feel sticky like scotch tape If it is too dry add liquid 1 2 to 1 teaspoon at a time If it is too wet add 1 2 to 1 tablespoon of flour at a time 15 RECIPE TIPS CONTINUED High Alt
21. mozzarella use standard mozzarella 80 FOCACCIA DOUGH Ingredients 1 Loaf Water 80 27 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 Yeast 2 tsp Select Pizza Dough Course 12 Garlic Cheese Topping 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 4 tsp Greek Style Topping Olive Oil 1 4 cup Dried Oregano 1 1 2 tsp Onion thinly sliced 1 cup Feta Cheese crumbled 1 3 cup Black Olives sliced drained 1 4 cup Salt 1 4 tsp Method 1 With oiled hands evenly press dough into a greased 9 inch x 13 inch Pan Using your fingertips make indentations in the dough Cover let rise in a warm place for 20 minutes or until doubled in size While the dough is rising select the topping and prepare In a skillet heat oil For Garlic cheese topping stir in oregano and garlic immediately remove from heat For Greek topping stir in oregano and onions cook until onions are soft but not brown approximately 5 minutes Spoon topping mixture evenly over dough Sprinkle with remaining ingredients Bake at 400 F 205 C for 20 minutes or until done 81 PASTA 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 wi
22. of cornmeal if desired Generously prick dough with a fork For 1 12 inch thick crust do not divide 2 Bake at 425 F 218 C for 10 to 12 minutes or until edges of crust begin to turn a light golden brown Remove add toppings and return to oven to bake an additional 15 to 20 minutes 79 RUSTIC PIZZA MARGHERITA Ingredients 2 Thin Crusts Water 80 27 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 Yeast 1 1 2 tsp Select Pizza Dough Course 12 Topping 1 Pizza 2 Pizzas Corn Meal 2 tsp 4 tsp Olive Oil 1 TBL 2 TBL Tomatoes large or 2 4 Roma Tomatoes large thinly sliced 4 8 Basil Leaves fresh shredded 1 4 cup 1 2 cup Salt 1 4 tsp 1 2 tsp Black Pepper freshly ground or 1 8 tsp 1 4 tsp Red Pepper Flakes ground Mozzarella Cheese fresh or 1 cup 2 cups Fontina Cheese torn Parmesan Cheese grated 1 4 cup 1 2 cup Method 1 Sprinkle pizza pan s or cookie sheets evenly with corn meal Place dough on lightly floured surface divide in half and press into two 14 inch pizza pan s 2 Brush dough evenly with olive oil Top with tomatoes and basil sprinkle lightly with salt and black pepper or red pepper flakes Top with both cheeses 3 Bake at 425 F 218 C for 18 to 20 minutes or until edges of crust are golden brown Variation Use goat cheese or feta cheese If you can not find fresh
23. oven Extreme caution must be used when moving an appliance containing hot oil or other hot liquids To disconnect press and hold the STOP Button for 2 seconds remove plug from wall outlet Do not use appliance for other than intended use Avoid contacting moving parts SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES This appliance generates heat and escaping steam during use Proper precautions must be taken to prevent the risk of burns fires or other injury to persons or damage to property CAUTION During use the internal parts of the Bread Maker and the area around the Steam Vent are HOT Keep out of reach of children to avoid possible injury 1 A person who has not read and understood all operating and safety instructions is not gualified to operate this appliance users of this appliance must read and understand this Owners Manual before operating or cleaning this appliance 2 If this appliance falls or accidentally becomes immersed in water unplug it from the wall outlet immediately Do not reach into the water 3 When using this appliance provide adequate air space above and on all sides for air circulation Do not operate this appliance while it is touching or near curtains wall coverings clothing dishtowels or other flammable materials 4 To reduce the risk of fire do not leave this appliance unattended during use 5 If this appliance begin
24. times to release the bread Do not use metal utensils inside the Bread Pan or Bread Machine Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing 13 When the bread has completely cooled approximately 1 hour store in an airtight container 14 UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman Pro after each use JALAPENO BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 1 2 cup 3 4 cup 1 cup Oil 1 1 2 TBL 2 1 2 TBL 3 TBL Canned Whole Kernel Corn well drained 1 2 cup 3 4 cup 1 cup Jalapeno Peppers well drained 2 TBL 3 TBL 1 4 cup Sugar 1 TBL 2 TBL 2 1 2 TBL Salt 1 2 tsp 1 tsp 1 3 4 tsp Bread Flour 2 cups 3 cups 4 cups Corn Meal 1 3 cup 1 2 cup 2 3 cup Fresh Cilantro chopped 2 tsp 1 TBL 4 tsp Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 23 WHITE SOURDOUGH STARTER Ingredients Active Dry Yeast 2 1 4 tsp Water 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 b
25. tsp Select Deluxe Super Rapid Course 9 9 9 DELUXE SUPER RAPID PEPPERONI PIZZA BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100 115 F 43 46 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 1 1 2 tsp 1 TBL 1 1 2 TBL Pepperoni thin julienne sliced 1 2 cup 3 4 cup 1 cup Parmesan Cheese grated 2 TBL 3 TBL 1 4 cup Bread Flour 2 cups 3 cups 4 cups Pizza Seasoning 1 tsp 2 tsp 1 TBL Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select Deluxe Super Rapid Course 9 9 9 52 DAY 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 lightly to mix Bake at 350 F 177 C for 35 minutes BREAD PUDDING Ingredients Bread 1 inch cubes 1 1 2 cups Vanilla Cook amp Serve Pudding amp Pie Filling 1 3 02 box Cinnamon 1 tsp Milk liquid 2 cups Mix all ingredients in a microwave safe 1 quart casserole Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking Or bake in oven at 350 F 177 C for 30 minutes stir halfway through cooking time Serve warm o
26. use metal utensils inside the Bread Pan or Breadman Pro Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before cutting 13 When the bread has completely cooled approximately 1 hour store in an airtight container 14 UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman Pro after each use Qo 49 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 dough ball As a result of the increased temperatures during the rise and bake process the loaf of bread produced from this program may have a dark crisp crust with a split in the top of the loaf These are special yeasts widely available in major grocery stores specifically for 59 minute super bake and super rapid breads DELUXE SUPER RAPID COUNTRY WHITE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Cultured Buttermilk 100 115 F 43 46 C 3 4 cup 2 TBL 1 cup 3 TBL 1 1 2 cups 2 TBL Oil 2 tsp 1 TBL 2 TBL Salt 1 tsp 1 1 2 tsp 2 tsp
27. 1 1 2 cups Oil 1 TBL 2 TBL 2 1 2 TBL Sugar 1 1 2 TBL 2 TBL 1 4 cup Salt 1 tsp 1 1 4 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 1 4 cups 3 cups 4 cups Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp White Rapid White Whole Wheat Rapid Whole Wheat French Rapid French Fruit amp Nut Rapid Fruit Nut Course Method 1 95 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 Use a liquid measuring cup to measure the water 80 F 27 C and pour into the Bread Pan Use a measuring spoon to measure the oil and add to the Bread Pan Use a measuring spoon to measure the sugar salt and dry milk level off with the straight edge of a knife and add to the Bread Pan Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the Bread Pan If using Delay Bake Timer make sure yeast is on top of bread flour away from liquids The Rapid setting for White Bread decreases the time for making bread by approximately an hour Add an additional 1 2 teaspoon of active dry yeast or quick rise yeast when baking rapid breads
28. 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 Yeast 1 1 2 tsp 2 tsp Select Dough Course 11 11 Butter melted 2 TBL 3 TBL Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size Brush with melted butter 3 Bake at 350 F 177 C for 15 to 20 minutes or until done 4 Brush melted butter onto the tops of rolls 63 CHEEZY GARLIC ROLL DOUGH Ingredients 18 Rolls 24 Rolls Egg large room temperature plus 1 1 enough Water 80 F 27 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 Yeast 2 tsp 2 1 4 tsp Select Dough Course 11 11 Topping Parmesan Cheese grated 1 2 cup 2 3 cup Garlic finely minced 1 1 2 TBL 2 TBL Butter melted 3 TBL 1 4 cup Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Combine cheese and garlic Dip pieces in melted butter and then in cheese garlic mixture Place in greased 9 inch x 13 inch baking dish Cover and let rise in a warm place for 45 minutes or until doubled in size 3 Bake at 325 F 163 C for 35 to 40 minutes or until done 64 REFRESHING ROLL DOU
29. 1 2 cups 2 cups Poppy Seeds 1 1 2 tsp 2 tsp 2 1 2 tsp Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp SEVEN GRAIN BREAD Ingredients 1 5 LB 2 0 LB Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 1 cup 2 TBI 1 1 2 cups Oil 2 TBL 3 TBL Honey 2 tsp 1 TBL Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 1 2 cups 2 cups Bread Flour 1 2 cup 1 cup Brown Rice Flour 1 4 cup 1 3 cup Spelt Flour 1 4 cup 1 3 cup Buckwheat Flour 1 4 cup 1 3 cup Rye Flour 1 4 cup 1 3 cup Oatmeal 1 4 cup 1 3 cup Cornmeal 2 TBL 1 4 cup Gluten 3 TBL 1 4 cup Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 Select Rapid Whole Wheat Course 4 4 Active Dry Yeast 2 1 2 tsp 2 3 4 tsp TWO CHEESE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg large room temperature plus 1 1 1 enough Water 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 Grated Cheddar Cheese 2 3 cup 1 cup 1 1 3 cups Grated Parmesan Cheese 2 TBL 3 TBL 1 4 cup Sesame Seeds 1 tsp 2 tsp 1 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Ra
30. 1 2 tsp 2 3 4 tsp 42 For best results choose Light Crust Color Ingredients 1 5 LB Water 80 27 1 1 4 cups Oil 2 TBL Sugar 3 TBL Salt 1 1 2 tsp Dry Milk 1 TBL Dried Dill Weed 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 Yeast 2 tsp Select Fruit amp Nut Course 7 Select Rapid Fruit amp Nut Course 8 Active Dry Yeast 2 1 2 tsp SWEET WALNUT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 cup 1 1 2 cups Oil 1 TBL 1 1 2 TBL 2 TBL Sugar 1 1 2 TBL 2 TBL 1 tsp 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Walnuts chopped 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Course 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 43 WHITE WHEAT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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
