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Breadman TR4000 Ultimate Dream Bread Maker

1. 58 Spiced Pumpkin Bread 57 Dried Fruit Bread nn remet ette seine ae cedars merde epe ee ee 57 Trail Mix Bread a ne Ener KUA 58 Cheese Onion Bread una este AA 58 Carrot Raisin Bread 2 2 2 2 o 59 124 RECIPE INDEX CONTINUED WHOLE WHEAT BREAD RECIPES Whole Wheat with Gluten Bread 60 Sunflower amp Sesame Seed Bread 60 Caraway Rye Bread nn ana ae ae IAEA 61 Eight Grains A Gee E a USE eee ds 62 Two Cheese Bread a nee ee Aa 63 Dairy Whole Wheat Bread a 2 2 eR I ae oak 63 QUICK BREAD CAKE RECIPES Date Nut Bread 222 ea a See et sede 64 65 Pineapple Coconut Pound Cake 66 Banana Walnut Breado ta M RE RUD eU RR RR etd 66 Cranberry Nut Quick Bread eu ae near ae an 67 Cartot Pineapple Bread 2 54 a ill 67 SUPER RAPID BREAD RECIPES Super Rapid White Bidada cee kaa 68 Super Rapid Country White Bread 69 Super Rapid French Bread aa aa ia aa eee 70 Super Rapid Honey Granola Bread 70 Super Rapid Italian Bread ii AA A a Re 71 Super Rapid Cinnamon Raisin Bread 71 SOUR DOUGH NORMAL amp FRENCH raae ii e A L LET RUR 72 Normal Sour Dough Starter i224 peer na mania 73 Normal Sour Dough Bread Jui au nen 73 French Sour Dough Starter 0
2. After the beeper sounds the fermented sponge levain is ready to process Touch the OK Key i rk LCD POS li WI AA TIE PHH Es VH BPM et PREMEY T THH THE Ok KFY SOUR DOUGH Fermented Sponge Ready Add the remaining ingredients If you want DOUGH ONLY touch the START Key If you want to bake a loaf of bread touch the DOUGH ONLY Key and it will change to Baking Cycle Touch the START Key Refer to BREAD CYCLES BREAD or QUICK BREAD CAKE Refer to BREAD CYCLES BREAD or QUICK BREAD CAKE Cycle Completed For NORMAL SOUR DOUGH follow the same procedures as French just use the different recipe SOUR DOUGH choices are e FRENCH NORMAL 36 When you touch the RECIPE Key the following screen will appear listing the FRENCH STARTER RECIPE FRENCH STARTER RECIPE i tn Prepare evan s iin apad kama rein rhe kikiwa Ingredinn s in the pan for in ik hours Drach the FEART brp Cup Wair D ip Sugar 5 Tip Der Milk Cup Berl Fleer e inp Acire Dry Femi POBMAL SOLE HACK FRENCH SOUR DOUGH Starter Recipe Touch the 2 Key and the following Screen will appear listing the rest of the ingredients for FRENCH SOUR DOUGH BREAD recipe FRENCH SOUR DOUGH 2181 is When the starter b Drie Ermrrang add ihe fr ingerdients and proccus for eher DM GH CALY ior che complete BAKING CYCLE Sure ready in pani 1 Cup Tisp Waler F rug Salt Caps
3. WE E ANE E E S R 74 French Sour Dough Bread 6 ai ka ka 74 Normal Whole Wheat Sour Dough Starter 75 Normal Whole Wheat Sour Dough Bread 75 Normal Rye Sour Dough Starter 2 0 EA Wa 76 Normal Rye Sour Dough Bread 76 Normal Sour Dough Cracked Wheat Rolls 77 Normal Sour Dough English Muffins 78 French Herb Sour Dough Starter 79 French Herb Sour Dough Bread 79 RECIPE INDEX CONTINUED DOUGH CYCLE RECIPES AS EASY AS 1 2 3 French Bread Doubs et Rte e rtp e eant io utr are 80 Dinner Roll Dough 2 2 ttr REISEN ER S re t Rd qM us 81 Wheat Dinner Roll Dough 81 Cinamon Roll Dough 2 A ee RRS I eeu 82 Sticky BUNS 4 acte ue DET en Goal dz eae RU ORTA GRE deg Ac e 83 Challah Bread Dough u eet e ie eae ei n dam SS 84 Almond Cherry Coffee Cake Dough 85 Party Dip Biead Bowl 1 2 nu 2a e e d e eA d ees 86 Shredded Beef Dip ester per eor re aree hr eret uns 86 Shrimp Dip ae i tb MEQUE A de PR qu 86 Chili Bread Bowl Dough cat seen ae EC dte dae db ape e rind 87 Pita Pocket Doughisdat oo 6 etd arte ad EM 88 Soft Pretzel HAAA 89 PIZZA DOUGH RECIPES Pizzas rust Dough AA 90 Whole Wheat Piz
4. 88 Soft Pretzel Dough Ingredients 16 Pretzels Water 80 F 27 C 1 1 4 Cups Egg Yolk room temperature 1 Oil 1 Thsp Sugar 2 Tbsp Salt 1 tsp White Pepper 1 8 tsp Bread Flour 3 1 2 Cups Active Dry Yeast 1 Thsp Touch DOUGH Cycle Key then BREAD Type Key Glaze Egg White 1 Water 1 Thsp Toppings optional Kosher salt sesame seeds Pretzel Method 1 On a lightly floured surface cut dough into pieces Roll each piece into a 16 inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop 2 Place on a greased baking sheet 1 1 2 inches apart Brush with glaze and sprinkle with topping Bake at 375 F 190 C for 15 to 20 minutes or until done Variation Pepperoni Pretzel Add 1 Cup sliced pepperoni and 2 Tbsp Parmesan cheese to dough ingredients Follow method of completion 89 PIZZA DOUGH RECIPES Pizza Crust Dough Recipe Ingredients 2 LB 3 LB 2 Thick or 3 Thick or 4 Thin Crusts 6 Thin Crusts Water 80 F 27 C 1 1 4 Cups 1 3 4 Cups Oil 2 Tbsp 3 Tbsp Sugar 2 Tbsp 3 Tbsp Salt 2 tsp 1 Tbsp Dry Milk 2 Tbsp 3 Tbsp Bread Flour 4 Cups 6 Cups Active Dry Yeast 2 tsp 2 1 2 tsp Touch DOUGH Cycle Key then PIZZA Type Key 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 d
5. At start of Baking process check KNEADING AND BAKING CYCLE CHART touch PAUSE Leave Bread Pan in Breadmaker 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 Tbsp 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 Touch the RESUME BAKING Key work quickly to limit amount of heat loss At start of final rise time check KNEADING AND BAKING CYCLE CHART touch PAUSE Remove the Bread Pan from the Breadmaker 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 Breadmaker and touch RESUME BAKING Key Use Italian spices cinnamon sugar seeds or any combination of toppings you desire Here s a quick example of a rolled Mediterranean style bread using a French bread recipe Activate PAUSE at the end of the Shape process see KNEADING AND BAKING 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 rec
6. Milk 1 1 2 Tbsp 3 Tbsp Almonds sliced 2 Tbsp 1 4 Cup Cherries 2 Tbsp 1 4 Cup 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 minutes or until done 5 Combine the first three glaze ingredients adding only enough milk for drizzling consistency Drizzle over the warm coffee cake Decorate with almonds and cherries Serve warm 85 Party Dip Bread Bowl Ingredients 1 Bowl 2 Bowls Water 80 F 27 C 3 4 Cup 1 Tbsp 1 3 4 Cups Oil 2 Thsp 1 4 Cup Salt 1 1 2 tsp 1 Thsp Sugar 1 Thsp 2 Tbsp Bread Flour 3 Cups 6 Cups Active Dry Yeast 2 tsp 1 Thsp Touch DOUGH Cycle Key then BREAD Type Key NOTE Any 1 5 LB bread or dough recipe may be used mix on DOUGH program Method 1 Place dough on a lightly floured surface divide dough in half if making 2 Bread Bowls Shape into smooth round ball s and place on greased baking sheet s 2 Cover
7. and the Screen will return to the MENU amp START Cycle Select Screen Welcome to Breadman The Touch Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way When you first plug your Breadman Dream Machine in the Welcome Screen will appear briefly Below is the first MENU amp START Cycle Selection Screen This Screen will remain on your LCD Screen until you touch any Key FRENCH FELITTS amp NUTS LICR WHEL AKE WHOLE WHEAT SUPER RAFI SCM DORLX IH TROLAGH LAM BAKE SLI PERSON AL BAKER MENU amp START Cycle Select Screen 27 STEP 7 BREAD Cycle choices are e WHITE BREAD e FRENCH FRUITS amp NUTS e QUICK BREAD CAKE e WHOLE WHEAT e SUPER RAPID SOUR DOUGH Cycle choices are e FRENCH NORMAL DOUGH Cycle choices are e BREAD e PIZZA e BAGEL PLEASE NOTE THE FOLLOWING STEPS AND STEP DESCRIPTIONS APPLY TO KEYS LISTED FOR MOST BREAD DOUGH AND SOUR DOUGH CYCLES When you touch the WHITE BREAD Key the following Screen will appear TmT WHITE BREAD SELECT COURSE NORMAL RAPIT SELECT SIZE gm C ACT ELIPES SEL a uu Ri a NU TRITON Enr WHITE BREAD CYCLE Options Screen 28 Other Cycles have similar Screens NOTE Most bread Cycles are preset for NORMAL 2 0 LB MEDIUM crust color and ADD EXTRAS The Key will be shaded dark All Keys options are offered for WHITE BREAD FRENCH FR
8. 24m50s 15s 49m45s 60m 60m 61 90 273 3 WHITE LIGHT 2 0 LB 3 00 00 5m 20m 40m 10s 24m50s 15s 49m45s 40m 60m 61 90 270 4 WHITE MED 1 5 LB 3 05 00 5m 20m 40m 10s 24m50s 15s 49m45s 45m 60m 61 90 270 5 WHITE DARK 15LB 3 15 00 5m 20m 40m 10s 24m50s 15s 49m45s 55m 60m 61 9 273 6 WHITE LIGHT 1 5 LB 2 55 00 5m 20m 40m 105 24m50s 15s 49m45s 35m 60m 61 90 270 7 WHITE MED 2 5 LB 3 20 00 5m 20m 40m 10s 24m50s 15s 49m45s 60m 60m 61 90 270 8 WHITE DARK 2 5 LB 330 00 5m 20m 40m 10s 24m50s 15s 49m45s 70m 60m 61 90 273 9 WHITE LIGHT 2 5 LB 310 00 5m 20m 40m 10s 24m50s 15s 49m45s 50m 60m 61 90 270 10 WHITE RAPID MED 2 0 LB 2 10 00 5m 20m 15m 10s 9m50s 10s 29m50s 50m 60m 61 90 270 11 WHITE RAPID DARK 2 0LB 2 20 00 5m 20m 15m 10s 9m50s 10s 29m50s 60m 60m 61 90 273 12 WHITE RAPID LIGHT 2 0 LB 2 00 00 5m 20m 15m 10s 9m50s 10s 29m50s 40m 60m 61 90 270 13 WHITE RAPID MED 1 5 LB 2 05 00 5m 20m 15m 10s 9m50s 10s 29m50s 45m 60m 61 90 270 14 WHITE RAPID DARK 1 5 LB 2 15 00 5m 20m 15m 10s 9m50s 10s 29m50s 55m 60m 61 90 273 15 WHITE RAPID LIGHT 1 5 LB 1 55 00 5m 20m 15m 10s 9m50s 10s 29m50s 35m 60m 61 90 270 T16 WHITE RAPID MED 2 5 LB 2 20 00 5m 20m 15m 10s 9m50s 10s 29m50s 60m 60m 61 90 270 17 WHITE RAPID DARK 2 5 LB 2
9. 5s 49m55s 60m 60m 6l 90 239 64 FRUITS amp NUTS RAPID MED 2 0LB 250 00 5m 20m 25m 10s 54m50s 00 00 65m 60m 61 9 239 65 FRUITS amp NUTS RAPID DARK 2 0LB 3 00 00 5m 20m 25m 10s 54m50s 00 00 75m 60m 61 90 243 66 FRUITS amp NUTS RAPID LIGHT 2018 2 40 00 5m 20m 25m 10s 54m50s 00 00 55m 60m 61 90 239 67 FRUITS amp NUTS RAPID MED 151B 2 47 00 5m 20m 25m 10s 54m50s 00 00 62m 60m 61 90 239 68 FRUITS amp NUTS RAPID DARK 151B 2 57 00 5m 20m 25m 10s 54m50s 00 00 72m 60m 61 90 243 69 FRUITS amp NUTS RAPID LIGHT 1 5LB 2 37 00 5m 20m 25m 10s 54m50s 00 00 52m 60m 61 90 239 70 FRUITS amp NUTS RAPID MED 2518 2 55 00 5m 20m 25m 105 54m50s 00 00 70m 60m 61 90 239 71 FRUITS amp NUTS RAPID DARK 2 5LB 3 05 00 5m 20m 25m 105 54m50s 00 00 80m 60m 61 90 243 72 FRUITS amp NUTS RAPID LIGHT 2 5 LB 245 00 5m 20m 25m 10s 54m50s 00 00 60m 60m 61 90 239 17 KNEADING AND BAKING CYCLE CHART CONTINUED Cycle Process Total Preheat Kneadl Knead2 Risel Punch Rise2 Shape Rise3 Bake WARM Preheat Rise Bake Time T
10. CRUST and ADD EXTRAS 4 Touch TIMER and the following Screen will appear TIMER SET COMPLETION TIME PM o s Fe PRESENT TIME AM 0901 TIMER SET SCREEN 47 DELAY BAKE TIMER CONTINUED 5 There are 3 Preset COMPLETION TIMES GN Touch the SUN The COMPLETION TIME is preset for a 12 00 fy PM lunch time tr Touch the MOON The COMPLETION TIME is preset for a 6 00 PM dinner time CAL Touch the ALARM CLOCK The COMPLETION TIME is al preset for a 6 00 AM breakfast time 6 To adjust the COMPLETION TIME e Touch the UP A and DOWN V Arrow Keys to adjust the HOUR Note the PM and AM on the left of the Screen When the HOUR is correctly shown then touch the MINUTE Key and the UP and DOWN Arrow Keys to adjust the MINUTES When the DELAY BAKE TIMER is set for time you want the bread to be completed touch the START Key A long beep will sound as the time is registered into the Breadmaker s memory MENU WHITE BREAD COMAS E PAUL CKLST MEDILS SIE 13 LA COMPLETION TIME PM 04 32 BEMANI TIME 00000000000 KNEAD 1 PRESENT TIME PM 01 22 DELAY BAKE INFORMATION SCREEN 48 BREAD RECIPES AS EASY AS 1 2 3 We suggest starting your basic breadmaker baking with this WHITE Bread Recipe Follow srer 1 throush for making breads These steps have been written to eliminate the most common errors and may be helpful for any recipe Please Note The Key symbol denot
11. We do caution you that your results may vary significantly from ours If you would like to try other substitutions there are several helpful hint books available from retail stores to assist you However we cannot guarantee their results Eggs Liquid egg substitutes may be used as directed on the carton Two egg whites may be substituted for one whole egg REMEMBER all egg products must be at room temperature Milk Coffee creamer non dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions Liquid milk warmed to the correct temperature for that course may be substituted for water in equal proportions The dry milk may then be eliminated all together The loaf will be slightly smaller Salt Salt free recipes are not successful 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 22 KNOW YOUR INGREDIENTS CONTINUED Sugar Honey may be substituted for sugar in egual proportions reduce the liguid by the same amount Brown sugar may be substituted for white sugar in egual proportions Yeast needs sugar no artificial sweetener should be used Yeast We used RED STAR Yeast to develop our recipes However any brand may be used MEASURING YOUR INGREDIENTS The most important step when using your Breadmaker for making bread is measuring your ingredients It is very imp
12. 1 Water 80 F 27 C 3 4 Cup 2 Tbsp 1 1 4 Cups 1 1 2 Cups 2 Tbsp Oil 2 Tbsp 3 Tbsp 1 4 Cup Honey 2 tsp 1 Tbsp 1 1 2 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Whole Wheat Flour 1 Cup 1 1 2 Cups 2 Cups Bread Flour 1 Cup 1 1 2 Cups 2 Cups Brown Rice Flour 1 4 Cup 1 3 Cup 1 4 Cup 2 Tbsp Spelt Flour 1 4 Cup 1 3 Cup 1 4 Cup 2 Tbsp Buckwheat Four 1 4 Cup 1 3 Cup 1 4 Cup 2 Tbsp Rye Flour 1 4 Cup 1 3 Cup 1 4 Cup 2 Tbsp Oatmeal 1 4 Cup 1 3 Cup 1 4 Cup 2 Tbsp Cornmeal 2 Thsp 1 4 Cup 5 Tbsp Gluten 3 Tbsp 1 4 Cup 5 Tbsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHOLE WHEAT Cycle NORMAL Course Touch WHOLE WHEAT Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 62 Two Cheese Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Egg large room temperature 1 1 1 Water 80 F 27 C 3 4 Cup 2 Tbsp 1 1 4 Cups 1 1 2 Cups 2 Tbsp Oil 1 Tbsp 1 1 2 Tbsp 2 Thsp Honey 1 Tbsp 2 Tbsp 3 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Dry Milk 1 Tbsp 2 Tbsp 3 Tbsp Bread Flour 2 1 2 Cups 3 Cups 3 1 2 Cups Whole Wheat Flour 1 2 Cup 1 Cup 1 1 2 Cups Cheddar Cheese shredded 3 4 Cup 1 Cup 1 1 4 Cups Parmesan Cheese grated 3 Tbsp 1 4 Cup 5 Tbsp Sesame Seeds 2 tsp 1 Tbsp 1 Tbsp 1 tsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHOLE WHEAT Cycle NORMAL Course Touch WHOLE WHEAT Cycle
13. 1 2 Cup Oil 1 4 Cup Salt 1 tsp Sugar 1 2 Cup All Purpose Flour 3 Cups Baking Powder 2 1 2 tsp Baking Soda 1 2 tsp Dried Dates chopped 1 Cup Add to Dispenser Almonds slivered 1 2 Cup Touch QUICK BREAD CAKE Cycle Key and LIGHT Crust Color Key 64 Ouick Bread Cake Method 1 10 11 Remove the Bread Pan from the Breadmaker Attach the Kneading Paddle onto the Shaft Make sure all ingredients except water and orange juice are at room temperature Place egg in shell in a bowl of warm water for 15 minutes to bring to room temperature Use a liquid measuring cup to measure the water 80 F 27 C and orange juice 80 F 27 C then pour into the Bread Pan Place unbeaten egg into the Bread Pan Use a measuring cup to measure the oil add to the Bread Pan Use a measuring spoon to measure the salt and sugar level off with the straight edge of a knife and add to the Bread Pan Use a measuring cup to measure the dried dates add to the Bread Pan Lightly spoon all purpose flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan Carefully measure baking powder and baking soda with a measuring spoon level off with the straight edge of a knife and add to the Bread Pan Place the Bread Pan into the Breadmaker Push down on the rim until the Bread Pan fits firmly in place Close the Lid Touch the QUICK BREAD CAKE Cycle Key Touch MEDI
14. 2 Place desired Southwestern toppings on crust and return to the oven for an additional 15 to 20 minutes 91 Calzones Ingredients 4 Calzones 6 Calzones Water 80 F 27 C 1 1 4 Cups 1 3 4 Cups Oil 2 Tbsp 3 Tbsp Salt 2 tsp 2 1 2 tsp Bread Flour 4 Cups 6 Cups Active Dry Yeast 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then PIZZA Type Key Sausage Filling Mozzarella Cheese shredded 2 Cups 3 Cups Italian Sausage cooked and crumbled 8 oz 12 oz Red Onion chopped 1 2 Cup 3 4 Cup Tomato Sauce 1 2 Cup 3 4 Cup Egg Wash Egg s 1 3 Water 1 Tbsp 2 Tbsp Blend egg and water together for egg wash Method 1 Place dough on lightly floured surface divide in pieces Roll each piece into a thin 10 inch circle 2 Place 1 2 cup mozzarella cheese on one half of each circle leaving a 1 inch border of dough Top with remaining ingredients 3 Fold dough over filling and seal with fork tines 4 Place Calzones on greased baking sheet do not let rise Brush with glaze and egg wash 5 Bake at 400 F 204 C for 20 to 25 minutes or until golden brown Cool 5 minutes cut into wedges 92 Focaccia Bread Dough Ingredients 1 Loaf 2 Loaves Water 80 F 27 C 3 4 Cup 1 Thsp 1 3 4 Cups Olive Oil 2 Tbsp 1 4 Cup Salt 1 1 2 tsp 1 Thsp Sugar 2 Tbsp 1 4 Cup Dry Milk 2 Tbsp 1 4 Cup Bread Flour 3 Cups 6 Cups Dried Italian Herbs 1 1 2
15. 4 LCD Touch Screen Control Panel 10 Kneading Paddle P N 20274 5 Power Supply Cord with Polarized Plug 11 Bread Pan Handle 6 Heating Element BREADMAN ULTIMATE DREAM MACHINE FEATURES and BENEFITS State of the Art Cycles There are numerous State of the Art Cycles to choose from on the to Choose From Breadman Ultimate Dream Machine Breadmaker including WHITE FRENCH FRUITS amp NUTS QUICK BREAD CAKE WHOLE WHEAT SUPER RAPID SOUR DOUGH DOUGH JAM BAKE ONLY and 6 PERSONAL BAKER Cycles Home bakers can achieve the professional baked breads they have been dreaming of for years The Touch Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way Need a basic recipe SOUR DOUGH NORMAL or FRENCH The Viewing Window allows you to watch the bread making process You can add ingredients such as dried fruit or nuts herbs oats etc to the Fruits amp Nuts Dispenser after placing ingredients in the Bread Pan You can bake a loaf of bread from scratch See the recipes included with your Breadmaker for lots of ideas You can use pre packaged bread mixes follow directions on the box The LCD Screen displays one RECIPE for each Cycle You can create many new types of breads and custom control the results of the recipes because you can program Loaf Size and Crust Color in many Cycles Your new Breadmaker makes 1 5 2 0 and 2 5 LB loaves of bread Use the QUICK BREAD CAKE Cycl
16. BE VERY HOT USE OVEN MITTS 12 Turn the Bread Pan upside down and shake several times to release the bread Do not use metal utensils inside the Bread Pan or Breadmaker Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before cutting 13 When the bread has completely cooled approximately 1 hour store in an airtight container 14 UNPLUG UNIT BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See CLEANING amp STORING Clean inside of Breadmaker after each use Super Rapid Country White Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Cultured Buttermilk 100 115 F 43 46 C 1 Cup 3 Tbsp 1 1 2 Cups 2 Tbsp 1 3 4 Cups 3 Tbsp Oil 1 Tbsp 2 Tbsp 3 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 1 Tbsp 2 Tbsp 3 Tbsp Instant Potato Granules 1 4 Cup 1 2 Cup 3 4 Cup Bread Flour 3 Cups 4 Cups 5 Cups Quick Rise Dry Yeast 1 Tbsp 1 3 4 tsp 2 Tbsp 1 2 tsp 2 Thsp 2 tsp Touch SUPER RAPID Cycle Key 69 Super Rapid French Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 100 115 F 43 46 C 1 Cup 3 Tbsp 1 1 2 Cups 2 Tbsp 1 3 4 Cups 3 Tbsp Oil 1 tsp 1 1 2 tsp 2 tsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 1 Tbsp 2 Thsp 3 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Quick Rise Dry Yeast 1 Tbsp 1 3 4 tsp 2 Tbsp 1 2 tsp 2 Thsp 2 tsp Touch SUPER R
