Free Schneider SCBM 02-1 Instruction Manual and Recipe PDF | Manualsnet (2024)

Breadmaker Model Instruction Manual & Recipes

Concerning Ingredient Measurements... Unless otherwise noted elsewhere in this manual, all measurements contained herein have been recorded using the SI, or International System of Units. This fact bears mentioning and here is one such example as to why: One (1) SI tablespoon measures 15ml but one (1) Australian tablespoon measures 20ml. SI Measurements are as follows: Capacities: 1 Liquid Cup = 250ml 1 Tablespoon = 15ml 1 Teaspoon = 5ml Weights: 1 Cup Flour = 140g 1 Tablespoon Sugar = 12g 1 Tablespoon Milk Powder = 7g 1 Teaspoon Salt = 4.5g 1 Teaspoon Yeast = 3g For best results always measure dry ingredients accurately by first adding the ingredients to the measuring device using a scoop or spoon then leveling it off with a knife. Recipes are provided as a general guide. Users should be prepared to vary them slightly as required to suit the ingredients used and the ambient conditions under which the breadmaker is used.

For Best Results... White Flour: When using white flour select nothing less than unbleached white flour containing 12 to 16% protein (or 3 to 4 % per cup serving). Storage: Flour absorbs ambient humidity quickly, hindering it from blending with liquids during the initial mixing phase so always be certain to store your flour in a well-burped freezer bag. Yeast: For all of your standard-mode loaf recipes use active dry yeast. And for all your fastbake-mode loaf recipes use fast-acting dry yeast. Newer models can have one, two, sometimes even three different fastbake-mode selections. The custom recipes provided by the manufacturer for these fastbake-modes should be the only ones used with that particular machine. For best results, never experiment with recipe ingredients or portions when using the fastbake-mode. And always refrigerate your yeast with a close eye on the expiration date. And when using pre-mixed kits from your grocer, always replace the yeast packet provided with a fresh packet of active dry yeast. Tip: A packet of dry yeast contains 2-1/4 teaspoons. Baking Surface Prep: Coat the inside of your loaf pan generously with cooking oil before adding the ingredients. Using the spray types is best. Water: Use only drinking or filtered water, never tap, boiled or distilled. Ingredient Temperatures: All ingredients must be brought to roomtemperature. Order of Ingredients: Add waters, milks, eggs, milk powders, oils, salts, sugars, and seasonings first, flour next, and yeast last. Delaying Start: Flour floats on liquid until the mixing phase begins. Thats why many breadmakers have a programmable delay-start timer. With the timer function engaged, you can add the ingredients tonight and wake up in the morning to the smell of fresh- baked bread. Never use recipes containing perishable ingredients such as eggs or milk when using the delay-start timer. Shelf Life: Refrigerating and freezing bread is not recommended. For best results store your homemade bread in a breadbox. Tip: Adding 1 to 2 teaspoons of lemon juice to any bread or dough recipe will double the shelf life of any finished product. Measuring: Water and liquid milk must be measured using a clear liquid measuring cup. Remaining ingredients must be level-measured using dry measuring cups and spoons. Environment: Place your breadmaker on a shelf or countertop far from the reach of children and pets. Ambient temperature should be 70 to 80 degrees F. Ambient humidity should not exceed 60%. Slicing the Loaf: Electric carving knives work best, especially when using a slicing guide. Be certain to wait until the loaf is totally cooled to room temperature before slicing it. Total cool-down on a wire rack usually takes one hour.

Knowing Your Breadmakers Loaf Capacity: Knowing your breadmakers loaf capacity will enable you to find recipes of any variety on the Internet for free. It will also keep you from adding too much ingredients which could cause dough to over-rise and spill onto the heating element.

Remove the bread pan from your breadmaker. Using a one-cup/8 fluid oz/250ml liquid measure, fill the bread pan with

water. As you do, count the number of cups it takes to fill the bread pan to the

very rim. Generally speaking If your bread pan holds 7 & 10 cups to the rim then you have a 1.0 lb or 500 g loaf pan 10 & 11 cups to fill = 1.5 lb (700 g) loaf pan 11 & 13 cups to fill = 2.0 lb (900 g) loaf pan 13 & 15 cups to fill = 2.5 lb (1250 g) loaf pan 15 & 17 cups to fill = 3.0 lb (1350 g) loaf pan Generally speaking A bread recipe for use in a 1.0 lb (500 g) breadmaker should never exceed 2- 1/4 total cups of flour. 1.5 lb (700g) = 3-1/4 cups 2.0 lb (900g) = 4-1/4 cups 2.5 lb (1250g) = 5-1/4 cups 3.0 lb (1300g) = 6-1/4 cups Warning: When testing a new bread recipe it is always best that you not leave your breadmaker unattended. Stay close by to monitor its progress from time to time.

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Control Panel

Settings 1.

2.

I. BASIC 2 FltENCH 3 WHOlE WHEAT 4. SWEE~ 5. ULTRA FAST t .Slb. 6 UlTRA FAST 1tb 1. QUICK I . EUROPEAII 9. DOUGH

tO. BAGEL DOUGH II . JAM 12. BAKE

I :b 1 s tb. 21b

!lfkt

i'tlfl'l

End ~I I

RISI

"----~ Lght llodum Dan ~p.d

4.--e e--3. 6:- .A. ~5. SlOP ~_7

7.

NOTE: When using the touchpad controls, be sure to press the pad until you hear a beep.

1 DISPLAY Shows the MENU/SELECT number selected . Shows the LOAF size selected.

WINDOW Shows the CRUST COLOR selected. Shows m:nute-by-mmute baking time countdown. Shows DELAY BAKING TIME selected. Shows the stage of breadmaking (TIMER. PREHEAT. KNEAD. REST. RISE. BAKE. WARM. END ).

2 TIMER Use when setting the TIMER to delay baking. Press .& and Y arrows to set timer for delayed completion up to 13 hours later. Arrows will move time up or down in 1 0-minute increments. Press and hold button for

faster movement. TIMER is not available on some cycles. please check the Bread Machine Cycle Times page

3 MENU/ Press to select the baking cycle of your choice . The selected cycle automatically assigns SELECT the time needed to complete the process.

4 COLOR Press to select the crust color.

5 LOAF Press to select the loaf size: REGULAR (1 lb.}. LARGE (1 1/2 lb.), or EXTRA LARGE (2 lb.).

6 START/ Press to start operation or begin TIMER countdown tor delayed completion.

STOP Press and hold until you hear a beep to stop operation or to cancel a TIMER setting.

NOTE: Do not press .. STOP" when checking the progress of bread

Follow this flow chart to make bread as easy as 1,2,3. 8. ~-+ CIV-+ ~ ~-+~

1. Press MENU/SELECT key to select the desired baking cycle. 2. Press COLOR key to select the crust color preferred. 3. Press LOAF key to select the desired bread size. 4. Press TIMER key only if you want to make bread up to 13 hours in advance. 5. Press START key to begin baking.

BASIC BREADS The settings are used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour. The settings have the minimum number of rising cycles and the shortest overall times until bak ing is completed. Therefore, loaves will be slightly denser than French or Sweet breads. Select from Basic settings. according to loaf size and crust color.

FRENCH Traditionally, French bread has a crispier crust and lighter texture than basic breads. Recipes usually do not include butter, margarine, or milk.

WHOLE WHEAT/ MULTI-GRAIN The settings are used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liQuid ingredients. Soaking causes the flour or grain to soft en and helps ingredients to combine well. The settings have an extra rise cycle to allow heavy wheat and grains to expand. Generally, whole wheat and multi-grain breads are shorter and denser than basic, French, or sweet breads. Select from WHOLE WHEAT settings.

SWEET Use this setting for recipes that use fruit juice, additional sugar, or added sweet ingredients such as coconut flakes. raisins, dried fruit. or chocolate. Baking temperature is reduced to prevent burning and the extra rise cycle gives the loaves a light, airy texture.

ULTRA FAST This setting is designed to make bread in only 58 minutes. Only specially designed recipes are appropriate for this setting. These recipes call for very warm water and a large amount of bread machine or fast rising yeast. Heavy flours and other heavy ingredients are not suitable tor this setting.

QUICK CAKE/ BREAD This setting is used for recipes that contain baking powder or baking soda rather than yeast to make bread or cake rise. Cake recipes must be specially designed for this setting.

EUROPEAN Use this setting to make dark European breads such as Swedish Limpa, Russian Black Bread. Pumpernickel, etc.

DOUGH This setting only makes dough and will not bake the final bread. Remove the dough and shape it to make pizza. rolls, pretzels. doughnuts, and round or braided breads. Then bake in a conventional oven or fry in a deep fryer (i.e. doughnuts}.

BAGEL DOUGH This setting is a special dough setting for bagels only and will not bake the final bread. Remove the dough and follow the recipe for making bagels.

9. JAM Use this setting for making jam frorn fresh fru1ts . Do not double recipes or allov.1 ingrcdier.ts to !Joil over the pan into the baking chamber. Should th1s happen . stop t.IJP. machin~_ imm~piatelv. Allow to cool and cleiin thoroughly.

BAKE This sett:ng is especially helpful when makmg gluten-free breads. After tile first rise . stop the machine and cancel the cycle by pressing the STOP key Jntil it beeps. Set the mact1ine to the SAKE setting and press tile START key.

Using Your Breadmaker 10. The breacl settings in these units \'Jill combine ingred1ents. knead. and make bread from start to finish automatically. The DOUGH setting makes dougt1 for a variety ot recipes that can be shaped and tJaked in an oven. To delay completion. the automatic TIMER may be programmed to make bread or dough v:llile you are at work or asleep. See Using Tne limer. page 14.

The rectpes included with this booklet have been thoroughly tested to ensure best results. Recipes have been created by home economists specifically tor these bread machines and may not produce acceptable results m other similar bread machines.

FOR ALL SETTINGS, FOLLOW THESE INSTRUCTIONS:

-.

1 Open the l:d and remove Hw baking pan by pulling straiqllt up on the WARNING: handle. It 1s important to remove the bakmg pan from the tmlt w11en Place your br cad mach1ne putting ingredients into tl1e pan. This will prevent accidentally srilling v,-here it is levei. stable. and ingredients into the naking chamber. secure. I

I

lngredier.ts sptllecl in bak,ng chamber can cause frre '::i1en igrmrd bv t~1e tleJtmg eleme:lt.

l 2 At1ach the kneading blade onto the shaft inside tl1e haktng pan b:J tin- Be sure to set ttw kneitflmg I

ing up the flat side of the blade \"lith the fiat side on the s11aft. Push blad2 f1rm1~; m place !o pre-

I the blade f~rml~' onto the shaft. 'lefli blade frr;m :;(;m;:to oii during operation. r;t'pCf1 mt:~.'

attect the knead:ng or !111XIflg

Be sure tile shaft :s cl8an of any restdu~ I i.e. dougt1! TillS I

I

'.'till ensure the kneaJmg blade \'JJII fully seat into place anct \'!ill pre'.rent l)lat1e from stir.k- ing to shaft

3 Select a recipe from the recipe sectron of this booklet. When tol!mJing Be careful not to mtx !he the recipes:

Measure ingredients carefully and accurately. To measure ltqUJds veast v1ith any of t11e wet

use a seethrouph liq111d measuring cup and check tire measure- ingredients. especially \~;hen usmy the delayed timer

mant at eye leveL When measuring dry ingredients use a standard feature. Otherr:ise. ihe bre<.Hl ary measuring cup and level the ingredients \'oith a straightedge may not nse proper!:/. kmtc. Slightly inaccurate measurement can make a difference in resuHs. Use standard measunng sooons and level ott iVrth a Breadmaking Tip: straightedge knife. After 5 mrnutes o1 knearlmg. ! See Measuring Your Jngreriter.ts. page 20. open tne lid rA tile breacl ma Alrld'/S add mgredtents into tire bahtng pan in :n~ orde1 listed. cn1ne anu clleck thP. ilougil Always add veast last. Be sure the yeast does not tcucn the !iquit1 consistency. Ttle dough

j ingredients. st1uuld form a soft. tack., ball I

I NOTE: If the dough ball is too dry, add liquid. If too wet, add flour i

l (112 to 1 tablespoon at a time). I

I -- i - I

Place the baking pan back tnto ttw unit. Special Note:

4 Push down on tt1e pan unit! you hear it If tile baking pan is 1101 installed

click firmly into place . Fold the l1andle propr.rly or ftnnl~-' cl :ckeu into pl;iC!

dorm. tile kneJd i110 btade :Jili not ope rat~

5 Close the lid . Connect the plug to a 120- volt AC-only outlet . You v:ill hear a oeep Caution:

ami il1e displav \'n!l sl10v: 00 00. Tills appiic:ncE: 11as a Pli lat ized plthJ (one blade ts ~ .!,de r t11cm the ~1tlwn .

l\.s a salety featme . th1s plug \.'ill fit Hl a pol;uized outlet oniy or.e ''' a~i If the Dlug does not f1t full :/ 111 trw out- let. reverse tl1e plug . If tt still does not fit. co:1tact z. qualified electri- cia11 . Do not atten~pt to defP.at th:s safety feature.

6 Choose the correct settmg fo1 your recipe Special Note:

I by pressing the MENU!SELECT button. The Wl1ole Wheat and European Each time MENU/SELECT is pressed . you settings IJegm \!itll a rest period

vJili hear a beep ancl tile number in tile (Juring r .r t1ici1 ttJC flours or display \'iindO\V r1ill advance to tile next grains absorb tl1e liquicl !ngredi- cycle . ents. Soaking causes tile flour

or grain to soften and helps ingredients to cornbi11e \Hell Tt1ere is no blade action during this perioct.

7 Press the COLOR button 10 ctwose crust color desired. There are three choices: Ligt1t. Medium. or Dark. When you wess the button. \'OU wil! lle;:Jr a beep. and the disptav ~,indow will shovJ the color selected. You can also choose Rapid cycle by pressing COLOR key.

I 11. I I

8

9

10

11

Press !t1e LOAF button to choose the des1red loa: stze When you press the button. you :;ill hear a beep and the dtsplay '.':indo;; \Viii sho\J the size o: the loaf selected

Press the TIMER biJtton to delay the complet ion of your breacl for up to 13 hours. For deta11s see the Using The Tlfner. page 14.

Press the START/STOP hutton to begm The remainmg time '.'1ill count dO\':fl in one-n11nute 1ncrernents When the tJakmg time is completed a beep v, ill sound five ti:nes.

The bread machine is destgned v/i!tl a Keep Warm feature t11at automatically begins when the bake time is completed. This 'ilill continue for up to 60 min utes alter bJk1ng is complete During this time. the bread machme v1ill circulate hot air to keep the bread \'Jarm and there wilt IJe 5 beeps every 5 minutes. You ma: remove the baking pail at any tim dunng the Keep Warm c;cle To turn off the Keep Warm feature before the 60 minutes are up. Simply press the STOP button and hold tl until you hear a beep.UNPLUG THE UNIT WHEN FINISHED. Never leave the unit plugged in \vhen not in use.

Special Note: For some c.'c les ti1ere is nu !imer setting. See BreJd Machme Cycte T1mes. page 16

Breadmaklng Tip: Attar 5 minutes of kneading. open tl1e ltd of the bread machtne aml check the dougt1 cons1stency The dcugt1 should form a soft. tacky baiL If too dP,'. add liquid If too \:et . add flour (1 -'2 to 1 tablespoon at a time)

Note: The Keep Warm feature C:oes not function on scme cycles See Bread Machine Cycle Times. page 16.

12.

12 The bread machtne has a convenient vtevnng \,'tndO'.\' so that you rna; watch tl1e progress of the bread as it 1s mixed kncadcd and bakecL Occasionaily. some motsture may form in the '.'.'tndow during baking You may lift tile lid to look

13

instde during rn1xtn(J and kneading stages. However. DO NOT OPEN THE LID DURING THE BAKING CYCLE. or ULTRA-FAST CYCLE (approximately the last houn as thrs may cause the bread to collapse

To remove the bread from the bakrng pan. use pot holders or O'len mitts and pull straight up on the handle. Turn the pan upstde dovm and shake the bread out onto a v:ire cooling rack. The !:JaktnQ pan t'1as a non-stick f1ntsh so the bread stlould corne out easily Do not use metal utensils to remove bread as they may scratch the non-sttck surface If you have difficulty rP.movtng bread from the baking pan. sl1de a flat rubber or plastic spatula along the stdes of tne pan to loosen the loaf Turn !he pan over and shake the ioat out.

Allo;1 the bread to cool before slicmg. See Sllcmg and Storing Bread. page 14 If the kneading blade remams in the bottom of the baking pan. fill the baking pan wtth hot water to loosen. If the kneading blade remains m the bottom ot the bread. use the end ot a plast1c spoon or other non-metal utenstl to remove Do not use a knrfe or any other sharp metal ob1ect as 11 \'Jill scratch the non-stick coating on the kneadmg blade.

Warning: To avoid damautng n-~e hread machtne do not put an~ ob1ect on top of the unit

Note: Always check to see ,,here tl1e kneading blade is when remmnng a baked loaf of bread If 1t rematns stuck Ill the bread. you rna:: dam age it by cutting mto it \\'hile slictng

Important:

Place VIarm water 10 pan irnmedt ately after removing bread to pre vent blade from sttcktng to Shilft

Warning: Do not make another loaf until the bread machme cools do~m

Note: If tne temperature 111 the bread chamber is h1gher than 122o F.. tt1e DISPLAY WINDOW '.vtli show 'E01' If the temperature; is lower than 14" F . tl1e DISPLAY WINDOW will st1ow 'EOO

13.

USING THE DELAY-FINISH TIMER 14. Use tl1e TIMER '.".Jilen you v1ant to delay the completion of the bread for up to 13 hours. For example. you can set tile TIMER at 7 p.m. so that you can v:ake up to fresh bread by 8 a.m. the tollm'ving morning.