31. 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 Weed 1 1 2 tsp 1 TBL 1 1 2 TBL Dehydrated Onion 2 tsp 1 TBL 1 1 2 TBL Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp FAT FREE WHITE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 TBL 1 cup 1 1 2 cups Applesauce 1 TBL 2 TBL 3 TBL Sugar 1 1 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 2 1 4 cups 3 cups 4 cups Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 26 EGG BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 2 2 plus enough Water 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 Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp BUTTERMILK BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Cultured Buttermilk 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 2 TBL 3 TBL
32. 2 tsp 2 tsp 2 1 4 tsp Select White Course 1 1 1 Select Rapid White Course 2 2 2 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp Only use Sourdough Starter recipe above 24 BANANA BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg large room temperature plus 1 1 1 enough Water 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 Yeast Select White Course 1 1 1 Select Rapid White Course 2 2 2 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp Or any other variety of cake mix for flavor variation CORN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 1 2 plus enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 cup 3 TBL 1 1 3 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 1 TBL 2 TBL 2 1 2 TBL Bread Flour 2 cups 3 cups 4 cups Corn Meal 1 4 cup 1 3 cup 1 2 cup Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 25 DILL BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 2 3 plus enough Water 80 F 27 C to equal 3 4 cup 1 TBL 1 cup
33. 22min 2 13 20 min 8sec 45min 60min 60 mi 54 Rapid French Light 1 0 LB 2 10 1 53 40 min 7 55 Fruit amp Nut Med 2 0 LB 3 25 3 08 65 min 56 Fruit amp Nut Dark 2 0 LB 3 35 5min 20min 3 18 40 min 10 sec 25 min 5 sec 50 min 75 min 60 mi 57 Fruit amp Nut Light 2 0 LB 3 15 2 58 55 min 58 Fruit amp Nut Med 1 5 LB 3 22 3 05 62 min 59 Fruit amp Nut Dark 1 5 LB 3 32 3min 22min 3 15 40min 10 sec 25 min 5 sec 50 min 72 min 60 mi 60 Fruit amp Nut Light 1 5 LB 3 12 2 55 52 min 61 Fruit amp Nut Med 1 0 LB 3 20 3 03 60 min 62 Fruit amp Nut Dark 1 0 LB 3 30 3min 22 min 3 13 40 10 sec 25 min 5 sec 50 70 min 60 mi 63 Fruit amp Nut Light 1 0 LB 3 10 2 53 50 min 8 64 Fruit amp Nut Rapid Med 2 0 LB 2 50 2 33 65 min 65 Fruit amp Nut Rapid Dark 2 0 LB 3 00 5min 20 min 2 43 25 min 10 sec 55 min 75 min 60 mi 66 Fruit amp Nut Rapid Light 2 0 LB 2 40 2 23 55 min 67 Fruit amp Nut Rapid Med 1 5 LB 2 47 2 30 62 min 68 Fruit amp Nut Rapid Dark 1 5 LB 2 57 38min 22min 240 25 min 10sec 55min 72min 60 mi 69 Fruit amp Nut Rapid Light 1 5 LB 2 37 2 20 52 min 70 Fruit amp Nut Rapid Med 1 0 LB 2 45 2 28 60 min 71 Fruit amp Nut Rapid Dark 1 0 LB 2 55 38min 22min 2 38 25 min 10sec 55 min 70min 60 mi 72 Fruit amp Nut Rapid Light 1 0 LB 2 35 2 18 50 min 9 73 Deluxe Super Rapid 2 0 LB 59 2 12
34. 27 C for all Courses except Deluxe Super Rapid which should be 100 115 F 43 46 C 91 SPECIFICATIONS Power Supply 120 V 60 Hz Kneading Motor Dimension WxDxH Power Consumption Approx 16 x 9 x 13 Approx 15 LB 92 RECIPE INDEX BREAD REGIPES EASY AS EED ec uter age ao eee RENI Ie adu ay 22 23 WHITE BREAD RECIPES bb RUPES ex Sad roel hee ails 22 23 White Bread 4 5 GR este tient EAE EE SE Nc bes 22 Jalapeno Bread Cee tebe ined rush greg bale 23 White Sourdotigh Starter cuts wel tie Due Cep De bed tee ere 24 White Sourdough Bread sche per Rd ERR Mone Reb 24 Banana Bread i es ck true red op Eur EE DE ae ek BE REEN EE OER DR ESI 25 Com Bread a Es KREET be EE SEE AR LO RR RE Ed PEN eect ne 25 Dill Bread ee MR TR AR RE N 26 FatcFree White Bread ss os sn RE set Up TR be KERSE ede naan 26 Ppp Bread oa see ae ete EO TE OO ER EE 27 Buttermilk Bread 95 bx etree ER dee RENS 27 Honey Granola Bread bij edu b Pes RR Ee etis 28 Maple Br ad as ER N Tbe MTS EQUES eS ES edere nds 28 Peach Bread ss ec m op GR MBPS eh ei EP eee EU 29 Potato Bread i ese EE TE EV RET 29 Milk Bread ss i ciel e e exu Se e et be eren 30 Whole Grain Bread fiss torso EE RR UE R
35. ES bed Reg by 40 Erich Bread S zeit EE ER EE ER es e t wed e ees 1 40 FRUIT amp NUT BREAD RECIPES ItaliancHerbBread we PERE GE SEL EER SERE E EN 7g 41 Spiced Pumpkin Bread sorser ruby va RE EE FER Dee E ER 41 Cinnamon Raisin Bread se EER i med uu b i Pee 42 Crunchy Cracked Wheat Bread 42 Soy Herb Bread em Petes ese on Sew ee OE ER he CERE du we WE ER 43 Sweet Walnut Bread EER ERO Yq S beg eben SS 43 White Wheat Bread tuc Re Ter ue b be EG ae 44 Dried Frait Bread smise Nas SE EERDER erbe ba hae ed rg 44 rail Max Bread wee sae EX REIS GR aR EE DEER DE 5 45 Soy Almond Fruit Bread o esen I RW Ede TES leaky ER sy 45 Soy Cinnamon Raisin Bread ss ui weedewu bec bk red Xu Eae It POS 46 Cheese Onion Bread saves Ure Up E RR BT PER 46 Carrot Raisin Bread ORE ok EG ERN RII eI IS 41 94 RECIPE INDEX CONTINUED DELUXE SUPER RAPID BREADS gese xut wed X ge daw ates 48 Deluxe Super Rapid White Bread 48 50 Deluxe Super Rapid Country White 50 Deluxe Super Rapid French Bread 51 Deluxe Super Rapid Italian
36. French Light 2 0 LB 3 20 3 03 45 min 40 French Med 1 5 LB 3 27 3 10 52 min 41 French Dark 1 5 LB 3 37 3min 22min 3 20 40 min 10 sec 30 min 10 sec 60 min 62 min 60 42 French Light 1 5 LB 3 17 3 00 42 min 43 French Med 1 0 LB 3 25 3 08 50 min 44 French Dark 1 0 LB 3 35 3min 22min 3 18 40 min 10 sec 30 min 10 sec 60 min 60 min 60 45 French Light 1 0 LB 3 15 2 58 40 min Whole Wheat Courses have a rest period for up to 30 minutes before kneading begins No movement occurs in the Bread Pan This is normal 9 KNEADING AND BAKING COURSE CHART CONTINUED Course Course Total 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 5min 20min 2 18 20min 8sec 45min 65min 60 mi 48 Rapid French Light 2 0 LB 2 15 1 58 45 min 49 Rapid French Med 1 5 LB 2 22 2 05 52 min 50 Rapid French Dark 1 5 LB 2 32 38min 22min 2 15 20min 8sec 45 min 62min 60 mi 51 Rapid French Light 1 5 LB 2 12 1 55 42 min 52 Rapid French Med 1 0 LB 2 20 2 03 50 min 53 Rapid French Dark 1 0 LB 2 30 38min
37. GH Ingredients 12 Rolls 18 Rolls Egg large room temperature plus 1 1 enough Water 80 27 to egual 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 Yeast 2 tsp 2 1 4 tsp Select Dough Course 11 11 Topping Butter melted 1 2 cup 3 4 cup Orange Peel grated 2 TBL 1 4 cup Sugar 1 2 cup 3 4 cup Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Mix together topping ingredients dip pieces in mixture coating well 3 Place in greased 9 inch x 13 inch baking dish Cover and let rise in a warm place for 30 minutes or until doubled in size Brush with melted butter 4 Bake at 350 F 177 C for 20 to 30 minutes or until done Serve warm 65 CINNAMON ROLL DOUGH Ingredients 16 Rolls Egg large room temperature plus 1 enough Water 80 27 to egual 1 cup Oil 3 TBL Sugar 1 3 cup Salt 1 1 2 tsp Bread Flour 3 1 2 cups Active Dry Yeast 2 tsp Select Dough Course 11 Filling Butter melted 1 3 cup Sugar 1 4 cup Cinnamon 2 TBL Walnuts finely chopped 1 4 cup Raisins 1 4 cup Glaze Powdered Sugar 1 2 cup Milk liquid 3 TBL Vanilla Extract 1 2 tsp Method 1 Place on a lightly floured surface roll dough into a 12 inch x 6 inch rectangle and spread with butter Combine remaining filling i
38. LB 2 0 LB Water 80 F 27 C 1 4 cup 1 3 cup 1 2 cup Cultured Buttermilk 80 F 27 C 2 3 cup 1 cup 1 1 3 cups Oil 2 tsp 1 TBL 1 TBL 1 tsp Molasses 3 TBL 1 4 cup 1 3 cup Salt 1 tsp 1 1 2 tsp 2 tsp Baking Soda 3 4 tsp 1 tsp 1 1 2 tsp Oat Bran Cereal uncooked 3 TBL 1 4 cup 1 3 cup Corn Meal 3 TBL 1 4 cup 1 3 cup Rye Flour 3 TBL 1 4 cup 1 3 cup Buckwheat Flour 3 TBL 1 4 cup 1 3 cup Whole Wheat Flour 1 3 cup 1 2 cup 2 3 cup Bread Flour 1 1 3 cups 2 cups 3 cups Active Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 30 BLOODY MARY BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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 Dry Yeast 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 Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp BANANA GRANOLA BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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 Brea
39. LOW TO COOL COMPLETELY BEFORE CLEANING The Bread Pan and Kneading Paddle have non stick surfaces which make cleaning easy 1 After baking each loaf of bread unplug the Breadman Pro and discard any crumbs Remove the Bread Pan from the Oven Chamber and the Kneading Paddle from the Bread Pan Then as needed wash the Bread Pan and Kneading Paddle inside and out with warm soapy water Avoid scratching the non stick surfaces DO NOT PUT THE PAN IN A DISHWASHER OR SOAK IT IN WATER If the Kneading Paddle is stuck to the Drive Shaft pour warm water into the Bread Pan for up to 30 minutes to loosen it DO NOT USE EXCESSIVE FORCE Wipe the inside of the Lid and Oven with a slightly damp cloth or sponge If any residue has scorched on the Heating Element or elsewhere wipe with a non abrasive pad and wipe clean The Lid can be removed for cleaning DO NOT PUT THE LID INA DISHWASHER since this can cause the Lid to warp Because it contains a sensitive electronic sensor DO NOT LEAVE IT SOAKING IN WATER To clean the glass in the Lid use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad Do not use an abrasive cleaner or pad as they might scratch the glass Do not use vinegar bleach or harsh chemicals to clean the Breadman Pro Be sure the Breadman Pro is completely cooled before storing The Oven Chamber contains the Heating Element and Drive Shaft Therefore when clean
40. R it has been crushed not before Remove stems seeds or pits from fruit before crushing You may use strawberries blackberries raspberries or other thin skinned berries Fruit such as peaches pears and apricots may be used but should be peeled and have the seeds removed Frozen berries or fruit no sugar added may be substituted for fresh Thaw and drain before measuring For thinner jam use juice as part of the 3 cups berry or fruit amount Lemon juice adds necessary acid to the berries or fruit You may decrease the amount of sugar but it will produce a thinner result More sugar will make it thicker For best results sugar substitutes are not recommended The average refrigerated life of jam is 2 weeks or up to several months frozen STRAWBERRY BLACKBERRY OR RASPBERRY JAM Fresh or Frozen thawed Fruit 3 cups Sugar 5 cups Select Jam Course 13 BLUEBERRY JAM Fresh or Frozen thawed Fruit 3 cups Sugar 5 cups Lemon Juice 3 TBL Select Jam Course 13 CAUTION DO NOT EXCEED THESE AMOUNTS 87 USER MAINTENANCE INSTRUCTIONS Caution Bread Pan and Kneading Paddle Cleaning Instructions STORAGE Any service reguiring disassembly other than the cleaning described below must be performed by an authorized service representative Unauthorized service will void your warranty CLEANING INSTRUCTIONS ALWAYS UNPLUG THE UNIT AND AL