17. Brrad Flour L3 Atia Dry Eras NUTRITICES FRENCH SOUR DOUGH Bread Recipe JAM CYCLE GENERAL DESCRIPTION Your Breadman Ultimate Dream Machine can prepare delicious fresh Jam made from fresh or frozen thawed fruits of your choice Jam Cycle Method From the Cycle Select Screen touch JAM Key A basic recipe for Strawberry Jam is displayed and 4 Keys NUTRITION PERSONAL BACK and START Remove the Bread Pan from the Breadman Attach the Kneading Paddle onto the Drive Shaft Have all ingredients ready Clean fresh berries or fruit cut into 1 2 inch cubes Drain fruit Crush with a potato masher or food processor m N Use a liquid measuring cup to measure the drained crushed fruit Use a dry measuring cup to measure the sugar Use a measuring spoon to measure the lemon juice if using Ox P sober a Place the Bread Pan into the Breadman Push down until it fits firmly into place Close Lid Touch the START Key JAM RECIPE Towa MENU JAM CTA AE LELSI lie Cna Pash UE t Henia COMPLETION TIME din AM 11 00 WEMAINDSG TIME 01 05 Eee u ee PRE WARM PRESENT TIME NUTRITION PERSUNAL i START JAM CYCLE Options Screen 37 AM 09 55 JAM CYCLE Information Screen JAM CYCLE GENERAL DESCRIPTION CONTINUED oo For best results 7 The Breadmaker will pre heat for 15 minutes before any movement occurs in the Pan The jam will be heated and mixed for ap
18. FRENCH Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 54 French Herb Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Olive Oil 1 Tbsp 1 1 2 Tbsp 2 Thsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 1 1 2 Tbsp 2 Tbsp 2 1 2 Tbsp Dried Herbs crushed 3 4 tsp 1 tsp 1 1 2 tsp Garlic dehydrated minced 1 8 tsp 1 4 tsp 1 2 tsp Garlic Powder 1 8 tsp 1 4 tsp 1 2 tsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch FRENCH Cycle NORMAL Course Touch FRENCH Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Thsp 1 4 tsp Whole Wheat French Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cup 1 3 4 Cups 2 Tbsp Olive Oil 1 1 2 Tbsp 2 Tbsp 2 1 2 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Brown Sugar 2 Tbsp 2 1 2 Tbsp 3 Tbsp Bread Flour 2 Cups 2 1 2 Cups 3 Cups Whole Wheat Flour 1 Cup 1 1 2 Cups 2 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch FRENCH Cycle NORMAL Course Touch FRENCH Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 55 RECIPES Fruits Nuts Bread Cinnamon Raisin Walnut Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 Cup 6 Tbsp 1 3 4 Cup 3 Tbsp Oil
19. Flour 4 Cups 6 Cups Active Dry Yeast 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then BAGEL Type Key 96 Blueberry Bagel Dough Ingredients 12 Bagels 18 Bagels Egg s large room temperature 1 2 Water 80 F 27 C 1 1 4 Cups 1 1 2 Cups Oil 1 Thsp 1 1 2 Tbsp Salt 2 tsp 1 Thsp Sugar 2 Tbsp 3 Tbsp Bread Flour 4 Cups 6 Cups Dried Blueberries 3 4 Cup 1 Cup Active Dry Yeast 2 1 4 tsp 1 Thsp Touch DOUGH Cycle Key then BAGEL Type Key Topping Vanilla Sugar Cheese Bagel Dough Ingredients 12 Bagels 18 Bagels Water 80 F 27 C 1 1 4 Cups 1 3 4 Cups Oil 1 Tbsp 1 1 2 Tbsp Salt 2 tsp 1 Thsp Sugar 2 Tbsp 3 Tbsp Cheese Sharp Cheddar shredded 3 4 Cup 1 Cup Parmesan Cheese 2 Tbsp 3 Tbsp Bread Flour 4 Cups 6 Cups Active Dry Yeast 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then BAGEL Type Key 97 PERSONAL RECIPES Rosemary French Bread Rosemary adds a pleasant touch to this highly flavored bread Ingredients 1 5 LB 2 0 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups Olive Oil 1 1 2 Tbsp 2 Tbsp Salt 1 1 2 tsp 2 tsp Sugar 1 1 2 Tbsp 2 Tbsp Bread Flour 3 Cups 4 Cups Active Dry Yeast 2 tsp 2 1 4 tsp Add to Dispenser Rosemary dried 1 Thsp 1 tsp 2 Tbsp Method 1 Place all ingredients in Bread Pan in order listed Insert Bread Pan into Breadmaker 2 3 Touch SAVE The Cycle Name
20. KEYS to adjust the TEMPERATURE from 200 F to 375 F Touch the H Key under HOME whenever you wish to change either the BAKE TIME or BAKE TEMPERATURE Touch and hold the and Keys to fast advance or fast reverse either the BAKE TIME or BAKE TEMPERATURE 39 ADVANCED BAKING TECHNIQUES PERSONAL BAKER CYCLE GENERAL DESCRIPTION Just Program in the Numbers Your Breadman Ultimate Dream Machine with its special features allows you to create your own Cycle processes or redefine the pre programmed Cycle processes To add your own Cycle touch PERSONAL BAKER at the bottom of the MENU amp START Screen To redefine a pre programmed Cycle touch PERSONAL on a Bread Cycle Screen WHITE FRENCH FRUITS amp NUTS QUICK BREAD CAKE WHOLE WHEAT SUPER RAPID DOUGH JAM see the ADVANCED BAKING TECHNIQUES PERSONAL Section of this Instruction Manual Both screen selections will be saved in the same 6 PERSONAL SELECT MEMORY Cycles for future use NOTE Directions are written for a new Breadmaker when all MEMORY Cycles A E are called EMPTY After the PERSONAL BAKER Memory Cycle has been used it will be named USER DEFINED When the MEMORY Cycle has been programmed using the PERSONAL Key from one of the Cycle Screens WHITE FRENCH FRUITS amp NUTS QUICK BREAD CAKE WHOLE WHEAT SUPER RAPID DOUGH JAM it will be named the Cycle it came from The PERSONAL BAKER lets you be as creative as you need to be with a Cycl
21. Pan while taking it out If the Bread Pan is bent the temperature sensor may not work properly Position the Kneading Paddle on the Drive Shaft Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle Make sure the Paddle is secure Place the ingredients into the Bread Pan For best results add all liquid ingredients first Then add all dry ingredients EXCEPT yeast baking powder or baking soda ALWAYS ADD YEAST BAKING POWDER OR BAKING SODA LAST YEAST DRY INGREDIENTS WATER OR LIQUIDS Make a small indentation on top of the dry ingredients not so deep it reaches the wet layer and add the yeast baking powder baking soda to the indentation This order of adding ingredients is important especially when using the Delay Bake Timer for yeast bread baking because it keeps the yeast away from the wet ingredients until the Kneading process begins Liquid ingredients will prematurely activate the yeast Insert the Bread Pan into the Breadmaker To insert the Bread Pan into the machine set it in place Press down on the rim until the Bread Pan fits firmly in place Close the Lid and plug in the Breadmaker If you touch HOME at any time during programming the LCD Screen will revert to the MODE SELECT Screen To revert back to the Cycle Select Screen touch MENU amp START At any time of the bread making selection process you may touch BACK optional
22. RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp Dairy Whole Wheat Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 4 Cup 1 4 Cup 1 4 Cup Milk 80 F 27 C 3 4 Cup 1 Cup 1 1 4 Cups Cottage Cheese 80 F 27 C 1 4 Cup 1 3 Cup 1 2 Cup Oil 3 Thsp 1 4 Cup 5 Thsp Honey 3 Thsp 1 4 Cup 5 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 2 Cups 2 3 4 Cups 3 Cups Whole Wheat Flour 1 Cup 1 1 4 Cups 2 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHOLE WHEAT Cycle NORMAL Course Touch WHOLE WHEAT Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp The QUICK BREAD CAKE Cycle will mix and bake recipes made from scratch e It is important that you assist the Breadmaker in the stirring process during the rest time Refer to KNEADING AND BAKING CYCLE CHART for the appropriate time Use a rubber spatula to gently scrape the ingredients from the sides and corners of the Pan and fold into the wet mixture e Remove the Bread Pan from the Breadmaker as soon as the Cycle is complete and allow the cake or quick bread to remain in the Pan for 20 minutes on a cooling rack Using oven mitts take a spatula and gently loosen the cake from the sides of the Bread Pan Turn upside down to remove before removing RECIPES Quick Bread Date Nut Bread Ingredients 1 Loaf Egg large room temperature 1 Orange Juice 80 F 27 C 1 2 Cup Water 80 F 27 C
23. adding special ingredients such as dried fruit or nuts herbs oats etc put them into the Dispenser NOW 29 Touch ADD EXTRAS to STOP Dispenser from operating NOTE Do not exceed 2 3 Cup capacity WARNING Do not pour liquids or spices into the Dispenser Always make sure fresh fruit or vegetables are not wet Pat dry before putting them in the Dispenser Touch PERSONAL optional Recalls the 6 PERSONAL SELECT MEMORY programs For a detailed explanation of the PERSONAL Cycle option please see the ADVANCED BAKING TECHNIQUES PERSONAL BAKER section of this Instruction Manual Select TIMER optional You can pre program your Breadman Ultimate Breadmaker so that it bakes while you are at work or so that fresh bread is ready for you in the morning The 24 Hour Timer cannot be activated for QUICK BREAD CAKE SUPER RAPID SOUR DOUGH JAM or BAKE ONLY Cycles For a detailed explanation please see the ADVANCED BAKING TECHNIQUES DELAY BAKE TIMER section of this Instruction Manual Touch START to begin the Cycle The following Screen will inform you of the selections chosen e As the Breadmaker is processing you can check the Screen for the COMPLETION TIME REMAINING TIME and the PRESENT TIME e The circles under the REMAINING TIME will blacken as the Cycle advances Please see BEFORE USING FOR THE FIRST TIME section of this Instruction Manual for complete instructions to
24. and let rise in a warm place for one hour or until doubled in size 3 Bake at 350 F 177 C for 30 to 40 minutes or until done Tap the bottom of the loaf it should sound hollow 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 Party Dip Cut removed bread into 1 inch pieces and serve with Dip Shredded Beef Dip Ingredients Shrimp Dip Ingredients 3 Cups Dried Beef chopped Cream Cheese softened 2 8 0z pkg Sour Cream 1 2 Cup Green Onions chopped 6 Herb Seasoning 2 1 2 tsp Worcestershire Sauce to taste Mix and chill before serving Canned Shrimp drained and mashed Cream Cheese softened 1 8 0z pkg Mayonnaise 1 Cup Green Onions chopped 3 2 small cans Mix and chill before serving 86 Chili Bread Bowl Dough Ingredients 4 Bowls 6 Bowls Eggs large room temperature 2 2 Water 80 F 27 C 1 Cup 1 Tbsp 1 1 4 Cups 3 Tbsp Oil 2 Tbsp 1 4 Cup Honey 1 4 Cup 6 Tbsp Salt 2 tsp 1 Thsp Dry Milk 3 Thsp 5 Tbsp Bread Flour 2 Cups 3 Cups Whole Wheat Flour 1 1 2 Cups 2 Cups Rye Flour 1 2 Cup 1 Cup Caraway Seeds 3 Thsp 5 Tbsp Dehydrated Onions 1 4 Cup 6 Tbsp Active Dry Yeast 2 3 4 tsp 1 Thsp Touch DOUGH Cycle Key then BR
25. 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 15 to 30 minutes before slicing Use an electric knife or a serrated knife for even slices Store unused bread tightly covered sealable plastic bags or plastic containers work well at room temperature for up to three days For longer storage up to one month place bread in a tightly covered container in the freezer Since homemade bread has no preservatives it tends to dry out and become stale faster than commercially made bread Leftover or slightly hardened bread may be cut into 1 2 inch or 1 inch cubes and used to make croutons bread pudding or stuffing Be sure to look at our DAY OLD BREAD RECIPES included in this Instruction Manual Freezing Baked Bread When freezing bread and rolls cool them before wrapping in plastic wrap Place them in a plastic bag and seal it Bread may be frozen for up to six weeks When you thaw partially open the wrapping to allow the moisture to escape gradually for best results Freezing Dough At the end of the DOUGH Cycle you may remove the dough and freeze it for baking at a later time Form the dough into the desired shape and immediately freeze for one hour to harden Remo
26. milk The crust is crispier and the crumb is chewier than NORMAL Sour Dough bread When the fermentation process is complete the Breadmaker automatically returns to the preset Cycle times for FRENCH or NORMAL Sour Dough bread The Breadman Dream Machine offers both Recipes and Nutritional Information NUTRITION FACTS for Sour Dough NORMAL or FRENCH NOTE To create Sour Dough breads other than FRENCH or NORMAL after the fermentation process touch STOP to abort the Cycle Return to Cycle Select Screen to select the next Cycle such as WHOLE WHEAT and proceed as the Screen directs Follow AEA through for making breads STEP 7 From the MENU amp START Cycle Select Screen touch SOUR DOUGH the following Screen will appear SOUR DOUGH SELECT SIZE EIS SELECT CYCLE ETE Choo ADO EXTRAS LAIA RICIPES Free SOUR DOUGH Options Screen Then touch to select 2 5 2 0 or 1 5 LB loaf size BAKE or DOUGH Cycle Touch ADD EXTRAS to STOP Dispenser from operating NOTE ADD EXTRAS controls the Fruits amp Nuts Dispenser ADD EXTRAS is preset NOTE Do not exceed 2 3 Cup capacity WARNING Do not pour liquids or spices into the Dispenser Always make sure fresh fruit or vegetables are not wet Pat dry before putting them in the Dispenser FRENCH SOUR DOUGH CYCLE CONTINUED 1 sale QN Oo Touch PROCESS Adjust the FERMENT TIME from 2 to 48 hours Touch the START Key
27. on the Screen Add the remaining dough ingredients 72 Normal Sour Dough Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Starter in Pan in Pan in Pan Water 80 F 27 C 1 4 Cup 3 Tbsp 1 2 Cup 1 Tbsp 3 4 Cup 3 Tbsp Sugar 1 Tbsp 1 1 2 Tbsp 2 Thsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 2 Cups 3 Cups 4 Cups Active Dry Yeast 1 1 4 tsp 1 1 4 tsp 1 1 2 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE 11 Touch the START Key 12 When the beeper sounds the Screen will display COMPLETE 13 If you touched the DOUGH Key and prefer to bake your loaf in a conventional oven remove the dough from the Bread Pan NOW 14 If you touched the BAKE Key then your loaf is now fully baked Touch the OK Key If OK is NOT touched a controlled Keep Warm Phase will begin and will automatically shut off after 60 minutes 15 Use oven mitts to carefully remove the Bread Pan CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL BE VERY HOT USE OVEN MITTS 16 Turn the Bread Pan upside down and shake several times to release the bread Do not use metal utensils inside the Bread Pan or Breadmaker Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before cutting 17 When the bread has completely cooled approximately 1 hour store in an airtight container 18 UNPLUG UNIT BEFORE CLEANING Clean Bread Pan after each use DO NOT IM
28. process of bread making to adjust to your own recipe environment type of flour etc Use the KNEADING AND BAKING CYCLE CHART as a guideline to change the settings on all stages of bread making The name will change from EMPTY to USER DEFINED after the START Key is touched You can use the PERSONAL Key on the WHITE FRENCH FRUITS amp NUTS QUICK BREAD CAKE WHOLE WHEAT SUPER RAPID DOUGH AND JAM Cycles to transfer the times and temperatures of that Cycle to one of the PERSONAL BAKER Cycles Then you can alter the time and temperature for each process based on the weather or the ingredients The name will change from EMPTY to the name of the Cycle you started with after the START Key is touched You can activate PAUSE to remove the Dough for shaping filling braiding and more You can activate PAUSE to score the top of your loaf for rustic style bread or to make a decorative crust with rolled oats poppy seeds etc The Keep Warm Phase prevents the bread from getting soggy by keeping finished bread warm up to an hour after the baking is completed on some settings Touch the NUTRITION Key to display the approximate nutritional analysis NUTRITION FACTS for each screen recipe This Breadmaker has a 60 Minute Power Failure Back Up that resumes the process where it left off if the power failure is no more than approximately 60 minutes OPERATING TIPS e Use Breadmaker on a flat hard stable surface Do not place it near a flam
29. 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 Tbsp Butter melted 1 3 Cup Method Press PAUSE at end of Ist Punch Down 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 Breadmaker Return Bread Pan to Breadmaker close Lid Press the START for final rise and bake Suggestion Record your recipe name and settings on the PERSONAL BAKER RECIPE FORMS in back of this Instruction Manual Punch and Shape are in seconds rather than minutes 99 Program Time Temperature Preheat O minutes 1st Knead 5 minutes 2nd Knead 25 minutes 1st Rise 50 minutes 1st Punch Down 20 seconds 2nd Rise 55 minutes 2nd Punch Down 10 seconds 3rd Rise 50 minutes Shape 10 seconds Final Rise 5 minutes Bake 55 minutes Temperature 335 F Total time 3 hours 05 minutes OLD WORLD RECIPES These OLD WORLD Recipes were developed to include ethnic recipes from the old countries and have been adapted especially for use in your Breadman Ultimate Dream Machine Some of these recipes use the SOUR DOUGH Cycle to ferment the sponge for a few hours 2 to 12 Thi
30. smaller balls into the tail of the cone and fill the remaining cone tightly Curve the tail of cone to achieve the desired shape 2 Spray foil cornucopia with spray on vegetable oil Line a baking sheet with parchment paper 3 Remove the dough from the Bread Pan divide dough into pieces to make rolling easier Roll each piece into a long rope about 1 4 inches in diameter 4 Carefully attach pieces to form one long rope Starting on tail end of cornucopia wind the rope around the shape then secure over the rim 5 If desired using scrap dough shape into various decorative trim pieces grape vines fruit or any other item and color following the steps outlined in the DREAM MACHINE CRAFT IDEAS Coloring Your Craft Bread section of this Instruction Manual 6 Attach trim pieces to dough with egg wash Cover with oiled plastic wrap Let rest 10 to 15 minutes Brush with egg wash Hint Dough should be covered with oiled plastic wrap at all times except when actually working with a section 7 Bake at 350 F for 20 minutes or until golden brown Cool completely before removing foil 8 To finish follow the steps outlined in the DREAM MACHINE CRAFT IDEAS Preserving Your Craft Bread section of this Instruction Manual 113 RECIPE NUTRITION FACTS per serving Bread Dough Recipe Calories Calories Total Fat Cholest
