Breadman BK1065SQ Breadmaker User Manual

2 LB PROFESSIONAL BREAD MAKER

INSTRUCTION MANUAL

BK1065SQ

RECIPES INCLUDED

see reverse side

www.breadman.com

Please Read and Save this Instruction Manual

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should

always be followed including the following:

• Read all instructions.

• Do not touch hot surfaces. Use handles or knobs.

• To protect against electrical shock do not immerse cord, plugs, or

appliance in water or other liquid.

• Close supervision is necessary when any appliance is used by or

near children.

• Unplug from outlet when not in use and before cleaning. Allow to

cool before putting on or taking o 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 Support at the toll-free number listed

in the warranty section.

• The use of accessory attachments not recommended by the

appliance manufacturer may cause re, electric shock or injury.

• Do not use outdoors.

• Do not let cord hang over edge of table or counter, or touch hot

surfaces, including the stove.

• Do not place on or near a hot gas or electric burner, or in a

heated oven.

• Extreme caution must be used when moving an appliance

containing hot oil or other hot liquids.

• To disconnect, press and hold the STOP button for several

seconds, remove plug from wall outlet.

• Do not use appliance for other than intended use.

• Avoid contacting moving parts.

SAVE THESE INSTRUCTIONS

This product is for household use only.

Customer Care Line

USA/Canada

1-800-231-9786

Accessories/Parts

(USA / Canada)

1-800-738-0245

For online customer service

and to register your product,

go to

www.prodprotect.com

Caution, hot surfaces: This appliance

generates heat and escaping steam

during use. Proper precautions must

be taken to prevent the risk of burns,

res or other injury to persons or

damage to property.

POLARIZED PLUG (120V Models Only)

This appliance has a polarized plug (one blade is wider than the

other). To reduce the risk of electric shock, this plug is intended

to fit into a polarized outlet only one way. If the plug does not fit

fully into the outlet, reverse the plug. If it still does not fit, contact a

qualified electrician. Do not attempt to modify the plug in any way.

TAMPER-RESISTANT SCREW

Warning: This appliance is equipped with a tamper-resistant

screw to prevent removal of the outer cover. To reduce the risk

of fire or electric shock, do not attempt to remove the outer

cover. There are no user-serviceable parts inside. Repair should

be done only by authorized service personnel.

ELECTRICAL CORD

a) A short power-supply cord is provided to reduce the risks

resulting from becoming entangled in or tripping over a

longer cord.

b) Extension cords are available and may be used if care is

exercised in their use.

c) If an extension cord is used:

1) The marked electrical rating of the extension cord

should be at least as great as the electrical rating of the

appliance;

2) If the appliance is of the grounded type, the extension

cord should be a grounding-type 3-wire cord; and

3) The cord should be arranged so that it will not drape

over the counter top or tabletop where it can be pulled

on by children or tripped over.

Note: If the power cord is damaged, please call our Customer

Service line listed in these instructions.

POWER OUTAGE

10-Minute Power Failure Back-Up

Your Professional Bread Maker has a 10-minute power failure back-

up feature. If the electricity goes out, the memory will store your

cycle selection for up to 10 minutes. If the power comes back on

within this time, bread making will resume where it left o.

If the bread maker loses power for more than 10 minutes and you

are using any dairy products, perishables or meat in your bread,

you should discard the contents of the recipe and start again with

new fresh ingredients due to health and sanitary considerations. For

nonperishable recipes you may try starting the bread maker at the

beginning of the cycle again. However, this may not always produce

an acceptable loaf of bread.

If you are not sure when the outage occurred, remove the dough

and discard.

Product may vary slightly from what is illustrated.

1. Lid handle

2. Lid

3. Viewing window

† 4. Automatic fruit and nut dispenser (Part # BK1060S-01)

5. Steam vents (both sides)

6. Control panel (not shown)

7. On/O (I/O) switch (not shown, back right side)

† 8. Measuring spoon (Part # BK1060S-05)

† 9. Measuring cup (Part # BK1060S-04)

† 10. Collapsible kneading paddle (Part # BK1060S-03)

11. Baking chamber (not shown)

† 12. Bread pan (Part # BK1060S-02EC)

Note: † indicates consumer replaceable/removable parts

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1. DISPLAY WINDOW

Shows selection and timer setting.

2. TIMER ▲ AND ▼ BUTTONS

Use this pair of buttons to adjust the BAKE ONLY time

and to set delay bake timer; buttons add or subtract time

displayed in the display window.

▲ Increases time in 10-minute intervals.

▼ Decreases time in 10-minute intervals.

3. LOAF SIZE BUTTON

Selects loaf size: 1-lb., 1½-lb. or 2-lb. Loaf size default is 2-lb.

Rapid loaf is preset to 2-lb.

4. MENU BUTTON

Selects cycle. Each time the MENU button is pressed, the

number for the cycle selected and the program time will

appear in the display window.

5. BAKE ONLY BUTTON

Use this button to activate the BAKE ONLY cycle; then

adjust the time as needed with the ▲ and ▼ buttons.

6. CRUST COLOR BUTTON

Selects crust color: light, medium or dark. Crust color is

preset to medium.

7. START/STOP BUTTON

Press and hold for several seconds to clear display, reset

cycle or to simply stop baking.

Note: When using Rapid bake, your crust color will be set to

medium.

CONTROL PANEL

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KNEADING AND BAKING Cycles

Note: If at any time during bread making process you need to turn bread

maker o, press and hold the START/STOP button for several seconds,

then unplug the unit.

Note: If bread is not removed immediately after baking and START/

STOP button is not pressed, a controlled 60-minute Keep Warm mode will

begin (except during Quick Bread, Dough, Jam, Yogurt, Spiced Nuts, and

Granola). For best results, remove bread immediately after baking process

is complete.

WHITE

Used for breads that primarily include white bread our, although some

recipes may include small amounts of whole wheat our.

WHOLE WHEAT

Used for recipes with signicant amounts of whole wheat or rye our, oats

or bran. Whole wheat cycle begins with rest period during which ours or

grains absorb liquid ingredients. Soaking causes our or grain to soften

and helps ingredients to combine. Generally, whole wheat and multi-grain

breads are shorter and denser than white, French or sweet.

FRENCH

Traditionally, French bread has a slightly crispier crust and lighter texture

than white bread. Recipes usually do not include butter, margarine or milk.

SWEET

Used for recipes that contain eggs, fruit juice, additional sugar or added

sweet ingredients such as coconut akes, raisins, dried fruit or chocolate.

Baking temperature is reduced to prevent burning.

QUICK BREAD

Used for recipes that contain baking powder or baking soda, rather than

yeast, to make bread rise. Cake recipes made from scratch must be specially

designed for this cycle.

LOW CARB

Used for recipes that are lower in carbohydrates.

GLUTEN-FREE

Used for gluten-free recipes.

DOUGH

Use to prepare dough for making bread, rolls or pizza which are shaped

and allowed to rise before baking in a conventional oven. This setting

blends and kneads the dough and takes it through the rst rise.

ARTISAN DOUGH

Artisan breads (or country breads) represent the best in bread baking. They

use the freshest ingredients, usually including fresh herbs and interesting

seed and nut additions. The longer rising time (the entire cycle in the

bread machine is 5:15 hours) at cooler temperature settings (preset in the

machine) allow the avor of the our to dominate.

BAKE ONLY

Used if crust is too light or you wish to bake pre-made dough – also

especially useful if your bread is not quite done. Check every few minutes.

Bakes for up to 1 hour, 30 minutes.

RAPID

Used for White, Whole Wheat and French cycles to decrease time to

approximately 1 hour. Choose recipe, then simply add ½ tsp. to amount

of yeast listed for a 2-lb. loaf. Bread may be shorter and denser than bread

made using the longer program.

Additional features

JAM

Use to prepare preserves, marmalade, chutneys and ketchup. Add fruit,

sugar and lemon juice for homemade preserves – a great topping for

homemade bread, waes and ice cream.

YOGURT

Use to make yogurt – great to eat with your home made granola.

SPICED NUTS

Used to make sweet or spicy nuts for crunchy snacks or party favors.

GRANOLA

Used to make granola using endless combinations of oats, seeds, fruit,

with your choice of oil and sweetener. Freshness makes all the dierence

between store bought and home made granola.

KNOW YOUR INGREDIENTS

FLOUR & OTHER GRAINS

ALL-PURPOSE FLOUR All-purpose our is a blend of rened hard and soft wheat ours ideally suited for making quick

breads and cakes.

BRAN Bran (unprocessed) is coarse outer portion of wheat or rye grains that is separated from our by sifting

or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and

avor. It is also used to enhance bread texture.

BREAD FLOUR Bread our typically has higher gluten concentration than all-purpose our. Using bread our 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 avor and texture of bread.

CRACKED WHEAT Cracked wheat has very coarse texture. It comes from wheat kernels cut into angular

fragments. It gives whole grain breads a nutty avor and crunchy texture.

RYE FLOUR Rye our must always be mixed with high proportion of bread our, as it does not contain enough

gluten to develop structure for high, even-grained loaf.

SELF-RISING FLOUR Self-Rising Flour is NOT RECOMMENDED for use with your bread maker. Self-rising our

contains leavening ingredients that will interfere with bread and quick bread making.

7 GRAIN CEREAL BLEND 7 grain cereal blend is a blend of cracked wheat, oats, bran, rye, cornmeal, ax seeds and hulled millet.

It is used primarily to enhance avor and texture of bread.

VITAL WHEAT GLUTEN Vital Wheat Gluten is manufactured from wheat our that has been treated to remove nearly all of the

starch to leave a very high protein content. (Gluten is the protein in wheat that makes dough elastic.)

Vital Wheat Gluten is available at most health food stores. It can be used in small portions to increase

volume and lighten texture.

WHOLE WHEAT FLOUR Whole wheat our is milled from the entire wheat kernel, which contains the bran and germ. This high

ber our is richer in nutrients than all-purpose or bread our. Breads made with this our are usually

smaller and heavier than white loaves. Many recipes mix whole wheat our with bread our or vital

wheat gluten to produce higher, lighter-textured bread.

TIPS ON FLOUR STORAGE

Keep our in a secure, airtight container. Store rye and whole wheat ours

in a refrigerator, freezer or a cool area to prevent them from becoming

rancid. Allow our to come to room temperature before using.

Note: Flours, while visibly similar, can be very dierent in how they are

ground, milled, stored, etc. You may have to experiment with dierent

brands of our to help you make the perfect loaf. See RECIPE TIPS to assist

with these experiments.

YEAST

Active yeast, through a fermentation process, produces carbon dioxide gas

necessary to make bread rise. Yeast feeds on carbohydrates in sugar and

our to produce this gas. Three dierent types of yeast are available: fresh

(cake), active dry and quick-acting. Quick, rapid rise and bread machine

yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use

with your bread maker.

TIPS ON YEAST

Ensure your yeast is fresh by checking its expiration date. Ideally, yeast

should be used several months before the expiration date. Once a package

or jar of yeast is opened, it is important that the remaining contents be

immediately resealed and refrigerated or frozen for future use. Often dough

that fails to rise is due to stale yeast.

Note: Basic bread and dough recipes in this booklet were developed using

bread machine yeast (active dry yeast). You may use chart to substitute any

quick-acting yeast (quick rise or fast rise) for bread machine yeast.

CONVERSION CHART FOR

BREAD MACHINE YEAST

¾ tsp. bread machine yeast = ½ tsp. quick-acting yeast

1 tsp. bread machine yeast = ¾ tsp. quick-acting yeast

1½ tsp. bread machine yeast = 1 tsp. quick-acting yeast

2¼ tsp. bread machine yeast = 1½ tsp. quick-acting yeast

1 Tbsp. bread machine yeast = 2 tsp. quick-acting yeast

RAPID CYCLES

Rapid cycle settings for White, Whole Wheat and French decrease time for

making your favorite bread in approximately 1 hour. Choose recipe, then

add an additional ½ tsp. of bread machine yeast to the recipe.

The bread may be shorter and denser.

DIFFERENCES IN CLIMATES & BAKING

• In high-altitude areas (over 3,000 feet) dough tends to rise faster, as

there is less air pressure. Therefore, less yeast is necessary.

• In dry climates, our is drier and requires slightly more liquid.

• In humid climates, our is wetter and will absorb less liquid, so less

liquid is required.

ADDITIONAL INGREDIENT NOTES

Important: Exact measurements for ingredients are the most important part of baking. It is the key to getting great texture and

consistency in your bread. Make sure to measure all ingredients exactly.

BAKING POWDER Double-acting baking powder is a leavening agent used in quick breads and cakes. This type of leavening

agent does not require rising time before baking, as chemical reaction works when liquid ingredients

are added and again during baking process.

BAKING SODA Baking soda is another leavening agent, not to be confused or substituted for baking powder.

It also does not require rising time before baking, as chemical reaction works during baking process.

EGGS Eggs add richness and velvety texture to bread dough and cakes. When recipe calls for egg(s),

large egg(s) at room temperature should be used.

FATS Butter, margarine and oil shorten or tenderize the texture of yeast breads. French bread gets unique crust and

texture from the lack of added fat. However, breads that call for fat stay fresh longer.

If butter is used directly from refrigerator, it should be cut into small pieces for easier blending

during kneading process.

LIQUIDS All liquids should be warm 80ºF/27ºC to 90°F/32°C for all recipes. Liquids, such as milk, water or a combination

of powdered milk and water, can be used when making bread. Milk will improve avor,

provide velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable

or fruit juices and potato water may be used for avor variety.

SALT Salt is necessary to balance avor in breads and cakes; it also limits growth of yeast. Changing the amount of

salt in a given recipe may result in shorter, gummier bread. When rst making a type of bread, do not increase

or decrease amount of salt shown in the recipe.

SUGAR Sugar is important for color and avor of breads. It also serves as food for yeast since it the supports fermenta-

tion process. Recipes in this book that call for sugar require granulated sugar.

Important: Do not substitute powdered sugar. Articial sweeteners cannot be used as substitute,

as yeast will not react properly with them.

How to Use

This product is for household use only.

Important: Your bread maker has an Intelligent Fuse™ system designed

to protect the motor from overheating. It will automatically shut

o the motor if there is an overheat risk. If this occurs, unplug the

appliance, wait a minimum of 20 minutes for it to cool down, and plug

in again following the instructions.

GETTING STARTED

• Remove packing materials, any stickers, and the plastic band around

the power plug.

• Please go to www.prodprotect.com/applica to register your warranty.

• Place bread maker on dry, stable, level surface away from heat and areas

where cooking grease or water may splatter on unit. Do not place near

edge of countertop. If placing beneath cabinets, make sure there is

enough room to open the lid without interference.

Important: Your bread maker will bake up at a 2-lb. loaf. Do not put

larger quantities of ingredients into bread pan. Bread will not mix

and bake correctly and bread maker may be damaged. (See maximum

ingredient amounts.

• Before rst use, operate on Rapid White cycle without adding

ingredients to burn o manufacturing oils. (Follow instructions in

USING YOUR BREAD MAKER.)

