Breadman TR900S Instruction Manual & Recipe Manual Download Page 15 | Manualshive

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KNOW YOUR INGREDIENTS

(CONTINUED)

Vital Wheat Gluten

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

Whole Wheat Flour

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

Flour Storage

Keep flour in a secure, airtight container. Keep rye and whole wheat flours stored in a
refrigerator, freezer or a cool area to prevent them from becoming rancid. Allow flour to
come to room temperature before using.

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 Section of
this Instruction Manual to assist with these experiments.

Yeast

Active yeast, through a fermentation process, produces carbon dioxide gas necessary to
make bread rise. Yeast feeds on carbohydrates in sugar and flour to produce this gas.
Three different types of yeast are available: fresh (cake), active dry and quick-acting.
Quick or rapid rise or bread machine 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.

The following test can be used to determine if your yeast is stale and inactive.

1. Place 1/ 2 cup of hot (110

º

F-115

º

F/43

º

C-46

º

C) water into a liquid

measuring cup.

2. Stir 1 teaspoon of sugar into the water and then sprinkle 2 teaspoons of yeast

over the surface.

3. Allow mixture to sit for 10 minutes undisturbed.
4. The mixture should foam and rise to the 1 cup mark. If this does not occur,

discard this yeast and purchase fresh yeast.

TR900S_OM 9/2/03 4:31 PM Page 15

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Summary of Contents for TR900S

Page 1: ... INSTRUCTION MANUAL RECIPE GUIDE AUTOMATIC BREAD MAKER ...

Page 2: ...d Recipes 22 31 Whole Wheat Course Bread Recipes 32 40 French Course Bread Recipes 40 41 Fruit Nut Course Bread Recipes 41 47 Deluxe Super Rapid Breads Method and Recipes 48 52 Day Old Bread Recipes 53 Batter Bread Course Recipes As Easy As 1 2 3 54 58 Bread Pizza Pasta Dough Courses 59 Making Doughs Crust Treatments 60 Dough Course Recipes As Easy As 1 2 3 61 78 Pizza Dough Recipes As Easy As 1 2...

Page 3: ...0 233 9054 Out of Warranty Service A flat rate charge by model is made for out of warranty service Include 15 00 U S for return shipping and handling We will notify you by mail of the amount of the charge for service and require you to pay in advance for the repair or replacement For Products Purchased in the USA but Used in Canada You may return the product insured packaged with sufficient protec...

Page 4: ...iance malfunctions or has been damaged in any manner Contact Consumer Service for examination repair or electrical or mechanical adjustment 7 The use of accessory attachments not recommended by the appliance manufacturer may cause fire electric shock or injury 8 Do not use outdoors 9 Do not let cord hang over edge of table or counter or touch hot surfaces including the stove 10 Do not place on or ...

Page 5: ...ishtowels or other flammable materials 4 To reduce the risk of fire do not leave this appliance unattended during use 5 If this appliance begins to malfunction during use immediately unplug the cord Do not use or attempt to repair a malfunctioning appliance 6 The cord to this appliance should only be plugged into a 120V AC electrical wall outlet 7 Do not use this appliance in an unstable position ...

Page 6: ...may try starting the Breadman Pro 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 ta...

Page 7: ... empty on the Rapid White Course program to burn off the manufacturing oils Follow the instructions outlined in the MAKING DOUGH AND BAKING BREAD section of this Instruction Manual NOTE During first use this product may smoke and or emit an odor from mineral oils used in manufacturing This is normal for a newly manufactured appliance 1 Remember to insert the Kneading Paddle first then add all your...

Page 8: ...g Window 4 Air Vent 5 Control Panel 6 Steam Vents 7 Electric Cord with Polarized Plug 8 Course Selection 9 Oven Baking Chamber 10 Bread Pan Clip 11 Drive Shaft 12 Bread Pan P N 20275 13 Kneading Paddle P N 20274 14 Bread Pan Handle 1 4 2 3 6 13 14 12 9 11 10 8 7 5 ...

Page 9: ...Baking Course you choose 18 Hour Delay Bake Timer Use this pair of Buttons to add or subtract time displayed in the Display Window Use this Button to advance the Timer at 10 minute intervals Hint Hold down the Button for fast forward Use this Button to set the Timer back at 10 minute intervals Hint Hold down the Button for fast reverse Stop Press and hold this Button for 2 seconds to clear the dis...

Page 10: ...ly after the baking process is complete PLEASE NOTE 60 Minute Keep Warm phase After Kneading an audible beep will sound Course 1 White Bread This Course is used for breads that primarily use white flour although some recipes may include small amounts of whole wheat flour Course 3 Whole Wheat Bread Use this Course for recipes with significant amounts of whole wheat or rye flour oats or bran The Who...

Page 11: ...ather 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 Course 11 Dough Use the Bread Dough Course to prepare dough for making bread or rolls which are shaped before baking in a conventional oven Course 12 Pizza Dough Use the Pizza Dough Course to prepare doughs which re...

Page 12: ...in 23 Whole Wheat Dark 1 5 LB 3 40 30 min 3 min 17 min 2 58 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min 24 Whole Wheat Light 1 5 LB 3 27 2 45 35 min 25 Whole Wheat Med 1 0 LB 3 30 2 48 40 min 26 Whole Wheat Dark 1 0 LB 3 38 30 min 3 min 17 min 2 56 50 min 10 sec 25 min 10 sec 45 min 48 min 60 min 27 Whole Wheat Light 1 0 LB 3 25 2 43 35 min 4 28 Rapid Whole Wheat Med 2 0 LB 2 20 2 03 45 min 2...