41. Sugar 1 TBL 2 TBL 3 TBL Instant Potato Granules 3 TBL 1 4 cup 1 2 cup Bread Flour 2 cups 3 cups 4 cups Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select Deluxe Super Rapid Course 9 9 9 50 DELUXE SUPER RAPID FRENCH BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100 115 F 43 46 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 Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select Deluxe Super Rapid Course 9 9 9 DELUXE SUPER RAPID ITALIAN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100 115 F 43 46 C 3 4 cup 2 TBL 1 cup 3 TBL 1 1 2 cups 2 TBL Oil 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 3 TBL 1 4 cup 5 TBL Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select Deluxe Super Rapid Course 9 9 9 51 DELUXE SUPER RAPID CINNAMON RAISIN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100 115 F 43 46 C 3 4 cup 2 TBL 1cup 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 Raisins 1 2 cup 3 4 cup 1 cup Walnuts chopped 1 4 cup 1 3 cup 1 2 cup Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7
42. Whole Wheat Med 2 0 LB 3 35 2 53 45 min 20 Whole Wheat Dark 2 0 LB 343 30 min 5 15 3 01 50 min 10 sec 25 min 10 sec 45 min 53 min 60 mi 21 Whole Wheat Light 2 0 LB 3 30 2 48 40 min 22 Whole Wheat Med 1 5 LB 3 32 2 50 40 min 23 Whole Wheat Dark 1 5 LB 340 30 min 17 min 2 58 50 min 10 sec 25 min 10 sec 45 min 48 min 60 mi 24 Whole Wheat Light 1 5 LB 3 27 2 45 35 min 25 Whole Wheat Med 1 0 LB 3 30 2 48 40 min 26 Whole Wheat Dark 1 0 LB 3 38 30 min 17 min 2 56 50 10 sec 25 min 10 sec 45 min 48 min 60 mi 27 Whole Wheat Light 1 0 LB 3 25 2 43 35 min 4 28 Rapid Whole Wheat Med 2 0 LB 2 20 2 03 45 min 29 Rapid Whole Wheat Dark 2 0 LB 2 28 5min 5 min 15 2 11 30 min 10 sec 40 mi 53min 60 30 Rapid Whole Wheat Light 2 0 LB 2 15 1 58 40 min 31 Rapid Whole Wheat Med 1 5 LB 247 2 00 42 min 32 Rapid Whole Wheat Dark 1 5 LB 2 25 5 min 3min 17 2 08 30 min 10 sec 40 mi 50min 6 33 Rapid Whole Wheat Light 1 5 LB 2 10 1 55 37 min 34 Rapid Whole Wheat Med 1 0 LB 2 15 1 58 40 min 35 Rapid Whole Wheat Dark 1 0 LB 2 23 5 min 3min 17 2 06 30 min 10 sec 40 mi 48min 60 36 Rapid Whole Wheat Light 1 0 LB 2 10 1 53 35 min 5 37 French Med 2 0 LB 3 30 3 13 55 min 38 French Dark 2 0 LB 3 40 5min 20min 3 23 40 min 10 sec 30 min 10 sec 60 min 65 min 60 39
43. Y RENS 81 PASTA DOUGH AS EASY AS 1 2 3 B sic Pasta Dough scu RIS pray exe Hebr 82 83 Eg PastaDOodE has iusto tec ote px Web eiut E ed e ui MER wien 83 Spinach Pasta Dough s4 kos SR EE ER UR E RA Rp ERU KERE ne ERG 83 Dumplings RE EE OE OE AE to 84 Bed ER EE RE EN EO E UM RD EG 84 Amaretto Raisin COOKIES cont Quad t ve ee bags das EE 85 Oatmeal Raisin Cooki s ss vk KERS BE ER RE RR HERE ER Re REY ne 85 JAMEOURSE Surg tears ads BE terque ie e eere bebe mat 86 87 Strawberry Blackberry or Raspberry Jam 87 Blueberry Apricot Peach or Pear Jam 87 96 IMPORTANT NOTIGE If any parts are missing or defective DO NOT return this product Please call our Consumer Service Department for assistance 800 233 9054 Monday Friday 8 5 CST Thank You m salton 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 www breadman com or www eSalton com TR9OOS P N 61404 Printed in China 2003 Salton Inc
44. a greased baking sheet cover and let rise in a warm place 40 minutes or until doubled in size Method 3 With a knife cut 3 diagonal slashes across top of the loaf Combine the glaze ingredients and brush the loaf generously Bake at 400 F 205 C for 20 to 25 minutes until golden brown Variations French Onion Bread Add 1 4 cup dehydrated onion to dough and shape according Method 1 described above French Loaf Shape the dough into 1 large round ball Continue Methods 2 and 3 above French Roll Shape or divide into 12 pieces Roll each into ovals pinch together the ends of each roll and taper slightly Place rolls on greased baking sheet cover and let rise in a warm place 25 to 30 minutes or until doubled in size Bake at 400 F 205 C for 15 to 20 minutes or until golden brown French Twists Shape or divide into 18 equal pieces Roll into 14 inch long ropes Fold each rope in half and twist starting at fold Place on greased baking sheet and brush with 1 3 cup melted butter Cover and let rise in a warm place 25 to 30 minutes or until doubled in size Brush with glaze and bake at 400 F 205 C for 12 to 15 minutes or until golden brown Tip If desired brush with glaze and sprinkle loaves or rolls before baking with 1 of the following sesame seeds poppy seeds caraway seeds or cracked wheat 69 CHALLAH BREAD DOUGH Ingredients Regular Large Egg large room temperatur
45. a warm place for 1 hour or until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 inch of each bread bowl Remove the center leaving a shell of 1 2 inch on sides and bottom 5 Fill with approximately 1 cup of creamed soup non creamed soup will soak through the bread bowl too easily Chili and stew work well in bread bowls 71 PARTY DIP BREAD BOWL Ingredients 1 Bowl Water 80 F 27 C 1 1 4 cups Sugar 1 TBL Salt 1 1 2 tsp Bread Flour 3 1 2 cups Active Dry Yeast 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 place on a greased baking sheet 2 Cover and let dough rise in a warm place for 1 hour or until doubled in size 3 Bake at 350 F 177 C for 30 to 40 minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 inch of bread bowl Remove the center leaving a shell of 1 2 inch on sides and bottom 5 Fill with 3 cups of Party Dip Cut removed bread into 1 inch pieces and serve with dip Shredded Beef Dip Shrimp Dip Ingredients 3 Cups Ingredients 3 Cups Dried Beef chopped 5 oz Canned Shrimp Cream Cheese softened 2 8 oz pkg drained and mashed 2 small cans
46. alance the flavor of breads and cakes Salt limits the growth of yeast Do not increase or decrease the amount of salt shown in the recipes Liquids All liquids should be warm 80 F 27 C for all recipes Liquids such as milk 1 2 whole and skim water or a combination of powdered milk and water can be used when making bread Milk will improve flavor provide a velvety texture and soften the crust while water alone will produce a crispier crust Vegetable or fruit juices and potato water may be used for flavor variety Eggs Eggs add richness and a velvety texture to bread dough and cakes When the recipe calls for egg s at room temperature large egg s should be used 13 KNOW 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 blending during the kneading process Baking Powder Double acting baking powder is a leavening agent used in quick breads and cakes This type of leavening agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added and again during baking process Baking Soda Baking soda is another leavening agent not to be confused or substituted for baking powder It also doe
47. ayed You may find a few of your recipes may work well therefore we have given you delay as an option 55 PINEAPPLE COCONUT POUND 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 ZUCCHINI BREAD 1 loaf Eggs large room temperature 3 Butter softened 3 4 cup Vanilla Extract 1 1 2 tsp Zucchini finely grated unpeeled 1 1 2 cups Sugar 1 1 2 cups Salt 3 4 tsp Cinnamon 3 4 tsp All Purpose Flour 2 2 3 cups Pecans chopped 3 4 cup Baking Soda 1 tsp Baking Powder 2 tsp Select Batter Bread Course 10 Stir use a spatula to fold in any flour around the sides of the Bread Pan 56 CHEDDAR LOAF BREAD 1 loaf Eggs large room temperature 3 Milk 80 27 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 Bread Pan CARROT PECAN BREAD 1 loaf Eggs large room temperature 2 Mil
48. cipe Index ee ER RE obec age we ene E RR ves 93 96 LIMITED ONE YEAR WARRANTY Warranty 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 Warranty Coverage This warranty is void if the product has been damaged by accident in shipment unreasonable use misuse neglect improper service commercial use repairs by unauthorized personnel normal wear and tear improper assembly installation or maintenance abuse or other causes not arising out of defects materials or workmanship This warranty is effective only if the product is purchased and operated in the USA and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or modified or to damage to products or parts thereof which have had the serial number removed altered defaced or rendered illegible Wear and tear for Bread Pans and Paddles is not considered a manufacturer s defect Implied Warranties ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE 1 YEAR FROM THE DATE OF PURCHASE Some states do not allow limitations on how long an implied warranty lasts so the above limitation may not apply to you Warranty Performance During the above one yea
49. d Cooked Pasta 8 cups 10 cups NOTE Both recipes will use the same amount of spinach 83 DUMPLINGS Ingredients 4 servings Milk 80 27 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 heat to medium and cook for 10 15 minutes or until tender DO NOT OVER COOK PIE CRUST Ingredients 2 crusts Water cold 40 F 4 C 1 2 cup Shortening or Butter cold 3 4 cup Salt 1 2 tsp All Purpose Flour 2 1 2 cups Select Pasta Dough Course 14 NOTE For flaky crusts have ingredients as cold as possible Method 1 When the beeper sounds on Breadman Pro remove dough from Bread Pan 2 Divide dough in half roll each half out on a lightly floured surface 3 For baked pie crust Place crust in pie pan crimp edges and prick with a fork You may want to weigh the crust down with dry beans or pie weights Line crust with foil and weights 4 Bake at 425 F 218 C for 20 minutes or until golden brown Fill crust as desired 5 For fruit or other 2 crust pies Place 1 crust in pie pan fill with desired filling and top with second crust Crimp edges to seal Cut steam vents in top crust 6 Bake as required for your filled pie 84
50. d Flour 2 cups 3 cups 4 cups Granola Cereal 2 3 cup 3 4 cup 1 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Banana Chips crushed 1 3 cup 1 2 cup 2 3 cup Select White Course 1 1 1 Select Rapid White Course 2 2 2 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 31 SUNFLOWER SESAME SEED WHOLE WHEAT BREAD Ingredients 1 5 LB 2 0 LB Egg large room temperature plus 1 1 enough Water 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 Seeds 1 4 tsp 1 4 tsp Sunflower Seeds kernels 1 1 2 TBL 2 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 Select Rapid Whole Wheat Course 4 4 Active Dry Yeast 2 1 2 tsp 2 3 4 tsp WHOLE WHEAT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg Whites plus 1 1 1 enough Cultured Buttermilk 27 C to equal 1 cup 1 cup 3 TBL 1 1 2 cups Oil 2 TBL 3 TBL 1 4 cup Molasses 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Baking Soda 1 4 tsp 1 2 tsp 3 4 tsp Whole Wheat Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 32 WHEAT WITH GLUTEN BREAD Ingr