31. 00 5m 20m 20m 8s 4m52s 00 00 75m 60m 61 90 282 S4 FRENCH RAPID LIGHT 2 5LB 225 00 5m 20m 20m 8s 4m52s 00 00 155m 60m 61 90 279 16 KNEADING AND BAKING CYCLE CHART CONTINUED Cycle Process Total Preheat Knead1 Knead2 Risel Punch Rise Shape Rise3 Bake WARM Preheat Rise Bake Time Temp F Temp F Temp F 55 FRUITS amp NUTS MED 2 0LB 3 25 00 5m 20m 40m 10s 24m50s 5s 49m55s 65m 60m 61 90 239 56 FRUITS amp NUTS DARK 2 0LB 3 35 00 5m 20m 40m 10s 24m50s 5s 49m55s 75m 60m 61 90 243 57 FRUITS amp NUTS LIGHT 2018 3 15 00 5m 20m 40m 10s 24m50s 5s 49m55s 55m 60m 61 90 239 58 FRUITS amp NUTS MED 1 5LB 3 22 00 5m 20m 40m 10s 24m50s 5s 49m55s 62m 60m 61 90 239 59 FRUITS amp NUTS DARK 15LB 3 32 00 5m 20m 40m 10s 24m50s 5s 49m55s 72m 60m 61 90 243 60 FRUITS amp NUTS LIGHT 15LB 3 12 00 5m 20m 40m 10s 24m50s 5s 49m55s 52m 60m 61 90 239 61 FRUITS amp NUTS MED 2 5 LB 330 00 5m 20m 40m 10s 24m50s 5s 49m55s 70m 60m 61 90 239 62 FRUITS amp NUTS DARK 251B 3 40 00 5m 20m 40m 10s 24m50s 5s 49m55s 80m 60m 61 90 243 63 FRUITS amp NUTS LIGHT 25LB 3 20 00 5m 20m 40m 10s 24m50s
32. 1 1 2 Tbsp 2 Tbsp 3 Tbsp Brown Sugar 2 1 2 Tbsp 3 1 2 Tbsp 1 4 Cup 1 1 2 tsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Dry Milk 1 1 2 Tbsp 2 Tbsp 2 1 2 Tbsp Cinnamon 2 tsp 1 Thsp 1 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Walnuts chopped 1 2 Cup 2 3 Cup 1 Cup Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Add to Dispenser Raisins 1 3 Cup 1 2 Cup 2 3 Cup Touch FRUITS amp NUTS Cycle NORMAL Course Touch FRUITS amp NUTS Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 56 Spiced Pumpkin Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Eggs large room temperature 2 2 2 Water 80 F 27 C 1 2 Cup 3 4 Cup 1 Cup Canned Pumpkin 1 Cup 1 1 4 Cups 1 1 2 Cups Oil 2 Tbsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Brown Sugar 3 Tbsp 1 4 Cup 5 Tbsp Clove 1 4 tsp 1 4 tsp 1 4 tsp Nutmeg 1 2 tsp 3 4 tsp 1 tsp Cinnamon 1 tsp 1 1 4 tsp 1 1 2 tsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch FRUITS amp NUTS Cycle NORMAL Course Touch FRUITS amp NUTS Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp Dried Fruit Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 3 Thsp 1 4 Cup 5 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Brown Sugar 3 Tbsp 1 4 Cup 5 Tbsp Dry Milk 3 Tbsp 1 4 Cup 5 T
33. 1 3 4 tsp 2 Tbsp 1 2 tsp 2 Thsp 2 tsp Touch SUPER RAPID Cycle Key 71 SOUR DOUGH NORMAL amp FRENCH Normal Sour Dough Starter Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 3 4 Cup 1 Cup 1 Cup Sugar 2 tsp 1 Thsp 1 Thsp Dry Milk 2 Thsp 3 Tbsp 3 Tbsp Bread Flour 3 4 Cup 1 Cup 1 Cup Active Dry Yeast 3 4 tsp 1 tsp 1 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE Method 1 Remove the Bread Pan from the Breadmaker Attach the Kneading Paddle onto the Shaft Make sure all ingredients are at room temperature Use a liquid measuring cup to measure the water and pour into the Bread Pan Use a measuring spoon to measure the sugar and add to the Bread Pan Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan Carefully measure yeast with a measuring spoon level off with the straight edge of a knife and add to the Pan Place the Bread Pan into the Breadmaker Close the Lid Touch SOUR DOUGH Cycle Key then SIZE then DOUGH Key Touch ADD EXTRAS to STOP the Dispenser door from opening Touch PROCESS Key Following the detailed description described previously in this Instruction Manual adjust the FERMENT TIME from 2 to 48 hours Touch the START Key 10 When the beeper sounds the fermented sponge levain is complete Touch the OK Key a recipe for dough will be displayed
34. 2 All nutritional information given is approximate 116 PERSONAL BAKER RECIPE FORMS MEMORY CYCLE A Recipe Name Time Temperature Amount Ingredient Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes MEMORY CYCLE B Recipe Name Time Temperature Amount Ingredient Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes 117 PERSONAL BAKER RECIPE FORMS MEMORY CYCLE C Recipe Name Time Temperature Amount Ingredient Preheat Ist Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes MEMORY CYCLE D Recipe Name Time Temperature Amount Ingredient Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes 118 PERSONAL BAKER RECIPE FORMS MEMORY CYCLE E Recipe Name Time Temperature Amount Ingredient Preheat Ist Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes MEM
35. 30 00 5m 20m 15m 10s 9m50s 10s 29m50s 70m 60m 61 90 273 18 WHITE RAPID LIGHT 2 5 LB 2 10 00 5m 20m 15m 10s 9m50s 10s 29m50s 50m 60m 61 90 270 h hour minute s second 02003 US Patents 5947005 6095034 and 6217924 14 KNEADING AND BAKING CYCLE CHART CONTINUED Cycle Process Total Preheat Kneadl Knead2 Risel Punch Rise Shape Rise Bake WARM Preheat Rise Bake Time Temp F Temp F Temp F 19 W WHEAT MED 2 0 LB 335 25m 5m 20m 50m 105 24m50s 10s 44m50s 45m 60m 61 90 270 20 W WHEAT DARK 2 0 LB 3 43 25m 5m 20m 50m 105 24m50s 10s 44m50s 53m 60m 61 90 273 21W WHEAT LIGHT 2 0 LB 3 30 25m 5m 20m 50m 105 24m50s 10s 44m50s 40m 60m 61 90 270 22 W WHEAT MED 1 5 LB 3 32 25m 5m 20m 50m 105 24m50s 10s 44m50s 42m 60m 61 90 210 23 W WHEAT DARK 1 5 LB 3 40 25m 5m 20m 50m 105 24m50s 10s 44m50s 50m 60m 61 90 273 24 W WHEAT LIGHT 1 5 LB 3 27 25m 5m 20m 50m 105 24m50s 10s 44m50s 37m 60m 61 90 270 25 W WHEAT MED 2 5 LB 3 45 25m 5m 20m 50m 105 24m50s 10s 44m50s 55m 60m 61 90 270 26 W WHEAT DARK 2 5 LB 3 53 25m 5m 20m 50m 105 24m50s 10s 44m50s 63m 60m 61 90 273 27 W WHEAT LIGHT 2 5 LB 3 40 25m 5m 20m 50m 105 24m50s 10s 44m50s 50m 60m 61 90 270 28 W
36. 9 1 4 6 49 56 2 Italian Farmer s Market Bread 147 18 2 0 291 8 28 2 2 5 2 10 2 Italian Herb Bread 154 27 3 0 289 48 27 1 3 4 0 6 2 Normal Rye Sour Dough 138 9 1 1 295 110 28 2 4 4 14 25 2 All nutritional information given is approximate 114 RECIPE NUTRITION FACTS per serving CONTINUED Bread Dough Recipe Calories Calories Total Fat CholesterolSodium Potassium Carbo Dietary Sugar ProteinVitamin A Calcium Iron fromfat 0 mg mg mg hydrates fiber g 9 U mg mg Norm Rye Sour Dough Starter 163 18 2 5 23 160 32 3 49 Norm Rye Sour Dough CrWtRols 170 27 3 1 296 109 30 2 4 5 12 23 2 Norm Sour Dough English Muffins 163 27 3 1 294 6 28 1 4 5 12 18 Norm Whole Wheat Sour Dough 128 9 1 1 295 134 26 2 3 5 12 24 Norm Wh Wht Sour Dough Start 142 18 2 5 24 212 27 4 5 6 49 61 2 Norm Sour Dough CrWt Rolls 170 27 3 1 29 10 30 2 4 5 12 23 2 Onion Bagel Dough 190 18 2 0 135 61 37 1 4 6 0 8 2 Pita Pocket Dough 97 18 2 0 14 56 17 1 1 3 0 6 Portuguese S weet Bread 158 9 1 18 29 63 32 1 7 5 26 9 2 Rosemary Bread 147 18 2 0 289 50 27 1 2 4 38 7 1 Russian Black Bread 1566 27 3 0 867 182 28 2 3 5 2 32 2 Soft Pretzel Dough 128 18 2 13 146 46 24 1 2 4 20 7 2 Spiced Pumpkin Bread 179 36 4 35 350 114 30 2 5 6 45 21 3 Sunflower Sesame Seed Bread 169 36 4 18 296 108 28 2 3 5 28 16 1 Sunny Mediterranean Bread 151 27 3 0 228 106 27 1 2 5 69 10 2 Super Ra
37. APID Cycle Key Super Rapid Honey Granola Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 100 115 F 43 46 C 1 Cup 3 Tbsp 1 1 2 Cups 2 Tbsp 1 3 4 Cups 3 Tbsp Oil 3 Tbsp 1 4 Cup 5 Tbsp Honey 3 Tbsp 1 4 Cup 5 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Dry Milk 3 Thsp 1 4 Cup 5 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Granola Cereal 3 4 Cup 1 Cup 1 1 4 Cup Quick Rise Dry Yeast 1 Tbsp 1 3 4 tsp 2 Tbsp 1 2 tsp 2 Thsp 2 tsp Touch SUPER RAPID Cycle Key 70 Super Rapid Italian Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 1009 115 F 43 469C 1 Cup 3 Tbsp 1 1 2 Cups 2 Tbsp 1 3 4 Cups 3 Tbsp Oil 2 Tbsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 3 Thsp 1 4 Cup 5 Tbsp Dry Milk 2 Thsp 3 Thsp 1 4 Cup Bread Flour 3 Cups 4 Cups 5 Cups Quick Rise Dry Yeast 1 Tbsp 1 3 4 tsp 2 Tbsp 1 2 tsp 2 Thsp 2 tsp Touch SUPER RAPID Cycle Key Super Rapid Cinnamon Raisin Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 100 115 F 43 46 C 1 Cup 3 Tbsp 1 1 2 Cups 2 Tbsp 1 3 4 Cups 3 Tbsp Oil 2 Tbsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Brown Sugar 3 Tbsp 1 4 Cup 5 Tbsp Dry Milk 2 Tbsp 3 Tbsp 1 4 Cup Bread Flour 3 Cups 4 Cups 5 Cups Cinnamon 1 tsp 1 1 2 tsp 2 tsp Raisins 1 2 Cup 3 4 Cup 1 Cup Walnuts chopped 1 3 Cup 1 2 Cup 2 3 Cup Ouick Rise Dry Yeast 1 Tbsp
38. BREAD DOUGH Recipe 3 LB NOTE Do not exceed Dispenser s 2 3 Cup capacity WARNING Do not pour liquids or spices into the Dispenser Always make sure fresh fruit or vegetables are not wet Pat dry before putting them in the Dispenser Touch START When the DOUGH Cycle is completed the Breadmaker beeps to let you know when the dough is ready to be removed Remove the dough from the Bread Pan Then it s up to you to shape it give it time for a final rising period and bake it in a conventional oven MAKING DOUGHS GENERAL INFORMATION IMPORTANT Never allow the dough to remain in the Breadmaker 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 Breadmaker allows the dough to have a first rise or fermentation before the dough is removed Fermentation conditions the gluten which becomes pliable and elastic with a soft smooth quality develops the flavor and leavens the product For a single final rise remove from Breadmaker let rest 10 minutes shape as desired and allow dough to rise until doubled in volume Sometimes a double rising is beneficial especially for whole grain or 100 whole wheat bread The dough rises once in t
39. Breadman Ultimate INSTRUCTION MANUALS RECIPE GUIDE AUTOMATIC BREADMAKER TABLE OF CONTENTS Important oafeguards rd td a lt td eu oett ule et ied 1 Additional Important Safeguards 2 Short Cord Instructions Electric Power Polarized Plug 2 Power Outages s ee por hee nee sar bon Wai esas ro dies 3 Your Breadman Ultimate Dream Machine 4 Features and Benefits zii el A oes Ess eka sewn ag 5 6 Operating Tips 2 ren pls Din ge Dee nee a WEZA 7 8 Before Using For The First Time soner presei e 9 12 Bread Cycles General Description 13 Kneading And Baking Cycle Chart 14 18 Know Your Ingredients sco sad 83 a2 beau pde Bari paa do 19 23 Measuring Your Ingredients kia aaa 23 Recipe ede RES 24 25 Bread Cycles White French Fruits amp Nuts Quick Bread Cake Whole Wheat Super Rapid 26 31 Dough Cycles General Description 32 Dough Cycles Bread Pizza Bagel 33 Making Doughs General Information 34 Making Doughs Sour Dough Cycle wauni cece eee n ad Soka 35 French Sour Dough Cycle 36 Jam Cycle General Description ete e
40. E MINUTE Key Touch Y and Heg for time adustmen Set hour first hen minube To renes Cursor touch the HOURA and the MINUTE Ker posbon Touch te SET Key to enter Tea INTERNAL CLOCK SET The PRESENT TIME will be stored in memory even if the Breadmaker is unplugged The PRESENT TIME will remain in memory until it is changed manually 4 Touch MENU amp START to choose a Cycle 5 Before first use operate empty on the SUPER RAPID Cycle to burn off the manufacturing oils Follow the instructions outlined in the BREAD CYCLES 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 BEFORE USING FOR THE FIRST TIME CONTINUED For Best Results Inserting and Removing the Bread Pan Baking Options RECIPES and NUTRITION e Take care to measure ingredients accurately using a good set of liquid and dry measuring cups and spoons Make sure to level all dry ingredients as you measure them Inaccurate measuring could cause unexpected results in your loaf of bread see KNOW YOUR INGREDIENTS e In particular be precise in measuring the liquids e Use fresh ingredients e Since moisture is an enemy to flour be sure to store your flour in an airtight container e To keep your yeast fresh store in an airtight container in your refrigerator or freezer e Do not use y
41. EAD Type Key NOTE Any 2 0 LB Bread or Dough recipe may be used mix on DOUGH Cycle Method 1 Place dough on a lightly floured surface Divide dough into 4 or 6 equal pieces Shape into smooth round balls and place on a greased baking sheet 2 Cover and let rise in a warm place for one hour or until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 inch of each Bread Bowl Remove the center leaving a shell on 1 2 inch on sides and bottom 5 Fill with approximately 1 cup of chili Creamed soups and stews work well in Bread Bowls We do not recommend using non creamed soup as it will soak through the bread bowl too easily 87 Pita Pocket Dough Ingredients 20 Pita Pockets Water 80 F 27 C 1 1 3 Cups Olive Oil 8 tsp Sugar 4 tsp Salt 1 1 4 tsp Bread Flour 2 Cups Whole Wheat Flour 1 1 3 Cups Active Dry Yeast 2 1 2 tsp Touch DOUGH Cycle Key then BREAD Type Key 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
42. ENCH DARK 2 0LB 3 40 00 5m 20m 40m 10s 29m50s 10s 59m50s 65m 60m 61 9 282 39 FRENCH LIGHT 2 0 LB 3 20 00 5m 20m 40m 10s 29m50s 10s 59m50s 45m 60m 61 90 279 FRENCH MED 1 5 LB 3 27 00 5m 20m 40m 10s 29m50s 10s 59m50s 52m 60m 61 90 279 ALFRENCH DARK 15LB 331 00 5m 20m 40m 10s 29m50s 10s 59m50s 62m 60m 61 90 282 42 FRENCH LIGHT 15LB 3 17 00 5m 20m 40m 10s 29m50s 10s 59m50s 42m 60m 61 90 279 43 FRENCH MED 2 5 LB 3 40 00 5m 20m 40m 10s 29m50s 10s 59m50s 65m 60m 61 90 279 ALFRENCH DARK 25LB 350 00 5m 20m 40m 10s 29m50s 10s 59m50s 75m 60m 61 90 282 45 FRENCH LIGHT 2 5 LB 330 00 5m 20m 40m 10s 29m50s 10s 59m50s 55m 60m 61 90 279 46 FRENCH RAPID MED 2 0 LB 2 25 00 5m 20m 20m 8s 4m52s 00 00 55m 60m 61 90 279 47 FRENCH RAPID DARK 20LB 235 00 5m 20m 20m 8s 4m52s 00 00 65m 60m 61 90 282 48 FRENCH RAPID LIGHT 2 0LB 2 15 00 5m 20m 20m 8s 4m52s 00 00 45m 60m 61 90 279 49 FRENCH RAPID MED 1 5 LB 2 22 00 5m 20m 20m 8s 44m52s 00 00 52m 60m 61 90 279 50 FRENCH RAPID DARK 15LB 232 00 5m 20m 20m 8s 44m52s 00 00 62m 60m 61 90 282 SLFRENCH RAPID LIGHT 15LB 2 12 00 5m 20m 20m 8s 4m52s 00 00 4m 60m 61 90 279 52 FRENCH RAPID MED 2 5 LB 2 35 00 5m 20m 20m 8s 44m52s 00 00 65m 60m 61 90 279 53 FRENCH RAPID DARK 2 5LB 245
43. MERSE THE BREAD PAN IN WATER See CLEANING amp STORING Clean inside of Breadmaker after each use 73 RECIPES French Sour Dough Starter Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 3 4 Cup 1 Cup 1 Cup Sugar 1 tsp 2 tsp 2 tsp Dry Milk 2 Thsp 3 Tbsp 3 Tbsp Bread Flour 3 4 Cup 1 Cup 1 Cup Active Dry Yeast 3 4 tsp 1 tsp 1 tsp Touch FRENCH SOUR DOUGH Cycle Key then DOUGH or BAKE RECIPES French Sour Dough Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Starter in Pan in Pan in Pan Water 80 F 27 C 1 4 Cup 3 Tbsp 1 2 Cup 1 Tbsp _ 3 4 Cup 3 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 2 Cups 3 Cups 4 Cups Active Dry Yeast 1 1 4 tsp 1 1 4 tsp 1 1 2 tsp Touch FRENCH SOUR DOUGH Cycle Key then DOUGH or BAKE 74 Normal Whole Wheat Sour Dough Starter Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 3 4 Cup 1 Cup 1 Cup Sugar 2 tsp 1 Tbsp 1 Tbsp Dry Milk 2 Thsp 3 Tbsp 3 Tbsp Whole Wheat Flour 3 4 Cup 1 Cup 1 Cup Active Dry Yeast 3 4 tsp 1 tsp 1 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE Normal Whole Wheat Sour Dough Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Starter in Pan in Pan in Pan Water 80 F 27 C 1 4 Cup 3 Tbsp 1 2 Cup 1 Tbsp 3 4 Cup 3 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Molasses 1 Thsp 2 Tbsp 3 Thsp Bread Flour 1 1 2 Cups 2 Cups 2 1 2 Cups Whole
44. ORY CYCLE F Recipe Name Time Temperature Amount Ingredient Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes 119 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 AND STORING 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 make Kneading Paddle cleaning easy Cleaning Instructions 1 After baking each loaf of bread unplug the Breadman Ultimate Dream Machine 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 Avoid scratching the non stick surfaces DO NOT PUT THE PAN IN A DISHWASHER 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 Oven and Dispenser with a slightly damp cloth or sponge If any residue has scorched on the Heating Element or elsewhere wipe with a non abrasive pad and wipe clean
45. Place all ingredients in the Bread Pan touch DOUGH Cycle and BREAD dough type Remove the dough from the Bread Pan and follow instructions for shaping rising and baking described in the recipes Please Note The Key symbol denotes that the recipe can be accessed on your Dream Machine Screen Each group of Cycle recipes will begin with the Dream Machine Screen Recipe The NUTRITION FACTS per serving for most recipes included in this Instruction Manual amp Recipe Guide are listed on pages 113 115 of this Guide RECIPES French Bread Dough Ingredients 2 0 LB 3 0 LB 2 Loaves 3 Loaves 18 French Rolls 4 baguettes Water 80 F 27 C 1 1 4 Cup 1 3 4 Cups Sugar 1 1 2 Tbsp 3 Tbsp Salt 2 tsp 1 Thsp Bread Flour 4 Cups 6 Cups Active Dry Yeast 2 1 4 tsp 1 Thsp Touch DOUGH Cycle Key then BREAD Type Key 80 Dinner Roll Dough Ingredients 1 5 LB 2 0 LB 3 0 LB 12 rolls 18 rolls 24 rolls Egg large room temperature 1 1 1 Water 80 F 27 C 3 4 Cup 1 Cup 3 Tbsp 1 1 2 Cups 3 Tbsp Oil 3 Thsp 1 4 Cup 6 Tbsp Salt 1 1 2 tsp 2 tsp 1 Tbsp Sugar 3 Tbsp 1 4 Cup 6 Tbsp Bread Flour 3 Cups 4 Cups 6 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then BREAD Type Key Dinner Roll 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
46. SER 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 TR4000 when you call In Warranty Service USA For an appliance covered under the warranty period no charge is made for service or postage Call for return authorization 1 800 233 9054 Out of Warranty Service A flat rate charge by model is made for out of warranty service Include 15 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the pr
47. TE 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 machine 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 Tbsp active dry yeast 2 tsp quick rise yeast Rapid Bread Yeast Amounts The White French Whole Wheat and Fruits amp Nuts Rapid Cycle decreases the time for making your favorite bread by approximately 1 hour Choose a recipe then simply use the amount of yeast listed for the RAPID Course instead of the NORMAL Course The bread may be shorter and denser Sugar Sugar is important for the color and flavor of breads It also serves as food for the yeast since it supports the fermentation process Recipes in this book that call for sugar require granulated sugar Do not substitute powdered sugar In addition artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Salt Salt is necessary to balance the flavor of breads and cakes Salt limits the growth of yeast Do not increase or decrease the amount of salt shown in the recipes Liquids All liquids should be warm 80 F 27 C f
48. The Lid can be removed for cleaning DO NOT PUT THE LID IN A DISHWASHER since this can cause the Lid to warp 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 Ultimate Dream Machine Nn Be sure the Breadman Ultimate 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 e All removable parts should be thoroughly cleaned and dried e Store with Lid closed Place Bread Pan into the Breadman Ultimate with Kneading Paddle inside 120 Why does the height and shape of bread differ in each loaf The bread has an unusual aroma Why The Kneading Paddle comes out with the bread The bread has a floured cornet Can ingredients be halved or doubled Can fresh milk be used in place of dry milk The height and shape of bread may differ depending on the ingredients room temperature and length of the timer cycle Also accurate measurement of ingredients is essential to make delicious bread Stale ingredients may have been used or too much yeast may have been used Always use fresh ingredients Accurate measurem
