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Breadman BK2000IB Use & Care Manual

1. INGREDIENTS 1 LB EACH Large eggs at room temperature 1 Water 80 F 90 F Y cup Dry skim milk powder 1 tbsp Tropical fruit bits 2 cup Unsalted butter or margarine 1 tbsp cut in pieces Fresh orange peel grated 1 tsp Sugar 1 tbsp Salt V2 tsp Bread flour 2 cups Bread machine yeast V2 tsp Macadamia nuts chopped 1 3 cup 1 Measure ingredients except Macadamia nuts into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select SWEET cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient beep open the lid and add Macadamia nuts directly into bread pan 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF GLUTEN FREE BUTTERMILK BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 12 cup 2 tbsp Egg beaters at room temperature 3 02 Unsalted butter or margarine 2 tbsp cut in pieces Cider vinegar Ye tsp White rice flour 1 cup Potato flour V4 Cup
2. CYCLE RECIPE PAGE 1 LB LOAF RECIPES Basic White Bread 1 lb loaf 87 Multi Seeded White Bread 1 lb loaf 88 Oatmeal Bread 1 lb loaf eee 89 Coconut Hazelnut Bread 1 lb loaf 90 Maple Walnut Bread 1 lb loaf 91 Swiss Cheese Bread 1 lb loaf eee 92 Onion Cheese Bread 1 lb loaf 93 Whole Wheat Bread 1 lb loaf 94 100 Whole Wheat Bread 1 lb loaf 95 Whole Wheat Cranberry Bread 1 lb loaf 96 Whole Wheat Raisin Bread 1 lb loaf 97 Yogurt Whole Wheat Bread 1 lb loaf 98 Olive Rosemary French Bread 1 lb loaf 99 Herbed Italian Loaf 1 lb loaf 100 Pepperoni Parmesan Bread 1 lb loaf 101 Cinnamon Raisin Bread 1 lb loaf 102 Golden Potato Bread 1 lb loaf 103 Cherry Almond Bread 1 lb loaf 0 4 104 Cranberry Orange Bread 1 lb loaf 105 Tropical Fruit Bread 1 lb loaf 106 Gluten Free Buttermilk Bread 1 lb loaf 107 Gluten Free Herb Bread 1 lb loaf 108 Gluten Free Pumpernickel Bread 1 lb loaf 109 Seeded Gluten Free Bread 1 lb loaf 110 Gluten Free Potato Bread 1 lb loaf 111 Low Carb Whole Wheat Bread 1 lb loaf 112 ALIHM BASIC WHITE BREAD Note For 1 lb loaf recipe please refer to page 87 INGREDIENTS 1 2 LB 2 LB 22 LB Water 80 F 90 F 1 4 cups 1 2 cups 13 cups Unsalted butter or 2 tbsp 3 tbsp V4 cup
3. INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F V2 cup 2 3 cup Pumpkin puree Ye cup 7 3 cup Large eggs at room 1 2 temperature Honey 3 tbsp V4 Cup Dry skim milk powder V4 Cup 1 3 cup Unsalted butter cut in 1 tbsp 2 tbsp pieces Salt 1 tsp 1 tsp Ground cinnamon V2 tsp V2 tsp Allspice V4 tsp V4 tsp Ground ginger tsp tsp Ground nutmeg V4 tsp V4 tsp Ground pecans V4 Cup 1 3 cup Bread flour 3 cups 4 cups Bread machine yeast 1 tsp 1 2 tsp Dried apples chopped V4 Cup 1 3 cup x Oh o D Measure ingredients except dried apples into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add dried apples into the automatic fruit amp nut dispenser Plug unit into wall outlet Select SWEET Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF PUMPKIN PECAN BREAD 1 Place egg ina measuring cup add water to required amount INGREDIENTS 1 2 LB 2 LB Pour into bread pan Large eggs at room 1 2 2 Add remaining ingredients except pecans into bread pan in temperature order listed Water 80 F 90
4. Sugar 1 tbsp 1 tbsp j i f f 6 Allow bread to cool on a wire rack until ready to serve Salt 2 tSp 1 tsp at least 20 minutes Garlic pepper V4 tsp V2 tsp MAKES 1 LOAF Bread flour 312 cups 5 cups Bread machine yeast 1 tsp 2 tsp PEPPERED FRENCH BREAD INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F 1 cups 12 3 cups Olive oil 1 tbsp 1 2 tbsp Instant minced onion 2 tsp 1 tbsp Vital wheat gluten 2 tsp 1 tbsp Coarse ground pepper V2 tsp 2 tsp Salt 1 tsp 2 tsp Bread flour 32 cups 3 cups Bread machine yeast 1 2 tsp 2 tsp 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select FRENCH Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF 25 FRENCH HONAYd OLIVE ROSEMARY FRENCH BREAD Note For 1 lb loaf recipe please refer to page 99 INGREDIENTS 1 2 LB 2 LB 212 LB Water 80 F 90 F 1 2 cups 17 3 cups 2 cups Olive oil 2 tsp 1 tbsp 1 2 tbsp Rosem
5. 12 When your bread is finished baking bread maker will beep and 3 25 will appear in display window Press START STOP and open lid Using oven mitts remove bread pan G Important Remember bread pan and loaf are both very hot Be careful not to place either on tablecloth plastic surface or other heat sensitive surface that may scorch or melt Note If bread is not removed immediately after baking and START STOP is not pressed the Keep Warm mode will begin Bread maker will automatically turn off after 60 minutes For best results remove bread immediately after baking Note Keep Warm does not apply to the following cycles Jam 1 Dough d Bake Only 13 Turn bread pan upside down and shake to release bread H Place bread upright on wire rack to cool at least 20 minutes before slicing Note The collapsible kneading paddles are designed to stay in the bread pan instead of sticking in your bread Check to see if the paddles stayed in the pan If not follow the caution statements below when removing Caution Be sure to remove kneading paddle from the bread before serving Caution Bread pan kneading paddle and bread will be very hot Allow bread to cool before removing the paddle and always use the paddle removal key 14 Unplug unit and allow to cool completely before cleaning See CARE AND CLEANING INSTRUCTIONS Important Make sure to clean the inside of the baking chamber th
6. MAKES ONE LARGE LOAF Tip If desired frost loaf with confectioners sugar frosting and sprinkle with additional toasted slivered almonds LOW CARB SEEDED BREAD 2 LB INGREDIENTS 12 cup water 80 F 90 F 12 cup heavy cream 80 F 90 F 1 large egg at room temperature V2 tsp molasses 3 4 tsp salt cup vital wheat gluten Ye cup almond flour Y2 cup wheat bran 1 3 cup pumpkin seeds V4 cup rice protein powder 2 tbsp flaxseeds 1 tsp Splenda 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 69 LOW CARB auvo M01 70 LOW CARB WHOLE WHEAT BREAD 2 LB NOTE For 1 lb loaf recipe please refer to page 112 INGREDIENTS 2 cups water 80 F 90 F V4 cup unsalted butter or margarine cut in pieces 2 large eggs at room temperature 2 tsp lemon juice 1 tsp salt 212 cups whole wheat flour Y2 cu
7. 1 cup dried apricots chopped 12 cup toasted skinned hazelnuts chopped Ye tsp ground cinnamon 1 tbsp honey 1 Measure first 8 ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Meanwhile in bowl combine apricots hazelnuts cinnamon and honey Cover and set aside 6 Using pot holders remove bread pan from baking chamber and place dough on lightly floured surface 7 Invert large mixing bowl over dough and let rest for 10 minutes 8 Divide dough into 3 equal pieces Ona lightly floured board roll out each piece into a 6 x 14 inch rectangle Spread s apricot mixture down one long side of rectangle Roll up jellyroll fashion and press edges to seal Repeat with remaining 2 pieces of dough Place ropes together on lightly greased baking sheet Braid ropes loosely Tuck ends under braid to seal 9 Cover and let rise in warm place until doubled in size about 40 minutes Bake in preheated oven at 375 F about 25 minutes or until golden 10 Place on a wire rack and allow to cool MAKES ONE LARGE LOAF Tip If desired combine cup confectioners sugar and enough apricot nectar to make a smooth consistency Drizzle over cooled bread 65 DOUGH H9NnoG 66 SWEET POTATO PECAN BRAID INGREDIENTS 3
8. add ingredient beep add apricots and pecans Dry oatmeal instant Ye cup 3 cup 5 The complete signal will sound when bread is done or regular 6 Using pot holders remove bread pan from the unit and carefully Whole wheat flour 1 cup 1 3 cups remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Bread flour 2 2 Cups 27 3 cups i 7 Allow bread to cool on a wire rack until ready to serve Bread machine yeast 2 tsp 214 tsp at least 20 minutes Dried apricots chopped 2 cup Ye cup MAKES 1 LOAF Pecans chopped and 1 3 cup Ve cup toasted WHEAT WHOLE TIOHM IWAHM WHOLE WHEAT CRANBERRY BREAD Note For 1 lb loaf recipe please refer to page 96 INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F 1 cup 1 cups Unsalted butter or 2 tbsp 2 tbsp margarine cut in pieces Honey 4 tsp 2 tbsp Grated orange peel 1 tsp 2 tsp Salt 1 tsp 1 tsp Whole wheat flour 1 cups 1 2 cups Bread flour 2 cups 22 cups Vital wheat gluten 1 tsp 2 tsp optional Bread machine yeast 2 tsp 1 tbsp Dried cranberries 3 4 cup 1 cup Measure ingredients except cranberries into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHOLE WHEAT Choose loaf size and desired crust color Press the START button At add ingredient
9. e To remove bread pan from baking chamber hold handle with an oven mitt and lift straight up Important When you remove bread pan after baking be sure to wear oven mitts to prevent burning e After removing loaf by turning bread pan upside down and shaking gently check to see that kneading paddle is removed from loaf If it is stuck in bread allow bread to cool then use the paddle removal key to remove it taking care not to scratch the kneading paddles Allow bread to cool before removing the kneading paddles CHECKING DOUGH CONSISTENCY Although your bread maker will mix knead and bake bread automatically when baking bread from scratch it is recommended that you learn to recognize condition of your dough The ratio of flour to liquid is the most critical factor in any bread recipe yet the most easily remedied After 5 to 8 minutes in Knead 2 open bread maker to check consistency of dough Dough should be ina soft tacky ball feel sticky like scotch tape If it is too dry add 1 tsp of liquid at a time If it is too wet add 1 tbsp of flour at a time USING YOUR BREAD MAKER Note Depending on the cycle or recipe used some steps may not apply or there may be additional steps Refer to the respective recipes instructions in the recipes portion of this book as well as the specific cycle instructions located at the end of these usage instructions 1 Open lid and remove bread pan Lift bread pan straight up and out u
10. enough gluten to develop structure for high even grained loaf SELF RISING FLOUR Self Rising Flour is NOT RECOMMENDED for use with your bread maker Self rising flour contains leavening ingredients that will interfere with bread and quick bread making 7 GRAIN CEREAL BLEND 7 grain cereal blend is a blend of cracked wheat oats bran rye cornmeal flax seeds and hulled millet It is used primarily to enhance flavor and texture of bread VITAL WHEAT GLUTEN Vital Wheat Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch to leave a very high protein content Gluten is the protein in wheat that makes dough elastic Vital Wheat Gluten is available at most health food stores It can be used in small portions to increase volume and lighten texture WHOLE WHEAT FLOUR Whole wheat flour is milled from the entire wheat kernel which contains the bran and germ This high fiber flour is richer in nutrients than all purpose or bread flour Breads made with this flour are usually smaller and heavier than white loaves Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce higher lighter textured bread TIPS ON FLOUR STORAGE Keep flour in a secure airtight container Store rye and whole wheat flours in a refrigerator freeze or a cool area to prevent them from becoming rancid Allow flour to come to room temperature before using Note Flours
11. 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select GLUTEN FREE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF GLUTEN FREE PUMPERNICKEL BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 3a cup Egg beaters at room temperature 1 3 cup Molasses 12 tbsp Canola oil 1 tbsp Cider vinegar Ye tsp White rice flour 1 cup Potato starch 1 3 cup Tapioca flour 3 tbsp Firmly packed brown sugar 12 tbsp Xanthan gum 1 tsp Cocoa powder 1 tsp Instant coffee granules 1 tsp Salt tsp Bread machine yeast 1 2 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select GLUTEN FREE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneadin
12. For 1 lb loaf recipe please refer to page 89 INGREDIENTS 1 2 LB 2 LB Buttermilk 80 F 90 F 1 cups 1 2 cups Water 80 F 90 F Y4 Cup 1 3 cup Unsalted butter or 1 2 tbsp 2 tbsp margarine cut in pieces Maple syrup 1 2 tbsp 2 tbsp not pancake syrup Oatmeal instant or 3 4 cup 1 cup regular Salt 1 tsp 1 tsp Bread flour 312 cups 4 cups Vital wheat gluten 3 tsp 4 tsp Bread machine yeast 2 tsp 3 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF WHITE ALIHM ANADAMA BREAD INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F 1cup 2tbsp 1 cups Molasses 3 tbsp V4 Cup Dry skim milk powder 3 tbsp V4 Cup Salt 1 tsp 1 2 tsp Unsalted butter or 1 2 tbsp 2 tbsp margarine cut in pieces Yellow cornmeal Ye cup 3a cup Bread flour 4 cups 4 2 cups Bread machine yeast 1 2 tsp 2 tsp Unsalted sunflower seeds Ye cup Ye cup
13. INGREDIENTS 1 LB EACH Water 80 F 90 F 3a cup Unsalted butter or margarine 12 tbsp cut in pieces Honey 1 tbsp Grated orange peel 1 tbsp Salt 3 4 tsp Whole wheat flour 1 cup Bread flour 1 cup Vital wheat gluten optional 1 tsp Bread machine yeast 1 tsp Dried cranberries 1 3 cup 1 Measure ingredients except cranberries into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHOLE WHEAT cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient beep open the lid and add cranberries directly into bread pan 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF WHOLE WHEAT RAISIN BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 3a cup Unsalted butter or margarine 12 tbsp cut in pieces Honey 1 tbsp Grated orange peel 1 tbsp Salt 3 4 tsp Ground cinnamon V2 tsp Whole wheat flour 1 cup Bread flour 1 cup Bread machine yeast 1 tsp Vital wheat gluten 1 tsp Raisins V4 Cu
14. beep add cranberries The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF WHOLE WHEAT RAISIN BREAD Note For 1 lb loaf recipe please refer to page 97 INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F 1 cups 17 3 cups Unsalted butter or 2 tbsp 2 tbsp margarine cut in pieces Honey 4 tsp 2 tbsp Grated orange peel 4 tsp 2 tbsp Salt 1 tsp 1 tsp Ground cinnamon tsp 1 tsp Whole wheat flour 1 cups 1 2 cups Bread flour 2 cups 22 cups Bread machine yeast 2 tsp 3 tsp Vital wheat gluten 1 2 tsp 2 tsp Raisins 1 3 cup Ye cup Walnuts chopped 1 3 cup Ye cup 1 Measure ingredients except raisins and walnuts into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Note For 112 lb loaf you can add the raisins and walnuts into automatic fruit amp nut dispenser for 2 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 3 Select WHOLE WHEAT Choose loaf size and desired crust color Press the STAR