Note: During rst use, bread maker may smoke and/or emit an odor from

mineral oils used in manufacturing. This is normal.

MAXIMUM INGREDIENT AMOUNTS

• Bread cycles: approximately 5 cups

• Quick breads: 4 cups

• Dough cycle: 4

cups

• Jam: 3 cups of fruit mixture

BREAD PAN TIPS

Inserting bread pan

Note: Remember to insert kneading paddle rst, then add all ingredients in

the order listed BEFORE inserting the bread pan into baking chamber.

Important: The collapsible kneading paddle may fall when ingredients

are added. This is normal. It will stand up when kneading begins.

• When inserting bread pan into bread maker, make sure to set rmly in

place.

Removing bread pan

• To remove bread pan from baking chamber, hold handle with an oven

mitt and lift straight up rmly.

Important: When you remove bread pan after baking, be sure to wear

oven mitts to prevent burning.

• After removing loaf (by turning bread pan upside down and shaking

gently), check to see that kneading paddle is removed from loaf. If it is

stuck in bread, allow bread to cool. Allow bread to cool before removing

the kneading paddle.

CHECKING DOUGH CONSISTENCY

Although your bread maker will mix, knead and bake bread automatically,

when baking bread from scratch, it is recommended that you learn to

recognize condition of your dough. The ratio of our to liquid is the most

critical factor in any bread recipe, yet the most easily remedied. After 5 to

8 minutes in Knead 2, open bread maker to check consistency of dough.

Dough should be in a soft, tacky ball (feel sticky like scotch tape). If it is too

dry, add 1 Tbsp. of liquid at a time. If it is too wet, add 1 Tbsp. of our at a

time.

USING YOUR BREAD MAKER

Note: Depending on the cycle or recipe used, some steps may not apply or

there may be additional steps. Refer to the respective recipes instructions in

the recipes portion of this booklet, as well as the specic cycle instructions

located at the end of these usage instructions.

1. Open lid and remove bread pan. Lift bread

pan straight up and out using the handle (B).

Caution: Do not turn or shake bread pan

while taking it out. If the bread pan is bent,

temperature sensor may not work properly.

2. Position kneading paddle on the drive

shaft. Match at side of drive shaft to at

part of hole in kneading paddle (C). Make

sure paddle is secure.

3. Place ingredients into the bread pan.

Note: As you add ingredients into the bread

pan, the collapsible kneading paddle may

fall; this is normal. The paddle will stand up

automatically once the cycle is started.

Important: Add ingredients to bread pan in

the order listed in the recipe.

Important: Always add yeast last.

4. Make small indentation on top of dry

ingredients (not so deep it reaches the wet

layer) and add yeast (D).

Important:

Indentation for yeast is important,

especially when using the delay bake timer. It

keeps yeast away from the wet ingredients until

the kneading process begins. (Liquid ingredients

will prematurely activate the yeast.)

5. Insert the bread pan into the baking chamber (E). Press down on rim of

bread pan until it snaps securely into place.

6. Close the lid. If your recipe includes extra

ingredients such as fruits or nuts (listed

after the yeast in the recipe), add these to

the automatic fruit and nut dispenser.

Important: Do not exceed

cup capacity.

Important: Do not pour liquids or spices

into dispenser. Always make sure fresh fruit

or vegetables are not wet; pat dry before

putting them in the dispenser.

7. Plug into standard electrical outlet. Turn the On/O (I/O) switch to

the on (I) position. Bread maker will beep and program 1 and 3:25 will

appear in the display window (F).

8. Press MENU to choose desired cycle (F1). Each time MENU is pressed,

unit and display will move to the next cycle.

Note: As the MENU button is pressed, the Rapid cycle setting will follow

the regular cycle setting for White, Whole Wheat and French.

9. Press CRUST COLOR to choose crust color (F2). Bread maker is preset

for medium crust.

Note: CRUST will not be activated for the following cycles: Jam, Dough,

Artisan Dough, Bake Only, Rapid, Yogurt, Granola, and Nuts.

Dry

Yeast

Liquid

10. Press LOAF SIZE to select loaf size (F3). Bread maker is preset to 2 lb.

Note: Loaf size cannot be activated for the following cycles: Jam, Dough,

Artisan Dough, Rapid, Gluten Free, Low Carb, Yogurt, Granola, and Nuts.

11. Press START/STOP button

to begin kneading cycle

(F4). The time remaining

will begin to count down

in display window. Bread

making time and loaf size

will be shown in display

window.

Note: During kneading cycle,

yeast will activate and viewing

window may begin to fog. (This

will clear eventually so you can

view the progress.)

12. When your bread is nished

baking, bread maker will

beep and “3:25” will appear in display window. Press START/ STOP and

open lid. Using oven mitts, remove bread pan (G).

Important: Remember, bread pan and loaf are both very hot! Be

careful not to place either on tablecloth, plastic surface or other heat-

sensitive surface that may scorch or melt.

Note: If bread is not removed immediately

after baking and START/ STOP is not pressed,

the Keep Warm mode will begin. Bread maker

will automatically turn o after 60 minutes. For

best results, remove bread immediately after

baking.

Note: Keep Warm does not apply to the

following cycles: Jam, Dough, Artisan Dough,

Bake Only.

13. Turn bread pan upside down and shake to release bread (H). Place

bread upright on wire rack to cool at least 20 minutes before slicing.

Note: The collapsible kneading paddle is designed to stay in the bread pan

instead of sticking in your bread. Check to see if the paddle stayed in the

pan. If not, follow the caution statements below when removing.

Caution: Be sure to remove kneading paddle from the bread before

serving.

Caution: Bread pan, kneading paddle and

bread will be very hot. Allow bread to cool

before removing the paddle.

14. Turn the On/O (I/O) switch to the o (O)

position. Unplug unit and allow to cool

completely before cleaning. (See CARE AND

CLEANING INSTRUCTIONS.)

Important: Make sure to clean the inside of

the baking chamber thoroughly after each use.

15. Once bread has cooled (approximately 2 hours) store in an airtight

container.

SLICING AND STORING BREAD

For best results, place bread on wire rack and allow to cool at least 20

minutes before slicing. Use electric knife or serrated knife for even slices.

Store unused bread, tightly sealed (sealable plastic bags or plastic containers

work well) at room temperature for up to 3 days. For longer storage, (up to

1 month) place bread in sealed container in freezer. Since homemade bread

has no preservatives, it tends to dry out and become stale faster. Leftover or

slightly hardened bread may be cut into ½-inch or 1-inch cubes and used in

recipes to make croutons, bread pudding or stung.

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USING 15-HOUR DELAY BAKE TIMER

Important: Delay baking does not activate JAM cycle. Do not use delay

bake timer if your recipe includes perishables, such as eggs, fresh milk,

yogurt or other dairy products and meats, etc. To preset your bread

maker, follow these steps:

To preset your bread maker, follow these steps:

1. Add ingredients in the order listed as usual, taking care not to let yeast

and liquid ingredients contact one another.

Note: If your recipe contains salt, add it with the liquid ingredients, taking

care to keep it away from the yeast.

2. Close bread maker lid and plug it in.

3. Press MENU to select baking cycle. Standard cycle time will be shown in

display window.

4. Press ▲ to add time in 10-minute intervals. (Use ▼ to subtract time.)

Amount of time set is shown in display window.

• To fast forward time, continually press ▲.

• To fast reverse, continually press ▼.

• For example, if it is 8:00 AM and you want bread ready at 1:00 PM,

press ▲ until the display reads 5:00 – meaning it will nish baking in

5 hours. This is the hour dierence between 8:00 AM and 1:00 PM.

Note: Actual baking times will not change.

5. Press LOAF SIZE to choose loaf size, press CRUST COLOR to choose

crust color, then press START/STOP to begin timer. The colon (:) in time

display begins to ash, letting you know timer is started. When your

bread is nished baking, bread maker will beep and “0:00” will appear in

display window. Press START/STOP and open lid.

6. If you make an error after you’ve activated program and want to start

over, press and hold START/STOP for several seconds. Timer will clear

and you can begin again.

BAKE ONLY

The BAKE ONLY cycle oers the exibility to vary time. You can bake pre-

made dough or dough purchased at the store using this cycle. You may also

use this cycle if crust color is too light or if your sweet bread is not quite

done. Check every few minutes.

1. Press the BAKE ONLY button to activate cycle. Adjust the amount of

time you need up to 1½ hours using the ▲ and ▼ buttons.

2. Press START/STOP button to begin baking.

SPECIAL GLAZES FOR YEAST BREADS

Select 1 of the following special glazes to enhance your bread:

• Melted Butter Crust: Brush melted butter over just-baked bread for a

softer, more tender crust.

• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or

cream.

• Sweet Icing Glaze: Mix 1 cup sifted confectioner’s sugar with 1 to 2

tablespoons of milk, water or fruit juice until smooth. Drizzle glaze over

raisin or sweet bread when they are almost cool.

Note: If desired, generously sprinkle with your choice of nuts or seeds after

glazing.

DOUGH CYCLE

Tips for Best Results

• If using delay bake timer, make sure yeast is on top of our, away from

liquids.

Important: Never allow dough to remain in bread maker after cycle is

complete; it may over rise and damage machine.

• Rising times for dough after it is shaped and placed in baking pan will

vary due to recipe, temperature and humidity level of your kitchen.

Optimum temperature for rising is 80°– 85°F. Rising is the most essential

feature in bread making.

• Bread maker allows dough to have rst rise or fermentation before dough

is removed. Fermentation conditions gluten, (becoming pliable and elastic

with a soft, smooth quality) develops avor and leavens product.

• Sometimes a double rising is benecial especially for whole grain or

100% whole wheat bread. Let dough rise once in bread maker. Remove

from bread maker, punch down, let rise again, punch down and let rest

10 minutes. Resting allows gluten to relax and makes handling easier.

Shape as desired and allow to rise until doubled in volume. If only 1 rise

is desired, remove from bread maker, let rest, shape and rise as above.

• Baker’s Tip: Dough has doubled in volume when an indentation

remains after tip of a nger is pressed lightly and quickly into dough.

If indentation springs back, cover and let rise a few more minutes and

check again.

SPECIAL TIPS FOR MAKING DOUGH

Important: For use only with the Dough Cycle.

• Always allow optimum rising of shaped dough.

• Use pastry brush to apply glaze.

• Bake as directed in recipe.

APPLY JUST BEFORE BAKING:

Egg Yolk Glaze

For shiny golden crust, mix 1 slightly beaten egg or egg yolk with

1 Tbsp. water or milk.

Egg White Glaze

For shiny, chewy crust, mix 1 slightly beaten egg white with

1 Tbsp. water.

If desired, sprinkle chopped nuts or fruit and/or seeds after glazing.

Lightly Floured

Sprinkle enough flour onto work area so dough can be handled

without sticking.

Shaped Rolls

Important: Once rolls are shaped, cover and let rise until doubled

before baking.

Cloverleaf Rolls

Shape into ½-inch balls. Place 3 balls in each greased mun tin.

Crisscross Rolls

Shape into balls. Set aside two of the balls and place the rest of the dough

balls 2-inches apart on a baking sheet. Take the two set-aside balls and

combine them and roll them into a ¹⁄

8-inch thick square. Cut strips ¹⁄8-inch

wide and 2-inches long. Brush the tops of the balls on the baking sheet

with beaten egg. Place 1 strip across top of each ball. Place second strip in

opposite direction across top of each ball.

Traditional Rolls

Shape into balls. For “pull apart” rolls, place dough balls with sides touching

in 8 or 9 inch round or square greased baking pan. For “individual” rolls

place dough balls 2-inches apart.

Crescent Rolls

On lightly oured board, roll dough to 12-inch circle. Spread with softened

butter. Cut into 16 wedges beginning at wider end.

Place rolls 2-inches apart on greased baking sheet with points underneath;

curve rolls slightly. If desired, brush with melted butter just before baking.

Rosettes

On lightly oured board, roll about 1½ oz piece of dough into 14 inch

rope. Tie in a loose knot, leaving 2 long ends. Tuck one end under knot and

second end into the top center of the loose knot. Place 2-inches apart on

lightly greased baking sheet.

ARTISAN DOUGH CYCLE

Tips for Best Results

• Consider using more rened ingredients such as, organic ours,

unrened sea salt and spring water.

• Make sure you are using the freshest ingredients, including fresh herbs,

seeds or nuts.

• If using delay bake timer, make sure yeast is on top of our, away from

liquids.

Important: Never allow artisan dough to remain in bread maker after

cycle is complete; it may over rise and damage machine.

• Rising times for dough after it is shaped and placed in baking pan will

vary due to recipe, temperature and humidity level of your kitchen.

Optimum temperature for rising is 70°– 75°F. Rising is the most essential

feature in bread making.

• Bread maker allows dough to have rst rise or fermentation before

dough is removed. Fermentation conditions gluten, (becoming pliable

and elastic with a soft, smooth quality) develops avor and leavens

product.

• Resting allows gluten to relax and makes handling easier. Shape as

desired and allow to rise until doubled in volume.

• Baker’s Tip: Dough has doubled in volume when an indentation

remains after tip of a nger is pressed lightly and quickly into dough.

If indentation springs back, cover and let rise a few more minutes and

check again.

JAM CYCLE

Method

1. Following steps in USING YOUR BREAD MAKER; select JAM cycle.

2. Once JAM cycle is complete, remove bread pan from bread maker and

pour hot mixture into heat-safe jars, leaving ½” of space at

the top.

3. Allow to partially cool. Cover tightly to store. Mixture will thicken upon

cooling.

Tips for Best Results

• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar,

fruit, and other ingredients are necessary for good set.

• Use only ripe fruit (not overripe or under-ripe) for best avor.

• Do not puree fruit. Jam should have bits of fruit in it.

• Recipes should not exceed 3 cups fruit.

• Remove stems, seeds or pits from fruit.

• You may use strawberries, blackberries, raspberries or other thin skinned

berries. Fruit such as peaches, pears and apricots may be used, but

should be peeled and have seeds removed.

• Frozen berries or fruit (no sugar added) may be substituted for fresh.

Thaw and drain before measuring. For thinner jam, use juice as part of 3

cups of berry or fruit amount.

• Lemon juice adds necessary acid to berries or fruit.

• You may decrease amount of sugar, but it will produce a thinner result.

More sugar will make it thicker. For best results, sugar substitutes are not

recommended.

• Average refrigerated life of jam is 2 weeks or up to several months

if frozen.

Important: Do not exceed amounts given in recipes!

SPICED NUTS CYCLE

Method

1. Following steps in USING YOUR BREAD MAKER; select SPICED NUTS

cycle.

2. Once SPICED NUTS cycle is complete, remove bread pan from bread

maker and pour into heat-safe jars, leaving ½” of space at

the top.

3. Allow to partially cool. Cover tightly to store.

Tips for Best Results

• It’s best to mix nuts and sticky sweeteners in a large bowl before adding

to the bread pan. This way each nut is coated in the mixture.

• Feel free to use whole or chopped nuts.

