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Breadman TR2200C Ultimate Bread Maker

1. Cycle Process Crust Size PreHeat Knead Knead2 Rise Punch Rise2 Shape Rise3 Bake Total Dough 2LB 0Min 3 Min 27Min 60Min OMin OMin OMin OMin OMin 1 30 15LB 0Min 3 Min 24Min 60Min OMin OMi OMin OMi OMi 127 11B 0Min 3 Min 21Min 60Min OMin OMin OMin OMi OMi 1 24 Pizza Dough 0 Min 3Mi 22Min 30Min OMin OMin OMin OMin OMin 0 55 Bake Only 2LB 0Min 0 OMin OMi OMin OMin OMin OMin 90Min 1 30 Personal Recipe 1 0 Min 5 Min 20Min 40Min 10Sec 24M50S 15 Sec 49M45SS 50Min 3 10 Personal Recipe 2 30 Min 5 Min 15Min 50Min 10Sec 24M 50S 10 Sec 44M50S 45Min 3 35 Personal Recipe 3 0 Min 5 Min 20Min 40Min 10Sec 29M50S f Sec 59M50S 55Min 3 30 Personal Recipe 4 0 Min 5 Min 20Min 40Min 10Sec 24M50S 5Sec 49M55S 65Min 3 25 Personal Recipe 5 0 Min 5 Min 20Min 15Min 10Sec 9M50S 10Sec 29M50S 50Min 2 10 Cycle Process Crust Knead 1 Knead 2 Knead 3 Rest Knead 4 Knead 5 Bake Total Batter Breads Light 1 Min 3Mi 2 Min 2 Min 1 Min 2 Min 69Min 120 Medium 1 Min 3Mi 2 Min 2 Min 1 Min 2 Min 79Min 130 Dark 1 Min 3Mi 2 Min 2 Min 1 Min 2 Min 89Min 140 Cycle Personal Recipe Temperature F White Bread 1 336 Whole Wheat Bread 2 336 French Bread 3 348 Fruit amp Nut Bread 4 300 White Rapid Bread 5 336 Cake 300 Jam 329 Bake Only 300 375 15 KNOW
2. Sour Cream 1 2 cup Cream Cheese softened 1 8 oz pkg Green Onions chopped 6 Mayonnaise 1 cup Accent Seasoning 2 1 2 tsp Green Onions chopped 3 Worcestershire Sauce to taste Mix and chill before serving Mix and chill before serving 91 ALMOND CHERRY COFFEE CAKE DOUGH Ingredients 1 5 LB 1 Coffee Cake Water 80 F 27 C 1 cup Oil 1 TBL Sugar 1 1 2 TBL Salt 1 1 2 tsp Dry Milk 1 TBL Bread Flour 3 1 4 cups Active Dry Yeast 2 tsp Select Dough Cycle Filling Cream Cheese room temperature 8 oz Sugar 2 TBL Maraschino Cherries drained chopped 1 2 cup Milk liquid 1 TBL Almond Extract 1 2 tsp Glaze Powdered Sugar 1 2 cup Sour Cream 1 TBL Milk liquid 1 2 TBL Almonds sliced 2 TBL Cherries 2 TBL Method 1 Place on a lightly floured surface Roll into a 15 inch x 10 inch rectangle Spread filling over dough within 1 2 inch of edges Starting with longest side roll dough up tightly pressing edges to seal 2 Place roll seam side down on a greased baking sheet and join the ends to form a ring pinch to seal With a knife make cuts 1 1 2 inches apart from the outside edge to within 1 inch of the inside edge Turn each section on its side so filling shows 3 Cover and let rise in a warm place 40 minutes or until almost doubled in size 4 Uncover and bake at 375 F 190 C for 20 to 25
3. FOCACCIA DOUGH Ingredients 1 5 LB 1 Loaf Water 80 F 27 C 1 cup Olive Oil 1 3 cup Sugar 2 tsp Salt 1 1 2 tsp Bread Flour 3 cups Dried Italian Seasoning 1 tsp Active Dry Yeast 2 tsp Select Pizza Dough Cycle Garlic Cheese Topping Olive Oil 1 4 cup Dried Oregano 1 1 2 tsp Garlic finely minced 1 4 cup Parmesan Cheese grated 1 3 cup Salt 1 4 tsp Greek Style Topping Olive Oil 1 4 cup Dried Oregano 1 1 2 tsp Onion thinly sliced 1 cup Feta Cheese crumbled 1 3 cup Black Olives sliced drained 1 4 cup Salt 1 4 tsp Method 1 With oiled hands evenly press dough into a greased 9 inch x 13 inch Pan Using your fingertips make indentations in the dough 2 Cover let rise in a warm place for 20 minutes or until doubled in size While the dough is rising select the topping and prepare 3 In a skillet heat oil For Garlic Cheese Topping stir in oregano and garlic Immediately remove from heat For Greek Style Topping stir in oregano and onions Cook until onions are soft but not brown approximately 5 minutes 4 Spoon topping mixture evenly over dough Sprinkle with remaining ingredients 5 Bake at 400 F 205 C for 20 minutes or until golden brown 100 JAM CYCLE METHOD AND RECIPES AS EASY AS 1 2 3 Jam Cycle Method 1 Remove the Bread Pan from the Breadman Attach the Kneading Paddle onto the Drive Shaft Ha
4. measuring cup 2 Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface 3 Allow mixture to sit for 10 minutes undisturbed 4 The mixture should foam and rise to the 1 cup mark If this does not occur discard this yeast and purchase fresh yeast 17 KNOW YOUR INGREDIENTS CONTINUED NOTE The basic bread and dough recipes in this booklet were developed using active dry yeast You may use the chart below to substitute any quick acting yeast quick rise fast rise or Bread Maker yeast for the active dry yeast or vice versa Conversion Chart for Quick Rise Yeast 3 4 tsp active dry yeast 1 2 tsp quick rise yeast 1 tsp active dry yeast 3 4 tsp quick rise yeast 1 1 2 tsp active dry yeast 1 tsp quick rise yeast 2 1 4 tsp active dry yeast 1 1 2 tsp quick rise yeast 1 TBL active dry yeast 2 tsp quick rise yeast Sugar Sugar is important for the color and flavor of breads It also serves as food for the yeast since it supports the fermentation process Recipes in this book that call for sugar require granulated sugar Do not substitute powdered sugar In addition artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Honey may be substituted for sugar in equal proportions reduce the liquid by the same amount Salt Salt is necessary to balance the flavor of breads and cakes Salt limits the growth of yeast Do not increase o
5. PERSONAL RECIPE MEMORY CYCLE 1 Recipe Name PERSONAL RECIPE MEMORY CYCLE 2 Recipe Name Program Time Temperature Program Time Temperature Preheat minutes Preheat minutes Knead 1 minutes Knead 1 minutes Knead 2 minutes Knead 2 minutes Rise 1 minutes Rise 1 minutes Punch seconds Punch seconds Rise 2 minutes Rise 2 minutes Shape seconds Shape seconds Rise 3 minutes Rise 3 minutes Bake minutes Bake minutes Keep Warm Keep Warm Extras Extras Temperature F Temperature el Total time Total time Notes Notes PERSONAL RECIPE PERSONAL RECIPE MEMORY CYCLE 3 Recipe Name MEMORY CYCLE 4 Recipe Name Program Time Temperature Program Time Temperature Preheat minutes Preheat minutes Knead 1 minutes Knead 1 minutes Knead 2 minutes Knead 2 minutes Rise 1 minutes Rise 1 minutes Punch seconds Punch seconds Rise 2 minutes Rise 2 minutes Shape seconds Shape seconds Rise 3 minutes Rise 3 minutes Bake minutes Bake minutes Keep Warm Keep Warm Extras Extras Temperature F Temperature F Total time Total time Notes Notes MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 5 Recipe Name Program Time Temperature Preheat minutes Knead 1 minutes Knead 2 minutes Rise 1
6. nei wheat flour with bread flour or vital wheat gluten to produce a high light textured read Flour Storage Keep flour in a secure airtight container Keep rye and whole wheat flours stored in a refrigerator freezer or a cool area to prevent them from becoming rancid Allow flour to come to room temperature before using NOTE Flours while visibly similar can be very different by virtue of how they were ground milled stored etc You may have to experiment with different brands of flour to help you make the perfect loaf See RECIPE TIPS Section of this Instruction Manual to assist with these experiments Yeast Active yeast through a fermentation process produces carbon dioxide gas necessary to make bread rise Yeast feeds on carbohydrates in sugar and flour to produce this gas Three different types of yeast are available fresh cake active dry and quick acting Quick or rapid rise or bread machine yeasts are quick acting Fresh cake yeast is NOT RECOMMENDED for use with your Breadman Ultimate Bread Maker Ensure your yeast is fresh by checking its expiration date Once a package or jar of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use Often dough that fails to rise is due to stale yeast The following test can be used to determine if your yeast is stale and inactive 1 Place 1 2 cup of hot 110 F 115 F 43 C 46 C water into a liquid
7. 24M 50S 15 Sec 49M45S 40Min 3 00 Dark 21B OMin 5 Min 20Min 40Min 10Sec 24M 50S 15 Sec 49M45S 60Min 3 20 1 5LB 0Min 3 Min 22Min 40Min 10Sec 24M 50S 15 Sec 49M45S 55Min 3 15 1LB OMin 3 Min 22Min 40Min 10Sec 24M 505 15 Sec 49M45S 50Min 3 10 White Rapid Light 2LB 0 Min 5 Min 20Min 15Min 10Sec 9M50S 10Sec 29M50S 40Min 2 00 15LB 0Min 3 Min 22Min 15Min 10Sec 9M50S 10Sec 29M50S 35Min 1 55 1LB OMin 3 Min 22Min 15Min 10Sec 9M50S 10Sec 29M50S 30Min 1 50 Medium 2LB OMi 5 Min 20Min 15Min 10Sec 9M50S 10Sec 29M50S 50Min 2 10 1 5LB 0Min 3 Min 22Min 15Min 10Sec 9M50S 10Sec 29M50S 45Min 2 05 1LB OMin 3 Min 22Min 15Min 10Sec 9M50S 10Sec 29M50S 40Min 2 00 Dark 21B OMin 5 Min 20Min 15Min 10Sec 9M50S 10Sec 29M50S 60Min 2 20 151B 0Min 3 Min 22Min 15Min 10Sec 9M50S 10Sec 29M50S 55Min 2 15 11B OMi 3 Min 22Min 15Min 10Sec 9M50S 10Sec 29M50S 50Min 2 10 11 KNEADING AND BAKING CYCLES CHART CONTINUED Cycle Process Crust Size PreHeat Knead Knead2 Rise1 Punch Rise2 Shape Rise3 Bake Total Whole Wheat Light 2LB 30Min 5Min 15Min 50Min 10Sec 24M50S 10Sec 44M508 40Min 3 30 15LB 30Mi
8. After you select the Cycle of your choice you can then push EXTRAS to either activate or cancel the Dispenser function The Breadman Ultimate is preset to NO EXTRAS Loaf Size Select the Loaf Size 1 LB 1 5 LB or 2 LB The Breadman Ultimate is preset to 2 LB Pause The PAUSE function can be activated only after the machine has started a Cycle For more details refer to the PAUSE section in this book Start Press this Button to start the Cycle you choose and to start the Timer Stop Reset Press this Button for a full second to reset the Cycle s Delay Bake setting or to cancel the program in progress When you press any Button you should hear a beep This lets you know you ve pressed hard enough to activate your selection Selection Options Select from these Bread Dough Cycles SOL Gone QN VUE Se DAE Bo gos 25 White Bread Light 1 LB White Bread Light 1 5 LB White Bread Light 2 LB White Bread Medium 1 LB White Bread Medium 1 5 LB White Bread Medium 2 LB White Bread Dark 1 LB White Bread Dark 1 5 LB White Bread Dark 2 LB White Bread Rapid Light 1 LB White Bread Rapid Light 1 5 LB White Bread Rapid Light 2 LB White Bread Rapid Medium 1 LB White Bread Rapid Medium 1 5 LB White Bread Rapid Medium 2 LB White Bread Rapid Dark 1 LB White Bread Rapid Dark 1 5 LB White Bread Rapid Dark 2 LB Whole Wheat Bread Li
9. Yield 9 pieces Low Carb Chocolate Cake NUTRITIONAL ANALYSIS Calories Calories Total Fal Cholesterol Sodium Potassium Carbo Dietary Sugar Protein VitA Calcium Iron per Piece from Fat g mg mg mg hydrates Fiber g g g IU mg mg 182 144 9 171 222 280 5 1 2 8 510 92 1 Calories and nutritional information based serving sizes listed in recipe 75 Method 1 2 Remove the Bread Pan from the Breadman Attach the Kneading Paddle onto the Drive Shaft Use a measuring spoon to measure the butter and a measuring cup to measure the sour cream Add the eggs Make sure all ingredients are at room temperature Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual Use measuring cup and spoons to measure the cocoa powder Splenda soy flour and baking powder and place into a sifter Sift dry ingredients together and add to the Bread Pan Place the Bread Pan into the Breadman Push down on the rim until it fits firmly into place Close the Lid Press the SELECT Button choose Batter Breads Press the CRUST Button to choose Light Crust Color Press the START Button for an immediate start NOTE Do not use the Delay Bake Timer since the recipes include eggs and other fresh 6 8 9 ingredients During the Rest process use a rubber spatula to push down any batter or flour that may be on the sides of the Bread Pan Refer to the KNEADING AND BAKING CYCLES Cha
10. appropriate time Use a rubber spatula to gently scrape the ingredients from the sides and corners of the Pan and fold into the wet mixture Although the Delay Bake Timer is an option for this Cycle our experience has shown that the recipes included do not mix well when delayed You may find a few of your recipes may work well therefore we have given you delay as an option 66 PINEAPPLE COCONUT POUND CAKE Ingredients 1 Cake Eggs large room temperature 2 Crushed Pineapple undrained 1 cup Butter softened 1 4 cup Sugar 3 4 cup Salt 1 2 tsp All Purpose Flour 2 cups Double Acting Baking Powder 1 TBL Add to Dispenser Press EXTRAS Button before START Coconut grated 1 2 cup Select Batter Breads Cycle During the Rest process use a spatula to fold in any flour from the sides of the Bread Pan SPICED ZUCCHINI BREAD Ingredients 1 Loaf Eggs large room temperature 3 Butter softened 3 4 cup Vanilla Extract 1 1 2 tsp Zucchini finely grated unpeeled 1 1 2 cups Sugar 1 1 2 cups Salt 3 4 tsp Cinnamon 3 4 tsp All Purpose Flour 2 2 3 cups Baking Soda 1 tsp Double Acting Baking Powder 2 tsp Add to Dispenser Press EXTRAS Button before START Pecans chopped 2 3 cup Select Batter Breads Cycle During the Rest process use a spatula to fold in any flour from the sides of the Bread Pan 67 CHEDDAR
11. dry milk honey or molasses a standard measuring spoon must be used Measurements must be level not heaping The Breadman Ultimate Bread Maker produces delicious baked goods with ease This marvelous appliance asks only that you carefully follow the recipe instructions In most cooking a pinch of this and a dash of that is fine but this is not the case for automatic Bread Makers Using this Breadman Ultimate requires that you accurately measure each ingredient 19 RECIPE TIPS Creating Your Own Yeast Breads Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread All of the mystery and hard work is gone Inside this talented Breadman Ultimate is a computer brain which instructs the Bread Maker to mix the dough knead the dough allow it to proof rise and bake without you being present The Breadman Ultimate will also prepare dough for you to shape and bake in a conventional oven The recipes included in this book were developed for this Bread Maker Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman It is extremely important not to exceed the amount of flour specified in each recipe up to approximately 4 to 4 2 3 cups for Bread Baking Cycles and 4 2 3 cups for Dough Cycles or an unsatisfactory baking performance could result When using your own yeast bread recipes to bake an old favorite use recipes in this
12. fresh fruit or vegetables are not wet Pat dry before putting them in the Dispenser Press the START Button to begin the Kneading Cycle The Operation Keep Warm Light will illuminate The TIME remaining will begin to count down in the Display Window CYCLE LOAF SIZE CRUST COLOR and PROCESS will be shown in the Display Window The Breadman Ultimate will begin mixing the ingredients Then it will begin the kneading process e After 5 to 10 minutes into 2nd Kneading process check the dough ball or stir ingredients if needed e During the rest process of the Batter Breads Cycle use a rubber spatula to fold in any flour from around the edges of the Bread Pan During this process the yeast will activate and normally the Viewing Window may begin to fog This will clear eventually so you can view the loaf s progress Opening the Lid will not stop the kneading process Quickly close Lid to prevent heat loss At this time also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan 24 When your bread is finished baking the Turn the Bread Pan upside down and shake Breadman will beep and 0 00 will to release the bread appear in the Display Window Press the STOP RESET Button and open the Lid Place the bread upright on a wire rack to cool 20 to 30 minutes before cutting This allows the steam to escape When making Batter Breads or cake all
13. or other dairy products meats fish etc that may spoil 3 When your dough is finished the Breadman will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid Remove the dough from the Bread Pan Follow recipe shaping and baking instructions Dough Cycle Hints for Best Results e If using Delay Bake Timer make sure yeast is on top of flour away from liquids IMPORTANT Never allow the dough to remain in the Bread Maker after the Cycle is complete it may over rise and damage the machine Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe temperature and humidity level of your kitchen The optimum temperature of the room for rising is 80 85 F 27 29 C Rising is the most essential feature in bread making The Bread Maker allows the dough to have a first rise or fermentation before the dough is removed Fermentation conditions the gluten becoming pliable and elastic with a soft smooth quality develops the flavor and leavens the product e Sometimes a double rising is beneficial especially for whole grain or 100 whole wheat bread Let the dough rise once in Bread Maker Remove from Bread Maker punch down let rise again punch down and let rest 10 minutes Resting allows the gluten to relax and makes handling easier Shape as desired and allow to rise until doubled in volume If only 1 rise is desired remove from Bread Maker let rest
14. or touch hot surfaces including the stove Do not place on or near a hot gas or electric burner or in a heated oven Extreme caution must be used when moving an appliance containing hot oil or other hot liquids To disconnect press and hold the STOP RESET Button for a full second remove plug from wall outlet Do not use appliance for other than intended use Avoid contacting moving parts SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLY ADDITIONAL IMPORTANT SAFEGUARDS CAUTION HOT SURFACES This appliance generates heat and escaping steam during use Proper precautions must be taken to prevent the risk of burns fires or other injury to persons or damage to property CAUTION During use the internal parts of the Bread Maker and the area around the Steam Vent are HOT Keep out of reach of children to avoid possible injury 1 A person who has not read and understood all operating and safety instructions is not qualified to operate this appliance All users of this appliance must read and understand this Instruction Manual before operating or cleaning this appliance 2 If this appliance falls or accidentally becomes immersed in water unplug it from the wall outlet immediately Do not reach into the water 3 When using this appliance provide adequate air space above and on all sides for air circulation Do not operate this appliance while it is touching or near curtains wall coverings clothing dishtowels or oth