TO SET THE TIMER, FOLLOW THESE INSTRUCTIONS:

NOTE First. follou sters 1 thru Sin Using Your Bread Mact1ine. pages 10 13. Do not use the TIMER '/iith recipes that call for penshable ingredients. suclt as eggs. fresh milk. sour cream. or cheese

1 To set t11e TIMER dec1de wl1en you vvant the bread to be finished. For example, set the Timer at 7 p m 1f you v1ant to '.'.'eke up to fresh-baked Sweet bread at 8 a.m .. a total of 13 hours before t11e bread 1s complete. Once tile correct setting is selected for the recipe. simply set the TIMER

I tor the total program t10urs. in tl1is example. 13 hours.

I 2 You do not need to rnatllemat1cally calculate tlle d1fference between the setting time ;:md

ttw totall10urs you want The machme will automatically adjust to include the setting time. If you pass the des1recl t1111e. simply press T to go back.

3 Once you 11ave set the t1me. press START. The colon (:) m the display will flash to indicate t11at tt1e TIMER llJS been set. and t11e countdO\vn \rVill begin. Tile TIMER will count dmvn in one- m1nute increments. Wilen the display reaches 0:00. your bread IS complete and tile beeper will sou nci.

SLICING AND STORING BREAD For best results. place bread on a w1re rack and allow it to cool15 to 30 minutes before slicing. Use an electric kn1fe for even slices or use a sl1arp serrated knife. For square slices. place the loaf on its side and slice across.

Store unused bread tightly covered (reclosable plastic bags or plastic containers work well) at room tem perature for up to three days. For longer storage (up to one month), place bread in a tightly covered con tamer in the freezer. S1nce 11omemade bread 11as no preservatives. it tends to dry out and become stale faster than commercially-made bread.

Leftover slightly hardened bread may be cut mto 1 /2-incll or 1-inch cubes and used in recipes to make croutons. bread pudding or stuffing.

Care & Cleaning

CAUTION: - To prevent electrical shock. unplug the unit before cleaning. Allow tt1e bread machine to cool before cleanmg. Do not immerse or splash either the body or lid in any liquid as this may cause damage and/or electric shock.

For best performance and maintenance, clean the bread machine after each use as follows:

Outer Body, Lid, and Baking Chamber: Wipe the lid and outer body of the unit w1th a damp cloth or slightly clamp sponge. Use a damp sponge or cloth to wipe out any flour. crumbs. or other materials from the baking cl1amber. Dry thoroughly.

Baking Pan and Kneading Blade: Both the baking pan and kneading blade have non-stick surfaces. Do not use any harsh cleansers. abrasive materials, or utensils t11at may scratch the surfaces. Over

15.

time. the non-stick surface may change in appearance due to moisture and steam. Ib.Ius nor_mql_amLh!!~ O.Q~ffflCLo_n_it;_J!~&.QUitJality"

Remove the baking pan and kneading blade from the baking chamber before cleaning. Wipe the outside of the baking pan with a damp cloth. NEVER IMMERSE THE BAKING PAN in water or other liquid. Wash the inside of the baking pan with warm, soapy water. If the kneading blade gets stuck. fill the bakmg pan with hot water and soak for 30 minutes or until it loosens and can be removed easily. If the hole in the kneading blade becomes clogged, carefully clean it out INith a wooden or plastic toothpick. Use care to avoid toothpick scratching blade surface or getting stucl\ in blade.

Never use any of the following to clean your bread machine: Paint Thinner Benzine Steel Wool Pads Polishing Powder Chemical Dustclotll

CAUTION: DO NOT place any part or parts of the bread machine in the dishwasher.

STORING THE UNIT Be sure to dry all parts before storing including the viewing window. Close the lid. and do not store anything on top of the bread machine

TROUBLESHOOTING Specific questions about the bread machine tunct1ons and problems with ingredients or recipes are addressed in the Questions and Answers section on pages 40-42. For better performance. allow the unit to cool completely before beginntng to bake a second loaf of bread. You can speed cooling by opening the lid, removing the baking pan. ancl allowing the baking chamber to cool.

I I j II To:J I j 1: I ' l ~~~ !. j Keep! Fr~its rv1ENU I CO...OR I LOAF Time I Rest I Knead I Rest Kneac2 R;se t Punch Rtse2 Shape Rtse3 Baklr.~ Warm Nuts

Uoht 1 LB 1 313 15rr 5rn 20m 39m 10s 25m50s 15s ~5s 48m 1 Hr 2.56

Sethng

1

15L8. 318! Sm Sm 20m 39m '10s 25m50S'15s 49rn45s 53m 1Hr 259 2 2 LB. 3.25 5m 5m 2:::ln~ 39m 10s 25m50s 15s 49m45s 60m 1 Hr. 3.08 3

Medium 1 LB 3 31 !5m jsrn 20m ..... _3'ilm 1 Os 25m 50s ! 155 49m45s 48m 1 Hr 2 56 15-LB l3t8 15:~ l2om 39m 10s 25m50s 1Ss 49m45s 53m tHr 259

4

5

I----+',2:;._:;,;LB0 __ j ~ 251 !5<'1 ,5m 20!1' ' 39m 11 Os 25m 50s tSs -l9m45s 60m 1 Hr 3.08 Dark tLB. 3.13 , ls:r 5m 20m 39m 110s 25m50s 15s 49m45s 4Sm 1Hr 256 7

6

1-----:r-'-"'5'-'LB 3 ta, Sm Sm 20m 139rr> 1 Os 25m50s 15s 49m45s 53m 1 Hr 2.59 8

2 LB 3:25 1 5m 5:n 20m 39rr lOs 25m50s 15s 49'1"145s SCm 1 Hr 308 9

Raoa 1 LB. 2.121 Sm 5:n 20r"l 15m 10s Bm5Cs 10s 29m50st 48m 1 Hr. 155 10

1.5L8. 2:17 : 5:n Sm 2Cr1 15m 10s 8m50s lOs 29m50s 53m 1Hr 1.59 11

f-'B""a:..::s.:.::ic~f---+2::...=L=B-'- 2.24 5m Sm 20m 15m lOs 8m50s 10s 29m50s 50m 1 Hr 207 12 1 LB. 3 30L 5m 5m 20m '39m 10s 30m50s 10s 59m50s 50m 1 Hr. NIA 13 Lrght

f----+-'1."'-S...;L:..:B'-'-. _. 3:32 5m 5m 20r-; 39m 10s 30m50s lOs 59m50sf 52m 1 H~ NIA 14 2 LB. 33?L Sm Sm 20'TI 39m 10s 3Cm50s 10s 59m50s 55m 1 Hr. N/A 15

~r!'__p_B 3 30 Sm 5m '20r.: 39m lOs 30m50s 10s 59m50s 50m 1 Hr NIA 16 1 5 LB 3_32. 5m Ism 20m i39m 10s 3Cm50s 10s 59m50s 52m 1 Hr N/A 17

2 LB 3 35 ism 5m 20m 39m 10s 30m50s 10s 59m50S 55m 1 f-Ir NIA 18 Dark 1 LB 3 .30 5m 5m 20r: 391"1 J_Q_s _____ 30m50s 1 Os 59m50s 50m 1 Hr N!A 19

I ' 1.5 L8 1 3 32 15m 5 m 20m 39m 1 Os 30m50s 1 Os 159m50s. 52m 1 H'. NIA 20

1 2 LB 3 35 5m 5f'l 20m 39m lOs 3iJm50s 1 Os 59m50s 55m 1 1 Hr N!A 21

I ' !Raptd l LB. !23C 5m Sm 201" 15m 10s 15rr50s 10s 38m50s :JOm 1H: N/.4, 22

i 15 LB 2 32 5rr 5m 20m 115m 1Cs 15m50s 10s 38m50s 52m 1 Hr NiA 23

French 2 LB ! 2~35 !Sm 5m ' 20m t Sm 11 Os j 15m 50s 1 Os 38m50s i 55rn 1 Hr NIA 24

! IL;chL_ l1 LB. i 3 133Gm Sm Sm 15~9m ; Os 125m 50s 1 Os 44m50s 43m 1 Hr 3 2~ 25

1

1 I 1.5 LB 3 45 3Cm :5"' 5m 15m 49m 10s ?.5m50s lOs 44m50s SCm 1 Hr 323 26

I 2LB ! 3.~#?"' 5rr, Sm 15m :49m 10? __ 25m50s lOs 44rr.50s 53m lHr 326 27

Med:um I LB. 3 43'30r: ! Srn Sm 15rP 49m 10s 25rn50s 10s 44m50s 48rr. 1 Hrc...+-"3-=2'-'-1+---"2=-=8'-l

I I 1 5 LB . 3 -<5 30-n .5m 5m 15m 49m 1 Os 25m50s 10s 44m50s SCm 1 Hr 323 29

Wr;c'e 2 LB 3 48 l.9..: 5m 5m 15m 49m 1 Os 25m 50s 1 Os 44m50s 53rr 1 Hr 3.26 30 Wnea~ Dar~ 1 LB 3 43 30m 5m 5m 15m 49m 10s :25n5Cs 10s 44m50s 48m 1 Hr 3.21 31

1 1.5 !...8 3 45 30.~\ 5m 5m i 15m 49m It ~5rn50s 1 Os 44mSOs 50m 1 Hr 3 23 32

I . 2 LB 3:48 30m 5r 5rn 15m 49m i 1 Os !

1

:25rn5Cs 1 Os 44m50s 53m 1 Hr 3 26 33

Rap:d 1 l.B 228 30m 5m 5m 115m 24m i 10s 10m50s 10s 34m50s 48m 1 Hr 2.06-+--'34:;,.;_-;

1 5 LB 2 30 30m Sn 5m 15m 24f'l 105 10m50s 10s 34m50s 50m 1 Hr 2.08 35

2 LB 2:33 30'11 Sm Sm 15m 24m 110s 1Qm50s 10s 34m5Cs 53m 1 Hr 2:11 36

i-----+1'--'~-~ 3 l? 1Sm 5m 20m 39rn ! 1 Os 25m 50s 5s 51m55s SOm 1 Hr. 2 59 37

Sweet Medium 1.5 L8 3 22 Sm Sm 20m 39m / 10s 25m50s 5s 51m55s 55m 1 Hr 305 38

Bread 2 LB 3 :27 5m 5n 20m 39m i10s 251T'5Cs 5s 51n55s 60m 1 Hr. 310 39

UltraFast1.51bs G58 13~~- - -1-- : 10min 35m 1Hr 057 40 Uilra Fast 2 lbs 0 58 1 Orr 1 8 m;n 40m 1 Hr. 0 57 41

0U!Ck 1 43 13m 5rn 5m j 90m 1 Hr NIA 42

Eurcoean 35530m5rn 10n20m 39rr> itos 25m50_?._...!_.Q_~44m50s 60m 1Hr 333 43

Ocug_h 1_ 30 5n 5"' 20m 60r; : _ N/A 112 44

Ba~"eiDouch 2:00 20m I1Qm ! 90min. NIA 150 45

Ja.,-, 1 05 1 :;.m 1 50m NIA N/A 46

Bake I 1 00 L . 60m 1 Hr. N/A 47

m = Minute: s = Second: 3:13 = 3 hours and 13 minutes NOTE 1: Setting 1. Setting 4. and Setting 7 have the same cycle time, but result in different crust

colors. NOTE 2: The Fruit and Nut column shows time on display when ingredients are to be

16 added.

Know Your Ingredients 17. It is often said that cooking is an art relying on the creativity of the chef. while baking bread is much more of a science. This means that the process of combining flour. water and yeast results in a chemical reac tion that produces bread. You have to remember tl1at when the ingredients combine with each other they produce a specific result. Read the following information carefully to gain a better understanding of the importance each ingredient plays in the breadmaking process.

1. ALL-PURPOSE FLOUR All-purpose flour is a blend of refined hard and soft wheat flours especially suitable for making breads and cakes. The most popular brands of flour IJave been tested for quick bread in The Bread Machine by Welbilr2' with excellent results.

2. BREAD FLOUR Bread flour is a high gluten/protein flour that has been treated with conditioners to give dough a greater tolerance during kneading. Bread flour typically l1as a higher gluten concentration than all-purpose flour. Using bread flour with the bread machine will produce loaves with better volume and structure.

3. WHOLE WHEAT FLOUR Whole wheat flour is milled from the entire wheat kernel. which contains the bran and germ. Whole wheat flour is heavier and richer in nutrients than all-purpose flour. Breads made with this flour are usually small er and heavier than white loaves. Many recipes mix whole wheat flour with bread flour or gluten to produce a high, light-textured bread.

4. RYE FLOUR Rye flour is a high fiber flour similar to whole wheat flour, also called graham flour. Rye flour must always be mixed with a high proportion of bread flour. as it does not contain enough gluten to develop the struc ture for a high, even-grained loaf.

5. GLUTEN Gluten is wheat flour that has been treated to remove nearly all the starch, which leaves a very high gluten content. (Gluten is the protein in the wheat that makes the dough elastic). Gluten is available at most health food stores. It is sometimes used in small portions with dense. low-gluten flours (such as whole wheat) to increase volume and lighten texture.

6. CAKE FLOUR Cake flour is made from softer or lower protein wheats and is specially designed for use in cake recipes.

7. SELF-RISING FLOUR Self-rising flour contains leavening ingredients that will interfere with bread and cake making. it is not rec ommended for use with your bread machine.

IMPORTANT NOTE ON FLOURS Flours, while visibly similar, can be very different by virtue of how they were grown. milled. stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See the Baking Tips Guide on pages 42 and 43 to assist with these experiments.

Storage of flour is also very important. Keep flour in a secure. airtight container. Rye and whole wheat flours should be stored in a refrigerator. freezer. or a cool area to prevent them from becoming rancid.

8. BRAN Bran (unprocessed) and wheat germ are the coarse outer portions of the wheat or rye grains separated from flour by sifting or bolting. They are often added in small quantities to bread for nutritional enrich ment, heartiness and flavor. They are also used to enhance bread texture.

9. CORNMEAL and OATMEAL Cornmeal and oatmeal come from coarsely ground white or yellow corn and from rolled or steel-cut oats. They are used primarily to enhance the flavor and texture.

10. CRACKED WHEAT Cracked wheat has a very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture.

11. SEVEN GRAIN CEREAL BLEND Seven grain cereal blend is a blend of cracked wheat oats, bran, rye, corn meal, flax seeds and hulled millet.

12. YEAST Yeast. through a fermentation process. produces gas (carbon dioxide) necessary to make the bread rise. Yeast feeds on sugar and flour carbohydrates to produce this gas. Traditional active dry granular yeast is used in all recipes that call for yeast. Three different types of yeast are available: fresh (cake), dry, and quick acting. Bread machine yeast is quick acting. For best results, use traditional dry yeast. However, quick rising yeast can also be used in smaller amounts. Note: The recipes in this booklet were developed using traditional dry yeast.

Always store yeast in a refrigerator to keep it fresh as heat will kill it. Ensure your yeast is fresh by check ing its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated for future use. Often, bread or dough that fails to rise is due to stale yeast. The following test can be used to determine if your yeast is stale and inactive: 1. Place 1/2 cup of lukewarm ( 11 a oF. - 115F) water into a liquid measuring cup. 2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface. 3. Place cup in a warm area and allow to sit for 10 minutes undisturbed. 4. The mixture should foam and rise to the 1-cup mark. If this does not occur, discard this yeast and pur chase fresh yeast.

Conversion Chart for Fast-Rising Yeast 1 teaspoon active dry yeast= 3/4 teaspoon quick-rising yeast 1 8

1 1/2 teaspoons active dry yeast= 1 teaspoon quick-rising yeast 2 1/4 teaspoons active dry yeast= 1 1/2 teaspoons quick-rising yeast

1 tablespoon active dry yeast= 2 teaspoons quick-rising yeast

13. SUGAR Sugar is important for the color and flavor of breads. It also serves as food for the yeast as it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar unless indicated. Artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.

14. SALT Salt is necessary to balance the flavor of breads and cakes. as well as for the crust color that develops dur ing baking. Salt also limits the growth of yeast. Do not increase amount of salt shown in the recipes. For dietary reasons. salt may be eliminated. However, the bread may overproof and rise higher than normal.

15. LIQUIDS Liquids. such as milk (1 %, 2%, whole. and skim), water. or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor. provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Some recipes call for juice (orange, apple. etc.) to be added as a flavor enhancer.

16. EGGS Eggs add richness and a velvety texture to bread dough and cakes. Use large-size eggs with these recipes.

17. FATS: SHORTENING, BUTTER, AND OIL Shortening, butter, and oil shorten or tenderize the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator. it should be cut into small pieces for easier blending during the kneading cycle.

18. BAKING POWDER Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking as the chemical reaction works when liquid ingredients are added.

19. BAKING SODA Baking soda is another leavening agent not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during baking process.

19.

MEASURING YOUR INGREDIENTS

The most important step when using your bread machine is measuring your ingredients. It is very impor tant to measure each liquid and dry ingredient accurately. Mis-measuring, even slightly, can cause poor baking results. The ingredients must also be added into the baking pan in the order given in each recipe.

liquid Measurements Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place tile cup on a horizontal flat surface and view markings at eye level. Tile liquid level line must be aligned to the mark of measurement. A guesstimate" is not good enough as it could throw off the critical balance of the recipe.

Dry Measurements Dry ingredients must be measured using standard size dry measuring cups These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level oH w1th a knife (see Figs. 1 and 2 below). Do not scoop or tap a measunng cup as this will pack the ingredients. This extra amount could affect the balance of the recipe Do not sift the flour.

Fig. 1 Fig. 2

When measuring small amounts of dry or liquid ingredients (i.e. yeast. sugar. salt. dry milk. honey. or molasses) a standard measuring spoon must be used. Measurements must be level. not heaping.

The bread machine produces delicious baked goods with ease. This marvelous machine asks only that you carefully follow the recipe instructions. In most cooking, a pinch of this and a dash of that" is fine. but not tor automatic bread machines. \l.slilll_a br(l_gQ._machine c_Qrrectly reauires you accurately measure ~a.cJlJ.o.gred~L

20.

RECIPE TIPS

Creating Your Own Yeast Breads With the Welbilt Bread Machine. even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented machine with a computer brain, the dough is mixed. kneaded. proofed. and baked without you being present. The bread machine can also prepare dough for you to shape and bake in a conventional oven. The recipes included with this book are "tailored" for this Welbilt Bread Machine. Each recipe features ingredien's that best compliment a particular loaf of bread. and each was tested in our machines. It is extremely i:11portant not to exceed the amounts of flour specified in each of the recipes or this could result in unsatisfactory baking performance. When creating your own yeast bread recipes or baking an old favorite, use the recipes in this cookbook as a guide for converting portions from your recipe to your bread machine.

