Breadman Bread Maker Stainless Steel Convection Bread Maker User Manual

®
Stainless Steel Convection Bread Maker  
CustomerCare Line:  
USA/Canada  
1-800-231-9786  
Accessories/Parts  
(USA / Canada)  
1-800-738-0245  
For online customer service  
and to register your product, go to  
Model  
Also view the details for our  
TR2700  
latest sweepstakes!  
 
ADDITIONAL IMPORTANT SAFEGUARDS  
Caution, hot surfaces: This appliance generates heat and escaping  
steam during use. Proper precautions must be taken to prevent the risk  
of burns, fires, or other injury to persons or damage to property.  
Caution: During use, the internal parts of the bread maker and the area  
around the steam vents are HOT. Keep out of reach of children to avoid  
possible injury.  
q A person who has not read and understood all operating and safety  
instructions is not qualified to operate this appliance. All users of this  
appliance must read and understand this Owner’s Manual before  
operating or cleaning this appliance.  
q If this appliance falls or accidentally becomes immersed in water,  
unplug it from the wall outlet immediately. Do not reach into the  
water!  
q When using this appliance, provide adequate air space above and  
on all sides for air circulation. Do not operate this appliance while it  
is touching or near curtains, wall coverings, clothing, dishtowels or  
other flammable materials.  
q To reduce the risk of fire, do not leave this appliance unattended  
during use.  
q If this appliance begins to malfunction during use, immediately  
unplug the cord. Do not use or attempt to repair a malfunctioning  
appliance!  
q The cord to this appliance should only be plugged into a 120V AC  
electrical wall outlet.  
q Do not use this appliance in an unstable position.  
3
 
SHORT CORD INSTRUCTIONS  
A short power-supply cord is provided to reduce the risk resulting from  
becoming entangled in or tripping over a longer cord.  
Do not use an extension cord with this product.  
ELECTRIC POWER  
If electric circuit is overloaded with other appliances, your bread maker may not  
operate properly. The bread maker should be operated on a separate electrical  
circuit from other operating appliances.  
POLARIZED PLUG  
This appliance has a polarized plug (one blade is wider than the other). To  
reduce the risk of electric shock, this plug is intended to fit into a polarized outlet  
only one way. If the plug does not fit fully in the outlet, reverse the plug. If it still  
does not fit, contact a qualified electrician. Do not attempt to modify the plug in  
any way.  
POWER OUTAGE  
60-Minute Power Failure Back-Up  
Your Stainless Steel Convection Bread Maker has a 60-minute power failure  
back-up feature. If the electricity goes off, the memory will store the Course in  
process for up to 60 minutes. If the power comes back on within this time, the  
Course will resume where it left off. If the bread maker loses power for more  
than 60 minutes and you are using any dairy products, perishables or meat in  
your bread, you should discard the contents of the recipe and start again with  
new fresh ingredients due to health and sanitary considerations.  
For nonperishable recipes you may try starting the bread maker at the beginning  
of the Course 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 350ºF/177ºC oven for 30 to 45 minutes or until  
done. The bread will sound hollow when tapped on top of the loaf if it is done.  
Again, this may not always produce an acceptable loaf of bread.  
If the bread has already begun to bake when the outage occurs, you must begin  
with new ingredients.  
Important: Power failure back-up does not cover surges. If you experience  
frequent surges, please use a surge protector.  
4
 
Product may vary slightly from what is illustrated.  
1.  
13.  
2.  
12.  
11.  
10.  
9.  
3.  
4.  
5.  
Ke  
ep  
Op  
Wa  
rm  
n
era  
tio  
Swe  
Bre  
et  
B
rea  
ds  
Qu  
ick  
ads  
Cru  
st  
C
on  
Pizz  
aDo  
trol  
ugh  
Lo  
af  
Ex  
tra  
Siz  
e
s
Pa  
S
e
lect  
Pro  
Tim gra  
e/T  
us  
m
mp  
e
e
Sa  
ve  
/Er  
as  
No  
S
ta  
rt  
e
Y
es  
6.  
8.  
7.  
† 1. Removable lid (Part # TR2700-01)  
2. Viewing window  
3. Fruit & nut dispenser  
4. Control panel  
5. Steam vents  
6. Power supply cord with polarized plug  
7. Baking chamber  
8. Drive shaft  
† 9. Bread pan (Part # TR2700-02)  
10. Kneading paddle (Part # TR2700-03)  
11. Bread pan handle  
Note: † indicates consumer replaceable/removable parts  
5
 
CONTROL PANEL  
Keep Warm  
Operation  
2
1
Sweet  
Quick Breads  
PizzaDough  
Crust Control  
Loaf Size  
Extras  
Pause  
Select  
Start  
8
6
Program  
Time/Temp  
Save/Erase  
No  
Yes  
7
9
10  
11  
4
3
12  
5
1. Display Window  
Shows selection and timer setting.  
2. Operation Light  
Illuminates when START button is pressed; when cycle is completed and in  
Keep Warm phase, light will flash.  
3. Program (PROG)  
Your bread maker has a unique 24-Hour Delay Bake Timer. You can delay  
baking for up to 24 hours in advance.  
Program (PROG) Time  
The PROG button expands bread maker’s standard bread baking options by  
giving you flexibility to alter times within framework of baking program. Using  
preprogrammed times, you can increase or decrease kneading, rising or  
baking times.  
6
 
Program (PROG) Temperature  
The PROG button allows you to adjust baking temperatures when using  
BAKE ONLY Course, when creating your Personal Recipe or Custom  
Program.  
4. Save/Erase  
Press this button to save or erase changes made in Program function.  
5. Yes/No and Up/Down Arrows  
Use this pair of buttons to register changes made in Program function and to  
set delay timer.  
Use this pair of buttons to add or subtract time displayed in the Display  
Window.  
Increases in 10-minute intervals.  
Decreases time in 10-minute intervals.  
Additional options can be activated using EXTRAS, PROG, SAVE/ERASE  
and DELAY BAKE.  
6. Menu  
Selects bread/dough Course you want. Each time SELECT button  
is pressed, a new Course number will appear in the display window.  
(Selections will be displayed in order listed.)  
7. Crust Control  
Selects crust color: light, medium or dark  
Crust color is preset to medium.  
8. Extras  
After you select the Course of your choice, you can then push EXTRAS to  
either activate or cancel dispenser function. The bread maker is preset to  
NO EXTRAS.  
9. Loaf Size  
Selects loaf size: 1 lb, 1½ lb. or 2 lb.  
Loaf size is preset to 2 lb.  
10. Pause  
PAUSE function can be activated only after machine has started a Course.  
For more details, refer to PAUSE section in this book  
11. Start  
Press to start selected baking Course.  
12. Stop/Reset  
Press and hold for 2 seconds to clear display, reset baking Course or delay  
bake timer setting – or to simply stop baking.  
Important: When you press or , MENU, START or STOP buttons,  
you should hear a beep. This lets you know you’ve pressed hard  
enough and your selection was made.  
7
 
Selection Options  
Select from these bread/dough courses:  
1. White Bread Light (1 lb)  
2. White Bread Light (1.5 lb)  
3. White Bread Light (2 lb)  
4. White Bread Medium (1 lb)  
5. White Bread Medium (1.5 lb)  
6. White Bread Medium (2 lb)  
7. White Bread Dark (1 lb)  
8. White Bread Dark (1.5 lb)  
9. White Bread Dark (2 lb)  
10. White Bread Rapid Light (1 lb)  
11. White Bread Rapid Light (1.5 lb)  
12. White Bread Rapid Light (2 lb)  
13. White Bread Rapid Medium (1 lb)  
14. White Bread Rapid Medium (1.5 lb)  
15. White Bread Rapid Medium (2 lb)  
16. White Bread Rapid Dark (1 lb)  
17. White Bread Rapid Dark (1.5 lb)  
18. White Bread Rapid Dark (2 lb)  
19. Whole Wheat Bread Light (1 lb)  
20. Whole Wheat Bread Light (1.5 lb)  
21. Whole Wheat Bread Light (2 lb)  
22. Whole Wheat Bread Medium (1 lb)  
23. Whole Wheat Bread Medium (1.5 lb)  
24. Whole Wheat Bread Medium (2 lb)  
25. Whole Wheat Bread Dark (1 lb)  
26. Whole Wheat Bread Dark (1.5 lb)  
27. Whole Wheat Bread Dark (2 lb)  
28. Whole Wheat Bread Rapid Light (1 lb)  
29. Whole Wheat Bread Rapid Light (1.5 lb)  
30. Whole Wheat Bread Rapid Light (2 lb)  
31. Whole Wheat Bread Rapid Medium (1 lb)  
32. Whole Wheat Bread Rapid Medium (1.5 lb)  
33. Whole Wheat Bread Rapid Medium (2 lb)  
34. Whole Wheat Bread Rapid Dark (1 lb)  
35. Whole Wheat Bread Rapid Dark (1.5 lb)  
8
 
36. Whole Wheat Bread Rapid Dark (2 lb)  
37. French Bread Light (1 lb)  
38. French Bread Light (1.5 lb)  
39. French Bread Light (2 lb)  
40. French Bread Medium (1 lb)  
41. French Bread Medium (1.5 lb)  
42. French Bread Medium (2 lb)  
43. French Bread Dark (1 lb)  
44. French Bread Dark (1.5 lb)  
45. French Bread Dark (2 lb)  
46. French Bread Rapid Light (1 lb)  
47. French Bread Rapid Light (1.5 lb)  
48. French Bread Rapid Light (2 lb)  
49. French Bread Rapid Medium (1 lb)  
50. French Bread Rapid Medium (1.5 lb)  
51. French Bread Rapid Medium (2 lb)  
52. French Bread Rapid Dark (1 lb)  
53. French Bread Rapid Dark (1.5 lb)  
54. French Bread Rapid Dark (2 lb)  
55. Sweetened Bread (Sweet) Light (1 lb)  
56. Sweetened Bread (Sweet) Light (1.5 lb)  
57. Sweetened Bread (Sweet) Light (2 lb)  
58. Sweetened Bread (Sweet) Medium (1 lb)  
59. Sweetened Bread (Sweet) Medium (1.5 lb)  
60. Sweetened Bread (Sweet) Medium (2 lb)  
61. Sweetened Bread (Sweet) Dark (1 lb)  
62. Sweetened Bread (Sweet) Dark (1.5 lb)  
63. Sweetened Bread (Sweet) Dark (2 lb)  
64. Sweetened Bread (Sweet) Rapid Light (1 lb)  
65. Sweetened Bread (Sweet) Rapid Light (1.5 lb)  
66. Sweetened Bread (Sweet) Rapid Light (2 lb)  
67. Sweetened Bread (Sweet) Rapid Medium (1 lb)  
68. Sweetened Bread (Sweet) Rapid Medium (1.5 lb)  
69. Sweetened Bread (Sweet) Rapid Medium (2 lb)  
70. Sweetened Bread (Sweet) Rapid Dark (1 lb)  
71. Sweetened Bread (Sweet) Rapid Dark (1.5 lb)  
72. Sweetened Bread (Sweet) Rapid Dark (2 lb)  
73. Low Carb  
9
 
74. Gluten Free  
75. Batter Breads / Cake Light  
76. Batter Breads / Cake Medium  
77. Batter Breads / Cake Dark  
78. Jam  
79. Dough (1 lb)  
80. Dough (1.5 lb)  
81. Dough (2 lb)  
82. Pizza dough  
83. Bake Only  
84. – 88. Personal Recipes  
How to Use  
This product is for household use only.  
Important: Your bread maker has an intelligent fuse system designed to  
protect the motor from overheating. It will automatically shut off the motor  
if there is an overheat risk. If this occurs, unplug the appliance, wait a few  
seconds for it to cool down, and plug in again following the instructions.  
GETTING STARTED  
• Remove packing materials and any stickers.  
• Place bread maker on dry, stable surface away from heat and areas where  
cooking grease or water may splatter on unit. Do not place near edge of  
countertop.  
Important: Your bread maker will bake up at 2-lb. loaf. Do not put larger  
quantities of ingredients into bread pan. Bread will not mix and bake  
correctly and bread maker may be damaged. (See MAXIMUM INGREDIENT  
AMOUNTS.)  
• Before first use, operate on Rapid White Course program to burn off  
manufacturing oils. (Follow instructions in MAKING DOUGH & BAKING  
BREAD.)  
Note: During first use, bread maker may smoke and/or emit an odor from  
mineral oils used in manufacturing. This is normal.  
MAXIMUM INGREDIENT AMOUNTS  
• Bread courses: approximately 4 cups  
• Batter bread and prepackaged cake mixes: 4 cups  
• Dough courses: 42/3 cups  
• Jam: 3 cups of fruit  
BREAD PAN TIPS  
Inserting bread pan  
10  
 