49. They add warmth to any table as a centerpiece or as a hanging in your kitchen Craft Breads are easy to make and a great rainy day project for you and your family The secret to preserving the decoration is allowing it to cool and dry on a wire rack for 1 to 2 days Coloring Your Craft Bread 1 To color the dough add small amounts of either liquid or paste food coloring to the dough after it comes out of the Bread Pan Knead the color into the dough add enough food color to achieve desired color HINT Use disposable gloves to keep color from staining hands Paste food color will not add moisture to the dough For the woven basket you can color the strips different colors by dividing the dough into several pieces and coloring each one differently roll and cut each color then weave as usual 2 Egg Paint Mix 1 egg yolk and 1 tsp water together add liquid food color to create the desired color Paint the desired pattern on the dough before baking 3 Decorating with dough create leaves grapes fruit etc form into desired shapes and attach to dough with egg wash before baking Preserving Your Craft Bread Shellacking the finished bread will keep it as a presentation piece for several weeks Clear spray acrylic may also be used WARNING Do not eat bread which has been shellacked or sprayed White Craft Dough Dough Preparation Add the ingredients to the Bread Pan of the Breadmaker Touch DOUGH Cycle Key then BREAD Ty
50. Thsp 7 Grain Cereal 1 4 Cup 1 2 Cup 3 4 Cup Bread Flour 2 Cups 2 1 2 Cups 3 Cups Whole Wheat Flour 1 2 Cup 3 4 Cup 1 1 4 Cup Rye Flour 1 4 Cup 1 2 Cup 1 2 Cup Soy Flour 2 Tbsp 3 Tbsp 1 4 Cup Vital Wheat Gluten 1 Tbsp 1 1 2 Tbsp 2 Tbsp Sesame Seeds 1 tsp 2 tsp 1 Thsp Poppy Seeds 1 tsp 2 tsp 1 Thsp Caraway Seeds 1 tsp 1 1 2 tsp 2 tsp Wheat Germ 1 tsp 2 tsp 1 Tbsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHOLE WHEAT Cycle NORMAL Course 104 Country French Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Sponge Water 80 F 27 C 1 2 Cup 3 4 Cup 1 Cup Bread Flour 1 1 4 Cup 1 3 4 Cups 2 Cups Rye Flour 2 Tbsp 1 4 Cup 1 2 Cup Active Dry Yeast 1 tsp 1 tsp 1 tsp Touch SOUR DOUGH FRENCH Cycle Key then PROCESS 6 HOURS Dough Water 80 F 27 C 1 2 Cup 1Tbsp 3 4 Cup 3 4 Cup 2 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 1 1 2 Cups 1 3 4 Cups 2 Cups Rye Flour 2 Tbsp 1 4 Cup 1 2 Cup Active Dry Yeast 1 tsp 1 1 4 tsp 1 1 2 tsp Touch START Key Method Please use the Method outlined in the SOUR DOUGH NORMAL OR FRENCH section of this Instruction Manual 105 JAM CYCLE RECIPES AS EASY AS 1 2 3 JAM Cycle Hints For Best Results e Do not reduce sugar or use sugar substitutes The exact amounts of sugar fruit and other ingredients are necessary for a good set Use only ripe fruit not overripe or underripe for best flav
51. UITS amp NUTS and WHOLE WHEAT breads Limited options are offered for QUICK BREAD CAKE SUPER RAPID SOUR DOUGH DOUGH JAM BAKE ONLY and PERSONAL BAKER Select the Course NORMAL or RAPID NORMAL is preset The RAPID Course for White Bread decreases the time for making bread by approximately 1 hour Touch the RAPID Key if you wish to decrease the baking times Use the amount of yeast listed for the RAPID Course The RAPID Course cannot be activated for the SUPER RAPID QUICK BREAD CAKE SOUR DOUGH or DOUGH Cycles Select SIZE e 2 0 is preset Touch 1 5 or 2 5 LB to change e Loaf SIZE cannot be activated for QUICK BREAD CAKE or DOUGH Select CRUST MEDIUM is preset Touch the LIGHT or DARK CRUST Key to change You can select Crust Color for WHITE FRENCH FRUITS amp NUTS QUICK BREAD CAKE and WHOLE WHEAT Cycles Crust Color cannot be activated for the SUPER RAPID SOUR DOUGH or DOUGH Cycle Touch RECIPES optional and read the ingredient list from the Screen The LCD Screen displays one RECIPE for each Cycle Touch NUTRITION optional and read the NUTRITION FACTIS from the Screen The LCD Screen displays one screen of NUTRITION FACTS for each RECIPE ADD EXTRAS controls the Fruits amp Nuts Dispenser ADD EXTRAS is preset to dispense food For WHITE FRENCH FRUITS amp NUTS QUICK BREAD CAKE WHOLE WHEAT SOUR DOUGH and DOUGH Cycles if you are
52. UM DARK or LIGHT CRUST COLOR Refer to each recipe for the correct selection ADD EXTRAS controls the Fruits amp Nuts Dispenser ADD EXTRAS is preset to dispense food Put slivered almonds 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 fresh fruit or vegetables are not wet Pat dry before putting them in the Dispenser NOTE If you will NOT be using the Dispenser touch the ADD EXTRAS Key before START to 12 13 14 STOP Dispenser from operating After 10 minutes before the baking begins the Bread Machine will stop to allow the dough to Rest Touch the PAUSE Key Remove the Bread Pan and use a spatula to fold in any flour from around the sides of the Bread Pan Remove the Kneading Paddle from the batter and replace the Bread Pan Push down on the rim until the Bread Pan fits firmly in place Close the Lid Touch the RESUME BAKING Key and complete the baking process Removing the Paddle will help prevent tearing the cake loaf when it is removed from the Bread Pan after baking Remove the Bread Pan from the Breadmaker as soon as the Cycle is complete and allow the cake or quick bread to remain in the Bread 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 Bread Pan upside down to release the loaf Allow loaf to cool standing upright on
53. WHEAT RAPID MED 2 0LB 2 20 00 5m 20m 30m 10s 39m505 00 00 45m 60m 61 9 270 39 W WHEAT RAPID DARK 2 0 LB 228 00 5m 20m 30m 10s 39m50s 00 00 53m 60m 61 9 273 30 W WHEAT RAPID LIGHT 2 0 LB 2 15 00 5m 20m 30m 10s 39m50s 00 00 40m 60m 61 90 270 31 W WHEAT RAPID MED 15LB 2 17 00 5m 20m 30m 10s 39m505 00 00 42m 60m 61 90 270 32 W WHEAT RAPID DARK 15 LB 2 25 00 5m 20m 30m 10s 39m50s 00 00 150m 60m 61 9 273 33 W WHEAT RAPID LIGHT 1 5 LB 2 12 00 5m 20m 30m 10s 39m505 00 00 137m 60m 61 90 270 34 W WHEAT RAPID MED 2 5LB 2 30 00 5m 20m 30m 10s 39m505 00 00 55m 60m 61 90 270 35 W WHEAT RAPID DARK 2 5LB 2 38 00 5m 20m 30m 10s 39m505 00 00 63m 60m 61 9 273 36 W WHEAT RAPID LIGHT 2 5LB 2 25 00 5m 20m 30m 10s 39m505 00 00 150m 60m 61 90 270 Whole Wheat Courses have a rest period for up to 25 minutes before kneading begins No movement occurs in the Bread Pan 15 KNEADING AND BAKING CYCLE CHART CONTINUED Cycle Process Total Preheat Kneadl Knead2 Risel Punch Rise Shape Rise3 Bake WARM Preheat Rise Bake Time Temp F Temp F Temp F 37 FRENCH MED 2 0LB 330 00 5m 20m 40m 10s 29m50s 10s 59m50s 55m 60m 61 90 279 38 FR
54. Wheat Flour 3 4 Cup 1 Cup 1 1 2 Cups Active Dry Yeast 1 1 4 tsp 1 1 4 tsp 1 1 2 tsp Touch SOUR DOUGH Cycle Key then BAKE Method Follow steps 1 through 10 outlined in the SOUR DOUGH NORMAL OR FRENCH recipe Create the Sour Dough Starter and place in the Bread Pan with the remaining dough ingredients 11 Touch the START Key then the PAUSE Key then the STOP Key 12 Touch the WHOLE WHEAT Cycle Key Select NORMAL Course Select Size 1 5 LB 2 0 LB or 2 5 LB Select LIGHT MEDIUM or DARK Crust Color 13 Touch the START Key Complete baking the bread Follow steps 14 through 18 outlined in the SOUR DOUGH NORMAL OR FRENCH recipe 75 Normal Rye Sour Dough Starter Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 3 4 Cup 1 Cup 1 Cup Sugar 2 Thsp 1 Tbsp 1 Thsp Dry Milk 2 Thsp 3 Tbsp 3 Thsp Rye Flour 1 2 Cup 3 4 Cup 3 4 Cup Bread Flour 1 4 Cup 1 4 Cup 1 4 Cup Active Dry Yeast 3 4 tsp 1 tsp 1 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE Normal Rye Sour Dough Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Starter in Pan in Pan in Pan Water 80 F 27 C 1 4 Cup 3 Tbsp 1 2 Cup 1 Tbsp 3 4 Cup 3 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Molasses 1 Tbsp 2 Tbsp 3 Tbsp Rye Flour 1 4 Cup 1 4 Cup 1 4 Cup Bread Flour 2 Cups 2 3 4 Cups 3 3 4 Cups Caraway Seeds 2 tsp 1 Tbsp 1 1 2 Tbsp Active Dry Yeast 1 1 4 tsp 1 1 4 tsp 1 1 2 tsp Touc
55. about 3 4 inches in diameter Turn to coat top side with cornmeal Cover let rise until doubled in size A BB WwW N e Carefully remove muffins to greased and preheated 325 F 164 C electric griddle or fry pan Cook 10 minutes per side or until sides are golden brown Cool Split and toast Use Normal Sour Dough Starter Levain 78 French Herb Sour Dough Starter Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 3 4 Cup 1 Cup 1 Cup Dry Milk 2 Thsp 3 Tbsp 3 Tbsp Sugar 1 tsp 2 tsp 2 tsp Bread Flour 3 4 Cup 1 Cup 1 Cup Active Dry Yeast 3 4 tsp 1 tsp 1 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE French Herb Sour Dough Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Starter in Pan in Pan in Pan Water 80 F 27 C 1 4 Cup 3 Tbsp 1 2 Cup 1 Tbsp 3 4 Cup 3 Tbsp Oil 1 tsp 2 tsp 1 Thsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 1 tsp 2 tsp 1 Thsp Dried Herbs crushed 3 4 tsp 1 tsp 1 1 2 tsp Garlic dry minced 1 8 tsp 1 4 tsp 1 2 tsp Garlic powder 1 8 tsp 1 4 tsp 1 2 tsp Bread Flour 2 1 4 Cups 3 Cups 4 Cups Active Dry Yeast 1 1 4 tsp 1 1 4 tsp 1 1 2 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE 79 DOUGH CYCLE RECIPES AS EASY AS 1 2 3 SHAPE amp BAKE YOURSELF Making Dough is simple in your Breadman Ultimate Dream Machine Please note that any yeast raised bread recipe can be used as a DOUGH recipe
56. and the Process Time Settings for that Cycle will be saved to Touch MENU amp START Key touch FRENCH Cycle Key Touch to select COURSE SIZE CRUST Make sure the ADD EXTRAS Key is highlighted Touch the PERSONAL Key Touch the MEMORY Cycle you want this newest recipe variation stored in A B C D E orF the MEMORY Cycle A list of all Processes and the Times are listed You can re set the Time for each Process or leave some as they are Touch the UP or DOWN Keys to move the cursor up and down the process list 5 To change the time for any of the listed Processes touch the or Key Time will change in 1 minute or 1 second increments S gg stion Program Time Temperature Record your recipe name and settings on Preheat 0 minutes the PERSONAL BAKER RECIPE FORMS in Ist Knead 5 minutes back of this Instruction Manual 2nd Knead 15 minutes 1st Rise 50 minutes 1st Punch Down 10 seconds 2nd Rise 50 minutes 2nd Punch Down 10 seconds 3rd Rise 50 minutes Shape 10 seconds Final Rise 5 minutes Punch and Sha i ds rath a 55 minutes pe are in seconds rather Temperature 3550F than minutes Total time 3 hours 45 minutes 98 Pumpkin Pull Apart Pan Rolls A delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice an excellent accompaniment for ham Ingredients 2 0 LB 16 Rolls Water 80 F 27 C 2 Thsp Eggs large
57. ar 1 1 2 Tbsp 2 Thsp 2 Tbsp 1 tsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch FRENCH Cycle NORMAL Course Touch FRENCH Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 53 Italian Herb Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 4 2 Tbsp 1 1 2 Cups 1 3 4 Cups 4 2 Tbsp Oil 2 Tbsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 2 Tbsp 3 Tbsp 1 4 Cup Bread Flour 3 Cups 4 Cups 5 Cups Dried Italian Seasoning 2 tsp 1 Tbsp 1 1 2 Tbsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch FRENCH Cycle NORMAL Course Touch FRENCH Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Thsp 1 4 tsp Sunny Mediterranean Bread NOTE Bread can be prepared as Dough Use DOUGH Cycle and prepare as round bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 1 1 4 Cups 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 Tbsp 1 1 2 Tbsp 2 Thsp Olive Oil 1 Tbsp 1 1 2 Tbsp 2 Thsp Tomato Paste 1 1 2 tsp 2 tsp 2 1 2 tsp Olives rinsed chopped 1 4 Cup 1 3 Cup 1 2 Cup Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 1 Tbsp 1 1 2 Tbsp 2 Thsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch FRENCH Cycle NORMAL Course Touch
58. arranty 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 NOTIGE Ifany 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 Sb 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 Salton Inc products E mail us at breadman saltonusa com OR visit our website http www breadman com or www eSalton com TR4000 P N 61421 Printed in China 2003 Salton Inc
59. ating 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 Breadmaker is a computer brain which instructs the Breadmaker to mix the dough knead the dough allow it to proof rise and bake without you being present The Breadmaker will also prepare dough for you to shape and bake in a conventional oven The recipes included in this book were developed for this Breadmaker Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadmakers It is extremely important not to exceed the amount of flour specified in each recipe up to approximately 6 cups or an unsatisfactory baking performance could result When using your own yeast bread recipes to bake an old favorite use recipes in this cookbook as a guide for converting portions from your recipe to your Breadmaker 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 one of the following special glazes to enhance your bread e Melted Butter Crust Brush melted butter over just baked bread for a softer tender crust e Milk Glaze For a softer shiny crust brush just baked bread with milk or cream Sweet Icing Glaze Mix 1 cup sifted powdered sugar with 1 to 2 tablespoons of mil
60. bsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Add to Dispenser Dried Mixed Fruit diced 1 3 Cup 1 2 Cup 2 3 Cup Touch FRUITS amp NUTS Cycle NORMAL Course Touch FRUITS amp NUTS Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 57 Trail Mix Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 3 Thsp 1 4 Cup 5 Tbsp Honey 3 Thsp 1 4 Cup 5 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Add to Dispenser Fruit amp Nut Trail Mix 1 3 Cup 1 2 Cup 2 3 Cup Touch FRUITS amp NUTS Cycle NORMAL Course Touch FRUITS amp NUTS Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp Cheese Onion Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 1 Tbsp 2 Tbsp 3 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 3 Tbsp 1 4 Cup 5 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Cheddar Cheese shredded 3 4 Cup 1 Cup 1 1 4 Cups Dehydrated Onion 1 1 2 Tbsp 2 Tbsp 2 1 2 Tbsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch FRUITS amp NUTS Cycle NORMAL Course Touch FRUITS amp NUTS Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 58 Carrot Rais
61. bsp 1 1 4 Cup 1 1 2 Cup 2 Tbsp Oil 2 Thsp 3 Tbsp 1 4 Cup Molasses 1 Tbsp 2 Tbsp 3 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 1 Tbsp 2 Tbsp 3 Thsp Bread Flour 2 1 2 Cups 3 Cups 3 1 2 Cups Whole Wheat Flour 1 2 Cup 1 Cup 1 1 2 Cups Sesame Seeds 2 Thsp 2 1 2 Tbsp 3 Thsp Cumin Seeds 1 4 tsp 1 4 tsp 1 2 tsp Sunflower Seeds hulled 1 1 2 Tbsp 2 Tbsp 2 1 2 Tbsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHOLE WHEAT Cycle NORMAL Course Touch WHOLE WHEAT Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 60 Caraway Rye Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Egg s large room temperature 1 1 2 Water 80 F 27 C 3 4 Cup 2 Tbsp 1 1 4 Cups 1 1 2 Cups Oil 3 Thsp 1 4 Cup 5 Tbsp Honey 3 Tbsp 1 4 Cup 5 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Dry Milk 2 Tbsp 3 Tbsp 1 4 Cup Bread Flour 1 1 2 Cups 2 Cups 2 1 2 Cups Whole Wheat Flour 3 4 Cup 1 Cup 1 1 4 Cups Rye Flour 3 4 Cup 1 Cup 1 1 4 Cups Caraway Seeds 2 Tbsp 3 Tbsp 1 4 Cup Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHOLE WHEAT Cycle NORMAL Course Touch WHOLE WHEAT Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp Variation Onion Rye Bread ADD Dehydrated Onion 3 Tbsp 1 4 Cup 5 Tbsp 61 Eight Grain Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Egg large room temperature 1 1
62. ce 1 2 Cup Eggs large room temperature 2 Vanilla 1 1 2 tsp Shortening 1 4 Cup Salt 3 4 tsp Sugar 1 1 2 Cups Dried Cranberries 1 1 2 Cups All Purpose Flour 3 Cups Baking Powder 1 Tbsp Add to Dispenser Nuts chopped 2 3 Cup Touch QUICK BREAD CAKE Cycle Key and LIGHT Crust Color Key Carrot Pineapple Bread Ingredients 1 Loaf Egg large room temperature 1 Water 80 F 27 C 1 2 Cup Pineapple Juice 80 F 27 C reserved 1 4 Cup Oil 1 4 Cup Salt 1 tsp Sugar 1 2 Cup All Purpose Flour 3 Cups Carrots raw grated 1 1 2 Cups Crushed Pineapple drained well 1 2 Cup Nutmeg 1 2 tsp Baking Powder 2 1 2 tsp Baking Soda 1 2 tsp Touch QUICK BREAD CAKE Cycle Key and DARK Crust Color Key 67 We suggest starting your SUPER RAPID bread baking with this SUPER RAPID White Bread Recipe Follow each step carefully noticing that water temperatures must be 100 115 F 43 46 C and that Quick Rise Rapid Rise Bread Machine or Instant Rise Active Dry Yeast MUST be used Super Rapid White Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 100 115 F 43 46 C 1 Cup 3 Tbsp 1 1 2 Cups 2 Tbsp 1 3 4 Cups 3 Tbsp Oil 2 1 2 Tbsp 1 4 Cup 1 4 Cup 2 Tbsp Sugar 2 Tbsp 3 Thsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Dry Milk 1 1 2 Tbsp 2 Tbsp 3 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Quick Rise Dry Yeast 1 Tbsp 2 1 2 tsp 2 Tbsp 3 4 tsp 2 T
63. ch If more like a batter add 1 Tbsp flour Allow to mix add more if necessary If too dry add 1 tsp water Allow to absorb add more if necessary Follow recipe Increase by 1 4 tsp Decrease by 1 4 tsp Sugar substitutes not recommended Follow recipe or substitution recommendations Flours cannot be substituted Place yeast on top of flour away from liquids Make sure yeast is fresh and at room temperature For all Courses except Super Rapid use active dry rapid or quick rise in equal amounts Follow bread machine yeast directions Water should be 80 F 27 C for all Courses except Super Rapid which should be 100 115 F 43 46 C 123 RECIPE INDEX BREAD RECIPES AS EASY AS 1 2 3 49 50 WHITE BREAD RECIPES White Bread Te sc an de ne EEE 49 Banana Breads u ae ee ern ale NA ee 51 Banana Granola Bread AA ce WA AE eran 51 B ttermille Bread a er nt eU ec ee a 52 Corn Bread a LN cere er o p M E aa Ear 52 Epo Bread esie t tee oae yu bees t dcbet Nt 53 FRENCH BREAD RECIPES French Bread i e RA TTE TITO PORUM RE eds 53 ItaltansHerb Bread zo ueste unm ee EQ eus 54 Sunny Mediterranea Bread er en Oe Ra 54 brenchHerb Bread ss E tM e eR eet es 55 Whole Wheat French Bread 55 FRUITS amp NUTS BREAD RECIPES Cinnamon Raisin Walnut Bread