15. 1 2 LB 2 LB Water 80 F 90 F 1 cups 1 cups Sugar 1 tbsp 1 tbsp Salt 1 tsp 12 tsp Bread flour 37 3 cups 4 cups Bread machine yeast 1 2 tsp 1 2 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF 23 FRENCH HERBED FRENCH BREAD INGREDIENTS 1 LB 2 LB 1 Measure ingredients into Bread pan in the order listed 5 gt 2 Insert bread pan securely into baking chamber close lid Water 80 F 90 F 1 cup 2 cups Plug unit into wall outlet Olive oil 2 tsp 2 tbsp 3 Select FRENCH Choose loaf size and desired crust color F F Press the START button Instant minced onion 2 tsp 2 tbsp The complete signal will sound when bread is done Fresh parsley chopped 1 tbsp 2 tbsp 5 Using pot holders remove bread pan from baking chamber and HONAYd Fresh garlic minced 1 tsp 1 tbsp carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled
16. 3 cup remains in bread remove paddle once bread has cooled Salt 1 tsp 2 tsp 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes Whole wheat flour 4 cups 5 cups Vital wheat gluten 3 tbsp V4 Cup MAKES 1 LOAF Bread machine yeast 3 tsp 42 tsp CARAWAY RYE BREAD INGREDIENTS 1 2 LB 2 LB Large eggs at room 1 2 temperature Water 80 F 90 F Enough to Enough to measure 1 cups with egg measure 1 cups with egg Oil 3 tbsp V4 Cup Honey 3 tbsp V4 Cup Dry skim milk powder 2 tbsp 3 tbsp Salt 1 tsp 2 tsp Bread flour 1 2 cups 2 cups Rye flour 1 cup 1 cups Whole wheat flour 3 4 cup 1 cup Caraway seeds 1 2 tbsp 2 tbsp Bread machine yeast 1 tsp 2 tsp Place egg in a measuring cup add water to required amount Pour into bread pan Add remaining ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHOLE WHEAT Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF WHEAT WHOLE TIOHM IWAHM
17. Cover and refrigerate until ready to use This can be made a day ahead 6 Using pot holders remove bread pan from baking chamber and place dough on lightly floured surface 7 Invert a large mixing bowl over dough and let rest for 10 minutes 8 Divide dough into 3 equal pieces On a lightly floured board roll out each piece into a 6 x 14 inch rectangle Spread apple mixture down one long side of rectangle Roll up jellyroll fashion and pres edges to seal Repeat with remaining 2 pieces of dough Place ropes together on a lightly greased baking sheet Braid ropes loosely Tuck ends under braid to seal 9 Cover and let rise in warm place until doubled in size about 40 minutes Bake in preheated oven at 375 F about 25 minutes or until golden 10 Place on a wire rack and allow to cool MAKES ONE LARGE LOAF Tip If desired combine cup confectioners sugar and enough lemon juice to make a smooth consistency Drizzle over cooled bread 63 DOUGH H9NnoG RASPBERRY PECAN TWIST INGREDIENTS cup milk 80 F 90 F 4 cup water 80 F 90 F 4 large eggs at room temperature 1 3 cup 1 tbsp sugar 3 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 4 cups bread flour 2 tsp active dry or bread machine yeast Ye cup seedless raspberry jam 1 cup toasted pecans chopped Confectioners sugar frosting 9 10 11 12 13 Mea
18. F and allow mashed potatoes to stand covered at room Potato starch 12 tbsp 2 tbsp 22 tbsp temperature for use Salt 1 tsp 1 tsp 2 tsp Bread flour 2 2 cups 3 cups 3 cups Bread machine yeast tsp 2 tsp 24 tsp SWEET 13JMS CHERRY ALMOND BREAD Note For 1 lb loaf recipe please refer to page 104 INGREDIENTS 1 2 LB 2 LB 2 2 LB Large eggs at room 1 1 2 temperature Water 80 F 90 F Enough to Enoughto Enough to measure measure measure 3J cup with 1 cup with 1 cups egg egg with egg Unsalted butter or mar 1 2 tbsp 2 tbsp 3 tbsp garine cut in pieces Dried cherries 1 3 cup Ye cup 3 4 cup Dry skim milk powder 1 2 tbsp 2 tbsp 3 tbsp Sugar 1 2 tbsp 2 tbsp 22 tbsp Dried orange peel 1 tsp 1 tsp 1 2 tsp Ground cinnamon V2 tsp 2 tsp tsp Salt V2 tsp 2 tsp tsp Bread flour 2 2 cups 3 cups 32 cups Bread machine yeast 2 tsp 22 tsp 23 4 tsp Toasted slivered 1 3 cup Ye cup 7 3 cup almonds Oy Ol E a oo Place egg in a measuring cup add water to required amount Pour into bread pan Add remaining ingredients except almonds into bread pan in order listed Insert bread pan securely into baking chamber Close lid Add almonds into automatic fruit amp nut dispenser Plug unit into wall outlet Select SWEET Choose loaf size and desired crust color Press the START button The complete signal
19. Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Shape into your favorite dinner rolls shapes such as pan rolls braids or rosettes MAKES ABOUT 2 DOZEN DINNER ROLLS Tip If desired brush with beaten egg white and sprinkle with additional instant minced onion just before baking BEST EVER PIZZA DOUGH INGREDIENTS 12 cups beer or water 80 F 90 F 1 tbsp honey or sugar 2 tbsp extra virgin olive oil 1 2 tsp salt 41 4 cups bread flour 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Divide dough in half Set one half aside and keep covered Lightly brush 2 large pizza pans with olive oil and sprinkle with cornmeal set aside 8 On lightly floured surface roll out half of dough to f
20. OMON ROUS eeneioe an ten2isenipredat ced tahdatadseptaieticgdedehineacs 56 Peachy Lemon PreserveS cccsseeeeeeees 78 Best Ever Pizza Dough Pineapple Papaya Preserves 0eee 79 also includes Foccacia variation cccscceeee 57 Raspberry Mango Preserves 80 Whole Wheat Pizza Dough ou eee eeeeeeeseeteeeeeeeeeee 58 Strawberry Kiwi Preserves cceeseeeeeees 81 Gluten Free Pizza Dough cee eeeceeeeeseeeneetseeeeee 59 Curried Apple Mango Marmalade 82 GPISSID ainese gia san tevet ate aan 60 Orange Mojo Marmalade 83 Philadelphia Soft Pretzels 0 cccceeeseeeeeeeeeees 61 Apple Curry Chutney i cceccciensean crac 84 Apple Filled Baked Doughnuts ee eeeeeeeeneees 62 Pepper Chutney cecccceeceeeeeeeeeneeeeseeeeeee 85 Apple Filled Galla hissiin diieas 63 Chipotle Ketchup c cccccccccesesceceseseseeeeeeseees 86 Raspberry Pecan TWISt cccccceceeeeeeeeeeeeeeeeeees 64 Apricot BANG mersis aaaea aeaa aaae danaa aR 65 Sweet Potato Pecan Braid ssssssceecerer 66 Candy Cane Cherry Braid cccccceeseeeteeeeeees 67 Holiday Stoll suier raa 68 LOW CARB Low Carb Seeded Bread eseesesseeesseeeeeeeneeeneees 69 Low Carb Whole Wheat Bread nsss 70 Low Carb Rye Bread vciisccci8 irrar 71 Low Carb Almond Bread isisisi 12 Low Carb Molasses Bread ceeeseeeseeseeeeeneees 73 Low Carb Pecan Bread ccccccceeeessssseeeeeeeeeeeeees 74
21. PUMPERNICKEL BREAD INGREDIENTS 1 LB 2 LB 1 Measure ingredients into Bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid hee at room 2 2 Plug unit into wall outlet lle aca 3 Select WHOLE WHEAT Choose loaf size and desired crust color Water 80 F 90 F 3 cup 11 3 cups Press the START button Oil 2 tbsp Ya cup 4 The complete signal will sound when bread is done 1 5 Using pot holders remove bread pan from baking chamber and Honey Z tbsp cup carefully remove bread from pan If kneading paddle remains in Non fat Dry skim milk 3 tbsp 3 tbsp bread remove paddle once bread has cooled powder 6 Allow bread to cool on a wire rack until ready to serve Cocoa powder 3 tbsp V4 cup at least 20 minutes MAKES 1 LOAF Caraway seeds 2 tbsp 3 tbsp Instant coffee granules 2 tsp 1 tbsp Salt 1 2 tsp 2 tsp Whole wheat flour 3 4 cup 1 cup Rye flour 3 4 cup 1 cup Bread flour 1 2 cups 2 cups Bread machine yeast 1 tsp 2 tsp OATMEAL PECAN BREAD INGREDIENTS 1 2 LB 2 LB is Measure ingredients except apricots and pecans into bread pan in the order listed Water 80 F 90 F 1 cups 1 cups 2 Insert bread pan securely into baking chamber close lid Molasses cup 1 3 cup Plug unit into wall outlet Vegetable oil 1 tbsp 12 tbsp 3 Se ha erie gaa loaf size and desired crust color Salt 12 tsp 2 tsp 4 At
22. SIZE Press the START button 4 At add ingredient beep open the lid and add toasted hazelnuts directly into bread pan 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF MAPLE WALNUT BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 3 cup Vegetable oil 2 tbsp Maple syrup 2 tbsp Lemon extract 2 tsp Salt tsp Uncooked oatmeal instant or regular Ye cup Bread flour 2 cups Bread machine yeast tsp Walnuts chopped 2 cup 1 Measure ingredients except walnuts into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHITE cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient beep open the lid and add walnuts directly into bread pan 5 The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a
23. acting yeast 1 tbsp bread machine yeast 2 tsp quick acting yeast RAPID CYCLES Rapid cycle settings for White Whole Wheat and Sweet decrease time for making your favorite bread in approximately 1 hour Choose recipe then add an additional 1 2 tsp of bread machine yeast to the recipe The bread may be shorter and denser ADDITIONAL INGREDIENT NOTES Important Exact measurements for ingredients are the most important part of baking It is the key to getting great texture and consistency in your bread Make sure to measure all ingredients exactly BAKING POWDER Double acting baking powder is a leavening agent used in quick breads and cakes This type of leavening agent does not require rising time before baking as chemical reaction works when liquid ingredients are added and again during baking process BAKING SODA Baking soda is another leavening agent not to be confused or substituted for baking powder It also does not require rising time before baking as chemical reaction works during baking process EGGS Eggs add richness and velvety texture to bread dough and cakes When recipe calls for egg s large egg s at room temperature should be used FATS Butter margarine and oil shorten or tenderize the texture of yeast breads French bread gets unique crust and texture from the lack of added fat However breads that call for fat stay fresh longer If butter is used directly from refrigerator it should b
24. again However this may not always produce an acceptable loaf of bread If you are not sure when the outage occurred remove the dough and discard Product may vary slightly from what is illustrated t 1 Removable lid Part BK2000BQ 01 Lid handle Cord wrap not shown Viewing window Control panel Baking chamber Traditional bread pan Part BK2000BQ 02 1 lb bread pans 2 Part BK2000BQ 03 0 Collapsible kneading paddles for traditional bread pan 2 Part BK2000BQ 04 t 11 Non collapsible kneading paddles for 1 lb bread pans 2 Part BK2000BQ 05 t 12 Measuring cup Part BK2000BQ 06 13 Measuring spoon Part BK2000BQ 07 t 14 Kneading paddle removal key Part Part BK2000BQ 08 Note t indicates consumer replaceable removable parts 1 2 3 4 5 Automatic fruit amp nut dispenser 6 7 8 9 1 CONTROL PANEL VNU WHITE RAPID WHITE WHOLE WHEAT RAPID W WHEAT FRENCH SWEET COLOR MENU 2 1 0lb1 5lbs 2 0lbs 2 5lbs UGHT ee MEDIUM DAR F K RAPID SWEET GLUTEN FREE QUICK BREAD amp DOUGH LOW CARB POWER LIGHT ILluminates when START button is pressed DISPLAY WINDOW Shows selection and timer setting MENU BUTTON Selects cycle Each time the MENU button is pressed the number for the cycle selected and the program time will appear in the display window START STOP BUTTON Press and hold fo
25. are not wet pat dry before putting them in the dispenser 7 Plug into standard electrical outlet Bread maker will beep and program 1 and 3 25 will appear in the display window 8 Press MENU to choose desired cycle F1 The POWER light will illuminate Each time MENU is pressed unit and display will move to the next cycle Note As the MENU button is pressed the Rapid cycle setting will follow the regular cycle setting for White Whole Wheat and Sweet 9 Press CRUST to choose crust color F2 Bread maker is preset for medium crust Note CRUST will not be activated for the following cycles I Jam 4 Dough d Bake Only I Rapid DE 81 0lb 415lbs 2 0lbs 2 5lbs RAPID SWEET Gwae GLUTEN FREE RABID WHITE QUICK BREAD WHOLE WHEAT Bete RAPID W WHEAT NE FRENCH auy omw LGA MEUM E BAKE ONLY POWER N MENU COLOR LOAF SURTISIOR F y A 10 Press LOAF to select loaf size F3 Bread maker is preset to 2 lb Note Loaf size cannot be activated for the following cycles Jam d Dough J Rapid 4 Gluten Free 4 Low Carb 11 Press START to begin kneading cycle F4 The POWER light will illuminate The time remaining will begin to count down in display window Bread making time program number and color will be shown in display window Note During kneading cycle yeast will activate and viewing window may begin to fog This will clear eventually so you can view the progress
26. at room temperature 3 02 Cottage cheese at room temperature Ye cup Vegetable oil 1 2 tbsp Cider vinegar Ye tsp White rice flour 1 cup Cornstarch V4 Cup Instant potato buds V4 Cup Potato starch V4 Cup Dry skim milk powder V4 Cup Tapioca flour V4 Cup Snipped fresh chives 2 tbsp Sugar 2 tbsp Salt tsp Bread machine yeast 1 ss tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select GLUTEN FREE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 111 S3AVO1 al LOW CARB WHOLE WHEAT BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 1 cup Unsalted butter or margarine 2 tbsp cut in pieces Large egg at room temperature 1 Lemon juice 1 tsp Salt tsp Whole wheat flour 1 cups Protein whey V4 Cup Vital wheat gluten Ya cup Psyllium husk powder V4 cup Flax seed meal 2 tbsp Wheat bran V4 cup Nu
27. basil chopped 1 tbsp 2 tbsp MAKES 1 LOAF Fresh oregano chopped 1 tbsp 2 tbsp Bread flour 42 cups 5 cups Bread machine yeast 1 tsp 2 tsp Toasted pine nuts 1 3 cup Ye cup ASIAGO PESTO BREAD INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F 1 cups 1 2 cups 2 tbsp Extra virgin olive oil 12 tbsp 2 tbsp Asiago cheese shredded 3 cup Ye cup Prepared pesto V4 Cup 3 cup Sugar 1 tsp 1 2 tsp Salt 1 tsp 1 tsp Bread flour 4 cups 41 2 cups Bread machine yeast 1 2 tsp 2 tsp Toasted pine nuts 1 3 cup Ye cup Measure ingredients except toasted pine nuts into bread pan in the order listed Add pine nuts into automatic fruit amp nut dispenser Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF 29 FRENCH HONAYd PEPPERONI PARMESAN BREAD Note For 1 lb loaf recipe please refer to page 101 INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F cup 1 cup Finely chopped 1 3 cup Ye cup pep
28. from baking chamber and carefully pour jam into clean jars 6 Place in refrigerator to cool 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS STRAWBERRY KIWI PRESERVES INGREDIENTS 2 cups strawberries coarsely chopped 1 cup golden or green kiwi coarsely chopped 3 cup sugar 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS 81 JAM Inve 82 CURRIED APPLE MANGO MARMALADE INGREDIENTS 22 cups apples diced 1 large ripe mango peeled seeded and coarsely chopped cup sugar 2 tsp minced fresh ginger V2 tsp curry powder 4 tsp cayenne powder 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the jam is done 5 Using a pot holder remove bread