Page 13: ...5 min 75 min 60 min 66 Fruit Nut Rapid Light 2 0 LB 2 40 2 23 55 min 67 Fruit Nut Rapid Med 1 5 LB 2 47 2 30 62 min 68 Fruit Nut Rapid Dark 1 5 LB 2 57 3 min 22 min 2 40 25 min 10 sec 55 min 72 min 60 min 69 Fruit Nut Rapid Light 1 5 LB 2 37 2 20 52 min 70 Fruit Nut Rapid Med 1 0 LB 2 45 2 28 60 min 71 Fruit Nut Rapid Dark 1 0 LB 2 55 3 min 22 min 2 38 25 min 10 sec 55 min 70 min 60 min 72 Fruit N...

Page 14: ... enrichment heartiness and flavor It is also used to enhance bread texture Bread Flour Bread flour is a high gluten protein flour that typically has a higher gluten concentration than all purpose flour Using bread flour with the Breadman Pro 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 ...

Page 15: ...ry different by virtue of how they were ground milled stored etc You may have to experiment with different brands of flour to help you make the perfect loaf See RECIPE TIPS Section of this Instruction Manual to assist with these experiments Yeast Active yeast through a fermentation process produces carbon dioxide gas necessary to make bread rise Yeast feeds on carbohydrates in sugar and flour to p...

Page 16: ...e bread may be shorter and denser Sugar Sugar is important for the color and flavor of breads It also serves as food for the yeast since it supports the fermentation process Recipes in this book that call for sugar require granulated sugar Do not substitute powdered sugar In addition artificial sweeteners cannot be used as a substitute for sugar as the yeast will not react properly with them Salt ...

Page 17: ...ad Pan in the order given in each recipe Liquid Measurements Use transparent plastic or glass liquid measuring cups to measure all liquid ingredients Place the cup on a horizontal flat surface and view markings at eye level The level of the liquid must be aligned to the appropriate mark of measurement A guesstimate is not good enough as it could throw off the critical balance of the recipe Dry Mea...

Page 18: ...eeds if desired 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 NOTE Apply to breads just before 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 Mi...

Page 19: ...inutes before slicing Use an electric knife or a serrated knife for even slices For rectangular slices place the loaf on its side and slice across Store unused bread tightly covered 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 a tightly covered container in the freezer Since homemade bread has no preserva...

Page 20: ...erature sensor may not work properly STEP 1 The following are the general steps for using the Breadman Pro Depending on the Courses or recipe that you choose some steps may not apply or there may be additional steps Refer to the Bread Rapid Bread Deluxe Super Rapid Bread Batter Bread Fruit Nut Breads Doughs Pizza Dough Pasta Dough or Jam sections in this Instruction Manual Add all ingredients to t...

Page 21: ...he Breadman Pro is capable of making 1 0 LB 1 5 LB and 2 0 LB loaves we recommend baking 1 5 and 2 0 LB recipes for more uniform loaves of bread The smaller size recipes and mixes will not fill the Bread Pan when finished This is especially true for breads that contain whole grains or other special ingredients such as Sunflower Sesame Seed Whole Wheat Bread and Anadama Oatmeal Bread 18 Insert the ...

Page 22: ...s time also check dough ball and use a rubber spatula to scrape any ingredients from the sides of the Bread Pan If using the Rapid Course or Delay Bake Timer add all of the ingredients at the beginning The ingredients will be chopped into smaller pieces When your bread is finished baking the Breadman Pro will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid Pu...

Page 23: ...right on a wire rack to cool 15 to 30 minutes before cutting This allows the steam to escape CAUTION Be sure to remove the Kneading Paddle from the bread CAUTION The Bread Pan Kneading Paddle and bread will be very hot Always unplug the Breadman Pro Bread Maker after each use STEP 12 ...

Page 24: ...n once for each 10 minutes you want to add Use the TIMER Button to subtract time from the Timer The amount of time you set is shown in the Display Window To fast forward time continually press the Button To fast reverse continually press the Button For example if it is 8 o clock AM and you want a loaf of bread ready at 1 o clock PM press the Timer Button until the display reads 5 00 meaning it wil...

Page 25: ... F 27 C and pour into the Bread Pan 3 Use a measuring spoon to measure the oil and add to the Bread Pan 4 Use a measuring spoon to measure the sugar salt and dry milk level off with the straight edge of a knife and add to the Bread Pan 5 Lightly spoon bread flour into a dry measuring cup level off with the straight edge of a knife and add to the Bread Pan 6 Carefully measure yeast with a measuring...

Page 26: ...de down and shake several times to release the bread Do not use metal utensils inside the Bread Pan or Bread Machine Remove the Kneading Paddle and allow loaf to cool standing upright on wire rack approximately 15 to 30 minutes before slicing 13 When the bread has completely cooled approximately 1 hour store in an airtight container 14 UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING Clean...

Page 27: ...refrigerator to use later cover loosely To use starter measure the amount specified in the recipe After refrigeration let container of starter come to room temperature before measuring about 4 hours If baking in the morning leave the starter out overnight Replenish with 1 cup flour 2 3 cup water 110 F 43 C and 1 teaspoon sugar Stir until blended some lumps may remain Cover loosely and let stand in...