15. shape and rise as above BAKER S HINT e Dough has doubled in volume when an indentation remains after the tip of a finger is pressed lightly and quickly into the dough If the indentation springs back cover and let rise a few more minutes and check again 78 MAKING DOUGHS CRUST TREATMENTS For use only with the Dough Cycles Always allow optimum rising of shaped dough Use a pastry brush to apply glaze e Bake as directed Egg Yolk Glaze For a shiny golden crust mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk Egg White Glaze For a shiny chewy crust mix 1 slightly beaten egg white with 1 TBL water Lightly Floured Sprinkle enough flour onto work area so that the dough can be handled without sticking Shaped Rolls Cloverleaf Rolls Shape into 1 2 inch balls Place 3 balls in each muffin tin and let rise until doubled in size Crisscross Rolls Shape into balls Combine 2 of the balls and roll into a 1 8 inch thick square Cut strips 1 8 inch wide and 2 inches long Place 1 strip across the top of each ball Repeat this process placing the second strip in the opposite direction across the top of each ball Traditional Rolls Shape into balls For pull apart rolls place dough balls with sides touching For individual rolls place dough balls 2 inches apart 79 DOUGH CYCLE RECIPES AS EASY AS 1 2 3 DINNER ROLL DOUGH Ingredients 1 LB 1 5 LB
16. 1 1 2 tsp 2 tsp Bread Flour 1 cup 1 1 2 cups 2 cups Whole Wheat Flour 1 2 cup 3 4 cup 1 cup Rye Flour 1 2 cup 2 3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL ONION RYE BREAD Ingredients 1 LB 1 5 LB 2 LB Eggs s large room temperature 1 1 2 plus enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 cup 3 TBL 1 1 3 cups 2 TBL Oil 2 TBL 3 TBL 1 4 cup Honey 1 1 2 TBL 3 TBL 1 4 cup Dry Milk 2 tsp 2 TBL 3 TBL Salt 3 4 tsp 1 1 2 tsp 2 tsp Bread Flour 1 cup 1 1 2 cups 2 cups Whole Wheat Flour 3 4 cup 3 4 cup 1 cup Rye Flour 1 2 cup 2 3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Dehydrated Onion 2 TBL 3 TBL 1 4 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 48 ANADAMA OATMEAL BREAD PLEASE NOTE The following recipe requires a few quick preparation instructions Add oatmeal and cornmeal to heat proof bowl Pour in boiling water stirring to prevent lumps Let the mixture cool for 20 minutes to 80 F 27 C Stir pour it into the Bread Pan and add the rest of the ingredients in the order given Ingredients 1 5 LB 2 LB Boiling Water 1 cup 2 TBL 1 1 2 cups Oatmeal 1 4 cup 1 3 cup Cornmeal 2 TBL 3 TBL Oil 2 TBL 3 TBL Molasses 2 TBL 3 TBL Dry Milk 1
17. 2 3 enough Water 80 F 27 C to equal 3 4 cup 1 cup 2 TBL 1 1 2 cups Oil 2 TBL 3 TBL 1 4 cup Honey 2 TBL 3 TBL 1 4 cup Salt 1 2 tsp 1 1 2 tsp 2 tsp Cinnamon 1 2 tsp 1 tsp 1 1 4 tsp Whole Wheat Flour 2 cups 3 cups 4 cups Walnuts chopped 1 3 cup 1 2 cup 2 3 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button before START Raisins 1 3 cup 1 2 cup 2 3 cup Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL SOUTHERN BARLEY BREAD Ingredients 1 LB 1 5 LB 2 LB Egg large room temperature plus 1 1 1 enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 cup 1 1 4 cups Oil 1 TBL 1 1 2 TBL 2 TBL Honey 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1 4 cup Barley cooked 3 TBL 1 4 cup 5 TBL Grits uncooked 2 tsp 1 TBL 1 1 2 TBL Oat Bran Cereal uncooked 1 4 cup 1 3 cup 1 2 cup Whole Wheat Flour 1 2 cup 1 cup 1 1 2 cups Bread Flour 1 1 2 cups 2 cups 2 1 2 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 47 CARAWAY RYE BREAD Ingredients 1 LB 1 5 LB 2 LB Eges s large room temperature 1 1 2 plus enough Water 80 F 27 C to equal 3 4 cup 1 cup 1 TBL 1 1 3 cups Oil 2 TBL 3 TBL 1 4 cup Honey 2 TBL 3 TBL 1 4 cup Dry Milk 1 TBL 2 TBL 3 TBL Salt 1 tsp
18. 2 LB 12 Rolls 18 Rolls 24 Rolls Egg large room temperature plus 1 1 1 enough Water 80 F 27 C to equal 3 4 cup 3 4 cup 1 TBL 1 1 3 cups Oil 2 TBL 3 TBL 1 4 cup Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 1 4 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Dough Cycle Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 15 to 25 minutes or until golden brown 80 WHEAT DINNER ROLL DOUGH Ingredients 1 LB 2 LB 9 Rolls 18 Rolls Water 80 F 27 C 3 4 cup 1 1 2 cups Oil 1 TBL 2 TBL Brown Sugar 2 TBL 1 4 cup Salt 1 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1 1 4 cups 2 1 2 cups Whole Wheat Flour 1 cup 2 cups Active Dry Yeast 2 tsp 2 1 4 tsp Select Dough Cycle Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until golden brown 81 BUTTERMILK ROLL DOUGH Ingredients 1 LB 1 5 LB 9 Rolls 12 Rolls Cultured Buttermilk 80 F 27 C 3 4 cup 1 cup Oil 3 TBL 1 4 cup Honey 1 1 2 TBL 2 TBL Salt 1 tsp 1 1 2 tsp Bread Flour 2 cups 3 cups W
19. 27 C to equal 3 4 cup 1 cup 1 TBL Oil 2 TBL 3 TBL Sugar 1 1 2 TBL 2 TBL Salt 1 tsp 1 1 2 tsp Bread Flour 2 cups 3 1 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp Select Dough Cycle Glaze Egg Yolk beaten 1 1 Water 1 TBL 1 TBL Topping Poppy Seeds 1 tsp 1 TBL Method 1 Place dough on a lightly floured surface Divide into thirds making 3 10 inch regular 13 inch large ropes with tapered ends Pinch ropes together at 1 end braid together Pinch together at other end and secure braid 2 Transfer braided dough to greased baking sheet cover and let rise in a warm place for 45 minutes or until doubled in size 3 Combine glaze ingredients and brush onto braid Sprinkle with poppy seeds Bake at 375 F 190 C for 25 minutes or until golden brown 89 CREAMED SOUP BREAD BOWL DOUGH Ingredients 2 LB 4 Bowls Egg large room temperature plus 2 enough Water 80 F 27 C to equal 1 cup 5 TBL Oil 2 TBL Honey 1 4 cup Dry Milk 3 TBL Salt 2 tsp Bread Flour 2 1 4 cups Whole Wheat Flour 1 cup Rye Flour 1 cup Caraway Seeds 3 TBL Dehydrated Onions 1 4 cup Active Dry Yeast 2 tsp Select Dough Cycle NOTE Any 2 LB bread or dough recipe may be used mix on Dough program Method 1 Place dough on a lightly floured surface and divide into 4 equal pieces Shape into 4 smooth round balls and place on a greased baking sheet 2 Cover and let rise in a warm place for 1 hour or u
20. 4 cup 1 3 cup Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 cup 1 1 2 cups Bread Flour 2 cups 2 1 2 cups Gluten 2 TBL 3 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 3 4 tsp 1 TBL 49 HONEY BANANA WHOLE WHEAT BREAD Ingredients 1 LB 1 5 LB 2 LB Egg large room temperature plus 1 1 1 enough Water 80 F 27 C to equal 3 4 cup 1 cup 1 1 4 cups Oil 1 TBL 1 1 2 TBL 2 TBL Honey 3 TBL 1 4 cup 5 TBL Vanilla 1 4 tsp 1 2 tsp 3 4 tsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Banana mashed 3 4 cup 1 cup 1 1 4 cups Whole Wheat Flour 1 cup 1 1 2 cups 2 cups Bread Flour 1 1 4 cups 1 1 2 cups 2 cups Poppy Seeds 1 1 2 tsp 2 tsp 2 1 2 tsp Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL SEVEN GRAIN BREAD Ingredients 1 5 LB 2 LB Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 1 cup 2 TBL 1 1 2 cups Oil 2 TBL 3 TBL Honey 2 tsp 1 TBL Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 1 2 cups 2 cups Bread Flour 1 2 cup 1 cup Brown Rice Flour 1 4 cup 1 3 cup Spelt Flour 1 4 cup 1 3 cup Buckwheat Flour 1 4 cup 1 3 cup Rye Flour 1 4 cup 1 3 cup Oatmeal 1 4 cup 1 3 cup Cornmeal 2 TBL 1 4 cup Gluten 3 TBL 1 4 cup Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Whea
21. 4 tsp 1 TBL 40 EGG BREAD Ingredients 1 LB 1 5 LB 2 LB Eggs s large room temperature 1 2 2 plus enough Water 80 F 27 C to equal 3 4 cup 1 TBL 1 cup 1 TBL 1 1 3 cups Oil 1 TBL 1 1 2 TBL 2 TBL Sugar 1 TBL 2 TBL 2 1 2 TBL Salt 3 4 tsp 1 1 2 tsp 2 tsp Dry Milk 1 1 2 TBL 2 TBL 2 1 2 TBL Bread Flour 2 cups 2 TBL 3 cups 4 cups Active Dry Yeast 1 3 4 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 2 tsp 2 3 4 tsp 1 TBL BUTTERMILK BREAD Ingredients 1 LB 1 5 LB 2 LB Cultured Buttermilk 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 2 TBL 3 TBL 1 4 cup Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Baking Soda 1 4 tsp 1 2 tsp 3 4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 41 HONEY GRANOLA BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 3 TBL 1 cup 3 TBL 1 1 2 cups Oil 2 TBL 3 TBL 1 4 cup Honey 1 1 2 TBL 3 TBL 1 4 cup Salt 3 4 tsp 1 1 2 tsp 2 tsp Dry Milk 1 1 2 TBL 2 1 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Granola Cereal 2 3 cup 3 4 cup 1 cup Active Dry Yeast 1 3 4 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1
22. 4 tsp 2 3 4 tsp 1 TBL MAPLE BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 1 1 3 cups Oil 2 TBL 1 4 cup 6 TBL Maple Syrup 2 TBL 1 4 cup 6 TBL Maple Extract 1 4 tsp 1 2 tsp 3 4 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Dry Oatmeal quick or regular 3 4 cups 1 cup 1 1 2 cups Walnuts chopped 1 2 cup 3 4 cup 1 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 42 PEACH BREAD Ingredients 1 LB 1 5 LB 2 LB Apricot Nectar 80 F 27 C 5 TBL 3 4 cup 1 cup Peach Yogurt 80 F 27 C 3 TBL 1 4 cup 1 3 cup Carrots uncooked and grated 5 TBL 1 2 cup 3 4 cup Oil 1 TBL 2 TBL 3 TBL Honey 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL POTATO BREAD Ingredients 1 LB 1 5 LB 2 LB Eggs s large room temperature 1 2 2 plus enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 1 4 cups 1 1 2 cups Oil 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1 4 cup White Pepper 1 8 tsp 1 4 tsp 1 4 tsp Instant Potato Buds 1 4 cup 1 3 cup 1 2 cup Green Onion Tops chopped 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yea
23. Breads 2 0 1 cee eee 22 25 Using The 24 Hour Delay Bake Timer ssseeseeeeeee e 26 Advanced Baking Techniques Bake Only leeeeeeeeeeeseeseeeeeeeeA 27 Advanced Baking Techniques Pause sssri an ia fe pes Sorgen due des debe dua dee Ponce aus 28 30 Advanced Baking Techniques Personal Recipes 0 cee cece eese 31 PERSONAE RECIPES oa T eiue eU ee utei ie aeui ahaa a 32 34 Rosemary French Bread 0 0 ccc ccc etree ee 32 Pumpkin Pull Apart Pan Rolls 2 2 0 cece ene neces 33 Challah 12 nett e CP eich ad cia mi adi a UE E wi RU CR RUE RT ER 34 Advanced Baking Techniques Custom Program 35 Bread Recipes As Easy As 1 2 3 2 ccc eee cece eee cent ene EEEE EEY 36 69 White Cycle Bread Recipes queste etre ete HERE ER RE wiwadond 36 45 Whole Wheat Cycle Bread Recipes lseeeeeeeeee RR 46 54 French Cycle Bread Recipes 0 0 cece ccc erer ie dren iek di 55 56 Fruit amp Nut Cycle Bread Recipes 2 0 0 ccc een e 57 63 Day Old Bread Recipes a a242 424 ded Rrwadewcrlwedizueuu rwv 4 PY CY 64 Batter Breads Cycle Recipes 0 cece cece reeeo 65 69 Low Carb Bread Recipes As Easy As 1 2 3 2 ccc e 70 77 Bread Pizza Dough Cycles 0 cee ccc cece cent hs 78 Making Doughs Crust Treatments sse net ene t ene enes 79 Dough Cycle Recipes As Easy As 1 223 soc che enne sleds Re Rx ER E ER ERA x 80 97 Pizza Dough Recipes aao ante eee ett tt one set Heat Ote Po
24. Brown Rice Protein Powder 3 4 cup Wheat Bran 1 1 2 cups Whole Grain Rye Flour 1 1 2 cups Vital Wheat Gluten 2 1 4 cups Dehydrated Onion Flakes 2 TBL Caraway Seeds 3 TBL Active Dry Yeast 4 1 2 tsp Select Whole Wheat Cycle and Medium Crust Color Yield 28 slices Low Carb Onion Rye Bread NUTRITIONAL ANALYSIS Calories Calories Total Fal Cholesterol Sodium Potassium Carbo Dietary Sugar Protein VitA Calcium Iron per Slice from Fat g mg mg mg hydrates Fiber g g g IU mg mg 80 18 2 0 504 90 9 2 1 9 2 8 1 Calories and nutritional information based serving sizes listed in recipe 72 LOW CARB CINNAMON RAISIN BREAD Ingredients 2 LB Water 80 F 27 C 2 cups Canola Oil 3 TBL Liquid Lecithin 1 TBL Salt 1 TBL Splenda 1 3 cup Oat Bran 3 4 cup Ground Almonds 3 4 cup Vanilla Flavored Whey Protein Powder 1 cup Vital Wheat Gluten 2 3 4 cups Cinnamon 1 TBL Active Dry Yeast 6 tsp Add to Dispenser Press EXTRAS Button before START Raisins 1 3 cup Select Whole Wheat Cycle and Medium Crust Color Yield 28 slices Low Carb Cinnamon Raisin Bread NUTRITIONAL ANALYSIS Calories Calories Total Fal Cholesterol Sodium Potassium Carbo Dietary Sugar Protein VitA Calcium Iron per Slice from Fat g mg mg mg hydrates Fiber g g g IU mg mg 77 36 4 4 268 146 10 2 2 10 1 19 1 Calories and nutritional infor
25. CYCLE CHART for time details and remove the Bread Pan Close the Lid Remove the dough and Kneading Paddle Roll it out on a clean lightly floured surface Roll the dough into an 8 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 wide roll Tuck the ends under and place into the Bread Pan Return the Bread Pan to the Breadman Ultimate close the Lid and press the START Button The final rise will begin immediately followed by the baking process As the baking begins press PAUSE again and remove the Bread Pan Slash the top crust gently mist the loaf with cold water return the Bread Pan to the Baking Chamber close the Lid and press START Your rustic alfresco Mediterranean bread will soon finish baking BATTER BREADS At end of last Knead check KNEADING AND BAKING CYCLE CHART touch the PAUSE Button then remove Bread Pan from Breadman Ultimate Close Lid Remove the Kneading Paddle from the batter Top batter with Crumb Topping listed in your recipe Place Bread Pan back into Breadman Ultimate and press the START Button Removing the Kneading Paddle will help prevent tearing the cake loaf when it is removed from the Pan after baking Do not leave the Lid stan
26. Cake sees tne EREE ENS 15 16 Low Carb Cheddar Cheese Onion Loaf 00 000 ccc tenes 77 111 RECIPE INDEX CONTINUED pread Pizza Dough Cycles eter eee Wael ada eee EE 78 Making Doughs Crust Treatments 2 0 2 0 cece eee cette eee eens 79 Dough Cycle R ecipes As Easy As 1 2 3 miii ii a a a eee RES 80 97 Dinner holbDoughris 2o ieredi rada eTicudu P dert eter PL ITE 80 Wheat Dinner Roll Dough Re nice tee ve brUevn WR AWO 81 Buttermilk Roll Dough ssssseeeeesseee III 82 Cheezy Garlic Roll Dough 1 2 0 0 cece rre 83 Refreshing Roll Doup d ordo oe ied ae oaks ots aie eink gale CERTE EAE prete 84 Cinnamon Roll Dough p40 cet ees pene ee ke eee ee bees eens 85 Sticky Breakfast Bun Dough 24 950 3s34 934 treeni TTEA EREE REEERE 86 Brioche Roll Dough esses erco ccc I 87 French breads Dough 2s2 crate eet erate eet aes cut EPIS wat EDITI EIE LITE 88 Challah Bread Dough 4 verbe AA REP EREE RARE ERR eee 89 Creamed Soup Bread Bowl Dough 0 0 tekti 90 Party Dip Bread Bowl ssssssseeeeeeesee eI ee eee 91 Shredded Beet ip prere ter itet eee Leid bue E IE e EVE 91 Shrimp Dosis ist indie ten eee ate ee een eed eat eae eee 91 Almond Cherry Coffee Cake Dough 0 cece ccc cee e eee eee eaee 92 Bagel Dough 2 0 0 ccc cece m see 93 Banana Wheat Bape DGugh tet tats esteeetevat eu TEETE eat EXIT tee 94 Ese Dagels 5 zoo tbe pe Re are Repas Rd Sena ee me aN 95 Soft Pretzel Do gh 43er re ERR R
27. DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients Chunked Pineapple 1 15 oz can Cornstarch 2 TBL Sugar 1 2 cup Butter 1 4 cup White Bread 1 inch cubes 2 cups Drain pineapple reserve juice Add enough water to juice to equal 1 cup Mix cornstarch and sugar add juice and margarine and heat until thick Pour over pineapple and bread toss lightly to mix Bake at 350 F 177 C for 35 minutes BREAD PUDDING Ingredients Bread 1 inch cubes 1 1 2 cups Vanilla Cook amp Serve Pudding amp Pie Filling 1 3 02 box Cinnamon 1 tsp Milk liquid 2 cups Mix all ingredients in a microwave safe 1 quart casserole Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking Or bake in oven at 350 F 177 C for 30 minutes stir halfway through cooking time Serve warm or cold CRUNCHY BREAD SNACKS Ingredients Bread sliced 1 2 inch thick 8 slices Butter melted 1 4 cup Dry Seasoning Mix 4 tsp Use any one of the following dried spaghetti sauce seasoning dry ranch dressing Italian herb seasoning garlic powder or garlic salt Amounts may be adjusted to your taste Melt butter and add seasoning Place bread on baking sheet and lightly brush with butter mixture Bake at 350 F 177 C for 10 to 15 minutes or until brown Allow to cool breaking into bite size pieces 64 BATTER BREADS The Batter Bre
28. START Nuts chopped 2 3 cup Select Batter Breads Cycle During the Rest process use a spatula to fold in any flour from the sides of the Bread Pan 69 LOW CARB BREAD RECIPES AS EASY AS 1 2 3 Use the exact ingredients listed in each recipe do not substitute You may substitute quick or rapid yeast for the active dry yeast according to the conversion chart in the INSTRUCTION MANUAL amp RECIPE GUIDE For all of our low carb yeast bread recipes use the Whole Wheat Cycle Medium Crust Color and the 2 LB loaf size LOW CARB WHITE BREAD Ingredients 2 LB Water 80 F 27 C 1 1 2 cups Canola Oil 3 TBL Lemon Juice 2 tsp Liquid Lecithin 1 TBL Butter cold and cut into small pieces 1 4 cup Eggs large room temperature 2 Salt 2 tsp Psyllium Husks 3 TBL Dry Oatmeal quick or regular 3 TBL Nutritional Yeast Flakes 3 TBL Oat Bran 3 4 cup Splenda 1 4 cup Rice Bran 1 4 cup Vital Wheat Gluten 1 cup Bread Flour 2 cups Active Dry Yeast 6 tsp Select Whole Wheat Cycle and Medium Crust Color Yield 28 slices Low Carb White Bread NUTRITIONAL ANALYSIS Calories Calories Total Fal Cholesterol Sodium Potassium Carbo Dietary Sugar Protein VitA Calcium Iron per Slice from Fat g mg mg mg hydrates Fiber g g 9 IU mg mg 106 45 5 20 187 90 15 3 04 5 8 10 1 Calories and nutritional information based serving sizes listed in