51. ds a nutty flavor and crunchy texture Rye Flour Rye flour must always be mixed with a high proportion of bread flour as it does not contain enough gluten to develop the structure for a high even grained loaf Self Rising Flour Self rising flour contains leavening ingredients that will interfere with bread and cake making Self Rising Flour is NOT RECOMMENDED for use with your Bread Maker 7 Grain Cereal Blend 7 grain cereal blend is a blend of cracked wheat oats bran rye cornmeal flax seeds and hulled millet 11 KNOW 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 It is sometimes used in small portions with dense low gluten flours such as whole wheat to increase volume and lighten texture Whole Wheat Flour Whole wheat flour is milled from the entire wheat kernel which contains the bran and germ This high fiber flour is richer in nutrients than all purpose or bread flour Breads made with this flour are usually smaller and heavier than white loaves Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce a high light textured bread Flour Storage Keep flour in a secure airtight containe
52. ducts perishables or meat in your bread you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations For non perishable recipes you may try starting the Breadman Pro at the beginning of the Course again However this may not always produce an acceptable loaf of bread If you are not sure when the outage occurred remove the dough ball from the Bread Pan and place in an oven safe baking container Allow to double in size and place in a preheated 3509 1779 oven for 30 to 45 minutes or until done The bread will sound hollow when tapped on top of the loaf if it is done Again this may not always produce an acceptable loaf of bread If the bread has already begun to bake when the outage occurs you must begin with new ingredients NOTE Power Failure Back Up does not cover surges If you experience frequent surges please use a surge protector BEFORE USING FOR THE FIRST TIME 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 splatter onto it Avoid placing the Bread Maker where it may tip over during use Place away from edge of the counter top 3 The Breadman Pro will bak
53. e as desired and allow to rise until doubled in volume If only 1 rise is desired remove from Bread Maker let rest shape and rise as above BAKER S HINT e Dough has doubled in volume when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough If the indentation springs back cover and let rise a few more minutes and check again 59 MAKING DOUGHS CRUST TREATMENTS 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 Yolk 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 Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking Shaped Rolls Cloverleaf Rolls Shape into 1 2 inch balls Place 3 balls in each muffin tin and let rise until doubled in size Crisscross Rolls Shape into balls setting 2 aside Combine the balls and roll into a 1 8 inch thick square Cut strips 1 8 inch wide and 2 inches long Place 1 strip across the top of each ball Repeat this process placing the second strip in the opposite direction across the top of each ball Traditional Rolls Shape into balls For pull apart rolls place dough balls with sides touching For individual rolls place dough balls 2 inc
54. e plus 1 1 enough Water 80 27 to egual 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 Yeast 1 1 2 tsp 2 tsp Select Dough Course 11 11 Glaze Egg Yolk beaten 1 1 Water 1 TBL 1 TBL Topping Poppy Seeds 1 tsp 1 TBL Method 1 Place dough on a lightly floured surface Divide into thirds making 3 10 inch regular 13 inch large ropes with tapered ends Pinch ropes together at 1 end braid together Pinch together at other end and secure braid 2 Transfer braided dough to greased baking sheet cover and let rise in a warm place for 45 minutes or until doubled in size 3 Combine glaze ingredients and brush onto braid Sprinkle with poppy seeds Bake at 375 F 190 C for 25 minutes or until done 70 CREAMED SOUP BREAD BOWL DOUGH Ingredients 4 Bowls Egg large room temperature plus 2 enough Water 80 F 27 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 Rye Flour 1 cup Caraway Seeds 3 TBL Dehydrated Onions 1 4 cup Active Dry Yeast 2 tsp Select Dough Course 11 NOTE Any 2 0 LB bread or dough recipe may be used mix on Dough program Method 1 Place dough on a lightly floured surface and divide into 4 equal pieces Shape into 4 smooth round balls and place on a greased baking sheet 2 Cover and let rise in
55. e up to a 2 pound loaf of bread Do not put a larger quantity of ingredients into the Bread Pan than recommended If you do so the bread may not mix or bake correctly and the Breadman Pro may be damaged The maximum amount of ingredients to be used is as follows Bread Courses approximately 4 cups e Batter Bread and prepackaged cake mixes 4 cups e Dough Courses 4 2 3 cups Jam 3 cups fruit 4 Before first use operate Breadman Pro empty on the Rapid White Course program to burn off the manufacturing oils Follow the instructions outlined in the MAKING DOUGH AND BAKING BREAD section of this Instruction Manual NOTE During first use this product may smoke and or emit an odor from mineral oils used in manufacturing This is normal for a newly manufactured appliance BREADMAN PRO TIPS 1 Remember to insert the Kneading Paddle first then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadman Pro Inserting and 2 To insert the Bread Pan in the Breadman Pro seat it firmly in place the 3 To remove the Bread Pan from the Baking Chamber hold the Handle with an oven mitt and lift gently When you remove the Bread Pan after baking BE SURE TO WEAR OVEN MITTS to prevent burning After you remove the loaf by turning the Bread Pan upside down and shaking gently check to see that the Kneading Paddle is removed from the loaf If it is stuck in your bread use a non metal ute
56. ecause it may spoil while sitting in the Bread Pan 89 CHECKLIST Sides of bread collapse bottom is damp Bread falls coarse texture Short amp dense texture Bread Maker does not operate ingredients not mixing BAKING RESULTS texture U Please check the following 1 Unplugged power outage 2 Oven area is too hot Display H HI 3 Oven area is too co Display L LI 4 Display reads x or 5 Ingredients spilled on heating element 6 Top 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 escape 9 Whole Wheat Whole Wheat Rapid or Jam Course chosen 10 Kneading Paddle not installed 11 Not enough 12 Too much 13 Not enough 14 Too much 15 No yeast Yeast 16 Not enough 17 Too much OPERATIONAL ERRORS Water Flour MEASUREMENT ERRORS 18 No sugar molasses or honey 19 Ingredients used other than recommended Flour 20 Wrong type of flour used 21 Yeast touched water before kneading 22 Old yeast used 23 Wrong type of yeast used Yeast INGREDIENT PROBLEMS OJO IOJOI OO O 24 Temperature of water either too hot or too cold 90 SUGGESTIONS The following sug
57. edients 1 0 LB 1 5 LB 2 0 LB Water 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 Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg White s room temperature plus 1 2 3 enough Water 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 3 4 tsp 1 tsp 1 1 4 tsp Whole Wheat Flour 2 cups 3 cups 4 cups Walnuts chopped 1 3 cup 1 2 cup 2 3 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Raisins 1 3 cup 1 2 cup 2 3 cup Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 33 SOUTHERN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg large room temperature plus 1 1 1 enough Water 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 coo
58. es or until done 5 Combine the first 3 glaze ingredients adding only enough milk for drizzling consistency Drizzle over the warm coffee cake Decorate with almonds and cherries Serve warm 73 BAGEL DOUGH Ingredients 8 Bagels Water 80 F 27 C 1 cup Sugar 1 1 2 TBL Salt 1 1 2 tsp Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Course 11 Glaze Egg beaten Toppings optional Sesame Seeds poppy seeds cracked wheat dry cereal or dehydrated onions Method 1 Place on a lightly floured surface Divide into pieces Roll each in a smooth ball making a hole in the center of each with thumbs Gently pull to make a 1 inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3 quart sauce pan bring to a boil 2 quarts of water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning each bagel once Remove with slotted spoon and put back on greased baking sheet 4 Brush with egg and sprinkle with choice of toppings Bake at 400 F 204 C for 20 to 25 minutes or until done cool on a wire rack 74 BANANA WHEAT BAGEL DOUGH Ingredients 12 Bagels Egg large room temperature plus 1 enough Water 80 27 to egual 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 F
59. etreshing RollDoushix cec teet e EER EE wl Ede tee EE re 65 Cinnamon Roll DouBhisessr sk E EER TEE 5g EE SEE EISE ET saan 66 Sticky Breakfast Bun Dough seos erisa EERS EE DES BIN ERRARE OER DEE 67 Brioche Rolt Dough se sein ER DEE DE EES sedi rook lege sews 68 French Bread Douselisszos cae ee ue bum Dy EP XS bee Iu eee 69 Challah Bread Dough 2 2200 TR nes ARR ES Ie x BIO IUE 10 RECIPE INDEX CONTINUED Creamed Soup Bread Bowl Dough 71 Party 1 Bread us RES REEDE se Tbe Re KOOR ne enpor 12 Shredded Beef Dip z 4es ems ae REED KAN DE ERA RECENTE 72 Shrimp Dlpisss sess ET EE ER EE N OE 72 Almond Cherry Coffee Cake Dough 73 Bagel Dough Ar saw PRE EES BEE Be me eR I ex ERA PEU PPS 74 Banana Wheat Bagel Dough dee awe 75 Egg AA eect NE RT N EE ER OE 76 Sott Pretzeli eme ier Pew Yeu Se xu be ee EE eg eS 77 Pita Pocket Dough css Kas SERE EERDER Eae hae ties KORO EP SU 78 Pizza Crust Dough nessa pex EEN SR Vek DE ES 79 Whole Wheat Pizza Crust Dough 79 Rustic Pizza Marplieritas wet pibe bep beet bags St EE 80 Focaccia Dough esv tna ge ER RE pos e ES ES
60. for an immediate start NOTE Don t use the Delay Bake Timer if your recipe includes eggs fresh milk yogurt or other dairy products meats fish etc that may spoil 3 When your dough is finished the Breadman Pro will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid Remove the dough from the Bread Pan Follow recipe shaping and baking instructions Dough Course Hints for Best Results If using Delay Bake Timer make sure yeast is on top of flour away from liquids IMPORTANT Never allow the dough to remain in the Bread Maker after the Course is complete it may over rise and damage the machine Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe temperature and humidity level of your kitchen The optimum temperature of the room for rising is 80 85 F 27 29 C Rising is the most essential feature in bread making The Bread Maker allows the dough to have a first rise or fermentation before the dough is removed Fermentation conditions the gluten becoming pliable and elastic with a soft smooth quality develops the flavor and leavens the product e Sometimes a double rising is beneficial especially for whole grain or 100 whole wheat bread Let the dough rise once in Bread Maker Remove from Bread Maker punch down let rise again punch down and let rest 10 minutes Resting allows the gluten to relax and makes handling easier Shap
