Breadman BK2000B Recipe Book
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Breadman BK2000B Recipe Book

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Bring Home the Bakery
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BK2000BQ
INSTRUCTIONS & TIPS
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Summary of Contents for Breadman BK2000B

  • Page 1 Bring Home the Bakery recipe book BK2000BQ Breadman Bread maker ® INSTRUCTIONS & TIPS see reverse side BK2000B ❍ www.breadman.com BK2000BQ ❍...

  • Page 2: Table Of Contents

    CYCle ReCIPe PaGe listed after the yeast in the ingredients list. Use this feature with the traditional bread pan only, when the amount to add is less than cup; sWeeT Your Breadman ® Bread Maker makes it easy to prepare and bake WhITe Basic White Bread ............6 Cinnamon Raisin Bread .........32. do not use with the 1-lb. bread pans. a variety of breads, dough, and even jams and chutney! The unique Multi-Seeded White Bread .
  • Page 3 CYCle ReCIPe PaGe CYCle ReCIPe PaGe CYCle ReCIPe PaGe douGh Dinner Rolls Jam Apricot Key Lime Preserves ......75 1-lb. loaf (also includes Cinnamon Roll variation) ....54 Blueberry Mango Preserves ......76 ReCIPes Basic White Bread, 1-lb. loaf ......87 Sweet Wheat Dinner Rolls ........55 Blueberry Pineapple Preserves ....77 Multi-Seeded White Bread, 1-lb. loaf ....88 Onion Rolls .............56 Peachy Lemon Preserves ......78 Oatmeal Bread, 1-lb. loaf ........89 Best Ever Pizza Dough Pineapple Papaya Preserves ......79 Coconut Hazelnut Bread, 1-lb. loaf ....90 (also includes Foccacia variation) ......57 Raspberry Mango Preserves ......80 Maple Walnut Bread, 1-lb. loaf ......91 Whole Wheat Pizza Dough ........58 Strawberry Kiwi Preserves .

  • Page 4: Multi-Seeded White Bread

    basIC WhITe bRead mulTI-seeded WhITe bRead 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. note: For 1-lb. loaf recipe, please refer to page 87. note: For 1-lb. loaf recipe, please refer to page 88. 2.. I nsert bread pan securely into baking chamber; close lid. 2.. I nsert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Plug unit into wall outlet. InGRedIenTs 1½-lb. 2-lb. 2½-lb. InGRedIenTs 1½-lb. 2-lb. 2½-lb. 3. Select WhITe. Choose loaf size and desired crust color. 3. S elect WhITe. Choose loaf size and desired crust color. Water (80°F – 90°F) 1¼ cups 1½ cups 1¾ cups Water (80°F – 90°F)

  • Page 5: Beer Bread

    beeR bRead oaTmeal bRead 1. Measure ingredients into bread pan in the order listed. note: For 1-lb. loaf recipe, please refer to page 89. 1. Measure ingredients into bread pan in the order listed. InGRedIenTs 1½-lb. 2-lb. 2.. I nsert bread pan securely into baking chamber; close lid. 2.. I nsert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. InGRedIenTs 1½-lb. 2-lb. Beer (80°F – 90°F) ½ cup ¾ cup Plug unit into wall outlet. WhITe. 3. S elect Choose loaf size and desired crust color. 3. S elect WhITe. Choose loaf size and desired crust color. Buttermilk (80°F – 90°F) 1¼ cups 1½ cups Water (80°F – 90°F)

  • Page 6: Anadama Bread

    anadama bRead CoConuT haZelnuT bRead 1. M easure ingredients, except sunflower seeds, into bread pan in 1. M easure ingredients, except toasted hazelnuts, into bread pan in note: For 1-lb. loaf recipe, please refer to page 90. the order listed. the order listed. InGRedIenTs 1½-lb. 2-lb. 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. 2½-lb. Water (80°F – 90°F) 1 cup + 2. tbsp. 1½ cups Plug unit into wall outlet. 3. Add sunflower seeds into automatic fruit & nut dispenser. Water (80°F – 90°F) ¾ cup 1 cup cups Molasses 3 tbsp. ¼ cup note: For 1½ and 2.-lb. loaves, you can add the toasted hazelnuts 4. Plug unit into wall outlet.

  • Page 7: Maple Walnut Bread

    maPle WalnuT bRead sWIss Cheese bRead 1. M easure ingredients, except walnuts, into bread pan in the order note: For 1-lb. loaf recipe, please refer to page 91. note: For 1-lb. loaf recipe, please refer to page 92.. 1. Measure ingredients into bread pan in the order listed. listed. 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. 2½-lb. InGRedIenTs 1½-lb. 2-lb. Plug unit into wall outlet. 3. Add walnuts into automatic fruit & nut dispenser. 3. Select WhITe. Choose loaf size and desired crust color. Water (80°F – 90°F) 1 cup cups 1½ cups Buttermilk (80°F – 90°F) ¾ cup 1 cup 4. Plug unit into wall outlet.

  • Page 8: Onion Cheese Bread

    Whole WheaT bRead onIon Cheese bRead note: For 1-lb. loaf recipe, please refer to page 93. note: For 1-lb. loaf recipe, please refer to page 94. 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. InGRedIenTs 1½-lb. 2-lb. 2½-lb. Plug unit into wall outlet. Plug unit into wall outlet. Milk (80°F – 90°F) ½ cup ¾ cup Water (80°F – 90°F) ½ cup ¾ cup 1 cup 3. Select WhITe. Choose loaf size and desired crust color. 3. Select Whole WheaT. Choose loaf size and desired crust color. Press the sTaRT button. Press the sTaRT button.