Special Glazes for Yeast Breads Give your just-baked bread a professional finish. Select one of the following special glazes tc enhance your bread:

Egg Glaze Beat 1 large egg and 1 tablespoon of water together, brush generously over dough.

Note: Apply only to breads made using the dough setting just before baking.

Melted Butter Crust Brush melted butter over just-baked bread for a softer, tender crust.

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

Sweet Icing Glaze Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk to make a smooth glaze. Drizzle over Raisin Bread or Sweet Breads when almost cool.

Poppy/Sesame/Caraway Seed

Generously sprinkle your choice of these seeds over just-glazed bread. 21.

BASIC WHITE BREAD

11b. loaf 11/2 lb. loaf 2 lb. loaf Water 1/4 cup 1/4 cup 1/3 cup Milk 1/2 cup 3/4 cup 1 cup Oil 1 tablespoons 4 teaspoons 2 tablespoons Salt 1 teaspoon 1 112 teaspoons 2 teaspoons Sugar 1 tablespoon 2 tablespoons 3 tablespoons Bread flour 2 1/4 cups 3 cups 4 cups REO STAR Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon

or RED STAR QUICK RISE Yeast

or 1 teaspoon 1 1 /2 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Basic cycle

Water

Milk Oil Salt Sugar Bread flour REO STAR QUICK RISE Yeast

or Bread Machine Yeast

ULTRA-FAST WHITE BREAD

1 1/2 lb. loaf 1/3 cup

3/4 cup 4 teaspoons 1 teaspoon 2 tablespoons 3 cups 4 112 teaspoons

4 1/2 teaspoons

Use Ultra-last cycle

21b. loaf 1/3 cup + 2 tablespoons 1 cup 2 tablespoons 1 1/2 teaspoons 3 tablespoons 4 cups 2 tablespoons

2 tablespoons

YOGURT BREAD

1 lb. loaf 1 112 lb. loaf 21b.loaf Water 1/2 cup+ 3/4 cup 1 cup

1 tablespoon Yogurt 3 tablespoons 1/4 cup 1/3 cup Salt 314 teaspoon 1 teaspoon 1 1/2 teaspoons Sugar 1 tablespoon 2 tablespoons 3 tablespoons Sesame seeds 2 tablespoons 3 tablespoons 1/4 cup Bread flour 2 1/4 cups 3 cups 4 cups RED STAR Active Dry Yeast 1 1/2 teaspoons 2 1i4 teaspoons 1 tablespoon

or REO STAR QUICK RISP"' Yeast

or 1 teaspoon 1 112 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Basic cycle

YOGURT BREAD

1 lb. loat 1 112 lb. loaf 21b. loaf Water 1/2 cup+ 3/4 cup 1 cup

1 tablespoon Yogurt 3 tablespoons 1/4 cup 1/3 cup Salt 314 teaspoon 1 teaspoon 1 1/2 teaspoons Sugar 1 tablespoon 2 tablespoons 3 tablespoons Sesame seeds 2 tablespoons 3 tablespoons 1/4 cup Bread flour 2 1/4 cups 3 cups 4 cups RED STAR Active Dry Yeast 1 112 teaspoons 2 1i4 teaspoons 1 tablespoon

or REO STAR QUICK RISP"' Yeast

or 1 teaspoon 1 112 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Basic cycle

Water

Yogurt Salt Sugar Sesame seeds Bread flour RED STAR QUICK RISP,.. Yeast

or Bread Machine Yeast

ULTRA FAST YOGURT BREAD

11/2 lb. loaf 314 cup+ 2 tablespoons 1/4 cup 1 teaspoon 2 tablespoons 3 tablespoons 3 cups 4 112 teaspoons

4 1/2 teaspoons

Use Ultra-fast cycle

2 lb. loaf 1 1/4 cups

1/3 cup 1 1/2 teaspoons 3 tablespoons 1/4 cup 4 cups 2 tablespoons

2 tablespoons

CARROT BREAD

11b.loaf 1.51b.loaf 21b.loaf

Water 314 cup 1 cup 1 1/4 cup Carrot. shredded 3 tablespoons 1/4 cup 1/3 cup Oil 1 tablespoon 4 teaspoons 2 tablespoons Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons Sugar 2 tablespoons 3 tablespoons 114 cup Dry milk 1 tablespoon 2 tablespoons 3 tablespoons Bread flour 2 1/4 cups 3 cups 4 cups REO STAR Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon

or RED STAR QUICK RISPM Yeast

or 1 teaspoon 1 1/2 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Basic cycle

Water

Carrot. shredded Oil Salt Sugar Dry milk Bread flour REO STAR QUICK RISP"' Yeast

or Bread Machine Yeast

ULTRA-FAST CARROT BREAD

1.51b.loaf

1 cup + 2 tablespoons 1/4 cup 4 teaspoons 1 teaspoons 3 tablespoons 2 tablespoons 3 cups 4 1/2 teaspoons

4 1/2 teaspoons

Use Ultra-fast cycle

21b.loaf

1 1/2 cups + 1 tablespoon

1/3 cup 2 tablespoons 1 1/2 teaspoons 1/4 cup 3 tablespoons 4 cups 2 tablespoons

2 tablespoons

LEMON PEPPER BREAD

1 lb. loaf 1.51b. loaf 21b. loaf

Water 314 cup 1 cup 1 1/4 cup Oil 1 tablespoon 2 tablespoons 3 tablespoons Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons Sugar 1 tablespoons 2 tablespoons 3 tablespoons Dry milk 1 tablespoon 2 tablespoons 3 tablespoons Black pepper 1 teaspoon 1 1/2 teaspoon 2 teaspoons lemon zest (grated lemon rind) 2 tablespoons 3 tablespoons 1/4 cup Bread flour 2 1/4 cups 3 cups 4 cups RED STAR Active Dry Yeast 1 112 teaspoons 2 1/4 teaspoons 1 tablespoon

or RED STAR QUICK RISE'M Yeast

or 1 teaspoon 1 1/2 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Basic cycle

Water

Oil Salt Sugar Dry milk Black pepper Lemon zest (grated lemon rind) Bread flour RED STAR QUICK RISPM Yeast

or Bread Machine Yeast

ULTRAFAST LEMON PEPPER BREAD

1.5 lb. loaf

1 cup + 2 tablespoons 2 tablespoons 1 teaspoon 2 tablespoons 2 tablespoons 1 1 /2 teaspoon 3 tablespoons 3 cups 4 1/2 teaspoons

4 1/2 teaspoons

Use Ultra-fast cycle

2 Jb. loaf

1 1/2 cups + 2 tablespoon 3 tablespoons 1 1/2 teaspoons 3 tablespoons 3 tablespoons 2 teaspoons 1/4 cup 4 cups 2 tablespoons

2 tablespoons

EGG BREAD Do not use on the delay timer.

1 lb. loaf 1.5 lb. loaf 21b.loaf Water 3 tablespoons 3 tablespoons 1/4 cup Milk 1/3 cup 1/3 cup 1/2 cup Eggs. large 1 2 2 Butter 1 tablespoon 2 tablespoons 3 tablespoons Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons Sugar 1 tablespoon 2 tablespoons 3 tablespoons Bread flour 2 114 cups 3 cups 4 cups RED STAR Active Dry Yeast 1 1/2 teaspoons 2 114 teaspoons 1 tablespoon

or RED STAR QUICK RISE;'M Yeast

or 1 teaspoon 1 112 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1 !2 teaspoons 2 teaspoons

* large eggs should measure 1/4 cup each. If smaller, add water to equal1/4 cup liquid for each egg.

Use Basic cycle

Do not use on the delay timer.

Water

Milk Eggs. large Butter Salt Sugar Bread flour RED STAR QUICK RISE"'4 Yeast

or Bread Machine Yeast

ULTRA-FAST EGG BREAD

1.Sib. loaf 1/4 cup

112 cup 2 2 tablespoons 1 teaspoons 2 tablespoons 3 cups 4 112 teaspoons

4 1/2 teaspoons

* Large eggs should measure 1/4 cup each. If smaller, add water to equa11/4 cup liquid for each egg.

Use Ultra-fast cycle

2 lb. loaf 1/3 cup + 2 tablespoons 2/3 cup 2 3 tablespoons 1 1/2 teaspoons 3 tablespoons 4 cups 2 tablespoon

2 tablespoons

RYE BREAD

1 lb. loaf 1.51b.loaf 2 lb. loaf

Water V3cup 1 cup 1 1/4 cup Oil 1 tablespoon 4 teaspoons 2 tablespoons Salt 112 teaspoon 1 teaspoon 1 1/2 teaspoons Sugar 1 tablespoon 2 tablespoons 3 tablespoons Dry milk 1 tablespoon 2 tablespoons 3 tablespoons Allspice 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons Caraway seeds 1 teaspoon 1 112 teaspoons 2 teaspoons Rye flour V3cup 1 cup 1 1/3 cups Bread flour 1 1/2 cups 2 1/4 cups 3 cups REO STAR Active Dry Yeast 1 112 teaspoons 2 1/4 teaspoons 1 tablespoon

or REO STAR QUICK RISP"' Yeast

or 1 teaspoon 1 112 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Basic cycle

Water

Oil Salt Sugar Dry milk Allspice Caraway seeds Rye flour Bread flour RED STAR QUICK RISP"' Yeast

or Bread Machine Yeast

ULTRA-FAST RYE BREAD

1.51b.loaf

1 cup + 2 tablespoons 4 teaspoons 1 /2 teaspoon 2 tablespoons 2 tablespoons 1 teaspoon 1 1/2 teaspoons 1 cup 2 1/4 cups 4 112 teaspoons

4 1/2 teaspoons

Use Uhra-fast cycle

21b.loaf

1 112 cups

2 tablespoons 1 teaspoon 3 tablespoons 3 tablespoons 1 1 /2 teaspoons 2 teaspoons 1 1/3 cups 3 cups 2 tablespoons

2 tablespoons

FRENCH BREAD

1 lb. loaf 1.51b. loaf 21b.loaf Water 1 cup 1 1/4 cups 1 213 cups Oil 1/2 teaspoon 1 teaspoon 1 teaspoon Salt 1 /2 teaspoon 1 teaspoon 1 teaspoon Sugar 1/2 teaspoon 1 teaspoon 1 teaspoon Bread flour 2 1/3 cups 3 cups 4 cups REO STAR Active Dry Yeast 1 1 /2 teaspoons 2 1/4 teaspoons 1 tablespoon

or REO STAR QUICK RISEn'1 Yeast

or 1 teaspoon 1 1/2 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1 /2 teaspoons 2 teaspoons

Use French cycle

Water Oil Salt Sugar Bread flour RED STAR QUICK RISE Yeast

or Bread Machine Yeast

ULTRA-FAST FRENCH BREAD

1.51b. loaf 1 1/3 cups 1 teaspoon 1/2 teaspoon 1 teaspoon 3 cups 4 1/2 teaspoons

4 1/2 teaspoons

Use Ultra-Fast cycle

21b. loaf 1 3/4 cups 1 teaspoon 1/2 teaspoon 1 teaspoon 4 cups 2 tablespoons

2 tablespoons

LIGHT WHOLE WHEAT

1 lb. loaf 1.5 lb. loaf 21b. loaf

Water 3/4 cup 1 cup 11/3 cups Oil 1 tablespoon 2 tablespoons 3 tablespoons Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons Sugar 2 tablespoons 3 tablespoons 1/4 cup Dry milk 1 tablespoon 2 tablespoons 3 tablespoons Whole wheat flour 1 cup 1 1/2 cups 2 cups

+ 2 tablespoons Bread flour 1 cup 1 1/2 cups 2 cups

+ 2 tablespoons RED STAR Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon

or REO STAR QUICK RISPM Yeast

or 1 teaspoon 1 1/2 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Whole Wheat cycle

WHEAT BRAN BREAD

1 lb. loaf 1.51b. loaf 21b.loat

Milk 3/4 cup 1 1/4 cups 1 1/2 cups + 1 tablespoon + 2 tablespoons

Oil 1 tablespoon 2 tablespoons 3 tablespoons Salt 1 /2 teaspoon 1 teaspoon 1 1/2 teaspoons Brown Sugar 2 tablespoons 3 tablespoons 1/4 cup Wheat bran cereal 1/3 cup 1/2 cup 2/3 cup Whole wheat flour 1 cup

+ 2 tablespoons 1 1/2 cups 2 cups Bread flour 1 cup

+ 2 tablespoons 1 1/2 cups 2 cups Gluten 2 teaspoons 1 tablespoon 4 teaspoons RED STAR Active Dry Yeast 1 112 teaspoons 2 1/4 teaspoons 1 tablespoon

or RED STAR QUICK RISPM Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

or Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Whole Wheat cycle

WHOLE WHEAT APPLESAUCE RAISIN

1 lb. loaf 1.5 lb. loaf 2lb. loaf

Water 213 cup 3/4 cup 1 cup Applesauce 113 cup 1/2 cup 2/3 cup Oil 1 tablespoon 2 tablespoons 3 tablespoons Salt 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons Brown Sugar 2 tablespoons 3 tablespoons 1/4 cup Dry milk 1 tablespoon 2 tablespoons 3 tablespoons Cinnamon 1/2 teaspoon 1 teaspoon 1 V2 teaspoons Whole wheat flour 1 cup

+ 2 tablespoons 1 112 cups 2 cups Bread flour 1 cup

+ 2 tablespcons 1 1/2 cups 2 cups REO STAR Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon

or REO STAR QUICK RISf!M Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

or Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons Raisins 1/3 cup 1/2 cup 2/3 cup

Use Whole Wheat cycle

SWEET BREAD Do not use on the delay timer.

1 lb. loaf 1.5 lb. loaf 2 lb. loaf Water 2/3 cup 314 cup 1 cup

+ 2 tablespoons + 2 tablespoons Egg yolk 1 2 Butter 1 tablespoon 2 tablespoons 3 tablespoons Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons Sugar 1/4 cup 1/3 cup 1/2 cup Dry Milk 1 tablespoon 2 tablespoons 3 tablespoons Bread flour 2 1/4 cups 3 cups 4 cups RED STAR Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon

or RED STAR QUICK RISE Yeast 1 teaspoon 1 112 teaspoons 2 teaspoons

or Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons

Use Sweet cycle

SPICED PUMPKIN BREAD Do not use on the delay timer.

1 lb. loaf 1.51b.loaf 21b.loaf Water 1/4 cup 1/4 cup 1/4 cup Pumpkin pie mix 213 cup 1 cup 1 1/3 cups Vegetable oil 2 tablespoons 3 tablespoons 1/4 cup Egg(s) 1 1 2 Bread flour 2 1/4 cups 3 cups 4 cups REO STAR Active Dry Yeast 1 1 /2 teaspoons 2 1/4 teaspoons 1 tablespoon

or REO STAR QUICK RISEn" Yeast 1 teaspoon 1 112 teaspoons 2 teaspoons

or Bread Machine Yeast 1 teaspoon 1 1/2 teaspoons 2 teaspoons Pecan halves 1/3 cup 1/2 cup 3/4 cup

Use Sweet cycle

Do not use on the delay timer.

Water Pumpkin pie mix Vegetable oil Egg(s) Bread flour RED STAR QUICK RISE Yeast

or Bread Machine Yeast Pecan halves

ULTRA-FAST SPICED PUMPKIN BREAD

1.51b.loaf 5 tablespoons 1 cup 3 tablespoons 1 3 cups 4 1/2 teaspoons

4 1/2 teaspoons 1/2 cup

Use UHra-Fast cycle

21b.loaf 1/3 cup 1 1/3 cups 1/4 cup 2 4 cups 2 tablespoons

2 tablespoons 3/4 cup

RAISIN BREAD

11b.loaf 1.51b.loaf 21b.Joaf Water 3/4 cup 1 cup 1 114 cups Oil 1 tablespoon 4 teaspoons 2 tablespoons Salt 1 teaspoon 1 1/2 teaspoons 2 teaspoons Sugar 1 tablespoon 2 tablespoons 3 tablespoons Dry milk 1 tablespoon 2 tablespoons 3 tablespoons Cinnamon 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons Bread flour 2 1/4 cups 3 cups 4 cups REO STAR Active Dry Yeast 1 1/2 teaspoons 2 1/4 teaspoons 1 tablespoon

or REO STAR QUICK RISEn Yeast 1 teaspoon 1 112 teaspoons 2 teaspoons

or Bread Machine Yeast 1 teaspoon 1 112 teaspoons 2 teaspoons Raisins 1/3 cup 112 cup 213 cup

Use Sweet cycle

Water

Oil Salt Sugar Dry milk Cinnamon Bread flour RED STAR QUICK RISEN Yeast

or Bread Machine Yeast Raisins

ULTRA-FAST RAISIN BREAD

1.51b.loaf 1 cup +2 tablespoons 4 teaspoons 1 teaspoon 2 tablespoons 2 tablespoons 1 teaspoon 3 cups

4 1/2 teaspoons 4 1/2 teaspoons 1/2 cup

Use Ultra-Fast cycle

21b.loaf 1 1/2 cups

2 tablespoons 1 1/2 teaspoons 3 tablespoons 3 tablespoons 1 112 teaspoons 4 cups

2 tablespoons 2 tablespoons 2/3 cup

Water Marmalade Oil Salt Dry Milk Bread flour REO STAR Active Dry Yeast

or REO STAR QUICK RISE' Yeast

or Bread Machine Yeast

ORANGE MARMALADE BREAD

1 lb. loaf 314 cup 1/3 cup 1 tablespoon 1 teaspoon 1 tablespoon 2 1/4 cups 1 1/2 teaspoons

1 teaspoon 1 teaspoon

1.51b.loaf 1 cup 1/2 cup 2 tablespoons 1 1/2 teaspoons 2 tablespoons 3 cups 2 1/4 teaspoons

1 1/2 teaspoons 1 1/2 teaspoons

Use Sweet cycle

21b.loaf 1 cup 2/3 cup 3 tablespoons 2 teaspoons 3 tablespoons 4 cups 1 tablespoon

2 teaspoons 2 teaspoons

IRISH SODA BREAD

During the mixing time. use a rubber spatula to assure the dry ingredients are completely moistened.