61. g Courses Deluxe Super Rapid e Batter Bread Jam Dough Pizza Dough Pasta Dough Turn 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 Bread Maker after each use 20 USING THE 18 HOUR DELAY BAKE TIMER NOTE You 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 Jam or Pasta Dough Course Don t use the Delay Bake Timer if your recipe includes eggs fresh milk yogurt or other dairy products meats etc that may spoil To preset your Breadman Pro follow these steps 1 2 3 Add the ingredients as usual taking care not to let the yeast and liguid ingredients contact one another Close the Breadman Pro Lid and plug it in Press the SELECT Button to choose the Baking Course you want The time needed for the selected Baking Course appears in the Display Window Press the A TIMER Button once for each 10 minutes you want to add Use the W TIMER But
62. gestions have a corresponding number found on the checklist Be sure to read both Plug into 120 V 60 Hz outlet Refer to power outage instructions Open Lid remove Bread Pan and allow to cool or warm up Needs service Wait until Course is complete unplug allow to cool and clean Only open Lid during kneading process to check dough ball or to add ingredients Remove bread as soon as Course is done and place on wire rack Allow to cool approximately 15 to 30 minutes BE sel BE Courses begin with preheat No movement occurs in the Bread Pan Put Kneading Paddle on the shaft of Bread Pan Check the dough ball at beep It should be round smooth textured soft and slightly tacky to the touch Deluxe Super Rapid dough ball will be sticky to the touch If more like a batter add 1 TBL flour Allow to mix add more if necessary If too dry add 1 tsp water Allow to absorb add more if necessary Follow recipe Increase by 1 4 tsp Decrease by 1 4 tsp Sugar substitutes not recommended Follow recipe or substitution recommendations Flours cannot be substituted Place yeast on top of flour away from liquids Make sure yeast is fresh and at room temperature For all Courses except Deluxe Super Rapid use active dry rapid or quick rise in equal amounts Follow bread machine yeast directions Water should be 80 F
63. hes apart 60 DOUGH COURSE RECIPES AS EASY AS 1 2 3 DINNER ROLL DOUGH Ingredients 12 Rolls 18 Rolls 24 Rolls Egg large room temperature plus 1 1 1 enough Water 80 F 27 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 15 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 1 4 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Dough Course 11 11 11 Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 15 to 25 minutes or until done 61 WHEAT DINNER ROLL DOUGH Ingredients 9 Rolls 18 Rolls Water 80 27 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 Yeast 2 tsp 2 1 4 tsp Select Dough Course 11 11 Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until golden brown 62 BUTTERMILK ROLL DOUGH Ingredients 12 Rolls 18 Rolls Cultured Buttermilk 80 F 27 C 1 cup 1
64. ing NEVER pour water solvents or cleaning solutions into this area removable parts should be thoroughly cleaned and dried Store with Lid closed Place Bread Pan into the Breadman Pro with Kneading Paddle inside 88 Why does the height and shape of bread differ in each loaf The bread has an unusual aroma Why The Kneading Paddle comes out with the bread The bread has a floured corner Can ingredients be halved or doubled Can fresh milk be used in place of dry milk 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 Stale ingredients may have been used or too much yeast may have been used Always use fresh ingredients Accurate measurements are essential to make delicious bread This can happen as the Kneading Paddle is detachable Use a non metal utensil to remove it CAUTION The Kneading Paddle will be hot Sometimes flour in the corner of the Bread Pan may not have been completely kneaded into the dough Scrape it off the loaf with a knife NO If there is too little in the Bread Pan the Kneading Paddle cannot knead well enough If there is too much bread rises out of the Bread Pan YES Be sure to decrease the same measurement of water to equal liquid substitution Fresh milk is not recommended when using the Delay Bake Timer b
65. itude Baking In high altitude areas over 3 000 feet dough tends to rise faster as there is less air pressure Therefore less yeast is necessary For more information on High Altitude Baking guides contact Colorado Cooperative Extension Resource Center Toll free 877 692 9358 E mail CERC vines colostate edu Website www ext colostate edu depts coopext In dry climates flour is drier and requires slightly more liquid In humid climates flour is wetter and will absorb less liquid Therefore less liquid is required Slicing and Storing Bread For best results place the bread on a wire rack and allow to cool for 15 to 30 minutes before slicing Use an electric knife or a serrated knife for even slices For rectangular slices place the loaf on its side and slice across Store unused bread tightly covered sealable plastic bags or plastic containers work well at room temperature for up to 3 days For longer storage up to 1 month place bread in a tightly covered container in the freezer Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread Leftover or slightly hardened bread may be cut into 1 2 inch or 1 inch cubes and used in recipes to make croutons bread pudding or stuffing Measurement Conversion Chart 1 1 2tsp 1 2 TBL 8TBL 1 2 cup 3tsp 12TBL 3 4 cup 1 2TBL 1 1 2 tsp 16TBL lcup 2TBL 1 8cup 3 8 cup 1 4 cup 2 TBL 4TBL 1 4 c
66. ixture should foam and rise to the 1 cup mark If this does not occur discard this yeast and purchase fresh yeast 12 KNOW YOUR INGREDIENTS CONTINUED NOTE The basic bread and dough recipes in this booklet were developed using active dry yeast You 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 Tonst 3 4 tsp active dry yeast 1 2 tsp quick rise yeast 1 tsp active dry yeast 3 4 tsp quick rise yeast 1 1 2 tsp active dry yeast 1 tsp quick rise yeast 2 1 4 tsp active dry yeast 1 1 2 tsp quick rise yeast 1 TBL active dry yeast 2 tsp quick rise yeast Rapid Settings Additional Yeast Amounts The Rapid Course settings for White French Whole Wheat and Fruit amp Nut decrease the time for making your favorite bread by approximately 1 hour Choose a recipe then simply ADD an additional 1 2 teaspoon of active dry or quick acting yeast whichever one you are using to the recipe The bread may be shorter and denser Sugar Sugar is important for the color and flavor of breads It also serves as food for the yeast since it supports the fermentation process Recipes in this book that call for sugar require granulated sugar Do not substitute powdered sugar In addition artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Salt Salt is necessary to b
67. k 80 F 27 C 2 3 cup Butter softened 1 4 cup Carrots finely grated 1 1 2 cups Sugar 1 3 cup Dark Brown Sugar 1 3 cup All Purpose Flour 2 1 4 cups Salt 1 2 tsp Cinnamon 3 4 tsp Nutmeg 1 4 tsp Pecans chopped 3 4 cup 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 57 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 Tartar 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 in any flour around the sides of the Bread Pan 58 BREAD PIZZA PASTA 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 11 12 or 14 Bread Dough Pizza Dough or Pasta Dough Press the LOAF Button to choose loaf size If Delay Bake is desired press the A TIMER Buttons to set the Delay Bake Timer and then press START for delay See DELAY BAKE TIMER section in this Instruction Manual or press the START Button
68. ked 3 TBL 1 4 cup 5 TBL Grits uncooked 2 tsp 1 TBL 1 1 2 TBL Oat Bran Cereal uncooked 1 4 cup 1 3 cup 1 2 cup Whole Wheat Flour 1 2 cup 1 cup 1 1 2 cups Bread Flour 1 1 2 cups 2 cups 2 1 2 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp CARAWAY RYE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 1 2 plus enough Water 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 Rye Flour 1 2 cup 2 3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 34 ONION RYE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 1 2 plus enough Water 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 cup 3 4 cup 1 cup Rye Flour 1 2 cup 2 3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Dehydrated Onion 2 TBL 3 TBL 1 4 cup Active Dry Yea
69. lended Mixture will be thick remaining lumps will dissolve during fermentation process Cover loosely with plastic wrap and let stand in warm place for 5 days stirring 3 times a day The starter will rise and fall during the fermentation period and become thinner as it stands A temperature of 80 F 27 C is best for the sour flavor to develop An ideal place is on the counter next to your range When the starter is developed it is bubbly and may have a yellow liquid layer on top stir before using It may be used for baking or placed in the refrigerator to use later cover loosely To use starter measure the amount specified in the recipe After refrigeration let container of starter come to room temperature before measuring about 4 hours If baking in the morning leave the starter out overnight Replenish with 1 cup flour 2 3 cup water 110 F 43 C and 1 teaspoon sugar Stir until blended some lumps may remain Cover loosely and let stand in warm place for 10 to 12 hours or overnight The starter will rise and become bubbly Stir then place in refrigerator to store Stir in 1 teaspoon sugar to keep active If the starter is not used every week WHITE SOURDOUGH BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 1 2 cup 1 TBL 3 4 cup 3 4 cup 1 TBL Starter 3 4 cup 1 cup 1 1 4 cups Sugar 2 tsp 1 TBL 4 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1
70. ll find not only Pasta Dough but cookies pie crust and dumplings to get you started BASIC PASTA 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 Salt 3 4 tsp 1 1 2 tsp Semolina Pasta Flour 2 cups 4 cups Select Pasta Course 14 14 Cooked Pasta 5 cups 10 cups Method 1 Qo Removes the bread pan from the Breadman Pro Attach the Kneading Paddle onto the Drive Shaft Have all ingredients ready Make sure all ingredients except milk 80 F 27 C are at room temperature Use a liquid measuring cup to measure the milk and pour into Bread Pan Use a measuring spoon to measure the oil and add to Bread Pan Use a measuring spoon to measure salt level off with the straight edge of a knife and add to the Bread Pan Lightly spoon semolina pasta flour into a dry measuring cup level off with the straight edge of a knife and add to Bread Pan Place the Bread Pan into the Breadman Pro Push down on the rim until it fits firmly into place Close Lid Press the SELECT Button choose Coursel4 Pasta Dough Press the START Button At the beep during the kneading process check the dough ball It will be slightly sticky to the touch At this time push down any dough or flour that may be on the sides of Bread Pan Refer to the KNEADING AND BAKING COURSE CHART in this Instruction Manual to check the Display Time that the beep will s
