Breadman TR2500BC Instruction Manual & Recipe Manual
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Breadman TR2500BC Instruction Manual & Recipe Manual

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INSTRUCTION
MANUAL &

RECIPE GUIDE

AUTOMATIC BREAD MAKER
MODEL: TR2500BC

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Summary of Contents for Breadman TR2500BC

  • Page 1: Recipe Guide

    ® INSTRUCTION MANUAL & RECIPE GUIDE AUTOMATIC BREAD MAKER MODEL: TR2500BC...

  • Page 2: Table Of Contents

    RECIPE INDEX Bread Recipes...As Easy As 1-2-3 ..........36 - 69 White Cycle Bread Recipes White Bread .
  • Page 3 RECIPE INDEX French Cycle Bread Recipes French Bread ............55 French Herb Bread .
  • Page 4 RECIPE INDEX Batter Breads™ Cycle Recipes Sweet Corn Bread ..........65 - 66 Pineapple Coconut Pound Cake .
  • Page 5 RECIPE INDEX Bread/Pizza Dough Cycles ............85 Making Doughs: Crust Treatments .
  • Page 6 Breadman® Ultimate Plus Tips ........

  • Page 7: 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 8: Additional Important Safeguards

    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. Keep out of reach of children to avoid possible injury.

  • Page 9: Power Outage

    Cycle in process for up to 60 minutes. If the power comes back on within this time, the Cycle will resume where it left off. If the Breadman® Ultimate Plus loses power for more than 60 minutes and you are using any dairy products, perishables or meat in...

  • Page 10: Before Using For The First Time

    1. Unpack and clean your Breadman® Ultimate Plus Automatic Bread 2. Place the Breadman® Ultimate Plus on a dry, stable surface away 3. The Breadman® Ultimate Plus will bake up to a 2 pound loaf of 4. Before first use, operate the Breadman® Ultimate Plus empty on the...

  • Page 11: Your Breadman® Ultimate Plus

    YOUR BREADMAN PRODUCT MAY VARY SLIGHTLY FROM ILLUSTRATIONS (inside) 1. Removable Lid (P/N 22398B) 2. Viewing Window 3. Steam Vents/Fruits & Nuts Dispenser 4. Control Panel 5. Power Supply Cord with Polarized Plug 6. Heating Element ULTIMATE PLUS ® 7. Baking Chamber 8.

  • Page 12: Control Panel

    Keep Warm Light will flash. Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASE and DELAY BAKE. Program Time/Temperature The Breadman® Ultimate Plus has a unique 24 Hour Delay Bake. You can Delay Bake for up to 24 hours in advance. Program Time The PROGRAM TIME/TEMP Button expands the Ultimate’s standard bread baking options by giving you...
  • Page 13 The Breadman® Ultimate Plus is preset to NO EXTRAS. Loaf Size Select the Loaf Size: 1 LB., 1.5 LB., or 2 LB. The Breadman® Ultimate Plus is preset to 2 LB. Pause The PAUSE function can be activated only after the machine has started a Cycle.
  • Page 14 CONTROL PANEL 28. Whole Wheat Bread Rapid Light (1 LB.) 29. Whole Wheat Bread Rapid Light (1.5 LB.) 30. Whole Wheat Bread Rapid Light (2 LB.) 31. Whole Wheat Bread Rapid Medium (1 LB.) 32. Whole Wheat Bread Rapid Medium (1.5 LB.) 33.

  • Page 15: Kneading And Baking Cycles

    KNEADING AND BAKING CYCLES WHITE BREAD This Cycle is used for breads that primarily use white flour, although some recipes may include small amounts of whole wheat flour. WHOLE WHEAT BREAD This Cycle is used for recipes with significant amounts of whole wheat or rye flour, oats, or bran.
  • Page 16 This Cycle will bake for up to 1:30 (1 hour 30 minutes or 90 minutes) and from 300ºF to 375ºF. PERSONAL RECIPE The Breadman® Ultimate Plus Bread Maker has 5 personal recipe Memory Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. PERSONAL BAKER lets you factor the brand and type of flour, quality of yeast, and even your climate, into the Cycle times.

  • Page 17: Kneading And Baking Cycle Chart

    KNEADING AND BAKING CYCLES CHART Process Crust Size Cycle White Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB White Rapid Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB...
  • Page 18 KNEADING AND BAKING CYCLES CHART Process Cycle Crust Size Whole Wheat Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB Whole Wheat Rapid Light 2 LB 1.5 LB 1 LB Medium 2 LB...
  • Page 19 KNEADING AND BAKING CYCLES CHART Process Cycle Crust Size French Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB French Rapid Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB...
  • Page 20 KNEADING AND BAKING CYCLES CHART Process Cycle Crust Size Fruit & Nut Light 2 LB 1.5 LB 1 LB Medium 2 LB 1.5 LB 1 LB Dark 2 LB 1.5 LB 1 LB Fruit & Nut Rapid Light 2 LB 1.5 LB 1 LB Medium...