29. liquid ingredients taking care to keep it away from the yeast 2 Close bread maker lid and plug it in 3 Press MENU to choose cycle Time needed for selected cycle appears in display window 4 Press A to add time in 10 minute intervals Use W to subtract time Amount of time set is shown in display window e To fast forward time continually press A e To fast reverse continually press V e For example if it is 8 00 AM and you want bread ready at 1 00 PM press A until the display reads 5 00 meaning it will finish baking in 5 hours This is the hour difference between 8 00 AM and 1 00 PM Note Actual baking times will not change 5 Press LOAF to choose loaf size press CRUST to choose crust color then press START to begin timer The colon in time display begins to flash letting you know timer is started When your bread is finished baking bread maker will beep and 0 00 will appear in display window Press START STOP and open lid 6 If you make an error after you ve activated program and want to start over press and hold START STOP for approximately 5 seconds Timer will clear and you can begin again BAKE ONLY The Bake Only cycle offers the flexibility to vary time You can bake pre made dough or dough purchased at the store using this cycle You may also use this cycle if crust color is too light or if your sweet bread is not quite done Check every few minutes 1 Press the MENU button and move to cy
30. not overripe or under ripe for best flavor Do not puree fruit Jam should have bits of fruit in it Recipes should not exceed 3 cups fruit Remove stems seeds or pits from fruit You may use strawberries blackberries raspberries or other thin skinned berries Fruit such as peaches pears and apricots may be used but should be peeled and have seeds removed Frozen berries or fruit no sugar added may be substituted for fresh Thaw and drain before measuring For thinner jam use juice as part of 3 cups of berry or fruit amount Lemon juice adds necessary acid to berries or fruit You may decrease amount of sugar but it will produce a thinner result More sugar will make it thicker For best results sugar substitutes are not recommended Average refrigerated life of jam is 2 weeks or up to several months if frozen Important Do not exceed amounts given in recipes Care and Cleaning This product contains no user serviceable parts Refer service to qualified service personnel CLEANING Important Always unplug bread maker and allow to cool completely prior to cleaning Bread pan and kneading paddle have nonstick surfaces which make cleaning easier 1 After baking each loaf of bread unplug bread maker and allow to cool discard any crumbs 2 Remove bread pan from oven chamber and kneading paddle from bread pan Wash bread pan and kneading paddle inside and out with warm soapy water Avoid scratching nonstick su
31. pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 43 GLUTEN FREE ddd N3LN19 44 GLUTEN FREE PUMPERNICKEL BREAD 2 LB Note For 1 lb loaf recipe please refer to page 109 INGREDIENTS 1 cups water 80 F 90 F 3 large eggs at room temperature 3 tbsp molasses 2 tbsp canola oil 1 tsp cider vinegar 2 cups white rice flour 7 3 cup potato starch 1 3 cup tapioca flour 3 tbsp firmly packed light brown sugar 2 tsp xanthan gum 2 tsp cocoa powder 2 tsp instant coffee granules 1 2 tsp salt 1 tbsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF SEEDED GLUTEN FREE BREAD 2 LB Note For 1 lb loaf recipe please refer to page 110 INGREDIENTS 12 3 cup
32. tsp cloves 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the ketchup is done 5 Using a pot holder remove bread pan from baking chamber and carefully spoon into a heatproof bowl Cover and allow to stand for at least 10 minutes to cool 6 Spoon into blender jar process on high speed until smooth about 1 minute 7 Strain and pour into jars 8 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS BASIC WHITE BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 7 3 cup Unsalted butter or margarine 1 tbsp cut in pieces Sugar 2 tsp Dry skim milk powder 1 tbsp Salt tsp Bread flour 2 cups Bread machine yeast tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHITE cycle and 2 1 0 lb LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack unti
33. will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Tip If desired frost loaf with confectioners sugar frosting and sprinkle with additional toasted slivered almonds CHOCOLATE HAZELNUT BREAD Measure ingredients except hazelnuts into bread pan in INGREDIENTS 1 2 LB 2 LB 212 LB order listed Large eggs at room 1 2 2 2 Insert bread pan securely into baking chamber Close lid temperature 3 Add hazelnuts into the automatic fruit amp nut dispenser Water 80 F 90 F V2 cup 3 cup 1 cup 4 Plug unit into wall outlet Unsalted butter 12 tbsp 2 tbsp 3 tbsp 5 Select SWEET Choose loaf size and desired crust color cut in pieces Press the SIART butten l Un we tened cocoi cup 1 3 cup V2 cup 6 ans complete signal will sound when bread is done powder 7 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in Sugar s cup Ye cup s cup bread remove paddle once bread has cooled Salt V2 tsp 1 tsp 1 tsp 8 Allow bread to cool on a wire rack until ready to serve Bread flour 2 cups 2 Cups 3 cups rat least 20 imintites Bread machine yeast 1 tsp 12 tsp 1 tsp
34. 1LB LOAVES 99 S3AVO01 ail HERBED ITALIAN LOAF 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 1 cup Olive oil 1 tbsp Instant minced onion 1 tbsp Chopped fresh parsley 2 tbsp Minced fresh garlic 1 tsp Sugar 1 tsp Salt 1 tsp Chopped fresh basil 1 tsp Chopped fresh oregano 1 tsp Bread flour 33 4 cups Bread machine yeast 1 tsp Toasted pine nuts V4 cup 1 Measure ingredients except pine nuts into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select FRENCH cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient beep open the lid and add pine nuts directly into bread pan 5 The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF PEPPERONI PARMESAN BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 12 cup Finely chopped pepperoni V4 Cup Mozzarella cheese 1 3 cup It
35. 2 medium 2 2 cups all purpose flour 1 cup sugar 2 cup unsalted butter or margarine softened 2 eggs slightly beaten 21 2 tsp baking powder 2 tsp baking soda tsp salt Ye cup macadamia nuts chopped 1 Ina large mixing bowl combine ingredients in order listed 2 Spoon batter evenly into bread pan Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select QUICK BREAD Press the START button 5 The complete signal will sound when the bread is done 6 Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF COCONUT GINGER QUICK BREAD 2 LB INGREDIENTS 1 cup 2 tbsp half amp half 2 large eggs at room temperature V4 cup oil 1 tsp coconut extract 1 tsp lemon extract 3 cup sugar 1 tbsp grated lemon peel 2 cups all purpose flour 2 tbsp candied ginger finely chopped 1 tbsp baking powder v2 tsp salt 1 cups toasted shredded coconut 1 Ina large mixing bowl combine ingredients in order listed 2 Spoon batter evenly into bread pan 3 Insert bread pan s
36. 4 tsp 214 tsp 22 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on wire rack until ready to serve at least 20 minutes MAKES 1 LOAF WHITE ALIHM BEER BREAD INGREDIENTS 1 2 LB 2 LB Beer 80 F 90 F 12 cup cup Water 80 F 90 F V2 cup V2 cup Green onions V4 Cup 3 4 cup chopped Sugar 2 tsp 1 tbsp Salt 1 tsp 1 tsp Bread flour 3 cups 3 cups Bread machine yeast 1 2 tsp 2 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF OATMEAL BREAD Note
37. 7 DOUGH H9NnoG 68 HOLIDAY STOLLEN INGREDIENTS 2 3 cup milk 80 F 90 F 4 cup water 80 F 90 F 1 large egg at room temperature 3 tbsp unsalted butter or margarine cut in pieces 4 Cup sugar 1 tbsp grated lemon peel 1 tbsp grated orange peel V2 tsp salt 3 cups bread flour 2 tsp active dry or bread machine yeast Y2 cup toasted slivered almonds Ye cup candied fruit diced Ye cup currants OF Ol go N 10 11 Measure ingredients except candied fruit currants and almonds into bread pan in order listed Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet Select DOUGH Press the START button At add ingredient beep add almonds currants and candied fruit The complete signal will sound when dough is done Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Invert a large mixing bowl over dough and let rest for 10 minutes On a large baking sheet roll dough into 14 x 8 inch oval Fold one long side over the other to within 1 inch of the opposite side Pinch the edges to seal Cover and let rise until doubled in size about 45 minutes Bake in a preheated oven at 375 F about 25 minutes until golden and fully baked Bread will sound hollow when fully baked Allow bread to cool on a wire rack until ready to serve at least 20 minutes
38. ARTED Remove packing materials and any stickers Please go to www prodprotect com applica to register your warranty Place bread maker on dry stable level surface away from heat and areas where cooking grease or water may splatter on unit Do not place near edge of countertop If placing beneath cabinets make sure there is enough room to open the lid without interference Important Your bread maker will bake up at 2 2 Lb loaf Do not put larger quantities of ingredients into bread pan Bread will not mix and bake correctly and bread maker may be damaged See MAXIMUM INGREDIENT AMOUNTS e Before first use operate on Rapid White cycle without adding ingredients to burn off manufacturing oils Follow instructions in USING YOUR BREAD MAKER Note During first use bread maker may smoke and or emit an odor from mineral oils used in manufacturing This is normal MAXIMUM INGREDIENT AMOUNTS e Bread cycles approximately 5 cups e Quick breads 4 cups e Dough cycle 4 cups e Jam 3 cups of fruit mixture BREAD PAN TIPS Inserting bread pan Note Remember to insert kneading paddles first then add all ingredients in the order listed BEFORE inserting the bread pan into baking chamber Important Collapsible kneading paddles may fall when ingredients are added This is normal They will stand up when kneading begins e When inserting bread pan into bread maker make sure to set firmly in place Removing bread pan
39. Bread ccccceceeeeeeeeeeeeeeeeeeeeees 18 Gluten Free Pumpernickel Bread eee 44 Oatmeal Pecan Bread 0 cee eeeceeesseeeeeseeeneetseeteaee 19 Seeded Gluten Free Bread ssassn 45 Whole Wheat Cranberry Bread cseeeeeees 20 Spelt Bread siirinsesi dani 46 Whole Wheat Raisin Bread 21 Gluten Free Potato amp Chive Bread eee 47 Yogurt Whole Wheat Bread ceeeseeeteeeeeeneeees 22 QUICK BREAD Banana Macadamia Quick Bread eeeeeeeeeee 48 FRENCH Classic French Bread iieri 23 Coconut Ginger Quick Bread 49 Herbed French Bread eeseesesseeceseeeneeeneeeteees 24 Gingerbread Quick Bread eee eee 50 Peppered French Bread c cccceeseeeeeeeeeeteeees 25 Orange Date Nut Quick Bread 51 Olive Rosemary French Bread eccceeeseeeeeeees 26 Orange Walnut Quick Bread ee 52 Italian Semolina Bread cccccceceeeeseeeeeeeeeteeees 27 Prune Poppy Seed Quick Bread s 53 Herbed Italian Loaf ee eceeeeeeteeeteeseeeenteeneeenrees 28 ASiago Pesto Bread nussin ns 29 Pepperoni Parmesan Bread c ccceceeeeeeeeees 30 Sundried Tomato Parmesan Bread cceeee 31 CYCLE RECIPE PAGE CYCLE RECIPE PAGE DOUGH Dinner Rolls JAM Apricot Key Lime Preserves 75 also includes Cinnamon Roll variation 54 Blueberry Mango Preserves sssscc 76 Sweet Wheat Dinner Rolls 0 ceceeeeeeeeeeeeeees 55 Blueberry Pineapple Preserves 05 77
40. ES 1 LOAF WHITE ALIHM ONION CHEESE BREAD Note For 1 lb loaf recipe please refer to page 93 INGREDIENTS 1 2 LB 2 LB 212 LB Water 80 F 90 F Y cup Ya cup 1 cup Cottage cheese 1 3 cup Ye cup 3 cup Shredded Swiss cheese cup Ye cup 3 cup Grated Parmesan 3 tbsp Y4 cup 1 3 cup cheese Unsalted butter or 2 tsp 1 tbsp 1 tbsp margarine cut in pieces Sugar 12 tbsp 2 tbsp 22 tbsp Salt 1 tsp 1 tsp 2 tsp Instant minced onion 2 tsp 1 tbsp 2 tbsp Parsley chopped 1 tbsp 1 tbsp 2 tbsp Bread flour 2 cups 3 cups 3 cups Bread machine yeast 1 tsp 1 tsp 2 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan Kneading paddle may remain in bread Remove paddle when bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF WHOLE WHEAT BREAD Note For 1 lb loaf recipe please refer to page 94 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Was Wet es UE ae Plug unit into wall outlet Mi
41. F Enough to Enough to 3 Insert bread pan securely into baking chamber place nuts measure cup measure 1 cup in dispenser Close lid with egg with egg 4 Add pecans into the automatic fruit amp nut dispenser Cooked pumpkin 1 3 cup Ye cup 5 Plug unit into wall outlet Vanilla extract 1 tsp 2 tsp 6 Select SWEET Choose loaf size and desired crust color Press the START button Unsalted butter or 3 tbsp V4 Cup margarine cut in pieces 7 At add ingredient beep add pecans 8 The complete signal will sound when bread is done Light brown sugar 3 tbsp a cup i A 9 Using pot holders remove bread pan from baking chamber and Dried orange peel 2 tsp 1 tbsp carefully remove bread from pan If kneading paddle remains in Ground cinnamon 1 tsp 1 tsp bread remove paddle once bread has cooled 1 10 Allow bread to cool on a wire rack until ready to serve Al Tatsp Z tSp at least 20 minutes Nutmeg ground tsp V2 tsp MAKES 1 LOAF Bread flour 32 cups 4 cups Bread machine yessi T2 tsp Zip Tip If desired frost loaf with lemon confectioner s sugar frosting and sprinkle with additional chopped toasted pecans Toasted pecans Ye cup Ye cup SWEET 13JMS TROPICAL FRUIT BREAD Note For 1 lb loaf recipe please refer to page 106 chopped INGREDIENTS 1 2 LB 2 LB 22 LB Large eggs at room 1 1 2 temperature Water 80 F 90 F En
42. KES A 2 LB LOAF 51 QUICK BREAD avaud WAND ORANGE WALNUT QUICK BREAD 2 LB INGREDIENTS 2 cups all purpose flour 1 cup toasted walnuts chopped 3 cup Sugar 2 tbsp grated orange peel 4 tsp baking powder V4 tsp salt Y4 cup unsalted butter or margarine softened cup milk Y2 cup sour cream 2 large eggs slightly beaten 1 Ina large mixing bowl combine ingredients in order listed 2 Spoon batter evenly into bread pan 3 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select QUICK BREAD Press the START button 5 The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF TIP IF DESIRED FROST WITH CONFECTIONERS SUGAR FROSTING AND SPRINKLE WITH ADDITIONAL CHOPPED TOASTED WALNUTS PRUNE POPPYSEED QUICK BREAD 2 LB INGREDIENTS V2 cup milk 2 large eggs slightly beaten 1 3 cup unsalted butter or margarine softened 1 2 cups all purpose flour 1 cup sugar 1 tbsp grated orange peel 1 tbsp poppy seeds 2 tsp b
