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®
INSTRUCTION
MANUAL &
RECIPE GUIDE
AUTOMATIC BREAD MAKER

Summary of Contents

  • Page 1

    ® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER...

  • Page 2: Table Of Contents

    Your Breadman® Pro ........

  • Page 3

    LIMITED ONE YEAR WARRANTY Warranty: This Breadman® product is warranted by Salton, Inc. to be free from defects in materials or workmanship for a period of (1) year from the original purchase date. This product warranty covers only the original consumer purchaser of the product.

  • Page 4: Important Safeguards

    IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. To protect against electrical shock do not immerse cord, plugs, or appliance in water or other liquid.

  • Page 5: Additional Important Safeguards, Short Cord Instructions, Electric Power, Polarized Plug

    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 Vent are HOT.

  • Page 6: Power Outage

    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 Breadman® Pro 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.

  • Page 7: Before Using For The First Time, Breadman┬« Pro Tips, Your Breadman┬« Pro

    Avoid placing the Bread Maker where it may tip over during use. Place away from edge of the counter top. 3. The Breadman® Pro will bake up to a 2 pound loaf of bread. Do not put a larger quantity of ingredients into the Bread Pan than recommended.

  • Page 8

    YOUR BREADMAN ® 1. Removable Lid (P/N 22396) 8. Course Selection 2. Handle 9. Oven (Baking Chamber) 3. Viewing Window 10. Bread Pan Clip 4. Air Vent 11. Drive Shaft 5. Control Panel 12. Bread Pan (P/N 20275) 6. Steam Vents 13.

  • Page 9: Control Panel

    The Breadman® Pro is preset to Medium. Loaf Size Select the Loaf Size: 1.0 LB, 1.5 LB, or 2.0 LB. Display Window The Breadman® Pro is preset to 2.0 LB. Shows your Selection and Start Timer setting. Press this Button to start the Baking Course you choose.

  • Page 10: Kneading And Baking Courses

    KNEADING AND BAKING COURSES PLEASE NOTE: If, at any time during the bread making process, you need to turn the Breadman® Pro OFF, press the STOP Button. Then unplug the unit. • 3 Dough-Only Courses: Dough, Pizza Dough and Pasta Dough. After Kneading, •...

  • Page 11

    KNEADING AND BAKING COURSES (CONTINUED) Courses: 2. Rapid White, 4. Rapid French , 6. Rapid Whole Wheat, 8. Rapid Fruit & Nut The Rapid Courses: White, French, Whole Wheat and Fruit & Nut decrease the time for making your favorite bread by approximately an hour. Choose a recipe, then simply ADD an additional-1/2 teaspoon of active dry or quick-acting yeast, whichever one you are using, to the recipe.

  • Page 12: Kneading And Baking Course Chart

    KNEADING AND BAKING COURSE CHART Course Course Total Beep Keep Name / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm 1. White Med. 2.0 LB 3:10 2:53 50 min 2. White Dark 2.0 LB 3:20 —...

  • Page 13

    KNEADING AND BAKING COURSE CHART (CONTINUED) Course Course Total Beep Keep Name / Size Time Preheat Knead Knead Display Rise Punch Rise Punch Rise Bake Warm 46. Rapid French Med. 2.0 LB 2:25 2:08 55 min 47. Rapid French Dark 2.0 LB 2:35 —...

  • Page 14: Know Your Ingredients

    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 or steel-cut oats.

  • Page 15

    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.

  • Page 16

    KNOW YOUR INGREDIENTS (CONTINUED) NOTE: The basic bread and dough recipes in this booklet were developed using active dry yeast. You may use the chart below to substitute any quick-acting yeast (quick rise, fast rise or Bread Maker yeast) for the active dry yeast or vice versa. Conversion Chart for Quick Rise Yeast 3/4 tsp active dry yeast = 1/2 tsp quick rise yeast 1 tsp active dry yeast = 3/4 tsp quick rise yeast...

  • Page 17: Measuring Your Ingredients, Know Your Ingredients

    MEASURING YOUR INGREDIENTS The most important step when using your Breadman® Pro for making bread is measuring your ingredients. It is very important to measure each liquid and dry ingredient accurately. For best results, add ingredients into the Bread Pan in the order given in each recipe.

  • Page 18: Recipe Tips

    Even the most inexperienced baker can achieve the satisfying experience of baking a loaf of bread. All of the mystery and hard work is gone. Inside this talented Breadman® Pro is a computer brain which instructs the Bread Maker to mix the dough, knead the dough, allow it to proof (rise) and bake without you being present.