64. cially developed recipes and fast acting yeast The 2 5 LB loaf bakes in 1 hour and 9 minutes BAKE ONLY This Cycle can be used if the crust is too light or if you wish to bake pre made dough see ADVANCED BAKING TECHNIQUES BAKE ONLY It can be especially helpful if your bread quick bread or cake is not quite done Check every few minutes This Cycle will bake for up to 4 hours 240 minutes and from 200 F to 375 E The time set in this Cycle is saved in the memory of the Breadmaker until you change it PERSONAL BAKER The Breadman Ultimate Dream Machine Breadmaker has 6 Personal Baker Recipe Memory Cycles This means you have 6 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 and temperatures This information is then stored in the PERSONAL BAKER file and kept separate from the Regular Cycles 13 KNEADING AND BAKING CYCLE CHART Cycle Process Total Preheat Knead1 Knead2 Risel Punch Rise Shape Rise3 Bake WARM Preheat Rise Bake Time Temp F Temp F Temp F 1 WHITE MED 2 0 LB 310 00 5m 20m 40m 10s 24m50s 15s 49m45s 50m 60m 61 90 270 2 WHITE DARK 2 0 LB 3 20 00 5m 20m 40m 10s
65. color or overheat e Do not place any objects on top of Breadmaker e Always make sure the Kneading Paddle is removed from the bread prior to slicing CAUTION To protect young children keep the Breadmaker out of their reach when you are not there to supervise especially during the Kneading and Baking processes OPERATING TIPS CONTINUED PLEASE NOTE IMPORTANT If at any time during the bread making process you need to turn the Breadmaker OFF touch the PAUSE Key From the PAUSE Screen touch STOP e Do not put larger quantities than recommended into the Bread Pan bread may not mix or bake correctly and the Breadmaker may be damaged The maximum amount of flour to be used is as follows e BREAD Cycles approximately 5 to 5 1 2 Cups e DOUGH Cycles 6 Cups e JAM Cycle 3 Cups fruit and juice Always add ingredients in the order they are specified in the recipe e Set the Internal Clock when the Breadmaker is first plugged in so that you can use the DELAY BAKE TIMER and the COMPLETION TIME on the Screen will be correct BEFORE USING FOR THE FIRST TIME 1 2 Unpack and clean Breadmaker see CLEANING INSTRUCTIONS Place Breadmaker on a dry stable surface away from heat and away from areas where cooking grease or water may splatter onto it Avoid placing the Breadmaker where it may tip over during use and place away from edge of counter top When you first plug your Breadman Dream Machin
66. d Eme based in he momnary od the EREADMAKER GETTING HELP 2 ADVANCED BAKING TECHNIOUES PAUSE PAUSE The process wan imierrupird H yma touch the KESUME BAKTS krp wiibin 10 meram the process dl hoan where p err off H you forget to resti vate the BRE ALIMLAKER vill aihama rear H von mach the STOP key the cycle s canceled and the mena ADA pisc RESUME BARING PAUSE SCREEN The Breadman Ultimate Dream Machine bakes a traditional horizontal loaf This feature in combination with the PAUSE Key allows you to be very creative with bread machine baking You can touch PAUSE at any time during any Cycle When you touch PAUSE the Breadmaker will stay on hold for up to 10 minutes You will hear 4 continuous beeps when the PAUSE begins and the Pause Screen shown above will appear The beeping will continue until the Cycle is resumed Touch the RESUME BAKING Key and the machine will start again at the point where it left off If you forget to touch RESUME BAKING the machine will automatically reactivate after the 10 minutes have elapsed Touch STOP to cancel the Cycle completely and return to the Cycle Selection Screen Using PAUSE will let you Create decorative crusts Make pull apart rolls Create rustic Mediterranean styled rolled bread Add crumble toppings to coffee cakes 44 PAUSE CONTINUED Decorative Crusts Pull Apart Rolls Mediterranean style Bread Recipe
67. e in the Welcome Screen will appear briefly Welcome to Breadman The Touch Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way Then the MENU amp START Cycle Select Screen will remain on your LCD Screen until you touch any Key WHITE BREAD FRENCH FRUITS amp NUTS WICK HREAINCAKE WHOLE WHEAT SMA CALA IDOL AM BAKE CXSLY PRESS AL BARKER MENU 8 START Cycle Select Screen Touch the HOME Key to view the different MODE SELECTIONS BEFORE USING FOR THE FIRST TIME Following is the HOME Screen and a brief description of all of the Keys MODE SELECT INTERNAL CLOCK AFTER BARING SELF TESTING NOTE If you touch HOME at any time during programming the LCD Screen will revert to the MODE SELECT Screen CONTINUED Touch any word enclosed in a square Key and the LCD Screen will advance to the next step MENU amp START Touch to advance to the Bread Cycle Selection Screen INTERNAL CLOCK Touch to set the PRESENT TIME AFTER BAKING This Screen will also appear when baking is completed 1 Touch the OK Key Unplug the power cord Remove the Bread Pan with a pot holder Take the bread out the Bread Pan Check for Kneading Paddle before slicing HELP GUIDE Control Panel Error Messages E 01 The interior of the Breadmaker is too warm to operate nA UC N E 02 The interior of the Breadmaker is too cold to opera
68. e If you want the dough to knead for 20 minutes de gas punch down for 15 seconds and rise for an hour just program in the numbers You can choose to alter each process time to suit the taste of your recipe and your family and then save the processes in 1 of the 6 Select MEMORY Cycles We recommend that for your own reference you keep a log of the recipe name ingredients amounts and times in the charts provided at the end of this book You can recall your previously saved personal settings from the 6 MEMORY Cycles A through F You will be allowed to further adjust each time setting for bread making Try various combinations and enjoy making your own original recipes MEMET LL A Use the 6 MEMORY Cycles Charts A through F at the end of this book to record the recipe name ingredients amounts and times used 40 PERSONAL BAKER CYCLE GENERAL DESCRIPTION 1 Touch the PERSONAL BAKER Key 2 Touch the MEMORY Cycle A B C D E or F you want to store your process in It may say USER DEFINED EMPTY or have a Bread Cycle listed 3 Touch RECALL and a list of all process and times are listed 4 Touch the UP A or DOWN y Keys to move the cursor up and down the process list 5 To change or enter the time for any of the listed Processes touch the or Key Time will change in 1 minute or 1 second increments 6 When the START Key is touched all times entered will be automatically sav
69. e CLEANING amp STORING Clean inside of Breadmaker after each use 50 Banana Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Egg large room temperature 1 1 1 Water 80 F 27 C 3 4 Cup 2 Tbsp 1 1 4 Cups 1 1 2 Cups 2 Tbsp Oil 2 Tbsp 3 Thsp 1 4 Cup Banana Cake Mix 1 1 2 Cups 2 Cups 2 1 2 Cups Bread Flour 1 1 2 Cups 2 Cups 2 1 2 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHITE BREAD Cycle NORMAL Course Touch WHITE BREAD Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp Or any other variety of cake mix for flavor variation Banana Granola Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 2 Tbsp 3 Tbsp 1 4 Cup Honey 2 Tbsp 3 Tbsp 1 4 Cup Banana Extract 3 4 tsp 1 tsp 1 1 2 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 Tbsp 3 Tbsp 1 4 Cup Bread Flour 3 Cups 4 Cups 5 Cups Banana Chips crushed 1 2 Cup 2 3 Cup 1 Cup Granola Cereal 3 4 Cup 1 Cup 1 1 4 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHITE BREAD Cycle NORMAL Course Touch WHITE BREAD Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp Buttermilk Bread Ingredients 2 0 LB 2 5 LB Cultured Buttermilk 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 3 Tbsp 1 4 C
70. e Du ber Red eer Ree 106 Dream Machine Craft Ideas 107 113 Recipe Nutrition Facts per Serving 114 116 Personal Baker Recipe Forms sso kii II ee 117 119 User Maintenance Instructions Cleaning and Storing Instructions 120 Before Calling For Service 121 SI Ka uc abe Sa en re ette euet act Sta Rep e ata eM 122 OSUPgestlODs ice dM ROLE ae EES ee DOE Y EE ME Le qe Qu ae MS 123 Recipedndex o4 WAA AAA WA es EAE IH ER IM EE NE LT 124 127 IMPORTANT SAFEGUARDS When using electrical appliances basic safety precautions should always be followed including the following 1 Do not touch hot surfaces Use handles or knobs 10 11 12 13 14 Read all instructions To protect against electrical shock do not immerse cord plugs or appliance in water or other liguid 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 elect
71. e or heat or on a soft surface such as a carpet or kitchen towel Avoid placing it where it may tip over during use Dropping the Breadmaker could cause it to malfunction e Use oven mitts when working with bread or any part of the Breadmaker that is HOT from baking To avoid burns stay clear of the Steam Vent during Rising and Baking processes Also do not touch the Viewing Window it gets very hot After baking wait for the Breadmaker to cool down before touching or cleaning the Bread Pan or the Baking Chamber of the Breadmaker without oven mitts e It is normal for the Viewing Window to collect moisture during the beginning of the Baking processes As your bread bakes the moisture will evaporate soon so you can watch your bread s baking progress e Avoid electric shock by unplugging before using a damp cloth or sponge to wipe the interior of the Baking Chamber e Wipe off crumbs and clean the Breadmaker as needed after baking See CLEANING INSTRUCTIONS described in this Instruction Manual Never use metal utensils with the Breadmaker These can scratch the non stick surface of the Bread Pan e Don t open the Lid excessively during baking This causes the bread to bake improperly e Don t unplug the Breadmaker during Kneading or Baking processes This will stop the operation e Always unplug the Breadmaker when you are not using it e Do not cover the Steam Vents during use This could cause the Breadmaker to warp dis
72. e straight edge of a knife and add to the Bread Pan Smooth into all corners Carefully measure Active Dry Yeast with a measuring spoon level off with the straight edge of a knife and add to the Bread Pan Place the Bread Pan into the Breadmaker Push down on the rim until the Bread Pan fits firmly in place Close the Lid Touch WHITE Cycle Key Touch 2 5 LB 2 0LB or 1 5 LB LOAF SIZE Touch the START Key At the beep during the kneading process check the dough ball It will be sticky to the touch At this time push down any dough or flour that may be on the sides of the Bread Pan When the beeper sounds the bread has finished baking The Screen will display COMPLETE Touch the OK Key If OK is NOT touched a controlled Keep Warm Phase will begin and will automatically shut off after 60 minutes Use oven mitts to carefully remove the Bread Pan CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD 13 14 15 WILL BE VERY HOT USE OVEN MITTS Turn the Bread Pan upside down and shake several times to release the bread Do not use metal utensils inside the Bread Pan or Breadmaker Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before cutting When the bread has completely cooled approximately 1 hour store in an airtight container UNPLUG UNIT BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER Se
73. e to mix and bake a pre packaged cake mix or a quick bread from scratch A special RAPID Course allows you to save up to an hour during the bread making process compared to the NORMAL Course Cycle The SUPER RAPID Cycle bakes a 1 5 and 2 0 LB loaf of bread in as little as 59 minutes The 2 5 LB loaf bakes in 1 hour and 9 minutes One of the most unique features on the Dream Machine is the SOUR DOUGH Cycle The Breadmaker will mix the levain starter ingredients together for either NORMAL or FRENCH SOUR DOUGH and then ferment the levain in a warm environment for up to 48 hours Add the remaining ingredients and select either BAKE ONLY or DOUGH to complete the process DREAM MACHINE CONTINUED Jam Cycle Use the PERSONAL BAKER to custom bake your own recipes 60 Minute Power Failure Back Up e You can make DOUGH for rolls loaves or hand shaped bread you ll bake in your oven Use the Breadmaker s DOUGH Cycle to do the Mixing and Kneading for you then shape and bake the bread yourself e The DOUGH Cycle also has selections for PIZZA and BAGELS You can wake up to hot baked bread in the morning by using the Delay Bake Timer e The JAM Cycle allows you to enjoy your favorite fresh home made jams in 1 hour and 5 minutes You can use the BAKE ONLY Cycle to bake frozen dough and other types of dough that need refrigeration The PERSONAL BAKER Cycle lets you manually set times and temperatures for every
74. east if the date code on the packet has expired e To ensure freshness when using the DELAY BAKE TIMER we recommend setting it for as short a time as possible Because ingredients are partially combined in the Bread Pan the dough may tend to deteriorate if left for too many hours especially on a warm or humid day e Keep the Lid closed during the Rising and Baking process Opening it excessively causes uneven baking e After your bread has cooled completely store it in a plastic bag or plastic wrap to prevent it from drying out 1 Remember to insert the Kneading Paddle first then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadmaker 2 Lower the Bread Pan into the Baking Chamber until securely 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 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 Your Breadman Dream Machine is a wealth of stored information at your fingertips Need a basic recipe Touch RECIPES and read the ingredient list off the Screen On a special diet Touch the NUTRITION Key and the appr
75. eat sheaf Save the remaining dough cover with oiled plastic wrap Hint If you want to make 2 to 3 mini harvest breads divide the dough into 2 to 3 equal rectangles and work from there Carefully transfer the cut out onto baker s parchment paper and onto a sheet pan As with a pie crust dough pierce the dough all over with a fork Lightly mist with water Hint Dough should be covered with oiled plastic wrap at all times except when actually working with a section You can also refrigerate dough to retard leavening Simply bring the dough back to room temperature before continuing Kernel Trim Preparation 1 Take the remaining dough and reincorporate it into a dough ball Let it rest for 5 to 10 minutes 2 Divide the dough with a bench knife into 2 pieces 1 piece will be 2 3 of the remaining dough and the other piece will be 1 3 of the remaining dough Hint Keep dough covered with oiled plastic wrap at all times except when actually working with a section 3 Take the large section 2 3 of the remainder and using a bench knife or dough divider cut into 5 equal parts Divide each of these into 16 mini pieces 4 Each mini piece should be shaped quickly into a tiny torpedo shape 5 With clean non serrated scissors cut each piece 3 times down the center line and on each side of the base 6 Keep finished wheat kernels under oiled plastic wrap 108 Stalk Preparation Assembly 1 Roll out the remaini
76. ed in the Breadmaker memory until they are changed again NOTE If you touch RESET all of the changes made will be erased and the PERSONAL BAKER Cycle will revert back to the last saved time The cursor will move to the first process 7 Touch START all times will be stored in the Breadmaker s memory and the MEMORY Cycle Key that you selected will change to USER DEFINED PERSONAL ES SELECT MEMCMLY EMPTY Cu EMPTY EMPTY in EMPTY Le EMPTY Dr EMPTY PERSONAL BAKER RECALL Screen Lists Processes and Times 41 ADVANCED BAKING TECHNIOUES PERSONAL To Re Define a Pre Programmed Cycle and Save as a PERSONAL Cycle IMPORTANT Touch the Bread Quick Bread Cake Dough or Jam Cycle to be used PERSONAL allows you to redefine all Bread and Dough Cycles except SOUR DOUGH and BAKE ONLY Touch to select COURSE SIZE CRUST and ADD EXTRAS if available Touch the PERSONAL Key Touch the MEMORY Cycle you want this newest recipe variation stored in A B C D E or F Touch SAVE The Cycle Name and the Process Time Settings for that Cycle will be saved to the MEMORY Cycle A list of all Processes and the Times are listed You can re set the Time for each Process or leave some as they are Touch the UP 4 or DOWN DW Keys to move the cursor up and down the process list To change the time for any of the listed Processes touch the or Key Time will change in 1 minute or 1 second
77. emp F Temp F Temp F 73 SUPER RAPID 2 0 LB 0 59 00 3m 10m 14m 00 00 00 32m 00 12 122 295 TASUPER RAPID 1 5 LB 0 59 00 3m 10m 16m 00 00 00 30m 00 12 122 295 75 SUPER RAPID 2 5 LB 1 09 00 3m 15m 14m 00 00 00 37m 00 12 122 295 Cycle Process Total Preheat Knead1 Knead2 Knead3 Rest Knead4 IKnead5 Bake WARM Preheat Rise Bake Time Temp F Temp F Temp F 76 QUICK BREAD MED 127m 60 11 QUICK BREAD DARK 137m 60 78 QUICK BREAD LIGHT 102m 60 Cycle Process Total Preheat Heat Time amp Mix 79 JAM 105 15m 50m Cycle Process Total Ferment Bake Preheat Rise Bake Time Temp F Temp F Temp 80 SOUR DOUGH 2h 48h Cycle Process Total Preheat Kneadi Knead Risel Punch Preheat Rise Bake Time Temp F Temp F Temp F 81 DOUGH BREAD 130 00 3m 27m 59m50s 10s 61 90 82 DOUGH PIZZA 0 55 00 3m 22m 29m50s 10s 61 90 83 DOUGH BAGEL 125 00 3m 22m 59m50s 10s 61 90 Cycle Process Bake Bake Temp F 84 BAKE ONLY 0 240m 200 375 18 KNOW 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 informat
78. ents are essential to make delicious bread This can happen as the Kneading Paddle is detachable Use a non metal utensil to remove it CAUTION The Kneading Paddle will be hot Sometimes flour in the corner of the Bread Pan may not have been completely kneaded into the dough Scrape it off the loaf with a knife NO If there is too little in the Bread Pan the Kneading Paddle cannot knead well enough If there is too much bread rises out of the Bread Pan YES Be sure to decrease the same measurement of water to equal liquid substitution Fresh milk is not recommended when using the Delay Bake Timer because it may spoil while sitting in the Bread Pan 121 CHECKLIST Bread Smoke Sidesof Bread Short amp Maker emitted bread rises dense BAKING RESULTS doesnot from collapse too texture operate steam bottom is much ingredients vent damp coarse not mixing burning texture smell Please check the following U y 1 Unplugged power outage 2 Oven area is too hot Screen E 01 3 Oven area is too cold Screen E 02 4 Screen reads 000 H 00 L 00 E 04 E 05 5 Ingredients spilled on heating element 6 Top Lid was open during baking 7 Bread left in Bread Pan too long after program 8 Bread sliced just after baking steam was not allowed to escape 9 Whole Wheat Whole Wheat Rapid or Jam Course chosen 10 Kneading Paddle not installed 1 No