71. llow the exclusion or limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you Legal Rights This warranty gives you specific legal rights and you may also have other rights which vary from state to state For more information on Salton products visit our website www breadman com or email us at breadman saltonusa com or eSalton com IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 15 Do not touch hot surfaces Use handles or knobs 10 11 12 13 14 Read all instructions To protect against electrical shock do not immerse cord plugs or appliance in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Contact Consumer Service for examination repair or electrical or mechanical adjustment The use of accessory attachments not recommended by the appliance manufacturer may cause fire electric shock or injury Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces including the stove Do not place on or near a hot gas or electric burner or in a heated
72. lour 1 cup Active Dry Yeast 2 tsp Select Dough Course 11 Glaze Egg White beaten 1 Water 1 TBL Toppings optional Poppy Seeds Sesame Seeds Method 1 Place on a lightly floured surface Divide into pieces Roll each in a smooth ball making a hole in the center of each with thumbs Gently pull to make a 1 inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3 guart sauce pan bring to a boil 2 quarts of water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning each bagel once Remove with slotted spoon and put back on greased baking sheet 4 Brush with egg white and sprinkle with choice of toppings Bake at 400 F 204 C for 20 to 25 minutes or until done cool on a wire rack 75 EGG BAGELS Ingredients 12 Bagels Water 80 27 3 4 cup Egg 1 Salt 1 1 2 tsp Sugar 2 TBL Bread Flour 3 cups Active Dry Yeast 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 pieces Shape each piece into a smooth ball with finger punch hole in center Pull dough gently to make a 1 to 2 inch hole Let rise 20 minutes 2 Meanwhile heat 2 quarts water and 2 tablespoons sugar to boiling Place a few bagels at a time in boiling water Simme
73. nd of the Kneading Course at which time you may add any fruits or nuts herbs meat garlic etc NOTE The Beeper will sound for all Bread and Dough Courses Opening the Lid will not stop the kneading process Add ingredients quickly and evenly over dough Quickly close Lid to prevent heat loss At this time also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan If using the Rapid Course or Delay Bake Timer add all of the ingredients at the beginning The ingredients will be chopped into smaller pieces When your bread is finished baking the Breadman Pro will beep and 0 00 will appear in the Display Window Press the STOP 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 sensitive surface which may scorch or melt If the bread is not removed immediately after baking and if the STOP Button is not pressed the Keep Warm controlled temperature reduction will begin The Operation Keep Warm Light will begin to flash The Breadman Pro will auto matically shut OFF the Light will turn off after 60 minutes Although this will help prevent the bread from becoming soggy for best results remove bread immediately after the baking Course is complete NOTE The Keep Warm phase does not apply to the followin
74. ngredients and sprinkle over butter Roll up tightly jelly roll style starting with the longest side and cut into 1 inch slices 2 Place on a greased baking pan about 1 2 inch apart and let stand in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until done 4 Mix glaze ingredients until smooth and drizzle over top 66 STICKY BREAKFAST BUN DOUGH Ingredients 12 Buns Egg large room temperature plus 1 enough Water 80 27 to egual 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 Yeast 2 tsp Select Dough Course 11 Filling Butter softened 1 2 cup Sugar 1 3 cup Cinnamon 1 TBL Pecans chopped 1 2 cup Topping Butter melted 3 4 cup Brown Sugar 3 4 cup Pecan Halves optional 1 cup Method 1 Place on a lightly floured surface roll dough into a 12 inch x 16 inch rectangle and spread with butter Combine remaining filling ingredients and sprinkle over dough Roll up tightly jelly roll style starting with the longest side and cut into 1 inch slices 2 Combine topping mixture and spread into a 13 inch x 9 inch baking dish If you are using optional pecan halves line the bottom of the pan Place slices on mixture and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 35 minutes or until done Use oven mitts t
75. nsil to gently remove it taking care not to scratch the Kneading Paddle 4 NW NB UNG Removable Lid P N 22396 Handle Viewing Window Air Vent Control Panel Steam Vents Electric Cord with Polarized Plug Course Selection Oven Baking Chamber Bread Pan Clip Drive Shaft Bread Pan P N 20275 Kneading Paddle P N 20274 Bread Pan Handle CONTROL PANEL O Keep Warm Deluxe Operation Super Rapid Preheat 4 Knead gt Rise gt Bake L3 Warm 2 Display Window Shows your Selection and Timer setting Operation Keep Warm Light The Operation Keep Warm Light illuminates when the START Button is activated when the Breadman Pro is completed and in Keep Warm phase the Light will flash NOTE When you press the or V SELECT START or STOP Button you should hear a beep This lets you know you ve pressed hard enough and your selection was made 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 amp Nut 8 Rapid Fruit amp 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 Each time the SELECT Button is pressed a new Course number will appear in the Display Window The selections will be displayed in the order listed Crust C
76. o carefully invert onto a heat proof tray syrup will be very hot 67 BRIOCHE ROLL DOUGH Ingredients 18 Rolls Water 80 27 1 2 cup Yolks 6 Butter cold chipped into pieces 6 TBL Salt 1 1 2 tsp Sugar 6 TBL Dry Milk 3 TBL Vanilla Extract 1 4 tsp Bread Flour 3 cups Active Dry Yeast 2 1 4 tsp Select Dough Course 11 Glaze Whisk together 2 egg yolks and 1 tablespoon water Method 1 Remove dough from Bread Pan and punch down to remove any air bubbles Divide dough into 3 equal sections Divide each section into 6 pieces Make each piece into a brioche by dividing into a large and small ball Roll to make round and place large ball in a greased brioche or muffin cup 2 Dip smaller ball into glaze and then place on top of larger ball Allow to rise until indentation remains after gently touching the side of the roll Brush the rolls with glaze 3 Bake at 350 F 177 C for 10 to 15 minutes until golden brown 68 FRENCH BREAD DOUGH Ingredients 1 Loaf Water 80 27 1 1 4 cups Sugar 1 TBL Salt 1 1 2 tsp Bread Flour 3 1 2 cups Active Dry Yeast 2 tsp Select Dough Course 11 Glaze Water 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 to seal and tapering each end Method 2 Place the loaf on
77. oil and add to the Bread Pan 4 Use a measuring spoon to measure the sugar and salt level off with the straight edge of a knife and add to the Bread Pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan Smooth into all corners 6 Carefully measure super rapid type yeast with a measuring spoon level off with the straight edge of a knife and add to the Bread Pan 7 Place the Bread Pan into the Breadman Pro Push down on the rim until it fits firmly into place Close the Lid 8 Press the SELECT Button choose Course 9 Deluxe Super Rapid Press the START Button 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 and if desired add additional ingredients i e raisins nuts and spices If necessary stir ingredients Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound 10 When your bread is finished baking the Breadman Pro will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid 11 Use oven mitts to carefully remove the Bread Pan CAUTION THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE OVEN MITTS 12 Turn the Bread Pan upside down and shake several times to release the bread Do not
78. ontrol Select the Crust Color Light Medium or Dark The Breadman Pro is preset to Medium Loaf Size Select the Loaf Size 1 0 LB 1 5 LB or 2 0 LB The Breadman Pro is preset to 2 0 LB Start Press this Button to start the Baking Course you choose 18 Hour Delay Bake Timer Use this pair of Buttons to add or subtract time displayed in the Display Window Use this Button to advance the Timer at 10 minute intervals Hint Hold down the Button for fast forward Use this Button to set the Timer back at 10 minute intervals Hint Hold down the Button for fast reverse Stop Press and hold this Button for 2 seconds to clear the display to reset the Baking Course or Delay Bake Timer setting or to simply stop baking 6 KNEADING AND BAKING COURSES PLEASE NOTE 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 After Kneading During all Courses except Jam an audible beep will sound to an audible beep check the dough ball and scrape ingredients from the sides of the will sound Bread Pan to add additional ingredients i e raisins nuts and spices or to stir ingredients Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound 60 Minute f bread is not removed immediately after baking
79. ound The beeper will sound when the dough has finished mixing and 0 00 will appear in the Display Window Press the STOP Button and remove the dough from the Bread Pan 10 Using a rolling pin on a lightly floured surface roll out dough to about 1 8 inch thickness Cut dough into strips about 1 2 inch wide 82 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 ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman Pro after each use EGG PASTA DOUGH Ingredients 1 5 LB 2 0 LB Water 80 F 27 C 1 2 cup 1 TBL 3 4 cup 1 TBL Eggs large room temperature 3 4 Oil 1 TBL 1 1 2 TBL Salt 1 tsp 1 1 2 tsp Semolina Flour 1 cup 1 1 2 cups All Purpose Flour 2 cups 2 1 2 cups Select Pasta Dough Course 14 14 Yield Cooked Pasta 8 cups 10 cups SPINACH PASTA DOUGH Ingredients 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 1 TBL Oil 1 TBL 1 1 2 TBL Salt 1 tsp 1 1 2 tsp Semolina Flour 1 cup 1 1 2 cups All Purpose Flour 2 cups 2 1 2 cups Spinach finely chopped 1 1 10 oz frozen package cooked OR 14 oz can well drained Select Pasta Dough Course 14 14 Yiel