  • Page 9: 100% Whole Wheat Bread

    100% Whole WheaT bRead CaRaWaY RYe bRead note: For 1-lb. loaf recipe, please refer to page 95. 1. Measure ingredients into bread pan in the order listed. 1. Place egg in a measuring cup; add water to required amount. InGRedIenTs 1½-lb. 2-lb. Pour into bread pan. 2.. I nsert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. Large eggs, at room Plug unit into wall outlet. 2.. Add remaining ingredients into bread pan in the order listed. temperature Water (80°F – 90°F) ¾ cup 1 cup 3. S elect Whole WheaT. Choose loaf size and desired crust color. 3. Insert bread pan securely into baking chamber; close lid. Press the sTaRT button. Water (80°F – 90°F) Enough to Enough to Plug unit into wall outlet.

  • Page 10: Pumpernickel Bread

    oaTmeal PeCan bRead PumPeRnICkel bRead 1. M easure ingredients, except apricots and pecans, into bread 1. Measure ingredients into bread pan in the order listed. InGRedIenTs 1½-lb. 2-lb. InGRedIenTs 1½-lb. 2-lb. pan in the order listed. 2.. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1¼ cups 1½ cups Large eggs, at room Plug unit into wall outlet. 2.. I nsert bread pan securely into baking chamber; close lid. temperature Plug unit into wall outlet. Molasses ¼ cup cup 3. Select Whole WheaT. Choose loaf size and desired crust color. 3. S elect Whole WheaT. Choose loaf size and desired crust color. Water (80°F – 90°F) ¾ cup cups...

  • Page 11: Whole Wheat Cranberry Bread

    Whole WheaT CRanbeRRY bRead Whole WheaT RaIsIn bRead 1. M easure ingredients, except raisins and walnuts, into bread pan in note: For 1-lb. loaf recipe, please refer to page 96. note: For 1-lb. loaf recipe, please refer to page 97. 1. M easure ingredients, except cranberries, into bread pan in the the order listed. order listed. InGRedIenTs 1½-lb. 2-lb. InGRedIenTs 1½-lb. 2-lb. 2.. I nsert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Plug unit into wall outlet Water (80°F – 90°F) 1 cup 1¼ cups Water (80°F – 90°F) 1¼ cups cups note: For 1½-lb. loaf, you can add the raisins and walnuts into...

  • Page 12: Yogurt Whole Wheat Bread

    YoGuRT Whole WheaT bRead ClassIC fRenCh bRead note: For 1-lb. loaf recipe, please refer to page 98. 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. InGRedIenTs 1½-lb. 2-lb. 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. Water (80°F – 90°F) 1¼ cups 1¼ cups Plug unit into wall outlet. Plug unit into wall outlet. Plain nonfat yogurt ¾ cup 1 cup 3. Select Whole WheaT. Choose loaf size and desired crust color. Sugar 1 tbsp. 1 tbsp. 3. Select fRenCh. Choose loaf size and desired crust color. (80°F – 90°F) Press the sTaRT button.

  • Page 13: Herbed French Bread

    heRbed fRenCh bRead PePPeRed fRenCh bRead 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. InGRedIenTs 1½-lb. 2-lb. InGRedIenTs 1½-lb. 2-lb. 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1 cup 2. cups Water (80°F – 90°F) 1¼ cups cups Plug unit into wall outlet. Plug unit into wall outlet. Olive oil 2. tsp. 2. tbsp. 3. Select fRenCh. Choose loaf size and desired crust color. Olive oil 1 tbsp. 1½ tbsp. 3. Select fRenCh. Choose loaf size and desired crust color. Press the sTaRT button. Press the sTaRT button.

  • Page 14: Olive Rosemary French Bread

    olIVe RosemaRY fRenCh bRead ITalIan semolIna bRead note: For 1-lb. loaf recipe, please refer to page 99. 1. M easure ingredients, except pine nuts, into bread pan in the order 1. Measure ingredients, except olives, into bread pan in InGRedIenTs 1½-lb. 2-lb. listed. Add pine nuts into automatic fruit & nut dispenser. the order listed. InGRedIenTs 1½-lb. 2-lb. 2½-lb. Water (80°F – 90°F) 1¼ cups 1½ cups 2.. I nsert bread pan securely into baking chamber; close lid. Plug unit 2.. Insert bread pan securely into baking chamber; close lid. into wall outlet. Plug unit into wall outlet. Water (80°F – 90°F) 1½ cups cups 2. cups Olive Oil 2. tbsp.

  • Page 15: Herbed Italian Loaf

    heRbed ITalIan loaf asIaGo PesTo bRead 1. M easure ingredients, except pine nuts, into bread pan in the order 1. M easure ingredients, except toasted pine nuts, into bread pan note: For 1-lb. loaf recipe, please refer to page 100. InGRedIenTs 1½-lb. 2-lb. listed. Add pine nuts into automatic fruit & nut dispenser. in the order listed. Add pine nuts into automatic fruit & nut dispenser. InGRedIenTs 1½-lb. 2-lb. 2.. Insert bread pan securely into baking chamber; close lid. Water (80°F – 90°F) 1¼ cups 1½ cups Plug unit into wall outlet. 2.. I nsert bread pan securely into baking chamber; close lid. + 2. tbsp. Water (80°F – 90°F) 1 cup 1¼ cups Plug unit into wall outlet. 3. Select fRenCh. Choose loaf size and desired crust color.