• Make spiced nuts your own by changing up the spices (cinnamon,

cardamom, allspice, pumpkin pie spice, apple pie spice, etc.), nuts

(walnuts, almonds, cashews, blanched hazelnuts) and sweetener (pure

maple syrup, honey, agave).

YOGURT CYCLE

Method

1. Following steps in USING YOUR BREAD MAKER; select YOGURT cycle.

2. Once YOGURT cycle is complete, remove bread pan from bread maker

and pour warm mixture into heat-safe jars, leaving ½” of space at

the top.

3. Mixture will thicken upon cooling.

Tips for Best Results

• Use whole milk and plain yogurt with live active yogurt cultures for your

basic yogurt base.

• For thicker yogurt add more yogurt or use less milk.

• Save 1/4 cup homemade yogurt for your starter. You’ll then use this the

next time you make yogurt.

• Want avored yogurt? Stir in your favorite avor (honey, vanilla, pure

maple syrup, lemon, etc.) at the end of the cooking cycle and before

refrigeration.

• Refrigerate for at least 24 hours to set.

GRANOLA CYCLE

Method

1. Following steps in USING YOUR BREAD MAKER; select GRANOLA cycle.

2. Once GRANOLA cycle is complete, remove bread pan from bread maker

and allow to cool completely before storing in an airtight container.

3. Allow to partially cool. Cover tightly to store.

Tips for Best Results

• Use old fashioned or rolled oats for granola. They’ll hold up better during

the cooking process.

• When layering ingredients, start with oats, nuts/seeds, sticky sweetener,

healthy fats, and nally dried fruits.

• Make granola your own by swapping out the nuts, sticky sweetener

(honey, pure maple syrup, agave), healthy fats (olive oil, coconut oil,

avocado oil) and smaller dried fruits (raisins, dried cranberries, dried

cherries, etc.).

Care and Cleaning

This product contains no user serviceable parts. Refer service to qualied

service personnel.

CLEANING

Important: Always unplug bread maker and allow to cool completely

prior to cleaning.

Bread pan and kneading paddle have nonstick surfaces, which make

cleaning easier.

1. After baking each loaf of bread, unplug bread maker and allow to cool;

discard any crumbs.

2. Remove bread pan from oven chamber and kneading paddle from

bread pan. Wash bread pan and kneading paddle inside and out with

warm, soapy water. Avoid scratching nonstick surfaces.

Caution: Do not place bread pan in dishwasher, or soak it in water.

3. If kneading paddle is stuck to drive shaft, pour warm water into bread

pan for up to 30 minutes, to loosen it. Do not use excessive force.

4. Wipe inside of lid and oven baking chamber with slightly damp cloth or

sponge. If any residue has scorched on heating element or elsewhere,

wipe with nonabrasive pad to clean. Lid can be removed for cleaning.

Dry baking chamber and lid thoroughly.

Important: Do not put lid in dishwasher, as it may cause warping. Do

not immerse in water, as it contains sensitive electronic sensors.

5. To clean glass in lid, use glass cleaner or mild detergent and damp cloth

or plastic scouring pad. Do not use abrasive cleaners or scouring pads,

as they may scratch glass.

6. Do not use vinegar, bleach or harsh chemicals to clean bread maker.

7. Be sure bread maker is completely cooled before storing.

8. Baking chamber contains heating element and drive shaft. When

cleaning, NEVER pour water, solvents or cleaning solutions into this area.

STORAGE

• All removable parts should be thoroughly cleaned and dried.

• Store lid closed. Place bread pan into bread maker with kneading paddle

inside.

TROUBLESHOOTING

QUESTION ANSWER

Why does height and shape

of bread dier in each loaf?

Height and shape of bread may dier depending on the ingredients, room temperature and length of

timer cycle. Also, accurate measurement of ingredients is essential to make delicious bread.

Bread has unusual aroma. Why? Stale ingredients may have been used or too much yeast may have been used. Always use fresh ingre-

dients. Accurate measurements are essential to make delicious bread.

Kneading paddle comes out

with bread.

This can happen, as kneading paddle is detachable. Use a nonmetal utensil to remove it.

Caution: Kneading paddle will be hot. Allow bread to cool before removing paddle.

Bread has oured corners. Sometimes our in the corners of the bread pan may not have been completely kneaded into dough.

Scrape it o the loaf with a knife. Check bread about 10 minutes into kneading cycle. If all our is not

incorporated, use a rubber spatula to remove the our from the sides of the bread pan so it can be

incorporated into the dough.

Can ingredients be halved

or doubled?

NO. If there is too little in bread pan, kneading paddle cannot knead well enough. If there is

too much, bread rises out of bread pan.

Can fresh milk be used

in place of dry milk?

YES. Be sure to decrease same measurement of water to equal liquid substitution.

Fresh milk is not recommended when using delay bake timer, because it may spoil while

sitting in bread pan.

NEED HELP?

For service, repair or any questions regarding your appliance, call

the appropriate 800 number in this book. Please DO NOT return the

product to the place of purchase. Also, please DO NOT mail product

back to manufacturer, nor bring it to a service center. You may also

want to consult the website listed on the cover of this manual.

Two-Year Limited Warranty

(Applies only in the United States and Canada)

What does it cover?

• Any defect in material or workmanship provided; however,

Spectrum Brands, Inc.’s liability will not exceed the purchase

price of product.

For how long?

• Two years from the date of original purchase with proof of such

purchase.

What will we do to help you?

• Provide you with a reasonably similar replacement product that

is either new or factory refurbished.

How do you get service?

• Save your receipt as proof of date of sale.

• Visit the online service website at www.prodprotect.com, or call

toll-free 1-800-231-9786, for general warranty service.

• If you need parts or accessories, please call 1-800-738-0245.

What does your warranty not cover?

• Damage from commercial use

• Damage from misuse, abuse or neglect

• Products that have been modied in any way

• Products used or serviced outside the country of purchase

• Glass parts and other accessory items that are packed with the unit

• Shipping and handling costs associated with the replacement of

the unit

• Consequential or incidental damages (Please note, however,

that some states do not allow the exclusion or limitation of

consequential or incidental damages, so this limitation may not

apply to you.)

How does state law relate to this warranty?

• This warranty gives you specic legal rights. You may also have

other rights that vary from state to state or province

to province.

Breadman is a Registered Trademark of Spectrum Brands, Inc.

All other Marks are the Property of their Respective Owners.

Made in China.

Printed in China.

23344

Notes:

PROFESSIONAL BREAD MAKER

RECIPE BOOK

BK1065SQ

www.breadman.com

INSTRUCTIONS & TIPS

see reverse side

T22-5004123-B

Your Professional Bread Maker makes it easy to prepare and bake a variety

of breads, dough, and even jams and chutney! The unique features of this

bread maker are each designed to deliver bakery-quality results with ease.

You can nd out more in the Instruction Manual section of this book, but

the features below are especially important to note as you get started with

these recipes.

Automatic Fruit & Nut Dispenser: This feature automatically adds extra

ingredients like fruits and nuts to some recipes. The ingredients used in the

fruit & nut dispenser are always listed after the yeast in the ingredients list.

Use this feature only when the amount to add is less than

/3 cup.

Collapsible Kneading Paddle: This unique paddle is designed to collapse

automatically before baking begins, so you can avoid the hassle of removing the

paddle from your nished loaf and leaving a hole in the bottom of your bread.

whatsoever without written permission from Spectrum Brands, except for

the inclusion of quotations in a media review.

Although every precaution has been taken in the preparation of this book,

the publisher, authors, and Spectrum Brands assume no responsibility for

errors and omissions nor is any liability assumed for any losses or damages

allegedly resulting from the use of the information contained herein. Neither

the publisher, author, nor Spectrum Brands are engaged in rendering

professional advice or services to the individual reader.

CYCLE RECIPE PAGE

WHITE Basic White Bread .......................................................................5

Multi-Seeded White Bread.......................................................6

Beer Bread .....................................................................................7

Oatmeal Bread .............................................................................8

Granola Raisin Bread ..................................................................9

Anadama Bread ........................................................................ 10

Coconut Hazelnut Bread ....................................................... 11

Maple Walnut Bread................................................................ 12

Swiss Cheese Bread ................................................................. 13

Onion Cheese Bread ............................................................... 14

WHOLE WHEAT Whole Wheat Bread............................................................ 15

100% Whole Wheat Bread .................................................... 16

Caraway Rye Bread ..................................................................17

Pumpernickel Bread ...............................................................18

Oatmeal Pecan Bread ............................................................. 19

Whole Wheat Cranberry Bread ........................................... 20

Whole Wheat Raisin Bread.................................................... 21

Yogurt Whole Wheat Bread .................................................. 22

FRENCH Classic French Bread ............................................................... 23

Herbed French Bread ............................................................. 24

Peppered French Bread ......................................................... 25

Olive Rosemary French Bread ............................................. 26

Italian Semolina Bread ........................................................... 27

Herbed Italian Loaf .................................................................. 28

Asiago Pesto Bread .................................................................. 29

Pepperoni Parmesan Bread .................................................. 30

Sundried Tomato Parmesan Bread .................................... 31

CYCLE RECIPE PAGE

SWEET Cinnamon Raisin Bread ......................................................... 32

Golden Potato Bread .............................................................. 33

Cherry Almond Bread .............................................................34

Chocolate Hazelnut Bread .................................................... 35

Cranberry Orange Bread ....................................................... 36

Panettone ................................................................................... 37

Pumpkin Apple Bread ............................................................ 38

Pumpkin Pecan Bread ............................................................ 39

Tropical Fruit Bread ................................................................. 40

QUICK Banana Macadamia Quick Bread ....................................... 41

Coconut Ginger Quick Bread ...............................................42

Gingerbread Quick Bread ..................................................... 43

Orange Date Nut Quick Bread .............................................44

Orange Walnut Quick Bread ................................................45

Prune Poppy Seed Quick Bread .......................................... 46

LOW CARB Low Carb Seeded Bread ........................................................ 47

Low Carb Whole Wheat Bread ............................................. 48

Low Carb Rye Bread ................................................................ 49

Low Carb Almond Bread ....................................................... 50

Low Carb Molasses Bread ..................................................... 51

Low Carb Pecan Bread ........................................................... 52

GLUTEN FREE Gluten Free Bread .................................................................... 53

Gluten Free Buttermilk Bread .............................................. 54

Gluten Free Herb Bread ......................................................... 55

Gluten Free Pumpernickel Bread ....................................... 56

Seeded Gluten Free Bread .................................................... 57

Spelt Bread ................................................................................. 58

Gluten Free Potato & Chive Bread ..................................... 59

Table of Contents

CYCLE RECIPE PAGE

DOUGH Dinner Rolls ............................................................................... 60

(also includes Cinnamon Roll variation) .......................... 60

Sweet Wheat Dinner Rolls ................................................... 61

Onion Rolls ................................................................................. 62

Best Ever Pizza Dough ............................................................ 63

(also includes Foccacia variation) ...................................... 63

Whole Wheat Pizza Dough ................................................... 64

Gluten Free Pizza Dough ....................................................... 65

Grissini ......................................................................................... 66

Philadelphia Soft Pretzels ..................................................... 67

Apple Filled Baked Doughnuts ........................................... 68

Apple Filled Challah ................................................................ 69

Raspberry Pecan Twist ........................................................... 70

Apricot Braid .............................................................................. 71

Sweet Potato Pecan Braid ....................................................72

Candy Cane Cherry Braid ...................................................... 73

Holiday Stollen.......................................................................... 74

ARTISAN Artisan Foccacia Dough.........................................................75

Artisan Semolina Boules ....................................................... 76

Artisan Apricot Pecan Boule ................................................ 77

CYCLE RECIPE PAGE

JAM Apricot Key Lime Preserves ......................................78

Blueberry Mango Preserves .....................................79

Blueberry Pineapple Preserves ...............................80

Peachy Lemon Preserves ...........................................81

Pineapple Papaya Preserves ....................................82

Raspberry Mango Preserves ....................................83

Strawberry Kiwi Preserves ........................................84

Curried Apple Mango Marmalade .........................85

Orange Mojo Marmalade ..........................................86

Apple Curry Chutney ..................................................87

Pepper Chutney ............................................................88

Chipotle Ketchup .........................................................89

SPICED NUTS Cayenne Spiced Nuts ..................................................90

YOGURT Basic Yogurt ....................................................................91

GRANOLA Almond Honey Granola .............................................92

BASIC WHITE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup+ 1 Tbsp. 1¼ cups 1½ cups 1½

cups

Unsalted butter or

margarine, cut in

pieces

1 Tbsp. 2 Tbsp. 3 Tbsp. 3 Tbsp.

Sugar 1½ tsp. 2 tsp. 1 Tbsp. 1 Tbsp.

Dry skim milk pow-

der

1½ Tbsp. 2 Tbsp. 3 Tbsp. 3 Tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread our 3 cups 3¼ cups 4 cups 4 cups

Bread machine yeast 1 tsp. 1¼ tsp. 1½ tsp. 2 tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

MULTI-SEEDED WHITE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup + 1½

Tbsp.

/3 cups 1

/3 cups

Oil 1 Tbsp. 1½ Tbsp. 2 Tbsp. 2 Tbsp.

Sugar 1½ tsp. 3 Tbsp. ¼ cup ¼ cup

Dry skim milk powder 2 Tbsp. 2 Tbsp. 2 Tbsp. 2 Tbsp.

Sunower seeds 3 Tbsp. 3 Tbsp. ¼ cup ¼ cup

Flaxseeds 1 tsp. 2 tsp. 1 Tbsp. 1 Tbsp.

Poppy seeds 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

Black sesame seeds 2 tsp. 2 tsp. 1 Tbsp. 1 Tbsp.

Sesame seeds 2 tsp. 2 tsp. 1 Tbsp. 1 Tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Whole wheat our ½ cup ½ cup ½ cup ½ cup

Bread our 2¼ cups 2¾ cups 3½ cups 3½ cups

Bread machine yeast 1¼ tsp. 1¾ tsp. 2¼ tsp. 2¾ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains

in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

BEER BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Beer

(80°F – 90°F)

/3 cup ½ cup ¾ cup ¾ cup

Water

(80°F – 90°F)

¼ cup ½ cup ½ cup ½ cup

Green onions,

chopped

3 Tbsp. ¼ cup ¾ cup ¾ cup

Sugar 1 tsp. 2 tsp. 1 Tbsp. 1 Tbsp.

Salt ½ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread our 2½ cups 3 cups 3¾

cups

3¾

cups

Bread machine

yeast

1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

OATMEAL BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Buttermilk (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups

Water (80°F – 90°F) 2 Tbsp. ¼ cup

/3 cup

Unsalted butter or

margarine, cut in pieces

1 Tbsp. 1½ Tbsp. 2 Tbsp. 2 Tbsp.

Maple syrup

(not pancake syrup)

1 Tbsp. 1½ Tbsp. 2 Tbsp. 2 Tbsp.

Oatmeal, instant or

regular

½ cup ¾ cup 1 cup 1 cup

Salt ¾ tsp. 1 tsp. 1 tsp. 1 tsp.