  • Page 21: Kneading And Baking Cycle Chart

    KNEADING AND BAKING CYCLES CHART Process Cycle Crust Size Dough 2 LB 1.5 LB 1 LB Pizza Dough Bake Only 2 LB Personal Recipe 1 Personal Recipe 2 Personal Recipe 3 Personal Recipe 4 Personal Recipe 5 Process Cycle Crust Knead 1 Batter Breads™...

  • Page 22: 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® Ultimate Plus 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 23: Flour Storage

    Quick or rapid rise or bread machine yeasts are quick-acting. Fresh (cake) yeast is NOT RECOMMENDED for use with your Breadman® Ultimate Plus 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.
  • Page 24 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...

  • Page 25: Measuring Your Ingredients

    MEASURING YOUR INGREDIENTS The most important step when using your Breadman® Ultimate Plus 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 26: Recipe Tips

    Bread Maker. Each recipe features ingredients that best compliment a particular loaf of bread and each was tested in our Breadman®. It is extremely important not to exceed the amount of flour specified in each recipe, up to approximately 4 to 4-2/3 cups for Bread Baking Cycles and 4-2/3 cups for Dough Cycles, or an unsatisfactory baking performance could result.
  • Page 27 RECIPE TIPS 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 28: Making Dough/Bread

    MAKING DOUGH, BAKING BREAD AND BATTER BREADS™ The following are the general steps for using the Breadman® Ultimate Plus. Depending on the Cycles or recipe that you choose, some steps may not apply or there may be additional steps. Add all ingredients to the Bread Pan in the order listed in the recipe.
  • Page 29 • Pizza Dough • Bake Only STEP 9 Press the LOAF SIZE Button to select: 1 LB., 1.5 LB., or 2 LB. The Breadman® Ultimate Plus is preset to 2 LB. NOTE: LOAF SIZE cannot be activated for the following Cycles: •...
  • Page 30 Display Window. CYCLE, LOAF SIZE, CRUST COLOR, and PROCESS will be shown in the Display Window. The Breadman® Ultimate Plus will begin mixing the ingredients. Then, it will begin the kneading process. • After 5 to 10 minutes into 2nd Kneading process, check the dough ball, or stir ingredients if needed.
  • Page 31 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® Ultimate Plus Bread Maker after each use.

  • Page 32: Using The 24-Hour Delay Bake Timer

    USING THE 24-HOUR DELAY BAKE TIMER You can pre-program your Breadman® Ultimate Plus 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 CYCLES charts in this Instruction Manual.

  • Page 33: Advanced Baking Techniques: Bake Only

    ADVANCED BAKING TECHNIQUES: BAKE ONLY The Bake Only Cycle offers the flexibility of both variable time and variable temperature. You can now bake a dough which was pre-made or purchased at the store, or, perhaps your recipe calls for the dough to rest in the refrigerator for an extended time.

  • Page 34: Advanced Baking Techniques: Pause

    ADVANCED BAKING TECHNIQUES: PAUSE The Breadman® Ultimate Plus bakes a traditional horizontal loaf. This feature, in combination with the PAUSE Button, allows you to be very creative with bread machine baking. You can press PAUSE at any time, during any Cycle.
  • Page 35 Roll each piece into a round ball; layer into Bread Pan. Carefully brush 1st layer with egg wash; sprinkle with spices. Continue layering and spicing until all dough balls are used. Return to Breadman® Ultimate Plus and press the START Button.
  • Page 36 2-3 slices of prosciutto. Roll the dough up tightly into an 8˝ wide roll. Tuck the ends under and place into the Bread Pan. Return the Bread Pan to the Breadman® Ultimate Plus, close the Lid and press the START Button.

  • Page 37: Advanced Baking Techniques: Personal Recipes

    ADVANCED BAKING TECHNIQUES: PERSONAL RECIPES 5 Memory Cycles For advanced bakers, the Ultimate has 5 Personal Recipe Memory to Save 5 Cycles. This means you have 5 personal memories to program and save for your best, favorite recipes. Again Personal Recipe lets you be as Personal Recipes creative as you need to be with a recipe.

  • Page 38: Personal Recipes

    Rosemary, dried Method: Place all ingredients in Bread Pan in order listed. Insert Bread Pan into Bread Maker. Keep pressing the SELECT Button until the Cycle Selection arrow on the right side of the Display Window disappears and PERSONAL RECIPE 1 appears at the bottom of the Display Window.