  • Page 16: Pepperoni Parmesan Bread

    PePPeRonI PaRmesan bRead sundRIed TomaTo PaRmesan bRead note: For 1-lb. loaf recipe, please refer to page 101. 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. InGRedIenTs 1½-lb. 2-lb. Plug unit into wall outlet. Plug unit into wall outlet. Water (80°F – 90°F) ¾ cup 1 cup 3. Select fRenCh. Choose loaf size and desired crust color. Water (80°F – 90°F) 1 cup 1¼ cups 3. Select fRenCh. Choose loaf size and desired crust color. Press the sTaRT button. Press the sTaRT button. Finely chopped cup ½ cup Olive oil...

  • Page 17: Golden Potato Bread

    CInnamon RaIsIn bRead Golden PoTaTo bRead 1. P lace egg in a measuring cup; add water to required amount. note: For 1-lb. loaf recipe, please refer to page 102.. noTe: For 1-lb. loaf recipe, please refer to page 103. 1. Measure ingredients into bread pan in the order listed. Pour into bread pan. 2.. I nsert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. 2.. A dd remaining ingredients, except raisins, into bread pan in the InGRedIenTs 1½-lb. 2-lb. 2½-lb. Plug unit into wall outlet. order listed. Large eggs, at room Potato Cooking water ½ cup ¾ cup 1 cup 3. Select sWeeT. Choose loaf size and desired crust color. 3. Insert bread pan securely into baking chamber; close lid.

  • Page 18: Cherry Almond Bread

    CheRRY almond bRead ChoColaTe haZelnuT bRead 1. Place egg in a measuring cup, add water to required amount. 1. M easure ingredients, except hazelnuts, into bread pan in note: For 1-lb. loaf recipe, please refer to page 104. InGRedIenTs 1½-lb. 2-lb. 2½-lb. Pour into bread pan. order listed. InGRedIenTs 1½-lb. 2-lb. 2½-lb. 2.. Add remaining ingredients, except almonds, into bread pan 2.. Insert bread pan securely into baking chamber. Close lid. Large eggs, at room in order listed. temperature 3. Add hazelnuts into the automatic fruit & nut dispenser. Large eggs, at room 3. Insert bread pan securely into baking chamber. Close lid. temperature 4. Plug unit into wall outlet. Water (80°F – 90°F) ½ cup ¾ cup 1 cup...

  • Page 19: Cranberry Orange Bread

    CRanbeRRY oRanGe bRead PaneTTone 1. P lace egg in a measuring cup; add water to required amount. 1. Measure ingredients, except pine nuts, into bread pan in note: For 1-lb. loaf recipe, please refer to page 105. InGRedIenTs 1½-lb. 2-lb. Pour into bread pan. order listed. InGRedIenTs 1½-lb. 2-lb. 2.. A dd remaining ingredients into bread pan, except pecans, in the 2.. Insert bread pan securely into baking chamber; close lid. Large eggs, at room order listed. temperature 3. Add pine nuts into the automatic fruit & nut dispenser. Large eggs, at room 3. Insert bread pan securely into baking chamber; close lid. temperature 4. Plug unit into wall outlet. Milk (80°F – 90°F) ½ cup cup 4. Add pecans into the automatic fruit & nut dispenser.

  • Page 20: Pumpkin Apple Bread

    PumPkIn aPPle bRead PumPkIn PeCan bRead 1. M easure ingredients, except dried apples, into bread pan in the 1. Place egg in a measuring cup, add water to required amount. InGRedIenTs 1½-lb. 2-lb. InGRedIenTs 1½-lb. 2-lb. order listed. Pour into bread pan. Water (80°F – 90°F) ½ cup cup 2.. Insert bread pan securely into baking chamber; close lid. Large eggs, at room 2.. Add remaining ingredients, except pecans, into bread pan in temperature order listed. 3. Add dried apples into the automatic fruit & nut dispenser. Pumpkin puree ½ cup cup 3. Insert bread pan securely into baking chamber; place nuts 4. Plug unit into wall outlet. Water (80°F – 90°F Enough to Enough to Large eggs, at room...