29. 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 PLEASE NOTE If at any time during the bread making process you need to turn the Breadman OFF press the PAUSE Button Then press STOP RESET 4 YOUR BREADMAN ULTIMATE PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS 11 10 8 inside Removable Lid P N 22398 Viewing Window 7 Baking Chamber 8 Drive Shaft inside Steam Vents Fruits amp Nuts Dispenser 9 Bread Pan P N 22399 0 1 Control Panel Power Supply Cord with Polarized Plug Heating Element Kneading Paddle P N 22400 Bread Pan Handle ON Un RUO Nr CONTROL PANEL Program Time Temperature Breadman Ultimate The Breadman Ultimate has a unique 24 Hour j a Delay Bake You can Delay Bake for up to 24 hours FEKeep Warm in advance i f O Operation e ME Program Time White The PROGRAM TIME TEMP Button expands the Whole Wheat Ultimate s standard bread baking options by giving you stench the flexibility to alter times within the framework of a Fruit amp Nut baking program Batter Breads Using the already pre programmed times you can fam increase or decrease kneading
30. Wheat Cycles have a rest period for up to 30 minutes before kneading begins No movement occurs in the Bread Pan This is normal 12 KNEADING AND BAKING CYCLES CHART CONTINUED Cycle Process Crust Size PreHeat Knead 1 Knead2 Rise Punch Rise2 Shape Rise3 Bake Total French Light 2LB OMin 5 Min 20Min 40Min 10Sec 29M 50S 10 Sec 59M50S 45Min 320 15LB 0Min 3 Min 22Min 40Min 10Sec 29M 50S 10 Sec 59M50S 42Min 3 17 11B 0Min 3 Min 22Min 40Min 10Sec 29M 50S 10 Sec 59M50S 40Min 3 15 Medium 2LB 0Min 5 Min 20Min 40Min 10Sec 29M 50S 10 Sec 59M50S 55Min 3 30 15LB 0Min 3 Min 22Min 40Min 10Sec 29M 50S 10 Sec 59M50S 52Min 327 11B 0Min 3 Min 22Min 40Min 10Sec 29M 50S 10 Sec 59M50S 50Min 325 Dark 21B OMin 5 Min 20Min 40Min 10Sec 29M 50S 10 Sec 59M50S 65Min 340 15LB 0Min 3 Min 22Min 40Min 10Sec 29M 50S 10 Sec 59M 50S 62Min 337 11B 0Min 3 Min 22Min 40Min 10Sec 29M 50S 10 Sec 59M 50S 60Min 335 French Rapid Light 2LB OMin 5 Min 20Min 20 Min 88 44MB528 0 Min OMin 45Min 2 15 15LB 0Min 3 Min 22Min 20 Min 8S 44M52S OMin OMin 42Min 2 12 11B OMin 3 Min 22Min 20 Min 8S 44M528 OMin OMin 40Min 2 10 Medium 2LB 0Min 5 Min 20Min 20 Min 8S 44M52S OMin OMin 55Min 225 15LB 0Min 3 Min 22Min 2
31. Whole Wheat and multi grain breads are shorter and denser than White French or Fruit amp Nut FRENCH BREAD Traditionally French bread has a crispier crust and lighter texture than white bread Recipes usually do not include butter margarine or milk FRUIT amp NUT BREAD Use this Cycle for recipes that use fruit juice additional sugar or added sweet ingredients such as coconut flakes raisins dried fruit or chocolate Baking temperature is reduced to prevent burning BATTER BREADS This Cycle is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake rise Cake recipes made from scratch must be specially designed for this Cycle Use this Cycle to prepare pre packaged cake and quick bread mixes JAM Use this setting for making jams from fresh fruits Do not double recipes or allow ingredients to boil over the Baking Pan into the Baking Chamber Should this happen stop the Bread Maker immediately Allow to cool and clean thoroughly RAPID BREAD The Rapid settings for White Whole Wheat French and Fruit amp Nut decrease the time for making your favorite bread by approximately an hour Choose a recipe then simply add the amount of yeast listed for the Rapid Cycle The bread may be shorter and denser KNEADING AND BAKING CYCLES CONTINUED BAKE ONLY This Cycle can be used if the crust is too light or if you wish to bake pre made dough It can be especially helpful i
32. a time in boiling water Simmer 3 minutes turning each bagel once Remove with a slotted spoon 3 Place on greased cookie sheet Brush with 1 slightly beaten egg white sprinkle with poppy or sesame seeds 4 Bake in preheated 374 F 190 C oven 20 to 25 minutes or until golden brown Remove from cookie sheet and cool 95 SOFT PRETZEL DOUGH Ingredients 1 5 LB 16 Pretzels Water 80 F 27 C 1 1 4 cups Egg Yolk room temperature 1 Oil 1 TBL Sugar 2 TBL Salt 1 1 2 tsp White Pepper 1 8 tsp Bread Flour 3 1 2 cups Active Dry Yeast 2 1 4 tsp Select Dough Cycle Glaze Egg White 1 Water 1 TBL Toppings optional Kosher salt sesame seeds Method 1 Ona lightly floured surface cut dough into pieces Roll each piece into a 16 inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop 2 Place on a greased baking sheet 1 1 2 inches apart Brush with glaze and sprinkle with topping Bake at 375 F 190 C for 15 to 20 minutes or until golden brown Variation Pepperoni Pretzel Add 1 cup sliced pepperoni and 2 tablespoons Parmesan cheese to dough ingredients Follow method of completion 96 PITA POCKET DOUGH Ingredients 1 5 LB 20 Pita Pockets Water 80 F 27 C 1 1 3 cups Olive Oil 8 tsp Sugar 4 tsp Salt 1 1 2 tsp Bread Flour 2 cups Whole Wheat Flour 1 1 3 cups A
33. cookbook as a guide for converting portions from your recipe to your Breadman Ultimate Special Glazes for Yeast Breads Give your just baked bread a professional finish After glazing generously sprinkle with your choice of poppy sesame or caraway seeds if desired Select 1 of the following special glazes to enhance your bread Egg Glaze Beat 1 large egg and 1 tablespoon of water together brush generously over dough NOTE Apply to breads just before baking Melted Butter Crust Brush melted butter over just baked bread for a softer more tender crust Milk Glaze For a softer shiny crust brush just baked bread with milk or cream Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk until smooth to make a consistent glaze Drizzle the glaze over raisin bread or sweet breads when they are almost cool Bread Mixes and Other Recipe Books You can use prepackaged bread mixes or other bread maker recipes in your Breadman Ultimate Follow package or recipe directions for making 1 1 5 or 2 LB loaves Do not exceed the Bread Pan capacity Checking Dough Consistency Although the Breadman Ultimate will mix knead and bake bread automatically when baking bread from scratch it is necessary that you learn to recognize the condition of your dough The ratio of flour to liquid is the most critical factor in any bread recipe yet incorrect measurements are most easily remedied After 5 to 10 mi
34. final rise time check KNEADING AND BAKING CYCLE CHART for time details press PAUSE Remove the Bread Pan from the Breadman Ultimate and close the Lid Remove dough and Kneading Paddle from the Bread Pan Divide dough into even pieces 12 18 or 24 Roll each piece into a round ball layer into Bread Pan Carefully brush 1st layer with egg wash sprinkle with spices Continue layering and spicing until all dough balls are used Return to Breadman Ultimate and press the START Button Use Italian spices cinnamon sugar seeds or any combination of toppings you desire At start of last Rise check KNEADING AND BAKING CYCLE CHART for time details press the PAUSE Button Remove Bread Pan and Kneading Paddle Close Lid Divide dough into 3 equal pieces Stretch and roll each piece into 10 inch rope Place ropes on a flat surface side by side Starting at middle braid to end turn to braid second half seal ends Return to Bread Pan and tuck ends under loaf If desired brush with water or egg wash and sprinkle with seeds i e poppy or sesame seeds Return to Breadman Ultimate and press the START Button 29 ADVANCED BAKING TECHNIQUES PAUSE CONTINUED Mediterranean style Bread Recipe Add Crumbled Toppings to Coffee Cakes IMPORTANT NOTE NOTE Here s a quick example of a rolled Mediterranean style bread using a French bread recipe Press PAUSE at the end of the Shape process see KNEADING AND BAKING
35. find Rise 2 5 minutes the correct setting for Shape O seconds these recipes Rise 3 50 minutes Bake 50 minutes Keep Warm 0 minutes Extras as desired Temperature 365 F Save YES or NO Total time 3 hours 05 minutes Punch and Shape are in seconds rather than minutes 34 ADVANCED BAKING TECHNIQUES CUSTOM PROGRAM Resetting the Custom Program amp Personal Recipe Memory The most versatile function on the Breadman Ultimate Custom Program is similar to Personal Recipe in that you can manually change the length of each process of the Bread Maker s pre programmed Cycles Unlike Personal Recipe the Custom Program factors in 1 1 5 or 2 LB loaf size and light medium or dark crust control To manually change a pre programmed Cycle 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 Custom Program to change kneading and bake times in Batter Breads heat and stir times in Jam knead and rise times in Dough Again use the A and V arrows to increase or decrease the times and temperature To use Custom Program 1 Press SELECT until you reach your preset Cycle such as White 2 Press PROGRAM TIME TEMP A beep will sound CUSTOM PROGRAM will appear in the upper left corner of the Display Window 3 Following the instructions from Personal Recipe enter or change the times as outlined You can use the KNEADING AND BAKI
36. in this Instruction Manual 36 BREAD RECIPES EASY AS 1 2 3 CONTINUED 9 10 Ii After 5 to 10 minutes into the 2nd Kneading process check the dough ball It will be sticky to the touch At this time push down any dough or flour from the sides of the Bread Pan After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase 0 00 will appear in the Display Window the colon will begin to flash The Operation Keep Warm Light will flash Press STOP and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase The Light will go out when the STOP Button is activated CAUTION THE PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE OVEN MITTS 12 Turn Bread Pan upside down and shake several times to release the bread Do not use metal utensils inside the Bread Pan or Bread Machine Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing 13 When the bread has completely cooled approximately 1 hour store in an airtight container 14 UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman after each use JALAPENO BREAD Ingredients 1LB 1 5 LB 2 LB Water 80 F 27 C 1 2 cup 3
37. is bere beat dee ete ae ee ate eee ee eed 48 Onion Rye Dread saa son sy dar S yen Rit Rosen dip dod qos dot di sod d datos Rcs odor dior 48 Anadama Oatmeal Bread 0 0c cece ce ce cee tee eee ete e teeta 49 Honey Banana Whole Wheat Bread 0 eect nee 50 Seven Grain Bread 0 6 ce cn ehh 50 Two Cheese Bread 2 06 cn cence ehh 51 Whole Wheat Zucchini Herb Bread 0 0 cece teens 51 Yogurt Whole Wheat Bread 5 221 ced esed S Roda eed Sa a Se CR GROS Bs 52 100 Whole Wheat Bread ssssssssseeeeee IRR 52 RECIPE INDEX CONTINUED Pumpernickel Bread a4 soo eb eR LEE eb EE pent aie eee eh eee eee 53 Daity Whole Wheat Bread s c 032 03 02650 03 020300552096 REEE EERE RERE 53 Hearty Nut Bread tre Rie the E e a A A babs beret bee bapti 54 French Cycle Bread Recipes French Bread zoe sob EE RE RPSL PA IPAE ERA 55 French Herb Bread 5 eese e Rr RR ER RR ag ag heared RE RE 55 Italian Herb Bread 1 ee eee cee crete eee cece tent e eens 56 Sunny Mediterranean Bread ie se ete tadad neh cet aes abe mths EE 56 Fruit amp Nut Cycle Bread Recipes Spiced Pumpkin Bread serret teks bcos TMREREREERRERERYTERREEREETRERERERPS 57 Cinnamon Raisin Bread 1 1 2 0 cece n 58 Crunchy Cracked Wheat Bread ux ceteri pee ut ee ate wart cote eat ES ere 58 Soy Herb Bread iio bre pee E ER EAR E EE A TREE REY 59 Sweet Walnut Bread za eerte reote eer HERE ETUR PERPE MS 59 White Wheat Bread 0 cece eee I ennnee 60 Diie
38. it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day Simply refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual Set ahead Delay Baking does not activate in the Jam Cycle Don t use the Delay Bake Timer if your recipe includes eggs fresh milk or other dairy products meats fish etc that may spoil Although the Delay Bake Timer is an option for Batter Breads our experience has shown that the recipes included do not mix well when delayed You may find a few of your recipes may work well therefore we have given you delay as an option To preset your Breadman Ultimate follow these steps 1 2 3 Select the Cycle you want The time needed for the selected Cycle 5 Add the ingredients as usual taking care not to let the yeast and liquid ingredients contact one another If your recipe contains salt please add salt with liquid ingredients keeping it away from the yeast Close the Breadman Ultimate Lid and plug it in appears in the Display Window Press the A Timer Button once for each 10 minutes you want to add Use the W Button to subtract 10 minutes time from the Timer The amount of time you set is shown in the Display Window For example if it is 8 o clock AM and you want a loaf of bread ready at 1 o clock PM press the A Timer Button until the display reads 5 00 meaning it will finish baking in five hours This i
39. recipe 70 Method 1 NN BW WY Remove the Bread Pan from the Breadman Attach the Kneading Paddle onto the Drive Shaft Have all ingredients ready Make sure all ingredients except water and butter are at room temperature Use a liquid measuring cup to measure the water 80 F 27 C and pour into the Bread Pan Use a measuring spoon to measure the oil lemon juice and liquid lecithin Use a measuring cup to measure the butter and cut it into small pieces Add the eggs Use a measuring spoon to measure the salt psyllium husks oats and nutritional yeast Lightly spoon oat bran into a measuring cup level off with the straight edge of a knife and add to the Bread Pan Measure the Splenda rice bran vital wheat gluten and bread flour in the same manner and add to the Bread Pan Place the Bread Pan into the Breadman Push down on the rim until it fits firmly into place Close the Lid Press the SELECT Button choose Whole Wheat Press the CRUST Button to choose Medium Crust Color Press the LOAF SIZE Button to choose 2 LB Use these selections for all the low carb breads Press the START Button for an immediate start NOTE Do not use the Delay Bake Timer since some of the recipes include eggs and other 10 fresh ingredients and you need to fold in some of the ingredients from the sides of the Bread Pan After 5 to 10 minutes into the 2nd Kneading process check the dough ball It will be s
40. rising or baking times Dough Pizza Dough Program Temperature Bake Only The PROGRAM TIME TEMPERATURE Button allows you to adjust baking temperatures when using the BAKE ONLY Cycle when creating your Personal Recipe or Custom Program Save Erase Press this Button to either Save or Erase the changes made in the Program Time Temperature function No Yes UP and DOWN Arrows Use this pair of Buttons to register changes made in the Program Time Temperature function and to set the Display Window Delay Timer Shows your selection and Timer setting Use this pair of Buttons to add or subtract time Operation Light and displayed in the Display Window Keep Warmi Hight T A Each time you press this Button The Operation Light will illuminate he Ti d 10 mi while the Breadman Ultimate is Bic DOE Seve on ea ON when the Breadman is completed and in Keep Warm phase the Keep Warm Light will flash V Each time you press this Button the Timer is set back 10 minutes Additional options can be activated using EXTRAS PROGRAM SAVE ERASE and DELAY BAKE CONTROL PANEL CONTINUED Select Press this Button to select the Baking or Dough Cycle you want Each time you press this Button the indicator arrow moves to the next selection Press this Button until your choice is indicated Crust Control Select the Crust Color Light Medium or Dark The Breadman Ultimate is preset to Medium Extras
41. 0 Min 8S 44M52S OMin OMin 52Min 222 11B 0Min 3 Min 22Min 20 Min 8S 44M528 OMin OMin 50Min 220 Dark 21B OMin 5 Min 20Min 20 Min 8S 44M52S OMin OMin 65Min 2 35 15LB 0 Min 3 Min 22Min 20 Min 8S 44M52S OMin OMin 62Min 2 32 11B OMin 3 Min 22Min 20 Min 8S 44M528 OMin OMin 60Min 2 30 MOTE If bread is not removed immediately after baking a controlled Keep Warm phase will begin for each selection except Batter Breads Doughs Jam and Pasta Dough While this will help reduce condensation between loaf and Bread Pan it is best to remove bread as soon as possible after completion of the Baking phase 13 KNEADING AND BAKING CYCLES CHART CONTINUED Cycle Process Crust Size PreHeat Knead1 Knead2 Rise1 Punch Rise2 Shape Rise3 Bake Total Fruit amp Nut Light 2LB 0Min 5 Min 20Min 40Min 10Sec 24M50S 5Sec 49M55S 55Min 3 15 151B 0Min 3 Min 22Min 40Min 10Sec 24M 50S 5Sec 49M55S 52Min 3 12 11B 0Min 3 Min 22Min 40Min 10Sec 24M 50S 5Sec 49M558 50Min 3 10 Medium 2LB 0Min 5 Min 20Min 40Min 10Sec 24M 50S 5Sec 49M555 65Min 3 25 151B 0Min 3 Min 22Min 40Min 10Sec 24M 50S 5Sec 49M55S 62Min 322 11B 0Min 3 Min 22Min 40M
42. 2 tsp 2 1 4 tsp Select French Cycle Select Rapid French Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL FRENCH HERB BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups Olive Oil 1 1 2 tsp 1 TBL 1 1 2 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 1 TBL 1 1 2 TBL 2 TBL Dried Herbs crushed 1 2 tsp 3 4 tsp 1 tsp Garlic dehydrated minced 1 8 tsp 1 4 tsp 1 4 tsp Garlic powder 1 8 tsp 1 4 tsp 1 4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select French Cycle Select Rapid French Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 55 ITALIAN HERB BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 1 TBL 1 1 4 cups 2 TBL Oil 1 1 2 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2 1 4 cups 3 cups 4 cups Dried Italian Seasoning 1 tsp 2 tsp 1 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select French Cycle Select Rapid French Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL SUNNY MEDITERRANEAN BREAD NOTE Bread can be prepared as Dough Use Dough Cycle and prepare as round bread Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups Sun Dried Tomatoes in oil drained and chopped 1 3 cup 1 2 cup 2 3 cup Oil from Tomatoes 1 1 2 tsp 1 TBL 1 1 2 TBL