Page 28: ... Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp Or any other variety of cake mix for flavor variation CORN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 1 2 plus enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 cup 3 TBL 1 1 3 cups Oil 2 TBL 3 TBL 1 4 cup Honey 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 2 TBL 2 1 2 TBL Bread Flour 2 cups 3 cups 4 cups Corn Meal 1 4 ...

Page 29: ... Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select White Course 1 1 1 Select Rapid White Course 2 2 2 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp FAT FREE WHITE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 TBL 1 cup 1 1 2 cups Applesauce 1 TBL 2 TBL 3 TBL Sugar 1 1 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 1 4 cups 3 cups 4 cups ...

Page 30: ...p 2 tsp 2 1 4 tsp Select White Course 1 1 1 Select Rapid White Course 2 2 2 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp BUTTERMILK BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Cultured Buttermilk 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 2 TBL 3 TBL 1 4 cup Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Baking Soda 1 4 tsp 1 2 tsp 3 4 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Y...

Page 31: ...Select Rapid White Course 2 2 2 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp MAPLE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 1 1 3 cups Oil 2 TBL 1 4 cup 6 TBL Maple Syrup 2 TBL 1 4 cup 6 TBL Maple Extract 1 4 tsp 1 2 tsp 3 4 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Dry Oatmeal quick or regular 3 4 cups 1 cup 1 1 2 cups Walnuts chopped 1 2 cup ...

Page 32: ...ve Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp POTATO BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 2 2 plus enough Water 80 F 27 C to equal 3 4 cup 2 TBL 1 1 4 cups 1 1 2 cups Oil 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 TBL 3 TBL 1 4 cup White Pepper 1 8 tsp 1 4 tsp 1 4 tsp Instant Potato Buds 1 4 cup 1 3 cup 1 2 cup Green Onion Tops choppe...

Page 33: ...LB Water 80 F 27 C 1 4 cup 1 3 cup 1 2 cup Cultured Buttermilk 80 F 27 C 2 3 cup 1 cup 1 1 3 cups Oil 2 tsp 1 TBL 1 TBL 1 tsp Molasses 3 TBL 1 4 cup 1 3 cup Salt 1 tsp 1 1 2 tsp 2 tsp Baking Soda 3 4 tsp 1 tsp 1 1 2 tsp Oat Bran Cereal uncooked 3 TBL 1 4 cup 1 3 cup Corn Meal 3 TBL 1 4 cup 1 3 cup Rye Flour 3 TBL 1 4 cup 1 3 cup Buckwheat Flour 3 TBL 1 4 cup 1 3 cup Whole Wheat Flour 1 3 cup 1 2 c...

Page 34: ...Select Rapid White Course 2 2 2 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp BANANA GRANOLA BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 2 TBL 2 1 2 TBL 3 TBL Honey 2 TBL 2 1 2 TBL 3 TBL Banana Extract 1 2 tsp 3 4 tsp 1 tsp Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 2 TBL 2 1 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Granola Cereal 2 3 cup 3 4 cup 1 cup...

Page 35: ...TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 Select Rapid Whole Wheat Course 4 4 Active Dry Yeast 2 1 2 tsp 2 3 4 tsp WHOLE WHEAT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg Whites plus 1 1 1 enough Cultured Buttermilk 27 C to equal 1 cup 1 cup 3 TBL 1 1 2 cups Oil 2 TBL 3 TBL 1 4 cup Molasses 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Baking Soda 1 4 tsp 1 2 tsp 3 4 tsp W...

Page 36: ...urse 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Egg White s room temperature plus 1 2 3 enough Water 80 F 27 C to equal 3 4 cup 1 cup 2 TBL 1 1 2 cups Oil 2 TBL 3 TBL 1 4 cup Honey 2 TBL 3 TBL 1 4 cup Salt 1 2 tsp 1 1 2 tsp 2 tsp Cinnamon 3 4 tsp 1 tsp 1 1 4 tsp Whole Wheat Flour 2 cups 3 cups 4 cups Walnuts chopped 1 ...

Page 37: ... 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp CARAWAY RYE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 1 2 plus enough Water 80 F 27 C to equal 3 4 cup 1 cup 1 TBL 1 1 3 cups Oil 2 TBL 3 TBL 1 4 cup Honey 2 TBL 3 TBL 1 4 cup Dry Milk 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Bread...

Page 38: ...y Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp ANADAMA OATMEAL BREAD PLEASE NOTE The following recipe requires a few quick preparation instructions Add oatmeal and cornmeal to heat proof bowl Pour in boiling water stirring to prevent lumps Let the mixture cool for 20 minutes to 80 F 27 C Stir pour it into the Bread Pan and add the rest of the ingredients in the order given Ingredients 1 5 LB 2 0 LB Boiling Wat...

Page 39: ...ect Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp SEVEN GRAIN BREAD Ingredients 1 5 LB 2 0 LB Egg large room temperature plus 1 1 enough Water 80 F 27 C to equal 1 cup 2 TBl 1 1 2 cups Oil 2 TBL 3 TBL Honey 2 tsp 1 TBL Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 1 2 cups 2 cups Bread Flour 1 2 cup 1 cup Brown Rice Flour 1 4 cup 1 3 cup Spelt...

