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Williams-Sonoma WS0401 Grande Cuisine Breadmaker WS 0401 Instruction Manual Recipes PDF

1. 7 Cracked Wheat Bread 8 Granola Bread 8 Multi Grain French 9 Multi Grain Wheat Bread 9 Shredded Wheat Bread 10 Sunflower Oat Wheat Bread 10 Wheat Barley Bread 11 Wheat Berry Bread 11 Wheat Bran Bread 12 Wheat N Yogurt Bread 12 Whole Wheat Oat Bran Bread 13 Herb Dill Bread 14 French Garlic Bread 14 Garlic Bread 15 Herb Bread 15 Italian Herb Bread 16 Potato Potato Chive Bread 17 Potat
2. 11 Cinnamon Raisin Bread 12 Anadama Oatmeal Bread 13 Seven Grain Bread 14 Two Cheese Bread 14 Whole Wheat Zucchini Herb Bread 15 Yogurt Whole Wheat Bread 15 Sourdough Bread 16 1 7 Cinnamon Rolls 18 Pizza Dough 19 F ocaccio 19 INTRODUCTION Since biblical times bread has been considered the staff of life Today whole grains are still recognized as the foundation of a nutritious diet The USDA s Food Guide Pyramid the new food guideline that replaces the old four food groups recommends that whole grains comprise nearly 50 percent of our daily calories According to these guidelines we should eat six to eleven servings of whole grains every day This USDA recommendation is easy to follow when applied to using your breadmaker Specially designed to handle whole grains breadmakers bake up deliciously healthy nutrition with just the touch
3. After your bread has cooled completely store it in a plastic bag or plastic wrap to prevent it from drying out 21 ADVANCED BAKING TECHNIQUES Bake Only Bake Only Using The Pause Button Bake Only has variable time and variable temperature You can now bake a dough which was pre made or purchased at the store or perhaps your recipe calls for the dough to rest in the refrigerator for an extended time Simply select the amount of time you need to bake up to 2 hours Then adjust the temperature range from 200 to 375 degrees using the PROGRAM A and T arrows Press START TIME I TEMP The Machine has a horizontal traditional style loaf pan This feature in combination with the PAUSE button lets you be very creative with bread machine baking When you press and hold PAUSE for a full 2 seconds the Machine will stay on hold for up to 10 minutes You can press PAUSE at any time during any cycle To activate the PAUSE mode press and hold PAUSE for 2 seconds You will hear a beep when the pause begins To resume the cycle press START and the Machine will start again at the point where it left off If you forget to press START the Machine will automatically reactivate after the 10 minutes have elapsed Using the PAUSE will let you do some of the following Decorative crusts Braided breads Pull apart rolls Pull apart rolls Monkey breads Create rustic style Mediterranean styled roll
4. W Wheat Rapid Dark 1 5 24 00 2 25 5 min 3 min 17 min 30 min 10 sec 39m50s W Wheat Rapid Light 1 5 24 00 2 12 5 min 3 min 17 min 30min 10 sec 39m50s W Wheat Rapid Med 1 0 24 00 2 15 5 min 3min 17 min 30min 10 sec 39m 50s WWheat Rapid Dark 1 0 24 00 2 23 5 min 3min 17min 30min 10 sec 39m50s W Wheat Rapid Light 1 0 24 00 2 10 5 min 3min 17 min 30 min 10 sec 39m50s Whole Wheat cycles have a rest period for up to 30 minutes before kneading begins No mooement occurs in the ban This is nonnal Shape Rise 3 Bake 10 sec 44m50s 45 min 10 sec 44m50s 53 min 10 sec 44m50s 40min 10 sec 44m50s 42 min 10 sec 44m50s 50 min 10 sec 44m50s 37 min 10 sec 44m50s 40 min 10 sec 44m50s 48 min 10 sec 44m50s 35 min 0 0 45min 0 0 53 min 0 0 40min 0 0 42 min 0 0 50 min 0 0 37 min 0 0 40min 0 0 48 min 0 0 36 min Note If bread is not removed immediately after baking a controlled Keep Wa l phase will begin for each selection except Dough and Jam This will help reduce condensation between loaf and Bread Pan it is best to remove bread as soon as possible after completion of the Baking phase 10 Keep Warm 60min 60min 60min 60min 60min 60min 60 min 60min 60min 60 min 60min 60min 60min 60min 60min 60 min 60 min 60min Delay Co
5. Water 80 F 10 fl oz 1 c 11 fl oz 1 c 3 tbsp Butter or Margarine 2 tbsp 2 tbsp Bread Flour 3 c 3 c Dry Milk 2 tbsp 2 tbsp Brown Sugar packed 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Ground Nutmeg tsp tsp Active Dry Yeast 2 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 2 tsp Chopped dried Apricots c c Blanched slivered Almonds c c A pr i cot A lm on d B re ad Ve r s i on 2 A slight variation of the above recipe S w e e t B r e a d R e c i p e s 2 2 Menu Selection Sweet INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 8 fl oz 1 c Mayonnaise 2 tbsp 3 tbsp Grated Carrots c c Bread Flour 2 c 3 c Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Raisins c c Ca r rot R ai s i n B re ad A great tasting variation of an old favorite The carrots not only add more color but more flavor too Menu Selection Sweet Bread or Brown Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Buttermilk 80 F 5 fl oz c 2 tbsp 8 fl oz 1 c Egg large 1 1 Molasses 1 tbsp c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 c 2 c Whole Wheat Flour c c Rye Flour c c Brown Sugar packed 1 tbsp 1 tbsp Salt tsp tsp Baki
6. 0 3 min 22 min 40min 10 sec 24m50s 5 sec 49m55s 70min 60min Fruit amp Nut Light 1 0 24 00 3 10 0 3 min 22 min 40min 10 sec 24m50s 5 sec 49m55s 50 min 60min Fruit amp Nut Rapid Med 2 0 24 00 2 50 0 5min 20min 25min 10 sec 54m50s 0 0 65 min 60min Fruit amp Nut Rapid Dark 2 0 24 00 3 00 0 5min 20min 25min 10 sec 54m50s 0 0 75 min 60min Fruii amp Nut Rapid Light 2 0 24 00 2 40 0 5min 20min 25min 10 sec 54m50s 0 0 55 min 60min Fruii amp Nut Rapid Med 1 5 24 00 2 47 0 3min 22min 25min 10 sec 54m50s 0 0 62 min 60min Fruii amp Nut Rapid Dark 1 5 24 00 2 57 0 3 min 22min 25min 10 sec 54m50s 0 0 72min 60min Fruit amp Nut Rapid Light 1 5 24 00 2 37 0 3 min 22 min 25min 10 sec 54m50s 0 0 52 min 60min Fruit amp Nut Rapid Med 1 0 24 00 2 45 0 3 min 22 min 25 min 10 sec 54m50s 0 0 60min 60min Fruit amp Nut Rapid Dark 1 0 24 00 2 55 0 3min 22 min 25min 10 sec 54m50s 0 0 70min 60min Fruit amp Nut Rapid Light 1 0 24 00 2 35 0 3 min 22 min 25 min 10 sec 54m50s 0 0 50 min 60min 12 Course Total Keep Selection Time Rest Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Wann Quick Bread Med 24 00 1 30 0 1 min 3min 2min 2 min 1 min 2min 79 min 0 Quick Bread Dark 24 00 1 40 0 1 min 3min 2min 2 min 1 min 2 min 89 min 0 Quick Bread Light 24 0
7. 0 3min 22min 40 min 10 sec 24m50s White Medium 1 0 24 00 3 00 0 3min 22 min 40min 10 sec 24m50s White Dark 1 0 24 00 3 10 0 3min 22 min 40min 10 sec 24m50s White Light 1 0 24 00 2 50 0 3min 22 min 40min 10 sec 24m50s White Rapid Medium 2 0 24 00 2 10 0 5 min 20min 15 min 10 sec 9m50s White Rapid Dark 2 0 24 00 2 20 0 5min 20 min 15 min 10 sec 9m50s White Rapid Light 2 0 24 00 2 00 0 5 min 20min 15 min 10 sec 9m50s White Rapid Medium 1 5 24 00 2 05 0 3min 22min 15 min 10 sec 9m50s White Rapid Dark 1 5 24 00 2 15 0 3min 22min 15 min 10 sec 9m50s White Rapid Light 1 5 24 00 1 55 0 3min 22 min 15 min 10 sec 9m50s White Rapid Medium 1 0 24 00 2 00 0 3min 22min 15 min 10 sec 9m50s White Rapid Dark 1 0 24 00 2 10 0 3min 22min 15min 10 sec 9m50s Whtte Rapid Light 1 0 24 00 1 50 0 3min 22min 15min 10 sec 9m50s By using EXTRAS PROGRAM Personal Recipe and Delay Bake you can amend and expand these standard cycles 9 Shape Rise 3 15 sec 49m45s 15 sec 49m45s 15 sec 49m45s 15 sec 49m45s 15 sec 49m45s 15 sec 49m45s 15 sec 49m45s 15 sec 49m45s 15 sec 49m45s 10 sec 29m50s 10 sec 29m50s 10 sec 29m50s 10 sec 29m50s 10 sec 29m50s 10 sec 29m50s 10 sec 29m50s 10 sec 29m50s 10 sec 29m50s Keep Bake Warm 50 min 60 min 60min 6
8. Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp This recipe uses water rather than milk which gives it a crispier crust A classic white bread that everyone will love Co u n t ry Wh i t e B re ad Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 9 fl oz 1 c 3 tbsp 13 fl oz 1 c 2 tbsp Honey 2 tbsp 2 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 1 c 2 c 3 c Oats quick or old fashioned c 1 c 1 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp H o n ey Oat me al B re ad Use old fashioned or quick cooking oats in this recipe but do not use instant oatmeal A very light textured bread with a crispy crust A good all purpose bread Menu Selection French INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 7 fl oz c 2 tbsp 10 fl oz 1 c 1 tbsp 12 fl oz 1 c 1 tbsp Butter or Margarine 1 tsp 1 tubs 1 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tsp 1 tsp 2 tsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast tsp 1 tsp 2 tsp Fre
9. Dry Milk 2 tbsp 2 tbsp Brown Sugar packed 2 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 2 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 2 tsp Wh eat N Yog urt B re ad Use plain non fat yogurt as part of the liquid for this light textured wheat bread A good all purpose bread everyone will like Wh e at B r e a d R e c i p e s 1 3 Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 7 fl oz c 2 tbsp 9 fl oz 1 c 2 tbsp Honey 1 tbsp 1 tbsp Butter or Margarine 2 tsp 1 tbsp Bread Flour 1 c 1 c Whole Wheat Flour c 1 c Dry Oat Bran Cereal c c Dry Milk 1 tbsp 1 tbsp Salt 1 tsp 1 tbsp Active Dry Yeast tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Wh o le Whe at Oat B r an B re ad A combination of bread flour whole wheat flour and dry oat bran cereal sweetened with honey Bakes into a nice loaf with a light texture H e r b B r e a d R e c i p e s 1 4 H e r b Menu Selection Basic French or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 1 tbsp 9 fl oz 1 c 2 tbsp Butter or Margarine 2 tsp 1 tbsp Bread Flour 2 c 3 c Chopped Green Onion Tops 1 tsp 2 tsp Chopped Garlic Cloves 1 tsp 1 tsp Sugar 1 tsp 1 tsp Salt tsp 1 tsp Active Dry Yeast 1 tsp 2
10. French Rapid Dark 1 5 24 00 2 32 0 3min 22min 20min 8 sec 44m52s 0 0 62 min 60 min French Rapid Light 1 5 24 00 2 12 0 3min 22min 20min 8 sec 44m52s 0 0 42 min 60min French Rapid Medium 1 0 24 00 2 20 0 3min 22 min 20min 8 sec 44m52s 0 0 50 min 60min French Rapid Dark 1 0 24 00 2 30 0 3min 22 min 20min 8 sec 44m52s 0 0 Omin 60min French Rapid Light 1 0 24 00 2 10 0 3min 22 min 20min 8 sec 44m52s 0 0 40min 60min 11 Delay Course Timer Punch Keep Selection Lb Range Rest Knead 1 Knead 2 Rise 1 Down Rise 2 Shape Rise 3 Bake Wann Fruit amp Nut Medium 2 0 24 00 3 25 0 5min 20min 40min 10 sec 24m50s 5 sec 49m55s 65min 60min Fruit amp Nut Dark 2 0 24 00 3 35 0 5min 20 min 40min 10 sec 24m50s 5 sec 49m55s 75min 60min Fruit amp Nut Light 2 0 24 00 3 15 0 5min 20min 40min 10 sec 24m50s 5 sec 49m55s 55 min 60min Fruit amp Nut Medium 1 5 24 00 3 22 0 3min 22min 40 min 10 sec 24m50s 5 sec 49m55s 62 min 60 min Fruit amp Nut Dark 1 5 24 00 3 32 0 3min 22min 40 min 10 sec 24m50s 5 sec 49m55s 72 min 60min Fruit amp Nut Light 1 5 24 00 2 12 0 3min 22min 40 min 10 sec 24m50s 5 sec 49m55s 52 min 60min Fruit amp Nut Medium 1 0 24 00 3 20 0 3min 22 min 40 min 10 sec 24m50s 5 sec 49m55s 60min 60min Fruit amp Nut Dark 1 0 24 00 3 30
11. Pound Loaf 2 Pound Loaf Milk 5 fl oz c 6 fl oz c 1 tbsp 9 fl oz 1 c 3 tbsp Egg large 1 2 2 Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp E g g B re ad Eggs add a special flavor to this bread A very tender bread due to using both eggs and milk Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 2 fl oz c 4 fl oz c Egg large 1 1 Butter or Margarine 1 tbsp 2 tbsp Shredded Zucchini blotted dry c 1 c Bread Flour 2 c 3 c Chopped Nuts c c Dry Milk 1 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Ground Cinnamon 1 tsp 1 tsp Ground Cloves tsp tsp Ground Nutmeg tsp tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Z ucc hi n i B re ad Make this bread when you have a little extra zucchini to use from your garden Make sure to blot the shredded zucchini dry as it contains a lot of water Va r i e t y B r e a d R e c i p e s 3 0 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Beer 80 F foam removed 6 fl oz c 8 fl oz 1 c Vegetable Oil 1 tbsp 2
12. beginning of the bread making cycle If this is the case discard the contents of the Bread Pan and start again with new ingredients 35 Symptom The Kneading Paddle was stuck in the bread The bread rose too high The bread didn t rise enough The dough looks like batter or the dough ball is still sticky not smooth and round The dough ball is lumpy or too dry The bread didn t rise at all Possible Solutions Make sure the Kneading Paddle is mounted properly before adding ingredients to the Bread Pan and baking Sometimes denser or crustier loaves of bread may pull the Kneading Paddle out with them when you remove the loaves after baking When this happens use a non metal utensil and gently remove the blade from the bottom of the loaf Make sure not to add too much yeast water or flour Too much of any of these may cause the loaf to rise more than it should Did you add enough yeast water or sweetener Make sure to add ingredients in the proper order liquids dry ingredients yeast Make sure yeast doesn t get wet until the Machine mixes the ingredients together Note Typically bread made with whole wain flours will not rise as high as bread made with refined flours During the Kneading process add 1 tablespoon of flour at a time letting it mix in well For most breads your dough ball should become round smooth not sticky to the touch and should bounce back when you press it with your finger D
13. tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp R a is i n B r an B re ad What better bread to wake up to in the morning Warm from the breadmaker or toasted a great way to start the day Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 7 fl oz c 2 tbsp 10 fl oz 1 c 1 tbsp 12 fl oz 1 c 2 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Ground Cinnamon tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Raisins c c 1 c Chopped Nuts c c c R ai s i n B re ad An absolutely delightful way to start the day S w e e t B r e a d R e c i p e s 2 6 Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 1 fl oz 3 tbsp 1 fl oz 2 tbsp Cottage Cheese 80 F c c Egg large 1 2 Vegetable Oil 1 tbsp 2 tbsp Bread Flour 2 c 3 c Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Ground Nutmeg tsp tsp Ground Cloves pinch tsp Ground Mace pinch tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Raisins c
14. Machine Yeast 1 tsp 1 tsp H e r b B re ad The combination of herbs used in this bread will make your tastebuds come to life Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 9 fl oz 1 c 2 tbsp 12 fl oz 1 c Butter or Margarine 2 tsp 1 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Dry Milk 2 tsp 1 tbsp 2 tbsp Sugar 2 tsp 1 tbsp 1 tbsp Salt 1 tsp 1 tsp 1 tsp Dried Parsley Flakes 2 tsp 1 tbsp 1 tbsp Garlic Powder 1 tsp to taste 1 tsp to taste 1 1 tsp to taste Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp G ar l i c B re ad Delightful aroma Serve warm with your favorite Italian pasta dish H e r b B r e a d R e c i p e s 1 6 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 5 fl oz c 8 fl oz 1 c 1 tbsp 12 fl oz 1 c Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 1 c 2 c 4 c Dry Milk 2 tsp 1 tbsp 1 tbsp Sugar 2 tsp 1 tbsp 1 tbsp Salt 1 tsp 1 tsp 1 tsp Grated Parmesan Cheese 1 tbsp 2 tbsp 3 tbsp Italian Seasoning 1 tsp 2 tsp 2 tsp Active Dry Yeast 1 tsp 1 tsp 2 tsp or or or or Bread Machine Yeast tsp 1 tsp 2 tsp I ta l i an H
15. Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 9 fl oz 1 c 2 tbsp Honey 2 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp Whole Wheat Flour c 1 c Bread Flour c 1 c 7 Grain Cereal c c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Mu lti G r ai n Wh e at B re ad This whole wheat bread has a little crunch due to the addition of 7 grain cereal A light textured but fiber filled bread it s good toasted or for sandwiches 7 grain cereal can be found at most health food stores Wh e at B r e a d R e c i p e s 1 0 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 7 fl oz c 2 tbsp 9 fl oz 1 c 3 tbsp 13 fl oz 1 c 2 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Shredded Wheat Cereal 1 large biscuits broken up 1 c 2 large biscuits broken up 1 c 2 large biscuits broken up 1 c Bread Flour 2 c 2 c 3 c Brown Sugar packed 1 tbsp 2 tbsp 3 tbsp Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp S h red d e d Whe at B re ad Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition
16. Tbl sesame seeds 1 1 2 tsp active dry yeast 2 tsp active dry yeast Yogurt Whole Wheat Bread Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 3 4 cup plain nonfat yogurt 1 cup plain nonfat yogurt 1 4 cup warm water 1 2 cup warm water 1 Tbl vegetable oil 1 1 2 Tbl vegetable oil 1 1 2 Tbl maple syrup 2 Tbl maple syrup 1 tsp salt 1 tsp salt 1 1 8 cup whole wheat flour 1 1 2 cup whole wheat flour 1 2 3 cup bread flour 2 1 4 cup bread flour 1 1 2 Tbl wheat germ 2 Tbl wheat germ 1 1 2 tsp active dry yeast 2 tsp active dry yeast 15 Sourdough To capture the tangy flavor of sourdough bread you need a special fermented batter The batter called starter is easy to make and keep Sourdough Starter 2 cups spring water 1 Tbl sugar honey or maple syrup optional 2 cups all purpose flour 1 Tbl yeast Beat all ingredients together in a 2 quart bowl Cover the bowl with a towel and place it somewhere warm Use a towel not plastic wrap to allow airborne wild yeast to enter it will contribute to the unique character and flavor of your starter The mixture will begin to bubble within a few minutes Initially it will double in bulk but as it begins to ferment it will settle down Let the mixture sit in a warm place stirring the liquid back into the batter as it will separate once a day for 2 5 days When the bubbling diminishes and it has a so
17. The cereal blends right into the dough Well worth a try if you have some cereal on hand Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 1 tbsp 9 fl oz 1 c 2 tbsp Honey 2 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour c 1 c Whole Wheat Flour 1 c 2 c Oats quick or old fashioned c c Sunflower Seeds salted c c Salt tsp 1 tsp Active Dry Yeast 1 tsp 1 tsp or or or Bread Machine Yeast tsp 1 tsp S u n flowe r Oat Whe at B re ad Sunflower seeds oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 8 fl oz 1 c 1 tbsp Honey 1 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 c 1 c Whole Wheat Flour 1 c 1 c Rolled Barley Flakes 1 3 c c Dry Milk 1 tbsp 1 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Wh e at Bar l ey B re ad Bread flour whole wheat flour and barley flakes create a great sandwich bread Wh e at B r e a d R e c i p e s 1 1 Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 5 fl oz c 7 fl oz c 2 tbsp Vegetable Oil 2 t
18. __ _____ _ B oDo A Display Window Shows your selection and Timer setting B Standard Options Select from these bread choices 1 White Bread Light 1 0 lb 2 White Bread Light 1 5 lb 3 White Bread Light 2 0 lb 4 White Bread Medium 1 0 lb 5 White Bread Medium 1 5 lb 6 White Bread Medium 2 0 lb 7 White Bread Dark 1 0 lb 8 White Bread Dark 1 5 lb 9 White Bread Dark 2 0 lb 10 White Bread Rapid 1 0 lb 11 White Bread Rapid 1 5 lb 12 White Bread Rapid 2 0 lb 13 Whole Wheat Bread Light 1 0 lb 14 Whole Wheat Bread Light 1 5lb 15 Whole Wheat Bread Light 2 0 lb 16 Whole Wheat Bread Medium 1 0 lb 17 Whole Wheat Bread Medfum 1 5 lb 18 Whole Wheat Bread Medium 2 0 lb 19 Whole Wheat Bread Dark 1 0 lb 20 Whole Wheat Bread Dark 1 5lb 21 Whole Wheat Bread Dark 2 0 lb 22 Whole Wheat Bread Rapid LO lb 23 Whole Wheat Bread Rapid 1 5 lb 24 Whole Wheat Bread Rapid 2 0 lb 25 French Bread 1 0 lb 26 French Bread 1 5 lb 27 French Bread 2 0 lb 28 Fruit amp Nut 1 0 lb 29 Fruit amp Nut 1 5 lb 30 Fruit amp Nut 2 0 lb 31 Quick Bread Cake 32 Jam 33 Dough 34 Pizza Dough 35 Bake Only 36 40 Personal Recipes Additional options can be activated using EXTRAS PROGRAM SAVE ERASE and Delay Bake 3 C Timer I Program The Grande Cuisine Bread Machine has a unique Delay Bake You can Delay Bake fo
19. amount of yeast Measure carefully too much yeast will cause an unpleasant odor and may cause the loaf to rise too high Be sure to use only fresh ingredients Remove the bread from the Bread Pan as soon as it is done baking Leaving it in the pan allows condensation to collect on the sides touching the pan Also be sure to cool the loaf on a wire rack cooling it on a countertop causes the side next to the counter to become soggy Make sure the Machine is plugged in If nothing appears in the Display Window press SELECT to choose your Baking cycle You must select a Baking cycle before pressing START If the baking ru ea is too hot the Bread Machine will not start because of an automatic safety feature Remove the Bread Pan with your ingredients and wait until the Bread Machine cools down about 20 minutes before starting a new loaf Don t use the Timer if your recipe includes eggs fresh milk or other ingredients that may spoil This Timer cannot be used for the Jam cycle Note We recommend not using the Timer for the Dough Rapid and Fmit amp Nut or Pizza Dough cycles This happens if you unplug the Machine or if there is a power outage The symbol ALERT will be on and flashing for 5 five minutes if the power is not restored If the power is restored within 60 minutes the Machine will reset to the status it was before the Machine stopped If the power is not on within 60 minutes the Machine will reset itself to the
20. and freezing bread is not recommended For best results store your homemade bread in a breadbox Tip Adding 1 to 2 teaspoons of lemon juice to any bread or dough recipe will double the shelf life of any finished product Measuring Water and liquid milk must be measured using a clear liquid measuring cup Remaining ingredients must be level measured using dry measuring cups and spoons Environment Place your breadmaker on a shelf or countertop far from the reach of children and pets Ambient temperature should be 70 to 80 degrees F Ambient humidity should not exceed 60 Slicing the Loaf Electric carving knives work best especially when using a slicing guide Be certain to wait until the loaf is totally cooled to room temperature before slicing it Total cool down on a wire rack usually takes one hour Yeast amount entry mistakes are common among bread machine recipes Use the following rules to double check and correct as needed your recipe s yeast amount entry Active Dry Yeast Add 3 4 tsp for each cup of flour in your recipe for standard modes only Note Active dry yeast is not recommended for fast bake modes Fast Acting Dry Yeast also know as rapid quick instant or bread machine Add 1 2 tsp for each cup of flour in your recipe when using a standard bake mode and 1 tsp for each cup of flour in your recipe when using a fast bake mode Also note the suggested liquid temperature for your particular recipe because standard bake recipes call
21. e r b B re ad Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread Serve as a warm loaf with your favorite Italian dish or slice it thick butter and toast or grill to brown Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 5 fl oz c 2 tbsp 8 fl oz 1 c Butter or Margarine 1 tbsp 1 tsp Mashed Potatoes leftover c c Bread Flour 2 c 3 c Dry Milk 1 tbsp 1 tbsp Sugar 1 tbsp 1 tbsp Freeze dried Chives 2 tsp 1 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Potato C hi ve B re ad A fun variation of Potato Bread adding more flavor to go with your favorite soups and more Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 1 tbsp 9 fl oz 1 c 2 tbsp 13 fl oz 1 c 2 tbsp Butter or Margarine 1 tbsp 1 tbsp 2 tbsp Bread Flour 2 c 3 c 3 c Instant Potato Flakes c c c Dry Milk 1 tbp 1 tbsp 2 tbsp Sugar 1 tbsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 1 tsp Potato B re ad An old time favorite updated using instant potato flakes Save liquid from cooling potatoes to replace water in this r
22. for tepid room temperature liquids while fast bake recipes call for somewhat higher temperatures Knowing Your Breadmaker s Loaf Capacity Knowing your breadmaker s loaf capacity will enable you to find recipes of any variety on the Internet for free It will also keep you from adding too much ingredients which could cause dough to over rise and spill onto the heating element Remove the bread pan from your breadmaker Using a one cup 8 fluid oz 250ml liquid measure fill the bread pan with water As you do count the number of cups it takes to fill the bread pan to the very rim Generally speaking If your bread pan holds 7 amp 10 cups to the rim then you have a 1 0 lb or 500 g loaf pan 10 amp 11 cups to fill 1 5 lb 700 g loaf pan 11 amp 13 cups to fill 2 0 lb 900 g loaf pan 13 amp 15 cups to fill 2 5 lb 1250 g loaf pan 15 amp 17 cups to fill 3 0 lb 1350 g loaf pan Generally speaking A bread recipe for use in a 1 0 lb 500 g breadmaker should never exceed 2 1 4 total cups of flour 1 5 lb 700g 3 1 4 cups 2 0 lb 900g 4 1 4 cups 2 5 lb 1250g 5 1 4 cups 3 0 lb 1300g 6 1 4 cups Warning When testing a new bread recipe it is always best that you not leave your breadmaker unattended Stay close by to monitor its progress from time to time CONTROL PANEL Willi hoot fllrdl FnoiiUPI o41QDicll lraad l liillt II lloolh Dark PimDaup
23. light but hearty rye that can be prepared with or without caraway seed depending on your pleasure Cl as s i c Rye B re ad R y e B r e a d R e c i p e s 1 9 To m ato Bas i l Rye B re ad A great bread to serve with soups and salads Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 8 fl oz 1 c Vegetable Oil 1 tbsp 2 tbsp Sun Dried Tomatoes 4 halves 6 halves Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Bread Flour 1 c 2 c Medium Rye Flour c 1 c Dried Basil Leaves 1 tsp 2 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp S o u r d o u g h B r e a d R e c i p e s 2 0 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 4 fl oz c 6 fl oz c 6 fl oz c Sourdough Starter room temp c 1 c 1 c Molasses 2 tsp 1 tbsp 1 tbsp Bread Flour 1 c 1 c 1 tbsp Whole Wheat Flour 1 c 1 c 1 c Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp S o u rdoug h Whe at B re ad Use the same starter as for the Sourdough bread This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound
24. n c h B re ad Crusty on the outside chewy on the inside Just the way it should be Wh i t e B r e a d R e c i p e s 3 Wh i t e B r e a d R e c i p e s 4 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Milk 80 F 7 fl oz c 2 tbsp 9 fl oz 1 c 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Oat quick or old fashioned c c Brown Sugar packed 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Oat me al B re ad A basic white bread with a touch of oats and hint of brown sugar Made with milk the crust is tender Use old fashioned or quick cooking oats not instant oatmeal Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Milk 6 fl oz c 9 fl oz 1 c 2 tbsp 13 fl oz 1 c 2 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tbsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp This recipe is made with milk for a tender crust and fine texture Just like Grandma used to make now you can too Old Fa s hi on e d Whi t e B re ad Wh i t e B r e a d R e c i p e s 5 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Poun