  • Page 39: Pumpkin Pull-Apart Pan Rolls

    16 to 24 pieces; roll each piece into a ball. Dip each dough ball in melted butter; layer coated balls in Bread Maker. Return Bread Pan to Bread Maker; close Lid. Press the START for final rise and bake.

  • Page 40: Challah

    Return Bread Pan to Bread Maker; close Lid. Press the START Button. At the end of Rise 3, press PAUSE. Carefully brush the top of the braid with egg wash (1 whole egg plus 1 TBL water, mixed), sprinkle with sesame or poppy seeds, if desired.

  • Page 41: Advanced Baking Techniques: Custom Program

    3. Following the instructions from Personal Recipe, enter or change 4. When you are finished, a final beep will sound. Your Custom Resetting the To reset the Breadman® Ultimate Plus’ memory to its original process times, in Personal Recipe or Custom Program, press SELECT until Custom Program &...

  • Page 42: Bread Recipes

    If you wish to bake a bread in less time, add the amount of yeast listed for the RAPID Cycle instead of the longer Cycle. 7. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.

  • Page 43: Jalapeno Bread

    At this time, push down any dough or flour from the sides of the Bread Pan. 10. After the beeper sounds the Bread Maker will start a 60 minute Keep Warm phase. “0:00” will appear in the Display Window; the colon will begin to flash. The Operation/Keep Warm Light will flash.

  • Page 44: White Sourdough Starter

    WHITE SOURDOUGH STARTER Ingredients: Active Dry Yeast Water, 110°F/43°C Bread Flour Sugar 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 45: Banana Bread

    BANANA BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Banana Cake Mix* Bread Flour Gluten Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast *Or any other variety of cake mix for flavor variation. CORN BREAD Ingredients: Eggs(s), large, room temperature...

  • Page 46: Dill Bread

    DILL BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Sugar Salt Bread Flour Dried Dill Weed Dehydrated Onion Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast FAT-FREE WHITE BREAD Ingredients: Water, 80°F/27°C Applesauce, unsweetened Sugar Salt...

  • Page 47: Egg Bread

    EGG BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast BUTTERMILK BREAD Ingredients: Cultured Buttermilk, 80°F/27°C 3/4 cup + 2 TBL Sugar Salt Baking Soda...

  • Page 48: Honey Granola Bread

    HONEY GRANOLA BREAD Ingredients: Water, 80°F/27°C Honey Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast MAPLE BREAD Ingredients: Water, 80°F/27°C Maple Syrup Maple Extract Salt Bread Flour Dry Oatmeal, quick or regular Walnuts, chopped Active Dry Yeast Select White Cycle...

  • Page 49: Peach Bread

    PEACH BREAD Ingredients: 1 LB 1.5 LB 2 LB...

  • Page 50: Milk Bread

    MILK BREAD Ingredients: Milk, 80°F/27°C Sugar Salt Bread Flour Active Dry Yeast Select White Cycle Select Rapid White Cycle Active Dry Yeast BLOODY MARY BREAD Ingredients: Water, 80°F/27°C Bloody Mary Mix, 80°F/27°C Green Onion tops, chopped Sugar Salt Bread Flour Dried Parsley Active Dry Yeast Select White Cycle...

  • Page 51: Banana Granola Bread

    BANANA GRANOLA BREAD Ingredients: Water, 80°F/27°C Honey Banana Extract Salt Dry Milk Bread Flour Granola Cereal Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Banana Chips, crushed Select White Cycle Select Rapid White Cycle Active Dry Yeast 1 LB 1.5 LB 3/4 cup...

  • Page 52: Sunflower & Sesame Seed Whole Wheat Bread

    SUNFLOWER & SESAME SEED WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Molasses Sugar Salt Bread Flour Whole Wheat Flour Sesame Seeds Cumin Seeds Sunflower Seeds (kernels) Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast WHOLE WHEAT WITH GLUTEN BREAD...

  • Page 53: Whole Wheat Cinnamon Raisin Walnut Bread

    WHOLE WHEAT CINNAMON RAISIN WALNUT BREAD Ingredients: Egg White(s) room temperature plus enough Water, 80°F/27°C to equal Honey Salt Cinnamon Whole Wheat Flour Walnuts, chopped Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Raisins Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast SOUTHERN BARLEY BREAD...

  • Page 54: Caraway Rye Bread

    CARAWAY RYE BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast ONION RYE BREAD Ingredients: Eggs(s), large, room temperature...