80. pe instructions In most cooking a pinch of this and a dash of that is fine but this is not the case for automatic Bread Makers Using this Breadman Pro requires that you accurately measure each ingredient 14 RECIPE TIPS Creating Your Own Yeast Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread 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 without you being present The Breadman Pro will also prepare dough for you to shape and bake in a conventional oven The recipes included in this book were developed for this Bread Maker Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman Pro It is extremely important not to exceed the amount of flour specified in each recipe up to approximately 4 cups for Bread Baking Courses and 4 2 3 cups for Dough Courses or an unsatisfactory baking performance could result When using your own yeast bread recipes to bake an old favorite use recipes in this cookbook as a guide for converting portions from your recipe to your Breadman Pro Special Glazes for Yeast Breads Give your just baked bread a professional finish After glazing generously sprinkle with your choice of poppy sesame or caraway seeds if desired Select 1 of the
81. pid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp WHOLE WHEAT ZUCCHINI HERB BREAD Ingredients 1 5 LB 2 0 LB Water 80 F 27 C 1 2 cup 3 4 cup Honey 2 tsp 1 TBL Oil 1 TBL 1 1 2 TBL Salt 1 1 2 tsp 2 tsp Zucchini shredded 1 cup 1 1 2 cups Whole Wheat Flour 3 4 cup 1 cup Bread Flour 2 cups 2 1 2 cups Basil dried 1 2 tsp 1 2 tsp or Basil fresh 1 tsp 1 tsp Sesame Seeds 2 tsp 1 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 Select Rapid Whole Wheat Course 4 4 Active Dry Yeast 2 1 2 tsp 2 3 4 tsp 37 YOGURT WHOLE WHEAT BREAD Ingredients 1 5 LB 2 0 LB Plain Nonfat Yogurt 80 F 27 C 3 4 cup 1 cup Water 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 Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 Select Rapid Whole Wheat Course 4 4 Active Dry Yeast 2 1 2 tsp 2 3 4 tsp 38 PUMPERNICKEL BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 1 2 plus enough Water 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 cu
82. ps 2 cups Whole Wheat Flour 1 2 cup 3 4 cup 1 cup Rye Flour 1 2 cup 2 3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Instant Coffee Granules 1 tsp 2 tsp 1 TBL Cocoa Powder 2 TBL 3 TBL 1 4 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp DAIRY WHOLE WHEAT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 1 4 cup 1 4 cup 1 4 cup Milk 80 F 27 C 1 3 cup 1 2 cup 3 4 cup Cottage Cheese 80 F 27 C 3 TBL 1 4 cup 1 3 cup Oil 1 1 2 TBL 2 1 2 TBL 1 4 cup Honey 4 tsp 2 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Whole Wheat Flour 2 3 cup 1 cup 1 1 4 cups Bread Flour 1 1 3 cups 2 cups 2 3 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 39 Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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 Walnuts chopped 2 3 cup 3 4 cup 1 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 1
83. r Keep rye and whole wheat flours stored in a refrigerator freezer or a cool area to prevent them from becoming rancid Allow flour to come to room temperature before using NOTE Flours while visibly similar can be very different by virtue of how they were ground milled stored etc You may have to experiment with different brands of flour to help you make the perfect loaf See RECIPE TIPS Section of this Instruction Manual to assist with these experiments Yeast Active yeast through a fermentation process produces carbon dioxide gas necessary to make bread rise Yeast feeds on carbohydrates in sugar and flour to produce this gas Three different types of yeast are available fresh cake active dry and quick acting Quick or rapid rise or bread machine yeasts are quick acting Fresh cake yeast is NOT RECOMMENDED for use with your Bread Maker Ensure your yeast is fresh by checking its expiration date Once a package or jar of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use Often dough that fails to rise is due to stale yeast The following test can be used to determine if your yeast is stale and inactive 1 Place 1 2 cup of hot 110 F 115 F 43 C 46 C water into a liquid measuring cup 2 Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface 3 Allow mixture to sit for 10 minutes undisturbed 4 The m
84. r 20 minutes on a cooling rack before removing Using oven mitts take a non metal spatula and gently loosen the cake from the sides of the Pan Turn upside down to remove Allow to cool 15 to 30 minutes before cutting When the bread has completely cooled approximately 1 hour store in an air tight container UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman Pro after each use Batter Bread Course Hints for Best Results It is important that you assist the Breadman Pro in the stirring process during the rest time Refer to KNEADING AND BAKING Course Chart in this Instruction Manual for the appropriate time Use a rubber spatula to gently scrape the ingredients from the sides and corners of the Pan and fold into the wet mixture A full size cake mix 16 0z or larger quick bread or muffin mix 13 2 or larger works well using the Batter Bread Course As with any other liquid ingredients the liquid should be 80 27 and the eggs room temperature Otherwise add ingredients as listed on the package instructions The 1 step angel food cake mixes may also be used Neither a 2 step or swirl mix will work well using this program Although the Delay Bake Timer is an option for this Course our experience has shown that the recipes included do not mix well when del
85. r 3 minutes turning each bagel once Remove with a slotted spoon 3 Place on greased cookie sheet Brush with 1 slightly beaten egg white sprinkle with poppy or sesame seeds 4 Bake in preheated 374 F 190 C oven 20 to 25 minutes or until golden brown Remove from cookie sheet and cool 76 SOFT PRETZEL DOUGH Ingredients 16 Pretzels Water 80 27 1 1 4 cups Egg Yolk 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 Yeast 2 1 4 tsp Select Dough Course 11 Glaze Egg White 1 Water 1 TBL Toppings optional Kosher salt sesame seeds Method 1 lightly floured surface cut dough into pieces Roll each piece into a 16 inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop 2 Place on a greased baking sheet 1 1 2 inches apart Brush with glaze and sprinkle with topping Bake at 375 F 190 C for 15 to 20 minutes or until done Variation Pepperoni Pretzel Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients Follow method of completion 77 PITA POCKET DOUGH Ingredients 20 Pita Pockets Water 80 F 27 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 Yeast 2 tsp Select Dough Course 11
86. r cold CRUNCHY BREAD SNACKS Ingredients Bread sliced 1 2 inch thick 8 slices Butter melted 1 4 cup Dry Seasoning Mix 4 tsp Use any one of the following dried spaghetti sauce seasoning dry ranch dressing Italian herb seasoning garlic powder or garlic salt Amounts may be adjusted to your taste Melt butter and add seasoning Place bread on baking sheet and lightly brush with butter mixture Bake at 350 F 177 C for 10 to 15 minutes or until brown Allow to cool breaking into bite size pieces 53 BATTER 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 Method 1 Remove the Bread Pan from the Breadman Pro Attach the Kneading Paddle onto the Shaft Add ingredients to the Bread Pan in the order listed Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual Make sure all ingredients except water are at room temperature 2 Place the Bread Pan into the Breadman Pro Push down on the rim until it fits firmly into place Close the Lid 3 Press the SELECT Button choose Course 10 Batter Bread Press the CRUST Button to choose crust color If Delay Bake is desired
87. r warranty period a product with a defect will be either repaired or replaced with a reconditioned comparable model at our option when the product is returned to the Repair Center or the purchase price refunded The repaired or replacement product will be in warranty for the balance of the one year warranty period and an additional one month period No charge will be made for such repair or replacement Service and Repair Should the appliance malfunction you should first call toll free 1 800 233 9054 between the hours of 9 00 am and 5 00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem Please refer to model number TR900S when you call In Warranty Service USA For an appliance covered under the warranty period no charge is made for service or postage Call for return authorization 1 800 233 9054 Out of Warranty Service A flat rate charge by model is made for out of warranty service Include 15 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Please note that all customs duty brokerage fees if any must be paid by you and we will require you to pay the cost of customs
88. read Flour 2 1 2 cups Soy Flour 1 2 cup Almonds slivered 2 TBL Active Dry Yeast 2 tsp Add Dried Mixed Fruit diced 1 2 cup Select Fruit amp Nut Course 7 Select Rapid Fruit amp Nut Course 8 Active Dry Yeast 2 1 2 tsp CINNAMON RAISIN BREAD NOTE For best results choose Light Crust Color Ingredients 1 5 LB Water 80 27 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 Yeast 2 tsp Add Raisins 1 2 cup Select Fruit amp Nut Course 7 Select Rapid Fruit amp Nut Course 8 Active Dry Yeast 2 1 2 tsp CHEESE ONION BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 3 4 cup 3 TBL 1 1 2 cups Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 1 4 cups 3 cups 4 1 4 cups Cheddar Cheese shredded 1 2 cup 3 4 cup 1 cup Dehydrated Onion 1 TBL 1 1 2 TBL 2 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Fruit amp Nut Course 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 46 CARROT RAISIN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg large room temperature plus 1 1 1 enough Water 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
89. rses e Batter Bread e Jam Dough Pizza Dough Pasta Dough Press the LOAF SIZE Button to select 1 0 LB 1 5 LB or 2 0 LB The Breadman Pro is preset to 2 0 LB NOTE Loaf size cannot be activated for the following Courses Batter Bread Jam Pizza Dough Pasta Dough NOTE Although the Breadman Pro is capable of making 1 0 LB 1 5 LB and 2 0 LB loaves we recommend baking 1 5 and 2 0 LB recipes for more uniform loaves of bread The smaller size recipes and mixes will not fill the Bread Pan when finished This is especially true for breads that contain whole grains or other special ingredients such as Sunflower amp Sesame Seed Whole Wheat Bread and Anadama Oatmeal Bread NOTE When using Dough Pizza Dough Pasta Dough Batter Bread or Jam Courses steps 7 and 8 are not needed Press the START Button to begin the Kneading Course The Operation Keep Warm Light will illuminate The TIME remaining will begin to count down in the Display Window LOAF SIZE and CRUST COLOR will be shown in the Display Window The Breadman Pro will begin mixing the ingredients for a minute Then it will begin the kneading process During this process the yeast will activate and normally the Viewing Window may begin to fog This will clear eventually so you can view the loaf s progress For the White Whole Wheat French Fruit amp Nut and Dough Courses the Breadman Pro will beep before the e