25. of a button And you can guarantee that your family gets only the freshest most health giving breads because you are in control You choose the flour you select the sweetener if any and you decide when the baking process will start Whenever you desire you can have an aromatic loaf of just baked bread bursting with all the goodness of whole grains and containing no hidden additives saturated fats excess sodium or refined sugars Let this Recipe and Menu Planner be the beginning of your health enhancing adventures with bread baking The suggestions provided here are just that suggestions Please feel free to use your imagination and enjoy experimenting with your favorite ingredients HEALTH BENEFITS OF WHOLE GRAIN BREADS Refined grains and the products made from them have literally been stripped of their natural goodness Commonly listed as white flour wheat flour or even enriched flour refined grains are almost devoid of the fiber and important nutrients that were intact in the original grain Besides being processed white flour is often bleached to achieve that snow white appearance All this adulteration has changed a wholesome food into a food fragment containing little nutritional benefit and very little character Fiber rich whole grains and whole grain flours have been the focus of many scientific studies demonstrating that they reduce the risk of diverticulosis colon and rectal cancer and atherosclerosis Diets containing a
26. on pages 8 10 as a reference 4 When you are finished a final beep will sound Your manual program changes have been made To reset the Bread Machine s memory to its original cycle times to clear stored settings in Personal Recipe or Custom Program press SAVE ERASE The screen will prompt SAVE or ERASE Signal your choice by pressing YES or NO A beep will sound and the Display Window will return to White 2 lb Medium Where applicable 25 JAM CYCLE INSTRUCTIONS For Best Results Operating Instructions Do not reduce sugar or use sugar substitutes The exact amounts of sugar fruit and pectin are necessary for a good set Use only ripe fruit not overripe or underripe for best flavor Do not puree fruit Crush with a potato masher or food processor Jam should have bits of fruit in it Recipes should not exceed 3Yz cups Be sure to measure fruit after it has been crushed not before Remove stems seeds or pits from fruit before crushing With Kneading Blade in position add the crushed fruit to the Baking Pan Add the rest of the called for ingredients Insert Baking Pan into the Grande Cuisine Bread Machine Close Lid Press SELECT button until Jam cycle is chosen Press START The Grande Cuisine Bread Machine will pre heat for 10 minutes before any movement occurs in the pan After pre heating the jam will be heated and mixed for approx
27. re ad A bread recipe with a southwestern flair Va r i e t y B r e a d R e c i p e s 2 8 Va r i e t y Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 4 fl oz c 6 fl oz c 10 fl oz 1 c Egg large 1 1 1 Butter or Margarine 1 tbsp 1 tbsp 2 tbsp Bread Flour 2 c 2 c 4 c Sugar 2 tsp 1 tbsp 1 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Shredded Sharp Cheddar Cheese frozen c c 1 c C he e s e B re ad A hint of sharp cheddar cheese adds a delightful flavor to this bread Make sure the shredded cheese is frozen when added at the alert for best results Va r i e t y B r e a d R e c i p e s 2 9 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 8 fl oz 1 c Peanut Butter creamy or chunky c c Honey 1 tbsp 1 tbsp Bread Flour 2 c 2 c Sugar 1 tbsp 2 tbsp Salt tsp tsp Active Dry Yeast 2 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Pea n ut But t e r B re ad This recipe is for all the peanut better lovers Use creamy or chunky style peanut butter All that s left is to spread on the jelly after it is baked Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1
28. tbsp Medium Rye Flour c c Bread Flour 1 c 1 tbsp 2 c 2 tbsp Sugar 1 tbsp 2 tbsp Salt tsp 1 tsp Grated Swiss Cheese c c Chopped Jalape o Peppers well drained 1 tbsp 1 tbsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp S wi s s Jal ape o B e e r B re ad If you like jalape os you ll love this recipe Introduction 1 Health Benefits of Whole Grain Breads 2 Recipe Ingredients 3 Bread Ingredients 4 5 Grain Glossary 6 Measuring and Measuring Equivalents 7 Sample Menus Using Whole Grain Breads 8 RECIPES Basic White French Bread 9 Egg Bread 9 Honey Banana Whole Wheat Bread 10 Light Whole Wheat Bread 10 Dark Rye Pumpernickel Bread 11 Light Caraway Rye Bread
29. tsp yeast 17 No Butter Cinnamon Rolls Makes 12 rolls Add all ingredients to Bread Pan in the order given Dough Glaze 3 4 plus 2 Tbl 7 ounces warm water 1 4 cup almond butter 1 1 2 Tbl canola oil 1 4 cup canola oil 1 1 2 Tbl honey 1 2 cup honey 1 4 tsp liquid lecithin 1 2 cup powdered whey or dry milk 3 4 tsp fine sea salt 2 cups 9 1 2 ounces whole wheat flour 3 Tbl powdered whey or dry milk 2 tsp gluten flour 2 tsp powdered egg substitute 1 1 2 tsp active dry yeast For sprinkling on glaze 2 tsp cinnamon 1 3 cup raisins or chopped nuts optional Put all the dough ingredients into the Bread Pan in the order listed Select Dough setting on your machine Press Start When the machine beeps remove the dough Tum off the machine Place dough on a lightly floured counter or cutting board Flatten it out slightly and roll it into a 10 by 12 inch rectangle Stir glaze ingredients together until smooth Warm gently in a saucepan for a couple minutes if too stiff Spread half the glaze over the rectangle of dough leaving a narrow border all around Sprinkle cinnamon and if desired raisins or chopped nuts over the glaze Beginning at one long side roll dough into a cylinder and pinch the seam to seal Cut rolled dough into twelve l inch slices Using canola oil lightly oil a 10 inch round cake pan Spread remaining glaze mixture over bottom of prepared pan Set rolls in pan on top of glaze and
30. 0 1 20 0 1 min 3min 2 min 2 min 1 min 2 min 69 min 0 Course Total Keep Selection Lb Time Rest Knead 1 Knead 2 Rise 1 Punch Rise2 Shape Rise 3 Stir Wann Jam 1 05 15 min 0 0 0 0 0 0 50 min 0 Dough 2 0 1 30 0 3min 27min 60min 0 0 0 0 0 0 Dough 1 5 1 27 0 3min 24min 60 min 0 0 0 0 0 0 Dough 1 0 1 24 0 3 min 21 min 60min 0 0 0 0 0 0 Pizza Dough 0 55 0 3min 22 min 30min 0 0 0 0 0 0 Bake Only 2 0 1 30 0 0 0 0 0 0 0 0 0 0 All of the above cycles may be adjusted using Custom Program Course Total Keep Selection Time Rest Knead 1 Knead 2 Rise 1 Punch Rise2 Shape Rise 3 Bake Warm Personal Recipe 1 24 00 3 10 0 5 min 20min 40min 10 sec 24m50s 15 sec 49m45s 50 min 60min Personal Recipe 2 24 00 3 35 30min 5min 15 min 50 min 10 sec 24m50s 10 sec 44m50s 45 min 60min Personal Recipe 3 24 00 3 30 0 5min 20 min 40min 10 sec 29m 50s 10 sec 59m50s 55min 60min Personal Recipe 4 24 00 3 25 0 5min 20min 40min 10 sec 24m 50s 5 sec 49m55s 65min 60min Personal Recipe 5 24 00 2 10 0 5min 20min 15 min 10 sec 8m50s 10 sec 29m50s 50 min 60min 13 MAKING DOUGH AND BAKING BREAD Here s how to bake bread with your Grande Cuisine Bread Machine Open the Lid and remove the Bread Pan Lift the Bread Pan straight out of the Machine 14 Position the Knea
31. 0 lb 1 0 lb 1 5 lb 2 0 lb Knead 1 15 min 15 min 15 min 10 min 15 min 17 min Rest 30 min 30 min 30 min Knead 2 10 min 15 min 18 min Rise 20 min 20 min 20 min Punch Down 5 sec 5 sec 5 sec Final Rise 16 min 16 min 16 min Bake 28 min 28 min 28 min Total Time 0 59 0 59 0 59 1 10 1 20 1 25 Keep Warm 180 180 180 Copyright 1999 Breadman 7 KNEADING AND BAKING CYCLES continued Baking Phase RECIPE 14 TR444 OM REV 899 9 16 04 8 29 AM Page 6
32. 0 min 40 min 60min 45min 60 min 55 min 60 min 35 min 60 min 40 min 60 min 50 min 60 min 30min 60min 50 min 60min 60min 60 min 40min 60 min 45 min 60min 55 min 60min 35min 60min 40min 60min 50 min 60min 30min 60min Delay Course Timer Punch Selection Lb Range Rest Knead 1 Knead 2 Rise 1 Down Rise 2 W Wheat Medium 2 0 24 00 3 35 30min 5 min 15 min 50 min 10sec 24m50s WWheat Dark 2 0 24 00 3 43 30 min 5 min 15 min 50 min 10 sec 24m50s W Wheat Light 2 0 24 00 3 30 30 min 5 min 15min 50 min 10 sec 24m50s W Wheat Medium 1 5 24 00 3 32 30 min 3min 22 min 50 min 10 sec 24m50s WWheat Dark 1 5 24 00 3 40 30 min 3min 22min 50 min 10 sec 24m50s W Wheat Light 1 5 24 00 3 27 30 min 3 min 22min 50 min 10 sec 24m50s W Wheat Medium 1 0 24 0 3 30 30 min a min 22 min 50 min 10 sec 24m50s WWheat Dark 1 0 24 00 3 38 30 min 3 min 22 min 50 min 10 sec 24m50s W Wheat Light 1 0 24 00 3 25 30 min 3 min 22 min 50 min 10 sec 24m50s W Wheat Rapid Med 2 0 24 00 2 20 5 min 5 min 15 min 3D min 10 sec 39m50s W Wheat Rapid Dark 2 0 24 00 2 28 5 min 5 min 15 min 30 min 10 sec 39m 50s W Wheat Rapid Light 2 0 24 00 2 15 5 min 5min 15 min 30min 10 sec 39m 50s W Wheat Rapid Med 1 5 24 00 2 17 5 min 3 min 17 min 30min 10 sec 39m50s
33. 6 Stollen Bread 27 Variety Cheese Bread 28 Chili Bean Bread 28 Egg Bread 29 Peanut Butter Bread 29 Swiss Jalape o Beer Bread 30 Zucchini Bread 30 Wh i t e B r e a d R e c i p e s 1 W h i t e Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 4 fl oz c 4 fl oz c Applesauce unsweetened c c Vegetable Oil 2 tbsp 3 tbsp Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Oats quick or old fashioned c c Bread Flour 2 c 3 c Active Dry Yeast 2 tsp 1 tbsp or or or Bread Machine Yeast 1 tsp 2 tsp A pples auc e Oat me al B re ad A great tasting all purpose bread Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 1tbsp 9 fl oz 1 c 2 tbsp 12 fl oz 1 c Honey 1 tbsp 2 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bran Flakes Cereal 2 3 c 1 c 1 c
34. 8 cup cornmeal 1 1 8 cup boiling water 2 Tbl butter or vegetable oil 2 Tbl molasses 1 1 2 tsp salt 1 cup whole wheat flour 2 cups bread flour 1 4 cup dry milk 2 Tbl gluten 1 1 2 tsp active dry yeast Makes a 2 lb loaf 1 3 cup oatmeal 3 Tbl cornmeal 1 1 2 cup boiling water 3 Tbl butter or vegetable oil 3 Tbl molasses 2 tsp salt 1 1 4 cup whole wheat flour 2 1 2 cups bread flour 1 3 cup dry milk 3 Tbl gluten 2 tsp active dry yeast 13 Seven Grain Bread If you have a health food store nearby that sells grains and flour in bulk it is easy to buy a small quantity of a variety of flours and experiment Don t worry if you can t find all these grains just use more whole wheat or another grain Please Note The following recipes were created using the Whole Wheat setting Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf 1 1 8 cup warm water 1 1 2 Tbl vegetable oil 2 tsp honey 1 tsp salt 1 1 2 cup whole wheat flour 1 4 cup brown rice flour 1 4 cup spelt flour 1 4 cup buckwheat flour 1 4 cup rye flour 1 4 cup oatmeal 1 8 cup cornmeal 1 4 cup gluten 1 1 2 tsp active dry yeast Makes a 2 lb loaf 1 1 2 cup warm water 2 Tbl vegetable oil 1 Tbl honey 1 tsp salt 2 cups whole wheat flour 1 3 cup brown rice flour 1 3 cup spelt flour 1 3 cup buckwheat flour 1 3 cup rye flour 1 3 cup oatmeal 1 4 cup cornmeal 1 3 cup gluten 2 tsp active dry yeast Two Cheese Bread Add all ingr
35. Bread Flour 2 c 2 2 3 c 3 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp B r an B re ad Add ready to eat bran flakes cereal to this recipe for a different texture and taste plus added fiber and nutrition Do not crush bran flakes into measuring cup when measuring Flakes will become crushed during the kneading period Wh i t e B r e a d R e c i p e s 2 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 7 fl oz cup 2 tbsp 9 fl oz 1 c 3 tbsp Butter or Margarine 2 tsp 1 tbsp Bread Flour 2 c 3 c Yellow Cornmeal 3 tbsp c Dry Milk 2 tbsp 3 tbsp Sugar 1 tbsp 2 tbsp Salt tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp E ngl i s h M uf f i n B re ad Here s a bread that has the great taste of English muffins but that you can make at home in your breadmaker This bread is great toasted Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 1 tbsp 10 fl oz 1 c 12 fl oz 1 c Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Sugar 1 tbsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp
36. HOLE GRAIN BREADS Sample 1 Breakfast Fresh orange grapefruit juice Slice Honey Banana Whole Wheat Bread page 10 toasted with 1 tablespoon peanut butter Banana Mid Morning Slice Anadama Oatmeal Bread page 13 with 1 tablespoon apple butter Lunch Sandwich with humus celery sprouts tomato cucumber on Yogurt Whole Wheat Bread page 15 Afternoon Break Fresh fruit or veggie sticks Dinner Baked potato with skin topped with salsa Black bean and rice salad topped with chilies and tomatoes Slice Dark Rye Pumpernickel Bread page 11 Raw mixed vegetable salad Evening Snack Air popped popcorn or fresh fruit Sample 2 Breakfast Fresh pineapple juice Slice Cinnamon Raisin Bread page 12 toasted 1 2 cup plain low or non fat yogurt Mid Morning Whole Wheat Zucchini Herb Bread page 15 Lunch Wild greens salad with rice vinegar dressing Slice Light Caraway Rye Bread page 11 Minestrone soup Steamed or stir fried vegetables Afternoon Break Fresh tomato cucumber parsley juice with a dash of hot sauce or lemon juice if desired Dinner Poached fish with lemon Slice Seven Grain Bread page 14 Steamed asparagus and carrots Fresh spinach salad Evening Snack Low fat baked corn chips with salsa Note These bread recommendations are suggestions only Your favorite bread recipes may be substituted in any of the above meal plans 8 TASTY RECIPES FOR YOUR GOOD HEALTH Here a
37. IENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 8 fl oz 1 c 1 tbsp 13 fl oz 1 c 2 tbsp Butter or Margarine 2 tsp 1 tbsp 2 tbsp Bread Flour 1 c 1 c 2 c Whole Wheat Flour c 1 c 1 c Cracked Wheat Cereal c c c Brown Sugar packed 1 tbsp 2 tbsp 3 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Cr ac k e d Wh e at B re ad The addition of cracked wheat to this recipe adds a little crunch and of course more fiber A light yet hearty and satisfying bread Wh e at B r e a d R e c i p e s 9 Menu Selection French INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 7 fl oz c 3 tbsp 10 fl oz 1 c 12 fl oz 1 c Butter or Margarine 1 tsp 1 tbsp 1 tbsp Bread Flour 1 c 2 c 3 c Whole Wheat Flour c 1 c 1 c 7 Grain Cereal c c c Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast tsp 1 tsp 2 tsp Mu lt i G r ai n Fre n c h Seven grain cereal adds fiber to this French bread Seven grain cereal is available in most health food stores and contains such grains as wheat oats millet triticale soybeans buckwheat and yellow corn Menu Selection Whole Wheat INGREDIENTS 1
38. Loaf 2 Pound Loaf Water 80 F 4 fl oz c 5 fl oz c 2 tbsp 6 fl oz c 1 tbsp Sourdough Starter room temp c 1 c 1 c Bread Flour 2 c 2 c 3 c Sugar 2 tsp 1 tbsp 1 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp S o urd oug h B re ad Make your own sourdough starter for this bread Once made it will last a long time providing you take proper care of it Share with friends S o u r d o u g h S w e e t B r e a d R e c i p e s 2 1 S w e e t B r e a d Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 2 fl oz c 4 fl oz c Gerber Baby Food apricots with tapioca 1 6 oz jar 1 6 oz jar Vegetable Oil 2 tbsp 3 tbsp Almond Extract 1 tsp 1 tsp Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Bread Flour 2 c 3 c Active Dry Yeast 2 tsp 1 tbsp or or or Bread Machine Yeast 1 tsp 2 tsp Dried Apricots quartered c c Slivered Almonds c c A pr i cot Al mon d B re ad Apricots and almonds turn this bread into a delightful breakfast bread It s even great for lunch with a salad Do not add more apricots than recommended as the consistency of the dough will be affected Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf
39. Williams Sonoma Grande Cuisine Bread Machine Model WS 0401 Instruction Manual amp Recipes Concerning Ingredient Measurements Unless otherwise noted elsewhere in this manual all measurements contained herein have been recorded using the SI or International System of Units This fact bears mentioning and here is one such example as to why One 1 SI tablespoon measures 15ml but one 1 Australian tablespoon measures 20ml SI Measurements are as follows Capacities 1 Liquid Cup 250ml 1 Tablespoon 15ml 1 Teaspoon 5ml Weights 1 Cup Flour 140g 1 Tablespoon Sugar 12g 1 Tablespoon Milk Powder 7g 1 Teaspoon Salt 4 5g 1 Teaspoon Yeast 3g For best results always measure dry ingredients accurately by first adding the ingredients to the measuring device using a scoop or spoon then leveling it off with a knife Recipes are provided as a general guide Users should be prepared to vary them slightly as required to suit the ingredients used and the ambient conditions under which the breadmaker is used For Best Results White Flour When using white flour select nothing less than unbleached white flour containing 12 to 16 protein or 3 to 4 per cup serving Storage Flour absorbs ambient humidity quickly hindering it from blending with liquids during the initial mixing phase so always be certain to store your flour in a well burped freezer bag Yeast For all of your standard mode loaf recipes use active dry yeast And
40. act Combine first four ingredients and mix well Set aside Place pineapple pineapple juice eggs milk coconut sugar and vanilla in the Baking Pan and place it in the Machine Close the Lid and start the cake cycle When continuous mixing begins add the flour mixture in a slow steady stream Close the Lid Allow the cake to cool uncovered in the refrigerator for 25 30 minutes before attempting to remove it from the pan 30 Devil s Food Pound Cake 1 1 2 cups 1 cup 1 4 tsp 1 tsp 3 4 tsp 1 2 tsp All Purpose Flour Cocoa Powder Nutmeg Baking Powder Baking Soda Salt I cup White Sugar 1 2 cup Lo fat Yogurt Plain 1 2 cup Farmer s Cheese Softened 1 2 cup Semi sweet Chocolate Chips 1 Egg Large 1 oz shot glass Whiskey or Rum In a small bowl combine the first six ingredients and mix well Set aside Place the egg yogurt cheese whiskey chocolate chips and sugar in the Baking Pan in that order Place the pan in the Machine and close the Lid Start the cake cycle When continuous mixing begins add the flour mixture in a slow steady stream Close Lid Allow the cake to cool uncovered in the refrigerator for 25 30 minutes before attempting to remove it from the Baking Pan Use a spatula to help loosen the cake if necessary 31 Cinnamon Raisin Coffee Cake 2 cups 1 cup 1 1 4 cup 1 2 cup 2 2 Thsp 1 Thsp 1 tsp 1 4 tsp All Purpose Flour White Sugar Milk Whole Butter or Shortening m
41. after SET appears on the function display screen 24 ADVANCED BAKING TECHNIQUES Custom Program Program Resetting the Program amp Personal Recipe Memory The most versatile function on the Grande Cuisine Bread Machine PROGRAM is similar to Personal Recipe in that you can manually change the length of the cycles Using PROGRAM you can alter existing settings in the foundation programs Unlike Personal Recipe PROGRAM factors in 1 1 1 2 or 2 lb loaf size and light medium or dark crust To manually program a foundation cycle always begin from the 2 lb Medium crust default setting for the bread type Follow the guidelines below and you ll experience the ability to truly regulate a program to bake your breads your way You can also use PROGRAM to change kneading and bake times in Quick Breads or mix knead and proof timings in dough Again use the 6 and T arrows to increase or decrease the times To use PROGRAM Custom 1 Press SELECT until you reach your foundation cycle such as White 2 Press PROGRAM A beep will sound CUSTOM PROGRAM will appear in the upper left comer of the screen All bread changes are based on White 2 lb Medium default setting and times for all other White Bread Crust and loaf size are calculated according to the crust and loaf size you select in 2 lb Medium 3 Following the instructions from Personal Recipe enter or change the times as outlined You can use the charts
42. b strong odors so for spicy or pungent ingredients always use glass You will probably be able to find most if not all of the ingredients needed for baking healthy breads at your supermarket consumer demand has helped many grocers become more health conscious If some of the ingredients are not available yet in your grocery store your health food store is certain to stock them For understanding how bread ingredients work read the following section 3 BREAD INGREDIENTS The only ingredients needed to make bread are flour water and yeast the rest is personality Learn a little about what each of the other ingredients add and you will be prepared to create your own delicious recipes Flour Bread Flour Bread Flour can be used when the recipe calls for bread or all purpose flour It has more gluten than all purpose flour and is a better choice when mixing white flour with whole grain flours Bread flour often has ascorbic acid vitamin C added as a dough conditioner This creates a larger holed grain sought by many bakers All Purpose Flour This is fine whenever the recipe calls for all white flour It will make a smaller grained bread than bread flour All purpose flour and bread flour are wheat flours with the bran and germ removed and B vitamins added Gluten Gluten is a mixture of proteins responsible for the elastic glue quality of dough As yeast grows it releases bubbles of carbon dioxide that become trapped by the stre
43. c Craisins dried cranberries c c A spicy twist to a holiday tradition S pi c e d Frui t B re ad S w e e t B r e a d R e c i p e s 2 7 Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 5 fl oz c 7 fl oz c 2 tbsp 8 fl oz 1 c 1 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 2 c 4 tbsp Sugar 1 tbsp 1 tbsp 3 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Red Candied Cherries 2 tbsp c c Green Candied Cherries 2 tbsp c c Raisins c c c Chopped Nuts c c c S tol l e n B re ad This is the easy way to make stollen bread for the holidays or any time of the year After baking dust with powdered sugar or drizzle with a powdered sugar icing before slicing Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 4 fl oz c 1 tbsp 7 fl oz c 2 tbsp Vegetable Oil 1 tbsp 2 tbsp Fat Free Refried Beans c 1 c Sugar 2 tbsp 3 tbsp Salt tsp 1 tsp Bread Flour 2 c 3 c Corn Meal 1 3 c c Chili Powder 1 tsp 2 tsp Dried Onion Flakes 1 tsp 1 tbsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Ch i l i B e an B
44. cipe If whole wheat flour is stone ground you may need to add 1 2 cup of Gluten or more Easy French Bread 1 5lb Loaf 1 cup 2 Tbsp 1 Tbsp 1 tsp 1 1 4 Tbsp 3 1 4 cups 1 1 4 tsp Water Olive Oil Salt Sugar White Bread Flour Active Dry Yeast 28 2 0 lb Loaf 1 1 3 cup 2 Tbsp 1 1 2 tsp 2 Tbsp 4 cups 1 1 2 tsp Water Olive Oil Salt Sugar White Bread Flour Active Dry Yeast CAKE RECIPES Peanut Cake 1 1 2 cups 1 tsp 3 4 tsp 1 4 tsp 1 2 cup 2 1 2 cup 1 2 cup 1 4 cup 1 4 cup 1 tsp All Purpose Flour Baking Powder Baking Soda Salt White Sugar Eggs Large Lo fat Yogurt Crunchy Peanut Butter Softened Apple Sauce Water Vanilla Extract Combine first four ingredients and mix well Set aside Place eggs yogurt peanut butter apple sauce water vanilla extract and sugar in the Baking Pan in that order Close the Lid and start the cake cycle When continuous mixing begins add the flour mixture in a slow steady stream Close the Lid Allow the cake to cool uncovered in the refrigerator for 25 30 minutes before attempting to remove it from the pan 29 Pineapple Coconut Clafouti Cake 1 1 2 cups 1 tsp 1 2 tsp 1 2 tsp 3 4 cup 2 1 2 cup 1 2 cup 1 4 cup 1 2 cup 1 tsp All Purpose Flour Baking Powder Baking Soda Salt White Sugar Eggs Large Milk Whole Canned Pineapple Chunks Drained Pineapple Juice from can Sweetened Shredded Coconut Vanilla Extr
45. cover with plastic or damp cloth Let rolls rise in a warm place until doubled in volume about 1 hour Preheat oven to 350 F Set pan on a baking sheet and bake on the center rack of the oven for 15 to 20 minutes Glaze that bubbles over the pan in the oven will spill onto baking sheet Invert pan onto a serving platter and let the glaze drip down sides of the rolls Scrape any remaining glaze from pan onto rolls Serve warm 18 Pizza Dough A 1 pound recipe makes one medium thin 12 pizza A 1 1 2 lb recipe makes a 15 circle and 2 lbs will make 2 12 pies Add all ingredients to Bread Pan in the order given 1lb 1 1 2 lb 2 lb 3 4 cup warm water 1 Tbl olive oil 1 1 2 tsp salt 2 1 4 cups all purpose flour 1 tsp sugar 1 tsp yeast 1 1 8 cup warm water 1 1 2 Tbl olive oil 1 1 2 tsp salt 3 1 3 cups all purpose flour 1 1 2 tsp sugar 1 1 2 tsp yeast 1 1 2 cup warm water 2 Tbl olive oil 2 tsp salt 4 1 4 cups all purpose flour 2 tsp sugar 2 tsp yeast Set on Dough Only feature if your Bread Machine is equipped with such a selection When done remove to floured board if using immediately Or place in bowl greased with olive oil tum dough over to coat it cover with plastic wrap and refrigerate until ready to use Focaccio Pat one recipe any size of pizza dough into circle about 1 2 inch thick Place on a baking sheet dusted with cornmeal or flour Dimple dough with your fin
46. d Loaf Water 80 F 3 fl oz c 3 tbsp 5 fl oz c 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Plain Non Fat Yogurt c c Bread Flour 2 c 3 c Dry Milk 1 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Yog urt B re ad The addition of plain yogurt adds a little tang to this bread but very subtle A good basic general purpose bread Wh e at B r e a d R e c i p e s 6 W h o l e W h e a t Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 5 fl oz c 2 tbsp 9 fl oz 1 c 2 tbsp 11 fl oz 1 c 3 tbsp Egg large 1 1 1 Molasses 2 tsp 1 tbsp 1 tbsp Honey 2 tsp 1 tbsp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Whole Wheat Flour 2 c 3 c 4 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp A dense bread packed with fiber since all whole wheat flour is used Longer kneading cycle at wheat setting will provide great results If bread collapses during the baking period add 1 or 1 tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening Vital wheat gluten can be found in most health food stor
47. d mix well When continuous mixing begins add the flour mixture to the pan in a slow stead stream Close the Lid Allow the cake to cool uncovered in the refrigerator for 25 30 minutes before attempting to remove it from the Baking Pan 33 JAM RECIPES Blue Kiwi Mango Jam 3 4 cup 6 oz 3 4 cup 6 oz 1 1 2 cups 12 oz 1 tsp Kiwi Fruit Peeled and Chopped Mango Peeled and Chopped White Sugar Lemon Zest Grated 1 tsp Orange Zest Grated 4 drops Blue Food Coloring Place all ingredients in Baking Pan and start the Jam cycle The kiwi fruit should be ripe but not mushy while the mango should be barelv ripe Lemon and orange zest are grated from the surface of the peel Make sure none of the bitter white rind is included Peach Raisin Jam 1 1 2 cups 12 oz Ripe Peaches Pitted 1 1 2 cups 1 Tbsp White Sugar 2 Tbsp Golden Raisins Soaked 1 Tbsp Brown Sugar 2 Whole Cloves 1 8 tsp Ground Allspice Place all ingredients in Baking Pan and start the Jam cycle For best results fruit and sugar should be weighed on a small kitchen or postal scale 1 1 2 cups of fruit or white sugar weighs 12 oz 34 TROUBLE SHOOTING Symptom Bread has an offensive odor Baked bread is soggy or the bread s surface is sticky START button doesn t start the Machine Can t set the Timer The Bread Machine stopped and ALERT is displayed Possible Solutions Check to be sure you added the correct