  • Page 55: Anadama Oatmeal Bread

    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.

  • Page 56: Honey-Banana Whole Wheat Bread

    HONEY-BANANA WHOLE WHEAT BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Honey Vanilla Salt Banana, mashed Whole Wheat Flour Bread Flour Poppy Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast SEVEN GRAIN BREAD Ingredients: Egg, large, room temperature plus...

  • Page 57: Two Cheese Bread

    TWO CHEESE BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Honey Salt Dry Milk Whole Wheat Flour Bread Flour Grated Cheddar Cheese Grated Parmesan Cheese Sesame Seeds Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast WHOLE WHEAT ZUCCHINI HERB BREAD Ingredients:...

  • Page 58: Yogurt Whole Wheat Bread

    YOGURT WHOLE WHEAT BREAD Ingredients: Plain Nonfat Yogurt, 80°F/27°C Water, 80°F/27°C Maple Syrup Salt Whole Wheat Flour Bread Flour Wheat Germ Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 100% WHOLE WHEAT BREAD Ingredients: Water, 80°F/27°C Molasses...

  • Page 59: Pumpernickel Bread

    PUMPERNICKEL BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Instant Coffee Granules Cocoa Powder Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast DAIRY WHOLE WHEAT BREAD Ingredients:...

  • Page 60: Hearty Nut Bread

    HEARTY NUT BREAD Ingredients: Water, 80°F/27°C Molasses Salt Dry Oatmeal, quick or regular Whole Wheat Flour Bread Flour Walnuts, chopped Active Dry Yeast Select Whole Wheat Cycle Select Rapid Whole Wheat Cycle Active Dry Yeast 1 LB 1.5 LB 1 cup 1-1/4 cups 2 tsp 1 TBL...

  • Page 61: French Cycle Bread Recipes

    FRENCH BREAD Ingredients: Water, 80°F/27°C Olive Oil Sugar Salt Bread Flour Active Dry Yeast Select French Cycle Select Rapid French Cycle Active Dry Yeast FRENCH HERB BREAD Ingredients: Water 80º F/27º C Olive Oil Salt Sugar Dried Herbs, crushed Garlic, dehydrated, minced Garlic, powder Bread Flour Active Dry Yeast...

  • Page 62: Italian Herb Bread

    ITALIAN HERB BREAD Ingredients: Water, 80°F/27°C Sugar Salt Dry Milk Bread Flour Dried Italian Seasoning Active Dry Yeast Select French Cycle Select Rapid French Cycle Active Dry Yeast SUNNY MEDITERRANEAN BREAD NOTE: Bread can be prepared as Dough; Use Dough Cycle and prepare as round bread. Ingredients: Water 80º...

  • Page 63: Fruit & Nut Cycle Bread Recipes

    SPICED PUMPKIN BREAD Ingredients: Eggs(s), large, room temperature plus enough Water, 80°F/27°C to equal Canned Pumpkin Brown Sugar Salt Cloves, ground Nutmeg Cinnamon Bread Flour Active Dry Yeast Select Fruit & Nut Cycle Select Rapid Fruit & Nut Cycle Active Dry Yeast 1 LB 1.5 LB 1/4 cup...

  • Page 64: Cinnamon Raisin Bread

    CINNAMON RAISIN BREAD Ingredients: Water, 80°F/27°C Brown Sugar Salt Dry Milk Cinnamon Bread Flour Walnuts, chopped Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Raisins Select Fruit & Nut Cycle Select Rapid Fruit & Nut Cycle Active Dry Yeast CRUNCHY CRACKED WHEAT BREAD PLEASE NOTE: The following recipe requires a few quick preparation instructions.

  • Page 65: Soy Herb Bread

    SOY HERB BREAD For best results, choose Light Crust Color. Ingredients: Water, 80°F/27°C Sugar Salt Dry Milk Dried Dill Weed Garlic Salt Dry Mustard Dried Basil Dried Oregano Bread Flour Soy Flour Active Dry Yeast Select Fruit & Nut Cycle Select Rapid Fruit &...

  • Page 66: White Wheat Bread

    WHITE WHEAT BREAD Ingredients: Water, 80°F/27°C Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Sunflower Seeds (kernels) Select Fruit & Nut Cycle Select Rapid Fruit & Nut Cycle Active Dry Yeast DRIED FRUIT BREAD Ingredients:...

  • Page 67: Trail Mix Bread

    TRAIL MIX BREAD Ingredients: Water, 80°F/27°C Honey Salt Bread Flour Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Fruit & Nut Trail Mix Select Fruit & Nut Cycle Select Rapid Fruit & Nut Cycle Active Dry Yeast SOY ALMOND FRUIT BREAD Ingredients: Water, 80°F/27°C...