43. 4 cup 1 cup Oil 1 1 2 TBL 2 1 2 TBL 3 TBL Canned Whole Kernel Corn well drained 1 2 cup 3 4 cup 1 cup Jalapeno Peppers well drained 2 TBL 3 TBL 1 4 cup Sugar 2 tsp 2 TBL 2 1 2 TBL Salt 1 4 tsp 1 tsp 1 3 4 tsp Bread Flour 2 cups 3 cups 4 cups Corn Meal 1 3 cup 1 2 cup 2 3 cup Fresh Cilantro chopped 2 tsp 1 TBL 4 tsp Active Dry Yeast 1 3 4 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 2 tsp 2 3 4 tsp 1 TBL 37 WHITE SOURDOUGH STARTER Ingredients Active Dry Yeast 2 1 4 tsp Water 110 F 43 C 2 cups Bread Flour 3 1 2 cups Sugar 1 TBL In a 4 quart glass container dissolve yeast in water 110 F 43 C let stand 5 minutes add flour and sugar Stir with plastic or wooden spoon until blended Mixture will be thick remaining lumps will dissolve during fermentation process Cover loosely with plastic wrap and let stand in warm place for 5 days stirring 3 times a day The starter will rise and fall during the fermentation period and become thinner as it stands A temperature of 80 F 27 C is best for the sour flavor to develop An ideal place is on the counter next to your range When the starter is developed it is bubbly and may have a yellow liquid layer on top stir before using It may be used for baking or placed in the refrigerator to use later cover loosely To use starter measure the amount specified in the recipe After refrigeration let contai
44. BL Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 1 3 cups 1 1 2 cups Bread Flour 1 2 3 cups 2 1 2 cups Wheat Germ 1 1 2 TBL 2 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 3 4 tsp 1 TBL 100 WHOLE WHEAT BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 TBL 1 cup 3 TBL 1 1 4 cups 2 TBL Oil 1 1 2 TBL 2 TBL 3 TBL Molasses 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 1 2 TBL 2 TBL 3 TBL Whole Wheat Flour 2 cups 3 1 4 cups 4 1 3 cups Active Dry Yeast 1 tsp 1 1 2 tsp 2 1 2 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 3 4 tsp 2 1 4 tsp 3 1 4 tsp 52 PUMPERNICKEL BREAD Ingredients 1 LB 1 5 LB 2 LB Eggs s large room temperature 1 1 2 plus enough Water 80 F 27 C to equal 3 4 cup 1 TBL 1 cup 2 TBL 1 cup 6 TBL Oil 2 TBL 3 TBL 1 4 cup Honey 2 TBL 3 TBL 1 4 cup Dry Milk 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 1 cup 1 1 2 cups 2 cups Whole Wheat Flour 1 2 cup 3 4 cup 1 cup Rye Flour 1 2 cup 2 3 cup 1 cup Caraway Seeds 1 TBL 2 TBL 3 TBL Instant Coffee Granules 1 tsp 2 tsp 1 TBL Cocoa Powder 2 TBL 3 TBL 1 4 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL DAIRY W
45. Breadman Ultimate INSTRUCTION MANUAL amp RECIPE GUIDE AUTOMATIC BREAD MAKER RECIPE INDEX Dread Recipesz As Easy As 1 2 9 crier scat ER ene Ene dnt ae dre Heed Seca ek 36 69 White Cycle Bread Recipes White Bread Asia tata ta atte Pen ARA EREA EA E En E PEDE 36 Jalapeno Bread zs socer pend age EUREN ex go aen SUR UR ISUR aus es outta vases mussel evan aunties 37 White Sourdough Starter 2 2 2c cee eee cece ere 38 White Sourdough Bread 1 5 ei ote e De ER Ue ee Er ec Dm Uode don 38 Banana Bread i423 te ete f tete te A AAA 39 CO Bread os 95d os cee secon eee E NM MULIER E 39 Db Bee Sra eon 40 Fat Free White Bread 2 00 nc cn han 40 Ego Dread 3 aea we a raw Bae ean E AE ALLEM 41 Buttermilk Bread s eae koe RO ER e RO RR SR ER HR RR GI bcos ROS 41 Honey Granola Bread arrasean EA AA AAAA ENARRARE EET ees 42 Maple Bread deesse e E E E SE S 42 Peach Bread EASE EEEE d Ab e e b e eee 43 Potato Bread sss tust MM MM T ME 43 IVICA sess spies esas ee IEEE D EE 44 Bloody Mary Bread xs id en st sette sete situUp Sue Sup Ate dod VU Rn Su Ug dut ide dos 44 Banana Granola Bread 2 saab ERR 45 Whole Wheat Cycle Bread Recipes Sunflower amp Sesame Seed Whole Wheat Bread 1 2 6 ccc eee 46 Whole Wheat with Gluten Bread ssssssseseseeeee eens 46 Whole Wheat Cinnamon Raisin Walnut Bread o n 00 eee eee 47 Southern Barley Bread 5 e ota wot a sold awaits adnate eol os CR ed 47 Cataway Rye Bread i
46. EM ace eee REESE ERE ES REP 96 Pita Pocket Dough ssssssseseeessse RH 97 Pizza Dough Recipes Pizza Crust Douglas ERE EU ee UIVE EE USE Ebr EC ee eae Sern an 98 Whole Wheat Pizza Crust Dough isssseeeeeseeeee II 98 Rustic Pizza Margherita 1 2 cee cece eee e een eee 99 Focaccia ough 213 2 esty eee eee eee tee ete eee IECIT 100 Jam Cycle Method and Recipes As Easy As 1 2 3 oe cee ee 101 102 Strawberry Blackberry or Raspberry Jam 102 Blueberry Apricot Peach or Pear Jamo eee cee eee eens 102 112 TABLE OF CONTENTS Important Safeguards sese he 1 Additional Important Safeguards see eeen cece cee tenet eee 2 Short Cord Instructions Electric Power Polarized Plug 0 0 0 0 cee cece ee eens 2 Power Outage mer errta Shes he wee eee es WOEE HERG LEG WERE LES HERE Ree DERE ee 3 Before Using For The First Time 2 0 cece cece eee e eee ene aee 4 Breadman Ultimate Tips 2 2 0 cece cece cee IH he 4 Your Breadman Ultimate 0 cc e a s a aia e ene 5 Control Panel 22 Ea cate ett whee lee ele cewek we alee o rte enean 6 8 Kneading And Baking Cycles 0 0 0 0c cece cent eee e tenn nnnees 9 10 Kneading And Baking Cycle Chart sce Ret Ree ER tentei 11 15 Know Your Ingredients 4232 Rd e gu n ere edad rera e es 16 19 Measuring Your Ingredients lsieeeseeeeee e n eet e nee aee 19 REGIE Dips ere tette ple E E E E EEN E ETE E geeteaet e 20 21 Making Dough Baking Bread and Batter
47. HOLE WHEAT BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 1 4 cup 1 4 cup 1 4 cup Milk 80 F 27 C 1 3 cup 1 2 cup 3 4 cup Cottage Cheese 80 F 27 C 3 TBL 1 4 cup 1 3 cup Oil 1 1 2 TBL 2 1 2 TBL 1 4 cup Honey 4 tsp 2 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Whole Wheat Flour 2 3 cup 1 cup 1 1 4 cups Bread Flour 1 1 3 cups 2 cups 2 3 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 53 HEARTY NUT BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 1 cup 1 1 4 cups 1 cup 7 TBL Oil 2 tsp 1 TBL 1 1 2 TBL Molasses 3 TBL 1 4 cup 1 3 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Oatmeal quick or regular 1 3 cup 1 2 cup 2 3 cup Whole Wheat Flour 2 3 cup 1 cup 1 1 3 cups Bread Flour 1 1 3 cups 2 cups 2 2 3 cups Walnuts chopped 2 3 cup 3 4 cup 1 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 54 FRENCH BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 TBL 1 cup 2 TBL 1 1 3 cups Olive Oil 1 TBL 1 TBL 1 tsp 2 TBL Sugar 1 TBL 1 TBL 1 1 2 tsp 2 TBL Salt 3 4 tsp 1 tsp 1 1 2 tsp Bread Flour 2 1 4 cups 3 1 4 cups 4 cups Active Dry Yeast 1 1 2 tsp
48. If too dry add liquid 1 2 to 1 tsp at a time If too wet add 1 2 to 1 TBL of flour Allow to absorb add more if necessary Follow recipe Increase by 1 4 tsp Decrease by 1 4 tsp Sugar substitutes not recommended Follow recipe or substitution recommendations Flours cannot be substituted Place yeast on top of flour away from liquids Make sure yeast is fresh and at room temperature Use active dry rapid or quick rise in equal amounts Follow bread machine yeast directions Water should be 80 F 27 C for all Cycles 108 LIMITED ONE YEAR WARRANTY Warranty This Breadman product is warranted by Salton Inc to be free from defects in materials or workmanship for a period of 1 year from the original purchase date This product warranty covers only the original consumer purchaser of the product Warranty Coverage This warranty is void if the product has been damaged by accident in shipment unreasonable use misuse neglect improper service commercial use repairs by unauthorized personnel normal wear and tear improper assembly installation or maintenance abuse or other causes not arising out of defects in materials or workmanship This warranty is effective only if the product is purchased and operated in the USA and does not extend to any units which have been used in violation of written instructions furnished with the product or to units which have been altered or
49. LOAF BREAD Ingredients 1 Loaf Eggs large room temperature 3 Milk 80 F 27 C 1 cup Shortening room temp 1 2 cup Cheddar Cheese shredded 1 cup Sugar 1 2 cup Salt 3 4 tsp All Purpose Flour 2 cups Double Acting Baking Powder 1 TBL Add to Dispenser Press EXTRAS Button before START Pecans chopped 1 2 cup Select Batter Breads Cycle During the Rest process use a spatula to fold in any flour from the sides of the Bread Pan CARROT PECAN BREAD Ingredients 1 Loaf Eggs large room temperature 2 Milk 80 F 27 C 2 3 cup Butter softened 1 4 cup Carrots finely grated 1 1 2 cups Sugar 1 3 cup Dark Brown Sugar 1 3 cup All Purpose Flour 2 1 4 cups Salt 1 2 tsp Cinnamon 3 4 tsp Nutmeg 1 4 tsp Double Acting Baking Powder 1 TBL Add to Dispenser Press EXTRAS Button before START Pecans chopped 2 3 cup Select Batter Breads Cycle During the Rest process use a spatula to fold in any flour from the sides of the Bread Pan 68 BANANA NUT CAKE Ingredients 1 Cake Whole Eggs large room temperature 2 Egg Whites room temperature 2 Sour Milk 1 3 cup Banana mashed 1 1 2 cups Oil 6 TBL Sugar 1 cup Salt 3 4 tsp Cream of Tartar 1 1 2 tsp All Purpose Flour 2 cups Baking Soda 3 4 tsp Double Acting Baking Powder 2 tsp Add to Dispenser Press EXTRAS Button before
50. NG CYCLES chart in this Instruction Manual as a reference 4 When you are finished a final beep will sound Your Custom manual Program changes have been made To reset the Breadman Ultimate s memory to its original process times in Personal Recipe or Custom Program press SELECT until the Cycle to be changed is in the Display Window Then press SAVE ERASE The Display Window will prompt ERASE Signal your choice by pressing YES A beep will sound and the Display Window will return to the pre programmed Custom Program or Personal Recipe Cycle times 35 BREAD RECIPES Ao EASY AS 1 23 We suggest starting your bread making with this White Bread Recipe Follow the steps previously outlined in this Instruction Manual These steps have been written to eliminate the most common errors in bread maker baking and may be helpful for any recipe WHITE BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 TBL 1 cup 2 TBL 1 1 4 cup 2 TBL Oil 1 TBL 1 1 2 TBL 2 TBL Sugar 1 1 2 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 1 4 cups 3 1 4 cups 4 1 2 cups Active Dry Yeast 1 1 2 tsp 1 3 4 tsp 2 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 1 2 tsp 2 3 4 tsp White Rapid White Whole Wheat Rapid Whole Wheat French Rapid French Fruit amp Nut Rapid Fruit amp Nut Cycle Method 1 Remove the Bread Pa
51. Olive Oil 1 1 2 tsp 1 TBL 1 1 2 TBL Tomato Paste 1 tsp 1 1 2 tsp 2 tsp Olives rinsed chopped 3 TBL 1 4 cup 1 3 cup Salt 1 2 tsp 1 tsp 1 1 2 tsp Sugar 1 1 2 tsp 1 TBL 1 1 2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select French Cycle Select Rapid French Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 56 SPICED PUMPKIN BREAD Ingredients 1 LB 1 5 LB 2 LB Eggs s large room temperature 1 2 2 plus enough Water 80 F 27 C to equal 1 4 cup 1 2 cup 3 4 cup Oil 2 TBL 3 TBL 1 4 cup Canned Pumpkin 2 3 cup 1 cup 1 1 4 cups Brown Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Cloves ground 1 4 tsp 1 4 tsp 1 4 tsp Nutmeg 1 2 tsp 3 4 tsp 1 tsp Cinnamon 1 1 2 tsp 2 1 4 tsp 2 3 4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 57 CINNAMON RAISIN BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 cup 1 1 4 cups 2 TBL Oil 1 TBL 1 1 2 TBL 2 TBL Brown Sugar 1 1 2 TBL 2 1 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Cinnamon 1 tsp 2 tsp 1 TBL Bread Flour 2 1 4 cups 3 cups 4 cups Walnuts chopped 1 3 cup 1 2 cup 2 3 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button b
52. RAS Button before START Banana Chips crushed 1 3 cup 1 2 cup 2 3 cup Select White Cycle Select Rapid White Cycle 1 TBL Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 45 SUNFLOWER amp SESAME SEED WHOLE WHEAT BREAD Ingredients 1 5 LB 2 LB Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 1 cup 2 TBL 1 1 4 cups Oil 2 TBL 3 TBL Molasses 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1 1 2 tsp 2 tsp Bread Flour 2 1 2 cups 3 cups Whole Wheat Flour 1 2 cup 1 cup Sesame Seeds 2 TBL 2 1 2 TBL Cumin Seeds 1 4 tsp 1 2 tsp Sunflower Seeds kernels 1 1 2 TBL 2 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 3 4 tsp 1 TBL WHOLE WHEAT WITH GLUTEN BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 1 cup 1 1 4 cups 1 1 2 cups Oil 1 1 2 TBL 2 1 2 TBL 3 TBL Molasses 2 TBL 2 1 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 2 TBL 3 TBL Whole Wheat Flour 2 1 2 cups 3 3 4 cups 4 cups Gluten 1 1 2 TBL 2 1 2 TBL 3 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 46 WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients 1 LB 1 5 LB 2 LB Egg White s room temperature plus 1
53. Sprinkle each Pan with 1 tablespoon of cornmeal if desired Generously prick dough with a fork For 1 12 inch thick crust do not divide 2 Bake at 425 F 218 C for 10 to 12 minutes or until edges of crust begin to turn a light golden brown Remove add toppings and return to oven to bake an additional 15 to 20 minutes 98 RUSTIC PIZZA MARGHERITA Ingredients 1 5 LB 2 Thin Crusts Water 80 F 27 C 1 cup 2 TBL Olive Oil 1 1 2 TBL Salt 1 1 2 tsp Sugar 1 1 2 tsp Bread Flour 3 cups Active Dry Yeast 1 1 2 tsp Select Pizza Dough Cycle Topping 2 Pizzas Corn Meal 4 tsp Olive Oil 2 TBL Tomatoes large or 4 Roma Tomatoes large thinly sliced 8 Basil Leaves fresh shredded 1 2 cup Salt 1 2 tsp Black Pepper freshly ground or 1 4 tsp Red Pepper Flakes ground Mozzarella Cheese fresh or 2 cups Fontina Cheese torn Parmesan Cheese grated 1 2 cup Method 1 Sprinkle pizza pan s or cookie sheets evenly with corn meal Place dough on lightly floured surface divide in half and press into two 14 inch pizza pan s 2 Brush dough evenly with olive oil Top with tomatoes and basil sprinkle lightly with salt and black pepper or red pepper flakes Top with both cheeses 3 Bake at 425 F 218 C for 18 to 20 minutes or until edges of crust are golden brown Variation Use goat cheese or feta cheese If you can not find fresh mozzarella use standard mozzarella 99
54. YOUR INGREDIENTS It has been said that cooking is an art that relies on the creativity of the chef Baking bread is much more of a science since the process of combining flour water and yeast results in a chemical reaction that produces bread You must remember that when the ingredients combine with each other they produce a specific result Read the following information carefully to gain a better understanding of the importance each ingredient plays in the bread making process All Purpose Flour All purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes The most popular brands of flour have been tested for quick bread and cakes in the Breadman Ultimate with excellent results Bran Bran unprocessed is the coarse outer portion of the wheat or rye grains that is separated from flour by sifting or bolting It is often added to bread in small quantities for nutritional enrichment heartiness and flavor It is also used to enhance bread texture Bread Flour Bread flour is a high gluten protein flour that typically has a higher gluten concentration than all purpose flour Using bread flour with the Breadman Ultimate will produce loaves with better volume and structure Cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel cut oats They are used primarily to enhance the flavor and texture of the bread Cracke
55. ace 40 minutes or until doubled in size Method 3 With a knife cut 3 diagonal slashes across top of the loaf Combine the glaze ingredients and brush the loaf generously Bake at 400 F 205 C for 20 to 25 minutes until golden brown Variations French Onion Bread Add 1 4 cup dehydrated onion to dough and shape according to Method 1 described above French Loaf Shape the dough into 1 large round ball Continue Methods 2 and 3 above French Roll Shape or divide into 12 pieces Roll each into ovals pinch together the ends of each roll and taper slightly Place rolls on greased baking sheet cover and let rise in a warm place 25 to 30 minutes or until doubled in size Bake at 400 F 205 C for 15 to 20 minutes or until golden brown French Twists Shape or divide into 12 equal pieces Roll into 14 inch long ropes Fold each rope in half and twist starting at fold Place on greased baking sheet and brush with 1 3 cup melted butter Cover and let rise in a warm place 25 to 30 minutes or until doubled in size Brush with glaze and bake at 400 F 205 C for 12 to 15 minutes or until golden brown Tip If desired brush with glaze and sprinkle loaves or rolls before baking with 1 of the following sesame seeds poppy seeds caraway seeds or cracked wheat 88 CHALLAH BREAD DOUGH Ingredients 1 LB 1 5 LB Regular Large Egg large room temperature plus 1 1 enough Water 80 F
56. ads Cycle will mix and bake a pre packaged cake mix or quick bread SWEET CORN BREAD Ingredients 1 Loaf Eggs large room temperature 2 Milk 80 F 27 C 1 cup Butter melted 1 4 cup Sugar 3 4 cup Salt 1 tsp All Purpose Flour 2 cups Corn Meal 1 cup Double Acting Baking Powder 1 TBL Select Batter Breads Cycle Method 1 Remove the Bread Pan from the Breadman Attach the Kneading Paddle onto the Shaft Add ingredients to the Bread Pan in the order listed Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual Make sure all ingredients except water are at room temperature Place the Bread Pan into the Breadman Push down on the rim until it fits firmly into place Close the Lid Press the SELECT Button choose Batter Breads Press the CRUST Button to choose Crust Color If Delay Bake is desired press the A TIMER Buttons to set the Delay Bake Timer and then press START for delay See DELAY BAKE TIMER section in this Instruction Manual or press the START Button for an immediate start NOTE Don t use the Delay Bake Timer if your recipe includes eggs fresh milk yogurt or other 4 dairy products meats fish etc that may spoil During the Rest process use a rubber spatula to push down any batter or flour from the sides of the Bread Pan Refer to the KNEADING AND BAKING CYCLES charts in this Instruction Manual to check the time Before the ba