  • Page 19

    RECIPE TIPS (CONTINUED) High-Altitude Baking In high-altitude areas, over 3,000 feet, dough tends to rise faster as there is less air pressure. Therefore, less yeast is necessary. For more information on High Altitude Baking guides contact: Colorado Cooperative Extension Resource Center Toll free: (877) 692-9358 E-mail: CERC@vines.colostate.edu Website: www.ext.colostate/edu/depts/coopext...

  • Page 20: Making Dough And Baking Bread, Making Dough And Baking Bread

    MAKING DOUGH AND BAKING BREAD 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.

  • Page 21

    Press the LOAF SIZE Button to select: 1.0 Close the Lid. Plug into 120 V ~ 60 Hz outlet. LB, 1.5 LB, or 2.0 LB. The Breadman® Pro The Breadman® Pro will beep and three zeros is preset to 2.0 LB.

  • Page 22

    Fruit & Nut and Dough Courses, the surface, or other heat-sensitive surface Breadman® Pro will beep before the end of which may scorch or melt. the Kneading Course, at which time you may add any fruits or nuts, herbs, meat, If the bread is not removed immediately garlic, etc.

  • Page 23

    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.

  • Page 24: Using The 18-hour Delay Bake Timer

    USING THE 18-HOUR DELAY BAKE TIMER You can pre-program your Breadman® Pro so that it bakes while you are at work or so that fresh bread is ready for you in the morning or the next day. Simply refer to the KNEADING AND BAKING COURSES charts in this Instruction Manual.

  • Page 25

    Add an additional 1/2 teaspoon of active dry yeast (or quick-rise yeast) when baking rapid breads. 7. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.

  • Page 26

    14. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use, DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® Pro after each use. JALAPENO BREAD Ingredients: 1.0 LB...

  • Page 27

    WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast 2-1/4 tsp Water, 110°F/43°C 2 cups Bread Flour 3-1/2 cups Sugar 1 TBL In a 4 quart glass container, dissolve yeast in water, 110°F/43°C; let stand 5 minutes, add flour and sugar. Stir with plastic or wooden spoon until blended. Mixture will be thick; remaining lumps will dissolve during fermentation process.

  • Page 28

    BANANA BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups 1 TBL 2 TBL 3 TBL Banana Cake Mix* 1 cup 1-1/2 cups 2 cups Bread Flour 1 cup...

  • Page 29

    DILL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1 cup + 6 TBL 1 TBL 2 TBL 3 TBL Sugar 4 tsp 2 TBL...

  • Page 30

    EGG BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1-1/3 cups 1 TBL 1-1/2 TBL 2 TBL Sugar 4 tsp 2 TBL 2-1/2 TBL Salt...

  • Page 31

    HONEY GRANOLA BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cups 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...

  • Page 32

    PEACH BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Apricot Nectar, 80°F/27°C 5 TBL 3/4 cup 1 cup Peach Yogurt, 80°F/27°C 3 TBL 1/4 cup 1/3 cup Carrots, uncooked and grated 5 TBL 1/2 cup 3/4 cup 1 TBL 2 TBL 3 TBL Honey 1 TBL...

  • Page 33

    MILK BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Milk, 80°F/27°C 3/4 cup 1 cup 1-1/2 cups 2 TBL 2 TBL 3 TBL Sugar 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups Active Dry Yeast...

  • Page 34

    BLOODY MARY 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 Bloody Mary Mix, 80°F/27°C 1/2 cup 3/4 cup 1 cup Green Onion tops, chopped 1 TBL 2 TBL 3 TBL 1 TBL 2 TBL 3 TBL Sugar...

  • Page 35

    SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients: 1.5 LB 2.0 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 1 cup + 2 TBL 1-1/4 cups 2 TBL 3 TBL Molasses 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp...

  • Page 36

    WHOLE WHEAT WITH GLUTEN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 1 cup 1-1/4 cups 1-1/2 cups 1-1/2 TBL 2-1/2 TBL 3 TBL Molasses 2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1-1/2 TBL 2 TBL...

  • Page 37

    SOUTHERN BARLEY BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL 1 cup 1-1/4 cups 1 TBL 1-1/2 TBL 2 TBL Honey 1 TBL 2 TBL 3 TBL Salt 1 tsp...