  • Page 68: Soy Cinnamon Raisin Bread

    SOY CINNAMON RAISIN BREAD NOTE: For best results, choose Light Crust Color. Ingredients: Water, 80°F/27°C Sugar Salt Dry Milk Bread Flour Cinnamon Soy Flour Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Raisins Select Fruit & Nut Cycle Select Rapid Fruit &...

  • Page 69: Carrot Raisin Bread

    CARROT RAISIN BREAD Ingredients: Egg, large, room temperature plus enough Water, 80°F/27°C to equal Sugar Salt Carrots, uncooked and grated Bread Flour Apple Pie Spice Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Raisins Select Fruit & Nut Cycle Select Rapid Fruit &...

  • Page 70: Breaded Pineapple

    DAY OLD BREAD RECIPES BREADED PINEAPPLE Ingredients: Chunked Pineapple Cornstarch Sugar Butter White Bread, 1-inch cubes 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. Pour over pineapple and bread, toss lightly to mix.

  • Page 71: Batter Breads™ Cycle Recipes

    INGREDIENTS section of this Instruction Manual. Make sure all ingredients, except water, are at room temperature. 2. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid. 3. Press the SELECT Button; choose Batter Breads™. Press the CRUST Button to choose Crust Color.
  • Page 72 BREAD WILL BE VERY HOT. USE OVEN MITTS. 7. Remove the Bread Pan from the Breadman® as soon as the Cycle is complete and allow the cake or Batter Breads™ to remain in the Pan for 20 minutes on a cooling rack before removing.

  • Page 73: Pineapple Coconut Pound Cake

    PINEAPPLE COCONUT POUND CAKE Ingredients: Eggs, large, room temperature Crushed Pineapple, undrained Butter, softened Sugar Salt All-Purpose Flour Double Acting Baking Powder Add to Dispenser: (Press EXTRAS Button before START.) Coconut, grated Select Batter Breads™ Cycle During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan. SPICED ZUCCHINI BREAD Ingredients: Eggs, large, room temperature...

  • Page 74: Cheddar Loaf Bread

    CHEDDAR LOAF BREAD Ingredients: Eggs, large, room temperature Milk, 80°F/27°C Shortening, room temp. Cheddar Cheese, shredded Sugar Salt All-Purpose Flour Double Acting Baking Powder Add to Dispenser: (Press EXTRAS Button before START.) Pecans, chopped Select Batter Breads™ Cycle During the Rest process, use a spatula to fold in any flour from the sides of the Bread Pan. CARROT PECAN BREAD Ingredients: Eggs, large, room temperature...

  • Page 75: Banana Nut Cake

    BANANA NUT CAKE Ingredients: Whole Eggs, large, room temperature Egg Whites, room temperature Sour Milk Banana, mashed Sugar Salt Cream of Tartar All-Purpose Flour Baking Soda Double Acting Baking Powder Add to Dispenser: (Press EXTRAS Button before START.) Nuts, chopped Select Batter Breads™...

  • Page 76: Low Carb Bread Recipes

    LOW CARB BREAD RECIPES...AS EASY AS 1-2-3 Use the exact ingredients listed in each recipe, do not substitute. You may substitute quick or rapid yeast for the active dry yeast according to the conversion chart in the INSTRUCTION MANUAL & RECIPE GUIDE. For all of our low-carb yeast bread recipes, use the Low Carb Cycle. The Bread Maker is preset to Medium Crust Color;...
  • Page 77 Bread Pan. Measure the Splenda®, rice bran, vital wheat gluten, and bread flour in the same manner and add to the Bread Pan. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid.

  • Page 78: Low Carb Onion Rye Bread

    LOW CARB ONION RYE BREAD Ingredients: Water, 80°F/27°C Canola Oil Lemon Juice Liquid Lecithin Salt Brown Rice Protein Powder Wheat Bran Whole Grain Rye Flour Vital Wheat Gluten Dehydrated Onion Flakes Caraway Seeds Active Dry Yeast Select Low Carb Cycle Yield: 28 slices Low Carb Onion Rye Bread NUTRITIONAL ANALYSIS...

  • Page 79: Low Carb Cinnamon Raisin Bread

    LOW CARB CINNAMON RAISIN BREAD Ingredients: Water, 80°F/27°C Canola Oil Liquid Lecithin Salt Splenda® Oat Bran Ground Almonds Vanilla Flavored Whey Protein Powder Vital Wheat Gluten Cinnamon Active Dry Yeast Add to Dispenser: (Press EXTRAS Button before START.) Raisins Select Low Carb Cycle Yield: 28 slices Low Carb Cinnamon Raisin Bread NUTRITIONAL ANALYSIS...