Water Buttermilk powder Salt Baking soda Sugar All-purpose flour

2 cups 1/2 cup 1 1/2 teaspoons 1 teaspoon 1/2 cup 4 cups

When cycle is complete. remove the pan from the machine but allow the bread to remain in the pan for 10 minutes. Then remove the bread to cool on a rack.

Use Quick cycle

CITRUS BREAD Do not use on the delay timer. During the mixing time, use a rubber spatula to assure the dry ingredients are completely moistened.

Ingredients

Orange juice Lemon juice Eggs Vegetable oil All-purpose flour Baking powder Baking soda Sugar Salt Orange zest (grated orange peel) Lemon zest (grated lemon peel)

Cycle 7

1 1/2 cups 3 tablespoons 4 large V3 cup 4 cups 2 tablespoons 2 teaspoons 11/2 cups 1 teaspoon 1 tablespoon 1 tablespoon

When cycle is complete. remove the pan from the machine but allow the bread to remain in the pan for 1 0 minutes. Then remove the bread to cool on a rack.

Use Quick cycle

BANANA BREAD WITH BISCUIT MIX

Do not use on the delay timer. During the mixing time. use a rubber spatula to assure the dry ingredients are completely moistened.

Ripe bananas. mashed Vegetable oil Eggs Sugar Biscuit mix Chopped nuts

2 cups 1/2 cup 4 1 1/2 cups 4 cups 2/3 cup

When cycle is complete. remove the pan from the machine but allow the bread to remain in the pan for 10 minutes. Then remove the bread to cool on a rack.

Use Quick cycle

GINGER BREAD Do not use on the delay timer. During the mixing trme. use a rubber spatula to assure the dry ingredients are completely moistened.

Vegetable oil Dark molasses Eggs Dark brown sugar. firmly packed Salt Baking soda Baking powder Ginger Cinnamon Whole wheat flour Boiling water

1 cup 1 cup 4 1 1/2 cups 1 teaspoon 1 teaspoon 1 1/2 teaspoons 2 1/2 teaspoons 2 teaspoons 4 cups 1 cup

When cycle is complete. remove the pan from the machine but allow the bread to remain in the pan tor 10 minutes. Then remove the bread to cool on a rack.

Use Quick cycle

DARK PUMPERNICKEL RYE BREAD

1 lb. toaf 1.51b. loaf 21b.loaf Brewed coffee 213 cup 314 cup 1 cups

+ 2 tablespoons + 3 tablespoons Vegetable Oil 1 tablespoon 2 tablespoons 3 tablespoons Dark molasses 1 tablespoon 2 tablespoons 3 tablespoons Salt 1/2 teaspoon 1 teaspoon 1 1/2 teaspoons Sugar 1 teaspoon 1 112 teaspoons 2 teaspoons Cocoa 1 tablespoon 5 teaspoons 2 tablespoons Onion powder 1/2 teaspoon 314 teaspoon 1 teaspoon Rye flour 2/3 cup 1 cup 11/3 cups Bread flour 1 1/2 cups 2 cups 2 2/3 cups

+ 1 tablespoon RED STAR Active Dry Yeast 1 1/2 teaspoons 2 1 t4 teaspoons 1 tablespoon

or RED STAR QUICK RISEr111 Yeast

or 1 teaspoon 1 1/2 teaspoons 2 teaspoons Bread Machine Yeast 1 teaspoon 1 1 12 teaspoons 2 teaspoons

Use European cycle

Water Milk Dark molasses Unsweetened chocolate Salt Caraway seeds Onion powder Whole bran cereal Rye flour Bread tlour RED STAR Active Dry Yeast

or REO STAR QUICK RISP"' Yeast

or Bread Machine Yeast

RUSSIAN BLACK BREAD

11b. loaf 3 tablespoons 1/2 cup 1 tablespoon 1/3 ounce 1 12 teaspoon 1 teaspoon 1 12 teaspoon 3 tablespoons 1/2 cup 1 112 cups 1 1/2 teaspoons

1 teaspoon 1 teaspoon

1.5lb.loat 1/4 cup 314 cup 2 tablespoons 1/2 ounce 1 teaspoon 2 teaspoons 1 teaspoon 1/4 cup 3/4 cup 2 1/4 cups 2 1/4 teaspoons

1 1 /2 teaspoons 1 1 12 teaspoons

Use European cycle

21b. loaf 1/3 cup 1 cup 3 tablespoons 3/4 ounce 1 1/2 teaspoons 1 tablespoon 1 1/2 teaspoons 1/3 cup 1 cup 3 cups 1 tablespoon

2 teaspoons 2 teaspoons

Water Oil Salt All-purpose flour REO STAR Active Dry Yeast

PIZZA

1 cup 2 tablespoons 1 1/2 teaspoons 2 1/2 cups 2 1/4 teaspoons

Remove dough from machine. Punch down; divide dough in half. Press each half into a greased 12-inch round pizza pan sprinkled with cornmeal. Prebake for 10 to 12 minutes at 400"f until edges of crust begin to tum a light golden brown. Add desired toppings and bake at 40Q

Tapping suggestiOns: 1 112 cups pizza sauce, 4 cups cheese. pepperoni. sliced onion, mushrooms, olives, sausage. green pepper.

Use Dough cycle

Water Evaporated milk Butter. room temperature Egg, room temperature Salt Sugar Bread flour RED STAR Active Dry Yeast

112 cup 1/3 cup

CROISSANTS

3 tablespoons 1 1 1 i2 teaspoons 3 tablespoons 3 cups 2 1/4 teaspoons

At end of the kneading cycle. press STOP. Remove dough and place in a lightly oiled bowl. Turn to grease top. Cover and refrigerate for 2 hours. Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 4 parts. Roll each part into a 14- inch circle. With a sharp knife. cut into 8 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets. point side down, and curve into crescent shape. Cover: let rise until indentation remains after touching. Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture. Bake in preheated 350'F oven 15 to 18 min utes or until golden brown. Remove from cookie sheets and cool.

Makes 32 croissants. Use Dough cycle

Water Egg yolks Butter, cold, chipped into pieces Salt Sugar Dry milk Vanilla extratt Bread flour RED STAR Active Dry Yeast

1/2 cup 6

BRIOCHE

6 tablespoons 1 1/2 teaspoons 6 tablespoons 3 tablespoons 3 drops 3 cups 2 1/4 teaspoons

Glaze: Whisk together 2 egg yolks and 1 tablespoon water.

Remove dough from pan and punch down to remove any air bubbles. Divide dough into 3 equal sections. Divide each section into 6 pieces. Make each piece into a brioche by dividing into a large and small ball. Roll to make round and place large ball in a greased brioche or muffin cup. Dip smaller ball into Glaze and then place on top of larger ball. Allow to rise until indentation remains after gently touching the side of the roll. Brush the rolls with Glaze. Bake in 350F oven 10 to 15 minutes until golden brown.

Makes 18 rolls Use Dough cycle

Water Egg Butter. cool, cut m pieces Salt Sugar Dry milk Bread flour REO STAR Active Dry Yeast

314 cup 1 large

DINNER ROLLS

6 tablespoons 1 teaspoon 3 tablespoons 3 tablespoons 3 cups 2 1/4 teaspoons

Remove dough and punch down to remove air bubbles. Oiv1de dough into 4 sections. Divide each section into 6 equal pieces. Shape into desired form for dinner rolls. Cover; let rise until indentation remains after gently touching side of roll. Bake 350'F approximately 15 minutes. until golden brown.

Makes 24 rolls. Use Dough cycle

Water Salt Sugar Bread flour RED STAR Active Dry Yeast

BAGELS

1 cup 1 teaspoon 2 tablespoons 3 cups 2 1/4 teaspoons

When cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and each part into 3 pieces. Shape each piece mto a smooth ball. With finger. punch hole in center. Pull dough gently to make a 1 to 2-inch hole. Let rise 20 minutes. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few risen bagels at a time in boil ing water. Simmer 3 minutes. turning once. Remove with a slotted spoon. Place on greased cookie sheets. Brush tops with 1 slightly beaten egg white; sprinkle with poppy or sesame seeds. Bake in preheated 375F oven 20 to 25 minutes or until golden brown. Remove from cookie sheet; cool.

Makes 12 bagels. Use Bagel Dough cycle

Water Egg Salt StJgat Bread flour REO STAR Active Dry Yeast

314 cup 1

EGG BAGELS

1 teaspoon 2 tablespoons 3 cups 2 1/4 teaspoons

When cycle is complete. remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough 1nto 4 parts and each part into 3 pieces. Shape each piece into a smooth ball. With finger. punch hole in center. Pull dough gently to make a 1 to 2-inch hole. Let rise 20 minutes. Meanwhile. heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few risen bagels at a time in boil ing water. Simmer 3 minutes. turning once. Remove w1th a slotted spoon. Place on greased cookie sheets. Brush tops with 1 slightly beaten egg white: sprinkle with poppy or sesame seeds. Bake in preheated 375 F oven 20 to 25 minutes or until golden brown. Remove from cookie sheet: cool.

Makes 12 bagels. Use Bagel Dough cycle

Water Mashed banana Vegetable oil Egg Honey Salt Whole wheat flour Bread flour RED STAR Active Dry Yeast

WHOLE WHEAT BANANA BAGELS

3/4 cup 1/2 cup 2 tablespoons 1 1 tablespoon 1 1/2 teaspoons 2 1/2 cups 1 cup 2 1/4 teaspoons

When cycle is complete. remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and each part into 3 pieces. Shape each piece into a smooth ball. Wtth finger. punch hole in center. Pull dough gently to make a 1 to 2-inch hole. let rise 20 minutes. Meanwhile, heat 2 quarts water and 2 tablespoons sugar to boiling. Place a few nsen bagels at a time in boil ing water. Simmer 3 minutes. turning once. Remove with a slotted spoon. Place on greased cookie sheets. Brush tops with 1 slightly beaten egg white: sprinkle with poppy or sesame seeds. Bake in preheated 375'F oven 20 to 25 minutes or until golden brown. Remove from cookie sheet: cool.

Makes 12 bagels Use Bagel Dough cycle

Strawberries

Sugar Powdered pectin Lemon juice

STRAWBERRY PRESERVES

1-20 ounce frozen, thawed and crushed or 2 cups fresh

2 3/4 cups 1 package (1.75 oz.) 2 tablespoons

After cooking is completed. remove pan from machine. Mixture is very hot. Discard any foam. Pour into containers: refrigerate or freeze.

Use Jam cycle

Strawberries

Sugar Powdered pectin for low sugar

LOW SUGAR STRAWBERRY JAM

1-20 ounce frozen. thawed and crushed or 2 cups fresh

2 3/4 cups 1 package (1.75 oz.)

After cooking is completed. remove pan from machine. Mixture is very hot. Discard any foam. Pour into containers; refrigerate or freeze.

Use Jam cycle

Gluten-free Breads Yeast-leavened breads for people who cannot tolerate wheat, oats, barley. or rye in their diet.

DIRECTIONS FOR All GLUTEN-FREE BREADS

Ingredient Preparation:

All ingredients should be at room temperature.

Place eggs in a bowl and beat lightly. Blend in the remaining liquid ingredients. Pour into bread pan.

Measure dry ingredients, including yeast, into a bowl and whisk together until thoroughly blended. Pour dry ingredients onto liquid ingredients in pan.

Bread Machine Program:

Place pan in machine. Select the DOUGH cycle and press START. The dough should look like stiff pancake batter and not look like wheat bread dough.

When the DOUGH cycle is complete, select BAKE and press START. At the end of the BAKE CYCLE, test for doneness with a toothpick. If the bread is not done, reselect the BAKE cycle and press START. Check approximately every 10 minutes until the toothpick comes out clean.

After Baking:

Remove pan from the machine and allow the bread to remain in pan for approximately 10 minutes. Remove bread from pan and cool completely before cutting.

If the loaf sinks in the middle when cool. remember to write a note on the recipe to reduce the liquid approximately 1 or 2 tablespoons.

If the loaf has a rough uneven top crust remember to write a note on the recipe to increase the liquid approximately 1 or 2 tablespoons.

To store gluten-free bread, slice and then place the slices together. Wrap loaf in aluminum foil and place in a plastic bag. Store in freezer until almost ready to serve or eat. Slices will snap apart easily and thaw rapidly.

liquid ingredients Eggs. large or extra large Oil Water Ricotta cheese Cider vinegar

Dry Ingredients White rice flour Tapioca flour Potato starch flour Instant potato flakes Dry milk Xanthan gum Salt Sugar Baking soda RED STAR Active Dry Yeast

GLUTEN-FREE POTATO BREAD

3 (must measure 3/4 cup) 3 tablespoons 1 1/2 cups 3/4 cup 1 teaspoon

2 1/4 cups 1/3 cup 1/3 cup 1/2 cup 1/2 cup 2 teaspoons 1 /12 teaspoon 3 tablespoons 3:4 teaspoons

2 1/4 teaspoons

liquid Ingredients Eggs. large or extra large Oil Water Cider vinegar

Dry Ingredients White nee flour Brown rice flour Xanthan gum Dry milk Salt Sugar Cinnamon Raisins RED STAR@ Active Dry Yeast

GLUTEN-FREE CINNAMON RAISIN BREAD

3 (must measure 3/4 cup) 3 tablespoons 1 1i3 cup 1 teaspoon

1 3/4 cups 1 cup + 2 tablespoons 2 teaspoons 1/2 cup 1 1/2 teaspoons 3 tablespoons 1 1/2 teaspoons 213 cup

2 1,4 teaspoons

liquid ingredients Eggs. large or extra large Oil Molasses Vinegar Water

Dry Ingredients White rice flour Brown rice flour Salt Light brown sugar Xanthan gum Caraway seeds Dry milk RED STAR Active Dry Yeast

GLUTEN-FREE MOCK LIGHT RYE

3 (must measure 3/4 cup) 1;4 cup 2 tablespoons 1 teaspoon 1 1;3 cups

2 1/4 cups 3.'4 cup+ 2 tablespoons 1 1 /2 teaspoons 1;4 cup 1 tablespoon 4 teaspoons 1i2 cup

2 1/4 teaspoons

Liquid ingredients Eggs. large or extra large Oil Vinegar Water

Dry Ingredients White rice flour Brown rice flour Salt Sugar Xanthan gum Dry milk RED STAR Active Dry Yeast

GLUTEN-FREE BROWN & WHITE RICE BREAD

3 (must measure 3/4 cup) 1/4 cup 1 teaspoon 1 1/2 cups

2 1/4 cup 1 cup + 2 tablespoons 1 1/2 teaspoons 3 tablespoons 2 1/2 teaspoons 1/2 cup

2 1/4 teaspoons

Liquid ingredients Eggs. large or extra large Oil Vinegar Honey Water

Dry Ingredients Romano bean flour Cornstarch Tapioca flour Xanthan gum Salt Brown sugar RED STAR Active Dry Yeast

GLUTEN-FREE ROMANO BEAN BREAD

3 (must measure 3/4 cup) 3 tablespoons 1 teaspoon 1/4 cup 1 1/3 cups

1 cup 1 cup 1 cup 1 tablespoon 1 teaspoon 1/4 cup

2 1/4 teaspoons

Variation: Add 1 teaspoon fresh grated orange rind.

liquid ingredients Eggs, large or extra large Otf Vinegar Water

Dry Ingredients White rice flour Brown rice flour Salt Sugar Xanthan gum Dry m1lk Grated cheddar cheese RED STAR Active Dry Yeast

GLUTEN-FREE CHEDDAR LOAF

3 (must measure 3/4 cup) 3 tablespoons 1 teaspoon 1 1/2 cups

2 cups 1 cup 1 112 teaspoons 3 tablespoons 3 112 teaspoons 114 cup 1 112 cups

2 114 teaspoons

Variations: A teaspoon of one or more of the following may be added: instant minced onton.

poppy seeds. celery seeds. or dill weed.

Liquid ingredients Eggs, large or extra large

Oil Vinegar Water

Dry Ingredients White rice Potato starch flour Tapioca flour Xanthan gum Sugar Cardamom Dry milk Salt Dried fruit bits RED STAR Active Dry Yeast

GLUTEN-FREE CARDAMOM FRUIT BREAD

3 (must measure 3/4 cup) 1/4 cup 1 teaspoon 1 3/4 cups

2 cups 3/4 cups 1/3 cups 1 tablespoon 3 tablespoons 1 tablespoon 1/2 cup 1 teaspoon 6 oz. (about 1 1/2 cups)

2 1/4 teaspoons

CHECKING DOUGH CONSISTENCY

Although the bread machine will mix, knead, and bake bread, it is absolutely necessary that you learn to recognize the condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe. yet most easily remedied. It is alright to open the machine to check the dough's consistency. Do this after about five minutes into the KNEAD cycle. The dough should be in a soft, tacky ball. If it is too dry, add liquid 1/2 to 1 tablespoon at a time. If it is too wet, add 1 tablespoon of flour at a time.

Cratered Bread If the top of the loaf caves in, this is a sign of too much moisture. You may need to make recipe adjustments, such as reducing liquid or adding flour. 1/2 to 1 tablespoon at a time. Cratered bread may also occur. to varying degrees. with cheese bread because each cheese has a distinct moisture content.

Mushroom Bread Mushroom bread may be caused by too much yeast or too much water. Also, you may be using too much dough for the pan size. Check your recipe to make sure the total amount of flour does not exceed 4 1/3 cups.

Gnarly loaves The dough probably needs more moisture. See Checking Dough Consistency, above.

High-Altitude Baking In high-altitude areas, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. In dry climates. flour is drier and requires slightly more liquid. In humid climates, flour is wetter and will absorb less liquid. Therefore, slightly more flour is required.

Jam If you find that the jam is not thick enough, repeat the JAM cycle.

The Science of Breadmaking Most recipes contain sugar in some form for sweetness. In breadmaking, sugar helps start or "feed" the yeast and promotes browning. Salt, on the other hand, inhibits the yeast, but also adds flavor. With this knowledge in mind. you can control the balance of the chemical reaction between flour, yeast, water, sugar. and salt to make a perfect loaf of bread. The recipes included with this booklet have been tested to work in this bread machine. When using recipes from other sources. you may have to make adjustments for perfect results. Follow suggestions from this guide.

