Breadman Ultimate TR4000 Bread Maker Manual
Breadman Ultimate TR4000 Bread Maker Manual
Breadman Ultimate TR4000 Bread Maker Manual
AUTOMATIC BREADMAKER
TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Additional Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Short Cord Instructions, Electric Power, Polarized Plug . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Power Outage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Your Breadman Ultimate Dream Machine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Features and Benefits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 - 6 Operating Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 - 8 Before Using For The First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 - 12 Bread Cycles: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Kneading And Baking Cycle Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 - 18 Know Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 - 23 Measuring Your Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Recipe Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 - 25 Bread Cycles: White, French, Fruits & Nuts, Quick Bread/Cake, Whole Wheat, Super Rapid . . . . .26 - 31 Dough Cycles: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32 Dough Cycles: Bread / Pizza / Bagel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 Making Doughs: General Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34 Making Doughs: Sour Dough Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 French Sour Dough Cycle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Jam Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37 - 38 Bake Only Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Advanced Baking Techniques: Personal Baker: General Description . . . . . . . . . . . . . . . . . . . .40 Personal Baker Cycle: General Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 Advanced Baking Techniques: Personal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42 - 43 Advanced Baking Techniques: Pause . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 - 46 Advanced Baking Techniques: Delay Bake Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 - 48 Bread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 - 50 White Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 - 53 French Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 - 55 Fruits & Nuts Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 - 59 Whole Wheat Cycle Bread Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 - 63 Quick Bread/Cake Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 - 67 Super Rapid Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68 - 71
TABLE OF CONTENTS
(CONTINUED)
Sour Dough: Normal & French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 - 79 Dough Cycle Recipes...As Easy as 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 Bread Dough Cycle Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 - 89 Pizza Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90 - 93 Bagel Dough Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .94 - 97 Personal Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98 - 99 Old World Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100 - 105 Jam Cycle Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 Dream Machine Craft Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107 - 113 Recipe Nutrition Facts / per Serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114 - 116 Personal Baker Recipe Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117 - 119 User Maintenance Instructions, Cleaning and Storing Instructions . . . . . . . . . . . . . . . . . . . . 120 Before Calling For Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121 Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122 Suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .124 - 127
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid. 4. Close supervision is necessary when any appliance is used by or near children. 5. Unplug from outlet when not in use and before cleaning. Allow to cool before putting on or taking off parts. 6. Do not operate any appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any manner. Contact Consumer Service for examination, repair or electrical or mechanical adjustment. 7. The use of accessory attachments not recommended by the appliance manufacturer may cause fire, electric shock or injury. 8. Do not use outdoors. 9. Do not let cord hang over edge of table or counter, or touch hot surfaces, including the stove. 10. Do not place on or near a hot gas or electric burner, or in a heated oven. 11. Extreme caution must be used when moving an appliance containing hot oil or other hot liquids. 12. To disconnect, touch the PAUSE Key. From the PAUSE Screen, touch STOP. Remove plug from wall outlet. 13. Do not use appliance for other than intended use. 14. Avoid contacting moving parts.
ELECTRIC POWER
If electric circuit is overloaded with other appliances, your Breadmaker may not operate properly. The Breadmaker should be operated on a separate electrical circuit from other operating appliances.
POLARIZED PLUG
This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug is intended to fit into a polarized outlet only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician. Do not attempt to modify the plug in any way.
POWER OUTAGE
60-Minute Power Failure Back-Up
Your Breadman Ultimate Automatic Breadmaker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, the memory will store the Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman Ultimate loses power for more than 60 minutes and you are using any dairy products or perishables in your bread, you should discard the contents of the recipe and start again with new fresh ingredients due to health and sanitary considerations. For non-perishable recipes you may try starting the Breadman Ultimate at the beginning of the Cycle again. However, this may not always produce an acceptable loaf of bread. If you are not sure when the outage occurred, remove the dough ball from the Bread Pan and place in an oven-safe baking container. Allow to double in size and place in a preheated 350F/177C oven for 30-45 minutes or until done. The bread will sound hollow when tapped on top of the loaf if it is done. Again, this may not always produce an acceptable loaf of bread. If the bread has already begun to bake when the outage occurs, you must begin with new ingredients. NOTE: Power Failure Back-Up does not cover surges. If you experience frequent surges, please use a surge protector.
1. 11. 2.
3. 10.
4. 9.
WHITE BREA SELECT D HOME COURSE
8. (inside)
NORMAL
2.5LB
SELECT
2.0LB
SIZE T
RAPID
1.5LB
MEDIUM
SELECT
D ARK
CR US
ADD EX TRAS
7. 5. 6.
1. 2. 3. 4. 5. 6.
Removable Lid (P/N 22425) Viewing Window Steam Vents/Fruits & Nuts Dispenser LCD Touch-Screen Control Panel Power Supply Cord with Polarized Plug Heating Element
7. 8. 9. 10. 11.
Baking Chamber Drive Shaft (inside) Bread Pan (P/N 22389) Kneading Paddle (P/N 20274) Bread Pan Handle
There are numerous State-of-the-Art Cycles to choose from on the Breadman Ultimate Dream Machine Breadmaker including: WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE WHEAT, SUPER RAPID, SOUR DOUGH, DOUGH, JAM, BAKE ONLY, and 6 PERSONAL BAKER Cycles. Home bakers can achieve the professional baked breads they have been dreaming of for years. The Touch-Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way. The Viewing Window allows you to watch the bread making process. You can add ingredients, such as dried fruit or nuts, herbs, oats, etc. to the Fruits & Nuts Dispenser after placing ingredients in the Bread Pan. You can bake a loaf of bread from scratch. See the recipes included with your Breadmaker for lots of ideas. You can use pre-packaged bread mixes; follow directions on the box. The LCD Screen displays one RECIPE for each Cycle. You can create many new types of breads and custom control the results of the recipes because you can program Loaf Size and Crust Color in many Cycles. Your new Breadmaker makes 1.5, 2.0, and 2.5 LB loaves of bread. Use the QUICK BREAD/CAKE Cycle to mix and bake a prepackaged cake mix or a quick bread from scratch. A special RAPID Course allows you to save up to an hour during the bread making process compared to the NORMAL Course Cycle. The SUPER RAPID Cycle bakes a 1.5 and 2.0 LB loaf of bread in as little as 59 minutes. The 2.5 LB loaf bakes in 1 hour and 9 minutes. One of the most unique features on the Dream Machine is the SOUR DOUGH Cycle. The Breadmaker will mix the levain (starter) ingredients together for either NORMAL or FRENCH SOUR DOUGH, and then ferment the levain in a warm environment for up to 48 hours. Add the remaining ingredients and select either BAKE ONLY or DOUGH to complete the process.
DREAM MACHINE
(CONTINUED)
Jam Cycle
You can make DOUGH for rolls, loaves or hand shaped bread youll bake in your oven. Use the Breadmakers DOUGH Cycle to do the Mixing and Kneading for you, then shape and bake the bread yourself. The DOUGH Cycle also has selections for PIZZA and BAGELS. You can wake up to hot baked bread in the morning by using the Delay Bake Timer. The JAM Cycle allows you to enjoy your favorite fresh, home-made jams in 1 hour and 5 minutes. You can use the BAKE ONLY Cycle to bake frozen dough and other types of dough that need refrigeration. The PERSONAL BAKER Cycle lets you manually set times and temperatures for every process of bread making to adjust to your own recipe, environment, type of flour, etc. Use the KNEADING AND BAKING CYCLE CHART as a guideline to change the settings on all stages of bread making. The name will change from EMPTY to USER DEFINED after the START Key is touched. You can use the PERSONAL Key on the WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE WHEAT, SUPER RAPID, DOUGH, AND JAM Cycles to transfer the times and temperatures of that Cycle to one of the PERSONAL BAKER Cycles. Then you can alter the time and temperature for each process based on the weather or the ingredients. The name will change from EMPTY to the name of the Cycle you started with after the START Key is touched. You can activate PAUSE to remove the Dough for shaping, filling, braiding and more. You can activate PAUSE to score the top of your loaf for rustic style bread or to make a decorative crust with rolled oats, poppy seeds, etc. The Keep Warm Phase prevents the bread from getting soggy by keeping finished bread warm up to an hour after the baking is completed on some settings. Touch the NUTRITION Key to display the approximate nutritional analysis (NUTRITION FACTS) for each screen recipe. This Breadmaker has a 60-Minute Power Failure Back-Up that resumes the process where it left off if the power failure is no more than approximately 60 minutes.
OPERATING TIPS
Use Breadmaker on a flat, hard, stable surface. Do not place it near a flame or heat, or on a soft surface (such as a carpet or kitchen towel). Avoid placing it where it may tip over during use. Dropping the Breadmaker could cause it to malfunction. Use oven mitts when working with bread or any part of the Breadmaker that is HOT from baking. To avoid burns, stay clear of the Steam Vent during Rising and Baking processes. Also, do not touch the Viewing Window it gets very hot. After baking, wait for the Breadmaker to cool down before touching or cleaning the Bread Pan or the Baking Chamber of the Breadmaker without oven mitts. It is normal for the Viewing Window to collect moisture during the beginning of the Baking processes. As your bread bakes, the moisture will evaporate soon so you can watch your breads baking progress. Avoid electric shock by unplugging before using a damp cloth or sponge to wipe the interior of the Baking Chamber. Wipe off crumbs and clean the Breadmaker, as needed, after baking. See CLEANING INSTRUCTIONS described in this Instruction Manual. Never use metal utensils with the Breadmaker. These can scratch the non-stick surface of the Bread Pan. Dont open the Lid excessively during baking. This causes the bread to bake improperly. Dont unplug the Breadmaker during Kneading or Baking processes. This will stop the operation. Always unplug the Breadmaker when you are not using it. Do not cover the Steam Vents during use. This could cause the Breadmaker to warp, discolor or overheat. Do not place any objects on top of Breadmaker. Always make sure the Kneading Paddle is removed from the bread prior to slicing.
CAUTION!
To protect young children, keep the Breadmaker out of their reach when you are not there to supervise especially during the Kneading and Baking processes.
OPERATING TIPS
PLEASE NOTE:
(CONTINUED)
If, at any time during the bread making process, you need to turn the Breadmaker OFF, touch the PAUSE Key. From the PAUSE Screen, touch STOP. Do not put larger quantities than recommended into the Bread Pan; bread may not mix or bake correctly and the Breadmaker may be damaged. The maximum amount of flour to be used is as follows: BREAD Cycles: approximately 5 to 5-1/2 Cups DOUGH Cycles: 6 Cups JAM Cycle: 3 Cups fruit and juice Always add ingredients in the order they are specified in the recipe. Set the Internal Clock when the Breadmaker is first plugged in so that you can use the DELAY BAKE TIMER and the COMPLETION TIME on the Screen will be correct.
IMPORTANT!
Welcome to
The Touch-Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way.
(CONTINUED)
Touch any word enclosed in a square (Key) and the LCD Screen will advance to the next step.
INTERNAL CLOCK
Touch to set the PRESENT TIME.
AFTER BAKING
This Screen will also appear when baking is completed: 1. Touch the OK Key. 2. Unplug the power cord. NOTE: If you touch HOME at any time during programming, the LCD Screen will revert to the MODE SELECT Screen. 3. Remove the Bread Pan with a pot holder. 4. Take the bread out the Bread Pan. 5. Check for Kneading Paddle before slicing.
HELP GUIDE
Control Panel Error Messages E:01 The interior of the Breadmaker is too warm to operate. E:02 The interior of the Breadmaker is too cold to operate. 000 There was a power failure during the operation. H:00 The heater or control circuit failed. L:00 The heater or control circuit failed. E:04 Thermistor line may be shorted. E:05 Thermistor line may be open.
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(CONTINUED)
MINUTE Key
INTERNAL CLOCK
Follow the steps below to set the INTERNAL CLOCK to the PRESENT TIME. 1. Close the Lid and plug in the Breadmaker. 2. After the Welcome to Breadman Screen, the MENU & START/Cycle Select Screen will appear. 3. Touch HOME. From the MODE SELECT Screen touch INTERNAL CLOCK. The Cursor will begin at PM in the HOUR position. Touch the UP (v) and DOWN (w) Arrow Keys to adjust the HOUR. When the HOUR and PM or AM is correctly shown, then touch the MINUTE Key and the UP (v) and DOWN (w) Arrow Keys to adjust the MINUTES. Holding the Arrow Keys down in place will either fast forward or fast reverse the time. When the PRESENT TIME is correctly set, touch the SET Key. A long beep will sound as the time is registered into the Breadmakers memory.
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The PRESENT TIME will be stored in memory even if the Breadmaker is unplugged The PRESENT TIME will remain in memory until it is changed manually. 4. Touch MENU & START to choose a Cycle. 5. Before first use, operate empty on the SUPER RAPID Cycle to burn off the manufacturing oils. Follow the instructions outlined in the BREAD CYCLES section of this Instruction Manual. NOTE: During first use, this product may smoke and/or emit an odor from mineral oils used in manufacturing. This is normal for a newly manufactured appliance.
(CONTINUED)
Take care to measure ingredients accurately, using a good set of liquid and dry measuring cups and spoons. Make sure to level all dry ingredients as you measure them. Inaccurate measuring could cause unexpected results in your loaf of bread; see KNOW YOUR INGREDIENTS. In particular, be precise in measuring the liquids. Use fresh ingredients. Since moisture is an enemy to flour, be sure to store your flour in an airtight container. To keep your yeast fresh, store in an airtight container in your refrigerator or freezer. Do not use yeast if the date code on the packet has expired. To ensure freshness when using the DELAY BAKE TIMER, we recommend setting it for as short a time as possible. Because ingredients are partially combined in the Bread Pan, the dough may tend to deteriorate if left for too many hours, especially on a warm or humid day. Keep the Lid closed during the Rising and Baking process. Opening it excessively causes uneven baking. After your bread has cooled completely, store it in a plastic bag or plastic wrap to prevent it from drying out. 1. Remember to insert the Kneading Paddle first, then add all your ingredients BEFORE inserting the Bread Pan into the Baking Chamber of your Breadmaker. 2. Lower the Bread Pan into the Baking Chamber until securely in place. 3. To remove the Bread Pan from the Baking Chamber, hold the Handle with an oven mitt and lift gently. When you remove the Bread Pan after baking, BE SURE TO WEAR OVEN MITTS to prevent burning. After you remove the loaf (by turning the Bread Pan upside down and shaking gently), check to see that the Kneading Paddle is removed from the loaf. If it is stuck in your bread, use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle.