  • Page 21: Tropical Fruit Bread

    TRoPICal fRuIT bRead GluTen fRee bRead (2-lb.) 1. M easure ingredients, except toasted hazelnuts, into bread pan in note: For 1-lb. loaf recipe, please refer to page 106. 1. Measure ingredients into bread pan in the order listed. InGRedIenTs the order listed. 2.. Insert bread pan securely into baking chamber; close lid. InGRedIenTs 1½-lb. 2-lb. 2½-lb. 2.. Insert bread pan securely into baking chamber; close lid. 1½ cups water (80°F – 90°F) Plug unit into wall outlet. Plug unit into wall outlet. Large eggs, at room 3 large eggs, at room temperature 3. Select GluTen fRee. Press the sTaRT button. note: For 1½ and 2.-lb. loaves, you can add the macadamia nuts into temperature 4. The complete signal will sound when bread is done. automatic fruit & nut dispenser; for 2.½-lb loaf, we recommend waiting ¼ cup vegetable oil Enough to Enough to...
  • Page 22 GluTen fRee GluTen fRee buTTeRmIlk bRead (2-lb.) heRb bRead (2-lb.) 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. note: For 1-lb. loaf recipe, please refer to page 107. 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. note: For 1-lb. loaf recipe, please refer to page 108. Plug unit into wall outlet. Plug unit into wall outlet. InGRedIenTs InGRedIenTs 3. Select GluTen fRee. Press the sTaRT button. 3. Select GluTen fRee. Press the sTaRT button. 4. The complete signal will sound when bread is done. 4. The complete signal will sound when bread is done. 1¼ cups water (80°F – 90°F) 1½ cups water (80°F – 90°F) 5. U sing pot holders remove bread pan from baking chamber and...
  • Page 23 GluTen fRee seeded GluTen fRee PumPeRnICkel bRead (2-lb.) bRead (2-lb.) 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber; close lid. note: For 1-lb. loaf recipe, please refer to page 109. note: For 1-lb. loaf recipe, please refer to page 110. Plug unit into wall outlet. Plug unit into wall outlet. InGRedIenTs InGRedIenTs 3. Select GluTen fRee. Press the sTaRT button. 3. Select GluTen fRee. Press the sTaRT button. 4. The complete signal will sound when bread is done. cups water (80°F – 90°F) 4. The complete signal will sound when bread is done. 1½ cups water (80°F – 90°F) 5. U sing pot holders remove bread pan from baking chamber and 5. U sing pot holders remove bread pan from baking chamber and...
  • Page 24 sPelT bRead (2-lb.) GluTen fRee PoTaTo & ChIVe bRead (2-lb.) 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. note: For 1-lb. loaf recipe, please refer to page 111. Plug unit into wall outlet. 1 cup + 1 tbsp. water (80 – 90°F) Plug unit into wall outlet. 3. Select GluTen fRee. Press the sTaRT button. InGRedIenTs 2. tbsp. unsalted butter or margarine, cut in pieces 3. Select GluTen fRee. Press the sTaRT button. 4. The complete signal will sound when bread is done. 4. The complete signal will sound when bread is done. 1¼ cups water (80°F – 90°F) ½ tsp. salt 5. U sing pot holders remove bread pan from baking chamber and...
  • Page 25 banana maCadamIa bRead (2-lb.) CoConuT GInGeR| QuICk bRead (2-lb.) 1. In a large mixing bowl, combine ingredients in order listed. 1. In a large mixing bowl, combine ingredients in order listed. InGRedIenTs 2.. Spoon batter evenly into bread pan. 2.. Spoon batter evenly into bread pan. cup milk InGRedIenTs 3. Insert bread pan securely into baking chamber; close lid. 3. Insert bread pan securely into baking chamber; close lid. 1 cup mashed banana, about 2. medium Plug unit into wall outlet. 1 cup + 2. tbsp. half & half Plug unit into wall outlet. 2.½ cups all-purpose flour 4. Select QuICk bRead. Press the sTaRT button. 4. Select QuICk bRead. Press the sTaRT button. 2. large eggs, at room temperature 5. The complete signal will sound when the bread is done. 5. The complete signal will sound when the bread is done.
  • Page 26 GInGeRbRead oRanGe daTe nuT bRead (2-lb.) QuICk bRead (2-lb.) 1. In a large mixing bowl, combine ingredients in order listed. 1. Pour boiling water over dates in a small bowl. Add baking soda. InGRedIenTs Let stand at room temperature for 2.0 minutes. 2.. Spoon batter evenly into bread pan. InGRedIenTs 1 cup boiling water 2.. Transfer date mixture to bread pan. Measure remaining 3. Insert bread pan securely into baking chamber; close lid. ingredients, except walnuts, into bread pan in the order listed. 2. cups all-purpose flour 1 cup dates, chopped Plug unit into wall outlet. 3. Insert bread pan securely into baking chamber; close lid. 4. Select QuICk bRead. Press the sTaRT button. ½ cup firmly packed light brown sugar 1 tsp. baking soda Plug unit into wall outlet. 5. The complete signal will sound when the bread is done. 2. large eggs, at room temperature 2. tbsp. candied ginger, finely chopped 4. Select QuICk bRead. Press the sTaRT button.
  • Page 27 PRune PoPPYseed oRanGe WalnuT QuICk bRead (2-lb.) QuICk bRead (2-lb.) 1. In a large mixing bowl, combine ingredients in order listed. 1. In a large mixing bowl, combine ingredients in order listed. 2.. Spoon batter evenly into bread pan. 2.. Spoon batter evenly into bread pan. InGRedIenTs InGRedIenTs 3. Insert bread pan securely into baking chamber; close lid. 3. Insert bread pan securely into baking chamber; close lid. ½ cup milk 2.¼ cups all-purpose flour Plug unit into wall outlet. Plug unit into wall outlet. 4. Select QuICk bRead. Press the sTaRT button. 4. Select the QuICk bRead. Press the sTaRT button. 2. large eggs, slightly beaten 1 cup toasted walnuts, chopped 5. The complete signal will sound when the bread is done.
  • Page 28 dInneR Rolls sWeeT WheaT dInneR Rolls VaRIaTIon – CInnamon Rolls: 1. Measure ingredients into bread pan in the order listed. InGRedIenTs InGRedIenTs 1. Roll out dough on lightly floured surface to 9 x 14 inch rectangle. 2.. I nsert bread pan securely into baking chamber; close lid. ¼ cup milk (80°F – 90°F) 1 cup milk (80°F – 90°F) 2.. B rush with about 2. tbsp. melted butter. Sprinkle with a mixture of Plug unit into wall outlet. 3 tbsp. sugar and ½ tsp. ground cinnamon. Top with ¼ cup raisins. ¼ cup + 2. tbsp. water (80°F – 90°F) cup unsalted butter or margarine, cut in pieces 3. Select douGh. Press the sTaRT button. 3. Roll up jellyroll style starting at long end. 4. The complete signal will sound when dough is done. 1 large egg, at room temperature 1 large egg, at room temperature 4. Cut into 1-inch slices and arrange in greased 5. U sing pot holders remove bread pan from baking chamber and ¼ cup sugar ¼ cup sugar...
  • Page 29 onIon Rolls besT eVeR PIZZa douGh 7. D ivide dough in half. Set one half aside and keep covered. Lightly 1. M easure ingredients, except egg white and additional instant InGRedIenTs brush 2. large pizza pans with olive oil and sprinkle with cornmeal; InGRedIenTs minced onion, into bread pan in the order listed. set aside. 1 cup milk (80°F – 90°F) 2.. I nsert bread pan securely into baking chamber; close lid. 1 ½ cups beer or water (80°F – 90°F) 8. O n lightly floured surface roll out half of dough to fit prepared pan. Plug unit into wall outlet. 2. large eggs, at room temperature 1 tbsp. honey or sugar Top with desired topping ingredients such as sauce, cheese and 3. Select douGh. Press the sTaRT button. vegetables. Bake in a preheated oven at 42.5ºF for 2.0 minutes or ¼ cup sugar 2. tbsp. extra virgin olive oil 4. The complete signal will sound when dough is done. until edges are golden and cheese is bubbling.