57. ar at the end of the Cycle selection phase Refer to the last page of the KNEADING AND BAKING TIME CHARTS to see what Cycle times and temperatures are pre programmed into the Personal Recipes Press PROGRAM TIME TEMP for 1 second Ist press Pre heat time 8th press Rise 3 2nd press Knead 1 time 9th press Bake 3rd press Knead 2 times 10th press Keep Warm 4th press Rise 1 11th press Temperature 5th press Punch 12th press EXTRAS YES or NO 6th press Rise 2 Do you want Fruits amp 7th press Shape Nuts Dispenser activated When you have finished press PROGRAM TIME TEMP for a final time The word SAVE will flash Select either YES or NO When you select YES the changes will be permanently made If you selected NO to save the changes the Cycle will proceed with the temporary selections and then revert back to the previously saved times at the end of the Cycle You can also use pre programmed Delay Bake in addition to the manually programmed Cycles Use the A and V arrows to set the time difference Press START 31 PERSONAL RECIPES ROSEMARY FRENCH BREAD Rosemary adds a pleasant touch to this highly flavored bread Ingredients 1 5 LB 2 LB Water 80 F 27 C 1 cup 2 TBL 1 1 2 cups Olive Oil 1 1 2 TBL 2 TBL Salt 1 1 2 tsp 2 tsp Sugar 1 1 2 TBL 2 TBL Bread Flour 3 cups 4 cups Active Dry Yeast 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button before START Rosemary dried 1 TBL 1 t
58. ast 2 3 4 tsp SWEET WALNUT BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 cup 1 1 2 cups Oil 1 TBL 1 1 2 TBL 2 TBL Sugar 1 1 2 TBL 2 TBL 1 tsp 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button before START Walnuts chopped 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 59 WHITE WHEAT BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 cup 2 TBL 1 1 4 cups 2 TBL Oil 1 TBL 1 1 2 TBL 2 TBL Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 1 3 4 cups 2 2 3 cups 3 1 2 cups Whole Wheat Flour 1 4 cup 1 3 cup 1 2 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button before START Sunflower Seeds kernels 2 TBL 3 TBL 1 4 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL DRIED FRUIT BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 cup 1 TBL 1 1 4 cups Oil 2 1 2 TBL 3 TBL 1 4 cup Brown Sugar 1 1 2 TBL 2 1 2 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 1 2 TBL Bread Flour 2 1 4 cups 3 cups 4 cups Nutmeg 1 2
59. be very hot 86 BRIOCHE ROLL DOUGH Ingredients 1 5 LB 18 Rolls Water 80 F 27 C 1 cup Egg Yolks 6 Butter cold chipped into pieces 6 TBL Salt 1 1 2 tsp Sugar 6 TBL Dry Milk 3 TBL Vanilla Extract 1 4 tsp Bread Flour 3 cups Active Dry Yeast 2 1 4 tsp Select Dough Cycle Glaze Whisk together 2 egg yolks and 1 tablespoon water Method 1 Remove dough from Bread Pan and punch down to remove any air bubbles Divide dough into 3 equal sections Divide each section into 6 pieces Make each piece into a brioche by dividing into a large and small ball Roll to make round and place large ball in a greased brioche or muffin cup 2 Dip smaller ball into glaze and then place on top of larger ball Allow to rise until indentation remains after gently touching the side of the roll Brush the rolls with glaze 3 Bake at 350 F 177 C for 10 to 15 minutes until golden brown 87 FRENCH BREAD DOUGH Ingredients 1 5 LB 1 Loaf Water 80 F 27 C 1 cup Sugar 1 TBL Salt 1 1 2 tsp Bread Flour 3 1 2 cups Active Dry Yeast 2 tsp Select Dough Cycle Glaze Water 2 TBL Salt 1 2 tsp Method 1 Place on a lightly floured surface Roll into a large rectangle Starting with the longest side roll up tightly pressing the seams to seal and tapering each end Method 2 Place the loaf on a greased baking sheet cover and let rise in a warm pl
60. ctive Dry Yeast 2 tsp Select Dough Cycle Method 1 Place on a lightly floured surface Divide into 10 pieces Shape each piece into a smooth ball 2 Place 5 balls on a large baking sheet Place the remaining 5 balls on another baking sheet Let rise about 20 minutes With fingertips flatten each ball into a 6 inch circle 3 Bake at 500 F 260 C for 5 minutes or until puffed and tops begin to brown 4 Cut each in half to form 2 pockets 97 PIZZA DOUGH RECIPES PIZZA CRUST DOUGH Ingredients 1 LB 2 LB 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts Water 80 F 27 C 3 4 cup 1 2 3 cups Oil 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1 1 2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 2 1 4 cups 4 1 2 cups Active Dry Yeast 1 tsp 2 tsp Select Pizza Dough Cycle Method 1 Place on a lightly floured surface Divide and press onto a 12 inch pizza Pan raising edges 2 Spread pizza sauce over the dough and sprinkle with toppings 3 Bake at 425 F 218 C for 20 minutes or until crust is golden brown around edges WHOLE WHEAT PIZZA CRUST DOUGH Ingredients 1 LB 2 Thin Crusts Water 80 F 27 C 1 cup Oil 2 TBL Sugar 1 TBL Salt 1 tsp Whole Wheat Flour 1 cup Bread Flour 1 1 2 cups Active Dry Yeast 1 tsp Select Pizza Dough Cycle Method 1 Place finished dough on a lightly floured surface Divide in half and press onto a 12 inch pizza pan raising edges
61. d Wheat Cracked wheat has a very coarse texture It comes from wheat kernels cut into angular fragments It gives whole grain breads a nutty flavor and crunchy texture Rye Flour Rye flour must always be mixed with a high proportion of bread flour as it does not contain enough gluten to develop the structure for a high even grained loaf Self Rising Flour Self rising flour contains leavening ingredients that will interfere with bread and cake making Self Rising Flour is NOT RECOMMENDED for use with your Breadman Ultimate Bread Maker 7 Grain Cereal Blend 7 grain cereal blend is a blend of cracked wheat oats bran rye cornmeal flax seeds and hulled millet 16 KNOW YOUR INGREDIENTS CONTINUED Vital Wheat Gluten Gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch which leaves a very high protein content Gluten is the protein in the wheat that makes the dough elastic Gluten is available at most health food stores and in the baking aisle in many markets It is sometimes used in small portions with dense low gluten flours such as whole wheat to increase volume and lighten texture Whole Wheat Flour Whole wheat flour is milled from the entire wheat kernel which contains the bran and germ This high fiber flour is richer in nutrients than all purpose or bread flour Breads made with this flour are usually smaller and heavier than white loaves Many recipes mix
62. ding open for extended periods of time ALWAYS use an oven mitt when handling the Bread Pan and follow the Important Safeguards found in the beginning of this book When returning breads to Bread Pan without the Kneading Paddle breads will have only a small hole the Drive Shaft in finished product 30 ADVANCED BAKING TECHNIQUES PERSONAL RECIPES 5 Memory Cycles to Save 5 Personal Recipes To Activate For advanced bakers the Ultimate has 5 Personal Recipe Memory Cycles This means you have 5 personal memories to program and save for your best favorite recipes Again Personal Recipe lets you be as creative as you need to be with a recipe If you want the dough to Knead for 20 minutes Punch Down 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 the PROGRAM TIME TEMP Button 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 Personal Recipes 1 through 5 appe
63. dkrait Bread getere ter eae ar Ae en ae gy ae EE 60 Tail Mix Bread i siehe E RE Ste toe E E RE St E Ale coh tele PEE EE ERES 61 Soy Almond Fruit Bread i cs ici esos errentei erenn eS ereta E Seeks eee hed 61 Soy Cinnamon Raisin Bread 2 0 cence e 62 Cheese Onion bread s2t 44942494945 at Gate eke i eG Ol Or m 62 Carrot Raisin Bread 525 sotoceboge E RP Un E Sess weet eS 63 Day Old Bread Recipes iere pr RERER RR EERTE EEEE EERE E EE E E OEE Ee er 64 Breaded Pineapple 2 cece ec cee eee EA EE AG 64 DreadiPudditipz cess titet 2 stat att ated fate IM LII ME MET LEE 64 Crunchy Bread Snacks os ovre E EE Set an EDEN EA EVE EP VEA DENM 64 110 RECIPE INDEX CONTINUED Batter Breads Cycle Recipes Sweet Comm Bread xov case tastes IMMER hace aia eae ee 65 66 Pineapple Coconut Pound Cake 0 0 6 ccc e 67 Spiced Zucchini Bread si 2434 etaroelise fiere fuge ire age EEDE EEEE E DEERE 67 Cheddar Loaf Bread i535 59 RR Aa ER eRe ERLE ERS 68 Carrot Pecan Bread seprene ayn Pre Or EROR OP Du bea e POE PRA pw de RO Pe 68 Banana NutCake cR Ex yy XY aE EE ER RS 69 Low Carb Recipes As Easy As 1 2 3 lisse 10 71 Low Carb White Bread ike p d p x 70 71 Low Garb Oniot Rye Bread pee oes oto pots hoe noe hoe EEEE hoe a oe eee gee 72 Low Carb Cinnamon Raisin Bread 1 1 0 6 cent ees 73 Low Carb Whole Gram Bread 22122922294 2444 h E PPAR PR PRIN ENG 74 Low Carb Batter Breads Cycle Recipes Low Carb Chocolate
64. e starting with the longest side and cut into 1 inch slices 2 Place on a greased baking pan about 1 2 inch apart and let stand in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until golden brown 4 Mix glaze ingredients until smooth and drizzle over top 85 STICKY BREAKFAST BUN DOUGH Ingredients 1 5 LB 12 Buns Egg large room temperature plus 1 enough Water 80 F 27 C to equal 1 cup Oil 3 1 2 tsp Sugar 1 3 cup Salt 1 1 2 tsp Bread Flour 3 1 2 cups Active Dry Yeast 2 tsp Select Dough Cycle Filling Butter softened 1 2 cup Sugar 1 3 cup Cinnamon 1 TBL Pecans chopped 1 2 cup Topping Butter melted 3 4 cup Brown Sugar 3 4 cup Pecan Halves optional 1 cup Method 1 Place on a lightly floured surface roll dough into a 12 inch x 16 inch rectangle and spread with butter Combine remaining filling ingredients and sprinkle over dough Roll up tightly jelly roll style starting with the longest side and cut into 1 inch slices 2 Combine topping mixture and spread into a 13 inch x 9 inch baking dish If you are using optional pecan halves line the bottom of the pan Place slices on mixture and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350 F 177 C for 35 minutes or until golden brown Use oven mitts to carefully invert onto a heat proof tray syrup will
65. e Shaft Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle Make sure the Paddle is secure Place the ingredients into the Bread Pan For best results add all liquid ingredients first Then add all dry ingredients EXCEPT yeast baking powder or baking soda ALWAYS ADD YEAST BAKING POWDER OR BAKING SODA LAST YEAST BAKING POWDER OR BAKING SODA DRY INGREDIENTS WATER OR LIQUIDS Make a small indentation on top of the dry ingredients not so deep it reaches the wet layer and add the yeast baking powder baking soda to the indentation This order of adding ingredients is important especially when using the Delay Bake Timer for yeast bread baking because it keeps the yeast away from the wet ingredients until the Kneading process begins Liquid ingredients will prematurely activate the yeast Insert the Bread Pan into the Baking Chamber Press down on the rim until it snaps securely into place If the Bread Pan does not snap securely into place remove Bread Pan Wearing oven mitts place fingers behind Bread Pan clips and gently pull away from oven wall Insert Bread Pan again Close the Lid Plug into 120 V 60 Hz outlet The Breadman will beep and the display indicator will light up with flashing zeros STEP 7 Press the SELECT Button to choose the Cycle you want Each time the SELECT Button is pressed it will beep and the Indicator will mo
66. e Wheat Flour 2 1 2 cups Bread Flour 1 cup Active Dry Yeast 2 tsp Select Dough Cycle Glaze Egg White beaten 1 Water 1TBL Toppings optional Poppy Seeds Sesame Seeds Method 1 Place on a lightly floured surface Divide into pieces Roll each in a smooth ball making a hole in the center of each with thumbs Gently pull to make a 1 inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3 quart sauce pan bring to a boil 2 quarts of water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning each bagel once Remove with slotted spoon and put back on greased baking sheet 4 Brush with egg white and sprinkle with choice of toppings Bake at 400 F 204 C for 20 to 25 minutes or until done cool on a wire rack 94 EGG BAGELS Ingredients 1 5 LB 12 Bagels Water 80 F 27 C 3 4 cup Egg 1 Salt 1 1 2 tsp Sugar 2 TBL Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Cycle Method 1 When Cycle is complete remove the dough onto lightly floured surface Punch down to remove air bubbles Divide dough into 4 parts and then divide each part into 3 pieces Shape each piece into a smooth ball with finger punch hole in center Pull dough gently to make a 1 to 2 inch hole Let rise 20 minutes 2 Meanwhile heat 2 quarts water and 2 tablespoons sugar to boiling Place a few bagels at
67. eat Rapid or Jam Cycle chosen 10 Kneading Paddle not installed INGREDIENT PROBLEMS 11 Not enough Water O 12 Too much Flour 13 Not enough 14 Too much 15 No yeast Yeast 16 Not enough MEASUREMENT ERRORS 17 Too much 18 No sugar molasses or honey 19 Ingredients used other than recommended Flour 20 Wrong type of flour used 21 Yeast touched water before kneading Yeast 22 Old yeast used 23 Wrong type of yeast used 24 Temperature of water either too hot or too cold 107 OJIOIDOIIOIODOIO OIO O SUGGESTIONS The following suggestions have a corresponding number found on the CHECKLIST Be sure to read both Plug into 120 V 60 Hz outlet Refer to power outage instructions Open Lid remove Bread Pan and allow to cool or warm up Needs service Wait until Cycle is complete unplug allow to cool and clean Only open Lid during kneading process to check dough ball Remove bread as soon as Cycle is done and place on wire rack Allow to cool approximately 15 to 30 minutes SIli COP NIT DY NY By Ww re Cycles begin with preheat No movement occurs in the Bread Pan Put Kneading Paddle on the shaft of Bread Pan Check the dough ball after 5 to 10 minutes of 2nd Kneading process It should be in a soft tacky ball feel sticky like scotch tape
68. ed Onion Flakes 2 TBL Cheddar Cheese shredded 1 1 2 cups Soy Flour 1 cup Unflavored Whey Protein Powder 1 cup Double Acting Baking Powder 1 1 2 tsp Select Batter Breads Cycle and Light Crust Color Yield 18 slices During the Rest process use a spatula to fold in any ingredients from the sides of the Bread Pan Low Carb Cheddar Cheese Onion Bread NUTRITIONAL ANALYSIS Calories Calories Total Fal Cholesterol Sodium Potassium Carbo Dietary Sugar Protein VitA Calcium Iron per Piece from Fat g mg mg mg hydrates Fiber g g g IU mg mg 184 106 12 93 153 212 3 Es 2 17 211 114 trace Calories and nutritional information based serving sizes listed in recipe 77 BREAD PIZZA DOUGH CYCLES Dough Cycles Method 1 Add ingredients to the Bread Pan in the order listed Refer to MEASURING YOUR INGREDIENTS section of this Instruction Manual Place the Bread Pan into the Breadman Push down on the rim until it fits firmly into place Close the Lid 2 Press the SELECT Button choose Dough or Pizza Dough Press the LOAF SIZE Button to choose loaf size Pizza Dough does not have this option If Delay Bake is desired press the A TIMER Buttons to set the Delay Bake Timer and then press START for delay See DELAY BAKE TIMER section in this Instruction Manual or press the START Button for an immediate start NOTE Don t use the Delay Bake Timer if your recipe includes eggs fresh milk yogurt
69. efore START Raisins 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL CRUNCHY CRACKED WHEAT BREAD PLEASE NOTE The following recipe requires a few quick preparation instructions Add cracked wheat to heat proof bowl Pour in boiling water stirring to prevent lumps Let the mixture stand for 20 minutes to 80 F 27 C Stir pour it into the Bread Pan and add the rest of the ingredients in order given Ingredients 1 LB 1 5 LB 2 LB Water Boiling 1 cup 1 1 2 cups 1 3 4 cups Cracked Wheat 1 2 cup 3 4 cup 1 cup Oil 1 1 2 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 1 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 58 SOY HERB BREAD For best results choose Light Crust Color Ingredients 1 5 LB Water 80 F 27 C 1 1 4 cups Oil 2 TBL Sugar 3 TBL Salt 1 1 2 tsp Dry Milk 1 TBL Dried Dill Weed 1 tsp Garlic Salt 1 2 tsp Dry Mustard 1 2 tsp Dried Basil 1 4 tsp Dried Oregano 1 4 tsp Bread Flour 2 3 4 cups Soy Flour 1 2 cup Active Dry Yeast 2 tsp Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Ye
70. er flammable materials 4 To reduce the risk of fire do not leave this appliance unattended during use 5 If this appliance begins to malfunction during use immediately unplug the cord Do not use or attempt to repair a malfunctioning appliance 6 The cord to this appliance should only be plugged into a 120V AC electrical wall outlet 7 Do not use this appliance in an unstable position SHORT CORD INSTRUCTIONS A short power supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord Do not use an extension cord with this product ELECTRIC POWER If electric circuit is overloaded with other appliances your Bread Maker may not operate properly The Bread Maker should be operated on a separate electrical circuit from other operating appliances POLARIZED PLUG This appliance has a polarized plug one blade is wider than the other To reduce the risk of electric shock this plug is intended to fit into a polarized outlet only one way If the plug does not fit fully in the outlet reverse the plug If it still does not fit contact a qualified electrician Do not attempt to modify the plug in any way POWER OUTAGE 60 Minute Power Failure Back Up Your Breadman Ultimate Automatic Bread Maker has a 60 Minute Power Failure Back Up feature If the electricity goes off the memory will store the Cycle in process for up to 60 minutes If the power comes back on within