  • Page 80: Low Carb Whole Grain Bread

    LOW CARB WHOLE GRAIN BREAD Ingredients: Water, 80°F/27°C Lemon Juice Butter, cold and cut into small pieces Liquid Lecithin Eggs, large, room temperature Salt Oat Bran Nutritional Yeast Flakes Wheat Bran Psyllium Husks Ground Flax Seeds Meal Unflavored Whey Protein Powder Vital Wheat Gluten Whole Wheat Flour Active Dry Yeast...

  • Page 81: Low Carb Chocolate Cake

    LOW CARB BATTER BREADS™ Use the Batter Breads™ Cycle and Light Crust Color for both of our low-carb Batter Breads™ recipes. LOW CARB CHOCOLATE CAKE Ingredients: Butter, melted Sour Cream, room temperature Eggs, large, room temperature Cocoa Powder Splenda® Soy Flour Double Acting Baking Powder Select Batter Breads™...
  • Page 82 Sift dry ingredients together and add to the Bread Pan. 4. Place the Bread Pan into the Breadman®. Push down on the rim until it fits firmly into place. Close the Lid. 5. Press the SELECT Button; choose Batter Breads™ . Press the CRUST Button to choose Light Crust Color.
  • Page 83 LOW CARB CHEDDAR CHEESE ONION BREAD Ingredients: Olive Oil Sour Cream, room temperature Eggs, large, room temperature Dehydrated Onion Flakes Cheddar Cheese, shredded Soy Flour Unflavored Whey Protein Powder Double Acting Baking Powder Select Batter Breads™ Cycle and Light Crust Color Yield: 18 slices During the Rest process, use a spatula to fold in any ingredients from the sides of the Bread Pan.

  • Page 84: Gluten Free Country White Bread

    GLUTEN FREE BREAD RECIPES...AS EASY AS 1-2-3 Use the Breadman® Ultimate Plus Automatic Bread Maker to prepare fresh and delicious bread for those on a gluten-free diet. The Gluten Free Cycle allows you to take control by helping you to effortlessly bake any number of wonderful breads to serve people with special dietary needs Use the exact ingredients listed in each recipe, do not substitute.
  • Page 85 8. Use a measuring spoon to carefully measure the Red Star Quick Rise with the straight edge of a knife and add to the Bread Pan. 9. Place the Bread Pan into the Bread Maker. Push down on the rim until it snaps into place. Close the lid.

  • Page 86: Gluten Free Pumpernickel Bread

    GLUTEN FREE PUMPERNICKEL BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Cider Vinegar Molasses Salt Dry Milk Brown Rice Flour Potato Starch Flour Tapioca Flour Cocoa Powder Xanthan Gum Caraway Seeds Red Star Quick Rise Yeast Select Gluten Free Cycle GLUTEN FREE CORN MEAL BREAD Ingredients: Water, 110°–...

  • Page 87: Gluten Free Onion Dill Bread

    GLUTEN FREE ONION DILL BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Cider Vinegar Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Onion Powder Dried Dill Weed Xanthan Gum Red Star Quick Rise Yeast Select Gluten Free Cycle GLUTEN FREE ALMOND FRUIT BREAD...

  • Page 88: Gluten Free Alpine Cheese Onion Bread

    GLUTEN FREE ALPINE CHEESE ONION BREAD Method: Combine 5 TBL instant minced onion with 1 TBL hot water. Set aside to cool, then add to Bread Pan. Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Cider Vinegar Swiss Cheese, Shredded Sugar Salt White Rice Flour...

  • Page 89: Gluten Free Cinnamon Raisin

    GLUTEN FREE CINNAMON RAISIN BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Cider Vinegar Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Soy Flour Tapioca Flour Cinnamon Raisin Xanthan Gum Red Star Quick Rise Yeast Select Gluten Free Cycle GLUTEN FREE BEAN OR CHICK PEA BREAD Ingredients:...

  • Page 90: Gluten Free Lemon Poppy Seed Bread

    GLUTEN FREE LEMON POPPY SEED BREAD Ingredients: Water, 110°– 115°F/43 – 46° C Extra Large Eggs Cider Vinegar Lemon Peel, Grated Sugar Salt Dry Milk White Rice Flour Potato Starch Flour Tapioca Flour Xanthan Gum Poppy Seed Red Star Quick Rise Yeast Select Gluten Free Cycle GLUTEN FREE LEMON WALNUT BREAD...