Bread our 3 cups 3½ cups 4 cups 4 cups

Vital wheat gluten 2 tsp. 3 tsp. 4 tsp. 4 tsp.

Bread machine yeast 1 tsp. 2 tsp. 3 tsp. 3½ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

GRANOLA RAISIN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Milk (80°F – 90°F) ½ cup ¾ cup 1¼ cups 1¼ cups

Water (80°F – 90°F) 1 Tbsp. 1 Tbsp. 2 Tbsp. 2 Tbsp.

Unsalted butter or mar-

garine, cut in pieces

1 Tbsp. 1½ Tbsp. 2½ Tbsp. 2½ Tbsp.

Honey 1 Tbsp. 1½ Tbsp. 2½ Tbsp. 2½ Tbsp.

Maple pecan granola

cereal

/3 cup ½ cup 1 cup 1 cup

Salt ½ tsp. ¾ tsp. 1¼ tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ¾ tsp. 1 tsp. 1 tsp.

Bread our 2½ cups 3 cups 3¾ cups 3¾ cups

Bread machine yeast 1 tsp. 1½ tsp. 2¼ tsp. 2¾ tsp.

Raisins

/3 cup ½ cup 1 cup 1 cup

1. Measure ingredients, except raisins, into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

Note: For a 1-lb. or 1½-lb. loaf, you can add the raisins into automatic fruit

& nut dispenser here; for a 2-lb loaf, we recommend waiting and adding

directly into the bread pan at the “add ingredient” beep, since the full

amount required for the recipe is more than the dispenser will hold.

3. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

4. If adding ingredients directly to the bread pan for larger loaves, add

raisins at “add ingredient” beep.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and

carefully remove bread from pan. (If kneading paddle remains in bread,

remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

ANADAMA BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1 cup + 2 Tbsp. 1½ cups

Molasses 2 Tbsp. 3 Tbsp. ¼ cup

Dry skim milk powder 2 Tbsp. 3 Tbsp. ¼ cup

Salt 1 tsp. 1 tsp. 1½ tsp.

Unsalted butter or mar-

garine, cut in pieces 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Yellow cornmeal ½ cup ½ cup ¾ cup

Bread our 3½ cups 4 cups 4½ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp.

Unsalted sunower

seeds

/3 cup ½ cup ½ cup

1. Measure ingredients, except sunower seeds, into bread pan in the

order listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add sunower seeds into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

WHITE

COCONUT HAZELNUT BREAD

INGREDIENTS 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup + 2 Tbsp. 1 cup + 2 Tbsp.

Unsalted butter or

margarine, cut in pieces

1 Tbsp. 1½ Tbsp. 1½ Tbsp.

Unsweetened coconut ¼ cup

/3 cup

Chopped candied ginger 2 Tbsp. 2 Tbsp. 2 Tbsp.

Light brown sugar 1½ Tbsp. 3 Tbsp. 3 Tbsp.

Dry skim milk powder 1 Tbsp. 1½ Tbsp. 1½ Tbsp.

Salt ¾ tsp. 1 tsp. 1 tsp.

Bread our 2½ cups 3½ cups 3½ cups

Bread machine yeast ¾ tsp. 2 tsp. 2¾ tsp.

Chopped lightly toasted

hazelnuts

¼ cup ½ cup ½ cup

1. Measure ingredients, except toasted hazelnuts, into bread pan in the

order listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add toasted hazelnuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

MAPLE WALNUT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup 1

/3 cups 1

/3 cups

Vegetable oil 2 Tbsp. 4 Tbsp. 6 Tbsp. 6 Tbsp.

Maple syrup (not

pancake syrup) ¼ cup 6 Tbsp. 6 Tbsp. 6 Tbsp.

Lemon extract ½ tsp. ½ tsp. ¾ tsp. ¾ tsp.

Salt ½ tsp. 1 tsp. 1 tsp. 1 tsp.

Uncooked oatmeal,

instant or regular ½ cup 1 cup 1½ cups 1½ cups

Bread our 2¾ cups 3½ cups 4 cups 4 cups

Bread machine yeast 1 tsp. 1½ tsp. 2¼ tsp. 2¾ tsp.

Walnuts, chopped ½ cup

/3 cup

1. Measure ingredients, except walnuts, into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add walnuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from the unit and carefully remove

bread from pan. (If kneading paddle remains in bread, remove paddle

once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list

WHITE

SWISS CHEESE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Buttermilk (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup

Water (80°F – 90°F) ¼ cup

/3 cup ½ cup ½ cup

Shredded Swiss cheese ½ cup ¾ cup 1 cup 1 cup

Honey 2 tsp. 1 Tbsp. 1½ Tbsp. 1½ Tbsp.

Baking powder ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Dried dill ½ tsp. ¾ tsp. 1 tsp. 1 tsp.

Dried chives ½ tsp. ¾ tsp. 1 tsp. 1 tsp.

Salt ¾ tsp. 1 tsp. 1½ tsp. 1½ tsp.

Bread our 3 cups 3½ cups 4 cups 4 cups

Bread machine yeast 1½ tsp. 1¾ tsp. 2½ tsp. 2¾ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHITE setting immediately

following the standard setting in the program list.

WHITE

ONION CHEESE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) ½ cup ½ cup ¾ cup

Cottage cheese ¼ cup

/3 cup ½ cup

Shredded Swiss cheese ¼ cup ¼ cup ½ cup

Grated Parmesan cheese 2 Tbsp. 3 Tbsp. ¼ cup

Unsalted butter or

margarine, cut in pieces

1 tsp. 2 tsp. 1 Tbsp.

Sugar 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Salt 1 tsp. 1¼ tsp. 1¾ tsp.

Instant minced onion 1½ tsp. 2 tsp. 1 Tbsp.

Parsley, chopped 1 Tbsp. 1 Tbsp. 1 Tbsp.

Bread our 2½ cups 2¾ cups 3¼ cups

Bread machine yeast 1 tsp. 1¼ tsp. 1¾ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHITE. Choose loaf size and desired crust color. Press the START/

STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

WHITE

WHOLE WHEAT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Milk (80°F – 90°F) ¼ cup ½ cup ¾ cup ¾ cup

Water (80°F – 90°F) ¼ cup ¼ cup ¼ cup ¼ cup

Small curd cottage cheese

(80°F – 90°F)

2 Tbsp. ¼ cup

/3 cup

Unsalted butter or

margarine, cut in pieces

2 Tbsp. 3 Tbsp. ¼ cup ¼ cup

Honey 2 Tbsp. 3 Tbsp. ¼ cup ¼ cup

Salt 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

Whole wheat our ¾ cup 1 cup 1¼

cups

1¼ cups

Bread our 2 cups 2½ cups 2¾

cups

2¾ cups

Bread machine yeast 1 tsp. 1¾ tsp. 2¼ tsp. 2¾ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains

in bread, remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

WHOLE

WHEAT

100% WHOLE WHEAT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup

Milk (80°F – 90°F) ½ cup ¾ cup 1 cup 1 cup

Unsalted butter or mar-

garine, cut in pieces

1 Tbsp. 2 Tbsp. 3 Tbsp. 3 Tbsp.

Molasses 2 Tbsp. ¼ cup ¼ cup ¼ cup

Salt 1 tsp. 1¾ tsp. 2¼ tsp. 2¼ tsp.

Whole wheat our 3 cups 4 cups 5 cups 5 cups

Vital wheat gluten 2 Tbsp. 3 Tbsp. ¼ cup ¼ cup

Bread machine yeast 2 tsp. 3 tsp. 4 tsp. 4½ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into unit; close lid. Plug unit into wall outlet

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from bread pan. (If kneading paddle remains in bread,

remove paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

WHOLE

WHEAT

WHOLE

WHEAT

CARAWAY RYE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room tem-

perature

1 1 2

Water (80°F – 90°F) Enough to

measure

1 cup with

egg

Enough to

measure

1¼ cups

with egg

Enough to

measure

1¾ cups

with egg

Oil 2 Tbsp. 3 Tbsp. ¼ cup

Honey 2 Tbsp. 3 Tbsp. ¼ cup

Dry skim milk powder 1 Tbsp. 2 Tbsp. 3 Tbsp.

Salt 1 tsp. 1¼ tsp. 2 tsp.

Bread our 1¼ cups +

2 Tbsp.

1½ cups 2 cups

Rye our ¾ cup 1 cup 1¼ cups

Whole wheat our ½ cup ¾ cup 1 cup

Caraway seeds 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Bread machine yeast 1 tsp. 1¼ tsp. 2 tsp.

1. Place egg in a measuring cup; add water to required amount.

Pour into bread pan.

2. Add remaining ingredients into bread pan in the order listed.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

4. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and

carefully remove bread from pan. (If kneading paddle remains in bread,

remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

PUMPERNICKEL BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room tem-

perature

1 2 2

Water (80°F – 90°F)

/3 cup ¾ cups 1

/3 cups

Oil 1½ Tbsp. 2 Tbsp. ¼ cup

Honey 1½ Tbsp. 2 Tbsp. ¼ cup

Dry skim milk powder 1½ Tbsp. 3 Tbsp. 3 Tbsp.

Cocoa powder 1 Tbsp. 3 Tbsp. ¼ cup

Caraway seeds 2 tsp. 2 Tbsp. 3 Tbsp.

Instant coee granules ½ tsp. 2 tsp. 1 Tbsp.

Salt ¾ tsp. 1½ tsp. 2 tsp.

Whole wheat our

/3 cup ¾ cup 1 cup

Rye our

/3 cup ¾ cup 1 cup

Bread our 1½ cups 1½ cups 2 cups

Bread machine yeast 1 tsp. 1¾ tsp. 2¼ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

WHOLE

WHEAT

WHOLE

WHEAT

OATMEAL PECAN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups

Molasses 3 Tbsp. ¼ cup

/3 cup

Vegetable oil 2 tsp. 1 Tbsp. 1½ Tbsp. 1½ Tbsp.

Salt 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

Dry oatmeal, instant or

regular

/3 cup ½ cup

/3 cup

Whole wheat our ¾ cup 1 cup 1

/3 cups 1

/3 cups

Bread our 2 cups 2½ cups 2

/3 cups 2

/3 cups

Bread machine yeast 1½ tsp. 2 tsp. 2¼ tsp. 2¾ tsp.

Dried apricots, chopped ¼ cup ½ cup ½ cup ½ cup

Pecans, chopped and

toasted

¼ cup

/3 cup ½ cup ½ cup

1. Measure ingredients, except apricots and pecans, into bread pan

in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into a

outlet.

Note: For 1-lb. loaf, you can add the apricots and pecans into automatic

fruit & nut dispenser here; for a 1½-lb. or 2-lb loaf, we recommend waiting

and adding directly into the bread pan at the “add ingredient” beep, since

the full amount required for the recipe is more than the dispenser will hold.

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

4. If adding ingredients directly to the bread pan for larger loaves, add

apricots and pecans at “add ingredient” beep.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from the unit and carefully remove

bread from pan. (If kneading paddle remains in bread, remove paddle

once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

WHOLE WHEAT CRANBERRY BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup 1¼ cups 1¼ cups

Unsalted butter or

margarine, cut in pieces

1½ Tbsp. 2 Tbsp. 2½ Tbsp. 2½ Tbsp.

Honey 1 Tbsp. 4 tsp. 2 Tbsp. 2 Tbsp.

Grated orange peel 1 tsp. 1½ tsp. 2 tsp. 2 tsp.

Salt ¾ tsp. 1 tsp 1¼ tsp. 1¼ tsp.

Whole wheat our 1 cup 1¼ cups 1½ cups 1½ cups

Bread our 1¾ cups 2 cups 2½ cups 2½ cups

Vital wheat gluten

(optional)

1 tsp. 1 tsp. 2 tsp. 2 tsp.

Bread machine yeast 1½ tsp. 2 tsp. 2 Tbsp. 2 Tbsp. +

½ tsp.

Dried cranberries

/3 cup ¾ cup 1 cup 1 cup

1. Measure ingredients, except cranberries, into bread pan in the order

listed.

2. Insert a bread pan securely into unit; close lid. Plug unit into wall outlet.

Note: For 1-lb. loaf, you can add the apricots and pecans into automatic

fruit & nut dispenser here; for a 1½-lb. or 2-lb loaf, we recommend waiting

and adding directly into the bread pan at the “add ingredient” beep, since

the full amount required for the recipe is more than the dispenser will hold.

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

4. If adding ingredients directly to the bread pan for larger loaves, add

cranberries at “add ingredient” beep.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully

remove bread from bread pan. (If kneading paddle remains in bread,

remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID WHOLE WHEAT setting

immediately following the standard setting in the program list.

WHOLE

WHEAT

WHOLE WHEAT RAISIN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1¼ cups 1

/3 cups

Unsalted butter or mar-

garine, cut in pieces

1½ Tbsp. 2 Tbsp. 2½ Tbsp.

Honey 1 Tbsp. 4 tsp. 2 Tbsp.

Grated orange peel 1 Tbsp. 4 tsp. 2 Tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ¾ tsp. 1 tsp.

Whole wheat our 1 cup 1¼ cups 1½ cups

Bread our 1½ cups 2 cups 2½ cups

Bread machine yeast 1¼ tsp. 2 tsp. 3 tsp.

Vital wheat gluten 1 tsp. 1½ tsp. 2 tsp.

Raisins ¼ cup

/3 cup ½ cup

Walnuts, chopped ¼ cup

/3 cup ½ cup

1. Measure ingredients, except raisins and walnuts, into bread pan in the

order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into a

wall outlet.

Note: For 1-lb. or 1½-lb. loaf, you can add the raisins and walnuts into

automatic fruit & nut dispenser here; for a 2-lb loaf, we recommend waiting

and adding directly into the bread pan at the “add ingredient” beep, since

the full amount required for the recipe is more than the dispenser will hold.

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

4. If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins

and walnuts at “add ingredient” beep.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

WHOLE

WHEAT

YOGURT WHOLE WHEAT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Plain nonfat yogurt

(80°F – 90°F) ½ cup ¾ cup 1 cup

Water (80°F – 90°F)

/3 cup ½ cup ½ cup

Vegetable oil 2 tsp. 1 Tbsp. 1½ Tbsp.

Maple syrup (not

pancake syrup) 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Whole wheat our 1 cup 1¼ cups 1½ cups

Bread our 1½ cups 2 cups 2½ cups

Bulgur wheat 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Bread machine yeast 1½ tsp. 2 tsp. 2¼ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select WHOLE WHEAT. Choose loaf size and desired crust color. Press

the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

WHOLE

WHEAT

FRENCH

CLASSIC FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup+ 1 Tbsp. 1¼ cups 1¼ cups

Sugar 2 tsp. 1 Tbsp. 1 Tbsp.

Salt 1 tsp. 1¼ tsp. 1½ tsp.

Bread our 3¼ cups 3

/3 cups 4 cups

Bread machine yeast 1 tsp. 1½ tsp. 1½ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

HERBED FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) ¾ cup 1 cup 2 cups 2 cups

Olive oil 1½ tsp. 2 tsp. 2 Tbsp. 2 Tbsp.

Instant minced onion 2 tsp. 2 tsp. 2 Tbsp. 2 Tbsp.