79. erolSodium Potassium Carbo Dietary Sugar Protein Vitamin A Calcium Iron fromfat g mg mg mg hydrates fiber g 9 U mg mg Alm Cherry Coffee Cake Dough 147 18 2 1 293 61 27 1 2 5 9 15 2 Banana Walnut Bread 320 108 12 19 369 343 49 2 22 8 88 51 2 Banana Wheat Bagel Dough 213 45 5 18 392 164 38 3 7 6 34 14 2 Blueberry Wheat Bagel Dough 241 27 3 18 396 145 48 2 14 7 116 16 2 Buttermilk Bread 163 27 3 1 36 82 28 1 4 5 8 32 2 Caraway Rye Bread 15 45 5 19 300 127 28 3 5 5 42 29 1 Carrot Pineapple Bread 208 45 5 18 304 127 36 1 12 4 389 13 2 Carrot Raisin Bread 17 27 3 18 297 93 32 1 7 5 190 12 2 Challah Bread Dough 162 36 4 18 29 53 25 1 1 5 20 8 2 Cheese Onion Bread 178 36 4 7 333 63 29 1 4 6 76 59 2 Cinnamon Roll Dough 1788 36 4 318 294 53 29 1 5 5 26 8 2 Corn Bread 196 145 5 19 343 82 3 1 5 6 55 33 2 Country French Bread 123 9 1 0 289 52 25 1 1 4 0 6 2 Dairy Whole Wheat Bread 176 36 4 2 318 110 29 2 6 5 31 31 2 Date Nut Bread 22 N 8 18 300216 45 3 19 5 42 27 2 Dinner Roll Dough 174 36 4 18 294 53 28 1 4 5 26 8 2 Dried Fruit Bread 1719 45 5 2 298 8 29 1 5 5 18 27 2 Egg Bagel Dough 19 18 2 18 391 66 37 1 4 6 26 10 2 Egg Bread 176 36 24 37 307 8 28 1 3 6 71 28 2 Eight Grain Bread 162 36 4 18 311 125 28 3 2 6 34 15 2 Focaccia Bread Dough 165 36 4 2 314 67 28 1 3 5 20 33 2 French Herb Bread 142 18 2 0 289 48 27 1 2 4 0 6 2 French Herb Sour Dough 138 9 1 1 294 66 26 1 2 5 12 19 2 French Herb Sour Dough Starter 158 18 2 5 23 125 2
80. es that the recipe can be accessed on your Dream Machine Screen Each group of Cycle recipes will begin with the Dream Machine Screen Recipe The NUTRITION FACTS per serving for most recipes included in this Instruction Manual amp Recipe Guide are listed on pages 113 115 of this Guide RECIPES White Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 2 Tbsp 2 1 2 Tbsp 2 Tbsp 2 tsp Sugar 2 Tbsp 1 4 Cup 6 Tbsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Dry Milk 1 1 2 Tbsp 2 Tbsp 3 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHITE BREAD Cycle NORMAL Course Touch WHITE BREAD Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp 49 White French Fruits amp Nuts and Whole Wheat Method li Qo 10 11 12 Remove the Bread Pan from the Breadmaker Attach the Kneading Paddle onto the Shaft Have all ingredients ready Make sure all ingredients except water are at room temperature Use a liquid measuring cup to measure the water 80 F 27 C pour into the Bread Pan Use a measuring spoon to measure the oil add to the Bread Pan Use a measuring spoon to measure the sugar salt and any other dry ingredients level off with the straight edge of a knife and add to the Bread Pan Lightly spoon bread flour into a dry measuring cup level off with th
81. et Pinch the left side seam of the attachment so it is secure Gently press the braid onto the form and let the braid hang off the right side 109 The Finale 1 Cover dough with oiled plastic wrap Let your Harvest Bread rise undisturbed for 45 minutes at room temperature Hint If you are baking in a warm or cold environment you may need to adjust the rise time 2 Brush the Harvest Bread with an egg wash and bake at 350 F 177 C for 20 to 25 minutes until golden brown 3 Remove the Harvest Bread with care from the oven Allow it to cool on a wire rack for 1 to 2 days 4 To finish follow the steps outlined in the DREAM MACHINE CRAFT IDEAS Preserving Your Craft Bread section of this Instruction Manual 110 WREATH Preparation and Assembly Remove dough from Bread Pan and divide into 3 egual pieces Cover with oiled plastic wrap Allow dough to rest 5 minutes roll each piece into a 24 to 36 inch long rope The length will depend on how large the final wreath will be Lay the 3 ropes side by side and braid from the middle do not seal ends Hint Dough should be covered with oiled plastic wrap at all times except when actually working with a section Incorporate the 2 sets of ends into one ring Carefully transfer to a baking sheet lined with parchment Let rise in a warm place until doubled or desired size Brush with egg wash Bake at 350 F 177 C for 25 to 30 minutes or unti
82. h SOUR DOUGH Cycle Key then DOUGH or BAKE 76 Normal Sour Dough Cracked Wheat Rolls Ingredients 8 Rolls 12 Rolls Starter Normal in Pan in Pan Water 80 F 27 C 1 4 Cup 3 Tbsp 3 4 Cup 3 Tbsp Oil 2 Tbsp 3 Tbsp Salt 1 1 2 tsp 2 1 2 tsp Brown Sugar 2 Thsp 3 Tbsp Bread Flour 1 1 2 Cups 3 Cups Whole Wheat Flour 3 4 Cups 1 Cup Cracked Wheat 1 3 Cup 1 2 Cup Active Dry Yeast 1 1 4 tsp 1 1 2 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE Method 1 Place dough on lightly floured surface Divide into pieces Shape into smooth cylinders about 4 inches long 2 Place rolls on greased cookie sheet Let rise in a warm place for 30 minutes until doubled in size Cut with a very sharp knife one long slash down the length of the roll 3 Brush with cold water 4 Bake at 400 F 204 C for 20 to 25 minutes or until golden brown Use Normal Sour Dough Starter Levain 77 Normal Sour Dough English Muffins Ingredients 16 Muffins 24 Muffins Starter Normal in Pan in Pan Water 80 F 27 C 1 4 Cup 3 Tbsp 3 4 Cup 3 Tbsp Oil 2 Tbsp 3 Tbsp Salt 1 1 2 tsp 2 1 2 tsp Sugar 2 Tbsp 3 Tbsp Bread Flour 2 1 4 Cups 4 Cups Active Dry Yeast 1 1 4 tsp 1 1 2 tsp Touch SOUR DOUGH Cycle Key then DOUGH or BAKE Method Place dough on surface covered with cornmeal Roll dough to 1 4 inch thickness Cut into 16 to 24 circles
83. he Breadmaker during the DOUGH Cycle Remove the dough 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 dough to rise until doubled in volume BAKING HINT 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 15 minutes and check again 34 MAKING DOUGHS SOUR DOUGH CYCLE SOUR DOUGH is a combination of water sugar dry milk flour and yeast that is mixed and heated and allowed to ferment over time to create a levain or starter The remaining bread ingredients are added to the starter to make a loaf of bread Your Breadman Ultimate Dream Machine Breadmaker will do double duty resulting in fantastic Sour Dough breads or crispy chewy Old World type breads The SOUR DOUGH Cycle will ferment for 2 to 48 hours To develop the best sour flavor 36 to 48 hours of fermentation time is required The Old World type breads require a sponge that ferments for 2 12 hours After adding the remaining ingredients the Breadmaker will either Mix and Bake or just Mix the Dough allowing you to bake a traditional loaf in a conventional oven The Breadman Ultimate offers you the choice of either FRENCH or NORMAL Sour Dough breads FRENCH Sour Dough typically does not contain large amounts of fat sugar or
84. his Phase will help prevent the bread from becoming soggy for best results remove bread immediately after Baking Cycle is complete The Keep Warm Phase does not apply to QUICK BREAD CAKE JAM SOUR DOUGH BREAD DOUGH PIZZA DOUGH BAGEL DOUGH or BAKE ONLY Cycles Remove the loaf of bread from the Bread Pan Turn over the Bread Pan a few inches from the countertop and gently shake out the loaf It s best to remove the loaf as soon as the Breadmaker is done baking Place the loaf on a wire rack or other cooling surface to cool Bread should be cooled 15 to 30 minutes before it is sliced Quick Bread Cake should cool in the Bread Pan for 20 minutes Use a thin rubber or plastic spatula and gently loosen the cake from the sides of the Bread Pan Gently shake the quick bread cake out of the Bread Pan and allow an additional 30 minutes to cool on a wire rack before slicing Sometimes the Kneading Paddle will stick in a loaf of bread If it does use a non metal utensil to gently remove it taking care not to scratch the Kneading Paddle DOUGH CYCLES GENERAL DESCRIPTION BREAD DOUGH This Cycle makes dough for breads that is shaped and baked in a conventional oven PIZZA DOUGH The Pizza Dough Cycle will make your favorite pizza crust dough BAGEL DOUGH Use this Cycle to make bagel dough that is shaped and then baked in a conventional oven SOUR DOUGH This Cycle begins with mixing the le
85. hsp 1 1 2 tsp Touch SUPER RAPID Cycle Key Super Rapid Method 1 Remove the Bread Pan from the Breadmaker Attach the Kneading Paddle onto the 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 100 115 F 43 46 C pour into the Bread Pan 3 Use a measuring spoon to measure the oil add to the Bread Pan 4 Use a measuring spoon to measure the sugar salt and any other dry ingredients level off with the straight edge of a knife and add to the Bread Pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan Smooth into all corners 6 Carefully measure Quick Rise Dry Yeast with a measuring spoon level off with the straight edge of a knife and add to the Bread Pan 7 Place the Bread Pan into the Breadmaker Push down on the rim until the Bread Pan fits firmly in place Close the Lid 8 Touch SUPER RAPID Cycle Key Touch 2 5 LB 2 0LB or 1 5 LB LOAF SIZE Touch the START Key 9 At the beep during the kneading process check the dough ball It will be sticky to the touch At this time push down any dough or flour that may be on the sides of the Bread Pan 10 When the beeper sounds the bread has finished baking 68 11 Use oven mitts to carefully remove the Bread Pan CAUTION THE OVEN CAVITY BREAD PAN KNEADING BLADE AND BREAD WILL
86. ie 107 108 Decorative Harvest Bread 108 110 Wi AA ia 111 Woven Basket 223 AA AA ad 112 Cornucopia ran sea ee ser 113 Recipe Nutrition Facts per serving 114 116 Personal Baker Recipe Forms o oooooooorororrrr rra 117 119 127 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 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 PURCHA
87. in Bread 1 5 LB 2 0 LB 2 5 LB Egg large room temperature 1 1 1 Water 80 F 27 C 3 4 Cup 2 Tbsp 1 1 4 Cups 1 1 2 Cups 2 Tbsp 2 Thsp 3 Tbsp 1 4 Cup 1 1 2 tsp 2 tsp 2 1 2 tsp 3 Tbsp 1 4 Tbsp 5 Tbsp Carrots raw grated 3 4 Cup 1 Cup 1 1 4 Cups 3 Cups 4 Cups 5 Cups Apple Pie Spice 3 4 tsp 1 tsp 1 1 4 tsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Add to Dispenser Raisins seedless 1 3 Cup 1 2 Cup 2 3 Cup Touch FRUITS amp NUTS Cycle NORMAL Course Touch FRUITS amp NUTS Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Thsp 1 4 tsp Whole Wheat Bread Whole Wheat with Gluten Ingredients 1 5 LB 2 0 LB 2 5 LB Egg large room temperature 1 1 1 Water 80 F 27 C 1 Cup 1 Tbsp 1 1 2 Cups 1 Tbsp 1 3 4 Cup 1 Tbsp Oil 2 1 2 Tbsp 3 Tbsp 1 4 Cup Molasses 2 1 2 Tbsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Dry Milk 2 Tbsp 2 1 2 Tbsp 3 Tbsp Whole Wheat Flour 3 1 2 Cups 4 1 2 Cups 5 1 2 Cups Gluten 1 Tbsp 1 1 2 Tbsp 2 Tbsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHOLE WHEAT Cycle NORMAL Course Touch WHOLE WHEAT Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp Sunflower and Sesame Seed Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Egg large room temperature 1 1 1 Water 80 F 27 C 3 4 Cup 2 T
88. increments When the START Key is touched all times entered will be auto matically saved in the Breadmaker memory until they are changed again The Memory Cycle will be named the Cycle you started with WHITE SUPER RAPID or DOUGH If you touch RESET all of the changes made will be erased and the PERSONAL Cycle will revert back to the last saved time The cursor will move to the first process 7 There are two PERSONAL Help Screens with helpful information for the PERSONAL Cycles Touch the 2 Key for Screen 1 and then the DOWN W Key to advance to Screen 2 Touch the UP 4 Key to return to Screen 1 8 Touch the BACK Key to return to the Process Time Setting Screen 42 PERSONAL CONTINUED 9 Touch START to begin the newly defined PERSONAL Cycle or touch the TIMER Key to activate the Delay Bake Timer Touch the 2 Key and the following Screen will appear listing brief instructions for setting the PERSONAL BAKER and PERSONAL Cycles Touch the DOWN Key for more information PERSONAL BAKER GETTING HELP ii You cam set the tine for each wep To sei the time far wich proces mara curser by via hera or 5 kes To change thie tirer Por exch prera ur nr krx GETTING HELP 1 43 PERSONAL BAKER GETTING HELP ifi H vog much the RESET key the kaava same will appa Ali vou ari and cone the tisse af all epeka touch the START key or the TIMER key for dele baking The indicate
89. ion carefully to gain a better understanding of the importance each ingredient plays in the bread making process There are several Breadmaker recipe books available that may use these ingredients 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 Breadmaker by Breadman 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 Breadmaker will produce loaves with better volume and structure Cornmeal and Oatmeal Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel cut oats They are used primarily to enhance the flavor and texture of the bread Cracked Wheat Cracked wheat has a very coarse texture It comes from wheat kernels cut into angular fragments It gives whole grain 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 develo
90. k 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 Breadmaker recipes in your Breadmaker Follow package or recipe directions for making 1 5 2 0 or 2 5 LB loaves Do not exceed the Bread Pan capacity Checking Dough Consistency Although the Breadmaker will mix knead and bake bread automatically when baking bread from scratch it is necessary that you learn to recognize the condition of your dough The ratio of flour to liquid is the most critical factor in any bread recipe yet most easily remedied Touch PAUSE after 5 to 8 minutes during the Kneading process open the Breadmaker and check the consistency of the dough A bread or dough recipe dough ball should be slightly tacky to the touch A SUPER RAPID dough ball should be sticky to the touch If the bread dough ball 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 QUICK BREAD CAKE batter will look like normal batter 24 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
91. l golden brown Remove from oven and allow to cool on a wire rack for 1 to 2 days Decorate wreath as desired To finish follow the steps outlined in the DREAM MACHINE CRAFT IDEAS Preserving Your Craft Bread section of this Instruction Manual 111 WOVEN BASKET Preparation Assembly 1 You will need 3 equal size oven proof glass or metal bowls Invert bowls and place on work surface spray bowls heavily with spray on vegetable oil 2 Remove dough from Bread Pan divide in half divide one piece in half again 3 Make a template of parchment or wax paper large enough to cover the bottom and sides of the bowl With rolling pin roll large dough piece into a square large enough to cover inverted bowl Cut dough into 1 inch wide strips Place parchment paper on counter top and assemble the basket base by weaving the strips together Place the dough over the inverted bowl spray heavily with spray on vegetable oil Secure the ends over the rim of the bowl You can weave strips of various colors to create unique and colorful baskets Continue to decorate the basket as desired 6 With remaining dough divide each piece into 3 equal pieces 7 Make a braid to trim around the top rim of the basket Roll 3 of the dough pieces into ropes large enough to go around the circum ference of bowl Braid and secure at the rim of bowl with egg wash Hint Dough should be covered with oiled plastic wrap at all ti
92. le im canceled and de mena SEPA appo RESUME BARING PAUSE STOP RESUME BAKING Touch RESUME BAKING Key with in 10 minutes the process will resume from the point where it left off If you forget to reactivate the Breadmaker will automatically start the Cycle again Touch the STOP Key to cancel the Cycle and the Cycle Selection Screen appears NOTE If you make an error after you ve activated the Cycle and want to start over touch PAUSE and then STOP The Cycle will stop and you can begin again For BREAD DOUGH PIZZA and BAGEL DOUGHS refer to STEP 18 STEP 17 BREAD or QUICK BREAD CAKE Cycle Completed WHEN BAKING IS COMPLETED 1 Touch the OK key 2 Unplug the power cord 3 Remove the pan with a pot holder 4 Take the bread out of the bread pan 5 Check for kneading paddle before slicing When bread baking is completed the Breadmaker will beep and the Screen will read COMPLETE This indicates that the Cycle is completed Touch OK to stop the Keep Warm Phase then put on your oven mitts and remove the Bread Pan When you are done using the Breadmaker be sure to unplug it Remember that the Bread Pan and your loaf are both very hot Be careful not to place either on a tablecloth plastic surface or other surface that might scorch or melt 31 If OK is NOT touched a controlled Keep Warm Phase will begin and will automatically shut off after 60 minutes While t
93. ls a eG I eee ada 37 38 Bake Only Cycle General Description wA e 39 Advanced Baking Techniques Personal Baker General Description 40 Personal Baker Cycle General Description 4l Advanced Baking Techniques Personal 42 43 Advanced Baking Techniques Pause 44 46 Advanced Baking Techniques Delay Bake Timer 41 48 Bread Recipes As Easy AS 123 a tue die ale GAGS 49 50 White Cycle Bread Recipes Aa ki Ih 51 53 French Cycle Bread Recipes u een ete Rev EN Yn 53 55 Fruits amp Nuts Cycle Bread Recipes wina 56 59 Whole Wheat Cycle Bread Recipes 60 63 Quick Bread Cake Cycle Recipes mna ia 64 67 Super Rapid Cycle Recipes 68 71 TABLE OF CONTENTS CONTINUED Sour Dough Normal amp French 72 79 Dough Cycle Recipes As Easy as 1 2 3 80 Bread Dough Cycle Recipes a neg oce rte t ae an 80 89 Pizza Dough Recipes isset Sade eA bd a aed Ped Rye cle sd e 90 93 Bagel Dough RECIPES erag o te e oe a LE Ra aida ERE 94 97 Personal Recipes 232 A AA A A A A ee Ae 98 99 Old World Recipes ots iacet et RR ren etn ae be D ee 100 105 JamiGycle Recipes As Easy As 123 tan nenne den
94. lt 1 1 2 tsp 1 Tbsp Bread Flour 3 Cups 6 Cups Active Dry Yeast 2 tsp 1 Tbsp Touch DOUGH Cycle Key then BREAD Type Key Glaze Egg Yolk beaten 1 2 Water 1 Tbsp 2 Thsp Topping Poppy Seeds 1 Thsp 1 Tbsp Method 1 Place dough on a lightly floured surface Divide dough into 3 or 6 equal pieces Roll each piece into a 13 inch rope with tapered ends Place 3 ropes side by side starting in middle braid to the end and turn braid to end Pinch end together and turn under to seal Repeat with remaining ropes for 2 loaves 2 Transfer braided dough to greased baking sheet s cover and let rise in a warm place for 45 minutes or until doubled in size 3 Combine glaze ingredients and brush onto braid s Sprinkle with poppy seeds 4 Bake at 375 F 190 C for 25 minutes or until golden brown 84 Almond Cherry Coffee Cake Dough Ingredients 1 Coffee Cake 2 Coffee Cakes Water 80 F 27 C 3 4 Cup 1 Tbsp 1 3 4 Cups Oil 1 Tbsp 2 Thsp Salt 1 1 2 tsp 1 Tbsp Sugar 1 1 2 Tbsp 3 Tbsp Dry Milk 1 1 2 Tbsp 3 Tbsp Bread Flour 3 Cups 6 Cups Active Dry Yeast 2 tsp 1 Tbsp Touch DOUGH Cycle Key then BREAD Type Key Filling Cream Cheese room temperature 8 oz 16 oz Sugar 2 Thsp 1 4 Cup Maraschino Cherries chopped 1 2 Cup 1 Cup Milk 1 Tbsp 2 Thsp Almond Extract 1 2 tsp 1 tsp Glaze Powdered Sugar 1 2 Cup 1 Cup Sour Cream 1 Tbsp 2 Thsp