Note: Remember to insert kneading paddle first, then add all ingredients  
BEFORE inserting the bread pan into baking chamber.  
• When inserting bread pan into bread maker, make sure to seat firmly in place.  
Removing bread pan  
To remove bread pan from baking chamber, hold handle with an oven mitt and  
lift gently.  
Important: When you remove bread pan after baking, be sure to wear oven  
mitts to prevent burning.  
• After removing loaf (by turning bread pan upside down and shaking gently),  
check to see that kneading paddle is removed from loaf. If it is stuck in bread,  
use non-metal utensil to gently remove it, taking care not to scratch the  
kneading paddle.  
KNEADING AND BAKING COURSES  
Note: If, at any time during bread making process, you need to turn bread  
maker OFF, press STOP button. Then unplug unit.  
Note: During all courses except JAM, audible beep will sound to check dough  
ball and scrape ingredients from sides of bread pan, add additional ingredients  
like raisins, nuts or spices) or stir ingredients. Refer to KNEADING AND  
BAKING COURSES charts to determine time that beep will sound.  
Note: If bread is not removed immediately after baking and STOP button is  
not pressed, controlled 60-minute Keep Warm cycle will begin for each Course  
selection (except Batter Bread, Doughs and Jam). Although this will help prevent  
bread from becoming soggy, for best results, remove bread immediately after  
baking process is complete.  
White Bread  
Used for breads that primarily use white flour, although some recipes may  
include small amounts of whole wheat flour.  
Whole Wheat Bread  
Used for recipes with significant amounts of whole wheat or rye flour, oats, or  
bran. Whole wheat Course begins with rest period during which flours or grains  
absorb liquid ingredients. Soaking causes flour or grain to soften and helps  
ingredients to combine. Generally, Whole wheat and multi-grain breads are  
shorter and denser than white, French or fruit & nut breads.  
French Bread  
Traditionally, French bread has crispier crust and lighter texture than white  
bread. Recipes usually do not include butter, margarine or milk.  
Sweetened Bread (Sweet)  
Used for recipes that contain fruit juice, additional sugar or added sweet  
ingredients such as coconut flakes, raisins, dried fruit or chocolate. Baking  
temperature is reduced to prevent burning.  
Low Card Bread  
Used for low carb recipes.  
11  
 
Gluten Free Bread  
Used for gluten free recipes.  
Batter Bread  
Used for recipes that contain baking powder or baking soda, rather than yeast,  
to make bread or cake rise. Cake recipes made from scratch must be specially  
designed for this Course. Use this Course to prepare pre-packaged cake and  
quick bread mixes.  
Jam  
Add fruit, sugar, and lemon juice for homemade jam – a great topping for  
homemade bread, waffles and ice cream.  
Dough  
Use to prepare dough for making bread or rolls which are shaped before baking  
in a conventional oven.  
Pizza Dough  
Use to prepare dough that requires less kneading and rising such as pizza and  
focaccia dough.  
Bake Only  
Used if crust is too light or you wish to bake pre-made dough. Especially useful  
if your bread, batter or cake is not quite done. Check every few minutes. Course  
bakes for up to 1 hour, 30 minutes from 300°F to 375°F.  
Rapid Bread  
Used for White, Whole Wheat, French, and Sweet Courses to decrease time by  
approximately 1 hour. Choose recipe, then simply add amount of yeast listed for  
Rapid Course. Bread may be shorter and denser.  
Personal Recipe  
Your bread maker has 5 personal recipe memory cycles. You have 5 spaces  
to program and save your favorite recipes. PERSONAL BAKER lets you factor  
brand and type of flour, quality of yeast and even climate into Course times.  
Information is stored in PERSONAL BAKER file and kept separate from regular  
Courses.  
Custom Program  
Allows you to alter existing settings in preset programms to manually change  
Course length.  
12  
 
KNEADING AND BAKING COURSE CHART  
Course  
Crust  
Size  
Preheat Knead 1  
Knead 2  
Rise 1  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Total  
White  
Light  
2 lb.  
5 min  
20 min  
40 min  
10 sec  
24 m  
50 s  
15 sec  
49 m  
45 s  
40 min  
3:00  
1.5 lb.  
1 lb.  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
15 min  
15 min  
15 min  
15 min  
15 min  
15 min  
15 min  
15 min  
15 min  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
24 m  
50 s  
15 sec  
15 sec  
15 sec  
15 sec  
15 sec  
15 sec  
15 sec  
15 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
49 m  
45 s  
35 min  
30 min  
50 min  
45 min  
40 min  
60 min  
55 min  
50 min  
40 min  
35 min  
30 min  
50 min  
45 min  
40 min  
60 min  
55 min  
50 min  
2:55  
2:50  
3:10  
3:05  
3:00  
3:20  
3:15  
3:10  
2:00  
1:55  
1:50  
2:10  
2:05  
2:00  
2:20  
2:15  
2:10  
24 m  
50 s  
49 m  
45 s  
Medium  
2 lb.  
24 m  
50 s  
49 m  
45 s  
1.5 lb.  
1 lb.  
24 m  
50 s  
49 m  
45 s  
24 m  
50 s  
49 m  
45 s  
Dark  
1 lb.  
24 m  
50 s  
49 m  
45 s  
1.5 lb.  
2 lb.  
24 m  
50 s  
49 m  
45 s  
24 m  
50 s  
49 m  
45 s  
Rapid  
White  
Light  
2 lb.  
9 m  
50 s  
29 m  
50 s  
1.5 lb.  
1 lb.  
9 m  
50 s  
29 m  
50 s  
9 m  
50 s  
29 m  
50 s  
Medium  
2 lb.  
9 m  
50 s  
29 m  
50 s  
1.5 lb.  
1 lb.  
9 m  
50 s  
29 m  
50 s  
9 m  
50 s  
29 m  
50 s  
Dark  
2 lb.  
9 m  
50 s  
29 m  
50 s  
1.5 lb.  
1 lb.  
9 m  
50 s  
29 m  
50 s  
9 m  
50 s  
29 m  
50 s  
13  
 
Course  
Crust  
Size  
Preheat Knead 1  
Knead 2  
Rise 1  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Total  
Whole  
Wheat  
Light  
2 lb.  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
5 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
15 min  
50 min  
10 sec  
24 m  
50 s  
10 sec  
44 m  
50 s  
40 min  
3:30  
1.5 lb.  
1 lb.  
17 min  
17 min  
15 min  
17 min  
17 min  
15 min  
17 min  
17 min  
15 min  
17 min  
17 min  
15 min  
17 min  
17 min  
15 min  
17 min  
17 min  
50 min  
50 min  
50 min  
50 min  
50 min  
50 min  
50 min  
50 min  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
30 min  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
24 m  
50 s  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
44 m  
50 s  
37 min  
35 min  
45 min  
42 min  
40 min  
53 min  
50 min  
48 min  
40 min  
37 min  
35 min  
45 min  
42 min  
40 min  
53 min  
50 min  
48 min  
3:27  
3:25  
3:35  
3:32  
3:30  
3:43  
3:40  
3:38  
2:15  
2:12  
2:10  
2:20  
2:17  
2:15  
2:28  
2:25  
2:23  
24 m  
50 s  
44 m  
50 s  
Medium  
2 lb.  
24 m  
50 s  
44 m  
50 s  
1.5 lb.  
1 lb.  
24 m  
50 s  
44 m  
50 s  
24 m  
50 s  
44 m  
50 s  
Dark  
2 lb.  
24 m  
50 s  
44 m  
50 s  
1.5 lb.  
1 lb.  
24 m  
50 s  
44 m  
50 s  
24 m  
50 s  
44 m  
50 s  
Rapid  
Whole  
Wheat  
Light  
2 lb.  
39 m  
50 s  
1.5 lb.  
1 lb.  
5 min  
39 m  
50 s  
5 min  
39 m  
50 s  
Medium  
2 lb.  
5 min  
39 m  
50 s  
1.5 lb.  
1 lb.  
5 min  
39 m  
50 s  
5 min  
39 m  
50 s  
Dark  
2 lb.  
5 min  
39 m  
50 s  
1.5 lb.  
1 lb.  
5 min  
39 m  
50 s  
5 min  
39 m  
50 s  
14  
 
Course  
Crust  
Size  
Preheat Knead 1  
Knead 2  
Rise 1  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Total  
French  
Light  
2 lb.  
5 min  
20 min  
40 min  
10 sec  
29 m  
50 s  
10 sec  
59 m  
50 s  
45 min  
3:20  
1.5 lb.  
1 lb.  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
20 min  
20 min  
20 min  
20 min  
20 min  
20 min  
20 min  
20 min  
20 min  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
8 sec  
29 m  
50 s  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
59 m  
50 s  
42 min  
40 min  
55 min  
52 min  
50 min  
65 min  
62 min  
60 min  
45 min  
42 min  
40 min  
55 min  
52 min  
50 min  
65 min  
62 min  
60 min  
3:17  
3:15  
3:30  
3:27  
3:25  
3:40  
3:37  
3:35  
2:15  
2:12  
2:10  
2:25  
2:22  
2:20  
2:35  
2:32  
2:30  
29 m  
50 s  
59 m  
50 s  
Medium  
2 lb.  
29 m  
50 s  
59 m  
50 s  
1.5 lb.  
1 lb.  
29 m  
50 s  
59 m  
50 s  
29 m  
50 s  
59 m  
50 s  
Dark  
2 lb.  
29 m  
50 s  
59 m  
50 s  
1.5 lb.  
1 lb.  
29 m  
50 s  
59 m  
50 s  
29 m  
50 s  
59 m  
50 s  
Rapid  
Light  
2 lb.  
44 m  
52 s  
French  
1.5 lb.  
1 lb.  
8 sec  
44 m  
52 s  
8 sec  
44 m  
52 s  
Medium  
2 lb.  
8 sec  
44 m  
52 s  
1.5 lb.  
1 lb.  
8 sec  
44 m  
52 s  
8 sec  
44 m  
52 s  
Dark  
2 lb.  
8 sec  
44 m  
52 s  
1.5 lb.  
1 lb.  
8 sec  
44 m  
52 s  
8 sec  
44 m  
52 s  
15  
 
Course  
Crust  
Size  
Preheat Knead 1  
Knead 2  
Rise 1  
Punch  
Rise 2  
Shape  
Rise 3  
Bake  
Total  
Sweet  
Light  
2 lb.  
5 min  
20 min  
40 min  
10 sec  
24 m  
50 s  
5 sec  
49 m  
55 s  
55 min  
3:15  
1.5 lb.  
1 lb.  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
5 min  
3 min  
3 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
20 min  
22 min  
22 min  
25 min  
10 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
40 min  
25 min  
25 min  
25 min  
25 min  
25 min  
25 min  
25 min  
25 min  
25 min  
80 min  
14 min  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
10 sec  
15 sec  
24 m  
50 s  
5 sec  
5 sec  
5 sec  
5 sec  
5 sec  
5 sec  
5 sec  
5 sec  
49 m  
55 s  
52 min  
50 min  
65 min  
62 min  
60 min  
75 min  
72 min  
70 min  
55 min  
52 min  
50 min  
65 min  
62 min  
60 min  
75 min  
72 min  
70 min  
55 min  
52 min  
50 min  
3:12  
3:10  
3:25  
3:22  
3:20  
3:35  
3:32  
3:30  
2:40  
2:37  
2:35  
2:50  
2:47  
2:45  
3:00  
2:57  
2:55  
4:30  
1:19  
24 m  
50 s  
49 m  
55 s  
Medium  
2 lb.  
24 m  
50 s  
49 m  
55 s  
1.5 lb.  
1 lb.  
24 m  
50 s  
49 m  
55 s  
24 m  
50 s  
49 m  
55 s  
Dark  
2 lb.  
24 m  
50 s  
49 m  
55 s  
1.5 lb.  
1 lb.  
24 m  
50 s  
49 m  
55 s  
24 m  
50 s  
49 m  
55 s  
Rapid  
Sweet  
Light  
2 lb.  
54 m  
50 s  
1.5 lb.  
1 lb.  
54 m  
50 s  
54 m  
50 s  
Medium  
2 lb.  
54 m  
50 s  
1.5 lb.  
1 lb.  
54 m  
50 s  
54 m  
50 s  
Dark  
2 lb.  
54 m  
50 s  
1.5 lb.  
1 lb.  
54 m  
50 s  
54 m  
50 s  
Low  
Carb  
30 min  
15 min  
3 min  
3 min  
31 sec  
4 sec  
46 sec  
Gluten  
Free  
Jam  
1:05  
1:30  
1:27  
1:24  
0:55  
Dough  
2 lb.  
3 min  
3 min  
3 min  
3 min  
27 min  
24 min  
21 min  
22 min  
60 min  
60 min  
60 min  
30 min  
1.5 lb.  
1 lb.  
Pizza  
Dough  
Bake  
Only  
2 lb.  
90 min  
1:30  
16  
 
*Whole Wheat Courses have a rest period for up to 30 minutes before kneading  
begins. No movement occurs in the Bread Pan.  
This is normal.  
*Jam Course has a rest period for 15 minutes before kneading begins. No  
movement occurs in the Bread Pan.  
Course  
Batter Breads Light  
Medium  
Dark  
Crust  
Knead 1 Knead 2 Knead 3  
Rest  
Knead 4 Knead 5  
Bake  
Total  
1:20  
1:30  
1:40  
1 min  
1 min  
1 min  
3 min  
3 min  
3 min  
2 min  
2 min  
2 min  
2 min 1 min  
2 min 1 min  
2 min 1 min  
2 min  
2 min  
2 min  
69 min  
79 min  
89 min  
17  
 