Your Breadman Dream Machine is a wealth of stored information at your fingertips! Need a basic recipe? Touch RECIPES and read the ingredient list off the Screen. On a special diet? Touch the NUTRITION Key and the approximate nutritional analysis (NUTRITION FACTS) for your chosen recipe is displayed on the easy-to-read LCD Screen.
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FRENCH
Traditionally, French bread has a crispier crust and lighter texture than white bread. Recipes usually do not include butter, margarine, or milk.
QUICK BREAD/CAKE
This Cycle is used for recipes that contain baking powder and/or baking soda rather than yeast to make bread or cake rise. Cake recipes made from scratch must be specially designed for this Cycle. Use this Cycle to prepare 14-ounce or larger pre-packaged cake or quick bread mixes.
WHOLE WHEAT
This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran. It begins with a rest period during which the flours or grains absorb the liquid ingredients. Soaking causes the flour or grain to soften and helps ingredients to combine well. Generally, whole wheat and multi-grain breads are shorter and denser than WHITE, FRENCH, or FRUITS & NUTS breads.
SUPER RAPID
Makes a 1.5 and 2.0 LB loaf of bread in under an hour using specially developed recipes and fast acting yeast. The 2.5 LB loaf bakes in 1 hour and 9 minutes.
BAKE ONLY
This Cycle can be used if the crust is too light or if you wish to bake pre-made dough; see ADVANCED BAKING TECHNIQUES: BAKE ONLY. It can be especially helpful if your bread, quick bread or cake is not quite done. Check every few minutes. This Cycle will bake for up to 4 hours (240 minutes) and from 200F to 375F. The time set in this Cycle is saved in the memory of the Breadmaker until you change it.
PERSONAL BAKER
The Breadman Ultimate Dream Machine Breadmaker has 6 Personal Baker Recipe Memory Cycles. This means you have 6 personal memories to program and save for your best, favorite recipes. PERSONAL BAKER lets you factor the brand and type of flour, quality of yeast, and even your climate, into the Cycle times and temperatures. This information is then stored in the PERSONAL BAKER file, and kept separate from the Regular Cycles.
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00 00 00
5m 5m 5m
61 61 61
90 90 90
00 00 00
5m 5m 5m
61 61 61
90 90 90
00 00 00
5m 5m 5m
61 61 61
90 90 90
10. WHITE RAPID MED 2.0 LB 11. WHITE RAPID DARK 2.0 LB 12. WHITE RAPID LIGHT 2.0 LB
00 00 00
5m 5m 5m
61 61 61
90 90 90
13. WHITE RAPID MED 1.5 LB 14. WHITE RAPID DARK 1.5 LB 15. WHITE RAPID LIGHT 1.5 LB
00 00 00
5m 5m 5m
61 61 61
90 90 90
T16. WHITE RAPID MED 2.5 LB 17. WHITE RAPID DARK 2.5 LB 18. WHITE RAPID LIGHT 2.5 LB h = hour m = minute
00 00 00
5m 5m 5m
61 61 61
90 90 90
s = second
2003
(CONTINUED)
Preheat Rise Bake Temp F Temp F Temp F
Bake WARM
19.W. WHEAT MED 2.0 LB 20.W. WHEAT DARK 2.0 LB 21.W. WHEAT LIGHT 2.0 LB
5m 5m 5m
61 61 61
90 90 90
22.W. WHEAT MED 1.5 LB 23.W. WHEAT DARK 1.5 LB 24.W. WHEAT LIGHT 1.5 LB
5m 5m 5m
61 61 61
90 90 90
25.W. WHEAT MED 2.5 LB 26.W. WHEAT DARK 2.5 LB 27.W. WHEAT LIGHT 2.5 LB
5m 5m 5m
61 61 61
90 90 90
28. W. WHEAT RAPID MED 2.0 LB 39.W. WHEAT RAPID DARK 2.0 LB 30.W. WHEAT RAPID LIGHT 2.0 LB
00 00 00
5m 5m 5m
00 00 00
00 00 00
61 61 61
90 90 90
31.W. WHEAT RAPID MED 1.5 LB 32.W. WHEAT RAPID DARK 1.5 LB 33.W. WHEAT RAPID LIGHT 1.5 LB
00 00 00
5m 5m 5m
00 00 00
00 00 00
61 61 61
90 90 90
34. W. WHEAT RAPID MED 2.5 LB 35. W.WHEAT RAPID DARK 2.5 LB 36. W.WHEAT RAPID LIGHT 2.5 LB
00 00 00
5m 5m 5m
00 00 00
00 00 00
61 61 61
90 90 90
* Whole Wheat Courses have a rest period for up to 25 minutes before kneading begins. No movement occurs in the Bread Pan.
15
(CONTINUED)
Preheat Rise Bake Temp F Temp F Temp F
Bake WARM
00 00 00
5m 5m 5m
61 61 61
90 90 90
00 00 00
5m 5m 5m
61 61 61
90 90 90
00 00 00
5m 5m 5m
61 61 61
90 90 90
46.FRENCH RAPID MED 2.0 LB 47.FRENCH RAPID DARK 2.0 LB 48.FRENCH RAPID LIGHT 2.0 LB
00 00 00
5m 5m 5m
8s 8s 8s
00 00 00
00 00 00
61 61 61
90 90 90
49.FRENCH RAPID MED 1.5 LB 50.FRENCH RAPID DARK 1.5 LB 51.FRENCH RAPID LIGHT 1.5 LB
00 00 00
5m 5m 5m
8s 8s 8s
00 00 00
00 00 00
61 61 61
90 90 90
52.FRENCH RAPID MED 2.5 LB 53.FRENCH RAPID DARK 2.5 LB 54.FRENCH RAPID LIGHT 2.5 LB
00 00 00
5m 5m 5m
8s 8s 8s
00 00 00
00 00 00
61 61 61
90 90 90
16
(CONTINUED)
55. FRUITS & NUTS MED 2.0 LB 56. FRUITS & NUTS DARK 2.0 LB 57. FRUITS & NUTS LIGHT 2.0 LB
00 00 00
5m 5m 5m
5s 5s 5s
61 61 61
90 90 90
58. FRUITS & NUTS MED 1.5 LB 59. FRUITS & NUTS DARK 1.5 LB 60. FRUITS & NUTS LIGHT 1.5 LB
00 00 00
5m 5m 5m
5s 5s 5s
61 61 61
90 90 90
61. FRUITS & NUTS MED 2.5 LB 62. FRUITS & NUTS DARK 2.5 LB 63. FRUITS & NUTS LIGHT 2.5 LB
00 00 00
5m 5m 5m
5s 5s 5s
61 61 61
90 90 90
64. FRUITS & NUTS RAPID MED 2.0 LB 65. FRUITS & NUTS RAPID DARK 2.0 LB
2:50 3:00
00 00 00
5m 5m 5m
00 00 00
00 00 00
61 61 61
90 90 90
67. FRUITS & NUTS RAPID MED 1.5 LB 68. FRUITS & NUTS RAPID DARK 1.5 LB
2:47 2:57
00 00 00
5m 5m 5m
00 00 00
00 00 00
61 61 61
90 90 90
70. FRUITS & NUTS RAPID MED 2.5 LB 71. FRUITS & NUTS RAPID DARK 2.5 LB 72. FRUITS & NUTS RAPID LIGHT 2.5 LB
00 00 00
5m 5m 5m
00 00 00
00 00 00
61 61 61
90 90 90
17
(CONTINUED)
00 00 00
3m 3m 3m
00 00 00
00 00 00
00 00 00
00 00 00
Cycle / Process
Total Time
Knead4 Knead5
Bake
76. QUICK BREAD MED 77. QUICK BREAD DARK 78. QUICK BREAD LIGHT
60 60 60
Cycle / Process
Total Ti m e
79. JAM
1.05
15m
50m
Cycle / Process
Total Time
80 . SOUR DOUGH
2h-48h
Cycle / Process
Total Time
Rise1
00 00 00
3m 3m 3m
61 61 61
90 90 90
----
Cycle / Process
Bake
Bake Temp F
0 -240m 200-375
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All-Purpose Flour
All-purpose flour is a blend of refined hard and soft wheat flours ideally suited for making quick breads and cakes. The most popular brands of flour have been tested for quick bread and cakes in the Breadmaker by Breadman with excellent results.
Bran
Bran (unprocessed) is the coarse outer portion of the wheat or rye grains that is separated from flour by sifting or bolting. It is often added to bread in small quantities for nutritional enrichment, heartiness and flavor. It is also used to enhance bread texture.
Bread Flour
Bread flour is a high gluten/protein flour that typically has a higher gluten concentration than all-purpose flour. Using bread flour with the Breadmaker will produce loaves with better volume and structure.
Cracked Wheat
Cracked wheat has a very coarse texture. It comes from wheat kernels cut into angular fragments. It gives whole grain breads a nutty flavor and crunchy texture.
Rye Flour
Rye flour must always be mixed with a high proportion of bread flour, as it does not contain enough gluten to develop the structure for a high, even-grained loaf.
Self-Rising Flour
Self-rising flour contains leavening ingredients that will interfere with bread and cake making. Self-Rising Flour is NOT RECOMMENDED for use with your Breadmaker.
(CONTINUED)
Vital wheat gluten is manufactured from wheat flour that has been treated to remove nearly all of the starch, which leaves a very high protein content. (Gluten is the protein in the wheat that makes the dough elastic.) Gluten is available at most health food stores and in the baking aisle in many markets. It is sometimes used in small portions with dense, low-gluten flours (such as whole wheat) to increase volume and lighten texture.
Flour Storage
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to come to room temperature before using. Flours, while visibly similar, can be very different by virtue of how they were ground, milled, stored, etc. You may have to experiment with different brands of flour to help you make the perfect loaf. See RECIPE TIPS Section of this Instruction Manual to assist with these experiments.
Yeast
Active yeast, through a fermentation process, produces carbon dioxide gas necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas. Three different types of yeast are available: fresh (cake), active dry and quick-acting. bread machine, quick or rapid rise yeast is quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your Breadmaker. Ensure your yeast is fresh by checking its expiration date. Once a package or jar of yeast is opened, it is important that the remaining contents be immediately resealed and refrigerated or frozen for future use. Often dough that fails to rise is due to stale yeast. The following test can be used to determine if your yeast is stale and inactive. 1. Place 1/2 cup of hot (110F-115F/43C-46C) water into a liquid measuring cup. 2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast over the surface. 3. Allow mixture to sit for 10 minutes undisturbed. 4. The mixture should foam and rise to the 1 cup mark. If this does not occur, discard this yeast and purchase fresh yeast.
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(CONTINUED)
NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or bread machine yeast) for the active dry yeast or vice versa.
Sugar
Sugar is important for the color and flavor of breads. It also serves as food for the yeast since it supports the fermentation process. Recipes in this book that call for sugar require granulated sugar. Do not substitute powdered sugar. In addition, artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them.
Salt
Salt is necessary to balance the flavor of breads and cakes. Salt limits the growth of yeast. Do not increase or decrease the amount of salt shown in the recipes.
Liquids
All liquids should be warm 80F/27C for all recipes. Liquids, such as milk (1%, 2%, whole and skim), water or a combination of powdered milk and water, can be used when making bread. Milk will improve flavor, provide a velvety texture and soften the crust, while water alone will produce a crispier crust. Vegetable or fruit juices and potato water may be used for flavor variety.
Eggs
Eggs add richness and a velvety texture to bread dough and cakes. When the recipe calls for egg(s) at room temperature, large egg(s) should be used.
21
(CONTINUED)
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets its unique crust and texture from the lack of fat added. However, breads that call for fat stay fresh longer. If butter is used directly from the refrigerator, it should be cut into small pieces for easier blending during the Kneading process.
Baking Powder
Double Acting Baking powder is a leavening agent used in quick breads and cakes. This type of leavening agent does not require rising time before baking, as the chemical reaction works when liquid ingredients are added and again during the Baking process.
Baking Soda
Baking soda is another leavening agent, not to be confused or substituted for baking powder. It also does not require rising time before baking as the chemical reaction works during the Baking process.
SUBSTITUTES
In our test kitchen, we experimented with these ingredient substitutions. We do caution you that your results may vary significantly from ours. If you would like to try other substitutions, there are several helpful hint books available from retail stores to assist you. However, we cannot guarantee their results.
Eggs
Liquid egg substitutes may be used as directed on the carton. Two egg whites may be substituted for one whole egg. REMEMBER, all egg products must be at room temperature.
Milk
Coffee creamer, non-dairy creamer or dry buttermilk may be substituted for dry milk in equal proportions. Liquid milk warmed to the correct temperature for that course may be substituted for water in equal proportions. The dry milk may then be eliminated all together. The loaf will be slightly smaller.
Salt
Salt-free recipes are not successful. Dietetically sodium free (less than 5 mg sodium per serving) or low salt (less than 1/2 the sodium of table salt) may be used in equal amounts. The bread will be more coarse.
22
(CONTINUED)
Honey may be substituted for sugar in equal proportions; reduce the liquid by the same amount. Brown sugar may be substituted for white sugar in equal proportions. Yeast needs sugar no artificial sweetener should be used.
Yeast
We used RED STAR Yeast to develop our recipes. However, any brand may be used.