  • Page 38

    ONION RYE BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 2 TBL 1 cup + 3 TBL 1-1/3 cups + 2 TBL 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL...

  • Page 39

    HONEY-BANANA WHOLE WHEAT BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups 1 TBL 1-1/2 TBL 2 TBL Honey 3 TBL 1/4 cup 5 TBL Vanilla 1/4 tsp 1/2 tsp...

  • Page 40

    TWO CHEESE BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups 2 tsp 1 TBL 1-1/2 TBL Honey 1 tsp 2 tsp 1 TBL Salt 1 tsp 1-1/2 tsp 2 tsp...

  • Page 41

    YOGURT WHOLE WHEAT BREAD Ingredients: 1.5 LB 2.0 LB Plain Nonfat Yogurt, 80°F/27°C 3/4 cup 1 cup Water, 80°F/27°C 1/4 cup 1/2 cup 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...

  • Page 42

    PUMPERNICKEL BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 2 TBL 1 cup + 6 TBL 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL...

  • Page 43

    HEARTY NUT BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 1 cup 1-1/4 cups 1 cup + 7 TBL 2 tsp 1 TBL 1-1/2 TBL Molasses 3 TBL 1/4 cup 1/3 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Oatmeal, quick or regular 1/3 cup 1/2 cup...

  • Page 44

    ITALIAN HERB BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBL 1-1/2 TBL 2 TBL 3 TBL Sugar 1 TBL 2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp...

  • Page 45

    CINNAMON RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 3/4 cup 1 cup 1-1/4 cups + 2 TBL 1 TBL 1-1/2 TBL 2 TBL Brown Sugar 1-1/2 TBL 2-1/2 TBL 3 TBL Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk 1 TBL...

  • Page 46

    SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C 1-1/4 cups 2 TBL Sugar 3 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Dried Dill Weed 1 tsp Garlic Salt 1/2 tsp Dry Mustard 1/2 tsp Dried Basil 1/4 tsp...

  • Page 47

    WHITE WHEAT BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBL 1 TBL 1-1/2 TBL 2 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Dry Milk...

  • Page 48

    TRAIL MIX BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Water, 80°F/27°C 3/4 cup 1-1/4 cups 1-1/2 cups 2 TBL 3 TBL 1/4 cup Honey 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Bread Flour 2 cups 3 cups 4 cups...

  • Page 49

    SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color. Ingredients: 1.5 LB Water, 80°F/27°C 1 cup 3 TBL Sugar 2 TBL Salt 1-1/2 tsp Dry Milk 1/4 cup Bread Flour 2-1/2 cups Cinnamon 1 tsp Soy Flour 1/2 cup Active Dry Yeast 2 tsp...

  • Page 50

    CARROT RAISIN BREAD Ingredients: 1.0 LB 1.5 LB 2.0 LB Egg, large, room temperature plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cups 1 TBL 2 TBL 3 TBL Sugar 2 TBL 3 TBL 1/4 cup Salt 1-1/2 tsp 2 tsp 2-1/2 tsp...

  • Page 51

    DELUXE SUPER RAPID BREADS We suggest starting your super rapid bread baking with this Deluxe Super Rapid White Bread Recipe. Follow each step carefully, noticing that water temperatures must be 110 - 115ºF/43 - 46ºC and that Quick Rise, Rapid Rise, Bread Machine* or Instant Active Dry Yeast must be used.

  • Page 52

    6. Carefully measure super rapid type yeast with a measuring spoon; level off with the straight edge of a knife and add to the Bread Pan. 7. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid.

  • Page 53

    Deluxe Super Rapid Course Hints for Best Results • The dough ball for the Deluxe Super Rapid Course should be a very soft, sticky to the touch, loose ball with a smooth texture. Do not add extra flour. • Check the dough ball, and if necessary, use a rubber spatula to push any flour or dough from the sides of the Bread Pan down into the dough ball.

  • Page 54

    DELUXE SUPER RAPID FRENCH 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 1 tsp 1-1/2 tsp 2 tsp Salt 1 tsp 1-1/2 tsp 2 tsp Sugar 2 tsp 1 TBL...

  • Page 55

    DELUXE SUPER RAPID CINNAMON-RAISIN 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 2 TBL 3 TBL 1/4 cup Salt 1 tsp 1-1/2 tsp 2 tsp Brown Sugar 2 TBL...