KNOW YOUR INGREDIENTS  
All-Purpose Flour  
All-purpose flour is blend of refined hard and soft wheat flours ideally suited for  
making quick breads and cakes.  
Bran  
Bran (unprocessed) is coarse outer portion of 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 higher gluten  
concentration than all-purpose flour. Using bread flour with will produce loaves  
with better volume and structure.  
Cornmeal and Oatmeal  
Cornmeal and oatmeal come from coarsely ground white or yellow corn and  
from rolled or steel-cut oats. They are used primarily to enhance flavor and  
texture of bread.  
Cracked Wheat  
Cracked wheat has very coarse texture. It comes from wheat kernels cut into  
angular fragments. It gives whole grain breads a nutty flavor and crunchy  
texture.  
Rye Flour  
Rye flour must always be mixed with high proportion of bread flour, as it does  
not contain enough gluten to develop structure for 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.  
7 Grain Cereal Blend  
7 grain cereal blend is blend of cracked wheat, oats, bran, rye, cornmeal, flax  
seeds and hulled millet.  
Vital Wheat Gluten  
Gluten is manufactured from wheat flour that has been treated to remove nearly  
all of the starch to leave a very high protein content. (Gluten is the protein in  
wheat that makes dough elastic.) Gluten is available at most health food stores  
and in baking aisle in many markets. It is sometimes used in small portions with  
dense, low-gluten flours (such as whole wheat) to increase volume and lighten  
texture.  
Whole Wheat Flour  
Whole wheat flour is milled from the entire wheat kernel, which contains the bran  
and germ. This high fiber flour is richer in nutrients than all-purpose or bread  
flour. Breads made with this flour are usually smaller and heavier than white  
loaves. Many recipes mix whole wheat flour with bread flour or vital wheat gluten  
to produce high, light-textured bread.  
Flour Storage  
Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored  
in a refrigerator, freezer or a cool area to prevent them from becoming rancid.  
Allow flour to come to room temperature before using.  
18  
 
Note: Flours, while visibly similar, can be very different by virtue of how they  
were ground, milled, stored, etc. You may have to experiment with different  
brands of flour to help you make the perfect loaf. See RECIPE TIPS to assist  
with these experiments.  
Yeast  
Active yeast, through a fermentation process, produces carbon dioxide gas  
necessary to make bread rise. Yeast feeds on carbohydrates in sugar and flour  
to produce this gas. Three different types of yeast are available: fresh (cake),  
active dry and quick-acting. Quick, rapid rise and bread maker yeasts are quick-  
acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your bread  
maker.  
Ensure your yeast is fresh by checking its expiration date. Once a package or  
jar of yeast is opened, it is important that the remaining contents be immediately  
resealed and refrigerated or frozen for future use. Often dough that fails to rise is  
due to stale yeast.  
Note: Basic bread and dough recipes in this booklet were developed using  
active dry yeast. You may use chart below to substitute any quick-acting yeast  
(quick rise, fast rise or bread maker yeast) for active dry yeast.  
Conversion Chart for Quick Rise Yeast  
¾ tsp. active dry yeast = ½ tsp. quick-acting yeast  
1 tsp. active dry yeast = ¾ tsp. quick-acting yeast  
1½ tsp. active dry yeast = 1 tsp. quick-acting yeast  
2¼ tsp. active dry yeast = 1½ tsp. quick-acting yeast  
1 tbsp. active dry yeast = 2 tsp. quick-acting yeast  
Rapid Course Yeast Addition  
Rapid Course settings for White, French, Whole Wheat and Sweet decrease  
time for making your favorite bread by approximately 1 hour. Choose recipe,  
then add an additional ½ tsp. of active dry or quick-acting yeast to the recipe.  
The bread may be shorter and denser.  
Sugar  
Sugar is important for color and flavor of breads. It also serves as food for yeast  
since it supports fermentation process. Recipes in this book that call for sugar  
require granulated sugar.  
Important: Do not substitute powdered sugar or artificial sweeteners  
cannot be used as substitute, as yeast will not react properly with them.  
Salt  
Salt is necessary to balance flavor in breads and cakes; it also limits growth of  
yeast. Do not increase or decrease amount of salt shown in recipes.  
Liquids  
All liquids should be warm 80ºF/27ºC for all recipes. Liquids, such as milk, water  
or a combination of powdered milk and water, can be used when making bread.  
Milk will improve flavor, provide velvety texture and soften the crust, while water  
alone will produce a crispier crust. Vegetable or fruit juices and potato water  
may be used for flavor variety.  
19  
 
Eggs  
Eggs add richness and velvety texture to bread dough and cakes. When recipe  
calls for egg(s) at room temperature, large egg(s) should be used.  
Fats  
Shortening, butter and oil shorten, or tenderize, the texture of yeast breads.  
French bread gets 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 refrigerator, it should be cut into small pieces for easier blending during  
kneading process.  
Baking Powder  
Double acting baking powder is leavening agent used in quick breads and  
cakes. This type of leavening agent does not require rising time before baking,  
as chemical reaction works when liquid ingredients are added and again during  
baking process.  
Baking Soda  
Baking soda is another leavening agent, not to be confused or substituted for  
baking powder. It also does not require rising time before baking, as chemical  
reaction works during baking process.  
Important: Ingredients must be measured with exacting accuracy to avoid  
affecting taste and texture of bread.  
Special Glazes for Yeast Breads  
Select 1 of the following special glazes to enhance your bread.  
• Egg Glaze: Beat 1 large egg and 1 tablespoon of water together, brush  
generously over dough – prior to baking.  
• Melted Butter Crust: Brush melted butter over just-baked bread for a softer,  
more tender crust.  
• Milk Glaze: For a softer, shiny crust, brush just-baked bread with milk or  
cream.  
• Sweet Icing Glaze: Mix 1 cup sifted icing sugar with 1 to 2 tablespoons of milk  
until smooth to make a consistent glaze. Drizzle glaze over raisin bread or  
sweet breads when they are almost cool.  
Note: If desired, generously sprinkle with your choice of poppy, sesame or  
caraway seeds after glazing.  
Checking Dough Consistency  
Although your bread maker will mix, knead and bake bread automatically, when  
baking bread from scratch, it is necessary to learn to recognize condition of your  
dough. The ratio of flour to liquid is the most critical factor in any bread recipe,  
yet most easily remedied. After 5 to 8 minutes in Knead Stage, open bread  
maker to check consistency of dough. Dough should be in a soft, tacky ball (feel  
sticky like scotch tape). If it is too dry, add ½ to 1 tsp. of liquid at a time. If it is  
too wet, add ½ to 1 tbsp. of flour at a time.  
20  
 
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  
In dry climates, flour is drier and requires slightly more liquid.  
In humid climates, flour is wetter and will absorb less liquid, so less liquid is  
required.  
Slicing and Storing Bread  
For best results, place bread on wire rack and allow to cool for 15 – 30 minutes  
before slicing. Use electric knife or serrated knife for even slices.  
Store unused bread, tightly sealed (sealable plastic bags or plastic containers  
work well) at room temperature for up to 3 days. For longer storage, (up to  
1 month) place bread in sealed container in freezer. Since homemade bread has  
no preservatives, it tends to dry out and become stale faster. Leftover or slightly  
hardened bread may be cut into ½-inch or 1-inch cubes and used in recipes to  
make croutons, bread pudding or stuffing.  
MAKING DOUGH, BAKING BREADS AND BATTER BREADS  
Note: Depending on the Course or recipe used, some steps may not apply or  
there may be additional steps. Refer to the respective Course sections in this  
booklet for more detailed instructions.  
Important: Add ingredients to bread pan in the order listed in the recipe.  
1. Open lid and remove bread pan. Lift bread pan  
straight up and out using the handle (B).  
Caution: Do not turn or shake bread pan while taking  
it out. If the bread pan is bent, temperature sensor  
may not work properly.  
B
2. Position kneading paddle on the drive shaft. Match  
flat side of drive shaft to flat part of hole in kneading  
paddle. Make sure paddle is secure (C).  
3. Place ingredients into the bread pan. For best  
results, add all liquid ingredients first, then add all dry  
ingredients.  
Important: Always add yeast, baking powder or  
baking soda last.  
C
21  
 
4. Make small indentation on top of dry ingredients (not so deep it reaches the  
wet layer) and add yeast/baking powder/baking soda.  
Important: Indentation for yeast is important, especially when using the  
delay bake timer. It keeps yeast away from the wet ingredients until the  
kneading process begins. (Liquid ingredients will prematurely activate the  
yeast.)  
5. Insert the bread pan into the baking chamber. Press  
down on rim of bread pan until it snaps securely into  
place (D).  
Note: If bread pan does not snap securely into place,  
remove bread pan. Wearing oven mitts, place fingers  
behind bread pan clips and gently pull away from oven  
wall. Insert bread pan again.  
6. Close the lid. Plug into standard electrical outlet.  
Bread maker will beep and three zeros will flash in  
display window.  
D
7. Press MENU to choose desired Course. The operation light will illuminate.  
Each time MENU is pressed, unit and display will move to next Course.  
8. Press CRUST to choose crust color. Bread maker is preset for MEDIUM  
Note: CRUST will not be activated for the following courses:  
• Jam  
• Dough  
• Pizza Dough  
• Bake Only  
Note: When using Dough, Pizza Dough, Pasta Dough, Batter Bread™ or Jam  
courses, steps 7 and 8 are not needed.  
9. Press LOAF SIZE to select: 1, 1.5 LB, or 2.0 lb. Bread maker is preset to 2 lb  
Note: Loaf size cannot be activated for the following courses:  
• Batter Breads  
• Jam  
• Pizza Dough  
• Pasta Dough  
Note: Although bread maker is capable of making 1.0 lb. loaves, we recommend  
baking 1.5 and 2.0 lb recipes for more uniform loaves of bread. This is especially  
true for breads that contain whole grains or other special ingredients such as  
sunflower or sesame seeds.  
10. Add ingredients such as dried fruits, nuts or herbs to the Fruit & Nut  
Dispenser  
Important: Do not exceed 2/3 cup capacity.  
Important: Do not pour liquids or spices into dispenser. Always make sure  
fresh fruit or vegetables are not wet. Pat dry before putting them in the  
dispenser.  
22  
 
11. Press START to begin kneading cycle. The operation  
light will illuminate. The TIME remaining will begin  
to count down in display window. COURSE, LOAF  
SIZE, CRUST COLOR and CYCLE will be shown in  
display window. (E).  
Note: During kneading cycle, yeast will activate and  
viewing window may begin to fog. (This will clear  
eventually so you can view the progress.)  
E
12. When your bread is finished baking, bread maker  
will beep and “0:00” will appear in display window.  
Press STOP and open lid. Using oven mitts, remove  
bread pan (F).  
Important: Remember, bread pan and loaf are both  
very hot! Be careful not to place either on tablecloth,  
plastic surface or other heat-sensitive surface that  
may scorch or melt.  
F
Note: If bread is not removed immediately after baking and STOP is not  
pressed, the Keep Warm cycle will begin. Operation light will begin to flash.  
Bread maker will automatically turn off after 60 minutes. Although this will help  
prevent bread from becoming soggy, for best results, remove bread immediately  
after baking.  
Note: Keep Warm cycle does not apply to the following courses:  
• Jam  
• Dough  
• Pizza Dough  
• Bake Only  
13. Turn bread pan upside down and shake to release bread. Place bread  
upright on wire rack to cool 15 – 30 minutes before cutting. This allows  
steam to escape.  
Caution: Be sure to remove kneading paddle from the bread.  
Caution: Bread pan, kneading paddle and bread will be very hot.  
14. Always unplug bread maker after each use.  
USING 24-HOUR DELAY BAKE TIMER  
Important: Delay baking does not activate Jam Course. Don’t use delay  
bake timer if your recipe includes eggs, fresh milk, yogurt or other dairy  
products, meats, etc  
To preset your bread maker, follow these steps:  
1. Add ingredients as usual, taking care not to let yeast and liquid ingredients  
contact one another.  
Note: If your recipe contains salt, add it with the liquid ingredients, taking care  
to keep it away from the yeast.  
2. Close bread maker lid and plug it in.  
23  
 
3. Press MENU to choose Course. Time needed for selected Course appears in  
display window.  
4. Press to add time in 10-minute intervals. (Use to subtract time.) Amount  
of time set is shown in display window  
q To fast forward time, continually press .  
q To fast reverse, continually press .  
q For example, if it is 8:00 AM and you want bread ready at 1:00 PM, press  
until the display reads 5:00 – meaning it will finish baking in 5 hours.  
This is the hour difference between 8:00 AM and 1:00 PM.  
Note: Actual baking times will not change.  
5. Press LOAF to choose loaf size, press CRUST to choose crust color, then  
press START to begin timer. The colon (:) in time display begins to flash,  
letting you know timer is started. When your bread is finished baking bread  
maker will beep and “0:00” will appear in display window. Press STOP and  
open lid.  
6. If you make an error after you’ve activated program and want to start over,  
press and hold STOP. Timer will clear and you can begin again.  
ADVANCED BAKING TECHNIQUES  
BAKE ONLY  
The Bake Only course offers the flexibility to vary time and temperature. You can  
bake pre-made dough or dough purchased at the store using this Course. You  
may also use this Course if crust color is too light or if your batter or cake is not  
quite done. Check every few minutes.  
1. Press the PROG button.  
2. Using the and arrows, adjust the amount of time you need up to 1 hour,  
30 minutes.  
3. Set temperature from 300°F – 375°F.  
4. Press START to begin baking.  
PAUSE  
You can press PAUSE at any time, during any Course. When you pause, bread  
maker will remain paused for approximately 10 minutes. You will hear a beep  
when the pause cycle begins; the time will flash until baking is resumed. Press  
START at any time to resume baking.  
Note: If you forget to touch START, baking will resume automatically after 10  
minutes.  
Touch STOP to cancel Course completely and return to the Course selection  
display.  
Use PAUSE to:  
• Create decorative crusts  
• Make pull-apart rolls  
• Make braided breads  
• Create rustic Mediterranean-style rolled bread  
• Add crumbled toppings to coffee cakes  
Important: Have all ingredients ready before starting PAUSE cycle.  
24  
 