Page 40: ...Seeds 1 tsp 2 tsp 1 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp WHOLE WHEAT ZUCCHINI HERB BREAD Ingredients 1 5 LB 2 0 LB Water 80 F 27 C 1 2 cup 3 4 cup Honey 2 tsp 1 TBL Oil 1 TBL 1 1 2 TBL Salt 1 1 2 tsp 2 tsp Zucchini shredded 1 cup 1 1 2 cups Whole Wheat Flour 3 4 cup 1 cup Brea...

Page 41: ... cup 1 2 cup Oil 1 TBL 1 1 2 TBL Maple Syrup 1 1 2 TBL 2 TBL Salt 1 1 2 tsp 2 tsp Whole Wheat Flour 1 1 3 cups 1 1 2 cups Bread Flour 1 2 3 cups 2 1 2 cups Wheat Germ 1 1 2 TBL 2 TBL Active Dry Yeast 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 Select Rapid Whole Wheat Course 4 4 Active Dry Yeast 2 1 2 tsp 2 3 4 tsp ...

Page 42: ...TBL 1 4 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp DAIRY WHOLE WHEAT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 1 4 cup 1 4 cup 1 4 cup Milk 80 F 27 C 1 3 cup 1 2 cup 3 4 cup Cottage Cheese 80 F 27 C 3 TBL 1 4 cup 1 3 cup Oil 1 1 2 TBL 2 1 2 TBL 1 4 cup Honey 4 tsp 2 TBL...

Page 43: ...4 cup 1 cup Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Whole Wheat Course 3 3 3 Select Rapid Whole Wheat Course 4 4 4 Active Dry Yeast 2 1 4 tsp 2 1 2 tsp 2 3 4 tsp FRENCH BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups Oil optional 1 TBL 1 1 2 TBL 2 TBL Sugar 1 TBL 1 1 2 TBL 2 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 1 4 cups 3 1 2 cups 4 cup...

Page 44: ...ive Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp SPICED PUMPKIN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Eggs s large room temperature 1 2 2 plus enough Water 80 F 27 C to equal 1 4 cup 1 2 cup 3 4 cup Oil 2 TBL 3 TBL 1 4 cup Canned Pumpkin 2 3 cup 1 cup 1 1 4 cups Brown Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Cloves ground 1 4 tsp 1 4 tsp 1 4 tsp Nutmeg 1 2 tsp 3 4 tsp 1 tsp Cinnamon 1 1 2 tsp ...

Page 45: ...2 3 4 tsp CRUNCHY CRACKED WHEAT BREAD PLEASE NOTE The following recipe requires a few quick preparation instructions Add cracked wheat to heat proof bowl Pour in boiling water stirring to prevent lumps Let the mixture stand for 20 minutes to 80 F 27 C Stir pour it into the Bread Pan and add the rest of the ingredients in order given Ingredients 1 0 LB 1 5 LB 2 0 LB Water Boiling 1 cup 1 1 2 cups 1...

Page 46: ...p Select Fruit Nut Course 7 Select Rapid Fruit Nut Course 8 Active Dry Yeast 2 1 2 tsp SWEET WALNUT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 cup 1 1 2 cups Oil 1 TBL 1 1 2 TBL 2 TBL Sugar 1 1 2 TBL 2 TBL 1 tsp 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 TBL Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Walnuts chopped 1 3 cu...

Page 47: ...Select Fruit Nut Course 7 7 7 Select Rapid Fruit Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp DRIED FRUIT BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 1 cup 1 TBL 1 1 4 cups Oil 2 1 2 TBL 3 TBL 1 4 cup Brown Sugar 1 1 2 TBL 2 1 2 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Dry Milk 1 TBL 1 1 2 TBL 2 1 2 TBL Bread Flour 2 1 4 cups 3 cups 4 cups Nutmeg 1 2 tsp 1 tsp 1 1 2...

Page 48: ...up 1 2 cup 2 3 cup Select Fruit Nut Course 7 7 7 Select Rapid Fruit Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp SOY ALMOND FRUIT BREAD Ingredients 1 5 LB Water 80 F 27 C 1 cup Oil 3 TBL Almond Extract 1 2 tsp Sugar 1 1 2 tsp Salt 1 1 2 tsp Dry Milk 1 1 2 TBL Bread Flour 2 1 2 cups Soy Flour 1 2 cup Almonds slivered 2 TBL Active Dry Yeast 2 tsp Add Dried Mixed Fruit diced 1 2 cup Se...

Page 49: ...e 7 Select Rapid Fruit Nut Course 8 Active Dry Yeast 2 1 2 tsp CHEESE ONION BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 3 4 cup 3 TBL 1 1 2 cups Sugar 2 TBL 3 TBL 1 4 cup Salt 1 tsp 1 1 2 tsp 2 tsp Bread Flour 2 1 4 cups 3 cups 4 1 4 cups Cheddar Cheese shredded 1 2 cup 3 4 cup 1 cup Dehydrated Onion 1 TBL 1 1 2 TBL 2 TBL Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Fruit N...

Page 50: ...Sugar 2 TBL 3 TBL 1 4 cup Salt 1 1 2 tsp 2 tsp 2 1 2 tsp Carrots uncooked and grated 1 2 cup 3 4 cup 1 cup Bread Flour 2 1 4 cups 3 1 4 cups 4 cups Apple Pie Spice 3 4 tsp 1 tsp 1 1 2 tsp Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Add Raisins 1 3 cup 1 2 cup 2 3 cup Select Fruit Nut Course 7 7 7 Select Rapid Fruit Nut Course 8 8 8 Active Dry Yeast 2 tsp 2 1 2 tsp 2 3 4 tsp ...