Simple Test To Determine Yeast Activity Dissolve 1 teaspoon of granulated sugar in 1/2 cup warm water (115-115F). Sprinkle 1 packet of yeast (about 1 T) slowly over the surface. Stir the yeast, then set a timer for 10 minutes. In 3 to 4 minutes, it will have absorbed enough liquid to activate and will start rising to the surface. If at the end of 10 minutes, the yeast has multiplied to the 1 cup mark and has a rounded crown. it is very active. The yeast mixture may be used in your dough. Remember to deduct the 1/2 cup of liquid from the total used in the recipe.

QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION

Q1 How do I make doughnuts using my bread A1 Use the dough setting to make the dough tor the machine? doughnuts. Then shape and try the doughnuts in a

conventional deep fryer.

Q2 What should I do if the kneading blade comes out with A2 Remove it with care with a crochet hook or a sand- the bread? wich pick before slicing the bread. Since the blade

can be separated from the pan. it is not a malfunction it it comes out in your bread.

Q3 Why does my bread sometimes have some flour on the A3 Your dough may be too dry. Next time. check your side crust? recipe and measuring. You may need to add more

liquid. 1/2 to 1 tablespoon at a time. You can simply trim off that portion of the outer crust.

Q4 Why .isn't the dough mixing? l can hear the motor runnmg. A4 The kneading blade or baking pan may not be insert-

ed properly. Make sure the pan ts facing the right way and that it has clicked into place.

Q5 How long does it take to make bread? AS See Bread Machine Cycle Times. page 16.

Q6 Why cant I use the timer when baking with fresh milk? A6 The milk will spoil if left sitting in the machine too long. Perishable ingredients. such as eggs and milk. should never be used with the timer feature.

Q7 If the power goes out in the middle of a cycle. will my A7 tf the power failure is no more than approximately 30 min-bread machine finish baking bread or making dough? utes. bread machine resumes cycle \'/here it lett off and will finish baking bread or making dough.

Q8 Why do I have to add the ingredients in a certain AS This allows the bread machine to mix the order? ingredients in the most efficient manner

possible. When using the timer. it also keeps the yeast from combining with the liquid before the dough is mixed.

Q9 When setting the timer for morning. why does the A9 The machine must start operation several hours machine make sounds !ate at night? before the bread will be ready. These sounds are

made by the motor when kneading the dough. It is a normal operation, not a malfunction.

Q1 0 What size loaf does the bread machine make? A10 Your Bread maker makes REGULAR (1 lb.). LARGE (1 1i2 lb.}. and EXTRA LARGE (2 lb.) loaves of bread.

Q11 The kneading blade is stuck in the bread pan after bak- A11 If the kneading blade gets stuck. pour hot water into ing. How do I get it out? the bread pan. Rotate the kneading blade to clean

under it. Remove blade and clean inside. See Care and Cleaning. page 15.

QUESTIONS ABOUT GENERAL PERFORMANCE AND OPERATION

Q12 How many watts is my bread machine? A12 Please refer to the rating label on the machine.

Q13 Can I wash the baking pan in the A13 No. The baking pan and kneading blade must be dishwasher? washed by hand. Do not immerse the pan in water.

Q14 What will happen if I leave the finished bread in the A14 The keep warm cycle will keep it warm and prevent it baking pan? from becoming soggy for 1 hr. If the bread is left in

the pan after 1 hr. it may start to become soggy.

Q15 Why did the dough only partially mix? A15 Check to make sure the kneading blade and baking pan are inserted properly. Also. check the dough consistency. After 5 minutes of kneading, check dough. If too dry, add liquid. If too moist, add flour. Only add 1/2 to 1 tablespoon at a time.

Q16 Why didn't the bread rise? A16 The yeast could be old or expired, or possibly no yeast was added at alt. Check to see if your yeast is fresh. Also. check the dough consistency. After 5 minutes of kneading, check dough. If too dry, add liquids. If too moist. add flour. Only add 1/2 to 1 tablespoon at a time.

Q17 Why can't the delayed finish be set for more than 13 A17 The maximum length of delay is 13 hours, hours? including the particular cycle time. See Using The

Timer. page 14.

Q18 Why can't I operate the machine when the A18 If the temperature in the bread chamber is higher DISPLAY WINDOW shows "EOO" or "E01"? than 122" F. the DISPLAY WINDOW will show "E01".

If the temperature is lower than 14" F, the DISPLAY WINDOW will show "EOO". Let the machine cool down before you make bread.

Q19 How will I know when to add fruits and nuts to the A 19 The Fruit & Nut beep signals when to add raisins, bread? nuts, etc. If it is more convenient for you to add them at the start, you will still have acceptable results. However. the added ingredients may be broken apart during kneading. See Bread Machine Cycle Times, page 16.

Q20 My baked bread is too moist? What can I do? A20 Humidity may affect the dough. After 5 minutes of kneading, check the dough consistency. If it appears too moist, add more flour 1/2 to 1 tablespoon at a time. For best results, remove the baked bread from the pan soon after the baking is completed.

QUESTIONS ABOUT INGREDIENTS I RECIPES

Q21 Why do I get air bubbles at the top of the bread? A21 This can be caused by using too much yeast.

Q22 When using raisins, the bread machine A22 Add raisins, nuts etc., at the Fruit and Nut Beep. For crushes them. How can I avoid this? best results, use dry raisins. Also check your dough

consistency 5 minutes into kneading. If the dough is too dry, it will not incorporate the raisins easily.

Q23 Why does my bread rise and then collapse A23 The bread may be rising too fast. To reduce the rate or crater? of rising, reduce the amount of water and/or increase

the amount of salt and/or decrease the amount of yeast. See Baking Tips Guide, on page 43.

Q24 Can I use my favorite bread recipes A24 Yes, but you will need to experiment to get the right (traditional yeast bread) in my bread machine? proportion of ingredients. Become familiar with the

unit and make several loaves of bread before you begin experimenting. Never exceed a total amount of 4 1/3 cups dry ingredients. Use the recipes in this book to help determine the ratio of flour to liquid and amounts of yeast, sugar, salt, and fat to use.

Q25 Why do the loaves vary in height and weight? The A25 No, it is normal for Whole Wheat and Multi-Grain whole wheat and multi-grain breads are always short- breads to be shorter and denser than Basic or French er. Am I doing some thing wrong? breads. Whole Wheat and Rye flours are heavier than

white bread flour, therefore they don't rise as much during the bread making process. They also typically have added ingredients, such as oats, bran, nuts, and raisins, which contribute to the shorter height and denser texture.

~ Loaf Rises Loaf Sides Loaf Rises Loaf Does Flat loaf Crust Too Crust Too Overcooked Not Mixed Gnarly Open Heavy. High Then Falls: Caved In Too High: Not Rise No Rising, Dark Light or Partially Knotted Coarse, or Dense Altitude Cratered Mushroom Enough Short and Mixed Top Uneven Texture Adjustment E

s loaf Loaf Texture

Water or Increase+ 1 Tbsp. 1 Tbsp.

Milk Decrease 1 Tbsp. 1 Tbsp. 1 Tbsp . 2 Tbsp. 2 Tbsp. .... Salt Increase+ 1/4tsp. 1/4tsp. 114tsp. 1/4 tsp. z w Decrease 1/4 tsp. 112 Tbso. ~ Sugar or Increase+ 112 Tbsp. a: ::::l Honey Decrease 1/2 Tbsp. 1/2 Tbsp. 112 Tbsp. en

112 Tbsp. ~ Flour Increase+ 1 Tllsp.

:e Decrease t Tbsp. 1/2 Tbsp. 118114 tsp.

Yeast lncrea'lle + 1181/4 tsp. I Tbsp. 1181/4 tsp.

Decrease 1/81/4tsp. 1/8-1/4tsp. Water or Not enough

added see p.20 1i81/4 tsp.

Milk : I~ hOI OriOO 1/11114 t~n le Jp.1s.H

.... Old. out of date ,. L4t z Flour Low in gluten see pp.18,19 see .18.19 w content Q Too fine s; pp.18,19 UJ a: seep.19 CJ None was added

~ Yeast

Out of data code , . 1a19

USed wron~ type {fresh) instead of ;fry' granular le see p.19 Not Added lesee p.l9 see p.19 Ia

19,20 Salt

Too much was added ,.

Additional Tips & Hints For Using Your Breadmaker

Four Golden rules to successFul Bread MakinG

Measure the ingredients accurately with correct measuring cups and spoons. Add ingredients to the bread pan in the order listed: liquid ingredients first, followed by the butter, then the dry ingredients, and lastly the yeast in the center of the dry ingredients. Liquid ingredients should be lukewarm (approximately 80 F / 26.7 C); liquid that is too cool, such as refrigerated milk, or too hot may produce unacceptable results. Use the recommended bread setting for best results.

HiGH altitude adjustMent

Reduced air pressure at high altitudes causes yeast gases to expand more rapidly and the dough to rise more quickly. The dough can rise so much that when it begins to bake, it will collapse due to overstretching of the gluten structure. To slow the rising of the dough at high altitudes, reduce the amount of yeast by teaspoon at a time until you find the right amount. You can also reduce the amount of liquid by a teaspoon or two. Some experimentation will be needed when using your breadmaker at high altitudes. Make note of the amount of yeast and liquid used for future reference.

slicinG Bread

Always allow bread to cool at least 15 minutes before slicing. If you attempt to slice the bread immediately after baking, it will be very difficult to slice and will be sticky.

storinG Bread

Since homemade bread contains no preservatives, it does not stay as fresh for as long as commercially made bread. Store your bread in a plastic bag or sealed storage container to keep it from drying out. Keep the bread at room temperature or in the refrigerator for up to one week. For longer storage, place the bread in the freezer. Slice before freezing so you can remove only the number of slices you need at a time.

special notes on Flour

Flours are affected by growing conditions, milling, storage, humidity and even the manufacturer. While not visibly different, you may need to make some minor adjustments when using different brands of flour as well as compensating for the humidity in your area. Always store your flour in an airtight container. Store whole grain flours such as whole wheat and rye in a refrigerator to prevent them from becoming rancid. In the event you are having trouble obtaining optimum results and you suspect it may be due to flour or humidity conditions, consider the following.

Measure the amount of flour as directed in each recipe but make an adjustment after the first 8-10 minutes of kneading. The only time an adjustment can be made is during the kneading cycle; do not open the door once the bread machine has entered the rise cycle.

During the kneading cycle, open the door and touch dough. If it feels a little sticky and smooth to the touch, no adjustment is necessary. If the dough is very sticky, clinging to the sides of the pan or in one corner, and is more like a batter than dough, add one tablespoon of flour. Allow it to work in before making any further adjustment.

If the dough is dry and the machine seems to be laboring during kneading, add one tablespoon of lukewarm water at a time. Once again, allow it to work in before making any further adjustments.

You will know when the dough is just right near the end of the kneading cycle when it is soft to the touch, smooth in appearance and just a bit sticky, leaving a slight residue on your fingers the feel of perfect dough.

| Ta b l e o f C o n t e n t s |

White

Applesauce Oatmeal Bread .............................................. 1 Bran Bread ............................................................................. 1 Country White Bread ....................................................... 2 English Muffin Bread ....................................................... 2 French Bread ........................................................................ 3 Honey Oatmeal Bread ....................................................... 3 Oatmeal Bread ...................................................................... 4 Old-Fashioned White Bread .......................................... 4 Yogurt Bread ........................................................................ 5

Whole Wheat 100% Whole Wheat Bread ..................................................6 50% Whole Wheat Bread .....................................................6 Buttermilk Wheat Bread.....................................................7 Carrot Wheat Bread .............................................................7 Cracked Wheat Bread ..........................................................8 Granola Bread .........................................................................8 Multi-Grain French ..............................................................9 Multi-Grain Wheat Bread ..................................................9 Shredded Wheat Bread ..................................................... 10 Sunflower Oat Wheat Bread .......................................... 10 Wheat Barley Bread ........................................................... 11 Wheat Berry Bread ............................................................. 11 Wheat Bran Bread ............................................................... 12 Wheat N Yogurt Bread .................................................... 12 Whole Wheat Oat Bran Bread ...................................... 13

Herb Dill Bread ............................................................................. 14 French Garlic Bread ........................................................ 14 Garlic Bread ......................................................................... 15 Herb Bread ............................................................................ 15 Italian Herb Bread............................................................. 16

Potato

Potato Chive Bread ............................................................ 17 Potato Bread ......................................................................... 17

Rye

Classic Rye Bread ................................................................ 18 Pumpernickel Rye Bread .................................................. 18 Tomato Basil Rye Bread .................................................... 19

Sourdough

Sourdough Bread................................................................ 20 Sourdough Wheat Bread ................................................. 20

Sweet Bread

Apricot Almond Bread ..................................................... 21 Apricot Almond Bread (Version 2) .............................. 21 Boston Brown Bread ......................................................... 22 Carrot Raisin Bread .......................................................... 22 Cinnamon Oatmeal Raisin Bread .................................. 23 Cranberry Pecan Bread .................................................... 23 Oatmeal Maple Pecan Bread .......................................... 24 Orange Wheat Bread ......................................................... 24 Panettone ............................................................................... 25 Raisin Bran Bread ............................................................... 25 Raisin Bread .......................................................................... 26 Spiced Fruit Bread .............................................................. 26 Stollen Bread ....................................................................... 27

Variety

Cheese Bread ........................................................................ 28 Chili Bean Bread ................................................................. 28 Egg Bread ............................................................................... 29 Peanut Butter Bread ......................................................... 29 Swiss Jalapeo Beer Bread ............................................... 30 Zucchini Bread .................................................................... 30

Wh i t e B r e a d R e c i p e s 1

| W h i t e |

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 4 fl oz ( c) 4 fl oz ( c) Applesauce, unsweetened c c Vegetable Oil 2 tbsp 3 tbsp Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Oats, quick or old-fashioned c c Bread Flour 2 c 3 c Active Dry Yeast 2 tsp 1 tbsp -or- -or- -or- Bread Machine Yeast 1 tsp 2 tsp

A p p l e s a u c e Oat m e a l B r e a d

A great tasting all-purpose bread.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c + 1tbsp) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 c) Honey 1 tbsp 2 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bran Flakes Cereal 2/3 c 1 c 1 c Bread Flour 2 c 2 2/3 c 3 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

B r a n B r e a d

Add ready-to-eat bran flakes cereal to this recipe for a different texture and taste, plus added fiber and nutrition. Do not crush bran flakes into measuring cup when measuring.

Flakes will become crushed during the kneading period.

Wh i t e B r e a d R e c i p e s 2

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water 7 fl oz ( cup + 2 tbsp) 9 fl oz (1 c + 3 tbsp) Butter or Margarine 2 tsp 1 tbsp Bread Flour 2 c 3 c Yellow Cornmeal 3 tbsp c Dry Milk 2 tbsp 3 tbsp Sugar 1 tbsp 2 tbsp Salt tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

E n g l i s h M u f f i n B r e a d

Heres a bread that has the great taste of English muffins, but that you can make at home in your breadmaker.

This bread is great toasted!

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c + 1 tbsp) 10 fl oz (1 c) 12 fl oz (1 c) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Sugar 1 tbsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

This recipe uses water rather than milk which gives it a crispier crust. A classic white bread that everyone will love.

C o u n t ry Wh i t e B r e a d

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c) 9 fl oz (1 c + 3 tbsp) 13 fl oz (1 c + 2 tbsp) Honey 2 tbsp 2 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 1 c 2 c 3 c Oats, quick or old-fashioned c 1 c 1 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

H o n e y Oat m e a l B r e a d

Use old-fashioned or quick cooking oats in this recipe, but do not use instant oatmeal. A very light textured bread with a crispy crust.

A good, all-purpose bread.

Menu Selection : French INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 7 fl oz ( c + 2 tbsp) 10 fl oz (1 c + 1 tbsp) 12 fl oz (1 c + 1 tbsp) Butter or Margarine 1 tsp 1 tubs 1 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tsp 1 tsp 2 tsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast tsp 1 tsp 2 tsp

F r e n c h B r e a d

Crusty on the outside, chewy on the inside. Just the way it should be!

Wh i t e B r e a d R e c i p e s 3

Wh i t e B r e a d R e c i p e s 4

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Milk, 80 F 7 fl oz ( c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Oat, quick or old fashioned c c Brown Sugar, packed 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Oat m e a l B r e a d

A basic white bread with a touch of oats and hint of brown sugar. Made with milk, the crust is tender.

Use old-fashioned or quick cooking oats, not instant oatmeal.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Milk 6 fl oz ( c) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tbsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

This recipe is made with milk for a tender crust and fine texture. Just like Grandma used to make, now you can too!

O l d Fa s h i o n e d Wh i t e B r e a d

Wh i t e B r e a d R e c i p e s 5

Menu Selection : Basic or Super Rapid

INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 3 fl oz ( c + 3 tbsp) 5 fl oz ( c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp Plain, Non-Fat Yogurt c c Bread Flour 2 c 3 c Dry Milk 1 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Yo g u rt B r e a d

The addition of plain yogurt adds a little tang to this bread, but very subtle. A good basic, general purpose bread.

Wh e a t B r e a d R e c i p e s 6

| W h o l e W h e a t |

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 5 fl oz ( c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) 11 fl oz (1 c + 3 tbsp) Egg, large 1 1 1 Molasses 2 tsp 1 tbsp 1 tbsp Honey 2 tsp 1 tbsp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Whole Wheat Flour 2 c 3 c 4 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

A dense bread, packed with fiber since all whole wheat flour is used. Longer kneading cycle at wheat setting will provide great results. If bread collapses during the baking period, add 1 or 1

tablespoons of vital wheat gluten to recipe for respective loaf size to prevent this from happening. Vital wheat gluten can be found in most health food stores.