  • Page 91: Bread/Pizza Dough Cycles

    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. 3. When your dough is finished, the Breadman® will beep and “0:00” will appear in the Display Window. Press the STOP Button and open the Lid. Remove the dough from the Bread Pan.

  • Page 92: Making Doughs: Crust Treatments

    MAKING DOUGHS: CRUST TREATMENTS (For use only with the Dough Cycles) • 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. Egg White Glaze For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.

  • Page 93: Dinner Roll Dough

    DOUGH CYCLE RECIPES...AS EASY AS 1-2-3 DINNER ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2.

  • Page 94: Wheat Dinner Roll Dough

    WHEAT DINNER ROLL DOUGH Ingredients: Water, 80ºF/27ºC Brown Sugar Salt Dry Milk Bread Flour Whole Wheat Flour Active Dry Yeast Select Dough Cycle 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.

  • Page 95: Buttermilk Roll Dough

    BUTTERMILK ROLL DOUGH Ingredients: Cultured Buttermilk, 80ºF/27ºC Honey Salt Bread Flour Wheat Germ Baking Soda Active Dry Yeast Select Dough Cycle Butter, melted 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.

  • Page 96: Cheezy Garlic Roll Dough

    CHEEZY GARLIC ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Dough Cycle Topping: Parmesan Cheese, grated Garlic, finely minced Butter, melted Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2.

  • Page 97: Refreshing Roll Dough

    REFRESHING ROLL DOUGH Ingredients: Egg, Large, room temperature plus enough Water, 80ºF/27ºC to equal Butter Brown Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle Topping: Butter, melted Orange Peel, grated Sugar Method: 1. Place on a lightly floured surface. Divide into pieces and shape. 2.

  • Page 98: Cinnamon Roll Dough

    CINNAMON ROLL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle Filling: Butter, melted Sugar Cinnamon Walnuts, finely chopped Raisins Glaze: Powdered Sugar Milk, liquid Vanilla Extract Method: 1.

  • Page 99: Sticky Breakfast Bun Dough

    STICKY BREAKFAST BUN DOUGH Ingredients: 1.5 LB 12 Buns Egg, large, room temperature plus...

  • Page 100: Brioche Roll Dough

    BRIOCHE ROLL DOUGH Ingredients: Water, 80ºF/27ºC Egg Yolks Butter, cold, chipped into pieces Salt Sugar Dry Milk Vanilla Extract Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Whisk together 2 egg yolks and 1 tablespoon water. Method: 1. Remove dough from Bread Pan and punch down to remove any air bubbles. Divide dough into 3 equal sections.

  • Page 101: French Bread Dough

    FRENCH BREAD DOUGH Ingredients: Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Water Salt 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. Method 2: Place the loaf on a greased baking sheet, cover and let rise in a warm place 40 minutes or until doubled in size.

  • Page 102: Challah Bread Dough

    CHALLAH BREAD DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Egg Yolk, beaten Water Topping: Poppy Seeds Method: 1. Place dough on a lightly floured surface. Divide into thirds, making 3 (10-inch regular, 13-inch large) ropes with tapered ends.

  • Page 103: Creamed Soup Bread Bowl Dough

    CREAMED SOUP BREAD BOWL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Honey Dry Milk Salt Bread Flour Whole Wheat Flour Rye Flour Caraway Seeds Dehydrated Onions Active Dry Yeast Select Dough Cycle NOTE: Any 2 LB. bread or dough recipe may be used; mix on Dough program. Method: 1.

  • Page 104: Party Dip Bread Bowl

    PARTY DIP BREAD BOWL Ingredients: Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle NOTE: Any 1.5 LB bread or dough recipe may be used; mix using the Dough Cycle. Method: 1. Place dough on a lightly floured surface. Shape into a smooth round ball and place on a greased baking sheet.

  • Page 105: Almond-Cherry Coffee Cake Dough

    ALMOND-CHERRY COFFEE CAKE DOUGH Ingredients: Water, 80ºF/27ºC Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Dough Cycle Filling: Cream Cheese, room temperature Sugar Maraschino Cherries, drained, chopped Milk, liquid Almond Extract Glaze: Powdered Sugar Sour Cream Milk, liquid Almonds, sliced Cherries Method:...

  • Page 106: Bagel Dough

    BAGEL DOUGH Ingredients: Water, 80ºF/27ºC Sugar Salt Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Egg, beaten Toppings (optional): Sesame Seeds, Poppy Seeds, Cracked Wheat Dry Cereal, or Dehydrated Onions Method: 1. Place on a lightly floured surface. Divide into 8 pieces. Roll each in a smooth ball, making a hole in the center of each with thumbs.