48. d raisins when time is indicated If your Bread Machine does not have this feature add all ingredients to Bread Pan in the order given Cinnamon Raisin Bread Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 3 4 cup warm water 1 1 8 cup warm water 1 egg 1 egg 1 Tbl butter or vegetable oil 1 1 2 Tbl butter or vegetable oil 1 tsp salt 1 tsp salt 2 2 3 cups all purpose flour 3 1 2 cups all purpose flour 3 Tbl dry milk powder 1 4 cup dry milk powder 2 Tbl sugar 3 Tbl sugar 1 3 cup raisins 1 2 cup raisins 1 1 2 tsp cinnamon 2 tsp cinnamon 1 tsp vanilla 1 tsp vanilla 1 1 2 tsp active dry yeast 2 tsp active dry yeast 12 Anadama Oatmeal Bread Colonial American folk stories about the name Anadama accredit Anna s husband for this bread The hungry fisherman returned home to find Anna gone and a supper of cornmeal mush and molasses The legend is he cursed her while preparing his own bread from the meal Our version with oats makes great sandwiches and is terrific with chili Please Note The following recipe was created using the Whole Wheat setting and requires a few quick preparation instructions Add oatmeal and cornmeal to heat proof bowl Pour in boiling water stirring to prevent lumps Let the mixture cool for 20 minutes Sir pour it into the Bread Pan and add the rest of the ingredients in the order given Makes a 1 1 2 lb loaf 1 4 cup oatmeal 1
49. d to your favorite bread recipes Barley This grain has a hearty earthy flavor and produces a dense loaf of bread due to its low gluten content Barley is a good substitute for white flour in recipes but should be cut with a lighter flour when several cups are being used at a time Buckwheat Technically not a grain buckwheat is really the fruit of a plant related to rhubarb Its flour ground buckwheat seed and groats are both useful for unique bread baking The flavor has been described as a combination of rosemary and green tea Com The only grain eaten fresh as a vegetable corn also known as maize is available in a wide variety of colors Judge the freshness of cornmeal and flour from its sweet and delicate flavor Blue cornmeal a beautiful hue when dry becomes a purplish color when cooked Kamut This ancient wheat grain is available as a whole grain rolled grain flour and cereal People who are wheat sensitive have reported a tolerance to kamut products though this is still being investigated Millet Commonly used to feed birds millet lends a delightful crunch when added in whole grain form to bread recipes People who are allergic to other grains have had luck with millet It is considered to be the most digestible grain around Oat Rolled oats and oat flour are welcome additions to almost any bread recipe Their delicately light texture and flavor embody the pleasures of home baked goodness Grind your own oat flour by chop
50. dequate fiber inherently tend to be lower in fat and calories especially saturated fat and cholesterol which may contribute to the reduced risk factor Fiber is the primary reason that whole grain breads and other products are so satisfying to eat Fiber is filling and because it contains so few calories it is an excellent part of the low fat high complex carbohydrate diet recommended for better health RECIPE INGREDIENTS Bread recipes begin with a very basic set of ingredients water flour salt and yeast To this short list you can add a variety of interesting and delicious ingredients that will give your breads the individuality you are looking for Seeds nuts nut butters dried fruits raisins dates apples berries herbs spices carob powder vegetables and bran are just a few of the many ingredients you can use to create hundreds of unique and flavorful breads Purchase fresh ingredients whenever possible for the best taste and results Dried foods such as fruits vegetables herbs and spices will keep for a virtually unlimited time if stored in a cool dry environment Store produce oils whole grain flours and other perishable foods in the refrigerator for longer life and retention of flavor Glass and hard plastic containers with tight fitting lids are preferable for storing most foods they keep the aromas in but do not expose the foods to the potentially harmful ingredients found in some plastic containers Plastic may absor
51. ding Paddle on the Drive Shaft Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle Make sure the paddle is secure Place the ingredients into the Bread Pan For best results add all liquid ingredients first Then beginning with the salt add all dry ingredients EXCEPT yeast ALWAYS ADD YEAST LAST Note If your recipe contains salt please add salt with liquid ingredients keeping it away from the yeast Salt may interact early with the yeast reducing the ability of the bread to rise 15 Make a small indentation on top of the dry ingredients not so deep it reaches the wet layer and add the yeast to the indentation This order of adding ingredients is important especially when using the Timer because it keeps the yeast away from the liquid ingredients until it s time to knead them together Liquid ingredients will prematurely activate the yeast Insert the Bread Pan in the Grande Cuisine Bread Machine To insert the Bread Pan into the Machine set it in place Press down until it snaps into place Close the Lid and plug in the Grande Cuisine Bread Machine When you plug it in the Grande Cuisine Bread Machine automatically sets to 000 Does not apply during power failure back up 16 Press the SELECT button to choose the cycle you want Press SELECT once to choose White Each time you press SELECT again the indicator moves onto the next option and variat
52. ds 5 00 meaning it will finish baking in five hours This is the hour difference between 8 o clock AM and 1 o clock PM Note Actual baking times wiU not change 6 Press START to begin the Timer The colon in the time displayed begins to flash letting you know the Timer is started When the Display Window indicates 0 00 baking is completed 7 If you make an error afrer you ve activated the program and want to start over press and hold RESET The Timer will clear and you can begin again 20 For Best Results Take care to measure ingredients accurately using a good set of measuring cups and spoons or a good scale Make sure to level all dry ingredients as you measure them Inaccurate measuring could cause unexpected results in your loaf of bread In particular be precise in measuring the water Use fresh ingredients Since moisture is an enemy to flour be sure to store your flour in an airtight container To keep your yeast active store it in an airtight container in your refrigerator Do not use yeast if the date code on the packet has expired Speaking of fresh when using the Timer we recommend setting it for as short a time as possible Because ingredients are partially combined in the Bread Pan the dough may tend to deteriorate if left too many hours especially on a warm or humid day Keep the Lid closed during the Baking cycle Opening it excessively causes uneven baking
53. ecipe for added flavor Po t a t o P o t at o B r e a d R e c i p e s 1 7 R y e B r e a d R e c i p e s 1 8 R y e B r e a d Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 5 fl oz c 2 tbsp 8 fl oz 1 c 1 tbsp 12 fl oz 1 c Molasses 1 tbsp 2 tbsp 2 tbsp Butter or Margarine 2 tbsp 3 tbsp 3 tbsp Bread Flour 1 c 2 c 2 c Medium Rye Flour c c c Whole Wheat Flour c c c Cocoa unsweetened 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast tsp 1 tsp 2 tsp Pu m pe r n i c k e l Rye B re ad A little bit of cocoa gives this bread its characteristic dark color A good bread for a hearty sandwich Cl a s s i c Rye B re ad Menu Selection Basic Dark or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 2 fl oz c 10 fl oz 1 c 12 fl oz 1 c Butter or Margarine 2 tsp 1 tbsp 1 tbsp Bread Flour 1 1 3 c 2 1 3 c 3 c Medium Rye Flour 2 3 c 1 c 1 c Dry Milk 2 tsp 2 tbsp 2 tbsp Sugar 1 tbsp 1 tbsp 1 tbsp Salt tsp 1 tsp 1 tsp Caraway Seed 1 tsp 2 tsp 2 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp A
54. ed bread Add crumble toppings to coffee cakes 22 Mediterranean style Bread Recipe Here s a quick example of a rolled Mediterranean style bread using a French bread recipe Activate PAUSE at the end of the Knead 3 See Kneading and Baking cycle Charts for time details Remove the dough Roll it out on a clean lightly floured surface You ll want to roll the dough into an 8 1 2 x 13 rectangle Lightly brush with good olive oil such as Tassos Then sprinkle with fresh chopped garlic basil rosemary and sun dried tomatoes Top with 1 3 cup of crumbled feta or goat cheese If you would like you could even add 2 3 slices of prosciutto Roll the dough up tightly into an 8 1 2 wide roll Tuck the ends under and place into the Bread Pan Return the Bread Pan to the Breadmaker close the Lid and press START The final rise will begin immediately followed by BAKE As the baking begins you could PAUSE again You can score the top crust gently mist the loaf with cold water return the Bread Pan to the Oven close the Lid and touch START Your rustic alfresco Mediterranean bread will soon finish baking Note Do not leave the Lid standing open for extended periods of time ALWAYS use an oven mitt when handling the pan and follow the Important Safeguards found in the beginning of this book 23 ADVANCED BAKING TECHNIQUES Personal Recipes To Activate For advanced bakers the Grande Cuisine Bread Machine has 5 Per
55. edients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 2 3 cup warm water 1 Tbl butter or vegetable oil 1 egg 2 tsp sugar or honey 1 tsp salt 1 2 cup whole wheat flour 2 1 2 cups bread flour 1 4 cup dry milk 1 cup cheddar cheese grated 3 oz 3 Tbl Parmesan grated 1 2 oz 2 tsp sesame seeds 1 1 2 tsp active dry yeast 1 cup warm water 1 1 2 Tbl butter or vegetable oil 1 egg 1 Tbl sugar or honey 1 tsp salt 3 4 cup whole wheat flour 2 3 4 cups bread flour 1 3 cup dry milk 1 1 3 cup cheddar cheese grated 4 oz 1 4 cup Parmesan grated 3 4 oz 1 Tbl sesame seeds 2 tsp active dry yeast 14 Whole Wheat Zucchini Herb Bread The zucchini blends into the dough providing half the moisture and subtle flavor The bread is so light that a 1 1 2 lb recipe will be the size of most 2 lb loaves Please Note The following recipes were created using the Whole Wheat setting Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 1 2 cup warm water 3 4 cup warm water 2 tsp honey 1 Tbl honey 1 Tbl vegetable oil 1 1 2 Tbl vegetable oil 1 tsp salt 1 tsp salt 3 4 cup zucchini shredded 3 oz 1 cup zucchini shredded 4 oz 3 4 cup whole wheat flour 1 cup whole wheat flour 2 cups bread flour 2 1 2 cups bread flour 1 2 tsp dried basil or rosemary or 1 tsp fresh 1 2 tsp dried basil or rosemary or 1 tsp fresh 2 tsp sesame seeds 1
56. elted Eggs Large Dark Raisins Baking Powder Vanilla Extract Salt Place milk butter eggs and vanilla extract in the Baking Pan Add remaining ingredients and start the cake cycle Dust with powdered sugar after cake has cooled Lemon Raisin ucheezy Cake 1 1 2 cups 1 cup 1 4 cup 1 2 cup 2 1 3 cup 2 Thsp 1 Thsp 1 tsp All Purpose Flour Farmers Cheese crumbled small Lo Fat Cream Cheese cut in small pieces White Sugar Eggs Large Water Hot Golden Raisins soaked Baking Powder Lemon Extract Have all ingredients at room temperature 1 1 2 2 hrs Its very important that the cheeses are soft and in small pieces or they won t mix properly Place cheese egg raisins hot water and lemon extract in Baking Pan Add the remaining ingredients and start the cake cycle Makes about a 2 lb cake 32 Cranberry Walnut Cake 1 1 2 cups 1 3 cup 1 2 tsp 3 4 tsp 3 4 tsp 1 2 tsp 1 cup 1 cup 2 1 4 cup 1 Tbsp 1 2 tsp 1 tsp All Purpose Flour Chopped Walnuts Cinnamon Baking Powder Baking Soda Salt Fresh or Frozen Cranberries Whole White Sugar Eggs Large Canola Oil Orange Juice Orange Extract Vanilla Extract Crush the cranberries and mix with the sugar Place in the Baking Pan and let stand for 10 minutes Add the eggs oil orange juice and orange and vanilla extracts to the pan and place it in the Machine Close the Lid and start the cake cycle Combine the first six ingredients an
57. es 1 0 0 Wh ol e Whe at B re ad Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 10 fl oz 1 c 1 tbsp 12 fl oz 1 c Honey 2 tsp 1 tbsp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 1 c 1 c 2 c Whole Wheat Flour 1 c 1 c 2 c Brown Sugar packed 1 tbsp 2 tbsp 2 tbsp Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp 5 0 Wh ol e Whe at B re ad For those that like a lighter textured wheat bread this is the recipe for you Contains equal amounts of bread and whole wheat flour Wh e at B r e a d R e c i p e s 7 Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Buttermilk 80 F 6 fl oz c 1 tbsp 10 fl oz 1 c 1 tbsp 14 fl oz 1 c Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour c 1 c 1 c Whole Wheat Flour 1 c 2 c 2 c Brown Sugar packed 1 tbsp 2 tbsp 3 tbsp Salt 1 tsp 1 tsp 1 tsp Baking Soda tsp tsp tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Bu t t er mi l k Whe at B re ad A moist light textured wheat bread that s sure to please A great bread for