Liquid Measurements
Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients. Place the cup on a horizontal flat surface and view markings at eye level. The level of the liquid must be aligned to the appropriate mark of measurement. A "guesstimate" is not good enough, as it could throw off the critical balance of the recipe.
Dry Measurements
Dry ingredients must be measured using standard size dry measuring cups. These cups are available in various sizes. Gently spoon dry ingredients into the measuring cup and level off with a knife. Do not scoop or tap measuring cup, as this will pack the ingredients. This extra amount could affect the balance of the recipe. Do not sift flour in bread making. When measuring small amounts of dry or liquid ingredients (i.e. yeast, sugar, salt, dry milk, honey or molasses), a standard measuring spoon must be used. Measurements must be level, not heaping. The Breadman Ultimate Breadmaker produces delicious baked goods with ease. This marvelous Breadmaker asks only that you carefully follow the recipe instructions. In most cooking, a pinch of this and a dash of that is fine, but this is not the case for automatic breadmakers. Using this Breadmaker requires that you accurately measure each ingredient.
23
RECIPE TIPS
Creating Your Own Yeast Breads
Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadmaker is a computer brain which instructs the Breadmaker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present. The Breadmaker will also prepare dough for you to shape and bake in a conventional oven. The recipes included in this book were developed for this Breadmaker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadmakers. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 6 cups, or an unsatisfactory baking performance could result. When using your own yeast bread recipes to bake an old favorite, use recipes in this cookbook as a guide for converting portions from your recipe to your Breadmaker.
24
RECIPE TIPS
(CONTINUED)
High-Altitude Baking
In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on high altitude baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext In dry climates, flour is drier and requires slightly more liquid. In humid climates, flour is wetter and will absorb less liquid. Therefore less liquid is required.
Freezing Dough
At the end of the DOUGH Cycle, you may remove the dough and freeze it for baking at a later time. Form the dough into the desired shape and immediately freeze for one hour to harden. Remove from the freezer and wrap in plastic wrap. Next, place it in a plastic bag and seal. Dough can be kept in the freezer for up to four weeks. Thaw the dough in plastic bag in the refrigerator overnight or for several hours. Unwrap and place on baking container. Cover and let stand in warm, draft free place until double the original size. Because the dough is not room temperature, you will find it takes longer than usual to rise. Bake according to recipe instructions.
25
BREAD CYCLES: WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE WHEAT, SUPER RAPID
The following steps will describe how to make bread and quick bread/cake with your Breadman Ultimate Dream Machine Breadmaker. NOTE: Please refer to the MAKING DOUGHS section of this Instruction Manual for a detailed description for making SOUR DOUGHS and sour dough breads, or other doughs such as: Bread, Pizza or Bagel DOUGH. See the JAM section for making jams. ALSO NOTE: To access the recipes included in your Dream Machine follow , STEP 6 through STEP 11 for a detailed description of on-screen set-up. When your Dream Machine is properly programmed for the particular type of bread or dough that you intend to prepare, touch the RECIPE Key on the Screen for a corresponding recipe or refer to the Recipe Section of this Instruction Manual. STEP 3 Place the ingredients into the Bread Pan. For best results, add all liquid ingredients first. Then, add all dry ingredients EXCEPT yeast, baking powder or baking soda. ALWAYS ADD YEAST, BAKING POWDER OR BAKING SODA LAST.
STEP 1 Open the Lid and remove the Bread Pan. Lift the Bread Pan straight up and out of the machine, using the Handle. Do not turn or shake the Bread Pan while taking it out. If the Bread Pan is bent, the temperature sensor may not work properly. STEP 2 Position the Kneading Paddle on the Drive Shaft. Match the flat side of the Drive Shaft to the flat part of the hole in the Kneading Paddle. Make sure the Paddle is secure.
26
WHITE
NORMAL
2.5LB
MEDIUM
SELECT CR UST
D ARK
ADD EXTRA S
LIGHT PERSO N AL
RECIP ES STAR T
STEP 4 Make a small indentation on top of the dry ingredients (not so deep it reaches the wet layer) and add the yeast/baking powder/ baking soda to the indentation. This order of adding ingredients is important, especially when using the Delay Bake Timer for yeast bread baking, because it keeps the yeast away from the wet ingredients until the Kneading process begins. (Liquid ingredients will prematurely activate the yeast.)
STEP 5 Insert the Bread Pan into the Breadmaker. To insert the Bread Pan into the machine, set it in place. Press down on the rim until the Bread Pan fits firmly in place.
STEP 6
Welcome to
The Touch-Activated LCD Screen prompts bakers on how to make a loaf of bread every step of the way. When you first plug your Breadman Dream Machine in, the Welcome Screen will appear briefly. Below is the first MENU & START / Cycle Selection Screen. This Screen will remain on your LCD Screen until you touch any Key. Close the Lid and plug in the Breadmaker. If you touch HOME at any time during programming, the LCD Screen will revert to the MODE SELECT Screen. To revert back to the Cycle Select Screen, touch MENU & START. At any time of the bread making selection process, you may touch BACK (optional) and the Screen will return to the MENU & START / Cycle Select Screen.
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STEP 7 BREAD Cycle choices are: WHITE BREAD FRENCH FRUITS & NUTS QUICK BREAD/CAKE WHOLE WHEAT SUPER RAPID SOUR DOUGH Cycle choices are: FRENCH NORMAL DOUGH Cycle choices are: BREAD PIZZA BAGEL PLEASE NOTE: THE FOLLOWING STEPS AND STEP DESCRIPTIONS APPLY TO KEYS LISTED FOR MOST BREAD, DOUGH AND SOUR DOUGH CYCLES. When you touch the WHITE BREAD Key, the following Screen will appear.
Other Cycles have similar Screens. NOTE: Most bread Cycles are preset for NORMAL, 2.0 LB, MEDIUM crust color and ADD EXTRAS. The Key will be shaded dark. All Keys (options) are offered for: WHITE BREAD, FRENCH, FRUITS & NUTS, and WHOLE WHEAT breads. Limited options are offered for: QUICKBREAD/CAKE, SUPER RAPID, SOUR DOUGH, DOUGH, JAM, BAKE ONLY, and PERSONAL BAKER.
STEP 8 Select the Course: NORMAL or RAPID. NORMAL is preset. The RAPID Course for White Bread decreases the time for making bread by approximately 1 hour. Touch the RAPID Key if you wish to decrease the baking times. Use the amount of yeast listed for the RAPID Course. The RAPID Course cannot be activated for the SUPER RAPID, QUICK BREAD/ CAKE, SOUR DOUGH or DOUGH Cycles.
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STEP 9 Select SIZE. 2.0 is preset. Touch: 1.5 or 2.5 LB to change. Loaf SIZE cannot be activated for: QUICK BREAD/CAKE or DOUGH. STEP 10 Select CRUST. MEDIUM is preset. Touch the LIGHT or DARK CRUST Key to change. You can select Crust Color for WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, and WHOLE WHEAT Cycles. Crust Color cannot be activated for the SUPER RAPID, SOUR DOUGH or DOUGH Cycle. STEP 11 Touch RECIPES (optional) and read the ingredient list from the Screen. The LCD Screen displays one RECIPE for each Cycle. Touch NUTRITION (optional) and read the NUTRITION FACTS from the Screen. The LCD Screen displays one screen of NUTRITION FACTS for each RECIPE. STEP 12 ADD EXTRAS controls the Fruits & Nuts Dispenser. ADD EXTRAS is preset to dispense food. For WHITE, FRENCH, FRUITS & NUTS, QUICK BREAD/CAKE, WHOLE WHEAT, SOUR DOUGH and DOUGH Cycles, if you are adding special ingredients, such as dried fruit or nuts, herbs, oats, etc., put them into the Dispenser NOW!
Touch ADD EXTRAS to STOP Dispenser from operating. NOTE: Do not exceed 2/3 Cup capacity. WARNING: Do not pour liquids or spices into the Dispenser. Always make sure fresh fruit or vegetables are not wet. Pat dry before putting them in the Dispenser. STEP 13 Touch PERSONAL (optional). Recalls the 6 PERSONAL SELECT MEMORY programs. For a detailed explanation of the PERSONAL Cycle option, please see the ADVANCED BAKING TECHNIQUES: PERSONAL BAKER section of this Instruction Manual. STEP 14 Select TIMER (optional) You can pre-program your Breadman Ultimate Breadmaker so that it bakes while you are at work or so that fresh bread is ready for you in the morning. The 24 Hour Timer cannot be activated for: QUICK BREAD/CAKE, SUPER RAPID, SOUR DOUGH, JAM or BAKE ONLY Cycles. For a detailed explanation, please see the ADVANCED BAKING TECHNIQUES: DELAY BAKE TIMER section of this Instruction Manual.
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STEP 15 Touch START to begin the Cycle. The following Screen will inform you of the selections chosen. As the Breadmaker is processing, you can check the Screen for the COMPLETION TIME, REMAINING TIME, and the PRESENT TIME.* The circles under the REMAINING TIME will blacken as the Cycle advances. *Please see BEFORE USING FOR THE FIRST TIME section of this Instruction Manual for complete instructions to set the PRESENT TIME.
In all BREAD and QUICK BREAD/ CAKE Cycles, the Breadman Ultimate Breadmaker continues the Baking process. Touch PAUSE to interrupt the Breadman Ultimate Breadmaker after the first few minutes of kneading to check the dough ball. A bread or dough recipe dough ball should be slightly tacky to the touch. A SUPER RAPID dough ball should be sticky to the touch. The QUICK BREAD/CAKE batter will look like a normal runny batter. At this time, push down any dough or flour that may be on the sides of the Bread Pan. If you touch PAUSE, the following Screen will appear and the Breadmaker will beep continuously. See ADVANCED BAKING TECHNIQUES: PAUSE for other uses.
STEP 16 First, the Breadmaker mixes the ingredients. Then, it begins the Kneading process. During this process, the yeast begins to activate, and normally the Viewing Window begins to fog. (This will clear so you can see the progress of your loaf.) The Breadmaker will stop kneading to let the dough rise.
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PAUSE / STOP / RESUME BAKING
Touch RESUME BAKING Key within 10 minutes; the process will resume from the point where it left off. If you forget to reactivate, the Breadmaker will automatically start the Cycle again.
Touch the STOP Key, to cancel the Cycle and the Cycle Selection Screen appears. NOTE: If you make an error after youve activated the Cycle and want to start over, touch PAUSE and then STOP. The Cycle will stop and you can begin again. For BREAD DOUGH, PIZZA and BAGEL DOUGHS, refer to STEP 18. STEP 17 BREAD or QUICK BREAD/CAKE Cycle Completed.
If OK is NOT touched, a controlled Keep Warm Phase will begin and will automatically shut off after 60 minutes. While this Phase will help prevent the bread from becoming soggy, for best results, remove bread immediately after Baking Cycle is complete. The Keep Warm Phase does not apply to QUICK BREAD/CAKE, JAM, SOUR DOUGH, BREAD DOUGH, PIZZA DOUGH, BAGEL DOUGH or BAKE ONLY Cycles. STEP 18 Remove the loaf of bread from the Bread Pan. Turn over the Bread Pan a few inches from the countertop and gently shake out the loaf. Its best to remove the loaf as soon as the Breadmaker is done baking. Place the loaf on a wire rack or other cooling surface to cool. Bread should be cooled (15 to 30 minutes) before it is sliced.
When bread baking is completed, the Breadmaker will beep and the Screen will read COMPLETE. This indicates that the Cycle is completed. Touch OK to stop the Keep Warm Phase; then put on your oven mitts and remove the Bread Pan. When you are done using the Breadmaker, be sure to unplug it. Remember that the Bread Pan and your loaf are both very hot! Be careful not to place either on a tablecloth, plastic surface, or other surface that might scorch or melt.
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Quick Bread/Cake should cool in the Bread Pan for 20 minutes. Use a thin rubber or plastic spatula and gently loosen the cake from the sides of the Bread Pan. Gently shake the quick bread/cake out of the Bread Pan and allow an additional 30 minutes to cool on a wire rack before slicing. Sometimes the Kneading Paddle will stick in a loaf of bread. If it does, use a non-metal utensil to gently remove it, taking care not to scratch the Kneading Paddle.
PIZZA DOUGH
The Pizza Dough Cycle will make your favorite pizza crust dough.
BAGEL DOUGH
Use this Cycle to make bagel dough that is shaped and then baked in a conventional oven.
SOUR DOUGH
This Cycle begins with mixing the levain ingredients and then fermenting the mixture over time to create a sour dough starter. At the end of the fermentation, additional ingredients are added and you can choose to make either dough to be hand-shaped and baked in a conventional oven, or bake a loaf of bread in the Breadmaker.
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From the MENU & START / Cycle Select Screen, touch DOUGH. Then touch BREAD, PIZZA or BAGEL. STEP 8
Touch RECIPES (optional) and read the ingredient list from the Screen. (See FRENCH BREAD DOUGH Recipe, 3 LB.) The LCD Screen displays one RECIPE for each Cycle. Touch NUTRITION (optional) and read the NUTRITION FACTS from the Screen. The LCD Screen displays one screen of NUTRITION FACTS for each RECIPE. STEP 9 Touch BACK to return to the DOUGH CYCLE Options Screen. ADD EXTRAS controls the Fruits & Nuts Dispenser. ADD EXTRAS is preset. Touch ADD EXTRAS to STOP Dispenser from operating.
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NOTE: Do not exceed Dispensers 2/3 Cup capacity. WARNING: Do not pour liquids or spices into the Dispenser. Always make sure fresh fruit or vegetables are not wet. Pat dry before putting them in the Dispenser. STEP 10 Touch START. When the DOUGH Cycle is completed, the Breadmaker beeps to let you know when the dough is ready to be removed. STEP 11 Remove the dough from the Bread Pan. Then its up to you to shape it, give it time for a final rising period, and bake it in a conventional oven.
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STEP 7 From the MENU & START / Cycle Select Screen, touch SOUR DOUGH; the following Screen will appear.