  • Page 30 Whole WheaT PIZZa douGh GluTen fRee PIZZa douGh 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. InGRedIenTs InGRedIenTs 2.. I nsert bread pan securely into baking chamber; close lid. 2.. I nsert bread pan securely into baking chamber; close lid. cups water (80°F – 90°F) Plug unit into wall outlet. 1 cup buttermilk Plug unit into wall outlet. 3. Select douGh. Press the sTaRT button. ¼ cups water, at room temperature ¼ cup olive oil 3. Select douGh. Press the sTaRT button. 4. The complete signal will sound when dough is done. 4. The complete signal will sound when dough is done. 1½ tsp. salt 2. large eggs, at room temperature 5. U sing pot holders remove bread pan from baking chamber and 5. U sing pot holders remove bread pan from baking chamber and 2.½ cups bread flour...
  • Page 31 GRIssInI PhIladelPhIa sofT PReTZels 8. U sing a pastry cutter, cut dough lengthwise into 30 thin strips. note: Grissini are Italian-style pencil-thin breadsticks. 1. Measure first 5 ingredients into bread pan in the order listed. Place strips on a lightly greased baking sheet. Bake in preheated InGRedIenTs oven at 42.5ºF about 14 minutes until golden and fully baked. 2.. I nsert bread pan securely into baking chamber; close lid. | InGRedIenTs 1 cup water (80°F – 90°F) Plug unit into wall outlet. 9. Allow breadsticks to cool on a wire rack. 1 cup water (80°F – 90°F) 1 tsp. sugar 3. Select douGh. Press the sTaRT button. 10. Repeat with remaining half of dough. cup olive oil 4. The complete signal will sound when dough is done. 1½ tsp. salt note: 5. U sing pot holders remove bread pan from baking chamber and 2. tsp. sugar 4 cups bread flour Cheese mIxTuRe: Combine ½ cup grated Parmesan cheese, 2. tbsp.
  • Page 32 aPPle fIlled baked douGhnuTs aPPle fIlled Challah 1. Measure first 8 ingredients into bread pan in the order listed. 8. Remove filling from refrigerator and drain very well. InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 9. D ivide dough into 2.2. equal pieces. Roll each piece into a 2.-inch InGRedIenTs Plug unit into wall outlet. circle. Place 1 tsp. apple filling in center. Bring edges up to cover 1 cup water (80°F – 90°F) ¼ cup milk filling and pinch edges to seal. 3. Select douGh setting. Press the sTaRT button. 2. large eggs, at room temperature 10. P lace each ball of dough, seam side down, on a greased baking ¼ cup + 2. tbsp. water (80°F – 90°F) 4. The complete signal will sound when dough is done. 2. tbsp. sugar sheet, about 2.-inches apart. Cover and let rise until doubled in 5. M eanwhile in a bowl, combine apples, raisins, lemon peel, 1 large egg, at room temperature size (about 45 minutes).
  • Page 33 RasPbeRRY PeCan TWIsT aPRICoT bRaId 1. Measure first 8 ingredients into bread pan in the order listed. 1. M easure milk, water, 3 eggs, cup sugar, butter, salt, flour and InGRedIenTs InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. yeast into bread pan in the order listed. Plug unit into wall outlet. ¾ cup milk (80°F – 90°F) ¾ cup water (80°F – 90°F) 2.. I nsert bread pan securely into baking chamber; close lid. Plug unit 3. Select douGh. Press the sTaRT button. into wall outlet. ¼ cup water (80°F – 90°F) ¼ cup apricot nectar 4. The complete signal will sound when dough is done. 3. Select douGh. Press the sTaRT button. 4 large eggs, at room temperature 2. large eggs, at room temperature 5. M eanwhile in bowl, combine apricots, hazelnuts, cinnamon and 4. The complete signal will sound when dough is done.
  • Page 34 CandY Cane CheRRY bRaId sWeeT PoTaTo PeCan bRaId 1. I n a measuring cup, add enough water to eggs to measure 1¼ 1. M easure ingredients, except pecans into bread pan in the order InGRedIenTs InGRedIenTs cups. Pour into bread pan. listed. 2. large eggs, at room temperature 2.. A dd remaining ingredients, except almonds, into bread pan in the cup milk (80°F – 90°F) 2.. I nsert bread pan securely into baking chamber; close lid. order listed. Plug unit into wall outlet. Water (80°F – 90°F) 1 large egg, at room temperature 3. I nsert bread pan securely into baking chamber; close lid. 3. Select douGh. Press the sTaRT button. 3 tbsp. unsalted butter or margarine, cut in pieces Place almonds in dispenser and close dispenser lid.
  • Page 35 holIdaY sTollen loW CaRb seeded bRead (2 lb.) 1. M easure ingredients, except candied fruit, currants and almonds 1. Measure ingredients into bread pan in the order listed. InGRedIenTs InGRedIenTs into bread pan in order listed. 2.. Insert bread pan securely into baking chamber; close lid. 2.. I nsert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. cup milk (80°F – 90°F) ½ cup water (80°F – 90°F) Plug unit into wall outlet. 3. Select loW CaRb. Press the sTaRT button. ¼ cup water (80°F – 90°F) ½ cup heavy cream (80°F – 90°F) 3. Select douGh. Press the sTaRT button. 4. The complete signal will sound when bread is done. 1 large egg, at room temperature 1 large egg, at room temperature 4. At “add ingredient” beep, add almonds, currants and candied fruit.
  • Page 36 loW CaRb loW CaRb RYe bRead (2 lb.) Whole WheaT bRead (2 lb.) 1. Measure ingredients into bread pan in the order listed. 1. Measure ingredients into bread pan in the order listed. InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. noTe: For 1-lb. loaf recipe, please refer to page 112.. Plug unit into wall outlet. Plug unit into wall outlet. 1 cup water (80°F – 90°F) 3. Select loW CaRb. Press the sTaRT button. 3. Select loW CaRb. Press the sTaRT button. InGRedIenTs 1 tbsp. oil 4. The complete signal will sound when bread is done. 4. The complete signal will sound when bread is done. 2. cups water (80°F – 90°F) ½ tsp. molasses 5. U sing pot holders remove bread pan from baking chamber and...
  • Page 37 loW CaRb molasses bRead (2 lb.) loW CaRb almond bRead (2 lb.) 1. Measure ingredients into bread pan in the order listed. 1. M easure ingredients into bread pan in the order listed. InGRedIenTs InGRedIenTs 2.. I nsert bread pan securely into baking chamber; close lid. 2.. I nsert bread pan securely into baking chamber; close lid. 1 cup + 2. tbsp. water (80°F – 90°F) Plug unit into wall outlet. ½ cup water (80°F – 90°F) Plug unit into wall outlet. 3. Select loW CaRb. Press the sTaRT button. 3. Select loW CaRb. Press the sTaRT button. 1 tbsp. oil ½ cup heavy cream (80°F – 90°F) 4. The complete signal will sound when bread is done.
  • Page 38 loW CaRb PeCan bRead (2 lb.) aPRICoT keY lIme PReseRVes 1. Measure ingredients, except pecans, into bread pan in the 1. Measure ingredients in order listed into bread pan. InGRedIenTs InGRedIenTs order listed. 2.. Insert bread pan securely into baking chamber; close lid. cups water (80°F – 90°F) 2.. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. 3 cups fresh apricots, chopped 3. Select Jam and Press the sTaRT button. 3. Add pecans into automatic fruit & nut dispenser. 2. large eggs, at room temperature 1 cup sugar 4. Plug unit into wall outlet. 4. The complete signal will sound when the preserves are done. 2. tbsp. oil 1 tbsp. fresh key lime juice 5. Select loW CaRb. Press the sTaRT button. 5. Using a pot holder, remove bread pan from baking chamber and 1 tbsp. liquid lecithin 1 tbsp. key lime zest...