Important: Do not leave lid standing open for extended periods of time.  
Always use an oven mitt when handling the bread pan or any part of the  
interior of the bread maker.  
Decorative Crusts  
1. At start of baking process (see KNEADING AND BAKING CHART), press  
PAUSE.  
2. Leave bread pan in bread maker.  
3. Using a knife or sharp blade, cut a decorative pattern in the top of the loaf  
(criss-cross, slashes, etc).  
4. Prepare egg wash using 1 egg white OR 1 whole egg + 1 tbsp. water; mix  
well.  
5. Carefully brush top of loaf and cuts with egg wash, being careful not to spill  
or drip the wash into the bread pan or baking chamber.  
6. Press START when finished; work quickly to limit heat loss.  
Pull-Apart Rolls  
1. At start of final rise (see KNEADING AND BAKING CHART), press PAUSE.  
2. Remove bread pan from baking chamber and close lid.  
3. Remove dough and kneading paddle from bread pan.  
4. Divide dough evenly (12, 18 or 24 pieces).  
5. Roll each piece into a round ball and layer back into bread pan.  
6. Carefully brush 1st layer with egg wash and sprinkle with spices.  
7. Continue layering until all dough balls are used.  
8. Return bread pan to bread maker and press START.  
Note: Use Italian spices, cinnamon sugar, seeds or any combination of toppings  
you desire.  
Braided Breads  
1. At start of last rise (see KNEADING AND BAKING CHART), press PAUSE.  
2. Remove bread pan from baking chamber and close lid.  
3. Remove dough and kneading paddle from bread pan.  
4. Divide dough into 3 equal pieces.  
5. Stretch and roll each piece into a 10” (25 cm) rope.  
6. Place ropes on flat surface, side-by-side.  
7. Starting at center, braid ropes to one end, then turn to braid the second half;  
seal ends.  
8. Return to bread pan and tuck ends under loaf.  
9. If desired, brush with egg wash or water and sprinkle with seeds.  
10. Return bread pan to bread maker and press START.  
Mediterranean-Style Rustic Bread  
Note: The below is an example of how to make a rolled, Mediterranean-style  
rustic bread using a French bread recipe.  
1. Press PAUSE at the end of the shaping process (see KNEADING AND  
BAKING CHART).  
2. Remove bread pan from bread maker and close lid.  
3. Remove dough and kneading paddle from bread pan.  
25  
 
4. Roll dough to an 8” x 13” (20 cm x 33 cm) rectangle on a clean, lightly  
floured surface.  
5. Lightly brush with good olive oil, then sprinkle with fresh chopped garlic,  
rosemary, basil and sub-dried tomatoes. Top with 1/3 cup crumbled feta or  
goat cheese. If desired, you may also add 2 – 3 slices of prosciutto.  
6. Tightly roll dough lengthwise into an 8” wide (20 cm) roll.  
7. Tuck ends under and place in bread pan.  
8. Return bread pan to bread maker, close lid and press START.  
9. The final rise will begin, followed by the baking process.  
10. As baking begins, press PAUSE again and remove bread pan.  
11. Slash top of crust and gently mist loaf with cold water, then return bread pan  
to baking chamber.  
12. Close lid and press START to complete your rustic Mediterranean bread.  
Adding Crumbled Toppings to Coffee Cakes  
Note: Works best with Batter Breads recipes  
1. At the end of last knead (see KNEADING AND BAKING CHART) press  
PAUSE.  
2. Remove bread pan from bread maker and close lid.  
3. Remove kneading paddle from batter.  
4. Top batter with desired crumb topping  
5. Place bread pan back in baking chamber, close lid and press START.  
Important: Removing kneading paddle will help prevent tearing of cake/loaf  
when it is removed from pan after baking.  
PERSONAL RECIPES  
For advanced bakers, this bread maker has 5 personal recipe memory settings.  
This means you have 5 spaces to program and save your favorite personal  
recipes. With the personal recipe programmer, you can set the length of each  
cycle or skip a cycle entirely based on the recipe you are creating. You can  
factor in brand and type of flour, quality of yeast and even climate to determine  
cycle times.  
Important: To save or erase a personal recipe, follow the instructions  
provided in CUSTOM PROGRAMS.  
Note: We recommend that you keep a separate log of the cycle times for your  
Personal Recipes.  
1. To activate personal recipe program, press and hold PROG for 1 second.  
2. Program each cycle time using /arrows to set time and then pressing  
PROG again to set.  
1st press: Preheat cycle  
2nd press: Knead cycle 1  
3rd press: Knead cycle 2  
4th press: Rise 1  
5th press: Punch  
6th press: Rise 2  
7th press: Shape  
8th press: Rise 3  
26  
 
9th press: Bake cycle  
10th press: Keep Warm cycle  
11th press: Temperature  
12th press: Extras – Do you want to activate the fruit and nut dispenser?  
YES or NO  
Note: To skip a cycle, press the arrows until you reach zero (0), then press  
PROG to move on to the next cycle of the baking program.  
3. Press PROG a final time. The word SAVE will flash on the display.  
4. Select YES or NO. Selecting YES will save your changes. If you select NO,  
the personal recipe course will proceed as programmed, but will revert back  
to the previously saved times at the end of baking.  
Note: You can use the Delay Bake Timer when running personal recipe  
programs. Simply use the /arrows to set the time difference and press  
START.  
CUSTOM PROGRAMS  
The most versatile function on your bread maker, Custom Program is similar to  
Personal Recipe in that you can manually change the length of each cycle of a  
bread making course. Unlike Personal Recipe, Custom Program factors in LOAF  
SIZE and CRUST COLOR.  
Note: You can also use Custom Program to change kneading and bake times in  
Batter Breads Course; heat and stir times in Jam Course; knead and rise times  
in Dough Course.  
To manually change a preprogrammed Course, follow these steps:  
1. Press MENU until you reach desired Course setting, such as White.  
2. Press PROG; a beep will sound and “CUSTOM PROGRAM” will appear on  
the display in the upper left corner.  
3. Following the instructions in PERSONAL RECIPES, enter or change cycle  
times as outlined. Use KNEADING AND BAKING CHART as a reference.  
4. When you are finished, a final beep will sound, indicating your Custom  
Program changes have been made.  
To reset a preprogrammed Course to its original times, follow these steps:  
1. Press MENU until you reach the Custom Program Course setting you wish to  
change. It will be displayed in the display window.  
2. Press SAVE/ERASE.  
3. Display will prompt ERASE, and you may simply press YES to accept and  
return to the default setttings.  
27  
 
BREAD RECIPES...EASY AS 1-2-3  
We suggest starting your bread making with this White Bread recipe. Follow  
steps previously outlined in this Instruction Manual. These steps have been  
written to eliminate most common errors in bread maker baking and may be  
helpful for any recipe.  
WHITE BREAD  
Ingredients  
Water (80°F/27°C)  
Oil  
1.0 lb.  
¾ cup + 1 tbsp.  
1 tbsp.  
1½ lb.  
2.0 lb.  
1½ cups  
2½ tbsp.  
¼ cup  
1 cup  
2 tbsp.  
2 tbsp.  
1½ tbsp.  
3 cups  
1.5 tsp  
2 tsp.  
Sugar  
1½ tbsp.  
1 tbsp.  
Dry milk  
2 tbsp.  
4 cups  
2 tsp  
Bread flour  
Salt  
2¼ cups  
1 tsp.  
Active dry yeast  
Select White Course  
1½ tsp.  
2¼ tsp.  
Select Rapid White  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid  
French, Sweet, Rapid Sweet Course Method:  
1. Remove bread pan from bread maker. Attach kneading paddle onto drive  
shaft. Have all ingredients ready. Make sure all ingredients, except water, are  
at room temperature.  
2. Measure water (80°F/27°C) and pour into bread pan.  
3. Measure oil and add to bread pan.  
4. Measure sugar, salt and dry milk; add to bread pan.  
5. Measure bread flour and add to bread pan. The Rapid setting for White  
Bread decreases time for making bread by approximately an hour. Add  
additional ½ tsp. of yeast when baking rapid breads.  
6. After making indentation in dry ingredients, carefully measure yeast and add  
to bread pan. If using delay bake timer, make absolutely sure yeast is on top  
of bread flour, away from liquids.  
7. Place bread pan into bread maker. Push down on rim until it fits firmly into  
place. Close lid.  
8. Press MENU; choose White Bread Course. Press CRUST to choose crust  
color. Press LOAF to choose loaf size. If delay baking is desired, press ▲  
and to add delay bake time, then press START. If no delay baking is  
28  
 
desired, press START to begin immediately.  
9. At beep during kneading process, check dough ball (see CHECKING  
DOUGH CONSISTENCY). It will be sticky to the touch. At this time, push  
down any dough or flour that may be on sides of bread pan. If desired,  
add additional ingredients (i.e., raisins, nuts, and spices). If necessary, stir  
ingredients. (See KNEADING AND BAKING COURSE CHART to check time  
beep will sound.)  
10. After ending beep sound, bread maker will start 60-minute Keep Warm cycle.  
“0:00” will appear in display window; colon will begin to flash. The operation  
light will flash.  
11. Press STOP and use oven mitts to carefully remove bread pan. Light will go  
out when STOP is pressed.  
Caution: Pan, kneading paddle and bread will be very hot. Use oven mitts!  
12. Turn bread pan upside down and shake several times to release bread.  
Do not use metal utensils. Remove kneading paddle and allow loaf to cool  
standing upright on wire rack approximately 15 – 30 minutes before slicing.  
13. Once bread has cooled (approximately 1 hour) store in an airtight container.  
14. Unplug unit and allow to cool completely before cleaning. (See CARE AND  
CLEANING INSTRUCTIONS.)  
WHITE SOURDOUGH STARTER  
Ingredients  
Amount  
2¼ tsp.  
2 cups  
Active dry yeast  
Water (110°F/43°C)  
Bread flour  
Sugar  
3½ cups  
1 tbsp.  
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand 5  
minutes, then add flour and sugar. Stir with plastic or wooden spoon until  
blended. Mixture will be thick; remaining lumps will dissolve during fermentation  
process. Cover loosely with plastic wrap and let stand in warm place for 5 days,  
stirring 3 times a day. Starter will “rise and fall” during fermentation period and  
become thinner as it stands. Sitting temperature of 80°F/27°C is best for sour  
flavor to develop. When starter is developed, it is bubbly and may have yellow  
liquid layer on top; stir before using. It may be used for baking or placed in the  
refrigerator to use later; cover loosely.  
To use starter, measure amount specified in recipe. After refrigeration, let  
container of starter come to room temperature before measuring – about  
4 hours. If baking in the morning, leave starter out overnight.  
Replenish with 1 cup flour, 2/3 cup water (110°F/43°C) and 1 tsp. sugar. Stir until  
blended – some lumps may remain. Cover loosely and let stand 10 to 12 hours  
or overnight. Starter will rise and become bubbly. Stir, then place in refrigerator  
to store. Stir in 1 tsp. of sugar to keep active if not used every week.  
29  
 
WHITE SOURDOUGH BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
½ cup + 1  
tbsp.  
Water (80°F/27°C)  
¾ cup  
¾ cup + 1 tbsp.  
Starter  
(see above recipe)  
¾ cup  
1 cup  
1¼ cup  
Sugar  
2 tsp.  
1 tsp.  
1 tbsp.  
1½ tsp.  
3 cups  
2 tsp.  
4 tsp.  
2 tsp.  
Salt  
Bread flour  
Active dry yeast  
2 cups  
1½ tsp.  
4 cups  
2¼ tsp.  
Select White  
Course  
Select Rapid  
White Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
CORNBREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
1
2
plus enough water  
(80°F/27°C) to equal  
¾ cup + 2  
tbsp.  
1 cup + 3 tbsp.  
11/3 cups  
Oil  
2 tbsp.  
2 tbsp.  
1 tsp.  
3 tbsp.  
3 tbsp.  
1½ tsp.  
2 tbsp.  
3 cups  
1/3 cup  
2 tsp.  
¼ cup  
¼ cup  
Honey  
Salt  
2 tsp.  
Dry milk  
Bread flour  
Cornmeal  
Active dry yeast  
1 tbsp.  
2 cups  
¼ cup  
1½ tsp.  
2½ tbsp.  
4 cups  
½ cup  
2¼ tsp.  
Select White Course  
Select Rapid White  
Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
30  
 
FAT-FREE WHITE BREAD  
Ingredients  
Water (80°F/27°C)  
Applesauce  
Sugar  
1.0 lb.  
¾ cup + 1 tbsp.  
1 tbsp.  
1½ lb.  
1 cup + 3 tbsp.  
2 tbsp.  
2.0 lb.  
1½ cups  
3 tbsp.  
¼ cup  
1½ tbsp.  
1 tsp.  
3 tbsp.  
Salt  
1½ tsp.  
2 tsp.  
Dry milk  
1 tbsp.  
1½ tbsp.  
3 cups  
2 tbsp.  
4 cups  
½ cup  
Bread flour  
Cornmeal  
2¼ cups  
¼ cup  
1/3 cup  
Active dry yeast  
1½ tsp.  
2 tsp.  
2¼ tsp.  
Select White Course  
Select Rapid White  
Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
EGG BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Eggs, large; room temperature  
1
2
2
plus enough water (80°F/27°C)  
to equal  
¾ cup + 1  
tbsp.  
1 cup + 1  
tbsp.  
¹
1 / cups  
³
Oil  
1 tbsp.  
4 tsp.  
1½ tbsp.  
2 tbsp.  
1½ tsp.  
3 tbsp.  
2 tbsp.  
2½ tbsp.  
2 tsp.  
Sugar  
Salt  
1 tsp.  
Dry milk  
2 tbsp.  
¼ cup  
2 cups + 2  
tbsp.  
Bread flour  
3 cups  
2 tsp.  
4 cups  
Active dry yeast  
Select White Course  
1½ tsp.  
2 tsp.  
2¼ tsp.  
Select Rapid White Course  
Active dry yeast  
2½ tsp.  
2¾ tsp.  
31  
 