Fresh parsley, chopped 1 Tbsp. 1 Tbsp. 2 Tbsp. 2 Tbsp.

Fresh garlic, minced 1 tsp. 1½ tsp. 1½ Tbsp. 1½ Tbsp.

Sugar 1 Tbsp. 1 Tbsp. 1½ Tbsp. 1½ Tbsp.

Salt ½ tsp. ½ tsp. 1½ tsp. 1½ tsp.

Garlic pepper ¼ tsp. ¼ tsp. ½ tsp. ½ tsp.

Bread our 3 cups 3½ cups 5½ cups 5½ cups

Bread machine yeast ¾ tsp. 1 tsp. 2 tsp. 2½ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

FRENCH

PEPPERED FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup 1¼ cups 1

/3 cups 1

/3 cups

Olive oil 2 tsp. 1 Tbsp. 1½ Tbsp. 1½ Tbsp.

Instant minced onion 2 tsp. 2 tsp. 1 Tbsp. 1 Tbsp.

Vital wheat gluten 1 tsp. 2 tsp. 1 Tbsp. 1 Tbsp.

Coarse ground pepper ¼ tsp. ½ tsp. ½ tsp. ½ tsp.

Salt 1 tsp. 1¼ tsp. 2 tsp. 2 tsp.

Bread our 3 cups 3½ cups 3¾ cups 3¾ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

OLIVE ROSEMARY FRENCH BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1½ cups 1

/3 cups

Olive oil 1 tsp. 2 tsp. 1 Tbsp.

Rosemary garlic

seasoning blend 1 tsp. 1½ tsp. 2 tsp.

Dried rosemary, crushed ½ tsp. ¾ tsp. 1 tsp.

Sugar ½ tsp. ¾ tsp. 1 tsp.

Salt ½ tsp. 1 tsp. 1½ tsp.

Bread our 2 cups 2½ cups 3 cups

Whole wheat our ¾ cup 1 cup 1¼ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp.

Kalamata olives, well

drained and chopped ½ cup ¾ cup 1 cup

1. Measure ingredients, except olives, into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

4. At “add ingredient” beep, add olives.

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

FRENCH

ITALIAN SEMOLINA BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup 1¼ cups 1½ cups 1½ cups

Olive Oil 1 Tbsp. 2 Tbsp. 3 Tbsp. 3 Tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread our 2½ cups 3 cups 3¾ cups 3¾ cups

Semolina our ½ cup ¾ cup 1 cup 1 cup

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

Toasted pine nuts

/3 cup ½ cup ½ cup ½ cup

1. Measure ingredients, except pine nuts, into bread pan in the order

listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add pine nuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

HERBED ITALIAN LOAF

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) 1 cup 1 cup 1¼ cups

Olive oil 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Instant minced onion 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Fresh parsley, chopped 2 Tbsp. 2 Tbsp. 2 Tbsp.

Minced fresh garlic 1 tsp. 2 tsp. 1 Tbsp.

Sugar 1 tsp. 1 tsp. 2 tsp.

Salt 1 tsp. 1 tsp. 1½ tsp.

Fresh basil, chopped 1 tsp. 1 Tbsp. 2 Tbsp.

Fresh oregano, chopped 1 tsp. 1 Tbsp. 2 Tbsp.

Bread our 3¾ cups 4½ cups 5½ cups

Bread machine yeast 1 tsp. 1¼ tsp. 2 tsp.

Toasted pine nuts ¼ cup

/3 cup ½ cup

1. Measure ingredients, except pine nuts, into bread pan in the order

listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add pine nuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

FRENCH

ASIAGO PESTO BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB. RAPID

Water (80°F – 90°F) 1 cup 1¼ cups +

2 Tbsp.

1½ cups 1½ cups

Extra virgin olive oil 1 Tbsp. 1½ Tbsp. 2 Tbsp. 2 Tbsp.

Asiago cheese, shred-

ded

¼ cup

/3 cup ½ cup ½ cup

Prepared pesto 3 Tbsp. ¼ cup

/3 cup

Sugar ¾ tsp. 1 tsp. 1½ tsp. 1½ tsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp. 1¼ tsp.

Bread our 3 cups 4 cups 4½ cups 4½ cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp. 2½ tsp.

Toasted pine nuts ¼ cup

/3 cup ½ cup ½ cup

1. Measure ingredients, except pine nuts, into bread pan in the order

listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add pine nuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from the unit and carefully remove

bread from pan. (If kneading paddle remains in bread, remove paddle

once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Note: For RAPID cycle, select the RAPID FRENCH setting immediately

following the standard setting in the program list.

FRENCH

PEPPERONI PARMESAN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) ½ cup ¾ cup 1 cup

Finely chopped

pepperoni

¼ cup

/3 cup ½ cup

Mozzarella cheese

/3 cup 1 cup 1¼ cups

Italian seasoning ½ tsp. ¾ tsp. 1 tsp.

Sugar ½ tsp. ¾ tsp. 1 tsp.

Salt ½ tsp. ¾ tsp. 1 tsp.

Bread our 2½ cups 3 cups 3¾ cups

Bread machine yeast 1 tsp. 1¾ tsp. 2¼ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

FRENCH

SUNDRIED TOMATO PARMESAN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F) ¾ cup 1 cup 1¼ cups

Olive oil 2 Tbsp. 3 Tbsp. ¼ cup

Grated Parmesan cheese ¼ cup

/3 cup ½ cup

Sundried tomatoes, nely chopped 2 Tbsp. ¼ cup

/3 cup

Italian parsley, chopped 1 Tbsp. 2 Tbsp. 3 Tbsp.

Garlic pepper ½ tsp. ½ tsp. ½ tsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Bread our 2½ cups 3 cups 3¾ cups

Bread machine yeast 1 tsp. 1¼ tsp. 2 tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select FRENCH. Choose loaf size and desired crust color. Press the

START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

FRENCH

CINNAMON RAISIN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room

temperature

1 1 1

Water (80°F – 90°F) Enough to

measure ¾

cup with egg

Enough to

measure 1

cup with egg

Enough to

measure 1½

cups with egg

Firmly packed light

brown sugar

1 Tbsp. 1½ Tbsp. 2 Tbsp.

Dry skim milk powder 1½ Tbsp. 2 Tbsp. 2 Tbsp.

Unsalted butter or mar-

garine, cut in pieces

1 Tbsp. 1½ Tbsp. 2 Tbsp.

Ground cinnamon ¾ tsp. 1 tsp. 1½ tsp.

Salt ¾ tsp. 1 tsp. 1½ tsp.

Bread our 2½ cups 3 cups 3¾ cups

Bread machine yeast ¾ tsp. 1 tsp. 1¼ tsp.

Raisins ½ cup ½ cup ¾ cup

1. Place egg in a measuring cup; add water to required amount. Pour into

bread pan.

2. Add remaining ingredients, except raisins, into bread pan in the order

listed.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into a

wall outlet.

Note: For 1-lb. or 1½-lb. loaf, you can add the raisins into automatic fruit

& nut dispenser here; for a 2-lb loaf, we recommend waiting and adding

directly into the bread pan at the “add ingredient” beep, since the full

amount required for the recipe is more than the dispenser will hold.

4. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

5. If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins

at “add ingredient” beep.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from the unit and carefully remove

bread from bread pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

SWEET

GOLDEN POTATO BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Potato cooking water (80°F – 90°F)* ½ cup ½ cup + 2

Tbsp.

¾ cup

Large eggs, at room temperature 1 1 1

Mashed potatoes*

/3 cup ½ cup ¾ cup

Unsalted butter, cut in pieces 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Sugar ¾ tsp. 1 tsp. 1 tsp.

Dry skim milk powder 1 Tbsp. 2 Tbsp. 3 Tbsp.

Dried chives 1½ tsp. 2 tsp. 1 Tbsp.

Potato starch 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Salt ¾ tsp. 1 tsp. 1½ tsp.

Bread our 2 cups 2½ cups 3 cups

Bread machine yeast ¾ tsp. ¾ tsp. 2¼ tsp.

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet

3. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

*Place peeled potatoes in saucepan of cold water. Bring to boil; reduce heat

and cook until fork tender; drain, reserving liquid. Mash potatoes without

any additions of salt, butter or milk. Cool water to 80°F to 90°F and allow

mashed potatoes to stand covered at room temperature for use.

SWEET

CHERRY ALMOND BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room

temperature

1 1 1

Water (80°F – 90°F) Enough to

measure ½

cup + 2 Tbsp.

with egg

Enough to

measure ¾

cup with egg

Enough to

measure 1

cup with egg

Unsalted butter or

margarine, cut in pieces

1 Tbsp. 1½ Tbsp. 2 Tbsp.

Dry skim milk powder 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Sugar 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Dried orange peel ½ tsp. 1 tsp. 1 tsp.

Ground cinnamon ½ tsp. ½ tsp. ½ tsp.

Salt ½ tsp. ½ tsp. ½ tsp.

Bread our 2 cups 2½ cups 3 cups

Bread machine yeast 1½ tsp. 2 tsp. 2½ tsp.

Toasted slivered

almonds

¼ cup

/3 cup ½ cup

Dried cherries ¼ cup

/3 cup ½ cup

1. Place egg in a measuring cup, add water to required amount. Pour into

bread pan.

2. Add remaining ingredients, except almonds and cherries, into bread

pan in order listed.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into a

wall outlet.

Note: For 1-lb. or 1½-lb. loaf, you can add the almonds and cherries into

automatic fruit & nut dispenser here; for a 2-lb loaf, we recommend waiting

and adding directly into the bread pan at the “add ingredient” beep, since

the full amount required for the recipe is more than the dispenser will hold.

4. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

5. If adding ingredients directly to the bread pan for a 2-lb. loaf, add raisins

at “add ingredient” beep.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle with

additional toasted slivered almonds.

SWEET

CHOCOLATE HAZELNUT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room tem-

perature

1 1 2

Water (80°F – 90°F)

/3 cup ½ cup ¾ cup

Unsalted butter, cut in

pieces

1 Tbsp. 1½ Tbsp. 2 Tbsp.

Unsweetened cocoa

powder

3 Tbsp. ¼ cup

/3 cup

Sugar ¼ cup

/3 cup ½ cup

Salt ¼ tsp. ½ tsp. 1 tsp.

Bread our 1½ cups 2 cups 2¾ cups

Bread machine yeast ¾ tsp. 1 tsp. 1½ tsp.

Toasted and skinned

hazelnuts, chopped

¼ cup

/3 cup ½ cup

1. Measure ingredients, except hazelnuts, into bread pan in the order

listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Plug unit into wall outlet.

4. Add hazelnuts into automatic fruit & nut dispenser.

5. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle with

additional chopped toasted hazelnuts.

CRANBERRY ORANGE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room

temperature

1 1 1

Water (80°F – 90°F) Enough to

measure 1

cup with egg

Enough to

measure 1½

cups with egg

Enough to

measure 2

cups with

egg

Sugar 1 Tbsp. 2 Tbsp. 3 Tbsp.

Dry skim milk powder 1 Tbsp. 2 Tbsp. 3 Tbsp.

Dried cranberries ¼ cup ½ cup

/3 cup

Dried orange peel ½ tsp. 1 tsp. 2 tsp.

Ground cinnamon ½ tsp. 1 tsp. 1½ tsp

Salt 1 tsp. 1¼ tsp. 1½ tsp.

Unsalted butter, or mar-

garine, cut in pieces

1 Tbsp. 2 Tbsp. 3 Tbsp.

Bread our 3 cups 3½ cups 4 cups

Bread machine yeast 1 tsp. 1¼ tsp. 1½ tsp.

Pecans, chopped

/3 cup ½ cup

/3 cup

1. Place egg in a measuring cup; add water to required amount. Pour into

bread pan.

2. Add remaining ingredients, except pecans, into bread pan in the order

listed.

3. Insert bread pan securely into baking chamber; close lid.

4. Add pecans into automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

7. The complete signal will sound when bread is done.

8. Using pot holders remove bread pan from the unit and carefully remove

bread from pan. (If kneading paddle remains in bread, remove paddle

once bread has cooled.)

9. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

SWEET

PANETTONE

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room tempera-

ture

1 1 2

Milk (80°F – 90°F)

/3 cup ½ cup

/3 cup

Unsalted butter or

margarine, cut in pieces

3 Tbsp. ¼ cup

/3 cup

Sugar ¼ cup

/3 cup

Diced mixed candied fruit 2 Tbsp. ¼ cup ½ cup

Diced candied cherries 2 Tbsp. ¼ cup ¼ cup

Diced candied lemon peel 1 Tbsp. 2 Tbsp. ¼ cup

Dried orange peel ½ tsp. 1 tsp. 1½ tsp.

Anise seed ¼ tsp. ½ tsp. 1 tsp.

Salt ½ tsp. ¾ tsp. 1 tsp.

Bread our 2 cups 2¾ cups 3¼ cups

Bread machine yeast 1 tsp. 2 tsp. 3 tsp.

Lightly toasted pine nuts ¼ cup

/3 cup ½ cup

1. Measure ingredients, except pine nuts, into bread pan in order listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add pine nuts into automatic fruit & nut dispenser.

4. Plug unit into wall outlet.

5. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from the unit and carefully remove

bread from pan. (If kneading paddle remains in bread, remove paddle

once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Tip: If desired, frost loaf with lemon confectioners’ sugar frosting and

sprinkle with additional chopped toasted pecans.

SWEET

PUMPKIN APPLE BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Water (80°F – 90°F)

/3 cup ½ cup

/3 cup

Pumpkin puree ¼ cup ½ cup

/3 cup

Large eggs, at room

temperature

1 1 2

Honey 2 Tbsp. 3 Tbsp. ¼ cup

Dry skim milk powder 2 Tbsp. ¼ cup

/3 cup

Unsalted butter, cut in

pieces

1 Tbsp. 1 Tbsp. 2 Tbsp.

Salt ¾ tsp. 1 tsp. 1¼ tsp.

Ground cinnamon ½ tsp. ½ tsp. ½ tsp.

Allspice ¼ tsp. ¼ tsp. ¼ tsp.

Ground ginger ¼ tsp. ¼ tsp. ¼ tsp.

Ground nutmeg ¼ tsp. ¼ tsp. ¼ tsp.

Ground pecans 3 Tbsp. ¼ cup

/3 cup

Bread our 2¾ cups 3¼ cups 4 cups

Bread machine yeast ¾ tsp. 1 tsp. 1½ tsp.

Dried apples, chopped ¼ cup ¼ cup

/3 cup

1. Measure ingredients, except dried apples, into bread pan in the order

listed.

2. Insert bread pan securely into baking chamber; close lid.

3. Add dried apples into automatic fruit & nut dispenser.

4. Plug unit into wall outlet

5. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

6. The complete signal will sound when bread is done.

7. Using pot holders remove bread pan from the unit and carefully remove

bread from pan. (If kneading paddle remains in bread, remove paddle

once bread has cooled.)

8. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

SWEET

PUMPKIN PECAN BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room

temperature

1 1 2

Water (80°F – 90°F) Enough to

measure ½

cup + 1 Tbsp.

with egg

Enough to

measure ¾

cup with egg

Enough to

measure 1

cup with egg

Cooked pumpkin ¼ cup

/3 cup ½ cup

Vanilla extract 1 tsp. 1½ tsp. 2 tsp.

Unsalted butter or

margarine, cut in

pieces

2 Tbsp. 3 Tbsp. ¼ cup

Light brown sugar 2 Tbsp. 3 Tbsp. ¼ cup

Dried orange peel 1 tsp. 2 tsp. 1 Tbsp.

Ground cinnamon ½ tsp. 1 tsp. 1½ tsp.

Salt 1 tsp. 1½ tsp. 2 tsp.

Nutmeg, ground ¼ tsp. ¼ tsp. ½ tsp.

Bread our 3 cups 3½ cups 4 cups

Bread machine yeast 1 tsp. 1½ tsp. 2 tsp.

Toasted pecans,

chopped

/3 cup ½ cup ½ cup

1. Place egg in a measuring cup, add water to required amount. Pour into

bread pan.

2. Add remaining ingredients, except pecans, into bread pan in order

listed.

3. Insert bread pan securely into baking chamber; close lid.

4. Add toasted pecans into automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

7. The complete signal will sound when bread is done.

8. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

9. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Tip: If desired, frost loaf with lemon confectioner’s sugar frosting and

sprinkle with additional chopped toasted pecans.

SWEET

TROPICAL FRUIT BREAD

INGREDIENTS 1-LB. 1½-LB. 2-LB.

Large eggs, at room

temperature

1 1 1

Water (80°F – 90°F) Enough to

measure ½

cup with egg

Enough to

measure ¾

cup with egg

Enough to

measure 1

cup with egg

Dry skim milk powder 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Tropical fruit bits ½ cup ¾ cup 1 cup

Unsalted butter, cut in

pieces

1 Tbsp. 1½ Tbsp. 2 Tbsp.

Fresh orange peel,

grated

1 tsp. 2 tsp. 1 Tbsp.

Sugar 1 Tbsp. 1½ Tbsp. 2 Tbsp.

Salt ½ tsp. ½ tsp. ½ tsp.

Bread our 2¼ cups 3 cups 3½ cups

Bread machine yeast 1¼ tsp. 1¾ tsp. 2¼ tsp.

Macadamia nuts,

chopped

/3 cup ½ cup ½ cup

1. Place egg in a measuring cup; add water to required amount. Pour into

bread pan.

2. Add remaining ingredients, except macadamia nuts, into bread pan in

order listed.

3. Insert bread pan securely into baking chamber; close lid.

4. Add macadamia nuts into automatic fruit & nut dispenser.

5. Plug unit into wall outlet.

6. Select SWEET. Choose loaf size and desired crust color. Press the START/

STOP button.

7. The complete signal will sound when bread is done.

8. Using pot holders remove bread pan from the unit and carefully remove

bread from pan. (If kneading paddle remains in bread, remove paddle

once bread has cooled.)

9. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES 1 LOAF

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle with

additional chopped macadamia nuts.

SWEET

BANANA MACADAMIA BREAD (2-LB.)

INGREDIENTS

/3 cup milk

1 cup mashed banana, about 2 medium

2½ cups all-purpose our

1 cup sugar

½ cup unsalted butter or margarine, softened

2 eggs, slightly beaten

2½ tsp. baking powder

½ tsp. baking soda

¾ tsp. salt

½ cup macadamia nuts, chopped

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

4. Select QUICK BREAD. Press the START/STOP button.

5. The complete signal will sound when the bread is done.

6. Using pot holders remove bread pan from baking chamber and place

on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn

bread out of bread pan and turn right side up. (If kneading paddle

remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on the wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

QUICK

BREADS

COCONUT GINGER QUICK BREAD (2-LB.)

INGREDIENTS

1 cup + 2 Tbsp. half & half

2 large eggs, at room temperature

¼ cup oil

1 tsp. coconut extract

1 tsp. lemon extract

¾ cup sugar

1 Tbsp. grated lemon peel

2 cups all-purpose our

2 Tbsp. candied ginger, nely chopped

1 Tbsp. baking powder

½ tsp. salt

1¼ cups toasted shredded coconut

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

4. Select QUICK BREAD. Press the START/STOP button.

5. The complete signal will sound when the bread is done.

6. Using pot holders remove bread pan from baking chamber and place

on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn

bread out of bread pan and turn right side up.

(If kneading paddle remains in bread, remove paddle once bread has

cooled.)

7. Allow bread to cool on the wire rack until ready to serve (at least 20

minutes).

MAKES ONE, 2-LB. LOAF

QUICK

BREADS

GINGERBREAD QUICK BREAD (2-LB.)

INGREDIENTS

2 cups all-purpose our

½ cup rmly packed light brown sugar

2 Tbsp. candied ginger, nely chopped

2 tsp. ground ginger

2 tsp. baking soda

1 tsp. ground cinnamon

½ tsp. ground allspice

¾ tsp. salt

¾ cup buttermilk

2 large eggs, slightly beaten

½ cup molasses

¼ cup unsalted butter or margarine, melted

¼ cup water

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

4. Select QUICK BREAD. Press the START/STOP button.

5. The complete signal will sound when the bread is done.

6. Using pot holders remove bread pan from baking chamber and place

on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn

bread out of bread pan and turn right side up. (If kneading paddle

remains in bread, remove paddle once bread has cooled.)

7. Allow bread to cool on the wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

QUICK

BREADS

ORANGE DATE NUT BREAD (2-LB.)

INGREDIENTS

1 cup boiling water

1 cup dates, chopped

1 tsp. baking soda

2 large eggs, at room temperature

1¾ cups all-purpose our

¾ cup rmly packed dark brown sugar

1 tsp. baking powder

½ tsp. salt

¼ cup unsalted butter or margarine, softened

1 tsp. vanilla extract

½ tsp. orange extract

1 cup walnuts, chopped

1. Pour boiling water over dates in a small bowl. Add baking soda.

Let stand at room temperature for 20 minutes.

2. Transfer date mixture to bread pan. Measure remaining ingredients,

except walnuts, into bread pan in the order listed.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

4. Select QUICK BREAD. Press the START/STOP button.

5. At “add ingredient” beep, add walnuts.

6. The complete signal will sound when the bread is done.

7. Using pot holders remove bread pan from baking chamber and place

on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn

bread out of bread pan and turn right side up.

(If kneading paddle remains in bread, remove paddle once bread has

cooled.)

8. Allow bread to cool on the wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

QUICK

BREADS

ORANGE WALNUT QUICK BREAD (2-LB.)

INGREDIENTS

2¼ cups all-purpose our

1 cup toasted walnuts, chopped

¾ cup sugar

2 Tbsp. grated orange peel

4 tsp. baking powder

¼ tsp. salt

¼ cup unsalted butter or margarine, softened

¾ cup milk

½ cup sour cream

2 large eggs, slightly beaten

1. In a large mixing bowl, combine ingredients in order listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

4. Select QUICK BREAD. Press the START/STOP button.

5. The complete signal will sound when the bread is done.

6. Using pot holders remove bread pan from baking chamber and place

on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn

bread out of bread pan and turn right side up.

(If kneading paddle remains in bread, remove paddle once bread has

cooled.)

7. Allow bread to cool on the wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

Tip: If desired, frost with confectioners’ sugar frosting and sprinkle with

additional chopped toasted walnuts.

QUICK

BREADS

PRUNE POPPYSEED QUICK BREAD (2-LB.)

INGREDIENTS

½ cup milk

2 large eggs, slightly beaten

/3 cup unsalted butter or margarine, softened

1½ cups all-purpose our

1 cup sugar

1 Tbsp. grated orange peel

1 Tbsp. poppy seeds

2 tsp. baking powder

½ tsp. salt

1 tsp. vanilla extract

1 cup prunes, nely chopped

1. In a large mixing bowl, combine ingredients, except prunes, into order

listed.

2. Spoon batter evenly into bread pan.

3. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

4. Select the QUICK BREAD. Press the START/STOP button.

5. At “add ingredient” beep, add prunes.

6. The complete signal will sound when the bread is done.

7. Using pot holders remove bread pan from baking chamber and place

on a wire rack. Allow bread to cool in pan for 5 minutes. Carefully turn

bread out of bread pan and turn right side up.

(If kneading paddle remains in bread, remove paddle once bread has

cooled.)

8. Allow bread to cool on the wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

QUICK

BREADS

LOW

CARB

LOW CARB SEEDED BREAD (2-LB.)

INGREDIENTS

½ cup water (80°F – 90°F)

½ cup heavy cream (80°F – 90°F)

1 large egg, at room temperature

½ tsp. molasses

¾ tsp. salt

¾ cup vital wheat gluten

½ cup almond our

½ cup wheat bran

/3 cup pumpkin seeds

¼ cup rice protein powder

2 Tbsp. axseeds

1 tsp. Splenda

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select LOW CARB. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

LOW CARB WHOLE WHEAT BREAD (2-LB.)

INGREDIENTS

2 cups water (80°F – 90°F)

¼ cup unsalted butter or margarine, cut in pieces

2 large eggs, at room temperature

2 tsp. lemon juice

1¾ tsp. salt

2½ cups whole wheat our

½ cup whey protein powder

½ cup vital wheat gluten

½ cup psyllium husk powder

¼ cup axseed meal

¼ cup wheat bran

3 Tbsp. nutritional yeast powder

3 Tbsp. oat bran

4½ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select LOW CARB. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

LOW

CARB

LOW CARB RYE BREAD (2-LB.)

INGREDIENTS

1 cup water (80°F – 90°F)

1 Tbsp. oil

½ tsp. molasses

1 tsp. salt

¾ cup vital wheat gluten

½ cup rye our

½ cup wheat bran

¼ cup rice protein powder

1 Tbsp. caraway seeds

1 tsp. Splenda

1½ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select LOW CARB. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

LOW

CARB

LOW CARB ALMOND BREAD (2-LB.)

INGREDIENTS

½ cup water (80°F – 90°F)

½ cup heavy cream (80°F – 90°F)

1 large egg, at room temperature

½ tsp. molasses

¾ tsp. salt

¾ cup vital wheat gluten

½ cup almond our

½ cup wheat bran

/3 cup pumpkin seeds

¼ cup rice protein powder

2 Tbsp. axseeds

1 tsp. Splenda

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select LOW CARB. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

LOW

CARB

LOW CARB MOLASSES BREAD (2-LB.)

INGREDIENTS

1 cup + 2 Tbsp. water (80°F – 90°F)

1 Tbsp. oil

2 tsp. molasses

1 cup vital wheat gluten

/3 cup almond meal

/3 cup wheat bran

/3 cup whey protein powder

1 Tbsp. toasted sesame seeds

1 tsp. salt

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select LOW CARB. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

LOW

CARB

LOW CARB PECAN BREAD (2-LB.)

INGREDIENTS

/3 cups water (80°F – 90°F)

2 large eggs, at room temperature

2 Tbsp. oil

1 Tbsp. liquid lecithin

2 tsp. fresh lemon juice

¼ cup unsalted butter or margarine, cut in pieces

¼ cup Splenda®*

2 tsp. salt

1 cup vital wheat gluten

¾ cup oat bran

¼ cup wheat bran

3 Tbsp. quick cooking oats

3 Tbsp. nutritional yeast powder

3 Tbsp. psyllium husk powder

¼ cup rice protein powder

2¼ tsp. bread machine yeast

¼ cup nely chopped pecans

1. Measure ingredients, except pecans, bread pan in the order listed,

except pecans.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select LOW CARB. Press the START/STOP button.

4. At “add ingredient” beep, add pecans

5. The complete signal will sound when bread is done.

6. Using pot holders remove bread pan from baking chamber and

carefully remove bread from pan. (If kneading paddle remains in bread,

remove paddle once bread has cooled.)

7. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

LOW

CARB

GLUTEN

FREE

GLUTEN FREE BREAD (2-LB.)

INGREDIENTS

1½ cups water (80°F – 90°F)

3 large eggs, at room temperature

¼ cup vegetable oil

1 tsp. cider vinegar

2 cups white rice our

/3 cup dry skim milk powder

1½ tsp. salt

½ cup potato starch

½ cup tapioca our

/3 cup cornstarch

3 Tbsp. sugar

1 Tbsp. xanthan gum

2¼ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select GLUTEN FREE. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

GLUTEN FREE BUTTERMILK BREAD (2-LB.)

INGREDIENTS

1¼ cups water (80°F – 90°F)

3 large eggs, at room temperature

¼ cup unsalted butter or margarine, cut in pieces

1 tsp. cider vinegar

2 cups white rice our

½ cup potato our

½ cup tapioca our

¼ cup dry buttermilk powder

¼ cup sugar

¼ cup green onion, chopped

3½ tsp. xanthan gum

1 Tbsp. fresh dill, chopped

1½ tsp. salt

2¼ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select GLUTEN FREE. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

GLUTEN

FREE

GLUTEN FREE HERB BREAD (2-LB.)

INGREDIENTS

1½ cups water (80°F – 90°F)

1 large egg, at room temperature

2 egg whites, at room temperature

1 Tbsp. cheese & chive egg substitute

1¼ cups white rice our

1 cup brown rice our

¾ cup tapioca our

¼ cup potato starch

/3 cup dry skim milk powder

2 Tbsp. sugar

3¼ tsp. xanthan gum

1¼ tsp. salt

1 tsp. herbs d’Provence

5 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select GLUTEN FREE. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

GLUTEN

FREE

GLUTEN FREE PUMPERNICKEL BREAD (2-LB.)

INGREDIENTS

1½ cups water (80°F – 90°F)

3 large eggs, at room temperature

3 Tbsp. molasses

2 Tbsp. canola oil

1 tsp. cider vinegar

2 cups white rice our

/3 cup potato starch

/3 cup tapioca our

3 Tbsp. rmly packed light brown sugar

2½ tsp. xanthan gum

2 tsp. cocoa powder

2 tsp. instant coee granules

1½ tsp. salt

1 Tbsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into bread pan. Close lid. Plug unit into wall

outlet.

3. Select GLUTEN FREE. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

GLUTEN

FREE

SEEDED GLUTEN FREE BREAD (2-LB.)

INGREDIENTS

/3 cups water (80°F – 90°F)

1 large egg, at room temperature + enough egg whites to measure ¾

cup

/3 cup unsalted butter or margarine, melted

1 tsp. cider vinegar

1 pkg. (16 oz.) gluten free bread mix

1 Tbsp. golden axseeds

1 Tbsp. sesame seeds

1 Tbsp. black sesame seeds

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select GLUTEN FREE. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

GLUTEN

FREE

SPELT BREAD (2-LB.)

INGREDIENTS

1 cup + 1 Tbsp. water (80 – 90°F)

2 Tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

3 Tbsp. dry skim milk powder

3 Tbsp. sugar

3 cups spelt our

1 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select GLUTEN FREE. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

GLUTEN

FREE

GLUTEN FREE POTATO AND CHIVE BREAD (2-LB.)