  • Page 39: Blueberry Mango Preserves

    bluebeRRY manGo PReseRVes bluebeRRY PIneaPPle PReseRVes 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. InGRedIenTs InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Plug unit into wall outlet. 2. cups fresh blueberries 2. cups fresh blueberries 3. Select Jam. Press the sTaRT button. 3. Select Jam. Press the sTaRT button. 1 cup fresh mango, coarsely chopped 1 cup fresh pineapple, coarsely chopped 4. The complete signal will sound when the preserves are done. 4. The complete signal will sound when the preserves are done. ¾ cup sugar 1 cup sugar 5. U sing pot holders remove bread pan from baking chamber and 5. Using pot holders remove bread pan from baking chamber and 1 tbsp. grated lime peel 1 tbsp. fresh lemon juice cool on a wire rack. Carefully pour preserves into clean jars.

  • Page 40: Peachy Lemon Preserves

    PeaChY lemon PReseRVes PIneaPPle PaPaYa PReseRVes 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. InGRedIenTs InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Plug unit into wall outlet. 2. cups fresh pineapple, chopped 3 cups fresh peaches, coarsely chopped (about 1½ lbs.) 3. Select Jam. Press the sTaRT button. 3. Select Jam. Press the sTaRT button. 1 cup sugar 1 cup fresh papaya, chopped 4. The complete signal will sound when the preserves are done. 4. The complete signal will sound when the preserves are done. ¾ cup sugar 1 tbsp. gated lemon peel 5. Using pot holders remove bread pan from baking chamber and 5. Using pot holders remove bread pan from baking chamber and 1 tbsp. grated lemon peel 2. tbsp. fresh lemon juice cool on a wire rack. Carefully pour jam into clean jars. cool on a wire rack. Carefully pour jam into clean jars. 6. Place in refrigerator to set.