58. for all your fastbake mode loaf recipes use fast acting dry yeast Newer models can have one two sometimes even three different fastbake mode selections The custom recipes provided by the manufacturer for these fastbake modes should be the only ones used with that particular machine For best results never experiment with recipe ingredients or portions when using the fastbake mode And always refrigerate your yeast with a close eye on the expiration date And when using pre mixed kits from your grocer always replace the yeast packet provided with a fresh packet of active dry yeast Tip A packet of dry yeast contains 2 1 4 teaspoons Baking Surface Prep Coat the inside of your loaf pan generously with cooking oil before adding the ingredients Using the spray types is best Water Use only drinking or filtered water never tap boiled or distilled Ingredient Temperatures All ingredients must be brought to room temperature Order of Ingredients Add waters milks eggs milk powders oils salts sugars and seasonings first flour next and yeast last Delaying Start Flour floats on liquid until the mixing phase begins That s why many breadmakers have a programmable delay start timer With the timer function engaged you can add the ingredients tonight and wake up in the morning to the smell of fresh baked bread Never use recipes containing perishable ingredients such as eggs or milk when using the delay start timer Shelf Life Refrigerating
59. gently remove it taking care not to scratch the Kneading Paddle When you are done using the Grande Cuisine Bread Machine be sure to unplug it USING THE 24 HOUR DELAY BAKE TIMER NOTE You can pre program your Grande Cuisine Bread Machine so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day Simply refer to the cycle charts Set ahead Delay Baking does not activate in the Jam cycle Don t use the Delay Bake Timer if your recipe includes eggs fresh milk or other dairy products meats fish etc that may spoil To preset your Bread Machine follow these steps 1 Add the ingredients as usual taking care not to let the yeast and liquid ingredients contact one another 2 If your recipe contains salt please add salt with liquid ingredients ke eping it away from the yeast 3 Close the Bread Machine Lid and plug it in 4 Select the Baking Cycle you want The time needed for the selected Baking Cycle appears in the Display Window 5 Press the 6 Timer button once for each 10 minutes you want to add Use the T button to subtract time from the Timer The amount of time you set is shown in the Display Window To fast forward time continually press the 6 button To fast reverse continually press the T button For example if it is 8 o clock AM and you want a loaf of bread ready at 1 o clock PM press the 6 Timer button until the display rea
60. gertips Brush with olive oil and sprinkle with fresh or dried herbs rosemary oregano or basil Parmesan or Romano cheese and black pepper or sea salt Let dough rise for 15 20 minutes and place in preheated 400 F oven until golden brown If you have a pizza peel and oven stone Place the shaped dough on the cornmeal sprinkled peel add toppings let rise and slide onto the stone in a preheated oven 19 Rich Country Buttermilk Bread 1 lb 1 1 2 lbs 2 lbs Non Fat Buttermilk 3 4 cup 1 cup 2 Tbl 1 1 2 cups Unbleached Bread Flour 2 1 2 cups 3 1 4 cups 4 1 4 cups Sea Salt 1 tsp 1 1 2 tsp 2 tsp Butter or Canola Oil 2 Tbl 3 Tbl 1 4 cup Honey 2 Tbl 3 Tbl 1 4 cup Baking Soda1 4 tsp 1 4 tsp 1 2 tsp Active Dry Yeast 1 1 4 tsp 1 1 2 tsp 1 3 4 tsp To prepare Rich Country Buttermilk Bread Always use fresh ingredients Always put liquids in the Bread Pan first yeast last Always allow the bread to cool thoroughly prior to slicing Beginning with the buttermilk add the ingredients to the Pan in the order listed Following the operating instructions in this book then select the size of loaf and press START Deluxe Rapid Version Substitute Active Dry Yeast with Rapid Rise or Quick Rise Yeast and use the following measurements 1 lb 1 1 2 lbs 2 lbs Rapid Rise Yeast 2 1 2 tsp 1 Tbl 1 Tbl 1 2 tsp Deluxe Rapid Dough 1 0 lb 1 5 lb 2
61. he Timer SELECT START or RESET button you should hear a beep This lets you know you ve pressed hard enough and your selection was made USING THE GRANDE CUISINE BREAD MACHINE With your new Grande Cuisine Bread Machine You can create many new types of breads and because you can program by loaf size and crust color in many settings you can custom control TM the results of the recipe You can use pre packaged bread mixes You can bake a loaf of bread from scratch See the Recipe and Menu Planner included with your Bread Machine for lots of ideas You can make dough for rolls loaves or hand shaped bread you ll bake in your oven Use the Machine s Dough cycle to do the mixing and kneading for you then shape and bake the bread yourself You can activate PAUSE remove the dough for shaping filling braiding and more You can activate PAUSE to score the top of your loaffor a rustic style bread or make a decorative crust with rolled oats poppy seeds etc You can use the Personal Recipe PROGRAM to change the settings on any of the 12 stages of baking Advanced and creative bakers can use the Personal Recipe PROGRAM with the cycle charts on pages 8 10 as a guideline to custom bake their favorite recipes or alter times based on weather or ingredients You can make non yeast Quick Breads cakes amp jam pizza dough too You have 60 minute power failure back up If the electricity
62. his could interfere with the free working of the Drive Shaft Be sure the Grande Cuisine Bread Machine is completely cooled before storing The inner casing contains the heating element and drive base Therefore when cleaning NEVER pour water solvents or cleaning solutions into this area The Lid is removable for easy cleaning Because it contains a sensitive electronic sensor DO NOT LEAVE IT SOAKING IN WATER DO NOT PUT LID IN THE DISHWASHER To avoid electric shock unplug the Grande Cuisine Bread Machine before cleaning 27 STANDARD BREAD RECIPES White Bread 1 5lb Loaf 1 cup 2 Tbsp 2 Tbsp 1 1 2 tsp 2 Tbsp 1 1 2 Tbsp 3 1 4 cups 1 3 4 tsp Water Canola Oil Salt Sugar Dry Milk Powder White Bread Flour Active Dry Yeast Whole Wheat Bread 1 5lb Loaf 1 cup 2 Tbsp 2 Tbsp 1 1 2 tsp 3 Tbsp 2 Tbsp 3 1 4 cups 3 1 2 tsp Water Oil Salt Brown Sugar Dry Milk Powder Whole Wheat Bread Flour Active Dry Yeast 2 0 lb Loaf 1 1 4 cups 2 Tbsp 2 Tbsp 2 tsp 3 Tbsp 2 Tbsp 4 1 2 cups 2 tsp 2 0 lb Loaf 1 1 4 cups 3 Tbsp 2 tsp 4 Tbsp 3 Tbsp 4 1 3 cups 4 1 2 tsp Water Canola Oil Salt Sugar Dry Milk Powder White Bread Flour Active Dry Yeast Water Oil Salt Brown Sugar Dry Milk Powder Whole Wheat Bread Flour Active Dry Yeast For best results when not using Bread Flour we recommend adding Gluten to the recipe Add 1 3 cue of Gluten to a 2 lb re
63. imately 60 minutes The entire cycle takes 1 20 in which 10 minutes is the cool down cycle The Bread Machine will beep when the cycle is complete Press RESET and remove the Pan MAKING SURE TO WEAR OVEN MITTS Pour the hot jam into a refrigerator freezer safe container leaving 1 2 of space at the top Cover tightly to store Jam will thicken upon cooling and storage 26 CLEANING INSTRUCTIONS Caution The Bread Pan and Kneading Paddle have non stick surfaces that make cleaning easy 1 After baking each loaf of bread unplug the Bread Machine and discard any crumbs 2 Remove the Bread Pan from the Oven and the Kneading Paddle from the Bread P m Then as needed wash the Bread Pan and Kneading Paddle inside and out with warm soapy water Avoid scratching the non stick surfaces DO NOT PUT THE PAN IN A DISHWASHER OR SOAK IT IN WATER If the Kneading Paddle is stuck to the Drive Shaft pour warm water in the Pan to loosen it DO NOT USE EXCESSIVE FORCE 3 Wipe the inside of the Lid and Oven with a damp cloth or sponge If any residue has scorched on the Heating Plate or elsewhere scrub with a non abrasive scrubbing pad and wipe clean The Lid can be removed for cleaning DO NOT PUT THE LID IN A DISHWASHER This can cause the Lid to warp Do not use vinegar bleach or harsh chemicals to clean the Grande Cuisine Bread Machine Do not soak the Bread Pan for a long period of time t
64. in your home goes out the Machine s memory stores the active program for 60 minutes If power is re connected within that time period the Bread Machine returns to baking your bread If your power is out for longer than 60 minutes and if you are using any dairy products perishables or meats in your bread for health sanitary and other considerations you should discard the contents of the recipe and start again with new fresh ingredients 5 Inserting and Removing the Bread Pan Operating Tips Caution To insert the Bread Pan in the Bread Baker seat it in place and press down until it snaps into the side brackets Remember to insert the Kneading Paddle first then add all your ingredients BEFORE inserting the Bread Pan into the Oven of your Bread Machine To remove the Bread Pan from the Oven hold the Handle with a mitt and lift gently When you remove the Bread Pan after baking BE SURE TO WEAR OVEN MITTS to prevent burning After you remove the loaf by turning the Bread Pan upside down and shaking gently check to see that the Kneading Paddle is removed from the loaf If it is stuck in your bread use a non metal utensil to gently remove it taking care not to scratch the Kneading Paddle Use oven mitts when working with bread or any part of the Bread Machine that is hot from baking Wipe off crumbs and clean the Machine as needed after baking Unplug the Bread Machine when you are not usi
65. inG Measure the ingredients accurately with correct measuring cups and spoons Add ingredients to the bread pan in the order listed liquid ingredients first followed by the butter then the dry ingredients and lastly the yeast in the center of the dry ingredients Liquid ingredients should be lukewarm approximately 80 F 26 7 C liquid that is too cool such as refrigerated milk or too hot may produce unacceptable results Use the recommended bread setting for best results HiGH altitude adjustMent Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly The dough can rise so much that when it begins to bake it will collapse due to overstretching of the gluten structure To slow the rising of the dough at high altitudes reduce the amount of yeast by teaspoon at a time until you find the right amount You can also reduce the amount of liquid by a teaspoon or two Some experimentation will be needed when using your breadmaker at high altitudes Make note of the amount of yeast and liquid used for future reference slicinG Bread Always allow bread to cool at least 15 minutes before slicing If you attempt to slice the bread immediately after baking it will be very difficult to slice and will be sticky storinG Bread Since homemade bread contains no preservatives it does not stay as fresh for as long as commercially made bread Store your bread in a
66. ion in this order Whole Wheat French Fruit amp Nut Quick Bread Cake Jam Dough Pizza Dough Bake Only Personal Recipe 1 5 Whole Wheat cycles have a rest period for up to 30 minutes before kneading begins No movement occurs in the pan This is normal Press the LOAF CONTROL button to choose the size you want Press the LOAF CONTROL to choose 2 lb 1 5 lb or 1 lb size bread This cycle can be prompted for most settings Loaf control can not be activated for Quick Bread Cake Jam Pizza Dough 17 Press CRUST CONTROL to choose light medium or dark crust You can select crust colors on White Whole Wheat French Fruit amp Nut and Quick Breads For Basic Whole Wheat and Sweet breads if you are adding special ingredients put them into the Dispenser NOW Push the EXTRAS button so that ADD EXTRAS appears Capacity is 1 2 cup dry or 1 4 pint Note Do not pour liquids into the Dispenser Always make sure fresh fruit or vegetables are not wet Pat dry before putting them in the Dispenser 18 Press START to begin the Kneading and or Baking cycle First the Bread Machine mixes the ingredients Then it begins the Kneading process During this process the yeast begins to activate and normally the Viewing Window begins to fog This will clear so you can see the progress of your loaf The Bread Machine will stop kneading after a few minutes to let the dough rise before baking If you ch
67. itutions Replace the water with milk Increase the oil or use butter to 2 Tbl for 1 1 2 lb loaf and 3 Tbl for the 2 lb loaf Increase the sugar to 1 Tbl for 1 1 2 lb loaf and 3 Tbl for the 2 lb loaf 9 Honey Banana Whole Wheat Bread This delicious loaf tastes like a sweet banana bread only much healthier and it makes a great peanut butter sandwich Please Note The following recipes were created using the Whole Wheat setting Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 1 2 cup warm water 2 3 cup warm water 1 Tbl butter or vegetable oil 1 1 2 Tbl butter or vegetable oil 3 Tbl honey 1 4 cup honey 1 egg 1 egg 1 2 tsp vanilla 1 2 tsp vanilla 1 2 tsp salt 1 tsp salt 1 cup whole wheat flour 1 1 2 cup whole wheat flour 1 1 4 cup bread flour 1 1 2 cup bread flour 1 small banana sliced 1 banana sliced 1 1 2 tsp poppy seeds 2 tsp poppy seeds 1 1 2 tsp active dry yeast 2 tsp active dry yeast Light Whole Wheat Bread Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 1 1 4 cup warm water 1 1 2 cup warm water 1 Tbl vegetable oil 1 Tbl vegetable oil 2 Tbl honey 3 Tbl honey 1 2 tsp salt 1 2 tsp salt 1 1 2 cup whole wheat flour 2 1 4 cup whole wheat flour 1 cup bread flour 1 1 4 cup bread flour 1 4 cup gluten 1 3 cup gluten 1 1 2 tsp active dry yeast 2 tsp active dry yeast 10 Dar