  • Page 56: Day Old Bread Recipes

    DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple 1 (15-oz) can Cornstarch 2 TBL Sugar 1/2 cup Butter 1/4 cup White Bread, 1-inch cubes 2 cups Drain pineapple, reserve juice. Add enough water to juice to equal 1 cup. Mix cornstarch and sugar, add juice and margarine and heat until thick.

  • Page 57

    INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water, are at room temperature. 2. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid. 3. Press the SELECT Button; choose Course 10, Batter Bread™. Press the CRUST Button to choose crust color.

  • Page 58

    BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® Pro as soon as the Course is complete and allow the cake or Batter Bread™ to remain in the Pan for 20 minutes on a cooling rack before removing.

  • Page 59

    PINEAPPLE COCONUT POUND CAKE 1 cake Eggs, large, room temperature Crushed Pineapple, undrained 1 cup Butter, softened 1/4 cup Sugar 3/4 cup Salt 1/2 tsp Coconut, grated 1/2 cup All-Purpose Flour 2 cups Baking Powder 1 TBL Select Batter Bread™ Course Stir, use a spatula to fold in any flour around the sides of the Bread Pan.

  • Page 60

    CHEDDAR LOAF BREAD 1 loaf Eggs, large, room temperature Milk, 80°F/27°C 1 cup Shortening, room temp. 1/2 cup Cheddar Cheese, shredded 1 cup Sugar 1/2 cup Salt 3/4 tsp All-Purpose Flour 2 cups Baking Powder 1 TBL Pecans, chopped 1/2 cup Select Batter Bread™...

  • Page 61

    BANANA NUT CAKE 1 cake Whole Eggs, large, room temperature Egg Whites, room temperature Sour Milk 1/3 cup Banana, mashed 1-1/2 cups 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...

  • Page 62: Bread/pizza/pasta Dough Courses

    INGREDIENTS section of this Instruction Manual. Place the Bread Pan into the Breadman® Pro. Push down on the rim until it fits firmly into place. Close the Lid. 2. Press the SELECT Button; choose Course 11, 12 or 14: Bread Dough, Pizza Dough or Pasta Dough.

  • Page 63: Making Doughs: Crust Treatments

    MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Courses) • Always allow optimum rising of shaped dough. • Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk Glaze For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.

  • Page 64: Dough Course Recipes...as Easy As 1-2-3

    DOUGH COURSE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH Ingredients: 12 Rolls 18 Rolls 24 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 3/4 cup 3/4 cup + 1 TBL 1-1/3 cups 2 TBL 3 TBL 1/4 cup Sugar 2 TBL 3 TBL...

  • Page 65

    WHEAT DINNER ROLL DOUGH Ingredients: 9 Rolls 18 Rolls Water, 80ºF/27ºC 3/4 cup 1-1/2 cups 1 TBL 2 TBL Brown Sugar 2 TBL 1/4 cup Salt 1 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 1-1/4 cups 2-1/2 cups Whole Wheat Flour 1 cup...

  • Page 66

    BUTTERMILK ROLL DOUGH Ingredients: 12 Rolls 18 Rolls Cultured Buttermilk, 80ºF/27ºC 1 cup 1-1/2 cups 3 TBL 1/4 cup Honey 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3 cups Wheat Germ 1/3 cup 1/2 cup Baking Soda 1/4 tsp 1/4 tsp...

  • Page 67

    CHEEZY GARLIC ROLL DOUGH Ingredients: 18 Rolls 24 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 1-1/3 cups 2 TBL 3 TBL Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL 2 TBL Bread Flour 3-1/2 cups...

  • Page 68

    REFRESHING ROLL DOUGH Ingredients: 12 Rolls 18 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 1-1/2 cups Butter 1/4 cup 1/3 cup Brown Sugar 1/3 cup 1/2 cup Salt 1-1/2 tsp 2 tsp Bread Flour 3-1/2 cups 4-1/2 cups Active Dry Yeast...

  • Page 69

    CINNAMON ROLL DOUGH Ingredients: 16 Rolls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 3 TBL Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Course Filling: Butter, melted 1/3 cup Sugar 1/4 cup...

  • Page 70

    STICKY BREAKFAST BUN DOUGH Ingredients: 12 Buns Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1-1/4 cups 3-1/2 tsp Sugar 1/3 cup Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Course Filling: Butter, softened 1/2 cup Sugar...