95. ly jelly roll style starting with the longest side and cut into 12 or 24 slices 2 Place in a greased baking pan 2 pans for 24 rolls about 1 2 inch apart Let stand in a warm place for 30 minutes until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until done 4 Mix glaze ingredients until smooth and drizzle over top 82 Sticky Buns Prepare Cinnamon Roll Dough see previous recipe Omit the Glaze Add Sticky Topping Topping Butter melted 1 2 Cup 1 Cup Brown Sugar 1 2 Cup 1 Cup Corn Syrup 1 4 Cup 1 2 Cup Pecan Halves 1 Cup 2 Cups Method 1 Place pecans in baking pan s 2 Mix remaining Topping ingredients together and spread in baking pan s 3 Top with roll slices about 1 2 inch apart Let stand in a warm place for 30 minutes until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until done 4 When the Cinnamon Roll comes out of the oven CAREFULLY invert onto a serving plate Cover the baking pan with the plate then turn the plate over WARNING Use extreme CAUTION when removing the Sticky Buns from the baking pan as the syrup will be very hot Use oven mitts or protective gloves and a long handled spatula to help remove the Buns 83 Challah Bread Dough Ingredients 1 Loaf 2 Loaves Egg large room temperature 1 2 Water 80 F 27 C 3 4 Cup 1 1 2 Cups Oil 3 Tbsp 6 Tbsp Sa
96. mes except when actually working with a section 8 For the handle roll the remaining 3 pieces into ropes long enough to reach across the inverted bowl from rim to rim Braid the ropes and secure across bowl and under the rim 9 Place inverted bowls with dough onto parchment lined baking sheets Let rest 10 to 15 minutes Brush with egg wash One of the braids can be refrigerated if you do not have equal bowls and baked after the first braid is cooked 10 Bake at 350 F 177 C for 10 to 15 minutes or until golden brown bake the handle for 15 minutes 11 Cool the inverted bowl with basket for 10 to 15 minutes or until partially cool turn the bowl over and continue to cool with glass bowl in place This will flatten the bottom and keep the correct basket size Remove bowl when cooled 1 to 2 hours and attach cooled handle and braid trim to to top of basket with toothpicks Trim off unwanted dough 12 Allow basket to dry for 1 to 2 days To finish follow the steps outlined in the DREAM MACHINE CRAFT IDEAS Preserving Your Craft Bread section of this Instruction Manual 13 This basket is for decorative purposes only Line with napkins if putting edible food inside NA CORNUCOPIA Preparation Assembly 1 Shape cornucopia out of heavy duty foil Cut double thickness of foil into a rectangle the length of finished cornucopia shape into a cone and secure Crunch balls of foil to fill the cornucopia shape Push
97. n mitt when handling the Bread Pan and follow the Important Safeguards found in the beginning of this book QUICK BREADS CAKE At end of Final Mix check KNEADING AND BAKING CYCLE CHART touch the PAUSE Key then remove Bread Pan from Breadmaker Close Lid Remove the Kneading Paddle from the batter Top batter with Crumb Topping listed in your recipe Place Bread Pan back into Breadmaker and touch the RESUME BAKING Key Removing the Kneading Paddle will help prevent tearing the cake loaf when it is removed from the Pan after baking Have all special ingredients ready before starting PAUSE allows 10 minutes to prepare bread products 46 ADVANCED BAKING TECHNIQUES DELAY BAKE TIMER 24 Hour You can pre program your Breadmaker so that it bakes while you are at Delay Bake Timer work or so that fresh bread is ready for you in the morning or the next day Simply refer to the KNEADING AND BAKING CYCLE CHART The Timer is not an option for QUICK BREAD CAKE SUPER RAPID DOUGH JAM or BAKE ONLY Cycles NOTE Do not use the Delay Bake Timer if your recipe includes eggs fresh milk or other dairy products meats etc that may spoil To preset your Breadmaker follow these steps 1 Add the ingredients as usual taking care not to let the yeast and liquid ingredients contact one another 2 Close the Breadmaker Lid and plug it in 3 From the Bread Cycle Options Screen touch CYCLE to be used Touch to select COURSE SIZE
98. nce while it is touching or near curtains wall coverings clothing dishtowels or other flammable materials 4 To reduce the risk of fire do not leave this appliance unattended during use 5 If this appliance 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 Breadmaker may not operate properly The Breadmaker 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 Breadmaker has a 60 Minute Power Failure Back Up feature If the electricity goes off the memory will
99. ng 1 3 dough into a rectangle How large This depends on your original cut out so measure the area if you wish to be exact 2 Cut the rectangle into strips for the shaft You can be a creative as you like here so don t worry if the strips are not exactly the same width Try 1 4 inch to 1 3 inch to start Hint You ll also be making a braid so hold back 3 strips Use 1 2 inch thick strips for a heavy braid If you prefer a thinner braid cut strips into 1 4 inch to 1 3 inch thickness 3 Lightly flour your work surface and roll the strips enough to take the edges out 1 Apply the wheat kernels to the base one at a time working from center to edges Start at the top center press the kernel tip gently onto the dough base Work center to left edge and the center to right edge 2 Proceed to the next row overlapping the kernels in the top row where gaps are The tips of the second row of kernels should only overlap the prior row by 1 2 inch 3 Keep applying them in this manner until the round top is covered and full with kernels Hint If the dough or kernels feel too dry lightly brush or mist with cool water 4 Now apply the stalks working across the base from right to left Pull or stretch the strips to the bottom edge of the dough base Hint Don t worry about the area where the kernels and stalks are attached This will be covered by the braided sash 5 Attach the braid over the area where the kernels and stalk me
100. oduct 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 liability in connection with the sale of our products There shall be no claims for defects or failure of performance or product failure under any theory of tort contract or commercial law including but not limited to negligence gross negligence strict liability breach of w
101. or 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 e Recipes should not exceed 3 Cups fruit e Be sure to measure fruit AFTER it has been drained not before e 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 e 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 e Lemon juice adds necessary acid to specific berries or fruit e 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 Ingredients Fresh or Frozen thawed Fruit 3 Cups Sugar 5 Cups Touch START Key to begin pre heat Blueberry Apricot Peach or Pear Jam Ingredients Fresh or Frozen thawed Fruit 3 Cups Sugar 5 cups Lemon Juice 3 Tbsp Touch START Key to begin pre heat CAUTION DO NOT EXCEED THESE AMOUNTS 106 DREAM MACHINE CRAFT IDEAS Craft Breads make wonderful decorations when preserved
102. or 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 21 KNOW YOUR INGREDIENTS CONTINUED Fats Shortening butter and oil shorten or tenderize the texture of yeast breads French bread gets its unique crust and texture from the lack of fat added However breads that call for fat stay fresh longer If butter is used directly from the refrigerator it should be cut into small pieces for easier blending during the Kneading process Baking Powder Double Acting Baking powder is a leavening agent used in quick breads and cakes This type of leavening agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added and again during 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 SUBSTITUTES In our test kitchen we experimented with these ingredient substitutions
103. ortant to measure each liquid and dry ingredient accurately For best results add ingredients into the Bread Pan in the order given in each recipe Liquid Measurements Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients Place the cup on a horizontal flat surface and view markings at eye level The level of the liquid must be aligned to the appropriate mark of measurement A guesstimate is not good enough as it could throw off the critical balance of the recipe Dry Measurements Dry ingredients must be measured using standard size dry measuring cups These cups are available in various sizes Gently spoon dry ingredients into the measuring cup and level off with a knife Do not scoop or tap measuring cup as this will pack the ingredients This extra amount could affect the balance of the recipe Do not sift flour in bread making When measuring small amounts of dry or liquid ingredients i e yeast sugar salt dry milk honey or molasses a standard measuring spoon must be used Measurements must be level not heaping The Breadman Ultimate Breadmaker produces delicious baked goods with ease This marvelous Breadmaker 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 breadmakers Using this Breadmaker requires that you accurately measure each ingredient 23 RECIPE TIPS Cre
104. ough and sprinkle with toppings 3 Bake at 425 F 218 C for 20 minutes or until crust is golden brown around edges 90 Whole Wheat Pizza Crust Dough Ingredients 4 Thin Crusts 6 Thin Crusts Water 80 F 27 C 1 1 4 Cups 1 3 4 Cups Oil 2 Tbsp 3 Tbsp Salt 2 tsp 1 Tbsp Brown Sugar 2 Tbsp 3 Tbsp Bread Flour 2 Cups 3 Cups Whole Wheat Flour 2 Cups 3 Cups Active Dry Yeast 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then PIZZA Type Key Method 1 Place on a lightly floured surface Divide in half and press onto a 12 inch pizza pan raising edges Sprinkle each Pan with 1 tablespoon of cornmeal if desired Generously pierce dough with a fork For one 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 Southwestern Pizza Crust Dough Ingredients 2 Thick Crusts 3 Thick Crusts Water 80 F 27 C 1 1 4 Cups 1 3 4 Cups Oil 3 Tbsp 1 4 Cup Salt 2 tsp 2 1 2 tsp Sugar 3 Tbsp 1 4 Cup Dry Milk 2 Tbsp 3 Tbsp Bread Flour 4 Cups 6 Cups Cornmeal 3 4 Cup 1 Cup Active Dry Yeast 2 1 4 tsp 1Tbsp Touch DOUGH Cycle Key then PIZZA Type Key Par Baked Method 1 Thick pizza crusts may be par baked Place dough in pan as usual generously pierce with a fork Bake at 400 F 204 C for 10 to 12 minutes
105. oximate nutritional analysis NUTRITION FACTS for your chosen recipe is displayed on the easy to read LCD Screen 12 BREAD CYCLES GENERAL DESCRIPTION WHITE BREAD This Cycle is used for breads that primarily use white bread flour although some recipes may include small amounts of whole wheat flour FRENCH Traditionally French bread has a crispier crust and lighter texture than white bread Recipes usually do not include butter margarine or milk FRUITS amp NUTS Use this Cycle for recipes that use additional sugar or added sweet ingredients such as coconut flakes raisins dried fruit or chocolate Baking temperature is reduced to prevent burning QUICK BREAD CAKE This Cycle is used for recipes that contain baking powder and 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 14 ounce or larger pre packaged cake or quick bread mixes WHOLE WHEAT 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 whole wheat and multi grain breads are shorter and denser than WHITE FRENCH or FRUITS amp NUTS breads SUPER RAPID Makes a 1 5 and 2 0 LB loaf of bread in under an hour using spe
106. p 1 2 Cup Coconut Extract 1 4 tsp 1 2 tsp 3 4 tsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 1 Tbsp 1 1 2 Tbsp 2 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 1 Tbsp 1 Tbsp Itsp 1 1 2 Tbsp Touch FRUITS amp NUTS Cycle NORMAL Course Whole Egg Glaze 1 Egg whole 1 Tbsp Water mix well Method At the start of BAKE touch the PAUSE Key and quickly cut top of bread with a very sharp blade Carefully brush with whole egg glaze Close Lid touch RESUME 101 Greek Braid Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 2 Thsp 3 Tbsp 1 4 Cup Honey 2 Tbsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 3 Cups 4 Cups 5 Cups Anise Seed ground 1 tsp 2 tsp 1 Thsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHITE BREAD Cycle NORMAL Course Touch WHITE BREAD Cycle RAPID Course Active Dry Yeast 4 tsp 1 Tbsp 1 Tbsp 1 tsp Whole Egg Glaze 1 Egg whole 1 Tbsp Water mix well Method At the start of final rise see KNEADING AND BAKING CYCLE CHART for times touch PAUSE remove Bread Pan close Lid Remove dough and Kneading Paddle from Bread Pan Divide dough into 3 equal pieces Stretch and roll each piece into a 10 inch rope lay side by side on flat surface Starting in middle braid to each end seal and tuck ends under Return to Bread Pan brush with wa
107. p 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 Breadmaker 7 Grain Cereal Blend 7 grain cereal blend is a blend of cracked wheat oats bran rye cornmeal flax seeds and hulled millet 19 KNOW YOUR INGREDIENTS CONTINUED Vital Wheat Gluten Vital wheat gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch which leaves a very high protein content Gluten is the protein in the wheat that makes the dough elastic Gluten is available at most health food stores and in the baking aisle in many markets It is sometimes used in small portions with dense low gluten flours such as whole wheat to increase volume and lighten texture Whole Wheat Flour Whole wheat flour is milled from the entire wheat kernel which contains the bran and germ This high fiber flour is richer in nutrients than all purpose or bread flour Breads made with this flour are usually smaller and heavier than white loaves Many recipes mix whole wheat flour with bread flour or vital wheat gluten to produce a high light textured bread Flour Storage Keep flour in a secure airtight 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 temperatu
108. pe Key to process dough Check the Bread Pan during the 1st knead incorporation of ingredients If the dough is too slack add 1 teaspoon of flour until it forms a smooth ball If the dough is overly stiff add 1 teaspoon of water until it relaxes and is a smooth ball Ingredients 2 5 LB Water 80 F 27 C 1 3 4 Cups Oil 5 Tbsp Salt 1 Tbsp Sugar 1 4 Cup 2 Tbsp Dry milk 1 4 Cup Bread flour 6 Cups Active dry yeast 1 Thsp Touch DOUGH Cycle Key then BREAD Type Key 107 Egg Wash Eggs 2 Water 2 Thsp Blend egg and water together for egg wash DECORATIVE HARVEST BREAD Base Preparation When the dough is complete and has finished rising in the Breadmaker remove it onto a lightly floured board De gas the dough with the palm of your hand in a flattened rectangle Then fold up the sides and press the seam down with the palm of your hand Now flip the dough over seam side down and roll it out into a rectangle Hint How thick should the rectangle be Less than 3 8 inch is going to be too thin to support the bread and over 3 4 inch will prove too heavy so muscle in with your rolling pin for an even 1 2 inch thickness If you need to lightly flour the dough do so To form a shape for the base of the wheat shaft cut a pattern using paper Make it 12 inches tall or less The dough may be cut free form also Next with a sharp non serrated knife cut out the base shape for the wh
109. pid Cinn Raisin Bread 211 45 5 1 297 167 35 2 9 6 24 30 2 Super Rapid Country White Bread 181 27 3 5 382 143 32 2 3 6 48 42 2 Super Rapid French Bread 136 9 1 0 290 66 26 1 2 5 0 7 2 Super Rapid Honey Gran Bread 216 54 6 2 309 119 35 2 7 6 18 31 2 Super Rapid Italian Bread 167 27 3 1 295 84 29 1 4 5 12 19 2 Trail Mix Bread 112 236 4 0 290 50 29 1 5 4 0 1 2 Two Cheese Bread 18 5 5 27 370 87 27 2 2 8 19 8 2 Wheat Dinner Roll Dough 152 27 3 0 291 107 28 2 5 4 0 13 2 Whole Wheat French Bread 12 18 2 0 291 85 26 2 3 4 0 10 2 15 Grain Bread 165 36 4 1 296 175 29 2 5 5 4 35 2 All nutritional information given is approximate 115 RECIPE NUTRITION FACTS per serving CONTINUED Bread Dough Recipe Calories Calories Total Fat CholesterolSodium Potassium Carbo Dietary Sugar Protein Vitamin A Calcium Iron fromfat g mg mg mg hydrates fiber g 9 U mg mg The NUTRITION FACTS per serving for the following Recipes can be accessed on your Dream Machine Display Screen Touch NUTRITION Key to display White Bread 156 27 3 0 20 52 27 1 3 5 2 13 1 French Bread 147 18 2 0 289 48 27 1 2 4 0 6 2 Fruit amp Nuts Bread 201 54 6 0 295 132 33 2 7 5 15 26 2 Whole Wheat 167 36 14 18 301 234 29 4 4 6 39 33 2 Super Rapid White Bread 164 36 4 0 29 76 28 1 3 5 12 14 2 French Bread Dough 117 9 1 0 257 41 24 1 2 4 0 yl Pizza Dough 148 18 2 0 292 49 27 1 2 4 12 13 2 Bagel Dough 175 9 1 0 38 63 36 1 3 6 0 8
110. proximately 50 minutes The entire JAM Cycle takes 1 hour and 5 minutes The REMAINING TIME will count down on the Screen until the Breadmaker beeps to signal the Cycle is completed Press the STOP Button and open the Lid THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND 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 carefully stir frequently Pour the cooled jam into a refrigerator freezer safe container leaving 1 2 of space at the top 12 Cover tightly to store Jam will thicken upon cooling 38 Set Variable TIME and TEMPERATURE NOTE HINT BAKE ONLY H Nake Eme EH i fake kapena if T This cycle can be used dl the crust a dans light cor H yaa re dn Bakr prepancd dough Wai hir m bro Boo c fu in usn pi rhe parcis o8 Fe BAKE ONLY SCREEN BAKE ONLY has variable TIME and variable TEMPERATURE You can now bake 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 before baking When the BAKE ONLY Screen first appears the BAKE TIME will be highlighted Touch the and Keys to adjust the amount of TIME in minutes you would like the Breadmaker to bake up to 4 hours 240 minutes Touch the o Key under HOME to change to BAKE TEMPERATURE Touch the and
111. quart sauce Pan bring to a boil 2 quarts water and 2 Tbsp 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 5 Bake at 400 F 204 C for 20 to 25 minutes or until done cool on a wire rack 94 Banana Wheat Bagel Dough Ingredients 12 Bagels 18 Bagels Egg large room temperature 1 1 Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 Tbsp Oil 3 Thsp 5 Tbsp Honey 3 Tbsp 5 Tbsp Salt 2 tsp 1 Thsp Banana mashed 1 2 Cup 3 4 Cup Bread Flour 2 Cups 3 Cups Whole Wheat Flour 2 Cups 3 Cups Active Dry Yeast 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then BAGEL Type Key Glaze Egg White beaten 1 1 Water 1 Thsp 1 1 2 Tbsp Toppings optional Sesame Seeds Poppy Seeds 95 Egg Bagel Dough Ingredients 12 Bagels 18 Bagels Ege s large room temperature 1 2 Water 80 F 27 C 1 1 4 Cups 1 1 2 Cups Oil 1 Thsp 1 1 2 Tbsp Salt 2 tsp 1 Thsp Sugar 3 Tbsp 1 4 Cup Bread Flour 4 Cups 6 Cups Active Dry Yeast 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then BAGEL Type Key Onion Bagel Dough Ingredients 12 Bagels 18 Bagels Water 80 F 27 C 1 1 4 Cups 1 3 4 Cups Oil 1 Tbsp 1 1 2 Tbsp Dry Onion Soup Mix 3 Tbsp 1 4 Cup Sugar 2 Tbsp 3 Tbsp Bread