Then touch to select 2.5, 2.0 or 1.5 LB loaf size, BAKE or DOUGH Cycle. Touch ADD EXTRAS to STOP Dispenser from operating. NOTE: ADD EXTRAS controls the Fruits & Nuts Dispenser. ADD EXTRAS is preset. NOTE: Do not exceed 2/3 Cup capacity. WARNING: Do not pour liquids or spices into the Dispenser. Always make sure fresh fruit or vegetables are not wet. Pat dry before putting them in the Dispenser.
for
35
(CONTINUED)
When you touch the RECIPE Key, the following screen will appear, listing the FRENCH STARTER RECIPE.
5. Add the remaining ingredients. If you want DOUGH ONLY, touch the START Key. If you want to bake a loaf of bread, touch the DOUGH ONLY Key and it will change to Baking Cycle. 6. Touch the START Key. 7. Refer to BREAD CYCLES STEP 16 BREAD or QUICK BREAD/CAKE. 8. Refer to BREAD CYCLES STEP 17 BREAD or QUICK BREAD/CAKE Cycle Completed. For NORMAL SOUR DOUGH, follow the same procedures as French, just use the different recipe. SOUR DOUGH choices are: FRENCH NORMAL
Touch the (?) Key and the following Screen will appear listing the rest of the ingredients for FRENCH SOUR DOUGH BREAD recipe.
36
37
(CONTINUED)
7. The Breadmaker will pre-heat for 15 minutes before any movement occurs in the Pan. The jam will be heated and mixed for approximately 50 minutes. The entire JAM Cycle takes 1 hour and 5 minutes. 8. The REMAINING TIME will count down on the Screen until the Breadmaker beeps to signal the Cycle is completed. Press the STOP Button and open the Lid.
CAUTION:
For best results
THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND JAM WILL BE VERY HOT. USE OVEN MITTS. 9. Remove the Bread Pan from the Breadman. BE SURE TO USE OVEN MITTS. 10. Pour the hot jam into a heat-safe container. Leave on the counter top to cool, carefully stir frequently. 11. Pour the cooled jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top. 12. Cover tightly to store. Jam will thicken upon cooling.
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BAKE ONLY has variable TIME and variable TEMPERATURE. You can now bake dough, which was pre-made or purchased at the store, or perhaps your recipe calls for the dough to rest in the refrigerator for an extended time before baking. When the BAKE ONLY Screen first appears, the BAKE TIME will be highlighted. Touch the (+) and (-) Keys to adjust the amount of TIME (in minutes) you would like the Breadmaker to bake, up to 4 hours (240 minutes). Touch the Key under HOME to change to BAKE TEMPERATURE. Touch the (+) and (-) KEYS to adjust the TEMPERATURE, from 200F to 375F.
NOTE: HINT:
Touch the Key under HOME whenever you wish to change either the BAKE TIME or BAKE TEMPERATURE. Touch and hold the (+) and (-) Keys to fast advance or fast reverse either the BAKE TIME or BAKE TEMPERATURE.
39
The PERSONAL BAKER lets you be as creative as you need to be with a Cycle. If you want the dough to knead for 20 minutes, de-gas (punch down) for 15 seconds, and rise for an hour, just program in the numbers. You can choose to alter each process time to suit the taste of your recipe and your family and then save the processes in 1 of the 6 Select MEMORY Cycles. We recommend that for your own reference, you keep a log of the recipe name, ingredients, amounts, and times in the charts provided at the end of this book. You can recall your previously-saved personal settings from the 6 MEMORY Cycles (A through F). You will be allowed to further adjust each time setting for bread making. Try various combinations and enjoy making your own original recipes.
Use the 6 MEMORY Cycles Charts A through F at the end of this book to record the recipe name, ingredients, amounts, and times used.
40
If you touch RESET, all of the changes made will be erased and the PERSONAL BAKER Cycle will revert back to the last saved time. The cursor will move to the first process. 7. Touch START, all times will be stored in the Breadmakers memory and the MEMORY Cycle Key that you selected will change to USER DEFINED.
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1. Touch the Bread, Quick Bread/Cake, Dough, or Jam Cycle to be used. (PERSONAL allows you to redefine all Bread and Dough Cycles except: SOUR DOUGH and BAKE ONLY.) Touch to select: COURSE, SIZE, CRUST, and ADD EXTRAS if available. Touch the PERSONAL Key. 2. Touch the MEMORY Cycle you want this newest recipe variation stored in: A, B, C, D, E, or F. 3. Touch SAVE. The Cycle Name and the Process Time Settings for that Cycle will be saved to the MEMORY Cycle. A list of all Processes and the Times are listed. You can re-set the Time for each Process or leave some as they are. 4. Touch the UP ( ) or DOWN ( ) Keys to move the cursor up and down the process list. 5. To change the time for any of the listed Processes, touch the (+) or (-) Key. Time will change in 1-minute or 1-second increments. 6. When the START Key is touched, all times entered will be automatically saved in the Breadmaker memory until they are changed again. The Memory Cycle will be named the Cycle you started with (WHITE, SUPER RAPID, or DOUGH).
IMPORTANT:
If you touch RESET, all of the changes made will be erased and the PERSONAL Cycle will revert back to the last saved time. The cursor will move to the first process. 7. There are two PERSONAL Help Screens with helpful information for the PERSONAL Cycles. Touch the (?) Key for Screen (1) and then the DOWN (w) Key to advance to Screen (2). Touch the UP (v) Key to return to Screen (1). 8. Touch the BACK Key to return to the Process Time Setting Screen.
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PERSONAL
(CONTINUED)
9. Touch START to begin the newly defined PERSONAL Cycle, or touch the TIMER Key to activate the Delay Bake Timer. Touch the (?) Key and the following Screen will appear listing brief instructions for setting the PERSONAL BAKER and PERSONAL Cycles. Touch the DOWN Key for more information.
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PAUSE SCREEN
The Breadman Ultimate Dream Machine bakes a traditional horizontal loaf. This feature, in combination with the PAUSE Key, allows you to be very creative with bread machine baking. You can touch PAUSE at any time, during any Cycle. When you touch PAUSE, the Breadmaker will stay on hold for up to 10 minutes. You will hear 4 continuous beeps when the PAUSE begins and the Pause Screen shown above will appear. The beeping will continue until the Cycle is resumed. Touch the RESUME BAKING Key and the machine will start again at the point where it left off. If you forget to touch RESUME BAKING, the machine will automatically reactivate after the 10 minutes have elapsed. Touch STOP to cancel the Cycle completely and return to the Cycle Selection Screen. Using PAUSE will let you: Create decorative crusts Make pull-apart rolls Create rustic Mediterranean-styled rolled bread Add crumble toppings to coffee cakes
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PAUSE
Decorative Crusts
(CONTINUED)
At start of Baking process (check KNEADING AND BAKING CYCLE CHART), touch PAUSE. Leave Bread Pan in Breadmaker. Use a very sharp knife or blade to cut a decorative pattern in the top of the loaf (slashes, tic-tac-toe or cross, etc.) To prepare egg wash, use 1 egg white OR 1 whole egg + 1 Tbsp. water; mix well. Carefully brush the top of bread and cuts with egg wash. Be careful not to spill or drip egg wash into Bread Pan or Baking Chamber, as it will burn. Touch the RESUME BAKING Key; work quickly to limit amount of heat loss.
Pull-Apart Rolls
At start of final rise time (check KNEADING AND BAKING CYCLE CHART) touch PAUSE. Remove the Bread Pan from the Breadmaker and close the Lid. Remove dough and Kneading Paddle from the Bread Pan. Divide dough into even pieces (12, 18, or 24). Roll each piece into a round ball; layer into Bread Pan. Carefully brush 1st layer with egg wash; sprinkle with spices. Continue layering and spicing until all dough balls are used. Return to Breadmaker and touch RESUME BAKING Key. Use Italian spices, cinnamon sugar, seeds, or any combination of toppings you desire.
Heres a quick example of a rolled, Mediterranean-style bread using a French bread recipe: Activate PAUSE at the end of the Shape process (see KNEADING AND BAKING CYCLE CHART for time details) and remove the Bread Pan. Close the Lid. Remove the dough and Kneading Paddle. Roll it out on a clean, lightly floured surface. Roll the dough into an 8 x 13 rectangle. Lightly brush with good olive oil, such as Tassos. Then, sprinkle with fresh chopped garlic, basil, rosemary, and sun-dried tomatoes. Top with 1/3 cup of crumbled feta or goat cheese. If you would like, you could even add 2-3 slices of prosciutto. Roll the dough up tightly into an 8 wide roll. Tuck the ends under and place into the Bread Pan. Return the Bread Pan to the Breadmaker, close the Lid and press RESUME BAKING. The final rise will begin, immediately followed by BAKE.
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PAUSE
(CONTINUED)
As the baking begins, touch PAUSE again. Slash the top crust, gently mist the loaf with cold water, return the Bread Pan to the Baking Chamber, close the Lid and touch RESUME BAKING. Your rustic, alfresco Mediterranean bread will soon finish baking.
Braided Breads
At start of Final Rise (check KNEADING AND BAKING CYCLE CHART), touch the PAUSE Key. Remove Bread Pan and Kneading Paddle. Close Lid. Divide dough into 3 equal pieces. Stretch and roll each piece into 10inch rope. Place ropes on a flat surface side by side. Starting at middle, braid to end, turn to braid second half, seal ends. Return to Bread Pan and tuck ends under loaf. If desired brush with water or egg wash and sprinkle with seeds (i.e. poppy or sesame seeds). Return to Breadmaker and touch RESUME BAKING.
NOTE:
Do not leave the Lid standing open for extended periods of time. ALWAYS use an oven mitt when handling the Bread Pan and follow the Important Safeguards found in the beginning of this book. QUICK BREADS/CAKE: At end of Final Mix (check KNEADING AND BAKING CYCLE CHART), touch the PAUSE Key; then remove Bread Pan from Breadmaker. Close Lid. Remove the Kneading Paddle from the batter. Top batter with Crumb Topping listed in your recipe. Place Bread Pan back into Breadmaker, and touch the RESUME BAKING Key. Removing the Kneading Paddle will help prevent tearing the cake/loaf when it is removed from the Pan after baking. Have all special ingredients ready before starting. PAUSE allows 10 minutes to prepare bread products.
IMPORTANT
46
You can pre-program your Breadmaker so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING CYCLE CHART. The Timer is not an option for QUICK BREAD/CAKE, SUPER RAPID, DOUGH, JAM or BAKE ONLY Cycles. NOTE: Do not use the Delay Bake Timer if your recipe includes eggs, fresh milk, or other dairy products, meats, etc. that may spoil. To preset your Breadmaker follow these steps: 1. Add the ingredients as usual, taking care not to let the yeast and liquid ingredients contact one another. 2. Close the Breadmaker Lid and plug it in. 3. From the Bread Cycle / Options Screen, touch CYCLE to be used. Touch to select: COURSE, SIZE, CRUST and ADD EXTRAS. 4. Touch TIMER and the following Screen will appear.
v
PRESENT TIME
AM 09:01
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(CONTINUED)
5. There are 3 Preset COMPLETION TIMES: Touch the SUN. The COMPLETION TIME is preset for a 12:00 PM, lunch time.
Touch the MOON. The COMPLETION TIME is preset for a 6:00 PM, dinner time.
Touch the ALARM CLOCK. The COMPLETION TIME is preset for a 6:00 AM, breakfast time. 6. To adjust the COMPLETION TIME: Touch the UP (v) and DOWN (w) Arrow Keys to adjust the HOUR. Note the PM and AM on the left of the Screen. When the HOUR is correctly shown, then touch the MINUTE Key and the UP and DOWN Arrow Keys to adjust the MINUTES. When the DELAY BAKE TIMER is set for time you want the bread to be completed, touch the START Key. A long beep will sound as the time is registered into the Breadmakers memory.
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White Bread
Ingredients: 1.5 LB 2.0 LB 1-1/2 Cups 2-1/2 Tbsp. 1/4 Cup 2 tsp. 2 Tbsp. 4 Cups 2-1/4 tsp. 2.5 LB 1-3/4 Cups + 2 Tbsp. 2 Tbsp. + 2 tsp. 6 Tbsp. 2-1/2 tsp. 3 Tbsp. 5 Cups 2-1/2 tsp. Water 80F/27C 1 Cup Oil 2 Tbsp. Sugar 2 Tbsp. Salt 1-1/2 tsp. Dry Milk 1-1/2 Tbsp. Bread Flour 3 Cups Active Dry Yeast 2 tsp. Touch WHITE BREAD Cycle/NORMAL Course Touch WHITE BREAD Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
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White, French, Fruits & Nuts, and Whole Wheat Method: 1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (80F/27C); pour into the Bread Pan. 3. Use a measuring spoon to measure the oil; add to the Bread Pan. 4. Use a measuring spoon to measure the sugar, salt, and any other dry ingredients; level off with the straight edge of a knife and add to the Bread Pan. 5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the Bread Pan. Smooth into all corners. 6. Carefully measure Active Dry Yeast with a measuring spoon; level off with the straight edge of a knife and add to the Bread Pan. 7. Place the Bread Pan into the Breadmaker. Push down on the rim until the Bread Pan fits firmly in place. Close the Lid. 8. Touch WHITE Cycle Key Touch 2.5 LB, 2.0LB or 1.5 LB. LOAF SIZE. Touch the START Key. 9. At the beep during the kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. 10. When the beeper sounds the bread has finished baking. The Screen will display COMPLETE. 11. Touch the OK Key. If OK is NOT touched, a controlled Keep Warm Phase will begin and will automatically shut off after 60 minutes. 12. Use oven mitts to carefully remove the Bread Pan. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 13. Turn the Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Breadmaker. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack, approximately 15 to 30 minutes before cutting. 14. When the bread has completely cooled, approximately 1 hour, store in an airtight container. 15. UNPLUG UNIT BEFORE CLEANING. Clean Bread Pan after each use. DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING & STORING.) Clean inside of Breadmaker after each use.