Page 51: ... Rise Rapid Rise Bread Machine or Instant Active Dry Yeast must be used DELUXE SUPER RAPID WHITE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100º 115ºF 43º 46ºC 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 1 1 2 TBL 2 TBL 2 1 2 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 1 TBL 2 TBL 3 TBL Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select De...

Page 52: ...h ball It will be sticky to the touch At this time push down any dough or flour that may be on the sides of the Bread Pan and if desired add additional ingredients i e raisins nuts and spices If necessary stir ingredients Refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual to check the Display Time that the beep will sound 10 When your bread is finished baking the Breadman P...

Page 53: ...loaf of bread produced from this program may have a dark crisp crust with a split in the top of the loaf These are special yeasts widely available in major grocery stores specifically for 59 minute super bake and super rapid breads DELUXE SUPER RAPID COUNTRY WHITE BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Cultured Buttermilk 100º 115ºF 43º 46ºC 3 4 cup 2 TBL 1 cup 3 TBL 1 1 2 cups 2 TBL Oil 2 tsp 1 T...

Page 54: ... cups Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select Deluxe Super Rapid Course 9 9 9 DELUXE SUPER RAPID ITALIAN BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100º 115ºF 43º 46ºC 3 4 cup 2 TBL 1 cup 3 TBL 1 1 2 cups 2 TBL Oil 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 3 TBL 1 4 cup 5 TBL Dry Milk 1 TBL 2 TBL 3 TBL Bread Flour 2 cups 3 cups 4 cups Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7...

Page 55: ...cup 1 3 cup 1 2 cup Super Rapid Type Yeast 4 tsp 5 1 4 tsp 7 tsp Select Deluxe Super Rapid Course 9 9 9 DELUXE SUPER RAPID PEPPERONI PIZZA BREAD Ingredients 1 0 LB 1 5 LB 2 0 LB Water 100º 115ºF 43º 46ºC 3 4 cup 2 TBL 1 cup 2 TBL 1 1 2 cups 2 TBL Oil 1 TBL 2 TBL 3 TBL Salt 1 tsp 1 1 2 tsp 2 tsp Sugar 1 1 2 tsp 1 TBL 1 1 2 TBL Pepperoni thin julienne sliced 1 2 cup 3 4 cup 1 cup Parmesan Cheese gra...

Page 56: ...dients in a microwave safe 1 quart casserole Cook uncovered in microwave on high for 7 minutes or until boiling stir occasionally during the last half of cooking Or bake in oven at 350 F 177 C for 30 minutes stir halfway through cooking time Serve warm or cold CRUNCHY BREAD SNACKS Ingredients Bread sliced 1 2 inch thick 8 slices Butter melted 1 4 cup Dry Seasoning Mix 4 tsp Use any one of the foll...

Page 57: ...then press START for delay See DELAY BAKE TIMER section in this Instruction Manual or press the START Button for an immediate start NOTE Don t use the Delay Bake Timer if your recipe includes eggs fresh milk yogurt or other dairy products meats fish etc that may spoil 4 At the beep during the kneading process check the dough At this time push down any dough or flour that may be on the sides of the...

Page 58: ...er Bread Course Hints for Best Results It is important that you assist the Breadman Pro in the stirring process during the rest time Refer to KNEADING AND BAKING Course Chart in this Instruction Manual for the appropriate time Use a rubber spatula to gently scrape the ingredients from the sides and corners of the Pan and fold into the wet mixture A full size cake mix 16 oz or larger quick bread or...

Page 59: ...se a spatula to fold in any flour around the sides of the Bread Pan SPICED ZUCCHINI BREAD 1 loaf Eggs large room temperature 3 Butter softened 3 4 cup Vanilla Extract 1 1 2 tsp Zucchini finely grated unpeeled 1 1 2 cups Sugar 1 1 2 cups Salt 3 4 tsp Cinnamon 3 4 tsp All Purpose Flour 2 2 3 cups Pecans chopped 3 4 cup Baking Soda 1 tsp Baking Powder 2 tsp Select Batter Bread Course 10 Stir use a sp...

Page 60: ...ir use a spatula to fold in any flour around the sides of the Bread Pan CARROT PECAN BREAD 1 loaf Eggs large room temperature 2 Milk 80 F 27 C 2 3 cup Butter softened 1 4 cup Carrots finely grated 1 1 2 cups Sugar 1 3 cup Dark Brown Sugar 1 3 cup All Purpose Flour 2 1 4 cups Salt 1 2 tsp Cinnamon 3 4 tsp Nutmeg 1 4 tsp Pecans chopped 3 4 cup Baking Powder 1 TBL Select Batter Bread Course 10 Stir u...

Page 61: ...Sour Milk 1 3 cup Banana mashed 1 1 2 cups Oil 6 TBL Sugar 1 cup Salt 3 4 tsp Cream of Tartar 1 1 2 tsp All Purpose Flour 2 cups Nuts chopped 3 4 cup Baking Soda 3 4 tsp Baking Powder 2 tsp Select Batter Bread Course 10 Stir use a spatula to fold in any flour around the sides of the Bread Pan ...

Page 62: ...our away from liquids IMPORTANT Never allow the dough to remain in the Bread Maker after the Course is complete it may over rise and damage the machine Rising times for dough after it is shaped and placed in a baking pan will vary due to recipe temperature and humidity level of your kitchen The optimum temperature of the room for rising is 80 85 F 27 29 C Rising is the most essential feature in br...