71. es it tends to dry out and become stale faster than commercially made bread Leftover or slightly hardened bread may be cut into 1 2 inch or 1 inch cubes and used in recipes to make croutons bread pudding or stuffing Measurement Conversion Chart 1 1 2tsp 1 2 TBL 8TBL 1 2 cup 3tsp 1TBL 12TBL 3 4 cup 1 2TBL 1 1 2 tsp 16TBL lcup 2TBL 1 8cup 3 8 cup 1 4 cup 2 TBL 4TBL 1 4cup 5 8 cup 1 2 cup 2 TBL 5 TBL 1tsp 1 3 cup 7 8 cup 3 4 cup 2 TBL 21 MAKING DOUGH BAKING BREAD AND BATTER BREADS The following are the general steps for using the Breadman Ultimate Depending on the Cycles or recipe that you choose some steps may not apply or there may be additional steps Add all ingredients to the Bread Pan in the order listed in the recipe The illustrations in this instruction manual are for information purposes only You may find your Breadman Ultimate looks different however the steps for operation are the same Always use the freshest ingredients available By carefully following the simple recipes that come with the Breadman Ultimate you will be able to bake delicious bread every time Open the Lid and remove the Bread Pan Lift the Bread Pan straight up and out of the machine using the Handle Do not turn or shake the Bread Pan while taking it out If the Bread Pan is bent the temperature sensor may not work properly Position the Kneading Paddle on the Driv
72. f your bread Batter Bread or cake is not quite done Check every few minutes This Cycle will bake for up to 1 30 1 hour 30 minutes or 90 minutes and from 300 F to 375 F PERSONAL RECIPE The Breadman Ultimate Bread Maker has 5 personal recipe Memory Cycles This means you have 5 personal memories to program and save for your best favorite recipes PERSONAL BAKER lets you factor the brand and type of flour quality of yeast and even your climate into the Cycle times This information is then stored in the PERSONAL BAKER file and kept separate from the Regular Cycles for White Whole Wheat French and Fruit amp Nut breads CUSTOM PROGRAM The Custom Program feature allows you to alter existing settings in the preset programs manually change the length of the Cycles 10 KNEADING AND BAKING CYCLES CHART Cycle Process Crust Size PreHeat Knead Knead2 Rise Punch Rise2 Shape Rise3 Bake Total White Light 2LB 0Min 5 Min 20Min 40Min 10Sec 24M 50S 15 Sec 49M45S 40Min 3 00 151B 0Mi 3 Min 22Min 40Min 10Sec 24M 50S 15 Sec 49M45S 35Min 2 55 1LB OMin 3 Min 22Min 40Min 10Sec 24M 50S 15 Sec 49M45S 30Min 2 50 Medium 2LB 0Min 5 Min 20Min 40Min 10Sec 24M 50S 15 Sec 49M45S 50Min 3 10 15LB 0Min 3 Min 22Min 40Min 10Sec 24M 50S 15Sec 49M45S 45Min 3 05 1LB OMin 3 Min 22Min 40Min 10Sec
73. g DO NOT PUT THE LID IN A DISHWASHER since this can cause the Lid to warp Because it contains a sensitive electronic sensor DO NOT LEAVE IT SOAKING IN WATER 5 To clean the glass in the Lid use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad Do not use an abrasive cleaner or pad as they might scratch the glass 6 Do not use vinegar bleach or harsh chemicals to clean the Breadman 7 Be sure the Breadman is completely cooled before storing 8 The Baking Chamber contains the Heating Element and Drive Shaft Therefore when cleaning NEVER pour water solvents or cleaning solutions into this area STORAGE All removable parts should be thoroughly cleaned and dried Store with Lid closed Place Bread Pan into the Breadman with Kneading Paddle inside 105 BEFORE CALLING FOR SERVICE Questions Answers Why does the height The height and shape of bread may differ depending and shape of bread on the ingredients room temperature and length of differ in each loaf the timer cycle Also accurate measurement of ingredients is essential to make delicious bread The bread has an Stale ingredients may have been used or too much unusual aroma yeast may have been used Always use fresh Why ingredients Accurate measurements are essential to make delicious bread The Kneading This can happen as the Kneading Paddle is detachable Paddle comes out Use a non metal utensil to remove it
74. ght 1 LB Whole Wheat Bread Light 1 5 LB Whole Wheat Bread Light 2 LB Whole Wheat Bread Medium 1 LB Whole Wheat Bread Medium 1 5 LB Whole Wheat Bread Medium 2 LB Whole Wheat Bread Dark 1 LB Whole Wheat Bread Dark 1 5 LB Whole Wheat Bread Dark 2 LB CONTROL PANEL CONTINUED 28 29 30 31 32 33 34 35 36 31 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 51 58 59 60 Whole Wheat Bread Rapid Light 1 LB Whole Wheat Bread Rapid Light 1 5 LB Whole Wheat Bread Rapid Light 2 LB Whole Wheat Bread Rapid Medium 1 LB Whole Wheat Bread Rapid Medium 1 5 LB Whole Wheat Bread Rapid Medium 2 LB Whole Wheat Bread Rapid Dark 1 LB Whole Wheat Bread Rapid Dark 1 5 LB Whole Wheat Bread Rapid Dark 2 LB French Bread Light 1 LB French Bread Light 1 5 LB French Bread Light 2 LB French Bread Medium 1 LB French Bread Medium 1 5 LB French Bread Medium 2 LB French Bread Dark 1 LB French Bread Dark 1 5 LB French Bread Dark 2 LB French Bread Rapid Light 1 LB French Bread Rapid Light 1 5 LB French Bread Rapid Llght 2 LB French Bread Rapid Medium 1 LB French Bread Rapid Medium 1 5 LB French Bread Rapid Medium 2 LB French Bread Rapid Dark 1 LB French Bread Rapid Dark 1 5 LB French Bread Rapid Dark 2 LB Fruit amp Nut Bread Light 1 LB Fruit amp Nu
75. heat Germ 1 3 cup 1 2 cup Baking Soda 1 4 tsp 1 4 tsp Active Dry Yeast 1 1 2 tsp 2 tsp Select Dough Cycle Butter melted 2 TBL 3 TBL Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size Brush with melted butter 3 Bake at 350 F 177 C for 15 to 20 minutes or until golden brown 4 Brush melted butter onto the tops of rolls 82 CHEEZY GARLIC ROLL DOUGH Ingredients 1 5 LB 2 LB 12 Rolls 18 Rolls Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 1 cup 1 1 2 cups Oil 2 TBL 3 TBL Sugar 1 3 cup 1 2 cup Salt 1 1 2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 3 1 2 cups 4 1 2 cups Active Dry Yeast 2 tsp 2 1 4 tsp Select Dough Cycle Topping Parmesan Cheese grated 1 2 cup 2 3 cup Garlic finely minced 1 1 2 TBL 2 TBL Butter melted 3 TBL 1 4 cup Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Combine cheese and garlic Dip pieces in melted butter and then in cheese garlic mixture Place in greased 9 inch x 13 inch baking dish Cover and let rise in a warm place for 45 minutes or until doubled in size 3 Bake at 325 F 163 C for 35 to 40 minutes or until golden brown 83 REFRESHING ROLL DOUGH Ingredients 1 5 LB 2 LB 12 R
76. iability in connection with the sale of our products There shall be no claims for defects or failure of performance or product failure under any theory of tort contract or commercial law including but not limited to negligence gross negligence strict liability breach of warranty and breach of contract Repair replacement or refund shall be the sole remedy of the purchaser under this warranty and in no event shall Salton be liable for any incidental or consequential damages losses or expenses Some states do not allow the exclusion or limitation of incidental or consequential damages so the above limitation or exclusion may not apply to you Legal Rights This warranty gives you specific legal rights and you may also have other rights which vary from state to state For more information on Salton products visit our website www breadman com or email us at breadman saltonusa com or eSalton com 2003 Salton Inc All rights reserved Printed in China IMPORTANT NOTICE If any parts are missing or defective DO NOT return this product Please call our Consumer Service Department for assistance 800 233 9054 Monday Friday 8am 5pm CST Thank You eU salton If after reading this instruction booklet you still have questions about using the Breadman Automatic Breadmaker please write or call Salton Inc P O Box 7366 Columbia MO 65205 7366 1 800 233 9054 Monday Friday 8am 5pm CST For more information on Salt
77. icate shapes and topped with sesame seeds or poppy seeds Our version uses an easy braiding technique that yields an unbelievable beautiful loaf Ingredients 2 LB Water 80 F 27 C 1 cup Eggs large room temperature 2 Vegetable Oil 2 TBL Salt 2 tsp Sugar 2 TBL Bread Flour 4 cups Active Dry Yeast 2 1 4 tsp Method Press PAUSE at end of 15 second Punch Remove Bread Pan and Kneading Paddle close Lid On a lightly floured surface divide dough into 4 equal pieces Set one section aside stretch and roll the other 3 sections into 12 inch ropes Braid ropes from center to ends pinch and tuck ends under the seal With a sharp knife cut slit in the top of braid beginning and ending one inch from ends Place in Bread Pan Divide 4th section into 3 pieces roll into 12 inch ropes and braid Slightly moisten cut in large braid and place small braid in slit and tuck ends under Press top braid firmly into place Return Bread Pan to Bread Maker close Lid Press the START Button At the end of Rise 3 press PAUSE Carefully brush the top of the braid with egg wash 1 whole egg plus 1 TBL water mixed sprinkle with sesame or poppy seeds if desired Program Time Temperature Preheat O minutes Suggestion Knead 1 3 minutes Record the name ana Knead 2 27 minutes settings on forms in back of instruction manual to Rise 1 50 minutes make it easier to Punch 15 seconds remember where to
78. il 3 TBL Sugar 2 TBL Salt 1 1 2 tsp Dry Milk 1 4 cup Bread Flour 2 1 2 cups Cinnamon 1 tsp Soy Flour 1 2 cup Active Dry Yeast 2 tsp Add to Dispenser Press EXTRAS Button before START Raisins 1 2 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 3 4 tsp CHEESE ONION BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 3 4 cup 3 TBL 1 1 2 cups Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 1 4 cups 3 cups 4 1 4 cups Cheddar Cheese shredded 1 2 cup 3 4 cup 1 cup Dehydrated Onion 1 TBL 1 1 2 TBL 2 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 62 CARROT RAISIN BREAD Ingredients 1 LB 1 5 LB 2 LB Egg large room temperature plus 1 1 1 enough Water 80 F 27 C to equal 3 4 cup 1 cup 1 1 4 cups Oil 1 TBL 2 TBL 3 TBL Sugar 2 TBL 3 TBL 1 4 cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Carrots uncooked and grated 1 2 cup 3 4 cup 1 cup Bread Flour 2 1 4 cups 3 1 4 cups 4 cups Apple Pie Spice 3 4 tsp 1 tsp 1 1 2 tsp Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button before START Raisins 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 63
79. in 10Sec 24M 50S 5Sec 49M55S 60Min 3 20 Dark 21B 0Min 5 Min 20Min 40Min 10Sec 24M 50S 5Sec 49M558 75Min 3 35 151B 0Min 3 Min 22Min 40Min 10Sec 24M 50S 5Sec 49M558 72Min 332 11B 0Min 3 Min 22Min 40Min 10Sec 24M 50S 5Sec 49M55S 70Min 3 30 Fruit amp Nut Rapid Light 2LB 0Min 5 Min 20Min 25Min 10Sec 54M 50S 0 Min OMin 55Min 240 151B 0Min 3 Min 22Min 25Min 10Sec 54M 50S 0Min OMin 52Min 237 11B 0Min 3 Min 22Min 25Min 10Sec 54M 50S 0Min OMin 50Min 235 Medium 2LB 0Min 5 Min 20Min 25Min 10Sec 54M50S 0 Min OMin 65Min 250 151B 0Min 3 Min 22Min 25Min 10Sec 54M 50S 0Min OMin 62Min 247 11B 0Min 3 Min 22Min 25Min 10Sec 54M 50S 0Min OMin 60Min 245 Dark 21B 0Min 5 Min 20Min 25Min 10Sec 54M 50S 0Min OMin 75Min 3 00 151B 0Min 3 Min 22Min 25Min 10Sec 54M 50S 0Min OMin 72Min 257 1LB 0Min 3 Min 22Min 25Min 10Sec 54M 50S 0Min OMin 70Min 2 55 Jam 15 Min 0 Min 0 Min OMin OMin OMin 0Min OMin 50Min 1 05 NOTE Jam Cycle has a rest period for 15 minutes before kneading begins No movement occurs in the Bread Pan This is normal 14 KNEADING AND BAKING CYCLES CHART CONTINUED
80. king begins remove the Bread Pan from the Bread Maker Remove the Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to complete the bake process Removing the Paddle will help prevent tearing the cake loaf when it is removed from the Bread Pan after baking When your bread is finished baking the Breadman will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid 65 CAUTION THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE OVEN MITTS 7 Remove the Bread Pan from the Breadman as soon as the Cycle is complete and allow the cake or Batter Breads to remain in the Pan for 20 minutes on a cooling rack before removing Using oven mitts take a non metal spatula and gently loosen the cake from the sides of the Pan Turn upside down to remove Allow to cool 15 to 30 minutes before cutting 8 When the bread has completely cooled approximately 1 hour store in an air tight container 9 UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman after each use Batter Breads Cycle Hints for Best Results e t is important that you assist the Breadman in the stirring process during the rest time Refer to KNEADING AND BAKING Cycle Chart in this Instruction Manual for the
81. lavor variation CORN BREAD Ingredients 1 LB 1 5 LB 2 LB Eggs s large room temperature 1 1 2 plus enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 cup 3 TBL 1 1 3 cups Oil 2 TBL 3 TBL 1 4 cup Honey 1 1 2 TBL 3 TBL 1 4 cup Salt 3 4 tsp 1 1 2 tsp 2 tsp Dry Milk 2 tsp 1 1 2 TBL 2 1 2 TBL Bread Flour 2 cups 3 cups 4 cups Corn Meal 1 4 cup 1 3 cup 1 2 cup Active Dry Yeast 1 3 4 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 2 tsp 2 3 4 tsp 1 TBL 39 DILL BREAD Ingredients 1 LB 1 5 LB 2 LB Eggs s large room temperature 1 2 3 plus enough Water 80 F 27 C to equal 3 4 cup 1 TBL 1 cup 1 TBL 1 cup 6 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 1 4 tsp Bread Flour 2 cups 3 cups 4 cups Dried Dill Weed 1 1 2 tsp 1 TBL 1 1 2 TBL Dehydrated Onion 2 tsp 1 TBL 1 1 2 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL FAT FREE WHITE BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 TBL 1 cup 1 1 2 cups Applesauce unsweetened 1 TBL 2 TBL 3 TBL Sugar 1 1 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 1 4 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3
82. mation based serving sizes listed in recipe 73 LOW CARB WHOLE GRAIN BREAD Ingredients 2 LB Water 80 F 27 C 2 cups Lemon Juice 2 tsp Butter cold and cut into small pieces 1 4 cup Liquid Lecithin 1 TBL Eggs large room temperature 2 Salt 1 3 4 tsp Oat Bran 1 4 cup Nutritional Yeast Flakes 3 TBL Wheat Bran 1 4 cup Psyllium Husks 1 2 cup Ground Flax Seeds Meal 1 4 cup Unflavored Whey Protein Powder 1 2 cup Vital Wheat Gluten 1 2 cup Whole Wheat Flour 2 1 2 cups Active Dry Yeast 6 tsp Select Whole Wheat Cycle and Medium Crust Color Yield 28 slices Low Carb Whole Grain Bread NUTRITIONAL ANALYSIS Calories Calories Total Fal Cholesterol Sodium Potassium Carbo Dietary Sugar Protein VitA Calcium Iron per Slice from Fat g mg mg mg hydrates Fiber g g g IU mg mg 90 27 3 21 171 108 12 3 03 6 85 1 1 Calories and nutritional information based serving sizes listed in recipe 74 LOW CARB BATTER BREADS Use the Batter Breads Cycle and Light Crust Color for both of our low carb Batter Breads recipes LOW CARB CHOCOLATE CAKE Ingredients 1 Cake Butter melted 6 TBL Sour Cream room temperature 1 2 cup Eggs large room temperature 6 Cocoa Powder 1 4 cup Splenda 3 TBL Soy Flour 3 4 cup Double Acting Baking Powder 1 1 2 tsp Select Batter Breads Cycle and Light Crust Color
83. minutes Punch seconds Rise 2 minutes Shape seconds Rise 3 minutes Bake minutes Keep Warm Extras Temperature F Total time Notes 104 USER MAINTENANCE INSTRUCTIONS Any service requiring disassembly other than the cleaning described below must be performed by an authorized service representative Unauthorized service will void your warranty CLEANING INSTRUCTIONS Caution ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Bread Pan and The Bread Pan and Kneading Paddle have non stick surfaces which Kneading Paddle make cleaning easy Cleaning Instructions 1 After baking each loaf of bread unplug the Breadman and discard any crumbs 2 Remove the Bread Pan from the Baking Chamber and the Kneading Paddle from the Bread Pan Then as needed wash the Bread Pan and Kneading Paddle inside and out with warm soapy water but do not immerse in water Avoid scratching the non stick surfaces Caution DO NOT PUT THE BREAD PAN IN A DISHWASHER OR IMMERSE OR SOAK IT IN WATER 3 If the Kneading Paddle is stuck to the Drive Shaft pour warm water into the Bread Pan for up to 30 minutes to loosen it DO NOT USE EXCESSIVE FORCE 4 Wipe the inside of the Lid and Baking Chamber with a slightly damp cloth or sponge If any residue has scorched on the Heating Element or elsewhere wipe with a non abrasive pad until clean The Lid can be removed for cleanin
84. minutes or until golden brown 5 Combine the first 3 glaze ingredients adding only enough milk for drizzling consistency Drizzle over the warm coffee cake Decorate with almonds and cherries Serve warm 92 BAGEL DOUGH Ingredients 1 5 LB 8 Bagels Water 80 F 27 C 1 cup Sugar 1 1 2 TBL Salt 1 1 2 tsp Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Cycle Glaze Egg beaten 1 Toppings optional Sesame Seeds Poppy Seeds Cracked Wheat Dry Cereal or Dehydrated Onions Method 1 Place on a lightly floured surface Divide into pieces Roll each in a smooth ball making a hole in the center of each with thumbs Gently pull to make a 1 inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3 quart sauce pan bring to a boil 2 quarts of water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning each bagel once Remove with slotted spoon and put back on greased baking sheet 4 Brush with egg and sprinkle with choice of toppings Bake at 400 F 204 C for 20 to 25 minutes or until done cool on a wire rack 93 BANANA WHEAT BAGEL DOUGH Ingredients 1 5 LB 12 Bagels Egg large room temperature plus 1 enough Water 80 F 27 C to equal 1 cup Oil 2 TBL Honey 1 TBL Salt 1 1 2 tsp Banana mashed 1 2 cup Whol