43. MAKES 1 LOAF Toasted and skinned 1 3 cup cup 45 cup ip peer ta ane se a sugar frosting and sprinkle hazelnuts nuts chopped with additional chopped hazelnuts SWEET 13JMS CRANBERRY ORANGE BREAD Note For 1 lb loaf recipe please refer to page 105 INGREDIENTS 1 2 LB 2 LB Large eggs at room 1 1 temperature Water 80 F 90 F Enough to Enough to measure 11 2 measure 2 cups cups with egg with egg Sugar 2 tbsp 3 tbsp Dry skim milk powder 2 tbsp 3 tbsp Dried cranberries Ve cup 7 3 cup Dried orange peel 1 tsp 2 tsp Ground cinnamon 1 tsp 12 tsp Salt 1 tsp 1 2 tsp Unsalted butter or mar 2 tbsp 3 tbsp garine cut in pieces Bread flour 32 cups 4 cups Bread machine yeast 1 tsp 1 2 tsp Pecans chopped Ye cup 7 3 cup OF Ol BO oo Place egg in a measuring cup add water to required amount Pour into bread pan Add remaining ingredients into bread pan except pecans in the order listed Insert bread pan securely into baking chamber close lid Add pecans into the automatic fruit amp nut dispenser Plug unit into wall outlet Select SWEET Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wi
44. NE 1 LB LOAF Place peeled potatoes in saucepan of cold water Bring to boil reduce heat and cook until fork tender drain reserving liquid Mash potatoes without any additions of salt butter or milk Cool water to 80 F to 90 F and allow mashed potatoes to stand covered at room temperature for use 1LB LOAVES 103 CHERRY ALMOND BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Large eggs at room temperature 1 Water 80 F 90 F 12 cup Unsalted butter or margarine 1 tbsp cut in pieces Dried cherries V4 cup Dry skim milk powder 1 tbsp Sugar 1 tbsp Dried orange peel 1 tsp Ground cinnamon tsp Salt 1 tsp Bread flour 2 cups Bread machine yeast V2 tsp Toasted slivered almonds V4 Cup S3AVO01 al 1 Measure ingredients except almonds into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select SWEET cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient beep open the lid and add almonds directly into bread pan 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until re
45. Ol N GH Measure ingredients except sunflower seeds into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add sunflower seeds into automatic fruit amp nut dispenser Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF COCONUT HAZELNUT BREAD Note For t 16 loal recipe please reter to page 30 1 Measure ingredients except toasted hazelnuts into bread pan in the order listed INGREDIENTS 1 2 LB 2 LB 22 LB 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet o o 1 Water 80 F 90 F cup 1 ea 1 3 cups Note For 112 and 2 lb loaves you can add the toasted hazelnuts 2 tbsp into automatic fruit amp nut dispenser for 21 2 lb loaf we recommend Unsalted butter or 1 tbsp 12 tbsp 2 tbsp waiting and adding directly into the bread pan at the add ingredient margarine cut in pieces beep since the full amount required for the recipe is more than the Unsweetened coconut 4 cu 1 3 cu Yo cu Aa pAn MIn 3 SSR k ouR 3 Select WHITE Choose lo
46. T button The complete signal will sound when bread is done WHEAT WHOLE 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF 21 TIOHM IWAHM YOGURT WHOLE WHEAT BREAD Note For 1 lb loaf recipe please refer to page 98 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid INGREDIENTS 1 2 LB 2 LB Plug unit into wall outlet Plain nonfat yogurt cup 1 cup 3 Select WHOLE WHEAT Choose loaf size and desired crust color 80 F 90 F Press the START button Water 80 F 90 F Ye cup V2 cup 4 The complete signal will sound when bread is done Vegetable oil 1 tbsp 1 tbsp 5 Using pot holders remove bread pan from baking chamber and th S carefully remove bread from pan If kneading paddle remains in Maple syrup 1 tbsp 2 tbsp bread remove paddle once bread has cooled not pancake syrup 6 Allow bread to cool on a wire rack until ready to serve Salt 12 tsp 2 tsp at least 20 minutes Whole wheat flour 1 cups 1 2 cups MAKES 1 LOAF Bread flour 2 cups 22 cups Bulgur wheat 12 tbsp 2 tbsp Bread machine yeast 2 tsp 2 tsp CLASSIC FRENCH BREAD INGREDIENTS
47. Tapioca flour V4 Cup Dry buttermilk powder 2 tbsp Sugar 2 tbsp Green onion chopped 2 tbsp Xanthan gum 1 tsp Fresh dill chopped 1 2 tsp Salt tsp Bread machine yeast 1 s tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select GLUTEN FREE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 107 S3AVO01 ail GLUTEN FREE HERB BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F cup Cheese amp chive egg beaters 22 tbsp at room temperature Egg white 1 White rice flour 2 cup 2 tbsp Brown rice flour Ye cup Potato flour V4 Cup Tapioca flour V4 cup 2 tbsp Potato starch 2 tbsp Dry skim milk powder 3 cup Sugar 1 tbsp Xanthan gum 1 tsp Salt tsp Herbs d Provence V2 tsp Bread machine yeast 22 tsp 1 Measure ingredients into 1 lb bread pan in the order listed
48. ady to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF CRANBERRY ORANGE BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Large eggs at room temperature 1 Water 80 F 90 F Enough to measure 7 3 cup with egg Sugar 1 tbsp Dry skim milk powder 1 tbsp Dried cranberries V4 Cup Dried orange peel 2 tsp Ground cinnamon V2 tsp Salt 1 tsp Unsalted butter or margarine 1 tbsp cut in pieces Bread flour 2 cups Bread machine yeast tsp Pecans chopped 1 3 cup 1 Measure ingredients except pecans into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select SWEET cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient beep open the lid and add pecans directly into bread pan 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 105 S3AVO01 ail TROPICAL FRUIT BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans
49. af size and desired crust color Chopped candied ginger 2 tbsp 2 tbsp 3 tbsp Press the START button Light brown sugar 1 2 tbsp 3 tbsp V4 cup 4 The complete signal will sound when bread is done Dry ski ilk d 1 tbsp 172 tbsp 2 tbsp 5 Using pot holders remove bread pan from baking chamber and Eee gt P a ali carefully remove bread from pan If kneading paddle remains in Salt Y tsp 1 tsp 1 tsp bread remove paddle once bread has cooled Bread flour 21 2 cups 3 cups 4 cups 6 Allow bread to cool on a wire rack until ready to serve l at least 20 minutes Bread machine yeast tsp 2 tsp 2 tsp Chopped lightly toasted cup Ye cup 1 cup MAKES 1 LOAF hazelnuts WHITE ALIHM MAPLE WALNUT BREAD Note For 1 lb loaf recipe please refer to page 91 INGREDIENTS 1 2 LB 2 LB 212 LB Water 80 F 90 F 1 cup 1 3 cups 1 2 cups 2 tbsp Vegetable oil 4 tbsp 6 tbsp 6 tbsp Maple syrup not pan 6 tbsp 6 tbsp 2 3 cup cake syrup Lemon extract 2 tsp 3 4 tsp 1 tsp Salt 1 tsp 1 tsp 1 tsp Uncooked oatmeal 1 cup 1 2 cups 1 cup instant or regular Bread flour 32 cups 4 cups 4 2 cups Bread machine yeast tsp 24 tsp 22 tsp Walnuts chopped Ye cup 7 3 cup 7 3 cup 12 i OT Pe CS D Measure ingredients except walnuts into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add w
50. aking powder v2 tsp salt 1 tsp vanilla extract 1 cup prunes finely chopped Qs lO On In a large mixing bowl combine ingredients in order listed Spoon batter evenly into bread pan Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select the QUICK BREAD Press the START button At add ingredient beep add prunes The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 53 QUICK BREAD HONnoG 54 DINNER ROLLS INGREDIENTS cup milk 80 F 90 F Y cup 2 tbsp water 80 F 90 F 1 large egg at room temperature 4 Cup Sugar 2 tbsp unsalted butter or margarine cut in pieces v2 tsp salt 22 cups bread flour 2 tsp active dry or bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from bakin
51. alian seasoning V2 tsp Sugar Ye tsp Salt V2 tsp Bread flour 212 cups Bread machine yeast 1 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select FRENCH cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 101 S3AVO01 ail CINNAMON RAISIN BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans 1 LB EACH 1 LB EACH Large eggs at room temperature 1 Water 80 F 90 F 12 cup Firmly packed light brown sugar 1 tbsp Dry skim milk powder 1 tbsp Unsalted butter or margarine 1 tbsp cut in pieces Ground cinnamon 1 tsp Salt 1 tsp Bread flour 2 cups Bread machine yeast tsp Raisins Ye cup 1 Measure ingredients except raisins into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select SWEET cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient b
52. alnuts into automatic fruit amp nut dispenser Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF SWISS CHEESE BREAD Note For 1 lb loaf recipe please refer to page 92 INGREDIENTS 1 2 LB 2 LB Buttermilk 80 F 90 F cup 1 cup Water 80 F 90 F 1 3 cup 12 cup Shredded Swiss cheese cup 1 cup Honey 1 tbsp 1 2 tbsp Baking powder 1 tsp 1 tsp Dried dill tsp 1 tsp Dried chives tsp 1 tsp Salt 1 tsp 1 2 tsp Bread flour 32 cups 4 cups Bread machine yeast 1 tsp 22 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAK
53. and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF GLUTEN FREE POTATO amp CHIVE BREAD 2 LB Note For 1 lb loaf recipe please refer to page 111 INGREDIENTS 1 cups water 80 F 90 F 3 large eggs at room temperature cup cottage cheese at room temperature 3 tbsp vegetable oil 1 tsp cider vinegar 2 cups white rice flour Y2 cup cornstarch Y2 cup instant potato buds Y2 cup potato starch Ye cup dry skim milk powder Y2 cup tapioca flour V4 cup snipped fresh chives 4 Cup sugar 12 tsp salt 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 47 GLUTEN FREE aviud MIND 48 BANANA MACADAMIA BREAD 2 LB INGREDIENTS 7 3 cup milk 1 cup mashed banana about
54. approximately 1 hour Choose recipe then simply add V2 tsp to amount of yeast listed for a 2 lb loaf Bread may be shorter and denser than bread made using the longer program BAKE ONLY Used if crust is too light or you wish to bake pre made dough also especially useful if your bread is not quite done Check every few minutes Bakes for up to 1 hour 30 minutes KNOW YOUR INGREDIENTS FLOUR amp OTHER GRAINS ALL PURPOSE FLOUR All purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes BRAN Bran unprocessed is coarse outer portion of wheat or rye grains that is separated from flour by sifting or bolting It is often added to bread in small quantities for nutritional enrichment heartiness and flavor It is also used to enhance bread texture BREAD FLOUR Bread flour typically has higher gluten concentration than all purpose flour Using bread flour 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 flavor and texture of bread CRACKED WHEAT Cracked wheat has very coarse texture It comes from wheat kernels cut into angular fragments It gives whole grain breads a nutty flavor and crunchy texture RYE FLOUR Rye flour must always be mixed with high proportion of bread flour as it does not contain
55. ary garlic 1 2 tsp 2 tsp 2 tsp seasoning blend Dried rosemary crushed tsp 1 tsp 1 tsp Sugar tsp 1 tsp 2 tsp Salt 1 tsp 12 tsp 2 tsp Bread flour 22 cups 3 cups 32 cups Whole wheat flour 1 cup 1 cups 1 2 cups Bread machine yeast 1 2 tsp 2 tsp 2 tsp Kalamata olives well 3 4 cup 1 cup 1 cup drained and chopped 7 Measure ingredients except olives into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START button At add ingredient beep add olives directly into the bread pan The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF ITALIAN SEMOLINA BREAD INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F 1 cups 1 2 cups Olive Oil 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Bread flour 3 cups 334 cups Semolina flour 3 4 cup 1 cup Bread machine yeast 12 tsp 2 tsp Toasted pine nuts Ye cup Ye cup Measure ingredients except pine nuts into bread pan in the order listed Add pine nuts into automatic fruit amp nut dispenser Insert bread pan securely into baking cha
56. cessory attachments not recommended by the 200 138 024 appliance manufacturer may cause fire electric shock or injury Q Do not use outdoors L Do not let cord hang over edge of table or counter or touch For online customer service hot surfaces including the stove and to register your product go to Q Do not place on or near a hot gas or electric burner or ina www prodprotect com applica heated oven Caution hot surfaces This appliance generates heat and escaping steam during use Proper precautions must be taken to prevent the risk of burns fires or other injury to persons or damage to property POLARIZED PLUG 120V Models Only This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug does not fit fully into the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way TAMPER RESISTANT SCREW Warning This appliance is equipped with a tamper resistant screw to prevent removal of the outer cover To reduce the risk of fire or electric shock do not attempt to remove the outer cover There are no user serviceable parts inside Repair should be done only by authorized service personnel ELECTRICAL CORD a A short power supply cord or detachable power supply cord is to be provided to reduce the risk resulting from be
57. cle 13 2 Adjust the amount of time you need up to 90 minutes 3 Press START to begin baking SPECIAL GLAZES FOR YEAST BREADS Select one of the following special glazes to enhance your bread e Melted Butter Crust Brush melted butter over just baked bread for a softer more tender crust e Milk Glaze For a softer shiny crust brush just baked bread with milk or cream e Sweet Icing Glaze Mix 1 cup sifted confectioner s sugar with 1 to 2 tablespoons of milk water or fruit juice until smooth Drizzle glaze over raisin or sweet bread when they are almost cool Note If desired generously sprinkle with your choice of nuts or seeds after glazing DOUGH CYCLE Tips for Best Results e If using delay bake timer make sure yeast is on top of flour away from liquids Important Never allow dough to remain in bread maker after cycle is complete it may over rise and damage machine e Rising times for dough after it is shaped and placed in baking pan will vary due to recipe temperature and humidity level of your kitchen Optimum temperature for rising is 80 85 F Rising is the most essential feature in bread making e Bread maker allows dough to have first rise or fermentation before dough is removed Fermentation conditions gluten becoming pliable and elastic with a soft smooth quality develops flavor and leavens product e Sometimes a double rising is beneficial especially for whole grain or 100 whole whea