Page 63: ...so that the dough can be handled without sticking Shaped Rolls Cloverleaf Rolls Shape into 1 2 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 the balls and roll into a 1 8 inch thick square Cut strips 1 8 inch wide and 2 inches long Place 1 strip across the top of each ball Repeat this process placing the sec...

Page 64: ...p Salt 1tsp 1 1 2 tsp 2 tsp Bread Flour 2 cups 3 1 4 cups 4 cups Active Dry Yeast 1 1 2 tsp 2 tsp 2 1 4 tsp Select Dough Course 11 11 11 Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350ºF 177ºC for 15 to 25 minutes or until done DOUGH COURSE RECIPES AS ...

Page 65: ... Bread Flour 1 1 4 cups 2 1 2 cups Whole Wheat Flour 1 cup 2 cups Active Dry Yeast 2 tsp 2 1 4 tsp Select Dough Course 11 11 Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size 3 Bake at 350ºF 177ºC for 25 to 30 minutes or until golden brown ...

Page 66: ...king Soda 1 4 tsp 1 4 tsp Active Dry Yeast 1 1 2 tsp 2 tsp Select Dough Course 11 11 Butter melted 2 TBL 3 TBL Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Place on a greased baking sheet Cover and let rise in a warm place for 30 minutes or until doubled in size Brush with melted butter 3 Bake at 350ºF 177ºC for 15 to 20 minutes or until done 4 Brush melted butter ont...

Page 67: ... 4 tsp Select Dough Course 11 11 Topping Parmesan Cheese grated 1 2 cup 2 3 cup Garlic finely minced 1 1 2 TBL 2 TBL Butter melted 3 TBL 1 4 cup Method 1 Place on a 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 inch x 13 inch baking dish Cover and let rise in a warm place for 45 minu...

Page 68: ...p Select Dough Course 11 11 Topping Butter melted 1 2 cup 3 4 cup Orange Peel grated 2 TBL 1 4 cup Sugar 1 2 cup 3 4 cup Method 1 Place on a lightly floured surface Divide into pieces and shape 2 Mix together topping ingredients dip pieces in mixture coating well 3 Place in greased 9 inch x 13 inch baking dish Cover and let rise in a warm place for 30 minutes or until doubled in size Brush with me...

Page 69: ...1 2 cup Milk liquid 3 TBL Vanilla Extract 1 2 tsp Method 1 Place on a lightly floured surface roll dough into a 12 inch x 6 inch rectangle and spread with butter Combine remaining filling ingredients and sprinkle over butter Roll up tightly jelly roll style starting with the longest side and cut into 1 inch slices 2 Place on a greased baking pan about 1 2 inch apart and let stand in a warm place f...

Page 70: ...e on a lightly floured surface roll dough into a 12 inch x 16 inch rectangle and spread with butter Combine remaining filling ingredients and sprinkle over dough Roll up tightly jelly roll style starting with the longest side and cut into 1 inch slices 2 Combine topping mixture and spread into a 13 inch x 9 inch baking dish If you are using optional pecan halves line the bottom of the pan Place sl...

Page 71: ...move dough from Bread Pan and punch down to remove any air bubbles Divide dough into 3 equal sections Divide each section into 6 pieces Make each piece into a brioche by dividing into a large and small ball Roll to make round and place large ball in a greased brioche or muffin cup 2 Dip smaller ball into glaze and then place on top of larger ball Allow to rise until indentation remains after gentl...

Page 72: ...gh and shape according Method 1 described above French Loaf Shape the 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 the ends of each roll and taper slightly Place rolls on greased baking sheet cover and let rise in a warm place 25 to 30 minutes or until doubled in size Bake at 400ºF 205ºC for 15 to 20 min...

Page 73: ...er 1 TBL 1 TBL Topping Poppy Seeds 1 tsp 1 TBL Method 1 Place dough on a 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 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 Combi...

Page 74: ...gram Method 1 Place dough on a lightly floured surface and divide into 4 equal pieces Shape into 4 smooth round balls and place on a greased baking sheet 2 Cover and let rise in a warm place for 1 hour or until doubled in size 3 Bake at 350ºF 177ºC for 25 to 30 minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 inch of each bread bowl Remove the ...

Page 75: ...minutes or until done Allow to cool completely on a wire rack 4 With a serrated knife remove the top 1 inch of bread bowl Remove the center leaving a shell of 1 2 inch on sides and bottom 5 Fill with 3 cups of Party Dip Cut removed bread into 1 inch pieces and serve with dip Shrimp Dip Ingredients 3 Cups Canned Shrimp drained and mashed 2 small cans Cream Cheese softened 1 8 oz pkg Mayonnaise 1 cu...

Page 76: ...ch x 10 inch rectangle Spread filling over dough within 1 2 inch of edges Starting with longest side roll dough up tightly pressing edges to seal 2 Place roll seam side down on a greased baking sheet and join the ends to form a ring pinch to seal With a knife make cuts 1 1 2 inches apart from the outside edge to within 1 inch of the inside edge Turn each section on its side so filling shows 3 Cove...

Page 77: ...smooth ball making a hole in the center of each with thumbs Gently pull to make a 1 inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3 quart sauce pan bring to a boil 2 quarts of water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning each bagel once Remove with slotted spoon and put back on greased ba...