85. modified or to damage to products or parts thereof which have had the serial number removed altered defaced or rendered illegible Wear and tear for Bread Pans and Paddles is not considered a manufacturer s defect Implied Warranties ANY IMPLIED WARRANTIES WHICH THE PURCHASER MAY HAVE ARE LIMITED IN DURATION TO ONE 1 YEAR FROM THE DATE OF PURCHASE Some states do not allow limitations on how long an implied warranty lasts so the above limitation may not apply to you Warranty Performance During the above one year warranty period a product with a defect will be either repaired or replaced with a reconditioned comparable model at our option when the product is returned to the Repair Center or the purchase price refunded The repaired or replacement product will be in warranty for the balance of the one year warranty period and an additional one month period No charge will be made for such repair or replacement Service and Repair Should the appliance malfunction you should first call toll free 1 800 233 9054 between the hours of 9 00 am and 5 00 pm Central Standard Time and ask for CONSUMER SERVICE stating that you are a consumer with a problem Please refer to model number TR2200C when you call In Warranty Service USA For an appliance covered under the warranty period no charge is made for service or postage Call for return authorization 1 800 233 9054 Out of Warranty Service A flat rate charge by model is made for out of warran
86. n 3Min 17Min 50Min 10Sec 24M50S 10Sec 44M508S 37 Min 327 1LB 30Min 3Min 17Min 50Min 10Sec 24M50S 10Sec 44M508 35Min 325 Medium 2LB 30Min 5Min 15Min 50Min 10Sec 24M50S 10Sec 44M508 45Min 3 35 15LB 30Min 3Min 17Min 50Min 10Sec 24M50S 10Sec 44M505S 42Min 3 32 11B 30Min 3Min 17Min 50Min 10Sec 24M50S 10Sec 44M508 40Min 3 30 Dark 2LB 30Min 5Min 15Min 50Min 10Sec 24M50S 10Sec 44M505 53Min 3 43 15LB 30Min 3Min 17Min 50Min 10Sec 24M50S 10Sec 44M50S 50Min 3 40 1LB 30Min 3Min 17Min 50Min 10Sec 24M50S 10Sec 44M50S 48Min 3 38 Whole Wheat Rapid Light 2LB 5Min 5 Min 15Min 30Min 10Sec 39M50S OMin OMin 40Min 2 15 15LB 5Min 3 Min 17Min 30Min 10Sec 39M50S OMin OMin 37Min 2 12 11B 5Min 3 Min 17Min 30Min 10Sec 39M50S OMin OMin 35Min 2 10 Medium 2LB 5Min 5 Min 15Min 30Min 10Sec 39M50S OMin OMin 45Min 220 1 5LB 5Min 3 Min 17Min 30Min 10Sec 39M50S OMin OMin 42Min 2 17 11B 5Min 3 Min 17Min 30Min 10Sec 39M50S OMin OMin 40Min 2 15 Dak 21B 5Min 5 Min 15Min 30Min 10Sec 39M50S OMin OMin 53Min 228 151B 5Min 3 Min 17Min 30Min 10Sec 39M50S OMin OMin 50Min 225 11B 5Min 3 Min 17Min 30Min 10Sec 39M50S OMin OMin 48Min 223 NOTE Whole
87. n from the Breadman Attach the Kneading Paddle onto the Drive Shaft Have all ingredients ready Make sure all ingredients except water are at room temperature 2 Use a liquid measuring cup to measure the water 80 F 27 C and pour into the Bread Pan Use a measuring spoon to measure the oil and add to the Bread Pan W 4 Use a measuring spoon to measure the sugar salt and dry milk level off with the straight edge of a knife and add to the Bread Pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan 6 Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the Bread Pan If using Delay Bake Timer make sure yeast is on top of bread flour away from liquids The Rapid setting for White Bread decreases the time for making bread by approximately an hour If you wish to bake a bread in less time add the amount of yeast listed for the RAPID Cycle instead of the longer Cycle 7 Place the Bread Pan into the Breadman Push down on the rim until it fits firmly into place Close the Lid 8 Press the SELECT Button choose White Bread Press the CRUST Button to choose Crust Color Press the LOAF SIZE Button to choose loaf size Press the START Button for an immediate start If Delay Bake is desired press the A TIMER Buttons to set the Delay Bake Timer and then press START for delay See DELAY BAKE TIMER section
88. n pie spice an excellent accompaniment for ham Ingredients 2 LB 16 Rolls Water 80 F 27 C 2 TBL Eggs large room temperature 2 Vegetable Oil 1 4 cup Pumpkin canned mashed 1 cup Pumpkin Pie Spice 4 tsp Salt 1 1 2 tsp Brown Sugar 1 3 cup Bread Flour 4 cups Active Dry Yeast 1 TBL Butter melted 1 3 cup Method Press PAUSE at end of 20 second Punch Remove Bread Pan and Kneading Paddle close Lid On a lightly floured surface gently roll or stretch dough into a 20 to 24 inch rope Divide dough into 16 to 24 pieces roll each piece into a ball Dip each dough ball in melted butter layer coated balls in Bread Maker Return Bread Pan to Bread Maker close Lid Press the START for final rise and bake Suggestion Record the name and settings on forms in back of instruction manual to make it easier to remember where to find the correct setting for these recipes Program Time Temperature Preheat O minutes Knead 1 5 minutes Knead 2 25 minutes Rise 1 60 minutes Punch 20 seconds Rise 2 55 minutes Shape 0 seconds Rise 3 O minutes Bake 50 minutes Keep Warm as desired Extras NO Temperature 335 F Save YES or NO Total time 3 hours 15 minutes Punch and Shape are in seconds rather than minutes 33 CHALLAH This Jewish bread is traditionally baked on Fridays or Shabbat to celebrate the Sabbath meal It is often braided into intr
89. ner of starter come to room temperature before measuring about 4 hours If baking in the morning leave the starter out overnight Replenish with 1 cup flour 2 3 cup water 110 F 43 C and 1 teaspoon sugar Stir until blended some lumps may remain Cover loosely and let stand in warm place for 10 to 12 hours or overnight The starter will rise and become bubbly Stir then place in refrigerator to store Stir in 1 teaspoon sugar to keep active if the starter is not used every week WHITE SOURDOUGH BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 1 2 cup 1 TBL 3 4 cup 3 4 cup 1 TBL Starter 3 4 cup 1 cup 1 1 4 cups Sugar 2 tsp 1 TBL 4 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 1 2 tsp Only use Sourdough Starter recipe above 38 BANANA BREAD Ingredients 1 LB 1 5 LB 2 LB Egg large room temperature plus 1 1 1 enough Water 80 F 27 C to equal 3 4 cup 3 TBL 1 cup 1 1 2 cups Oil 1 TBL 2 TBL 3 TBL Banana Cake Mix 1 cup 1 1 2 cups 2 cups Bread Flour 1 cup 1 1 2 cups 2 cups Gluten 1 1 2 tsp 2 tsp 2 1 4 tsp Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL Or any other variety of cake mix for f
90. ng time before baking as the chemical reaction works when liquid ingredients are added and again during the baking process Baking Soda Baking soda is another leavening agent not to be confused or substituted for baking powder It also does not require rising time before baking as the chemical reaction works during the baking process MEASURING YOUR INGREDIENTS The most important step when using your Breadman Ultimate for making bread is measuring your ingredients It is very important to measure each liquid and dry ingredient accurately For best results add ingredients into the Bread Pan in the order given in each recipe Liquid Measurements Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients Place the cup on a horizontal flat surface and view markings at eye level The level of the liquid must be aligned to the appropriate mark of measurement A guesstimate is not good enough as it could throw off the critical balance of the recipe Dry Measurements Dry ingredients must be measured using standard size dry measuring cups These cups are available in various sizes Gently spoon dry ingredients into the measuring cup and level off with a knife Do not scoop or tap measuring cup as this will pack the ingredients This extra amount could affect the balance of the recipe Do not sift flour in bread making When measuring small amounts of dry or liquid ingredients i e yeast sugar salt
91. ngredients are necessary for a good set Use only ripe fruit not overripe or underripe for best flavor Do not puree fruit Drain cubed fruit before crushing Crush with a potato masher or food processor Jam should have bits of fruit in it Recipes should not exceed 3 cups fruit Be sure to measure fruit AFTER it has been crushed not before Remove stems seeds or pits from fruit before crushing You may use strawberries blackberries raspberries or other thin skinned berries Fruit such as peaches pears and apricots may be used but should be peeled and have the seeds removed Frozen berries or fruit no sugar added may be substituted for fresh Thaw and drain before measuring For thinner jam use juice as part of the 3 cups berry or fruit amount Lemon juice adds necessary acid to specific berries or fruit You may decrease the amount of sugar but it will produce a thinner result More sugar will make it thicker For best results sugar substitutes are not recommended The average refrigerated life of jam is 2 weeks or up to several months frozen STRAWBERRY BLACKBERRY OR RASPBERRY JAM Fresh or Frozen thawed Fruit 2 cups Sugar 3 1 4 cups Select Jam Cycle BLUEBERRY APRICOT PEACH OR PEAR JAM Fresh or Frozen thawed Fruit 2 cups Sugar 3 1 4 cups Lemon Juice 2 TBL Select Jam Cycle CAUTION DO NOT EXCEED THESE AMOUNTS 102 MY PERSONAL RECIPE TIME SETTINGS FORMS
92. ntil doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until golden brown Allow to cool completely on a wire rack 4 With a serrated knife remove the top l inch of each bread bowl Remove the center leaving a shell of 1 2 inch on sides and bottom 5 Fill with approximately 1 cup of creamed soup non creamed soup will soak through the bread bowl too easily NOTE Chili and stew work well in bread bowls 90 PARTY DIP BREAD BOWL Ingredients 1 5 LB 1 Bowl Water 80 F 27 C 1 1 4 cups Sugar 1 TBL Salt 1 1 2 tsp Bread Flour 3 1 2 cups Active Dry Yeast 2 tsp Select Dough Cycle NOTE Any 1 5 LB bread or dough recipe may be used mix using the Dough Cycle Method 1 Place dough on a lightly floured surface Shape into smooth round balls and place on a greased baking sheet 2 Cover and let dough rise in a warm place for 1 hour or until doubled in size 3 Bake at 350 F 177 C for 30 to 40 minutes or until golden brown Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 inch of bread bowl Remove the center leaving a shell of 1 2 inch on sides and bottom 5 Fill with 3 cups of Party Dip Cut removed bread into 1 inch pieces and serve with dip Shredded Beef Dip Shrimp Dip Ingredients 3 Cups Ingredients 3 Cups Dried Beef chopped 5 oz Canned Shrimp Cream Cheese softened 2 8 oz pkg drained and mashed 2 small cans
93. nutes in the 2nd Knead process open the Breadman Ultimate to check the consistency of the dough The dough should be in a soft tacky ball feel sticky like scotch tape If it is too dry add liquid 1 2 to 1 teaspoon at a time If it is too wet add 1 2 to 1 tablespoon of flour at a time The Batter Breads batter will look like normal cake batter 20 RECIPE TIPS CONTINUED High Altitude Baking In high altitude areas over 3 000 feet dough tends to rise faster as there is less air pressure Therefore less yeast is necessary For more information on High Altitude Baking guides contact Colorado Cooperative Extension Resource Center Toll free 877 692 9358 E mail CERC vines colostate edu Website www ext colostate edu depts coopext In dry climates flour is drier and requires slightly more liquid In humid climates flour is wetter and will absorb less liquid Therefore less liquid is required Slicing and Storing Bread For best results place the bread on a wire rack and allow to cool for 15 to 30 minutes before slicing Use an electric knife or a serrated knife for even slices For rectangular slices place the loaf on its side and slice across Store unused bread tightly covered sealable plastic bags or plastic containers work well at room temperature for up to 3 days For longer storage up to 1 month place bread in a tightly covered container in the freezer Since homemade bread has no preservativ
94. olls 18 Rolls Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 1 cup 1 1 2 cups Butter 1 4 cup 1 3 cup Brown Sugar 1 3 cup 1 2 cup Salt 1 1 2 tsp 2 tsp Bread Flour 3 1 2 cups 4 1 2 cups Active Dry Yeast 2 tsp 2 1 4 tsp Select Dough Cycle Topping Butter melted 1 2 cup 3 4 cup Orange Peel grated 2 TBL 1 4 cup Sugar 1 2 cup 3 4 cup Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Mix together topping ingredients dip pieces in mixture coating well 3 Place in greased 9 inch x 13 inch baking dish Cover and let rise in a warm place for 30 minutes or until doubled in size Brush with melted butter 4 Bake at 350 F 177 C for 20 to 30 minutes or until golden brown Serve warm 84 CINNAMON ROLL DOUGH Ingredients 1 5 LB 12 Rolls Egg large room temperature plus 1 enough Water 80 F 27 C to equal 1 cup Oil 3 TBL Sugar 1 3 cup Salt 1 1 2 tsp Bread Flour 3 1 2 cups Active Dry Yeast 2 tsp Select Dough Cycle Filling Butter melted 1 3 cup Sugar 1 4 cup Cinnamon 2 TBL Walnuts finely chopped 1 4 cup Raisins 1 4 cup Glaze Powdered Sugar 1 2 cup Milk liquid 3 TBL Vanilla Extract 1 2 tsp Method 1 Place on a lightly floured surface roll dough into a 12 inch x 6 inch rectangle and spread with butter Combine remaining filling ingredients and sprinkle over butter Roll up tightly jelly roll styl
95. on Inc products E mail us at breadman saltonusa com OR visit our website http www breadman com or www eSalton com TR2200C v2 P N 61413 Printed in China 2004 Salton Inc
96. ow the finished loaf or cake to remain in the Pan for 20 minutes on a cooling rack before removing Using oven mitts take a non metal spatula and gently loosen the cake from the sides of the Pan Turn upside down to remove Allow to cool 15 to 30 minutes before cutting If the bread is not removed immediately after baking and if the STOP RESET When the Batter Breads or cake has Button is not pressed the Keep Warm controlled temperature reduction will begin Put on oven mitts and remove the Bread Pan Remember that the Bread Pan and your loaf are both very hot Be careful not to place either on a tablecloth plastic surface or other heat sensitive surface which may scorch or melt completely cooled approximately 1 hour store in an air tight container The Keep Warm Light will illuminate The CAUTION Be sure to remove the Breadman Ultimate will automatically Kneading Paddle from the bread shut OFF after 60 minutes While this will CAUTION The Bread Pan Kneading help prevent the bread from becoming Paddle and bread will be very hot soggy for best results remove bread immediately after the baking Cycle is complete NOTE The Keep Warm phase does not apply to the following Cycles e Always unplug the Breadman Ultimate Bread Maker after each use Jam Dough Pizza Dough Bake Only 25 USING THE 24 HOUR DELAY BAKE TIMER NOTE You can pre program your Breadman Ultimate so that
97. r decrease the amount of salt shown in the recipes Dietetically sodium free less than 5 mg sodium per serving or low salt less than 1 2 the sodium of table salt may be used in equal amounts The bread will be more coarse Liquids All liquids should be warm 80 F 27 C for all recipes Liquids such as milk 1 2 whole and skim water or a combination of powdered milk and water can be used when making bread Milk will improve flavor provide a velvety texture and soften the crust while water alone will produce a crispier crust Vegetable or fruit juices and potato water may be used for flavor variety Eggs Eggs add richness and a velvety texture to bread dough and cakes When the recipe calls for egg s at room temperature large egg s should be used Liquid egg substitutes may be used as directed on the carton or 2 egg whites may be substituted for 1 whole egg They must also be room temperature 18 KNOW YOUR INGREDIENTS CONTINUED Fats Shortening butter and oil shorten or tenderize the texture of yeast breads French bread gets its unique crust and texture from the lack of fat added However breads that call for fat stay fresh longer If butter is used directly from the refrigerator it should be cut into small pieces for easier blending during the kneading process Baking Powder Double acting baking powder is a leavening agent used in quick breads and cakes This type of leavening agent does not require risi
98. re cooking grease or water may splatter onto it Avoid placing the Bread Maker where it may tip over during use Place away from edge of the counter top 3 The Breadman Ultimate will bake up to a 2 pound loaf of bread Do not put a larger quantity of ingredients into the Bread Pan than recommended If you do so the bread may not mix or bake correctly and the Breadman Ultimate may be damaged The maximum amount of ingredients to be used is as follows Bread Cycles 4 to 4 2 3 cups e Batter Breads and prepackaged cake mixes 4 cups e Dough Cycles 4 2 3 cups Jam 3 cups fruit 4 Before first use operate the Breadman Ultimate empty on the Rapid White Cycle program to burn off the manufacturing oils Follow the instructions outlined in the MAKING DOUGH AND BAKING BREAD section of this Instruction Manual NOTE During first use this product may smoke and or emit an odor from mineral oils used in manufacturing This is normal for a newly manufactured appliance BREADMAN ULTIMATE TIPS 1 Remember to insert the Kneading Paddle first then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadman Ultimate Inserting and Removing the Bread Pan N To insert the Bread Pan in the Breadman seat it firmly in place 3 To remove the Bread Pan from the Baking Chamber hold the Handle with an oven mitt and lift gently When you remove the Bread Pan after baking BE SURE TO
99. rts in this Instruction Manual to check the time Before the baking begins remove the Bread Pan from the Bread Maker Remove the Kneading Paddle from the batter and place the Bread Pan back into the Bread Maker to complete the bake process Removing the Paddle will help prevent tearing the cake loaf when it is removed from the Bread Pan after baking When your cake is finished baking the Breadman will beep and 0 00 will appear in the Display Window Press STOP and open the Lid Remove the Bread Pan from the Breadman as soon as the Cycle is complete and allow the cake to remain in the Pan for 20 minutes on a cooking rack before removing Using oven mitts take a non metal spatula and gently loosen the cake from the sides of the Pan Turn upside down to remove Allow to cool 15 to 30 minutes before cutting into 9 serving slices CAUTION THE PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE 10 11 OVEN MITTS When the cake has completely cooled approximately 1 hour store in an airtight container UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman after each use 76 LOW CARB CHEDDAR CHEESE ONION BREAD Ingredients 1 Loaf Olive Oil 6 TBL Sour Cream room temperature 6 TBL Eggs large room temperature 6 Dehydrat