58. coming entangled in or tripping over a longer cord b Longer detachable power supply cords or extension cords are available and may be used if care is exercised in their use c If a long detachable power supply cord or extension cord is used 1 The marked electrical rating of the detachable power supply cord or extension cord should be at least as great as the electrical rating of the appliance 2 Ifthe appliance is of the grounded type the extension cord should be a grounding type 3 wire cord and 3 The longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over Note If the power supply cord is damaged it should be replaced by qualified personnel in Latin America by an authorized service center POWER OUTAGE 7 Minute Power Failure Back Up Your Breadman Bread Maker has a 7 minute power failure back up feature If the electricity goes out the memory will store your cycle selection for up to 7 minutes If the power comes back on within this time bread making will resume where it Left off If the bread maker loses power for more than 7 minutes and you are using any dairy products perishables or meat in your bread you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations For nonperishable recipes you may try starting the bread maker at the beginning of the cycle
59. cup milk 80 F 90 F 1 large egg at room temperature 2 cup mashed cooked sweet potato 4 cup firmly packed light brown sugar 2 tbsp unsalted butter or margarine cut in pieces v2 tsp salt 2 cups bread flour 2 tsp active dry or bread machine yeast Y2 cup toasted pecans chopped OF O Pn a Measure ingredients except pecans into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select DOUGH Press the START button At add ingredient beep add pecans The complete signal will sound when dough is done Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Invert a large mixing bowl over dough and let rest for 10 minutes Divide dough into 3 equal pieces Shape each piece into a 14 inch roll Place ropes together on lightly greased baking sheet Braid ropes loosely Tuck ends under braid Cover and let rise in a warm place until doubled in size about 40 minutes Bake in preheated oven at 375 F about 25 minutes or until golden 10 Place on wire rack and allow to cool MAKES ONE LARGE LOAF Tip If desired drizzle with confectioners sugar frosting before serving CANDY CANE CHERRY BRAID INGREDIENTS 2 large eggs at room temperature Water 80 F 90 F 3 tbsp unsalted butter or margarine cut in pieces Y4 cup dry skim m
60. d pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF 31 FRENCH 13JMS CINNAMON RAISIN BREAD Note For 1 lb loaf recipe please refer to page 102 INGREDIENTS 1 2 LB 2 LB Large eggs at room 1 1 temperature Water 80 F 90 F Enough to Enough to measure 1 cup measure 11 2 with egg cups with egg Firmly packed light 12 tbsp 2 tbsp brown sugar Dry skim milk powder 12 tbsp 2 tbsp Unsalted butter or 12 tbsp 2 tbsp margarine cut in pieces Ground cinnamon 1 tsp 12 tsp Salt 1 tsp 12 tsp Bread flour 3 cups 334 cups Bread machine yeast 1 tsp 1 tsp Raisins V2 cups cup Place egg in a measuring cup add water to required amount Pour into bread pan Add remaining ingredients except raisins into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Note For 1 lb loaf you can add the raisins into automatic fruit amp nut dispenser for 2 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 4 Select SWEET Choose loaf size and desired crust color Pre
61. e cut into small pieces for easier blending during kneading process LIQUIDS All liquids should be warm 80 F 27 C to 90 F 32 C for all recipes Liquids such as milk water ora combination of powdered milk and water can be used when making bread Milk will improve flavor provide velvety texture and soften the crust while water alone will produce a crispier crust Vegetable or fruit juices and potato water may be used for flavor variety SALT Salt is necessary to balance flavor in breads and cakes it also limits growth of yeast Changing the amount of salt in a given recipe may result in shorter gummier bread When first making a type of bread do not increase or decrease amount of salt shown in the recipe SUGAR Sugar is important for color and flavor of breads It also serves as food for yeast since it the supports fermentation process Recipes in this book that call for sugar require granulated sugar Important Do not substitute powdered sugar Artificial sweeteners cannot be used as substitute as yeast will not react properly with them CLIMATE CHANGES amp 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 In dry climates flour is drier and requires slightly more liquid In humid climates flour is wetter and will absorb less liquid so less liquid is required HOW TO USE THIS PRODUCT IS FOR HOUSEHOLD USE ONLY GETTING ST
62. ecurely into baking chamber close lid Plug unit into wall outlet Select QUICK BREAD Press the START button 5 The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 49 QUICK BREAD aviud WIND GINGERBREAD QUICK BREAD 2 LB INGREDIENTS 2 cups all purpose flour Ye cup firmly packed light brown sugar 2 tbsp candied ginger finely chopped 2 tsp ground ginger 2 tsp baking soda 1 tsp ground cinnamon 2 tsp ground allspice tsp salt cup buttermilk 2 large eggs slightly beaten Ye cup molasses Y4 cup unsalted butter or margarine melted Y4 cup water 1 Ina large mixing bowl combine ingredients in order listed 2 Spoon batter evenly into bread pan 3 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select QUICK BREAD Press the START button 5 The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread o
63. eep open the lid and add raisins directly into bread pan 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF GOLDEN POTATO BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans 1 LB EACH 1 LB EACH Potato Cooking water 80 F 90 F cup 2 tbsp Egg beaters at room temperature 2 tbsp Mashed potatoes 1 3 cup Unsalted butter cut in pieces 1 tbsp Sugar V2 tsp Dry skim milk powder 1 2 tbsp Dried chives 1 2 tsp Potato starch 2 tbsp Salt tsp Bread flour 1 2 cups Bread machine yeast 1 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select SWEET cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES O
64. g chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Shape into your favorite dinner rolls shapes such as braids butter horns Parker house or clover leaf 8 Bake ina preheated oven at 375 F about 20 minutes until golden and fully baked Rolls will sound hollow when tapped MAKES ABOUT 2 DOZEN DINNER ROLLS Tip If desired brush with melted butter or beaten egg whites and sprinkle with sesame poppy or fennel seeds just before baking VARIATION CINNAMON ROLLS 1 2 Roll out dough on lightly floured surface to 9 x 14 inch rectangle Brush with about 2 tbsp melted butter Sprinkle with a mixture of 3 tbsp sugar and 2 tsp ground cinnamon Top with cup raisins Roll up jellyroll style starting at long end Cut into 1 inch slices and arrange in greased 9 x 12 inch bread pan Cover and let rise in warm place until doubled in size about 45 minutes Bake in preheated oven at 375 F until golden brown about 20 minutes Remove from pan and cool on a wire rack If desired drizzle with confectioners sugar frosting when cool SWEET WHEAT DINNER ROLLS INGREDIENTS 1 cup milk 80 F 90 F 1 3 cup unsalted butter or margarine cut in pieces 1 large egg at room temperature 4 Cup Sugar Y2 tsp salt 212 cups bread flour 1 cup whole wheat flour 2 tsp bread machine yeast 1 Measu
65. g paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 109 S3AVO01 ail SEEDED GLUTEN FREE BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Milk 80 F 90 F 7 oz Egg beaters at room 3 oz temperature Melted butter or margarine 3 tbsp Cider vinegar Ye tsp Gluten free bread mix V2 pkg 16 oz Golden flax seeds 1 tbsp Sesame seeds 1 tbsp Black sesame seeds 1 2 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select GLUTEN FREE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF GLUTEN FREE POTATO amp CHIVE BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 12 cup 2 tbsp Egg beaters
66. gnal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF OLIVE ROSEMARY FRENCH BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F 1 cup Olive oil 1 tsp Rosemary garlic seasoning blend 1 tsp Dried rosemary crushed V2 tsp Sugar V2 tsp Salt V2 tsp Bread flour 2 cups Whole wheat flour 3 4 cup Bread machine yeast 1 tsp Kalamata olives well drained and chopped 12 cup Measure ingredients except Kalamata olives into 1 lb bread pan in the order listed Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet Select FRENCH cycle and 2 1 0 LB LOAF SIZE Press the START button At add ingredient beep open the lid and add Kalamata olives directly into bread pan The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF
67. holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS PINEAPPLE PAPAYA PRESERVES INGREDIENTS 2 cups fresh pineapple chopped 1 cup fresh papaya chopped 3 cup sugar 1 tbsp grated lemon peel 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS 79 JAM Inve 80 RASPBERRY MANGO PRESERVES INGREDIENTS 2 cups fresh raspberries 1 large ripe mango peeled seeded and coarsely chopped 3 cup sugar 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the jam is done 5 Using a pot holder remove bread pan
68. hown in display window 8 If additional ingredients are listed after the yeast such as nuts and fruits listen for the beep near the end of the kneading cycle about 30 minutes into the program Add those ingredients Important Do not use the automatic fruit and nut dispenser with the 1 lb bread pans 9 Follow directions from step 12 to 15 in USING YOUR BREAD MAKER to finish baking SLICING AND STORING BREAD For best results place bread on wire rack and allow to cool at least 20 minutes before slicing Use electric knife or serrated knife for even slices Store unused bread tightly sealed sealable plastic bags or plastic containers work well at room temperature for up to 3 days For longer storage up to 1 month place bread in sealed container in freezer Since homemade bread has no preservatives it tends to dry out and become stale faster Leftover or slightly hardened bread may be cut into Y2 inch or 1 inch cubes and used in recipes to make croutons bread pudding or stuffing USING 15 HOUR DELAY BAKE TIMER Important Delay baking does not activate JAM cycle Do not use delay bake timer if your recipe includes perishables such as eggs fresh milk yogurt or other dairy products and meats etc To preset your bread maker follow these steps 1 Add ingredients in the order listed as usual taking care not to let yeast and liquid ingredients contact one another Note If your recipe contains salt add it with the
69. ilk powder 4 Cup Sugar Ye cup candied cherries diced V4 cup candied lemon peel diced 2 tsp grated lemon peel 1 tsp salt 2 tsp almond extract 3 cups bread flour 2 tsp active dry or bread machine yeast Y2 cup toasted almonds chopped 9 10 Ti In a measuring cup add enough water to eggs to measure 1 cups Pour into bread pan Add remaining ingredients except almonds into bread pan in the order listed Insert bread pan securely into baking chamber close lid Place almonds in dispenser and close dispenser lid Plug unit into wall outlet Select DOUGH Press the START button The complete signal will sound when dough is ready Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Divide dough into 3 equal parts Roll each part into 18 inch rope Using all 3 ropes braid and tuck ends under to seal Place ona greased baking sheet Curve one end to resemble candy cane Cover and let rise until doubled in size about 45 minutes Bake in preheated oven at 375 F for 30 minutes until golden brown and sounds hollow when tapped on the bottom Cool on a wire rack Tip If desired frost with confectioners frosting colored with red food coloring Decorate with sugar snowflakes OR if desired omit frosting and brush braid with beaten egg just before baking the crust will have a high gloss MAKES ONE LARGE LOAF 6
70. ing chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Divide dough in half Set one half aside and keep covered Lightly brush 2 large pizza pans with olive oil and sprinkle with cornmeal set aside On lightly floured surface roll out half of dough to fit prepared pan Top with desired topping ingredients such as sauce cheese and vegetables Bake in a preheated oven at 425 F for 20 minutes or until edges are golden and cheese is bubbling 8 Repeat with remaining dough MAKES 2 15 INCH THIN CRUST PIZZAS OR 1 THICK CRUST PIZZA GLUTEN FREE PIZZA DOUGH INGREDIENTS 1 cup buttermilk V4 Cups water at room temperature 2 large eggs at room temperature 1 egg white at room temperature 3 tbsp olive oil 1 2 cups tapioca flour 1 cup white rice flour 1 cup brown rice flour Y2 cup potato starch 1 tsp salt 1 tbsp sugar 1 tbsp xanthan gum 2 tbsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Divide dough into 3 equal portions Set 2 pieces aside and keep covered Lightly b
71. it prepared pan Top with desired topping ingredients such as sauce cheese and vegetables Bake in a preheated oven at 425 F for 20 minutes or until edges are golden and cheese is bubbling 9 Repeat with remaining dough MAKES 2 15 INCH THIN CRUST PIZZAS For Foccacia Brush 152 x 10 inch jelly roll pan with olive oil and sprinkle with cornmeal Roll out dough on a lightly floured surface and fit into pan Cover loosely with plastic wrap and set aside until doubled in size about 40 minutes Using oiled fingertips press indentations into dough about 2 inch deep and about 1 inch apart Drizzle with 3 to 4 tbsp olive oil and sprinkle with 1 tsp coarse or sea salt cup freshly grated Parmesan Romano and Asiago cheese and 3 cup mixture of fresh chopped herbs such as parsley rosemary basil and oregano Bake in preheated oven at 425 F until crust is golden and bread is puffed about 20 minutes 57 DOUGH H9NnoG 58 WHOLE WHEAT PIZZA DOUGH INGREDIENTS 1 3 cups water 80 F 90 F Y4 cup olive oil 1 2 tsp salt 22 cups bread flour 1 cup whole wheat flour 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from bak
72. l bread pan only do not use with the 1 lb bread pans TABLE OF CONTENTS CYCLE RECIPE PAGE CYCLE RECIPE PAGE WHITE Basic White Bread cccccccececeeseeseeeseeeeeeeseeeeeeaes 6 SWEET Cinnamon Raisin Bread ceceeseeseeseeeneeeseeeees 32 Multi Seeded White Bread eeeeeeeeeeseeeneeeeee 7 Golden Potato Bread ceeeeeeeeeesteeneeneeneenees 33 Beer Bread iis sig ne E a EEN 8 Cherry Almond Bread seriis isisisi 34 Oatmeal Bread iicdesisivevceveedecceuaneccnrestect de auaeedeaneteas 9 Chocolate Hazelnut Bread essesi 35 Anadama Bread sisstagevent sed cots dass aa 10 Cranberry Orange Bread ccceeee eee 36 Coconut Hazelnut Bread sisisi getii 11 PAM CRON Cates lt fonsseeneick ennaa a aR 37 Maple Walnut Bread iisssci sitirans 12 Pumpkin Apple Bread csesscesseeesseeeneeeseeeeees 38 Swiss Cheese Bread ecccccccccececeeeeeeeeeeeeeeeseeeeees 13 Pumpkin Pecan Bread scsricancneiisecnriisipnns 39 Onion Cheese Bread ccceccceesseeeeeeeeeeeeeeneeeeenees 14 Tropical Fruit Bread reidet advocate 40 WHOLE WHEAT Whole Wheat Bread ecceseeeeeeeeenteeeteeeeeenteees 15 GLUTEN FREE Gluten Free Bread ou cee eeecsseesecsseneeeseeeneeeseeeseee 41 100 Whole Wheat Bread sssssscisisreieer 16 Gluten Free Buttermilk Bread cee eeeeeeeeeeeeeee 42 Caraway Rye Bread cccesececeeseeeeeeeeeseneeeeenees 17 Gluten Free Herb Bre d siisii issii 43 Pumpernickel