1 0 0 % Wh o l e Wh e at B r e a d

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c) 10 fl oz (1 c + 1 tbsp) 12 fl oz (1 c) Honey 2 tsp 1 tbsp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 1 c 1 c 2 c Whole Wheat Flour 1 c 1 c 2 c Brown Sugar, packed 1 tbsp 2 tbsp 2 tbsp Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

5 0 % Wh o l e Wh e at B r e a d

For those that like a lighter textured wheat bread, this is the recipe for you. Contains equal amounts of bread and whole wheat flour.

Wh e a t B r e a d R e c i p e s 7

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Buttermilk, 80 F 6 fl oz ( c + 1 tbsp) 10 fl oz (1 c +1 tbsp) 14 fl oz (1 c) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour c 1 c 1 c Whole Wheat Flour 1 c 2 c 2 c Brown Sugar, packed 1 tbsp 2 tbsp 3 tbsp Salt 1 tsp 1 tsp 1 tsp Baking Soda tsp tsp tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

Bu t t e r m i l k Wh e at B r e a d

A moist, light textured wheat bread thats sure to please. A great bread for sandwiches.

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 5 fl oz ( c) 8 fl oz (1 c) Butter or Margarine 1 tbsp 2 tbsp Shredded Carrot 1/3 c c Bread Flour c 1 c Whole Wheat Flour 1 c 2 c Brown Sugar, packed 2 tbsp 3 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp Ground Nuts, optional c c Raisins, optional c c

C a r r o t Wh e at B r e a d

Shredded carrot adds a little color and flavor to this wheat bread. Good for sandwiches or with hearty soups.

Nut or raisins may also be added for extra flavor.

Wh e a t B r e a d R e c i p e s 8

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 5 fl oz ( c + 2 tbsp) 6 fl oz ( c) Plain, non-fat Yogurt c c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Whole Wheat Flour c c Granola Cereal c c Brown Sugar, packed 1 tbsp 2 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

G r a n o l a B r e a d

Granola breakfast cereal, non-fat plain yogurt and a little whole wheat flour add fiber and great taste to this bread. Good toasted or for sandwiches.

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c) 8 fl oz (1 c + 1 tbsp) 13 fl oz (1 c + 2 tbsp) Butter or Margarine 2 tsp 1 tbsp 2 tbsp Bread Flour 1 c 1 c 2 c Whole Wheat Flour c 1 c 1 c Cracked Wheat Cereal c c c Brown Sugar, packed 1 tbsp 2 tbsp 3 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

C r a c k e d Wh e at B r e a d

The addition of cracked wheat to this recipe adds a little crunch and, of course, more fiber. A light, yet hearty and satisfying bread.

Wh e a t B r e a d R e c i p e s 9

Menu Selection : French

INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 7 fl oz ( c + 3 tbsp) 10 fl oz (1 c) 12 fl oz (1 c) Butter or Margarine 1 tsp 1 tbsp 1 tbsp Bread Flour 1 c 2 c 3 c Whole Wheat Flour c 1 c 1 c 7-Grain Cereal c c c Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast tsp 1 tsp 2 tsp

M u lt i - G r a i n F r e n c h

Seven grain cereal adds fiber to this French bread. Seven grain cereal is available in most health food stores and contains such grains as wheat, oats, millet, triticale, soybeans, buckwheat and yellow corn.

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 6 fl oz ( c) 9 fl oz (1 c + 2 tbsp) Honey 2 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp Whole Wheat Flour c 1 c Bread Flour c 1 c 7-Grain Cereal c c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

M u lt i - G r a i n Wh e at B r e a d

This whole wheat bread has a little crunch due to the addition of 7-grain cereal. A light textured, but fiber-filled bread, its good toasted or for sandwiches.

7-grain cereal can be found at most health food stores.

Wh e a t B r e a d R e c i p e s 1 0

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 7 fl oz ( c + 2 tbsp) 9 fl oz (1 c + 3 tbsp) 13 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Shredded Wheat Cereal 1 large biscuits, broken

up (1 c) 2 large biscuits, broken up (1 c)

2 large biscuits, broken up (1 c)

Bread Flour 2 c 2 c 3 c Brown Sugar, packed 1 tbsp 2 tbsp 3 tbsp Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

S h r e d d e d Wh e at B r e a d

Add a couple of large shredded wheat cereal biscuits to this bread for added fiber and nutrition. The cereal blends right into the dough.

Well worth a try if you have some cereal on hand.

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 6 fl oz ( c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) Honey 2 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour c 1 c Whole Wheat Flour 1 c 2 c Oats, quick or old-fashioned c c Sunflower Seeds, salted c c Salt tsp 1 tsp Active Dry Yeast 1 tsp 1 tsp -or- -or- -or- Bread Machine Yeast tsp 1 tsp

S u n f l ow e r Oat Wh e at B r e a d

Sunflower seeds, oats and honey add a nutty flavor to this wheat bread which uses both whole wheat flour and bread flour.

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf

Water, 80 F 6 fl oz ( c) 8 fl oz (1 c + 1 tbsp) Honey 1 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 c 1 c Whole Wheat Flour 1 c 1 c Rolled Barley Flakes 1/3 c c Dry Milk 1 tbsp 1 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Wh e at Ba r l e y B r e a d

Bread flour, whole wheat flour and barley flakes create a great sandwich bread.

Wh e a t B r e a d R e c i p e s 1 1

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 5 fl oz ( c) 7 fl oz ( c + 2 tbsp) Vegetable Oil 2 tsp 1 tbsp Butter or Margarine 1 tbsp 2 tbsp Honey 1 tbsp 2 tbsp Molasses 2 tsp 1 tbsp Whole Wheat Flour 1 c 2 c Bread Flour c 1 c Wheat Berries, soaked and drained c c Wheat Germ 1 tbsp 2 tbsp Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Wh e at B e r ry B r e a d

Add soaked wheat berries to this recipe for added fiber and crunch. Wheat berries must be soaked to soften before using and can be found at health food stores.

Bakes into a picture perfect loaf.

Wh e a t B r e a d R e c i p e s 1 2

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 6 fl oz ( c) 8 fl oz (1 c) Honey 1 tbsp 2 tbsp Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Unprocessed Wheat Bran 1/3 c c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Wh e at B r a n B r e a d

This bread includes unprocessed wheat bran for higher nutritional value, plus its sweetened with honey.

Menu Selection : Whole Wheat INGREDIENTS 1 Pound 1 Pound 2 Pound Loaf Water, 80 F 8 fl oz (1 c) 9 fl oz (1 c + 2 tbsp) Plain Nonfat Yogurt c 2/3 c Butter or Margarine 2 tbsp 2 tbsp Bread Flour 1 c 1 c Whole Wheat Flour 2 c 2 c Dry Milk 2 tbsp 2 tbsp Brown Sugar, packed 2 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 2 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 2 tsp

Wh e at N Yo g u rt B r e a d

Use plain, non-fat yogurt as part of the liquid for this light textured wheat bread. A good, all purpose bread everyone will like.

Wh e a t B r e a d R e c i p e s 1 3

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 7 fl oz ( c + 2 tbsp) 9 fl oz (1 c + 2 tbsp) Honey 1 tbsp 1 tbsp Butter or Margarine 2 tsp 1 tbsp Bread Flour 1 c 1 c Whole Wheat Flour c 1 c Dry Oat Bran Cereal c c Dry Milk 1 tbsp 1 tbsp Salt 1 tsp 1 tbsp Active Dry Yeast tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Wh o l e Wh e at Oat B r a n B r e a d

A combination of bread flour, whole wheat flour and dry oat bran cereal sweetened with honey. Bakes into a nice loaf with a light texture.

H e r b B r e a d R e c i p e s 1 4

| H e r b |

Menu Selection : Basic, French or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 6 fl oz ( c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) Butter or Margarine 2 tsp 1 tbsp Bread Flour 2 c 3 c Chopped Green Onion Tops 1 tsp 2 tsp Chopped Garlic Cloves 1 tsp 1 tsp Sugar 1 tsp 1 tsp Salt tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

F r e n c h G a r l i c B r e a d

Chopped green onion and fresh garlic turn this French bread into a taste-tempting treat that smells wonderful while baking. Especially good with seafood, pasta dishes or salads.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 c) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Dill Weed 2 tsp 1 tbsp 1 tbsp Dry Milk 1 tbsp 1 tbsp 2 tbsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

D i l l B r e a d

A very light textured bread with a hint of dill. Serve with soups, salads or as a warm loaf with dinner.

H e r b B r e a d R e c i p e s 1 5

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Evaporated Milk, 80 5 fl oz ( c) 8 fl oz (1 c) Water, 80 F 2 fl oz ( c) 2 fl oz ( c) Vegetable Oil 2 tsp 1 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Celery Seed tsp 1 tsp Rubbed Sage tsp 1 tsp Ground Ginger pinch tsp Marjoram pinch tsp Bread Flour 2 c 3 c Cornmeal c c Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

H e r b B r e a d

The combination of herbs used in this bread will make your tastebuds come to life.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c) 9 fl oz (1 c + 2 tbsp) 12 fl oz (1 c) Butter or Margarine 2 tsp 1 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Dry Milk 2 tsp 1 tbsp 2 tbsp Sugar 2 tsp 1 tbsp 1 tbsp Salt 1 tsp 1 tsp 1 tsp Dried Parsley Flakes 2 tsp 1 tbsp 1 tbsp Garlic Powder - 1 tsp (to taste) - 1 tsp (to taste) 1 1 tsp (to taste) Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

G a r l i c B r e a d

Delightful aroma. Serve warm with your favorite Italian pasta dish.

H e r b B r e a d R e c i p e s 1 6

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 5 fl oz ( c) 8 fl oz (1 c + 1 tbsp) 12 fl oz (1 c) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 1 c 2 c 4 c Dry Milk 2 tsp 1 tbsp 1 tbsp Sugar 2 tsp 1 tbsp 1 tbsp Salt 1 tsp 1 tsp 1 tsp Grated Parmesan Cheese 1 tbsp 2 tbsp 3 tbsp Italian Seasoning 1 tsp 2 tsp 2 tsp Active Dry Yeast 1 tsp 1 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast tsp 1 tsp 2 tsp

I ta l i a n H e r b B r e a d

Grated Parmesan cheese and Italian seasoning add a little zing to Italian Bread. Serve as a warm loaf with your favorite Italian dish, or slice it thick,

butter and toast or grill to brown.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 5 fl oz ( c + 2 tbsp) 8 fl oz (1 c) Butter or Margarine 1 tbsp 1 tsp Mashed Potatoes, leftover c c Bread Flour 2 c 3 c Dry Milk 1 tbsp 1 tbsp Sugar 1 tbsp 1 tbsp Freeze-dried Chives 2 tsp 1 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Po tat o C h i v e B r e a d

A fun variation of Potato Bread adding more flavor to go with your favorite soups and more.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 6 fl oz ( c + 1 tbsp) 9 fl oz (1 c + 2 tbsp) 13 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 1 tbsp 2 tbsp Bread Flour 2 c 3 c 3 c Instant Potato Flakes c c c Dry Milk 1 tbp 1 tbsp 2 tbsp Sugar 1 tbsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 1 tsp

Po tat o B r e a d

An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.

| P o t a t o |

P o t a t o B r e a d R e c i p e s 1 7

R y e B r e a d R e c i p e s 1 8

| R y e B r e a d |

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 5 fl oz ( c + 2 tbsp) 8 fl oz (1 c + 1 tbsp) 12 fl oz (1 c) Molasses 1 tbsp 2 tbsp 2 tbsp Butter or Margarine 2 tbsp 3 tbsp 3 tbsp Bread Flour 1 c 2 c 2 c Medium Rye Flour c c c Whole Wheat Flour c c c Cocoa, unsweetened 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast tsp 1 tsp 2 tsp

P u m p e r n i c k e l R y e B r e a d

A little bit of cocoa gives this bread its characteristic dark color. A good bread for a hearty sandwich.

C l a s s i c R y e B r e a d

Menu Selection : Basic, Dark or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 2 fl oz ( c) 10 fl oz (1 c) 12 fl oz (1 c) Butter or Margarine 2 tsp 1 tbsp 1 tbsp Bread Flour 1 1/3 c 2 1/3 c 3 c Medium Rye Flour 2/3 c 1 c 1 c Dry Milk 2 tsp 2 tbsp 2 tbsp Sugar 1 tbsp 1 tbsp 1 tbsp Salt tsp 1 tsp 1 tsp Caraway Seed 1 tsp 2 tsp 2 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

A light, but hearty rye that can be prepared with or without caraway seed, depending on your pleasure.

i

R y e B r e a d R e c i p e s 1 9

To m at o Ba s i l R y e B r e a d

A great bread to serve with soups and salads.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 6 fl oz ( c) 8 fl oz (1 c) Vegetable Oil 1 tbsp 2 tbsp Sun-Dried Tomatoes 4 halves 6 halves Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Bread Flour 1 c 2 c Medium Rye Flour c 1 c Dried Basil Leaves 1 tsp 2 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

S o u r d o u g h B r e a d R e c i p e s 2 0

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 4 fl oz ( c) 6 fl oz ( c) 6 fl oz ( c) Sourdough Starter, room temp c 1 c 1 c Molasses 2 tsp 1 tbsp 1 tbsp

Bread Flour 1 c 1 c 1 tbsp Whole Wheat Flour 1 c 1 c 1 c Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

S o u r d o u g h Wh e at B r e a d

Use the same starter as for the Sourdough bread. This is a heartier sourdough bread as it uses half bread flour and half whole wheat flour.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 4 fl oz ( c) 5 fl oz ( c + 2 tbsp) 6 fl oz ( c + 1 tbsp) Sourdough Starter, room temp c 1 c 1 c Bread Flour 2 c 2 c 3 c

Sugar 2 tsp 1 tbsp 1 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

S o u r d o u g h B r e a d

Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it.

Share with friends.

| S o u r d o u g h |

S w e e t B r e a d R e c i p e s 2 1

| S w e e t B r e a d |

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf

Water, 80 F 2 fl oz ( c) 4 fl oz ( c) Gerber Baby Food, apricots with tapioca (1) 6 oz jar (1) 6 oz jar Vegetable Oil 2 tbsp 3 tbsp Almond Extract 1 tsp 1 tsp Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Bread Flour 2 c 3 c Active Dry Yeast 2 tsp 1 tbsp -or- -or- -or- Bread Machine Yeast 1 tsp 2 tsp Dried Apricots, quartered c c Slivered Almonds c c

A p r i c o t A l m o n d B r e a d

Apricots and almonds turn this bread into a delightful breakfast bread. Its even great for lunch with a salad.

Do not add more apricots than recommended as the consistency of the dough will be affected.

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 10 fl oz (1 c) 11 fl oz (1 c + 3 tbsp) Butter or Margarine 2 tbsp 2 tbsp

Bread Flour 3 c 3 c Dry Milk 2 tbsp 2 tbsp Brown Sugar, packed 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Ground Nutmeg tsp tsp Active Dry Yeast 2 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 2 tsp Chopped, dried Apricots c c

Blanched, slivered Almonds c c

A p r i c o t A l m o n d B r e a d ( Ve r s i o n 2 )

A slight variation of the above recipe.

S w e e t B r e a d R e c i p e s 2 2

Menu Selection : Sweet

INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 6 fl oz ( c) 8 fl oz (1 c) Mayonnaise 2 tbsp 3 tbsp Grated Carrots c c Bread Flour 2 c 3 c Sugar 2 tbsp 3 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp Raisins c c

C a r r o t R a i s i n B r e a d

A great-tasting variation of an old favorite. The carrots not only add more color but more flavor, too.

Menu Selection : Sweet Bread or Brown Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Buttermilk, 80 F 5 fl oz ( c + 2 tbsp) 8 fl oz (1 c) Egg, large 1 1 Molasses 1 tbsp c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 1 c 2 c Whole Wheat Flour c c Rye Flour c c Brown Sugar, packed 1 tbsp 1 tbsp Salt tsp tsp Baking Soda tsp tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp Slivered Almonds c c Raisins c c

B o s t o n B r ow n B r e a d

This recipe uses a combination of flours and is sweetened with molasses and brown sugar with a crunch of almonds.

S w e e t B r e a d R e c i p e s 2 3

Menu Selection : Sweet INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Milk 8 fl oz (1 c) 11 fl oz (1 c + 2 tbsp) 13 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 2 c 3 c Oats, quick or old-fashioned c c 1 c Brown Sugar, packed 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Ground Cinnamon 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp Raisins c c c

C i n n a m o n Oat m e a l R a i s i n B r e a d

A different twist to conventional raisin bread with the addition of oats. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Milk, 80 F 2 fl oz ( c + 1 tbsp) 3 fl oz ( c + 3 tbsp) Egg, large 1 1 Fresh Orange Sections c c Vegetable Oil 1 tbsp 2 tbsp Sugar 2 tbsp 3 tbsp Salt tsp 1 tsp Bread Flour 2 c 3 c Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp Fresh Whole Cranberries c c Grated Orange Peel 2 tsp 1 tbsp Pecan Halves c c

C r a n b e r ry P e c a n B r e a d

A great bread for Thanksgiving or other holidays when cranberries are available.

S w e e t B r e a d R e c i p e s 2 4

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 5 fl oz ( c) 7 fl oz (34 c + 2 tbsp) Maple Flavored Syrup 3 tbsp c Butter or Margarine 1 tbsp 2 tbsp Bread Flour 2 c 2 c Oats, quick or old-fashioned c c Dry Milk 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp Chopped Pecans c c

Oat m e a l M a p l e P e c a n B r e a d

A slight variation to typical oatmeal bread with the addition of pecans. Use either old-fashioned or quick-cooking oats, not instant oatmeal.

Menu Selection : Whole Wheat INGREDIENTS 1 Pound Loaf 1 Pound Loaf Orange Juice 2 fl oz ( c + 1 tbsp) 4 fl oz ( c) Water, 80 F 4 fl oz ( c) 5 fl oz ( c) Butter or Margarine 1 tbsp 2 tbsp Bread Flour c 1 c Whole Wheat Flour 1 c 2 c Wheat Germ 3 tbsp c Grated Orange Peel 1 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp Dry Milk 2 tsp 1 tbsp Salt 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

O r a n g e Wh e at B r e a d

This recipe has both orange juice and grated orange peel to add a citrus flavor. A light textured breakfast-type bread worth trying.