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Banana Bread
Ingredients: 1.5 LB 2.0 LB 1 1-1/4 Cups 3 Tbsp. 2 Cups 2 Cups 2-1/4 tsp. 2.5 LB 1 1-1/2 Cups+ 2 Tbsp. 1/4 Cup 2-1/2 Cups 2-1/2 Cups 2-1/2 tsp. Egg, large, room temperature 1 Water 80F/27C 3/4 Cup + 2 Tbsp. Oil 2 Tbsp. Banana Cake Mix* 1-1/2 Cups Bread Flour 1-1/2 Cups Active Dry Yeast 2 tsp. Touch WHITE BREAD Cycle/NORMAL Course Touch WHITE BREAD Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp. *Or any other variety of cake mix for flavor variation.
1 Tbsp.
1 Tbsp.
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Buttermilk Bread
Ingredients: 1.5 LB 2.0 LB 1-1/2 Cups 3 Tbsp. 2 tsp. 3 Tbsp. 3/4 tsp. 4 Cups 2-1/4 tsp. 2.5 LB 1-3/4 Cups + 2 Tbsp. 1/4 Cup 2-1/2 tsp. 1/4 Cup 1 tsp. 5 Cups 2-1/2 tsp. Cultured Buttermilk 80F/27C 1 Cup + 2 Tbsp. Oil 2 Tbsp. Salt 1-1/2 tsp. Sugar 2 Tbsp. Baking Soda 1/2 tsp. Bread Flour 3 Cups Active Dry Yeast 2 tsp. Touch WHITE BREAD Cycle/NORMAL Course Touch WHITE BREAD Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
Corn Bread
Ingredients: 1.5 LB 2.0 LB 1 1-1/4 Cups 1/4 Cup 1/4 Cup 2 tsp. 2-1/2 Tbsp. 4 Cups 1/2 Cup 2-1/4 tsp. 2.5 LB 2 1-1/2 Cups 5 Tbsp. 5 Tbsp. 2-1/2 Tbsp. 3 Tbsp. 5 Cups 2/3 Cup 2-1/2 tsp. Egg(s), large, room temperature 1 Water 80F/27C 3/4 Cup + 2 Tbsp. Oil 3 Tbsp. Honey 3 Tbsp. Salt 1-1/2 tsp. Dry Milk 2 Tbsp. Bread Flour 3 Cups Corn Meal 1/3 Cup Active Dry Yeast 2 tsp. Touch WHITE BREAD Cycle/NORMAL Course Touch WHITE BREAD Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
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Egg Bread
Ingredients: 1.5 LB 2.0 LB 2 1 Cup + 2 Tbsp. 3 Tbsp. 2 tsp. 3 Tbsp. 1/4 Cup 4 Cups 2-1/4 tsp. 2.5 LB 3 1-1/4 Cups + 2 Tbsp. 1/4 Cup 2-1/2 tsp. 1/4 Cup 5 Tbsp. 5 Cups 2-1/2 tsp. Eggs, large, room temperature 2 Water 80F/27C 3/4 Cup Oil 2 Tbsp. Salt 1-1/2 tsp. Sugar 2 Tbsp. Dry Milk 3 Tbsp. Bread Flour 3 Cups Active Dry Yeast 2 tsp. Touch WHITE BREAD Cycle/NORMAL Course Touch WHITE BREAD Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
French Bread
Ingredients: 1.5 LB 2.0 LB 1-1/2 Cups 2 Tbsp. 2 Tbsp. 2 tsp. 4 Cups 2-1/4 tsp. 2.5 LB 1-3/4 Cups 2 Tbsp. + 1 tsp. 2 Tbsp. + 1 tsp. 2-1/2 tsp. 5 Cups 2-1/2 tsp. Water 80F/27C 1 Cup + 2 Tbsp. Oil (optional) 1-1/2 Tbsp. Sugar 1-1/2 Tbsp. Salt 1-1/2 tsp. Bread Flour 3 Cups Active Dry Yeast 2 tsp. Touch FRENCH Cycle/NORMAL Course Touch FRENCH Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
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1 Tbsp.
1 Tbsp.
54
1 Tbsp.
1 Tbsp.
55
1/3 Cup
1/2 Cup
2/3 Cup
Touch FRUITS & NUTS Cycle/NORMAL Course Touch FRUITS & NUTS Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
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1 Tbsp.
1/3 Cup
1/2 Cup
2/3 Cup
Touch FRUITS & NUTS Cycle/NORMAL Course Touch FRUITS & NUTS Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
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1 Tbsp.
1/3 Cup
1/2 Cup
2/3 Cup
Touch FRUITS & NUTS Cycle/NORMAL Course Touch FRUITS & NUTS Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
1 Tbsp.
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1/3 Cup
1/2 Cup
2/3 Cup
Touch FRUITS & NUTS Cycle/NORMAL Course Touch FRUITS & NUTS Cycle/RAPID Course Active Dry Yeast 2-3/4 tsp.
1 Tbsp.
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1 Tbsp.
1 Tbsp.
60
1 Tbsp.
61
1 Tbsp.
62
1 Tbsp.
1 Tbsp.
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The QUICK BREAD/CAKE Cycle will mix and bake recipes made from scratch. It is important that you assist the Breadmaker in the stirring process during the rest time. Refer to KNEADING AND BAKING CYCLE CHART for the appropriate time. Use a rubber spatula to gently scrape the ingredients from the sides and corners of the Pan and fold into the wet mixture. Remove the Bread Pan from the Breadmaker as soon as the Cycle is complete and allow the cake or quick bread to remain in the Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a spatula and gently loosen the cake from the sides of the Bread Pan. Turn upside down to remove.
1/2 Cup
Touch QUICK BREAD/CAKE Cycle Key and LIGHT Crust Color Key
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Quick Bread/ Cake Method: 1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft. Make sure all ingredients, except water and orange juice, are at room temperature. 2. Place egg in-shell in a bowl of warm water for 15 minutes to bring to room temperature. 3. Use a liquid measuring cup to measure the water (80F/27C) and orange juice (80F/27C); then pour into the Bread Pan. 4. Place unbeaten egg into the Bread Pan. 5. Use a measuring cup to measure the oil; add to the Bread Pan. 6. Use a measuring spoon to measure the salt and sugar; level off with the straight edge of a knife and add to the Bread Pan. 7. Use a measuring cup to measure the dried dates; add to the Bread Pan. Lightly spoon all-purpose flour into a dry measuring cup; level off with the straight edge of a knife and add to the Bread Pan. 8. Carefully measure baking powder and baking soda with a measuring spoon, level off with the straight edge of a knife and add to the Bread Pan. 9. Place the Bread Pan into the Breadmaker. Push down on the rim until the Bread Pan fits firmly in place. Close the Lid. 10. Touch the QUICK BREAD/CAKE Cycle Key. Touch MEDIUM, DARK or LIGHT CRUST COLOR. Refer to each recipe for the correct selection. 11. ADD EXTRAS controls the Fruits & Nuts Dispenser. ADD EXTRAS is preset to dispense food. Put slivered almonds into the Dispenser NOW! WARNING: Do not exceed 2/3 Cup capacity. NOTE: Do not pour liquids or spices into the Dispenser. Always make sure fresh fruit or vegetables are not wet. Pat dry before putting them in the Dispenser. NOTE: If you will NOT be using the Dispenser, touch the ADD EXTRAS Key before START to STOP Dispenser from operating. 12. After 10 minutes, before the baking begins, the Bread Machine will stop to allow the dough to Rest. Touch the PAUSE Key. Remove the Bread Pan and use a spatula to fold in any flour from around the sides of the Bread Pan. Remove the Kneading Paddle from the batter and replace the Bread Pan. Push down on the rim until the Bread Pan fits firmly in place. Close the Lid. 13. Touch the RESUME BAKING Key and complete the baking process. Removing the Paddle will help prevent tearing the cake / loaf when it is removed from the Bread Pan after baking. 14. Remove the Bread Pan from the Breadmaker as soon as the Cycle is complete and allow the cake or quick bread to remain in the Bread Pan for 20 minutes on a cooling rack before removing. Using oven mitts, take a non-metal spatula and gently loosen the cake from the sides of the Pan. Turn Bread Pan upside down to release the loaf. Allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing. CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 15. When the bread has completely cooled, approximately 1 hour, store in an air tight container. 16. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See Cleaning Instructions). Clean inside of Breadmaker after each use.
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2/3 Cup
Touch QUICK BREAD/CAKE Cycle Key and MEDIUM Crust Color Key Stir, use a spatula to fold in any flour around the sides of the Pan.
Touch QUICK BREAD/CAKE Cycle Key and DARK Crust Color Key
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2/3 Cup
Touch QUICK BREAD/CAKE Cycle Key and LIGHT Crust Color Key
Touch QUICK BREAD/CAKE Cycle Key and DARK Crust Color Key
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We suggest starting your SUPER RAPID bread baking with this SUPER RAPID White Bread Recipe. Follow each step carefully, noticing that water temperatures must be 100-115F/4346 C and that Quick Rise, Rapid Rise, Bread Machine or Instant Rise Active Dry Yeast MUST be used.
Super Rapid Method: 1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft. Have all ingredients ready. Make sure all ingredients, except water, are at room temperature. 2. Use a liquid measuring cup to measure the water (100-115F/43-46 C); pour into the Bread Pan. 3. Use a measuring spoon to measure the oil; add to the Bread Pan. 4. Use a measuring spoon to measure the sugar, salt, and any other dry ingredients; level off with the straight edge of a knife and add to the Bread Pan. 5. Lightly spoon bread flour into a dry measuring cup; level off with the straight edge of a knife and add to the Bread Pan. Smooth into all corners. 6. Carefully measure Quick Rise Dry Yeast with a measuring spoon; level off with the straight edge of a knife and add to the Bread Pan. 7. Place the Bread Pan into the Breadmaker. Push down on the rim until the Bread Pan fits firmly in place. Close the Lid. 8. Touch SUPER RAPID Cycle Key Touch 2.5 LB, 2.0LB or 1.5 LB. LOAF SIZE. Touch the START Key. 9. At the beep during the kneading process, check the dough ball. It will be sticky to the touch. At this time, push down any dough or flour that may be on the sides of the Bread Pan. 10. When the beeper sounds the bread has finished baking.
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11. Use oven mitts to carefully remove the Bread Pan. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 12. Turn the Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Breadmaker. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack, approximately 15 to 30 minutes before cutting. 13. When the bread has completely cooled, approximately 1 hour, store in an airtight container. 14. UNPLUG UNIT BEFORE CLEANING. Clean Bread Pan after each use. DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING & STORING.) Clean inside of Breadmaker after each use.
1 Cup + 3 Tbsp. 1-1/2 Cups + 2 Tbsp. 1-3/4 Cups + 3 Tbsp. 1 Tbsp. 2 Tbsp. 3 Tbsp. 1-1/2 tsp. 2 tsp. 2-1/2 tsp. 1 Tbsp. 2 Tbsp. 3 Tbsp. 1/4 Cup 1/2 Cup 3/4 Cup 3 Cups 4 Cups 5 Cups 1 Tbsp. + 1-3/4 tsp. 2 Tbsp. + 1/2 tsp. 2 Tbsp. + 2 tsp.
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70
71
Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE Method: 1. Remove the Bread Pan from the Breadmaker. Attach the Kneading Paddle onto the Shaft. Make sure all ingredients are at room temperature. 2. Use a liquid measuring cup to measure the water and pour into the Bread Pan. 3. Use a measuring spoon to measure the sugar and add to the Bread Pan. 4. Lightly spoon bread flour into a dry measuring cup, level off with the straight edge of a knife and add to the Bread Pan. 5. Carefully measure yeast with a measuring spoon, level off with the straight edge of a knife and add to the Pan . 6. Place the Bread Pan into the Breadmaker. Close the Lid. 7. Touch SOUR DOUGH Cycle Key; then SIZE; then DOUGH Key. Touch ADD EXTRAS to STOP the Dispenser door from opening. 8. Touch PROCESS Key. Following the detailed description described previously in this Instruction Manual, adjust the FERMENT TIME from 2 to 48 hours. 9. Touch the START Key. 10. When the beeper sounds, the fermented sponge (levain) is complete. Touch the OK Key, a recipe for dough will be displayed on the Screen. Add the remaining dough ingredients.
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Touch SOUR DOUGH Cycle Key; then DOUGH or BAKE 11. Touch the START Key. 12. When the beeper sounds, the Screen will display COMPLETE. 13. If you touched the DOUGH Key, and prefer to bake your loaf in a conventional oven, remove the dough from the Bread Pan NOW. 14. If you touched the BAKE Key, then your loaf is now fully baked. Touch the OK Key. If OK is NOT touched, a controlled Keep Warm Phase will begin and will automatically shut off after 60 minutes. 15. Use oven mitts to carefully remove the Bread Pan. CAUTION: THE OVEN CAVITY, BREAD PAN, KNEADING BLADE AND BREAD WILL BE VERY HOT. USE OVEN MITTS. 16. Turn the Bread Pan upside down and shake several times to release the bread. Do not use metal utensils inside the Bread Pan or Breadmaker. Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack, approximately 15 to 30 minutes before cutting. 17. When the bread has completely cooled, approximately 1 hour, store in an airtight container. 18. UNPLUG UNIT BEFORE CLEANING. Clean Bread Pan after each use. DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING & STORING.) Clean inside of Breadmaker after each use.
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Touch SOUR DOUGH Cycle Key; then BAKE Method: Follow steps 1 through 10 outlined in the SOUR DOUGH: NORMAL OR FRENCH recipe. Create the Sour Dough Starter and place in the Bread Pan with the remaining dough ingredients. 11. Touch the START Key.; then the PAUSE Key; then the STOP Key. 12. Touch the WHOLE WHEAT Cycle Key. Select NORMAL Course. Select Size: 1.5 LB, 2.0 LB or 2.5 LB. Select LIGHT, MEDIUM or DARK Crust Color. 13. Touch the START Key. Complete baking the bread. Follow steps 14 through 18 outlined in the SOUR DOUGH: NORMAL OR FRENCH recipe.
