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RECIPES
PESTO BREAD
Ingredient
Large
ExtraLarge
Water
1 cup
1 1/4 cups
Sugar
1 tbsp.
2 tbsp.
Salt
1 tsp.
1 1/2 tsp.
Pesto
1/3cup
1/2cup
White Flour
1 2/3cups 2 cups
Whole Wheat Flour 1 2/3cups 2 cups
1 tsp.
1 1/2 tsp.
2
2
METHOD
1
Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
BEER BREAD
Ingredient
Regular Large
ExtraLarge
Beer (flat)
1 1/4 cups 1 1/3 cups 1 2/3 cups
Shortening
1 tbsp.
2 tbsp.
3 tbsp.
Sugar
2 tbsp.
3 tbsp.
3 tbsp.
Salt
1 tsp.
1 1/2 tsp. 2 tsp.
White Flour
1 1/4 cups 2 1/4 cups 3 cups
Whole Wheat Flour 3/4 cup
1 cup
1 1/4 cups
Cornmeal
1/4 cup
1/3 cup
1/2 cup
All Bran Meal
1/4 cup
1/3 cup
1/2 cup
0 Yeast
2 tsp.
2 tsp.
2 tsp.
Use Setting
2
2
2
METHOD
1
Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
DARK RYE BREAD
Ingredient
1 cup
1 1/4 cups 1 1/2 cups
Shortening
1 tbsp.
Molasses
Brown Sugar
1 tbsp.
Salt
laikimw
White Flour
0 Yeast
1 tsp.
1 1/4 tsp. 1 1/2 tsp.
Use Setting
1
2, 3
3
METHOD
1
Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
SAUERKRAUT RYE BREAD
Ingredient
Large
ExtraLarge
1 cup
1 cup
1 tbsp.
2 tbsp.
1 tbsp.
2 tbsp.
| Molasses
1 tbsp.
2 tbsp.
1 tsp.
i 1/2 tsp.
lEsaaaB
1 cup
1 1/4 cups
MM—
1 tbsp.
1 tbsp.
White Flour
2 2/3cups 3 cups
Rye Flour
1 cup
1 cup
0 Dry Yeast
1 1/2 tsp. 1 1/2 tsp.
Use Setting
1
2
* NOTE:
Sauerkraut must be well drained and have the
moisture squeezed out.
METHOD
1
Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
IRISH SODA BREAD
Ingredient
Regular Large
ExtraLarge
Buttermilk
1 cup
1 1/3cups 1 2/3cups
1 tbsp.
2 tbsp.
3 tbsp.
Honey
1 tbsp.
2 tbsp.
3 tbsp.
Baking Soda
1/4 tsp.
1/2 tsp.
3/4 tsp.
Raisins
3 tbsp.
1/4 cup
1/3 cup
Rolled Oats
1/4 cup
1/2 cup
1/2 cup
White Flour
2 1/4cups, 3 cups
3 1/2cups
1 tsp.
1 1/2 tsp. 1 1/2 tsp.
Use Setting
1
2
3
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
FRENCH BREAD
Ingredient
Regular Large
ExtraLarge
1 cup
1 1/4cups 1 1/2cups
2 tsp.
1 tbsp.
2 tbsp.
Sugar
2 tsp.
1 tbsp.
2 tbsp.
Salt
1 tsp.
1 1/4 tsp. 1 1/2 tsp.
White Flour
2 1/4cups 3 1/2cups 4 cups
0 Yeast
1 1/4 tsp. 1 1/2 tsp. 1 3/4 tsp.
7
7
7
METHOD
1 Measure ingredients into baking pan.
2 Insert baking pan securely into unit, close lid.
3 Select appropriate bread setting.
4 Push start button.
5 The Breadmaker will beep 3 times and the display
will flash "END" when bread is done.
6 Using oven mitts, remove pan from unit.
7 Remove bread from baking pan.
(and kneading blade from bread if required)
8 Allow to cool before slicing.
Yield: Makes 1 loaf
0 See page 15 for additional Dry Yeast Information.
* All of the recipes in this book have been tested with
your Breadmaker. If the result is not satisfied, ingre¬
dients adjustment may be needed (particularly yeast
& water). For details, please refer to the "Baking Tips
for Yeast Bread" on page 33-34.
20
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