POTATO BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
2
2
plus enough water  
(80°F/27°C) to equal  
¾ cup + 2 tbsp.  
1¼ cups  
1½ cups  
Oil  
1 tbsp.  
4 tsp.  
2 tbsp.  
2 tbsp.  
1½ tsp.  
3 tbsp.  
¼ tsp.  
3 tbsp.  
3 tbsp.  
2 tsp.  
Sugar  
Salt  
1 tsp.  
Dry milk  
2 tbsp.  
¼ cup  
¼ tsp.  
½ cup  
1
White pepper  
Instant potato buds  
/8 tsp.  
¼ cup  
1/3 cup  
Green onion tops,  
chopped  
1 tbsp.  
1½ tbsp.  
2 tbsp.  
Bread flour  
2 cups  
3 cups  
2 tsp.  
4 cups  
Active dry yeast  
1½ tsp.  
2¼ tsp.  
Select White Course  
Select Rapid White  
Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
32  
 
WHOLE GRAIN BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Water (80°F/27°C)  
¼ cup  
1/3 cup  
½ cup  
Cultured buttermilk  
(80°F/27°C)  
2/3 cup  
1 cup  
11/3 cups  
Oil  
2 tsp.  
3 tbsp.  
1 tsp.  
1 tbsp.  
¼ cup  
1½ tsp.  
1 tsp.  
1 tbsp. + 1 tsp.  
1/3 cup  
Molasses  
Salt  
2 tsp.  
Baking soda  
¾ tsp.  
1½ tsp.  
Oat bran cereal,  
uncooked  
3 tbsp.  
¼ cup  
1/3 cup  
Cornmeal  
3 tbsp.  
3 tbsp.  
3 tbsp.  
1/3 cup  
¼ cup  
¼ cup  
¼ cup  
½ cup  
2 cups  
2 tsp.  
1/3 cup  
1/3 cup  
1/3 cup  
1/3 cup  
3 cups  
2¼ tsp.  
Rye flour  
Buckwheat flour  
Whole wheat flour  
Bread flour  
11/3 cups  
1½ tsp.  
Active dry yeast  
Select White Course  
Select Rapid White  
Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
33  
 
SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD  
Ingredients  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
1
plus enough water  
(80°F/27°C) to equal  
1 cup + 2 tbsp.  
1¼ cups  
Oil  
2 tbsp.  
1 tbsp.  
1 tbsp.  
1½ tsp.  
2½ cups  
½ cup  
3 tbsp.  
2 tbsp.  
2 tbsp.  
2 tsp.  
Molasses  
Sugar  
Salt  
Bread flour  
Whole wheat flour  
Sesame seeds  
Cumin seeds  
3 cups  
1 cup  
2 tbsp.  
¼ tsp.  
2½ tbsp.  
¼ tsp.  
Sunflower seeds  
(kernels)  
1½ tbsp.  
2 tsp.  
2 tbsp.  
2¼ tsp.  
Active dry yeast  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Course  
Active dry yeast  
2½ tsp.  
2¾ tsp.  
34  
 
WHOLE WHEAT BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Egg whites  
1
1
1
plus enough cultured  
buttermilk (80°F/27°C)  
to equal  
1 cup + 3  
tbsp.  
1 cup  
1½ cups  
Oil  
2 tbsp.  
2 tbsp.  
1 tsp.  
3 tbsp.  
3 tbsp.  
1½ tsp.  
½ tsp.  
3 cups  
2 tsp.  
¼ cup  
¼ cup  
2 tsp.  
Molasses  
Salt  
Baking soda  
Whole wheat flour  
Active dry yeast  
¼ tsp.  
2 cups  
1½ tsp.  
¾ tsp.  
4 cups  
2¼ tsp.  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
35  
 
CARAWAY RYE BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
1
2
plus enough water  
(80°F/27°C) to equal  
1 cup + 1  
tbsp.  
¾ cup  
11/3 cups  
Oil  
2 tbsp.  
2 tbsp.  
1 tsp.  
3 tbsp.  
3 tbsp.  
1½ tsp.  
2 tbsp.  
1½ cups  
¾ cup  
¼ cup  
¼ cup  
2 tsp.  
Honey  
Salt  
Dry milk  
1 tbsp.  
1 cup  
3 tbsp.  
2 cups  
1 cup  
Bread flour  
Whole wheat flour  
Caraway seeds  
Active dry yeast  
½ cup  
1 tbsp.  
1½ tsp.  
2 tbsp.  
2 tsp.  
3 tbsp.  
2¼ tsp.  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
36  
 
ONION RYE BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
1
2
plus enough water  
(80°F/27°C) to equal  
1 cup + 3  
tbsp.  
¾ cup + 2 tbsp.  
11/3 cups + 2 tbsp.  
Oil  
2 tbsp.  
2 tbsp.  
1 tsp.  
3 tbsp.  
3 tbsp.  
1½ tsp.  
2 tbsp.  
1½ cups  
¾ cup  
¼ cup  
¼ cup  
2 tsp.  
Honey  
Salt  
Dry milk  
1 tbsp.  
1 cup  
3 tbsp.  
2 cups  
1 cup  
Bread flour  
Whole wheat flour  
Caraway seeds  
Dehydrated onion  
Active dry yeast  
½ cup  
1 tbsp.  
2 tbsp.  
1½ tsp.  
2 tbsp.  
3 tbsp.  
2 tsp.  
3 tbsp.  
¼ cup  
2¼ tsp.  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Courset  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
37  
 
SEVEN GRAIN BREAD  
Ingredients  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
1
plus enough water  
(80°F/27°C) to equal  
1 cup + 2 tbsp.  
1½ cups  
Oil  
2 tbsp.  
2 tsp.  
3 tbsp.  
1 tbsp.  
2 tsp.  
Honey  
Salt  
1½ tsp.  
1½ cups  
½ cup  
¼ cup  
¼ cup  
¼ cup  
¼ cup  
¼ cup  
2 tbsp.  
3 tbsp.  
2 tsp.  
Whole wheat flour  
Bread flour  
Brown rice flour  
Spelt flour  
Buckwheat flour  
Rye flour  
2 cups  
1 cup  
¹/ cup  
³
¹/ cup  
³
¹/ cup  
³
¹/ cup  
³
Oatmeal  
¹/ cup  
³
Cornmeal  
Gluten  
¼ cup  
¼ cup  
2¼ tsp.  
Active dry yeast  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Course  
Active dry yeast  
2½ tsp.  
2¾ tsp.  
38  
 
TWO CHEESE BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
1
1
plus enough water  
(80°F/27°C) to equal  
¾ cup  
1 cup  
1¼ cups  
Oil  
2 tsp.  
1 tsp.  
1 tbsp.  
2 tsp.  
1½ tbsp.  
1 tbsp.  
2 tsp.  
Honey  
Salt  
1 tsp.  
1½ tsp.  
2 tbsp.  
½ cup  
Dry milk  
Whole wheat flour  
Bread flour  
2 tbsp.  
¼ cup  
1¾ cups  
3 tbsp.  
¾ cup  
2½ cups  
3¼ cups  
Grated cheddar  
cheese  
2/3 cup  
1 cup  
11/3 cups  
Grated Parmesan  
cheese  
2 tbsp.  
3 tbsp.  
¼ cup  
Sesame seeds  
Active dry yeast  
1 tsp.  
2 tsp.  
2 tsp.  
1 tbsp.  
2¼ tsp.  
1½ tsp.  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
39  
 
PUMPERNICKEL BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
Eggs, large; room  
temperature  
1
1
2
plus enough water  
(80°F/27°C) to equal  
¾ cup + 1 tbsp.  
1 cup + 2 tbsp.  
1 cup + 6 tbsp.  
Oil  
2 tbsp.  
2 tbsp.  
1 tsp.  
3 tbsp.  
3 tbsp.  
1½ tsp.  
2 tbsp.  
1½ cups  
¾ cup  
¼ cup  
¼ cup  
2 tsp.  
Honey  
Salt  
Dry milk  
1 tbsp.  
1 cup  
3 tbsp.  
2 cups  
1 cup  
Bread flour  
Whole wheat flour  
Rye flour  
Caraway seeds  
½ cup  
½ cup  
1 tbsp.  
2/3 cup  
1 cup  
2 tbsp.  
3 tbsp.  
Instant coffee  
granules  
1 tsp.  
2 tsp.  
1 tbsp.  
Cocoa powder  
Active dry yeast  
2 tbsp.  
1½ tsp.  
3 tbsp.  
2 tsp.  
¼ cup  
2¼ tsp.  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
40  
 
HEARTY NUT BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
1 cup + 7  
tbsp.  
Water (80°F/27°C)  
1 cup  
1¼ cups  
Oil  
2 tsp.  
3 tbsp.  
1 tsp.  
1 tbsp.  
¼ cup  
1½ tbsp.  
1/3 cup  
2 tsp.  
Molasses  
Salt  
1½ tsp.  
Dry oatmeal, quick or  
regular  
1/3 cup  
½ cup  
2/3 cup  
Whole wheat flour  
Bread flour  
2/3 cup  
11/3 cups  
2/3 cup  
1 cup  
2 cups  
¾ cup  
2 tsp.  
11/3 cups  
22/3 cups  
1 cup  
Walnuts, chopped  
Active dry yeast  
1½ tsp.  
2¼ tsp.  
Select Whole Wheat  
Course  
Select Rapid Whole  
Wheat Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
41  
 
FRENCH BREAD  
Ingredients  
Water (80°F/27°C)  
Oil  
1.0 lb.  
¾ cup + 2 tbsp.  
1 tbsp.  
1½ lb.  
1 cup + 2 tbsp.  
1½ tbsp.  
1½ tbsp.  
1½ tsp.  
2.0 lb.  
1½ cups  
2 tbsp.  
2 tbsp.  
2 tsp.  
Sugar  
1 tbsp.  
Salt  
1 tsp.  
Bread flour  
Active dry yeast  
2¼ cups  
1½ tsp.  
3½ cups  
2 tsp.  
4 cups  
2¼ tsp.  
Select French Course  
Select Rapid French  
Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
ITALIAN HERB BREAD  
Ingredients  
1.0 lb.  
1½ lb.  
2.0 lb.  
1¼ cups  
+ 2 tbsp.  
Water (80°F/27°C)  
¾ cup + 2 tbsp.  
1 cup + 1 tbsp.  
Oil  
1½ tbsp.  
1 tbsp.  
1 tsp.  
2 tbsp.  
2 tbsp.  
1½ tsp.  
2 tbsp.  
3 cups  
2 tsp.  
3 tbsp.  
3 tbsp.  
2 tsp.  
Sugar  
Salt  
Dry milk  
Bread flour  
Active dry yeast  
1 tbsp.  
2¼ cups  
1½ tsp.  
3 tbsp.  
4 cups  
2¼ tsp.  
Select French Course  
Select Rapid French  
Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
42  
 
CINNAMON RAISIN BREAD  
Ingredients  
Water (80°F/27°C)  
Oil  
1.0 lb.  
1½ lb.  
1 cup  
2.0 lb.  
1¼ cups + 2 tbsp.  
2 tbsp.  
¾ cup  
1 tbsp.  
1½ tbsp.  
Brown sugar, firmly  
packed  
1½ tbsp.  
2½ tbsp.  
3 tbsp.  
Salt  
1 tsp.  
1 tbsp.  
1 tsp.  
1½ tsp.  
1½ tbsp.  
2 tsp.  
2 tsp.  
2 tbsp.  
1 tbsp.  
4 cups  
2/3 cup  
2¼ tsp.  
Dry milk  
Cinnamon  
Bread flour  
Walnuts, chopped  
Active dry yeast  
2¼ cups  
1/3 cup  
1½ tsp.  
3 cups  
½ cup  
2 tsp.  
Add to dispenser  
(press EXTRAS before pressing START to begin baking):  
Raisins  
1/3 cup  
½ cup  
2/3 cup  
Select Fruit & Nut  
Course  
Select Rapid Fruit  
& Nut Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
43  
 
CRUNCHY CRACKED WHEAT BREAD  
Note: This recipe requires a few quick preparation instructions.  
• Add cracked wheat to heatproof bowl. Pour in boiling water, stirring to  
prevent lumps.  
• Let mixture stand for 20 minutes (at 80°F/27°C). Stir, pour into bread  
pan and add remainder of ingredients in order given.  
Ingredients  
Cracked wheat  
Water, boiling  
Oil  
1.0 lb.  
½ cup  
1 cup  
1½ lb.  
¾ cup  
2.0 lb.  
1 cup  
1½ cups  
2 tbsp.  
2 tbsp.  
1½ tsp.  
3 cups  
2 tsp.  
1¾ cups  
3 tbsp.  
3 tbsp.  
2½ tsp.  
4 cups  
2¼ tsp.  
1½ tbsp.  
4 tsp.  
Sugar  
Salt  
1 tsp.  
Bread flour  
Active dry yeast  
2 cups  
1½ tsp.  
Select Fruit & Nut  
Course  
Select Rapid  
Fruit & Nut  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
44  
 