73. l ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 87 MULTI SEEDED WHITE BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans S3AVO01 ail INGREDIENTS 1 LB EACH Water 80 F 90 F 3a cup Vegetable oil 1 tbsp Sugar 12 tsp Dry skim milk powder 2 tbsp Sunflower seeds 3 tbsp Black sesame seeds 2 tsp Sesame seeds 2 tsp Golden flax seeds 1 tsp Poppy seeds 1 tsp Salt 3 4 tsp Whole wheat flour Ye cup Bread flour 21 4 cups Bread machine yeast 1 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHITE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF OATMEAL BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Buttermilk 80 F 90 F 1 cup Water 80 F 90 F 2 tbsp Unsalted butter or margarine 1 tbsp cut in pieces Maple syrup no
74. l will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF APRICOT KEY LIME PRESERVES INGREDIENTS 3 cups fresh apricots chopped 1 cup sugar 1 tbsp fresh key lime juice 1 tbsp key lime zest 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM and Press the START button The complete signal will sound when the preserves are done 5 Using a pot holder remove bread pan from baking chamber and carefully pour preserves into clean jars 6 Place in refrigerator to cool 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 2 CUPS 75 JAM Inve 76 BLUEBERRY MANGO PRESERVES INGREDIENTS 2 cups fresh blueberries 1 cup fresh mango coarsely chopped 3 cup sugar 1 tbsp grated lime peel 1 tbsp fresh lime juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound
75. lk 80 F 90 F Ya cup cup 3 Select WHOLE WHEAT Choose loaf size and desired crust color Water 80 F 90 F cup cup Press the START button Small curd cottage cup V3 cup De complete signal will sound when bread is done cheese 80 F 90 F 5 Using pot holders remove bread pan from baking chamber and F carefully remove bread from pan If kneading paddle remains in Unsalted butter or 3 tbsp V4 Cup bread remove paddle once bread has cooled margarine cut in pieces 6 Allow bread to cool on a wire rack until ready to serve Honey 3 tbsp a cup at least 20 minutes Salt 1 tsp 2 tsp MAKES 1 LOAF Whole wheat flour 1 cup 1 cups Bread flour 22 cups 23 4 Cups Bread machine yeast 1 tsp 2 tsp WHEAT WHOLE TIOHM IWAHM 100 WHOLE WHEAT BREAD Note For 1 lb loaf recipe please refer to page 95 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid INGREDIENTS 1 2 LB 2 LB Plug unit into wall outlet Water 80 F 90 F cup 1 cup 3 Select WHOLE WHEAT Choose loaf size and desired crust color Milk 80 F 90 F Ya cup 1 cup Press the START button l R EE Te 3 thp The complete signal will sound when bread is done margarine cut in pieces 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from bread pan If kneading paddle Molasses Ys cup 1
76. m 1 tbsp fresh dill chopped 1 2 tsp salt 2 tsp bread machine yeast i Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF GLUTEN FREE HERB BREAD 2 LB Note For 1 lb loaf recipe please refer to page 108 INGREDIENTS 1 cups water 80 F 90 F 1 large egg at room temperature 2 egg whites at room temperature 1 tbsp cheese amp chive egg substitute 1 cups white rice flour 1 cup brown rice flour 3 4 cup tapioca flour V4 cup potato starch 7 3 cup dry skim milk powder 2 tbsp sugar 3 tsp xanthan gum 1 tsp salt 1 tsp herbs d Provence 5 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread
77. margarine cut in pieces Sugar 2 tsp 1 tbsp 4 tsp Dry skim milk powder 2 tbsp 3 tbsp V4 cup Salt 1 tsp 1 tsp 1 tsp Bread flour 3 cups 4 cups 4 tsp Bread machine yeast 1 tsp 1 2 tsp 5 cups Vital wheat gluten 1 2 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF MULTI SEEDED WHITE BREAD Note For 1 lb loaf recipe please refer to page 88 INGREDIENTS 1 2 LB 2 LB 22 LB Water 80 F 90 F 1 cup 1 3 cups 1 2 cups 1 tbsp Vegetable oil 1 2 tbsp 2 tbsp 2 tbsp Sugar 3 tbsp V4 cup 1 3 cup Dry skim milk powder 2 tbsp 2 tbsp 22 tbsp Sunflower seeds 3 tbsp Y4 cup 1 3 cup Flax seeds 2 tsp 1 tbsp 2 tbsp Poppy seeds 12 tsp 2 tsp 2 tsp Black sesame seeds 2 tsp 1 tbsp 2 tbsp Sesame seeds 2 tsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 12 tsp Whole wheat flour Ye cup Ye cup 3 4 cup Bread flour 2 Cups 32 cups 33 4 cups Bread machine yeast 13
78. mber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF 27 FRENCH HONAYd HERBED ITALIAN LOAF Note For 1 Lb loaf recipe please refer to page 100 1 Measure ingredients except pine nuts into bread pan in the order listed Add pine nuts into automatic fruit amp nut dispenser INGREDIENTS 1 LB 2 LB 2 Insert bread pan securely into baking chamber close lid Pl it int ll outlet Water 80 F 90 F 1 cup 1 4 cups AARE SW a OUSE 3 Select FRENCH Choose loaf size and desired crust color Olive oil 12 tbsp 2 tbsp Press the START button Instant minced onion 1 tbsp 2 tbsp 4 The complete signal will sound when bread is done Fresh parsley chopped 2 tbsp 2 tbsp 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in Minced fresh garlic 2 tsp 1 tbsp bread remove paddle once bread has cooled Sugar 1 tsp 2 tsp 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes Salt 1 tsp 1 2 tsp Fresh
79. measurement of ingredients is essential to make delicious bread Bread has unusual aroma Why Stale ingredients may have been used or too much yeast may have been used Always use fresh ingredients Accurate measurements are essential to make delicious bread Kneading paddle comes out with bread This can happen as kneading paddle is detachable Use a nonmetal utensil to remove it Caution Kneading paddle will be hot Allow bread to cool before removing paddles Bread has floured corners Sometimes flour in the corners of the bread pan may not have been completely kneaded into dough Scrape it off the loaf with a knife Check bread about 10 minutes into kneading cycle If all flour is not incorporated use a rubber spatula to remove the flour from the sides of the bread pan so it can be incorporated into the dough Can ingredients be halved or doubled NO If there is too little in bread pan kneading paddle cannot knead well enough If there is too much bread rises out of bread pan Can fresh milk be used in place of dry milk YES Be sure to decrease same measurement of water to equal liquid substitution Fresh milk is not recommended when using delay bake timer because it may spoil while sitting in bread pan Splenda is a registered trademark of McNeil Nutritionals LLC Applica Consumer Products Inc is not affiliated sponsored or endorsed by McNeil Nutritionals Copyright 2013 Applica Co
80. n the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour preserves into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 21 2 CUPS PEPPER CHUTNEY INGREDIENTS 1 medium green pepper seeded and diced 1 medium red pepper seeded and diced 1 bunch green onions sliced Y2 cup sun dried tomatoes chopped 5 jalapeno peppers seeded and diced 2 large cloves garlic minced Y4 cup fresh cilantro chopped 42 cups sugar 1 package 1 75 oz powdered pectin 1 cup cider vinegar 1 Measure ingredients into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the preserves are done 5 Using a pot holder remove bread pan from baking chamber and carefully pour the mixture into clean jars 6 Refrigerate jars to cool 7 Store in refrigerator up to 3 weeks MAKES ABOUT 21 2 CUPS 85 JAM Inve 86 CHIPOTLE KETCHUP INGREDIENTS 1 medium onion diced 1 tbsp olive oil 1 can 28 oz tomatoes drained and chopped 2 bottled chipotle peppers in adobe drained and chopped Ye cup cider vinegar 4 cup light brown sugar 1 tbsp molasses 1 tsp celery seeds Ye tsp ground cinnamon Y4
81. nch wide and 2 inches long Brush top of roll with beaten egg Place 1 strip across top of each ball Repeat process placing second strip in opposite direction across top of each ball Traditional Rolls Shape into balls For pull apart rolls place dough balls with sides touching in 8 or 9 inch round or square greased baking pan For individual rolls place dough balls 2 inches apart 20 Crescent Rolls On lightly floured board roll dough to 12 inch circle Spread with softened butter Cut into 16 wedges beginning at wider end Place rolls 2 inches apart on greased baking sheet with points underneath curve rolls slightly If desired brush with melted butter just before baking Rosettes On lightly floured board roll about 112 oz piece of dough into 14 inch rope Tie in a loose knot leaving 2 long ends Tuck one end under knot and second end into the top center of the loose knot Place 2 inches apart on lightly greased baking sheet JAM CYCLE Method 1 Following steps in USING YOUR BREAD MAKER select JAM cycle 2 Once JAM cycle is complete remove bread pan from bread maker and pour hot mixture into heat safe jars leaving 2 of space at the top 3 Allow to partially cool Cover tightly to store Mixture will thicken upon cooling Tips for Best Results Do not reduce sugar or use sugar substitutes Exact amounts of sugar fruit and other ingredients are necessary for good set Use only ripe fruit
82. ne 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 100 WHOLE WHEAT BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F Y4 cup Milk 80 F 90 F V2 cup Unsalted butter or margarine cut in 1 tbsp pieces Molasses 2 tbsp Salt 1 tsp Whole wheat flour 2 cups Vital wheat gluten 2 tbsp Bread machine yeast 2 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHOLE WHEAT cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 95 S3AVO01 al WHOLE WHEAT CRANBERRY BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans
83. nsumer Products Inc Made in People s Republic of China Printed in People s Republic of China 2013 1 7 53 Notes 23 Breadman a Bring Home the Bakery nar an i 4 RECIPE BOOK BREADMAN BREAD MAKER www breadman com BK2000BQ IT S TIME TO BRING HOME THE BAKERY Your Breadman Bread Maker makes it easy to prepare and bake a variety of breads dough and even jams and chutney The unique features of this bread maker are each designed to deliver bakery quality results with ease You can find out more in the Use amp Care section of this book but the features below are especially important to note as you get started with these recipes Automatic Fruit amp Nut Dispenser This feature automatically adds extra ingredients like fruits and nuts to some recipes that use the traditional bread pan The ingredients used in the fruit amp nut dispenser are always listed after the yeast in the ingredients list Use this feature with the traditional bread pan only when the amount to add is less than 7 3 cup do not use with the 1 lb bread pans Collapsible Kneading Paddles These unique paddles are designed to collapse automatically before baking begins You can avoid the hassle of removing the paddle from your finished loaf and leaving a hole in the bottom of your bread Use these paddles in the traditiona
84. oroughly after each use 15 Once bread has cooled approximately 2 hours store in an airtight container BAKING ONE POUND LOAVES Important You can bake either one or two breads at a time as desired The recipe book contains recipes for White Whole Wheat French Sweet Low Carb and Gluten Free 1 lb loaves see 1 lb loaves recipe section at the back of the recipe book 1 Open lid and remove traditional bread pan if stored in appliance Caution Do not turn or shake bread pan while taking it out If the bread pan is bent temperature sensor may not work properly 2 Insert one of the two non collapsible kneading paddles do not use collapsible paddles into each of the 1 lb bread pans Position kneading paddle on the drive shaft Match flat side of drive shaft to flat part of hole in kneading paddle Make sure paddle is secure 3 Follow steps 3 and 4 in USING YOUR BREAD MAKER to add ingredients 4 Insert one bread pan over each drive coupling in the baking chamber and press down on rim of bread pan until it snaps securely in place 5 Follow steps 5 through 9 in USING YOUR BREAD MAKER to begin setting programming 6 For LOAF size press the A and W buttons simultaneously and hold unit will beep and display will indicate loaf size of 2 1 0 lbs 7 Press START to begin kneading cycle The POWER light will illuminate The time remaining will begin to count down in display window Bread time and loaf size will be s
85. ough to Enoughto Enough to measure measure measure cup with 1 cup with 11 cup egg egg with egg Dry skim milk powder 1 2 tbsp 2 tbsp 3 tbsp Tropical fruit bits 3 4 cup 1 cup 1 cup Unsalted butter cut in 12 tbsp 2 tbsp 3 tbsp pieces Fresh orange peel 2 tsp 1 tbsp 2 tbsp grated Sugar 12 tbsp 2 tbsp 22 tbsp Salt Ye tsp Ye tsp tsp Bread flour 3 cups 3 cups 4 cups Bread machine yeast 1 tsp 2 tsp 2 tsp Macadamia nuts Ye cup Ye cup cup Measure ingredients except toasted hazelnuts into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Note For 112 and 2 lb loaves you can add the macadamia nuts into automatic fruit amp nut dispenser for 22 lb loaf we recommend waiting and adding directly into the bread pan at the add ingredient beep since the full amount required for the recipe is more than the dispenser will hold 3 Select WHITE Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF Tip If desired frost loaf with confectioners sugar frosting and sprinkle with additional cho
86. ounts of whole wheat or rye flour oats or bran Whole wheat cycle begins with rest period during which flours or grains absorb liquid ingredients Soaking causes flour or grain to soften and helps ingredients to combine Generally whole wheat and multi grain breads are shorter and denser than white French or sweet FRENCH Traditionally French bread has a slightly crispier crust and lighter texture than white bread Recipes usually do not include butter margarine or milk SWEET Used for recipes that contain eggs fruit juice additional sugar or added sweet ingredients such as coconut flakes raisins dried fruit or chocolate Baking temperature is reduced to prevent burning GLUTEN FREE Used for gluten free recipes QUICK BREAD Used for recipes that contain baking powder or baking soda rather than yeast to make bread rise Cake recipes made from scratch must be specially designed for this cycle DOUGH Use to prepare dough for making bread rolls or pizza which are shaped and allowed to rise before baking in a conventional oven This program blends and kneads the dough and takes it through the first rise LOW CARB Used for recipes that are lower in carbohydrates JAM Use to prepare preserves marmalade chutneys and ketchup Add fruit sugar and lemon juice for homemade preserves a great topping for homemade bread waffles and ice cream RAPID Used for White Whole Wheat and Sweet cycles to decrease time to