Page 78: ...d surface Divide into pieces Roll each in a smooth ball making a hole in the center of each with thumbs Gently pull to make a 1 inch hole 2 Place on a greased baking sheet Cover and let rise in a warm place for 10 minutes 3 In a 3 quart sauce pan bring to a boil 2 quarts of water and 2 tablespoons sugar Place a few bagels at a time in boiling water Simmer 3 minutes turning each bagel once Remove w...

Page 79: ...es Shape each piece into a smooth ball with finger punch hole in center Pull dough gently to make a 1 to 2 inch hole Let rise 20 minutes 2 Meanwhile heat 2 quarts water and 2 tablespoons sugar to boiling Place a few bagels at a time in boiling water Simmer 3 minutes turning each bagel once Remove with a slotted spoon 3 Place on greased cookie sheet Brush with 1 slightly beaten egg white sprinkle w...

Page 80: ... sesame seeds Method 1 On a lightly floured surface cut dough into pieces Roll each piece into a 16 inch rope Cross the ends of the rope to make a loop twist the crossed ends once and fold across the loop 2 Place on a greased baking sheet 1 1 2 inches apart Brush with glaze and sprinkle with topping Bake at 375ºF 190ºC for 15 to 20 minutes or until done Variation Pepperoni Pretzel Add 1 cup sliced...

Page 81: ...ugh Course 11 Method 1 Place on a lightly floured surface Divide into 10 pieces Shape each piece into a smooth ball 2 Place 5 balls on a large baking sheet Place the remaining 5 balls on another baking sheet Let rise about 20 minutes With fingertips flatten each ball into a 6 inch circle 3 Bake at 500ºF 260ºC for 5 minutes or until puffed and tops begin to brown 4 Cut each in half to form 2 pocket...

Page 82: ...golden brown around edges WHOLE WHEAT PIZZA CRUST DOUGH Ingredients 2 Thin Crusts Water 80ºF 27ºC 1 cup Oil 2 TBL Sugar 1 TBL Salt 1 tsp Whole Wheat Flour 1 cup Bread Flour 1 1 2 cups Active Dry Yeast 1 tsp Select Pizza Dough Course 12 Method 1 Place finished dough on a lightly floured surface Divide in half and press onto a 12 inch pizza pan raising edges Sprinkle each Pan with 1 tablespoon of co...

Page 83: ...8 tsp 1 4 tsp Red Pepper Flakes ground Mozzarella Cheese fresh or 1 cup 2 cups Fontina Cheese torn Parmesan Cheese grated 1 4 cup 1 2 cup Method 1 Sprinkle pizza pan s or cookie sheets evenly with corn meal Place dough on lightly floured surface divide in half and press into two 14 inch pizza pan s 2 Brush dough evenly with olive oil Top with tomatoes and basil sprinkle lightly with salt and black...

Page 84: ...p Black Olives sliced drained 1 4 cup Salt 1 4 tsp Method 1 With oiled hands evenly press dough into a greased 9 inch x 13 inch Pan Using your fingertips make indentations in the dough 2 Cover let rise in a warm place for 20 minutes or until doubled in size While the dough is rising select the topping and prepare 3 In a skillet heat oil For Garlic cheese topping stir in oregano and garlic immediat...

Page 85: ... to measure salt level off with the straight edge of a knife and add to the Bread Pan 5 Lightly spoon semolina pasta flour into a dry measuring cup level off with the straight edge of a knife and add to Bread Pan 6 Place the Bread Pan into the Breadman Pro Push down on the rim until it fits firmly into place Close Lid 7 Press the SELECT Button choose Course14 Pasta Dough Press the START Button 8 A...

Page 86: ...B Water 80 F 27 C 1 2 cup 1 TBL 3 4 cup 1 TBL Eggs large room temperature 3 4 Oil 1 TBL 1 1 2 TBL Salt 1 tsp 1 1 2 tsp Semolina Flour 1 cup 1 1 2 cups All Purpose Flour 2 cups 2 1 2 cups Select Pasta Dough Course 14 14 Yield Cooked Pasta 8 cups 10 cups SPINACH PASTA DOUGH Ingredients 1 5 LB 2 0 LB Water 80 F 27 C 3 4 cup 2 TBL 1 cup 1 TBL Oil 1 TBL 1 1 2 TBL Salt 1 tsp 1 1 2 tsp Semolina Flour 1 c...

Page 87: ...urpose Flour 2 1 2 cups Select Pasta Dough Course 14 NOTE For flaky crusts have ingredients as cold as possible Method 1 When the beeper sounds on Breadman Pro remove dough from Bread Pan 2 Divide dough in half roll each half out on a lightly floured surface 3 For baked pie crust Place crust in pie pan crimp edges and prick with a fork You may want to weigh the crust down with dry beans or pie wei...

Page 88: ...T 2 When the beeper sounds on Breadman Pro remove the dough from the Bread Pan Drop by rounded tablespoons on to a lightly greased or papered cookie sheet 3 Bake at 350 F 177 C for 12 to 15 minutes or until golden brown OATMEAL RAISIN COOKIES Ingredients 2 1 2 dozen Eggs large room temperature 2 Butter melted 1 cup Brown Sugar packed 1 cup Sugar 1 2 cup All Purpose Flour 1 1 2 cups Cinnamon 1 tsp ...