WHITE WHEAT BREAD  
Ingredients  
Water (80°F/27°C)  
Oil  
1.0 lb.  
1½ lb.  
1 cup + 2 tbsp.  
1½ tbsp.  
3 tbsp.  
2.0 lb.  
1¼ cups + 2 tbsp.  
2 tbsp.  
¾ cup  
1 tbsp.  
2 tbsp.  
1 tsp.  
Sugar  
¼ cup  
Salt  
1½ tsp.  
2 tsp.  
Dry milk  
1 tbsp.  
1¾ cups  
¼ cup  
1½ tbsp.  
23/4 cups  
1/4 cup  
2 tbsp.  
Bread flour  
Whole wheat flour  
Active dry yeast  
3½ cups  
½ cup  
1½ tsp.  
2 tsp.  
2¼ tsp.  
Add to dispenser  
(press EXTRAS before pressing START to begin baking):  
Sunflower seeds  
(kernels)  
2 tbsp.  
3 tbsp.  
¼ cup  
Select Fruit & Nut  
Course  
Select Rapid Fruit  
& Nut Course  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
45  
 
DRIED FRUIT BREAD  
Ingredients  
Water (80°F/27°C)  
Oil  
1.0 lb.  
¾ cup  
1½ lb.  
1 cup + 1 tbsp.  
3 tbsp.  
2.0 lb.  
1¼ cups  
¼ cup  
2½ tbsp.  
1½ tbsp.  
1 tsp.  
Brown sugar  
Salt  
2½ tbsp.  
1½ tsp.  
¼ cup  
2 tsp.  
Dry milk  
1 tbsp.  
2¼ cups  
½ tsp.  
1½ tbsp.  
3 cups  
2½ tbsp.  
4 cups  
1½ tsp.  
2¼ tsp.  
Bread flour  
Nutmeg  
1 tsp.  
Active dry yeast  
1½ tsp.  
2 tsp.  
Add to dispenser  
(press EXTRAS before pressing START to begin baking):  
Dried fruit  
1/3 cup  
½ cup  
2/3 cup  
Select Fruit & Nut  
Course  
Select Rapid Fruit  
& Nut  
Active dry yeast  
2 tsp.  
2½ tsp.  
2¾ tsp.  
46  
 
SOY CINNAMON RAISIN BREAD  
Note: For best results, choose LIGHT crust.  
Ingredients  
Water (80°F/27°C)  
Oil  
1½ lb.  
1 cup  
3 tbsp.  
2 tbsp.  
1½ tsp.  
¼ cup  
2½ cups  
1 tsp.  
Sugar  
Salt  
Dry milk  
Bread flour  
Cinnamon  
Soy flour  
½ cup  
2 tsp.  
Active dry yeast  
Add to dispenser (press EXTRAS before pressing START to begin baking):  
Raisins  
½ cup  
Select Fruit & Nut  
Course  
Select Rapid Fruit &  
Nut  
Active dry yeast  
2½ tsp.  
47  
 
BATTER BREADS  
Batter Breads Course will mix and bake a prepackaged cake mix or quick bread.  
SWEET CORN BREAD  
Ingredients  
1 loaf  
2
Eggs, large, at room  
temperature  
Milk (80°F/27°C)  
Butter, melted  
1 cup  
¼ cup  
Sugar  
¾ cup  
Salt  
1 tsp.  
2 cups  
1 cup  
All-purpose flour  
Cornmeal  
Double acting baking powder  
Select Batter Breads Course  
1 tbsp.  
48  
 
Method:  
1. Remove bread pan from bread maker. Attach kneading paddle onto shaft.  
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR  
INGREDIENTS. Make sure all ingredients, except water, are at room  
temperature.  
2. Place bread pan into bread maker. Push down on rim until it fits firmly into  
place. Close lid.  
3. Press MENU; choose Batter Breads Course. Press CRUST to choose crust  
color. If delay bake is desired, press /buttons to set delay bake timer, and  
then press START for delay; or, simply press START to begin immediately.  
Important: Don’t use delay bake timer if your recipe includes eggs, fresh  
milk, yogurt or other dairy products, meats, fish or any other ingredients  
that may spoil.  
4. At beep during kneading process, check dough. At this time, push down any  
dough or flour that may stuck to sides of bread pan. If desired, add additional  
ingredients (i.e., raisins, nuts, and spices). If necessary, stir ingredients. Refer  
to KNEADING AND BAKING COURSES chart to check display time beep will  
sound.  
5. Before baking begins, remove bread pan from bread maker. Remove  
kneading paddle from batter and place bread pan back into breadmaker to  
complete bake process. Removing paddle will help prevent tearing cake/loaf  
when it is removed from pan after baking.  
6. When bread is finished baking bread maker will beep and “0:00” will appear  
in display window. Press STOP and open lid.  
Caution: Oven cavity, bread pan, kneading paddle and bread will be very  
hot. Use oven mitts.  
7. Remove bread pan from bread maker as soon as course is complete and  
allow cake or Batter Breads to remain in pan for 20 minutes on cooling rack  
before removing. Using oven mitts, take non metal spatula and gently loosen  
cake from sides of pan. Turn upside down to remove. Allow to cool 15 – 30  
minutes before cutting.  
8. When bread has completely cooled (approximately 1 hour) store in air tight  
container.  
9. Unplug unit and allow to cool completely before cleaning. Clean bread pan  
after each use.  
Batter Breads Course Hints for Best Results  
• It is important that you assist bread maker in stirring process during resttime.  
Refer to KNEADING AND BAKING COURSE chart for appropriate time. Use a  
rubber spatula to gently scrape the ingredients from sides and corners of pan,  
and fold into wet mixture.  
• Full size cake mix (16-oz or larger), quick bread or muffin mix (13-oz or larger)  
works well using Batter Breads Course. As with any other liquid ingredients,  
the liquid should be 80ºF/27ºC and the eggs room temperature. Otherwise,  
add ingredients as listed on package instructions. 1-step angel food cake  
mixes may also be used. 2-step and swirl mix will work well using this  
program.  
• Although delay bake timer is an option for this Course, our experience has  
shown recipes included do not mix well when delayed. You may find a few of  
your recipes may work well; therefore, we have given you delay as an option.  
49  
 
PINEAPPLE COCONUT POUND CAKE  
1 cake  
Ingredients  
Eggs, large, at room temperature  
2
Crushed pineapple, undrained  
1 cup  
Butter, softened  
Sugar  
¼ cup  
¾ cup  
½ tsp.  
½ cup  
2 cups  
1 tbsp.  
Salt  
Coconut, grated  
All-purpose flour  
Double acting baking powder  
Add to dispenser (press EXTRAS before pressing START to begin baking):  
Coconut, grated  
½ cup  
Select Batter Breads Course  
Note: During rest cycle, stir with a spatula to fold in any flour around sides  
of bread pan.  
50  
 
CHEDDAR LOAF BREAD  
Ingredients  
1 loaf  
Eggs, large, at room temperature  
3
Crushed pineapple, undrained  
Shortening, room temp.  
1 cup  
½ cup  
1 cup  
Cheddar cheese, shredded  
Sugar  
½ cup  
¾ tsp.  
2 cups  
1 tbsp.  
Salt  
All-purpose flour  
Double acting baking powder  
Add to dispenser (press EXTRAS before pressing START to begin baking):  
Pecans, chopped  
½ cup  
Select Batter Breads Course  
Note: During rest cycle, stir with a spatula to fold in any flour around sides  
of bread pan.  
51  
 
BANANA NUT CAKE  
Ingredients  
1 loaf  
Whole eggs, large, at room  
temperature  
2
2
Egg whites, at room temperature  
Sour milk  
¹/ cup  
³
Banana, mashed  
Oil  
1½ cups  
6 tbsp.  
1 cup  
Sugar  
Salt  
¾ tsp.  
1½ tsp.  
2 cups  
¾ tsp.  
2 tsp.  
Cream of tartar  
All-purpose flour  
Baking soda  
Double acting baking powder  
Add to dispenser (press EXTRAS before pressing START to begin baking):  
Nuts, chopped  
¾ cup  
Select Batter Breads Course  
Note: During rest cycle, stir with a spatula to fold in any flour around sides  
of bread pan.  
52  
 
LOW CARB BREAD RECIPES... EASY AS 1-2-3  
For all low carb recipes, use the Low Carb Course selection. Your bread maker  
is preset to medium crust color and a 2 lb. (908 g) loaf size; these cannot be  
changed on the Low Carb Course setting.  
Important: Use exact ingredients listed in recipe; do not substitute! You  
may only substitute quick or rapid yeast for active dry yeast as given in the  
YEAST CONVERSION chart in this Use and Care manual.  
LOW CARB WHITE BREAD  
Ingredients  
Water (80°F/27°C)  
2 lb.  
1½ cups  
3 tbsp.  
2 tsp.  
1 tbsp.  
¼ cup  
2
Canola oil  
Lemon juice  
Liquid lecithin  
Butter, cold and cut in small pieces  
Eggs, large, at room temperature  
Salt  
2 tsp.  
3 tbsp.  
3 tbsp.  
3 tbsp.  
¾ cup  
¼ cup  
¼ cup  
1 cup  
2 cups  
6 tsp.  
Psyllium husks  
Dry oatmeal, instant or regular  
Nutritional yeast flakes  
Oat bran  
®
Splenda  
Rice bran  
Vital wheat gluten  
Bread flour  
Active dry yeast  
Select Low Carb Course  
Yield: 28 slices  
53  
 
Nutritional Analysis*  
Calories / slice  
106  
Calories from fat  
Total fat  
45  
5 g  
Cholesterol  
Sodium  
20 mg  
187 mg  
90 mg  
15  
Potassium  
Carbohydrates  
Dietary fiber  
Sugar  
3 g  
0.4 g  
5 g  
Protein  
Vit A  
85 iu  
10 mg  
1 mg  
Calcium  
Iron  
*Calories & nutritional information based on serving sizes listed in recipe.  
Low Carb Course Method:  
1. Remove bread pan from bread maker. Attach kneading paddle onto shaft.  
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR  
INGREDIENTS. Make sure all ingredients, except water, are at room  
temperature.  
2. Place bread pan into bread maker. Push down on rim until it fits firmly into  
place. Close lid.  
3. Press MENU and choose Low Carb Course. Press START to start course  
cycles immediately.  
Important: Don’t use delay bake timer if your recipe includes eggs, fresh  
milk, yogurt or other dairy products, meats, fish or any other ingredients  
that may spoil.  
4. About 5 – 10 minutes in Knead 2 cycle, check dough ball. It will be sticky to  
the touch. At this time, push down any dough or flour that may be stuck to  
sides of bread pan.  
5. At end of baking cycle, a beep will sound and the bread maker will start a  
60-minute Keep Warm cycle. “0:00” will appear in display and colon will begin  
to flash. Keep Warm indicator light will flash.  
54  
 
6. Press STOP and use oven mitts to carefully remove bread pan. The indicator  
light will go out when the STOP button is pressed.  
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use  
oven mitts.  
7. Turn bread pan upside-down and shake several times to release bread. Do  
not use metal utensils inside bread pan or bread maker. Remove kneading  
paddle and allow loaf to cool standing upright on wire rack approximately  
15 – 30 minutes prior to slicing.  
8. Cut loaf in half, top to bottom, then cut each half into ½-inch slices.  
9. When bread has cooled completely (approximately 1 hour), store in an  
airtight container.  
10. Unplug unit and allow to cool completely before cleaning. Clean bread pan  
after each use.  
LOW CARB CINNAMON RAISIN BREAD  
Ingredients  
Water (80°F/27°C)  
2 lb.  
2 cups  
3 tbsp.  
1 tbsp.  
1 tbsp.  
Canola oil  
Liquid lecithin  
Salt  
®
Splenda  
¹/ cup  
³
Oat bran  
¾ cup  
¾ cup  
1 cup  
Ground almonds  
Vanilla-flavored whey protein powder  
Vital wheat gluten  
Cinnamon  
2¾ cups  
1 tbsp.  
6 tsp.  
Active dry yeast  
Add to dispenser (press EXTRAS before pressing START to begin baking):  
55  
 
Ingredients  
2 lb.  
Raisins  
1/3 cup  
Select Low Carb Course  
Yield: 28 slices  
Nutritional Analysis*  
Calories / slice  
Calories from fat  
Total fat  
77  
36  
4 g  
Cholesterol  
Sodium  
4 mg  
268 mg  
146 mg  
10  
Potassium  
Carbohydrates  
Dietary fiber  
Sugar  
2 g  
2 g  
Protein  
10 g  
1 iu  
Vit A  
Calcium  
19 mg  
1 mg  
Iron  
*Calories & nutritional information based on serving sizes listed in recipe.  
56  
 
LOW CARB BATTER BREADS  
Use the Batter Breads Course and Light CRUST for low carb Batter Breads.  
Follow the method given for LOW CARB BREADS, but choose Batter Breads  
course in step #3 and select CRUST color LIGHT.  
LOW CARB CHOCOLATE CAKE  
Ingredients  
1 cake  
6 tbsp.  
½ cup  
6
Butter, melted  
Sour cream, room temperature  
Eggs, large, at room temperature  
Cocoa powder  
¼ cup  
3 tbsp.  
¾ cup  
Splenda®  
Soy flour  
Select Batter Breads Course and LIGHT crust color.  
Yield: 9 pieces  
Nutritional Analysis*  
Calories / slice  
Calories from fat  
Total fat  
182  
144  
9 g  
Cholesterol  
Sodium  
171 mg  
222 mg  
280 mg  
5
Potassium  
Carbohydrates  
Dietary fiber  
Sugar  
1 g  
2 g  
57  
 