87. p Chopped walnuts V4 Cup 1 Measure ingredients except raisins and walnuts into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHOLE WHEAT cycle and 2 1 0 LB LOAF SIZE Press the START button 4 At add ingredient beep open the lid and add raisins and walnuts directly into bread pan 5 The complete signal will sound when bread is done 6 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 97 S3AVO01 ail YOGURT WHOLE WHEAT BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Plain nonfat yogurt 80 F 90 F 12 cup Water 80 F 90 F 1 3 cup Vegetable oil 2 tsp Maple syrup not pancake syrup 1 tbsp Salt 1 tsp Whole wheat flour 1 cup Bread flour 12 cups Bulgur wheat 1 tbsp Bread machine yeast 1 2 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHOLE WHEAT CYCLE and 2 1 0 LB LOAF SIZE Press the START button The complete si
88. p whey protein powder Ye cup vital wheat gluten Ye cup psyllium husk powder V4 cup flaxseed meal Y4 cup wheat bran 3 tbsp nutritional yeast powder 3 tbsp oat bran 42 tsp bread machine yeast Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF LOW CARB RYE BREAD 2 LB INGREDIENTS 1 cup water 80 F 90 F 1 tbsp oil 2 tsp molasses 1 tsp salt 3 4 cup vital wheat gluten V2 cup rye flour 2 cup wheat bran Y4 cup rice protein powder 1 tbsp caraway seeds 1 tsp Splenda 1 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle
89. pan from baking chamber and carefully pour jam into clean jars 6 Place in refrigerator to cool 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 112 CUPS ORANGE MOJO MARMALADE INGREDIENTS 1 small onion very thinly sliced 4 cup orange peel slivered 1 3 cup fresh orange juice 1 2 tbsp fresh lime juice 1 cup sugar 1 tbsp fresh oregano chopped 1 3 tsp salt tsp ground cumin 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the jam is done 5 Using pot holders remove bread pan from baking chamber and cool on wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS 83 JAM APPLE CURRY CHUTNEY INGREDIENTS 212 cups apples finely chopped 3 cup Sugar 1 jalapeno seeded and diced 2 tsp minced fresh ginger 2 tsp curry powder 2 tbsp apple juice 1 pkg 1 75 oz powdered pectin Inve 84 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound whe
90. peroni Mozzarella cheese 1 cup 1 cups Italian seasoning tsp 1 tsp Sugar tsp 1 tsp Salt tsp 1 tsp Bread flour 3 cups 354 cups Bread machine yeast 1 tsp 214 tsp 30 Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF SUNDRIED TOMATO PARMESAN BREAD INGREDIENTS 1 2 LB 2 LB Water 80 F 90 F 1 cup 1 cups Olive oil 3 tbsp V4 Cup Grated Parmesan 1 3 cup 2 cup cheese Sundried tomatoes V4 Cup 1 3 cup finely chopped Italian parsley chopped 2 tbsp 3 tbsp Garlic pepper V4 tsp V2 tsp Salt 1 tsp 1 tsp Bread flour 3 cups 3 cups Bread machine yeast 1 tsp 2 tsp Measure ingredients into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select FRENCH Choose loaf size and desired crust color Press the START button The complete signal will sound when bread is done Using pot holders remove brea
91. pped macadamia nuts GLUTEN FREE BREAD 2 LB INGREDIENTS 1 cups water 80 F 90 F 3 large eggs at room temperature 4 cup vegetable oil 1 tsp cider vinegar 2 cups white rice flour 7 3 cup dry skim milk powder 12 tsp salt Y2 cup potato starch Y2 cup tapioca flour 1 3 cup cornstarch 3 tbsp sugar 1 tbsp xanthan gum 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 41 GLUTEN FREE ddd N3LN19 42 GLUTEN FREE BUTTERMILK BREAD 2 LB Note For 1 lb loaf recipe please refer to page 107 INGREDIENTS 1 cups water 80 F 90 F 3 large eggs at room temperature 4 Cup unsalted butter or margarine cut in pieces 1 tsp cider vinegar 2 cups white rice flour Y2 cup potato flour Y2 cup tapioca flour Y4 cup dry buttermilk powder 4 Cup sugar 1 4 Cup green onion chopped 3 tsp xanthan gu
92. ps Place strips ona lightly greased baking sheet Bake in preheated oven at 425 F about 14 minutes until golden and fully baked 9 Allow breadsticks to cool on a wire rack 10 Repeat with remaining half of dough Note CHEESE MIXTURE Combine 1 2 cup grated Parmesan cheese 2 tbsp lightly toasted sesame seeds 1 2 tsp salt and tsp pepper SEED MIXTURE Combine 2 tbsp each of black sesame seeds flaxseeds poppy seeds and lightly toasted sesame seeds along with V2 tsp salt and tsp pepper PHILADELPHIA SOFT PRETZELS INGREDIENTS 1 cup water 80 F 90 F 1 tsp sugar 12 tsp salt 4 cups bread flour 2 tsp bread machine yeast 6 cups water 1 2 tbsp baking soda Kosher salt 1 Measure first 5 ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Cut dough into 112 oz pieces Roll each piece into 20 inch rope Shape into pretzel shape pinching ends to seal 8 Dissolve baking soda in water in large shallow saucepan Bring to boil Drop pretzels in small batches into water and let them cook until they floa
93. r several seconds to clear display reset cycle or to simply stop baking A AND Y BUTTONS Use this pair of buttons to adjust the bake only time and to set delay bake timer add or subtract time displayed in the display window A Increases in 10 minute intervals Y Decreases time in 10 minute intervals 6 LOAF BUTTON Selects loaf size 1 2 lb 2 lb or 2 2 lb Loaf size is preset to 2 lb Rapid loaf is preset to 2 lb Note For two 1 lb loaves see section BAKING ONE POUND LOAVES 7 COLOR BUTTON Selects crust color light medium or dark Crust color is preset to medium Note When using Rapid bake your crust color will be set to medium Note When you press the buttons you should hear a beep This will let you know you ve pressed hard enough to make your selection KNEADING AND BAKING CYCLES Note If at any time during bread making process you need to turn bread maker off press and hold the START STOP button for several seconds then unplug the unit Note If bread is not removed immediately after baking and START STOP button is not pressed a controlled 60 minute Keep Warm mode will begin except during Quick Bread Dough and Jam For best results remove bread immediately after baking process is complete WHITE Used for breads that primarily include white bread flour although some recipes may include small amounts of whole wheat flour WHOLE WHEAT Used for recipes with significant am
94. re ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Shape into your favorite dinner rolls shapes such as braids butter horns Parker house or clover leaf 8 Cover and let rise until doubled in size about 45 minutes Bake in a preheated oven at 350 F for 15 minutes or until golden and fully baked Rolls will sound hollow when lightly tapped with your finger MAKES ABOUT 2 DOZEN DINNER ROLLS Tip If desired brush with melted butter or olive oil and sprinkle with garlic salt OR brush with beaten egg whites and sprinkle with sesame poppy or fennel seeds 55 DOUGH H9N0 56 ONION ROLLS INGREDIENTS 1 cup milk 80 F 90 F 2 large eggs at room temperature 4 cup sugar 6 tbsp unsalted butter or margarine cut in pieces 1 tbsp instant minced onion 1 tsp caraway seeds Yo tsp salt 3 cups bread flour 2 tsp active dry or bread machine yeast 1 egg white Instant minced onion 1 Measure ingredients except egg white and additional instant minced onion into bread pan in the order listed 2
95. re rack until ready to serve at least 20 minutes MAKES 1 LOAF PANETTONE Measure ingredients except pine nuts into bread pan in INGREDIENTS 1 2 LB 2 LB order listed Large eggs at room 1 2 2 Insert bread pan securely into baking chamber close lid temperature 3 Add pine nuts into the automatic fruit amp nut dispenser Milk 80 F 90 F V2 cup 2 3 cup 4 Plug unit into wall outlet Unsalted butter or Ye cup 1 3 cup 5 Select SWEET Choose loaf size and desired crust color margarine cut in pieces Press the START button S i 1 6 The complete signal will sound when bread is done ugar Y4 cup 3 cup 7 Using pot holders remove bread pan from the unit and carefully Diced mixed candied cup Ye cup remove bread from pan If kneading paddle remains in bread fruit remove paddle once bread has cooled Diced candied cherries Va cup a cup 8 Allow bread to cool on a wire rack until ready to serve Diced candied lemon 2 tbsp V4 cup at least 20 minutes peel MAKES 1 LOAF Dried orange peel 1 tsp 12 tsp Tip If desired frost loaf with lemon confectioners sugar frosting and Anise seed Ya tsp 1 tsp sprinkle with additional chopped toasted pine nuts Salt tsp 1 tsp Bread flour 23 4 Cups 3 cups Bread machine yeast 2 tsp 3 tsp Lightly toasted pine nuts 3 cup V2 cup SWEET 13JMS PUMPKIN APPLE BREAD
96. remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 71 LOW CARB quvo M01 72 LOW CARB ALMOND BREAD 2 LB INGREDIENTS 12 cup water 80 F 90 F 12 cup heavy cream 80 F 90 F 1 large egg at room temperature 2 tsp molasses 3 4 tsp salt 3 4 cup vital wheat gluten Y2 cup almond flour Y2 cup wheat bran 1 3 cup pumpkin seeds V4 cup rice protein powder 2 tbsp flaxseeds 1 tsp Splenda 2 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF LOW CARB MOLASSES BREAD 2 LB INGREDIENTS 1 cup 2 tbsp water 80 F 90 F 1 tbsp oil 2 tsp molasses 1 cup vital wheat gluten 1 3 cup almond meal 1 3 cup wheat bran 1 3 cup whey protein powder 1 tbsp toasted sesame seeds 1 tsp salt 2 t
97. reqadman Bring Home the Bakery B INSTRUCTION MANUAL BREADMAN BREAD MAKER RECIPES INCLUDED see reverse side www breadman com BK2000BQ Please Read and Save this Use and Care Book Q Extreme caution must be used when moving an appliance M PO RTANT SAFEGUARDS containing hot oil or other hot liquids L To disconnect press and hold the STOP button for several seconds remove plug from wall outlet When using electrical appliances basic safety precautions A Do not use appliance for other than intended use should always be followed including the following Q Avoid contacting moving parts LL Read all instructions L Do not touch hot surfaces Use handles or knobs Q To protect against electrical shock do not immerse cord SAVE TH ESE NSTRUCTI 0 NS plugs or appliance in water or other liquid This product is for household use only LI Close supervision is necessary when any appliance is used by or near children Q Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts Customer Care Line Q Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in Ae eee any manner Contact Consumer Services for examination repair or electrical or mechanical adjustment Or call the ccessories Parts appropriate toll free number on the cover of this manual USA Canada Q The use of ac
98. rfaces Caution Do not place bread pan in dishwasher or soak it in water 3 If kneading paddle is stuck to drive shaft pour warm water into bread pan for up to 30 minutes to loosen it Do not use excessive force 4 Wipe inside of lid and oven baking chamber with slightly damp cloth or sponge If any residue has scorched on heating element or elsewhere wipe with nonabrasive pad to clean Lid can be removed for cleaning Dry baking chamber and lid thoroughly Important Do not put lid in dishwasher as it may cause warping Do not immerse in water as it contains sensitive electronic sensors 5 To clean glass in lid use glass cleaner or mild detergent and damp cloth or plastic scouring pad Do not use abrasive cleaners or scouring pads as they may scratch glass 6 Do not use vinegar bleach or harsh chemicals to clean bread maker 7 Be sure bread maker is completely cooled before storing 8 Baking chamber contains heating element and drive shaft When cleaning NEVER pour water solvents or cleaning solutions into this area STORAGE All removable parts should be thoroughly cleaned and dried Store lid closed Place bread pan into bread maker with kneading paddle inside 21 22 TROUBLESHOOTING QUESTION ANSWER Why does height and shape of bread differ in each loaf Height and shape of bread may differ depending on the ingredients room temperature and length of timer cycle Also accurate
99. rt Cover and let rise until doubled in size about 45 minutes 11 Bake in preheated oven at 375 F about 14 minutes until lightly golden and fully baked 12 Meanwhile combine 3 tbsp confectioners sugar and 2 tbsp water in shallow bowl Place 3 cup granulated sugar in second shallow bowl 13 Roll each hot doughnut in confectioners mixture and then in granulated sugar to cover doughnuts completely Place on a wire rack to cool MAKES 22 DOUGHNUTS Tip Doughnuts are best served warm Apple Filling In a bowl combine 1 cup finely chopped apples cup raisins 1 2 tbsp sugar 1 2 tsp ground cinnamon and 1 tsp fresh lemon juice APPLE FILLED CHALLAH INGREDIENTS 1 cup water 80 F 90 F 2 large eggs at room temperature 2 tbsp sugar 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 4 cups bread flour 2 tsp active dry or bread machine yeast 3 medium apples finely chopped 2 cup raisins 1 tsp grated lemon peel Ye tsp ground cinnamon 1 tbsp honey 1 tbsp lemon juice 1 Measure first 8 ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH setting Press the START button The complete signal will sound when dough is done 5 Meanwhile in a bowl combine apples raisins lemon peel cinnamon honey and lemon juice
100. rush 3 12 inch pizza pans with olive oil and sprinkle with cornmeal set aside Place 3 of dough on prepared pizza pan and gently press the dough to cover the bottom of the pan evenly Bake in preheated oven at 425 F for about 15 minutes 7 Top with desired topping ingredients such as sauce cheese and vegetables Return to oven and bake for 12 minutes or until edges are golden and cheese is bubbling 8 Repeat with remaining dough MAKES 3 12 INCH THIN CRUST PIZZAS 59 DOUGH H9NnoG 60 GRISSINI Note Grissini are Italian style pencil thin breadsticks INGREDIENTS 1 cup water 80 F 90 F 1 3 cup olive oil 2 tsp sugar 1 2 tsp salt 3 cups bread flour 2 tsp bread machine yeast Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 6 Invert a large mixing bowl over dough and let rest for 10 minutes 7 Divide dough in half On a lightly floured board roll 1 2 of dough into 13 x 15 inch rectangle Brush dough evenly with 1 tbsp additional olive oil If desired sprinkle evenly with seed or cheese mixture see below 8 Using a pastry cutter cut dough lengthwise into 30 thin stri