68. k Rye Pumpernickel Bread Pumpernickel makes the best deli cheese or vegetable sandwich If you want an even darker colored bread increase the amount of cocoa or add a teaspoon of instant espresso Please Note The following recipes were created using the Whole Wheat setting Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf 1 1 4 cup warm water 1 Tbl vegetable oil 1 1 2 Tbl molasses 1 tsp salt 1 cup rye flour 1 1 2 cup bread flour 1 2 cup whole wheat flour 1 4 cup gluten 3 Tbl dry milk powder 1 Tbl caraway seeds 1 Tbl cocoa 1 1 2 tsp active dry yeast Makes a 2 lb loaf 1 1 2 cup warm water 1 1 2 Tbl vegetable oil 2 Tbl molasses 1 1 2 tsp salt 1 1 2 cup rye flour 1 1 2 cup bread flour 1 cup whole wheat flour 1 3 cup gluten 1 4 cup dry milk powder 1 Tbl caraway seeds 1 Tbl cocoa 2 tsp active dry yeast Light Caraway Rye Bread Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 1 cup warm water 1 1 3 cup warm water 1 1 2 Tbl vegetable oil 2 Tbl vegetable oil 1 egg 1 egg 1 tsp salt 1 1 2 tsp salt 1 1 2 tsp sugar 2 tsp sugar 1 cup rye flour 1 1 2 cup rye flour 2 cups white bread flour 3 cups white bread flour 3 Tbl gluten 1 4 cup gluten 1 Tbl caraway seeds 1 Tbl caraway seeds 1 1 2 tsp active dry yeast 2 tsp active dry yeast 11 Please Note Your Bread Machine has a Fruit amp Nut Add In Beeper Please ad
69. make moist doughs and add a slight tangy flavor Milk also increases the protein content of bread Fresh milk is fine when making recipes to start immediately When setting the timer ahead several hours use dry milk to prevent spoiling Yeast All the recipes in this section call for active dry yeast Do not substitute active dry yeast for fast acting or bread machine dry yeast for your loaf could fall during baking Check expiration date before buying or using and keep yeast refrigerated or in the freezer Salt Salt adds flavor to bread and tempers the rising process If you are watching your salt intake reduce the amount of added salt or leave it out completely Dough however rises more quickly without salt so add a bit less yeast as you reduce the salt Sweeteners Yeast does not need a sweetener to rise flour serves as its food but it speeds up the process Sweeteners of course add flavor and keep bread moist longer Sugar adds pure sweetness while brown sugar honey maple syrup and molasses also add distinctive flavors Molasses the strongest flavored sweetener is sometimes used to darken recipes 5 GRAIN GLOSSARY Amaranth This petite golden grain is moving quickly from the unusual grain category to one of mainstream acceptance A mainstay in the diet of the Aztecs amaranth was considered a strength giving food probably due to its high protein profile Both the grain and its flour offer a distinct flavor when adde
70. ng Soda tsp tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Slivered Almonds c c Raisins c c B o ston B row n B re ad This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds S w e e t B r e a d R e c i p e s 2 3 Menu Selection Sweet INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Milk 8 fl oz 1 c 11 fl oz 1 c 2 tbsp 13 fl oz 1 c 2 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 2 c 3 c Oats quick or old fashioned c c 1 c Brown Sugar packed 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Ground Cinnamon 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Raisins c c c Ci n na m o n Oat me al R ai s i n B re ad A different twist to conventional raisin bread with the addition of oats Use either old fashioned or quick cooking oats not instant oatmeal Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Milk 80 F 2 fl oz c 1 tbsp 3 fl oz c 3 tbsp Egg large 1 1 Fresh Orange Sections c c Vegetable Oil 1 tbsp 2 tbsp Sugar 2 tbsp 3 tbsp Salt tsp 1 tsp Bread Flour 2 c 3 c Active Dry Yeast 1 tsp 2 tsp or o
71. ng it It is normal for the Viewing Window to collect moisture during the beginning of the Baking cycle As your bread bakes the moisture will evaporate soon so you can watch your bread s baking progress Don t open the Lid excessively during baking This causes the bread to bake improperly Don t unplug the Bread Machine during Kneading or Baking This will stop the operation To protect young children keep the Bread Machine out of their reach when you re not there to supervise especially during the Kneading and Baking cycles 6 Use your Bread Machine on a flat hard stable surface Don t place it near a flame or heat or on a soft surface such as a carpet or kitchen towel Avoid placing it where it may tip over during use Dropping the Bread Machine could cause it to malfunction To avoid bums stay clear of the Steam Vent during kneading and baking Also don t touch the Viewing Window it gets very hot After baking wait for the Machine to cool down before touching or cleaning the Bread Pan or internals of the Machine without oven mitts Never use metal utensils with the Grande Cuisine Bread Machine These can scratch the non stick surface of the Bread Pan Avoid electric shock by unplugging before using a damp cloth or sponge to wipe the interior of the Oven Never use the Bread Pan on a gas or electric cooktop or on an open flame Avoid covering the Steam Vent during Kneading and Baking c
72. o Bread 17 Rye Classic Rye Bread 18 Pumpernickel Rye Bread 18 Tomato Basil Rye Bread 19 Sourdough Sourdough Bread 20 Sourdough Wheat Bread 20 Sweet Bread Apricot Almond Bread 21 Apricot Almond Bread Version 2 21 Boston Brown Bread 22 Carrot Raisin Bread 22 Cinnamon Oatmeal Raisin Bread 23 Cranberry Pecan Bread 23 Oatmeal Maple Pecan Bread 24 Orange Wheat Bread 24 Panettone 25 Raisin Bran Bread 25 Raisin Bread 26 Spiced Fruit Bread 2
73. ose Dough the Bread Machine beeps to let you know when the dough is ready to be removed Then it s up to you to shape it give it time for a final rising period and bake it in a conventional oven For other cycles Bread Machine continues to the Baking process When your bread is done the Machine will beep This indicates that the Baking phase is completed Press the RESET button then put on your oven mitts and remove the Bread Pan Remember that the Bread Pan and your loaf are both very hot Be careful not to place either on a tablecloth plastic surface or other surface that might scorch or melt If the RESET button is not pressed a controlled Holding Keep Warm cycle will begin and will automatically shut off after 60 min While this will help prevent the bread from becoming soggy for best results remove bread immediately after Baking cycle is complete The Keep Warm Holding Cycle does not apply to Dough and Jam cycles 19 Remove the loaf from the Bread Pan Turn over the Bread Pan a few inches from the countertop and gently shake out the loaf It s best to remove the loaf as soon as the Bread Machine is done baking Place the loaf on a wire rack or other cooling surface to cool Bread should be cooled 15 to 30 minutes before it is sliced If necessary remove the Kneading Paddle from the loaf Sometimes the Kneading Paddle will stick in a loaf of bread If it does use a NOTE non metal utensil to
74. ping oat flakes in the blender until they reach the desired consistency Quinoa This recently rediscovered grain is found in whole form in flour and in prepared products like pasta When added to bread recipes it imparts an earthy flavor matched by no other grain and it packs a protein punch Rye This cold weather grain is famous for its use in savory pumpernickel and caraway seed rich rye breads Rye has very little gluten and rises with the assistance of wheat flours Spelt Another of the ancient super grains spelt has been reintroduced with resounding success Use it in bread recipes in place of wheat for a slightly nutty flavor Wheat Wheat and whole wheat flour are the basis for most bread recipes The gluten content of wheat provides the strength and resiliency necessary for a high and sturdy loaf 6 MEASURING Measure all ingredients carefully You will need two types of measuring cups liquid and dry It is very difficult to measure dry ingredients accurately with liquid measures Liquid measures are either glass or clear plastic graduated cups Dry measures sell in sets of 5 nested cups 1 8 1 4 1 3 1 2 and 1 cup or 5 nested spoons 1 8 1 4 1 2 and 1 teaspoon plus 1 Tablespoon MEASURING EQUIVALENTS Dry Liquid 1 cup 16 Tbl 8 oz 1 2 cup 8 Tbl 4 oz 1 3 cup 5 Tbl amp 1 tsp 2 7 oz 1 4 cup 4 Tbl 2 oz 1 8 cup 2 Tbl 1 oz 1 Tbl 3 tsp 1 2 oz 7 SAMPLE MENUS USING W
75. plastic bag or sealed storage container to keep it from drying out Keep the bread at room temperature or in the refrigerator for up to one week For longer storage place the bread in the freezer Slice before freezing so you can remove only the number of slices you need at a time special notes on Flour Flours are affected by growing conditions milling storage humidity and even the manufacturer While not visibly different you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area Always store your flour in an airtight container Store whole grain flours such as whole wheat and rye in a refrigerator to prevent them from becoming rancid In the event you are having trouble obtaining optimum results and you suspect it may be due to flour or humidity conditions consider the following Measure the amount of flour as directed in each recipe but make an adjustment after the first 8 10 minutes of kneading The only time an adjustment can be made is during the kneading cycle do not open the door once the bread machine has entered the rise cycle During the kneading cycle open the door and touch dough If it feels a little sticky and smooth to the touch no adjustment is necessary If the dough is very sticky clinging to the sides of the pan or in one corner and is more like a batter than dough add one tablespoon of flour Allow it to work in before making any further adj
76. r or Bread Machine Yeast 1 tsp 1 tsp Fresh Whole Cranberries c c Grated Orange Peel 2 tsp 1 tbsp Pecan Halves c c Cr a n b e r ry P e c an B re ad A great bread for Thanksgiving or other holidays when cranberries are available S w e e t B r e a d R e c i p e s 2 4 Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 5 fl oz c 7 fl oz 3 4 c 2 tbsp Maple Flavored Syrup 3 tbsp c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Oats quick or old fashioned c c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Chopped Pecans c c Oat m ea l M ap l e P e c an B re ad A slight variation to typical oatmeal bread with the addition of pecans Use either old fashioned or quick cooking oats not instant oatmeal Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Orange Juice 2 fl oz c 1 tbsp 4 fl oz c Water 80 F 4 fl oz c 5 fl oz c Butter or Margarine 1 tbsp 2 tbsp Bread Flour c 1 c Whole Wheat Flour 1 c 2 c Wheat Germ 3 tbsp c Grated Orange Peel 1 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp Dry Milk 2 tsp 1 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yea
77. r up to 24 hours in advance Use this pair of buttons to add or subtract time displayed in the Display Window A Each time you press this button the Timer advances 10 minutes Hint Holding the arrow down in place will either fast forward A or fast reverse T the time T Each time you press this button the Timer is set back 1 0 minutes See page 17 for detailed instructions Program The PROGRAM button expands the Grande Cuisine Bread Machine s standard bread baking options on page 3 by giving you the flexibility to alter times within the framework of a baking program Using the already existing times you can increase or decrease kneading proofing or baking times D Select Press this button to select the Baking cycle you want Each time you press this button the indicator arrow moves to the next selection Press this button until your choice is indicated 4 E Extras Option After you select the Baking cycle of your choice and push START you can then push EXTRAS to either activate or cancel the Dispenser function F Start Press this button to start the Baking cycle you choose and to start the Timer G Pause The PAUSE function can be activated only after the Machine has started a baking program For more details refer to the PAUSE section in this book H Reset Press this button for a full second to reset the Baking cycle s Delay Bake setting or to cancel the program in progress When you press t
78. re just a few of the many recipes you can quickly and easily make using your automatic bread and dough maker You just add the ingredients and the bread machine does the rest You ll find these breads are full of delicious wholesome flavors as well as fiber vitamins and minerals They are truly the basis for a healthy diet For best results add all liquid ingredients first Then add all dry ingredients EXCEPT yeast ALWAYS ADD YEAST LAST Note If your recipe contains salt please add salt with liquid ingredients keeping it away from the yeast Please Note The following recipes were created using the Basic Bread or White Bread setting Basic White French Bread Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 1 1 8 cup warm water 1 1 2 cup warm water 1 1 2 Tbl vegetable oil 2 Tbl vegetable oil 1 1 2 tsp salt 1 1 2 tsp salt 3 cups all purpose flour 4 cups all purpose flour 2 tsp active dry yeast 2 1 2 tsp active dry yeast Egg Bread Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 2 3 cup warm water 1 cup warm water 1 1 2 Tbl vegetable oil 1 Tbl vegetable oil 2 eggs 2 eggs plus enough water to make 1 2 cup 3 cups all purpose flour 4 1 4 cups all purpose flour 2 tsp sugar 1 Tbl sugar 1 1 2 tsp active dry yeast 2 tsp active dry yeast Variation Brioche Rich White Bread Use the egg bread recipe with the following subst