  • Page 41: Raspberry Mango Preserves

    RasPbeRRY manGo PReseRVes sTRaWbeRRY kIWI PReseRVes 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. InGRedIenTs InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Plug unit into wall outlet. 2. cups fresh raspberries 2. cups strawberries, coarsely chopped 3. Select Jam. Press the sTaRT button. 3. Select Jam. Press the sTaRT button. 1 large ripe mango, peeled, seeded and coarsely chopped 1 cup golden or green kiwi, coarsely chopped 4. The complete signal will sound when the jam is done. 4. The complete signal will sound when the preserves are done. ¾ cup sugar ¾ cup sugar 5. U sing a pot holder, remove bread pan from baking chamber and 5. Using pot holders remove bread pan from baking chamber and 1 tbsp. fresh lemon juice 1 tbsp. fresh lemon juice carefully pour jam into clean jars.

  • Page 42: Curried Apple Mango Marmalade

    CuRRIed aPPle manGo maRmalade oRanGe moJo maRmalade 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients in order listed into bread pan. InGRedIenTs InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Plug unit into wall outlet. 2.½ cups apples, diced 1 small onion, very thinly sliced 3. Select Jam. Press the sTaRT button. 3. Select Jam. Press the sTaRT button. 1 large ripe mango, peeled, seeded and coarsely chopped ¼ cup orange peel, slivered 4. The complete signal will sound when the jam is done. 4. The complete signal will sound when the jam is done. ¾ cup sugar cup fresh orange juice 5. Using a pot holder, remove bread pan from baking chamber and 5. U sing pot holders remove bread pan from baking chamber and 2. tsp. minced fresh ginger 1½ tbsp. fresh lime juice carefully pour jam into clean jars.

  • Page 43: Apple Curry Chutney

    aPPle CuRRY ChuTneY PePPeR ChuTneY 1. Measure ingredients in order listed into bread pan. 1. Measure ingredients into bread pan. InGRedIenTs InGRedIenTs 2.. Insert bread pan securely into baking chamber; close lid. 2.. Insert bread pan securely into baking chamber; close lid. Plug unit into wall outlet. Plug unit into wall outlet. 2.½ cups apples, finely chopped 1 medium green pepper, seeded and diced 3. Select Jam. Press the sTaRT button. 3. Select Jam. Press the sTaRT button. ¾ cup sugar 1 medium red pepper, seeded and diced 4. The complete signal will sound when the preserves are done. 4. The complete signal will sound when the preserves are done. 1 jalapeno, seeded and diced 1 bunch green onions, sliced 5. Using pot holders remove bread pan from baking chamber and 5. Using a pot holder remove bread pan from baking chamber and 2. tsp. minced fresh ginger ½ cup sun dried tomatoes, chopped cool on a wire rack. Carefully pour preserves into clean jars. carefully pour the mixture into clean jars. ½ tsp. curry powder 6. Place in refrigerator to set.

  • Page 44: Chipotle Ketchup

    ChIPoTle keTChuP basIC WhITe bRead, 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 1. Measure ingredients in order listed into bread pan. InGRedIenTs 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber; close lid. note: Use the ingredient measures below for each of the 1 medium onion, diced Plug unit into wall outlet. Plug unit into wall outlet. 1-lb. loaf pans. 3. Select WhITe cycle and (2) 1.0-lb. loaf sIZe. 3. Select Jam. Press the sTaRT button. 1 tbsp. olive oil Press the sTaRT button. InGRedIenTs 1-lb. (eaCh) 4. The complete signal will sound when the ketchup is done. 1 can (2.8 oz.) tomatoes, drained and chopped 4. The complete signal will sound when bread is done. 5. U sing a pot holder, remove bread pan from baking chamber and Water (80°F – 90°F) cup 2. bottled chipotle peppers in adobe, drained and chopped...

  • Page 45: Multi-Seeded White Bread, 1-Lb. Loaf

    mulTI-seeded WhITe bRead, oaTmeal bRead, 1-lb. loaf 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 1. Measure ingredients into 1-lb. bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the Plug unit into wall outlet. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. 3. Select WhITe cycle and (2) 1.0-lb. loaf sIZe. 3. Select WhITe cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button. Press the sTaRT button. InGRedIenTs 1-lb.

  • Page 46: Coconut Hazelnut Bread, 1-Lb. Loaf

    maPle WalnuT bRead, CoConuT haZelnuT bRead, 1-lb. loaf 1-lb. loaf 1. M easure ingredients, except hazelnuts, into 1-lb. bread pan in the 1. M easure ingredients, except walnuts, into 1-lb. bread pan in the order listed. order listed. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. 1-lb. loaf pans. 1-lb. loaf pans. Plug unit into wall outlet. Plug unit into wall outlet. 3. Select WhITe cycle and (2) 1.0-lb. loaf sIZe. 3. Select WhITe cycle and (2) 1.0-lb. loaf sIZe. InGRedIenTs 1-lb.

  • Page 47: Swiss Cheese Bread, 1-Lb. Loaf

    sWIss Cheese bRead, onIon Cheese bRead, 1-lb. loaf 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 1. Measure ingredients into 1-lb. bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the Plug unit into wall outlet. note: Use the ingredient measures below for each of the Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. 3. Select WhITe cycle and (2) 1.0-lb. loaf sIZe. 3. Select WhITe cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button. Press the sTaRT button. InGRedIenTs 1-lb.