Protein  
Vit A  
8 g  
510 iu  
92 mg  
1 mg  
Calcium  
Iron  
*Calories & nutritional information based on serving sizes listed in recipe.  
GLUTEN FREE BREAD RECIPES... EASY AS 1-2-3  
The Gluten Free Course on your bread maker allows you to prepare fresh bread  
for a gluten-free diet or for bread lovers that have special dietary needs. Your  
bread maker is preset to medium crust color and a 1.5 lb. (681 g) loaf size; these  
cannot be changed on the Gluten Free Course setting.  
Important: Use exact ingredients listed in recipe; do not substitute! You  
may only substitute quick or rapid yeast for active dry yeast as given in the  
YEAST CONVERSION chart in this Use and Care manual.  
Note: For all Gluten Free recipes, we used Red Star Quick Rise™ Yeast.  
GLUTEN FREE COUNTRY WHITE BREAD  
Ingredients  
1.5 lb.  
Water (110 – 115 °F / 43 – 46 °C)  
Extra large eggs  
Oil  
11/3 cups  
3
3 tbsp.  
1 tsp.  
Cider vinegar  
Sugar  
3 tbsp.  
1½ tsp.  
½ cup  
2 cups  
1¼ cups  
1/3 cup  
½ cup  
Salt  
Dry milk  
White rice flour  
Potato starch flour  
Soy flour  
Tapioca flour  
58  
 
Ingredients  
1.5 lb.  
Xanthan gum  
1 tbsp.  
Red Star Quick Rise™ Yeast  
Select Gluten Free Course  
4½ tsp.  
Gluten Free Method:  
1. Remove bread pan from bread maker. Attach kneading paddle onto shaft.  
Add ingredients to bread pan in order listed. Refer to MEASURING YOUR  
INGREDIENTS. Make sure all ingredients, except water, are at room  
temperature.  
2. Place bread pan into breadmaker. Push down on rim until it fits firmly into  
place. Close lid.  
3. Press MENU and choose Gluten Free Course. Press START to start course  
cycles immediately.  
Important: Don’t use delay bake timer if your recipe includes eggs, fresh  
milk, yogurt or other dairy products, meats, fish or any other ingredients  
that may spoil.  
4. About 5 – 10 minutes in Kneading cycle, check mixture. It should swirl about  
the bread pan with a definite raised pattern on top. At this time, use a rubber  
spatula to push any flour or dough from the sides of the pan down into the  
mixture.  
5. At end of baking cycle, a beep will sound. Press STOP and use oven mitts  
to carefully remove bread pan. The indicator light will go out when the STOP  
button is pressed.  
Caution: Bread pan, kneading paddle and bread will be extremely hot. Use  
oven mitts.  
6. Turn bread pan upside-down and shake several times to release bread. Do  
not use metal utensils inside bread pan or bread maker. Remove kneading  
paddle and allow loaf to cool standing upright on wire rack approximately  
15 – 30 minutes prior to slicing.  
7. Cut loaf in half, top to bottom, then cut each half into ½-inch slices.  
8. When bread has cooled completely (approximately 1 hour), store in an airtight  
container.  
9. Unplug unit and allow to cool completely before cleaning. Clean bread pan  
after each use.  
59  
 
GLUTEN FREE PUMPERNICKEL BREAD  
Ingredients  
Water (110 – 115 °F / 43 – 46 °C)  
Extra large eggs  
Oil  
1.5 lb.  
1 cup  
3
3 tbsp.  
1 tsp.  
Cider vinegar  
Molasses  
3 tbsp.  
1½ tsp.  
½ cup  
2 cups  
½ cup  
½ cup  
1 tbsp.  
1 tbsp.  
1 tbsp.  
4½ tsp.  
Salt  
Dry milk  
Brown rice flour  
Potato starch flour  
Tapioca flour  
Cocoa powder  
Xanthan gum  
Caraway seeds  
Red Star Quick Rise Yeast  
Select Gluten Free Course  
60  
 
BREAD / PIZZA / PASTA DOUGH COURSES  
Dough Courses Method:  
1. Add ingredients to bread pan in order listed. Refer to MEASURING YOUR  
INGREDIENTS. Place bread pan into bread maker. Push down on rim until it  
fits firmly into place. Close lid.  
2. Press MENU button; choose Bread Dough or Pizza Dough Course. Press  
LOAF to choose loaf size and then CRUST to choose crust color. If delay  
bake is desired, press /buttons to set delay bake timer, and then press  
START for delay; or, simply press START to begin immediately.  
Important: Don’t use delay bake timer if your recipe includes eggs, fresh  
milk, yogurt or other dairy products, meats, fish or any other ingredients  
that may spoil.  
3. When your dough is finished, bread maker will beep and “0:00” will appear  
in display window. Press STOP and open lid. Remove dough from bread  
pan. Follow recipe shaping and baking instructions.  
Dough Course Hints for Best Results  
• If using delay bake timer, make sure yeast is on top of flour, away from liquids.  
Important: Never allow dough to remain in bread maker after Course is  
complete; it may over rise and damage machine.  
• Rising times for dough after it is shaped and placed in baking pan will vary  
due to recipe, temperature and humidity level of your kitchen. Optimum  
temperature of room for rising is 80°– 85°F/27°– 29°C. Rising is most essential  
feature in bread making.  
• Bread maker allows dough to have first rise or fermentation before dough is  
removed. Fermentation conditions gluten, (becoming pliable and elastic with a  
soft, smooth quality) develops flavor and leavens product.  
• Sometimes a double rising is beneficial especially for whole grain or 100%  
whole wheat bread. Let dough rise once in bread maker. Remove from bread  
maker, punch down, let rise again, punch down and let rest 10 minutes.  
Resting allows gluten to relax and makes handling easier. Shape as desired  
and allow to rise until doubled in volume. If only 1 rise is desired, remove from  
bread maker, let rest, shape and rise as above.  
Baker’s Hint:  
• Dough has doubled in volume when an indentation remains after tip of a finger  
is pressed lightly and quickly into dough. If indentation springs back, cover  
and let rise a few more minutes and check again.  
MAKING DOUGHS: CRUST TREATMENTS  
Important: For use only with the Dough Courses  
• Always allow optimum rising of shaped dough.  
• Use pastry brush to apply glaze.  
• Bake as directed.  
Egg Yolk Glaze  
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water  
or milk.  
Egg White Glaze  
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.  
61  
 
Lightly Floured  
Sprinkle enough flour onto work area so dough can be handled without sticking.  
Shaped Rolls:  
Cloverleaf Rolls  
Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled  
in size.  
Crisscross Rolls  
Shape into balls, setting 2 aside. Combine balls and roll into a 1/8-inch thick  
square. Cut strips 1/8-inch wide and 2-inches long. Place 1 strip across top of  
each ball. Repeat process, placing second strip in opposite direction across top  
of each ball.  
Traditional Rolls  
Shape into balls. For pull-apart rolls, place dough balls with sides touching. For  
individual rolls place dough balls 2-inches apart.  
DOUGH COURSE RECIPES...AS EASY AS 1-2-3  
DINNER ROLL DOUGH  
1.0 lb.  
12 rolls  
1.5 lb.  
18 rolls  
2.0 lb.  
24 rolls  
Ingredients  
Eggs, large, at room  
temperature  
1
1
1
Plus enough water  
(80°F/27°C) to equal  
¾ cup  
¾ cup + 1 tbsp.  
11/3 cups  
Oil  
2 tbsp.  
2 tbsp.  
1 tsp.  
3 tbsp.  
3 tbsp.  
¼ cup  
¼ cup  
2 tsp.  
Sugar  
Salt  
1½ tsp.  
3¼ cups  
Bread flour  
2 cups  
4 cups  
Active dry yeast  
1½ tsp.  
2 tsp  
2¼ tsp.  
Select Dough Course  
Method:  
1. Place on lightly floured surface. Divide into pieces and shape.  
2. Place on greased baking sheet. Cover and let rise in a warm place for  
30 minutes or until doubled in size.  
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.  
62  
 
WHEAT DINNER ROLL DOUGH  
1.0 lb.  
9 rolls  
2 lb.  
18 rolls  
Ingredients  
Water (80°F/27°C)  
¾ cup  
1½ cups  
Oil  
1 tbsp.  
2 tbsp.  
1 tsp.  
2 tbsp.  
¼ cup  
Brown sugar  
Salt  
2 tsp.  
Bread flour  
1¼ cups  
2½ cups  
Whole wheat flour  
Active dry yeast  
1 cup  
2 tsp.  
2 cups  
2¼ tsp.  
Select Dough Course  
Method:  
1. Place on lightly floured surface. Divide into pieces and shape.  
2. Place on greased baking sheet. Cover and let rise in a warm place for  
30 minutes or until doubled in size.  
3. Bake at 350ºF/177ºC for 25 – 30 minutes, or until golden brown.  
63  
 
CHEEZY GARLIC ROLL DOUGH  
1.5 lb.  
18 rolls  
2.0 lb.  
24 rolls  
Ingredients  
Eggs, large, at room temp.  
1
1
Plus enough water  
(80°F/27°C) to equal  
1
1 cup  
1 /3 cups  
Oil  
2 tbsp.  
3 tbsp.  
½ cup  
2 tsp.  
1
Sugar  
Salt  
/3 cup  
1½ tsp.  
1 tbsp.  
Dry milk  
2 tbsp.  
Bread flour  
3½ cups  
2 tsp.  
4½ cups  
2¼ tsp.  
Active dry yeast  
Select Dough Course  
Topping:  
Parmesan cheese, grated  
½ cup  
1½ tbsp.  
3 tbsp.  
2/3 cup  
2 tbsp.  
¼ cup  
Garlic, finely minced  
Butter, melted  
Method:  
1. Place on lightly floured surface. Divide into pieces and shape.  
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-  
garlic mixture. Place in greased 9” x 13” baking dish. Cover and let rise in  
warm place for 45 minutes or until doubled in size.  
3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.  
64  
 
STICKY BREAKFAST BUN DOUGH  
Ingredients  
1.5 lb  
12 rolls  
Eggs, large, at room temp.  
1
Plus enough water (80°F/27°C) to equal  
1¼ cups  
3½ tsp.  
Oil  
1
Sugar  
Salt  
/3 cup  
1½ tsp.  
Bread flour  
3½ cups  
Active dry yeast  
2 tsp.  
Select Dough Course  
Filling:  
Butter, softened  
½ cup  
1
Sugar  
/3 cup  
Cinnamon  
1 tbsp.  
½ cup  
Pecans, chopped  
Topping:  
Butter, melted  
¾ cup  
65  
 
1.5 lb  
12 rolls  
Ingredients  
Brown sugar  
¾ cup  
1 cup  
Pecan halves (optional)  
Method:  
1. Place on lightly floured surface, roll dough into 12” x 16” rectangle and  
spread with butter. Combine remaining filling ingredients and sprinkle over  
dough.Roll up tightly, jelly-roll style, starting with longest side and cut into 1”  
slices.  
2. Combine topping mixture and spread into a 13” x 9” baking dish. If you are  
using optional pecan halves, line bottom of the pan. Place slices on mixture  
and let rise in a warm place for 30 minutes or until doubled in size.  
3. Bake at 350ºF/177ºC for 35 minutes, or until done. Use oven mitts to carefully  
invert onto heat-proof tray; syrup will be very hot.  
66  
 
FRENCH BREAD DOUGH  
Ingredients  
1.5 lb.  
1 loaf  
Water (80°F/27°C)  
1¼ cups  
Sugar  
Salt  
1 tbsp.  
1½ tsp.  
Bread flour  
3½ cups  
2 tsp.  
Active dry yeast  
Select Dough Course  
Glaze:  
Water  
Salt  
2 tbsp.  
½ tsp.  
Method 1: Place on lightly floured surface. Roll into large rectangle. Starting with  
longest side, roll up tightly, pressing seams to seal and tapering each end.  
Method 2: Place loaf on greased baking sheet, cover and let rise in a warm  
place 40 minutes or until doubled in size.  
Method 3: With knife, cut 3 diagonal slashes across top of loaf. Combine glaze  
ingredients and brush generously. Bake at 400ºF/205ºC for 20 – 25 minutes until  
golden brown.  
Variations:  
French Onion Bread: Add ¼ cup dehydrated onion to dough and shape  
according Method 1 described above.  
French Loaf: Shape dough into 1 large round ball. Continue Methods 2 and 3  
above.  
French Roll: Shape or divide into 12 pieces. Roll each into ovals, pinch together  
ends of each roll and taper slightly. Place rolls on greased baking sheet; cover  
and let rise in warm place 25 – 30 minutes or until doubled in size. Bake at  
400ºF/205ºC for 15 – 20 minutes or until golden brown.  
French Twists: Shape or divide into 18 equal pieces. Roll into 14-inch long  
ropes. Fold each rope in half and twist, starting at fold. Place on greased baking  
sheet and brush with 1/3 cup melted butter. Cover and let rise in a warm place 25  
– 30 minutes or until doubled in size. Brush with glaze and bake at 400ºF/205ºC  
for 12 – 15 minutes or until golden brown.  
67  
 
Tip: If desired, brush with glaze and sprinkle loaves or rolls before baking with  
1 of following: sesame seeds, poppy seeds, caraway seeds or cracked wheat.  
CHALLAH BREAD DOUGH  
1.0 lb.  
Regular  
1.5 lb.  
Large  
Ingredients  
Eggs, large, at room temp.  
1
1
Plus enough water (80°F/27°C)  
to equal  
¾ cup  
1 cup + 1 tbsp.  
Oil  
2 tbsp.  
1½ tbsp.  
1 tsp.  
3 tbsp.  
2 tbsp.  
1½ tsp.  
Sugar  
Salt  
Bread flour  
2 cups  
3¼ cups  
2 tsp.  
Active dry yeast  
1½ tsp.  
Select Dough Course  
Glaze:  
Egg yolk, beaten  
1
1
Water  
1 tbsp.  
1 tbsp.  
Topping:  
Poppy seeds  
1 tsp.  
1 tbsp.  
Method:  
1. Place dough on lightly floured surface. Divide into thirds, making 3 (10-inch  
regular, 13-inch large) ropes with tapered ends. Pinch ropes together at 1 end,  
braid together. Pinch together at other end and secure braid.  
68  
 