S w e e t B r e a d R e c i p e s 2 5

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 4 fl oz ( c) 4 fl oz ( c + 1 tbsp) 8 fl oz (1 c)

Egg, large 1 2 2 Vanilla Extract tsp tsp tsp Butter or Margarine 2 tbsp c 3 tbsp Bread Flour 2 c 3 c 4 c Sugar 2 tbsp c 3 tbsp Salt tsp tsp 1 tsp Active Dry Yeast 1 tsp tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp Raisins c c c Mixed Fruit and Peel c c c Slivered Almonds 1 tbsp 2 tbsp 3 tbsp Grated Lemon Peel 1 tbsp 2 tbsp 2 tbsp

Pa n e t t o n e

This recipe originated in Italy where it is still a favorite holiday fruit bread.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 7 fl oz ( c + 2 tbsp) 9 fl oz (1 c + 3 tbsp) 12 fl oz (1 c) Honey 2 tsp 1 tbsp 3 tbsp Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Raisin Bran Cereal 1 c 1 c 2 c Raisins c c c Bread Flour 2 c 2 c 3 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Salt tsp 1 tsp 1 tsp Ground Cinnamon tsp 1tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp

R a i s i n B r a n B r e a d

What better bread to wake up to in the morning! Warm from the breadmaker or toasted, a great way to start the day.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 7 fl oz ( c + 2 tbsp) 10 fl oz (1 c + 1 tbsp) 12 fl oz (1 c + 2 tbsp) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Dry Milk 1 tbsp 2 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Ground Cinnamon tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp Raisins c c 1 c Chopped Nuts c c c

R a i s i n B r e a d

An absolutely delightful way to start the day!

S w e e t B r e a d R e c i p e s 2 6

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 1 fl oz (3 tbsp) 1 fl oz (2 tbsp) Cottage Cheese, 80 F c c Egg, large 1 2 Vegetable Oil 1 tbsp 2 tbsp Bread Flour 2 c 3 c Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Ground Nutmeg tsp tsp Ground Cloves pinch tsp Ground Mace pinch tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp Raisins c c Craisins (dried cranberries) c c

A spicy twist to a holiday tradition.

S p i c e d F r u i t B r e a d

S w e e t B r e a d R e c i p e s 2 7

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 5 fl oz ( c) 7 fl oz ( c + 2 tbsp) 8 fl oz (1 c + 1 tbsp) Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 2 c 4 tbsp Sugar 1 tbsp 1 tbsp 3 tbsp Salt tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp 2 tsp Red Candied Cherries 2 tbsp c c Green Candied Cherries 2 tbsp c c Raisins c c c Chopped Nuts c c c

S t o l l e n B r e a d

This is the easy way to make stollen bread for the holidays or any time of the year. After baking, dust with powdered sugar or drizzle with a powdered sugar icing before slicing.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 4 fl oz ( c + 1 tbsp) 7 fl oz ( c + 2 tbsp) Vegetable Oil 1 tbsp 2 tbsp Fat-Free Refried Beans c 1 c Sugar 2 tbsp 3 tbsp Salt tsp 1 tsp Bread Flour 2 c 3 c Corn Meal 1/3 c c Chili Powder 1 tsp 2 tsp Dried Onion Flakes 1 tsp 1 tbsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

C h i l i B e a n B r e a d

A bread recipe with a southwestern flair.

Va r i e t y B r e a d R e c i p e s 2 8

| Va r i e t y |

Menu Selection : Sweet Bread INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Water, 80 F 4 fl oz ( c) 6 fl oz ( c) 10 fl oz (1 c) Egg, large 1 1 1 Butter or Margarine 1 tbsp 1 tbsp 2 tbsp Bread Flour 2 c 2 c 4 c Sugar 2 tsp 1 tbsp 1 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or-

Bread Machine Yeast 1 tsp 1 tsp 2 tsp Shredded Sharp Cheddar Cheese, frozen c c 1 c

C h e e s e B r e a d

A hint of sharp cheddar cheese adds a delightful flavor to this bread. Make sure the shredded cheese is frozen when added at the alert for best results.

Va r i e t y B r e a d R e c i p e s 2 9

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 6 fl oz ( c) 8 fl oz (1 c) Peanut Butter, creamy or chunky c c Honey 1 tbsp 1 tbsp Bread Flour 2 c 2 c Sugar 1 tbsp 2 tbsp Salt tsp tsp Active Dry Yeast 2 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

P e a n u t Bu t t e r B r e a d

This recipe is for all the peanut better lovers. Use creamy or chunky-style peanut butter.

All that's left is to spread on the jelly after it is baked.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf 2 Pound Loaf Milk 5 fl oz ( c) 6 fl oz ( c + 1 tbsp) 9 fl oz (1 c + 3 tbsp) Egg, large 1 2 2 Butter or Margarine 1 tbsp 2 tbsp 2 tbsp Bread Flour 2 c 3 c 4 c Sugar 1 tsp 1 tbsp 2 tbsp Salt 1 tsp 1 tsp 1 tsp Active Dry Yeast 1 tsp 2 tsp 2 tsp -or- -or- -or- -or Bread Machine Yeast 1 tsp 1 tsp 2 tsp

E g g B r e a d

Eggs add a special flavor to this bread. A very tender bread due to using both eggs and milk.

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Water, 80 F 2 fl oz ( c) 4 fl oz ( c) Egg, large 1 1 Butter or Margarine 1 tbsp 2 tbsp Shredded Zucchini, blotted dry c 1 c Bread Flour 2 c 3 c Chopped Nuts c c Dry Milk 1 tbsp 2 tbsp Sugar 1 tbsp 2 tbsp Salt 1 tsp 1 tsp Ground Cinnamon 1 tsp 1 tsp Ground Cloves tsp tsp Ground Nutmeg tsp tsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

Z u c c h i n i B r e a d

Make this bread when you have a little extra zucchini to use from your garden. Make sure to blot the shredded zucchini dry, as it contains a lot of water.

Va r i e t y B r e a d R e c i p e s 3 0

Menu Selection : Basic or Super Rapid INGREDIENTS 1 Pound Loaf 1 Pound Loaf Beer, 80 F, foam removed 6 fl oz ( c) 8 fl oz (1 c) Vegetable Oil 1 tbsp 2 tbsp Medium Rye Flour c c Bread Flour 1 c + 1 tbsp 2 c + 2 tbsp Sugar 1 tbsp 2 tbsp Salt tsp 1 tsp Grated Swiss Cheese c c Chopped Jalapeo Peppers, well drained 1 tbsp 1 tbsp Active Dry Yeast 1 tsp 2 tsp -or- -or- -or- Bread Machine Yeast 1 tsp 1 tsp

S w i s s J a l a p e o B e e r B r e a d

If you like jalapeos, youll love this recipe!

Healthy Bread Recipes & Menu Planner

... for 1-112 & 2 lb loaves

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Health Benefits of Whole Grain Breads . . . . . . . . . . . . . . . . . . 2

Recipe Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Bread Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4, 5

Grain Glossary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Measuring and Measuring Equivalents . . . . . . . . . . . . . . . . . . . 7

Sample Menus Using Whole Grain Breads . . . . . . . . . . . . . . . . 8

RECIPES

Basic White/French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Egg Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Honey Banana Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . 10

Light Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Dark Rye (Pumpernickel) Bread . . . . . . . . . . . . . . . . . . . . . . 11

Light Caraway Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Anadama Oatmeal Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Seven Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Whole Wheat Zucchini Herb Bread . . . . . . . . . . . . . . . . . . . . 15

Yogurt Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Sourdough Bread ................................ 16,1 7

Cinnamon Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Pizza Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

F ocaccio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

INTRODUCTION

Since biblical times, bread has been considered "the staff of life." Today whole grains are still recognized as the foundation of a nutritious diet. The USDA's Food Guide Pyramid, the new food guideline that replaces the old four food groups, recommends that whole grains comprise nearly 50 percent of our daily calories. According to these guidelines, we should eat six to eleven servings of whole grains every day.

This USDA recommendation is easy to follow when applied to using your breadmaker. Specially designed to handle whole grains, breadmakers bake up deliciously healthy nutrition with just the touch of a button. And you can guarantee that your family gets only the freshest, most health-giving breads because you are in control. You choose the flour, you select the sweetener (if any), and you decide when the baking process will start. Whenever you desire, you can have an aromatic loaf of just-baked bread, bursting with all the goodness of whole grains and containing no hidden additives, saturated fats, excess sodium or refined sugars.

Let this Recipe and Menu Planner be the beginning of your health-enhancing adventures with bread baking. The suggestions provided here are just that - suggestions. Please feel free to use your imagination and enjoy experimenting with your favorite ingredients.

HEALTH BENEFITS OF WHOLE GRAIN BREADS

Refined grains, and the products made from them, have literally been stripped of their natural goodness. Commonly listed as white flour, wheat flour or even enriched flour, refined grains are almost devoid of the fiber and important nutrients that were intact in the original grain. Besides being processed, white flour is often bleached to achieve that snow-white appearance. All this adulteration has changed a wholesome food into a food fragment containing little nutritional benefit and very little character.

Fiber-rich whole grains and whole grain flours have been the focus of many scientific studies demonstrating that they reduce the risk of diverticulosis, colon and rectal cancer, and atherosclerosis. Diets containing adequate fiber inherently tend to be lower in fat and calories, especially saturated fat and cholesterol, which may contribute to the reduced risk factor.

Fiber is the primary reason that whole grain breads and other products are so satisfying to eat. Fiber is filling, and because it contains so few calories, it is an excellent part of the low-fat, high complex carbohydrate diet recommended for better health.

RECIPE INGREDIENTS

Bread recipes begin with a very basic set of ingredients: water, flour, salt and yeast. To this short list, you can add a variety of interesting and delicious ingredients that will give your breads the individuality you are looking for. Seeds, nuts, nut butters, dried fruits, raisins, dates, apples, berries, herbs, spices, carob powder, vegetables and bran are just a few of the many ingredients you can use to create hundreds of unique and flavorful breads.

Purchase fresh ingredients whenever possible for the best taste and results. Dried foods, such as fruits, vegetables, herbs and spices will keep for a virtually unlimited time if stored in a cool, dry environment. Store produce, oils, whole grain flours and other perishable foods in the refrigerator for longer life and retention of flavor. Glass and hard plastic containers with tight fitting lids are preferable for storing most foods; they keep the aromas in but do not expose the foods to the potentially harmful ingredients found in some plastic containers. Plastic may absorb strong odors, so for spicy or pungent ingredients, always use glass.

You will probably be able to find most, if not all, of the ingredients needed for baking healthy breads at your supermarket; consumer demand has helped many grocers become more health conscious. If some of the ingredients are not available yet in your grocery store, your health food store is certain to stock them.

For understanding how bread ingredients work, read the following section.

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BREAD INGREDIENTS

The only ingredients needed to make bread are: flour, water and yeast - the rest is personality. Learn a little about what each of the other ingredients add and you will be prepared to create your own delicious recipes.

Flour

Bread Flour Bread Flour can be used when the recipe calls for bread or all purpose flour. It has more gluten than all purpose flour and is a better choice when mixing white flour with whole grain flours. Bread flour often has ascorbic acid (vitamin C) added as a dough conditioner. This creates a larger holed grain sought by many bakers.

All Purpose Flour This is fine whenever the recipe calls for all white flour. It will make a smaller grained bread than bread flour. All purpose flour and bread flour are wheat flours with the bran and germ removed and B vitamins added.

Gluten Gluten is a mixture of proteins responsible for the elastic (glue) quality of dough. As yeast grows, it releases bubbles of carbon dioxide that become trapped by the stretchy gluten. Wheat has a high gluten content while other grains have little or none. Use it in recipes that call for whole grain flours to prevent the top of the loaf from collapsing. Buy gluten in any health food store.

Whole Wheat Whole wheat flour adds a nutty flavor. It also increases the nutritional and fiber content of a recipe. It has less gluten than white flour, and used alone, will create a dense loaf. Many of our recipes use a mixture of whole wheat and bread flour to create a light textured, nutritious bread.

Other Whole Grains Rye, buckwheat, spelt, oats and other whole grains add wonderful flavors and nutrients to bread but do not have gluten needed to rise very high. Mix 3 to 4 parts of wheat flour for each part non-wheat (or add a few Tbls. of gluten) to make sure your dough will rise.

Eggs Eggs add color, richness, protein and structure to bread. They also serve as a liquid. A large egg adds about 3 Tbl. ofliquid, and an extra large egg, 1/4 cup (4 Tbl.) When adding or eliminating eggs, adjust the other liquids in your recipe. All the recipes given here were made with large sized eggs.

Butter and Oil Fats add richness to bread and keep it fresher longer, which is why breads without any butter or oil are great fresh, but get stale very fast. They also add calories - about 100 calories per loaf for every tablespoon of added fat.

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Milk Adding milk creates a tender textured, mellower flavored bread. Yogurt, buttermilk, and sour cream make moist doughs, and add a slight tangy flavor. Milk also increases the protein content of bread. Fresh milk is fine when making recipes to start immediately. When setting the timer ahead several hours, use dry milk to prevent spoiling.

Yeast All the recipes here use dry active yeast the small packages contain 1 Tbl. (1/4 oz.). If you bake often, however, it is convenient to buy yeast loose in jars and measure out only the amount you need. Check expiration date before buying or using and keep yeast refrigerated or in the freezer.

Salt Salt adds flavor to bread and tempers the rising process. If you are watching your salt intake, reduce the amount of added salt or leave it out completely. Dough, however, rises more quickly without salt, so add a bit less yeast as you reduce the salt.

Sweeteners Yeast does not need a sweetener to rise - flour serves as its food but it speeds up the process. Sweeteners, of course, add flavor, and keep bread moist longer. Sugar adds pure sweetness, while brown sugar, honey, maple syrup and molasses also add distinctive flavors. Molasses, the strongest flavored sweetener, is sometimes used to darken recipes.

5

GRAIN GLOSSARY

Amaranth This petite golden grain is moving quickly from the "unusual" grain category to one of mainstream acceptance. A mainstay in the diet of the Aztecs, amaranth was considered a strength-giving food, probably due to its high protein profile. Both the grain and its flour offer a distinct flavor when added to your favorite bread recipes.

Barley This grain has a hearty, earthy flavor and produces a dense loaf of bread due to its low gluten content. Barley is a good substitute for white flour in recipes, but should be cut with a lighter flour when several cups are being used at a time.

Buckwheat Technically not a grain, buckwheat is really the fruit of a plant related to rhubarb. Its flour (ground buckwheat seed) and groats are both useful for unique bread baking. The flavor has been described as a combination of rosemary and green tea.

Com The only grain eaten fresh as a vegetable, corn (also known as maize) is available in a wide variety of colors. Judge the freshness of cornmeal and flour from its sweet and delicate flavor. Blue cornmeal, a beautiful hue when dry, becomes a purplish color when cooked.

Kamut This "ancient" wheat grain is available as a whole grain, rolled grain, flour and cereal. People who are wheat sensitive have reported a tolerance to kamut products, though this is still being investigated.

Millet Commonly used to feed birds, millet lends a delightful crunch when added in whole grain form to bread recipes. People who are allergic to other grains have had luck with millet. It is considered to be the most digestible grain around.

Oat Rolled oats and oat flour are welcome additions to almost any bread recipe. Their delicately light texture and flavor embody the pleasures of home-baked goodness. Grind your own oat flour by chopping oat flakes in the blender until they reach the desired consistency.

Quinoa This recently rediscovered grain is found in whole form, in flour and in prepared products like pasta. When added to bread recipes, it imparts an earthy flavor matched by no other grain, and it packs a protein punch.

Rye This cold-weather grain is famous for its use in savory pumpernickel and caraway seed-rich rye breads. Rye has very little gluten and rises with the assistance of wheat flours.

Spelt Another of the "ancient" super grains, spelt has been reintroduced with resounding success. Use it in bread recipes in place of wheat for a slightly nutty flavor.

Wheat Wheat and whole wheat flour are the basis for most bread recipes. The gluten content of wheat provides the strength and resiliency necessary for a high and sturdy loaf.

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MEASURING

Measure all ingredients carefully. You will need two types of measuring cups, liquid and dry. It is very difficult to measure dry ingredients accurately with liquid measures.

Liquid measures: are either glass or clear plastic, graduated cups.

Dry measures: sell in sets of 5 nested cups (1/8, 1/4, 1/3, 1/2, and 1 cup) or 5 nested spoons (1/8, 1/4, 1/2, and 1 teaspoon, plus 1 Tablespoon).

MEASURING EQUIVALENTS Dry Liquid

1 cup 16 Tbl. 8 oz.

1/2 cup 8 Tbl. 4 oz.

1/3 cup 5 Tbl. & 1 tsp. 2.7 oz.

1/4 cup 4 Tbl. 2 oz.

1/8 cup 2 Tbl. 1 oz.

1 Tbl. 3 tsp. 1/2 oz.

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SAMPLE MENUS USING WHOLE GRAIN BREADS

Sample 1

Breakfast Fresh orange-grapefruit juice

Slice Honey Banana Whole Wheat Bread (page 10) toasted,

with 1 tablespoon peanut butter Banana

Mid-Morning Slice Anadama Oatmeal Bread (page 13)

with 1 tablespoon apple butter

Lunch Sandwich with humus, celery,

sprouts, tomato, cucumber on Yogurt Whole Wheat Bread

(page 15)

Afternoon Break Fresh fruit or veggie sticks

Dinner Baked potato with skin,

topped with salsa Black bean and rice salad,

topped with chilies and tomatoes Slice Dark Rye (Pumpernickel) Bread

(page 11) Raw mixed vegetable salad

Evening Snack Air-popped popcorn

or fresh fruit

Sample 2

Breakfast Fresh pineapple juice

Slice Cinnamon Raisin Bread (page 12), toasted

1/2 cup plain low or non-fat yogurt

Mid-Morning Whole Wheat Zucchini Herb Bread

(page 15)

Lunch Wild greens salad with

rice vinegar dressing Slice Light Caraway Rye Bread

(page 11) Minestrone soup

Steamed or stir-fried vegetables

Afternoon Break Fresh tomato-cucumber-parsley juice, with a dash of hot sauce

or lemon juice if desired

Dinner Poached fish with lemon

Slice Seven Grain Bread (page 14) Steamed asparagus and carrots

Fresh spinach salad

Evening Snack Low-fat baked corn chips

with salsa

Note: These bread recommendations are suggestions only. Your favorite bread recipes may be substituted in any of the above meal plans.