100. s Penh prre t Pre ads 98 100 Jam Cycle Method and Recipes As Easy As 1 2 3 sese 101 102 Personal Recipe Memory Cycle Forms 000 cess ee eee eee eee eeeeeee 103 104 User Maintenance Instructions Cleaning and Storage 000s 106 Before Callinge For Service Lostuorteer becRavde ela wl er E EPEE EE EEUE REY T UEP EE 106 Checklist 22er Eee EC ae ated etate ete a ated 107 Suggestions 6 ee eee ehh hh hehe hes 108 Recipe Index 2 0 e na 109 112 IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following k 25 3 10 lb 12 13 14 Read all instructions Do not touch hot surfaces Use handles or knobs To protect against electrical shock do not immerse cord plugs or appliance in water or other liquid Close supervision is necessary when any appliance is used by or near children Unplug from outlet when not in use and before cleaning Allow to cool before putting on or taking off parts Do not operate any appliance with a damaged cord or plug or after the appliance malfunctions or has been damaged in any manner Contact Consumer Service for examination repair or electrical or mechanical adjustment The use of accessory attachments not recommended by the appliance manufacturer may cause fire electric shock or injury Do not use outdoors Do not let cord hang over edge of table or counter
101. s the hour difference between 8 o clock AM and 1 o clock PM Note Actual baking times will 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 If you make an error after you ve activated the program and want to start over press and hold RESET The Timer will clear and you can begin again 26 ADVANCED BAKING TECHNIQUES BAKE ONLY The Bake Only Cycle offers the flexibility of both 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 This Cycle can be used if the crust is too light and can be especially helpful if your bread Batter Breads or cake is not quite done Check every few minutes Press the PROGRAM TIME TEMPERATURE Button using the A and W arrows adjust the amount of time you need to bake for up to 1 30 1 hour 30 minutes or 90 minutes Then set the temperature range from 300 F to 375 E Press START to begin the baking process 27 ADVANCED BAKING TECHNIQUES PAUSE The Breadman Ultimate bakes a traditional horizontal loaf This feature in combination with the PAUSE Button allows you to be very creative with bread machine baking You can press PAUSE at any time during any Cycle When yo
102. sp 2 TBL Method Place all ingredients in Bread Pan in order listed Insert Bread Pan into Bread Maker Keep pressing the SELECT Button until the Cycle Selection arrow on the right side of the Display Window disappears and PERSONAL RECIPE 1 appears at the bottom of the Display Window Press the PROGRAM TIME TEMP Button Using the UP A and DOWN V arrows set the Preheat Time to 0 This Cycle may already be preset to 0 Press the PROGRAM TIME TEMP Button to enter KNEAD 1 will appear at the center of the Display Window Using the UP A and DOWN V arrows set Knead 1 Time to 5 minutes Press the PROGRAM TIME TEMP Button to enter Continue entering times for remaining processes as indicated below making sure to press the PROGRAM TIME TEMP Button after entering each time Suggestion Record the name and settings on forms in back of instruction manual to make it easier to remember where to find the correct setting for these recipes Program Time Temperature Preheat O minutes Knead 1 5 minutes Knead 2 23 minutes Rise 1 40 minutes Punch 20 seconds Rise 2 30 minutes Shape 15 seconds Rise 3 50 minutes Bake 50 minutes Keep Warm as desired Extras YES Temperature 355 F Save YES or NO Total time 3 hours 18 minutes Punch and Shape are in seconds rather than minutes 32 PUMPKIN PULL APART PAN ROLLS A delicious and unusual bread subtly flavored with pumpkin and pumpki
103. st 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 43 MILK BREAD Ingredients 1 LB 1 5 LB 2 LB Milk 80 F 27 C 3 4 cup 1 cup 1 1 2 cups Oil 2 TBL 2 1 2 TBL 3 TBL Sugar 1 tsp 1 1 2 tsp 2 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL BLOODY MARY BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 1 4 cup 1 4 cup 1 4 cup Bloody Mary Mix 80 F 27 C 1 2 cup 3 4 cup 1 cup Green Onion tops chopped 1 TBL 2 TBL 3 TBL Oil 1 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 2 tsp 3 4 tsp 1 tsp Bread Flour 2 cups 3 cups 4 cups Dried Parsley 1 TBL 2 TBL 3 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Cycle Select Rapid White Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 44 BANANA GRANOLA BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 2 TBL 2 1 2 TBL 3 TBL Honey 2 TBL 2 1 2 TBL 3 TBL Banana Extract 1 2 tsp 3 4 tsp 1 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 TBL 2 1 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Granola Cereal 2 3 cup 3 4 cup 1 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXT
104. t Bread Light 1 5 LB Fruit amp Nut Bread Light 2 LB Fruit amp Nut Bread Medium 1 LB Fruit amp Nut Bread Medium 1 5 LB Fruit amp Nut Bread Medium 2 LB 61 62 63 64 65 66 67 68 69 70 71 72 73 74 15 16 77 78 79 80 81 82 Fruit amp Nut Bread Dark 1 LB Fruit amp Nut Bread Dark 1 5 LB Fruit amp Nut Bread Dark 2 LB Fruit amp Nut Bread Rapid Light 1 LB Fruit amp Nut Bread Rapid Light 1 5 LB Fruit amp Nut Bread Rapid Light 2 LB Fruit amp Nut Bread Rapid Medium 1 LB Fruit amp Nut Bread Rapid Medium 1 5 LB Fruit amp Nut Bread Rapid Medium 2 LB Fruit amp Nut Bread Rapid Dark 1 LB Fruit amp Nut Bread Rapid Dark 1 5 LB Fruit amp Nut Bread Rapid Dark 2 LB Batter Breads Cake Light Batter Breads Cake Medium Batter Breads Cake Dark Jam Dough 1 LB Dough 1 5 LB Dough 2 LB Pizza Dough Bake Only 86 Personal Recipes KNEADING AND BAKING CYCLES WHITE BREAD This Cycle is used for breads that primarily use white flour although some recipes may include small amounts of whole wheat flour WHOLE WHEAT BREAD This Cycle is used for recipes with significant amounts of whole wheat or rye flour oats or bran It begins with a rest period during which the flours or grains absorb the liquid ingredients Soaking causes the flour or grain to soften and helps ingredients to combine well Generally
105. t Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 3 4 tsp 1 TBL TWO CHEESE BREAD Ingredients 1 LB 1 5 LB 2 LB Egg large room temperature plus 1 1 1 enough Water 80 F 27 C to equal 3 4 cup 1 cup 1 1 4 cups Oil 2 tsp 1 TBL 1 1 2 TBL Honey 1 tsp 2 tsp 1 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 TBL 1 4 cup 1 3 cup Whole Wheat Flour 1 4 cup 1 2 cup 3 4 cup Bread Flour 1 3 4 cups 2 1 2 cups 3 1 4 cups Grated Cheddar Cheese 2 3 cup 1 cup 1 1 3 cups Grated Parmesan Cheese 2 TBL 3 TBL 1 4 cup Sesame Seeds 1 tsp 2 tsp 1 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL WHOLE WHEAT ZUCCHINI HERB BREAD Ingredients 1 5 LB 2 LB Water 80 F 27 C 1 2 cup 3 4 cup Honey 2 tsp 1 TBL Oil 1 TBL 1 1 2 TBL Salt 1 1 2 tsp 2 tsp Zucchini shredded 1 cup 1 1 2 cups Whole Wheat Flour 3 4 cup 1 cup Bread Flour 2 cups 2 1 2 cups Basil dried 1 2 tsp 1 2 tsp or Basil fresh 1 tsp 1 tsp Sesame Seeds 2 tsp 1 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 2 3 4 tsp 1 TBL 51 YOGURT WHOLE WHEAT BREAD Ingredients 1 5 LB 2 LB Plain Nonfat Yogurt 80 F 27 C 3 4 cup 1 cup Water 80 F 27 C 1 4 cup 1 2 cup Oil 1 TBL 1 1 2 TBL Maple Syrup 1 1 2 TBL 2 T
106. this time the Cycle will resume where it left off If the Breadman Ultimate loses power for more than 60 minutes and you are using any dairy products perishables or meat in your bread you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations For non perishable recipes you may try starting the Breadman Ultimate at the beginning of the Cycle again However this may not always produce an acceptable loaf of bread If you are not sure when the outage occurred remove the dough ball from the Bread Pan and place in an oven safe baking container Allow to double in size and place in a preheated 350 F 177 C oven for 30 to 45 minutes or until done The bread will sound hollow when tapped on top of the loaf if it is done Again this may not always produce an acceptable loaf of bread If the bread has already begun to bake when the outage occurs you must begin with new ingredients NOTE Power Failure Back Up does not cover surges If you experience frequent surges please use a surge protector BEFORE USING FOR THE FIRST TIME 1 Unpack and clean your Breadman Ultimate Automatic Bread Maker see CLEANING INSTRUCTIONS When the Breadman Ultimate is packaged for shipment a clear plastic film is placed over the Control Panel carefully peel it off 2 Place the Breadman Ultimate on a dry stable surface away from heat and away from areas whe
107. ticky to the touch At this time push down any dough or flour that may be on the sides of the Bread Pan After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase 0 00 will appear in the Display Window the colon will begin to flash The Operation Keep Warm Light will flash Press STOP Button and use oven mitts to carefully remove the Bread Pan after baking or any time during the Keep Warm phase The Light will go out when the STOP Button is activated CAUTION THE PAN KNEADING PADDLE AND BREAD WILL BE VERY HOT USE 11 12 13 14 OVEN MITTS Turn Bread Pan upside down and shake several times to release the bread Do not use metal utensils inside the Bread Pan or Bread Machine Remove the Kneading Paddle and allow loaf to cook standing upright on wire rack approximately 15 to 30 minutes before slicing Cut the loaf in half top to bottom and then cut each half into 1 2 inch slices When the bread has completely cooled approximately 1 hour store in an airtight container UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING INSTRUCTIONS outlined in this Instruction Manual Clean inside of Breadman after each use 71 LOW CARB ONION RYE BREAD Ingredients 2 LB Water 80 F 27 C 2 1 4 cups Canola Oil 2 TBL Lemon Juice 1 TBL Liquid Lecithin 1 TBL Salt 2 TBL
108. tsp 1 tsp 1 1 2 tsp Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button before START Dried Fruit 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL 60 TRAIL MIX BREAD Ingredients 1 LB 1 5 LB 2 LB Water 80 F 27 C 3 4 cup 1 1 4 cups 1 1 2 cups Oil 2 TBL 3 TBL 1 4 cup Honey 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add to Dispenser Press EXTRAS Button before START Fruit amp Nut Trail Mix 1 3 cup 1 2 cup 2 3 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 1 4 tsp 2 3 4 tsp 1 TBL SOY ALMOND FRUIT BREAD Ingredients 1 5 LB Water 80 F 27 C 1 cup Oil 3 TBL Almond Extract 1 2 tsp Sugar 1 1 2 tsp Salt 1 1 2 tsp Dry Milk 1 1 2 TBL Bread Flour 2 1 2 cups Soy Flour 1 2 cup Almonds slivered 2 TBL Active Dry Yeast 2 tsp Add to Dispenser Press EXTRAS Button before START Dried Mixed Fruit diced 1 2 cup Select Fruit amp Nut Cycle Select Rapid Fruit amp Nut Cycle Active Dry Yeast 2 3 4 tsp 61 SOY CINNAMON RAISIN BREAD NOTE For best results choose Light Crust Color Ingredients 1 5 LB Water 80 F 27 C 1 cup O
109. ty service Include 15 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protection and postage and insurance prepaid to the USA address listed below Please note that all customs duty brokerage fees if any must be paid by you and we will require you to pay the cost of customs duty brokerage fees to us in advance of our performing any service Risk During Shipment We cannot assume responsibility for loss or damage during incoming shipment For your protection carefully package the product for shipment and insure it with the carrier Be sure to enclose the following items with your appliance any accessories related to your problem your full return address and daytime phone number a note describing the problem you experienced a copy of your sales receipt or other proof of purchase to determine warranty status C 0 D shipments cannot be accepted To return the appliance ship to To contact us please write to call or email ATTN Repair Center Salton Inc Salton Inc P O Box 7366 708 South Missouri Street Columbia MO 65205 7366 Macon MO 63552 1 800 233 9054 E mail Salton Saltonusa com Limitation of Remedies No representative or person is authorized to assume for Salton Inc any other l
110. u press PAUSE the Bread Maker will stay on hold for approximately 10 minutes You will hear a beep when the PAUSE begins The time will flash until the Cycle is resumed Press the START Key and the machine will start again at the point where it left off If you forget to touch START the machine will automatically reactivate after the 10 minutes have elapsed Touch STOP to cancel the Cycle completely and return to the Cycle Selection Display Using PAUSE will let you Create decorative crusts Make pull apart rolls Create rustic Mediterranean styled rolled bread Add crumble toppings to coffee cakes Make braided breads Have all special ingredients ready before starting PAUSE allows up to approximately 10 minutes to prepare bread products 28 ADVANCED BAKING TECHNIQUES PAUSE CONTINUED Decorative Crusts Pull Apart Rolls Braided Breads At start of Baking process check KNEADING AND BAKING CYCLE CHART for time details press PAUSE Leave Bread Pan in Breadman Ultimate Use a very sharp knife or blade to cut a decorative pattern in the top of the loaf slashes tic tac toe or cross etc To prepare egg wash use 1 egg white OR 1 whole egg 1 TBL water mix well Carefully brush the top of bread and cuts with egg wash Be careful not to spill or drip egg wash into Bread Pan or Baking Chamber as it will burn Press the START Button work quickly to limit amount of heat loss At start of
111. ve all ingredients ready Clean fresh berries or fruit cut into 1 2 inch cubes and drain If using frozen fruit thaw and drain Use a liquid measuring cup to measure the drained fruit then crush with a potato masher or with your hands Use a dry measuring cup to measure the sugar 4 Use a measuring spoon to measure the lemon juice if using Place the Bread Pan into the Breadman Push down until it fits firmly into place Close Lid Press the SELECT Button Choose Jam Cycle Press START The Bread Maker will pre heat for 15 minutes before any movement occurs in the Bread Pan After pre heating the jam will be heated and mixed for approximately 50 minutes The entire Jam Cycle takes 1 hour 5 minutes When the jam is finished the Breadman will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid CAUTION THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND 9 10 11 12 JAM WILL BE VERY HOT USE OVEN MITTS Remove the Bread Pan from the Breadman BE SURE TO USE OVEN MITTS Pour the hot jam into a heat safe container Leave on the counter top to cool stir frequently Pour the jam into a refrigerator freezer safe container leaving 1 2 of space at the top Cover tightly to store Jam will thicken upon cooling 101 Jam Cycle Hints For Best Results Do not reduce sugar or use sugar substitutes The exact amounts of sugar fruit and other i
112. ve to the next Cycle in the Display Window Press the CRUST CONTROL Button to choose the Crust Color you want The Breadman Ultimate is preset for Medium Crust Color NOTE CRUST CONTROL cannot be activated for the following Cycles Jam Dough e Pizza Dough Bake Only Press the LOAF SIZE Button to select 1 LB 1 5 LB or 2 LB The Breadman Ultimate is preset to 2 LB NOTE LOAF SIZE cannot be activated for the following Cycles e Batter Breads Jam e Pizza Dough Bake Only NOTE Although the Breadman Ultimate is capable of making 1 LB 1 5 LB and 2 LB loaves we recommend baking 1 5 and 2 LB recipes for more uniform loaves of bread The smaller size recipes and mixes will not fill the Bread Pan when finished This is especially true for breads that contain whole grains or other special ingredients such as Sunflower amp Sesame Seed Whole Wheat Bread and Anadama Oatmeal Bread Some 1 LB recipes have been omitted EXTRAS controls the Fruits amp Nuts Dispenser Add ingredients such as dried fruit or nuts herbs oats etc to the Fruits amp Nuts Dispenser after placing ingredients in the Bread Pan For the White Whole Wheat French Fruit amp Nut Batter Breads and Dough Cycles add any fruits or nuts herbs garlic etc into the Dispenser NOW WARNING Do not exceed 2 3 cup capacity NOTE Do not pour liquids or spices into the Dispenser Always make sure
113. with the bread CAUTION The Kneading Paddle will be hot The bread has a Sometimes flour in the corner of the Bread Pan may floured corner not have been completely kneaded into the dough Scrape it off the loaf with a knife Can ingredients be NO If there is too little in the Bread Pan the halved or doubled Kneading Paddle cannot knead well enough If there is too much bread rises out of the Bread Pan Can fresh milk be YES Be sure to decrease the same measurement of used in place of water to equal liquid substitution Fresh milk is not dry milk recommended when using the Delay Bake Timer because it may spoil while sitting in the Bread Pan 106 CHECKLIST BAKING RESULTS Please check the following Bread Maker does not operate ingredients not mixing Sides of bread collapse bottom is damp Bread rises too much coarse texture Bread falls coarse texture Short amp dense texture U WJ g 1 Unplugged power outage 2 Oven area is too hot Display H 3 Oven area is too cold Display L 4 Display reads or 5 Ingredients spilled on heating element 6 Top Lid was open during baking UD fe O Fe z 5 lt Z z lt e 5 gt O 7 Bread left in Bread Pan too long after program 8 Bread sliced just after baking steam was not allowed to escape 9 Whole Wheat Whole Wh

Breadman TR2200C Ultimate Bread Maker

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