2. Transfer braided dough to greased baking sheet; cover and let rise in a warm  
place for 45 minutes or until doubled in size.  
3. Combine glaze ingredients and brush onto braid. Sprinkle with poppy seeds.  
Bake at 375ºF/190ºC for 25 minutes or until done.  
BAGEL DOUGH  
1.5 lb.  
Ingredients  
8 bagels  
Water (80°F/27°C)  
1 cup  
Sugar  
Salt  
1½ tbsp.  
1½ tsp.  
Bread flour  
3 cups  
2 tsp.  
Active dry yeast  
Select Dough Course  
Glaze:  
Egg, beaten  
1
Sesame seeds, poppy seeds, cracked wheat, dry  
cereal or dehydrated onions  
Toppings (optional)  
Method:  
1. Place on lightly floured surface. Divide into pieces. Roll each in smooth ball,  
making hole in center of each with thumbs. Gently pull to make 1-inch hole.  
2. Place on greased baking sheet. Cover and let rise in a warm place for 10  
minutes.  
3. In 3-quart sauce pan, bring 2 quarts of water and 2 tablespoons sugar to boil.  
Place few bagels at a time in boiling water. Simmer 3 minutes, turning each  
bagel once. Remove with slotted spoon and put back on greased baking  
sheet.  
4. Brush with egg and sprinkle with choice of toppings. Bake at 400ºF/204ºC for  
20 – 25 minutes or until done; cool on wire rack.  
69  
 
SOFT PRETZEL DOUGH  
1.5 lb.  
16 pretzels  
Ingredients  
Water (80°F/27°C)  
1¼ cups  
Egg yolk, room temp.  
1
Oil  
1 tbsp.  
2 tbsp.  
1½ tsp.  
Sugar  
Salt  
1
White pepper  
Bread flour  
/8 tsp.  
3½ cups  
2¼ tsp.  
Active dry yeast  
Select Dough Course  
Glaze:  
Egg white  
1
Water  
1 tbsp.  
Toppings (optional)  
Kosher salt, sesame seeds  
Method:  
1. On lightly floured surface cut dough into pieces. Roll each piece into 16-inch  
rope. Cross ends of the rope to make loop; twist crossed ends once and fold  
across loop.  
2. Place on greased baking sheet 1½ inches apart. Brush with glaze and  
sprinkle with toppings. Bake at 375ºF/190ºC for 15 – 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.  
70  
 
PIZZA CRUST DOUGH  
Ingredients  
1.0 lb.  
2 lb.  
1 thick or 2 thin crusts 2 thick or 4 thin crusts  
2
Water (80°F/27°C)  
¾ cup  
1 / cups  
3
Oil  
1 tbsp.  
1 tbsp.  
1½ tsp.  
2 tbsp.  
2 tbsp.  
2 tsp.  
Sugar  
Salt  
Dry milk  
1 tbsp.  
2¼ cups  
1 tsp.  
2 tbsp.  
4½ cups  
2 tsp.  
Bread flour  
Active dry yeast  
Select Pizza Dough  
Course  
Method:  
1. Place on lightly floured surface. Divide and press onto 12-inch pizza pan,  
raising edges.  
2. Spread pizza sauce over the dough and sprinkle with toppings.  
3. Bake at 425ºF/218ºC for 20 minutes or until crust is golden brown around  
edges.  
71  
 
WHOLE WHEAT PIZZA CRUST DOUGH  
Ingredients  
1.0 lb.  
2 thin crusts  
Water (80°F/27°C)  
1 cup  
Oil  
2 tbsp.  
1 tbsp.  
1 tsp.  
Sugar  
Salt  
Whole wheat flour  
Bread flour  
1 cup  
1½ cups  
1 tsp.  
Active dry yeast  
Select Pizza Dough Course  
Method:  
1. Place finished dough on lightly floured surface. Divide in half and press onto  
12-inch pizza pan, raising edges. (Sprinkle each pan with 1 tbsp. of cornmeal  
if desired.) Generously prick dough with a fork. For 1 (12-inch thick) crust, do  
not divide.  
2. Bake at 425ºF/218ºC for 10 – 12 minutes or until edges of crust begin to  
turn light golden brown. Remove, add toppings and return to oven to bake  
additional 15 – 20 minutes.  
72  
 
FOCACCIA DOUGH  
Ingredients  
1.5 lb.  
1 loaf  
Water (80°F/27°C)  
1 cup  
Oil  
1/3 cup  
2 tsp  
Sugar  
Salt  
1½ tsp.  
Bread flour  
3 cups  
1 tsp.  
2 tsp.  
Dry Italian seasoning  
Active dry yeast  
Select Pizza Dough Course  
Garlic-Cheese Topping:  
Olive oil  
¼ cup  
1½ tsp.  
¼ cup  
Dried oregano  
Garlic, finely minced  
Parmesan cheese, grated  
Salt  
1/3 cup  
¼ tsp.  
73  
 
1.5 lb.  
1 loaf  
Ingredients  
Greek-Style Topping:  
Olive oil  
¼ cup  
1½ tsp.  
1 cup  
Dried oregano  
Onion, thinly sliced  
Feta cheese, crumbled  
Black olives, sliced & drained  
1/3 cup  
¼ cup  
¼ tsp.  
Salt  
Method:  
1. With oiled hands, evenly press dough into greased 9” x 13” pan . Using your  
fingertips, make indentations in dough.  
2. Cover, let rise in warm place for 20 minutes or until doubled in size. While  
dough is rising, select topping and prepare.  
3. In skillet, heat oil. For Garlic-Cheese Topping, stir in oregano and garlic  
immediately; remove from heat. For Greek Topping, stir in oregano and  
onions; cook until onions are soft, but not brown (approximately 5 minutes).  
4. Spoon topping mixture evenly over dough. Sprinkle with remaining  
ingredients.  
5. Bake at 400ºF/205ºC for 20 minutes or until done.  
74  
 
JAM COURSE  
Jam Course Method:  
1. Remove bread pan from bread maker. Attach kneading paddle to drive shaft.  
Have all ingredients ready. Clean fresh berries or fruit, cut into ½-inch cubes.  
Drain fruit before crushing.  
2. Use liquid measuring cup to measure drained, crushed fruit.  
3. Use dry measuring cup to measure sugar.  
4. Use measuring spoon to measure lemon juice, if using.  
5. Place bread pan into bread maker. Push down until it fits firmly into place.  
Close lid.  
6. Press MENU; choose Jam Course. Press START  
7. The breadmaker will preheat for 15 minutes before any movement occurs in  
bread pan. After preheating, jam will be heated and mixed for approximately  
50 minutes. Entire Jam Course takes 1 hour, 5 minutes.  
8. When jam is finished, bread maker will beep and “0:00” will appear in display  
window. Press STOP and open lid.  
Caution: Oven cavity, bread pan, kneading paddle and bread will be very  
hot. Use oven mitts.  
9. Remove bread pan from bread maker.  
10. Pour hot jam into heat-safe container. Leave on countertop to partially cool;  
stir occasionally.  
11. Pour partially-cool jam into refrigerator/freezer-safe container, leaving ½” of  
space at the top.  
12. Cover tightly to store. Jam will thicken upon cooling.  
Jam Course Hints For Best Results  
• Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, fruit,  
and other ingredients are necessary for good set.  
• Use only ripe fruit (not overripe or underripe) for best flavor.  
• Do not puree fruit. Drain cubed fruit before crushing. Crush with potato  
masher or food processor. Jam should have bits of fruit in it.  
• Recipes should not exceed 3 cups fruit.  
• Be sure to measure fruit AFTER is crushed, not before.  
• Remove stems, seeds or pits from fruit before crushing.  
You may use strawberries, blackberries, raspberries or other thin skinned  
berries. Fruit such as peaches, pears and apricots may be used, but should be  
peeled and have seeds removed.  
• Frozen berries or fruit (no sugar added) may be substituted for fresh. Thaw  
and drain before measuring. For thinner jam, use juice as part of 3 cups of  
berry or fruit amount.  
• Lemon juice adds necessary acid to berries or fruit.  
You may decrease amount of sugar, but it will produce a thinner result.  
More sugar will make it thicker. For best results, sugar substitutes are not  
recommended.  
• Average refrigerated life of jam is 2 weeks or up to several months frozen.  
75  
 
STRAWBERRY, BLACKBERRY, OR RASPBERRY JAM  
3 cups  
5 cups  
Fresh or frozen (thawed) fruit  
Sugar  
Select Jam Course  
BLUEBERRY, APRICOT, PEACH OR PEAR JAM  
Fresh or frozen (thawed) fruit  
3 cups  
Sugar  
5 cups  
3 tbsp.  
Lemon  
Select Jam Course  
Important: Do not exceed amounts given!  
76  
 
Care and Cleaning  
This product contains no user serviceable parts. Refer service to qualified  
service personnel.  
CLEANING  
Important: Always unplug bread maker and allow to cool compeltely prior  
to cleaing.  
Bread pan and kneading paddle have nonstick surfaces, which make cleaning  
easier.  
1. After baking each loaf of bread, unplug bread maker and discard any crumbs.  
2. Remove bread pan from oven chamber and kneading paddle from bread pan.  
Then, as needed, wash bread pan and kneading paddle inside and out with  
warm, soapy water. Avoid scratching nonstick surfaces.  
Caution: Do not place bread pane in dishwashser, or soak it in water.  
3. If kneading paddle is stuck to drive shaft, pour warm water into bread pan for  
up to 30 minutes, to loosen it. Do not use excessive force.  
4. Wipe inside of lid and oven cavity with slightly damp cloth or sponge. If  
any residue has scorched on heating element or elsewhere, wipe with  
nonabrasive pad to clean. Lid can be removed for cleaning.  
Important: Do not put lid in dishwasher, as it may cause warping. Do not  
immerse in water, as it contains sensitive eletronic sensors.  
5. To clean glass in lid, use glass cleaner or mild detergent and damp cloth or  
plastic scouring pad. Do not use abrasive cleaners or scouring pads, as they  
may scratch glass.  
6. Do not use vinegar, bleach or harsh chemicals to clean bread maker.  
7. Be sure bread maker is completely cooled before storing.  
8. Oven chamber contains 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 lid closed. Place bread pan into bread maker with kneading paddle  
inside.  
77  
 
TROUBLESHOOTING  
Question  
Answer  
Why does height and shape of Height and shape of bread may differ  
bread differ in each loaf?  
depending on the ingredients, room  
temperature and length of timer  
cycle. Also, accurate measurement  
of ingredients is essential to make  
delicious bread.  
Bread has unusual aroma.  
Why?  
Stale ingredients may have been  
used or too much yeast may have  
been used. Always use fresh  
ingredients. Accurate measurements  
are essential to make delicious  
bread.  
Kneading paddle comes out  
with bread.  
This can happen, as kneading  
paddle is detachable. Use a  
nonmetal utensil to remove it.  
Caution: Kneading paddle will be  
hot.  
Bread has floured corners.  
Sometimes flour in corner of bread  
pan may not have been completely  
kneaded into dough. Scrape it off  
loaf with knife.  
Can ingredients be halved or  
doubled?  
NO. If there is too little in bread pan,  
kneading paddle cannot knead well  
enough. If there is too much, bread  
rises out of bread pan.  
Can fresh milk be used in place YES. Be sure to decrease same  
of dry milk?  
measurement of water to equal  
liquid substitution. Fresh milk is not  
recommended when using delay  
bake timer, because it may spoil  
while sitting in bread pan.  
78  
 
NEED HELP?  
For service, repair or any questions regarding your appliance, call the  
appropriate 800 number on cover of this book. Please DO NOT return the  
product to the place of purchase. Also, please DO NOT mail product back to  
manufacturer, nor bring it to a service center. You may also want to consult the  
website listed on the cover of this manual.  
Two-Year Limited Warranty  
(Applies only in the United States and Canada)  
What does it cover?  
Any defect in material or workmanship provided; however, Applica’s liability  
will not exceed the purchase price of product.  
For how long?  
Two years after date of purchase.  
What will we do to help you?  
Provide you with a reasonably similar replacement product that is either new  
or factory refurbished.  
How do you get service?  
• Save your receipt as proof of date of sale.  
toll-free 1-800-231-9786, for general warranty service.  
• If you need parts or accessories, please call 1-800-738-0245.  
What does your warranty not cover?  
• Damage from commercial use  
• Damage from misuse, abuse or neglect  
• Products that have been modified in any way  
• Products used or serviced outside the country of purchase  
• Glass parts and other accessory items that are packed with the unit  
• Shipping and handling costs associated with the replacement of the unit  
• Consequential or incidental damages (Please note, however, that some  
states do not allow the exclusion or limitation of consequential or incidental  
damages, so this limitation may not apply to you.)  
How does state law relate to this warranty?  
• This warranty gives you specific legal rights. You may also have other rights  
that vary from state to state or province to province.  
79  
 
2009/4-29-139E  
Copyright © 2009 Applica Consumer Products, Inc.  
Printed on recycled paper.  
Made in People’s Republic of China  
Printed in People’s Republic of China  
 

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