79. sandwiches Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 5 fl oz c 8 fl oz 1 c Butter or Margarine 1 tbsp 2 tbsp Shredded Carrot 1 3 c c Bread Flour c 1 c Whole Wheat Flour 1 c 2 c Brown Sugar packed 2 tbsp 3 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Ground Nuts optional c c Raisins optional c c Ca r rot Wh e at B re ad Shredded carrot adds a little color and flavor to this wheat bread Good for sandwiches or with hearty soups Nut or raisins may also be added for extra flavor Wh e at B r e a d R e c i p e s 8 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 5 fl oz c 2 tbsp 6 fl oz c Plain non fat Yogurt c c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Whole Wheat Flour c c Granola Cereal c c Brown Sugar packed 1 tbsp 2 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp G r an ol a B re ad Granola breakfast cereal non fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread Good toasted or for sandwiches Menu Selection Whole Wheat INGRED
80. sonal Recipe memory cells This means you have 5 personal memories to program and save for your best favorite recipes Again Personal Recipe lets you be as creative as you need to be with a recipe If you want the dough to Knead for 20 minutes de gas for 10 seconds and rise for an hour just program in the numbers If you want to skip a phase press the arrows until you hit zero then press PROGRAM and move onto the next phase of the Baking Program Follow the instructions for SAVE ERASE as with the Custom Programs This is the set of programs which the pro s love Personal Recipe lets you factor the brand and type of flour quality of yeast even your climate into the cycle times It s then set aside in the Personal Recipe file away from the regular cycles for White French Whole Wheat etc We recommend that for your own reference you keep a log of the time in the charts provided at the end of this book Press PROGRAM for 1 second 1st press Do you want nuts add ins activated 2nd press Pre heat time 3rd press Knead 1 time 4th press Knead 2 times 5th press Rise 1 6th press Punch Down 7th press Rise 2 8th press Shaping 9th press Rise 3 lOth press Baking 11th press Keep Warm 12th press Temperature When you have finished press PROGRAM for a final time The word SET will appear You can also use pre programmed Delay Bake in addition to the manually programmed cycles Use the A and T arrows to set the time difference
81. sp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp Honey 1 tbsp 2 tbsp Molasses 2 tsp 1 tbsp Whole Wheat Flour 1 c 2 c Bread Flour c 1 c Wheat Berries soaked and drained c c Wheat Germ 1 tbsp 2 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Whe at B e r ry B re ad Add soaked wheat berries to this recipe for added fiber and crunch Wheat berries must be soaked to soften before using and can be found at health food stores Bakes into a picture perfect loaf Wh e at B r e a d R e c i p e s 1 2 Menu Selection Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 80 F 6 fl oz c 8 fl oz 1 c Honey 1 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Unprocessed Wheat Bran 1 3 c c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp or or or Bread Machine Yeast 1 tsp 1 tsp Whe at B r an B re ad This bread includes unprocessed wheat bran for higher nutritional value plus it s sweetened with honey Menu Selection Whole Wheat INGREDIENTS 1 Pound 1 Pound 2 Pound Loaf Water 80 F 8 fl oz 1 c 9 fl oz 1 c 2 tbsp Plain Nonfat Yogurt c 2 3 c Butter or Margarine 2 tbsp 2 tbsp Bread Flour 1 c 1 c Whole Wheat Flour 2 c 2 c
82. st 1 tsp 1 tsp Or a n g e Wh e at B re ad This recipe has both orange juice and grated orange peel to add a citrus flavor A light textured breakfast type bread worth trying S w e e t B r e a d R e c i p e s 2 5 Menu Selection Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 4 fl oz c 4 fl oz c 1 tbsp 8 fl oz 1 c Egg large 1 2 2 Vanilla Extract tsp tsp tsp Butter or Margarine 2 tbsp c 3 tbsp Bread Flour 2 c 3 c 4 c Sugar 2 tbsp c 3 tbsp Salt tsp tsp 1 tsp Active Dry Yeast 1 tsp tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Raisins c c c Mixed Fruit and Peel c c c Slivered Almonds 1 tbsp 2 tbsp 3 tbsp Grated Lemon Peel 1 tbsp 2 tbsp 2 tbsp Pan e t ton e This recipe originated in Italy where it is still a favorite holiday fruit bread Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 7 fl oz c 2 tbsp 9 fl oz 1 c 3 tbsp 12 fl oz 1 c Honey 2 tsp 1 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Raisin Bran Cereal 1 c 1 c 2 c Raisins c c c Bread Flour 2 c 2 c 3 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt tsp 1 tsp 1 tsp Ground Cinnamon tsp 1tsp 1 tsp Active Dry Yeast 1
83. tchy gluten Wheat has a high gluten content while other grains have little or none Use it in recipes that call for whole grain flours to prevent the top of the loaf from collapsing Buy gluten in any health food store Whole Wheat Whole wheat flour adds a nutty flavor It also increases the nutritional and fiber content of a recipe It has less gluten than white flour and used alone will create a dense loaf Many of our recipes use a mixture of whole wheat and bread flour to create a light textured nutritious bread Other Whole Grains Rye buckwheat spelt oats and other whole grains add wonderful flavors and nutrients to bread but do not have gluten needed to rise very high Mix 3 to 4 parts of wheat flour for each part non wheat or add a few Tbls of gluten to make sure your dough will rise Eggs Eggs add color richness protein and structure to bread They also serve as a liquid A large egg adds about 3 Tbl ofliquid and an extra large egg 1 4 cup 4 Tbl When adding or eliminating eggs adjust the other liquids in your recipe All the recipes given here were made with large sized eggs Butter and Oil Fats add richness to bread and keep it fresher longer which is why breads without any butter or oil are great fresh but get stale very fast They also add calories about 100 calories per loaf for every tablespoon of added fat 4 Milk Adding milk creates a tender textured mellower flavored bread Yogurt buttermilk and sour cream
84. tsp or or or Bread Machine Yeast 1 tsp 1 tsp Fren c h G ar l i c B re ad Chopped green onion and fresh garlic turn this French bread into a taste tempting treat that smells wonderful while baking Especially good with seafood pasta dishes or salads Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water 80 F 6 fl oz c 9 fl oz 1 c 2 tbsp 12 fl oz 1 c Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Dill Weed 2 tsp 1 tbsp 1 tbsp Dry Milk 1 tbsp 1 tbsp 2 tbsp Active Dry Yeast 1 tsp 2 tsp 2 tsp or or or or Bread Machine Yeast 1 tsp 1 tsp 2 tsp Di l l B re ad A very light textured bread with a hint of dill Serve with soups salads or as a warm loaf with dinner H e r b B r e a d R e c i p e s 1 5 Menu Selection Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Evaporated Milk 80 5 fl oz c 8 fl oz 1 c Water 80 F 2 fl oz c 2 fl oz c Vegetable Oil 2 tsp 1 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Celery Seed tsp 1 tsp Rubbed Sage tsp 1 tsp Ground Ginger pinch tsp Marjoram pinch tsp Bread Flour 2 c 3 c Cornmeal c c Active Dry Yeast 1 tsp 2 tsp or or or Bread
85. ur yeasty aroma it is ready to use Stir the mixture and measure out the amount you need It will be the consistency of pancake batter To keep your starter going Store the finished starter in a sealed jar in the refrigerator Each time you remove some starter to bake feed it with equal amounts of flour and spring water If you use 1 2 cup of starter stir in 1 2 cup each of flour and water Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator A starter can be kept indefinitely just stir and feed it every week or two Stirring removing and replenishing your starter serves to feed the remaining batter 16 Sourdough Bread The yeast in a sourdough starter can replace dry yeast But the starter yeast works much slower and is typically a three step method taking from 6 24 hours for the dough to rise Our method uses the starter for flavor and adds dry yeast to speed up the process Add all ingredients to Bread Pan in the order given Makes a 1 1 2 lb loaf Makes a 2 lb loaf 1 2 cup sourdough starter 2 3 cup sourdough starter 3 4 cup warm spring water 1 cup warm spring water 1 1 k 2 tsp sugar honey or maple syrup 1 Tbl sugar honey or maple syrup optional optional 1 Tbl oil optional 1 Tbl oil optional 3 cups all purpose flour or bread flour 4 cups all purpose flour or bread flour 1 1 2 tsp yeast 2
86. uring the Kneading process add 1 tablespoon of water at a time letting it mix in well Make sure yeast is not left out Also check the date code on the yeast and that it is always the last ingredient put into the pan Make sure the yeast doesn t come into contact with salt or any liquid ingredients 36 Symptom The bread is caved in __ H displays when you press START button __ L displays when you press START button H l H llli L LL S SS 888 displays when you press START button Possible Solutions Make sure liquids are measured correctly Next time reduce your liquids by 2 tablespoons If you re adding fruits or vegetables make sure they are well drained The Grande Cuisine Bread Machine is too hot over 100 F 38 C to begin preparing another loaf Remove the Bread Pan with your ingredients and wait until the Bread Machine cools down about 20 minutes before preparing a new loaf The Grande Cuisine Bread Machine is too cold Unplug the Machine and allow it to heat up to room temperature then try again Irrepairable damage to the circuitry has resulted Please cut the cord and discard the machine 37 MY CUSTOM PROGRAM TIME SETTINGS ARE Recipe Name Preheat Rest Knead 1 Knead 2 Rise 1 Punch Down Rise 2 Shape Rise 3 Bake Temperature Keep Warm Notes Additional Tips amp Hints For Using Your Breadmaker Four Golden rules to successFul Bread Mak
87. urse Timer Punch Keep Selection Lb Range Rest Knead 1 Knead 2 Rise 1 Down Rise 2 Shape Rise 3 Bake Wann French Medium 2 0 24 00 3 30 0 5 min 20min 40min 10 sec 29m 50s 10 sec 59m50s 55 min 60min French Dark 2 0 24 00 3 40 0 5 min 20 min 40min 10 sec 29m 50s 10 sec 59m50s 65 min 60min French Light 2 0 24 00 3 20 0 5 min 20min 40 min 10 sec 29m50s 10 sec 59m50s 45min 60min French Medium 1 5 24 00 3 27 0 3 min 22 min 40min 10sec 29m 50s 10 sec 59m50s 52 min 60min French Dark 1 5 24 00 3 37 0 3min 22 min 40min 10 sec 29m50s 10 sec 59m50s 62 min 60min French Light 1 5 24 00 3 17 0 3min 22 min 40min 10 sec 29m50s 10 sec 59m50s 42 min 60min French Medium 1 0 24 00 3 25 0 3min 22 min 40 min 10 sec 29m50s 10 sec 59m50s 50 min 60min French Dark 1 0 24 00 3 35 0 3min 22 min 40min 10 sec 29m50s 10 sec 59m50s 60min 60min French Light 1 0 24 00 3 15 0 3min 22 min 40min 10 sec 29m 50s 10 sec 59m50s 40min 60min French Rapid Medium 2 0 24 00 2 25 0 5 min 20 min 20 min 8 sec 44m52s 0 0 55 min 60min French Rapid Dark 2 0 24 00 2 35 0 5 min 20min 20min 8 sec 44m52s 0 0 65 min 60 min French Rapid Light 2 0 24 00 2 15 0 5min 20min 20min 8 sec 44m52s 0 0 45min 60min French Rapid Medium 1 5 24 00 2 22 0 3min 22 min 20min 8 sec 44m52s 0 0 52 min 60min
88. ustment If the dough is dry and the machine seems to be laboring during kneading add one tablespoon of lukewarm water at a time Once again allow it to work in before making any further adjustments You will know when the dough is just right near the end of the kneading cycle when it is soft to the touch smooth in appearance and just a bit sticky leaving a slight residue on your fingers the feel of perfect dough Ta b l e o f C o n t e n t s White Applesauce Oatmeal Bread 1 Bran Bread 1 Country White Bread 2 English Muffin Bread 2 French Bread 3 Honey Oatmeal Bread 3 Oatmeal Bread 4 Old Fashioned White Bread 4 Yogurt Bread 5 Whole Wheat 100 Whole Wheat Bread 6 50 Whole Wheat Bread 6 Buttermilk Wheat Bread 7 Carrot Wheat Bread
89. ycles This could cause the Bread Machine to warp or discolor Always make sure the Kneading Blade is removed from the bread prior to slicing 7 KNEADING AND BAKING CYCLES The Grande Cuisine Bread Machine has many bread cycles from which you can choose plus Doughs Jam Bake Only and Advanced Programs The Light Medium and Dark Crust Baking cycles let you choose your favorite crust for most bread varieties including Whole Wheat and White breads The French cycle is for breads with crisper crusts especially those that are lowest in sweeteners such as French and Italian breads The Jam cycle makes your favorite jams See recipes in back of this manual The PROGRAM function lets you manually adjust times expand and fine tune cycles to work with your recipe environment type of flour etc The table on the following pages shows how long each part of the Baking cycle takes 8 GRANDE CUISINE BREAD MACHINE BAKING CYCLES Delay Course Timer Punch Selection Lb Range Rest Knead 1 Knead 2 Rise 1 Down Rise2 White Medium 2 0 24 00 3 10 0 5 min 20 min 40 min 10 sec 24m50s White Dark 2 0 24 00 3 20 0 5 min 20 min 40 min 10 sec 24m50s White Light 2 0 24 00 3 00 0 5 min 20 min 40 min 10 sec 24m50s White Medium 1 5 24 00 3 05 0 3min 22min 40min 10 sec 24m50s White Dark 1 5 24 00 3 15 0 3min 22min 40 min 10 sec 24m50s White Light 1 5 24 00 2 55

Williams-Sonoma WS0401 Grande Cuisine Breadmaker WS 0401 Instruction Manual Recipes PDF

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