  • Page 71

    BRIOCHE ROLL DOUGH Ingredients: 18 Rolls Water, 80ºF/27ºC 1/2 cup Egg Yolks Butter, cold, chipped into pieces 6 TBL Salt 1-1/2 tsp Sugar 6 TBL Dry Milk 3 TBL Vanilla Extract 1/4 tsp Bread Flour 3 cups Active Dry Yeast 2-1/4 tsp Select Dough Course Glaze:...

  • Page 72

    FRENCH BREAD DOUGH Ingredients: 1 Loaf Water, 80ºF/27ºC 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Course Glaze: Water 2 TBL Salt 1/2 tsp Method 1: Place on a lightly floured surface. Roll into a large rectangle. Starting with the longest side, roll up tightly, pressing the seams to seal and tapering each end.

  • Page 73

    CHALLAH BREAD DOUGH Ingredients: Regular Large Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 3/4 cup 1 cup + 1 TBL 2 TBL 3 TBL Sugar 1-1/2 TBL 2 TBL Salt 1 tsp 1-1/2 tsp Bread Flour 2 cups 3-1/4 cups Active Dry Yeast 1-1/2 tsp...

  • Page 74

    CREAMED SOUP BREAD BOWL DOUGH Ingredients: 4 Bowls Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup + 5 TBL 2 TBL Honey 1/4 cup Dry Milk 3 TBL Salt 2 tsp Bread Flour 2-1/4 cups Whole Wheat Flour 1 cup Rye Flour 1 cup...

  • Page 75

    PARTY DIP BREAD BOWL Ingredients: 1 Bowl Water, 80ºF/27ºC 1-1/4 cups Sugar 1 TBL Salt 1-1/2 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2 tsp Select Dough Course NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Course. Method: 1.

  • Page 76

    ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: 1 Coffee Cake Water, 80ºF/27ºC 1 cup 1 TBL Sugar 1-1/2 TBL Salt 1-1/2 tsp Dry Milk 1 TBL Bread Flour 3 -1/4 cups Active Dry Yeast 2 tsp Select Dough Course Filling: Cream Cheese, room temperature 8 oz Sugar 2 TBL...

  • Page 77

    BAGEL DOUGH Ingredients: 8 Bagels Water, 80ºF/27ºC 1 cup Sugar 1-1/2 TBL Salt 1-1/2 tsp Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Course Glaze: Egg, beaten Toppings (optional): Sesame Seeds, poppy seeds, cracked wheat dry cereal, or dehydrated onions Method: 1.

  • Page 78

    BANANA WHEAT BAGEL DOUGH Ingredients: 12 Bagels Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal 1 cup 2 TBL Honey 1 TBL Salt 1-1/2 tsp Banana, mashed 1/2 cup Whole Wheat Flour 2-1/2 cups Bread Flour 1 cup Active Dry Yeast 2 tsp Select Dough Course...

  • Page 79

    EGG BAGELS Ingredients: 12 Bagels Water, 80ºF/27ºC 3/4 cup Salt 1-1/2 tsp Sugar 2 TBL Bread Flour 3 cups Active Dry Yeast 2 tsp Select Dough Course Method: 1. When Course is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles.

  • Page 80

    SOFT PRETZEL DOUGH Ingredients: 16 Pretzels Water, 80ºF/27ºC 1-1/4 cups Egg Yolk, room temperature 1 TBL Sugar 2 TBL Salt 1-1/2 tsp White Pepper 1/8 tsp Bread Flour 3-1/2 cups Active Dry Yeast 2-1/4 tsp Select Dough Course Glaze: Egg White Water 1 TBL Toppings: (optional):...

  • Page 81

    PITA POCKET DOUGH Ingredients: 20 Pita Pockets Water, 80ºF/27ºC 1-1/3 cups Olive Oil 8 tsp Sugar 4 tsp Salt 1-1/2 tsp Bread Flour 2 cups Whole Wheat Flour 1-1/3 cups Active Dry Yeast 2 tsp Select Dough Course Method: 1. Place on a lightly floured surface. Divide into 10 pieces. Shape each piece into a smooth ball.

  • Page 82: Pizza Dough Recipes...as Easy As 1-2-3

    PIZZA DOUGH RECIPES...AS EASY AS 1-2-3 PIZZA CRUST DOUGH Ingredients: 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin Crusts Water, 80ºF/27ºC 3/4 cup 1-2/3 cups 1 TBL 2 TBL Sugar 1 TBL 2 TBL Salt 1-1/2 tsp 2 tsp Dry Milk 1 TBL...