75
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Method: 1. Place dough on lightly floured surface. Divide into pieces. Shape into smooth cylinders about 4 inches long. 2. Place rolls on greased cookie sheet. Let rise in a warm place for 30 minutes until doubled in size. Cut (with a very sharp knife) one long slash down the length of the roll. 3. Brush with cold water. 4. Bake at 400F/204C for 20 to 25 minutes or until golden brown.
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Method: 1. Place dough on surface covered with cornmeal. Roll dough to 1/4-inch thickness. 2. Cut into 16 to 24 circles (about 3/4 inches in diameter). 3. Turn to coat top side with cornmeal. 4. Cover; let rise until doubled in size. 5. Carefully remove muffins to greased and preheated 325F/164C electric griddle or fry pan. Cook 10 minutes per side or until sides are golden brown. Cool. Split and toast.
78
79
80
1 1 1 Cup + 3 Tbsp. 1-1/2 Cups + 3 Tbsp. 1/4 Cup 6 Tbsp. 2 tsp. 1 Tbsp. 1/4 Cup. 6 Tbsp. 4 Cups 6 Cups 2-1/4 tsp. 1 Tbsp.
Dinner Roll Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size. 3. Bake at 350F/177C for 25 to 30 minutes, or until done.
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Touch DOUGH Cycle Key; then BREAD Type Key Egg Wash: Egg(s) Water Blend egg and water together for egg wash. Filling: Sugar Cinnamon Walnuts, finely chopped Raisins (optional) Glaze: Powdered Sugar Milk Vanilla Extract 1/4 Cup 2 Tbsp. 1/4 Cup 1/4 Cup 1/2 Cup 4 Tbsp. 1/2 Cup 1/2 Cup
1 1 Tbsp.
2 2 Tbsp.
Method: 1. Place on a lightly floured surface. (Divide dough in half for 24 rolls.) Roll dough into a 12-inch x 16-inch rectangle. Brush with egg wash. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly, jelly-roll style, starting with the longest side and cut into 12 or 24 slices. 2. Place in a greased baking pan (2 pans for 24 rolls) about 1/2 inch apart. Let stand in a warm place for 30 minutes until doubled in size. 3. Bake at 350F/177C for 25 to 30 minutes, or until done. 4. Mix glaze ingredients until smooth and drizzle over top.
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Sticky Buns
Prepare Cinnamon Roll Dough (see previous recipe); Omit the Glaze; Add Sticky Topping Topping: Butter, melted Brown Sugar Corn Syrup Pecan Halves Method: 1. Place pecans in baking pan(s). 2. Mix remaining Topping ingredients together and spread in baking pan(s). 3. Top with roll slices about 1/2-inch apart. Let stand in a warm place for 30 minutes until doubled in size. 3. Bake at 350F/177C for 25 to 30 minutes, or until done. 4. When the Cinnamon Roll comes out of the oven, CAREFULLY invert onto a serving plate. (Cover the baking pan with the plate, then turn the plate over.) WARNING: Use extreme CAUTION when removing the Sticky Buns from the baking pan as the syrup will be very hot. Use oven mitts or protective gloves and a long handled spatula to help remove the Buns.
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Touch DOUGH Cycle Key; then BREAD Type Key Glaze: Egg Yolk, beaten Water Topping: Poppy Seeds
1 1 Tbsp.
2 2 Tbsp.
1 Tbsp.
1 Tbsp.
Method: 1. Place dough on a lightly floured surface. Divide dough into 3 (or 6) equal pieces. Roll each piece into a 13-inch rope with tapered ends. Place 3 ropes side by side, starting in middle braid to the end and turn, braid to end. Pinch end together and turn under to seal. Repeat with remaining ropes for 2 loaves. 2. Transfer braided dough to greased baking sheet(s); cover and let rise in a warm place for 45 minutes or until doubled in size. 3. Combine glaze ingredients and brush onto braid(s). Sprinkle with poppy seeds. 4. Bake at 375F/190C for 25 minutes or until golden brown.
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Touch DOUGH Cycle Key; then BREAD Type Key Filling: Cream Cheese, room temperature Sugar Maraschino Cherries, chopped Milk Almond Extract Glaze: Powdered Sugar Sour Cream Milk Almonds, sliced Cherries
Method: 1. Place on a lightly floured surface. Roll into a 15-inch x 10-inch rectangle. Spread filling over dough within 1/2-inch of edges. Starting with longest side, roll dough up tightly, pressing edges to seal. 2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch to seal. With a knife, make cuts 1-1/2 inches apart from the outside edge to within 1-inch of the inside edge. Turn each section on its side so filling shows. 3. Cover and let rise in a warm place 40 minutes or until almost doubled in size. 4. Uncover and bake at 375F/190C for 20 to 25 minutes or until done. 5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency. Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
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Touch DOUGH Cycle Key; then BREAD Type Key NOTE: Any 1.5 LB. bread or dough recipe may be used; mix on DOUGH program. Method: 1. Place dough on a lightly floured surface (divide dough in half if making 2 Bread Bowls). Shape into smooth round ball(s) and place on greased baking sheet(s). 2. Cover and let rise in a warm place for one hour or until doubled in size. 3. Bake at 350F/177C for 30 to 40 minutes or until done. (Tap the bottom of the loaf; it should sound hollow.) Allow to cool completely on a wire rack. 4. With a serrated knife, remove the top 1-inch of bread bowl. Remove the center, leaving a shell of 1/2-inch on sides and bottom. 5. Fill with 3 Cups Party Dip. Cut removed bread into 1-inch pieces and serve with Dip.
Shrimp Dip
Ingredients: Canned Shrimp, drained and mashed Cream Cheese, softened Mayonnaise Green Onions, chopped 3 Cups 2 small cans 1 (8-oz) pkg 1 Cup 3
Mix and chill before serving. Mix and chill before serving.
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Touch DOUGH Cycle Key; then BREAD Type Key NOTE: Any 2.0 LB Bread or Dough recipe may be used; mix on DOUGH Cycle. Method: 1. Place dough on a lightly floured surface. Divide dough into 4 or 6 equal pieces. Shape into smooth, round balls and place on a greased baking sheet. 2. Cover and let rise in a warm place for one hour or until doubled in size. 3. Bake at 350F/177C for 25 to 30 minutes or until done. Allow to cool completely on a wire rack. 4. With a serrated knife, remove the top 1-inch of each Bread Bowl. Remove the center, leaving a shell on 1/2-inch on sides and bottom. 5. Fill with approximately 1 cup of chili.* *Creamed soups and stews work well in Bread Bowls. We do not recommend using non-creamed soup as it will soak through the bread bowl too easily.
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Touch DOUGH Cycle Key; then BREAD Type Key Method: 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball. 2. Place 5 balls on a large baking sheet. Place the remaining 5 balls on another baking sheet. Let rise about 20 minutes. With fingertips, flatten each ball into a 6-inch circle. 3. Bake at 500F/260C for 5 minutes or until puffed and tops begin to brown. 4. Cut each in half to form 2 pockets.
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Touch DOUGH Cycle Key; then BREAD Type Key Glaze: Egg White Water Toppings: (optional) Kosher salt, sesame seeds Pretzel Method: 1. On a lightly floured surface cut dough into pieces. Roll each piece into a 16-inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop. 2. Place on a greased baking sheet 1-1/2 inches apart. Brush with glaze and sprinkle with topping. Bake at 375F/190C for 15 to 20 minutes or until done. Variation: Pepperoni Pretzel: Add 1 Cup sliced pepperoni and 2 Tbsp. Parmesan cheese to dough ingredients. Follow method of completion.
1 1 Tbsp.
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Water 80F/27C Oil Sugar Salt Dry Milk Bread Flour Active Dry Yeast
Touch DOUGH Cycle Key; then PIZZA Type Key Method: 1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza pan, raising edges. 2. Spread pizza sauce over the dough and sprinkle with toppings. 3. Bake at 425F/218C for 20 minutes or until crust is golden brown around edges.
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Touch DOUGH Cycle Key; then PIZZA Type Key Method: 1. Place on a lightly floured surface. Divide in half and press onto a 12-inch pizza pan, raising edges. (Sprinkle each Pan with 1 tablespoon of cornmeal if desired.) Generously pierce dough with a fork. For one 12-inch thick crust, do not divide. 2. Bake at 425F/218C for 10 to 12 minutes or until edges of crust begin to turn a light golden brown. Remove, add toppings and return to oven to bake an additional 15 to 20 minutes.
Touch DOUGH Cycle Key; then PIZZA Type Key Par-Baked Method: 1. Thick pizza crusts may be par-baked. Place dough in pan as usual; generously pierce with a fork. Bake at 400F/204C for 10 to 12 minutes. 2. Place desired Southwestern toppings on crust and return to the oven for an additional 15 to 20 minutes.
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Calzones
Ingredients: Water 80F/27C Oil Salt Bread Flour Active Dry Yeast 4 Calzones 1-1/4 Cups 2 Tbsp. 2 tsp. 4 Cups 2-1/4 tsp. 6 Calzones 1-3/4 Cups 3 Tbsp. 2-1/2 tsp. 6 Cups 1 Tbsp.
Touch DOUGH Cycle Key; then PIZZA Type Key Sausage Filling: Mozzarella Cheese, shredded Italian Sausage, cooked and crumbled Red Onion, chopped Tomato Sauce Egg Wash: Egg(s) Water Blend egg and water together for egg wash. Method: 1. Place dough on lightly floured surface, divide in pieces. Roll each piece into a thin 10-inch circle. 2. Place 1/2 cup mozzarella cheese on one half of each circle, leaving a 1-inch border of dough. Top with remaining ingredients. 3. Fold dough over filling, and seal with fork tines. 4. Place Calzones on greased baking sheet, do not let rise. Brush with glaze and egg wash. 5. Bake at 400F/204C for 20 to 25 minutes or until golden brown. Cool 5 minutes, cut into wedges.
1 1 Tbsp.
2 2 Tbsp.
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Touch DOUGH Cycle Key; then PIZZA Type Key Garlic-Cheese Topping: Blend together: Olive Oil Dried Oregano Garlic, finely minced Parmesan Cheese, grated Salt
1/4 Cup 1-1/2 tsp. 1/4 Cup 1/4 Cup 1/4 tsp.
Method: 1. If making 2 loaves, divide dough in half, stretch in deep pizza pan(s). 2. Spoon topping evenly over the dough. Sprinkle with remaining ingredients. Cover and let rise until doubled in size. Make indentations in top with fingers, let rise 10 to 15 minutes. 3. Bake at 400F/204C for 20 minutes or until golden brown.
93
Touch DOUGH Cycle Key; then BAGEL Type Key Glaze: Egg White, beaten Water
1 1 Tbsp.
1 1-1/2 Tbsp.
Toppings (optional): Sesame Seeds, Poppy Seeds, Cracked Wheat Dry Cereal, or Dehydrated Onions Method: 1. Place on a lightly floured surface. Divide into pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs. Gently pull to make a one-inch hole. 2. Place on a greased baking sheet. Cover and let rise in a warm place for 10 minutes. 3. In a 3-quart sauce Pan, bring to a boil 2 quarts water and 2 Tbsp. sugar. Place a few bagels at a time in boiling Water. Simmer 3 minutes, turning each bagel once. Remove with slotted spoon and put back on greased baking sheet. 4. Brush with egg and sprinkle with choice of toppings. 5. Bake at 400F/204C for 20 to 25 minutes or until done; cool on a wire rack.
94
Touch DOUGH Cycle Key; then BAGEL Type Key Glaze: Egg White, beaten Water Toppings (optional): Sesame Seeds, Poppy Seeds,
1 1 Tbsp.
1 1-1/2 Tbsp.
95
96
Touch DOUGH Cycle Key; then BAGEL Type Key Topping: Vanilla Sugar
97
PERSONAL RECIPES
Rosemary French Bread
Rosemary adds a pleasant touch to this highly flavored bread. Ingredients: Water, 80F/27C Olive Oil Salt Sugar Bread Flour Active Dry Yeast Add to Dispenser: Rosemary, dried 1.5 LB 1 Cup + 2 Tbsp. 1-1/2 Tbsp. 1-1/2 tsp 1-1/2 Tbsp. 3 Cups 2 tsp 2.0 LB 1-1/2 Cups 2 Tbsp. 2 tsp. 2 Tbsp. 4 Cups 2-1/4 tsp.
1 Tbsp. + 1 tsp
2 Tbsp.
Method: 1. Place all ingredients in Bread Pan in order listed. Insert Bread Pan into Breadmaker. 2. Touch MENU & START Key; touch FRENCH Cycle Key. Touch to select: COURSE, SIZE, CRUST. Make sure the ADD EXTRAS Key is highlighted. Touch the PERSONAL Key. 3. Touch the MEMORY Cycle you want this newest recipe variation stored in: A, B, C, D, E, or F. 3. Touch SAVE. The Cycle Name and the Process Time Settings for that Cycle will be saved to the MEMORY Cycle. A list of all Processes and the Times are listed. You can re-set the Time for each Process or leave some as they are. 4. Touch the UP ( ) or DOWN ( ) Keys to move the cursor up and down the process list. 5. To change the time for any of the listed Processes, touch the (+) or (-) Key. Time will change in 1-minute or 1-second increments. Program: Time/Temperature Suggestion: Preheat 0 minutes Record your recipe name and settings on 1st Knead 5 minutes the PERSONAL BAKER RECIPE FORMS in 2nd Knead 15 minutes back of this Instruction Manual. 1st Rise 50 minutes 1st Punch Down 10 seconds** 2nd Rise 50 minutes 2nd Punch Down 10 seconds** 3rd Rise 50 minutes Shape 10 seconds Final Rise 5 minutes Bake 55 minutes **Punch and Shape are in seconds rather Temperature 355F than minutes. Total time 3 hours 45 minutes
98
Method: Press PAUSE at end of 1st Punch Down. Remove Bread Pan and Kneading Paddle; close Lid. On a lightly floured surface, gently roll or stretch dough into a 20 to 24-inch rope. Divide dough into 16 to 24 pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer coated balls in Breadmaker. Return Bread Pan to Breadmaker; close Lid. Press the START for final rise and bake. Program: Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Temperature Total time Time/Temperature 0 minutes 5 minutes 25 minutes 50 minutes 20 seconds** 55 minutes 10 seconds** 50 minutes 10 seconds 5 minutes 55 minutes 335F 3 hours 05 minutes
Suggestion: Record your recipe name and settings on the PERSONAL BAKER RECIPE FORMS in back of this Instruction Manual.