  • Page 107: Banana Wheat Bagel Dough

    BANANA WHEAT BAGEL DOUGH Ingredients: Egg, large, room temperature plus enough Water, 80ºF/27ºC to equal Honey Salt Banana, mashed Whole Wheat Flour Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Egg White, beaten Water Toppings (optional): Poppy Seeds, Sesame Seeds Method: 1.

  • Page 108: Egg Bagels

    EGG BAGELS Ingredients: Water, 80ºF/27ºC Salt Sugar Bread Flour Active Dry Yeast Select Dough Cycle Method: 1. When Cycle is complete, remove the dough onto lightly floured surface. Punch down to remove air bubbles. Divide dough into 4 parts and then divide each part into 3 pieces. Shape each piece into a smooth ball with finger, punch hole in center.

  • Page 109: Soft Pretzel Dough

    SOFT PRETZEL DOUGH Ingredients: Water, 80ºF/27ºC Egg Yolk, room temperature Sugar Salt White Pepper Bread Flour Active Dry Yeast Select Dough Cycle Glaze: Egg White Water Toppings: (optional): Kosher salt, 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;...

  • Page 110: Pita Pocket Dough

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

  • Page 111: Pizza Crust Dough

    PIZZA DOUGH RECIPES PIZZA CRUST DOUGH Ingredients: Water, 80ºF/27ºC Sugar Salt Dry Milk Bread Flour Active Dry Yeast Select Pizza Dough Cycle Method: 1. Place on a lightly floured surface. Divide and press onto a 12-inch pizza Pan, raising edges. 2.

  • Page 112: Rustic Pizza Margherita

    RUSTIC PIZZA MARGHERITA Ingredients: Water, 80ºF/27ºC Olive Oil Salt Sugar Bread Flour Active Dry Yeast Select Pizza Dough Cycle Topping: Corn Meal Olive Oil Tomatoes, large or Roma Tomatoes, large, thinly sliced Basil Leaves, fresh, shredded Salt Black Pepper, freshly ground or Red Pepper Flakes, ground Mozzarella Cheese, fresh or Fontina Cheese, torn...

  • Page 113: Focaccia Dough

    FOCACCIA DOUGH Ingredients: Water, 80ºF/27ºC Olive Oil Sugar Salt Bread Flour Dried Italian Seasoning Active Dry Yeast Select Pizza Dough Cycle Garlic-Cheese Topping: Olive Oil Dried Oregano Garlic, finely minced Parmesan Cheese, grated Salt Greek-Style Topping: Olive Oil Dried Oregano Onion, thinly sliced Feta Cheese, crumbled Black Olives, sliced - drained...

  • Page 114: Jam Cycle Method And Recipes

    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®. Push down until it fits firmly into place. Close Lid.

  • Page 115: Strawberry, Blackberry, Or Raspberry Jam

    Jam Cycle 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 116: Personal Recipe Memory Cycle Forms

    MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 1 Recipe Name: Program: Time/Temperature Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Notes: PERSONAL RECIPE MEMORY CYCLE 3 Recipe Name: Time/Temperature Program:...
  • Page 117 MY PERSONAL RECIPE TIME SETTINGS FORMS PERSONAL RECIPE MEMORY CYCLE 5 Recipe Name: Program: Time/Temperature Preheat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake Keep Warm Extras Temperature Total time Notes: minutes minutes minutes minutes seconds minutes seconds...

  • Page 118: User Maintenance Instructions, Cleaning And Storage

    Kneading Paddle make cleaning easy. Cleaning Instructions 1. After baking each loaf of bread, unplug the Breadman® and discard 2. Remove the Bread Pan from the Baking Chamber and the Kneading Caution 3. If the Kneading Paddle is stuck to the Drive Shaft, pour warm water 4.

  • Page 119: Before Calling For Service

    BEFORE CALLING FOR SERVICE Questions Why does the height and shape of bread differ in each loaf? The bread has an unusual aroma. Why? The Kneading Paddle comes out with the bread. The bread has a floured corner. Can ingredients be halved or doubled? Can fresh milk be used in place of...

  • Page 120: Checklist

    CHECKLIST BAKING RESULTS: Please check the following: 1. Unplugged/power outage 2. Oven area is too hot (Display – – H) 3. Oven area is too cold (Display – – L) 4. Display reads: _ 5. Ingredients spilled on heating element 6.

  • Page 121: 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 122: Recipe Index

    LIMITED ONE-YEAR WARRANTY Warranty Coverage: This product is warranted to be free from defects in materials or workmanship for a period of one (1) year from the original purchase date. This product warranty is extended only to the original consumer purchaser of the product and is not transferable.

This manual is also suitable for:

Ultimate plus tr2500bc

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