90. s EXCEPT yeast baking powder or baking soda ALWAYS ADD YEAST BAKING POWDER OR BAKING SODA LAST YEAST DRY INGREDIENTS WATER OR LIQUIDS Make a small indentation on top of the dry ingredients not so deep it reaches the wet layer and add the yeast baking powder baking soda to the indentation This order of adding ingredients is important especially when using the Delay Bake Timer for yeast bread baking because it keeps the yeast away from the wet ingredients until the Kneading process begins Liquid ingredients will prematurely activate the yeast Insert the Bread Pan into the Baking Chamber Press down on the rim of the Bread Pan until it snaps securely into place If the Bread Pan does not snap securely into place remove Bread Pan Wearing oven mitts place fingers behind Bread Pan clips and gently pull away from oven wall Insert Bread Pan again Close the Lid Plug into 120 V 60 Hz outlet The Breadman Pro will beep and three zeros 000 will flash in the Display Window STEP 7 Press the SELECT Button to choose the Course you want The Operation Keep Warm 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 Window STEP 8 Press the CRUST Button to choose the CRUST color The Breadman Pro is preset for MEDIUM CRUST color NOTE Crust control cannot be activated for the following Cou
91. s much more of a science since the process of combining flour water and yeast results in a chemical reaction that produces bread You must remember that when the ingredients combine with each other they produce a specific result Read the following information carefully to gain a better understanding of the importance each ingredient plays in the bread making process All Purpose Flour All purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes The most popular brands of flour have been tested for quick bread and cakes in the Breadman Pro with excellent results Bran Bran unprocessed is the coarse outer portion of the wheat or rye grains that is separated from flour by sifting or bolting It is often added to bread in small quantities for nutritional enrichment heartiness and flavor It is also used to enhance bread texture Bread Flour Bread flour is a high gluten protein flour that typically has a higher gluten concentration than all purpose flour Using bread flour with the Breadman Pro will produce loaves with better volume and structure Cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel cut oats They are used primarily to enhance the flavor and texture of the bread Cracked Wheat Cracked wheat has a very coarse texture It comes from wheat kernels cut into angular fragments It gives whole grain brea
92. s not require rising time before baking as the chemical reaction works during baking process MEASURING YOUR INGREDIENTS The most important step when using your Breadman Pro for making bread is measuring your ingredients It is very important to measure each liquid and dry ingredient accurately For best results add ingredients into the Bread Pan in the order given in each recipe Liquid Measurements Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients Place the cup on a horizontal flat surface and view markings at eye level The level of the liquid must be aligned to the appropriate mark of measurement A guesstimate is not good enough as it could throw off the critical balance of the recipe Dry Measurements Dry ingredients must be measured using standard size dry measuring cups These cups are available in various sizes Gently spoon dry ingredients into the measuring cup and level off with a knife Do not scoop or tap measuring cup as this will pack the ingredients This extra amount could affect the balance of the recipe Do not sift flour in bread making When measuring small amounts of dry or liquid ingredients i e yeast sugar salt dry milk honey or molasses a standard measuring spoon must be used Measurements must be level not heaping The Breadman Pro Bread Maker produces delicious baked goods with ease This marvelous appliance asks only that you carefully follow the reci
93. s to malfunction during use immediately unplug the cord Do not use or attempt to repair a malfunctioning appliance 6 The cord to this appliance should only be plugged into a 120V AC electrical wall outlet 7 Do not use this appliance in an unstable position SHORT CORD INSTRUCTIONS A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Do not use an extension cord with this product ELECTRIC POWER If electric circuit is overloaded with other appliances your Bread Maker may not operate properly The Bread Maker should be operated on a separate electrical circuit from other operating appliances POLARIZED PLUG This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way POWER OUTAGE 60 Minute Power Failure Back Up Your 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 any dairy pro
94. st 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp ANADAMA OATMEAL BREAD PLEASE NOTE The following recipe requires a few quick preparation instructions Add 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 given Ingredients 1 5 LB 2 0 LB Boiling Water 1 cup 2 TBL 1 1 2 cups Oatmeal 1 4 cup 1 3 cup Cornmeal 2 TBL 3 TBL Oil 2 TBL 3 TBL Molasses 2 TBL 3 TBL Dry Milk 1 4 cup 1 3 cup Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 cup 1 1 2 cups Bread Flour 2 cups 2 1 2 cups Gluten 2 TBL 3 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 Select Rapid Whole Wheat Course 4 4 Active Dry Yeast 2 1 2 tsp 2 3 4 tsp 35 HONEY BANANA WHOLE WHEAT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg large room temperature plus 1 1 1 enough Water 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 Vanilla 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 1 2 cups 2 cups Bread Flour 1 1 4 cups 1
95. ton to subtract time from the Timer The amount of time you set is shown in the Display Window To fast forward time continually press the A Button To fast reverse continually press the W Button For example if it is 8 o clock AM and you want a loaf of bread ready at 1 o clock PM press the A Timer Button until the display reads 5 00 meaning it will finish baking in 5 hours This is the hour difference between 8 o clock AM and 1 o clock PM NOTE Actual baking times will not change 5 Press the LOAF Button to choose loaf size press the CRUST Button to choose crust color then press the START Button to begin the Timer The colon in the time displayed begins to flash letting you know the Timer is started When your bread is finished baking the Breadman Pro will beep and 0 00 will in the Display Window Press the STOP Button and open the Lid If you make an error after you ve activated the program and want to start over press and hold the STOP Button The Timer will clear and you can begin again 21 BREAD RECIPES EASY AS 1 2 3 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 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 TBL 1 cup
96. ue e DER Arr ERE 30 Bloody Bread ss oer I RR LEES ENT SR N DEERE 31 Banana Granola Bread e Ed ed eg re Ede eden lente ber es 31 WHOLE WHEAT BREAD RECIPES 2 Koei ves baw ds Sieh bed Saad ge v 32 Sunflower amp Sesame Seed Whole Wheat Bread 32 Whole Wheat Bread EDE HERE LE EE DE ER OE SEE ee wien 32 Whole Wheat with Gluten 33 Whole Wheat Cinnamon Raisin Walnut Bread 33 Southern Barley Bread s resors ES v IR peeve Rl ARES KERSE DES EESTI 34 Caraway Rye Breads ses kc ee KEER ESE Wi gy RE EROR 34 Onion Rye Bread bv dan C etr esr Eg 35 Anadana Oatmeal Bread 2 bam bed rue Xu aA e Ed 35 Honey Banana Whole Wheat Bread 36 RECIPE INDEX CONTINUED Seven Grain Bread is ga Paws tete ee ee ud 36 Two Cheese Bread 4 sci resres Posee UR Rus e LES NOR SE aye mes 37 Whole Wheat Zucchini Herb Bread 37 Yogurt Whole Wheat Bread s cesi pers KERE ves thee Ee ees enews DEP 38 Pumpernickel Breads ee ee erie lum MER Pedals E EY DA 39 Dairy Whole Wheat Bread i e tna ER SE ERES Rd ES RE 39 FRENCH BREAD RECIPES Hearty Nut Bread ss iss VEER beid EER
97. up 5 8 cup 1 2 cup 2 TBL 5 TBL 1 1 3 cup 7 8 cup 3 4 cup 2 TBL MAKING DOUGH AND BAKING BREAD The following are the general steps for using the Breadman Pro Depending on the Courses or recipe that you choose some steps may not apply or there may be additional steps Refer to the Bread Rapid Bread Deluxe Super Rapid Bread Batter Bread Fruit amp Nut Breads Doughs Pizza Dough Pasta Dough or Jam sections in this Instruction Manual Add all ingredients to the Bread Pan in the order listed in the recipe The illustrations in this instruction manual are for information purposes only You may find your Breadman Pro looks different however the steps for operation are the same Always use the freshest ingredients available By carefully following the simple recipes that come with the Breadman Pro you will be able to bake delicious bread every time Open the Lid and remove the Bread Pan Lift the Bread Pan straight up and out of the machine using the Handle Do not turn or shake the Bread Pan while taking it out If the Bread Pan is bent the temperature sensor may not work properly Position the Kneading Paddle on the Drive Shaft Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle Make sure the Paddle is secure Place the ingredients into the Bread Pan For best results add all liquid ingredients first Then add all dry ingredient
98. urse 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp 41 CINNAMON RAISIN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 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 Walnuts chopped 1 3 cup 1 2 cup 2 3 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Raisins 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Course 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp CRUNCHY CRACKED WHEAT BREAD PLEASE NOTE The following recipe requires a few quick preparation instructions Add cracked wheat to heat proof bowl Pour in boiling water stirring to prevent lumps Let the mixture stand for 20 minutes to 80 F 27 C Stir pour it into the Bread Pan and add the rest of the ingredients in order given Ingredients 1 0 LB 1 5 LB 2 0 LB Water Boiling 1 cup 1 1 2 cups 1 3 4 cups Cracked Wheat 1 2 cup 3 4 cup 1 cup Oil 1 1 2 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 1 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Fruit amp Nut Course 7 7 7 Select Rapid Fruit amp Nut Course 8 8 8 Active Dry Yeast 2 tsp 2

INSTRUCTION MANUAL & RECIPE GUIDE

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INSTRUCTION MANUAL &amp; RECIPE GUIDE

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INSTRUCTION MANUAL & RECIPE GUIDE