INGREDIENTS

1¼ cups water (80°F – 90°F)

3 large eggs, at room temperature

¾ cup cottage cheese, at room temperature

3 Tbsp. vegetable oil

1 tsp. cider vinegar

2 cups white rice our

½ cup cornstarch

½ cup instant potato buds

½ cup potato starch

½ cup dry skim milk powder

½ cup tapioca our

¼ cup snipped fresh chives

¼ cup sugar

1½ tsp. salt

2¼ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug into wall

outlet.

3. Select GLUTEN FREE. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and carefully

remove bread from pan. (If kneading paddle remains in bread, remove

paddle once bread has cooled.)

6. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

GLUTEN

FREE

DINNER ROLLS

INGREDIENTS

¼ cup milk (80°F – 90°F)

¼ cup + 2 Tbsp. water (80°F – 90°F)

1 large egg, at room temperature

¼ cup sugar

2 Tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2½ cups bread our

2¼ tsp. active dry or bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when bread is done.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Shape into your favorite dinner rolls shapes such as braids, butter horns,

Parker house or clover leaf.

8. Bake in a preheated oven at 375ºF about 20 minutes until golden and

fully baked. (Rolls will sound hollow when tapped.

MAKES ABOUT 2 DOZEN DINNER ROLLS

Tip: If desired, brush with melted butter or beaten egg white and sprinkle

with sesame, poppy or fennel seeds just before baking.

Variation – Cinnamon Rolls:

1. Roll out dough on lightly oured surface to 9 x 14 inch rectangle.

2. Brush with about 2 Tbsp. melted butter. Sprinkle with a mixture of

3 Tbsp. sugar and ½ tsp. ground cinnamon. Top with ¼ cup raisins.

3. Roll up jellyroll style starting at long end.

4. Cut into 1-inch slices and arrange in greased 9 x 12 inch bread pan.

5. Cover and let rise in warm place until doubled in size (about

45 minutes).

6. Bake in preheated oven at 375ºF until golden brown (about

20 minutes).

7. Remove from pan and cool on a wire rack.

8. If desired, drizzle with confectioners’ sugar frosting when cool.

DOUGH

SWEET WHEAT DINNER ROLLS

INGREDIENTS

1 cup milk (80°F – 90°F)

/3 cup unsalted butter or margarine, cut in pieces

1 large egg, at room temperature

¼ cup sugar

½ tsp. salt

2½ cups bread our

1 cup whole wheat our

2¼ tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Shape into your favorite dinner rolls shapes such as braids, butte horns,

Parker house or clover leaf.

8. Cover and let rise until doubled in size (about 45 minutes). Bake in a

preheated oven at 350ºF for 15 minutes or until golden and fully baked.

(Rolls will sound hollow when lightly tapped with your nger.)

MAKES ABOUT 2 DOZEN DINNER ROLLS

Tip: If desired, brush with melted butter or olive oil and sprinkle with garlic

salt.

OR brush with beaten egg white and sprinkle with sesame, poppy or fennel

seeds.

DOUGH

ONION ROLLS

INGREDIENTS

1 cup milk (80°F – 90°F)

2 large eggs, at room temperature

¼ cup sugar

6 Tbsp. unsalted butter or margarine, cut in pieces

1 Tbsp. instant minced onion

1 tsp. caraway seeds

½ tsp. salt

3¼ cups bread our

2¼ tsp. active dry or bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Shape into your favorite dinner rolls shapes such as pan rolls, braids or

rosettes.

8. Bake in a preheated oven at 375ºF about 20 minutes until golden and

fully baked. (Rolls will sound hollow when tapped.)

MAKES ABOUT 2 DOZEN DINNER ROLLS

Tip: If desired, brush with a beaten egg white and sprinkle with additional

instant minced onion just before baking.

DOUGH

OUR BEST EVER PIZZA DOUGH

INGREDIENTS

1½ cups beer or water (80°F – 90°F)

1 Tbsp. honey or sugar

2 Tbsp. extra virgin olive oil

1½ tsp. salt

4¼ cups bread our

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Divide dough in half. Set one half aside and keep covered. Lightly brush

2 large pizza pans with olive oil and sprinkle with cornmeal; set aside.

8. On lightly oured surface roll out half of dough to t prepared pan. Top

with desired topping ingredients such as sauce, cheese and vegetables.

Bake in a preheated oven at 425ºF for 20 minutes or until edges are

golden and cheese is bubbling.

9. Repeat with remaining dough.

MAKES 2, 15-INCH THIN CRUST PIZZAS

For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and sprinkle

with cornmeal. Roll out dough on a lightly oured surface and t into pan.

Cover loosely with plastic wrap and set aside until doubled in size (about

40 minutes). Using oiled ngertips press indentations into dough about

½-inch deep and about 1-inch apart. Drizzle with 3 to 4 Tbsp. olive oil

and sprinkle with 1 tsp. coarse or sea salt, ¾ cup freshly grated Parmesan,

Romano and Asiago cheese and ¾ cup mixture of fresh chopped herbs

such as parsley, rosemary, basil and oregano. Bake in preheated oven at

425ºF until crust is golden and bread is pued (about 20 minutes).

DOUGH

WHOLE WHEAT PIZZA DOUGH

INGREDIENTS

/3 cups water (80°F – 90°F)

¼ cup olive oil

1½ tsp. salt

2½ cups bread our

1 cup whole wheat our

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Divide dough in half. Set one half aside and keep covered. Lightly brush

2 large pizza pans with olive oil and sprinkle with cornmeal; set aside.

8. On lightly oured surface, roll out half of dough to t prepared pan. Top

with desired topping ingredients such as sauce, cheese and vegetables.

Bake in a preheated oven at 425ºF for 20 minutes or until edges are

golden and cheese is bubbling.

9. Repeat with remaining dough.

MAKES 2, 15-INCH THIN CRUST PIZZAS OR 1 THICK CRUST PIZZA

DOUGH

GLUTEN FREE PIZZA DOUGH

INGREDIENTS

1 cup buttermilk

¼ cup water, at room temperature

2 large eggs, at room temperature

1 egg white, at room temperature

3 Tbsp. olive oil

1½ cups tapioca our

1 cup white rice our

1 cup brown rice our

½ cup potato starch

1 tsp. salt

1 Tbsp. sugar

1 Tbsp. xanthan gum

2 Tbsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Divide dough into 3 equal portions. Set 2 pieces aside and keep

covered. Lightly brush 3, 12-inch pizza pans with olive oil and sprinkle

with cornmeal; set aside. Place

/3 of dough on prepared pizza pan and

gently press the dough to cover the bottom of the pan evenly. Bake in

preheated oven at 425ºF for about 15 minutes.

7. Top with desired topping ingredients such as sauce, cheese and

vegetables. Return to oven and bake for 12 minutes or until edges are

golden and cheese is bubbling.

8. Repeat with remaining dough.

MAKES 3, 12-INCH THIN CRUST PIZZAS

DOUGH

GRISSINI

Note: Grissini are Italian-style pencil-thin breadsticks.

INGREDIENTS

1 cup water (80°F – 90°F)

/3 cup olive oil

2 tsp. sugar

1½ tsp. salt

3 cups bread our

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Divide dough in half. On a lightly oured board, roll ½ of dough into 13

x 15 inch rectangle. Brush dough evenly with 1 Tbsp. additional olive

oil. If desired, sprinkle evenly with seed or cheese mixture (see below).

8. Using a pastry cutter, cut dough lengthwise into 30 thin strips. Place

strips on a lightly greased baking sheet. Bake in preheated oven at

425ºF about 14 minutes until golden and fully baked.

9. Allow breadsticks to cool on a wire rack.

10. Repeat with remaining half of dough.

MAKES ABOUT 30 BREADSTICKS

Note: Cheese Mixture: Combine ½ cup grated Parmesan cheese,

2 Tbsp. lightly toasted sesame seeds, ½ tsp salt and ¼ tsp. pepper.

Seed Mixture: Combine 2 Tbsp. each of black sesame seeds, axseeds,

poppy seeds and lightly toasted sesame seeds, along with ½ tsp. salt and

¼ tsp pepper.

DOUGH

PHILADELPHIA SOFT PRETZELS

INGREDIENTS

1 cup water (80°F – 90°F)

1 tsp. sugar

1½ tsp. salt

4 cups bread our

2 tsp. bread machine yeast

6 cups water

1 ½ Tbsp. baking soda

Kosher salt

1. Measure rst 5 ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Cut dough into 1½ oz. pieces. Roll each piece into 20-inch rope. Shape

into pretzel shape, pinching ends to seal.

8. Dissolve baking soda in water in large shallow saucepan. Bring to boil.

Drop pretzels, in small batches into water and let them cook until they

oat (about 1 minute). Drain and place them on a greased baking sheet.

Sprinkle with coarse salt.

9. Bake in a preheated oven at 425ºF for 15 minutes or until golden. Cool

on a wire rack.

MAKES ABOUT 2 DOZEN PRETZELS

Tip: These are best eaten the day they are baked.

DOUGH

APPLE FILLED BAKED DOUGHNUTS

INGREDIENTS

¼ cup milk

¼ cup + 2 Tbsp. water (80°F – 90°F)

1 large egg, at room temperature

¼ cup sugar

2 Tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2½ cups bread our

2¼ tsp. active dry or bread machine yeast

Filling (recipe below instructions)

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Meanwhile, prepare lling (see recipe below). Cover and refrigerate.

6. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

7. Invert a large mixing bowl over dough and let rest for 10 minutes.

8. Remove lling from refrigerator and drain very well.

9. Divide dough into 22 equal pieces. Roll each piece into a 2-inch circle.

Place 1 tsp. apple lling in center. Bring edges up to cover lling and

pinch edges to seal.

10. Place each ball of dough, seam side down, on a greased baking sheet,

about 2-inches apart. Cover and let rise until doubled in size (about 45

minutes).

11. Bake in preheated oven at 375ºF about 14 minutes until lightly golden

and fully baked.

12. Meanwhile, combine 3 Tbsp. confectioners’ sugar and 2 Tbsp. water in

shallow bowl. Place

/3 cup granulated sugar in second shallow bowl.

13. Roll each hot doughnut in confectioners’ mixture and then in

granulated sugar to cover doughnuts completely. Place on a wire rack

to cool.

MAKES 22 DOUGHNUTS

Tip: Doughnuts are best served warm.

Apple Filling: In a bowl, combine 1 cup nely chopped apples, ¼ cup

raisins, 1 ½ Tbsp. sugar, ½ tsp ground cinnamon and 1 tsp. fresh lemon

juice.

DOUGH

APPLE FILLED CHALLAH (2-LB.)

INGREDIENTS

1 cup water (80°F – 90°F)

2 large eggs, at room temperature

2 Tbsp. sugar

2 Tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread our

2 tsp. active dry or bread machine yeast

3 medium apples, nely chopped

½ cup raisins

1 tsp. grated lemon peel

½ tsp. ground cinnamon

1 Tbsp. honey

1 Tbsp. lemon juice

1. Measure rst 8 ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH setting. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Meanwhile in a bowl, combine apples, raisins, lemon peel, cinnamon,

honey and lemon juice. Cover and refrigerate until ready to use. (This

can be made a day ahead.)

6. Using pot holders remove bread pan from baking chamber and place

dough on lightly oured surface.

7. Invert a large mixing bowl over dough and let rest for 10 minutes.

8. Divide dough into 3 equal pieces. On a lightly oured board, roll out

each piece into a 6 x 14 inch rectangle. Spread

/3 apple mixture down

one long side of rectangle. Roll up jellyroll fashion and pres edges to

seal. Repeat with remaining 2 pieces of dough. Place ropes together

on a lightly greased baking sheet. Braid ropes loosely. Tuck ends under

braid to seal.

9. Cover and let rise in warm place until doubled in size (about

40 minutes). Bake in preheated oven at 375ºF about 25 minutes or until

golden.

10. Place on a wire rack and allow to cool.

MAKES ONE, 2-LB. LOAF

Tip: If desired, combine ¾ cup confectioners’ sugar and enough lemon

juice to make a smooth consistency. Drizzle over cooled bread.

DOUGH

RASPBERRY PECAN TWIST

INGREDIENTS

¾ cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

4 large eggs, at room temperature

/3 cup + 1 Tbsp. sugar

3 Tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

4 cups bread our

2¼ tsp. active dry or bread machine yeast

½ cup seedless raspberry jam

1 cup toasted pecans, chopped

Confectioners’ sugar frosting

1. Measure milk, water, 3 eggs,

/3 cup sugar, butter, salt, our and yeast

into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

6. Invert a large mixing bowl over dough and let rest for 10 minutes.

7. Roll dough into 10 x 14 inch rectangle. Spread jam evenly to within 1

inch of the edges of the dough. Sprinkle with pecans. Roll up jellyroll

style to form a 14-inch roll. Pinch edges to seal.

8. Place on a greased baking sheet, seam side down. Cut lengthwise into

2, 14-inch pieces. With cut side facing up, twist pieces and tuck ends

under.

9. Cover and let rise until doubled in size (about 30 minutes).

10. Lightly beat remaining egg and brush over the top of the bread.

11. Bake in a preheated oven at 375ºF for about 25 minutes or until golden

and fully baked. (Bread will sound hollow when tapped.)

12. Cool on a wire rack.

13. When cooled, drizzle with confectioners’ sugar frosting.

MAKES ONE LARGE COFFEE BREAD

DOUGH

APRICOT BRAID (2-LB.)

INGREDIENTS

¾ cup water (80°F – 90°F)

¼ cup apricot nectar

2 large eggs, at room temperature

2 Tbsp. sugar

2 Tbsp. unsalted butter or margarine, cut in pieces

2 tsp. salt

4 cups bread our

2 tsp. active dry or bread machine yeast

1 cup dried apricots, chopped

½ cup toasted skinned hazelnuts, chopped

½ tsp ground cinnamon

1 Tbsp. honey

1. Measure rst 8 ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Meanwhile in bowl, combine apricots, hazelnuts, cinnamon and honey.

Cover and set aside.

6. Using pot holders remove bread pan from baking chamber and place

dough on lightly oured surface.

7. Invert large mixing bowl over dough and let rest for 10 minutes

8. Divide dough into 3 equal pieces. On a lightly oured board, roll out

each piece into a 6 x 14 inch rectangle. Spread

/3 apricot mixture down

one long side of rectangle. Roll up jellyroll fashion and pres edges to

seal. Repeat with remaining 2 pieces of dough. Place ropes together on

lightly greased baking sheet. Braid ropes loosely. Tuck ends under braid

to seal.

9. Cover and let rise in warm place until doubled in size (about

40 minutes). Bake in preheated oven at 375ºF about 25 minutes

or until golden.

10. Place on a wire rack and allow to cool.

MAKES ONE, 2-LB. LOAF

Tip: If desired, combine ¾ cup confectioners’ sugar and enough apricot

nectar to make a smooth consistency. Drizzle over cooled bread.

DOUGH

SWEET POTATO PECAN BREAD (2-LB.)