  • Page 83

    RUSTIC PIZZA MARGHERITA Ingredients: 2 Thin Crusts Water, 80ºF/27ºC 1 cup + 2 TBL Olive Oil 1-1/2 TBL Salt 1-1/2 tsp Sugar 1-1/2 tsp Bread Flour 3 cups Active Dry Yeast 1-1/2 tsp Select Pizza Dough Course Topping 1 Pizza 2 Pizzas Corn Meal 2 tsp...

  • Page 84

    FOCACCIA DOUGH Ingredients: 1 Loaf Water, 80ºF/27ºC 1 cup Olive Oil 1/3 cup Sugar 2 tsp Salt 1-1/2 tsp Bread Flour 3 cups Dried Italian Seasoning 1 tsp Active Dry Yeast 2 tsp Select Pizza Dough Course Garlic-Cheese Topping: Olive Oil 1/4 cup Dried Oregano 1-1/2 tsp...

  • Page 85

    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.

  • Page 86

    13. UNPLUG UNIT AND ALLOW TO COOL COMPLETELY BEFORE CLEANING. Clean Bread Pan after each use; DO NOT IMMERSE THE BREAD PAN IN WATER. (See CLEANING INSTRUCTIONS outlined in this Instruction Manual.) Clean inside of Breadman® Pro after each use. EGG PASTA DOUGH Ingredients: 1.5 LB...

  • Page 87

    Select Pasta Dough Course Method: 1. When beeper sounds on Breadman® Pro, remove dough from Bread Pan. Place in a bowl. 2. Using a teaspoon, carefully drop dumplings into 6 cups of boiling broth. 3. Lower heat to medium and cook for 10-15 minutes or until tender. DO NOT OVER COOK...

  • Page 88

    1. Press the SELECT Button; Choose Course 14, Pasta Dough. Press START. 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.

  • Page 89

    3. Use a dry measuring cup to measure the sugar. 4. Use a measuring spoon to measure the lemon juice, if using. 5. Place the Bread Pan into the Breadman® Pro. Push down until it fits firmly into place. Close Lid.

  • Page 90

    Jam Course Hints For Best Results • Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and other ingredients are necessary for a good set. • Use only ripe fruit (not overripe or underripe) for best flavor. •...

  • Page 91

    Kneading Paddle make cleaning easy. Cleaning Instructions 1. After baking each loaf of bread, unplug the Breadman® Pro and discard any crumbs. 2. Remove the Bread Pan from the Oven Chamber and the Kneading Paddle from the Bread Pan. Then, as needed, wash the Bread Pan and Kneading Paddle inside and out with warm, soapy water.

  • Page 92: Before Calling For Service

    BEFORE CALLING FOR SERVICE Questions Answers Why does the height The height and shape of bread may differ depending on the ingredients, room temperature and length of and shape of bread the timer cycle. Also, accurate measurement of differ in each loaf? ingredients is essential to make delicious bread.

  • Page 93: Checklist

    CHECKLIST Bread Smoke Sides of Bread Bread Short & Slices Maker emitted bread rises falls/ dense uneven does not from collapse/ coarse texture & BAKING RESULTS: operate/ steam bottom is much/ texture sticky ingredients vent/ damp coarse not mixing burning texture smell Please check the following:...

  • Page 94: Suggestions

    SUGGESTIONS The following suggestions have a corresponding number found on the checklist. Be sure to read both. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions. 2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up. Needs service.

  • Page 95: Specifications

    SPECIFICATIONS Power Supply 120 V ~ 60 Hz Heater 430W Power Consumption Kneading Motor Dimension (WxDxH) Approx. 16 x 13 " " " Weight Approx. 15 LB...

  • Page 96: Recipe Index

    RECIPE INDEX BREAD RECIPES...EASY AS 1-2-3 .........22 - 23 WHITE BREAD RECIPES .

  • Page 97

    RECIPE INDEX (CONTINUED) Seven Grain Bread ...........36 Two Cheese Bread .

  • Page 98

    RECIPE INDEX (CONTINUED) DELUXE SUPER RAPID BREADS ..........48 Deluxe Super Rapid White Bread .

  • Page 99

    RECIPE INDEX (CONTINUED) Creamed Soup Bread Bowl Dough ........71 Party Dip Bread Bowl .

  • Page 100

    Please call our Consumer Service Department for assistance. 800-233-9054 Monday - Friday 8am - 5pm CST Thank You If after reading this instruction booklet you still have questions about using the Breadman Automatic Bread Maker, ® please write or call: Salton, Inc. P.O. Box 7366...

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