101. s water 80 F 90 F 1 large egg at room temperature enough egg whites to measure 3 4 cup 1 3 cup unsalted butter or margarine melted 1 tsp cider vinegar 1 pkg 16 oz gluten free bread mix 1 tbsp golden flaxseeds 1 tbsp sesame seeds 1 tbsp black sesame seeds 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 45 GLUTEN FREE J344 N3119 46 SPELT BREAD 2 LB INGREDIENTS 1 cup 1 tbsp water 80 90 F 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 3 tbsp dry skim milk powder 3 tbsp sugar 3 cups spelt flour 1 tsp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select GLUTEN FREE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber
102. sing the handle B Caution Do not turn or shake bread pan while taking it out If the bread pan is bent temperature sensor may not work properly 2 Position kneading paddle on the drive shaft Match flat side of drive shaft to flat part of hole in kneading paddle C Make sure paddle is secure 4 Make small indentation on top of dry ingredients not so deep it reaches the wet layer and add yeast D Important Indentation for yeast is important especially when using the delay bake timer It keeps yeast away from the wet ingredients until the kneading process begins Liquid ingredients will prematurely activate the yeast 5 Insert the bread pan into the baking chamber E Press down on rim of bread pan until it snaps securely into place 6 Close the lid If your recipe includes extra ingredients such as fruits or nuts listed after the yeast in the recipe add these to the automatic fruit and dispenser Important Do not exceed cup capacity 3 Place ingredients into the bread pan Note As you add ingredients into the bread pan the collapsible kneading paddles may fall this is normal Paddles will stand up automatically once the cycle is started Important Add ingredients to bread pan in the order listed in the recipe Important Always add yeast last Important Do not pour liquids or spices into dispenser Always make sure fresh fruit or vegetables
103. sp bread machine yeast 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select LOW CARB Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF 73 LOW CARB gdv3 M01 74 LOW CARB PECAN BREAD 2 LB INGREDIENTS 17 3 cups water 80 F 90 F 2 large eggs at room temperature 2 tbsp oil 1 tbsp liquid lecithin 2 tsp fresh lemon juice 4 cup unsalted butter or margarine cut in pieces cup Splenda 2 tsp salt 1 cup vital wheat gluten 3 4 cup oat bran Y4 cup wheat bran 3 tbsp quick cooking oats 3 tbsp nutritional yeast powder 3 tbsp psyllium husk powder V4 Cup rice protein powder 2 tsp bread machine yeast V cup finely chopped pecans O OaS Cor Measure ingredients except pecans into bread pan in the order listed Insert bread pan securely into baking chamber close lid Add pecans into automatic fruit amp nut dispenser Plug unit into wall outlet Select LOW CARB Press the START button The complete signa
104. ss the START button The complete signal will sound when bread is done Using pot holders remove bread pan from the unit and carefully remove bread from bread pan If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on a wire rack until ready to serve at least 20 minutes MAKES 1 LOAF GOLDEN POTATO BREAD NOTE For 1 lb loaf recipe please refer to page 103 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid INGREDIENTS 1V2 LB 2 LB 2 2 LB Plug unit into wall outlet Potato Cooking water Ye cup cup 1 cup 3 Select SWEET Choose loaf size and desired crust color 80 F 90 F 2 tbsp Press the START button Large eggs at room 1 1 2 4 The complete signal will sound when bread is done temperature 5 Using pot holders remove bread pan from baking chamber and Mashed potatoes Ye cup cup 1 cup carefully remove bread from pan Kneading paddle may remain in bread Remove paddle when bread has cooled Unsalted butter 1 tbsp 2 tbsp 3 tbsp cut in pieces MAKES 1 LOAF Sugar 1 tsp 1 tsp 12 tsp Place peeled potatoes in saucepan of cold water Bring to boil i 1 reduce heat and cook until fork tender drain reserving liquid Mash Dips powder athe esp fazu potatoes without any additions of salt butter or milk Cool water to Dried chives 2 tsp 1 tbsp 1 tbsp 80 F to 90
105. sure milk water 3 eggs 3 cup sugar butter salt flour and yeast into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select DOUGH Press the START button The complete signal will sound when dough is done Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface Invert a large mixing bowl over dough and let rest for 10 minutes Roll dough into 10 x 14 inch rectangle Spread jam evenly to within 1 inch of the edges of the dough Sprinkle with pecans Roll up jellyroll style to form a 14 inch roll Pinch edges to seal Place on a greased baking sheet seam side down Cut lengthwise into 2 14 inch pieces With cut side facing up twist pieces and tuck ends under Cover and let rise until doubled in size about 30 minutes Lightly beat remaining egg and brush over the top of the bread Bake in a preheated oven at 375 F for about 25 minutes or until golden and fully baked Bread will sound hollow when tapped Cool on a wire rack When cooled drizzle with confectioners sugar frosting MAKES ONE LARGE COFFEE BREAD APRICOT BRAID INGREDIENTS 3 cup water 80 F 90 F V4 Cup apricot nectar 2 large eggs at room temperature 2 tbsp sugar 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 4 cups bread flour 2 tsp active dry or bread machine yeast
106. t about 1 minute Drain and place them ona greased baking sheet Sprinkle with coarse salt 9 Bake ina preheated oven at 425 F for 15 minutes or until golden Cool on a wire rack MAKES ABOUT 2 DOZEN PRETZELS Tip These are best eaten the day they are baked 61 DOUGH H9NnoG 62 APPLE FILLED BAKED DOUGHNUTS INGREDIENTS Y4 cup milk Y cup 2 tbsp water 80 F 90 F 1 large egg at room temperature 4 Cup sugar 2 tbsp unsalted butter or margarine cut in pieces 2 tsp salt 212 cups bread flour 2 tsp active dry or bread machine yeast Filling recipe below 1 Measure ingredients into bread pan in the order listed 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select DOUGH Press the START button The complete signal will sound when dough is done 5 Meanwhile prepare filling see recipe below Cover and refrigerate 6 Using pot holders remove bread pan from baking chamber and place dough on a lightly floured surface 7 Invert a large mixing bowl over dough and let rest for 10 minutes Remove filling from refrigerator and drain very well Divide dough into 22 equal pieces Roll each piece into a 2 inch circle Place 1 tsp apple filling in center Bring edges up to cover filling and pinch edges to seal 10 Place each ball of dough seam side down on a greased baking sheet about 2 inches apa
107. t bread Let dough rise once in bread maker Remove from bread maker punch down let rise again punch down and let rest 10 minutes Resting allows gluten to relax and makes handling easier Shape as desired and allow to rise until doubled in volume If only 1 rise is desired remove from bread maker let rest shape and rise as above e Baker s Tip Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough If indentation springs back cover and let rise a few more minutes and check again SPECIAL TIPS FOR MAKING DOUGH Important For use only with the Dough Cycle e Always allow optimum rising of shaped dough e Use pastry brush to apply glaze e Bake as directed in recipe APPLY JUST BEFORE BAKING Egg Yolk Glaze For shiny golden crust mix 1 slightly beaten egg or egg yolk with 1 tbsp water or milk Egg White Glaze For shiny chewy crust mix 1 slightly beaten egg white with 1 tbsp water If desired sprinkle chopped nuts or fruit and or seeds after glazing Lightly Floured Sprinkle enough flour onto work area so dough can be handled without sticking SHAPED ROLLS Important Once rolls are shaped cover and let rise until doubled before baking Cloverleaf Rolls Shape into inch balls Place 3 balls in each greased muffin tin Crisscross Rolls Shape into balls setting 2 aside Combine balls and roll into a e Inch thick square Cut strips s i
108. t pancake syrup 1 tbsp Oatmeal instant or regular Ye cup Salt tsp Bread flour 3 cups Vital wheat gluten 2 tsp Bread machine yeast 1 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHITE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 89 S3AVO01 ail COCONUT HAZELNUT BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F cup Unsalted butter or margarine 1 tbsp cut in pieces Unsweetened coconut V4 Cup Chopped candied ginger 1 tbsp Light brown sugar 1 tsp Dry skim milk powder 12 tbsp Salt tsp Bread flour 2 cups Bread machine yeast tsp Chopped lightly toasted hazelnuts V4 Cup 1 Measure ingredients except hazelnuts into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHITE cycle and 2 1 0 LB LOAF
109. tbsp Salt 1 tsp Instant minced onion 12 tsp Chopped parsley 1 tbsp Bread flour 2 cups Bread machine yeast tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHITE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 93 SAWO1 Sail WHOLE WHEAT BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Milk 80 F 90 F Va Cup Water 80 F 90 F Y4 Cup Small curd cottage cheese 80 F 90 F 2 tbsp Unsalted butter or margarine 2 tbsp cut in pieces Honey 2 tbsp Salt 1 tsp Whole wheat flour 3 4 cup Bread flour 2 cups Bread machine yeast 1 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHOLE WHEAT cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is do
110. tritional yeast flakes 12 tbsp Oat bran 12 tbsp Bread machine yeast 2 tsp 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select LOW CARB cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF Notes 113
111. ut of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled 7 Allow bread to cool on the wire rack until ready to serve at least 20 minutes MAKES A 2 LB LOAF ORANGE DATE NUT BREAD 2 LB INGREDIENTS 1 cup boiling water 1 cup dates chopped 1 tsp baking soda 2 large eggs at room temperature 1 cups all purpose flour cup firmly packed dark brown sugar 1 tsp baking powder v2 tsp salt 4 cup unsalted butter or margarine softened 1 tsp vanilla extract Ye tsp orange extract 1 cup walnuts chopped ao oS Pour boiling water over dates in a small bowl Add baking soda Let stand at room temperature for 20 minutes Transfer date mixture to bread pan Measure remaining ingredients except walnuts into bread pan in the order listed Insert bread pan securely into baking chamber close lid Plug unit into wall outlet Select QUICK BREAD Press the START button At add ingredient beep add walnuts The complete signal will sound when the bread is done Using pot holders remove bread pan from baking chamber and place on a wire rack Allow bread to cool in pan for 5 minutes Carefully turn bread out of bread pan and turn right side up If kneading paddle remains in bread remove paddle once bread has cooled Allow bread to cool on the wire rack until ready to serve at least 20 minutes MA
112. when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour preserves into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS BLUEBERRY PINEAPPLE PRESERVES INGREDIENTS 2 cups fresh blueberries 1 cup fresh pineapple coarsely chopped 1 cup sugar 1 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the preserves are done 5 Using pot holders remove bread pan from baking chamber and cool on a wire rack Carefully pour jam into clean jars 6 Place in refrigerator to set 7 Store in refrigerator for up to 3 weeks MAKES ABOUT 3 CUPS 77 JAM Inve 78 PEACHY LEMON PRESERVES INGREDIENTS 3 cups fresh peaches coarsely chopped about 1 lbs 1 cup sugar 1 tbsp gated lemon peel 2 tbsp fresh lemon juice 1 pkg 1 75 oz powdered pectin 1 Measure ingredients in order listed into bread pan 2 Insert bread pan securely into baking chamber close lid Plug unit into wall outlet 3 Select JAM Press the START button The complete signal will sound when the preserves are done 5 Using pot
113. while visibly similar can be very different in how they are ground milled stored etc You may have to experiment with different brands of flour to help you make the perfect loaf See RECIPE TIPS to assist with these experiments YEAST Active yeast through a fermentation process produces carbon dioxide gas necessary to make bread rise Yeast feeds on carbohydrates in sugar and flour to produce this gas Three different types of yeast are available fresh cake active dry and quick acting Quick rapid rise and bread machine yeasts are quick acting Fresh cake yeast is NOT RECOMMENDED for use with your bread maker TIPS ON YEAST Ensure your yeast is fresh by checking its expiration date Ideally yeast should be used several months before the expiration date Once a package or jar of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use Often dough that fails to rise is due to stale yeast Note Basic bread and dough recipes in this booklet were developed using active dry yeast You may use chart below to substitute any quick acting yeast quick rise fast rise or bread maker yeast for active dry yeast CONVERSION CHART FOR BREAD MACHINE YEAST tsp bread machine yeast 2 tsp quick acting yeast 1 tsp bread machine yeast tsp quick acting yeast 1 tsp bread machine yeast 1 tsp quick acting yeast 2 tsp bread machine yeast 11 2 tsp quick
114. wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF 1LB LOAVES 91 SWISS CHEESE BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Buttermilk 80 F 90 F V2 cup Water 80 F 90 F Y4 cup Shredded Swiss cheese Ye cup Honey 2 tsp Baking powder tsp Dried dill V4 tsp Dried chives V2 tsp Salt 3 4 tsp Bread flour 2 cups Bread machine yeast 12 tsp S3AVO01 ail 1 Measure ingredients into 1 lb bread pan in the order listed 2 Insert bread pan securely into baking chamber Close lid Plug unit into wall outlet 3 Select WHITE cycle and 2 1 0 LB LOAF SIZE Press the START button The complete signal will sound when bread is done 5 Using pot holders remove bread pan from baking chamber and carefully remove bread from pan If kneading paddle remains in bread remove paddle once bread has cooled 6 Allow bread to cool on a wire rack until ready to serve at least 20 minutes EACH PAN MAKES ONE 1 LB LOAF ONION CHEESE BREAD 1 LB LOAF Note Use the ingredient measures below for each of the 1 lb loaf pans INGREDIENTS 1 LB EACH Water 80 F 90 F V2 cup 1 tbsp Cottage cheese Ya cup Shredded Swiss cheese V4 cup Grated Parmesan cheese 2 tbsp Unsalted butter or margarine 1 tbsp cut into pieces Sugar 1

Breadman BK2000IB Use & Care Manual

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Breadman BK2000IB Use &amp; Care Manual

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Breadman BK2000IB Use & Care Manual