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TASTY RECIPES FOR YOUR GOOD HEALTH Here are just a few of the many recipes you can quickly and easily make using your automatic bread and dough maker. You just add the ingredients and the bread machine does the rest! You'll find these breads are full of delicious wholesome flavors as well as fiber, vitamins and minerals. They are truly the basis for a healthy diet.

For best results, add all liquid ingredients first. Then add all dry ingredients EXCEPT yeast. ALWAYS ADD YEAST LAST.

Note: If your recipe contains salt, please add salt with liquid ingredients, keeping it away from the yeast.

Please Note: The following recipes were created using the "Basic Bread" or "White Bread" setting.

Basic White/French Bread Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 1-1/8 cup warm water 1-1/2 cup warm water 1-1/2 Tbl. vegetable oil 2 Tbl. vegetable oil 1-1/2 tsp. salt 1-1/2 tsp. salt 3 cups all purpose flour 4 cups all purpose flour 2 tsp. active dry yeast 2-1/2 tsp. active dry yeast

Egg Bread Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 2/3 cup warm water 1 cup warm water 1-1/2 Tbl. vegetable oil 1 Tbl. vegetable oil 2 eggs 2 eggs plus enough water to make 1/2 cup 3 cups all purpose flour 4-1/4 cups all purpose flour 2 tsp. sugar 1 Tbl. sugar 1-1/2 tsp. active dry yeast 2 tsp. active dry yeast

Variation:

Brioche (Rich White Bread) Use the egg bread recipe with the following substitutions:

Replace the water with milk

Increase the oil (or use butter) to 2 Tbl. for 1-1/2 lb. loaf, and 3 Tbl. for the 2 lb. loaf.

Increase the sugar to 1 Tbl. for 1-1/2 lb. loaf, and 3 Tbl. for the 2 lb. loaf.

9

Honey Banana Whole Wheat Bread This delicious loaf tastes like a sweet banana bread- only much healthier and it makes a great peanut butter sandwich.

Please Note: The following recipes were created using the "Whole Wheat" setting.

Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 1/2 cup warm water 2/3 cup warm water 1 Tbl. butter or vegetable oil 1-1/2 Tbl. butter or vegetable oil 3 Tbl. honey 1/4 cup honey 1 egg 1 egg 1/2 tsp. vanilla 1/2 tsp. vanilla 1/2 tsp. salt 1 tsp. salt 1 cup whole wheat flour 1-1/2 cup whole wheat flour 1-1/4 cup bread flour 1-1/2 cup bread flour 1 small banana, sliced 1 banana, sliced 1-1/2 tsp. poppy seeds 2 tsp. poppy seeds 1-1/2 tsp. active dry yeast 2 tsp. active dry yeast

Light Whole Wheat Bread Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 1-1/4 cup warm water 1-1/2 cup warm water 1 Tbl. vegetable oil 1 Tbl. vegetable oil 2 Tbl. honey 3 Tbl. honey 1/2 tsp. salt 1/2 tsp. salt 1-1/2 cup whole wheat flour 2-1/4 cup whole wheat flour 1 cup bread flour 1-1/4 cup bread flour 1/4 cup gluten 1/3 cup gluten 1-1/2 tsp. active dry yeast 2 tsp. active dry yeast

10

Dark Rye (Pumpernickel) Bread Pumpernickel makes the best deli, cheese or vegetable sandwich. If you want an even darker colored bread, increase the amount of cocoa or add a teaspoon of instant espresso.

Please Note: The following recipes were created using the "Whole Wheat" setting.

Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf 1-1/4 cup warm water 1 Tbl. vegetable oil 1-1/2 Tbl. molasses 1 tsp. salt 1 cup rye flour 1-1/2 cup bread flour 1/2 cup whole wheat flour 1/4 cup gluten 3 Tbl. dry milk powder 1 Tbl. caraway seeds 1 Tbl. cocoa 1-1/2 tsp. active dry yeast

Makes a 2 lb. loaf 1-1/2 cup warm water 1-1/2 Tbl. vegetable oil 2 Tbl. molasses 1-1/2 tsp. salt 1-1/2 cup rye flour 1-1/2 cup bread flour 1 cup whole wheat flour 1/3 cup gluten 1/4 cup dry milk powder 1 Tbl. caraway seeds 1 Tbl. cocoa 2 tsp. active dry yeast

Light Caraway Rye Bread Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 1 cup warm water 1-1/3 cup warm water 1-1/2 Tbl. vegetable oil 2 Tbl. vegetable oil 1 egg 1 egg 1 tsp. salt 1-1/2 tsp. salt 1-1/2 tsp. sugar 2 tsp. sugar 1 cup rye flour 1-1/2 cup rye flour 2 cups white bread flour 3 cups white bread flour 3 Tbl. gluten 1/4 cup gluten 1 Tbl. caraway seeds 1 Tbl. caraway seeds 1-1/2 tsp. active dry yeast 2 tsp. active dry yeast

11

Please Note: Your Bread Machine has a "Fruit & Nut Add-In Beeper." Please add raisins when time is indicated. If your Bread Machine does not have this feature, add all ingredients to Bread Pan in the order given.

Cinnamon Raisin Bread Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 3/4 cup warm water 1-1/8 cup warm water 1 egg 1 egg 1 Tbl. butter or vegetable oil 1-1/2 Tbl. butter or vegetable oil 1 tsp. salt 1 tsp. salt 2-2/3 cups all purpose flour 3-1/2 cups all purpose flour 3 Tbl. dry milk powder 1/4 cup dry milk powder 2 Tbl. sugar 3 Tbl. sugar 1/3 cup raisins 1/2 cup raisins 1-1/2 tsp. cinnamon 2 tsp. cinnamon 1 tsp. vanilla 1 tsp. vanilla 1-1/2 tsp. active dry yeast 2 tsp. active dry yeast

12

Anadama Oatmeal Bread Colonial American folk stories about the name Anadama accredit Anna's husband for this bread. The hungry fisherman returned home to find Anna gone and a supper of cornmeal mush and molasses. The legend is he cursed her while preparing his own bread from the meal. Our version with oats, makes great sandwiches, and is terrific with chili.

Please Note: The following recipe was created using the "Whole Wheat" setting and requires a few quick preparation instructions.

Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps.

Let the mixture cool for 20 minutes. Sir, pour it into the Bread Pan, and add the rest of the ingredients in the order given.

Makes a 1-1/2 lb. loaf 1/4 cup oatmeal 1/8 cup cornmeal 1-1/8 cup boiling water 2 Tbl. butter or vegetable oil 2 Tbl. molasses 1-1/2 tsp. salt 1 cup whole wheat flour 2 cups bread flour 1/4 cup dry milk 2 Tbl. gluten 1-1/2 tsp. active dry yeast

Makes a 2 lb. loaf 1/3 cup oatmeal 3 Tbl. cornmeal 1-1/2 cup boiling water 3 Tbl. butter or vegetable oil 3 Tbl. molasses 2 tsp. salt 1-1/4 cup whole wheat flour 2-1/2 cups bread flour 1/3 cup dry milk 3 Tbl. gluten 2 tsp. active dry yeast

13

Seven Grain Bread If you have a health food store nearby that sells grains and flour in bulk, it is easy to buy a small quantity of a variety of flours, and experiment. Don't worry if you can't find all these grains; just use more whole wheat or another grain.

Please Note: The following recipes were created using the "Whole Wheat" setting.

Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf 1-1/8 cup warm water 1-1/2 Tbl. vegetable oil 2 tsp. honey 1 tsp. salt 1-1/2 cup whole wheat flour 1/4 cup brown rice flour 1/4 cup spelt flour 1/4 cup buckwheat flour 1/4 cup rye flour 1/4 cup oatmeal 1/8 cup cornmeal 1/4 cup gluten 1-1/2 tsp. active dry yeast

Makes a 2 lb. loaf 1-1/2 cup warm water 2 Tbl. vegetable oil 1 Tbl. honey 1 tsp. salt 2 cups whole wheat flour 1/3 cup brown rice flour 1/3 cup spelt flour 1/3 cup buckwheat flour 1/3 cup rye flour 1/3 cup oatmeal 1/4 cup cornmeal 1/3 cup gluten 2 tsp. active dry yeast

Two Cheese Bread Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 2/3 cup warm water 1 Tbl. butter or vegetable oil 1 egg 2 tsp. sugar or honey 1 tsp. salt 1/2 cup whole wheat flour 2-1/2 cups bread flour 1/4 cup dry milk 1 cup cheddar cheese, grated ( 3 oz.) 3 Tbl. Parmesan, grated {1/2 oz.) 2 tsp. sesame seeds 1-1/2 tsp. active dry yeast

1 cup warm water 1-1/2 Tbl. butter or vegetable oil 1 egg 1 Tbl. sugar or honey 1 tsp. salt 3/4 cup whole wheat flour 2-3/4 cups bread flour 1/3 cup dry milk 1-1/3 cup cheddar cheese, grated ( 4 oz.) 1/4 cup Parmesan, grated (3/4 oz.) 1 Tbl. sesame seeds 2 tsp. active dry yeast

14

Whole Wheat Zucchini Herb Bread The zucchini blends into the dough, providing half the moisture and subtle flavor. The bread is so light that a 1-1/2 lb. recipe will be the size of most 2 lb. loaves.

Please Note: The following recipes were created using the "Whole Wheat" setting.

Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 1/2 cup warm water 3/4 cup warm water 2 tsp. honey 1 Tbl. honey 1 Tbl. vegetable oil 1-1/2 Tbl. vegetable oil 1 tsp. salt 1 tsp. salt 3/4 cup zucchini, shredded (3 oz.) 1 cup zucchini, shredded (4 oz.) 3/4 cup whole wheat flour 1 cup whole wheat flour 2 cups bread flour 2-1/2 cups bread flour 1/2 tsp. dried basil or rosemary or 1 tsp. fresh 1/2 tsp. dried basil or rosemary or 1 tsp. fresh 2 tsp. sesame seeds 1 Tbl. sesame seeds 1-1/2 tsp. active dry yeast 2 tsp. active dry yeast

Yogurt Whole Wheat Bread Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 3/4 cup plain nonfat yogurt 1 cup plain nonfat yogurt 1/4 cup warm water 1/2 cup warm water 1 Tbl. vegetable oil 1-1/2 Tbl. vegetable oil 1-1/2 Tbl. maple syrup 2 Tbl. maple syrup 1 tsp. salt 1 tsp. salt 1-1/8 cup whole wheat flour 1-1/2 cup whole wheat flour 1-2/3 cup bread flour 2-1/4 cup bread flour 1-1/2 Tbl. wheat germ 2 Tbl. wheat germ 1-1/2 tsp. active dry yeast 2 tsp. active dry yeast

15

Sourdough To capture the tangy flavor of sourdough bread, you need a special fermented batter. The batter called "starter" is easy to make and keep.

Sourdough Starter 2 cups spring water 1 Tbl. sugar, honey or maple syrup (optional) 2 cups all purpose flour 1 Tbl. yeast

Beat all ingredients together in a 2-quart bowl.

Cover the bowl with a towel and place it somewhere warm. (Use a towel, not plastic wrap, to allow airborne wild yeast to enter- it will contribute to the unique character and flavor of your starter.)

The mixture will begin to bubble within a few minutes. Initially, it will double in bulk, but as it begins to ferment, it will settle down.

Let the mixture sit in a warm place, stirring the liquid back into the batter (as it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroma, it is ready to use.

Stir the mixture and measure out the amount you need. It will be the consistency of pancake batter.

To keep your starter going:

Store the finished starter in a sealed jar in the refrigerator.

Each time you remove some starter to bake, "feed it" with equal amounts of flour and spring water. (If you use 1/2 cup of starter, stir in 1/2 cup each of flour and water.) Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.

A starter can be kept indefinitely -just stir and feed it every week or two. Stirring, removing and replenishing your starter serves to feed the remaining batter.

16

Sourdough Bread The yeast in a sourdough starter can replace dry yeast. But the starter yeast works much slower and is typically a three-step method, taking from 6-24 hours for the dough to rise. Our method uses the starter for flavor and adds dry yeast to speed up the process.

Add all ingredients to Bread Pan in the order given.

Makes a 1-1/2 lb. loaf Makes a 2 lb. loaf 1/2 cup sourdough starter 2/3 cup sourdough starter 3/4 cup warm spring water 1 cup warm spring water 1~.~ 1~-~k 2 tsp. sugar, honey or maple syrup 1 Tbl. sugar, honey or maple syrup

(optional) (optional) 1 Tbl. oil (optional) 1 Tbl. oil (optional) 3 cups all purpose flour, or bread flour 4 cups all purpose flour, or bread flour 1-1/2 tsp. yeast 2 tsp. yeast

17

No~Butter Cinnamon Rolls Makes 12 rolls

Add all ingredients to Bread Pan in the order given.

Dough Glaze 3/4 plus 2 Tbl. (7 ounces) warm water 1/4 cup almond butter 1-1/2 Tbl. canola oil 1/4 cup canola oil 1-1/2 Tbl. honey 1/2 cup honey 1/4 tsp. liquid lecithin 1/2 cup powdered whey (or dry milk) 3/4 tsp. fine sea salt 2 cups (9-1/2 ounces) whole wheat flour 3 Tbl. powdered whey (or dry milk) 2 tsp. gluten flour 2 tsp. powdered egg substitute 1-1/2 tsp. active dry yeast

For sprinkling on glaze 2 tsp. cinnamon 1/3 cup raisins or chopped nuts (optional)

Put all the dough ingredients into the Bread Pan in the order listed. Select "Dough" setting on your machine. Press Start. When the machine beeps, remove the dough. Tum off the machine.

Place dough on a lightly floured counter or cutting board. Flatten it out slightly and roll it into a 10-by 12-inch rectangle. Stir glaze ingredients together until smooth. Warm gently in a saucepan for a couple minutes if too stiff. Spread half the glaze over the rectangle of dough, leaving a narrow border all around. Sprinkle cinnamon and, if desired, raisins or chopped nuts over the glaze. Beginning at one long side, roll dough into a cylinder and pinch the seam to seal. Cut rolled dough into twelve l-inch slices.

Using canola oil, lightly oil a 10-inch round cake pan. Spread remaining glaze mixture over bottom of prepared pan. Set rolls in pan on top of glaze and cover with plastic or damp cloth. Let rolls rise in a warm place until doubled in volume, about 1 hour.

Preheat oven to 350' F Set pan on a baking sheet and bake on the center rack of the oven for 15 to 20 minutes. (Glaze that bubbles over the pan in the oven will spill onto baking sheet.) Invert pan onto a serving platter and let the glaze drip down sides of the rolls. Scrape any remaining glaze from pan onto rolls. Serve warm.

18

Pizza Dough A 1 pound recipe makes one medium-thin 12" pizza. A 1-1/2 lb. recipe makes a 15" circle, and 2 lbs. will make 2, 12" pies.

Add all ingredients to Bread Pan in the order given.

1lb. 1-1/2 lb. 2 lb. 3/4 cup warm water 1 Tbl. olive oil 1-1/2 tsp. salt 2-1/4 cups all purpose flour 1 tsp. sugar 1 tsp. yeast

1-1/8 cup warm water 1-1/2 Tbl. olive oil 1-1/2 tsp. salt 3-1/3 cups all purpose flour 1-1/2 tsp. sugar 1-1/2 tsp. yeast

1-1/2 cup warm water 2 Tbl. olive oil 2 tsp. salt 4-1/4 cups all purpose flour 2 tsp. sugar 2 tsp. yeast

Set on "Dough-Only" feature if your Bread Machine is equipped with such a selection.

When done, remove to floured board, if using immediately. Or, place in bowl greased with olive oil, tum dough over to coat it, cover with plastic wrap and refrigerate until ready to use.

Focaccio Pat one recipe, any size, of pizza dough into circle about 1/2 inch thick. Place on a

baking sheet dusted with cornmeal or flour.

Dimple dough with your fingertips

Brush with olive oil and sprinkle with fresh or dried herbs (rosemary, oregano or basil), Parmesan or Romano cheese and black pepper, or sea salt.

Let dough rise for 15-20 minutes and place in preheated 400 F oven until golden brown.

If you have a pizza peel and oven stone: Place the shaped dough on the cornmeal sprinkled peel, add toppings, let rise, and slide onto the stone in a preheated oven.

19

Rich Country Buttermilk Bread

1 lb. 1-1/2 lbs. 2 lbs.

Non Fat Buttermilk 3/4 cup 1 cup + 2 Tbl. 1-1/2 cups

Unbleached Bread Flour 2-1/2 cups 3-1/4 cups 4-1/4 cups

Sea Salt 1 tsp. 1-1/2 tsp. 2 tsp.

Butter or Canola Oil 2 Tbl. 3 Tbl. 1/4 cup

Honey 2 Tbl. 3 Tbl. 1/4 cup

Baking Soda1/4 tsp. 1/4 tsp. 1/2 tsp.

Active Dry Yeast 1-1/4 tsp. 1-1/2 tsp. 1-3/4 tsp.

To prepare Rich Country Buttermilk Bread: Always use fresh ingredients. Always put liquids in the Bread Pan first, yeast last. Always allow the bread to cool thoroughly prior to slicing.

Beginning with the buttermilk, add the ingredients to the Pan in the order listed. Following the operating instructions in this book, then select the size of loaf and press START.

Deluxe Rapid Version: Substitute Active Dry Yeast with Rapid Rise or Quick Rise Yeast and use

the following measurements:

1 lb. 1-1/2 lbs. 2 lbs.

Rapid Rise Yeast 2-1/2 tsp. 1 Tbl. 1 Tbl. + 1/2 tsp.

Deluxe Rapid Dough

1.0 lb. 1.5 lb. 2.0 lb. 1.0 lb. 1.5 lb. 2.0 lb.

Knead 1 15 min. 15 min. 15 min. 10 min. 15 min. 17 min.

Rest . 30 min. 30 min. 30 min.

Knead 2* 10 min. 15 min. 18 min.

Rise 20 min. 20 min. 20 min.

Punch Down 5 sec. 5 sec. 5 sec. </