112. re before using 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 bread machine quick or rapid rise yeast is quick acting Fresh cake yeast is NOT RECOMMENDED for use with your Breadmaker Ensure your yeast is fresh by checking its expiration date Once a package or jar of yeast is opened it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use Often dough that fails to rise is due to stale yeast The following test can be used to determine if your yeast is stale and inactive 1 Place 1 2 cup of hot 110 F 115 F 43 C 46 C water into a liquid measuring cup 2 Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface 3 Allow mixture to sit for 10 minutes undisturbed 4 The mixture should foam and rise to the 1 cup mark If this does not occur discard this yeast and purchase fresh yeast 20 KNOW YOUR INGREDIENTS CONTINUED NO
113. ric shock or injury Do not use outdoors Do not let cord hang over edge of table or counter or touch hot surfaces including the stove Do not place on or near a hot gas or electric burner or in a heated oven Extreme caution must be used when moving an appliance containing hot oil or other hot liquids To disconnect touch the PAUSE Key From the PAUSE Screen touch STOP 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 Breadmaker and the area around the Steam Vent are HOT Keep out of reach of children to avoid possible injury 1 A person who has not read and understood all operating and safety instructions is not gualified to operate this appliance All users of this appliance must read and understand this Owner s 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 applia
114. s gives the traditional old world crust and flavor but is not really sour dough bread However the process will be the same as for all recipes using the SOUR DOUGH Cycle Other breads use the regular methods The Italian Farmer s Market Bread and the Country French Bread both use the SOUR DOUGH methods previously described Italian Farmer s Market Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Sponge Water 80 F 27 C 1 2 Cup 3 4 Cup 1 Cup Sugar 1 tsp 2 tsp 1 Thsp Dry Milk 1 tsp 2 tsp 1 Thsp Bread Flour 1 Cup 1 1 2 Cups 2 Cups Active Dry Yeast 1 tsp 1 tsp 1 tsp Touch SOUR DOUGH Cycle Key then PROCESS 6 HOURS Dough Potato boiled mashed 1 3 Cup 1 2 Cup 2 3 Cup Potato Water 80 F 27 C 1 2 Cup 3 4 Cup 3 4 Cup Oil 1 Tbsp 1 1 2 Tbsp 2 Thsp Bulgar cooked 80 F 27 C 1 4 Cup 1 3 Cup 1 2 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 1 Tbsp 1 1 2 Tbsp 2 Thsp Bread Flour 1 1 2 Cups 1 3 4 Cups 2 Cups Whole Wheat Flour 1 2 Cup 3 4 Cup 1 Cup Wheat Germ 1 Tbsp 1 1 2 Tbsp 2 Thsp Active Dry Yeast 1 tsp 1 1 4 tsp 1 1 2 tsp Touch START Key Method Please use the Method outlined in the SOUR DOUGH NORMAL OR FRENCH section of this Instruction Manual 100 Portuguese Sweet Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Eggs large room temperature 1 1 2 Water 80 F 27 C 3 4 Cup 2 Tbsp 1 1 4 Cup 1 1 2 Cup Honey 1 4 Cup 1 3 Cu
115. set the PRESENT TIME MENU y WHITE BREAD COLESE NORMAL CHUST MEDI SIEF JE LB CONMPLETICUS TIME PM 04 32 REMAINING TIME 03 10 0000000000 KNEAD 1 PRESENT TIMI PM 01 22 BREAD CYCLE Information Screen e First the Breadmaker mixes the ingredients Then it begins the Kneading process During this process the yeast begins to activate and normally the Viewing Window begins to fog This will clear so you can see the progress of your loaf The Breadmaker will stop kneading to let the dough rise 30 In all BREAD and QUICK BREAD CAKE Cycles the Breadman Ultimate Breadmaker continues the Baking process Touch PAUSE to interrupt the Breadman Ultimate Breadmaker after the first few minutes of kneading to check the dough ball A bread or dough recipe dough ball should be slightly tacky to the touch A SUPER RAPID dough ball should be sticky to the touch The QUICK BREAD CAKE batter will look like a normal runny batter At this time push down any dough or flour that may be on the sides of the Bread Pan If you touch PAUSE the following Screen will appear and the Breadmaker will beep continuously e See ADVANCED BAKING TECHNIQUES PAUSE for other uses PAUSE Ena The process waa inderrapird HH you touch the KESUME BAKTS krp within 10 marami the process wall ban where p heft off H you forget to recti vate the BREADIMARER will wakala retar H von touch the STOP key the cyc
116. store the Cycle in process for up to 60 minutes If the power comes back on within this time the Cycle will resume where it left off If the Breadman Ultimate loses power for more than 60 minutes and you are using any dairy products or perishables 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 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 YOUR BREADMAN ULTIMATE DREAM MACHINE PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS 11 10 8 inside 1 Removable Lid P N 22425 7 Baking Chamber 2 Viewing Window 8 Drive Shaft inside 3 Steam Vents Fruits amp Nuts Dispenser 9 Bread Pan P N 22389
117. t enough OPERATIONAL ERRORS O Water Too much 3 Not enough 4 Too much 5 No yeast Yeast 6 Not enough 7 Too much Flour MEASUREMENT ERRORS 18 No sugar molasses or honey 19 Ingredients used other than recommended Flour 20 Wrong type of flour used 21 Yeast touched water before kneading Yeast 22 Old yeast used 23 Wrong type of yeast used INGREDIENT PROBLEMS 24 Temperature of water either too hot or too cold OJOIO OIlOO O OO O 122 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 Touch HELP Key to check the GUIDE Touch SELF TESTING to perform tests Needs service Wait until Course is complete unplug allow to cool and clean Only open Lid during kneading process to check dough ball or to add ingredients Remove bread as soon as Course is done and place on wire rack Allow to cool approximately 15 to 30 minutes Courses begin with preheat No movement occurs in the Bread Pan Put Kneading Paddle on the shaft of Bread Pan Check the dough ball at beep It should be round smooth textured soft and slightly tacky to the touch Super Rapid dough ball will be sticky to the tou
118. tangle 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 Breadmaker close the Lid and press RESUME BAKING The final rise will begin immediately followed by BAKE 45 PAUSE Braided Breads NOTE Add Crumbled Toppings to Coffee Cakes IMPORTANT CONTINUED As the baking begins touch PAUSE again Slash the top crust gently mist the loaf with cold water return the Bread Pan to the Baking Chamber close the Lid and touch RESUME BAKING Your rustic alfresco Mediterranean bread will soon finish baking At start of Final Rise check KNEADING AND BAKING CYCLE CHART touch the PAUSE Key Remove Bread Pan and Kneading Paddle Close Lid Divide dough into 3 egual 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 Breadmaker and touch RESUME BAKING Do not leave the Lid standing open for extended periods of time ALWAYS use an ove
119. te 000 There was a power failure during the operation H 00 The heater or control circuit failed L 00 The heater or control circuit failed E 04 Thermistor line may be shorted E 05 Thermistor line may be open 10 BEFORE USING FOR THE FIRST TIME CONTINUED SELF TESTING Touch to perform test on Breadman Ultimate Dream Machine Breadmaker HEATER Activates Heating Element for a few seconds MOTOR Activates Kneading Motor HOUR for a few seconds Key ADD EXTRAS Opens Fruits amp Nuts Dispenser Door SENSOR Gives approximate temperature in Baking Chamber RESET Stops Self Testing INTERNAL CLOCK Follow the steps below to set the INTERNAL CLOCK to the PRESENT TIME 1 Close the Lid and plug in the Breadmaker 2 After the Welcome to Breadman Screen the MENU amp START Cycle Select Screen will appear 3 Touch HOME From the MODE SELECT Screen touch INTERNAL CLOCK The Cursor will begin at PM in the HOUR position e Touch the UP A and DOWN V Arrow Keys to adjust the HOUR When the HOUR and PM or AM is correctly shown then touch the MINUTE Key and the UP A and DOWN V Arrow Keys to adjust the MINUTES Holding the Arrow Keys down in place will either fast forward or fast reverse the time When the PRESENT TIME is correctly set touch the SET Key A long beep will sound as the time is registered into the Breadmaker s memory 11 INTERNAL CLOCK SET PRESENT TIM
120. ter or whole egg glaze and sprinkle with sesame seeds if desired Place Bread Pan in Breadmaker touch the RESUME Key 102 Russian Black Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 3 4 Cup 2 Tbsp 1 Cup 3 Tbsp 1 1 4 Cup 2 Tbsp Coffee strong 80 F 27 C 1 4 Cup 1 3 Cup 1 2 Cup Oil 2 Thsp 3 Thsp 1 4 Cup Molasses dark 2 Thsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bread Flour 2 1 2 Cups 3 Cups 3 1 2 Cups Rye Flour dark 1 2 Cup 1 Cup 1 1 2 Cups Vital Wheat Gluten 1 tsp 2 tsp 1 Thsp Cocoa 1 4 Cup 1 3 Cup 1 2 Cup Anise Seed ground 2 tsp 1 Thsp 1 1 2 Tbsp Caraway Seed 1 tsp 2 tsp 1 Thsp Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 4 tsp Touch WHOLE WHEAT Cycle NORMAL Course Glaze 1 Egg White 1 Tbsp Water mix well Method At end of final rise see KNEADING AND BAKING CYCLE CHART for times touch the PAUSE Key then cut 2 slashes in top of bread with a very sharp blade and carefully brush with glaze Touch the RESUME Key to finish the baking 103 15 Grain Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups 2 Tbsp Oil 2 Thsp 3 Thsp 1 4 Cup Molasses 2 Thsp 3 Tbsp 1 4 Cup Honey 1 Thsp 2 Thsp 3 Thsp Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Bulgar cooked 80 F 27 C 1 Tbsp 1 1 2 Tbsp 2 Tbsp Dry Milk 2 Thsp 3 Thsp 4
121. tsp 1 Thsp Parmesan Cheese grated 2 Tbsp 1 4 Cup Active Dry Yeast 2 tsp 1 Thsp Touch DOUGH Cycle Key then PIZZA Type Key Garlic Cheese Topping Blend together Olive Oil 1 4 Cup 1 2 Cup Dried Oregano 1 1 2 tsp 1 Tbsp Garlic finely minced 1 4 Cup 1 2 Cup Parmesan Cheese grated 1 4 Cup 1 2 Cup Salt 1 4 tsp 1 2 tsp Method 1 If making 2 loaves divide dough in half stretch in deep pizza pan s 2 Spoon topping evenly over the dough Sprinkle with remaining ingredients Cover and let rise until doubled in size Make indentations in top with fingers let rise 10 to 15 minutes 3 Bake at 400 F 204 C for 20 minutes or until golden brown 93 BAGEL DOUGH RECIPES Bagel Dough Recipe Ingredients 2 LB 3 LB 12 Bagels 18 Bagels Water 80 F 27 C 1 1 4 Cup 1 3 4 Cup Sugar 2 Tbsp 3 Thsp Salt 2 tsp 1 Thsp Bread Flour 4 Cups 6 Cups Active Dry Yeast 2 1 2 tsp 1 Thsp Touch DOUGH Cycle Key then BAGEL Type Key Glaze Egg White beaten 1 1 Water 1 Thsp 1 1 2 Tbsp 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 one inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3
122. until doubled in size 3 Bake at 350 F 177 C for 25 to 30 minutes or until done Wheat Dinner Roll Dough Ingredients 1 5 LB 2 0 LB 3 0 LB 12 rolls 18 rolls 24 rolls Water 80 F 27 C 3 4 Cup 1 Tbsp 1 1 4 Cups 1 3 4 Cups Oil 2 Thsp 3 Thsp 5 Thsp Salt 1 1 2 tsp 2 tsp 1 Tbsp Brown Sugar 1 4 Cup 3 8 Cup 1 2 Cup Bread Flour 1 1 2 Cups 2 Cups 3 Cups Whole Wheat Flour 1 1 2 Cups 2 Cups 3 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 1 Tbsp Touch DOUGH Cycle Key then BREAD Type Key 81 Cinnamon Roll Dough Ingredients 1 5 LB 3 0 LB 12 rolls 24 rolls Egg large room temperature 1 1 Water 80 F 27 C 3 4 Cup 1 1 2 Cups 3 Tbsp Oil 3 Thsp 6 Tbsp Salt 1 1 2 tsp 1 Thsp Sugar 1 4 Cup 1 2 Cup Bread Flour 3 Cups 6 Cups Active Dry Yeast 2 tsp 1 Thsp Touch DOUGH Cycle Key then BREAD Type Key Egg Wash Egg s 1 7 Water 1 Tbsp 2 Tbsp Blend egg and water together for egg wash Filling Sugar 1 4 Cup 1 2 Cup Cinnamon 2 Tbsp 4 Tbsp Walnuts finely chopped 1 4 Cup 1 2 Cup Raisins optional 1 4 Cup 1 2 Cup Glaze Powdered Sugar 1 2 Cup 1 Cup Milk 3 Tbsp 6 Tbsp Vanilla Extract 1 2 tsp 1 tsp Method 1 Place on a lightly floured surface Divide dough in half for 24 rolls Roll dough into a 12 inch x 16 inch rectangle Brush with egg wash Combine remaining filling ingredients and sprinkle over dough Roll up tight
123. up Salt 2 tsp 2 1 2 tsp Sugar 3 Tbsp 1 4 Cup Baking Soda 3 4 tsp 1 tsp Bread Flour 4 Cups 5 Cups Active Dry Yeast 2 1 4 tsp 2 1 2 tsp Touch WHITE BREAD Cycle NORMAL Course Touch WHITE BREAD Cycle RAPID Course Active Dry Yeast 1 Tbsp 1 Tbsp 1 4 tsp Corn Bread Ingredients 2 0 LB 2 5 LB Egg s large room temperature 1 2 Water 80 F 27 C 3 4 Cup 2 Tbsp 1 1 4 Cups 1 1 2 Cups Oil 1 4 Cup 5 Tbsp Honey 1 4 Cup 5 Tbsp Salt 2 tsp 2 1 2 Tbsp Dry Milk 2 1 2 Tbsp 3 Tbsp Bread Flour 4 Cups 5 Cups Corn Meal 1 2 Cup 2 3 Cup Active Dry Yeast 2 1 4 tsp 2 1 2 tsp Touch WHITE BREAD Cycle NORMAL Course Touch WHITE BREAD Cycle RAPID Course Active Dry Yeast 1 Tbsp 1 Tbsp 1 4 tsp Egg Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Eggs large room temperature 2 2 3 Water 80 F 27 C 3 4 Cup 1 Cup 2 Tbsp 1 1 4 Cups 2 Tbsp Oil 2 Thsp 3 Tbsp 1 4 Cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Sugar 2 Thsp 3 Tbsp 1 4 Cup Dry Milk 3 Tbsp 1 4 Cup 5 Tbsp Bread Flour 3 Cups 4 Cups 5 Cups Active Dry Yeast 2 tsp 2 1 4 tsp 2 1 2 tsp Touch WHITE BREAD Cycle NORMAL Course Touch WHITE BREAD Cycle RAPID Course Active Dry Yeast 2 3 4 tsp 1 Tbsp 1 Tbsp 1 4 tsp RECIPES French Bread Ingredients 1 5 LB 2 0 LB 2 5 LB Water 80 F 27 C 1 Cup 2 Tbsp 1 1 2 Cups 1 3 4 Cups Oil optional 1 1 2 Tbsp 2 Tbsp 2 Tbsp 1 tsp Sug
124. vain ingredients and then fermenting the mixture over time to create a sour dough starter At the end of the fermentation additional ingredients are added and you can choose to make either dough to be hand shaped and baked in a conventional oven or bake a loaf of bread in the Breadmaker 32 DOUGH CYCLES BREAD PIZZA BAGEL STEP 7 This Cycle makes Dough for bread pizza or bagels and will not bake the dough Remove the dough and shape it thenbake ina conventional oven DOUGH The following steps will describe how to make Doughs with your Breadman Ultimate Dream Machine Breadmaker NOTE Follow BEX through for making breads From the MENU amp START Cycle Select Screen touch DOUGH Then touch BREAD PIZZA or BAGEL Touch RECIPES optional and read the ingredient list from the Screen See FRENCH BREAD DOUGH Recipe 3 LB The LCD Screen displays one RECIPE for each Cycle Touch NUTRITION optional and read the NUTRITION FACTS from the Screen The LCD Screen displays one screen of NUTRITION FACTS for each RECIPE Touch BACK to return to the DOUGH CYCLE Options Screen ADD EXTRAS controls the Fruits amp Nuts Dispenser ADD EXTRAS is preset Touch ADD EXTRAS to STOP Dispenser from operating 33 SELECT TYPE ay 07 58 NUTRITION DOUGH CYCLE Options Screen FRENCH BREAD DOUGH RECIFE 3 LE 1 14 Laps Wair BREAD KUTENDA ADT EXTRAS RECIPES FRENCH
125. ve from the freezer and wrap in plastic wrap Next place it in a plastic bag and seal Dough can be kept in the freezer for up to four weeks Thaw the dough in plastic bag in the refrigerator overnight or for several hours Unwrap and place on baking container Cover and let stand in warm draft free place until double the original size Because the dough is not room temperature you will find it takes longer than usual to rise Bake according to recipe instructions 25 BREAD CYCLES WHITE FRENCH FRUITS amp NUTS QUICK BREAD CAKE WHOLE WHEAT SUPER RAPID The following steps will describe how to make bread and quick bread cake with your Breadman Ultimate Dream Machine Breadmaker NOTE Please refer to the MAKING DOUGHS section of this Instruction Manual for a detailed description for making SOUR DOUGHS and sour dough breads or other doughs such as Bread Pizza or Bagel DOUGH See the JAM section for making jams ALSO NOTE To access the recipes included in your Dream Machine follow through for a detailed description of on screen set up When your Dream Machine is properly programmed for the particular type of bread or dough that you intend to prepare touch the RECIPE Key on the Screen for a corresponding recipe or refer to the Recipe Section of this Instruction Manual 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
126. wire rack approximately 15 to 30 minutes before slicing CAUTION THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND BREAD 15 16 WILL BE VERY HOT USE OVEN MITTS When the bread has completely cooled approximately 1 hour store in an air tight container UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean Bread Pan after each use DO NOT IMMERSE THE BREAD PAN IN WATER See Cleaning Instructions Clean inside of Breadmaker after each use 65 Pineapple Coconut Pound Cake Ingredients 1 Cake Eggs large room temperature 2 Pineapple crushed undrained 1 1 2 Cups Oil 1 4 Cup Salt 1 1 2 tsp Sugar 1 Cup All Purpose Flour 3 Cups Baking Powder 1 Tbsp Add to Dispenser Coconut grated 2 3 Cup Touch QUICK BREAD CAKE Cycle Key and MEDIUM Crust Color Key Stir use a spatula to fold in any flour around the sides of the Pan Banana Walnut Bread Ingredients 1 Loaf Eggs large room temperature 2 Cultured Buttermilk 80 F 27 C 1 Cup Oil 1 4 Cup Salt 1 tsp Brown Sugar 3 4 Cup Bananas ripe mashed 2 Cups Walnuts chopped 1 Cup All Purpose Flour 3 Cups Cinnamon 1 2 tsp Nutmeg 1 2 tsp Baking Soda 1 tsp Baking Powder 2 tsp Touch QUICK BREAD CAKE Cycle Key and DARK Crust Color Key 66 Cranberry Nut Ouick Bread Ingredients 1 Loaf Water 80 F 27 C 1 2 Cup Cranberry Jui
127. za Crust Dough 91 Southwestern Pizza Crust Dough 91 Calzones ss AA xs 92 Focaccia Bread Doush AA 93 BAGEL DOUGH RECIPES Bagel Dough Recipe a wre ee ia VERDE DR ts 94 Banana Wheat Bagel Dough 95 Egg Bagel Dough wes ae Ben BIRD el 96 Onion DagelDoughb 2 5 II E VENE 96 Blueb rry Bagel Do gh rtr oerte error nn 97 Cheese Bagel Do eli 52 eet Du n RISR CM ne ARES 97 PERSONAL RECIPES Rosemary French Btead 222 AERIAL MEUM S 98 Pumpkin Pull Apart Pan Rolls 99 126 RECIPE INDEX CONTINUED OLD WORLD RECIPES Italian Farmer s Market Bread 100 Portuguese sweet Bread id AA 101 Greek Braid sms un era ee ate aate tur ee tee Hh uaa ane dts 102 R ssian Black Bread titel LESE e 103 15 Graitt Bre d e recte ai cR qe ge re Ra Ie 104 County French Bread 2 oe rex pH A dd M 105 JAM COURSE METHOD AND RECIPES AS EASY AS 1 2 3 106 Strawberry Blackberry or Raspberry Jam 106 Blueberry Apricot Peach or Pear Jam 106 DREAM MACHINE CRAFT IDEAS osoon ara a e aon a e een eens 107 Coloring Your Crate Bread una a nu gM dete 107 Preserving Your Craft Bread 107 White Craft Dough cava abs Rocha s

Breadman TR4000 Ultimate Dream Bread Maker

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