INGREDIENTS

/3 cup milk (80°F – 90°F)

1 large egg, at room temperature

½ cup mashed cooked sweet potato

¼ cup rmly packed light brown sugar

2 Tbsp. unsalted butter or margarine, cut in pieces

½ tsp. salt

2¾ cups bread our

2¼ tsp. active dry or bread machine yeast

½ cup toasted pecans, chopped

1. Measure ingredients, except pecans, into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select DOUGH. Press the START/STOP button.

4. At “add ingredient” beep, add pecans.

5. The complete signal will sound when dough is ready.

6. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

7. Invert a large mixing bowl over dough and let rest for 10 minutes.

8. Divide dough into 3 equal pieces. Shape each piece into a 14-inch

roll. Place ropes together on lightly greased baking sheet. Braid ropes

loosely. Tuck ends under braid.

9. Cover and let rise in a warm place until doubled in size (about

40 minutes). Bake in preheated oven at 375ºF about 25 minutes or until

golden.

10. Place on wire rack and allow to cool.

MAKES ONE, 2-LB. LOAF

Tip: If desired, drizzle with confectioners’ sugar frosting before serving.

DOUGH

CANDY CANE CHERRY BRAID (2-LB.)

INGREDIENTS

2 large eggs, at room temperature

Water (80°F – 90°F)

3 Tbsp. unsalted butter or margarine, cut in pieces

¼ cup dry skim milk powder

¼ cup sugar

½ cup candied cherries, diced

¼ cup candied lemon peel, diced

2 tsp. grated lemon peel

1 tsp. salt

½ tsp. almond extract

3¾ cups bread our

2 tsp. active dry or bread machine yeast

½ cup toasted almonds, chopped

1. In a measuring cup, add enough water to eggs to measure

1¼ cups. Pour into bread pan.

2. Add remaining ingredients, except almonds, into bread pan in the

order listed.

3. Insert bread pan securely into baking chamber; close lid. Place

almonds in dispenser and close dispenser lid. Plug unit into wall outlet.

4. Select DOUGH. Press the START/STOP button.

5. The complete signal will sound when dough is ready.

6. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

7. Divide dough into 3 equal parts. Roll each part into 18 inch rope.

8. Using all 3 ropes, braid and tuck ends under to seal. Place on a greased

baking sheet. Curve one end to resemble candy cane.

9. Cover and let rise until doubled in size (about 45 minutes).

10. Bake in preheated oven at 375ºF for 30 minutes until golden brown

and sounds hollow when tapped on the bottom.

11. Cool on a wire rack.

Tip: If desired, frost with confectioners’ frosting colored with red food

coloring. Decorate with sugar snowakes. OR, if desired, omit frosting and

brush braid with beaten egg just before baking; the crust will have a high

gloss.

MAKES ONE, 2-LB. LOAF

DOUGH

HOLIDAY STOLLEN (2-LB.)

INGREDIENTS

/3 cup milk (80°F – 90°F)

¼ cup water (80°F – 90°F)

1 large egg, at room temperature

3 Tbsp. unsalted butter or margarine, cut in pieces

¼ cup sugar

1 Tbsp. grated lemon peel

1 Tbsp. grated orange peel

½ tsp. salt

3½ cups bread our

2 tsp. active dry or bread machine yeast

½ cup toasted slivered almonds

½ cup candied fruit, diced

½ cup currants

1. Measure ingredients, except candied fruit, currants and almonds into

bread pan in order listed.

2. Insert bread pan securely into unit. Close lid. Plug appliance into wall

outlet.

3. Select DOUGH. Press the START/STOP button.

4. At “add ingredient” beep, add almonds, currants and candied fruit.

5. The complete signal will sound when dough is ready.

6. Using pot holders remove bread pan from baking chamber and place

dough on a lightly oured surface.

7. Invert a large mixing bowl over dough and let rest for 10 minutes.

8. On a large baking sheet, roll dough into 14 x 8 inch oval. Fold one long

side over the other to within 1-inch of the opposite side. Pinch the

edges to seal.

9. Cover and let rise until doubled in size (about 45 minutes).

10. Bake in a preheated oven at 375ºF about 25 minutes until golden and

fully baked. (Bread will sound hollow when fully baked.)

11. Allow bread to cool on a wire rack until ready to serve (at least

20 minutes).

MAKES ONE, 2-LB. LOAF

Tip: If desired, frost loaf with confectioners’ sugar frosting and sprinkle with

additional toasted slivered almonds.

DOUGH

ARITSAN FOCCACIA DOUGH

INGREDIENTS

1½ cups water (80°F – 90°F)

2 tsp. honey

2½ tsp. sea salt

½ cup whole wheat our

3½ cups bread our

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select ARTISAN. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Turn dough out onto well oured board. (Kneading paddle may remain

in dough; if so, remove paddle.)

6. Punch down and knead to remove air from dough.

7. Cover and let rest for 10 minutes.

8. Divide dough into 2 equal portions. Place one piece of dough on a

large baking sheet brushed with olive oil and sprinkled with cornmeal.

Press and atten dough suing heel of your hand into

10 x 10 inch square. Brush the top with olive oil.

9. Press our coated ngertips into bread at 1-inch intervals. Repeat with

other half of dough. Cover and let rise until doubled in size, about 45

minutes.

10. Lightly press ngertips into bread again. Sprinkle with garlic pepper,

dried parsley and Rosemary garlic blend.

11. Bake at 425ºF for 20 minutes or until golden and loaves test done.

Move breads to wire rack to cool. Serve warm.

MAKES 2 LOAVES

ARTISAN

DOUGH

ARITSAN SEMOLINA BOULES

INGREDIENTS

2 cups water (80°F – 90°F)

3 Tbsp. olive oil

4 tsp. sugar

1 Tbsp. nely chopped garlic

1½ tsp. crushed dried rosemary

1½ tsp. sea salt

2 cups semolina our

2¾ cups bread our

4 tsp. vital wheat gluten

2 tsp. bread machine yeast

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select ARTISAN. Press the START/STOP button.

4. The complete signal will sound when dough is ready.

5. Turn dough out onto well oured board. (Kneading paddle may remain

in dough; if so, remove paddle.)

6. Punch down and knead to remove air from dough.

7. Cover and let rest for 10 minutes.

8. Divide dough into 4 equal pieces. Shape each into a ball and place,

seam side down on lightly greased baking sheet.

9. Cover and let rise until doubled in size, about 45 minutes.

10. Uncover and dust loaves lightly with our. Using sharp knife

or razor blade, cut cross about 3 inches long and ¼-inch deep

in to top each loaf.

11. Bake at 425ºF for 25 minutes or until golden and loaves test done.

Move breads to wire rack to cool.

12. Allow bread to cool on wire rack until ready to serve (at least

20 minutes).

MAKES 4 SMALL LOAVES

ARTISAN

DOUGH

ARITSAN APRICOT PECAN BOULE

INGREDIENTS

/3 cup water (80°F – 90°F)

1 cup apricot nectar

2 Tbsp. vegetable oil

1 Tbsp. maple syrup

2 tsp. salt

1¾ cups whole wheat our

1¾ cups bread our

2¼ tsp. bread machine yeast

/3 cup dried cranberries

/3 cup chopped pecans

1. Measure ingredients into bread pan in the order listed.

2. Insert bread pan securely into baking chamber; close lid. Plug

unit into wall outlet.

3. Select ARTISAN. Press the START button.

4. At “add ingredient” beep, add cranberries and pecans.

5. The complete signal will sound when dough is done.

6. Turn dough out onto well oured board. (Kneading paddle may

remain in dough; if so, remove paddle.)

7. Punch down and knead to remove air from dough.

8. Cover and let rest for 10 minutes.

7. Shape dough into a ball and place, seam side down on lightly

greased baking sheet.

8. Cover and let rise until doubled in size, about 45 minutes.

9. Uncover and dust loaves lightly with our. Using sharp knife or

razor blade, cut cross about 3 inches long and ¼-inch deep in to

top loaf.

10. Bake at 425ºF for 25 minutes or until golden and loaves test done.

Move breads to wire rack to cool.

11. Allow bread to cool on wire rack until ready to serve (at least 20

minutes).

MAKES 1 LOAF

ARTISAN

DOUGH

APRICOT KEY LIME PRESERVES

INGREDIENTS

3 cups fresh apricots, chopped

1 cup sugar

1 Tbsp. fresh key lime juice

1 Tbsp. key lime zest

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM and Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using a pot holder, remove bread pan from baking chamber and

carefully pour preserves into clean jars.

6. Place in refrigerator to cool.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 2 CUPS

JAM

BLUEBERRY MANGO PRESERVES

INGREDIENTS

2 cups fresh blueberries

1 cup fresh mango, coarsely chopped

¾ cup sugar

1 Tbsp. grated lime peel

1 Tbsp. fresh lime juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on

a wire rack. Carefully pour preserves into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

BLUEBERRY PINEAPPLE PRESERVES

INGREDIENTS

2 cups fresh blueberries

1 cup fresh pineapple, coarsely chopped

1 cup sugar

1 Tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on

a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

PEACHY LEMON PRESERVES

INGREDIENTS

3 cups fresh peaches, coarsely chopped (about 1½ lbs.)

1 cup sugar

1 Tbsp. gated lemon peel

2 Tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on

a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

PINEAPPLE PAPAYA PRESERVES

INGREDIENTS

2 cups fresh pineapple, chopped

1 cup fresh papaya, chopped

¾ cup sugar

1 Tbsp. grated lemon peel

1 Tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on

a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

RASPBERRY MANGO PRESERVES

INGREDIENTS

2 cups fresh raspberries

1 large ripe mango, peeled, seeded and coarsely chopped

¾ cup sugar

1 Tbsp. fresh lemon juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the jam is done.

5. Using a pot holder, remove bread pan from baking chamber and

carefully pour jam into clean jars.

6. Place in refrigerator to cool.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

STRAWBERRY KIWI PRESERVES

INGREDIENTS

2 cups strawberries, coarsely chopped

1 cup golden or green kiwi, coarsely chopped

¾ cup sugar

1 Tbsp. fresh lemon juice

1 pkg. ( 1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on

a wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

CURRIED APPLE MANGO MARMALADE

INGREDIENTS

2½ cups apples, diced

1 large ripe mango, peeled, seeded and coarsely chopped

¾ cup sugar

2 tsp. minced fresh ginger

½ tsp. curry powder

¼ tsp. cayenne powder

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the jam is done.

5. Using a pot holder, remove bread pan from baking chamber and

carefully pour jam into clean jars.

6. Place in refrigerator to cool.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 1½ CUPS

JAM

ORANGE MOJO MARMALADE

INGREDIENTS

1 small onion, very thinly sliced

¼ cup orange peel, slivered

/3 cup fresh orange juice

1½ Tbsp. fresh lime juice

1 cup sugar

1 Tbsp. fresh oregano, chopped

/8 tsp. salt

¼ tsp. ground cumin

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the jam is done.

5. Using pot holders remove bread pan from baking chamber and cool on

wire rack. Carefully pour jam into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

APPLE CURRY CHUTNEY

INGREDIENTS

2½ cups apples, nely chopped

¾ cup sugar

1 jalapeno, seeded and diced

2 tsp. minced fresh ginger

½ tsp. curry powder

2 Tbsp. apple juice

1 pkg. (1.75 oz.) powdered pectin

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using pot holders remove bread pan from baking chamber and cool on

a wire rack. Carefully pour preserves into clean jars.

6. Place in refrigerator to set.

7. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 2½ CUPS

JAM

PEPPER CHUTNEY

INGREDIENTS

1 medium green pepper, seeded and diced

1 medium red pepper, seeded and diced

1 bunch green onions, sliced

½ cup sun dried tomatoes, chopped

5 jalapeno peppers, seeded and diced

2 large cloves garlic, minced

¼ cup fresh cilantro, chopped

4½ cups sugar

1 package (1.75 oz.) powdered pectin

1 cup cider vinegar

1. Measure ingredients into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the preserves are done.

5. Using a pot holder remove bread pan from baking chamber and

carefully pour the mixture into clean jars.

6. Refrigerate jars to cool.

7. Store in refrigerator up to 3 weeks.

MAKES ABOUT 2½ CUPS

JAM

CHIPOTLE KETCHUP

INGREDIENTS

1 medium onion, diced

1 Tbsp. olive oil

1 can (28 oz.) tomatoes, drained and chopped

2 bottled chipotle peppers in adobe, drained and chopped

½ cup cider vinegar

¼ cup light brown sugar

1 Tbsp. molasses

1 tsp. celery seeds

½ tsp. ground cinnamon

¼ tsp. cloves

1. Measure ingredients in order listed into bread pan.

2. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

3. Select JAM. Press the START/STOP button.

4. The complete signal will sound when the ketchup is done.

5. Using a pot holder, remove bread pan from baking chamber and

carefully spoon into a heatproof bowl. Cover and allow to stand for at

least 10 minutes to cool.

6. Spoon into blender jar; process on high speed until smooth (about

1 minute).

7. Strain and pour into jars.

8. Store in refrigerator for up to 3 weeks.

MAKES ABOUT 3 CUPS

JAM

Spiced Nuts

INGREDIENTS

¼ cup pure maple syrup

1 Tbsp. olive oil

½ tsp. cinnamon

½ tsp. ground ginger

¼ tsp. nutmeg

¼ tsp. salt

1/8 tsp. cayenne pepper

1 cups walnuts

1. In a large bowl, stir together all ingredients except the nuts.

2. Add the nuts and stir to coat.

3. Fit the bread pan with the paddle attachment.

4. Pour coated nuts into the bread pan

5. Insert bread pan securely into baking chamber; close lid. Plug unit into

wall outlet.

6. Select SPICED NUTS. Press the START/STOP button.

7. The complete signal will sound when the Spiced Nuts are done.

8. When timer goes o, spread the Spiced Nuts out on a large baking sheet

to cool.

9. Store in an airtight container.

MAKES ABOUT 1 CUP

SPICED NUTS

YOGURT

INGREDIENTS

2 cups whole milk

¼ cup plain low-fat yogurt with live active yogurt cultures

1. Pour milk into the bread pan and stir in the yogurt.

2. Choose the YOGURT setting, (16). Press the START/STOP button.

3. When timer goes o, remove the pan.

4. Carefully pour the mixture into clean jars and place in the refrigerator.

5. Refrigerate for 24 hours.

6. Store in refrigerator for up to 1 week.

MAKES ABOUT 2 1/2 CUPS

• For thicker yogurt add more yogurt.

• For thinner yogurt add more milk.

YOGURT

granola

INGREDIENTS

3 cups old fashioned oats

1 cup raw almonds

½ cup honey

2 tsp. melted coconut oil

1 Tbsp. cinnamon

1 tsp. vanilla

1. Layer all ingredients in the bread pan, tted with the paddle

attachment, in the order listed.

2. Choose setting 17 and press start.

3. When timer goes o, spread the granola out on a large baking sheet to

cool.

4. Store in an airtight container.

MAKES ABOUT 4 CUPS

GRANOLA

Notes:

Breadman BK1065SQ Breadmaker

Product's Documents

User Manual

Specifications

Breadman BK1065SQ Questions and Answers