99
Touch SOUR DOUGH Cycle Key; then PROCESS 6 HOURS Dough: Potato, boiled, mashed Potato Water 80F/27C Oil Bulgar, cooked 80F/27C Salt Sugar Bread Flour Whole Wheat Flour Wheat Germ Active Dry Yeast Touch START Key Method: Please use the Method outlined in the SOUR DOUGH: NORMAL OR FRENCH section of this Instruction Manual.
100
1/3 Cup 1/2 Cup 1 Tbsp. 1/4 Cup 1-1/2 tsp. 1 Tbsp. 1-1/2 Cups 1/2 Cup 1 Tbsp. 1 tsp.
1/2 Cup 3/4 Cup 1-1/2 Tbsp. 1/3 Cup 2 tsp. 1-1/2 Tbsp. 1-3/4 Cups 3/4 Cup 1-1/2 Tbsp. 1-1/4 tsp.
2/3 Cup 3/4 Cup 2 Tbsp. 1/2 Cup 2-1/2 tsp. 2 Tbsp. 2 Cups 1 Cup 2 Tbsp. 1-1/2 tsp.
Whole Egg Glaze: 1 Egg, whole + 1 Tbsp. Water, mix well. Method: At the start of BAKE, touch the PAUSE Key and quickly cut top of bread with a very sharp blade. Carefully brush with whole egg glaze. Close Lid; touch RESUME.
101
Greek Braid
Ingredients: Water 80F/27C Oil Honey Salt Bread Flour Anise Seed, ground Active Dry Yeast 1.5 LB 1 Cup + 2 Tbsp. 2 Tbsp. 2 Tbsp. 1-1/2 tsp. 3 Cups 1 tsp. 2 tsp. 2.0 LB 1-1/2 Cups 3 Tbsp. 3 Tbsp. 2 tsp. 4 Cups 2 tsp. 2-1/4 tsp. 2.5 LB 1-3/4 Cups + 2 Tbsp. 1/4 Cup 1/4 Cup 2-1/2 tsp. 5 Cups 1 Tbsp. 2-1/2 tsp.
Touch WHITE BREAD Cycle/NORMAL Course Touch WHITE BREAD Cycle/RAPID Course Active Dry Yeast 4 tsp. Whole Egg Glaze: 1 Egg, whole + 1 Tbsp. Water, mix well. Method: At the start of final rise (see KNEADING AND BAKING CYCLE CHART for times), touch PAUSE; remove Bread Pan, close Lid. Remove dough and Kneading Paddle from Bread Pan. Divide dough into 3 equal pieces. Stretch and roll each piece into a 10-inch rope, lay side by side on flat surface. Starting in middle braid to each end, seal and tuck ends under. Return to Bread Pan, brush with water or whole egg glaze and sprinkle with sesame seeds if desired. Place Bread Pan in Breadmaker; touch the RESUME Key.
1 Tbsp.
1 Tbsp. + 1 tsp.
102
Touch WHOLE WHEAT Cycle/NORMAL Course Glaze: 1 Egg White + 1 Tbsp. Water, mix well Method: At end of final rise (see KNEADING AND BAKING CYCLE CHART for times) touch the PAUSE Key, then cut 2 slashes in top of bread with a very sharp blade, and carefully brush with glaze. Touch the RESUME Key to finish the baking.
103
15 Grain Bread
Ingredients: Water 80F/27C Oil Molasses Honey Salt Bulgar, cooked, 80F/27C Dry Milk 7 Grain Cereal Bread Flour Whole Wheat Flour Rye Flour Soy Flour Vital Wheat Gluten Sesame Seeds Poppy Seeds Caraway Seeds Wheat Germ Active Dry Yeast 1.5 LB 1 Cup + 2 Tbsp. 2 Tbsp. 2 Tbsp. 1 Tbsp. 1-1/2 tsp. 1 Tbsp. 2 Tbsp. 1/4 Cup 2 Cups 1/2 Cup 1/4 Cup 2 Tbsp. 1 Tbsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp. 2 tsp. 2.0 LB 1-1/2 Cups 3 Tbsp. 3 Tbsp. 2 Tbsp. 2 tsp. 1-1/2 Tbsp. 3 Tbsp. 1/2 Cup 2-1/2 Cups 3/4 Cup 1/2 Cup 3 Tbsp. 1-1/2 Tbsp. 2 tsp. 2 tsp. 1-1/2 tsp. 2 tsp. 2-1/4 tsp. 2.5 LB 1-3/4 Cups + 2 Tbsp. 1/4 Cup 1/4 Cup 3 Tbsp. 2-1/2 tsp. 2 Tbsp. 4 Tbsp. 3/4 Cup 3 Cups 1-1/4 Cup 1/2 Cup 1/4 Cup 2 Tbsp. 1 Tbsp. 1 Tbsp. 2 tsp. 1 Tbsp. 2-1/2 tsp.
104
Touch SOUR DOUGH FRENCH Cycle Key; then PROCESS 6 HOURS Dough: Water 80F/27C Salt Bread Flour Rye Flour Active Dry Yeast Touch START Key Method: Please use the Method outlined in the SOUR DOUGH: NORMAL OR FRENCH section of this Instruction Manual.
3/4 Cup + 2 Tbsp. 2-1/2 tsp. 2 Cups 1/2 Cup 1-1/2 tsp.
105
Egg Wash: Eggs Water Blend egg and water together for egg wash.
2 2 Tbsp.
Stalk Preparation
1. Roll out the remaining 1/3 dough into a rectangle. How large? This depends on your original cut-out, so measure the area if you wish to be exact. 2. Cut the rectangle into strips for the shaft. You can be a creative as you like here, so dont worry if the strips are not exactly the same width. Try 1/4-inch to 1/3-inch to start Hint: Youll also be making a braid, so hold back 3 strips. Use 1/2-inch thick strips for a heavy braid. If you prefer a thinner braid, cut strips into 1/4-inch to 1/3-inch thickness. 3. Lightly flour your work surface and roll the strips enough to take the edges out.
Assembly
1. Apply the wheat kernels to the base, one at a time, working from center to edges. Start at the top center, press the kernel tip gently onto the dough base. Work center to left edge and the center to right edge. 2. Proceed to the next row, overlapping the kernels in the top row where gaps are. The tips of the second row of kernels should only overlap the prior row by 1/2-inch. 3. Keep applying them in this manner until the round top is covered and full with kernels. Hint: If the dough or kernels feel too dry, lightly brush or mist with cool water. 4. Now apply the stalks, working across the base from right to left. Pull or stretch the strips to the bottom edge of the dough base. Hint: Dont worry about the area where the kernels and stalks are attached. This will be covered by the braided sash. 5. Attach the braid over the area where the kernels and stalk meet. Pinch the left side seam of the attachment, so it is secure. Gently press the braid onto the form and let the braid hang off the right side.
109
The Finale
1. Cover dough with oiled plastic wrap. Let your Harvest Bread rise undisturbed for 45 minutes at room temperature. Hint: If you are baking in a warm or cold environment, you may need to adjust the rise time. 2. Brush the Harvest Bread with an egg wash and bake at 350F/177C for 20 to 25 minutes until golden brown. 3. Remove the Harvest Bread with care from the oven. Allow it to cool on a wire rack for 1 to 2 days. 4. To finish, follow the steps outlined in the DREAM MACHINE CRAFT IDEAS: Preserving Your Craft Bread section of this Instruction Manual.
110
WREATH
Preparation and Assembly 1. Remove dough from Bread Pan and divide into 3 equal pieces. 2. Cover with oiled plastic wrap. Allow dough to rest 5 minutes; roll each piece into a 24 to 36 inch-long rope. The length will depend on how large the final wreath will be. 3. Lay the 3 ropes side by side and braid from the middle; do not seal ends. Hint: Dough should be covered with oiled plastic wrap at all times, except when actually working with a section. 4. Incorporate the 2 sets of ends into one ring. Carefully transfer to a baking sheet lined with parchment. Let rise in a warm place until doubled or desired size. Brush with egg wash. 5. Bake at 350F/177C for 25 to 30 minutes or until golden brown. 6. Remove from oven and allow to cool on a wire rack for 1 to 2 days. 7. Decorate wreath as desired. 8. To finish, follow the steps outlined in the DREAM MACHINE CRAFT IDEAS: Preserving Your Craft Bread section of this Instruction Manual.
111
WOVEN BASKET
Preparation / Assembly 1. You will need 3 equal-size, oven-proof, glass or metal bowls. Invert bowls and place on work surface, spray bowls heavily with spray-on vegetable oil. 2. Remove dough from Bread Pan; divide in half, divide one piece in half again. 3. Make a template of parchment or wax paper large enough to cover the bottom and sides of the bowl. 4. With rolling pin; roll large dough piece into a square large enough to cover inverted bowl. Cut dough into 1-inch wide strips. 5. Place parchment paper on counter top and assemble the basket base by weaving the strips together. Place the dough over the inverted bowl; spray heavily with spray-on vegetable oil. Secure the ends over the rim of the bowl. You can weave strips of various colors to create unique and colorful baskets. Continue to decorate the basket as desired. 6. With remaining dough, divide each piece into 3 equal pieces. 7. Make a braid to trim around the top rim of the basket. Roll 3 of the dough pieces into ropes large enough to go around the circumference of bowl. Braid and secure at the rim of bowl with egg wash. Hint: Dough should be covered with oiled plastic wrap at all times, except when actually working with a section. 8. For the handle, roll the remaining 3 pieces into ropes, long enough to reach across the inverted bowl from rim to rim. Braid the ropes and secure across bowl and under the rim. 9. Place inverted bowls with dough onto parchment-lined baking sheets. Let rest 10 to 15 minutes. Brush with egg wash. One of the braids can be refrigerated, if you do not have equal bowls, and baked after the first braid is cooked. 10. Bake at 350F/177C for 10 to 15 minutes or until golden brown; bake the handle for 15 minutes. 11. Cool the inverted bowl (with basket) for 10 to 15 minutes or until partially cool; turn the bowl over and continue to cool with glass bowl in place. This will flatten the bottom and keep the correct basket size. Remove bowl when cooled (1 to 2 hours) and attach cooled handle and braid trim to to top of basket with toothpicks. Trim off unwanted dough. 12. Allow basket to dry for 1 to 2 days. To finish, follow the steps outlined in the DREAM MACHINE CRAFT IDEAS: Preserving Your Craft Bread section of this Instruction Manual. 13. This basket is for decorative purposes only. Line with napkins if putting edible food inside.
112
CORNUCOPIA
Preparation / Assembly 1. Shape cornucopia out of heavy duty foil. Cut double thickness of foil into a rectangle the length of finished cornucopia; shape into a cone and secure. Crunch balls of foil to fill the cornucopia shape. Push smaller balls into the tail of the cone and fill the remaining cone tightly. Curve the tail of cone to achieve the desired shape. 2. Spray foil cornucopia with spray-on vegetable oil. Line a baking sheet with parchment paper. 3. Remove the dough from the Bread Pan; divide dough into pieces to make rolling easier. Roll each piece into a long rope about 1/4 inches in diameter. 4. Carefully attach pieces to form one long rope. Starting on tail end of cornucopia, wind the rope around the shape, then secure over the rim. 5. If desired, using scrap dough, shape into various decorative trim pieces: grape vines, fruit or any other item, and color following the steps outlined in the DREAM MACHINE CRAFT IDEAS: Coloring Your Craft Bread section of this Instruction Manual. 6. Attach trim pieces to dough with egg wash. Cover with oiled plastic wrap. Let rest 10 to 15 minutes. Brush with egg wash. Hint: Dough should be covered with oiled plastic wrap at all times, except when actually working with a section. 7. Bake at 350F for 20 minutes or until golden brown. Cool completely before removing foil. 8. To finish, follow the steps outlined in the DREAM MACHINE CRAFT IDEAS: Preserving Your Craft Bread section of this Instruction Manual.