  • Page 48: Whole Wheat Bread, 1-Lb. Loaf

    Whole WheaT bRead, 100% Whole WheaT bRead, 1-lb. loaf 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 1. Measure ingredients into 1-lb. bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the Plug unit into wall outlet. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. 3. Select Whole WheaT cycle and (2) 1.0-lb. loaf sIZe. 3. Select Whole WheaT cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button.

  • Page 49: Whole Wheat Cranberry Bread, 1-Lb. Loaf

    Whole WheaT CRanbeRRY bRead, Whole WheaT RaIsIn bRead, 1-lb. loaf 1-lb. loaf 1. M easure ingredients, except cranberries, into 1-lb. bread pan in 1. M easure ingredients, except raisins and walnuts, into 1-lb. bread the order listed. pan in the order listed. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. 1-lb. loaf pans. 1-lb. loaf pans. Plug unit into wall outlet. Plug unit into wall outlet. 3. Select Whole WheaT cycle and (2) 1.0-lb. loaf sIZe. 3. Select Whole WheaT cycle and (2) 1.0-lb.

  • Page 50: Yogurt Whole Wheat Bread, 1-Lb. Loaf

    olIVe RosemaRY fRenCh bRead, YoGuRT Whole WheaT bRead, 1-lb. loaf 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 1. M easure ingredients, except Kalamata olives, into 1-lb. bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the 2.. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. Plug unit into wall outlet. 3. Select Whole WheaT CYCle and (2) 1.0-lb. loaf sIZe. 3. Select fRenCh cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button.

  • Page 51: Herbed Italian Loaf, 1-Lb. Loaf

    heRbed ITalIan loaf, PePPeRonI PaRmesan bRead, 1-lb. loaf 1. M easure ingredients, except pine nuts, into 1-lb. bread pan in the 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. order listed. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the 2.. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. Plug unit into wall outlet. 3. Select fRenCh cycle and (2) 1.0-lb. loaf sIZe. 3. Select fRenCh cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button.

  • Page 52: Cinnamon Raisin Bread, 1-Lb. Loaf

    CInnamon RaIsIn bRead, Golden PoTaTo bRead, 1-lb. loaf 1-lb. loaf 1. M easure ingredients, except raisins, into 1-lb. bread pan in the 1. Measure ingredients into 1-lb. bread pan in the order listed. order listed. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the 2.. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. Plug unit into wall outlet. 3. Select sWeeT cycle and (2) 1.0-lb. loaf sIZe. 3. Select sWeeT cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button.

  • Page 53: Cherry Almond Bread, 1-Lb. Loaf

    CheRRY almond bRead, CRanbeRRY oRanGe bRead, 1-lb. loaf 1-lb. loaf 1. M easure ingredients, except almonds, into 1-lb. bread pan in the 1. M easure ingredients, except pecans, into 1-lb. bread pan in the order listed. order listed. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. 1-lb. loaf pans. 1-lb. loaf pans. Plug unit into wall outlet. Plug unit into wall outlet. 3. Select sWeeT cycle and (2) 1.0-lb. loaf sIZe. 3. Select sWeeT cycle and (2) 1.0-lb. loaf sIZe. InGRedIenTs 1-lb.

  • Page 54: Gluten Free Buttermilk Bread

    TRoPICal fRuIT bRead, GluTen fRee buTTeRmIlk bRead, 1-lb. loaf 1-lb. loaf 1. M easure ingredients, except Macadamia nuts, into 1-lb. bread pan 1. Measure ingredients into 1-lb. bread pan in the order listed. in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the 2.. Insert bread pan securely into baking chamber. Close lid. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. Plug unit into wall outlet. 3. Select GluTen fRee cycle and (2) 1.0-lb. loaf sIZe. 3. Select sWeeT cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button.

  • Page 55: Gluten Free Herb Bread

    GluTen fRee heRb bRead, GluTen fRee 1-lb. loaf PumPeRnICkel bRead, 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 1. Measure ingredients into 1-lb. bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the Plug unit into wall outlet. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. 3. Select GluTen fRee cycle and (2) 1.0-lb. loaf sIZe. 3. Select GluTen fRee cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button.

  • Page 56: Seeded Gluten Free Bread, 1-Lb. Loaf

    seeded GluTen fRee bRead, GluTen fRee PoTaTo & ChIVe 1-lb. loaf bRead, 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 1. Measure ingredients into 1-lb. bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the note: Use the ingredient measures below for each of the Plug unit into wall outlet. Plug unit into wall outlet. 1-lb. loaf pans. 1-lb. loaf pans. 3. Select GluTen fRee cycle and (2) 1.0-lb. loaf sIZe. 3. Select GluTen fRee cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button.

  • Page 57: Low Carb Whole Wheat Bread, 1-Lb. Loaf

    loW CaRb Whole WheaT bRead, notes: 1-lb. loaf 1. Measure ingredients into 1-lb. bread pan in the order listed. 2.. Insert bread pan securely into baking chamber. Close lid. note: Use the ingredient measures below for each of the Plug unit into wall outlet. 1-lb. loaf pans. 3. Select loW CaRb cycle and (2) 1.0-lb. loaf sIZe. Press the sTaRT button. InGRedIenTs 1-lb. (eaCh) 4. The complete signal will sound when bread is done. Water (80°F – 90°F) 1 cup 5. U sing pot holders remove bread pan from baking chamber and Unsalted butter or margarine, 2. tbsp. carefully remove bread from pan. (If kneading paddle remains in cut in pieces bread, remove paddle once bread has cooled.) 6. Allow bread to cool on a wire rack until ready to serve Large egg, at room temperature...

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