Page 89: ... Maker will pre heat for 15 minutes before any movement occurs in the Bread Pan After pre heating the jam will be heated and mixed for approximately 50 minutes The entire Jam Course takes 1 hour 5 minutes 8 When the jam is finished the Breadman Pro will beep and 0 00 will appear in the Display Window Press the STOP Button and open the Lid CAUTION THE OVEN CAVITY BREAD PAN KNEADING PADDLE AND BREAD...

Page 90: ...hes pears and apricots may be used but should be peeled and have the 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 the 3 cups berry or fruit amount Lemon juice adds necessary acid to the berries or fruit You may decrease the amount of sugar but it will produce a thinner result More sugar will m...

Page 91: ...non stick surfaces DO NOT PUT THE PAN IN A DISHWASHER OR SOAK IT IN WATER 3 If the Kneading Paddle is stuck to the Drive Shaft pour warm water into the Bread Pan for up to 30 minutes to loosen it DO NOT USE EXCESSIVE FORCE 4 Wipe the inside of the Lid and Oven with a slightly damp cloth or sponge If any residue has scorched on the Heating Element or elsewhere wipe with a non abrasive pad and wipe ...

Page 92: ... with the bread This can happen as the Kneading Paddle is detachable Use a non metal utensil to remove it CAUTION The Kneading Paddle will be hot 4 The bread has a floured corner Sometimes flour in the corner of the Bread Pan may not have been completely kneaded into the dough Scrape it off the loaf with a knife 5 6 Can ingredients be halved or doubled NO If there is too little in the Bread Pan th...

Page 93: ...oo much 18 No sugar molasses or honey 19 Ingredients used other than recommended 20 Wrong type of flour used 21 Yeast touched water before kneading 22 Old yeast used 23 Wrong type of yeast used 24 Temperature of water either too hot or too cold O O O O O O O O O O O O O O O O O O O O O O O O O O O O O Bread Maker does not operate ingredients not mixing Smoke emitted from steam vent burning smell S...

Page 94: ...uxe Super Rapid dough ball will be sticky to the touch If more like a batter add 1 TBL flour Allow to mix add more if necessary If too dry add 1 tsp water Allow to absorb add more if necessary 15 Follow recipe 16 Increase by 1 4 tsp 17 Decrease by 1 4 tsp 18 Sugar substitutes not recommended 19 Follow recipe or substitution recommendations 20 Flours cannot be substituted 21 Place yeast on top of f...

Page 95: ...92 SPECIFICATIONS Power Supply 120 V 60 Hz Heater 430W Kneading Motor 70W Dimension WxDxH Approx 16 x 9 x 13 Weight Approx 15 LB Power Consumption ...

Page 96: ...k Bread 27 Honey Granola Bread 28 Maple Bread 28 Peach Bread 29 Potato Bread 29 Milk Bread 30 Whole Grain Bread 30 Bloody Mary Bread 31 Banana Granola Bread 31 WHOLE WHEAT BREAD RECIPES 32 Sunflower Sesame Seed Whole Wheat Bread 32 Whole Wheat Bread 32 Whole Wheat with Gluten Bread 33 Whole Wheat Cinnamon Raisin Walnut Bread 33 Southern Barley Bread 34 Caraway Rye Bread 34 Onion Rye Bread 35 Anada...

Page 97: ...RENCH BREAD RECIPES Hearty Nut Bread 40 French Bread 40 FRUIT NUT BREAD RECIPES Italian Herb Bread 41 Spiced Pumpkin Bread 41 Cinnamon Raisin Bread 42 Crunchy Cracked Wheat Bread 42 Soy Herb Bread 43 Sweet Walnut Bread 43 White Wheat Bread 44 Dried Fruit Bread 44 Trail Mix Bread 45 Soy Almond Fruit Bread 45 Soy Cinnamon Raisin Bread 46 Cheese Onion Bread 46 Carrot Raisin Bread 47 ...

Page 98: ...ing 53 Crunchy Bread Snacks 53 BATTER BREADS 54 55 Sweet Corn Bread 54 Pineapple Coconut Pound Cake 56 Spiced Zucchini Bread 56 Cheddar Loaf Bread 57 Carrot Pecan Bread 57 Banana Nut Cake 58 BREAD PIZZA PASTA DOUGH COURSES 59 Making Doughs Crust Treatments 60 Dinner Roll Dough 61 Wheat Dinner Roll Dough 62 Buttermilk Roll Dough 63 Cheezy Garlic Roll Dough 64 Refreshing Roll Dough 65 Cinnamon Roll ...

Page 99: ...ta Pocket Dough 78 Pizza Crust Dough 79 Whole Wheat Pizza Crust Dough 79 Rustic Pizza Margherita 80 Focaccia Dough 81 PASTA DOUGH AS EASY AS 1 2 3 Basic Pasta Dough 82 83 Egg Pasta Dough 83 Spinach Pasta Dough 83 Dumplings 84 Pie Crust 84 Amaretto Raisin Cookies 85 Oatmeal Raisin Cookies 85 JAM COURSE 86 87 Strawberry Blackberry or Raspberry Jam 87 Blueberry Apricot Peach or Pear Jam 87 RECIPE IND...

Page 100: ...ay Friday 8am 5pm CST For more information on Salton Inc products E mail us at breadman saltonusa com OR visit our website http www breadman com or www eSalton com TR900S P N 61404 Printed in China 2003 Salton Inc If any parts are missing or defective DO NOT return this product Please call our Consumer Service Department for assistance 800 233 9054 Monday Friday 8am 5pm CST Thank You IMPORTANT NOT...

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