113
Alm. Cherry Coffee Cake Dough Banana Walnut Bread Banana Wheat Bagel Dough Blueberry Wheat Bagel Dough Buttermilk Bread Caraway Rye Bread Carrot Pineapple Bread Carrot Raisin Bread Challah Bread Dough Cheese Onion Bread Cinnamon Roll Dough Corn Bread Country French Bread Dairy Whole Wheat Bread Date Nut Bread Dinner Roll Dough Dried Fruit Bread Egg Bagel Dough Egg Bread Eight Grain Bread Focaccia Bread Dough French Herb Bread French Herb Sour Dough French Herb Sour Dough Starter Italian Farmers Market Bread Italian Herb Bread Normal Rye Sour Dough
147 320 213 241 163 175 208 177 162 178 178 196 123 176 272 174 179 195 176 162 165 142 138 158 147 154 138
18 108 45 27 27 45 45 27 36 36 36 45 9 36 72 36 45 18 36 36 36 18 9 18 18 27 9
2 12 5 3 3 5 5 3 4 4 4 5 1 4 8 4 5 2 4 4 4 2 1 2 2 3 1
114
1 19 18 18 1 19 18 18 18 7 18 19 0 2 18 18 2 18 37 18 2 0 1 5 0 0 1
293
61
27 49 38 48 28 28 36 32 25 29 29 32 25 29 45 28 29 37 28 28 28 27 26 29 28 27 28
1 2 3 2 1 3 1 1 1 1 1 1 1 2 3 1 1 1 1 3 1 1 1 1 2 1 2
2 22 7 14 4 5 12 7 1 4 5 5 1 6 19 4 5 4 3 2 3 2 2 4 2 3 4
5 8 6 7 5 5 4 5 5 6 5 6 4 5 5 5 5 6 6 6 5 4 5 6 5 4 4
15 51 14 16 32 29 13 12 8 59 8 33 6 31 27 8 27 10 28 15 33 6 19 56 10 6 25
2 2 2 2 2 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
369 343 392 164 396 145 365 82 300 127 304 127 297 294 333 294 343 289 93 53 63 53 82 52
318 110 300 216 294 298 391 307 314 289 294 23 291 289 53 86 66 84 67 48 66 125 86 48
311 125
295 110
(CONTINUED)
Calories Total Fat CholesterolSodium Potassium Carbo- Dietary Sugar Protein Vitamin A Calcium Iron (g) (mg) (mg) (mg) hydrates fiber (g) (g) (IU) (mg) (mg)
163
18 27 27 9 18 27 18 18 9 18 27 18 36 36 27 45 27 9 54 27 36 45 27 18 36
2 3 3 1 2 3 2 2 1 2 3 2 4 4 3 5 3 1 6 3 4 5 3 2 4
5 1 1 1 5 1 0 0 18 0 0 13 35 18 0 1 5 0 2 1 0 27 0 0 1
160 65 212 61 56 63 50 46
32 30 28 26 27 30 37 17 32 27 28 24 30 28 27 35 32 26 35 29 29 27 28 26 29
3 2 1 2 4 2 1 1 1 1 2 1 2 2 1 2 2 1 2 1 1 2 2 2 2 4 4 3 5 4 4 1 7 2 3 2 5 3 2 9 3 2 7 4 5 2 5 3 5 5 5 5 6 5 6 3 5 4 5 4 6 5 5 6 6 5 6 5 4 8 4 4 5
49 12 12 12 49 12 0 0 26 8 2 20 455 28 69 24 48 0 18 12 0 119 0 0 14 23 18 24 61 23 8 6 9 7 32 7 21 16 10 30 42 7 31 19 7 88 13 10 35 2 1 2 2 3 1 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
Norm. Rye Sour Dough CrWt Rolls 170 Norm. Sour Dough English Muffins 163 Norm. Whole Wheat Sour Dough Norm. Sour Dough CrWt Rolls Onion Bagel Dough Pita Pocket Dough Portuguese Sweet Bread Rosemary Bread Russian Black Bread Soft Pretzel Dough Spiced Pumpkin Bread Sunflower/Sesame Seed Bread Sunny Mediterranean Bread Super Rapid Cinn. Raisin Bread Super Rapid French Bread Super Rapid Honey Gran. Bread Super Rapid Italian Bread Trail Mix Bread Two Cheese Bread Wheat Dinner Roll Dough Whole Wheat French Bread 15 Grain Bread 128 170 190 97 158 147 156 128 179 169 151 211 136 216 167 172 185 152 142 165 Norm. Wh. Wht. Sour Dough Start 142
867 182 350 114 296 108 228 106 297 167 382 143 290 295 290 370 291 66 84 50 87 85 309 119
115
(CONTINUED)
Calories Total Fat CholesterolSodium Potassium Carbo- Dietary Sugar Protein Vitamin A Calcium Iron (g) (mg) (mg) (mg) hydrates fiber (g) (g) (IU) (mg) (mg)
RECIPES The NUTRITION FACTS /per serving for the following Recipes can be accessed on your Dream Machine Display Screen. Touch NUTRITION Key to display.
White Bread French Bread Fruit & Nuts Bread Whole Wheat Super Rapid White Bread French Bread Dough Pizza Dough Bagel Dough
27 18 54 36 36 9 18 9
3 2 6 4 4 1 2 1
0 0 0 18 0 0 0 0
292 289
52 48
27 27 33 29 28 24 27 36
1 1 2 4 1 1 1 1
3 2 7 4 3 2 2 3
5 4 5 6 5 4 4 6
12 0 15 39 12 0 12 0
13 6 26 33 14 5 13 8
1 2 2 2 2 1 2 2
116
MEMORY CYCLE B
Recipe Name: Time / Temperature Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes:
117
Amount
Ingredient
MEMORY CYCLE D
Recipe Name: Time / Temperature Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes:
118
Amount
Ingredient
MEMORY CYCLE F
Recipe Name: Time / Temperature Preheat 1st Knead 2nd Knead 1st Rise 1st Punch Down 2nd Rise 2nd Punch Down 3rd Rise Shape Final Rise Bake Add EXTRAS Notes:
119
Amount
Ingredient
ALWAYS UNPLUG THE UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. The Bread Pan and Kneading Paddle have non-stick surfaces which make cleaning easy. 1. After baking each loaf of bread, unplug the Breadman Ultimate Dream Machine. 2. Remove the Bread Pan from the Baking Chamber and the Kneading Paddle from the Bread Pan. Then, as needed, wash the Bread Pan and Kneading Paddle inside and out with warm, soapy water. Avoid scratching the non-stick surfaces. DO NOT PUT THE PAN IN A DISHWASHER, IMMERSE OR SOAK IT IN WATER. 3. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water into the Bread Pan for up to 30 minutes, to loosen it. DO NOT USE EXCESSIVE FORCE. 4. Wipe the inside of the Lid, Oven and Dispenser with a slightly damp cloth or sponge. If any residue has scorched on the Heating Element or elsewhere, wipe with a non-abrasive pad and wipe clean. The Lid can be removed for cleaning. DO NOT PUT THE LID IN A DISHWASHER since this can cause the Lid to warp. DO NOT LEAVE IT SOAKING IN WATER. 5. To clean the glass in the Lid, use a glass cleaner or mild detergent and a damp cloth or plastic scouring pad. Do not use an abrasive cleaner or pad as they might scratch the glass. 6. Do not use vinegar, bleach, or harsh chemicals to clean the Breadman Ultimate Dream Machine. 7. Be sure the Breadman Ultimate is completely cooled before storing. 8. The Baking Chamber contains the Heating Element and Drive Shaft. Therefore, when cleaning, NEVER pour water, solvents, or cleaning solutions into this area.
STORAGE
All removable parts should be thoroughly cleaned and dried. Store with Lid closed. Place Bread Pan into the Breadman Ultimate with Kneading Paddle inside.
120
1 2 3 4 5 6
Why does the height and shape of bread differ in each loaf?
This can happen as the Kneading Paddle is detachable. Use a non-metal utensil to remove it. CAUTION: The Kneading Paddle will be hot. Sometimes flour in the corner of the Bread Pan may not have been completely kneaded into the dough. Scrape it off the loaf with a knife.
NO. If there is too little in the Bread Pan, the Kneading Paddle cannot knead well enough. If there is too much, bread rises out of the Bread Pan. YES. Be sure to decrease the same measurement of water to equal liquid substitution. Fresh milk is not recommended when using the Delay Bake Timer, because it may spoil while sitting in the Bread Pan.
121
CHECKLIST
BAKING RESULTS:
Bread Smoke Sides of Maker emitted bread does not from collapse/ operate/ steam bottom is ingredients vent/ damp not mixing burning smell Bread rises too much/ coarse texture Bread falls/ coarse texture Short & Slices dense uneven texture & sticky
OPERATIONAL ERRORS
1. Unplugged/power outage 2. Oven area is too hot (Screen E:01) 3. Oven area is too cold (Screen E:02) 4. Screen reads: 000, H:00, L:00, E:04, E:05 5. Ingredients spilled on heating element 6. Top Lid was open during baking 7. Bread left in Bread Pan too long after program 8. Bread sliced just after baking (steam was not allowed to escape) 9. Whole Wheat, Whole Wheat Rapid or Jam Course chosen 10. Kneading Paddle not installed 11. Not enough Water 12. Too much Flour 13. Not enough 14. Too much 15. No yeast Yeast 16. Not enough 17. Too much 18. No sugar, molasses or honey 19. Ingredients used other than recommended Flour 20. Wrong type of flour used 21. Yeast touched water before kneading Yeast 22. Old yeast used 23. Wrong type of yeast used 24. Temperature of water either too hot or too cold MEASUREMENT ERRORS
O O O O O O O O O O O O O O O O O O O O O O O O O O O O O
INGREDIENT PROBLEMS
122
SUGGESTIONS
The following suggestions have a corresponding number found on the checklist. Be sure to read both. 1. 2 - 3. 4. 5. 6. 7. 8. 9. 10. 11 - 14. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. Open Lid, remove Bread Pan and allow to cool or warm up. Touch HELP Key to check the GUIDE. Touch SELF TESTING to perform tests. Needs service. Wait until Course is complete; unplug, allow to cool and clean. Only open Lid during kneading process to check dough ball or to add ingredients. Remove bread as soon as Course is done and place on wire rack. Allow to cool approximately 15 to 30 minutes. Courses begin with preheat. No movement occurs in the Bread Pan. Put Kneading Paddle on the shaft of Bread Pan. Check the dough ball at beep. It should be round, smooth-textured, soft and slightly tacky to the touch. (Super Rapid dough ball will be sticky to the touch.) If more like a batter, add 1 Tbsp. flour. Allow to mix; add more if necessary. If too dry, add 1 tsp. water. Allow to absorb; add more if necessary. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. Follow recipe. Increase by 1/4 tsp. Decrease by 1/4 tsp. Sugar substitutes not recommended. Follow recipe or substitution recommendations. Flours cannot be substituted. Place yeast on top of flour away from liquids. Make sure yeast is fresh and at room temperature. For all Courses, except Super Rapid, use active dry/rapid or quick rise in equal amounts. Follow bread machine yeast directions. Water should be 80F/27C for all Courses except Super Rapid which should be 100-115F/43-46C.
123
RECIPE INDEX
BREAD RECIPES...AS EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 - 50 WHITE BREAD RECIPES White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Banana Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Buttermilk Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Egg Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 FRENCH BREAD RECIPES French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 Italian Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Sunny Mediterranean Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 French Herb Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Whole Wheat French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55 FRUITS & NUTS BREAD RECIPES Cinnamon-Raisin-Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Spiced Pumpkin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Dried Fruit Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57 Trail Mix Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Cheese Onion Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Carrot Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
124
RECIPE INDEX
(CONTINUED)
WHOLE WHEAT BREAD RECIPES Whole Wheat with Gluten Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Sunflower & Sesame Seed Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Caraway Rye Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Eight Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Two Cheese Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Dairy Whole Wheat Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 QUICK BREAD/CAKE RECIPES Date Nut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64 - 65 Pineapple Coconut Pound Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Banana Walnut Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66 Cranberry Nut Quick Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 Carrot Pineapple Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .67 SUPER RAPID BREAD RECIPES Super Rapid White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68 Super Rapid Country White Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69 Super Rapid French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70 Super Rapid Honey Granola Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .70 Super Rapid Italian Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 Super Rapid Cinnamon Raisin Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 SOUR DOUGH: NORMAL & FRENCH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72 Normal Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73 Normal Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73 French Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74 French Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74 Normal Whole Wheat Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75 Normal Whole Wheat Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75 Normal Rye Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76 Normal Rye Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76 Normal Sour Dough Cracked Wheat Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .77 Normal Sour Dough English Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .78 French Herb Sour Dough Starter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79 French Herb Sour Dough Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79
125
RECIPE INDEX
(CONTINUED)
DOUGH CYCLE RECIPES...AS EASY AS 1-2-3 French Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80 Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Wheat Dinner Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 Cinnamon Roll Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Sticky Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83 Challah Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Almond-Cherry Coffee Cake Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85 Party Dip Bread Bowl . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Shredded Beef Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Shrimp Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86 Chili Bread Bowl Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .87 Pita Pocket Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88 Soft Pretzel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 PIZZA DOUGH RECIPES Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90 Whole Wheat Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 Southwestern Pizza Crust Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91 Calzones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .92 Focaccia Bread Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93 BAGEL DOUGH RECIPES Bagel Dough Recipe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 Banana Wheat Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 Egg Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 Onion Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .96 Blueberry Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97 Cheese Bagel Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97 PERSONAL RECIPES Rosemary French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98 Pumpkin Pull-Apart Pan Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .99
126
RECIPE INDEX
(CONTINUED)
OLD WORLD RECIPES Italian Farmers Market Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .100 Portuguese Sweet Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .101 Greek Braid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102 Russian Black Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103 15 Grain Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .104 Country French Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .105 JAM COURSE METHOD AND RECIPES...AS EASY AS 1-2-3 . . . . . . . . . . . . . . . . . . . . 106 Strawberry, Blackberry, or Raspberry Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 Blueberry, Apricot, Peach or Pear Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 DREAM MACHINE CRAFT IDEAS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107 Coloring Your Craft Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107 Preserving Your Craft Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107 White Craft Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .107 - 108 Decorative Harvest Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .108 - 110 Wreath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .111 Woven Basket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .112 Cornucopia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113 Recipe Nutrition Facts / per serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114 - 116 Personal Baker Recipe Forms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .117 - 119
127
IMPORTANT NOTICE
If any parts are missing or defective, DO NOT return this product. Please call our Consumer Service Department for assistance.
800-233-9054
If after reading this instruction booklet you still have questions about using the Breadman Automatic Breadmaker, please write or call: Salton, Inc. P.O. Box 7366 Columbia, MO 65205-7366 1-800-233-9054 Monday - Friday 8am - 5pm CST
For more information on Salton, Inc. products, E-mail us at: breadman@saltonusa.com OR, visit our website: http://www.breadman.com or www.eSalton.com
TR4000 Printed in China P/N 61421 2003 Salton, Inc.